Browsing by master's degree program "Ihmisen ravitsemuksen ja ruokakäyttäytymisen maisteriohjelma"
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(2021)Background: Migration has found to be associated with changes in eating habits. Typically, dietary acculturation occurs which means that the person adopts host country’s ways of eating. Previous studies suggests that dietary acculturation can have negative effects on person’s diet if the person adopts the host country’s way of eating processed foods that replace the traditional healthy foods of their own culture. The phenomenon is also reflected in other generations, with children and young people with a foreign background being found to eat more sweets and soft drinks than other peers. To promote the eating habits of families with children with a foreign background, a deeper understanding is needed of the factors behind eating habits. Ethnography offers an opportunity to increase understanding of everyday eating and produces descriptive data to complement traditional nutrition research. Objectives: The aim of this MS's thesis was to draw a picture of everyday eating in families with children and with a foreign background in Finland. The study participants were mothers with first- and second-generation foreign backgrounds and with different ethnic backgrounds. Methods: This was a qualitative study using an ethnographic design. The field of research was an open community space in the Helsinki metropolitan area. The data consisted of ethnographic interviews with mothers (n=23) and field workers (n=2), as well as participatory observations and pictures. The data was analyzed by coding and theming. The results were compared with the model of dietary acculturation created by Satia-Abouta and with previous literature. Results: The role of mothers in the food supply of families was central. They made a distinction between “everyday food”, “cultural food” and “Finnish food”. Everyday food was something easy and fast, while cultural food required time and expertise. Some of them prepared cultural food as everyday food, as it was a means of maintaining cultural heritage. Except for fruits, vegetables and vegetarian dishes played a smaller role in mothers’ stories than animal-based products (meat, chicken, fish) and carbohydrate-containing products (rice, pasta, potatoes). Ethnic shops in the area were perceived as comprehensive, although many bought only (halal) meat there. The mothers' eating habits showed dietary acculturation, as they had begun to prepare “Finnish foods” such as mashed potato or lasagna that were new to them. It was important for the mothers that their children ate well, and children’s lack of eating emerged as a concern. The mothers balanced between what foods children liked and what they considered as good for the child. They had searched and received ideas and information regarding eating on the Internet and from a Finnish counseling center. Conclusions: This study brought understanding of everyday eating in families with children with a foreign background in Finland. The ethnographic approach made it possible to describe mothers’ own perspectives and was an effective way to recruit people with a foreign background. More ethnographic research is needed from the perspective of children and adolescents with foreign backgrounds to make their voices heard as well.
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(2020)There are only few studies about diet of food pantry recipients or quality of their diet. Previous studies have found out that food pantry recipients are elder, more disadvantaged and in lower socioeconomic status compared to general population. The aim of this study was to find out from which food groups the daily diet of food pantry recipients consisted, do there exist different dietary patterns among the food pantry recipients, and are sociodemographic factors, experienced wealth and vulnerability associated with the diet. In addition, experiences about convenience of food donated in food aid for cooking and possibilities to prepare warm meals among food pantry recipients, and association between convenience, possibilities and diet, were studied. This study was a cross-sectional study and the data consisted of participants in the project called From food pantry to participation (Ruokajonosta osallisuuteen -hanke). Diet was studied by using the Diet and lifestyle questionnaire form that included 7-sections - food frequency questionnaire. Closed questions were applied to study experiences about convenience of food donated in food aid, possibilities to prepare meal and economic situation. T-tests and variance analysis were used to study differences between the groups, and regression analysis were used to study associations between diet and background factors. Principal component analysis was used to detect dietary patterns. The study population consisted of 137 participants from different parts of Finland. 114 participants were included in the final analysis. 45 % were men and 78 % were retired. There was a need for improvements in the diet. Less than half of the participants consumed vegetables, berries and fruits daily. Dairy products, dietary fats and grains were eaten daily by every third. 58 % ate fish 1–2 times per week. Eggs and meat were eaten 3–5 times per week by 33 %, and daily by 23 % respectively. 53 % of food pantry recipients felt that food donated in food aid was convenient for cooking. 83 % cooked often or quite often. In this study two dietary patterns were detected; traditional dietary pattern and vegetable-fish -based dietary pattern. The most strongly loaded food groups in the traditional dietary pattern were grains, dairy products, dietary fats, and meat and eggs. Fruits, berries, vegetables and fish were most strongly loaded in the vegetable-fish -based dietary pattern. There was one group that preferred vegetable-fish -based dietary pattern. Factors positively associated with the dietary patterns in this group were older age, female sex, living in an owner-occupied flat, experienced good wealth and low vulnerability, non-smoking and low consumption of alcohol. Convenience of food donated in food aid for cooking and possibilities to prepare a warm meal were not significantly associated with the dietary patterns. The study population represented general food pantry recipients. However, the results cannot be generalized as the population was small. The study indicates that the diet of food pantry recipients needs improvements, and there exist groups with different eating patterns among them. More research is needed to find out if there was an association between the diet of food pantry recipients and the way food aid was implemented in practice. Diet should be studied more precisely in the following studies. Young people and persons having risk of exclusion, and consequences of COVID-19 pandemic for food aid work and food pantry recipients should be studied also.
