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Sustainable food systems are often defined by greenhouse gases, land use, effects on biodiversity, and water use. However, this approach does not recognize the reason food is produced—the provision of nutrients. Recently, the relationship between diets and sustainability has been recognized. Most accepted models of ‘sustainable diets’ focus on four domains: public health, the environment, food affordability, and cultural relevance. Aligned with the FAO’s perspective, truly sustainable diets comprise foods that are affordable, nutritious, developed with ingredients produced in an environmentally friendly manner, and consumer preferred. Identifying solutions to address all four domains simultaneously remains a challenge. Furthermore, the recent pandemic exposed the fragility of the food supply when food accessibility and affordability became primary concerns. There have been increasing calls for more nutrient-dense and sustainable foods, but scant recognition of the consumer’s role in adopting and integrating these foods into their diet. Dietary recommendations promoting sustainable themes often overlook how and why people eat what they do. Taste, cost, and health motivate consumer food purchase and the food system must address those considerations. Sustainable foods are perceived to be expensive, thus marginalizing acceptance by the people, which is needed for broad adoption into diets for impactful change. Transformational change is needed in food systems and supply chains to address the complex issues related to sustainability, taste, and cost. An emerging movement called regenerative agriculture (a holistic, nature-based approach to farming) provides a pathway to delivering sustainable foods at an affordable cost to consumers. A broad coalition among academia, government, and the food industry can help to ensure that the food supply concurrently prioritizes sustainability and nutrient density in the framework of consumer-preferred foods. The coalition can also help to ensure sustainable diets are broadly adopted by consumers. This commentary will focus on the challenges and opportunities for the food industry and partners to deliver a sustainable supply of nutrient-dense foods while meeting consumer expectations.
Kevin Miller; James Eckberg; Eric Decker; Christopher Marinangeli. Role of Food Industry in Promoting Healthy and Sustainable Diets. Nutrients 2021, 13, 2740 .
AMA StyleKevin Miller, James Eckberg, Eric Decker, Christopher Marinangeli. Role of Food Industry in Promoting Healthy and Sustainable Diets. Nutrients. 2021; 13 (8):2740.
Chicago/Turabian StyleKevin Miller; James Eckberg; Eric Decker; Christopher Marinangeli. 2021. "Role of Food Industry in Promoting Healthy and Sustainable Diets." Nutrients 13, no. 8: 2740.
Dietary guidance and Canada’s 2019 Food Guide encourage increased consumption of plant-based foods as a source of dietary protein. However, there is an absence of recent data on protein and nutrient intakes and quality of Canadian dietary patterns that might occur with increased plant protein intakes. This study compared food sources and nutrient intakes of Canadian adults within groups of increasing plant protein-containing diets. The CCHS 2015 Public-Use Microdata File of single 24-hour dietary recalls of males and females ≥19 years (n = 6498) or ≥70 years (n = 1482) were examined. Respondents were allocated into 4 groups defined by their protein intake percentage coming from plant-based foods (i.e., group 1: 0–24.9%, group 2: 25–49.9%, group 3: 50–74.9%, group 4: 75–100%). Protein intake in adults averaged 63.3% animal and 36.7% plant protein. Where plant protein contributed >50% protein, higher intakes of carbohydrate, dietary fibre, folate, dietary folate equivalents, iron and magnesium (p < 0.001) but lower intakes of total and saturated fat, protein, vitamin D, vitamin B12, riboflavin and niacin (p < 0.0001) were reported. In contrast, group 1 had higher total and saturated fat, protein, vitamin B12, thiamin, niacin, and zinc, but lower carbohydrate, dietary fibre, and magnesium. Balancing plant- with animal-based protein foods leads to healthier dietary patterns with more favourable nutritional properties when compared with diets based on either high animal or high plant protein content. Novelty: Combinations of animal- and plant-based proteins improve nutrient quality of Canadian diets. The source of protein influences diet quality.
