RESUMO
Introduction: This cross-sectional study investigated the associations between lifestyle, eating habits, food preferences, consumption patterns, and obesity among female university students in the United Arab Emirates (UAE). Methods: Approximately 4,728 participants, including both Emirati and Non-Emirati students (International Students). Data collection involved face-to-face interviews and anthropometric measurements, showing an interrelated relationship between food preferences and obesity among female university students. Results: While sociodemographic factors and lifestyle habits contribute to obesity, this study uniquely focuses on the role of food preferences and food consumption patterns in body weight status. The findings reveal a significant correlation between the intake of high-sugar beverages-such as milk, juices, soft drinks, and energy drinks-and an increased risk of overweight and obesity among both Emirati and Non-Emirati populations. Notably, milk consumption was particularly associated with obesity in non-Emirati populations (F = 88.1, p < 0.001) and with overweight status in Non-Emiratis (F = 7.73, p < 0.05). The consumption of juices and soft drinks was linked to obesity. Additionally, a significant preference for fruits and vegetables among overweight and obese students was observed, indicating a trend toward healthier food choices. However, there was also a clear preference for high-calorie, low-nutrient foods such as processed meats, sweets, and salty snacks. Fast food items like burgers, fried chicken, fries, pizza, shawarma, chips, and noodles were significantly correlated with increased body weight status, especially shawarma, which showed a notably high correlation with both obesity and overweight statuses (F-values of 38.3 and 91.11, respectively). Conclusion: The study indicated that food choices shape weight-related outcomes is important for designing effective strategies to promote healthier dietary patterns.
Assuntos
Peso Corporal , Comportamento Alimentar , Preferências Alimentares , Obesidade , Estudantes , Humanos , Emirados Árabes Unidos , Feminino , Estudos Transversais , Estudantes/estatística & dados numéricos , Estudantes/psicologia , Universidades , Adulto Jovem , Obesidade/epidemiologia , Adulto , Adolescente , Estilo de VidaRESUMO
Sensory cues like music can influence our behaviour towards food. In the present study, the effect of music on hunger, fullness, desire to eat and liking of foods, while viewing real lunch food items, was investigated. To this end, emotions and physiological measures were obtained to understand the changes in hunger, fullness, desire to eat and liking. The study aimed to examine changes in hunger, fullness, desire to eat, and liking when viewing a lunch meal under silent and varying music conditions. Additionally, the study explored the potential role of emotions to explain these changes. A crossover experimental design was employed using 50 participants (17 males and 33 females) who observed lunch food items during a silent condition (control), or while listening to either liked or disliked music. The findings demonstrate the cross-modal influence of music on hunger and food liking ratings when viewing food. Hunger ratings were higher and more negative emotions were evoked while viewing lunch food items and listening to disliked music. In contrast, in the silent and liked music conditions, which elicited more positive emotions, there were increased ratings of healthy and unhealthy food pleasantness, overall food liking, and food satisfaction. Electrophysiological measures of heart rate (HR) and skin conductance (SC) were obtained while listening to music and viewing a lunch meal. Viewing food items while listening to disliked music evoked negative emotions and significantly increased SC compared to liked music or silent conditions. Viewing the food items under the silent condition evoked positive emotions and significantly increased HR compared to listening to liked and disliked music. This study showed that the participants' emotions, hunger level, liking, and electrophysiological responses when viewing food are influenced by music that varied with liking. Results from this study may assist in enhancing dining experiences, as well as influencing food choices and satisfaction with meals.
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Emoções , Preferências Alimentares , Fome , Almoço , Música , Humanos , Feminino , Masculino , Música/psicologia , Fome/fisiologia , Adulto Jovem , Preferências Alimentares/psicologia , Preferências Alimentares/fisiologia , Adulto , Estudos Cross-Over , Frequência Cardíaca/fisiologia , PsicofisiologiaRESUMO
Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a 'gastronomic' tool to sensorially characterize and valorize cooked meat.
