There is a pressing need for validated methods to assess healthfulness of grain foods to promote consumer awareness and policy change. We investigated how one pragmatic metric, the presence per 10 g of carbohydrate of at least 1 g of fiber (≤ 10:1-ratio), related to other constituents of grain foods as well as cardiometabolic risk factors in Brazil. Data were from the population-based study 2015 Health Survey of São Paulo, including a probabilistic sample of urban residents in São Paulo, Brazil. A total of 1,188 participants age 20 + years completed a 24-h dietary recall, and a subsample of 603 participants also had blood sample, anthropometric and blood pressure measurements collected, and answered a second 24-h recall. The National Cancer Institute method was used to estimate the usual intake of nutrients and foods. Energy and nutrient contents of grain foods meeting or not meeting the ≤ 10:1 ratio were evaluated using univariate linear regressions with robust variance. The association between the percent of energy (%E) from grain foods meeting the criterion and cardiometabolic risk factors was investigated in the subsample with complete data using multivariable linear regression models. Models were adjusted for age, sex, education, income, ethnicity, smoking status, alcohol intake, physical activity, prevalent clinical diseases, and total energy intake. Mean intake of grain foods meeting the ≤ 10:1 ratio was 1.7%E (95%CI 1.6%, 1.8%), and 0.2 50 g servings/day. Per 50 g serving, foods meeting the ≤ 10:1 ratio criterion had lower available carbohydrate (-3.0 g/serving, p = 0.045), total sugar (-7.4g/serving, p < 0.001), added sugar (-7.2 g/serving, p < 0.001) and saturated fatty acids (-0.7 g/serving, p = 0.022), as well as more dietary fiber (+ 3.5g/serving, p < 0.001), protein (+ 2.1 g/serving, p < 0.001), potassium (+ 100.1 mg/serving, p = 0.002), iron (+ 0.9 mg/serving, p = 0.011), selenium (+ 4.2 mcg/serving, p = 0.007), magnesium (+ 38.7 mg/serving, p < 0.001) and zinc (+ 1.1 mg/serving, p = 0.004). After multivariable-adjusted adjustment, each increase in 1%E from grain foods meeting the ≤ 10:1 ratio was associated with lower levels of blood triacylglycerol 12.5% (95%CI -22.4%, -3.8%), the triacylglycerol/HDL-c ratio (-16.9% 95%CI -30.6%, -4.5%), fasting insulin (-15.3% 95%CI -30.7%, -1.5%), and HOMA-IR (15.8% 95%CI -32.8%, -1.0%). The ≤ 10:1 ratio identified grain foods with higher nutritional quality and higher intakes of these foods were associated with fewer cardiometabolic risk factors, in particular risk factors related to atherogenic dyslipidemia and insulin resistance that are influenced by carbohydrate quality. This criterion may represent a useful method for characterizing and promoting healthful grain foods.

