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Food Consumption and Health Issue

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A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Health Behavior, Chronic Disease and Health Promotion".

Deadline for manuscript submissions: closed (18 February 2023) | Viewed by 82191

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Special Issue Editors

Dr. Katherine Isselmann DiSantis

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Guest Editor

College of Population Health, Thomas Jefferson University, Philadelphia, PA 19107, USA
Interests: childhood obesity prevention; health equity; family food purchasing; food access and availability; racially and ethnically targeted food marketing; school nutritional policy; infant feeding behaviors; breastfeeding

Dr. Kristie J. Lancaster

E-Mail Website
Assistant Guest Editor

Department of Nutrition & Food Studies, New York University, 411 Lafayette St., 5th Floor, New York, NY 10003, USA
Interests: cultural; psychosocial; and environmental influences on dietary influences on dietary behaviors that affect hypertension; cardiovascular disease; diabetes; and obesity in vulnerable communities

Dr. Jameta Nicole Barlow

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Assistant Guest Editor

Milken Institute School of Public Health, George Washington University, 2121 I St NW, Washington, DC 20052, USA
Interests: black feminism; womanism and women's and gender studies; black women's health; women's health and maternal and child health; community-based interventions; health inequities; health policy

Special Issue Information

Dear Colleagues,

Food consumption impacts many aspects of health, particularly those related to chronic disease risk and management. Food consumption is influenced by factors at the policy, community, family and individual level. This complexity requires continued study in order to capitalize on the ways that food consumption can promote health across the lifespan as well as how it can prevent or improve management of disease.

In this Special Issue of IJERPH, we encourage the submission of manuscripts (both original research and review articles) related to the factors that affect food consumption across varying populations and impacts of varying aspects of food consumption (e.g., macronutrient variation, eating behaviors, caregiver feeding behaviors, dietary interventions for populations with a particular disease). Studies that assess how food-related policies impact consumption and health outcomes are encouraged as well. Manuscripts focusing on innovations in food as medicine, particularly for chronic conditions, are very welcome, as well as studies addressing cross-cultural differences or differences across income levels in food consumption and how that impacts disease risk and quality of life or longevity.

Manuscripts on the use of supplements, eating disorders, or those not including some form of human participants are not in the scope of this Special Issue. We are confident that the high-quality manuscripts collected in this Special Issue will contribute to deepening and expanding knowledge about how food consumption can promote health and reduce the impact of disease.

Dr. Katherine Isselmann DiSantis
Dr. Kristie J. Lancaster
Dr. Jameta Nicole Barlow
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food consumption
medicine
dietary interventions
food policy
nutrition policy
food assistance
diabetes
obesity
heart disease

Published Papers (5 papers)

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Research

19 pages, 1578 KiB

Open AccessArticle

Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults

by Julia A. Wolfson, Amelia M. Willits-Smith, Cindy W. Leung, Martin C. Heller and Donald Rose

Int. J. Environ. Res. Public Health 2022, 19(2), 853; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph19020853 - 13 Jan 2022

Cited by 12 | Viewed by 7281

Abstract

Shifting consumer behavior towards more sustainable diets can benefit environmental sustainability and human health. Although more frequent home cooking is associated with a better diet quality and fast-food consumption with worse diet quality, the environmental impact of diets based on frequency of cooking or eating fast food is not well understood. The objective of this study was to investigate whether the frequency of cooking dinner at home or eating fast food is associated with dietary greenhouse gas emissions (GHGE). We linked 24-h dietary recall data from adult respondents in the 2007–2010 National Health and Nutrition Examination Survey (NHANES) (N = 11,469) to a database of GHGE factors to obtain a measure of dietary GHGE (kgCO₂-eq/2000 kcal) (the sum of emissions released in the production of food for an individual’s diet), adjusted by energy intake (kgCO₂-eq/2000 kcal). We examined associations between frequency of cooking dinner (the only meal for which cooking frequency was measured), frequency of eating fast food, and dietary GHGE and protein sources (beef, pork, poultry, other meat, and fish and seafood (g/2000 kcal)) using generalized linearized regression models that controlled for age, sex, and other socio-economic characteristics. Greater cooking frequency was associated with higher dietary GHGE. In fully adjusted models, cooking 5–6 times/week was associated with an additional 0.058 kgCO₂-eq/2000 kcal (SE 0.033) and cooking 7 times/week was associated with an additional 0.057 kgCO₂-eq/2000 kcal (SE 0.027) when compared to cooking 0–2 times/week. Individuals in households who cooked dinner more frequently consumed significantly more meat, poultry, and fish (cooking 7 times/week: 148.7 g/2000 kcal vs. cooking 0–2 times/week: 135.4 g/2000 kcal, p-trend = 0.005), which could explain the association with a higher carbon footprint diet. There were few associations of note between fast-food frequency and GHGE. Policies and interventions that reduce consumption of meat and increase consumption of plants when both cooking meals at home and eating meals out are needed to shift toward diets that will be beneficial for both human health and the health of the planet. Full article