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Comportamento do Consumidor , Culinária , Cromatografia Gasosa-Espectrometria de Massas , Paladar , Compostos Orgânicos Voláteis , Madeira , Animais , Humanos , Culinária/métodos , Compostos Orgânicos Voláteis/análise , Adulto , Masculino , Madeira/química , Feminino , Adulto Jovem , Suínos , Ovinos , Pessoa de Meia-Idade , Microextração em Fase Sólida/métodos , Carne de Porco/análise , Nariz Eletrônico , Carne/análise , Carne Vermelha/análise , Olea/química , Odorantes/análise , Preferências AlimentaresRESUMO
Restoring relevant context during consumer sensory testing using virtual reality (VR) technologies may facilitate evaluations reflective of real-world experiences, enabling reliable data collection to better predict product success. Prior research has applied the same consumption scenario to all participants without accounting for variations in individual consumption habits. Thus, a consumption scenario of low personal relevance can lead to misleading conclusions. This study aimed to investigate how personal relevance (usage frequency and similarity) of a consumption environment influences consumer perception and acceptance during product evaluations. Using a VR system, 63 consumers evaluated four commercial frozen chicken nuggets in three virtual environments one week apart: sensory booth, high-relevance kitchen, and low-relevance kitchen. Participants assessed the products virtually on overall liking, Check-All-That-Apply (CATA) on 20 attributes, and purchase intent. They also completed a virtual presence and engagement questionnaire after testing. Results found better product discrimination in both kitchen environments compared to the booth as demonstrated in more post-hoc statistical subgroups (p's < 0.05) on liking and purchase intent. Additionally, more significant product differences were found among CATA attributes in the kitchens. CATA penalty-lift analyses indicated that sensory attributes had more pronounced positive and negative impacts on liking in the high relevance kitchen, followed by the low relevance kitchen, and lastly the booth. Consumers were equally present and engaged during testing across conditions (p's > 0.05). Results suggest providing a personally relevant consumption environment via VR technologies for consumer testing generated more discriminating data that can improve the quality of consumer insights.
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Galinhas , Comportamento do Consumidor , Preferências Alimentares , Realidade Virtual , Humanos , Masculino , Feminino , Adulto , Preferências Alimentares/psicologia , Adulto Jovem , Pessoa de Meia-Idade , Animais , Inquéritos e Questionários , Produtos Avícolas , Adolescente , Culinária , Paladar , Reconhecimento PsicológicoRESUMO
BACKGROUND: Acne is an inflammatory disease affecting adolescents during puberty, but also adults. Determinants of acne may include genetic predisposition as well as diet. The Western diet is rich in processed products with low nutrient density, resulting in a lack of supply of many essential minerals that are needed for the body to function properly. OBJECTIVE: The aim of this study was to assess the dietary behaviour of people with acne vulgaris and respondents' selfassessment of the severity of acne lesions after consumption of selected products. MATERIAL AND METHODS: The study was carried out by means of an online, self-administered questionnaire, a link to which was inserted in group of people struggling with acne on a social network. RESULTS: More than half of the respondents said that acne was present in their parents. Almost 91% of the women surveyed said that acne lesions were exacerbated before menstruation. Respondents were most often treated by a dermatologist. The most common foods consumed by the respondents were milk and milk products and wheat bread. The least frequently consumed products were: sultanas, cornflakes, alcohol and fizzy drinks. Statistical analysis showed a strong strength of association between consumption of white rice, fast food, omega-6-rich oils on the severity of acne lesions, while sultana consumption was very strong correlated. In addition, the study showed an almost certain correlation regarding the consumption of white flour pasta on acne lesions. CONCLUSIONS: Statistical analysis showed a relationship between the consumption of white rice, white flour pasta, fast food products, sultanas, oils rich in omega-6 fats and the exacerbation of acne lesions.
