{"id":96065,"date":"2023-11-29T17:10:27","date_gmt":"2023-11-29T16:10:27","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&#038;p=96065"},"modified":"2023-11-29T17:10:35","modified_gmt":"2023-11-29T16:10:35","slug":"quality-dietary-carbohydrate-weight-gain-italy","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/quality-dietary-carbohydrate-weight-gain-italy\/","title":{"rendered":"Scientific news"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"450\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2022\/04\/Bandeau-breves-ok.jpg\" alt=\"\" class=\"wp-image-82400\"\/><\/figure>\n\n\n\n<p>Discover five recent scientific articles from our food, health and sustainability watch.<\/p>\n\n\n\n<div class=\"block__brief\">\n    <strong class=\"block__brief__title\"><\/strong>\n    <span class=\"block__brief__subtitle\"><\/span>\n    <div class=\"block__brief__briefs\">\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/11\/breve-1-ok.jpg\" alt=\"\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Prevention and management of high blood pressure: a recent review supports public health guidelines <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Prevention and management of high blood pressure: a recent review supports public health guidelines <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>An umbrella review critically assessed the wide range of evidence available on the role of diet in the prevention of high blood pressure. This work included a total of 175 meta-analyses, randomized controlled trials and observational studies. Findings support public health guidelines for the prevention and control of high blood pressure. In particular, diets such as the &#8220;<span class='tooltipsall tooltip_post_id_custom_2cd24bb5104ae9bbde3744b1b02143a8 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>DASH<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_2cd24bb5104ae9bbde3744b1b02143a8',\"Dietary Approaches to Stop Hypertension.\",'0'); });<\/script>&#8221; and Mediterranean type, which include a large proportion of plant and raw foods, and reduce sodium and alcohol consumption, should be promoted. However, the authors point out that many studies on dietary factors present a poor level of evidence and call further research to investigate factors that have not yet been studied. <\/p>\n<\/div>\n                                            <a href=\"Aljuraiban GS, Gibson R, Chan DS, Van Horn L, Chan Q. The Role of Diet in the Prevention of Hypertension and Management of Blood Pressure: An Umbrella Review of Meta-Analyses of Interventional and Observational Studies. Adv Nutr. 2023 Oct 1:S2161-8313(23)01384-4. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Aljuraiban GS, Gibson R, Chan DS, Van Horn L, Chan Q. The Role of Diet in the Prevention of Hypertension and Management of Blood Pressure: An Umbrella Review of Meta-Analyses of Interventional and Observational Studies. Adv Nutr. 2023 Oct 1:S2161-8313(23)01384-4. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/11\/breve-2-ok.jpg\" alt=\"\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Food preferences: the need for a multidimensional approach to promote fruit and vegetable consumption <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Food preferences: the need for a multidimensional approach to promote fruit and vegetable consumption <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A recent study explored demographic, anthropometric, taste sensitivity and personality trait differences in vegetable preference among Italian consumers. <span class='tooltipsall tooltip_post_id_custom_121a033193ca8a970d3c7f5cf91179da classtoolTipsCustomShortCodeOnlyForMultiTooltips'>panel of consumers<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_121a033193ca8a970d3c7f5cf91179da',\"n = 718; 53.6% women, age 18-74 years.\",'0'); });<\/script> self-reported familiarity with preference for and choice of vegetables with high and low levels of warning sensations. Two clusters were identified: <span class='tooltipsall tooltip_post_id_custom_9df771e168c4941c47e701cc8742495e classtoolTipsCustomShortCodeOnlyForMultiTooltips'>high-warning vegetable<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_9df771e168c4941c47e701cc8742495e',\"n = 464, more represented by older and normal weight individual.\",'0'); });<\/script> vegetable consumers and <span class='tooltipsall tooltip_post_id_custom_42ac5aec3fe44b3f1e015cf8a7be4cda classtoolTipsCustomShortCodeOnlyForMultiTooltips'>low-warning vegetable consumers.<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_42ac5aec3fe44b3f1e015cf8a7be4cda',\"n = 254.\",'0'); });<\/script>. The first group showed greater familiarity and preference for vegetables, as well as a greater choice of high-warning vegetables than the second group. Scores related to anxiety were higher in the second group, and attitudes towards healthy, high-quality foods were higher in the first group. This work shows that there are several barriers to exposure to vegetables and calls for a multidimensional approach to promote their consumption. <\/p>\n<\/div>\n                                            <a href=\"Pierguidi L, Spinelli S, Prescott J, Monteleone E, Dinnella C. Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. Food Res Int. 2023 Nov;173(Pt 2):113342. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Pierguidi L, Spinelli S, Prescott J, Monteleone E, Dinnella C. Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. Food Res Int. 2023 Nov;173(Pt 2):113342. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/11\/breve-3-ok.jpg\" alt=\"\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Italy: the quality of dietary carbohydrate is inversely associated with weight gain <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Italy: the quality of dietary carbohydrate is inversely associated with weight gain <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A prospective cohort study examined the associations between carbohydrate quantity and quality and weight changes in <span class='tooltipsall tooltip_post_id_custom_2d0c01f0bcf54506ce4493852c846663 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>individuals<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_2d0c01f0bcf54506ce4493852c846663',\"n = 136 432\",'0'); });<\/script> from <span class='tooltipsall tooltip_post_id_custom_c179a28ff3eb060a293166afa8f1b643 classtoolTipsCustomShortCodeOnlyForMultiTooltips'>3 distinct cohorts<\/span><script type=\"text\/javascript\">jQuery(\"document\").ready(function(){ toolTips('.tooltip_post_id_custom_c179a28ff3eb060a293166afa8f1b643',\"Nurses\\' Health Study (1986-2010), Nurses\\' Health Study II (1991-2015), and Health Professionals Follow-Up Study (1986-2014). \",'0'); });<\/script>. During a 24- or 28-year follow-up, the quantity, the quality and dietary sources of carbohydrates consumed by the participants were determined at regular 4-year intervals. Overall, participants gained an average of 1.5 kg every four years, i.e., 8.8 kg over 24 years. Increased carbohydrate intake from whole grains, fruits and non-starchy vegetables was inversely associated with weight gain, while increased consumption from refined grains and starchy vegetables was positively associated with weight gain. These associations were stronger among women and overweight participants. The findings highlight the importance of carbohydrate quality and source for long term weight management.<\/p>\n<\/div>\n                                            <a href=\"Wan Y, Tobias DK, Dennis KK, Guasch-Ferr\u00e9 M, Sun Q, Rimm EB, Hu FB, Ludwig DS, Devinsky O, Willett WC. Association between changes in carbohydrate intake and long term weight changes: prospective cohort study. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Wan Y, Tobias DK, Dennis KK, Guasch-Ferr\u00e9 M, Sun Q, Rimm EB, Hu FB, Ludwig DS, Devinsky O, Willett WC. Association between changes in carbohydrate intake and long term weight changes: prospective cohort study. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/11\/breve-4-ok.jpg\" alt=\"\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Multiple sclerosis: the potential benefits of fruit and vegetables <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Multiple sclerosis: the potential benefits of fruit and vegetables <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A recent review examined the existing literature and investigated the relationship between fruits and vegetables consumption and multiple sclerosis odds. The study covered 8 studies, including a meta-analysis of 4 case-control studies reporting that increasing daily fruit intake by 100g reduced the risk of multiple sclerosis by 9%. In particular, this work shows that fruit and vegetable intake may be associated with a protective effect against multiple sclerosis. However, prospective longitudinal studies and randomized clinical trials are needed to confirm this hypothesis. <\/p>\n<\/div>\n                                            <a href=\"Fotros D, Noormohammadi M, Razeghi Jahromi S, Abdolkarimi M. Fruits and vegetables intake may be associated with a reduced odds of multiple sclerosis: a systematic review and dose-response meta-analysis of observational studies. Nutr Neurosci. 2023 Oct 18:1-12. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Fotros D, Noormohammadi M, Razeghi Jahromi S, Abdolkarimi M. Fruits and vegetables intake may be associated with a reduced odds of multiple sclerosis: a systematic review and dose-response meta-analysis of observational studies. Nutr Neurosci. 2023 Oct 18:1-12. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n                    <div class=\"block__brief__brief\">\n                <div class=\"block__brief__brief__image\">\n                    <img decoding=\"async\" src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/11\/breve-5-ok.jpg\" alt=\"\">\n                <\/div>\n                <strong class=\"block__brief__brief__title@sm\">Gut health: the essential role of dietary flavonoids <\/strong>\n                <div class=\"block__brief__brief__data\">\n                    <strong class=\"block__brief__brief__title\">Gut health: the essential role of dietary flavonoids <\/strong>\n                    <div class=\"block__brief__brief__content\"><p>A recent review summarized the modulatory effect of flavonoids on gut microbiota and their metabolism by intestinal microbe under disease conditions, including inflammatory bowel disease and colitis-associated cancer. According to this work, the presence of dietary flavonoids in the colon during digestion increases the quantity of beneficial bacteria and promotes the production of short-chain fatty acids. Moreover, the metabolism of flavonoids by the gut microbiota leads to the production of certain metabolites displaying anti-inflammatory and anti-tumour activity. Thus, this review demonstrates the essential role of dietary flavonoids in the integrity of the intestinal barrier, the modulation of inflammation and the prevention of carcinogenesis. <\/p>\n<\/div>\n                                            <a href=\"Wang L, Li M, Gu Y, Shi J, Yan J, Wang X, Li B, Wang B, Zhong W, Cao H. Dietary flavonoids-microbiota crosstalk in intestinal inflammation and carcinogenesis. J Nutr Biochem. 2023 Oct 20:109494. \"\n                            class=\"block__brief__brief__link\"\n                            target=\"_blank\"\n                        >\n                            Wang L, Li M, Gu Y, Shi J, Yan J, Wang X, Li B, Wang B, Zhong W, Cao H. Dietary flavonoids-microbiota crosstalk in intestinal inflammation and carcinogenesis. J Nutr Biochem. 2023 Oct 20:109494. \n                        <\/a>\n                                                        <\/div>\n            <\/div>\n            <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-96065","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":96069,"post_author":"25","post_date":"2023-11-29 17:10:05","post_date_gmt":"2023-11-29 16:10:05","post_content":"<!-- wp:image {\"id\":96070,\"sizeSlug\":\"full\",\"linkDestination\":\"none\"} -->\n<figure class=\"wp-block-image size-full\"><img src=\"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2023\/11\/edito-ok.jpg\" alt=\"\" class=\"wp-image-96070\"\/><\/figure>\n<!-- \/wp:image -->\n\n<!-- wp:paragraph -->\n<p>The <strong>influence <\/strong>of <strong>other people<\/strong> on our <strong>eating behaviour <\/strong>has been <strong>explored for decades<\/strong>. If the person next to you doesn\u2019t fill out their plate, you likely won\u2019t either (<a href=\"https:\/\/academic.oup.com\/jcr\/article-abstract\/36\/6\/915\/1862922?redirectedFrom=fulltext\" target=\"_blank\" rel=\"noreferrer noopener\">McFerran, B., et al, 2010<\/a>). When we\u2019re with friends, we tend to choose what they do (<a href=\"https:\/\/publications.aston.ac.uk\/id\/eprint\/29878\/1\/Social_influences_on_eating.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Higgs et al., 2020<\/a>). This <strong>influence <\/strong>has been consistently <strong>used <\/strong>as a <strong>lever <\/strong>in <strong>interventions to encourage people to make healthier food choices<\/strong>. Nonetheless, <strong>social influence <\/strong>can also be a <strong>barrier to having a healthy diet<\/strong>, since expectations of what others show us is \u201cnormal\u201d to eat can <strong>decrease flexibility<\/strong> in<strong> food choices <\/strong>(<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31526837\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bian &amp; Markman, 2020<\/a>).<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The Global Fruit and Veg Newsletter of this month presents three articles that dive into these <strong>two sides of social influence<\/strong>, <strong>levers<\/strong>, and <strong>barriers <\/strong>of <strong>healthy eating<\/strong>, that should be <strong>considered <\/strong>to <strong>design effective interventions to encourage healthy food choices<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The first article explores<strong> how exposure to what others do can influence our snack choices<\/strong>. The authors showed that <strong>being exposed to how much and how often people consume fruit and vegetables<\/strong> results in <strong>lower-calorie snack choices<\/strong> for the following day. However, they found that this <strong>exposure did not influence intentions to consume healthy snacks the following week<\/strong>, indicating that <strong>exposure to others\u2019 behaviours <\/strong>can <strong>influence actual food choices<\/strong> in the <strong>short term but not long-term intentions<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The second article focuses on the <strong>varying