Various diets have been examined as potential weight-loss treatment for individuals with overweight and obesity. POUNDS LOST was a 2-year randomized clinical trial examining effects of four calorie-restricted diets of varying macronutrient composition on weight loss in free-living adults with obesity. The main results demonstrated that reducing calories, regardless of macronutrient content, can reduce body weight. Participants were randomized to receive one of four diets: 1) 20% fat, 15% protein; 2)20% fat, 25% protein; 3) 40% fat, 15% protein; and 4) 40% fat, 25% protein. Eight hundred eleven (811) subjects participated in the trial and weight loss, as expected, varied considerably. Three hundred forty-five participants (54.8% female; 86.5% Caucasian, 12.4% African American, and 1.1% other) provided baseline and 6-month follow-up dietary data. Dietary adherence was defined as consuming within + 5% of the target macronutrient composition for fat and protein. Stepwise regression and cross-validation techniques were used to model weight loss as a function of the following predictors: age, dietary adherence, energy density change, and fiber intake. Additionally, we explored whether all four diet types were healthy using the Healthy Eating Index 2015 (USDA). At 6 months, participants assigned to each diet had lost an average of 6 kg. Mean weight loss among adherers however was -8.4 + 5.0 kg and also did not vary across diet-type. Change in energy density was positively associated with weight change while age, dietary adherence, and fiber intake were inversely associated with weight change. Fiber intake was the strongest predictor of weight change; on average, a 10 g increase in fiber intake was associated with 2.2 kg decrease in body weight after 6 months of the dietary intervention. Only 46 (13.3%) of the 345 participants who provided follow-up data (61% male, 93% Caucasian) met the criteria for adherence to both energy (± 10% of target) and macronutrient targets. A decrease in energy density was positively associated with weight change for each diet-type; however, this effect was most profound in the high-fat, average-protein diet. Healthy Eating Index 2015 scores for the diets consumed by the subjects were: LF/AP, 74.8 ± 9.7; LF/HP, 73.8 ± 12.4; HF/AP, 73.4 ± 13.0; and HF/HP, 74.2 ± 9.8, which exceeds the scores of most Americans. These results suggest that dietary factors may positively influence weight loss in addition to energy intake and macronutrient composition. Furthermore, modified macronutrient, calorie-reduced diets can indeed be healthy compared to current dietary habits of US adults.

The world faces today a double burden of malnutrition which includes both undernutrition and overweight, especially in developing countries. Managing these two aspects of malnutrition in developing countries is a heavy burden for their failing health systems. Data from FAO show that 161 million children under five years are stunted and at the same time 3.4 million people die each year due to overweight and obesity (FAO, 2013). The aim of this study is to investigate the sociocultural influence, feeding practices and the presence of double burden of malnutrition in children and their mothers in Grand-popo's community in Benin. A cross-sectional, descriptive and analytical approach was used. A sample of 408 children between 0- 59 months and their mothers were selected. A questionnaire was developed to get information on demographic and socio-economic status of the household, breastfeeding and infant feeding practices. Food frequency questionnaire was administrated to assess dietary patterns and four focus groups with mothers were held to determine care practices and food taboos. Weight and height measurements for children and weight, height and waist circumference for their mothers were taken. Height for Age and Weight for Height z scores were determined for children and body mass index (BMI) measurements were calculated for women. For statistics analysis, IBM SPSS 25 was used. The mean age of children was 24.45 ± 14.9 months with 53.2% of girls in the sample. The mean age of mothers was 27.99 ± 6.99 years. Majority of mothers (93.1%) are married or living with the spouse. About 91.7% of household had a monthly income of $60 and spent on average $24 ± $11.2 on food. Prevalence of wasting was 9.8% and stunting 29.7%. Waist circumference mean of mothers was 79.95 ± 10.35 cm and 19.3% were classified to be at high metabolic risk. BMI assessments revealed 16.9% of mothers were overweight and 7.4% obese. All children were breastfed. Children were introduced to family foods at 5 months on average with very low consumption of animal protein and fruits, and a high consumption of vegetables and maize based meals. Food taboos particularly during pregnancy were revealed and those cultural beliefs were still followed by some mothers. The findings showed the need for more effort on cultural sensitive interventions to reduce double burden of malnutrition.

Over the last two decades, levels of childhood overweight and obesity have increased considerably in Malaysia, such that the country now has the highest prevalence of obesity in Asia. The preschool years are a key time for establishing healthy behaviours; hence, there is a need for effective interventions aimed at early childhood. The ToyBox Study is an intervention to prevent obesity in preschoolers that has previously been conducted successfully in six different countries but to date not outside Europe. Therefore, we conducted a feasibility study to determine whether the ToyBox Study methodology could be successfully adapted and applied in Malaysia.