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Acne Vulgar , Humanos , Feminino , Masculino , Adulto , Adolescente , Adulto Jovem , Polônia , Comportamento Alimentar/psicologia , Inquéritos e Questionários , Preferências Alimentares/psicologia , Dieta/estatística & dados numéricosRESUMO
BACKGROUND AND AIM: The long-term impact of COVID-19 on nutrition and community health is inevitably noticeable. These effects can change the nutritional behavior and lifestyle of survivors. Due to the COVID consequential fear and anxiety, the pandemic can alter the motivations for choosing, buying, and consuming food. The relationship between nutritional behavior and COVID-19 fear is the primary purpose of this research. MATERIALS & METHODS: This cross-sectional study was conducted via online and face-to-face surveys. Accessing participants was through health centers of Qazvin, Iran, and the selected centers were sampled by cluster sampling method. The study population included 331 adults aged 18 to 65. Data were collected in three sections using valid questionnaires. The Demographic Questionnaire, FCV-19S, and FCQ were used to gather demographic information, the level of fear caused by COVID-19, and food choice motivations, respectively. The statistical analyzes were performed using R software. Analysis of variance and linear regression methods were used to determine the effect of independent variables on dependent variables (p = 0.05). RESULTS: The mean score of fear of COVID-19 in the study population was 15.25 ± 5.78. Price, Mood, Natural content, Familiarity, Convenience, and Ethical concerns were significantly and positively associated with fear of COVID-19 (p<0.05). The only food motive significantly different than before during COVID-19 was Health, which was increased (p = 0.02). Sensory appeal and Health were the most important motivations for food choices before and during COVID-19. The Ethical concern was considered the least important food motivation. DISCUSSION AND CONCLUSION: Some food motivations were associated with fear of COVID-19, possibly due to their psychological nature. The increasing importance of the Health factor and Natural content motivations can relate to the advice of experts on the importance of eating healthy food to counteract COVID-19 and indicate people's preference for this training.
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COVID-19 , Medo , Preferências Alimentares , Motivação , Humanos , COVID-19/psicologia , COVID-19/epidemiologia , Adulto , Irã (Geográfico)/epidemiologia , Masculino , Feminino , Medo/psicologia , Pessoa de Meia-Idade , Estudos Transversais , Adolescente , Preferências Alimentares/psicologia , Adulto Jovem , Idoso , Inquéritos e Questionários , SARS-CoV-2 , Comportamento Alimentar/psicologia , Comportamento de EscolhaRESUMO
The food environment in school neighborhoods plays a crucial role in manipulating the food choices of schoolchildren. This study investigated the relationship between the food environment in neighborhoods and the dietary practices of government school students in a low socioeconomic setting in Sri Lanka. This cross-sectional study surveyed the neighborhood food environment of selected schools (n = 30) in the Monaragala District, Sri Lanka, using geographical information system (GIS) data and collected dietary information from a representative sample of schoolchildren (n = 603). Chi-square and Spearman correlation tests were performed using SPSS version 23.0 to estimate the associations between the food environment and BMI, while ArcGIS 10.4.1 was used to analyze the GIS data. The majority of the students (35.5%) were 15 years old, and approximately 51% were females. The mean BMI of the study participants was 18.14 (±3.28). More than 90% of outlets within proximity sold unhealthy foods. Consumption of confectionaries was 72.3% of the students, whereas healthy food choices ranged from 5% to 12%. A positive correlation between consuming unhealthy food and distance to outlets from school was observed (p<0.05). The risk of consuming low-nutrition food doubled (OR = 2.47, 95% CI: 1.52-3.89) among the students studying in schools where a larger proportion of energy-dense food was sold in closer proximity. In conclusion, the density and proximity of outlets that sell food with low nutrients in the school neighborhood environment were positively associated with students' unhealthy food item choices.
