Percorrer por autor "Maria Papageorgiou"
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- Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 CountriesPublication . de Pinho Ferreira Guiné, Raquel; Elena Bartkiene; Monica Tarcea; Cristina Chuck-Hernández; Ilija Djekic; Marijana Matek Sarić; Nada M. Boustani; Malgorzata Korzeniowska; Dace Klava; Maria Papageorgiou; José Maria Fresno Baro; Maša Cernelic Bizjak; Emel Damarli; Florença, Sofia de Guiné e; Costa, Cristina Amaro da; Correia, Paula; Ferreira, Manuela; Cardoso, Ana Paula; Margarida Campos, Sofia; Anjos, Ofélia; Ferreira, VanessaThis study explores the perceptions about edible insects and their usage in modern gastronomy. Data were collected through questionnaire survey in 14 countries, and 7222 responses were obtained. ANOVA and factor analysis were used, respectively to evaluate differences between groups and to analyze the scale items. The results showed that participants showed higher agreement toward insects being considered exotic foods and being associated with taboos and neophobia. Some sociodemographic factors (country, age class, education level and income) were proven to significantly influence with the perceptions. while sex and living environment did not. Factor analysis extracted three factors, one associated with the uses of insects in gastronomy, another associated with insects as foods and a third about insects not being proper for human consumption. In conclusion, the work revealed differences between countries in the perceptions about edible insects, and that these perceptions were also significantly influenced according to other sociodemographic variables.
- The interplay between body mass index, motivation for food consumption, and noncommunicable diseases in the European population: A cross-sectional studyPublication . Marija Ljubičić; Marijana Matek Sarić; Tamara Sorić; Ana Sarić; Ivo Klarin; Boris Dželalija; Alan Medić; Ivo Dilber; Ivana Rumbak; Jasmina Ranilović; Maria Papageorgiou; Viktória Szűcs; Elena Vittadini; Dace Klava; Lucia Frez Muñoz; Małgorzata Korzeniowska; Monica Tarcea; Ilija Djekić; Maša Černelič Bizjak; Guiné, Raquel; Leonardo RoeverIntroduction Consuming unhealthy foods in emotional states can increase body mass index (BMI), contribute to becoming overweight, and lead to the development of chronic diseases. This study aims to investigate the associations between BMI, emotional motivation for food consumption, and health outcomes. Materials and methods “The Motivations for Food Choices” (EATMOT) questionnaire was used to assess the emotional components of food consumption in 9,036 individuals from 12 European countries. The multivariate analysis included linear and logistic regression to examine associations between variables. Results Regression models confirmed associations between BMI, emotional motivation for food consumption (β = 0.13; p < 0.001), obesity (β = 0.35; p < 0.001), diabetes mellitus, and hypertension (β = 0.04; p < 0.001 for both). Using food as a coping mechanism for stress contributed to an increase in BMI [OR = 1.31 (95% CI 1.14–1.51); p < 0.001]. Emotional consolation was associated with a higher likelihood of an increased BMI [OR = 1.22 (95% CI 1.03–1.44); p = 0.020] and obesity [OR = 1.47 (95% CI 1.06–2.06); p = 0.022]. Participants with obesity had a greater likelihood of developing noncommunicable diseases, such as cardiovascular diseases [OR = 2.18 (95% CI 1.45–3.28); p < 0.001], diabetes mellitus [OR = 2.02 (95% CI 1.31–3.12); p = 0.001], hypercholesterolemia [OR = 1.62 (95% CI 1.13–2.32); p = 0.009], hypertension [OR = 1.85 (95% CI 1.36–2.52); p < 0.001], and gastric disorders [OR = 1.81 (95% CI 1.16–2.85); p = 0.010]. Conclusion These results underscore the need for targeted public health interventions that address emotional eating behaviors and promote healthier coping strategies to mitigate the risk of obesity and related health complications.