bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sensory evaluation of pea and milk protein hydrolysates used to develop protein-fortified tomato soup
Authors: Jamshidvand Mahrokh , FitzGerald Richard J. , Dermiki Maria 
Published: December 2024

Protein is a required macronutrient for maintenance of muscle mass. Current guidelines recommend daily intake of 0.8 g of dietary protein per kilogram body weight (kg bw), regardless of age(1). However, factors such as age and physiological changes may increase this requirement to 1.5g/ kg bw/day for older adults with sarcopenia(2). Therefore, protein-fortified foods are used to enhance the protein intake of older adults. Milk protein concentrate (MPC) and pea protein isolate (PPI) ingredients are used to increase the protein content of different foods(3–6). However, their addition changes the functional and sensory properties of the final protein-fortified product(7). Therefore, enzymatic hydrolysis is employed to improve the techno-functional properties of these ingredients, however, the bitterness of the resulting hydrolysates limits their application. This study aimed to investigate the effect of hydrolytic enzyme preparation on the taste properties of MPC and PPI hydrolysates when incorporated as ingredients in protein-fortified tomato soup.Solutions of MPC and PPI containing 3% total solids (w/w) were hydrolyzed at 50°C for 30 min using Neutrase®, Umamizyme and Protease AN “Amano” 100SD at an enzyme-to-substrate ratio of 1%. Bitterness in the hydrolysates was assessed with 16 semi-trained participants using labeled magnitude scales (LMS) and by 44 participants using a ranking test. Both tests showed that the least bitter hydrolysates were those generated using Umamizyme and Protease AN “Amano” 100SD. These hydrolysates were used to develop protein-fortified tomato soup with 3% of protein powders, that were characterised by 38 naïve consumers using hybrid quantitative descriptive profiling.ANOVA on the bitter taste revealed that soups containing hydrolysed MPC (regardless of the hydrolytic enzyme used) were significantly more bitter compared to the control unhydrolyzed protein-fortified tomato soup (p<0.001). Bitterness in the protein-fortified tomato soup was masked using various ingredients, applying the principle of taste-taste interactions. A ranking test with 43 naïve participants showed that a combination of tomato puree and sucrose successfully reduced bitterness.Overall, the enzyme preparation used affected the bitterness of the MPC and PPI hydrolysates and consequently the taste of the protein-fortified tomato soup. The use of Umamizyme and Protease AN Amano resulted in less bitter protein hydrolysates (both PPI and MPC) compared to Neutrase (p<0.001). Taste-taste interactions resulting from a combination of ingredients could successfully be employed to reduce bitterness in the protein-fortified tomato soup. Since these soups are aimed to be consumed by older people, further work will aim to test their preference.
“Are ham sandwiches as good for you as they say? “A review of the compliance of nutrition and health claims on breads and deli meats on the Irish market
Authors: Hogan M.G. , Nic Sheoin S. , Clarke N. , Farrell L. , Grimes C. , Walsh S. , O’Mahony S. , O’Donovan C.B. 
Published: December 2024

Regulation (EC) No 1924/2006 outlines the rules for nutrition and health claims (NHCs), permitted in the European Union (EU)(1). Previously, the Food Safety Authority of Ireland (FSAI) completed work on the compliance of NHCs with Regulation 1924/2006 on yoghurts(2). Potential noncompliant rates of 1.5% for nutrition claims and 74% for health claims were reported. The study highlighted further research in this area was needed to understand the overall rates of NHCs compliance of food products on the Irish market. Therefore, the aim of this study was to assess the compliance of NHCs made on delicatessen meats and similar (DM) and bread products (BP) on the Irish market.Food product label and composition information was collected from the Irish market in 2021 as part of the EU Joint Action Best-ReMaP project. The inclusion criteria for this study were the presence of an Irish address and NHCs on the product label. Based on these criteria, 14.6% of DM and 47.9% of BP were eligible for inclusion in this study. A representative sample of 100 products per category were randomly selected, using the RAND Excel function, and compliance was assessed against Regulation 1924/2006. NHCs were considered either compliant, non-compliant or potentially non-compliant. Where definitive compliance could not be established using the Regulation, a claim was deemed potentially non-compliant. Analysis was conducted using Microsoft Excel.There were 205 claims identified on the 100 DM products. The compliance rate of these claims was 85.4% (n = 175) and the non-compliance rate was 14.6% (n = 30). Of the 30 non-compliant claims observed across 9 DM products, 28 of these were non-compliant as the amount of the claimed nutrient was not labelled. The other 2 non-compliant claims were general health claims which were not linked to an authorised health claim. There were 293 claims on the 100 BP with a compliance rate of 85.3% (n = 250), a non-compliance rate of 12.9% (n = 38) and a potentially non-compliant rate of 1.7% (n = 5). The 43 non-compliant and potentially non-compliant claims were observed across 23 products. Most (n = 24) of which were due to non-compliant general health claims. The overall compliance of products was 91% (n = 91) for DM and 77% (n = 77) for BP.Overall, this study demonstrates that there is a high rate of compliance for nutrition claims on DM and BP while identifying some key areas of non-compliance in health claims. This work provides important information for the FSAI as it identifies the issues faced by businesses in complying with the legislation and assists in understanding what compliance building resources are needed. Future work in this area is needed to assess the level of compliance of NHCs on other food categories on the Irish market.