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Preferências Alimentares , Sistemas de Informação Geográfica , Humanos , Sri Lanka , Feminino , Masculino , Adolescente , Estudos Transversais , Criança , Instituições Acadêmicas , Estudantes/psicologia , Estudantes/estatística & dados numéricos , Características de Residência , Fatores Socioeconômicos , Índice de Massa Corporal , Comportamento AlimentarRESUMO
Fish show variation in feeding habits to adapt to complex environments. However, the genetic basis of feeding preference and the corresponding metabolic strategies that differentiate feeding habits remain elusive. Here, by comparing the whole genome of a typical carnivorous fish (Leiocassis longirostris Günther) with that of herbivorous fish, we identify 250 genes through both positive selection and rapid evolution, including taste receptor taste receptor type 1 member 3 (tas1r3) and trypsin We demonstrate that tas1r3 is required for carnivore preference in tas1r3-deficient zebrafish and in a diet-shifted grass carp model. We confirm that trypsin correlates with the metabolic strategies of fish with distinct feeding habits. Furthermore, marked alterations in trypsin activity and metabolic profiles are accompanied by a transition of feeding preference in tas1r3-deficient zebrafish and diet-shifted grass carp. Our results reveal a conserved adaptation between feeding preference and corresponding metabolic strategies in fish, and provide novel insights into the adaptation of feeding habits over the evolution course.
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Genoma , Receptores Acoplados a Proteínas G , Peixe-Zebra , Animais , Receptores Acoplados a Proteínas G/genética , Receptores Acoplados a Proteínas G/metabolismo , Peixe-Zebra/genética , Comportamento Alimentar , Carpas/genética , Carpas/metabolismo , Preferências Alimentares , Carnivoridade , Evolução MolecularRESUMO
BACKGROUND/OBJECTIVES: Adherence to dietary recommendations is a critical component in the management of type 1 diabetes (T1D). Taste and flavor significantly influence food choices. The aim of this study was to investigate taste sensitivity and flavor recognition ability in adults with T1D compared to healthy individuals. SUBJECTS/METHODS: Seventy-two people with T1D and 72 matched healthy controls participated in the study. Participants underwent the gustometry test for sweet, sour, salty, and bitter tastes and the flavor test, which consisted of oral administration of aqueous aromatic solutions identifying 21 different compounds. RESULTS: Participants with T1D had significantly lower flavor scores and gustometry scores than controls (p < 0.0001 and p = 0.0063, respectively). T1D individuals showed a lower perception of sour, bitter and salty tastes than controls, while the perception of sweet taste was similar. The sex differences and age-related decline in flavor perception observed in controls were not present in the participants with T1D. Neither BMI nor disease-related parameters such as fasting blood glucose on the day of the study, glycosylated hemoglobin, age at onset of diabetes, duration of diabetes, or type of insulin treatment (insulin pump or multiple daily injections) correlated with flavor and taste perception in the T1D participants. CONCLUSIONS: Flavor and taste perception are impaired in adults with T1D, potentially affecting dietary adherence and food choices. This highlights the need for further research into the mechanisms underlying sensory changes in T1D and emphasizes the importance of targeted dietary interventions to improve health outcomes and quality of life in this population.
Assuntos
Diabetes Mellitus Tipo 1 , Percepção Gustatória , Paladar , Humanos , Masculino , Feminino , Adulto , Pessoa de Meia-Idade , Estudos de Casos e Controles , Preferências Alimentares , Adulto Jovem , Glicemia/análise , Hemoglobinas Glicadas/análise , InsulinaRESUMO
We examined whether people with high BMI sampled from two different countries were more susceptible to behavioural change via an implicit, rather than explicit, intervention. We measured BMI and used three types of cue interventions (implicit vs explicit healthy lifestyle cue vs neutral cue) to examine their impact on our participants' food choice using the Fake Food Buffet. Healthiness of the meal chosen was measured by the percentage of healthy food items in the meal. Portion size of their chosen meal was operationalised by the total number of food items chosen and its total calorie content was also estimated. Participants were recruited from the United Kingdom (N = 264) and Indonesia (N = 264). Our results indicated that while explicit food cues were overall more effective, implicit cues were a more effective strategy to change food choice behaviours among individuals with high BMI. Participants with high BMI were more likely to regulate the healthiness of their meal and less likely to regulate its portion size or calorie content. The efficacy of our healthy eating interventions was cross-culturally generalizable. Our study supports previous research that implicit cues of a healthy lifestyle might be a more effective behavioural change strategy for individuals with high BMI.
