background: low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition.  objective: in this study we investigated the kind and amount of fatty acid content in iranian junk foods, dairy, and bakery products materials and methods: some common brands of...

Understanding the early determinants of food intake, in particular the role of food sensory quality, is a necessary step to improve the prevention of unhealthy food habits. However, the extent to which food intake varies according to salt, fat and sugar content is imperfectly known. The present study aimed at evaluating whether toddler food intake varied during lunches or snacks in which salt, ...

Sensory preferences for fat in foods are influenced both by subject characteristics and by the nature of the food stimulus. Hedonic responses to sugar/fat mixtures depend on strong interactions between perceptions of the two ingredients, including tactile as well as gustatory effects. Fat-containing liquid and solid foods, and dessert-type sugar/fat mixtures produce different hedonic response p...

Recently, the bitter receptor gene (TAS2R38) was identified to be responsible for phenylthiocarbamide (PTC) bitter sensitivity. Its two predominant haplotypes at three Single Nucleotide Polymorphisms (SNPs) are found to be definitive for the PTC status, which the ProAlaVal and AlaValIle haplotypes are associated with tasters and non-tasters, respectively. TAS2R38 haplotypes have been reported t...

Purpose: Obesity is one of the most common problems in the world. Imbalance between energy consumption and expenditure is a main factor in weight disorder. Exercise helps losing weight by increasing energy expenditure and modulation of the energy intake. The present study examined protective effects of daily moderate aerobic exercise on preventing weight gain in high fat diet rats. Materia...

In order to reduce the saturated fat content of processed foods, the food industry in developed countries has moved progressively from animal fat to vegetable fat sources. The fatty acid composition of hydrogenated fat is complex with monoene fatty acids (cis and trans) possessing double bonds at positions 4 to 16, depending on the hydrogenation technique. In general, the percentage of unsatura...

Background: Packaged foods are often high in sugar, salt, fat, additives, preservatives, artificial colours and flavours and low in nutrients. These factors may lead to weight gain, delayed growth and development, type 2 diabetes, damage to the teeth, food poisoning, and many other health problems. This short commentary has critically examined the effects of packaged food on children's health a...

BACKGROUND Improving our understanding of food-related healthiness perception may be beneficial to assist those with eating- and weight-related problems. PURPOSE This study replicates and extends prior work by examining normative and person-specific predictors of the perceived healthiness of foods in a sample of free-living women. METHODS One hundred sixty-nine women from the community judg...

Traffic-light labelling has been proposed as a public health intervention to improve the dietary intakes of consumers. OBJECTIVES to model the potential impact of avoiding foods with red traffic lights on the label on the energy, total fat, saturated fat, sodium, and sugars intakes of Canadian adults. METHODS Canadian adults aged 19 and older (n = 19,915) who responded to the Canadian Commu...

OBJECTIVES (1) To describe promotional activities, particularly student-led, targeting lower-fat à la carte foods that were conducted in secondary schools; and (2) to describe the relationships between the number and duration of total promotional activities for lower-fat à la carte foods and cafeteria sales of such foods over two years. DESIGN Promotional activities were implemented in school...