Journal articles: 'Food and nutrition controversies'

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McClelland, Jacquelyn W. "Food and Nutrition Controversies Today: A Reference Guide." Journal of Nutrition Education and Behavior 43, no. 5 (September 2011): 424.e3. http://dx.doi.org/10.1016/j.jneb.2011.05.013.

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Crapo, Phyllis, and Aaron I. Vinik. "Nutrition controversies in diabetes management." Journal of the American Dietetic Association 87, no. 1 (January 1987): 25–26. http://dx.doi.org/10.1016/s0002-8223(21)03052-2.

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Laflamme, Dorothy. "Introduction: Controversies in Small Animal Nutrition: Pet Food Safety." Topics in Companion Animal Medicine 23, no. 3 (August 2008): 116. http://dx.doi.org/10.1053/j.tcam.2008.04.001.

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Nordin, Stacia Marie, and Kristof J. Nordin. "Food, the source of Nutrition." World Nutrition 8, no. 1 (August 6, 2017): 87. http://dx.doi.org/10.26596/wn.20178187-94.

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Food is the source of Nutrition. When taken at face value, this wouldn’t appear to be a very controversial statement, especially when espoused within a journal dedicated to food and nutrition. However, when we take a closer look at current efforts being made in the fields of agriculture and nutrition, one often gets the impression that many food, nutrition, and agriculture experts have become convinced that food can no longer provide all of the nutrients which are essential to the optimal growth and development of the human body. Highly nutritious foods, entirely capable of fulfilling human nutritional requirements, still exist. However, due to an over-reliance on monocropped and industrialized agricultural systems, nutritional diversity is increasingly being marginalized. Instead of asking ‘What happened to our food,’ a more pertinent question would be ‘What happened to our food system’? Throughout the world, governments are now spending billions of dollars to subsidize monocropped agriculture, but as agriculture is failing nutritionally, these same governments are forced into spending billions of dollars to subsidize nutritional treatments (through fortification, supplementation, and medicinal programs). Many assessments of industrialized agriculture fail to take into consideration the negative effects on humans and the environment as a result of depleted nutrition, exposure to toxic chemicals such as pesticides, herbicides, and fungicides, the mismanagement of soil and water resources, and the depletion of biodiversity to make room for expanded monocropping. When we begin to learn how to embrace the nature-enhancing models of sustainable agriculture such as agroecology, we begin to realize that all the questions soon merge into one resounding answer: Yes, we can use every single available square inch of land and/or space to produce enough highly-nutritious food to feed the world, as well as to elevate the health, growth, and development of all people in all countries to their maximum potential. This can, should, and already is being implemented in people’s yards, gardens, farms, businesses, schools, churches, hospitals, public green spaces, urban areas, road sides, roof spaces, communities, and nations.

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Johns, Timothy A. "Nutrition in the '90s: current controversies and analysis, vol.2." Food Research International 28, no. 1 (January 1995): 109. http://dx.doi.org/10.1016/0963-9969(95)90005-5.

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Babirad, Amanda. "Book Review: Food in America: The Past, Present and Future of Food, Farming and the Family Meal." Reference & User Services Quarterly 57, no. 1 (October 9, 2017): 68. http://dx.doi.org/10.5860/rusq.57.1.6456.

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This three-volume set explores the landscape of America in the context of food. The author describes this set as an introduction to thirty current food controversies for undergraduates and general readers. The volumes are divided into three themes: the environment, health and nutrition, and the economy. Each volume is further divided into sections offering a rich history of the given theme, controversies surrounding key issues, and perhaps most interesting, a section of primary source documents highlighting landmark cases that frame each theme in a political and social context.

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Pigneur, Bénédicte, and Frank M. Ruemmele. "Nutritional interventions for the treatment of IBD: current evidence and controversies." Therapeutic Advances in Gastroenterology 12 (January 2019): 175628481989053. http://dx.doi.org/10.1177/1756284819890534.

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Environmental factors, particularly diet, are the focus of current research as potential triggers of inflammatory bowel disease (IBD). Epidemiological cohort data showing a rapid increase of IBD in western countries and the emergence of IBD in developing countries paralleling the introduction of a western diet are indirect arguments linking food and food behaviour to intestinal inflammation. The successful use of exclusive enteral nutrition (EEN), now considered as first-line induction therapy for paediatric Crohn’s disease (CD), is the strongest argument for a link between diet and IBD. Mechanistic studies revealed that EEN impacts intestinal microbiota composition and together with the exclusion of potentially harmful food ingredients this allows the control of intestinal inflammation and induces mucosal healing. However, the exclusivity character of EEN is a major drawback. Based on the data of EEN, the search for more tolerable and still effective diets has begun. Recent reports on the new CD exclusion diet (CDED), CD-TREAT, as well as the specific carbohydrate diet (SCD) provide the first promising results, further underlining the potential of diet to control inflammation in patients with CD by excluding certain food components. Ongoing research is trying to combine nutritional interventions with analyses of intestinal microbiota and their metabolic functions with the aim of correcting the intestinal dysbiosis that characterizes IBD. This research is promising and gives new hope to patients that have been looking for decades for nutritional interventions with the aim of stabilizing their disease course. There might even be potential for disease prevention in high-risk patients by excluding potentially harmful food components.

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Ripamonti, Carla, Brett T. Gemlo, Federico Bozzetti, and Franco De Conno. "Role of Enteral Nutrition in Advanced Cancer Patients: Indications and Contraindications of the Different Techniques Employed." Tumori Journal 82, no. 4 (July 1996): 302–8. http://dx.doi.org/10.1177/030089169608200402.

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Over the last 20 years there has been great progress regarding total parenteral nutrition and enteral nutrition for patients who cannot take food by mouth or cannot swallow, or so that controlled feeding can be established in anorexic and malnourished patients. The use and the role of artificial nutrition is still controversial in advanced cancer patients. Such controversies often are due to the fact that these patients have a survival expectancy that varies from one to several months. The present review describes the most frequent techniques used for enteral nutrition (nasoenteral tubes, gastrostomy and jejunostomy), their indications, contraindications and complications, and gives an indication regarding which patients may really benefit from enteral nutrition taking into consideration not only the potential advantages but also the discomfort and distress related to enteral nutrition and the different techniques that are employed.

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Erdman, John W. "Something to Chew On: Challenging Controversies in Food and Health." American Journal of Clinical Nutrition 97, no. 4 (April 1, 2013): 905. http://dx.doi.org/10.3945/ajcn.113.058065.