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Índice de Massa Corporal , Comportamento de Escolha , Sinais (Psicologia) , Preferências Alimentares , Humanos , Indonésia , Reino Unido , Feminino , Masculino , Adulto , Preferências Alimentares/psicologia , Adulto Jovem , Tamanho da Porção/psicologia , Refeições/psicologia , Dieta Saudável/psicologia , Pessoa de Meia-Idade , Adolescente , Comportamentos Relacionados com a SaúdeRESUMO
In food choices, conflict arises when choosing between a healthy, but less tasty food item and a tasty, but less healthy food item. The underlying assumption is that people trade-off the health and taste properties of food items to reach a decision. To probe this assumption, we presented food items either as colored images (image condition, e.g. photograph of a granola bar) or as pre-matched percentages of taste and health values (text condition, e.g., 20% healthy and 80% tasty). We recorded choices, response times and electroencephalography activity to calculate mid-frontal theta power as a marker of conflict. At the behavioral level, we found higher response times for healthy compared to unhealthy choices, and for difficult compared to easy decisions in both conditions, indicating the experience of a decision conflict. At the neural level, mid-frontal theta power was higher for healthy choices than unhealthy choices and difficult choices compared to easy choices, but only in the image condition. Those results suggest that either conflict type and/or decision strategies differ between the image and text conditions. The present results can be helpful in understanding how dietary decisions can be influenced towards healthier food choices.
Assuntos
Comportamento de Escolha , Tomada de Decisões , Preferências Alimentares , Ritmo Teta , Humanos , Preferências Alimentares/psicologia , Feminino , Masculino , Adulto Jovem , Adulto , Eletroencefalografia , Conflito Psicológico , Tempo de Reação , Paladar/fisiologia , Dieta Saudável/psicologia , AdolescenteRESUMO
Adolescents in Germany eat fewer animal products than their parents, often for sustainability reasons. We investigated how adolescents differ from their parents' generation in sustainability food-choice motives, consumption of animal products, and corresponding behaviors such as advocating for and influencing decisions towards more sustainable family meals. In an online questionnaire, an educationally diverse sample of 500 adolescents (M = 17.9 years, range = 15-20) and 500 adults of their parents' generation (M = 52.2 years, range = 45-60) reported food-choice motives, their own and their family's diet style, how they advocate for sustainable food decisions at family meals (e.g., less meat), and how they influence different steps in family meal planning (e.g., grocery shopping). The two generations did not differ in sustainable food motives and mean consumption frequency of meat and animal products, but adolescents reported three times more often than their parents' generation to never eat meat. At shared family meals they advocated for eating plant-based substitutes (d = 0.27, p < 0.001) and other animal products (ß = -0.15, p = 0.02) more often than their parents' generation, but not for eating less meat. Adolescents advocated more frequently for sustainable food decisions at shared meals the more important sustainability motives were to them (ß = 0.53, p < 0.001), and the less meat (ß = -0.35, p < 0.001) and fewer other animal products (ß = -0.11, p = 0.015) they consumed. Adolescents motivated towards sustainability have the potential to impact the family's dietary choices through reverse socialization processes. These findings challenge current theories that suggest only parents influence their children, neglecting the role of adolescents as potential agents of change for improved family and planetary health.