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(2023)Background: Previous studies have measured low levels of EPA and DHA in vegetarian and vegan participants, and the clinical significance of low EPA and DHA levels on children’s growth and devel-opment is yet to be decided. Especially DHA is crucial element in the development of retina, brain, and immune systems during childhood. As a response to climate change and burden of disease, more plant-based diets such as vegetarian and vegan diets are gaining popularity and number of people following such diets is expected to rise. Objectives: This thesis aims to investigate serum fatty acid composition in vegan, vegetarian, and omnivore children, and to explore the fatty acid data to find fatty acid components to be associated with the diets. Methods: Current data is from a cross-sectional study called MIRA2. Serum samples of 2−7-years old Finnish children (26 vegan, 17 vege-tarian, 22 omnivore) from the city of Helsinki were processed to form fatty acid methyl esters (FAMEs), which were analysed using gas-liquid chromatograph. Differences in fatty acid proportions between diet groups were investigated using analysis of variance (ANOVA) and Kruskal.Wallis’ test. Principal component analysis was carried out to form fatty acid components. Results: Vegans had more polyunsaturated fatty acids and n-6 fatty acids compared to omnivores. Omnivores had more saturated fatty acids than vegans, but lower n-6/n-3 ratio. Vegans had relatively less DHA compared to the other diet groups. Four fatty acid components were formed, but only one of the components had statistical significance between the groups and could be used to deviate vegans from omnivores. Conclusions: The results confirm that vegans measure low levels of DHA, and more longitudinal studies are needed to ensure the adequacy of vegan (and vegetarian) diets for growth and develop-ment in children. Overall, vegans had more favourable fatty acid composition compared to omni-vores.
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(2023)Background: Different protein sources can have a major impact on not only our health, but also on the environment. We also know that dietary habits learned in early childhood often carry into adulthood. A novel way to examine dietary and purchase behaviour is using loyalty card data. This thesis utilises loyalty card complied by the LoCard research group from Finland’s largest grocery chain (S-group) in assessing the protein source purchases made by Finnish families with children in 2018. Objectives: The objectives of this study were to examine what protein sources Finnish families with chil- dren purchase, and to assess whether relationships exist between different sociodemographic factors and protein source purchases, as well as the amount of money used on food purchases overall in 2018. Methods: This study utilised data from the LoCard data set which included food purchase data, as well as information on sociodemographic factors obtained from a background questionnaire. Inclusion criteria stated that self-assessed loyalty score (to S-group stores) had to be >60% to be included into this study, and the main study population could only include families with at least 1 child under 7-years of age. Overall, 7807 participants’ purchase data was received from LoCard, with 3904 being households with young children, and 3903 being control households. The statistical analysis methods utilised in this thesis study included linear regression analyses, as well as the independent samples Mann-Whitney U-test and chi-squared test. Results: Statistically significant findings included the following; Finnish families with small children had a larger share of their total protein purchases coming from dairy (30.4% of total protein), red meat (16.9%), and infant formula (0.3%), but less from plant-based protein sources (2%) compared to the control group (2.5%). In terms of sociodemographic factors, increase in household size, age and being employed were associated with increased proportion of protein from red meat purchases. Increase in educational level was associated with less protein from red meat purchases. For poultry, increase in age was associated with decreased protein from purchases. For plant-based protein sources, having an undergraduate degree or higher level of education, as well as being unemployed were associated with increased proportion of protein from purchases. Being in the highest income category and increase in age and household size were associated with decreased protein from plant-based protein source purchases. For protein coming from fish, increase in income category as well as age and having a graduate degree were associated with increased proportion of protein. Increase in household size and being employed were associated with decreased protein proportions. In terms of the money used on all food purchases, families with small children spent less money, as well as those with graduate degrees. Increase in income category, as well as in age and household size were associated with more money spent on food purchases. Conclusions: The main protein sources purchased by Finnish families with small children were dairy and red meat. Fish and plant-based protein source purchases were relatively low. Existing research is well in line with the findings of this thesis. More work needs to be done to shift diets of families with small children to adhere to the dietary guidelines more closely. Future LoCard research should include specific ages of other household members in the background questionnaire, as well as work on acquiring purchase data from other grocery chains.
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(2022)Background: Food systems and diets affect both human health and the environment. As dietary behaviour adopted in childhood often track to adulthood, the meals served in daycare centres offer a good opportunity for promoting healthy and climate-friendly eating habits in both short- and long-term. Objectives: As part of the FoodStep project, the objectives of this study were to examine compliance with the food-level recommendations, nutrient content per child and climate impacts of the conventional menus in Finnish daycare centers, as well as the potential changes in the compliance with the food-level recommendations, nutrient content per child and climate impacts of the FoodStep menus, modified towards more plant-based diet. Methods: Menus, recipes, and planned portion sizes were used to create hypothetical food diaries, representing the planned foods per child during a full-day daycare. Nutrient calculations were performed for conventional menus and modified FoodStep menus for four Finnish municipalities. Climate impacts of the same meals were calculated at Natural Resources Institute of Finland. Results: In the conventional menus, food-level serving frequency recommendations were not met for several food groups, but the compliance was clearly improved in the modified FoodStep menus in all the municipalities. At nutrient-level, the issues in the two menus were similar in every municipality: compared to the recommendations for daycares, too low proportion of energy was derived from fat and too high from protein. In addition, the planned salt supplies were excessive. The planned supplies of energy and micronutrients fulfilled the recommendations with the only exception of iron in the conventional menu of one municipality. In three of the four municipalities, the FoodStep menu modifications led to markedly reduced climate impacts. Conclusions: More focus in daycare menu planning would be needed to meet both the food- and nutrient-level recommendations. Moderate modifications of the conventional daycare menus – increasing vegetables, fruits, and berries, and sustainable fish species and decreasing meat and dairy products – can improve the compliance with the food-level recommendations and decrease the climate impacts of the menus without negative effects on the nutrient supplies.
