Knowledge about dietary fibre: a fibre study framework

Guiné, Raquel; Ferreira, Manuela; Correia, Paula; Leal, Marcela; Rumbak, Ivana; Barić, Irena Colić; Komes, Draženka; Šatalić, Zvonimir; Sarić, Marijana Matek; Tarcea, Monica; Fazakas, Zita; Jovanoska, Dijana; Vanevski, Dragoljub; Vittadini, Elena; Pellegrini, Nicoletta; Szűcs, Viktória; Harangozó, Júlia; El-Kenawy, Ayman El-Meghawry; EL-Shenawy, Omnia; Yalçın, Erkan; Kösemeci, Cem; Kļava, Dace; Straumīte, Evita

doi:10.1080/09637486.2016.1191443

Cited by 14 publications

(18 citation statements)

References 14 publications

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“…However, there are still consumers with lack of knowledge about fiber and its source [11,12]. In the study, the likelihood of choosing CR when it was perceived as a good source of fiber was 10 times higher compared to RF.…”

Section: Discussionmentioning

confidence: 80%

“…However, no differences in intentions to eat were observed in gender groups. In previous studies, differences between men and women regarding their knowledge about nutrition as well as nutritional behaviors have been reported [11,36,45,46], which is mainly explained by the greater involvement of women in providing food for the family [21,47], as well as attaching greater importance to their own appearance [48].…”

Section: Discussionmentioning

confidence: 99%

“…Previous research has presented conflicting results related to associations between fiber intake and fiber awareness. According to some studies, low intake of whole grains results mainly from a lack of knowledge about their beneficial effects on health [10][11][12]. However, other studies indicate high knowledge about dietary fiber and consumers' ability to link fiber intake to its preventive effects on the body function [13,14].…”

Section: Introductionmentioning

confidence: 99%

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The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

Jeżewska-Zychowicz

Królak

2020

Nutrients

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The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants’ perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers’ perception of fiber-rich products and their skills related to the selection of high-fiber foods.

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Section: Discussionmentioning

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

Jeżewska-Zychowicz

Królak

2020

Nutrients

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“…A randomized controlled trial in humans demonstrated that the consumption of fermented milk containing Lactobacillus Gasseri probiotic for 12 weeks resulted in a significant reduction in abdominal visceral area compared to the control subjects (Kadooka et al, 2013). In contrast, other studies have shown no benefit of probiotics for the prevention/treatment of obesity (Guine et al, 2016).…”

Section: Dysbiosis-related Diseasesmentioning

confidence: 99%

“…41 million children under the age of 5 were overweight or obese in 2016. Over 340 million children and adolescents aged [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19] were overweight or obese in 2016 (WHO, accessed: January 2019).…”

Section: Introductionmentioning

confidence: 99%

Insight about Colonic Microbiota Imbalance and Obesity

Cînpeanu¹,

Rus²,

Tarcea³

2019

BUASVMCN-FST

Self Cite

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Since the 1990s, nutritionists have concluded that poor food hygiene, as well as environmental and food pollution, are the cause of the major serious diseases affecting humanity: overweight and obesity, which induce persistent systemic pro-inflammatory status, and hence all complications metabolic disorders, cancers, joint diseases, skin disorders, psychological disorders. The human body hosts a large number of microbes, including bacterial, fungal and protozoal microorganisms, which together constitute our microbe. Dysbiosis, generated by a sedentary lifestyle, consuming highly industrialized food, and non-compliance with the mass program, can lead to obesity, with a decrease in quality of life and shortening it. Obesity and metabolic disorders related to obesity are characterized by specific changes in the composition and function of the human intestinal microbe. Among the possible strategies for preventing and/or treating obesity, the microbiota is intended to restore or modulate its composition by consuming probiotics, prebiotics or both (synbiotics).

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Legume consumption and CVD risk: a systematic review and meta-analysis

Marventano

Izquierdo-Pulido

Sánchez-González

et al. 2016

Public Health Nutr.

121

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Objective: The aim of the present study was to systematically review and perform a meta-analysis of prospective cohort studies exploring the association between dietary legume consumption and CVD risk, including CHD and stroke. Design: The PubMed and EMBASE databases were searched up to December 2015. A meta-analysis of the highest v. lowest (reference) category of dietary legume consumption was performed through random-effects models. Results: Fourteen studies conducted on eleven cohorts and accounting for a total of 367 000 individuals and 18 475 cases of CVD (7451 CHD and 6336 stroke cases) were considered for the analyses. Compared with lower legume consumption, the highest category of exposure was associated with a decreased risk of 10 % in both CVD and CHD (relative risk = 0·90; 95 % CI 0·84, 0·97) with no or little evidence of heterogeneity and no publication bias. Null results were found regarding legume consumption and stroke risk. No substantial confounding factors were evident in stratified analyses. Conclusions: Legume consumption was associated with lower risk of CVD. Legumes' intrinsic characteristics, because they are often part of an overall healthy diet, or because they are a substitute for unhealthy sources of protein may potentially explain the current findings.Keywords CVD Fibre Legumes Meta-analysis Mortality CVD represent the main causes of death globally, accounting for nearly one-third of all deaths worldwide (1) . Moreover, as life expectancy has improved in both developed and developing countries, the number of healthy years lost due to disability has been increasing consistently (2) . Within this scenario, primary prevention of CVD-related morbidity and mortality represents a major priority for public health strategies to reduce the burden of such conditions (3) . Lifestyle factors have been considered main targets to prevent CVD, because they are modifiable behaviours that could highly affect both the risk and the prognosis of the disease. A number of healthy dietary patterns have demonstrated beneficial effects in decreasing the burden of CVD-related risk factors and CVD incidence and mortality (4,5) . Scientific literature suggests that a diet rich in antioxidants (such as vitamins and polyphenols), fibre, n-3 fatty acids, MUFA and PUFA may decrease the risk of the aforementioned conditions (6,7) . Among the potential mechanisms of protection, the antioxidant and anti-inflammatory action of these compounds may mediate their effects (8,9) . From a nutritional point of view, legumes are a source of some of these nutrients and bioactive compounds as well as an excellent source of fibre and vegetable proteins (10,11) . Despite not being associated with decreased risk of CVD themselves, vegetable proteins may be a valuable alternative to animal proteins, which on the contrary are associated with saturated fats and possible adverse outcomes (12) . Meta-analyses of studies on legume consumption and cardiovascular health demonstrated no association with Public Health Nutrition: 20(2...

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Knowledge about dietary fibre: a fibre study framework

Cited by 14 publications

References 14 publications

The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

Insight about Colonic Microbiota Imbalance and Obesity

Legume consumption and CVD risk: a systematic review and meta-analysis

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