Hrvoje Fabek; Diana Sanchez-Hernandez; Mavra Ahmed; Christopher P.F. Marinangeli; James D. House; G. Harvey Anderson. An examination of contributions of animal- and plant-based dietary patterns on the nutrient quality of diets of adult Canadians. Applied Physiology, Nutrition, and Metabolism 2021, 46, 877 -886.
AMA StyleHrvoje Fabek, Diana Sanchez-Hernandez, Mavra Ahmed, Christopher P.F. Marinangeli, James D. House, G. Harvey Anderson. An examination of contributions of animal- and plant-based dietary patterns on the nutrient quality of diets of adult Canadians. Applied Physiology, Nutrition, and Metabolism. 2021; 46 (8):877-886.
Chicago/Turabian StyleHrvoje Fabek; Diana Sanchez-Hernandez; Mavra Ahmed; Christopher P.F. Marinangeli; James D. House; G. Harvey Anderson. 2021. "An examination of contributions of animal- and plant-based dietary patterns on the nutrient quality of diets of adult Canadians." Applied Physiology, Nutrition, and Metabolism 46, no. 8: 877-886.
The objective was to examine trends in pulse (dry beans, dry peas, chickpeas and lentils) intake over a 10-year period and to compare nutrient intakes of pulse consumers and non-consumers to better understand the impact of pulse consumption on diet quality in the US population. NHANES 2003–2014 data for respondents (≥19 years) with 2 days of intake was used to evaluate trends in pulse intake. Pulse consumers were identified as those NHANES respondents who consumed pulses on one or both days. Differences in energy adjusted nutrient intakes between non-consumers and consumers were assessed. There were no significant trends in pulse intakes for the total population or for pulse consumers over the 10-year period. In 2013–2014, approximately 27% of adults consumed pulses with an intake of 70.9 ± 2.5 g/day over 2 days, just slightly <0.5 cup equivalents/day. At all levels of consumption, consumers had higher (p< 0.01) energy adjusted intakes of fiber, folate, magnesium. Higher energy adjusted intakes for potassium, zinc, iron and choline and lower intakes of fat were observed for consumers than for non-consumers at intakes ≥69.4 ± 1.01 g/day. These data suggest that pulse consumption in the US population may result in better diet quality with diets that are more nutrient dense than those without pulses.
Diane C. Mitchell; Christopher P. F. Marinangeli; Sandrine Pigat; Foteini Bompola; Jessie Campbell; Yang Pan; Julianne M. Curran; David J. Cai; Susan Y. Jaconis; Jeff Rumney. Pulse Intake Improves Nutrient Density among US Adult Consumers. Nutrients 2021, 13, 2668 .
AMA StyleDiane C. Mitchell, Christopher P. F. Marinangeli, Sandrine Pigat, Foteini Bompola, Jessie Campbell, Yang Pan, Julianne M. Curran, David J. Cai, Susan Y. Jaconis, Jeff Rumney. Pulse Intake Improves Nutrient Density among US Adult Consumers. Nutrients. 2021; 13 (8):2668.
Chicago/Turabian StyleDiane C. Mitchell; Christopher P. F. Marinangeli; Sandrine Pigat; Foteini Bompola; Jessie Campbell; Yang Pan; Julianne M. Curran; David J. Cai; Susan Y. Jaconis; Jeff Rumney. 2021. "Pulse Intake Improves Nutrient Density among US Adult Consumers." Nutrients 13, no. 8: 2668.