degree of influence<\/strong> <strong>that groups can have on us<\/strong>, with <strong>closer groups<\/strong> such as the people we share meals with having <strong>greater influence <\/strong>than fellow nationals. They found that <strong>people chose environmentally friendly and healthy foods <\/strong>when they perceived that the <strong>people that they share meals with<\/strong> would make the <strong>same kind of choices. <\/strong>Importantly, <strong>beliefs about individuals from the UK in general<\/strong> <strong>did not influence food choice<\/strong>, suggesting that the <strong>people closest to us<\/strong> have a <strong>greater influence<\/strong> on our <strong>food behaviour <\/strong>than those who are more distant.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The third article dives into the idea that <strong>social influence<\/strong> can be a <strong>deterrent <\/strong>of <strong>healthy food choices<\/strong>. In particular, this work <strong>discusses how social expectations<\/strong> <strong>about men and women<\/strong> can matter for <strong>meat consumption<\/strong> and <strong>openness to vegetarianism<\/strong> in <strong>Australia<\/strong>. It was found that <strong>more masculine men <\/strong>are <strong>more resistant to reducing their meat intake<\/strong> and <strong>less open to becoming vegetarian<\/strong>. To conclude, the authors suggest that <strong>people who are more likely to conform to social expectations of their gender<\/strong> may be also <strong>less likely to engage in behaviours<\/strong> that <strong>deviate from food social norms<\/strong>.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:paragraph -->\n<p>The three studies examined the <strong>different facets<\/strong> of how <strong>society<\/strong> can <strong>influence individual behaviour<\/strong>. On the one hand, <strong>social influence<\/strong> can <strong>encourage healthier food choices<\/strong>: exposure to others\u2019 consumption of healthy foods, especially from the people closest to us, has proven to be an <strong>effective intervention<\/strong>. On the other hand, <strong>social expectations <\/strong>(including gender norms) may be <strong>harmful <\/strong>and <strong>hinder <\/strong>the <strong>adoption of greener diets<\/strong>, especially in countries with high meat consumption. <strong>Future interventions<\/strong> should consider <strong>both aspects <\/strong>of <strong>social influence<\/strong> in their motivation and design.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:acf\/pictureable {\"name\":\"acf\/pictureable\",\"data\":{\"authors_0_fully_name\":\"Adoracion Guzman Garcia\",\"_authors_0_fully_name\":\"field_pictureable_author_fully_name\",\"authors_0_profession\":\"PhD student in cognitive science\",\"_authors_0_profession\":\"field_pictureable_author_profession\",\"authors_0_information\":\"Institut Paul Bocuse, Ecully, France \",\"_authors_0_information\":\"field_pictureable_author_information\",\"authors_0_picture\":96072,\"_authors_0_picture\":\"field_pictureable_author_picture\",\"authors\":1,\"_authors\":\"field_pictureable_authors\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->\n\n<!-- wp:acf\/about {\"name\":\"acf\/about\",\"data\":{\"title\":\"About the author\",\"_title\":\"field_about_title\",\"content\":\"Adoracion Guzman Garcia is a PhD student in Cognitive Science at the Institut Paul Bocuse Research Center, the CHArt laboratory at the EPHE - PSL and Aprifel. Before her PhD, she obtained degrees in Cognitive Science from Yale University and the ENS-PSL, Universite Paris Cite and EHESS, where she gathered six years of research experience.  \\r\\n\\r\\nHer thesis explores the psychological barriers to variety in food choice and the consumption of fruits and vegetables; in particular, she investigates how social norms are processed, which cognitive biases can guide food behaviours, and how to counter them in interventions to encourage a well-balanced diet.\",\"_content\":\"field_about_content\"},\"align\":\"center\",\"mode\":\"auto\"} \/-->","post_title":"Social influence in food choices: the good and the bad","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"social-influence-in-food-choices-the-good-and-the-bad","to_ping":"","pinged":"","post_modified":"2024-10-24 17:30:26","post_modified_gmt":"2024-10-24 15:30:26","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&#038;p=96069","menu_order":23,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"4","references":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dietary carbohydrate and weight gain<\/title>\n<meta name=\"description\" content=\"The quality of dietary carbohydrate is inversely associated with weight gain.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/quality-dietary-carbohydrate-weight-gain-italy\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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