Reducing free sugar intakes: the effects of dietary sweet taste modification on sweet taste perceptions and sweet food intake
Authors: Bielat A. D. , Rogers P. J. , Appleton K. M. 
Published: December 2024

The World Health Organisation currently recommends a global reduction of free sugar intakes to reduce diet-related ill-health(1). One of the proposed strategies to achieve this reduction is to limit the consumption of all sweet-tasting foods and beverages, based on a rationale that regular exposure to dietary sweet taste increases preferences for all sweet-tasting foods and beverages, including those which contain free sugars(2). Limited studies, however, have directly examined the effects of repeated dietary sweet taste exposure on subsequent preferences and intakes of sweettasting foods and beverages, with the existing literature exhibiting contradictions and failing to investigate the effects of whole-diet-sweet taste exposure on the outcomes of interest(3).This randomized controlled trial aimed to assess the effects of a whole-diet, six-day dietary sweet food and beverage intervention on sweet taste perceptions and intakes of sweet-tasting foods and beverages. A total of 104 adults were recruited and randomized to either: a) increase their sweet food intake (n = 40); b) decrease their sweet food intake (n = 43); or c) make no dietary change (n = 21); for six consecutive days. On day 0 (baseline) and day 7 (end), pleasantness, desire to eat, and sweet taste intensity were rated for six dietary items, and sweet food intake was measured in a buffet meal, as percentage weight and percentage energy consumed from sweet foods and beverages, weight of sugar consumed and percentage energy consumed from sugars.Intention-to-treat analyses found no statistically-significant dietary exposure x time interactions for perceived pleasantness (F(2, 101) = 2.04, p = .14, np2 = .04), desire to eat (F(2, 101) = 1.49, p = .23, np2 = .03) or any measure of sweet food intake (largest F = 2.53, p = .09). A significant dietary exposure x time interaction was detected for sweet taste intensity (F(2, 101) = 4.10, p = .02, np2 = .08), which showed that for participants in the decrease sweet food consumption group, sweet foods tasted sweeter post-intervention compared to baseline (t(42) = 3.36, p < .01, Mdiff = 6, SE = 2). No effects were found in the increase sweet food consumption or no diet change groups (largest t(39) = .38, p = .70).Our findings contradict the predictions made by public health institutions that dietary sweet taste exposure influences the intake of sweet-tasting foods and beverages, and that reduced exposure leads to reduced intakes(2). They also suggest that, whilst the extent of dietary exposure to sweettasting foods and beverages affects sweet taste intensity, it does not affect the perceived pleasantness of or desire to eat other sweet-tasting foods.
