Search Results (1,305)

Background: Children and adults with Trisomy 21 are more likely to develop nutrition-related conditions and diseases. The nutrition-related health of Canadians with Trisomy 21 is unknown. We aimed to determine the nutrient intake and physical activity of school-aged children with Trisomy 21 in Manitoba, Canada. Methods: Mothers of 14 school-aged children (n = 7 female, average age 9 years old) with Trisomy 21 completed a 24 h dietary recall and a survey that included questions about their children’s nutrition and physical activity. Nutrient intake analysis was conducted to compare food and beverage consumption with dietary guidelines and nutrient recommendations. Data were analyzed descriptively. Results: Most children with T21 included in this study consumed an adequate average intake of daily protein, carbohydrate, and iron; an inadequate average intake of daily dietary fibre and calcium; and an excessive average daily intake of added sugars and saturated fat. Notably, all children consumed inadequate vitamin D and excessive sodium. Most children consumed a dietary supplement (10/14), engaged in moderate-intensity physical activity (10/14), and were active for more than 60 min per day (12/14). Conclusions: Most children with Trisomy 21 included in this study met daily physical activity recommendations. However, despite a variety of foods reportedly consumed across all food groups, nutrient intake among school-aged children with Trisomy 21 included in this study was mixed, as both deficiencies and excessive amounts of some nutrients were observed. There is a need to improve the nutrient intake of children with Trisomy 21 to reduce their risk of developing nutrition-related conditions and diseases. Full article

Background/Objectives: This secondary and exploratory meta-analysis re-evaluated 30 randomized controlled trials on free and added sugars (FS) detailed in the European Food Safety Authority’s (EFSA) report on the tolerable upper intake level for dietary sugars, focusing on the influence of food source (beverages, foods, or mixed) on cardiometabolic and anthropometric health. Methods: The EFSA’s method of analyzing the relative FS intake (difference between treatment and comparator arms, Δ%E^fs) was used, with further adjustment for the reported intake of all sources of FS and energy. The EFSA’s “high vs. low” random-effects meta-analysis comparing groups with the highest and lowest FS intake was replicated, and additional exploratory dose–response meta-regressions (linear and non-linear) were performed, stratified by food source. Given the secondary and observational nature of the analysis, all source-stratified findings should be interpreted as hypothesis-generating, rather than causal. Results: There were no interactions between Δ%E^fs and food source for any outcome, and within a source there were linearly positive and statistically significant regressions for body weight (mixed), low-density lipoprotein cholesterol (LDL-C, foods), and uric acid (beverages). Across 13 outcomes, Δ%E^fs was positively and linearly related to greater fasting glucose, high-density lipoprotein cholesterol (HDL-C), and LDL-C, and non-linearly to body weight. However, the data were limited in their representation of FS intake at typical population levels, and there were insufficient data to investigate the effect of FS from foods on most anthropometric outcomes. Conclusions: Meta-regressive dose–responses revealed little relationship between Δ%E^fs from specific food sources and health outcomes, but such effects might be masked by confounding factors. Future trials that test realistic intakes of FS across diverse food matrices and account for dietary compensation would help to overcome limitations in the body of evidence. Full article

The microbial valorization of agro-industrial residues is a promising strategy for sustainable bioprocesses and the development of a circular bioeconomy. In this study, mixed fruit peel waste was anaerobically fermented in a stirred-tank bioreactor using Wickerhamomyces sp. UFFS-CE-3.1.2 to produce organic acids and a multifunctional enzymatic bioproduct. During fermentation, sugars decreased from 6.51 to 0.22 g L⁻¹, leading to the formation of citric acid (7.65 g L⁻¹), ethanol (3.77 g L⁻¹), glycerol (0.53 g L⁻¹), and acetic acid (0.37 g L⁻¹). The accumulation of organic acids likely imposed metabolic stress on the yeast, triggering physiological responses that mitigate oxidative stress. Consequently, the resulting enzymatic extract exhibited high lipase activity (185.63 U mL⁻¹), late catalase induction (520.97 U mL⁻¹), and stable superoxide dismutase activity (50 U mL⁻¹). This enzymatic profile indicates the formation of a stress-adapted microbial system with potential applicability in processes involving lipid hydrolysis and oxidative mechanisms. The process was conducted without supplementation of synthetic medium and operated stably in a stirred-tank bioreactor. Overall, these results suggest a feasible microbial strategy for converting fruit waste into value-added bioproducts, contributing to the development of sustainable biotechnological processes. Full article