The ToyBox Study Malaysia was conducted in 15 kindergartens in Kuala Lumpur and suburbs in Selangor and 7 kindergartens in Sarawak (Borneo), Malaysia. All participating kindergartens were funded by Jabatan Kemajuan Masyarakat (KEMAS), the Community Development Department, Ministry of Rural and Regional Development.The existing ToyBox resources and questionnaires were translated into Bahasa Malaysia and the materials were adapted to suit local culture. Theory of change workshops and focus groups were conducted with parents, caregivers, teachers, cooks and government officers in order to help develop the implementation model. Train-the-trainer and teacher training sessions were organised before the study commenced.

The study was a randomised controlled trial that compared the ToyBox Study with kindergarten usual practice, over a period of one year. The ToyBox Study specifically targeted four energy balance related behaviours, namely; eating healthy snacks and meals, making water the preferred drink, increasing physical activity and reducing sedentary behaviour. Food frequency questionnaires were used to assess food intake. Accelerometry was used to measure physical activity. Weight, height and waist circumference were also measured. All measurements were made at baseline and post-intervention. Equipment such as soft mats and drinking water stations were supplied where needed. Parents, caregivers and teachers were provided with relevant materials, newsletters and tip cards and encouraged to participate and act as role models. They also completed project evaluation surveys.

If successful, it is envisaged that the ToyBox Study Malaysia will be adopted by other kindergartens in Malaysia, with the intention of helping Malaysian children and their families to achieve healthy energy balance related behaviours that will benefit their health and reduce obesity risk in the long-term.

Dietary patterns provide valuable information for the development of public health policies. Despite increasing interest in the role of fluids in health and disease there are limited data on drinking patterns in adults. The aim of this analysis was to identify and characterize patterns of fluid intake in adults in cross-sectional surveys in China, Indonesia, Argentina, Brazil, Mexico and Uruguay.

Data on fluid intake volume and type amongst 8159 adults (46% male) were collected using a validated 7-day fluid specific record (Liq.In7). A cluster analysis (partitioning around k-medoids algorithm) was used to identify relatively distinct clusters of subjects based on eight fluid types (water, milk and its derivatives, hot beverages (HB), sugar sweetened beverages (SSB), 100% fruit juices, artificial/non-nutritive sweetened beverages, alcoholic beverages, other beverages). Subjects were categorized according to total daily fluid intake as low (< 1500 mL/d), medium (> 1500- < 3000mL/d), high (> 3000mL- < 4000mL/d) or very high (> 4000mL/d). The clusters were characterized according to country of residence, socio-demographics and lifestyle factors.

The eight interpretable clusters identified were: (1) low drinkers – SSB (n = 2450), (2) low drinkers – HB (n = 1589), (3) medium drinkers - water (n = 1306), (4) medium drinkers – HB and SSB (n = 892), (5) medium drinkers - SSB (n = 262), (6) high drinkers – water (n = 817), (7) high drinkers – water & SSB (n = 313) and (8) very high drinkers – water (n = 530). Country of residence was the dominant characteristic in all clusters. In cluster #1 34% of subjects were resident in Mexico (v test 21), 43% of cluster #2 lived in China (v test 21.4). 47% of cluster #4 lived in Argentina (v test 24.2) with 30% living in Uruguay (v test 19.7), (v test 8). Cluster #3 was characterized by residence in Indonesia (v test 23.6) as were clusters #6 (v test 28.5), cluster #7 (v test 8.2) and cluster #8 (v test 24.5). To a lesser extent cluster #7 (high drinkers – water & SSB) was characterised by residence in Mexico (v test 3.6). In cluster #5, 51% and 30% lived in Mexico and Argentina, respectively; with 60% of this cluster being male.

Fluid intake patterns (clusters) varied according to the different countries. This information highlights the need to tailor interventions aimed at improving fluid intake behaviour and health to the specific adult populations.

Food insecurity is related to risk of adverse health outcomes such as obesity, but the factors underlying this association are still unclear. We aimed to assess the association between food insecurity status and obesity, and to explore potential mediation by sociodemographic and lifestyle factors.