The 2015 Canadian Community Health Survey was used to investigate the protein content and protein quality of the diets consumed by adults (≥19 years) when plant protein is increased. Individuals (n = 6498) were allocated to quartiles of increasing proportions of protein from plant foods (Quartile 1: 0–24.9%; Quartile 2: 25%−49.9%; Quartile 3: 50–74.9%; Quartile 4: 75–100%). The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of diets were estimated using indispensable amino acid concentrations of foods and an assumed digestibility coefficient of 0.8. Corrected protein intakes were determined by aggregating foods consumed over 24 hours and as the sum of corrected protein consumed at eating events within six 4-hour time intervals. Most individuals (51%) consumed 25–49.9% of protein from plant foods. Cereal-based foods represented the majority of plant protein consumed. PDCAAS of diets remained ≥0.87 for quartiles 1−3, but decreased (p < 0.0001) to 0.71 ± 0.018 in quartile 4 vs. quartile 2 (0.96 ± 0.004). Corrected protein intakes in quartile 2 (80.66 ± 1.21 g/day; 1.07 ± 0.03 g protein/kg body weight) decreased to 37.13 ± 1.88 g/day (0.54 ± 0.03 g/kg body weight) in quartile 4 (p < 0.0001). Aggregated daily corrected protein intake strongly correlated (r = 0.99; p < 0.001) with the sum of corrected protein consumed within time intervals. Intra-time interval analysis revealed that the relative proportions of animal and plant proteins changed at eating events over 24 hours and did not reflect the allocation to quartiles based on the daily proportion of plant protein consumption. Various tools should be explored and developed to assist Canadians in effectively incorporating plant protein foods into dietary patterns. Novelty: Corrected protein intakes decreased as plant protein consumption increased. PDCAAS was ≥0.87 for diets with ≤74.9% plant protein.
Christopher P.F. Marinangeli; Hrvoje Fabek; Mavra Ahmed; Diana Sanchez-Hernandez; Samara Foisy; James D. House. The effect of increasing intakes of plant protein on the protein quality of Canadian diets. Applied Physiology, Nutrition, and Metabolism 2021, 1 -10.
AMA StyleChristopher P.F. Marinangeli, Hrvoje Fabek, Mavra Ahmed, Diana Sanchez-Hernandez, Samara Foisy, James D. House. The effect of increasing intakes of plant protein on the protein quality of Canadian diets. Applied Physiology, Nutrition, and Metabolism. 2021; ():1-10.
Chicago/Turabian StyleChristopher P.F. Marinangeli; Hrvoje Fabek; Mavra Ahmed; Diana Sanchez-Hernandez; Samara Foisy; James D. House. 2021. "The effect of increasing intakes of plant protein on the protein quality of Canadian diets." Applied Physiology, Nutrition, and Metabolism , no. : 1-10.
Pulses are dry leguminous crops consisting of beans, lentils, chickpeas, and peas. They are a broad category of food that are often aggregated when their contribution to healthy dietary patterns are disseminated. However, the different genera and varieties of pulses vary in composition and are consumed in different amounts, largely dictated by geographic region and ethnicity. Given the number of pulse-derived components, including fibre, that have the capacity to alter the composition of the gut microbiome, the objective of this study was to systematically review dietary pulses and pulse-derived ingredients as a broader food group, to determine their effect on gut microbiota in humans. Major scientific databases were used to conduct the search, which spanned from 1990 until February 2019. The search strategy identified 2,444 articles and five studies were included in this analysis. Two studies used whole pulses (chickpeas and pinto beans), one study used cooked navy bean powder, and the two remaining studies used pulse-derived fibre (lupin or yellow pea hulls). Although inconsistent, some studies demonstrated that whole pulses (pinto beans and chickpeas), cooked navy bean powder, and pulse-derived fibre (lupin kernel fibre), did impose changes to the microbiota that inhabit the human large intestine. However, there was considerable variability concerning the methodologies and endpoints used to decipher the observed effects on the abundance, diversity, and/or richness of specific microbiota or the microbiome. More extensive human studies that directly link the effects of specific types of pulses on the gastrointestinal microbial environment to health outcomes in the host are required.
C.P.F. Marinangeli; S.V. Harding; M. Zafron; T.C. Rideout. A systematic review of the effect of dietary pulses on microbial populations inhabiting the human gut. Beneficial Microbes 2020, 11, 1 -12.
