Editorial

4 pages, 182 KiB

Open AccessEditorial

Sustainable Nutrition and Human Health as Part of Sustainable Development

by Magdalena Gibas-Dorna and Wioletta Żukiewicz-Sobczak

Nutrients 2024, 16(2), 225; https://doi.org/10.3390/nu16020225 - 10 Jan 2024

Viewed by 1019

The concept of sustainable nutrition is focused on an optimal and health-promoting diet that is culturally acceptable, easily accessible, and eco-friendly by reducing environmental costs for present and future generations [...] Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

Research

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29 pages, 2970 KiB

Open AccessArticle

The True Price of External Health Effects from Food Consumption

by Felix Seidel, Benjamin Oebel, Lennart Stein, Amelie Michalke and Tobias Gaugler

Nutrients 2023, 15(15), 3386; https://doi.org/10.3390/nu15153386 - 30 Jul 2023

Cited by 2 | Viewed by 2132

Abstract

Although global food consumption costs more in terms of impact on human life than money is spent on it, health costs have not been consistently quantified or included in food prices to date. In this paper, a method to determine the external health [...] Read more.

Although global food consumption costs more in terms of impact on human life than money is spent on it, health costs have not been consistently quantified or included in food prices to date. In this paper, a method to determine the external health costs of nutrition and dietetics is developed by employing the cost-of-illness (COI) and true cost accounting (TCA) approaches. This is done exemplarily for the reference country Germany. The results show that 601.50 € per capita and 50.38 billion € in total external health costs are incurred annually due to nutrition. Overall, most costs are accrued through excessive meat consumption (32.56% of costs), deficient whole grain intake (15.42% of costs), and insufficient uptake of legumes (10.19% of costs). Comparing the external health costs with the external environmental costs in Germany, it can be seen that of the total annual costs of around 153.86 billion €, 67.26% originate from environmental impacts and 32.74% from impacts on human life. In order to achieve the 17 Sustainable Development Goals and to increase family as well as public health, there is a need to internalise these external costs into actual food prices. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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17 pages, 3024 KiB

Open AccessArticle

Evaluating Brewers’ Spent Grain Protein Isolate Postprandial Amino Acid Uptake Kinetics: A Randomized, Cross-Over, Double-Blind Controlled Study

by Meeke Ummels, Lonneke JanssenDuijghuijsen, Jurriaan J. Mes, Claire van der Aa, Ron Wehrens and Diederik Esser

Nutrients 2023, 15(14), 3196; https://doi.org/10.3390/nu15143196 - 19 Jul 2023

Cited by 3 | Viewed by 1736

Abstract

Valorization and utilization of brewers’ spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins (BRP) extracted from BSG and [...] Read more.

Valorization and utilization of brewers’ spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins (BRP) extracted from BSG and compare this with pea proteins (PP). A randomized, cross-over, double-blind controlled trial was conducted with twelve participants (age: 24 ± 2.8 years, BMI: 23.3 ± 3.0 kg/m²). During three separate visits with a one-week washout period between visits, participants received 20 g BRP, PP, or the benchmark protein whey (WP). Blood-free amino acids (AA) were measured to determine postprandial AA uptake kinetics. The estimated total AA (TAA) uptake of BRP was 69% when compared to WP and 87% when compared to PP. The time to reach the maximum values was similar between the three protein sources. When comparing individual essential AA responses between BRP and PP, we observed higher responses in methionine and tryptophane and lower responses in lysine, histidine, and isoleucine for BRP compared to PP. This study demonstrates that BRP exhibits comparable postprandial TAA uptake profiles to PP. The findings highlight the complementarity of BRP and PP, which may offer the potential for blending approaches to optimize protein quality for overall health. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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15 pages, 1067 KiB

Open AccessArticle

Consumer Attitudes and Preferences for Healthy Boxed Meal Attributes in Taiwan: Evidence from a Choice Experiment

by Min-Yen Chang, Jui-Chi Lin and Han-Shen Chen

Nutrients 2023, 15(4), 1032; https://doi.org/10.3390/nu15041032 - 19 Feb 2023

Viewed by 2594

Abstract

Consumers have realized the importance of a healthy diet, hoping to reduce the occurrence of obesity and chronic diseases. Therefore, healthy boxed meals with low calories and high protein are gaining attention. This study divided the attributes of healthy boxed meals into five [...] Read more.

