bluuebunny/crossref_metadata_2025_split huggingface dataset:
Determining the balance between nutrition and sustainability of 173 food products using stepwise optimisation
Authors: Broekema Roline , Blonk Hans 
Published: June 2020

AbstractIntroductionThe balance between nutrition and environmental impact is key for determining whether a product is future-proof. This balance refers to the Sustainability Nutrition Balance (SNB). A product that provides nutrients which improve the quality of the current diet with a low sustainability impact has a better SNB-score than a product that contains nutrients that we tend to consume in excess (like salt or saturated fat) and/ or with a high sustainability impact. For 173 food products, we calculated the SNB-score. These scores are valuable to guide product development in the direction of future healthy and sustainable diets.Materials and methodsBased on the European Food Safety Authority (EFSA) Food Consumption Database 173 products were selected, making up a European average diet. EFSA Food Composition Database was used to gather the nutritional properties of the products, like energy, dietary fibre, vitamin D, magnesium. About 60 nutritional properties were considered. The environmental impact of the products was calculated using Life Cycle Assessment (LCA) method. EFSA's Dietary Reference Values for Nutrients and Tolerable Upper Intake Values for Vitamins and Minerals were consulted to determine the nutritional constraints for a healthy diet.To analyse the SNB-score the amount of a product in the diet is varied in steps. At every step the diet is optimised for nutritional constraints, using quadratic programming. This allows identification of trends in terms of the environmental impact of the diet on indicators like climate change and land use. An increase of impact with an increase in amount of product leads to a higher SNB-score. This indicates that the group of products which is nutritionally equivalent to the product of focus is a more sustainable alternative. The lower the SNB-score, the more future-proof a product is in terms of sustainability and nutrition.Results and discussionThis analysis has led to a palette of SNB-scores for the 173 products in the European average diet. Meat tends to have a higher SNB-score than dairy and whole grain products can have a negative SNB-score. This means the environmental impact of the product decreases when whole grains are consumed in increasing amounts. The palette of SNB-scores serves as a benchmark for product development. To create more future-proof products the SNB-scores can be improved by changing the nutritional or environmental profile by altering recipes or production processes.
Reformulation and priorities for reducing energy density; a survey on fat content in cakes and biscuits sold in British supermarkets
Authors: Alessandrini Roberta , He Fengjun , Hashem Kawther M. , Tan Monique , MacGregor Graham A 
Published: June 2020

AbstractCakes and biscuits are widely consumed foods and are important contributors of energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted the food industry to reduce energy density in cakes and biscuits mainly through sugar reformulation. However, a government led evaluation has shown that reducing only sugar has lowered energy density minimally. To assess whether total and saturated fat reformulation could be an additional and more effective mechanism for reducing product energy density we conducted a cross-sectional survey of pre-packed cakes and biscuits available in nine UK supermarkets. We collected nutrition information from product packaging. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2g/100 g (39% of the overall energy); range (1.4–35.6g/100g). The average saturated fat content in cakes was 5.9 ± 3.4g/100 g (13% of the overall energy); range (0.3–20g/100g). The average sugar content in cakes was 36.6 ± 7.6 (34% of the overall energy); range (11.3–62.0g/100g). In biscuits (n = 481) the mean total fat content was 21.8g ± 6.3g/100 g (40% of the overall energy); range (0.7–38.9g/100g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3g/100g). The average sugar content in biscuits was 30.0 ± 9.2 (23% of the overall energy); range (12.0–74.0g/100g). In both cakes and biscuits total and saturated fat, but not sugar content, was positively correlated with energy density. According to the nutrient profiling system used by the government, 57% of cakes and 75% of biscuits would receive a red (high) label for total fats; 54% of cakes and 88% of biscuits and would receive a red label for saturated fat.Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. We observed a large variation in total and saturated fat content within each product category. This finding indicates that reformulation to reduce total and saturated fat and energy density is possible as some manufacturers are already producing cake and biscuits with a more healthful nutrient composition and lower energy density. Fat reformulation in cakes and biscuits and similar products would effectively reduce energy density and calorie intake and thereby prevent obesity. We recommend that fat reformulation should be implemented simultaneously with sugar reformulation and to be focussed where possible on saturated fat, as this will have the additional and independent beneficial effect of lowering LDL cholesterol.
Nutritional value of cooked and sous-vide beef: mineral compounds content
Authors: Modzelewska-Kapituła Monika , Pietrzak-Fiećko Renata , Tkacz Katarzyna , Więk Adam , Bogdanowicz Julia 
Published: June 2020

