Environmental and genetic variation of phenolic compounds in red raspberry

Red raspberry (Rubus idaeus L.) is an economically important berry crop that contains numerous phenolic compounds with potential health benefits. It is known that the content of phenolics is affected by processing factors, but limited information is available on the influence of cultural factors or genotype. To clarify this issue, phenolic compounds were analysed from a diverse range of raspberry cultivars grown under northern European conditions, in Finland.The content of phenolic compounds varied widely and significantly between cultivars. The quercetin content ranged from 0.32 (yellow cultivar) to 1.55 mg/100 g fresh weight (fw) (cv. Balder). The ellagic acid content varied from 38 (cv. Gatineau and cv. Nova) to 118 mg/100 g fw (cv. Ville). The total anthocyanin content varied from close to 0 (yellow cultivars) to 51 mg/100 g fw (cv. Gatineau). The content of total phenolics varied from 192 (cv. Gatineau) to 359 mg/100 g fw (cv. Ville). In addition, environment had a significant effect on the content of quercetin. Thus, breeding material should be evaluated for their potential health benefits over several regions in northern raspberry breeding.     

Bioactive compounds and antioxidant activities during fruit ripening of watermelon cultivars

Changes in bioactive compounds and antioxidant activities of three commercial selections (Crimson sweet, Dumara and Giza) and two new selections (P503 and P403) of watermelon cultivars were investigated at four different fruit ripening stages (white, white-pink, pink and red-ripe). Lipophilic and hydrophilic antioxidant activities (LAA and HAA, respectively) were determined, and their correlations with total vitamin C, phenol, flavonoid, lycopene and β-carotene contents were studied. Ripening stage significantly influenced lycopene and β-carotene contents, as well as the LAA of all investigated watermelon cultivars. Good correlations between LAA and lycopene and β-carotene contents were found using the TEAC assay. At the red-ripe stage of ripeness, P503 cultivar showed the highest amount of lycopene (64.5 mg kg⁻¹ fw), whereas Dumara cultivar showed the highest level of β-carotene (2.1 mg kg⁻¹ fw). Giza cultivar scored first for total phenol (260.1 mg GAE kg⁻¹ fw), flavonoid (260.0 mg RE kg⁻¹ fw) and total vitamin C (204.0 mg kg⁻¹ fw) contents. Although, the HAA of the studied watermelon cultivars was significantly influenced by the ripening stages, it only correlated to the amount of total phenols and flavonoids. These data confirm the important role played by genetic background and ripening stage in determining antioxidant potential of watermelon fruits. They also give valuable insights into the synthesis and accumulation of bioactive compounds in such fruits, and furthermore move us closer to identifying the harvesting period with the highest antioxidant potential.     

Ultrasensitive determination of melamine in milk products and biological fluids by luminol-hydrogen peroxide chemiluminescence

An ultrasensitive chemiluminescence (CL) method for determination of melamine at picogram level was reported in a flow system. It was found that melamine can accelerate the electrons transferring rate of excited 3-aminophthalate with notable enhanced CL intensity of luminol-hydrogen peroxide reaction. The increased CL intensity was proportional to the concentration of melamine in the range from 2.5 to 250 pg mL⁻¹ (R² = 0.9953), with a detection limit of 0.9 pg mL⁻¹ (3σ) and the relative standard deviations lower than 5.0%. The proposed method was successfully applied to determine the melamine in liquid milk, yogurt, human urine and serum samples with the recovery of 98–105%, 93–105%, 98–105%, 97–109%, respectively.     

Comparison of the contents of bioactive compounds and the level of antioxidant activity in different kiwifruit cultivars