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Bătrînu, Mădălina-Georgiana, Amelia Tero-Vescan, and Amalia Miklos. "Biochemical Controversies Regarding the Use of Vegetal Proteins in Performance Athletes." Acta Biologica Marisiensis 3, no. 2 (December 1, 2020): 1–9. http://dx.doi.org/10.2478/abmj-2020-0006.

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Abstract Consumption of animal proteins is increasingly contested by those who choose a vegetarian diet, but for athletes, protein quality is a key component in optimizing athletic performance. The purpose of this article is to provide a nutritional guide for the vegetarian athlete who does not have to give up nutritional preferences to achieve performance in sports, and well-informed counseling by respecting principles of biochemistry can overcome the already known deficiencies of vegetal proteins in certain amino acids. The second aim of this paper is to recommend methods to assess protein quality by consulting the recommendations of the world’s most important regulatory agency in the field of nutrition and food quality: the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). In conclusion, even though vegetal proteins have a lower anabolic effect due to their low digestibility and a limited quantity of essential amino acids (especially leucine) and that amino acids of vegetal origin are more likely directed towards oxidative metabolism than towards anabolic processes, recent studies present strategies (consuming higher amounts of vegetal proteins, dietary supplements with amino acids) through which a well-planned vegetarian diet can have similar benefits to omnivorous diet regarding stimulating endogenous protein synthesis.

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Cornide-Petronio, María Eugenia, Ana Isabel Álvarez-Mercado, Mónica B. Jiménez-Castro, and Carmen Peralta. "Current Knowledge about the Effect of Nutritional Status, Supplemented Nutrition Diet, and Gut Microbiota on Hepatic Ischemia-Reperfusion and Regeneration in Liver Surgery." Nutrients 12, no. 2 (January 21, 2020): 284. http://dx.doi.org/10.3390/nu12020284.

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Ischemia-reperfusion (I/R) injury is an unresolved problem in liver resection and transplantation. The preexisting nutritional status related to the gut microbial profile might contribute to primary non-function after surgery. Clinical studies evaluating artificial nutrition in liver resection are limited. The optimal nutritional regimen to support regeneration has not yet been exactly defined. However, overnutrition and specific diet factors are crucial for the nonalcoholic or nonalcoholic steatohepatitis liver diseases. Gut-derived microbial products and the activation of innate immunity system and inflammatory response, leading to exacerbation of I/R injury or impaired regeneration after resection. This review summarizes the role of starvation, supplemented nutrition diet, nutritional status, and alterations in microbiota on hepatic I/R and regeneration. We discuss the most updated effects of nutritional interventions, their ability to alter microbiota, some of the controversies, and the suitability of these interventions as potential therapeutic strategies in hepatic resection and transplantation, overall highlighting the relevance of considering the extended criteria liver grafts in the translational liver surgery.

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Caffrey, Aoife, Helene McNulty, Rachelle E. Irwin, Colum P. Walsh, and Kristina Pentieva. "Maternal folate nutrition and offspring health: evidence and current controversies." Proceedings of the Nutrition Society 78, no. 02 (December 26, 2018): 208–20. http://dx.doi.org/10.1017/s0029665118002689.

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Periconceptional folic acid (FA) is known to have a protective effect in the prevention of neural tube defects (NTD), leading to global recommendations for FA supplementation before and in early pregnancy. Maternal folate throughout pregnancy may have other roles in offspring health, including neurodevelopment and cognitive performance in childhood. Folate is essential for C1 metabolism, a network of pathways involved in several biological processes including nucleotide synthesis, DNA repair and methylation reactions. The evidence reviewed here shows a conclusive role for offspring health of maternal folate nutrition in early pregnancy and probable benefits in later pregnancy. Folate-mediated epigenetic changes in genes related to brain development and function offer a plausible biological basis to link maternal folate with effects in offspring brain, albeit this research is in its infancy. Mandatory FA fortification of food has proven to be highly effective in decreasing NTD cases in populations where it has been implemented, but this policy is controversial owing to concerns related to potential adverse effects of over-exposure to FA. In the absence of population-wide fortification, and given the generally poor compliance with current FA recommendations, optimising folate status of mothers in very early pregnancy for protection against NTD remains challenging. Thus, current policy in the UK, Ireland and elsewhere in Europe for the prevention of NTD (based on periconceptional FA supplementation only), has proven to be largely ineffective. This review addresses the evidence and the controversies that surround this area, as well as identifying the challenges in translating policy into practice.

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Visioli, Francesco, and Andrea Poli. "Fatty Acids and Cardiovascular Risk. Evidence, Lack of Evidence, and Diligence." Nutrients 12, no. 12 (December 9, 2020): 3782. http://dx.doi.org/10.3390/nu12123782.

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One of the most controversial areas of nutrition research relates to fats, particularly essential fatty acids, in the context of cardiovascular disease risk. A critical feature of dietary fatty acids is that they incorporate into the plasma membrane, modifying fluidity and key physiological functions. Importantly, they can reshape the bioavailability of eicosanoids and other lipid mediators, which direct cellular responses to external stimuli, such as inflammation and chronic stress conditions. This paper provides an overview of the most recent evidence, as well as historical controversies, linking fat consumption with human health and disease. We underscore current pitfalls in the area of fatty acid research and critically frame fatty acid intake in the larger context of diet and behavior. We conclude that fundamental research on fatty acids and lipids is appropriate in certain areas, but the rigor and reproducibility are lacking in others. The pros and cons are highlighted throughout the review, seeking to guide future research on the important area of nutrition, fat intake, and cardiovascular disease risk.

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Kurczyńska, Aleksandra, and Kamila Ślusarczyk. "Dietary factors and controversies in dementia prevention." Zeszyty Naukowe Państwowej Wyższej Szkoły Zawodowej im. Witelona w Legnicy 4, no. 37 (December 31, 2020): 69–89. http://dx.doi.org/10.5604/01.3001.0014.7381.

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Dementia is affecting growing numbers of people. Consequently, we are inclined toper ceive it as a crucial public health issue. Although cognitive impairment relates mainly to the elderly, it also significantly burdens their caretakers. However, the development of dementia is not inevitable. The cognitive functions are influenced by a wide range of factors, starting with those at the beginning of the prenatal period. The most important determinants of cognitive impairment involve genetic defects, diseases, intellectual activity, physical activity and nutrition. The role played by anti-inflammatory, low in sugar and highly-processed foods is emphasized. Particular importance is attributed to the omega-6 to omega-3 ratio, proper amounts of EPA and DHA and the lowest possible trans fatty acids intake. The controversial aspects include, among others, high-fat diet and alcohol consumption. The aim of this paper is to conduct an analysis of controversial aspects and nutritional strategies related to cognitive impairment prevention, based on available scientific data.

