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This study builds upon previous work suggesting food may increase concerns about climate change, even across political ideologies. Previous work examined whether reading about climate impacts on food increased concern about climate change, compared to reading about climate impacts on weather. The current paper goes beyond reading about climate impacts, to explore the potential for food experiences, such as tasting novel ice cream, to increase people's concerns about climate change.
View Article and Find Full Text PDFEffect of adapted ice cream on nutritional status and oral mucositis in cancer patients undergoing chemotherapy: protocol study for a randomized controlled trial.
Clin Nutr ESPEN
January 2025
Post-Graduate Program in Nutrition, Department of Nutrition, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil. Electronic address:
Background And Aims: Chemotherapy is one of the treatments of choice for patients with hematological or head and neck neoplasms. However, chemotherapy promotes elevate occurrence of adverse events and many of them directly impact nutritional status and patients' quality of life, which may include a low treatment tolerance. Suggested mechanisms include inflammation and oxidative stress as contributing factors to adverse effects of chemotherapy.
View Article and Find Full Text PDFA Comprehensive Systematic Review and Meta-Analysis on the Prevalence of Aflatoxin M1 in Dairy Products in Selected Middle East Countries.
Vet Med Sci
January 2025
Student Research Committee, Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Background: Human consumption of dairy products contaminated with aflatoxin (AF) M1 can lead to severe health issues. This AF's significance and impact on health necessitate a thorough investigation of its prevalence in dairy products.
Objectives: This study aims to determine the prevalence of AFM1 in dairy products through a systematic review and meta-analysis, focusing on data from Middle Eastern countries.
Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream.
Food Sci Nutr
January 2025
Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Science Islamic Azad University Tehran Iran.
Pro-biogenic is a recent terminology widely used for products that combine biogenic materials and probiotics which has made progressive improvement in a new era of research on functional foods. This study aimed to develop functional ice cream with and propolis extract (PE) as a biogenic part to develop ice cream's physiochemical and antioxidant characteristics. Five probiotic ice cream samples were prepared using different levels of PE powder (0%, 0.
View Article and Find Full Text PDFA Prototype Process for Demulsification of Waste Ice Cream.
Food Sci Nutr
January 2025
Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture Wyndmoor Pennsylvania USA.
Recovery of the butterfat in waste ice cream may be an opportunity to mitigate food and economic loss. Previous efforts to recover such fat have succeeded in producing a fat-enriched fraction but have not succeeded in demulsifying the fat. In the present study, a method involving a sequence of emulsion-breaking steps is shown to be effective for releasing a majority of the fat from waste ice cream as free, unemulsified oil.
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