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Advances in Sustainable Healthy Diets
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Advances in Sustainable Healthy Diets

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (15 November 2024) | Viewed by 5387

Special Issue Editors

Dr. Han-Shen Chen

E-Mail Website
Guest Editor
Department of Health Industry Technology Management, Chung Shan Medical University, Taichung City 40201, Taiwan
Interests: nutritional health; nutritional sustainability; sustainable diets; food consumption patterns; food environment; food behavior; environmental and natural resource economics
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yuan-Yen Chang

E-Mail Website
Guest Editor
School of Medicine, Chung Shan Medical University, Taichung City 40201, Taiwan
Interests: natural antioxidants; reactive oxygen species (ROS); mitochondrial biogenesis; antioxidant effects; anti-inflammatory, anti-cancer, anti-apoptotic, and anti-autophagy properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In an epoch characterized by mounting apprehensions pertaining to global health and environmental sustainability, the imperative pursuit of sustainable, health-conscious dietary practices has increased in importance. As the global population burgeons and the specter of climate change continues to loom over our planet, the intricate interplay between our dietary choices and the ecosystems we inhabit has never been more critical. Recent strides in the realms of plant-based proteins, personalized nutrition, sustainable agriculture, food waste reduction, local sourcing of food, and dairy alternatives have revolutionized our dietary habits. This Special Issue elucidates recent breakthroughs in sustainable and health-promoting dietary patterns, shedding light on pioneering methodologies, technologies, and strategies that affect transformative changes in our approach toward nourishing ourselves and safeguarding the environment. The endeavor for sustainable health-conscious diets stands at the nexus between environmental stewardship and personal well-being.

This Special Issue comprehensively delves into the multifaceted domain of advances in sustainable, healthy diets, exploring innovative research endeavors, policy frameworks, and pragmatic solutions that bridge the divide between human nutrition and environmental sustainability. These initiatives have propelled us towards a healthier and more sustainable future.

Dr. Han-Shen Chen
Prof. Dr. Yuan-Yen Chang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable diets
  • healthy nutrition
  • dietary diversity
  • food security
  • plant-based diets

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Published Papers (5 papers)