The aim of this investigation was to find the best among four different cultivars of kiwifruit (‘Hayward’, ‘Daeheung’, ‘Haenam’ and ‘Bidan’) for human consumption. The bioactive compounds and the level of antioxidant activity of these cultivars were determined and compared. The presence of polyphenols (flavonoids and phenolic acids) in the investigated samples was studied by Fourier transform infrared (FT-IR) spectroscopy. By far the highest levels (P < 0.05) of polyphenols and ascorbic acids were found in ‘Bidan’ (25.9 ± 1.3 mg GAE/g and 152 ± 10.4 mg/g DW, respectively), which also contained the highest levels of protocatechuic and vanillic acids. In addition, the level of antioxidant activity (μM TE/g DW) was significantly higher (P < 0.05) in ‘Bidan’ (121 ± 5.8, 109 ± 11.2, 102 ± 6.6 and 94 ± 4.7 for CUPRAC, ABTS, DPPH and FRAP radical scavenging assays, respectively). Pattern-recognition techniques (cluster analysis, principal component analysis, factor analysis, and canonical discriminant analysis) were used to compare the cultivars. A high correlation was found among the polyphenols (R² = 0.99), ascorbic acid (R² = 0.99+) and the antioxidant activity in the studied cultivars. In conclusion, the overall bioactivity of the cultivars was: ‘Bidan’ > ‘Haenam’ > ‘Daeheung’ = ‘Hayward’. ‘Bidan’, a relatively new cultivar, can be recommended for consumption.     

Assessment of hydroxymethylfurfural and furfural in commercial bakery products

A survey was conducted on the presence of hydroxymethylfurfural (HMF) and furfural in bread and bakery products; for this purpose a reliable extraction procedure followed by high performance liquid chromatography (HPLC) was applied. The performance of the method was evaluated in terms of linearity (r always > 0.99); detection limits (0.001 mg L⁻¹ for furfural and 0.006 mg L⁻¹ for HMF); recovery percentages (98.5–100.5% for HMF and 94.9–98.9% for furfural); intraday precision (<4.65%) and interday precision (<7.51%). Two batches of a wide variety of products commercially available were analysed (a total of 88 samples). HMF and furfural levels presented high variability between products and batches of the same product. Cake/pastry samples showed the lowest HMF content (3.0 mg kg⁻¹ fw) while biscuits showed the highest content (7.8 mg kg⁻¹ fw) (p < 0.05). Regarding furfural, bread samples presented the highest furfural content (5.3 mg kg⁻¹ fw) (p < 0.05), cake/pastry and biscuits showed the lowest content (1.9 and 3.0 mg kg⁻¹ fw, respectively). Chocolate containing samples presented higher amounts of furfural (>20 mg kg⁻¹). These results indicate that special attention should be given to furfural content of bread (due to its daily high consumption) and re-evaluation of dietary exposure.     

Capillary isotachophoresis as rapid method for determination of orthophosphates, pyrophosphates, tripolyphosphates and nitrites in food samples

Environmentally friendly, simple and sensitive isotachophoretic method to identify and quantify orthophosphates, pyrophosphates, tripolyphosphates, nitrites and nitrates in various food products was developed. Two electrolyte systems (A) and (B) were tested and applied for determination of the above ions in meat (different canned products, smoked, cooked and long-matured pork ham, headcheese) and seafood (raw and cocktail prawns, squids and different mixes of seafood) products. For nitrogen compounds, both systems fulfilled the criteria for separation, precision and recovery. The better separation of pyrophosphates (pyroP) and tripolyphosphates (tripolyP) was obtained from system (B) with the following electrolytes: leading – 10 mM hydrochloric acid + 0.02% hydroxyethylcellulose and glycine to pH = 3.0 and terminating – 10 mM phosphoric acid. This system was characterised by linearity (R² = 0.999 for all ions), accuracy (recoveries ranged from 97 to 98% for pyroP and 95 to 97% for tripolyP), detection: 0.64 (pyroP) and 0.27 mgP L⁻¹ (tripolyP) and quantification: 2.12 (pyroP) and 0.91 mgP L⁻¹ (tripolyP) limits and intra-assay of relative step height RSH (1.27–10.73%) and inter-assay of RSH (3.95–11.17%). Additionally, the obtained results of phosphate additives determination were compared at the level of added phosphorus calculating as the difference between the total phosphorus and protein bound phosphate.     