This cross-sectional study was conducted among 250 participants in a deprived urban area in The Hague, the Netherlands. Data on sociodemographic and lifestyle factors, food insecurity status and diet quality were collected using questionnaires. Diet quality was determined based on current national dietary guidelines. Regression analyses were performed to explore the association between food insecurity and BMI status. To assess the role of potential mediators, mediation analyses were performed to estimate the total effect, direct effect, and indirect effect and proportion of the total effect mediated of the food insecurity status-obesity association through potential mediators, crude and controlling for confounders.

The overall prevalence of food insecurity was 26 percent. Food insecurity was associated with obesity (OR = 2.49, 95%CI 1.16, 5.33), but not with overweight (OR 1.15, 95%CI 0.54, 2.45). The association between food insecurity status and obesity was partially mediated by living situation (proportion mediated: 15.3%), and general health status (19.1%) (consistent mediation). Diet quality was an inconsistent partial mediator (-17.7%). After controlling for confounders, smoking status became an inconsistent partial mediator (-15.8%), and living situation and diet quality remained partial mediators.

Food insecurity is associated with obesity and this association is partially mediated by living situation, and inconsistently partially mediated by diet quality and smoking status when controlling for confounders. Future studies are warranted to test other potential mediators that might underlie the association between food insecurity and obesity. Our findings emphasize the importance of preventing food insecurity to achieve public health goals. In addition, food insecurity and its potential consequences (i.e. an unhealthy lifestyle such as smoking, poor health, and unfavorable living situations) need to be taken into account in obesity prevention programs and policies.

Among the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2).

The aim of the study was to determine the effect of ageing time of goose breast muscle on selected technological properties.

The study material consisted musclus pectoralis of Polish White Kołuda oat geese, slaughtered at 15–17 weeks of age, weighing 6–7 kg. After slaughter, carcasses were cooled and breast muscles were cut out, vacuum packed and stored at 4°C ± 1°C. Analyses were performed 1, 7, 14, 21 days post mortem on eight breast muscles on each of the days (n = 8).

The following parameters were determined: pH, muscle surface and cross-section colour, natural drip, free water, water absorption, thermal drip and shear force. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.

It was demonstrated that muscle pH increases with an increase in the cool storage period. This parameter considerably increased from day 14 of ageing. Muscle colour changes were observed only on its surface between day 1 and 21. The ageing period had an effect on the meat hydration properties. Natural drip volume increased with an increase in the storage period and corresponded with the free water volume. A significantly greater volume of natural drip (1.77%) and a lower volume of free water (8.98%) were observed on day 21. Water absorption significantly increased on day 7 of ageing and remained constant until the end of the ageing time. A similar relationship was found while evaluating the shear force. A rapid drop in shear force was observed, which reflected an increase in meat tenderness by almost 5N between day 1 and 7 of the experiment. Based on the results, it can be concluded that the analysed raw material featured the most favourable technological properties on day 7 of ageing and that an extension of the ageing process was unjustified.

