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BMC Nutrition Apr 2024
PubMed: 38627857
DOI: 10.1186/s40795-024-00866-6 -
Journal of the International Society of... Dec 2024Protein supplementation often refers to increasing the intake of this particular macronutrient through dietary supplements in the form of powders, ready-to-drink shakes,... (Review)
Review
Protein supplementation often refers to increasing the intake of this particular macronutrient through dietary supplements in the form of powders, ready-to-drink shakes, and bars. The primary purpose of protein supplementation is to augment dietary protein intake, aiding individuals in meeting their protein requirements, especially when it may be challenging to do so through regular food (i.e. chicken, beef, fish, pork, etc.) sources alone. A large body of evidence shows that protein has an important role in exercising and sedentary individuals. A PubMed search of "protein and exercise performance" reveals thousands of publications. Despite the considerable volume of evidence, it is somewhat surprising that several persistent questions and misconceptions about protein exist. The following are addressed: 1) Is protein harmful to your kidneys? 2) Does consuming "excess" protein increase fat mass? 3) Can dietary protein have a harmful effect on bone health? 4) Can vegans and vegetarians consume enough protein to support training adaptations? 5) Is cheese or peanut butter a good protein source? 6) Does consuming meat (i.e., animal protein) cause unfavorable health outcomes? 7) Do you need protein if you are not physically active? 8) Do you to consume protein ≤ 1 hour following resistance training sessions to create an anabolic environment in skeletal muscle? 9) Do endurance athletes need additional protein? 10) Does one need protein supplements to meet the daily requirements of exercise-trained individuals? 11) Is there a limit to how much protein one can consume in a single meal? To address these questions, we have conducted a thorough scientific assessment of the literature concerning protein supplementation.
Topics: Humans; Dietary Proteins; Physical Endurance; Exercise; Dietary Supplements; Muscle, Skeletal
PubMed: 38626029
DOI: 10.1080/15502783.2024.2341903 -
PloS One 2024The adoption of plant-based diets in recent years has increased the need for accurate assessments of dietary intake among vegans, vegetarians, semi-vegetarians, and...
BACKGROUND AND OBJECTIVE
The adoption of plant-based diets in recent years has increased the need for accurate assessments of dietary intake among vegans, vegetarians, semi-vegetarians, and omnivores. This study aimed at developing and validating a modular web-based food-frequency questionnaire (FFQ), the MY-VEG-FFQ. This FFQ was based on the original FFQ (O-FFQ) designed for the Israeli population and incorporates a skip algorithm tailored for different dietary patterns.
METHODS
A convenience sample of 101 participants, recruited via social media, completed the MY-VEG FFQ, as well as a three-day food records, which served as the gold standard for this research. Relative validity of the new FFQ was evaluated by comparing nutrients with those in the three-day food records, using Pearson correlation coefficients, Bland-Altman plots, and cross-classification. The results were compared with 90 O-FFQs that previously had been completed by vegans.
RESULTS
The validation analysis showed that nutrient-intake estimates were generally higher for the MY-VEG-FFQ than those of the three-day food records. Pearson correlation coefficients ranged between 0.25-0.63, indicating an acceptable agreement between the two tools. The proportion of participants with exact or adjacent quartile agreement was between 73%-82%. The Bland-Altman analysis revealed overestimation of nutrient intake via the MY-VEG-FFQ. Compared to the O-FFQ, vegans who completed the MY-VEG-FFQ reported consumption of more food items. Additionally, the MY-VEG-FFQ showed a significantly higher intake of most macro- and micronutrients.
CONCLUSIONS
The My-VEG-FFQ demonstrated reasonable validity in assessing dietary intake among people who followed a plant-based diet. However, it tended to overestimate nutrient intake compared to the three-day food records. The development of a modular web-based FFQ with a skip algorithm tailored for specific dietary patterns, fills a crucial gap in accurately assessing the dietary intake of these populations. The MY-VEG-FFQ offers a practical and cost-effective tool for evaluating long-term dietary consumption among people who follow different dietary patterns.