Phenolic content and antioxidant capacity of Philippine potato (Solanum tuberosum) tubers

Four potato (Solanum tuberosum) varieties – Bengueta, Ganza, Igorota and 125411.22 – were analyzed for total phenolic content and antioxidant activities to provide baseline data for Philippine potato varieties. Bengueta had the highest phenolic content with 50.0 ± 1.5 mg gallic acid equivalent (GAE)/100 g (dry basis, DB). It also had the highest DPPH radical scavenging activity with an EC₅₀ value of 30.6 ± 3.6 mg/mL (DB). The potato variety125411.22 had the highest reducing power with EC₅₀ equal to 66.2 ± 1.6 mg/mL (DB), while Igorota had the highest iron-chelating capacity with an EC₅₀ of 11.0 ± 3.2 mg/mL (DB) and the best inhibitory action against linoleic acid oxidation at 95.4 ± 2.2% at 50 mg/mL sample concentration. Methanolic potato extracts had better antioxidant activity than α-tocopherol and better iron chelating capacity than ethylenediamine tetraacetic acid (EDTA). Significant (^*P < 0.05) negative correlation (R = −0.542) was observed between total phenolic content and the EC₅₀ values for DPPH radical scavenging activity, but none between total phenolic content and reducing power, iron-chelating capacity and total antioxidant activity.     

Determination of free and bound phenolics using HPLC-DAD,antioxidant activity and in vitro digestibility of Eragrostis tef

White and brown Eragrostis tef were assessed for total flavonoid and phenolic content, HPLC profile of the most common phenolics and antioxidant activity including both free and bound phenolics. Antioxidant activity was evaluated in correlation with free and bound phenolics and in vitro digestibility was determined. Content of flavonoids (0.52–1.02 mg RE/g) and phenolics (0.90–1.42 mg GAE/g) as well as antioxidant activity (1.70–4.37 μmol TEAC/g using ABTS method) was higher in free phenolic fraction. Correlation showed that bound flavonoids were not significant contributors to antioxidant activity (R² = 0.4513 and 0.4893, respectively). The main free phenolics in brown teff were trans-p-coumaric, protocatechuic, ferulic and gallic acids, while the major free phenolics in white teff were rutin, protocatechuic and ferulic acids. The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5–85.1%), whereas brown teff was significantly more digestible than white teff (P < 0.05).     

新疆红树莓果实不同有效部位提取及其抗氧化活性测定

目的测定树莓果实不同提取部位总酚含量并比较不同提取部位抗氧化活性。方法树莓果实95%乙醇提取物经石油醚脱脂后,依次用乙酸乙酯、正丁醇萃取,对得到的各提取部位浸膏,①以没食子酸为标准品进行总酚含量测定,同时用相对标准偏差(RSD)表示稳定性;②采用1,1-二苯-2-苦肼基和羟自由基清除能力实验测定抗氧化活性。结果①Folin-Ciocalteu比色法具有精密度高、稳定性和重现性好等优点;②各提取部位物总酚含量从GAE10.56mg/g到96.76mg/g,其中以乙酸乙酯部位总酚含量最高(GAE96.76mg/g);③抗氧化实验中,树莓不同提取物均显示了较好的抗氧化活性,其中以乙酸乙酯部位抗氧化活性最高。结论树莓是良好的天然抗氧化剂。     

Predicting leisure participation of school‐aged children with cerebral palsy: longitudinal evidence of child,family and environmental factors

Objective This longitudinal study aims to determine which child, family and environmental variables measured at 2 years of age predict leisure participation in formal and informal activities in school aged children with cerebral palsy (CP). Methods Parents of 46 children with CP (mean age at baseline: 2 years 6 months, SD 0 years 1 month; at follow‐up 6 years 7 months, SD 0 years 9 months; n = 26 boys, n = 20 girls; Gross Motor Classification System I = 30%, II = 7%, III = 28%, IV = 24%, V = 11%) completed the Children's Assessment of Participation and Enjoyment indicating their child's participation. Multivariate regression models were used to identify early predictors of participation. Results Movement ability was a significant child‐related predictor for formal activities (R² 17%, P < 0.05). Movement ability and social skills were most predictive (R² 62%, P < 0.00) for informal activities. The feeling of being restricted in family participation was the single most predictive factor for formal and informal activities at family level (R² 12%, P < 0.05, R² 25%, P < 0.05). Type of daycare was the only environmental variable that was predictive, and only for informal activities (R² 16%, P < 0.05). In the overall model movement ability was most predictive for leisure participation in formal activities (R² 17%, P < 0.05). Movement ability and social skills are the most important predictors for informal leisure participation (R² 62%, P < 0.01). Conclusions Several variables are found to be related to formal and informal participation at age 6. Movement ability and social skills at age 2 are most predictive of leisure participation when the child is 6 years old.     