There is abundant evidence that cooking reduces the level of nutrients in foods, but the reductions are exacerbated by among other factors the type of cooking pot used. We conducted a research to determine the influence of various cooking pots on macro and micronutrients of cooked foods. Seven pots and five types of food stuffs were used for the study. The cooking pots used included unpitted aluminum, pitted aluminum, stainless steel, titanium, enamel coated, clay (earthen) and iron-cast while the food stuff were chosen from the major classes of food as to include tubers (yam), cereals (rice), fleshy (beef), vegetables (tomato) and legumes (cowpea). Cooking pot forged from titanium offered best (up to 87.7%) protection (retention) of micronutrients while pitted aluminum pot offered the least retention irrespective of the food sample cooked. Significant portions of food micro nutrients namely vitamin C, vitamin A and selenium were mostly affected compared with the macro nutrients. In the course of our investigations we observed that titanium and enamel coated cooking pots required less quantity of water to get food done. The use of less water to cook transmitted to low (69.67%) moisture content of food cooked in such pots compared to values as high as 76.89% when other pots were used. Food cooked with less water may impact better taste to food since the food is expected to be more nutrient-dense; having considerable lower moisture content. Our research evidenced that cooking pot can have a strong impact on people's morbidity since some pots can aggravate hidden hunger, that is, micronutrient malnutrition. Hidden hunger is a subtle enemy that drains away health and vitality unnoticed until it is too late to reverse. It is crucial to state here that our findings may have turned on its head the previous idea of using pressure pot to cook food. Pots that offered low-pressure cooking (80°C/0.48 bar) was found to preserve the most heat liable (vitamin C and volatiles) nutrients probably because of the lower water boiling temperature and reduced level of oxygen. Our conclusion and recommendation, therefore, is the use of titanium and enamel surface coated cooking pots which offered better protection of food micronutrients among other cooking pots tested. This is a piece of information that is quite vital and beneficial to food consumers, manufacturers of cook wares, operators and key players in the food processing industry.

One of main nutritional components in milk are fat. Fats are the main source of energy used by the body. The most important components are fatty acids (FA), which have important biological functions e.g. anti-inflammatory, anti-atherosclerotic, reducing blood pressure. What is more, milk fat in human diet shows health-promoting properties (1, 2). The aim of this study was to compare the fatty acids composition in selected mammals’ milk. A total of 84 milk samples of cow (Holstein-Frisian breed, n = 20), mare (Polish cold-blooded horse, n = 20); sheep (Kamieniecka breed, n = 12), goat (White goat breed, n = 12) were collected from small individual farms located in the north-eastern region of Poland. The samples of human milk (n = 20) were collected from women aged: 21–37, in the 2nd-4th month of lactation.

The fatty acid composition was determined after the acids were transformed into methyl esters according to the IDF Standard method and gas chromatography using a Hewlett-Packard 6890 gas chromatograph with flame ionization detector. The average share of saturated FA (ΣSFA) in sheep, goat and cow milk fat were 77.5%, 75.5% and 67.7%, respectively, while in human and mare milk fat this value was about 47.0% ΣSFA. Human milk fat was characterized with the highest share of monounsaturated FA (ΣMUFA) 43.6%, while in the fat of other mammals this value was from 19.0 to 31.0%. The highest share of polyunsaturated FA (ΣPUFA; 22.0%) was found in mare milk. In human milk fat the value of ΣPUFA were higher (10%), than in milk of other mammals (3–5%). The lowest value of ΣSFA was observed in human and mare milk which could influence its health-promoting properties. The high share of other essential unsaturated FA indicates high dietary value of human milk. The share of fatty acids in mare milk similar to that in human milk makes it the most suitable in human nutrition.

It is well-accepted that fruits contain a wide array of nutrients and bioactive substances which may contribute towards the prevention of chronic disease. Citrus fruits, as well as their juices, are recognised for their rich polyphenol content, specifically the flavanones; hesperidin, naringin and narirutin. Citrus fruits and juices are also rich in vitamin C and provide a source of folate, potassium and provitamin A.

Randomised controlled trials have reported significant improvements to vascular function and blood pressure following consumption of 100% orange juice (OJ) with the effects potentially mediated through hesperidin and/or potassium (which has an EU claim for supporting normal blood pressure). Further clinical research may be facilitated by up-to-date information on the composition of OJ.