Consumers have realized the importance of a healthy diet, hoping to reduce the occurrence of obesity and chronic diseases. Therefore, healthy boxed meals with low calories and high protein are gaining attention. This study divided the attributes of healthy boxed meals into five categories, namely, taste, nutrition facts, traceability certification, carbon footprint label, and price, and investigated the relationship between consumer preferences and willingness to pay (WTP) using a choice experiment. A purposive sampling procedure was used to collect 495 valid questionnaires. The results indicate the following: (1) when purchasing healthy boxed meals, the respondents were most concerned with traceability certification and nutrition facts; (2) the respondents were willing to pay a premium for meals with traceability certification (NTD 4.6) and nutrition facts (NTD 4.4); (3) respondents > 40 years with an average monthly salary of > NTD 30,000 who worked out regularly and were in the process of muscle building, fat loss, or weight control had higher WTP for meals with nutrition labels; and (4) female respondents who were 30–39 years old with a college or university education or above had higher WTP for meals with traceable ingredients. The results may help healthy boxed meal companies understand and pay attention to consumer needs, which will, in turn, provide a reference for future product development and marketing strategies. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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17 pages, 2632 KiB

Open AccessArticle

COVID-19 Changes Public Awareness about Food Sustainability and Dietary Patterns: A Google Trends Analysis

by Carlos Portugal-Nunes, Liliana Cheng, Mariana Briote, Cristina Saraiva, Fernando M. Nunes and Carla Gonçalves

Nutrients 2022, 14(22), 4898; https://doi.org/10.3390/nu14224898 - 19 Nov 2022

Cited by 4 | Viewed by 1964

Abstract

The COVID-19 pandemic has not only affected healthcare systems and global economies but also directly impacted food security and purchasing behaviors. The aim of this study is to investigate if COVID-19 has induced changes in public interest regarding Food Sustainability and healthy-sustainable dietary [...] Read more.

The COVID-19 pandemic has not only affected healthcare systems and global economies but also directly impacted food security and purchasing behaviors. The aim of this study is to investigate if COVID-19 has induced changes in public interest regarding Food Sustainability and healthy-sustainable dietary patterns across Europe and in European regions. A Google Trends search was performed using the search terms “Food Sustainability + Sustainable Diet + Sustainable Food” (grouped as “Food Sustainability”) and the topics “Sustainability”, “Healthy Diet”, “Mediterranean Diet”, and “Flexitarianism” for the years 2010 to 2022. Data were obtained for 12 countries in Europe. The trends in interest after the COVID-19 outbreak were forecast based on previous data. After the COVID-19 outbreak, an increase in Food Sustainability interest was observed and was higher than forecast based on the previous data. A significant interest increase in Sustainability was observed; nevertheless, this increase was smaller than the forecast increase. Mixed results were obtained for dietary patterns across European regions, yet, considering the mean interest for Europe, it seems that the COVID-19 pandemic outbreak dampened the interest in dietary patterns such as the Healthy Diet and Flexitarianism and promoted an interest in the Mediterranean Diet. Understanding consumers’ beliefs and behaviors toward food choices is crucial for the transition towards sustainable diets, and definitions of educational and behavioral interventions are essential to this transition. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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16 pages, 1970 KiB

Open AccessArticle

Sustainable Nutrition for Increased Food Security Related to Romanian Consumers’ Behavior

by Ioana Mihaela Balan, Emanuela Diana Gherman, Remus Gherman, Ioan Brad, Raul Pascalau, Gabriela Popescu and Teodor Ioan Trasca

Nutrients 2022, 14(22), 4892; https://doi.org/10.3390/nu14224892 - 19 Nov 2022

Cited by 4 | Viewed by 2162

Abstract

Food security is a matter of global concern, as the supply of food is one of the basic needs, ensuring the survival of the species. The trend of globalization and development of the global economy has shifted the responsible, local consumption patterns towards [...] Read more.

Food security is a matter of global concern, as the supply of food is one of the basic needs, ensuring the survival of the species. The trend of globalization and development of the global economy has shifted the responsible, local consumption patterns towards an increased homogeneity of diets, with food products being disconnected from their source, leading to two major results: (1) increased global consumption and (2) increased uncertainty in the supply chain. To determine what is the nutritional model of Romanians, we developed a questionnaire of 32 questions and distributed it using simple random sampling method. The questionnaire was issued both in physical and digital form and received 1053 responses. The survey was conducted during 2021 and 2022, both in urban and rural areas with the aim of investigating the consumption pattern of the population. The analysis of the questionnaire data reveals overconsumption of animal products, starchy vegetables and bread and pastry products. This nutritional pattern with a high intake in animal protein, correlated with a lack of diversification, is extremely unsustainable, having a negative impact on human health and environmental health. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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17 pages, 596 KiB

Open AccessArticle

Towards Environmentally Sustainable Diets: Consumer Attitudes and Purchase Intentions for Plant-Based Meat Alternatives in Taiwan

by Han-Shen Chen

Nutrients 2022, 14(18), 3853; https://doi.org/10.3390/nu14183853 - 17 Sep 2022

Cited by 7 | Viewed by 4511

Abstract

With increasing concerns over environmental and animal protection, along with consumers’ preoccupation with health and wellness, the concept of a green diet is gaining popularity. This is leading to a new trend in the food culture of plant-based meat. Employing the extended model [...] Read more.

