The objective of this review was to update Sobal and Stunkard’s exhaustive review of the literature on the relation between socioeconomic status (SES) and obesity (Psychol Bull 1989;105:260–75). Diverse research databases (including CINAHL, ERIC, MEDLINE, and Social Science Abstracts) were comprehensively searched during the years 1988–2004 inclusive, using ‘‘obesity,’’ ‘‘socioeconomic status,’’ and synonyms as search terms. A total of 333 published studies, representing 1,914 primarily cross-sectional associations, were included in the review. The overall pattern of results, for both men and women, was of an increasing proportion of positive associations and a decreasing proportion of negative associations as one moved from countries with high levels of socioeconomic development to countries with medium and low levels of development. Findings varied by SES indicator; for example, negative associations (lower SES associated with larger body size) for women in highly developed countries were most common with education and occupation, while positive associations for women in medium- and low-development countries were most common with income and material possessions. Patterns for women in higher- versus lower-development countries were generally less striking than those observed by Sobal and Stunkard; this finding is interpreted in light of trends related to globalization. Results underscore a view of obesity as a social phenomenon, for which appropriate action includes targeting both economic and sociocultural factors.

http://bvsper.paho.org/texcom/nutricion/29.pdf

Socioeconomic Status and Obesity

Background Increased interest in the potential cardio-protective effects of fruit and vegetables is currently unsupported by systematic reviews of the reported associations of these foods with risk. Method All ecological, case-control, cohort studies and unconfounded trials in humans were eligible for inclusion. Eligible outcomes were symptomatic coronary heart disease, stroke and total circulatory disease. Only studies of diet that reported on fresh fruit and vegetables or a nutrient which could serve as a proxy (reversing the usual direction of inference) were included. MEDLINE (1966-1995) and EMBASE (1980-1995) were searched using the terms cerebrovascular disorder, coronary heart disease, fruit(s) and vegetable(s) as keywords. Personal bibliographies, books and reviews were also searched, as were citations in located reports. Results For coronary heart disease nine of ten ecological studies, two of three case-control studies and six of 16 cohort studies found a significant protective association with consumption of fruit and vegetables or surrogate nutrients. For stroke three of five ecological studies, none (of one) case-control study and six of eight cohort studies found a significant protective association with consumption of fruit and vegetables or surrogate nutrients. For total circulatory disease, one of two cohort studies reported a significant protective association. No attempt was made to arrive at a summary measure of the association because of the differences in study type, study quality and the different exposure measures used. Conclusions Although null findings may be underreported the results are consistent with a strong protective effect of fruit and vegetables for stroke and a weaker protective effect on coronary heart disease. Greater use of food-based hypotheses and analyses, would complement existing nutrient-based analyses and help guide the search for underlying causes.

/pdf/fruit-and-vegetables-and-cardiovascular-disease-a-review-514ht24f9c.pdf

Fruit and vegetables, and cardiovascular disease: a review.

Consumer Food Handling in the Home: A Review of Food Safety Studies

https://foodethics.univie.ac.at/fileadmin/user_upload/p_foodethik/Ruby__Matthew_2012._Research_Review_Vegetarianism._A_blossoming_field_of_study.pdf

Vegetarianism. A blossoming field of study.

Oxidation of lipoproteins is hypothesized to promote atherosclerosis and, thus, a high intake of antioxidant nutrients may protect against coronary heart disease. The relation between the intakes of dietary carotene, vitamin C, and vitamin E and the subsequent coronary mortality was studied in a cohort of 5,133 Finnish men and women aged 30-69 years and initially free from heart disease. Food consumption was estimated by the dietary history method covering the total habitual diet during the previous year. Altogether, 244 new fatal coronary heart disease cases occurred during a mean follow-up of 14 years beginning in 1966-1972. An inverse association was observed between dietary vitamin E intake and coronary mortality in both men and women with relative risks of 0.68 (p for trend = 0.01) and 0.35 (p for trend < 0.01), respectively, between the highest and lowest tertiles of the intake. Similar associations were observed for the dietary intake of vitamin C and carotenoids among women and for the intake of important food sources of these micronutrients, i.e., of vegetables and fruits, among both men and women. The associations were not attributable to confounding by major nondietary risk factors of coronary heart disease, i.e., age, smoking, serum cholesterol, hypertension, or relative weight. The results support the hypothesis that antioxidant vitamins protect against coronary heart disease, but it cannot be excluded that foods rich in these micronutrients also contain other constituents that provide the protection.