AMA StyleC.P.F. Marinangeli, S.V. Harding, M. Zafron, T.C. Rideout. A systematic review of the effect of dietary pulses on microbial populations inhabiting the human gut. Beneficial Microbes. 2020; 11 (5):1-12.
Chicago/Turabian StyleC.P.F. Marinangeli; S.V. Harding; M. Zafron; T.C. Rideout. 2020. "A systematic review of the effect of dietary pulses on microbial populations inhabiting the human gut." Beneficial Microbes 11, no. 5: 1-12.
Dietary carbohydrates are components of healthy foods, but many carbohydrate foods have recently been stigmatized as primary causes of diet-related risk factors for chronic disease. There is an opportunity to enhance efforts within the food landscape to encourage the consumption of higher quality carbohydrate foods. The use of labelling is one strategy that permits consumers to identify healthy carbohydrate foods at the point-of-purchase. This review discusses the regulatory frameworks and examples of associated non-mandatory food labelling claims that are currently employed to highlight healthy carbohydrate foods to consumers. The existing labelling frameworks discussed here align with established measures of carbohydrate quality, such as 1. dietary fibre nutrient content claims and associated dietary fibre-based health claims; 2. the presence of whole carbohydrate foods and ingredients that are intact or reconstituted, such as whole grains; and 3. low glycemic index and glycemic response claims. Standards from Codex Alimentarius, and regulations from Australia and New Zealand, Canada, Europe, and the United States will be used to illustrate the means by which food labelling can be used by consumers to identify quality carbohydrate foods.
Christopher P.F. Marinangeli; Scott V. Harding; Andrea J. Glenn; Laura Chiavaroli; Andreea Zurbau; David J.A. Jenkins; Cyril W.C. Kendall; Kevin B. Miller; John L. Sievenpiper. Destigmatizing Carbohydrate with Food Labeling: The Use of Non-Mandatory Labelling to Highlight Quality Carbohydrate Foods. Nutrients 2020, 12, 1725 .
AMA StyleChristopher P.F. Marinangeli, Scott V. Harding, Andrea J. Glenn, Laura Chiavaroli, Andreea Zurbau, David J.A. Jenkins, Cyril W.C. Kendall, Kevin B. Miller, John L. Sievenpiper. Destigmatizing Carbohydrate with Food Labeling: The Use of Non-Mandatory Labelling to Highlight Quality Carbohydrate Foods. Nutrients. 2020; 12 (6):1725.
Chicago/Turabian StyleChristopher P.F. Marinangeli; Scott V. Harding; Andrea J. Glenn; Laura Chiavaroli; Andreea Zurbau; David J.A. Jenkins; Cyril W.C. Kendall; Kevin B. Miller; John L. Sievenpiper. 2020. "Destigmatizing Carbohydrate with Food Labeling: The Use of Non-Mandatory Labelling to Highlight Quality Carbohydrate Foods." Nutrients 12, no. 6: 1725.
The objectives of this qualitative study was to: (1) understand Canadian consumers’ knowledge and perception of dietary carbohydrates, carbohydrate quality, and the glycemic index (GI); and (2) determine Canadian’s receptiveness to GI labelling to assist with identifying and consuming foods of higher carbohydrate quality. Focus groups were recruited in Vancouver, Toronto, and Montreal and grouped according to body mass index (BMI) (NBW, normal body weight; PO, previously obese; and OW/OB, overweight/obese) and diagnosis with prediabetes and diabetes (PO (Vancouver) and OW/OB (Montreal and Toronto). Subjects in all groups linked excess consumption of carbohydrate with weight gain. PO and OW/OB groups were conflicted between perceived negative consequences and feelings of pleasure associated with carbohydrate consumption. Subjects were largely unfamiliar with the term ‘carbohydrate quality’, but were often associated with classifying carbohydrates as ‘good’ or ‘bad’. The concept of the GI resonated well across groups after exposure to corresponding educational materials. However, NBW groups largely felt that the GI was irrelevant to their dietary choices as they did not have a history of diabetes. PO and OW/OB groups associated the GI with diabetes management. The concept of a GI labelling program to help facilitate healthier carbohydrate choices was well received across all groups, especially when the low GI was interpreted as giving permission to consume foods they enjoyed eating. Results suggest that the GI could be used as a consumer-facing labelling program in Canada and assist with de-stigmatizing carbohydrate foods by helping to facilitate the consumption of carbohydrate foods that align with healthy dietary patterns.