Assessing sialic acid content in food by hydrophilic chromatography-high performance liquid chromatography

We have established a novel hydrophilic chromatography (HILIC)-high performance liquid chromatography (HPLC) method to assess sialic acid content in food products. Single-factor and response surface methodologies (RSM) were used to systematically optimize the hydrolysis conditions of the food samples to extract the maximum amount of sialic acid. Chromatographic conditions were also adjusted. In foods containing sialic acid, we observed a strong linear relationship between sialic acid and peak area, ranging from 5 to 100 μg/mL (R² = 0.9998). The lowest detectable sialic acid concentration (RSN = 3) was 0.2 μg mL⁻¹, and the method detection limit was 0.02mg kg⁻¹. Sample recovery ranged from 95.85% to 99.78%, with an RSD of 1.46% (n = 6). Thus, the described method can be applied to the study of sialic acid content in foods.     

Inhibitory Effect of Antioxidant Extracts From Various Potatoes on the Proliferation of Human Colon and Liver Cancer Cells

Antioxidant extracts from 5 potato lines were evaluated for antioxidant activity, total phenolics, chlorogenic acid, anthocyanin content, and in vitro anticancer capacity. Analysis showed that Mexican wild species S. pinnatisectum had the highest antioxidant activity, total phenolic, and chlorogenic acid content. The proliferation of colon cancer and liver cancer cells was significantly inhibited by potato antioxidant extracts. The highest antiproliferative activity was observed in extracts of S. pinnatisectum and the lowest in Northstar. An inverse correlation was found between total phenolics and the EC₅₀ of colon cancer cell (R² = 0.9303), as well as liver cancer cell proliferation (R² = 0.8992). The relationship between antioxidant activity and EC₅₀ of colon cancer/liver cancer cell proliferation was significant (R² = 0.8144; R² = 0.956, respectively). A significant difference in inhibition of cancer cells (P < 0.01) existed between the 3 polyphenols: chlorogenic acid, pelargonidin chloride, and malvidin chloride, suggesting that chlorogenic acid was a critical factor in the antiproliferation of colon cancer and liver cancer cells.     

Polyphenols,methylxanthines, and antioxidant capacity of chocolates produced in Serbia

Different kinds of chocolates produced in Serbia were analyzed regarding total polyphenol, flavonoid and proanthocyanidin content using spectrophotometric methods. Flavan-3ols and methylxanthines in all samples were determined with RP-HPLC. DPPH, FRAP, ABTS and ORAC assays were applied for measuring antioxidant capacity. The average of all four antioxidant tests for each cocoa product was used for calculating antioxidant potency composite index (ACI). Obtained results for all four assays have shown that antioxidant capacity of analyzed chocolate/cocoa extracts followed cocoa, polyphenol, flavonoid, and proanthocyanidin contents. Although the addition of raspberries to dark chocolates had no significant influence on their total polyphenol, flavonoid and proanthocyanidin contents, statistical analysis showed that there was significant increase in the antioxidant capacity of dark chocolates with raspberry compared to plain dark chocolates (p = 0.007). Overall range for theobromine content varied from 5.5 to 22.3 mg/g depending on the product type, while the content of caffeine was 13–30 times lower in all analyzed cocoa products. In addition, correlation between antioxidant potency composite index and declared percentage of cocoa was high (R² = 0.798, p < 0.05) and indicated that declared cocoa content was a reliable indication for antioxidant capacity of chocolates produced in Serbia.     

Evaluation of colour parameters and antioxidant activities of fruit wines

The evaluation of oenological colorimetric indexes, CIELAB parameters, total phenols and antioxidant activities has been studied in different fruit wines made from black mulberry, blackberry, quince, apple, apricot, melon, red raspberry, bilberry, sour cherry and strawberry.

