Assessing Gender and Age Differences in the Adoption of Sustainable Diets: Insights from an Intervention of the Mediterranean Diet
Sustainability,
Journal Year:
2025,
Volume and Issue:
17(5), P. 1962 - 1962
Published: Feb. 25, 2025
Introduction:
Sustainable
nutrition
is
integral
to
environmental
health
and
conservation.
Gender
age
differences
influence
dietary
patterns,
but
their
impact
on
the
adoption
of
sustainable
diets
remains
unclear.
This
study
investigates
effects
a
Mediterranean
diet
intervention
sustainability,
focusing
gender
differences.
Methods:
A
cross-sectional
was
conducted
1666
participants
(58.2%
women)
aged
18–75
years.
Dietary
preferences
were
assessed
through
food
diaries
sustainability
indices
before
after
intervention.
Participants
followed
low-calorie
for
two
months,
with
tracking
weekly
consumption.
Changes
in
non-sustainable
consumption
analysed
using
paired
t-tests
stratified
by
groups.
Results:
Men
consumed
significantly
more
meat
processed
(p
<
0.001),
while
women
preferred
low-fat
yoghurt
whole
grains
0.01).
Despite
an
increase
legume
(3.2%,
p
overall
index
decreased
due
compensatory
rise
among
men
particularly
younger
(<30)
older
(>50)
participants.
Gender-related
observed,
female
reporting
higher
intake
foods
classified
as
sustainable.
However,
significant
cultural
palatability
barriers
limited
uptake
some
such
tofu.
Discussion:
The
highlighted
challenges
promoting
eating
habits.
Gender-targeted
age-specific
strategies
are
critical
overcome
support
improvements.
Future
interventions
should
incorporate
provide
long-term
achieve
changes
behaviour.
Conclusions:
intervention,
within
Italian
cohort,
both
opportunities
transitions.
Tailor-made
approaches
essential
meet
different
needs
various
demographic
effectiveness
programmes
may
depend
local
availability,
acceptance
traditions.
Language: Английский
Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges
Foods,
Journal Year:
2025,
Volume and Issue:
14(9), P. 1626 - 1626
Published: May 4, 2025
The
aim
of
this
review
is
to
provide
a
comprehensive
overview
protein
extraction
from
legume
sources,
with
focus
on
both
conventional
and
emerging
techniques.
Particular
attention
given
the
impact
innovative
methods
functionality,
key
factor
for
food
applications.
Due
their
nutritional
profile
techno-functional
properties,
legumes
are
increasingly
regarded
as
promising
alternatives
animal-based
sources
in
industry.
Traditional
methods,
such
alkaline
acidic
extraction,
discussed
compared
novel
approaches
including
enzymatic
ultrasound-assisted
(UAE),
microwave-assisted
(MAE),
ohmic
heating
(OH),
subcritical
water
(SWE),
deep
eutectic
solvents
(DES),
dry
fractionation.
potential
these
technologies
improve
yield
functionality
critically
assessed,
alongside
challenges
scalability,
cost-effectiveness,
allergenicity.
This
also
identifies
current
research
gaps
highlights
opportunities
innovation
sustainable
extraction.
Therefore,
contributes
development
more
efficient,
functional,
ingredients
production,
highlighting
role
shaping
future
plant-based
foods.
Language: Английский