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Petts, Jamie. "Food and Nutrition Controversies Today: A Reference Guideby Myrna Chandler Goldstein and Mark A. Goldstein." Ecology of Food and Nutrition 49, no. 1 (January 19, 2010): 84–85. http://dx.doi.org/10.1080/03670240903435332.

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Alpízar-Rodríguez, Deshiré, Axel Finckh, and Benoît Gilbert. "The Role of Nutritional Factors and Intestinal Microbiota in Rheumatoid Arthritis Development." Nutrients 13, no. 1 (December 30, 2020): 96. http://dx.doi.org/10.3390/nu13010096.

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Evidence about the role of nutritional factors and microbiota in autoimmune diseases, and in rheumatoid arthritis (RA) in particular, has grown in recent years, however many controversies remain. The aim of this review is to summarize the role of nutrition and of the intestinal microbiota in the development of RA. We will focus on selected dietary patterns, individual foods and beverages that have been most consistently associated with RA or with the occurrence of systemic autoimmunity associated with RA. We will also review the evidence for a role of the intestinal microbiota in RA development. We propose that diet and digestive microbiota should be considered together in research, as they interact and may both be the target for future preventive interventions in RA.

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Sievenpiper, John L., Alexandra L. Jenkins, Dana L. Whitham, and Vladimir Vuksan. "Insulin Resistance: Concepts, Controversies, and the Role of Nutrition." Canadian Journal of Dietetic Practice and Research 63, no. 1 (March 2002): 20–32. http://dx.doi.org/10.3148/63.1.2002.20.

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Insulin resistance is a prevalent condition, in which insulin loses its normal physiological action. Since people were first classified as insulin resistant over 60 years ago, one of the main discoveries has been that insulin resistance clusters with other risk factors such as obesity, elevated triglycerides, and low high-density lipoprotein cholesterol, increasing cardiovascular disease risk. Although insulin resistance appears to manifest first in the periphery and then in the liver, other sites, such as the brain and the pancreatic β-cell, may play pathogenic roles. Factors contributing to insulin resistance at these sites include perturbations in free fatty acids, glucose, and hormone-signalling, some of which may be linked to various genetic polymorphisms. Appropriate nutritional treatment for insulin resistance is controversial. Two main approaches are drawn from diabetes recommendations: i) a high-carbohydrate, low-fat, highfibre diet emphasizing low glycemic-index foods and ii) sharing calories between monounsaturated fat and complex carbohydrate at the expense of saturated fat. Recent interest in insulin resistance has prompted the development of new guidelines. Promising data have also emerged, showing that a high-carbohydrate, high-fibre, low-fat diet plus exercise programs maintained through intensive counselling can decrease diabetes risk by over 40%. Additional research is required to confirm the sustainability of this approach and sort out the determinants of insulin resistance so that more effective nutritional interventions will result.

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McKenna, Mary L. "Issues in Implementing School Nutrition Policies." Canadian Journal of Dietetic Practice and Research 64, no. 4 (December 2003): 208–13. http://dx.doi.org/10.3148/64.4.2003.208.

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The implementation of school nutrition policies poses a challenge to dietitians as they work with schools to increase the availability of nutritious foods. An analysis of the implementation of the Food and Nutrition Policy for New Brunswick Schools, proclaimed by the department of education in 1991, revealed four factors that influenced implementation: selling food for profit, student choice, interpretation of the policy, and the approach to implementation. From 1997 to 1999, data were obtained from 50 participants at the provincial, district, and school levels through semi-structured interviews; supporting evidence was obtained through a review of pertinent documents. The policy goal was to develop good eating habits among schoolchildren. The policy objective to have all food services follow national guidelines for healthy eating was so controversial that implementation was inconsistent and had little impact on school foods. Opponents objected when the sale of certain foods was curtailed, felt the policy limited student choice, were unsure how to interpret it, and resented the department's top-down approach. Dietitians, who had minimal involvement with the New Brunswick policy, need to consider carefully how to work with educational agencies to combine support and pressure to foster the capacity and willingness of schools to implement nutrition policies.

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Brown, Sherri. "Food and Nutrition Controversies Today: A Reference Guide2010178Myrna Chandler Goldstein and Mark A. Goldstein. Food and Nutrition Controversies Today: A Reference Guide. Westport, CT, and London: Greenwood Press 2009. 242 pp., ISBN: 978 0 313 35402 1 £34.95/$49.95." Reference Reviews 24, no. 4 (May 4, 2010): 34–35. http://dx.doi.org/10.1108/09504121011045746.

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Freidberg, Susanne. "Wicked Nutrition: The Controversial Greening of Official Dietary Guidance." Gastronomica 16, no. 2 (2016): 69–80. http://dx.doi.org/10.1525/gfc.2016.16.2.69.

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In 2015, controversy over the Dietary Guidelines for Americans reached a new level when the government-appointed Dietary Guidance Advisory Committee (DGAC) recommended that those guidelines promote more sustainable diets, particularly those lower in animal-based foods. Although the committee found ample scientific evidence that such a shift would be a “win-win” for Americans' health as well as the environment, it met with fierce opposition on both counts, and not only from the livestock industry. This suggests how sustainable diet guidance poses a classic wicked problem, meaning one characterized by high levels of complexity, uncertainty, and epistemological conflict. While relationships between food, bodies, and environments are inevitably complex and uncertain, the controversy surrounding DGAC's recommendation offers an opportunity to explore how the scientific evidence on dietary sustainability is actually produced, and how it does or does not speak to other knowledge about eating for bodily and ecological health. To do this I look first at the research behind DGAC's endorsement of diets high in plant-based versus animal-based foods, and then at select responses in the public comments. The contrast not only highlights the incommensurability of modeled versus experiential evidence, but also suggests that efforts to promote more sustainable food consumption cannot credibly ignore questions (however unresolved) about what constitutes more sustainable production.

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Eastman, Creswell J., Gary Ma, and Mu Li. "Optimal Assessment and Quantification of Iodine Nutrition in Pregnancy and Lactation: Laboratory and Clinical Methods, Controversies and Future Directions." Nutrients 11, no. 10 (October 5, 2019): 2378. http://dx.doi.org/10.3390/nu11102378.