By auditing more than 350 fruit processing companies worldwide, the non-profit organisation SGF International collects authentic OJ samples for regular compliance testing. Samples of unpasteurized OJ from the production line are removed by trained staff immediately post-extraction and frozen at -18°C within a few minutes. The samples are posted in this state to accredited laboratories where key nutrients and bioactives are tested. SGF's Database of Authentic Samples (2018) provides the following data (mg/litre) as sample size, mean, standard deviation, minimum, maximum for hesperidin (231, 520, 175, 109, 1160), L-ascorbic acid (615, 450, 98, 120, 721), potassium (1242, 1758, 204, 1197, 2340), total carotenoids (575, 7, 3, 2, 21) and pectins (1043, 334, 132, 19, 932).

On average, there was more hesperidin in OJ than vitamin C, giving an estimated composition of 78 mg hesperidin and 67.5 mg vitamin C per 150 mL serving. Samples from Chinese producers had the greatest variability in hesperidin (109–1160 mg/L) while samples from Argentina, South Africa and Spain had the smallest variability. When OJ from not-from-concentrate (n = 62) and concentrate (n = 169) were compared, mean levels of hesperidin were significantly higher in the not-from-concentrate juice (576 mg/L [sd 228 mg/L] vs. 500 mg/L [sd 146 mg/L]; P = 0.016; Welch's t-test).

Vascular benefits in humans have been detected at OJ intakes of 500 ml/day or hesperidin intakes of 290 mg/day (Morand et al. 2011). From a quality assurance perspective, the AIJN sets an acceptable range for hesperidin as 250–700mg/L. Raising the upper cut-off could increase the hesperidin content of commercially-available OJ with potential benefits for vascular health.

Morand C et al. (2011) Am J Clin Nutr 93: 73–80.

Obesity is a major health problem facing the European population; over two thirds (67%) of UK adult men and 58% women are overweight or obese (1). The positive association between on-pack serving-size and food intake is known as the ‘portion size effect’. However, although direct links with obesity remain unproven, evidence suggests that limiting consumed portion size contributes to reduced energy intake and therefore reduced weight gain (2). UK portion size guidance is outdated and evidence suggests that on-pack serving-sizes have increased in some energy-dense foods (3). This study explores consumed portion sizes and on-pack serving-sizes in popular energy, fat and sugar-dense foods.

The UK National Diet & Nutrition Survey 2008–2014 (n = 2377) dataset was used to identify commonly consumed energy, fat and sugar-dense foods. Data was analysed for adults aged 19–64y (excluding under-reporters) for consumed portion sizes, and a commercial product database of major UK retailer and manufacturer data provided serving-sizes. Commonly consumed energy, fat and sugar-dense food groups were split into 45 product-based subgroups. Means of consumed portion size and on-pack serving-size were calculated and compared and nutrition per 100 g and per serve was explored.

Just 57% products had serving-size details, whereas 97% had pack-size information; Chocolate had the least products with serving-size information (35%). Lack of on-pack serving-size guidance is therefore a widespread issue, particularly in some energy-dense snack foods. Serving-size ranges were wide and varied across food groups. Consumed portion sizes were significantly higher than on-pack serving-size in all main food groups and most subgroups. The greatest difference between consumed portion size and on-pack serving-size was Crisps (44%), and within this, ‘popcorn’ (151%). There is a real need for policies aimed at setting product pack and serving-sizes that help individuals consume smaller portions. However, further consideration is needed on how consumers understand on-pack serving-size messaging, front-of-pack labelling and pack size.

Serving-size was unavailable for many products. However, where available, consumed portion sizes were higher than on-pack serving-size in all main food groups and most subgroups. These results could inform updated portion size guidance of energy-dense foods. Further work is needed to clarify whether smaller serving and pack sizes would lead to lower total consumption and energy/nutrient intake.

Heat-processed foodstuffs are a rich source of Maillard reaction products (MRPs) in the daily human diet. Although MRPs favourably affect the colour and flavour of heat-processed foods, they also have an impact on nutritional value and safety. Some MRPs (e.g. 5-hydroxymethylfurfural) may be toxic, mutagenic or carcinogenic and their presence in food has been studied extensively due to possible negative health effects(1,2). There is a general scarcity of published information on 5-hydroxymethylfurfural (HMF) concentrations in meat products.