AbstractMeat, including beef, is a rich source of minerals in the human diet(1,2). However, different thermal treatments might affect minerals concentration in beef and thus its nutritional value. The aim of the study was to determine the degree of coverage of the demand for minerals by consuming 100 g of steam-cooked and sous-vide beef. Material for the study were semimembranosus muscles (n = 12), cut into 2.5 cm thick steaks, which were subjected to steam cooking to obtain 75°C in geometric centre and sous-vide treatment at 60°C for 4 h. The content of minerals was analyzed by flame atomic absorption spectrometry method (flame:acetylene-air). Percentages of the recommended daily allowance (RDA) of Ca, Cu, Fe, Mg, Zn and the adequate intake (AI) of Mn, K, Na in 100 g of thermal processed beef were determined for adults (males and females, aged 19–50 years) and for children (aged 4–8 years) based on the Institute of Medicine, National Academies, recommendations. The concentration of Ca, Fe, Zn, and Cu was higher in steam-cooked beef, whereas Na and K in sous-vide beef. Thermal processes beef was very good source of Zn and Fe; 100 g of steam-cooked beef satisfied 119% of Zn RDA for children, 54% for males and 74% for females, whereas sous-vide beef 101%, 46% and 63%, respectively. A portion of steam-cooked beef provided 32% of Fe RDA for children, 40% for males and 18% for females, whereas sous-vide beef 21%, 26% and 11%, respectively. The steam-cooked meat was also relatively good source of Cu and provided from 12% RDA (males and females) to 25% (children), whereas sous-vide beef from 10% to 20%, respectively. Thermal processed beef was moderate source for Mg (from 4 to 13% of RDA) and K (from 7 to 9% of AI) and poor source of Ca (up to 0.5% of RDA), Mn (up to 0.3% of AI) and Na (up to 3% of AI). Daily requirements for minerals were satisfied to higher degree by a 100 g portion of steam-cooked beef, which was caused by lower cooking loss than sous-vide samples.
Curcumin improves hippocampal function in healthy older adults: a three month randomised controlled trial
Authors: Scholey Andrew , Cox Katherine , Pipingas Andrew , White David 
Published: June 2020

AbstractThe flavonoid curcumin is believed to be responsible for the purported health benefits of turmeric. Like other flavonoids, curcumin affects several systemic and central processes involved in neurocognitive aging. We have previously shown that one month administration of a highly bioavailable curcumin extract (Longvida™) improved working memory and reduced fatigue and workload stress in an older, cognitively intact cohort(1). This study focused on the effects of the same extract, focusing on memory tasks subserved by the hippocampus, one of two areas of the adult brain believed to be capable of adult neurogenesis.Eighty healthy older participants (aged 50–80 years, mean = 68.1, ± SD 6.34) took part in this double-blind, placebo-controlled, parallel-groups trial. Volunteers were randomised to receive administration of 400 mg daily Longvida™ (containing 80 mg curcumin) or a matching placebo. Assessment took place at baseline and 4 and 12 weeks thereafter. Outcomes included two tasks evaluating memory processes relevant to hippocampal function. These were i) a human analogue of the widely used rodent Morris Water Maze - the virtual Morris Water Maze (vMWM) and ii) a Mnemonic Similarity task evaluating pattern separation. Measures of mood, cardiovascular function and other blood biomarkers were collected, and a subset of the cohort underwent neuroimaging using functional magnetic resonance imaging.Compared with placebo, there were a number of improvements in the curcumin group. The curcumin group had significantly better performance at 12 weeks on the virtual Morris Water Maze (p = .019). Curcumin was also associated with better performance on a pattern separation task (p = .025). Curcumin was also associated with number of significantly benefits to mood, including, from the Profile of Mood States (POMS), including, at 28 days only, total mood disturbance (p = .006), tension-anxiety (p = .028), confusion-bewilderment (p = .019), anger-Hostility (p = .009). There were also significant benefits to the POMS fatigue scores at both assessments (p ≤ .011). There were no group differences in biomarker levels.These results confirm that Longvida™ curcumin improves aspects of mood and working memory in a healthy older cohort. The pattern of results is consistent with improvements in hippocampal function and may hold promise for alleviating cognitive decline in populations at risk of pathological cognitive decline.
Dietary and lifestyle patterns in UK postpartum women
Authors: Myrissa Kyriaki , Stevens Rebecca , Kelaiditi Eirini 
Published: June 2020