Global Trends in Vitamin D Fortified Food Product Launches
Authors: McCarthy SN , Kiely ME 
Published: December 2024

The challenge of meeting nutritional requirements for vitamin D because of low supply in the food system means that substantial proportions of the population have low vitamin D intakes and status(1). Naturally rich sources such as oily fish are consumed infrequently and foods such as eggs do not have sufficient quantities to meet Dietary Reference Values. Usually, fortification is voluntary and a premium price can be achieved for the fortified product. Hence, there may be a role for mandatory fortification to ensure equal access to healthy, fortified foods for all.The aim of this study was to profile food product launches to the global market over the last 15 years to determine if product launches can potentially meet Vitamin D requirement. The GlobalData(2) is an industry specific intelligence planform that can be accessed to identify and analyse food product launches based on specific inputs such food-type, country, nutrients, health claim etc. This database was mined to retrieve and analyse all food products launched in the 15year period from January 2009 to March 2024 with at least 0.01ug of vitamin D listed in the nutritional content.The search returned a database with a total of 2,203 products launches. From 2009, there was a steady increase in product launches until it peaked in 2012 with 320 products. Thereafter it decreased with a low in 2016 at 50 product launches. Although not exceeding the high in 2012, there has been a steady increase since 2016 with 150 launches reported for 2023. The top three countries for product launches were USA at 11.8% (n = 261) followed by UK at 7.2% (n = 159) and India at 6.6% (n = 146). The market is dominated by dairy foods with nearly half of all launches this category (47%). This was followed by drinks (15%), bakery and cereals (15%) and baby foods (10%).Countries such as the USA and India have voluntary fortification strategies in place which may explain higher proportion of product launches seen in these countries(3,4). The implementation of a national vitamin D food fortification strategy may help to increase the launch/supply of fortified foods on the market to increase the potential to achieve recommended intakes. The dominance of vitamin D fortification within a small number of food categories such as dairy(5) highlights the opportunities and untapped potential for other food categories such as pasta and sauces to also undertake fortification. It is also important to accommodate the diversity of the diet and provide vitamin D fortified foods for non dairy consumers. Studies have shown that food fortification can increase vitamin D status(6) Therefore additional and more diverse food fortification should be considered to improve vitamin D intakes in the population.
Prevalence of vitamin D insufficiency and associations between 25(OH)D concentrations and health outcomes in children aged 4 – 11 years in the north of Ireland
Authors: Royle Emily , McSorley Emeir M. , Kirsty Pourshahidi L. , Armstrong David , Magee Pamela J. 
Published: December 2024

Optimal vitamin D status is important for growth and development during childhood(1). Children with a circulating concentration of 25-hydroxyvitamin D [25(OH)D] below 25 nmol/L are at increased risk of rickets. In order to maintain 25(OH)D > 25nmol/L, a dietary intake of 10µg/d vitamin D is recommended for children aged 4 years and above(2,3). The aim of this study was to determine vitamin D status in healthy children and to investigate associations between 25(OH)D concentrations and muscle health, cognitive function, and parental knowledge of vitamin D, vitamin D habits, perceptions, and practices.A cross-sectional study of healthy children aged 4 – 11 years conducted between 2019 – 2023 examined vitamin D status by measuring plasma 25(OH)D via the gold standard liquid chromatography tandem mass spectrometry and parathyroid hormone concentrations. Muscle strength (hand grip and balance) was determined by dynamometer, single and tandem stance balancing whilst cognitive function was assessed using the Cambridge Neuropsychological Test Automated Battery. Parents completed questionnaires to assess vitamin D knowledge, and perceptions, habits, and attitude towards vitamin D.A total of 192 children (91 boys; 101 girls) with an average age of 8.2 years were recruited. Plasma 25(OH)D concentrations were 61.10 ± 18.75 nmol/L (n = 190), with 68.4% of children defined as vitamin D sufficient (25(OH)D>50nmol/L). When stratified by winter months, only 58% of children were vitamin D sufficient. In single linear regression, plasma 25(OH)D concentrations were positively associated with dominant hand grip strength, single leg balance and the cognitive test ‘5choice movement time’ (p<0.05). Overall, there was a reported mean score of 41.9% for parental vitamin D knowledge and 68% of parents thought there was no harm in giving their child vitamin D fortified foods.Approximately 70% of this sample of children were vitamin D sufficient, however insufficiency was prevalent in almost half of the cohort during the winter months. Benefits of optimal vitamin D for muscle and cognitive function were evident. These results support the promotion of the existing vitamin D dietary recommendations during the winter months for optimal child growth and development.
Gender-specific effects of 3-month nutrition intervention on lipid profiles and insulin sensitivity
Authors: Samiilenko N. , Mazanko K. , Bielokoz H. , Shpak S. , Zinchenko O. , Muzyra Y. , Zubach D. , Aleksieieva O. , Tsomko D. , Bocharova O. 