This study analysed whether there are differences in the concentrations of HMF between smoked pork tenderloins previously cured with the addition of glucose, saccharose or maltodextrin at concentrations of 0.5, 1.0 or 1.5% (including the control trial without sugar). Material for the tenderloin production consisted of longissimus dorsi muscles collected from 20 porcine carcasses. Colour parameters of the external surface (CIE L*a*b* system) and the content of water and 5-hydroxymethylfurfural were determined. The HMF content was analysed with reversed-phase high-performance liquid chromatography (RP-HPLC).

The type of sugar used for curing had a significant impact on the amount of HMF formed in the product. The highest HMF content was found in the tenderloins cured with saccharose (it was about three-fold higher than the control trial and trials with glucose or maltodextrin). The formation of HMF was influenced not only by the type but also by the concentration of carbohydrates. Higher concentrations of glucose and maltodextrin resulted in a slight increase in the HMF content in the product (P > 0.05), while a higher concentration of saccharose produced a very pronounced HMF content increase (P < 0.05). Furthermore, tenderloins cured with a 2% carbohydrate addition were characterized by a lower water content (P < 0.01) and a darker surface colour (P < 0.01) compared to tenderloins with a lower carbohydrate addition. The results indicate the clear impact of technological additives on the HMF content of tenderloins. Conducting studies on the HMF in meat products is fully justified due to the relatively high HMF contents observed in the experiment (approximately 20–23 mg/kg), which were comparable to products such as bread or fruit jams.

Toxic elements like lead and cadmium are considered harmful to human health. These elements do not have any useful function in an organism. They are known only for their negative actions, which can be tolerated by human body only in certain limits. Carrots may absorb these toxic elements from the soil they grow in. The presence of the contaminants depends mainly on the mode and site of cultivation, fertilizer, industrial infrastructure, level of transportation and roads around cultivation site or occurrence of municipal and agricultural waste nearby. The organic food is supposed to be healthier due to, among other things, less content of toxic substances, which results from more sustainable farming. The aim of this research was to determine the content of lead and cadmium in carrots from conventional and organic farming that were available on polish market.

The research had been conducted for two years. Both kinds of carrots had been purchased at the same time in different supermarkets in Poland. Altogether, 36 packages, both conventional and organic carrots, were collected. The samples of carrots were dried and then reduced to ashes in 480 °C within few hours. Then the residues were dissolved in 1 M nitric acid and quantitatively transferred to measuring flasks, complemented with deionised water. The content of cadmium and lead was determined by application of electrothermal atomizer (graphite furnace) in iCE 3000 (Thermo Scientific, USA) spectrometer using adequate cathode lamps and Zeeman background correction. Wavelengths for analysis of lead and cadmium were 217 nm and 288.8 nm respectively.

The results show that there are statistically significant differences in the average content of lead and cadmium in conventional and organic carrots. The concentrations of lead in conventional and organic carrots were 0.0192 mg kg-1 and 0.0118 mg kg-1 respectively. The concentrations of cadmium in conventional and organic carrots were 0.0050 mg kg-1 and 0.0023 mg kg-1 respectively.

The research indicates that toxic elements like Pb and Cd are present in both types of carrots, but their amount is lower than permissible concentrations established by EU ordinance. The conducted experiments also showed that the content of Pb and Cd in organic carrots is lower than in the conventional ones. This may be resulted in the differences in farming.

