The health‐nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro‐food products and the Mediterranean diet

Azzini, Elena; Maiani, Giuseppe; Turrini, Aida; Intorre, Federica; Feudo, Gabriella Lo; Bottalico, Francesco; Bilali, Hamid El; Polito, Angela

doi:10.1002/jsfa.8877

Cited by 13 publications

(17 citation statements)

References 197 publications

(307 reference statements)

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“…It allows the classification of our cheeses, simultaneously taking into account different indicators of human health. Similarly, Azzini et al (2018) identified suitable and easily measurable indicators to assess the nutritional sustainability of several groups of foods. In the current study, the new index was significantly affected by forage species (Figure 1; P < 0.01).…”

Section: Nutritional Indexesmentioning

confidence: 99%

Comparison of cheeses from goats fed 7 forages based on a new health index

Giorgio

Trana

Napoli³

et al. 2019

Journal of Dairy Science

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This study proposed the General Health Index of Cheese (GHIC) as an indicator for the presence of health-promoting compounds in cheese and compared the antioxidant capacity and phenolic and fatty acid contents of cheeses from goats consuming 7 forage species. Ninety-one homogeneous Red Syrian goats were randomly assigned to 1 of 7 feeding treatments (Festuca arundinacea, Hordeum vulgare, Triticosecale, Pisum sativum, Trifolium alexandrinum, Vicia sativa, and Vicia faba minor). The housed goat groups received the scheduled forage ad libitum. Forage species affected the antioxidant capacity, the phenolic and fatty acid contents, the Health Promoting Index, and the GHIC. Trifolium alexandrinum, Triticosecale, and Hordeum vulgare showed a clear advantage in terms of beneficial fatty acids content in goat cheese. Cheese from the Triticosecale group also showed a high antioxidant capacity value even if its polyphenol content was intermediate compared with others. Trifolium alexandrinum and Triticosecale had the highest value of the new index GHIC. This comparison suggests that there are important differences in fatty acid profile and polyphenol content among cheeses from goats fed grasses and legumes commonly used in the Mediterranean area. In this first approach, GHIC index, which combines the positive components found in cheese, seems to be a useful tool to provide an indication concerning the general health value of the product.

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Section: Nutritional Indexesmentioning

confidence: 99%

Comparison of cheeses from goats fed 7 forages based on a new health index

Giorgio

Trana

Napoli³

et al. 2019

Journal of Dairy Science

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“…4 Many studies have shown that the MD has curative effects on certain blood parameters, especially lipid and glucose profiles, and reduces the risk of metabolic syndrome, type 2 diabetes, cardiovascular diseases (CVD), certain neurodegenerative diseases and cancer. 5–8…”

Section: Introductionmentioning

confidence: 99%

Effects of the Mediterranean diet adherence on body composition, blood parameters and quality of life in adults

KALKUZ

Demircan²

2020

Postgraduate Medical Journal

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BackgroundIt has been reported that Mediterranean diet (MD) may improve quality of life and may reduce the risk of chronic diseases such as metabolic syndrome, type 2 diabetes, cardiovascular diseases (CVD), some neurodegenerative diseases and cancer. Therefore, this study aimed to determine adults’ adherence to the MD and evaluate the effect of the adherence to the MD on anthropometric measurements, specific biochemical parameters and quality of life.MethodsA total of 142 volunteer adults were included. Food frequency questionnaire, MD adherence with 14-item scale, quality of life, anthropometric measurements via bioelectrical impedance analysis and certain blood parameters were evaluated.ResultsOut of 14 points, the mean MD adherence score of the participants was 6.89. The mean fat mass was significantly higher in those with low MD adherence (p=0.024). The results of other anthropometric measurements (except height) were higher in those with low MD adherence, though results were non-significant. The participants with high adherence to the MD had lower levels of fasting blood glucose (FBG) (p=0.041), insulin (p=0.019) and triglyceride (TG) (p=0.012) compared with those with lower adherence. No significant relationship was found between the MD and quality of life and other blood parameters.ConclusionAccording to our study, MD adherence was associated with decreased fat mass, FBG, insulin and TG levels which suggests that the MD may be useful in the treatment of some chronic diseases such as obesity, diabetes, metabolic syndrome and CVD. However, more clinical trials may be performed to determine the relationship between MD and chronic diseases.

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“…Furthermore, this information must be based on beforehand defined criteria for nutritional sustainability allowing an equivalent measurement system for all companies and stakeholders along the agrifood chain. This is defined as one of the most discussed issue in recent literature about nutritional sustainability—how to measure nutritional sustainability (15, 67). Therefore, one of the main conditions for “nutritional sustainability inside” branding-based communication strategy would be the development of transparent measurement system.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Sustainability Inside–Marketing Sustainability as an Inherent Ingredient

2019

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Current discussions about the concept of nutritional sustainability show a high complexity of this topic leading to many different definitions. Regarding communication issues of nutritional sustainability between actors of food chains this complexity should be reduced. One opportunity to tackle these challenges of reducing complexity might be the concept of ingredient branding. Therefore, the aim of this mini-review is the identification of conditions for ingredient branding application as a communication strategy for nutritional sustainability which might overcome challenges in communicating the complexity between the different stakeholders of supply chains. In doing so, the specific case of agrifood chains is discussed based on the selected characteristics of globalization, increasing consumer demands, foods incorporating credence attributes and price. Along the agrifood chain, a sourcing strategy reflecting nutritional and sustainable aspects might lead to an ingredient branding strategy implying a brand policy for a special ingredient within the final product which is an important component but cannot be clearly recognized by the user. A “nutritional sustainability inside” strategy should reflect the multifaceted information along the agrifood chain and should be based on standardized criteria for nutritional sustainability.

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The health‐nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro‐food products and the Mediterranean diet

Cited by 13 publications

References 197 publications

Comparison of cheeses from goats fed 7 forages based on a new health index

Comparison of cheeses from goats fed 7 forages based on a new health index

Effects of the Mediterranean diet adherence on body composition, blood parameters and quality of life in adults

Nutritional Sustainability Inside–Marketing Sustainability as an Inherent Ingredient

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