AbstractIntroductionHealthy dietary and physical activity behaviours during and after pregnancy are important for optimal maternal health. Unhealthy lifestyle habits promote excessive weight gain during pregnancy or weight retention in the postpartum period, which increase the risk of obesity. The aim of this study was to explore dietary habits and associated lifestyle patterns and barriers to healthy eating in UK postpartum women.MethodsCross-sectional study of 228 females (56.1% were 25–34 years old) with a mean postpartum period of 5.73 ± 3.31 months. Participants completed an online survey exploring eating habits, weight status, sleep duration, breastfeeding, nutrition knowledge, physical activity, provision of advice and barriers to healthy eating during the postpartum period. A sub-sample of 34 women (50% of the sample were between 35–44 years old) completed an optional online dietary intake assessment using a multiple-pass 24-hour recall.ResultsIn total, 73.7% were not meeting the five a day fruit and vegetable UK recommendations, 40.4% of women were skipping breakfast and 44.7% were skipping lunch every day. Average weight gain from pre-pregnancy to postpartum was 5.56 ± 4.61 kg (range = 0.8 to 25 kg) with only 2.2% of women meeting current UK physical activity guidelines during the postpartum period. Consumption of high calorie snacks and meal skipping were significantly higher during the postpartum period compared to pre-pregnancy (p < 0.01). Women who were breastfeeding had significantly lower body mass index than those who were bottle feeding (p < 0.05). Fatigue, lack of time and feeling stressed had the most impact on women's ability to eat healthily. Barriers to consume a balanced healthy diet were significantly greater for women with low combined household income and those having three or more children (p < 0.05). Poor nutrition knowledge was significantly associated with increased meal skipping (p < 0.05). The sub-sample dietary analysis (N = 34) showed that women were not meeting the UK Dietary Reference Values for energy, fibre, iron, and vitamin D intakes. Those breastfeeding were not meeting requirements for calcium and zinc.DiscussionTo our knowledge, this is the first study to explore dietary habits and lifestyle patterns in UK postpartum women. Health care professionals should support women to adopt lifestyle behaviours following childbirth, with a greater focus on those likely to be experiencing more barriers. Advice given to women during the postpartum period needs to be tailored to potential differences in sociodemographic characteristics, pre-pregnancy health status and baseline nutrition knowledge and target multiple dietary and lifestyle behaviours.
Socioeconomic influences on breastfeeding and weaning practices in a Mediterranean setting
Authors: Parnis Justine , Calleja Neville , Jones Petra 
Published: June 2020

