Nutrients

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22 pages, 1830 KiB

Open AccessArticle

Mediterranean Diet and Ultra-Processed Food Intake in Older Australian Adults—Associations with Frailty and Cardiometabolic Conditions

by Daniel Clayton-Chubb, Nicole V. Vaughan, Elena S. George, Andrew T. Chan, Stuart K. Roberts, Joanne Ryan, Aung Zaw Zaw Phyo, John J. McNeil, Lawrence J. Beilin, Cammie Tran, Yiqing Wang, Magdalena Sevilla-Gonzalez, Dong D. Wang, William W. Kemp, Ammar Majeed, Robyn L. Woods, Alice J. Owen and Jessica A. Fitzpatrick

Nutrients 2024, 16(17), 2978; https://doi.org/10.3390/nu16172978 - 3 Sep 2024

Cited by 2 | Viewed by 3058

Abstract

Dietary patterns contribute to overall health and diseases of ageing but are understudied in older adults. As such, we first aimed to develop dietary indices to quantify Mediterranean Diet Score (MDS) utilisation and Ultra-processed Food (UPF) intake in a well-characterised cohort of relatively [...] Read more.

Dietary patterns contribute to overall health and diseases of ageing but are understudied in older adults. As such, we first aimed to develop dietary indices to quantify Mediterranean Diet Score (MDS) utilisation and Ultra-processed Food (UPF) intake in a well-characterised cohort of relatively healthy community-dwelling older Australian adults. Second, we aimed to understand the relationship between these scores and the association of these scores with prevalent cardiometabolic disease and frailty. Our major findings are that in this population of older adults, (a) pre-frailty and frailty are associated with reduced MDS and increased UPF intake; (b) adherence to MDS eating patterns does not preclude relatively high intake of UPF (and vice versa); and (c) high utilisation of an MDS eating pattern does not prevent an increased risk of frailty with higher UPF intakes. As such, the Mediterranean Diet pattern should be encouraged in older adults to potentially reduce the risk of frailty, while the impact of UPF intake should be further explored given the convenience these foods provide to a population whose access to unprocessed food may be limited due to socioeconomic, health, and lifestyle factors. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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13 pages, 817 KiB

Open AccessArticle

Effect of Fermented Soybean (FSB) Supplementation on Gastroesophageal Reflux Disease (GERD)

by Eugenie Sin Sing Tan, Rahela Zaman, Muhammad Akbar Memon and Chung Keat Tan

Nutrients 2024, 16(16), 2779; https://doi.org/10.3390/nu16162779 - 20 Aug 2024

Cited by 1 | Viewed by 11301

Abstract

Gastroesophageal reflux disease (GERD) is a prevalent chronic condition affecting the well-being of both adults and children in general medical practice. Research on the effects of fermented soybean (SB) supplementation in managing GERD is relatively new, with limited studies available. The existing research [...] Read more.

Gastroesophageal reflux disease (GERD) is a prevalent chronic condition affecting the well-being of both adults and children in general medical practice. Research on the effects of fermented soybean (SB) supplementation in managing GERD is relatively new, with limited studies available. The existing research often lacks sufficient dosing regimens and study durations to differentiate between transient placebo effects and sustained benefits. In this study, the beneficial effects of FSB supplementation were investigated in 110 voluntary participants (NCT06524271). The participants were required to take 1 g of FSB supplement once daily for 12 weeks. GERD symptoms were evaluated using the Reflux Disease Questionnaire (RDQ), while inflammatory markers, including interleukin-4 (IL-4), interleukin-6 (IL-6), and interleukin-8 (IL-8), were measured to assess inflammation. The Quality of Life in Reflux and Dyspepsia (QOLRAD) questionnaire was used to evaluate participants’ quality of life. The results indicated that FSB supplementation significantly (p < 0.05) alleviated heartburn and regurgitation symptoms and reduced levels of IL-4, IL-6, and IL-8, indicating a notable anti-inflammatory effect. Additionally, significant (p < 0.05) improvements were observed in QOLRAD scores, particularly in vitality, emotional distress, and physical/social functioning. Collectively, our findings support the use of FSB as an adjuvant approach in managing GERD, with notable improvements in patients’ quality of life. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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16 pages, 1420 KiB

Open AccessArticle

Fermented Gold Kiwi for Improved Gastric Health: Evaluation of Efficacy and Safety in a Randomised, Double-Blind, Placebo-Controlled Trial

by Seon Mi Shin, Sang Jun Youn, Yong Choi, Bong Min Kim, Na Young Lee, Hyun Jeong Oh, Hyuck Se Kwon and Heung Ko

Nutrients 2024, 16(16), 2670; https://doi.org/10.3390/nu16162670 - 13 Aug 2024

Cited by 1 | Viewed by 2452

Abstract

This randomised double-blind placebo-controlled trial evaluated the efficacy and safety of fermented gold kiwi (FGK) in improving gastrointestinal health. A total of 100 participants were enrolled and randomly assigned to treatment or placebo groups. Over 8 weeks, the participants consumed an FGK or [...] Read more.

