Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.

Ancient wisdom of Incompatible diet (Viruddha ahara) in Relevance of Modern Era

Ahara is described as one among the three Upasthambas (Sub-pillars) of body and considered as Mahabhaishajya by Acharya Kashyapa. Ayurveda advocates on consuming healthy Ahara and advocates on avoiding unhealthy Viruddha Ahara. The food taken in wrong combination, undergone incorrect processing, and consumed at incorrect time may lead to several Metabolic, Neurodegenerative, Psychological diseases. Such incompatible diet (Viruddha Ahara) adversely affects our immune system, cellular metabolism, hormonal system as well as our psychological health. Many People are consuming incompatible food like fast food, deep fried foods etc. in current era unknowingly. Thus following proper dietary pattern and avoiding incompatible diet (Viruddha Ahara), a person may avoid various forthcoming diseases.

Consequences of Quarantine During the COVID-19 Pandemic on Food Intake and Body Weight: A Systematic Review

Background: Due to the coronavirus disease (COVID-19) pandemic, some authorities have implemented measures to control the spread of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), such as quarantine. The aim of this systematic review was to summarize the results of the studies that investigated changes in eating habits, food intake, and body weight during the COVID-19 quarantine. Methods: This review followed the recommendations of the PRISMA protocol and has registration in the PROSPERO under number CRD42020212491. Searches used databases PubMed, Medline, Scielo, and Lilacs. Two authors conducted the selection process blindly and independently using the Rayyan software (QCRI). Of 5,248 papers, we included 28 studies. Results: Most of the included studies in this review presented data on changes in food intake (n = 22). These changes were especially towards the adoption of unhealthy eating habits such as an increase in the consumption of snacks and sweets; and a decrease in the intake of vegetables, fruits, fish, and dairy products (n = 21). Concerning body weight, the main change was towards weight gain (1.5 to 4.5 kg), which was positively associated with age (elderly); socioeconomic level (average socioeconomic level); increase of the intake of snacks, sweets, fried foods, and fast foods; and low consumption of vegetables. Besides, weight gain was inversely associated with physical activity and positively associated with sedentary time (n = 14).Conclusion: In this sense, the summarized evidence points to a change in eating habits, food intake, and body weight, as well as a relevant association between unhealthy eating choices and weight gain during quarantine. The COVID-19 quarantine caused an interruption in the routine of daily life, which generated an impact on mental health, 3 eating habits, and physical activity. This review showed that during the quarantine some individuals changed their eating habits, mainly towards the adoption of unhealthy habits and gained weight.

Assessment Transition of Exercise and Dietary Habit of Athletes Before and During Ramadan in the Pandemic of COVID-19

This study aims to identify the training transitions and dietary habits of volleyball athletes' before and during Ramadan in the Covid-19 pandemic. The research design used is descriptive quantitative with a sample of 12 male junior volleyball athletes in the academy Sidoarjo volleyball. The results showed that most athletes experienced a decrease in the frequency of exercise during the month of Ramadan, especially during the COVID-19 pandemic. A total of 33.3% of athletes maintained their exercise frequency, and 66.7% experienced a decrease in exercise frequency. Furthermore, during Ramadan and Covid-19, there was an increase in the frequency of eating 1-2 times a day (58.4%), snack consumption (50%), fruit and vegetables (75%), fried foods 4-7 times a week (8.4%), instant noodles 1-3 times a week (25%) and fast food 1-3 times a week (8.4%) in athletes. Concerning this, it is imperative to revitalize the program and monitor the athlete's training periodically, which is adjusted to the conditions of the COVID-19 pandemic and provide a dietitian to regulate the athlete's diet to obtain a balanced nutritional intake following the exercise portion.Assessmen transisi latihan dan pola makan atlet sebelum dan saat ramadan di masa pandemi Covid-19AbstrakTujuan dari penelitian ini adalah untuk mengidentifikasi transisi latihan dan pola makan atlet bola voli sebelum dan saat ramadan di masa pandemi Covid-19. Desain penelitian yang digunakan yaitu deskriptif kuantitatif dengan sampel 12 atlet laki-laki bola voli junior yang masih aktif dalam menjalani pemusatan latihan di Akademi Bola Voli Indomaret Sidoarjo. Hasil penelitian menunjukkan bahwa mayoritas atlet mengalami penurunan frekuensi latihan saat ramadan khususnya di masa pandemi covid-19. Sebanyak 33,3% yang mampu mempertahankan frekuensi latihan dan 66,7% mengalami penurunan frekuensi latihan. Selanjutnya, saat ramadan dan Covid-19 terjadi peningkatan frekuensi makan 1-2 sehari (58,4%), konsumsi camilan (50%), buah dan sayuran (75%), gorengan 4 – 7 kali dalam seminggu (8,4%), mie instant 1 – 3 kali dalam satu minggu (25%) serta makanan cepat saji 1 – 3 kali dalam seminggu (8,4%) pada atlet. Berdasarkan hal ini, maka sangat penting untuk melakukan revitalisasi program dan pemantauan latihan atlet secara berkala yang disesuaikan dengan masa pandemi covid-19 dan menyediakan dietisien untuk pengaturan makan atlet agar dapat memperoleh asupan gizi seimbang sesuai dengan porsi latihannya.

