Is it always Alzheimer's? Let's talk to our patients about "cardiocerebrovascular" prevention.

Unlike Alzheimer's, vascular dementia can, in part, be prevented. The preventive approach foresees treatment for high blood pressure, atrial fibrillation, diabetes, high cholesterol, low HDL cholesterol, sedentary lifestyle, smoking, alcohol abuse, obesity, and sleep apnea. Moreover, also a well-balanced diet and physical activity are cornerstones of prevention, with beneficial effects on the brain and cognition.

Exploring Eating Habits, Healthy Food Awareness, and Inclination toward Functional Foods of Italian Elderly People through Computer-Assisted Telephone Interviews (CATIs).

The continuous increase in life expectancy leads to progressive population ageing, especially in most developed countries. A healthy diet and better consumption of tailored functional foods may represent one of the strategies to postpone or slow down age-related decrements, thus increasing healthy ageing and reducing healthcare costs. This research aimed to explore elderly people's (>65 years old) eating habits and assess their awareness of food-health correlation. In total, 511 Italian seniors answered a CATI (computer-assisted telephone interviewing) questionnaire through a deep, telephone interview to collect information about dietary habits, healthy food awareness, and inclination for functional foods. The elderly were divided into four groups according to gender and age: Early Elderly Female (n = 130), Early Elderly Men (n = 109), Late Elderly Female (n = 157), and Late Elderly Men (n = 115). The groups provided a positive self-assessment of health status and individual diet healthiness, which were both considered over "good enough" (5 on 10-point scale) and showed food consumption habits in line with the Mediterranean Diet (MD) principles. The daily diet was based on fruits, vegetables, bread, and pasta, with extra virgin olive oil as the main fat source, all over "often" consumed (4 on 5-point scale). Old people also showed awareness of different food's healthy properties. Specifically, females were more aware of food's impact on health, considered close to "extremely healthy" (9 on 10-point scale), and strictly followed a MD. Participants also expressed optimistic expectations about functional food efficiency, evaluated as close to "extremely desirable" (8 or 9 on 10-point scale), against age-related problems, highlighting the most important as diabetes, overweight, intestine problems, and low mood. The interviewed elderly were also involved in virtual functional food co-creation, indicating through a basic matrix which, among the most familiar foods, could be the ideal functional food, focusing on fruitsand vegetables. A pleasant odor/flavor, a liquid texture, and a warm serving temperature rather than cold characterized the virtual functional food created. Other positive attributes were liquid and thickness, while acidity and bitterness were among the least desired traits. These findings show how elderly people, despite predictable age-related sensory and cognitive loss, when properly involved and guided, can help envision foods that fit their needs and desires.

Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties.

The life-long adherence to a dietary pattern able to provide a high amount of polyphenols demonstrating beneficial cardiometabolic effects is demanding for the general population. In this study, red grape pomace (GP) was used as an ingredient to increase the daily polyphenols' intake. The incorporation of crude crushed GP at 20 and 30% (w/w) in a control (CTR) biscuit formula improved the nutritional profile by increasing the fiber and reducing lipid and energy content while providing up to 540 mgGAE of polyphenols per 100 g. Besides anthocyanins, GP contains flavonoids and grape-seed procyanidins, contributing to the remarkable antioxidant capacity of 20- and 30-GP biscuits. Upon in vitro gastro-duodenal enzymatic digestion, the concentration of reducing sugars for 20-GP and 30-GP compared to the CTR biscuits dropped significantly, meaning that the combined action of GP fibers and polyphenols could delay the intestinal absorption of glucose. Overall, 60 volatiles were detected in biscuits. All in all, the content of Maillard reaction products was lower in GP than in CTR biscuits, possibly due to the free radical scavenging ability of polyphenols. Despite the high rates of GP utilized, the sensorial attributes and the overall liking of the GP biscuits-especially the 20-GP ones-were not substantially affected. These findings will support nutritional studies to assess the potential role as functional foods of GP biscuits, and, afterwards, the large-scale production of a food mainly based on a waste ingredient turned into a resource.

Breaking down barriers: live or dehydrated dietary whole black soldier fly larvae supplementation in slow growing chickens preserve meat quality and sensory traits.

This study investigated the effects of supplementing the diet of a slow-growing autochthonous chicken breed with dehydrated or live Black Soldier Fly Larvae (BSFL) on meat quality and sensory attributes. The research, conducted at the University of Turin, Italy, involved 144 male birds distributed in three experimental groups. The control group (C) was fed a basal diet in which soybean meal was completely substituted with alternative ingredients. The 2 experimental groups were administered a diet identical to the control group but supplemented with either whole dehydrated black soldier fly larvae (DL) or whole live black soldier fly larvae (LL) at a level equal to 5% expected daily feed intake of dry matter. We evaluated the following parameters: nutrient intake, slaughtering performance, physical and nutritional meat quality, fatty acid composition, proteomics, and sensory characteristics. The results demonstrated BSFL supplementation to have no detrimental effects on overall meat quality or sensory attributes. Specifically, there were no significant differences in physical meat quality parameters, nutritional composition, lipid oxidation, or protein digestibility between control and BSFL-fed groups. Fatty acid analysis revealed higher concentrations of lauric and myristic acids in BSFL-fed chicken breast (p < 0.005), suggesting potential nutritional benefits from the supplement. The proteomic analysis also showed no significant differences in the expression of abundant proteins in the breast meat between groups, indicating minimal physiological impact of BSFL supplementation. Overall, this study provides reassurance to consumers and industries about the suitability of BSFL as a sustainable feed supplement for poultry that also offers potential benefits in terms of optimizing the fatty acid profile of chicken meat.

Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction.

Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.

Food Involvement, Food Choices, and Bioactive Compounds Consumption Correlation during COVID-19 Pandemic: How Food Engagement Influences Consumers' Food Habits.

The containment measures due to the COVID-19 pandemic affected food-related activities, influencing dietary behavior, food habits, and dietary choices. This study aimed to compare the relationship between food involvement and dietary choices before and during the pandemic, investigating the role played by food in dietary habits. Responses given by 2773 Italian consumers to an online survey were studied through the Food Involvement Scale (FIS) and correlated to eating habits. FIS scores were then used to explain the importance given to food in circumstances related to well-being, health, and protection against COVID-19 and used to study the relationship between FIS and bioactive compound knowledge, use, and efficacy against COVID-19. The consumers more involved in food issues recognized the importance of food in circumstances related to well-being, health, and protection against COVID-19 and improved their diet during the pandemic. Moreover, consumers who gave more importance to food also revealed higher attention to the use of healthy substances, such as bioactive compounds, considering them effective against COVID-19. These results showed that food experiencing and involvement could be important elements to promote healthy dietary habits that are essential to maintain physical and mental health during emergency periods such as the COVID-19 pandemic.

Italian Consumers' Readiness to Adopt Eggs from Insect-Fed Hens.

Demand for eggs from laying hens is increasing as the world population continues to grow. The use of insects as animal feed is a strategic opportunity to find a new innovative, economic and sustainable source of protein. The aim of this study was to evaluate the Italian consumer inclination for eggs produced with the use of insect-fed hens. The investigation on consumers' readiness to adopt eggs from insect-fed hens was carried out through an online survey conducted on 510 participants. Survey results outlined four different clusters on the basis of the willingness to buy/eat eggs fed with insects: "ready" (40.1%), "environmentalist" (24.3%), "cautious" (21.7%), and "reluctant" (13.9%). "Ready", "environmentalist", and "cautious" were quite favorable to the use of insects as feed stuffs and share drivers for product choice: cheap, organic, and with an explicit indication of use of insects. On the other hand, for the "reluctant", the diet based on insects was the main negative factor influencing product acceptance. This cluster also showed the highest level of neophobia. Italian consumers showed a considerable level of readiness to accept insects as feed material for egg production, which should be reinforced with further information on the origin and the environmental benefit of using insects.

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour.

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec-) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec- flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec- flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study.

The Mediterranean diet (MD) is associated with many health benefits. The association between the MD and food neophobia (FN) is still unexplored in adults. The present cross-sectional study was aimed to explore the relationships between adherence to the MD, FN, and sociodemographic variables in a large Italian cohort. Familiarity and frequency use (FFI) of prototypical and non-prototypical Mediterranean foods were used to calculate a new adherence index: the Italian Taste Mediterranean Index (ITMI). The FFI of all Mediterranean foods increased with age, while butter, soft drinks, red/cured meat, and sweets were more common in younger people. Accordingly, ITMI increased with age (F2,2384 = 54.11; p < 0.0001). Women recorded a higher ITMI (6.70) than men (6.10). Individuals with high FN showed higher FFI for soft drinks and sweets and lower ones for most typical MD foods, than individuals with low FNs. A decrease of ITMI was recorded with the increase of the FN(F2,2384 = 22.84; p < 0.0001). With ageing, ITMI increased even in individuals with a high FN. The results suggest that FN may negatively affect adherence to the MD, lowering its potential health benefits, in the adult population. Monitoring of food habits, dietary education, and anxiety management, may be valuable tools to control FN and support the adherence to the MD.

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent.

Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative to vinegar in different food preparations. In this study, pickled cucumber preserves were industrially prepared using two dilutions of verjuice as acidifying agent and compared with the traditional vinegar-pickled samples. Samples were chemically characterized and subjected to sensory analyses using a trained panel and consumers. The different acidifying agents resulted in pickled cucumbers giving different olfactory and gustatory evaluations. No differences in appearance and texture were found. Despite showing chemical and sensory differences, pickles preserved with verjuice and vinegar had similar overall liking scores for visual, olfactory and gustatory aspects. A key feature of pickles prepared with verjuice is their lack of acetic acid potentially conferring them an additional value, suggesting that verjuice represents a viable alternative to vinegar for the production of pickles with distinctive sensorial properties.