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Sukupuolen yhteys ruokaymmärrykseen ja -kiinnostukseen 9–11-vuotiailla lapsilla Suomessa ja Puolassa (2022)Tiivistelmä Tausta: Ruoankäytön ja ravinnonsaannin sukupuolieroja on nähtävissä jo nuorilla lapsilla. Muun ruokaan liittyvän käyttäytymisen sukupuolieroista lapsilla on vasta vähän tutkimusta. Uusi ruokaymmärryksen ja ‑kiinnostuksen (food engagement) käsite pyrkii kuvaamaan monipuolisesti erilaisia tapoja olla kosketuksissa ruokaan ja ruokajärjestelmään arjen käyttäytymisen kautta. Tavoitteet: Tämän tutkimuksen tarkoitus oli kartoittaa lasten ruokaymmärryksen ja ‑kiinnostuksen sukupuolieroja Suomessa ja Puolassa. Lisäksi tässä tutkimuksessa tutkittiin uuden ruokaymmärryksen ja ‑kiinnostuksen mittarin rakennevaliditeettia. Menetelmät: Tutkimuksessa käytetty aineisto on peräisin EIT Food WeValueFood -konsortiohankkeen tutkimuksesta. Aineisto kerättiin Suomessa ja Puolassa syksyllä 2020. Tässä tutkimuksessa käytettiin tutkimuksen alkuvaiheessa kerättyä aineistoa poikkileikkausasetelmassa. Tutkittavat olivat 9–11-vuotiaita lapsia (n = 165). Ruokaymmärryksen ja ‑kiinnostuksen mittarin rakennevaliditeettia tutkittiin eksploratiivisella faktorianalyysillä. Sukupuolen ja ruokaymmärryksen ja ‑kiinnostuksen pisteiden yhteyksiä mallinnettiin lineaarisella regressioanalyysillä. Sukupuolieroja vastauksissa mittarin yksittäisiin kysymyksiin tutkittiin ristiintaulukoinnilla ja Khiin neliö -testillä. Tulokset: Suurimman osan (23 %) ruokaymmärryksen ja ‑kiinnostuksen pisteiden vaihtelusta selittivät mittarissa ennalta määritellyn ruokaviestinnän osion kysymykset (ruoasta lukeminen, ruoasta puhuminen sekä ruoka-aiheisten ohjelmien ja videoiden seuraaminen). Tiettyjen kysymysten poistaminen vahvisti mittarin sisäistä yhtenäisyyttä. Sukupuolten välillä ei ollut eroa ruokaymmärryksen ja -kiinnostuksen pisteissä, kun tarkasteltiin koko aineistoa erilaisissa regressiomalleissa. Suomalaisilla tutkittavilla sukupuolten välillä havaittiin tilastollisesti merkitsevä piste-ero vakioimattomassa regressiomallissa (p = 0,015): tyttöjen pisteet olivat keskimäärin 6 prosenttiyksikköä poikien pisteitä korkeammat (tytöt 48 % ja pojat 42 %). Ero ei ollut tilastollisesti merkitsevä monimuuttujamallissa. Puolalaisilla tutkittavilla sukupuolten välillä ei ollut tilastollisesti merkitsevää eroa missään regressiomallissa. Kysymyskohtaisia tilastollisesti merkitseviä sukupuolieroja havaittiin koko aineistossa sekä erikseen Suomen osa-aineistossa. Puolan osa-aineistossa ei havaittu tilastollisesti merkitseviä eroja sukupuolten välillä. Johtopäätökset: Tämän tutkimuksen perusteella lasten ruokaymmärryksen ja -kiinnostuksen mittari on potentiaalinen työkalu kuvaamaan, kuinka monipuolisesti lapsi on arjessaan tekemisissä ruoan kanssa, mutta sen rakenne vaatii vielä lisätutkimusta. Tämä tutkimus antoi viitteitä siitä, että vaikka tyttöjen ja poikien ruokaymmärryksen ja ‑kiinnostuksen tasossa ei olisi suuria eroja, tavat olla tekemisissä ruoan kanssa saattavat kuitenkin olla erilaisia
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(2020)Background: The EAT-Lancet Commission proposed a healthy dietary pattern from environmentally sustainable food production systems to guide food system transformation. The EAT-Lancet reference diet comprises mass-based food consumption targets (both point estimates and ranges) for different food groups. Baseline assessments are required to inform the planning of the national food system transformation. Therefore, it is important to identify gaps between the targets and local food consumption. Objectives: The present study aimed to assess the current state of Finnish pre-schoolers’ diet by comparison with the reference diet’s food group level targets. Specifically, the Finnish pre-schoolers’ food consumption was estimated in the food groups of the reference diet. Methods: Data from 807 children (3- to 6-year-olds, 48% girls), were collected in the Increased Health and Wellbeing in Preschools (DAGIS) cross-sectional survey in 2015–2016. Food records, covering from one up to five complete days, were kept by parents and pre-school personnel. Detailed information on foods, such as ingredients of composite dishes and product names for packed foods were recorded. Food record data were decomposed into ingredients by AivoDiet dietary software. Industrial products, such as sausages and biscuits, were manually decomposed into ingredients by estimating the shares of ingredients using product information available on a retailer’s online database and food manufacturers’ webpages. Formulas were developed to calculate the consumption of added sugars. The consumption of dairy products was converted into milk equivalents using factors from the literature. Finally, the ingredients were manually classified into the reference diet’s food groups. The target amounts were set (separately for two age groups) in grams by proportioning the published target amounts (that assume a 2500 kcal diet) to the children’s average reported energy intake. The National Cancer Institute (NCI) method was used to calculate the daily average food consumption and the proportion of children who met targets in each food group. Results: Compared to the point estimate targets, on average, the daily food consumption for 3- to 4-year-olds (n 462) and 5- to 6-year-olds (n 345) differed for vegetables (60% of the target in both age groups); legumes and nuts (below a tenth of the target); whole grains (less than a third of the target); red meat (approximately 5.5 times the target); dairy foods (approximately 5 times the target); tubers (over 2.5 times the target) and added sugar (close to double of the target). Discussion: To enable comparison with the EAT-Lancet reference diet’s food group level targets, an approach for disaggregating children’s food record data was developed. To achieve a more sustainable diet and comply with the EAT-Lancet targets, the Finnish pre-schoolers would need to consume more plant-based foods i.e. vegetables, legumes and nuts, and whole grains, which should replace the refined grains. The consumption of animal proteins, especially red meat and dairy products, would need to be decreased, as well as the consumption of tubers (mainly potato) and added sugar.