Assuntos
Preferências Alimentares , Refeições , Pais , Humanos , Adolescente , Masculino , Feminino , Refeições/psicologia , Preferências Alimentares/psicologia , Pessoa de Meia-Idade , Adulto Jovem , Adulto , Pais/psicologia , Inquéritos e Questionários , Alemanha , Motivação , Comportamento Alimentar/psicologia , Comportamento de Escolha , Dieta/psicologia , Família/psicologia , CarneRESUMO
Vegetable provision at schools in the UK has increased over recent years; however children still eat few of the vegetables that are served to them. Two experimental pilot and feasibility studies implemented a vegetables-served-first (study 1) plus experiential learning (study 2) approach to increase children's (3-5 years and 4-7 years respectively) vegetable consumption at school lunchtimes. Both studies involved vegetables-served-first 10-min before the rest of the meal, with experiential learning techniques (repeated exposure, "veg-first" dinner plates, vegetable songs, videos, and nutrition education) complementing the vegetable service in study 2. Study 1 (n = 38) found that vegetables-served-first, compared with serving all foods together, increased vegetable intake by â¼12 g. Study 2 (n = 69) found that vegetable consumption depended on individual schools. Schools where vegetable intake was low showed increases in consumption during intervention weeks, whereas schools with high vegetable intake showed little change. Acceptability of interventions was found to be good for children and schools that participated, although concerns about time to serve vegetables first and COVID-related environmental restrictions reduced feasibility for some schools. Child engagement could also be improved by offering a wider variety of vegetables during repeated exposure to reduce monotony. Future research should design interventions using co-design methods including schools to suit their context best, whilst also addressing the problem with a systems approach. Interventions which focus on child learning through experience need to take account of specific school environments including curricular needs, resources available for school lunch (including both time and space), provision of food, support from teachers and parents, and the culture around eating (e.g. encouragement, pressure to eat, lunchtime competing with playtime). Joined-up systems approaches could enhance both provision and uptake of vegetables at school meals.
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Estudos de Viabilidade , Serviços de Alimentação , Almoço , Instituições Acadêmicas , Verduras , Humanos , Projetos Piloto , Criança , Feminino , Masculino , Pré-Escolar , Reino Unido , Preferências Alimentares/psicologia , COVID-19/prevenção & controle , Comportamento Alimentar/psicologiaRESUMO
Dietary inequities, influenced by sociocultural and economic factors, significantly affect health outcomes, particularly among underserved communities. To address these disparities, the Food is Medicine (FIM) movement strives to enhance access to nutritious food, provide education, and encourage behavioral changes. Boston Medical Center (BMC) 's Nourishing Our Community Program (NOCP) exemplifies this mission by offering FIM services such as an on-site food pantry, rooftop farm, and teaching kitchen. However, persistent barriers hinder the effectiveness of programs like NOCP. This quality improvement (QI) project employed mixed methods to refine existing and develop new patient-generated nutrition education materials and resources across various FIM services. METHODS: This QI project included surveys and focus groups conducted electronically and in person between January and May 2023. We analyzed the data using descriptive statistics and qualitative content analysis. RESULTS: The analysis of results revealed patient preferences and experiences regarding dietary patterns, food choices, and nutrition education. These findings enhanced existing handouts, websites, and group class curricula and forged new partnerships with local community-based organizations. CONCLUSION: Our findings underpin the importance of co-designing interventions, dynamic and multimodal resources, and cultural humility in care to meet individual needs. IMPLICATIONS: This initiative is a model for hospitals aiming to improve educational resources within FIM services and tailor content to the specific needs of diverse patient populations. This project is the first step in programmatic improvement, and continuous refinement is crucial for sustained improvements and advancing health equity at our institution.
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Grupos Focais , Humanos , Grupos Focais/métodos , Feminino , Masculino , Inquéritos e Questionários , Melhoria de Qualidade , Boston , Preferências Alimentares/psicologia , Adulto , Pessoa de Meia-Idade , Preferência do Paciente/estatística & dados numéricos , Preferência do Paciente/psicologiaRESUMO
In 2022, the value of United States (US) beef and beef product exports was $11.7 billion, and the US was the world's largest beef producer and second-largest beef exporter by volume. Therefore, we conducted surveys to evaluate beef purchasing behavior among consumers in important and emerging US beef export markets, including Japan, the United Kingdom (UK), Germany, and Mexico. Results reveal differences in consumers' beef purchasing behavior across countries. Most Mexican consumers purchase beef two-to-three times a week, while consumers in other countries typically purchase it once a week. Using ordered probit models, we examined the factors associated with beef purchase frequency in each country. Japanese consumers who consider price to be an important factor when purchasing beef are less likely to purchase it frequently. German consumers, for whom brands are important when buying beef, are more likely to buy it frequently. British consumers, who consider hormone-free production to be important when purchasing beef, are less likely to buy it frequently. Mexican consumers, who consider grass-fed production to be an important factor when purchasing beef, are less likely to buy it frequently. Across all countries, individuals who purchase beef at supermarkets and from butchers are more likely to purchase it more often. Results also indicate that various consumer demographics are associated with beef purchase frequency across countries. The findings provide valuable insights for stakeholders regarding international consumer beef purchasing behavior.
