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42 μmol/L; 95 % CI -0.71 to -0.13), increased serum TAC (MD 225.96 mmol/L; 95 % CI 68.42-383.5) and GSH levels (MD 49.99 μmol/L; 95 % CI 2.25 t 97.73), compared with the placebo group. In contrast, no significant changes were seen in NO levels following zinc supplementation (MD -1.66 μmol/L; 95 % CI -5.89 to 2.57). Dose-response analysis showed a significant non-linear relationship between zinc supplementation dosage and serum levels of MDA (p < 0.01), but not other biomarkers.

The current study showed that zinc supplementation would significantly decrease MDA and increase TAC and GSH, but not NO levels. Thus, it encourages the use of zinc supplementation in oxidative stress-related diseases.

The current study showed that zinc supplementation would significantly decrease MDA and increase TAC and GSH, but not NO levels. Thus, it encourages the use of zinc supplementation in oxidative stress-related diseases.Hedonic contrast describes how liking for one item is influenced by the recent experience of other items which differ in hedonic valence. In the context of food stimuli, there is abundant evidence that hedonic contrast alters liking, but limited information on its impact on intake, and the aim here was to further clarify how hedonic impact modifies intake. Participants (96 female volunteers) rated and consumed ad libitum a sequence of four bowls of a snack (potato crisps) in one of three conditions. In the Palatable (salted crisps) and Bland (unsalted crisps) conditions, all four bowls were the same. In the Contrast condition participants alternated between salted and unsalted crisps. In total, significantly more was consumed in the Palatable (35.0 ± 2.6 g) than Bland (26.6 ± 2.4 g) condition, but most was consumed in the Contrast condition (37.0 ± 1.6 g). The impact of hedonic contrast was seen in the third serving, where those in the Contrast condition consumed the most of any serving, and significantly more than in Palatable or Bland conditions, and at the final serving, when those in the Contrast condition consumed significantly less than in Bland or Palatable conditions. Rated liking for the foods showed a similar pattern, with liking decreasing across servings in Palatable and Bland conditions. However, liking was influenced by the preceding serving in the Contrast condition, and the change in liking produced by contrast predicted subsequent intake. Overall, these data provide clear evidence that hedonic contrast can influence consumption, with intake driven by this adjusted liking.Symptoms of food addiction have been observed in both obesity and eating disorders. The food addiction model may therefore posit a continuum of dysfunctional personality traits, including increased impulsivity and poor decision-making. The current study explored the neuroanatomy of addictive-like eating behavior from a novel triadic model of addiction. Specifically, we focused on three interacting neural systems; a sensitized impulsive, reward system associated with striatal structures, a desensitized reflective control system governed by prefrontal cortex, and a disrupted insula-mediated interoceptive system responsible for integrating and translating interoceptive, somatic signals into feelings of anticipation, desires, or cravings. Sixty-four healthy-weight Chinese university students were scanned for high-resolution structural and diffusion imaging. Data from the Yale Food Addiction Scale (YFAS), Binge Eating Scale, Eating Attitude Test-26, UPPS-P Impulsive Behavior Scale, and Delay Discounting Task were collected. Based on YFAS-score, participants were divided into a High Food Addiction group (HFA) and a Low Food Addiction group (LFA). Diffusion tensor imaging results revealed that compared to LFA, HFA had lower structural connectivity between insula and anterior cingulate cortex, insula and caudate, and ventromedial Prefrontal Cortex (vmPFC) and putamen. The Voxel-Based Morphometry analysis suggested marginally lower gray matter volume in the left vmPFC in HFA. Finally, behavioral results, indicated that higher food addiction symptoms were associated with personality traits exhibited in eating disorders including impulsive decision-making. These findings suggest that even in a healthy population, some individuals may be more susceptible to develop unhealthy relationships to food, which at least partially is manifested in lower structural connectivity between brain regions associated with interoceptive awareness, decision-making, and reward.Food literacy (FL) is an aim of food education and cooking interventions, but is defined and measured in different ways. In this study we developed, tested, and validated a FL instrument targeting children aged 12-14 years that builds on a broad 5-dimensional FL concept that includes the competencies of knowing and doing, as well as the rarely investigated competencies of using the senses, caring for others, and wanting to participate as a citizen regarding food issues. The study had 3 phases 1) item development involving an expert panel; 2) scale testing comprising a face validity test with 12 pupils and a test with 817 pupils, of which 267 took part in a retest; and 3) scale validation including testing dimensionality by confirmatory factor analysis (CFA), internal reliability by Cronbach α, external reliability by intraclass coefficient (ICC), and convergent and predictive validity by regression analysis. Selleckchem AMD3100 CFA showed an acceptable model fit, confirming the concept of FL as 1 factor and its 5 distinct competencies as subfactors. There was good internal reliability for total FL score (α = 0.85) and good external test-retest reliability (ICC = 0.92). Convergent validity for a similar health literacy construct was significant for the total FL scale and its 5 competencies; this was also true for the predictive validity of FL with food intake as an outcome. This 37-item, 5-dimensional FL instrument can be used to assess FL levels in children and can guide food and nutrition education.This article has been withdrawn at the request of the author(s) and/or editor. The Publisher apologizes for any inconvenience this may cause. The full Elsevier Policy on Article Withdrawal can be found at https//www.elsevier.com/about/our-business/policies/article-withdrawal.