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(2023)Introduction Lifestyle change recommendation from healthcare professional can motivate people to improve their lifestyles and decrease the risk for non-communicable diseases (NCD). Previous evidence show that lifestyle change recommendations are provided insufficiently in healthcare. Unhealthy diet, physical inactivity, excessive use of alcohol and smoking are lifestyle factors that can be influenced to prevent or delay the development of NCDs. Aims This Master´s thesis aim was to investigate the quantity of received lifestyle change recommendations from healthcare professionals in Finland, and whether sociodemographic factors influence on receiving them. We also studied whether there are differences between lifestyles (diet, physical activity, smoking and alcohol consumption) and risk factors (hypertension, dyslipidemia, hypergly-caemia and overweight or obesity) among those who received lifestyle change recommendations and those who did not. Materials and methods Cross-sectional data (n=5125) from FinHealth-2017 -study, by the Finnish institute of Health and Welfare were used in this study. Variables concerning lifestyle change recommendations, lifestyle and metabolic risk factors were gathered by questionnaires and certain risk factor variables were measured in health examinations. Statistical analyses for continuous variables were performed by analysis of covariance (ANCOVA) and by crosstabulation for categorial variables. Results Received lifestyle change recommendations were reported by 25 % of participants. Nurses were reported as provider of the recommendation twice as often as doctors. Age group from 50 to 70 years reported receiving recommendations the most. Lifestyle- and metabolic risk factors were more com-mon among those who received lifestyle change recommendations, but quality of diet did not differ notably. Conclusions Results suggest that the quantity of received lifestyle change recommendations from healthcare professionals is low, considering the lifestyles and the prevalence of risk factors in Finnish population. Thus, it is possible, that risk factors for NCDs are not identified in healthcare practise, or that lifestyles are not raised as an issue during healthcare visits with patients that are still relatively healthy, without comorbidity. Results suggest that lifestyle guidance and primary prevention should be made a priority to prevent NCDs and enable adequate public healthcare for all in the future.
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(2023)We assessed the association between hair cortisol concentration (HCC), a biomarker for long-term stress, and pre-schoolers’ diet on the macronutrient level in this cross-sectional study. The data was collected in 2015-16 from a population of 655 Finnish children of ages 3-6 years. Hair samples of 2cm from the scalp were collected to represent the HCC from the past two months. Macronutrient intake was examined using food diaries filled out by the parents and Early childhood education and Care (ECEC) on behalf of the pre-schoolers. For the socioeconomic status (SES) the parents reported their highest education level reached and family income. We evaluated the association between the pre-schoolers’ HCC and energy percentage (E%) macronutrient intake with univariate and multiple linear regression models. We evaluated three models which we adjusted for varying confounders; Model 1 had no adjustments, model 2 was adjusted with the ISO BMI and energy intake (KJ) and Model 3 had further adjustments with the highest education level and the relative household monthly income. There was no association found between the pre-schoolers’ HCC and macronutrient intake. Our results are in line with a previous study which also assessed the association between HCC and macronutrient intake in E% but not in g/day. Further studies are needed to gain a deeper understanding of the relationship between HCC and macronutrient intake in young children.