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Comportamento do Consumidor , Carne Vermelha , Humanos , Animais , Bovinos , Carne Vermelha/economia , Masculino , Adulto , Feminino , Pessoa de Meia-Idade , México , Inquéritos e Questionários , Comércio , Alemanha , Japão , Adulto Jovem , Reino Unido , Idoso , Preferências AlimentaresRESUMO
Alcohol use disorder (AUD) is a highly prevalent public health problem. The ghrelin system has been identified as a potential target for therapeutic intervention for AUD. Previous work showed that systemic administration of the growth hormone secretagogue receptor (GHSR) antagonist DLys reduced alcohol intake and preference in male mice. Yet, it is unclear whether central or peripheral GHSRs mediated these effects. We hypothesized that alcohol consumption is driven by central GHSRs and addressed this hypothesis by testing the effects of central administration of DLys. Male C57BL/6J mice consumed alcohol in a two-bottle choice procedure (10% ethanol versus water). DLys (2â nmol) was administered intracerebroventricularly for 7â days to examine alcohol intake and preference. DLys decreased alcohol intake and preference but had no effect on food intake. The effects on alcohol intake and preference persisted after several administrations, indicating lack of tolerance to DLys' effects. These results suggest that central administration of DLys is sufficient to reduce alcohol drinking and that DLys remains effective after several administrations when given intracerebroventricularly. Moreover, this work suggests that the effects of intracerebroventricularly administered DLys are specific to alcohol and do not generalize to other calorie-driven behaviors.
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Consumo de Bebidas Alcoólicas , Camundongos Endogâmicos C57BL , Receptores de Grelina , Animais , Masculino , Receptores de Grelina/antagonistas & inibidores , Camundongos , Etanol/administração & dosagem , Etanol/farmacologia , Injeções Intraventriculares , Comportamento de Escolha/efeitos dos fármacos , Ingestão de Alimentos/efeitos dos fármacos , Preferências Alimentares/efeitos dos fármacos , Glicina/análogos & derivados , TriazóisRESUMO
INTRODUCTION: College campuses provide an expansive food environment, which may contribute to elevated risk of excess energy intake and weight gain among college students. All-you-can-eat style cafeterias often expose students to hyper-palatable foods (HPF), which may promote overeating. This study aimed to examine the availability of HPF in an all-you-can-eat college cafeteria, and to examine HPF intake during meals among undergraduates. METHOD: Publicly available cafeteria menu data from a Midwestern university were analyzed and included 25 meals. To determine the availability of HPF within the cafeteria meals, the standardized definition of HPF by Fazzino et al. (2019) was used, which specifies combinations of palatability-inducing nutrients at quantitative thresholds that may induce hyper-palatability. Participants (N = 225) who ate in the cafeteria in the past 24 h were presented with a list of all menu items for their corresponding cafeteria meal, and self-reported all items consumed. RESULTS: On average, 40 % (SD = 1.4) of total food items available per meal were HPF, with 68 % (SD = 3.6) of items with elevated fat and sodium. Regarding intake of HPF among students, approximately 64 % (SD = 31.4) of foods consumed were HPF, and 51 % (SD = 32.3) of items consumed had elevated fat and sodium. CONCLUSION: Findings indicated that college students may be regularly exposed to HPF in all-you-can-eat college cafeteria environments, and that students may consume cafeteria meals that are primarily comprised of HPF.