The highest value of antioxidant activities and total phenolic contents were determined in bilberry, blackberry and black mulberry wines (61.80%, 1161?mg/l gallic acid equivalents; 60.00%, 1232?mg/l gallic acid equivalents; 58.10%, 1081?mg/l gallic acid equivalents), respectively. The highest values for A₄₂₀?_nm, A₅₂₀?_nm, A₆₂₀?_nm, the proportion of blue, wine colour, wine total colour of pigments, wine polymeric pigment colour and K-K values logarithmic colour intersity) were determined in bilberry fruit wine. Positive correlation was found between antioxidant activities and total phenols (r=0.958, P?=?0.001). The results of grouping of different parameters in n-dimensional space with different fruit wines demonstrated the importance of bilberry, blackberry and black mulberry wines as natural antioxidants and colourants.     

Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals

The effect of bread consumption on overall food intake is poorly understood. The aim of this study was to measure postprandial food intake after a set breakfast containing three different breads. Ten males and 10 females aged 20.1–44.8 years, BMI 18.4–24.8 kg/m², consumed two slices of White Bread, Bürgen^® Wholemeal and Seeds Bread or Lupin Bread (all 1300 kJ) with 10 g margarine and 30 g strawberry jam. Fullness and hunger responses and were measured before and during the test breakfasts. Glucose and insulin responses (incremental area under each two-hour curve (iAUC)) were calculated. Food intake was measured and energy and nutrient intake determined at a buffet meal two hours later. Subjects consumed significantly less energy after the Bürgen^® Bread meal compared to the White Bread meal (2548 ± 218 vs. 3040 ± 328 kJ, Bürgen^® Bread vs. White Bread, P < 0.05). There were higher fullness responses for the Lupin Bread (P < 0.01), and the Bürgen^® Bread (P < 0.05) compared with the White Bread. Lupin Bread and Bürgen^® Bread produced smaller postprandial glucose responses (79 ± 7, 74 ± 4, 120 ± 10 mmol/L min iAUC, Lupin, Bürgen^® and White Bread respectively, P < 0.01). Differences in insulin responses were also observed (6145 ± 1048, 6471 ± 976, 9674 ± 1431 pmol/L min iAUC, Lupin, Bürgen^® and White Bread respectively, P < 0.01). Equal-energy portions of three different commercially available breads differed in their short-term satiation capacity. Further studies are needed to demonstrate any potential benefit for weight management.     

Diet Quality and Cognitive Performance in Australian Adults Aged 55–85 Years: A Cross-Sectional Analysis of the Hunter Community Study Cohort

There is a lack of evidence to determine if diet quality is associated with cognitive performance in older adults. Therefore, the aim of this study was to examine whether diet quality is associated with cognitive performance among older adults. A cross-sectional, secondary analysis of baseline data from the Hunter Community Study (HCS), comparing diet quality, measured using the Australian Recommended Food Score (ARFS), along with validated cognitive performance instruments the Audio Recorded Cognitive Screen (ARCS) and the Mini-Mental State Examination (MMSE) were undertaken in adults aged 55–85 years, living in Newcastle, NSW, Australia. Adjusted linear regression analyses showed that, compared with the lowest ARFS quintile, those in the highest quintile had an ARCS score 5.883 units greater (p < 0.001; R² = 0.0098). Furthermore, when quintiles of ARFS score were tested against each ARCS sub-scale score, statistically significant associations were observed with the greatest effect for the Memory (β = 4.055; p = 0.001; R² = 0.0065) and Attention (β = 4.136; p = 0.002; R² = 0.0047) domains. No statistically significant associations were observed between quintiles of ARFS and MMSE score in the adjusted linear regression analyses. In conclusion, a positive association was observed between diet quality and cognitive performance within this sample of older Australian adults. Further investigation of the above association over time, when follow-up data becomes available, in longitudinal analysis is recommended.     

‘Cyanidin volumetric index’ and ‘chromaticity coordinates ratio’ to characterize red raspberry (Rubus idaeus)

The object of this work is presented in a larger research project concerning ‘New indexes to evidence the nutritional quality of small fruits’ in progress at the Analytical Food Research Laboratories, University of Milan. The present paper contains data that contribute to the analytical characterization of 12 varieties of red raspberry through the high-performance liquid chromatography determination of the aglycon ‘cyanidin’ derived from chemical hydrolysis of berries. Even more interesting results are the proposal of the ‘cyanidin volumetric index’, by which it is possible to compare different red raspberry varieties with higher meaningfulness. A new possible correlation between the ratio of chromaticity coordinates ‘a/b’ and the cyanidin content of red raspberries has been identified.     