Published: December 2024

Dyslipidemia and insulin resistance are pivotal in diabetes mellitus and cardiovascular disease (CVD) pathogenesis, underscoring the necessity for lifestyle interventions(1). Previous research has highlighted the efficacy of dietary modifications in improving metabolic parameters and reducing CVD risk(2,3). However, understanding the gender-specific responses to such interventions remains underexplored. This study aims to investigate the gender-specific effects of a 3-month nutrition intervention, aimed at improving lipid profiles and insulin sensitivity in patients with dyslipidemia and insulin resistance.107 patients (pts), 53 men (49,5%), 54 women (50,5%), mean age 44,6 ± 11,3, mean BMI 33,1 ± 6,8, with dyslipidemia and insulin resistance were studied, 58 pts (54,2%) were with obesity. During the intervention, participants were provided with a dietary plan consisting of 3 meals, each of which contained vegetables (starchy and non-starchy), carbohydrates (whole grains, fruits, berries), proteins (poultry, fish, seafood, eggs, legumes, dairy products) and fats (olive oil, flax seeds, tree nuts). Pts were restricted on red and processed meat, butter, milk, trans fat, sugar, white flour products, and alcohol. The dietary intervention durated 12 weeks, during which pts maintained selfreported diet records to monitor their dietary intake. No pharmaceutical interventions were employed throughout this duration. Statistical analysis were based on using paired t-test with assessment of the dynamics of clinical indicators with 95% CI and calculation of the standardized effect size based on mean comparison.Among women after 12 weeks the mean reduction in serum low-density lipoprotein cholesterol (LDL-C) was −0.79 mmol/L (from 4.16 ± 0.85 to 3.37 ± 0.72) or -18.9%; triglycerides −0.33 mmol/L (from 1.51 ± 0.77 to 1.18 ± 0.45) or -21,85%; Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) index decreased on -2,23 or -43,47% (from 5.13 ± 4.59 to 2.9 ± 2.56), insulin level dropped by 35,25% (from 17.87 ± 12.76 to 11.57 ± 7.89).Among men the reduction in values was the following: for LDL-C -0,85 mmol/L or -18,44% (from 4.16 ± 1.08 to 3.76 ± 0.88); for triglycerides -0,68 mmol/L or 33,66% (from 2.02 ± 1.07 to 1.34 ± 0.52); for HOMA-IR index -2,03 or -38,01% (from 5.34 ± 4.34 to 3.31 ± 2.74), for insulin -8,17 or -39,78% (from 20.54 ± 15.26 to 12.37 ± 8.66).The dynamics for these indicators are statistically significant (p < 0.05).Dietary intervention led to significant reductions in serum LDL-C, triglycerides, HOMA-IR index, and insulin levels among both women and men, highlighting the effectiveness of dietary modification in improving lipid profiles and insulin sensitivity.
Weight Recurrence Trends Among Participants Post Laparoscopic Sleeve Gastrectomy: A 13-Year Single-Centre Retrospective Study in Kuwait
Authors: Alfailakawi A. , Al-Sabah S. , Nlebedim V. , Moore J.B. , Moore S. 
Published: December 2024

Weight recurrence (WR) is a frequent complication in patients post metabolic and bariatric surgery (MBS)(1). However, there is no consensus on WR definitions(2). Patients’ preoperative characteristics are believed to have an association with WR(1). This study aimed to evaluate WR 3 to 13 years after laparoscopic sleeve gastrectomy (LSG) using three commonly used definitions and investigate potential risk factors.A retrospective analysis examined data from patients’ medical records who underwent primary LSG between 2008 and 2019. Inclusion criteria were patients aged 18 years or older, eligible for MBS, and with at least three years of follow-up. Those with previous MBS, revised surgical procedures post-LSG, or who had the surgery in 2019 were excluded. Dividing the analysis into three post-LSG periods (1st year, 2nd year and >2nd year). The primary outcome was WR over time utilizing three definitions: >10% increase in nadir weight, >10% increase in nadir weight (nadir 1 to 2 years), and percentage of excess weight loss (EWL) <50% with a body mass index (BMI) >35 kg/m2. Survival analysis techniques were used to assess the occurrence and timing of WR. Potential risk factors of WR including age, gender, BMI, obesity-related comorbidities, duration post-LSG, and attendance to follow-up visits were assessed using binary logistic regression.Only 219 out of 2982 patients met the inclusion criteria and were included in the analysis. Patients’ mean age and BMI were 37.21 ± 10.44 years and 45.92 ± 6.99 kg/m2, respectively, with