Christopher P. F. Marinangeli; Joanna Castellano; Peg Torrance; Joanne Lewis; Carolyn Gall Casey; Jackie Tanuta; Julianne Curran; Scott V. Harding; David J. A. Jenkins; John L. Sievenpiper. Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns. Nutrients 2019, 11, 457 .
AMA StyleChristopher P. F. Marinangeli, Joanna Castellano, Peg Torrance, Joanne Lewis, Carolyn Gall Casey, Jackie Tanuta, Julianne Curran, Scott V. Harding, David J. A. Jenkins, John L. Sievenpiper. Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns. Nutrients. 2019; 11 (2):457.
Chicago/Turabian StyleChristopher P. F. Marinangeli; Joanna Castellano; Peg Torrance; Joanne Lewis; Carolyn Gall Casey; Jackie Tanuta; Julianne Curran; Scott V. Harding; David J. A. Jenkins; John L. Sievenpiper. 2019. "Positioning the Value of Dietary Carbohydrate, Carbohydrate Quality, Glycemic Index, and GI Labelling to the Canadian Consumer for Improving Dietary Patterns." Nutrients 11, no. 2: 457.
Incorporating low cost pulses, such as yellow peas, that are rich in nutrients and low in fertilizer requirements, into daily food items, can improve the nutritional and sustainability profile of national diets. This paper systematically characterized the effect of using Canadian grown whole yellow pea and refined wheat flours on nutritional density and carbon footprint in cereal-based food products. Canada-specific production data and the levels of 27 macro- and micronutrients were used to calculate the carbon footprint and nutrient balance score (NBS), respectively, for traditional and reformulated pan bread, breakfast cereal, and pasta. Results showed that partial replacement of refined wheat flour with yellow pea flour increased the NBS of pan bread, breakfast cereal, and pasta by 11%, 70%, and 18%, and decreased the life cycle carbon footprint (kg CO2 eq/kg) by 4%, 11%, and 13%, respectively. The cultivation stage of wheat and yellow peas, and the electricity used during the manufacturing stage of food production, were the hotspots in the life cycle. The nutritional and greenhouse gas (GHG) data were combined as the nutrition carbon footprint score (NCFS) (NBS/g CO2 per serving), a novel indicator that reflects product-level nutritional quality per unit environmental impact. Results showed that yellow pea flour increased the NCFS by 15% for pan bread, 90% for breakfast cereal, and 35% for pasta. The results and framework of this study are relevant for food industry, consumers, as well as global and national policy-makers evaluating the effect of dietary change and food reformulation on nutritional and climate change targets.
Abhishek Chaudhary; Christopher P. F. Marinangeli; Denis Tremorin; Alexander Mathys. Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products. Nutrients 2018, 10, 490 .
AMA StyleAbhishek Chaudhary, Christopher P. F. Marinangeli, Denis Tremorin, Alexander Mathys. Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products. Nutrients. 2018; 10 (4):490.
Chicago/Turabian StyleAbhishek Chaudhary; Christopher P. F. Marinangeli; Denis Tremorin; Alexander Mathys. 2018. "Nutritional Combined Greenhouse Gas Life Cycle Analysis for Incorporating Canadian Yellow Pea into Cereal-Based Food Products." Nutrients 10, no. 4: 490.