Nutritional value of tomatoes (Solanum lycopersicum L.) grown in greenhouse by different agronomic techniques

The relevance of agronomic practices on the nutritional quality greenhouse-grown tomatoes has been recognized. We investigated the influence of (1) cultivar: two local (Pera-Girona and Montserrat) and one commercial (Caramba) varieties; (2) nitrogen dose in nutrient solution (low vs. standard N dose); (3) treatment for plant disease control (sulfur vs. Milsana^®) and (4) ripeness (orange vs. full-red color) on levels of carotenoids, phenolic compounds, ascorbic acid and minerals of fruits. Carotenoids and ascorbate were mainly influenced by variety and ripening stage, while N dose slightly affected minerals in fruits; treatments against plant diseases exerted only negligible effects on measured compounds. Local tomato varieties appear more promising as food source of carotenoids, mainly lycopene, and of hydroxycinnamates, such as 5-caffeoylquinic acid and caffeoylquinic derivatives, than commercial variety (total carotenoids: 67.43 mg kg⁻¹ fw vs. 56.34 mg kg⁻¹ fw of Pera-Girona vs. Caramba and total hydroxycinnamates: 90.87 mg kg⁻¹ fw vs. 37.90 mg kg⁻¹ fw of Montserrat vs. Caramba, at full-red color). Tomato variety and harvest maturity of fruit were the main factors affecting nutritional value of tomatoes, while Milsana^® treatment did not result in evident nutritional benefits. However, the use of this elicitor might be appropriate considering the increasing environmentally friendly attitudes of consumers.     

Multifunctional in vitro antioxidant evaluation of strawberry (Fragaria virginiana Dutch.)

Berries have shown the highest potential antioxidant activity among fruits using a unique antioxidant method. The antioxidant activity of aqueous–organic extracts of strawberry (Fragaria virginiana Dutch., var. camarosa) were determined using three methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH^?) radical scavenging, antioxidant ferric-reducing power (FRAP), and inhibition of Cu(II)-catalysed in vitro human low-density lipoprotein (LDL) oxidation. A serving (100 g) of strawberry had a DPPH^? activity equivalent to that of 183 mg vitamin C and to that of 483 mg vitamin E. In addition, strawberry extracts showed high efficiency in the FRAP assay and in the in vitro inhibition of LDL oxidation. Regression linear analysis between radical scavenging activity (EC₅₀ parameter) and total phenol content from strawberry extracts gave a statistically significant correlation (r=0.984, P<0.05). In conclusion, strawberry showed significant antioxidant capacity in both aqueous and lipophilic models.     

Associations between Food Preferences,Food Approach,and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population

Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 2448 secondary school students sampled across the country (random quota sampling). Food preferences (including the preference for vegetables, fruit, meat/fish, dairy, snacks, and starches) of the adolescents were assessed using the validated Food Preference Questionnaire (FPQ) while their appetitive traits (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, slowness in eating) were assessed using the validated Adult Eating Behavior Questionnaire (AEBQ). The k-means clustering was performed to identify the homogenous clusters of respondents based on their preferences, and linear regression was performed to determine the relationship between food preferences and appetitive traits with a model adjusted for sex and age. Based on their preferences, three homogenous clusters of respondents were defined: low-preferring respondents (low preference for all food categories), respondents preferring snacking foods (low preference for all food categories, except for fruit and snacks), and high-preferring respondents (high preference for all food categories). The low-preferring respondents showed the lowest values for all appetitive traits (p = 0.0008), as well as the lowest total score (p = 0.0001), except for food fussiness, for which they showed the highest value (p = 0.0008). All preference scores were positively associated with traits such as hunger, food responsiveness, enjoyment of food, and emotional under-eating, while negatively associated with food fussiness (all p < 0.05). The largest amount of variance was observed for preference for dairy (14.6%; R² = 0.146, p = 0.008) and snacks with respect to enjoyment of food (16.2%; R² = 0.162, p = 0.008), for vegetable with respect to food fussiness (22%; R² = 0.220, p = 0.008), and for meat/fish with respect to enjoyment of food (19.9%; R² = 0.199, p = 0.008) and food fussiness combined (19.1%; R² = 0.191, p = 0.008). These results support the association of food preferences with both food approach traits and food avoidance traits.