Topics: Humans; Vegans; Surveys and Questionnaires; Diet Records; Reproducibility of Results; Diet; Energy Intake; Micronutrients; Diet Surveys; Internet
PubMed: 38625868
DOI: 10.1371/journal.pone.0299515 -
Cureus Mar 2024In this article, we discuss the ethics of veganism by looking at the moral implications of having a vegan diet or plant-based diet. Veganism is a way of diet that... (Review)
Review
In this article, we discuss the ethics of veganism by looking at the moral implications of having a vegan diet or plant-based diet. Veganism is a way of diet that forbids or avoids consuming any animal products. It has drawn a lot of interest recently due to awareness or trends of vegan diet, human health, and ethical behavior benefits. The aim of the research is to look into the moral values that talk about veganism, such as animal welfare, environmental sustainability, and human welfare. In this study, we conduct a thorough assessment of ethical theories and actual evidence in an effort to know about the ethical reasons for veganism and its larger societal impacts. Through an analysis of existing literature and clinical studies, we discuss the various challenges, advantages, lifestyle modification, and nutritional concerns related to a vegan diet.
PubMed: 38618417
DOI: 10.7759/cureus.56214 -
Nutrients Apr 2024Plant-based diets (PBDs) have been associated with a lower risk of cardiovascular disease (CVD). The aim was to investigate the predicted 5-year and 10-year risk of...
Plant-based diets (PBDs) have been associated with a lower risk of cardiovascular disease (CVD). The aim was to investigate the predicted 5-year and 10-year risk of developing CVD in individuals following PBDs compared to regular meat-eating diets. This cross-sectional study included = 240 middle-aged adults habitually consuming dietary patterns for ≥6 months: vegan, lacto-ovo vegetarian (LOV), pesco-vegetarian (PV), semi-vegetarian (SV) or regular meat-eater (RME) ( = 48 per group). Predicted 5-year and 10-year CVD risks were quantified using the Framingham Risk Equation and the Australian Absolute CVD risk calculator, respectively. Multivariable regression analysis was used to adjust for age, sex, smoking status, physical activity, alcohol use and BMI. Over three-quarters of the participants were women, mean age of 53.8 yrs. After adjustments for potential confounders, there was no difference in the predicted risk of CVD between regular-meat diets and PBDs, although crude analyses revealed that vegans had a lower 5-year and 10-year predicted risk of CVD compared to RMEs. SVs, PVs and LOVs had lower CVD risk scores, however, not significantly. Vegans had a favourable cardiometabolic risk profile including significantly lower serum lipid levels, fasting blood glucose and dietary fats and higher dietary fibre intake compared to RMEs. This was the first study to purposefully sample Australians habitually following PBDs. We found that PBDs do not independently influence the predicted risk of CVD, although PBDs tended to have lower risk and vegans had significantly lower cardiometabolic risk factors for CVD.
Topics: Female; Humans; Male; Middle Aged; Australasian People; Australia; Cardiovascular Diseases; Cross-Sectional Studies; Dietary Patterns; Meat
PubMed: 38613096
DOI: 10.3390/nu16071063 -
Food Research International (Ottawa,... May 2024The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties....
The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.
Topics: Animals; Fabaceae; Milk; Yogurt; Vegetables; Lens Plant; Gels; Gluconates; Lactones
PubMed: 38609239
DOI: 10.1016/j.foodres.2024.114259 -
Journal of Dairy Science Apr 2024Innovation around cheese is constant in attempts to meet ever-increasing consumer demands. Retail packaging provides a canvas to communicate to consumers added value... (Review)
Review
A systematic review of articles influencing United States retail cheese packaging, labeling, and market trends related to cheese in the marketplace and cheese during consumption.