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18 pages, 1360 KiB  
Article
Attitudes and Beliefs of Primary Care Physicians and Nurses in Spain Toward Vegan Diets
by Nuria Trujillo-Garrido, Eduardo Sánchez-Sánchez and María J. Santi-Cano
Nutrients 2024, 16(23), 3992; https://doi.org/10.3390/nu16233992 - 21 Nov 2024
Viewed by 217
Abstract
Background: As dietary habits shift in response to environmental concerns and health awareness, understanding healthcare professionals’ perceptions of vegan diets is crucial. Objectives: This study aimed to identify the beliefs and attitudes of primary care doctors and nurses in Spain towards vegan diets. [...] Read more.
Background: As dietary habits shift in response to environmental concerns and health awareness, understanding healthcare professionals’ perceptions of vegan diets is crucial. Objectives: This study aimed to identify the beliefs and attitudes of primary care doctors and nurses in Spain towards vegan diets. Methods: A questionnaire-based, observational, cross-sectional study was conducted among 208 healthcare professionals. Results: 87% of participants followed an omnivorous diet, while only 3.4% identified as lacto-ovo-vegetarian (LOV) or vegan. Statistically significant differences were observed by sex, with women more likely to agree that livestock farming contributes to global warming (27.3% and 28.0% vs. 17.0% and 12.8%, respectively; p = 0.02). Additionally, women were more inclined to consider vegan diets suitable for vulnerable groups, such as pregnant women and children, when adequately supplemented (24.8% and 17.4% vs. 10.6% and 10.6%, respectively; p = 0.030). Healthcare professionals who followed a LOV or vegan diet were more likely to disagree with the notion that vegan diets do not provide the necessary macronutrients and micronutrients compared to omnivores (strongly disagree 19.9%, 56.3%, 85.7%; p = 0.001 for omnivores, flexitarians, and LOVs/vegans, respectively). Conclusions: Current nutrition training may not meet the needs of doctors and nurses. Furthermore, it is implied that some professionals’ attitudes towards vegan diets may be more influenced by personal beliefs than by scientific literature. These findings can inform future clinical guidelines and support a more evidence-based approach to dietary counselling for vegan populations. Full article
(This article belongs to the Special Issue Advances in Sustainable Healthy Diets)
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20 pages, 2372 KiB  
Article
Who Would Taste It? Exploring Decision-Making Styles and Intention to Eat Insect-Based Food among Italian University Students
by Maria Elide Vanutelli, Roberta Adorni, Paolo Alberto Leone, Aldo Luperini, Marco D’Addario and Patrizia Steca
Nutrients 2024, 16(20), 3458; https://doi.org/10.3390/nu16203458 - 12 Oct 2024
Viewed by 535
Abstract
Background: Although insect-based foods (IBFs) have been recently proposed as a way to face climate crisis and starvation, they encounter aversion from Western countries, which express fear, disgust, and high risk. The contribution of psychology research to food choices highlights how decisions are [...] Read more.
Background: Although insect-based foods (IBFs) have been recently proposed as a way to face climate crisis and starvation, they encounter aversion from Western countries, which express fear, disgust, and high risk. The contribution of psychology research to food choices highlights how decisions are made, not only through reasoned attitudes and goal-directed behavior, but also through more automatic associations (dual-system models). Methods: In this paper, we investigated people’s dispositions towards IBFs by combining (a) explicit attitudes (as assessed via self-report scales), (b) automatic associations (as measured via indirect measures), and (c) intention to taste, and comparing different profiles based on (d) psychological factors, including decision-making style, food neophobia, and trust in science and scientist. A pilot sample of 175 Italian university students participated in the study. Results: The analyses of the general sample highlighted rather negative attitudes. The cluster analysis identified 4 decision-making profiles: ‘the gut feeling’, ‘the suspicious’, ‘the vicarious’, and ‘the mind’. It revealed more favorable opinions in ‘the mind’ profile, characterized by a rational decision-making style and high trust in science, and very aversive reactions from ‘the suspicious’ profile, characterized by high food neophobia and low trust in science. Conclusions: The results underline the importance of psychological factors in interpreting people’s reactions to IBF and changes in dietary habits based on the decision-making process. They suggest possible strategies to promote eco-friendly diets. Full article
(This article belongs to the Special Issue Advances in Sustainable Healthy Diets)
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11 pages, 4678 KiB  
Article
The Gastroprotective Effects of Anisomeles indica against Ethanol-Induced Gastric Ulcer through the Induction of IκB-α and the Inhibition of NF-κB Expression
by Yu-Ru Chen, Hsiu-Man Lien, Fuu-Jen Tsai, Jiunn-Wang Liao and Yng-Tay Chen
Nutrients 2024, 16(14), 2297; https://doi.org/10.3390/nu16142297 - 17 Jul 2024
Viewed by 928
Abstract
Anisomeles indica (L.) Kuntze is a traditional herb with multiple medicinal properties and with potential for preventing or treating various diseases. Acteoside, one of the active ingredients in A. indica, is prepared into commercially available products of A. indica HP813 powder. In [...] Read more.
Anisomeles indica (L.) Kuntze is a traditional herb with multiple medicinal properties and with potential for preventing or treating various diseases. Acteoside, one of the active ingredients in A. indica, is prepared into commercially available products of A. indica HP813 powder. In this study, the gastroprotective effects of A. indica HP813 powder were evaluated. Wistar rats were treated with A. indica HP813 powder at doses of 0, 207.5, 415, and 830 mg/kg body weight for 28 days. Then, gastric ulcers were induced by the oral administration of 70% ethanol (10 mL/kg body weight) on day 28. The rats were sacrificed at the end of the trial, and stomach tissues were collected. These stomach tissues were then used for macroscopic, microscopic, and immunohistochemical analyses. The results indicated that the area of gastric ulcer was 48.61%, 35.30%, and 27.16% in the ethanol-induced group, 415 mg/kg A. indica HP813 powder group, and 830 mg/kg A. indica HP813 powder group, respectively. In addition, the lesion scores were 2.9, 2.4, and 2.3 in the ethanol-induced group, 415 mg/kg A. indica HP813 powder group, and 830 mg/kg A. indica HP813 powder group, respectively. The immunochemical staining of the gastric tissue revealed that A. indica HP813 powder reduced the expressions of TNF-α and NF-κB proteins in the gastric tissue, which had been induced by ethanol. Finally, A. indica HP813 powder protected the gastric ulcer from ethanol damage through IκB-α induction. The present results demonstrated that A. indica HP813 powder has protective effects against ethanol-induced gastric ulcer. Full article