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Iodine intake must be boosted during pregnancy to meet the demands for increased production and placental transfer of thyroid hormone essential for optimal foetal development. Failure to meet this challenge results in irreversible brain damage, manifested in severity from neurological cretinism to minor or subtle deficits of intelligence and behavioural disorders. Attention is now being focused on explaining observational studies of an association between insufficient iodine intake during pregnancy and mild degrees of intellectual impairment in the offspring and confirming a cause and effect relationship with impaired maternal thyroid function. The current qualitative categorisation of iodine deficiency into mild, moderate and severe by the measurement of the median urinary iodine concentration (MUIC) in a population of school-age children, as a proxy measure of dietary iodine intake, is inappropriate for defining the degree or severity of gestational iodine deficiency and needs to be replaced. This review examines progress in analytical techniques for the measurement of urinary iodine concentration and the application of this technology to epidemiological studies of iodine deficiency with a focus on gestational iodine deficiency. We recommend that more precise definitions and measurements of gestational iodine deficiency, beyond a spot UIC, need to be developed. We review the evidence for hypothyroxinaemia as the cause of intrauterine foetal brain damage in gestational iodine deficiency and discuss the many unanswered questions, from which we propose that further clinical studies need to be designed to address the pathogenesis of neurodevelopmental impairments in the foetus and infant. Agreement on the testing instruments and standardization of processes and procedures for Intelligence Quotient (IQ) and psychomotor tests needs to be reached by investigators, so that valid comparisons can be made among studies of gestational iodine deficiency and neurocognitive outcomes. Finally, the timing, safety and the efficacy of prophylactic iodine supplementation for pregnant and lactating women needs to be established and confirmation that excess intake of iodine during pregnancy is to be avoided.

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Draeger, Cainara, Andréia Naves, Natália Marques, Ana Baptistella, Renata Carnauba, Valéria Paschoal, and Humberto Nicastro. "Controversies of antioxidant vitamins supplementation in exercise: ergogenic or ergolytic effects in humans?" Journal of the International Society of Sports Nutrition 11, no. 1 (2014): 4. http://dx.doi.org/10.1186/1550-2783-11-4.

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Piccoli, Giorgina Barbara, Francoise Lippi, Antioco Fois, Lurlynis Gendrot, Louise Nielsen, Jerome Vigreux, Antoine Chatrenet, Claudia D’Alessandro, Gianfranca Cabiddu, and Adamasco Cupisti. "Intradialytic Nutrition and Hemodialysis Prescriptions: A Personalized Stepwise Approach." Nutrients 12, no. 3 (March 16, 2020): 785. http://dx.doi.org/10.3390/nu12030785.

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Dialysis and nutrition are two sides of the same coin—dialysis depurates metabolic waste that is typically produced by food intake. Hence, dietetic restrictions are commonly imposed in order to limit potassium and phosphate and avoid fluid overload. Conversely, malnutrition is a major challenge and, albeit to differing degrees, all nutritional markers are associated with survival. Dialysis-related malnutrition has a multifactorial origin related to uremic syndrome and comorbidities but also to dialysis treatment. Both an insufficient dialysis dose and excessive removal are contributing factors. It is thus not surprising that dialysis alone, without proper nutritional management, often fails to be effective in combatting malnutrition. While composite indexes can be used to identify patients with poor prognosis, none is fully satisfactory, and the definitions of malnutrition and protein energy wasting are still controversial. Furthermore, most nutritional markers and interventions were assessed in hemodialysis patients, while hemodiafiltration and peritoneal dialysis have been less extensively studied. The significant loss of albumin in these two dialysis modalities makes it extremely difficult to interpret common markers and scores. Despite these problems, hemodialysis sessions represent a valuable opportunity to monitor nutritional status and prescribe nutritional interventions, and several approaches have been tried. In this concept paper, we review the current evidence on intradialytic nutrition and propose an algorithm for adapting nutritional interventions to individual patients.

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Bielefeldt, Klaus. "Gastroparesis: Concepts, Controversies, and Challenges." Scientifica 2012 (2012): 1–19. http://dx.doi.org/10.6064/2012/424802.

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Patients with gastroparesis often present a challenge to the treating physician. Postprandial symptoms with nausea and vomiting may not only lead to nutritional and metabolic consequences, but also cause significant disruptions to social activities that often center around food. While the definition of gastroparesis focuses on impaired gastric emptying, treatment options that affect gastric function are limited and often disappointing. The female predominance, the mostly idiopathic nature of the illness with a common history of abuse, and coexisting anxiety or depression show parallels with other functional disorders of the gastrointestinal tract. These parallels provided the rationale for some initial studies investigating alternative therapies that target the brain rather than the stomach. This emerging shift in medical therapy comes at a time when clinical studies suggest that gastric electrical stimulation may exert its effects by modulating visceral sensory processing rather than altering gastric motility. Physiologic and detailed anatomic investigations also support a more complex picture with different disease mechanisms, ranging from impaired accommodation to apparent visceral hypersensitivity or decreased interstitial cells of Cajal to inflammatory infiltration of myenteric ganglia. Delayed gastric emptying remains the endophenotype defining gastroparesis. However, our treatment options go beyond prokinetics and may allow us to improve the quality of life of affected individuals.

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Mojadadi, Albaraa, Alice Au, Wed Salah, Paul Witting, and Gulfam Ahmad. "Role for Selenium in Metabolic Homeostasis and Human Reproduction." Nutrients 13, no. 9 (September 18, 2021): 3256. http://dx.doi.org/10.3390/nu13093256.

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Selenium (Se) is a micronutrient essential for life. Dietary intake of Se within the physiological range is critical for human health and reproductive functions. Selenium levels outside the recommended range have been implicated in infertility and variety of other human diseases. However, presently it is not clear how different dietary Se sources are processed in our bodies, and in which form or how much dietary Se is optimum to maintain metabolic homeostasis and boost reproductive health. This uncertainty leads to imprecision in published dietary guidelines and advice for human daily intake of Se and in some cases generating controversies and even adverse outcomes including mortality. The chief aim for this review is to describe the sources of organic and inorganic Se, the metabolic pathways of selenoproteins synthesis, and the critical role of selenprotenis in the thyroid gland homeostasis and reproductive/fertility functions. Controversies on the use of Se in clinical practice and future directions to address these challenges are also described and discussed herein.

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Bongoni, Radhika, and Soutrik Basu. "A multidisciplinary research agenda for the acceptance of Golden Rice." Nutrition & Food Science 46, no. 5 (September 12, 2016): 717–28. http://dx.doi.org/10.1108/nfs-11-2015-0144.