Pulses, defined as dry-harvested leguminous crops, include several varieties of beans, peas, lentils, and chickpeas. There is no consensus around a recommended serving size of pulses within a balanced diet, which prevents the development of transregional strategies that rely on consistent messaging to drive increases in consumption. The purpose of this review is to define and disseminate an appropriate target for a minimum serving size of pulses on any given day that can be used in international or collaborative strategies to promote the consumption of pulses. Relevant data were reviewed to examine dietary guidelines across jurisdictions, determine consumption levels of pulses across the globe, evaluate the nutritional composition of pulses in the context of dietary nutrient insufficiency, and assess the impact of pulses on dietary quality. Across a variety of pulses, 100 g of cooked pulses aligned with most regional serving sizes for pulses and provides significant levels of nutrients that are underconsumed by specific age-sex groups. Moreover, 100 g of pulses provides a number of nutrients that qualify for nutrient content claims under regional regulatory frameworks. The data demonstrate that 100 g or 125 mL (0.5 metric cup) of cooked pulses is a reasonable target for aligning strategies that promote the dietary and nutritional attributes of these legumes.
Christopher P F Marinangeli; Julianne Curran; Susan I Barr; Joanne Slavin; Seema Puri; Sumathi Swaminathan; Linda Tapsell; Carol Ann Patterson. Enhancing nutrition with pulses: defining a recommended serving size for adults. Nutrition Reviews 2017, 75, 990 -1006.
AMA StyleChristopher P F Marinangeli, Julianne Curran, Susan I Barr, Joanne Slavin, Seema Puri, Sumathi Swaminathan, Linda Tapsell, Carol Ann Patterson. Enhancing nutrition with pulses: defining a recommended serving size for adults. Nutrition Reviews. 2017; 75 (12):990-1006.
Chicago/Turabian StyleChristopher P F Marinangeli; Julianne Curran; Susan I Barr; Joanne Slavin; Seema Puri; Sumathi Swaminathan; Linda Tapsell; Carol Ann Patterson. 2017. "Enhancing nutrition with pulses: defining a recommended serving size for adults." Nutrition Reviews 75, no. 12: 990-1006.
The need for protein-rich plant-based foods continues as dietary guidelines emphasize their contribution to healthy dietary patterns that prevent chronic disease and promote environmental sustainability. However, the Canadian Food and Drug Regulations provide a regulatory framework that can prevent Canadian consumers from identifying protein-rich plant-based foods. In Canada, protein nutrient content claims are based on the protein efficiency ratio (PER) and protein rating method, which is based on a rat growth bioassay. PERs are not additive, and the protein rating of a food is underpinned by its Reasonable Daily Intake. The restrictive nature of Canada’s requirements for supporting protein claims therefore presents challenges for Canadian consumers to adapt to a rapidly changing food environment. This commentary will present two options for modernizing the regulatory framework for protein content claims in Canada. The first and preferred option advocates that protein quality not be considered in the determination of the eligibility of a food for protein content claims. The second and less preferred option, an interim solution, is a framework for adopting the protein digestibility corrected amino acid score as the official method for supporting protein content and quality claims and harmonizes Canada’s regulatory framework with that of the USA.
Christopher P. F. Marinangeli; Samara Foisy; Anna K. Shoveller; Cara Porter; Kathy Musa-Veloso; John L. Sievenpiper; David J. A. Jenkins. An Appetite for Modernizing the Regulatory Framework for Protein Content Claims in Canada. Nutrients 2017, 9, 921 .
AMA StyleChristopher P. F. Marinangeli, Samara Foisy, Anna K. Shoveller, Cara Porter, Kathy Musa-Veloso, John L. Sievenpiper, David J. A. Jenkins. An Appetite for Modernizing the Regulatory Framework for Protein Content Claims in Canada. Nutrients. 2017; 9 (9):921.