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(2024)Background and aims: Caffeine is a widely known psychoactive compound with pharmacological effects including mild central nervous system stimulation, wakefulness, and decreased reaction time. The average caffeine consumption in Finnish adults is more than 400 mg per day. However, the Nordic Nutrition Recommendations (NNR) 2023 and EFSA have set the limit for pregnant women at 200 mg of caffeine per day. Feeling fatigued in the morning results in increased caffeine consumption, which is followed by sleep impairment, which may be referred to as a “coffee cycle. Increased caffeine consumption is known to cause adverse birth outcomes. Therefore, the aim was to examine the association of caffeine intake during pregnancy with maternal sleep and fatigue. Methods: This study used the baseline data from the Finnish Institute for Health and Welfare (THL) CHILD-SLEEP study (2011-2013), which was conducted in the Pirkanmaa Hospital District, Finland. 1667 women in the 32nd week of their pregnancy were included in the study. Sleep parameters were measured using the Basic Nordic Sleep Questionnaire (BNSQ), tiredness was measured using the Epworth Sleepiness Scale (ESS) and caffeine consumption was measured using a food frequency questionnaire (FFQ). Logistic regression models were used to examine the association of sleep variables with caffeine consumption and the Chi Square test was carried out to see the prevalence of sleep problems in the low and high caffeine consumption groups. Results: Sleep latency > 20 min was reported by 22.1% of the women and poor sleep quality by 27.2%. Only 4.5%, 9.7%, and 4.6% of the women reported sleep times less than 6 hours, insomnia score >4, and severe daytime somnolence (ESS>11), respectively. 67.3% women kept their caffeine consumption within the 200 mg per day recommendations while 32.7% reported higher caffeine consumption. When the 200 mg caffeine cut-off was used, a statistically significant association between high caffeine intake and better sleep quality was seen (AOR 0.75, 95% CI: 0.57-0.99, p-value= 0.039). When a more stringent cut-off of 257.65 mg was used, there was a significant association (OR 1.61, 95% CI: 1.00-2.59, p-value= 0.046) between high caffeine intake and higher insomnia score (≥ 4). Conclusions: Poor sleep quality, less duration of sleep, insomnia, and fatigue were quite prevalent. Additionally, increased caffeine consumption may lead to more insomnia and daytime tiredness. This shows that the recommendations set by NNR 2023 and EFSA are quite beneficial, as higher caffeine consumption not only adversely affects sleep and tiredness but also results in negative birth outcomes. Therefore, it may be beneficial to study sleep quality during pregnancy and the factors that may affect it, to establish causal relationships and formulate specific healthcare guidelines.
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(2022)Background and aim Complementary feeding is defined as the period during which there is a progressive reduction of breastfeeding or formula while the infant is gradually introduced to solid foods at 4-6 months of age. Improper complementary feeding practices, such as introducing solid foods beyond 6 months of age or having a low dietary diversity could lead to negative infant health outcomes. Therefore, it is important to identify factors that might detrimentally affect complementary feeding, such as maternal stress. This thesis aimed to study the associations between maternal stress indicators, the age of solid food introduction, and dietary diversity during complementary feeding within a Finnish birth cohort. Methods The Health and Early Life Microbiota (HELMi) is a longitudinal birth cohort study. Participants of the HELMi cohort included 1055 healthy infants and their parents, mainly residing in the capital region of Finland. Pre-collected data from the HELMi study were used. The data collection occurred between 2016-2018. The main variables used in this thesis were collected via extensive online questionnaires. Binomial logistic regression analyses were used to study whether prenatal and postpartum stress indicators were associated with the age of solid food introduction and/or the infant’s dietary diversity during complementary feeding. Results Late introduction of solid foods (> 6 months) was less likely among infants whose mothers reported moderate or high prenatal stress (moderate prenatal stress OR=0.66, 95%CI 0.45-0.97, high prenatal stress OR 0.62, 95%CI 0.39-0.98), when compared to infants whose mothers reported low prenatal stress. Maternal stress indicators were not associated with low dietary diversity (0-3 food groups introduced) at 6 months of life. Among infants with a low dietary diversity at 9 months of age, mothers were more likely to report high levels of prenatal stress (OR=4.88, 95%CI 1.27-18.79), when compared to mothers with low levels of prenatal stress. Further, infants with a low dietary diversity at 9 months were less likely to have mothers report low to moderate levels of life satisfaction (OR=0.25, 95%CI 0.06-1.02) when compared to mothers with very high life satisfaction. They were also less likely to report moderate levels of infant health worry (OR=0.18, 95%CI 0.05-0.67) when compared to mothers with no infant health worry. Conclusions This is the first study to look at the associations between maternal stress indicators and dietary outcomes during complementary feeding. Maternal stress indicators were associated with the age of solid food introduction and the infant’s dietary diversity at 9 months, but not at 6 months. In future studies on this topic, a more socio-demographically representative sample should be recruited, and validated tools should be used to collect dietary and psychological data. Health practitioners and family clinic workers should be made aware of the possibly long-lasting effects of prenatal stress and consider its possible effects on dietary outcomes during complementary feeding.
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(2022)Introduction According to Finnish nutrition recommendations children should eat fruit and vegetables (FV) diversely and at least 250 g/d or five handfuls measured by the child’s hand a day. There are many possible health benefits associated with higher fruit and vegetable diversity (FVD). There is no previous information on children’s FVD in Finland. Aims The main aims were to describe the FVD of 3- to 6-year-old children’s diet in Finland and to analyse whether socioeconomic status (SES) is associated with it. The other aim was to describe which FV species the children consumed. Materials and methods The data used is from the cross-sectional DAGIS survey (n=864) conducted during 2015–2016 in eight municipalities in Finland. The data used in the analyses consisted of 3- to 6-year-old children with three complete food record days (n=760). Ingredient level food data was used to create FV variables. Using these variables, a 3-day FVD score, which indicated the number of different FV species consumed by children during the three days, was calculated for each child. Hierarchical linear model adjusted with the season of food record collection days and children’s age and gender was used to analyse whether SES was associated with FVD. The SES variables used were family relative income, perceived income adequacy and parental educational level (PEL) and all of them were categorized as three-class variables (low, middle and high). Results The median (25th; 75th percentile) of the 3-day FVD score was 10.0 (8.0; 13.0). The low PEL was associated with a lower FVD score in the children’s diet compared to the high PEL. The association remained significant after adjusting for the season of food record collection days and child’s age and gender. No association was found with family relative income or perceived income adequacy. The ten most consumed FV species per gram in children’s diet in decreasing order were juice, apple, banana, cucumber, carrot, tomato, mandarin, pear, strawberry and grapes. Conclusions The children with low PEL had lower FVD than the children with high PEL. Increasing FV consumption in Finland, from the perspectives of both quantity and FVD, is an important task for the public health as it could have important health benefits.