females constituting the majority (64%). Weight recurrence varied between different definitions, ranging from 31% to 61%. The estimated median time for WR was significant starting from 9 years when applying the nadir weight definitions while from 6 years when EWL<50% & BMI>35 kg/m2 definition was used. Binary logistic regression analysis identified several risk factors for WR considering the definition of EWL <50% with BMI >35 kg/m2: older age [OR 1.104, 95% CI (1.0591.151), p-value <0.001] and higher preoperative BMI [OR 1.352, 95% CI (1.242-1.473), p-value <0.001]; while male gender [OR 0.314, 95% CI (0.137−0.720), p-value 0.006] and frequent follow-up visits [OR 0.528, 95% CI (0.382−0.730), p-value <0.001] were protective factors against WR. Other definitions did not demonstrate significant associations except for a longer duration post-LSG as a risk factor for WR when applying the definition of >10% increase from nadir weight (nadir weight 1 to 2 years) [OR 1.153, 95% CI (1.050-1.267), p-value 0.003].This study explored factors that influenced WR post-LSG. Potential risk factors including age, gender, BMI, and time varied according to the WR definition applied. More research is necessary to establish a consensus on a suggested definition that aligns with the clinical parameters and comorbidity status of patients for application in upcoming research and clinical settings.
Comparing compliance of the UK and Kyrgyzstan baby food products with WHO Nutrient and Promotion Profile Model guidelines
Authors: Bozkir C. , Esin K. , Threapleton D. , Rippin H.L. , Wickramasinghe K. , Aidralieva N. , Tilenbaeva N. , Mamyrbaeva T. , Artykbaeva J. , Gumagulova G. , Cade J.E. 
Published: December 2024

Optimal nutrition during infancy and early childhood is crucial for promoting healthy growth, development, and overall well-being(1). Concerns arise regarding commercially available Food Products for Infants and Young Children (FIYC) due to potential imbalances in sugar, salt, fat content, and inappropriate promotion. The World Health Organization’s (WHO) Nutrient and Promotion Profile Model (NPPM) assesses the nutritional quality and promotional practices of commercial baby foods for children under 36 months. This study evaluates and compares the compliance of FIYC products in the UK and Kyrgyzstan with the NPPM guidelines.This study evaluated the compliance of FIYC products in the UK and Kyrgyzstan with the WHO’s NPPM guidelines. Data on commercially available FIYC products for children aged 6-36 months were collected from both countries (UK: n = 469 products, 21 brands; Kyrgyzstan: n = 203 products, 20 brands). The NPPM website was utilized to assess nutritional composition (energy, sugar, protein, salt) against WHO guidelines and evaluate labelling information (ingredient lists, nutrient/health/marketing claims, breastfeeding recommendations) for adherence to NPPM criteria(2). Data analysis for comparison across the two countries employed SPSS v29.Analysis of 672 FIYC products using the NPPM website revealed distinctly different compositions between the UK (n = 469) and Kyrgyzstan (n = 203). The UK dataset contained a higher proportion of meals (38%) compared to fruits and vegetables (30%). Conversely, Kyrgyzstan had a higher percentage of fruits and vegetables (52%) and cereals (26%). Nutrient assessments displayed varying pass rates. Pass rates for products in the model were higher for the UK compared to Kyrgyzstan for energy density (75% vs. 47%), total fat (98% vs. 67%), and sodium (69% vs. 10%). However, Kyrgyzstan had a higher protein pass rate (96% vs. 94%). Regarding sugars, the UK achieved a 50% pass rate for total sugar compared to only 7% in Kyrgyzstan, with free sugar addition pass rates of 81% and 73% respectively. Promotion assessments revealed a similar compliance for the lower age recommendation (from 6 months) (85% UK, 76% Kyrgyzstan). However, all products failed the total marketing, health, and promotional claims evaluation. Breastfeeding instruction compliance was also low, with only 5% (UK) and 35% (Kyrgyzstan) passing.In conclusion, the study identified both strengths and weaknesses in FIYC product compositions and nutritional profiles across the UK and Kyrgyzstan. However, more work is needed in adhering to marketing, health claims, and breastfeeding instruction guidelines in both countries. Stronger policies to improve FIYC are needed across the WHO European Region promoting child health and reducing future disease risk.