(This article belongs to the Special Issue Food Consumption and Health Issue)

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20 pages, 3253 KiB

Open AccessArticle

Food Consumption and Metabolic Risks in Young University Students

by Sughey González-Torres, Napoleón González-Silva, Ángel Pérez-Reyes, Luis Miguel Anaya-Esparza, Sergio Sánchez-Enríquez, Patricia N. Vargas-Becerra, Zuamí Villagrán and Maritza R. García-García

Int. J. Environ. Res. Public Health 2022, 19(1), 449; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph19010449 - 31 Dec 2021

Cited by 3 | Viewed by 2083

Abstract

The purpose of this study was to analyze the association between components of the diet, metabolic risks, and the serum concentrations of adiponectin and interleukin-6 (IL-6). With prior informed consent, an analytical cross-sectional study was carried out with 72 students in their first year of university. The subjects had a mean age of 19.2 ± 1.0 years and body mass index of 23.38 ± 4.2, and they were mainly women (80.6%). Sociodemographic, anthropometric, and dietary data and metabolic risk factors were evaluated, and biochemical parameters and adipocytokines were also considered. The data were analyzed using means, ranges, and correlations, as well as principal components. In general, the protein, fat, and sodium intake were higher than the international dietary recommendations, and deficiencies in vitamins B5 and E, potassium, phosphorus, selenium, and zinc were observed. The most frequently observed metabolic risks were insulin resistance and hypoalphalipoproteinemia. IL-6 was positively correlated with lipid and protein intake. Adiponectin showed a positive correlation with high-density lipoprotein and a negative correlation with insulin, weight, and waist, while the adiponectin pattern was similar to that of vitamins E and A, which decreased with increasing intake of calories, macronutrients, and sodium. In general, a hypercaloric diet that was high in protein, fat, and sodium and deficient in vitamins, mainly fat-soluble, was associated with a lower concentration of adiponectin and a higher concentration of IL-6, which favor the presence of metabolic risks, including insulin resistance. Intervention studies are required to evaluate the dietary intake of metabolic markers in young people without comorbidities, which will lay the foundation for implementing prevention strategies. Full article

(This article belongs to the Special Issue Food Consumption and Health Issue)

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11 pages, 839 KiB

Open AccessArticle

Dietary Acid Load Is Positively Associated with the Incidence of Hyperuricemia in Middle-Aged and Older Korean Adults: Findings from the Korean Genome and Epidemiology Study

by Dayeon Shin and Kyung Won Lee

Int. J. Environ. Res. Public Health 2021, 18(19), 10260; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph181910260 - 29 Sep 2021

Cited by 9 | Viewed by 2132

Abstract

Hyperuricemia has been associated with a number of chronic diseases, such as type 2 diabetes mellitus, hypertension, and cardiovascular diseases. Dietary acid load plays a key role in regulating uric acid levels. We hypothesized that potential renal acid load (PRAL) and net endogenous acid production (NEAP) score would be positively associated with the incidence of hyperuricemia. Data from the Health Examinees study, a part of the Korean Genome and Epidemiology Study were used. The PRAL and NEAP scores were calculated to evaluate the dietary acid load. Hyperuricemia was defined as follows: >7.0 mg/dL and >6.0 mg/dL of serum uric acid levels in men and women, respectively. Multivariable Cox proportional hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for the incidence of hyperuricemia. We identified 2500 new cases of hyperuricemia during a mean follow-up of 5.0 years (223,552 person years). The participants in the highest quartiles of the PRAL and NEAP score had 21% (HR: 1.21, 95% CI: 1.07–1.35, p for trend <0.0001) and 17% (HR: 1.17, 95% CI: 1.04–1.31, p for trend <0.0001) higher risks for hyperuricemia, respectively, than those in the lowest quartiles, after adjusting for covariates. In this prospective cohort study, a higher dietary acid load was positively associated with a higher incidence of hyperuricemia in Korean adults. This suggests that an alkaline diet may be an effective strategy to reduce the future risk of elevated uric acid levels. Full article