This randomised double-blind placebo-controlled trial evaluated the efficacy and safety of fermented gold kiwi (FGK) in improving gastrointestinal health. A total of 100 participants were enrolled and randomly assigned to treatment or placebo groups. Over 8 weeks, the participants consumed an FGK or placebo preparation daily. Primary outcomes included changes in gastrointestinal symptoms assessed using the Gastrointestinal Symptom Rating Scale (GSRS) and the Korean version of the Nepean Dyspepsia Index (NDI-K), as well as quality of life assessed using the Functional Dyspepsia-related Quality of Life questionnaire. The FGK group showed significant improvements in GSRS and NDI-K total and subdomain scores compared with the placebo group. Moreover, the quality of life scores were significantly better in the FGK group than in the placebo group. Safety evaluations revealed no significant adverse events or clinically meaningful changes upon assessing laboratory test results. This study demonstrated that FGK is a safe and effective dietary supplement for improving gastrointestinal health in adults with gastrointestinal symptoms. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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14 pages, 1801 KiB

Open AccessArticle

Standard Nutritional Assessment Tools Are Unable to Predict Loss of Muscle Mass in Patients Due to Undergo Pancreatico-Duodenectomy: Highlighting the Need for Detailed Nutritional Assessment

by Mary E. Phillips, M. Denise Robertson, Kate Bennett-Eastley, Lily Rowe, Adam E. Frampton and Kathryn H. Hart

Nutrients 2024, 16(9), 1269; https://doi.org/10.3390/nu16091269 - 25 Apr 2024

Viewed by 1974

Abstract

Background and Methods: Pancreatico-duodenectomy (PD) carries significant morbidity and mortality, with very few modifiable risk factors. Radiological evidence of sarcopenia is associated with poor outcomes. This retrospective study aimed to analyse the relationship between easy-to-use bedside nutritional assessment techniques and radiological markers of [...] Read more.

Background and Methods: Pancreatico-duodenectomy (PD) carries significant morbidity and mortality, with very few modifiable risk factors. Radiological evidence of sarcopenia is associated with poor outcomes. This retrospective study aimed to analyse the relationship between easy-to-use bedside nutritional assessment techniques and radiological markers of muscle loss to identify those patients most likely to benefit from prehabilitation. Results: Data were available in 184 consecutive patients undergoing PD. Malnutrition was present in 33–71%, and 48% had a high visceral fat-to-skeletal muscle ratio, suggestive of sarcopenic obesity (SO). Surgical risk was higher in patients with obesity (OR 1.07, 95%CI 1.01–1.14, p = 0.031), and length of stay was 5 days longer in those with SO (p = 0.006). There was no correlation between skeletal muscle and malnutrition using percentage weight loss or the malnutrition universal screening tool (MUST), but a weak correlation between the highest hand grip strength (HGS; 0.468, p < 0.001) and the Global Leadership in Malnutrition (GLIM) criteria (−0.379, p < 0.001). Conclusions: Nutritional assessment tools give widely variable results. Further research is needed to identify patients at significant nutritional risk prior to PD. In the meantime, those with malnutrition (according to the GLIM criteria), obesity or low HGS should be referred to prehabilitation. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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Review

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22 pages, 401 KiB

Open AccessEditor’s ChoiceReview

Prebiotics and Probiotics for Gastrointestinal Disorders

by Sameeha Rau, Andrew Gregg, Shelby Yaceczko and Berkeley Limketkai

Nutrients 2024, 16(6), 778; https://doi.org/10.3390/nu16060778 - 9 Mar 2024

Cited by 35 | Viewed by 13126

Abstract

The complex role of the gut microbiome in the pathogenesis of gastrointestinal (GI) disorders is an emerging area of research, and there is considerable interest in understanding how diet can alter the composition and function of the microbiome. Prebiotics and probiotics have been [...] Read more.