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(2022)Background: It is known that the dietary patterns adopted in childhood tend to persist into adulthood. Since unhealthy diet is, for instance, a considerable risk factor for non-communicable diseases, it is important to promote the formation of healthy eating habits in children. Food fussiness, a rather common phenomenon in preschool-aged children, is an eating behavior that can adversely affect diet quality. Additionally, it can have other adverse effects on the child and the whole family. It can cause stress in caregivers, for instance. Temperament and emotion regulation are among the various individual and environmental factors that can influence children’s eating behaviors. There is evidence on the association between food fussiness and temperament, especially dimensions of emotionality and negative affectivity. More emotional temperament has been linked with higher food fussiness. However, few studies have investigated whether emotion regulation could be associated with food fussiness. Objectives: The objective of this study was to examine the associations of emotion regulation and emotionality to food fussiness in preschool-aged children, and to examine whether emotion regulation interacts with emotionality in predicting food fussiness. These associations were separately examined for anger, fear, sadness, and positive emotions / exuberance. A secondary objective was to examine the prevalence of fussy eating behavior. Methods: This study was cross-sectional using the baseline data of a feasibility study which tested the effectiveness of an educational mobile application among preschool-aged children in Finland and in Poland. 326 children participated in the study at baseline, and 298 had complete data of the food fussiness measure. Emotion regulation and emotionality were assessed with the Emotion Questionnaire, and food fussiness was assessed with a subscale of the Children's Eating Behavior Questionnaire (CEBQ), which both are caregiver-report questionnaires. Linear regression models were used to examine the associations of emotion regulation and emotionality to food fussiness. The prevalence of food fussiness was examined according to cut-offs for the CEBQ subscale (3.00 for moderate or higher food fussiness and 3.33 for severe fussiness), and the difference in the prevalence between the Polish subsample and the Finnish subsample was examined with a chi-square test. Results: The (down)regulation of anger was negatively associated with food fussiness (p=0.022). Emotionality was not associated with food fussiness, in terms of any of the emotions, nor did emotionality and emotion regulation interact. In addition, the prevalence of moderate or higher food fussiness (cut-off 3.00) was significantly (p=0.049) higher in Poland (61%) than in Finland (49%). Conclusions: These results suggest that emotion regulation, possibly specifically in relation to anger, is associated with fussy eating behavior. The direction of the association between anger regulation and food fussiness was in line with previous studies on the association between emotion regulation (or parallel concepts) and food fussiness. The possible causal relationship and mechanisms are subjects for further research.
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(2020)The purpose of this thesis was to find out how a brain-friendly dietary intervention affects plasma metabolites. The data was from the BraVe (Brainfood interVention) study conducted by Fazer, Nokia, Nightingale and Afekta Technologies. 88 working aged men and women underwent an 8-week diet-switch trial: first 4 weeks consisted of a control diet similar to a typical western diet and the following 4 weeks of an intervention diet which emphasized brain-friendly foods. Lunch was controlled and the subjects received nutritional guidance as well as breakfast cereals and healthy snack options to take home. Dietary intake was measured with food diaries and transformed into FFQ-like data and the subjects were divided into four groups based on their diet compliance. Also weight, blood glucose, insulin, CRP, cholesterol and plasma metabolites were measured during the trial. The metabolite samples were analysed with liquid chromatography coupled with mass spectrometry (LC-MS) and identified with MS-DIAL. Correlations between metabolites and food groups were determined with SPSS. There were 99 significantly correlating (FDR p<0.1) metabolites: phospholipids, phosphatidylcholines, amino acids and acylcarnitines. 42 metabolites remained unknown. The strongest correlations were found between the intake of red meat and PC(O-16:0/20:4) (=0,494, FDR-p<0,001) and LysoPC(O-16:0) (=0,423, FDR-p<0,001) and between the intake of full grain products and 3,2-dihydroksyfenyylivalericacid (=0,418, FDR-p<0,001). Compliance to brain-friendly diet affected the strength and significance of the metabolite correlations . The results of this thesis are similar to those previously found in metabolomics which suggests that the results are valid and the trial successful. These results provide also additional information in the field of metabolomics which can be useful in further research.
