Nutrition & Food Science: Volume 54 Issue 5

Dietary patterns and metabolic syndrome in patients with premature heart disease: a cross-sectional study

Shiva Rezayat, Noushin Mohammadifard, Ehsan Zarepur, Awat Feizi, Nizal Sarrafzadegan, Marzieh Kafeshani

Due to the increase in the prevalence of other risk factors of heart diseases, the age of heart disease has decreased and it has led to premature heart disease. One of the main…

Probiotic icecream as a functional food - a review

S. Sarkar

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics…

Development of shake powdered food with cocoa, mesquite pod flour, oak extract and agave fructans, quality characteristics and glycemic index

Jennifer Aracely De Santiago-Romero, Carlos Alonso Salas-Ramírez, Karen Marlenne Herrera-Rocha, Nuria Elizabeth Rocha-Guzmán, María José Rivas Arreola, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, Martha Rocio Moreno-Jiménez, María Alejandra Galindo-Gallegos

The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper…

Effect of meal timing and frequency on lipid profile in adults: an overview of systematic reviews and meta-analyses

Alene Sze Jing Yong, Rosamund Wei Xin Koo, Choon Ming Ng, Shaun Wen Huey Lee, Siew Li Teoh

Dyslipidaemia is an established risk factor for cardiovascular diseases. Calorie restriction and adopting a heart-healthy diet like the Mediterranean diet are the main dietary…

Plant-based diets and the risk of age-related cataract: a case-control study

Ali Nikparast, Jamal Rahmani, Jessica Thomas, Elahe Etesami, Zeinab Javid, Matin Ghanavati

Cataract, or lens opacification, is a major public health burden accounting for more than half of all blindness worldwide. Plant-based dietary indices provide a unique approach to…

Innovate plant-based burger patties using defatted sesame cake flour, chickpea flour, coffee silver skin and pomegranate juice as natural colorant: effects on nutritional and acceptability aspect

Ayman El-Anany, Rehab F.M. Ali, Mona S. Almujaydil, Reham M. ALgheshairy, Raghad Alhomaid, Hend F. Alharbi

This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour…

Factors associated with emotional eating in female college students

Meryem Elif Öztürk, Hacı Ömer Yılmaz, Nida Tokaç Er, Gökcen Doğan, Çağdaş Salih Meriç, Nurcan Yabancı Ayhan

Emotions affect food intake and food choice. Therefore, this paper aims to investigate the relationship between sociodemographic factors, eating habits and anthropometric…

Association of dietary habits with non-communicable diseases: a qualitative review

Manesh Muraleedharan, Mounika P.A., Alaka Chandak

Kerala, a southern state in India, is acknowledged for its socio-economic reforms such as quality health care, gender parity, high literacy rate and more. However, recent trends…

An overview of the migration status of bisphenol A from different food containers and packages

Arghavan Madani, Marzieh Rashedinia

Bisphenol A (BPA) is a compound commonly used in the production of plastic bottles and containers, where it is used as a plasticizer and can migrate into food. Its intake may…

Investigation of metabolic syndrome among people living with HIV: insight from a comparative study

Olutosin Phebean Akintola, Catherine Adebukola Oladoyinbo, David Olayinka Ayedun

This study aims to investigate the prevalence of metabolic syndrome (MetS) among people living with HIV (PLWHIV) considering a comparative study.