Search

Objective: To develop an online food composition database of locally consumed foods among an Indigenous population in south-western Uganda.Design: Using a community-based approach and collaboration with local nutritionists, we collected a list of foods for inclusion in the database through focus group discussions, an individual dietary survey and markets and shops assessment. The food database was then created using seven steps: identification of foods for inclusion in the database; initial data cleaning and removal of duplicate items; linkage of foods to existing generic food composition tables; mapping and calculation of the nutrient content of recipes and foods; allocating portion sizes and accompanying foods; quality checks with local and international nutritionists; and translation into relevant local languages.Setting: Kanungu District, south-western Uganda.Participants: Seventy-four participants, 36 Indigenous Batwa and 38 Bakiga, were randomly selected and interviewed to inform the development of a food list prior the construction of the food database.Results: We developed an online food database for south-western Uganda including 148 commonly consumed foods complete with values for 120 micronutrients and macronutrients. This was for use with the online dietary assessment tool myfood24. Of the locally reported foods included, 56 % (n 82 items) of the items were already available in the myfood24 database, while 25 % (n 37 items) were found in existing Ugandan and Tanzanian food databases, 18 % (n 27 items) came from generated recipes and 1 % (n 2 items) from food packaging labels.Conclusion: Locally relevant food databases are sparse for African Indigenous communities. Here, we created a tool that can be used for assessing food intake and for tracking undernutrition among the communities living in Kanungu District. This will help to develop locally relevant food and nutrition policies. [ABSTRACT FROM AUTHOR]

Studies of adults report that perceived taste affects food choices and intake, which in turn may have an impact on health. However, corresponding evidence on adolescents is limited. Our aim was to summarize current evidence of the impact of taste perception on food choice preferences or dietary intakes among adolescents (mean age 10–19.9 years). Systematic searches identified 13 papers, 12 cross-sectional and one cohort study published between 1 January 2000 to 20 February 2020 assessing the impact of taste (using phenotypic and/or genotypic markers) on food choices in adolescents without any disease conditions. Qualitative assessment in the current review indicated that individuals sensitive to bitter tastes often have a lower preference of bitter-tasting food and higher preference for sweet-tasting food. A meta-analysis of three studies on bitter-taste sensitivity revealed no difference in preference for bitter-tasting vegetables between bitter tasters and non-tasters (standardized mean difference (SMD) = 0.04; 95% CI: −0.18, 0.26; p = 0.72). Overall, a limited number of studies were available for review. As a result, we report no clear relationship between taste perception and food choices or intake in adolescents. More studies are needed to evaluate the link between adolescents' taste perceptions and dietary intake. [ABSTRACT FROM AUTHOR]

Cognitive impairment, Alzheimer's disease, and other forms of dementia are increasing in prevalence worldwide, while global dietary patterns are transitioning to a 'western type' with increasing meat consumption. Studies which have explored the associations between cognitive function and meat intakes have produced inconsistent findings. The aim of this systematic review was to explore the evidence linking meat intake with cognitive disorders. Twenty-nine studies were retrieved, including twelve cohort, three case-control, thirteen cross-sectional studies, and one intervention study. The majority (21/29) showed that meat consumption was not significantly associated with cognitive function or disorders. Meta-analysis of five studies showed no significant differences in meat consumption between cases with cognitive disorders and controls (standardized mean difference = −0.32, 95% CI: −1.01, 0.36); however, there was considerable heterogeneity. In contrast, a meta-analysis of five studies showed reduced odds of cognitive disorders by consuming meat weekly or more (OR = 0.73, 95% CI: 0.57, 0.88); however, potential publication bias was noted in relation to this finding. Overall, there was no strong association between meat intake and cognitive disorders. However, the evidence base was limited, requiring more studies of high quality to isolate the specific effect of meat consumption from dietary patterns to confirm these associations. [ABSTRACT FROM AUTHOR]