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(2022)Background. To achieve healthier diets and to support the transition towards more sustainable food systems, animal protein needs to be replaced with plant-based protein sources as suggested by the EAT-Lancet commission. However, plant-based diets may be harmful to bone health due to lower intakes of vitamin D and calcium. Additionally, whether the different amino acid profiles of plant and animal proteins contribute to bone health has not been addressed. Objectives. The aim was to investigate whether partial replacement of red and processed meat with legumes affects bone turnover and whether the intake of individual amino acids from diverse sources play a role in this relationship. In addition, the intake of nutrients important for bone health such as vitamin D and calcium were examined. Materials and methods. The study was a six-week partly controlled randomized clinical trial carried out in a parallel design. 102 healthy men aged 20 – 65 years were stratified into two groups. The meat group consumed 760 g of boneless and cooked red and processed meat per week corresponding to 25 % of the total protein intake. The legume group consumed legume-based products corresponding to 20 % of the total protein intake and 200 g of red and processed meat per week corresponding to 5% of total protein intake. The rest of the diet was not controlled. Bone turnover and mineral metabolism markers were analyzed from the blood samples. Analysis of covariance (adjust for baseline values) was used to analyze the differences between the groups. Nutrient intake was recorded with 4-day food records and analyzed with t-test. Intakes of protein, amino acids, and bone-related nutrients were of interest. Results. No differences in bone formation (bone-specific alkaline phosphatase) or bone resorption markers (tartrate-resistant acid phosphatase 5b) were observed between the diet groups (P=0.875 and P=0.95). Neither parathyroid hormone, 25-hydroxyvitamin D, calcium, or phosphate concentrations differed between the groups (P=0.32, P=0.32, P=0.826, P=0.32, respectively). Parathyroid hormone concentrations increased (meat P=0.006; legume P< 0.001) and 25-hydroxyvitamin D concentrations decreased significantly in both groups (meat P=0.043; legume P=0.018). Protein, calcium, and vitamin D intakes did not differ between the groups at the endpoint (P=0.276, P=0.271 P=0.840, respectively). Regarding individual amino acids, methionine intake was higher in the meat group (P=0.041) whereas the legume group had higher intakes of arginine (P< 0.001), asparagine and aspartic acid (P=0.001), glutamine and glutamic acid (P=0.008), leucine (P=0.045) phenylalanine (P=0.001), proline (P=0.015), serine (P=0.046) and tyrosine (P=0.029). Mean intakes of nutrients and essential amino acids in both groups were met the recommendations. Conclusions: Our results suggest that increasing the proportion of plant-based protein by replacing red and processed meat in the diet does not cause a risk for bone health and provides adequate amounts of essential amino acids and nutrients. However, it seems that in the present study differing amino acid intakes did not contribute to bone turnover.
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(2022)Background Short-chain fatty acids (SCFAs), such as butyrate, acetate and propionate, mainly originate from dietary fibre fermentation in the colon. In recent years, additional gastrointestinal (local) and systemic effects of SCFAs have been observed in vitro and in both animals and humans in vivo. Faecal SCFAs have been associated with several conditions and diseases, including irritable bowel syndrome, type 2 diabetes, colorectal cancer, and cardiovascular diseases. Aim(s) The BEAN MAN study was carried out to assess the effects of the partial replacement of red and processed meat with legumes on nutrient intake, nutritional status, and the risk factors of type 2 diabetes, colorectal cancer and cardiovascular diseases. This thesis was part of the BEAN MAN study and investigated the effects of partially replacing red and processed meat with legumes on the concentration and composition of faecal SCFAs in healthy, working-age Finnish men. As a secondary outcome, the intake of dietary fibre and soluble polysaccharides were assessed and correlations between the total and individual SCFAs were analysed. Methods The BEAN MAN study was a 6-week randomized dietary intervention, with two diet groups in a parallel design. The Conventional Finnish diet group (Conventional FIN) was given 760 g/week of red and processed meat, corresponding the average meat consumption of Finnish men. The Flexitarian/Legume group (Flex/Leg) received 200 g/week of red and processed meat, and legume products to provide an equal amount of protein as 560 g of red meat. The faecal samples obtained from the participants before and at the end of the intervention period were freeze-dried, and SCFA were extracted and analysed using gas chromatography. Dietary fibre intake was analysed based on 4-day food records. Results At the endpoint, no significant differences in total (p = 0.560) nor individual SCFAs concentration and composition between the two diet groups were observed (ANCOVA, baseline as a covariate). The dietary fibre intake of the Flex/Leg group was higher (p < 0,001) when compared to the Conventional FIN. This was not the case for soluble polysaccharides. No correlation between the dietary fibre intake and the concentration of total or individual SCFA was found. Conclusion The concentration and composition of faecal SCFAs were not significantly affected by the partial replacement of red and processed meat with legumes during the 6-week intervention. This may highlight a more complex relationship between diet, microbiota and the production of SCFA.
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(2021)Background Endogenous formation of possibly carcinogenic N-nitroso compounds may partly explain the association between red and processed meat and colorectal cancer. The aim of this study was to examine the effects of partial replacement of red and processed meat with legumes on the fecal total and heme-originated N-nitroso compounds (NOC) in healthy working-aged Finnish men. Methods The study was a 6-wk parallel design randomized clinical trial with two groups following either a diet supplemented with red and processed meat or a diet supplemented with legumes and red and processed meat. Total and heme-originated NOCs were analyzed from fecal homogenates using Ecomedics CLD 88. Statistical analyses were conducted using IBM SPSS Statistics 27. Independent samples t-test and Chi-Square test were used to assess the differences between the intervention groups at the baseline. Differences in total and heme-originated NOCs between the intervention groups at the endpoint were analyzed using ANCOVA (adjusted for baseline values). For correlations, Pearson correlation was used. Results 102 men completed the study. No significant differences between the groups were reported at the baseline. At the endpoint, fecal concentrations of total NOC (p < 0.0001) and heme-originated NOC (p < 0.0001) were lower in the legume and red meat group than in the red meat group. A moderate negative correlation between stool volume and NOC concentrations was observed. Conclusions The results indicate that even a partial replacement of red and processed meat with legume products can significantly reduce the total and heme-originated NOC concentrations in feces and potentially reduce the risk for the development of CRC.
