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The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States
dc.contributor.author | Fazzino, Tera L. | |
dc.contributor.author | Summo, Carmine | |
dc.contributor.author | Pasqualone, Antonella | |
dc.date.accessioned | 2024-07-11T17:58:56Z | |
dc.date.available | 2024-07-11T17:58:56Z | |
dc.date.issued | 2024-04-17 | |
dc.identifier.citation | Fazzino TL, Summo C, Pasqualone A. The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States. Front Nutr. 2024 Apr 17;11:1364695. doi: 10.3389/fnut.2024.1364695. PMID: 38694228; PMCID: PMC11061459 | en_US |
dc.identifier.uri | https://hdl.handle.net/1808/35449 | |
dc.description.abstract | Background Multi-national food corporations may saturate country-level food systems with hyper-palatable foods. However, the degree to which global food corporations have been integrated into country-level food systems may vary. Italy has largely retained local food production and may have low hyper-palatable food (HPF) availability in the food supply. The study quantified the prevalence of HPF in the Italian food system and compared the hyper-palatability of similar foods across Italy and the United States, which has wide HPF saturation.Methods A national food system dataset was used to characterize HPF availability in Italy. A representative sample of foods commonly consumed in both Italy and the US were collected and compared. Foods represented six categories: cookies/biscotti, cakes/merendine, salty snacks, industrial bread, frozen pizza and protein/cereal bars. A standardized definition from Fazzino et al. identified HPF.Results Less than one third (28.8%) of foods in the Italian food system were hyper-palatable. US HPF items had significantly higher fat, sugar, and/or sodium across most food categories (p values = 0.001 to 0.0001). Italian HPF items had higher fiber and/or protein relative to US HPF from the same category (p values = 0.01 to 0.0001).Conclusion The Italian food system may confer protection from HPF exposure. HPF products in Italy had lower palatability-related nutrients and higher satiety-promoting nutrients. | en_US |
dc.publisher | Frontiers Media | en_US |
dc.rights | Copyright © 2024 Fazzino, Summo and Pasqualone. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. | en_US |
dc.rights.uri | https://www.ncbi.nlm.nih.gov/pmc/about/copyright/ | en_US |
dc.subject | Food environment | en_US |
dc.subject | Carbohydrate | en_US |
dc.subject | Fat | en_US |
dc.subject | Sodium | en_US |
dc.subject | Sugar | en_US |
dc.subject | Fiber | en_US |
dc.title | The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States | en_US |
dc.type | Article | en_US |
kusw.kuauthor | Fazzino, Tera L. | |
kusw.kudepartment | Department of Psychology | en_US |
dc.identifier.doi | 10.3389/fnut.2024.1364695 | en_US |
kusw.oaversion | Scholarly/refereed, publisher version | en_US |
kusw.oapolicy | This item meets KU Open Access policy criteria. | en_US |
dc.rights.accessrights | openAccess | en_US |
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