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Purpose The world is facing serious global food security challenges such as the need for sufficient food for a growing population and an exponential growth in nutrient deficiency disorders. Agricultural biotechnology, such as genetically modified (GM) crops, offers itself as a promising solution to address one or more of these issues. Golden Rice (GR) is an example of a GM crop which contains high amount of β-carotene, a compound which is an antioxidant and a precursor of vitamin A. In spite of GR’s promised potential benefits in combating vitamin A deficiency (VAD) disorders it is still not cultivated. This viewpoint paper aims to present the reader with a need for multidisciplinary research agenda, the outcomes of which can contribute towards the acceptance of GR. Design/methodology/approach This viewpoint paper is based on an extensive literature review to identify the “gaps” which contributed to low acceptance of GR. This paper presents a systematic discussion on the importance of GR in tackling VAD and discusses controversies around GR and a scientific approach to tackle them. Findings The literature review clearly indicates that there is a huge gap in information substantiating the potential of GR for consumers as well as for the farming community. Addressing these issues can substantially increase the acceptance and cultivation of GR. This viewpoint paper proposes food technologists’ and social scientists’ research agenda for GR and further indicates how the involvement of other research disciplines can improve the acceptance of GR. Originality/value The literature review indicates the potential of GR in tackling VAD disorders but clearly lacks information to substantiate these arguments. This paper presents authors’ opinions, urging scientists to take up a multidisciplinary research approach to emancipate GR from the clutches of GM food controversies.

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Hall, Peter A., Corita M. Vincent, and Amer M. Burhan. "Non-invasive brain stimulation for food cravings, consumption, and disorders of eating: A review of methods, findings and controversies." Appetite 124 (May 2018): 78–88. http://dx.doi.org/10.1016/j.appet.2017.03.006.

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Kleef, Ellen Van, and Hans Dagevos. "The Growing Role of Front-of-Pack Nutrition Profile Labeling: A Consumer Perspective on Key Issues and Controversies." Critical Reviews in Food Science and Nutrition 55, no. 3 (September 30, 2014): 291–303. http://dx.doi.org/10.1080/10408398.2011.653018.

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Haenel, H. "Nutrition in the '90s. Current Controversies and Analysis. Ed. by G. E. Gaull, F. N. Kotsonis and M. A. Mackey. 130 Seiten. Marcel Dekker, Inc., New York, Basel, Hong Kong 1991. Preis: 34,– $ (USA and Canada 29,75 $)." Food / Nahrung 36, no. 3 (1992): 319–20. http://dx.doi.org/10.1002/food.19920360331.

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Nass, Meryl, and Garth L. Nicolson. "The Anthrax Vaccine: Historical Review and Current Controversies." Journal of Nutritional & Environmental Medicine 12, no. 4 (January 2002): 277–86. http://dx.doi.org/10.1080/1359084021000036765.

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Lawrence, Mark, and Mike Rayner. "Functional foods and health claims: a public health policy perspective." Public Health Nutrition 1, no. 2 (June 1998): 75–82. http://dx.doi.org/10.1079/phn19980013.

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AbstractObjective:To propose a policy framework for the regulation of functional foods and health claims within a public health context.Design:This article reviews the empirical evidence and public health principles associated with functional foods and health claims to analyse the issues, challenge the assumptions that have emerged and explore options for moving forward.Setting:Functional foods and health claims are among the more controversial and complex issues being debated by food regulators internationally. Proponents of functional foods and health claims state that functional foods may reduce health care expenditure and health claims are a legitimate nutrition education tool that will help them inform consumers of the health benefits of certain food products. Conversely, opponents of these developments respond that it is the total diet that is important for health, not so-called ‘magic bullets’. Moreover, they argue that health claims will enable manufacturers to indulge in marketing hyperbole and essentially blur the distinction between food and drugs. This topic provides a valuable case study of public policy in relation to food and health.Conclusion:The need to maintain a general prohibition on health claims while accommodating specific exemptions supported by scientific substantiation is recommended. Nutrition education and monitoring and evaluation are integral to the proposed regulatory framework. The intention of this policy position is to encourage research and development of innovative food products while avoiding an inappropriate medicalization of the general food supply.

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Miller, Ian. "The Chemistry of Famine: Nutritional Controversies and the Irish Famine, c.1845–7." Medical History 56, no. 4 (October 2012): 444–62. http://dx.doi.org/10.1017/mdh.2012.27.

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AbstractThe activities of Irish medical practitioners in relieving the impact of the Irish Famine (c.1845–52) have been well documented. However, analysis of the function of contemporary medico-scientificideasrelating to food has remained mostly absent from Famine historiography. This is surprising, given the burgeoning influence of Liebigian chemistry and the rising social prominence of nutritional science in the 1840s. Within this article, I argue that the Famine opened up avenues for advocates of the social value of nutritional science to engage with politico-economic discussion regarding Irish dietary, social and economic transformation. Nutritional science was prominent within the activities of the Scientific Commission, the Central Board of Health and in debates regarding soup kitchen schemes. However, the practical inefficacy of many scientific suggestions resulted in public associations being forged between nutritional science and the inefficiencies of state relief policy, whilst emergent tensions between the state, science and the public encouraged scientists in Ireland to gradually distance themselves from state-sponsored relief practices.

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Dinçoğlu, Ahmet H., and Özge Yeşildemir. "A Renewable Source as a Functional Food: Chia Seed." Current Nutrition & Food Science 15, no. 4 (June 28, 2019): 327–37. http://dx.doi.org/10.2174/1573401314666180410142609.

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Background: Chia seed is not a new food for humanity. The seed has been used in many different areas since the Aztecs, especially the food items. The chia seed is -becoming increasingly important because of its nutritional and functional properties and it is described as “the seed of the 21st century” and “new gold and super nutrient”. Background: In this review, general characteristics, nutritional composition, fields of usage, effects on health and importance in human nutrition of the chia seed have been evaluated. Conclusion: This seed is shown as an important source of dietary fiber (soluble and insoluble), omega- 3 fatty acids, proteins, bioactive and polyphenolic compounds. It also has many physicochemical and functional properties that make it more suitable for the food industry. Chia seed is a good thickener, gel forming and chelating agent, foam enhancer, emulsifier, suspending agent and rehydration factor. Foods such as frozen products, bakery products, beverages, sweets, pasta, and sausages can be enriched with seeds and chia oil can be used as fat replacer for these products. Some studies have shown that consumption of the seed is beneficial for health problems such as dyslipidemia, inflammation, cardiovascular diseases and insulin resistance. However, the results of studies demonstrating the effect of the seeds on diseases have been controversial and many of the studies on this subject are animal studies. There is a need for further studies to reveal the effects of chia seed on human health and its importance in the food industry.

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UNKLESBAY, NAN, JEANNIE SNEED, and RAMSES TOMA. "College Students' Attitudes, Practices, and Knowledge of Food Safety†." Journal of Food Protection 61, no. 9 (September 1, 1998): 1175–80. http://dx.doi.org/10.4315/0362-028x-61.9.1175.

