The Impact of Dietary Trends on Physiological Processes in Human Health
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 15 October 2025 | Viewed by 1893
Special Issue Editor
Interests: insulin resistance; diabetes; athletic performance; metabolism; human physiology; metabolic diseases; nutrition; hypertension; strength & conditioning; exercise physiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Adequate nutrient intake is a vital requirement for humans. While unprecedented advancements in agricultural science and engineering have dramatically improved nutrient availability, the impact on human health has not been entirely positive. Processed foods, while being relatively inexpensive, quick to prepare, and effective in reducing the incidence of hunger, fall short when it comes to nutrient quality. For example, the ratio of polyunsaturated fats to saturated fats has changed significantly and may contribute to an increased risk of cardiovascular disease. Excessive simple carbohydrates and low protein quality also represent common characteristics of processed foods and may negatively affect body composition. In contrast, foods containing non-processed ingredients are often lower in sugar, saturated fats, and excessive additives. The fundamental influence of processed versus non-processed foods on physiological processes that affect human health is the major focus of this Special Issue.
Prof. Dr. Robert Coker
Guest Editor
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Keywords
- dietary intake
- dietary quality
- processed foods
- non-processed foods
- anti-inflammatories
- human health
- body composition
- physiological processes
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