Interactions between Polygenic Risk Scores, Dietary Pattern, and Menarche Age with the Obesity Risk in a Large Hospital-Based Cohort

Obese Asians are more susceptible to metabolic diseases than obese Caucasians of the same body mass index (BMI). We hypothesized that the genetic variants associated with obesity risk interact with the lifestyles of middle-aged and elderly adults, possibly allowing the development of personalized interventions based on genotype. We aimed to examine this hypothesis in a large city hospital-based cohort in Korea. The participants with cancers, thyroid diseases, chronic kidney disease, or brain-related diseases were excluded. The participants were divided into case and control according to their BMI: ≥25 kg/m2 (case; n = 17,545) and <25 kg/m2 (control; n = 36,283). The genetic variants that affected obesity risk were selected using a genome-wide association study, and the genetic variants that interacted with each other were identified by generalized multifactor dimensionality reduction analysis. The selected genetic variants were confirmed in the Ansan/Ansung cohort, and polygenetic risk scores (PRS)−nutrient interactions for obesity risk were determined. A high BMI was associated with a high-fat mass (odds ratio (OR) = 20.71) and a high skeletal muscle-mass index (OR = 3.38). A high BMI was positively related to metabolic syndrome and its components, including lipid profiles, whereas the initial menstruation age was inversely associated with a high BMI (OR = 0.78). The best model with 5-SNPs included SEC16B_rs543874, DNAJC27_rs713586, BDNF_rs6265, MC4R_rs6567160, and GIPR_rs1444988703. The high PRS with the 5-SNP model was positively associated with an obesity risk of 1.629 (1.475–1.798) after adjusting for the covariates. The 5-SNP model interacted with the initial menstruation age, fried foods, and plant-based diet for BMI risk. The participants with a high PRS also had a higher obesity risk when combined with early menarche, low plant-based diet, and a high fried-food intake than in participants with late menarche, high plant-based diet, and low fried-food intake. In conclusion, people with a high PRS and earlier menarche age are recommended to consume fewer fried foods and a more plant-based diet to decrease obesity risk. This result can be applied to personalized nutrition for preventing obesity.

Design of a System using Mobile Application for the Control of Patients with Type 1 Diabetes

The hectic lifestyle of the human nowadays, makes them prone to have an unbalanced diet, which consists of mostly processed foods, for example: snacks, soft drinks, fried foods, among others. In the following paper, the importance of controlling the type 1 diabetes that occurs mostly in infants and adolescents will be focus, according to the Pan American Health Organization (PAHO), less than 10% correspond to this type, which until this 21st century, there is no cure, but it is possible to have strict control so that these patients could have a better quality of life. It will focus on the control of a balanced diet and medications in which the patient is prescribed by their specialist doctor. This procedure will be done through the development of a mobile app, which is linked to a database in the hospital that the patient may be treating or doing its control, so the doctor can also have a better diagnosis and control if the patient is following with the requirements of its diet and doses of medications that doctor has been prescribing, all this data storage will be done through the mobile application developed on Android, where the patient will have a detailed schedule of their diet, glucose tests to be done and the prescription of the insulin dose

Dietary Practices of Health Professionals during Working Hours in a Tertiary Referral Teaching Hospital In Ghana: A Neglected Vulnerable Group