AbstractThe World Health Organisation (2016) recommends exclusive breastfeeding up to 6 months of age and the introduction of complementary foods at around 6 months. International literature suggests that although knowledge of the guidelines is high, only a minority of parents wait until 6 months to wean and sub-optimal weaning practices are common. The aim of this study was to assess breastfeeding and weaning practices and to evaluate the effect of socio-economic determinants on such behaviours in a Mediterranean setting.A cross-sectional study design was used. One-time short interviews with 250 consenting mothers having 8 month old infants were conducted using a structured questionnaire. Mothers attending all the well baby clinics in the primary health care centres of the Maltese Islands for a period of two months were included in the study. The questionnaire included socio-economic and demographic data, details on the initiation and duration of breastfeeding, weaning practices and a short assessment of the infant's usual diet at 8 months.Mothers between 25–34 years old (26%) and mothers with a high level of education (25%) were more likely to breastfeed only during the first 8 months of life without using any other type of milk, compared to younger (6.5%) or older (21%) mothers, and to mothers with a lower level of education (16%). The level of education was also positively associated with the continuation of breastfeeding, with the mean duration of breastfeeding for higher educated mothers being 4 months compared to 2.6 months in less educated mothers. Mothers with a lower level of education and mothers who are house-wives are more likely to give their infants only ready-made foods however associations were in this case borderline significant. On the other hand, appropriateness of weaning age was not associated with any socio-economic factors.The length of breastfeeding and the introduction of complementary foods varied widely between mothers. Compliance with infant feeding guidelines was poor. The mother's age, level of education and employment status all have an impact on breastfeeding and weaning practices. The provision of professional advice and a supportive environment for mothers, together with interventions for increasing awareness may promote maternal adherence to WHO guideline.
Dietary determinants of iron intake in women of child-bearing age (WCBA) (18–50y) in Ireland
Authors: Fahy Amy , Kehoe Laura , Walton Janette , McNulty Breige A. , Nugent Anne P. , Flynn Albert 
Published: June 2020

AbstractDietary iron requirements are higher among women of child-bearing age (WCBA) to replenish blood loss during menses, to prevent iron deficiency anaemia and to support a healthy foetus during pregnancy. Low intakes of iron have previously been reported among WCBA in Ireland and across Europe and data from European countries have shown that there is evidence of anaemia and low iron stores in this population group. The aim of this study was to investigate the dietary patterns influencing iron intakes in WCBA (18–50 years) in Ireland.Analyses were based on the National Adult Nutrition Survey (NANS) (2008–2010) (www.iuna.net). A 4 day semi-weighed food record was used to collect food and beverage intake data (including nutritional supplement use) from a nationally representative sample of 1500 adults (487 women (18–50y)). Nutrient intakes were estimated using WISP© based on UK and Irish food composition data. On the basis of mean daily intake of iron, WCBA were divided into three intake groups: low, medium and high. The food groups that accounted for the greatest proportion of the difference between the high (top third) and low (bottom third) of iron intakes were identified.The difference in iron intakes between the high and low intake groups (25 v 6.7mg/d) was 18.3mg/d. Nutritional supplements and ready-to–eat breakfast cereals (RTEBC) (commonly fortified with iron) accounted for 58 and 20% of the difference in intakes between the high and low intake group, respectively. The contribution of nutritional supplements to the difference in iron intakes can be explained by the proportion of users in the high vs low intake group (27% vs < 1%). The contribution of RTEBC to the difference in iron intakes can be explained by both a higher proportion of those in the high vs low intake group consuming RTEBC and those in the high intake group having a higher mean daily intake of RTEBC (78% vs 36%; 32g/d vs 7g/d).Most of the difference in iron intake between high and low consumers is attributable to nutritional supplement use and the patterns of consumption of fortified RTEBC. These findings will aid in the development of strategies to improve iron intakes in WCBA in Ireland.
Association between complementary feeding method and BMI at 19–36 months of life: an Internet-based cross-sectional study from two European countries
Authors: Zielinska Monika A. , Rust Petra , Bichler Jacqueline , Masztalerz-Kozubek Daria , Hamulka Jadwiga 
Published: June 2020