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A survey instrument was developed to assess attitudes, practices, and knowledge of food safety of college students in three U.S. geographic locations. Eight hundred twenty-four students in both food-related (one-third of sample) and nonfood-related disciplines completed the questionnaire during classroom periods. Data were analyzed to obtain total attitude, practice, and safety scores, with emphasis given to analyzing differences among disciplines and demographic characteristics. Mean scores were given for each of the survey items, and results from open-ended questions were discussed. Dietetic, food Science, nutrition, and health majors had significantly (≤0.05) higher attitude scores than students majoring in other disciplines. No differences were found among disciplines for the practice scores, which ranged from 74 to 79% of the total possible practice score. Students enrolled in dietetics, arts and Science (physical Sciences), and veterinary medicine had significantly (≤0.05) higher knowledge scores, although the highest mean score (for dietetics) was only 74% of the total possible score. Women who had enrolled in a college course that included food safety information had significantly (≤0.05) higher attitude and practice scores. Such course enrollment led to both genders having significantly (≤0.05) higher knowledge scores than those without this opportunity. Implications were given for using these data to encourage college professors in food-related disciplines to become involved with the education of all future consumers, especially as the prevalence of food safety controversies is likely to increase as the food supply changes and technology becomes more sophisticated.

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Cotogni, Paolo, Silvia Stragliotto, Marta Ossola, Alessandro Collo, and Sergio Riso. "The Role of Nutritional Support for Cancer Patients in Palliative Care." Nutrients 13, no. 2 (January 22, 2021): 306. http://dx.doi.org/10.3390/nu13020306.

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The role of nutritional support for cancer patients in palliative care is still a controversial topic, in part because there is no consensus on the definition of a palliative care patient because of ambiguity in the common medical use of the adjective palliative. Nonetheless, guidelines recommend assessing nutritional deficiencies in all such patients because, regardless of whether they are still on anticancer treatments or not, malnutrition leads to low performance status, impaired quality of life (QoL), unplanned hospitalizations, and reduced survival. Because nutritional interventions tailored to individual needs may be beneficial, guidelines recommend that if oral food intake remains inadequate despite counseling and oral nutritional supplements, home enteral nutrition or, if this is not sufficient or feasible, home parenteral nutrition (supplemental or total) should be considered in suitable patients. The purpose of this narrative review is to identify in these cancer patients the area of overlapping between the two therapeutic approaches consisting of nutritional support and palliative care in light of the variables that determine its identification (guidelines, evidence, ethics, and law). However, nutritional support for cancer patients in palliative care may be more likely to contribute to improving their QoL when part of a comprehensive early palliative care approach.

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Bongoni, Radhika. "East versus West: acceptance of GM foods by European and Asian consumers." Nutrition & Food Science 46, no. 5 (September 12, 2016): 628–36. http://dx.doi.org/10.1108/nfs-10-2015-0121.

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Purpose Contemporary business is rather global. Food imports and exports are expanding beyond borders to meet increasing domestic and international food and consumer demands. Genetically modified (GM) food emerged as a potential sustainable solution which aims at meeting consumer demands and to mitigate urgent global food security problem. Because of its nature of existence, GM food is a controversial topic in several countries and has varied acceptance rates by consumers. Both government and consumers are antagonistic towards GM foods in most European countries. In contrast, most Asian consumers are neutral and so do not oppose GM foods. The purpose of this viewpoint paper is to examine the factors determining the difference in acceptance of GM foods between cultures. Such information can facilitate policy implications for governments in global agri-food trade and for producers in segregating markets. Design/methodology/approach Extensive literature review is done to base the discussions of this viewpoint paper. Findings This paper presents five factors that describe the difference in acceptance of GM foods between Europeans and Asians: knowledge and trust over the institutions performing research, uncertainty avoidance and health, gender differences, risk perception and material benefits and food for survival. Originality/value There is no systematic study that compares factors determining acceptance of GM foods across cultures.

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Hirschi, Kendal D. "Genetically Modified Plants: Nutritious, Sustainable, yet Underrated." Journal of Nutrition 150, no. 10 (July 29, 2020): 2628–34. http://dx.doi.org/10.1093/jn/nxaa220.

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ABSTRACT Combating malnutrition is one of the greatest global health challenges. Plant-based foods offer an assortment of nutrients that are essential for adequate nutrition and can promote good health. Unfortunately, the majority of widely consumed crops are deficient in some of these nutrients. Biofortification is the umbrella term for the process by which the nutritional quality of food crops is enhanced. Traditional agricultural breeding approaches for biofortification are time consuming but can enhance the nutritional value of some foods; however, advances in molecular biology are rapidly being exploited to biofortify various crops. Globally, genetically modified organisms are a controversial topic for consumers and governmental agencies, with a vast majority of people apprehensive about the technology. Golden Rice has been genetically modified to contain elevated β-carotene concentrations and is the bellwether for both the promise and angst of agricultural biotechnology. Although there are numerous other nutritional targets of genetically biofortified crops, here I briefly summarize the work to elevate iron and folate concentrations. In addition, the possibility of using modified foods to affect the gut microbiota is examined. For several decades, plant biotechnology has measured changes in nutrient concentrations; however, the bioavailability of nutrients from many biofortified crops has not been demonstrated.

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Boulos, Christa, Nathalie Yaghi, Rita El Hayeck, Gessica NHA Heraoui, and Nicole Fakhoury-Sayegh. "Nutritional Risk Factors, Microbiota and Parkinson’s Disease: What Is the Current Evidence?" Nutrients 11, no. 8 (August 14, 2019): 1896. http://dx.doi.org/10.3390/nu11081896.

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Parkinson’s disease (PD) is a frequent neurodegenerative disease among elderly people. Genetic and underlying environmental factors seem to be involved in the pathogenesis of PD related to degeneration of dopaminergic neurons in the striatum. In previous experimental researches oxidative stress, mitochondrial dysfunction, homocysteine, and neuroinflammation have been reported as potential mechanisms. Among environmental factors, nutrition is one of the most investigated areas as it is a potentially modifiable factor. The purpose of this review is to provide current knowledge regarding the relation between diet and PD risk. We performed a comprehensive review including the most relevant studies from the year 2000 onwards including prospective studies, nested case-control studies, and meta-analysis. Among dietary factors we focused on specific nutrients and food groups, alcoholic beverages, uric acid, and dietary patterns. Furthermore, we included studies on microbiota as recent findings have shown a possible impact on neurodegeneration. As a conclusion, there are still many controversies regarding the relationship between PD and diet which, beside methodological differences among studies, may be due to underlying genetic and gender-specific factors. However, some evidence exists regarding a potential protective effect of uric acid, poly-unsaturated fatty acids, coffee, and tea but mainly in men, whereas dairy products, particularly milk, might increase PD risk through contaminant mediated effect.

