فصلنامه علوم تغذیه و صنایع غذایی ایران
سال نوزدهم شماره 1 (پیاپی 74، بهار 1403)

The optimal food basket is a scientific and powerful tool for developing food and nutrition policies, executive planning and assessment of programs to ensure food security and maintain the nutritional health of the community. This cross-sectional study was carried out with the aim of a) revising the optimal food basket of Iranians-2013 based on the principles of sustainable food and nutrition systems as a guide for policy making in the field of food and nutrition; and b) compiling a thrifty optimal food basket of Iran-2023 as a necessary tool in welfare and social support studies and planning.

After collecting opinions of experts and stakeholders from various fields, data of the reports on the comprehensive study of the food consumption patterns and the nutritional status of the Iranian households and individuals, 2017–2018, and information of the statistics center (quantity of consumption of food groups by people, quantitative share of food items, average and price range of food groups, necessary quantities of energy, macronutrients and micronutrients) as well as the Iranian food composition table were used as inputs of the model. Energy, protein and nutrients were defined for age and sex groups based on the latest WHO/FAO references as 100% of the energy needs in the optimal food basket, at least 95% of the energy requirements and 80% of the key nutrients (vitamin B2, vitamin A, Fe and Ca) for the thrifty food basket were covered. Considerations of national and international dietary guidelines promoting health and preventing diseases included fats, 15–30%; carbohydrates, 55–75%; proteins, 10–15%; saturated fatty acid, less than 10%; simple sugars, less than 10% energy; and total vegetables and fruits, more than 400 g. Solver was used as a Microsoft Excel add-in program to optimize the optimal and thrifty food basket values. To apply sustainability considerations, two environmental indicators of water and carbon footprint were calculated for the baskets.

The recommended per capita quantities of food in grams per day for the optimum food basket of Iran-1402 included bread, 290; rice, 70; pasta, 25; legumes and nuts, 30; potatoes, 70; vegetables and fruits, 200; red meat, 30; white meat (chicken and fish), 60; eggs, 40; dairies, 300; vegetable oils, 35; and sugar, 30. In the key micronutrients, riboflavin and vitamin A were provided more than the necessary quantity and iron and calcium in a range of 80–85% of the requirement. The optimal food basket designed-2023 included 5% less water footprint and 2% less carbon footprint than that the optimal food basket did for 2013. Mild increases in the environmental sustainability of the optimal food basket-2023 was majorly due to decreases in the share of meats, fruits and rice and increases in the share of legumes, compared to the food basket-2013. Increasing the quantity of dairy products is one of the reasons that weaken the environmental sustainability of the novel optimal food basket.

Availability of sufficient appropriate nutrition is a human right and a prerequisite for comprehensive sustainable development. Optimum and thrifty food baskets include a big step towards a healthier and more prosperous future for everyone. It is necessary to design and implement food and nutrition policies at macro-levels and continuously assessment and monitoring of their effects on the households and individuals.

Debates on the effects of milk fat on individuals' metabolic well-being and susceptibility to cardiovascular diseases have been a long-standing issue in scholarly investigations. In this study, a cross-sectional analysis was carried out to assess relationships of milk fat content with lipid and anthropometry in adult men.

This cross-sectional analysis included a sample of 1,805 men from the National Health and Nutrition Examination Survey NHANES 2015-2016 data. To identify associations between the milk fat content and outcome of lipid and anthropometric, three various regression models were used that adjusted for confounders.

Adult men, who consumed milk containing 3.25% fat, had a higher risk of high body mass index and circumference waist, compared to those consuming 0–1% fat, based on the fully adjusted model (OR: 1.49, CI: 1.18–1.89; and OR: 1.34, CI: 1.09–1.66, respectively). Furthermore, adult males, who consumed milk containing 3.25% fat, had lower odds of high TC levels and TC/HDL-C ratio (OR: 0.71, CI: 0.56–0.88 and OR: 0.70, CI: 0.54–0.89, respectively). The odds probability of having high LDL-C and non-HDL-C was lower only with the consumption of 2% fat milk, compared to 1% fat milk (OR: 0.57, CI: 0.36–0.89; and OR: 0.74, CI: 0.55–0.99, respectively).

This cross-sectional analysis showed upper odds of high BMI and waist circumference and lower odds of atherogenic lipids in adult men, who consumed whole fat milk, compared to those consuming non/low-fat milk.

 Nrf2 transcription factor is the major regulator of antioxidant proteins and is expressed with PPARγ in all tissues of the body. Furthermore, garlic includes hypoglycemic effects by preventing the inactivation of insulin. The aim of this study was to explain effects of resistance training with garlic supplementation on Nrf2 and PPARγ gene expression in streptozotocin-treated diabetic rats.

In the present study, study method was experimental. To carry out the present laboratory study, 40 5-w-old male Wistar rats weighing 162.12 g ±15.24 were selected and randomly divided into five control groups of healthy, diabetes, diabetes-exercise, diabetes-garlic and diabetes-exercise-garlic groups. Rats became diabetics by injecting nicotinamide and intraperitoneally injecting STZ after 15 min. Rats in the supplement groups received 500 mg of garlic extract per kilogram of the body weight daily by oral gavage. Resistance training was carried out on a ladder with a slope of 80° and with weights equal to 30–100% of the body weight. One-way analysis of variance and Tukey's post hoc test were used for inferential analysis of data.

