Reported Changes in Eating Habits Related to Less Healthy Foods and Beverages during the COVID-19 Pandemic among US Adults

Background: The COVID-19 pandemic has triggered stress, anxiety, and disruption to many individuals’ daily lives, which might impact eating habits. Objective: To examine changes in eating habits related to less healthy foods and beverages during the early phase of the COVID-19 pandemic among US adults. Design: Cross-sectional study. Participants/setting: Authors used SummerStyles data gathered in June 2020 among 3916 US adults (≥18 years). Main outcome measures: The outcome of interest was the reported frequency of consuming more (1) unhealthy snacks and desserts including chips, cookies, and ice cream and (2) sugar-sweetened beverages (SSBs) like regular soda, fruit drinks, sports/energy drinks, sweetened coffee/teas during the COVID-19 pandemic. Responses were categorized as Never/Rarely, Sometimes, or Often/Always. Explanatory variables were sociodemographics, weight status, and census regions. Statistical analyses performed: We used multinomial regressions to calculate adjusted odds ratios (AOR) for Sometimes or Often/Always consuming more unhealthy snacks/desserts (vs. Never/Rarely); and Sometimes or Often/Always more SSBs (vs. Never/Rarely). Results: Overall, 36% of adults reported sometimes consuming more unhealthy snacks/desserts; 16% did so often/always. Twenty-two percent of adults reported sometimes drinking more SSBs; 10% did so often/always. Factors significantly associated with higher odds of reporting often/always consuming more unhealthy snacks/desserts were younger adults (AOR range = 1.51–2.86 vs. adults ≥65 years), females (AOR = 1.58 vs. males), non-Hispanic Black (AOR = 1.89 vs. non-Hispanic White), lower household income (AOR = 2.01 for <USD 35,000 vs. ≥USD 100,000), and obesity (AOR = 1.56 vs. underweight/healthy weight). Factors significantly associated with odds of Often/Always drinking more SSBs were being younger (AOR range = 2.26–4.39 vs. adults ≥65 years), non-Hispanic Black (AOR = 3.25 vs. non-Hispanic White), Hispanic (AOR = 1.75 vs. non-Hispanic White), non-Hispanic Other race/ethnicity (AOR = 2.41 vs. non-Hispanic White), lower education (AOR = 2.03 for ≤high school; AOR = 1.80 for some college vs. college graduate), lower household income (AOR range = 1.64–3.15 vs. ≥USD 100,000), and obesity (AOR = 1.61 vs. underweight/healthy weight). Conclusions: Consuming more sugary foods and SSBs during the first phase of the pandemic was higher in younger adults, lower-income adults, people of racial/ethnic minority groups, and adults with obesity. Dietary shifts to less healthy foods and drinks may influence metabolic health if sustained long-term. Implementing strategies to support individual’s healthy eating habits during the ongoing pandemic and the pandemic recovery may benefit health and wellness.     

可乐饮料对口腔牙釉质的早期损害研究

目的探究可乐饮料对口腔牙釉质的早期损害。方法收集40 颗下颌第三磨牙制备120 个牙釉质样本块,将120 个样本采用随机数表法分为4 组,每组30 个釉质块,其中一组为对照组。检测百事可乐、非常可乐、可口可乐3 种饮料中的磷钙含量,分别采用微量化学分析法和维氏显微硬度仪检测经3 种可乐饮料处理1、12 和24 h 后釉质块中磷钙含量的变化情况和釉质块表面显微硬度变化情况。结果百事可乐、非常可乐和可口可乐的磷浓度分别为（3.46±0.32）、（3.87±0.26）和（3.46±0.29）mmol/L,钙浓度分别为（3.58±0.25）、（0.09±0.06）和（1.32±0.19）mmol/L,3 种可乐饮料均会导致牙釉质中钙磷溶出。磷溶出浓度由大至小分别为百事可乐、非常可乐和可口可乐,钙溶出浓度由大至小分别为非常可乐、可口可乐和百事可乐,且随着时间的延长,磷钙溶出浓度逐渐降低,差异有统计学意义（P <0.05）。3 种可乐饮料导致牙釉质表面显微硬度值降低的程度由大至小分别为非常可乐、可口可乐和百事可乐,且随着时间的延长,牙釉质表面显微硬度值逐渐降低,差异有统计学意义（P <0.05）。结论可乐饮料均会导致牙釉质显微硬度降低,导致牙釉质酸蚀,导致牙釉质表面脱矿程度最严重的为非常可乐。     