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Estudantes , Humanos , Estudantes/psicologia , Universidades , Feminino , Masculino , Adulto Jovem , Serviços de Alimentação , Adolescente , Comportamento Alimentar/psicologia , Refeições , Preferências Alimentares/psicologia , Ingestão de Energia/fisiologia , AdultoRESUMO
OBJECTIVE: Bariatric surgery reduces sweet-liking, but mechanisms remain unclear. We examined related brain responses. METHODS: A total of 24 nondiabetic bariatric surgery and 21 control participants with normal weight to overweight were recruited for an observational controlled cohort study. They underwent sucrose taste testing outside the scanner followed by stimulation with 0.40M and 0.10M sucrose compared with water during functional magnetic resonance imaging. A total of 21 bariatric participants repeated these procedures after surgery. RESULTS: Perceived sweet intensity was not different among the control, presurgery, or postsurgery groups. Bariatric participants' preferred sweet concentration decreased after surgery (0.52M to 0.29M; p = 0.008). Brain reward system (ventral tegmental area, ventral striatum, and orbitofrontal cortex) region of interest analysis showed that 0.40M sucrose activation (but not 0.10M) decreased after surgery. Sensory region (primary somatosensory and primary taste cortex) 0.40M sucrose activation was unchanged by surgery and did not differ between control and bariatric participants. Primary taste cortex activation to 0.10M sucrose solution was greater in postsurgical bariatric participants compared with control participants. CONCLUSIONS: Bariatric surgery reduces the reward system response to sweet taste in women with obesity without affecting activity in sensory regions, which is consistent with reduced drive to consume sweet foods.
Assuntos
Cirurgia Bariátrica , Imageamento por Ressonância Magnética , Recompensa , Sacarose , Paladar , Humanos , Feminino , Adulto , Cirurgia Bariátrica/métodos , Paladar/fisiologia , Percepção Gustatória/fisiologia , Pessoa de Meia-Idade , Obesidade/cirurgia , Obesidade/fisiopatologia , Obesidade/psicologia , Área Tegmentar Ventral/fisiopatologia , Área Tegmentar Ventral/fisiologia , Estriado Ventral , Encéfalo/diagnóstico por imagem , Encéfalo/fisiologia , Encéfalo/fisiopatologia , Preferências Alimentares/fisiologia , Estudos de Coortes , Córtex Pré-Frontal , Obesidade Mórbida/cirurgia , Obesidade Mórbida/psicologia , Obesidade Mórbida/fisiopatologiaRESUMO
ABSTRACT: This article reviews inflammatory versus anti-inflammatory foods, autoimmune and inflammatory disorders, the benefits of specific anti-inflammatory diets, and strategies for nurses to partner with individuals, while considering culture and food preferences, to promote healthy eating habits and prevent diseases.
Assuntos
Inflamação , Humanos , Doenças Autoimunes/enfermagem , Comportamento Alimentar , Dieta , Dieta Saudável , Preferências Alimentares , Anti-Inflamatórios/uso terapêuticoRESUMO
Introduction: British Muslim School Children (BMSC) are required to follow special halal dietary requirements in accordance with their religion, which is often not accounted for in British schools. This often leaves BMSC limited to a vegetarian diet while at school, despite this not being their chosen diet or preference. This study explores the perceptions of key stakeholders regarding fairness and accessibility of school meals for BMSC, as well as discussing school food provision for those maintaining a religious diet in light of social justice. This is in the context of limited knowledge previously being explored in the North East of England regarding procurement and decision-making at a systems level to cater for BMSC. Methods: A qualitative research design was conducted. A total of 62 participants (39 BMSC, 15 parents, and 8 school and catering staff) took part in a semi-structured interview or focus group. Participants were recruited from six schools, with these schools selected based on their differing levels of BMSC in attendance. This project took place between March 2022 and October 2023. Results/discussion: Results suggested that where schools already catered for diverse food requirements, inclusive of BMSC dietary needs, food choices were still limited in the options and amount available. School and catering staff stated that cost implications contributed to their menu development process. Despite this, there was an evident willingness to learn about the cultural food options and how these can be implemented in future school menus. Suggestions discussed included an increase in the use of halal meat in order to provide a more inclusive school food experience for BMSC.