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Lane, J. A., S. E. Oliver, P. N. Appleby, M. A. H. Lentjes, P. Emmett, D. Kuh, A. Stephen, et al. "Prostate cancer risk related to foods, food groups, macronutrients and micronutrients derived from the UK Dietary Cohort Consortium food diaries." European Journal of Clinical Nutrition 71, no. 2 (September 28, 2016): 274–83. http://dx.doi.org/10.1038/ejcn.2016.162.

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Abstract Background/Objectives: The influence of dietary factors remains controversial for screen-detected prostate cancer and inconclusive for clinically detected disease. We aimed to examine these associations using prospectively collected food diaries. Subjects/Methods: A total of 1,717 prostate cancer cases in middle-aged and older UK men were pooled from four prospective cohorts with clinically detected disease (n=663), with routine data follow-up (means 6.6–13.3 years) and a case-control study with screen-detected disease (n=1054), nested in a randomised trial of prostate cancer treatments (ISCTRN 20141297). Multiple-day food diaries (records) completed by men prior to diagnosis were used to estimate intakes of 37 selected nutrients, food groups and items, including carbohydrate, fat, protein, dairy products, fish, meat, fruit and vegetables, energy, fibre, alcohol, lycopene and selenium. Cases were matched on age and diary date to at least one control within study (n=3528). Prostate cancer risk was calculated, using conditional logistic regression (adjusted for baseline covariates) and expressed as odds ratios in each quintile of intake (±95% confidence intervals). Prostate cancer risk was also investigated by localised or advanced stage and by cancer detection method. Results: There were no strong associations between prostate cancer risk and 37 dietary factors. Conclusions: Prostate cancer risk, including by disease stage, was not strongly associated with dietary factors measured by food diaries in middle-aged and older UK men.

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Sheptulin, A. A., S. S. Kardasheva, and A. A. Kurbatova. "Controversial and unsettled issues on diet therapy in functional dyspepsia." Clinical Medicine (Russian Journal) 99, no. 1 (June 4, 2021): 49–52. http://dx.doi.org/10.30629/0023-2149-2021-99-1-49-52.

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This review discusses the role of various foods in the onset of functional dyspepsia (FD) clinical symptoms. Currently, the ability of fats to cause a feeling of fulness in the epigastric area and nausea in these patients has been proven. The significance of other food products in the development of dyspeptic symptoms is evaluated inconsistently. A few conducted studies have not confirmed the effectiveness of the gluten-free diet and. the diet with low content of oligosaccharides, disaccharides, monosaccharides and polyols in the treatment of patients. The role of nutrition in the development of FD and the possibility of dietary therapy for this disease require further research.

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Waldman, Kurt B., and John M. Kerr. "Does safety information influence consumers’ preferences for controversial food products?" Food Quality and Preference 64 (March 2018): 56–65. http://dx.doi.org/10.1016/j.foodqual.2017.10.013.

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Tosun, Petek, and Merve Yanar Gürce. "Consumer comments about meat anti-consumption." British Food Journal 120, no. 10 (October 1, 2018): 2439–53. http://dx.doi.org/10.1108/bfj-12-2017-0685.

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Purpose Controversies about meat consumption mainly stem from health and environmental concerns, and as a result a substantial number of consumers avoid consuming meat. Meat anti-consumption is a central topic in nutrition, and a relevant issue for consumer studies. The purpose of this paper is to understand why and how consumers avoid meat consumption. Design/methodology/approach A content analysis of web forums was conducted. Findings Meat avoiders think that meat is unhealthy and expensive. Other reasons for meat anti-consumption include concerns associated with lifestyle and sustainability, but the prevalence of these factors is considerably lower than health and economic concerns. Research limitations/implications Attitudes toward all kinds of meat were evaluated in the forum data. Further studies can be conducted on separate preferences for red or white meat. Since these data were collected from web forums in Turkey, research can also be extended to other countries. Practical implications Regarding health and sustainability concerns, consumer trust in producers and consumer consciousness about the environment may be improved by social marketing. To address lifestyle concerns, marketers can provide meatless offerings in convenient servings. Originality/value This study provides a coherent four-dimensional conceptual framework about the motives for meat anti-consumption, focusing on sustainability, personal health, economic concerns and lifestyle.

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Dey, Mrinalini, Maurizio Cutolo, and Elena Nikiphorou. "Beverages in Rheumatoid Arthritis: What to Prefer or to Avoid." Nutrients 12, no. 10 (October 15, 2020): 3155. http://dx.doi.org/10.3390/nu12103155.

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Background: The role of nutrition in the pathogenesis of rheumatic diseases, including rheumatoid arthritis (RA), has gained increasing attention in recent years. A growing number of studies have focussed on the diverse nutritional contents of beverages, and their possible role in the development and progression of RA. Main body: We aimed to summarise the current knowledge on the role of a range of beverages in the context of RA. Beverages have a key role within the mosaic of autoimmunity in RA and potential to alter the microbiome, leading to downstream effects on inflammatory pathways. The molecular contents of beverages, including coffee, tea, and wine, have similarly been found to interfere with immune signalling pathways, some beneficial for disease progression and others less so. Finally, we consider beverages in the context of wider dietary patterns, and how this growing body of evidence may be harnessed by the multidisciplinary team in patient management. Conclusions: While there is increasing work focussing on the role of beverages in RA, integration of discussions around diet and lifestyle in our management of patients remains sparse. Nutrition in RA remains a controversial topic, but future studies, especially on the role of beverages, are likely to shed further light on this in coming years.

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Reichenberger, Julia, Rebekka Schnepper, Ann-Kathrin Arend, and Jens Blechert. "Emotional eating in healthy individuals and patients with an eating disorder: evidence from psychometric, experimental and naturalistic studies." Proceedings of the Nutrition Society 79, no. 3 (May 13, 2020): 290–99. http://dx.doi.org/10.1017/s0029665120007004.

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Emotional eating has traditionally been defined as (over)eating in response to negative emotions. Such overeating can impact general health because of excess energy intake and mental health, due to the risks of developing binge eating. Yet, there is still significant controversy on the validity of the emotional eating concept and several theories compete in explaining its mechanisms. The present paper examines the emotional eating construct by reviewing and integrating recent evidence from psychometric, experimental and naturalistic research. Several psychometric questionnaires are available and some suggest that emotions differ fundamentally in how they affect eating (i.e. overeating, undereating). However, the general validity of such questionnaires in predicting actual food intake in experimental studies is questioned and other eating styles such as restrained eating seem to be better predictors of increased food intake under negative emotions. Also, naturalistic studies, involving the repeated assessment of momentary emotions and eating behaviour in daily life, are split between studies supporting and studies contradicting emotional eating in healthy individuals. Individuals with clinical forms of overeating (i.e. binge eating) consistently show positive relationships between negative emotions and eating in daily life. We will conclude with a summary of the controversies around the emotional eating construct and provide recommendations for future research and treatment development.