With increasing concerns over environmental and animal protection, along with consumers’ preoccupation with health and wellness, the concept of a green diet is gaining popularity. This is leading to a new trend in the food culture of plant-based meat. Employing the extended model of goal-directed behavior (EMGB), this study examines the factors influencing the intentions of young consumers to consume plant-based meat. In particular, this study incorporates two vital constructs in food consumption, namely environmental concern and sensory appeal, into the model of goal-directed behavior (MGB) framework. Data were collected from closed questionnaires: a total of 537 questionnaire responses were gathered in Taiwan. The analysis was performed using the SPSS 25.0 for Windows and AMOS 24.0 for Windows. The results reveal that the EMGB included a satisfactory level of ability in predicting participants’ intentions to consume plant-based meat and was superior to the original MGB. Furthermore, the two incorporated constructs were significant variables influencing consumers’ decision formation. In addition, the attitude, subjective norm, perceived behavioral control, and positive anticipated emotion influenced consumer desire, which, in turn, influenced behavioral intentions. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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18 pages, 1732 KiB

Open AccessArticle

Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan

by Min-Yen Chang, Chien-Cheng Huang, Ying-Chi Du and Han-Shen Chen

Nutrients 2022, 14(17), 3523; https://doi.org/10.3390/nu14173523 - 26 Aug 2022

Cited by 4 | Viewed by 2103

Abstract

Previous studies on consumer yogurt preferences have mainly focused on added sugar, nutrient content, and health claims, leaving several knowledge gaps that should be filled through in-depth research. In this study, a more complete multi-attribute preference model was developed using the number of [...] Read more.

Previous studies on consumer yogurt preferences have mainly focused on added sugar, nutrient content, and health claims, leaving several knowledge gaps that should be filled through in-depth research. In this study, a more complete multi-attribute preference model was developed using the number of probiotic types, type of milk source, presence of edible gels (GEL), and usage of health food labels as the main yogurt attributes. A choice experiment (CE) was then conducted to investigate the relationship between multiple attribute preferences and willingness-to-pay (WTP). A total of 435 valid questionnaires were collected by the convenience sampling method. The results show that (1) respondents highly value the health food label (HEA), followed by the number of probiotic types (PRO); (2) the highest WTP in the conditional logit (CL) model was New Taiwan Dollar (NTD) (USD 10.5 for HEA, and the lowest was NTD 1.0 for 100% milk powder (MLK₂); (3) in the random-parameter logit (RPL) model, the highest WTP was NTD 14.6 for HEA, and the lowest was NTD 2.8 for GEL; (4) the most preferred attribute combination of yogurt was “8 or more probiotic types”, “a blend of raw milk and milk powder”, “the absence of edible gels”, “the presence of a health food label”, and “a price premium of NTD 6–10”; (5) married respondents with children were more willing to pay extra for yogurt products with a higher number of probiotic types and a health food label. The results may help the food industry understand and pay attention to consumer needs, which will, in turn, provide a reference for future product development and marketing strategies. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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17 pages, 3330 KiB

Open AccessArticle

Global Burden of Nutritional Deficiencies among Children under 5 Years of Age from 2010 to 2019

by Tingting Yue, Quanquan Zhang, Guangdi Li and Hong Qin

Nutrients 2022, 14(13), 2685; https://doi.org/10.3390/nu14132685 - 28 Jun 2022

Cited by 8 | Viewed by 3243

Abstract

Under-five years of age is a critical period for children’s growth and development. Nutritional deficiency during this period is associated with wasting, underweight and stunting. We aimed to conduct an epidemiological study using data derived from the GBD2019 to found the global distribution [...] Read more.