Use of Carbonated Water as Kneading in Mortars Made with Recycled Aggregates

The increased concern about climate change is revolutionising the building materials sector, making sustainability and environmental friendliness increasingly important. This study evaluates the feasibility of incorporating recycled masonry aggregate (construction and demolition waste) in porous cement-based materials using carbonated water in mixing followed (or not) by curing in a CO₂ atmosphere. The use of carbonated water can be very revolutionary in cement-based materials, as it allows hydration and carbonation to occur simultaneously. Calcite and portlandite in the recycled masonry aggregate and act as a buffer for the low-pH carbonated water. Carbonated water produced better mechanical properties and increased accessible water porosity and dry bulk density. The same behaviour was observed with natural aggregates. Carbonated water results in an interlaced shape of carbonate ettringite (needles) and fills the microcracks in the recycled masonry aggregate. Curing in CO₂ together with the use of carbonated water (concomitantly) is not beneficial. This study provides innovative solutions for a circular economy in the construction sector using carbonated water in mixing (adsorbing CO₂), which is very revolutionary as it allows carbonation to be applied to in-situ products.     

Oxidation of fatty acid may be enhanced by a combination of pomegranate fruit phytochemicals and acetic acid in HepG2 cells

We investigated whether the combination of phytochemicals and acetic acid in the form of fruit vinegar provides an additive effect on changes of mRNA levels related to fatty acid oxidation in human hepatocyte (HepG2). Among the seven fruit vinegars (Rubuscoreanus, Opuntia, blueberry, cherry, red ginseng, mulberry, and pomegranate) studied, treatment of HepG2 with pomegranate vinegar (PV) at concentrations containing 1 mM acetic acid showed the highest in vitro potentiating effect on the mRNA expression levels of peroxisome proliferator-activated receptor α, carnitinepalmitoyl transferase-1, and acyl-CoA oxidase compared to the control group (P < 0.05). Reversed-phase liquid chromatography in combination with quadrupole time-of-flight mass spectrometry analysis revealed four potential compounds (punicalagin B, ellagic acid, and two unidentified compounds) responsible for altered gene expression in HepG2 cells treated with PV as compared with the others. Further investigations are warranted to determine if drinking PV beverages may help to maintain a healthy body weight in overweight subjects.     

北京市大型超市常见饮料能量检测

<正>本研究中的饮料是指经过定量包装,供直接饮用或用水冲调饮用,乙醇含量低于质量分数0.5%的制品,不包括饮用药品。国内外研究都指出含糖饮料与体重增加,肥胖和2型糖尿病的发生有明显关系[1-3]。饮料消费已影响了人们膳食中摄入的能量,对儿童、青少年尤为明显[4-6]。目前饮料中的能量主要是由生产厂家在标签中提供,但实际上大多数饮料标签都未标定确切的能量值。本研究旨在通过测定常见饮料中的能量,增     

2005～2007年广州部分饮料常用食品添加剂使用分析

目的了解广州市五类饮料中部分常用食品添加剂使用的本底情况。方法对广州市生产及销售的五类定型包装饮料进行主动监测,主要检测其中10种常用食品添加剂的用量,对监测结果进行统计分析。结果所有监测样品中,日落黄检出牢最高,为20．93％,但超标率为0．00％,其中超标率最高是甜蜜素为2．75％,10种食品添加剂的检出率间差异及超标率间差异均有统计学意义（均为P〈O．05）。结论所有样品的检出平均值均低于国标限值,但五类饮料均存在违规添加食品添加剂现象,应对食品添加剂的使用加强监管以杜绝违规现象。     

Influence of unhealthy food and beverage marketing on children's dietary intake and preference: a systematic review and meta‐analysis of randomized trials