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Šunderić, Miloš, Dragana Robajac, Nikola Gligorijević, Goran Miljuš, Olgica Nedić, Katarina Smilkov, Darinka Gjorgieva Ackova, Vesna Rudić-Grujić, and Ana Penezić. "Is There Something Fishy About Fish Oil?" Current Pharmaceutical Design 25, no. 15 (August 19, 2019): 1747–59. http://dx.doi.org/10.2174/1381612825666190705185800.

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Background: Fish is consumed as food worldwide and is considered as a rich source of essential nutrients required for a healthy life. Supplementation with fish oil has been adopted as a solution to prevent or cure many pathophysiological states and diseases by both the professionals and the civil population. The beneficial effects are, however, being questioned, as some controversial results were obtained in clinical and population studies. Methods: Critical evaluation of studies regarding known effects of fish oil, both in favour of its consumption and related controversies. Results: From the literature review, contradictory allegations about the positive action of the fish oil on human health emerged, so that a clear line about its beneficial effect cannot be withdrawn. Conclusion: Scientific results on the application of fish oil should be taken with caution as there is still no standardised approach in testing its effects and there are significantly different baselines in respect to nutritional and other lifestyle habits of different populations.

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Tajik, Somayeh, Kevan Jacobson, Sam Talaei, Hamed Kord-Varkaneh, Zeinab Noormohammadi, Ammar Salehi-Sahlabadi, Mehran Pezeshki, Jamal Rahmani, and Azita Hekmatdoost. "A dose-response and meta-analysis of phytosterols consumption on liver enzymes." Nutrition & Food Science 50, no. 3 (September 11, 2019): 579–600. http://dx.doi.org/10.1108/nfs-06-2019-0182.

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Purpose The results of human studies evaluating the efficacy of plant Phytosterols on liver function were inconsistent. Therefore, the purpose of this paper is to eliminate these controversies about the Phytosterols consumption on liver serum biochemistry in adult subjects. Design/methodology/approach The literatures systematically searched throughout PubMed and Scopus databases up to June 2018; it was conducted by using related keywords. Estimates of effect sizes were expressed based on weighted mean difference (WMD) and 95% CI from the random-effects model (erSimonian and Laird method). Heterogeneity across studies was assessed by using I2 index. Eighteen studies reported the effects of Phytosterols (PS) supplementation on liver serum biochemistry. Findings The current meta-analysis did not show a significant effect on ALT (MD: 0.165 U/L, 95% CI: −1.25, 1.58, p = 0.820), AST (MD: −0.375 IU/Liter, 95% CI: −1.362, 0.612, p = 0.457), ALP (MD: 0.804 cm, 95% CI: −1.757, 3.366, p = 0.538), GGT (MD: 0.431 U/L, 95% CI: −1.803, 2.665, p = 0.706) and LDH (MD: 0.619 U/L, 95% CI: −4.040, 5.277, p = 0.795) following PS consumption. Originality/value The authors found that no protective or toxic effects occur after the consumption of Phytosterols on liver enzymes including ALT, AST, ALP, LDH and GGT.

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Skrzypek, Michał, Agnieszka Momora, and Renata Krzyszycha. "Glycemic index and glycemic load in preventive cardiology – the state of knowledge, selected controversies." Polish Journal of Public Health 129, no. 1 (March 1, 2019): 22–26. http://dx.doi.org/10.2478/pjph-2019-0005.

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Abstract The current epidemiological situation in Poland is characterized by prevalence of cardiovascular diseases (CVD) as the main cause of mortality. In the paper the current state of knowledge on the importance of glycemic index (GI) and glycemic load (GL) in CVD prevention is presented, taking into consideration the latest recommendations on CVD prevention. In a nutrition strategy based on consumption of low GI/GL foods, the target of the intervention is the profile of dietary carbohydrates which is treated as a modulator of glycemic response. In the light of the current state of research, there is no reason to treat GI/GL values as markers of pro-health qualities of the dietary plan recommended in CVD prevention to individuals with normal glucose homeostasis. However, the preventive potential of diets characterized by low GI/GL deserves a more extensive application in patients with glucose homeostasis disturbances, including those with prediabetes and insulin resistance syndrome. Taking into account the relations between abnormal carbohydrate metabolism and a risk of developing diabetes, followed by CVD, the benefits of low-glycemic diets in individuals with impaired glucose homeostasis can indirectly result in lowering the risk of CVD. It is reasonable to conduct further clinical studies on the relevance of low GI/GL diets in preventive cardiology.

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Buttriss, Judy. "ISSUES CONTROVERSIAL ABOUT CALCIUM." Nutrition & Food Science 86, no. 4 (April 1986): 16–18. http://dx.doi.org/10.1108/eb059125.

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Fleck, L., B. Henry, S. Foley, and W. P. Zeller. "Pediatricians, Family Practice Physicians, and Residents Knowledge of Controversial Issues in Infant Nutrition." Journal of the American Dietetic Association 95, no. 9 (September 1995): A74. http://dx.doi.org/10.1016/s0002-8223(95)00612-5.

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Mariotti and Gardner. "Dietary Protein and Amino Acids in Vegetarian Diets—A Review." Nutrients 11, no. 11 (November 4, 2019): 2661. http://dx.doi.org/10.3390/nu11112661.

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While animal products are rich in protein, the adequacy of dietary protein intake from vegetarian/vegan diets has long been controversial. In this review, we examine the protein and amino acid intakes from vegetarian diets followed by adults in western countries and gather information in terms of adequacy for protein and amino acids requirements, using indirect and direct data to estimate nutritional status. We point out that protein-rich foods, such as traditional legumes, nuts and seeds, are sufficient to achieve full protein adequacy in adults consuming vegetarian/vegan diets, while the question of any amino acid deficiency has been substantially overstated. Our review addresses the adequacy in changes to protein patterns in people newly transitioning to vegetarian diets. We also specifically address this in older adults, where the issues linked to the protein adequacy of vegetarian diets are more complex. This contrasts with the situation in children where there are no specific concerns regarding protein adequacy because of their very high energy requirements compared to those of protein. Given the growing shifts in recommendations from nutrition health professionals for people to transition to more plant-based, whole-food diets, additional scientific evidence-based communications confirming the protein adequacy of vegetarian and vegan diets is warranted.

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Journal articles on the topic 'Food and nutrition controversies'

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