(This article belongs to the Special Issue Advances in Sustainable Healthy Diets)
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15 pages, 843 KiB  
Article
Breaking Conventional Eating Habits: Perception and Acceptance of 3D-Printed Food among Taiwanese University Students
by Min-Yen Chang, Wei-Jiun Hsia and Han-Shen Chen
Nutrients 2024, 16(8), 1162; https://doi.org/10.3390/nu16081162 - 13 Apr 2024
Cited by 2 | Viewed by 2015
Abstract
Considering the prevalent strain on environmental resources imparted by existing food systems, prioritizing environmental sustainability is an imperative course of action. Subsequently, the shift towards sustainable production and consumption patterns engenders an escalating demand for environmentally conscious food systems. Thus, 3D-printed food technology [...] Read more.
Considering the prevalent strain on environmental resources imparted by existing food systems, prioritizing environmental sustainability is an imperative course of action. Subsequently, the shift towards sustainable production and consumption patterns engenders an escalating demand for environmentally conscious food systems. Thus, 3D-printed food technology surfaces are a promising solution noted for their efficacy in curtailing food waste, bolstering environmental sustainability, and imparting innovative strategies to the food supply chain. Herein, we amalgamate the theory of planned behavior (TPB) framework with several variables, namely ‘sensory appeal’, ‘food neophobia’, ‘perceived health risk’, and ‘environmental friendliness’ to probe the behavioral intentions of Taiwanese university students’ perceptions about 3D-printed food. Employing the snowball sampling method, 370 questionnaires were disseminated, out of which 319, constituting an effective retrieval rate of 86.2%, were deemed valid. Statistical analysis produced intriguing findings. Consumers’ inclination to purchase 3D-printed food is substantially determined by their attitudes, subjective norms, sensory appeal, food neophobia, perceived health risks, and environmental friendliness. Contrary to our initial hypothesis, perceived behavioral control did not exhibit a significant impact on consumers’ propensity to purchase 3D-printed food. Therefore, businesses should focus on magnifying the sensory appeal of 3D-printed food, coupled with precise nutritional labeling, to bolster consumer interest, enhance acceptance, and augment behavioral intentions. This study sheds light on the potential for the development of 3D-printed food in Taiwan, providing an indispensable reference for future endeavors in Taiwan’s 3D-printed food industry. Full article
(This article belongs to the Special Issue Advances in Sustainable Healthy Diets)
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24 pages, 2010 KiB  
Protocol
Switching Mediterranean Consumers to Mediterranean Sustainable Healthy Dietary Patterns (SWITCHtoHEALTHY): Study Protocol of a Multicentric and Multi-Cultural Family-Based Nutritional Intervention Study
by Lorena Calderón-Pérez, Alícia Domingo, Josep M. del Bas, Biotza Gutiérrez, Anna Crescenti, Djamel Rahmani, Amèlia Sarroca, José Maria Gil, Kenza Goumeida, Tianyu Zhang Jin, Metin Güldaş, Çağla Erdoğan Demir, Asmaa El Hamdouchi, Lazaros P. Gymnopoulos, Kosmas Dimitropoulos, Perla Degli Innocenti, Alice Rosi, Francesca Scazzina, Eva Petri, Leyre Urtasun, Giuseppe Salvio, Marco de la Feld and Noemi Boquéadd Show full author list remove Hide full author list
Nutrients 2024, 16(22), 3938; https://doi.org/10.3390/nu16223938 - 18 Nov 2024
Viewed by 534
Abstract
Background/Objectives: Populations in Mediterranean countries are abandoning the traditional Mediterranean diet (MD) and lifestyle, shifting towards unhealthier habits due to profound cultural and socioeconomic changes. The SWITCHtoHEALTHY project aims to demonstrate the effectiveness of a multi-component nutritional intervention to improve the adherence of [...] Read more.
Background/Objectives: Populations in Mediterranean countries are abandoning the traditional Mediterranean diet (MD) and lifestyle, shifting towards unhealthier habits due to profound cultural and socioeconomic changes. The SWITCHtoHEALTHY project aims to demonstrate the effectiveness of a multi-component nutritional intervention to improve the adherence of families to the MD in three Mediterranean countries, thus prompting a dietary behavior change. Methods: A parallel, randomized, single-blinded, and controlled multicentric nutritional intervention study will be conducted over 3 months in 480 families with children and adolescents aged 3–17 years from Spain, Morocco, and Turkey. The multi-component intervention will combine digital interactive tools, hands-on educational materials, and easy-to-eat healthy snacks developed for this study. Through the developed SWITCHtoHEALTHY app, families will receive personalized weekly meal plans, which also consider what children eat at school. The engagement of all family members will be prompted by using a life simulation game. In addition, a set of activities and educational materials for adolescents based on a learning-through-playing approach will be codesigned. Innovative and sustainable plant-based snacks will be developed and introduced into the children’s dietary plan as healthy alternatives for between meals. By using a full-factorial design, families will be randomized into eight groups (one control and seven interventions) to test the independent and combined effects of each component (application and/or educational materials and/or snacks). The impact of the intervention on diet quality, economy, and the environment, as well as on classical anthropometric parameters and vital signs, will be assessed in three different visits. The COM-B behavioral model will be used to assess essential factors driving the behavior change. The main outcome will be adherence to the MD assessed through MEDAS in adults and KIDMED in children and adolescents. Conclusions: SWITCHtoHEALTHY will provide new insights into the use of sustained models for inducing dietary and lifestyle behavior changes in the family setting. It will facilitate generating, boosting, and maintaining the switch to a healthier MD dietary pattern across the Mediterranean area. Registered Trial, National Institutes of Health, ClinicalTrials.gov (NCT06057324). Full article
(This article belongs to the Special Issue Advances in Sustainable Healthy Diets)
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