Under-five years of age is a critical period for children’s growth and development. Nutritional deficiency during this period is associated with wasting, underweight and stunting. We aimed to conduct an epidemiological study using data derived from the GBD2019 to found the global distribution and changing trends of nutritional deficiencies among children under 5 years old, as well as the correlation between social development status and nutritional deficiencies. Nutritional deficiencies in children under 5 years has been substantially improved in the past decade; however, the progress has been unevenly distributed globally. The incidence and DALY rate decreased with the increase of socio-demographic index. In 2019, the incidence (51,872.0 per 100,000) was highest in Central Sub-Saharan Africa and the DALY rate (5597.1 per 100,000) was the highest in Western Sub-Saharan Africa. Among five subcategories of nutritional deficiencies in children under 5 years, vitamin A deficiency accounted for the largest proportion of incident cases (100,511,850, 62.1% in 2019), while the proportion of DALYs caused by protein–energy malnutrition was the highest (9,925,276, 62.0%). Nutritional deficiency in some countries remains worrisome, for whom policies guarantees and sustained efforts to control nutritional deficiencies are urgently needed. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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Review

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22 pages, 424 KiB

Open AccessReview

Nutritional Behavior in European Countries during COVID-19 Pandemic—A Review

by Oskar Wojciech Wiśniewski, Bartłomiej Czyżniewski, Wioletta Żukiewicz-Sobczak and Magdalena Gibas-Dorna

Nutrients 2023, 15(15), 3451; https://doi.org/10.3390/nu15153451 - 04 Aug 2023

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Abstract

COVID-19 is highly linked with hyperinflammation and dysfunction of the immune cells. Studies have shown that adequate nutrition, a modifiable factor affecting immunity and limiting systemic inflammation, may play an adjunct role in combating the negative consequences of SARS-CoV-2 infection. Due to the [...] Read more.

COVID-19 is highly linked with hyperinflammation and dysfunction of the immune cells. Studies have shown that adequate nutrition, a modifiable factor affecting immunity and limiting systemic inflammation, may play an adjunct role in combating the negative consequences of SARS-CoV-2 infection. Due to the global lockdown conditions, the COVID-19 pandemic has contributed, among others, to restrictions on fresh food availability and changes in lifestyle and eating behaviors. The aim of this paper was to review the data regarding eating habits in European countries within the general population of adults and some specific subpopulations, including obese, diabetic, and psychiatric patients, during the COVID-19 pandemic. The PubMed database and the official websites of medical organizations and associations were searched for the phrases “COVID” and “eating habits”. Papers regarding the pediatric population, non-European countries, presenting aggregated data from different countries worldwide, and reviews were excluded. During the COVID-19 pandemic, unhealthy lifestyles and eating behaviors were commonly reported. These included increased snacking, intake of caloric foods, such as sweets, pastries, and beverages, and a decline in physical activity. Data suggest that poor eating habits that create a positive energy balance have persisted over time as an additional post-COVID negative consequence. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

21 pages, 6629 KiB

Open AccessFeature PaperEditor’s ChoiceReview

The Alignment of Recommendations of Dietary Guidelines with Sustainability Aspects: Lessons Learned from Italy’s Example and Proposals for Future Development

by Laura Rossi, Marika Ferrari and Andrea Ghiselli

Nutrients 2023, 15(3), 542; https://doi.org/10.3390/nu15030542 - 20 Jan 2023

Cited by 10 | Viewed by 10101

Abstract

The main objective of this paper is to describe the process of the inclusion of sustainability in the Italian Dietary Guidelines (IDGs). In the IDGs’ sustainability chapter, particular emphasis was put on the selection of foods, recommending a plant-based diet with a large [...] Read more.

The main objective of this paper is to describe the process of the inclusion of sustainability in the Italian Dietary Guidelines (IDGs). In the IDGs’ sustainability chapter, particular emphasis was put on the selection of foods, recommending a plant-based diet with a large quota of vegetable proteins. Advice was also given on the selection of local seasonal products, with low growth input, such as fertilizers, artificial light and heating. Reduction of animal food was recommended, to be substituted with lower impact foods (poultry, milk, eggs and Mediterranean fish including aquaculture). Food waste was largely addressed. Recommendations were made for food purchase planning, food storage and the reuse of leftovers as strategies to reduce waste and save money. The IDGs sustainability recommendations were related to the 16 guiding principles of a sustainable healthy diet and their contribution to the achievement of the Sustainable Developing Goals was provided. The inclusion of sustainability in dietary guidelines requires a multidisciplinary approach to cover the wide range of aspects of a sustainable diet. In the IDGs, it was possible to show that practical recommendations for improving sustainability behavior can be passed on to consumers. Methodological aspects for developing recommendations are not definitive. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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19 pages, 856 KiB

Open AccessReview

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications

by Anca Corina Fărcaș, Sonia Ancuța Socaci, Silvia Amalia Nemeș, Oana Lelia Pop, Teodora Emilia Coldea, Melinda Fogarasi and Elena Suzana Biriș-Dorhoi

Nutrients 2022, 14(17), 3470; https://doi.org/10.3390/nu14173470 - 24 Aug 2022

Cited by 17 | Viewed by 3570

Abstract

Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. [...] Read more.

Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or β-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits. Full article

(This article belongs to the Special Issue Sustainable Nutrition and Human Health as Part of Sustainable Development)

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