Innovation around cheese is constant in attempts to meet ever-increasing consumer demands. Retail packaging provides a canvas to communicate to consumers added value from innovations or inherent properties of cheese. Packaging itself may also be the subject of cheese-related innovation. This systematic review of literature organizes research over the past 10 years related to cheese packaging innovation that consumers experience in the marketplace and during consumption of cheese products. The review discusses shipping, displaying cheese at grocery stores, the value of branding, purchasing preferences by demographics, health and nutrition claims, opportunities to highlight protein in cheese, marketing to children, issues of obesity and cheese, diet cheeses, allergens and non-dairy or vegan cheese, opening cheese packaging, cutting of cheese, cooking with cheese, eating cheese, the growing trend of snacking and convenience, and flavor preferences. This review provides helpful insights to cheese producers applying findings from research of various styles of cheeses, cheese marketers communicating effectively to consumers, cheese developers designing new products relevant to recent consumer demands, smaller or specialized companies seeking to differentiate their cheese product through available technology and strategy, and cheese lovers or those with hobbies surrounding food wanting to know recent advancements in cheese packaging. This review is a tool for discovering relevant articles relating to cheese packaging in a marketplace and consumption setting to guide cheese and cheese packaging and labeling innovation in the United States.
PubMed: 38608946
DOI: 10.3168/jds.2023-23977 -
Food Chemistry Aug 2024Five ingredients rich in RS (resistant starch) were assessed in a model system simulating baking process (water addition 30-50%, 180 °C/35 min) and in reformulated...
Five ingredients rich in RS (resistant starch) were assessed in a model system simulating baking process (water addition 30-50%, 180 °C/35 min) and in reformulated cakes (50% replacement of wheat flour). Moreover, two enzymatic methods used for RS determination (official and rapid) were compared. The combined effect of heating and water addition (50%) significantly decreased the RS content in all ingredients. Reformulated vegan cakes presented significantly lower RS values than those theoretically expected, according to the RS value of raw ingredients. The highest RS amount was observed for Hi Maize, which kept 84% and 72% of the initial RS content in the model systems and cake, respectively. Only the cakes made with Hi Maize reached the criteria for the health claim related to the reduction of post-prandial glycemic response (European Union regulation). Finally, differences between the official and rapid methods were less significant in the cakes than in the model systems.
Topics: Cooking; Zea mays; Hot Temperature; Flour; Starch; Triticum; Resistant Starch
PubMed: 38604027
DOI: 10.1016/j.foodchem.2024.139174 -
Frontiers in Nutrition 2024In this research, we introduce the NutriGreen dataset, which is a collection of images representing branded food products aimed for training segmentation models for...
INTRODUCTION
In this research, we introduce the NutriGreen dataset, which is a collection of images representing branded food products aimed for training segmentation models for detecting various labels on food packaging. Each image in the dataset comes with three distinct labels: one indicating its nutritional quality using the Nutri-Score, another denoting whether it is vegan or vegetarian origin with the V-label, and a third displaying the EU organic certification (BIO) logo.
METHODS
To create the dataset, we have used semi-automatic annotation pipeline that combines domain expert annotation and automatic annotation using a deep learning model.
RESULTS
The dataset comprises a total of 10,472 images. Among these, the Nutri-Score label is distributed across five sub-labels: Nutri-Score grade A with 1,250 images, grade B with 1,107 images, grade C with 867 images, grade D with 1,001 images, and grade E with 967 images. Additionally, there are 870 images featuring the V-Label, 2,328 images showcasing the BIO label, and 3,201 images without before-mentioned labels. Furthermore, we have fine-tuned the YOLOv5 segmentation model to demonstrate the practicality of using these annotated datasets, achieving an impressive accuracy of 94.0%.
DISCUSSION
These promising results indicate that this dataset has significant potential for training innovative systems capable of detecting food labels. Moreover, it can serve as a valuable benchmark dataset for emerging computer vision systems.
PubMed: 38595788
DOI: 10.3389/fnut.2024.1342823