Aim: Generally, it is assumed that health professionals are knowledgeable about healthy eating and as such studies aimed at assessing their dietary practices and the factors that influence these practices have been largely neglected. These studies are important because the dietary habits of healthcare professionals (HCPs) can have an impact on their well-being, health status and even their work output. Largely, there is a dearth of information about the dietary practices of HCPs during working hours. This study was aimed at assessing the dietary practices of HCPs during working hours at a referral teaching hospital in Ghana. Study Design: This was a cross-sectional study in which a questionnaire was administered to 320 HCPs. Methodology: A questionnaire was administered to the HCPs in the hospital after obtaining informed consent (written) from the HCPs. The questionnaire solicited information about their socio-demographics, dietary practices and nutritional knowledge. Descriptive statistics were summarized as frequencies and proportions. Results: Approximately 13.1%, 47.5% and 39.4% were underweight, normal weight and overweight respectively. Carbonated beverages, baked foods and fried foods were consumed four (4) or more times in a week by more than half of the HCPs because they were regarded as convenience foods which could be eaten while working. About 76.9%, 52.8% and 58.4% skipped their breakfast, lunch and supper meal respectively at least once in the past one (1) week before the study. Conclusions: The findings reveal concerns about the unhealthy dietary habits and basic nutrition knowledge gaps among the surveyed HCPs. Most HCPs skipped breakfast and ate a lot of unhealthy foods such as carbonated beverages, baked foods and fried foods frequently during working hours. Recommendations made include the need for hospital management to provide canteens that serve healthy meals for HCPs at their job sites. There is also the need for management to organize the work-schedules of HCPs in order to manage their workloads in a manner that enables them have adequate breaktimes to access and eat healthy foods while at work.

Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

Dietary Intake and Health Status of Elderly Patients With Type 2 Diabetes Mellitus: Cross-sectional Study Using a Mobile App in Primary Care

Background Healthy dietary intake reduces the risk of complications of diabetes mellitus. Using assessment methods helps to understand these circumstances, and an electronic application may optimize this practice. Objective In this study, we aimed to (1) assess the dietary intake and health status of elderly patients with type 2 diabetes mellitus (T2DM) in primary care, (2) use a mobile app as a tool for data collection and analysis in the context of primary care, and (3) verify the perceptions of multidisciplinary health professionals regarding app use. Methods First, we developed a mobile app comprised of the questions of the Food and Nutrition Surveillance System (SISVAN) of Brazil, which includes a food frequency questionnaire of food categories with a recall of the previous 7 days. Thereafter, we used the app to collect data on the health status and dietary intake of 154 participants, aged 60-96 years, diagnosed with T2DM, and under treatment in primary care centers in the northern region of Rio Grande do Sul, Brazil. We also collected participants’ demographic, anthropometric, biochemical, and lifestyle variables. The associations between dietary intake and other variables were tested using chi-square tests with a 5% significance level. Regarding the app, we assessed usability and acceptance with 20 health professionals. Results Between August 2018 and December 2018, participants had an intake in line with recommended guidelines for raw salads (57.1%), fruits (76.6%), milk products (68.2%), fried foods (72.7%), savory biscuits (60.4%), cookies or sweets (72.1%), and sugary drinks (92.9%) Meanwhile, the consumption of beans (59.7%), pulses and cooked vegetables (73.4%), and processed meat products (59.7%) was not in line with the guidelines. There were statistically significant differences in meeting the recommended guidelines among participants of different genders (P=.006 and P=.035 for the intake of fried foods and sugary drinks, respectively), place of residence (P=.034 for the intake of cookies and sweets), family history of diabetes (P<.001 for the intake of beans), physical activity engagement (P=.003 for the intake fresh fruits), history of smoking (P=.001 for the intake of raw salads), and presence of coronary disease (P=.050 for the intake of pulses and cooked vegetables). The assessment of usability resulted in a mean score of 71.75 points. Similarly, the assessment of the 15 acceptance questions revealed high scores, and the qualitative questions revealed positive perceptions. Conclusions We identified that most participants complied with recommended intake guidelines for 7 of 10 categories in the SISVAN guidelines. However, most participants were overweight and had nutritional and clinical disorders, which justifies further investigations in this population. The app was well-rated by health professionals and considered a useful and promising tool for collecting and analyzing data in primary care settings.