Health-related claims (HRCs) are statements found on food packets that convey the nutritional quality of a food (nutrition claims) and/or its impact on a health outcome (health claims). Foods carrying HRCs have a slightly improved nutritional profile than foods without HRCs, however, it's unclear whether this translates into dietary improvements. We conducted a modelling study to measure the effect of HRCs on diet. As HRCs are already present on foods it is assumed that any impact that they have upon diet are already in effect. We modelled the impact on food purchases of removing HRCs, by assuming that the sales boost they receive is neutralised. These results can be inverted to estimate the current dietary impact of HRCs. Using the Living Costs Food (LCF) survey data, we calculate the average purchases and nutrient intake per person, per day. The LCF data is divided into sales of products with HRCs and sales of products without HRCs through solving mathematical equations combining LCF sales data with odds ratios from a meta-analysis examining the impact of HRCs on choices and data from a survey of foods examining the prevalence of HRCs and the nutritional quality of foods that carry them so that the sum of the sales of products with HRCs and without HRCs is equal to the total sales of products. Similarly, mathematical equations are solved that combine nutritional composition data with the sales of foods carrying and not carrying HRCs. In the baseline scenario foods carrying HRCs made-up 37% of the total purchases, and contributed 29% (559kcal) of the total kcals purchased (1907kcal). When HRCs are removed from foods there is an average increase of 18kcal/d (95% Uncertainty Intervals [UI] -15, 52), + 2g/d increase in total fat (95% UI -1, 4) and saturated fat (95% UI 1, 3), smaller changes are seen for protein (+ 0.5g/d, 95% UI -1, 2), total sugar (+ 0.5g/d, 95% UI -4, 7) and carbohydrate (-0.5g/d, 95% UI -5, 7). There is reduction in the amount of fruit (-11g/d, 95% UI -34, 26) but an increase in vegetables (+ 6g/d, 95% UI -6, 19). These results should be interpreted with caution due to the large uncertainty intervals. When HRCs are removed, we see a small deterioration in the quality of the average diet. If we invert these findings we can assume HRCs currently have a positive, albeit small, impact on diet.

Under- and over-nutrition are among the most important global health determinants, and the agro-food system is the main interface between human society and the natural world and thereby responsible for land cover change, water withdrawals, greenhouse gases, biodiversity loss and nutrient pollution.

We formulated five qualitative storylines of future dietary developments using the Shared Socioeconomic Pathways (SSPs), a tool widely used in the climate change research community. Our storylines diverge in respect to the main actors in the food system, the policy framework, the food supply chain organisation, consumer context, dietary composition, health systems and health outcomes in respect to under- and over-nutrition. We titled each storyline with combinations of iconic foods that would be representative of each future.

SSP1 = Minestrone and Enjera (sustainable diets). The civil society is the main actor in shaping the food system and diets are mainly unprocessed and plant-based. The health burden from under- and overnutrition is drastically reduced in societies all over the world.

SSP2 = Pizza Hawaii with a side salad and banana (middle of the plate). This is a continuation of the current trends. The food industry is the main actor of the food system providing highly marketed processed food. Undernutrition slowly declines in the least developed countries, but obesity and NCDs increase drastically in both LMIC and HIC.

SSP3 = Kohlroulade and instant noodles (rocky road). Populistic and monopolistic governments are the main actors in shaping the food system. Diets are made of traditional and unhealthy dishes. Obesity and micronutrient deficiencies coexist and the nutrition-related burden of disease is high.

SSP4 = Kaviar and beans (inequality). A small and wealthy elite is the key actor shaping the political and the global food system. Diets are luxurious, highly customised and marketed for wealthy, and consisting of cheap and simple ingredients for the vast majority. While the elite enjoys healthy and long lives, malnutrition and stunting remain widespread in LMICs; obesity and diet-related NCDs decline everywhere.

SSP5 = Artificial meat burger with a skinny milkshake (fossil fuel). A few large tech companies are the main actors shaping the food system. Algorithms based on big-data provide customised diets consisting of superfoods and new foods. Under-nutrition disappears, BMI converges to normal levels, while diet-related NCDs remain prevalent.

The existing storylines in the literature do not focus on the agro-food system and on health and nutrition outcomes. Our work contributes to the ongoing conversation on food futures.