Antioxidant Vitamin Intake and Coronary Mortality in a Longitudinal Population Study

The effect of starch conversion on the susceptibility of potato granules to α-amylase was studied by direct sampling at different pasting times corresponding to different points on the RVA profile of a 6.4% (w/w) suspension of starch in distilled water. Native granules showed high resistance to α-amylase with 8.6 ± 0.4% digestibility for a 6 h incubation period with the enzyme. When the suspension was heated to 60 °C, the digestibility increased to 53.5 ± 0.7% although, at this temperature, there was still no noticeable increase in the measured viscosity (≤ 0.040 Pa.s). The material sampled after a pasting time corresponding to the RVA peak viscosity showed a digestibility of 88.4 ± 0.5%. This suggested, owing to the expected retrogradation of amylose on cooling, the quasi-total susceptibility of amylopectin to enzymatic digestion at this pasting stage. The effect of ions on the swelling of potato starch was used to assess whether the decrease of the swelling of the granules in the presence of NaCl was paralleled by an increase in resistance to α-amylase. A small (∼ 6.1%) but significant decrease in the digestibility of pasted starch was observed in the presence of salt. Finally, the effect of the retrogradation of the amylopectin fraction on its digestibility was assessed in extruded potato starch ribbons containing 35% (w/w) water and stored at different temperatures. After 14 days of storage, the digestibility decreased from 77.0 ± 0.9% in the freshly extruded samples to between 28.0 ± 1.7% and 42.1 ± 0.3%, depending on the storage temperature. This suggested a measurable difference in the α-amylase susceptibility between the A and B polymorphs of retrograded amylopectin.

Effect of the Extent of Conversion and Retrogradation on the Digestibility of Potato Starch

Children's food purchase requests.

Reports a survey of 507 parents of 7 to 11‐year‐old children in the Central Television district of the UK to ascertain what food products children requested and the effects of television advertising on children′s food preferences. The questionnaire found that 45 per cent of products requested had an extrinsic sugar content and 39 per cent of requests were for advertised foods. In addition a wide range of products were requested reflecting sophisticated tastes and, sometimes, healthy eating concern. Discusses the contradictory nature of messages about food that children receive and suggests that healthy eating campaigns should use specific food items as examples and advertisements should convey non‐misleading nutritional information.

Children′s Food Preferences: Television Advertising vs Nutritional Advice

Objective to assess levels of fruit and vegetable consumption in elderly people, and to examine the socio-economic, physical and psychological factors which influence this consumption. Methods a three-phase survey: face to face interviews; self-completed dietary diaries with a food frequency questionnaire; and follow-up face-to-face interviews. Participants 445 elderly people (aged 65+) randomly selected from general practitioner lists in urban Nottingham and rural Nottinghamshire, Lincolnshire and Leicestershire. Results the recommended target of five portions of fruit and vegetables a day was achieved by less than half the respondents: 37% of those living in the urban area and 51% of those living in the rural area. Low fruit and vegetable consumption was particularly associated with being male, smoking and having low levels of social engagement. Conclusions most elderly people consume less than the recommended levels of fruit and vegetables. Health programmes promoting fruit and vegetable consumption may not be successfully reaching elderly people and need to target those particularly at risk of low consumption.

Fruit and vegetable consumption in later life

The dietary awareness of primary school children towards selected food items and components including bread, potatoes, dairy products, fat, fish, meat, fresh fruit, salt, sugar and sweets was evaluated using an interview technique. The children were asked whether they ought to eat more, the same or less of each food and the results are presented for the sample of younger and older children. The results indicate that these selected food items can be broken down into three main areas. First there are those where the majority of children thought we ought to increase consumption; bread, potatoes, dairy products, fish, meat and fresh fruit. Second there is a group of food components including salt, fat and sugar in which there is closer similarity in those advocating more or less consumption. Third there are the food products such as sweets where there are significant differences between age groups, and changes in attitude occur in a limited age span. A discussion of the implications of this work for nutrition...

Dietary awareness of primary school children.

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