Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Petter Fagerberg"'
Autor:
Friska Dhammawati, Petter Fagerberg, Christos Diou, Ioanna Mavrouli, Evangelia Koukoula, Eirini Lekka, Leandros Stefanopoulos, Nicos Maglaveras, Rachel Heimeier, Youla Karavidopoulou, Ioannis Ioakimidis
Publikováno v:
Nutrients, Vol 15, Iss 10, p 2321 (2023)
Background: The COVID-19 pandemic has impacted children’s lifestyles, including dietary behaviors. Of particular concern among these behaviors is the heightened prevalence of ultra-processed food (UPF) consumption, which has been linked to the deve
Externí odkaz:
https://doaj.org/article/bb05a92652254ae4a2093a7ab7c24576
Autor:
Konstantinos Kyritsis, Petter Fagerberg, Ioannis Ioakimidis, K. Ray Chaudhuri, Heinz Reichmann, Lisa Klingelhoefer, Anastasios Delopoulos
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract Parkinson’s disease (PD) is a neurodegenerative disorder with both motor and non-motor symptoms. Despite the progressive nature of PD, early diagnosis, tracking the disease’s natural history and measuring the drug response are factors th
Externí odkaz:
https://doaj.org/article/275573a7f8dc4377be3cc3936ec021f9
Autor:
Petter Fagerberg, Billy Langlet, Aleksandra Oravsky, Johanna Sandborg, Marie Löf, Ioannis Ioakimidis
Publikováno v:
BMC Public Health, Vol 19, Iss 1, Pp 1-10 (2019)
Abstract Background Ultra-processed food consumption is a risk factor for obesity and has a negative environmental impact. Food companies spend billions of dollars on advertisements each year to increase the consumption of ultra-processed food. In Au
Externí odkaz:
https://doaj.org/article/f414ff87c3c84b44b6198eab13a9a9db
Autor:
Petter Fagerberg, Evangelia Charmandari, Christos Diou, Rachel Heimeier, Youla Karavidopoulou, Penio Kassari, Evangelia Koukoula, Irini Lekka, Nicos Maglaveras, Christos Maramis, Ioannis Pagkalos, Vasileios Papapanagiotou, Katerina Riviou, Ioannis Sarafis, Athanasia Tragomalou, Ioannis Ioakimidis
Publikováno v:
Nutrients, Vol 13, Iss 3, p 880 (2021)
Fast self-reported eating rate (SRER) has been associated with increased adiposity in children and adults. No studies have been conducted among high-school students, and SRER has not been validated vs. objective eating rate (OBER) in such populations
Externí odkaz:
https://doaj.org/article/3790a59b965d427e826a56ce19646d6d
Autor:
Petter Fagerberg, Lisa Klingelhoefer, Matteo Bottai, Billy Langlet, Konstantinos Kyritsis, Eva Rotter, Heinz Reichmann, Björn Falkenburger, Anastasios Delopoulos, Ioannis Ioakimidis
Publikováno v:
Nutrients, Vol 12, Iss 7, p 2109 (2020)
Unintentional weight loss has been observed among Parkinson’s disease (PD) patients. Changes in energy intake (EI) and eating behavior, potentially caused by fine motor dysfunction and eating-related symptoms, might contribute to this. The primary
Externí odkaz:
https://doaj.org/article/d543917d1df742329d4b22612284972b
Publikováno v:
PLoS ONE, Vol 12, Iss 8, p e0182172 (2017)
Close food proximity leads to increased short-term energy intake, potentially contributing to the long-term development of obesity. However, its precise effects on eating behaviour are still unclear, especially with food available for extended period
Externí odkaz:
https://doaj.org/article/5f63f0fb7eee4e808643dd4814ef5718
Publikováno v:
Nutrients, Vol 11, Iss 3, p 597 (2019)
School lunches contribute significantly to students’ food intake (FI) and are important to their long-term health. Objective quantification of FI is needed in this context. The primary aim of this study was to investigate how much eating rate (g/mi
Externí odkaz:
https://doaj.org/article/eb041e9fd7194bd3b037c2bad939e9b0
Autor:
Billy Langlet, Petter Fagerberg, Anastasios Delopoulos, Vasileios Papapanagiotou, Christos Diou, Christos Maramis, Nikolaos Maglaveras, Anna Anvret, Ioannis Ioakimidis
Publikováno v:
Nutrients, Vol 11, Iss 3, p 672 (2019)
Large portion sizes and a high eating rate are associated with high energy intake and obesity. Most individuals maintain their food intake weight (g) and eating rate (g/min) rank in relation to their peers, despite food and environmental manipulation
Externí odkaz:
https://doaj.org/article/0f3e99b2baa147a0bafe2f5d9d57858c
Publikováno v:
Nutrients, Vol 10, Iss 7, p 880 (2018)
Manipulating food properties and serving environment during a meal can significantly change food intake at group level. However, the evaluation of the usefulness of such manipulations requires an understanding of individual behavioural changes. Three
Externí odkaz:
https://doaj.org/article/e0e7ed2885f94c2bad19d0c3533b5cac
Autor:
Billy Langlet, Ioannis Ioakimidis, Johanna Sandborg, Aleksandra Oravsky, Petter Fagerberg, Marie Löf
Publikováno v:
BMC Public Health, Vol 19, Iss 1, Pp 1-10 (2019)
BASE-Bielefeld Academic Search Engine
BMC Public Health
BASE-Bielefeld Academic Search Engine
BMC Public Health
Background Ultra-processed food consumption is a risk factor for obesity and has a negative environmental impact. Food companies spend billions of dollars on advertisements each year to increase the consumption of ultra-processed food. In Australia,