The complex role of the gut microbiome in the pathogenesis of gastrointestinal (GI) disorders is an emerging area of research, and there is considerable interest in understanding how diet can alter the composition and function of the microbiome. Prebiotics and probiotics have been shown to beneficially modulate the gut microbiome, which underlies their potential for benefit in GI conditions. Formulating specific recommendations for the public regarding these dietary supplements has been difficult due to the significant heterogeneity between strains, doses, and duration of treatment investigated across studies, as well as safety concerns with administering live organisms. This review aims to summarize the existing evidence for the use of prebiotics and probiotics in various GI disorders, paying special attention to strain-specific effects that emerged and any adverse effects noted. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

16 pages, 840 KiB

Open AccessReview

Implications of Protein and Sarcopenia in the Prognosis, Treatment, and Management of Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)

by Avneet Singh, Adam Buckholz, Sonal Kumar and Carolyn Newberry

Nutrients 2024, 16(5), 658; https://doi.org/10.3390/nu16050658 - 26 Feb 2024

Cited by 5 | Viewed by 2746

Abstract

Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD) is a common cause of chronic liver disease globally, with prevalence rapidly increasing in parallel with rising rates of obesity and metabolic syndrome. MASLD is defined by the presence of excess fat in the liver, which may [...] Read more.

Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD) is a common cause of chronic liver disease globally, with prevalence rapidly increasing in parallel with rising rates of obesity and metabolic syndrome. MASLD is defined by the presence of excess fat in the liver, which may induce inflammatory changes and subsequent fibrosis in high-risk patients. Though MASLD occurs frequently, there is still no approved pharmacological treatment, and the mainstay of therapy remains lifestyle modification via dietary changes, enhancement of physical activity, and management of metabolic comorbidities. Most nutrition research and clinical guidance in this disease centers on the reduction in fructose and saturated fat in the diet, although the emerging literature suggests that protein supplementation is important and implicates muscle mass and sarcopenia in disease-related outcomes. This review will assess the current data on these topics, with the goal of defining best practices and identifying research gaps in care. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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17 pages, 1092 KiB

Open AccessReview

Functional Food in Relation to Gastroesophageal Reflux Disease (GERD)

by Yedi Herdiana

Nutrients 2023, 15(16), 3583; https://doi.org/10.3390/nu15163583 - 15 Aug 2023

Cited by 20 | Viewed by 21223

Abstract

Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well [...] Read more.

Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients and healthcare providers are becoming increasingly interested in the role of diet in disease management. However, dietary interventions lack evidence of the synthesis effect of functional foods. The following is a review of dietary therapy for GERD, emphasizing food components’ impact on GERD pathophysiology and management. Although the sequential dietary elimination of food groups is a common practice, the literature supports broader intervention, including reduced overall sugar intake, increased dietary fiber, and changes in overall eating practices. While the primary concern of food companies is to provide safe products, the caloric, nutritional, and functional composition of foods is also generating interest in the food industry due to consumers’ concerns. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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20 pages, 812 KiB

Open AccessReview

Nutrition in Acute Pancreatitis: From the Old Paradigm to the New Evidence

by Sara Sofia De Lucia, Marcello Candelli, Giorgia Polito, Rossella Maresca, Teresa Mezza, Tommaso Schepis, Antonio Pellegrino, Lorenzo Zileri Dal Verme, Alberto Nicoletti, Francesco Franceschi, Antonio Gasbarrini and Enrico Celestino Nista

Nutrients 2023, 15(8), 1939; https://doi.org/10.3390/nu15081939 - 18 Apr 2023

Cited by 13 | Viewed by 13451

Abstract

The nutritional management of acute pancreatitis (AP) patients has widely changed over time. The “pancreatic rest” was the cornerstone of the old paradigm, and nutritional support was not even included in AP management. Traditional management of AP was based on intestinal rest, with [...] Read more.

The nutritional management of acute pancreatitis (AP) patients has widely changed over time. The “pancreatic rest” was the cornerstone of the old paradigm, and nutritional support was not even included in AP management. Traditional management of AP was based on intestinal rest, with or without complete parenteral feeding. Recently, evidence-based data underlined the superiority of early oral or enteral feeding with significantly decreased multiple-organ failure, systemic infections, surgery need, and mortality rate. Despite the current recommendations, experts still debate the best route for enteral nutritional support and the best enteral formula. The aim of this work is to collect and analyze evidence over the nutritional aspects of AP management to investigate its impact. Moreover, the role of immunonutrition and probiotics in modulating inflammatory response and gut dysbiosis during AP was extensively studied. However, we have no significant data for their use in clinical practice. This is the first work to move beyond the mere opposition between the old and the new paradigm, including an analysis of several topics still under debate in order to provide a comprehensive overview of nutritional management of AP. Full article

(This article belongs to the Special Issue Nutritional Approaches for Digestive Disorders and Gastrointestinal Symptoms)

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