Marketing of foods and beverages high in fat, sugar and salt are suggested to contribute to poor dietary behaviours in children and diet‐related diseases later in life. This systematic review and meta‐analysis of randomized trials aimed to assess the effects of unhealthy food and beverage marketing on dietary intake (grams or kilocalories) and dietary preference (preference score or percentage of participants who selected specific foods/beverages) among children 2 to 18 years of age. We searched MEDLINE, EMBASE and PsycINFO up to January 2015 for terms related to advertising, unhealthy foods or beverages among children. Randomized trials that assessed the effects of unhealthy food and beverage marketing compared with non‐dietary advertisement or no advertisement in children were considered eligible. Two authors independently extracted information on study characteristics and outcomes of interest and assessed risk of bias and the overall quality of evidence using grade methodology. Meta‐analysis was conducted separately for dietary intake and preference using a random‐effects model. We identified 29 eligible studies, of which 17 studies were included for meta‐analysis of dietary preference and nine for meta‐analysis of dietary intake. Almost half of the studies were at high risk of bias. Our meta‐analysis showed that in children exposed to unhealthy dietary marketing, dietary intake significantly increased (mean difference [MD] = 30.4 kcal, 95% confidence interval [CI] 2.9 to 57.9, and MD = 4.8 g, 95%CI 0.8 to 8.8) during or shortly after exposure to advertisements. Similarly, children exposed to the unhealthy dietary marketing had a higher risk of selecting the advertised foods or beverages (relative risk = 1.1, 95%CI 1.0 to 1.2; P = 0.052). The evidence indicates that unhealthy food and beverage marketing increases dietary intake (moderate quality evidence) and preference (moderate to low quality evidence) for energy‐dense, low‐nutrition food and beverage. Unhealthy food and beverage marketing increased dietary intake and influenced dietary preference in children during or shortly after exposure to advertisements. © 2016 World Obesity     

Knowledge,perceptions, and behaviors of adults concerning nonalcoholic beverages suggest some lack of comprehension related to sugars

Key recommendations in the 2010 Dietary Guidelines for Americans and US Department of Agriculture's MyPlate are to reduce the intake of added sugars, particularly from sugar-sweetened beverages, and drink water instead of “sugary” beverages. However, little is known about consumer knowledge, perceptions, and behaviors regarding sugars in beverages. We hypothesized that consumers would have limited or inaccurate knowledge of the sugars in beverages and that their beverage consumption behaviors would not reflect their primary concerns related to sugars in beverages. An online survey was completed by 3361 adults 18 years and older residing throughout the United States. Water was consumed in the highest amounts followed by (in descending amounts) other beverages (includes coffee and tea), added sugar beverages, milk, diet drinks, and 100% fruit juice and blends. Participants primarily associated the term “sugary” with beverages containing added sugars; however, almost 40% identified 100% fruit juice as sugary. Some participants misidentified the types of sugars in beverages, particularly with respect to milk and 100% fruit juices. Generally, beverage choices were consistent with stated concerns about total, added, or natural sugars; however, less than 40% of participants identified added sugars as a primary concern when choosing beverages despite public health recommendations to reduce the intake of added sugars and sugar-sweetened beverages. Results suggest that there may be a considerable level of consumer misunderstanding or confusion about the types of sugars in beverages. More consumer research and education are needed with the goal of helping consumers make more informed and healthy beverage choices.     

果蔬饮料胡萝卜汁拮抗致突变物作用初步研究

  目的 检测果蔬饮料胡萝卜汁抗突变作用的效应情况，为开发果蔬饮品提供实验数据。方法 利用鼠伤寒沙门菌营养缺陷型Ames点实验改良法，37 ℃恒温培养48 h。计算在纸圈内所产生的回复变菌落数，据测试物和溶剂对照的细菌回复变集落数的差异，判断是否有抑制突变的作用。结果 TA98，TA100菌株均在正常范围内。未观察到所有实验的样品有致突变作用现象。结论 新黑田胡萝卜汁和双岐因子型2 ％醋酸胡萝卜汁对MNNG诱导TA100，新黑田胡萝卜汁+ 2 ％醋和农家胡萝卜汁对AFB1诱导TA98+S9的抑制率较高，剂量效应关系明显，新黑田胡萝卜汁和新黑田胡萝卜汁+ 2 ％醋对AFB1、新黑田胡萝卜汁对BAP诱导A100+S9也有较高的抑制，但不构成剂量效应关系。