In general, Nrf2 expression significantly increased in diabetes-exercise (p = 0.022), diabetes-garlic (p = 0.029) and diabetes-exercise-garlic (p = 0.001) groups, compared to diabetic group; and diabetes-exercise-garlic compared to diabetes-exercise (p = 0.048) and diabetes-garlic group (p = 0.038). Expression of PPARγ increased significantly in diabetes-exercise (p = 0.021), diabetes-garlic (p = 0.046) and diabetes-exercise-garlic (p = 0.006) groups, compared to diabetic group.

Possibly, consumption of garlic extract, resistance training and a combination of resistance training with garlic extract supplement improve the antioxidant status and decrease the oxidative stress of the liver through the upregulation of Nrf2 and PPARγ.

Neurodevelopmental disorders are complex and multifactorial disorders with difficult diagnosis and treatment. Maternal dietary patterns during pregnancy may play important roles in neurodevelopment. The aim of this study was to investigate effects of maternal dietary patterns during pregnancy on neurodevelopment of children.

This study was carried out as a sub-study of the Prospective Epidemiological  Research Studies in IrAN (PERSIAN) Birth Cohort. Overall, 214 mother-child pairs participated in the present study. Dietary patterns were assessed by 90-item food frequency questionnaire (FFQ). Neurodevelopment outcomes were assessed by child behavior check list (CBCL) and ages and stages questionnaires (ASQ).

In syndromic scale of CBCL, western diets at first trimester increased the risk of emotional disorders (p = 0.045). At third trimester, significant negative relationships were seen between the healthy diets and sleep disorders (p = 0.047), fatty diets and sleep and internalizing disorders (p = 0.017 and 0.012, respectively), western diets and sleep and total problems (p = 0.026 and 0.046, respectively). In scales based on diagnostic and statistical manual (DSM), positive relationships were reported between the unhealthy diets and anxiety disorders (p = 0.049).

Results indicated that maternal dietary patterns during pregnancy might affect the neurodevelopmental outcomes of children. Further studies to identify associations between dietary patterns and neurodevelopment are needed.

Patients with bone fractures usually experience extensive metabolic stresses that can lead to chronic inflammation and post-traumatic complications. Colostrum, as a rich source of bioactive substances, is effective in boosting the immune system, increasing body strength, and controlling chronic inflammation. The objective of this study was to assess the effects of colostrum supplementation on quality of life and complications after trauma in pelvic fracture patients.

In this clinical trial, 75 pelvic fracture patients were randomly divided into two groups: colostrum and control groups. The intervention group received 40 g of colostrum powder, and the control group received 15 g of whey protein powder. The occurrence of post-trauma complications, including local complications, systemic complications, and quality of life decline, was investigated for six months.

In the colostrum group, the risk of wound infection, venous embolism, malnutrition, urinary tract infection, and quality of life impairment were significantly lower than those in the control group (p < 0.05).

Colostrum supplementation can decrease complications after trauma in pelvic fracture patients.

Dairy products are important groups in diets. Consumption of dairy products decreases risks of breast cancer, cardiovascular diseases and stroke and controls blood pressure. This study was carried out to assess consumption status of functional dairy products based on the stages of change model in female employees of Birjand, Iran.

In this descriptive-analytical study, 534 female employees of Birjand were selected using stratified sampling method. Study tool included a standard questionnaire on the stages of changing consumption of functional dairy products. Data were analyzed using SPSS v.19, descriptive statistical test and logistic regression test
(p < 0.05).

The mean age of women was 40.32 y ±7.6. Based on the model of stages of change, the highest quantity of consumption of functional dairy products was associated to low-fat yogurt with 54.3% and the lowest quantity of consumption was associated to iron-enriched milk with 11.2%. In total, 35.74% of women consumed functional dairy products. Regression analysis showed that age, level of education and people's familiarity with functional dairy products and purchasing from hypermarkets were predictors of functional dairy consumption behaviors in women.

Findings showed that people's level of familiarity, age and level of education, as well as purchasing from hypermarkets predicted consumption behaviors of functional dairy products. Because the two factors of purchasing from the hypermarkets and people's familiarity with these foods included the ability to change and be affected by educational intervention, it is possible to increase the quantity of functional dairy products by designing and implementing educational interventions.

In the field of food science and technology, it is critical to improve shelf life and quality of meat products. One of the effective approaches in this field includes use of coatings containing essential oil nanoemulsions. The present study was carried out to produce Carum copticum essential oil nanoemulsion using spontaneous emulsification method, coating on the surface of trout fillets and modified starch.

Emulsions of Carum copticum essential oil were prepared using modified starch emulsifier and two ripening inhibitors of corn and MCT oils via spontaneous emulsification method. Then, stability, turbidity, antimicrobial and antioxidant activity of the prepared nanoemulsions were investigated. Nanoemulsions were coated on the surface of trout and the fish spoilage characteristics were assessed during refrigeration.