Chicago/Turabian StyleChristopher P. F. Marinangeli; Samara Foisy; Anna K. Shoveller; Cara Porter; Kathy Musa-Veloso; John L. Sievenpiper; David J. A. Jenkins. 2017. "An Appetite for Modernizing the Regulatory Framework for Protein Content Claims in Canada." Nutrients 9, no. 9: 921.
Consumption of dietary pulses, including beans, peas and lentils, is recommended by health authorities across jurisdictions for their nutritional value and effectiveness in helping to prevent and manage major diet-related illnesses of significant socioeconomic burden. The aim of this study was to estimate the potential annual healthcare and societal cost savings relevant to rates of reduction in complications from type 2 diabetes (T2D) and incidence of cardiovascular disease (CVD) following a low glycemic index (GI) or high fiber diet that includes pulses, or 100 g/day pulse intake in Canada, respectively. A four-step cost-of-illness analysis was conducted to: (1) estimate the proportions of individuals who are likely to consume pulses; (2) evaluate the reductions in established risk factors for T2D and CVD; (3) assess the percent reduction in incidences or complications of the diseases of interest; and (4) calculate the potential annual savings in relevant healthcare and related costs. A low GI or high fiber diet that includes pulses and 100 g/day pulse intake were shown to potentially yield Can$6.2 (95% CI $2.6–$9.9) to Can$62.4 (95% CI $26–$98.8) and Can$31.6 (95% CI $11.1–$52) to Can$315.5 (95% CI $110.6–$520.4) million in savings on annual healthcare and related costs of T2D and CVD, respectively. Specific provincial/territorial analyses suggested annual T2D and CVD related cost savings that ranged from up to Can$0.2 million in some provinces to up to Can$135 million in others. In conclusion, with regular consumption of pulse crops, there is a potential opportunity to facilitate T2D and CVD related socioeconomic cost savings that could be applied to Canadian healthcare or re-assigned to other priority domains. Whether these potential cost savings will be offset by other healthcare costs associated with longevity and diseases of the elderly is to be investigated over the long term.
Mohammad M. H. Abdullah; Christopher P. F. Marinangeli; Peter J. H. Jones; Jared G. Carlberg. Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis. Nutrients 2017, 9, 793 .
AMA StyleMohammad M. H. Abdullah, Christopher P. F. Marinangeli, Peter J. H. Jones, Jared G. Carlberg. Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis. Nutrients. 2017; 9 (7):793.
Chicago/Turabian StyleMohammad M. H. Abdullah; Christopher P. F. Marinangeli; Peter J. H. Jones; Jared G. Carlberg. 2017. "Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis." Nutrients 9, no. 7: 793.
One of the most recent food trends is the quest for products that provide ‘sustained energy’; a term that is garnering considerable attention within the marketplace. Often, ‘sustained energy’ health claims are based on a food's post-prandial glycaemic response. However, are generalised health claims regarding ‘sustained energy’ valid when only supported by glycaemic response data? Without context, the short answer is: probably not. Health claims that link sustained energy to a glycaemic response, or any other attribute of a food or diet, require context to ensure that the public correctly interprets and experiences the claimed effect and is not misled in their quest for healthy foods that impose the desired physiological benefit.
C. P. F. Marinangeli; S. V. Harding. Health claims using the term ‘sustained energy’ are trending but glycaemic response data are being used to support: is this misleading without context? Journal of Human Nutrition and Dietetics 2016, 29, 401 -404.
AMA StyleC. P. F. Marinangeli, S. V. Harding. Health claims using the term ‘sustained energy’ are trending but glycaemic response data are being used to support: is this misleading without context? Journal of Human Nutrition and Dietetics. 2016; 29 (4):401-404.
Chicago/Turabian StyleC. P. F. Marinangeli; S. V. Harding. 2016. "Health claims using the term ‘sustained energy’ are trending but glycaemic response data are being used to support: is this misleading without context?" Journal of Human Nutrition and Dietetics 29, no. 4: 401-404.