AbstractOver the last years, there has been increasing interest in Baby-Led Weaning (BLW), an approach in which infants feed themselves with finger foods. Previous studies have shown that BLW may be associated with lower food fussiness and risk of obesity, but in the other hand with growth flattering. However, the results are limited and still inconclusive. The aim of this study was to investigate the associations between complementary feeding method and body mass index (BMI) z-score in children aged 19–36 months from Poland and Austria. This anonymously, the cross-sectional internet-based study was conducted in 2018 and 2019 among 6645 mothers of children aged 12–36 months, recruited through social media. The analysis included data from 5856 mothers (35.5% from Austria) with complete data. Complementary feeding method was categorized as traditional spoon feeding (TSF), partial BLW (children was both spoon-fed and fed themselves), as well as BLW. BMI z-score was calculated based on declared body mass and height using the WHO cut-off points. BLW method was used in 16.4% of children, whereas the TSF in 30.5% of the total study group. Normal BMI z-score was observed in 73.8% of the total study group, thinness in 9.6% and overweight and obesity in 4.3%. The BLW increased the risk of thinness only in children aged 31–36 months (aOR: 1.48; 95%CI: 1.04–2.11) but did not influence the risk of overweight and obesity. In this present large cross-sectional study conducted in two European countries, we did not find an association between BLW and overweight and obesity risk. However, in the older group, BLW increased the risk of thinness. Previous studies observing a risk of thinness were also cross-sectional, although conducted among smaller study groups. In contrary to this, In contrary to this, the RCT trials using modified BLW version Baby-Led Introduction to SolidS (BLISS) did not observe any case of growth flattering. In another cross-sectional study investigating dietary intake of infants aged 6–8 months, who were complementary fed using BLW or TSF method, authors did not observe a difference in energy intake between the two groups. Further studies investigating the role of complementary feeding method and subsequent BMI, especially in long-term are necessary.
Energy balance and occupational activity as predictors of obesity risk in women.
Authors: Torquati Luciana , Mielke Gregore I. , Kolbe-Alexander Tracy L. , Brown Wendy J. 
Published: June 2020

AbstractReduced occupational energy expenditure and increased energy intake are important contributors to the increasing prevalence of obesity. The aim of this study was to examine whether sedentary occupations, and specific indicators of energy intake and expenditure are associated with obesity risk in Australian women. Data were from 3,444 participants in the Australian Longitudinal Study on Women's Health, who reported their weight, dietary intake, physical activity and occupation in 2009 (at age 31–36), and weight in 2012. Participants were categorised as having a ‘less sedentary’ or ‘sedentary work’, based on occupation and activity patterns at work. Multivariate models were conducted to examine the odds of being obese (> 30 body-mass index) and risk of obesity in the two occupational groups based on energy balance factors (diet and physical activity). Models were adjusted for major confounders (smoking, education, income, number of children).There was no significant difference in the prevalence of obesity between groups (20.3% less sedentary vs 22.7% sedentary work, p = 0.11) at baseline. Being in the highest total energy intake tertile, saturated fat intake > 35g/d and drinking 3 or more sugar-sweetened beverages per week increased the odds of being obese in both groups. But to a higher extent in ‘less sedentary work’ (OR 2.11 95%CI 1.41–3.19; OR 3.04 95%CI 2.09–4.45; 2.07 95%CI 1.45–2.97, respectively). High physical activity (> 1000MET.min/week) was consistently associated with lower odds of being obese (OR 0.64 95%CI 0.43–0.97 ‘less sedentary’; OR 0.58 95%CI 0.36–0.93 ‘sedentary work’) but lower incidence of obesity only in ‘less sedentary work’ group (IRR 0.52 95%CI 0.30–0.88, absolute risk 14%). High sugar-sweetened beverages increased the incidence of obesity only in this group (IRR 1.72 95%CI 1.08–2.73, absolute risk 23%). Having a sedentary work per se did not play a major role in obesity prevalence and risk in women. Instead, high saturated fat and SSB intake, and physical inactivity remained the major contributors to obesity prevalence and risk, particularly for those in less sedentary jobs.