Food culture in obesity prevention Europe

Hedegaard, Liselotte

doi:10.1093/eurpub/ckw048

Cited by 13 publications

(10 citation statements)

References 1 publication

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“…Triglycerides are mainly involved in energy metabolism, and cholesterol is mainly used to synthesize cell plasma membranes, steroid hormones, and bile acids. Long-term high-fat diets cause obesity (Hedegaard, 2016), and obesity is accompanied by dyslipidemia, which involves hypercholesterolemia, hypertriglyceridemia, and reduced HDL (Kotsis, Antza, Doundoulakis, & Stabouli, 2017). Dyslipidemia is closely related to the occurrence of diseases such as atherosclerosis and hypertension (Tonstad & Després, 2011 Note: Values presented are the mean ± SD (n = 10/group).…”

Section: Discussionmentioning

confidence: 99%

Preventive effect of small‐leaved Kuding tea (Ligustrum robustum) on high‐diet‐induced obesity in C57BL/6J mice

Yang

Liu

et al. 2020

Food Science & Nutrition

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Small‐leaved Kuding tea (SLKDT; Ligustrum robustum) is a traditional Chinese tea. We systematically investigated the effect of SLKDT extract on obesity. SLKDT‐controlled weight gain in mice fed a high‐fat diet. Tissue specimen results showed that the SLKDT extract alleviated liver damage and fat accumulation. Meanwhile, SLKDT extract improved dyslipidemia by decreasing total cholesterol, triglycerides, and low‐density lipoprotein cholesterol levels and increasing high‐density lipoprotein cholesterol levels. Furthermore, SLKDT extract reduced alanine aminotransferase, alkaline phosphatase, and aspartate transaminase levels in the serum and liver tissues; decreased inflammatory cytokines, including interleukin (IL)‐1β, tumor necrosis factor‐α, interferon‐γ, and IL‐6; and increased the anti‐inflammatory cytokines, IL‐4 and IL‐10. The quantitative PCR results showed that SLKDT extract upregulated the mRNA expressions of peroxisome proliferator‐activated receptor (PPAR)‐α, lipoprotein lipase, carnitine palmitoyltransferase 1, and cholesterol 7 alpha hydroxylase and downregulated PPAR‐γ and CCAAT/enhancer‐binding protein‐alpha mRNA expressions in the obese mouse livers to reduce adipocyte differentiation and fat accumulation, promote fat oxidation, and improve dyslipidemia, thereby inhibiting the immune response and alleviating liver injury. SLKDT shows a potential for preventing obesity and regulating obesity‐related syndrome, so it is possible to be further developed as a novel treatment for fighting obesity.

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Section: Discussionmentioning

confidence: 99%

Preventive effect of small‐leaved Kuding tea (Ligustrum robustum) on high‐diet‐induced obesity in C57BL/6J mice

Yang

Liu

et al. 2020

Food Science & Nutrition

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“…Food culture then can be seen as encompassing the networks and institutions surrounding the production, distribution and consumption of food as well as the practices, attitudes and beliefs surrounding food (Long, 2017(Long, , 2015. Hedegaard (2016) reinforces the need for a multidimensional definition of food culture which includes political, nutritional, spatial and temporal elements. Within these dimensions, the social importance of food and eating should not be ignored (Gustafsson and Draper, 2009).…”

Section: Introductionmentioning

confidence: 90%

“…Thus, the food culture at Australian universities and others that do not use dining halls is not as easily altered as it may be in other countries, and unique challenges exist in developing a more local sustainable food economy. Food culture has been variously defined depending on the emphasis of the specific discipline undertaking food research (Hedegaard, 2016). For this study, a wide-ranging definition of food culture is adopted which takes into account both the functional elements of the food system and the affective domain of food as identity and meaning making.…”

Section: Introductionmentioning

confidence: 99%

The cost of sustainability in higher education: staff and student views of a campus food culture

Shaw

Capetola

Lawson

et al. 2018

IJSHE

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Purpose This study aims to investigate the sustainability of the food culture at Deakin University and to determine what the barriers to increasing the sustainability of food on the Burwood campus may be. Design/methodology/approach An online survey of staff and students from the Faculty of Health at the Burwood campus of Deakin University (n = 697) was undertaken. The survey included questions relating to eating habits on campus, views on the current food culture, food security, food disposal, visions for the future and demographic information. In addition, a short paper-based survey was developed for the ten food outlets on campus. Findings The results show that although sustainability considerations are important to staff and students, cost is the main issue and is a significant barrier to the development of a more sustainable food culture. It is also a significant barrier to staff and students making healthy choices when it comes to the purchase of food on campus. However, sustainable food initiatives such as community gardens could help alleviate this barrier and also contribute to improving student engagement. Research limitations/implications The online survey was limited to the Faculty of Health, and, therefore, a potential bias exists towards individuals who may have an interest in health. This should be considered when interpreting the results. Originality/value This research demonstrates that although cost may be a barrier to universities improving the sustainability of their food culture, there are other ways in which universities can create an environment that embraces sustainable food production to benefit both the environment and the university community.

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“…In response to this, we call for an approach that directs focus towards a positive food culture that extends beyond individual level factors to include the influence of social, economic, technological and political factors that have re-shaped our foodways and changed habitual behaviours and beliefs (cultural considerations) around food and eating [14]. To date, efforts to improve healthy eating have largely focused on strategies in isolation that target behaviour change at an individual level [15,16].…”

Section: Introductionmentioning

confidence: 99%

Why We Eat the Way We Do: A Call to Consider Food Culture in Public Health Initiatives

Mingay

Hart

Yoong

et al. 2021

IJERPH

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The way we eat has changed dramatically in only a few decades. While definitions of food culture have previously existed, a clear description of modern food culture that can be used for health promotion is lacking. In this paper, we propose a concept of food culture for application within public health, what a positive food culture looks like compared to negative elements that have dominated in developed countries and the consequences for physical and mental health and wellbeing. We support calls to action from the international community to reconsider the way we eat. All segments of society have a role to play in building a positive food culture, and it is critical that macro (policy and systems) and meso (community) level environmental factors align and provide supportive environments that promote health-enhancing behaviours. Defining food culture is a necessary step towards articulating the complexities that influence food behaviours and impact health. The ultimate goal is collective action to enable population-wide and sustained improvements to the way we eat, and how we think and feel about food.

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Food culture in obesity prevention Europe

Cited by 13 publications

References 1 publication

Preventive effect of small‐leaved Kuding tea (Ligustrum robustum) on high‐diet‐induced obesity in C57BL/6J mice

Preventive effect of small‐leaved Kuding tea (Ligustrum robustum) on high‐diet‐induced obesity in C57BL/6J mice

The cost of sustainability in higher education: staff and student views of a campus food culture

Why We Eat the Way We Do: A Call to Consider Food Culture in Public Health Initiatives

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