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(2022)Background: Birch hemicellulose, mainly composed of glucuronoxylan (GX), is emerging as a sustainable food hydrocolloid. However, studies on health impacts of GX are limited. Aim(s): To study the effects of birch-derived GX on the expression of tight junction proteins in the colonic mucosa of healthy rats. Methods: An animal intervention study was conducted on 42 rats, stratified into three groups that received different diets for 28 days: 1) AIN-93 + 10% of cellulose (control), 2) AIN-93 + 10% of highly purified GX (GXpure), and 3) AIN-93 + 10% polyphenol-and-GX-rich extract (GXpoly). Protein expressions in the proximal and distal colon were analysed with western blot and examined with ANOVA and Tukey’s post-hoc tests. Results: In the proximal colon, no statistically significant differences in occludin, claudin-1 and claudin-7 expression were observed between the control and GX-diet groups. Similarly, no statistically significant differences in all tight junction proteins expressions were observed between the three groups. There were no differences in the results when adjusted for sex. Conclusion: The findings suggest that birch-derived GX consumption did not significantly alter the expression of TJ proteins, which is a positive sign for its usage as food hydrocolloids. As this is one of the first studies on this topic, further research, especially on a diseased model, is needed before determining the safety of birch-derived GX for human consumption.
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(2021)Objectives The term natural is highly ambiguous and there is no clear definition, what actually is natural food. Nowadays the term is widely used in the food industry, for example in product packaging and marketing. However, as there is no common understanding for the term or any regulations of its use, it could cause confusion amongst consumers. This research was set out to explore consumers’ perceptions of natural food. The main objective of this study was to form an understanding of the meanings consumers give to natural food and how they categorize foods as natural and unnatural. Methodology This research is qualitative in nature. To assess the research topic, ten thematic, semi-structured interviews were conducted with urban Finnish women aged 23-32 years. They were generally open to new foods, hence less neophobic. As part of the interviews a categorization task was presented, in which the participants were asked to categorize 30 different protein sources from natural to unnatural. The purpose of the categorization task was to assist in revealing how consumers categorize foods, or more precisely protein sources, as natural and unnatural. Key findings The main findings were that consumers categorize foods as natural based on three various aspects: 1) processing, 2) additives and 3) packaging. Furthermore, three different meanings were found to be associated with naturalness of food: 1) healthiness, 2) familiarity and 3) locality. The study offers contributions to research concerning the perceived naturalness of food and the definitions of naturalness. It presents insights of the consumer group of urban Finnish women, who are generally open to trying new foods linking the previous research on the perceived naturalness of food to a new consumer group and cultural context. The study offers some interesting insights especially for developers of novel food products. It also offers possibilities for future research; for example there seems to be noteworthy differences between the perceived naturalness of plant-based and animal-derived protein sources. Additionally, the research reveals there is a need to further study the value conflicts concerning the perceived naturalness of food and other ideals.
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(2024)Background: Dairy has a culturally and economically quintessential role in European countries while significantly contributing to GHG emissions. However, flexitarian dairy consumers are scarcely researched, especially in Finland, one of the world’s most dairy-intense countries. There is a rising need for comprehensive research on dairy consumption and the role of dairy in everyday life food consumption practices. Objectives: With a social practice theoretical approach, this study aims to understand the role of dairy and dairy alternatives in the food preparation practice of Finns in North Ostrobothnia’s countryside. Daily food preparation and its performances can be defined as routine-like behaviour that consists of several interconnected elements: bodily and mental activities, things and their use, and background knowledge such as understanding, know-how, emotions, and aspirations. The main research objective is divided into two sub-themes: a) what kinds of competences, materials and meanings support the use of dairy in people’s daily food preparation practice, and b) what kinds of competences, materials and meanings promote a change in food preparation practice regarding the use of dairy alternatives. Methods: The data consisted of semi-structured interviews (n=11) gathered through discretionary chain-referral sampling. The study’s participants were required to be born after 1980, live in the countryside of North Ostrobothnia and consume dairy products regularly. The transcribed data was analysed by structuring and coding it into themes formed by elements of competences, materials, and meanings and their interconnections. Results and conclusions: Dairy holds quintessential value in routinised food preparation. Dairy’s role in food preparation was significant as interviewees had a vast amount of silent knowledge and skills on using dairy products to achieve fulfilling and tasty meals approved by others around the same table. Interviewees were accustomed to using particular ingredients provided at home, and dairy was often used in food preparation alongside those foodstuffs. Regularly used recipes often included some type of dairy product. The taste and texture of dairy were highly valued, having a strong cultural meaning: foods containing dairy were considered as ‘proper’ food. Meanings to use dairy alternatives instead of dairy were sustainable and ethical issues, health-related concerns, pure curiosity, and taste. Dairy alternatives were used as dairy products, which made them facile to use as new skills or know-how were not needed. In contrast, a lack of proven recipes and competences to prepare food from dairy alternatives also prevented interviewees from using them. Interviewees did not want to compromise the taste of everyday meals, and dairy alternatives were only used if they did not affect the taste or texture of the food. Preparing food from dairy was intertwined with other food consumption practices, such as eating and shopping for food, which could be concentrated on in future research. More comprehensive cultural change in food consumption practices is required to shift from dairy to plant-based alternatives.
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