Nanoemulsions prepared with corn oil and MCT included particle sizes of 88.38 nm ±3.32 and 144.8 nm ±4.31, respectively. Coatings containing nanoemulsion significantly decreased the total bacteria count as well as psychrophile bacteria of fish during storage. At the end of the storage, fish samples containing essential oil nanoemulsions showed lower TVB-N and pH and higher overall acceptability, compared to that samples with pure essential oil and uncoated samples did.

Spontaneous emulsification method in presence of modified starch was able to produce stable nanoemulsions from essential oils. Nanoemulsions prepared as coatings increased the shelf life of trout, which highlights the role of using natural compounds to increase the shelf life of foods.

Pastilles are one of the widely used confectionery products that include low nutritional values. Concerns on the high sugar contents of these products caused the major objectives of this study to investigate possibility of producing novel products from watermelon exocarp and white berry concentrate with less calories and more beneficial health characteristics.

Pastilles were prepared from white berry concentrate, watermelon exocarp, a mixture of hydrocolloids (starch and gelatin), sweeteners, pH modifiers and other additives. Various proportions of exocarp at four levels of 0, 10, 20 and 30 (w/w) and white berry concentrate at four levels of 0, 30, 60 and 90% replacement with sugars were investigated as affecting factors on characteristics of proteins, fats, carbohydrates, moisture, antioxidant characteristics and water activity of these products.

Results showed that the sample containing 90% of white berry concentrate and 30% of watermelon exocarp included the lowest quantity of carbohydrates (64/20%) and the highest quantity of fibers (0/88%). The lowest quantity of water activity (0/69) and moisture (19/93%) was observed in the sample containing 30% of watermelon exocarp. Sample containing 30% of white berry concentrate and 10% of watermelon exocarp included the highest antioxidant characteristics (387/575 mg/g).

In this study, use of white berry concentrate rather than watermelon exocarp decreased carbohydrates and increased proteins and moisture. However, combination of watermelon exocarp and berry juice led to increases in the nutritional quality of pastilles, compared to use of watermelon exocarp or berry juice alone.

Increasing the storage time and food safety has always been one of the most important concerns of food industry studyers. The aim of the present study was to prepare a gelatin film containing Lactobacillus rhamnus and Lactobacillus acidophilus probiotics and investigate its effects on Cyprinus carpio fillets by improving its physicochemical factors during storage at refrigerator temperature for nine days.

Treatments included control samples, film, film containing Lactobacillus rhamnosus, film containing Lactobacillus acidophilus and film containing a combination of two probiotic bacteria. Then, samples were packed in sterile polyethylene bags under laboratory conditions and stored at refrigerator temperature for nine days and every three days were assessed. On the assessment days, viability of the probiotics, count of Staphylococcus aureus, pH, quantities of volatile nitrogen bases (TVB-N), peroxide value (PV) and thiobarbituric acid (TBARS) were assessed.

Results showed that the survival rates of Lactobacillus acidophilus bacteria in gelatin film treatment and gelatin film treatment containing Lactobacillus acidophilus and Lactobacillus ramensus on the last day were 7.88 and 6.71 log cfu/g, respectively. Viability of Lactobacillus rhamnosus decreased in the treatments by 7.03 and 6.01 log cfu/g, respectively. Films containing probiotics better controlled the growth of Staphylococcus aureus in carp fillets, compared to the control group and the film group without probiotics. Based on the results, chemical assays included increasing trends and their changes in carp fillets treated with films containing probiotics were significantly lower than those in the control group and the film group without probiotics (p < 0.05).

Results of this study showed that the gelatin film containing probiotics included good antimicrobial characteristics against Staphylococcus aureus and could be effective in controlling the growth of pathogens and maintaining the sensory characteristics of fish and food products.

Understanding the affecting factors on healthy dietary choices in children and adolescents is within the significant challenges in the public health domain. Regarding substantial effects of appropriate nutrition during childhood and adolescence on growth and development, these challenges include an exceptional importance. This study was carried out with a social marketing approach to investigate relationships between the social marketing theories and dietary consumption patterns in children and adolescents.

This systematic review was carried out based on the PRISMA guidelines. A comprehensive consistent search was carried out in three databases of PubMed, Scopus and Web of Science up to April 2023. Only English-language articles were reviewed. To prevent omission of relevant studies, manual searches were carried out for the reference lists of studies and associated reviews. A total of 247 articles were reviewed.

This study identified ten intervention articles of experimental and quasi-experimental nature, using a social marketing approach in the domain of food choice in children and adolescents. These studies were carried out in various regions and countries worldwide. The reviewed studies indicated that social marketing strategies included positive effects on eating behaviors, health, physical activities and children's preferences. Television advertisements have shown negative effects on dietary behaviors and health, whereas school-based nutrition education programs and social marketing initiatives included the potentials to improve children's dietary habits.

Based on the findings of the present study, use of social marketing techniques can increase physical activities and contribute to promoting healthier food choices and well-being. Additionally, cartoon characters in marketing include positive effects on children's dietary preferences. Therefore, use of this model is recommended for the enhancement of health-oriented activities.