DIET FACTOR (Journal of Nutritional & Food Sciences)

The Impact of Ultra-Processed Foods on Diet Quality and Health Outcomes

Riffat Mehboob — Fri, 30 Jun 2023 00:00:00 +0000

In recent decades, there has been a notable shift in dietary patterns, with an increased consumption of ultra-processed foods. These foods, characterized by their high levels of added sugars, unhealthy fats, and chemical additives, have become a prevalent part of modern diets. However, mounting evidence suggests that the excessive intake of ultra-processed foods can have profound implications for diet quality and long-term health outcomes. Ultra-processed foods are often low in essential nutrients while being energy-dense, leading to overconsumption and imbalanced diets. The high levels of added sugars, sodium, and unhealthy fats contribute to the rising rates of obesity, cardiovascular diseases, and metabolic disorders. Studies have shown a strong association between the consumption of ultra-processed foods and an increased risk of developing chronic conditions such as type 2 diabetes and certain types of cancers.

Moreover, the processing techniques used in the production of these foods can result in the loss of natural nutrients and the formation of potentially harmful substances. The reliance on refined grains, artificial additives, and preservatives in ultra-processed foods further compromises their nutritional value. These factors, combined with the addictive nature of some ultra-processed foods, make it challenging for individuals to maintain a healthy and balanced diet.

The impact of ultra-processed foods extends beyond individual health to societal and environmental dimensions. The high demand for these products has led to unsustainable agricultural practices, increased food waste, and a strain on natural resources. Addressing the pervasive influence of ultra-processed foods requires a multifaceted approach that includes public awareness campaigns, improved food labeling, and policies aimed at promoting the availability and affordability of healthier options.

As the consumption of ultra-processed foods continues to rise, it is imperative to recognize the detrimental impact they have on diet quality and long-term health outcomes. Efforts should focus on promoting whole, minimally processed foods and educating individuals about the importance of a nutrient-rich diet. By addressing the root causes of excessive ultra-processed food consumption, we can empower individuals to make informed dietary choices, improve diet quality, and mitigate the burden of chronic diseases. Additionally, policy interventions that support sustainable and healthier food systems are crucial in creating environments that promote the availability and accessibility of wholesome food choices.

Development and Quality Evaluation of Non-Dairy Yogurts

Hina Naz, Nighat Raza, Shamas Murtaza, Ambreen Naz, Umar Farooq — Fri, 30 Jun 2023 00:00:00 +0000

Development of fermented vegetarian milk based food will be important to fulfill nutritional value of both elderly and individuals that require more energy intake. Objective: To develop non-dairy vegan yogurts from soy milk, oat milk and coconut milk in conjunction with lactic acid fermentation. Methods: Soy yogurt, oat yogurt and coconut yogurt was analyzed for crude protein, crude fat, crude fiber, carbohydrates, ash contents, moisture contents, titratable acidity, total soluble solids and pH analysis and to check its quality and acceptability by sensory evaluation for color, aroma, taste, consistency and acidity. Results: The mean values of crude protein of yogurts showed that soy yogurt contain more protein contents than other yogurts that was 6.0±0.1. The mean values for crude fat contents showed that maximum value 8.5±0.65 was noticed in the coconut yogurt and lowest value 3.1±0.1 was observed in soy yogurt. Mean values of crude fiber showed that fiber contents are present in more amount in soy yogurt (1.93±0.152). The mean maximum value for moisture contents was 84.43±4.007 that was noticed in soy yogurt and lowest value 66.69±0.164 was observed in oat yogurt. Mean values for carbohydrate in soy, oat and coconut yogurt was 9.28±0.01, 20.76±0.659 and 16.16±1.258. Mean results of overall acceptability of soy yogurt, oat yogurt and coconut yogurt was 7±0.35, 7.25±0.36 and 8±0.4 respectively. Conclusions: The study's findings demonstrated that it is possible to make plant-based yoghurt to meet the organoleptic needs of consumers, particularly those who are lactose intolerant or follow a vegan diet.

Insomnia Related to Stress and Anxiety in Adolescence

Fri, 30 Jun 2023 00:00:00 +0000

Insomnia, anxiety, and sadness are all linked in adolescence, according to the research. Anxiety and depression disorders are common and are linked with undesirable consequences. Objective: To better understand the interconnection between sleeplessness, anxiety disorders, and major depression in a community-based sample of adolescents. Methods: A cross sectional study was conducted at The University of Lahore, Lahore, during 4 months. A pre-tested questionnaire was used to collect data from 100 students through convenient sapling technique. SPSS version 21.0 was used to store and analyze the data. Results: The results revealed that insomnia is not common in mostly students but they have sleep issue due to exam disturbance and their diet. Late night phone usage is also a major cause in this study. Many students are worried about their current life situation and mostly have snore and choking issues due to worries. In general, the link between sleeplessness and depression was stronger and more constant in patients with serious depression than in those with depression symptoms. Conclusion: Adolescent insomnia has a significant impact on future health and functioning, and it is thought to cause and perpetuate a variety of emotional and behavioral issues, notably anxiety and sadness

Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students

Fri, 30 Jun 2023 00:00:00 +0000

High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.

Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums

Nighat Raza, Adeel Hakim, Muhammad Shahbaz, Mujahid Farid — Fri, 30 Jun 2023 00:00:00 +0000

Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T_1.KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.

Effectiveness of Atenolol on the Basis of Pattern of Side Effects in Hypertensive Patients

Maria Fareed Siddiqui, Mehreen Rasheed, Ahmad Alwazzan, Sadia Sarwar — Fri, 30 Jun 2023 00:00:00 +0000

Hypertension plays a significant role in changing Insulin parameter. They are taken as valid diagnostic markers in determining side effects of anti-hypertensive drugs. These parameters are grossly affected by the use of beta blockers which are used to control hypertension. Objective: To determine the effects of atenolol, a beta blocker on insulin when taking alone in hypertensive patients. Methods: A total of 80 patients participated in this study of which 43 patients were taking atenolol alone while 37 were taking atenolol in combination with other anti-hypertensive drugs and 20 healthy controls were included of all age groups population to make a comparison and to find variation in values of insulin levels, in patients experiencing hypertension. Medical efficacy was evaluated on the basis of variations in insulin levels upon use of anti-hypertensive medications. ELISA technique was used for conducting insulin levels. Results: We found significant results of insulin values because atenolol cause hyperglycemia Atenolol was non-significant in both groups of patients having low insulin levels due to use of atenolol alone or use of atenolol in combination therapy. Other anti-hypertensive drugs did not affect the insulin levels therefore variation is basically because of atenolol so the main focus of our study was atenolol. Conclusions: Atenolol prove efficacy but it also causes the disturbance in insulin levels therefore we recommend use of any other drug in conjunction with atenolol to avoid insulin variation due to atenolol. Further these results may be employed on large patient population for strengthening our evidences.

Cashew Nut Allergy

Madiha Khan Niazi, Farooq Hassan — Fri, 30 Jun 2023 00:00:00 +0000

A severe health problem brought on by increased cashew nut use and dietary and cooking changes is cashew nut allergy. It is brought on by the use of trace amounts of Ana-o 3, Ana-o 1, and Ana-o 2 allergens from cashew nuts. Enzymatic processing, oral immunotherapy, and adrenaline auto-injector devices are effective treatment options. The labelling of foods containing cashew nuts is crucial for prevention