Consumer Willingness to Pay for Food Defense and Food Hygiene in Japan: Cross-Sectional Study by Shinya Matsumoto, Yoshiyuki Kanagawa, Kiwamu Nagoshi, Takemi Akahane, Tomoaki Imamura, Manabu Akahane

“… BackgroundIn Japan, incidents of falsified expiration dates on popular cookie brands and health hazards associated with frozen Chinese dumplings have raised food safety awareness. To prevent the intentional contamination of food by foreign substances, large food manufacturing companies have adopted the concept of food defense. …”
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Research on Joseon royal birthday cuisine memos by Hae-Kyung Chung, Dayeon Shin, Kyung Rhan Chung, Nariyah Woo

“…The foods most commonly eaten on royal birthdays were noodles and dumplings. Noodles consisted of both warm and cold noodle dishes. …”
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Food Consumption and Dietary Patterns of Local Adults Living on the Tibetan Plateau: Results from 14 Countries along the Yarlung Tsangpo River by Chenni Zhou, Mo Li, Lu Liu, Fangjie Zhao, Wenfeng Cong, Fusuo Zhang

“…The male, urban and 18~30 years old group had a higher adherence score with the “Han diet”, which was comprised of rice, pork, dumplings, eggs, milk and cabbage. The “Beverage diet”, which mainly include tsampa, chang (homemade barley wine) and sweet tea, was associated with the following group: female, urban and aged 18~30 years. …”
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The effect of food with different glycaemic index on the blood glucose level by Lenka Kouřimská, Šárka Jiráková, Anna Adámková

“…Their rise in blood glucose level was monitored by glucometer before the meal and after 1 and 2 hours of the consumption of baked potatoes (GI 85), white bread bun (GI 70), boiled potatoes (GI 64), rye bread (GI 62), potato dumplings (GI 52) and white cooked spaghetti (GI 41). …”
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