(This article belongs to the Special Issue Food Consumption and Health Issue)

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21 pages, 394 KiB

Open AccessArticle

Between- and within-Group Differences in Fruit and Vegetable Purchases, Consumption, and BMI among Hispanic Farmers’ Market Shoppers Who Use SNAP

by Ginnie Sawyer-Morris, Sara Grajeda, Tara Tracy and Allison Karpyn

Int. J. Environ. Res. Public Health 2021, 18(18), 9923; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18189923 - 21 Sep 2021

Cited by 4 | Viewed by 2285

Abstract

(1) Background: Despite considerable efforts to increase farmers’ market access (FM) and improve household fruit and vegetable (FV) purchasing in low-income communities, little is known about the FV purchasing and consumption characteristics of low-income Hispanic farmers’ market shoppers. (2) Methods: A secondary analysis of baseline data from a farmers’ market study conducted between 2015 and 2017 (n = 2825) was performed. Participants who also received supplemental nutrition assistance program (SNAP) completed a 31-item online survey assessing demographics, health characteristics, and FV purchasing and consumption habits. Descriptive statistics and bivariate analyses were used to assess between- and within-group differences amongst Hispanic and non-Hispanic households. Regression analyses were used to examine associations among BMI, FV purchasing and consumption, and household size for Hispanic and non-Hispanic households as well as for Hispanic subgroups. (3) Results: The sample included 515 Hispanic and 2310 non-Hispanic SNAP-using FM shoppers in 13 states. Despite experiencing significantly higher food insecurity (89% vs. 81%, non-Hispanic), Hispanic shoppers consumed similar amounts of FV (3.04 cups/day) and spent less doing so. Significant subgroup differences were identified for FV purchasing. (4) Conclusions: Findings emphasize the importance of food insecurity and household size in FV interventions and underscore the capacity of Hispanic families to maintain FV consumption. Full article

(This article belongs to the Special Issue Food Consumption and Health Issue)

10 pages, 360 KiB

Open AccessArticle

Unhealthy Food and Psychological Stress: The Association between Ultra-Processed Food Consumption and Perceived Stress in Working-Class Young Adults

by Matheus Lopes Cortes, José Andrade Louzado, Marcio Galvão Oliveira, Vanessa Moraes Bezerra, Sóstenes Mistro, Danielle Souto Medeiros, Daniela Arruda Soares, Kelle Oliveira Silva, Clávdia Nicolaevna Kochergin, Vivian Carla Honorato dos Santos de Carvalho, Welma Wildes Amorim and Sotero Serrate Mengue

Int. J. Environ. Res. Public Health 2021, 18(8), 3863; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph18083863 - 07 Apr 2021

Cited by 20 | Viewed by 67452

Abstract

Background: Ultra-processed foods are industrial formulations made from food extracts or constituents with little or no intact food and often containing additives that confer hyper-palatability. The consumption of these products increases the risk of chronic non-communicable diseases. Stressed people may engage in unhealthy eating as a way to cope. This study aimed to verify whether ultra-processed food consumption was associated with perceived stress levels in industrial and retail workers from Vitoria da Conquista, Brazil. Methods: This was a cross-sectional study carried out between July 2017 and August 2018. During the study period, 1270 participants completed a survey administered by an interviewer. Stress levels were assessed using the Perceived Stress Scale. Information regarding weekly ultra-processed food consumption was collected. Ultra-processed foods were classified into four groups: sugary drinks; sugary foods; fast foods; and canned foods, frozen foods, or processed meat. The Student’s t-test or one-way analysis of variance was used to assess the differences in stress levels and ultra-processed food consumption. Ordinal regression was used to determine the association between the degrees of stress and ultra-processed food consumption levels. Results: Factors such as a young age, being unmarried, smoking, high-risk alcohol consumption, negative health perception, and high perceived stress level indicated higher rates of ultra-processed food consumption. Ordinal regression analysis showed that high stress levels were associated with increased odds of higher ultra-processed food consumption (odds ratio: 1.94; 95% CI: 1.54–2.45). Conclusions: These findings could help identify appropriate target areas for interventions aimed at mental health promotion and healthier food consumption. Full article

(This article belongs to the Special Issue Food Consumption and Health Issue)

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