The present study aimed to investigate the migration of potentially hazardous compounds from plastic food packaging into edible oils, bottled water and soft drinks available on the market in the Republic of Moldova. GC–MS screening was applied to identify plastic additives and unintentionally added substances (NIAS). The influence of key extraction parameters, including solvent type, extraction time, pH, alcohol content and sugar concentration, was systematically investigated. The optimized procedure demonstrated satisfactory analytical performances, with recoveries ranging from 81 to 96%, repeatability below 5% and detection limits between 0.006 and 0.01 mg/L. To allow a comprehensive assessment of total phthalate contamination, an additional analytical approach based on the hydrolysis of phthalate esters and the determination of o-phthalic acid using capillary electrophoresis with spectrophotometric detection was proposed. The method showed a linearity range of 0.1–5.0 mg/L and a limit of quantification of 0.07 mg/L. The combined chromatographic and hydrolysis-capillary electrophoresis approaches provide a reliable tool for the integrated determination and evaluation of phthalate residues in aqueous-alcoholic systems and beverages, accessible to laboratories performing food quality control. Full article

This study aims to investigate the ability of sourdough fermented with Leuconostoc citreum (Lc) DSM 5577 to produce mannitol and to evaluate its impact in reduced-added-sugar muffins. Compared to a standard recipe with 100% sugar, two formulations with 50% and 0% added sugar were used. Sourdough fermented for 24 and 48 h was incorporated at different levels (30% and 50%) into muffins. The effects on the technological properties, as well as mannitol, carbohydrate, and organic acid contents, microbiological profile, and sensory characteristics, were evaluated. The optimum sourdough fermentation time was 48 h, which produced high levels of lactic acid (2.25 mg/g), acetic acid (4.61 mg/g), and mannitol (6.27 mg/g). The use of 50% sourdough fermented for 48 h in the muffin formulations produced the greatest amount of mannitol (3.57 mg/g). FTIR spectroscopy revealed compositional changes associated with fermentation in the sourdough and muffins. The baking tests demonstrated a reduction in baking losses without compromising specific volume. Muffins containing 50% added sugar and 30% sourdough fermented for 24 h were the most appreciated in terms of taste and flavor. The results suggest that sourdough fermented with Lc DSM 5577 may be an innovative approach for a natural reduction in sugar in muffins while preserving their technological quality. Full article

Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted with water at 25 and 50% incorporation levels and fermented at room temperature for 12 days using a microbial consortium comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Weissella confusa) and one yeast (Saccharomyces boulardii). Laboratory-scale fermentation was monitored by measuring pH, total soluble solids, titratable acidity, sugar consumption, and metabolite production. The consortium demonstrated effective performance, reducing pH and TSS and increasing titratable acidity for both incorporation levels over 12 days. The fermented samples were characterized by their antioxidant capacity, color, protein content, humidity, and viscosity. The total phenolic content and antioxidant activity (DPPH) increased significantly (p < 0.05), and the viscosity increased by 254.3% and 48.3% for the fermented streams with 25% and 50% incorporation, respectively. Antimicrobial assays revealed that the fermented samples inhibited typical spoilage bacteria and yeast. This work highlights the potential of fermentation to upcycle barbecue waste, with antimicrobial characteristics contributing to extended shelf life, sustainable food production, and circular economic practices. Full article

The increasing demand for different value-added products from natural seaweeds requires a sustainable cultivation method for the regular supply of biomass and to safeguard the natural ecosystem from overexploitation. This study evaluated laboratory acclimatization of the green seaweed Acrosiphonia orientalis (DGR: 2.71 ± 0.21%; GPP: 12.55 ± 0.1 mg O₂ L⁻¹ day⁻¹), followed by a comparative evaluation of its physicochemical and biochemical characteristics, metabolite profile, and antiproliferative activity compared with naturally harvested seaweed. Metabolite profiling identified 47 compounds exhibiting differential accumulation patterns, with the natural specimens enriched in omega-3 polyunsaturated fatty acids, including docosahexaenoic acid, and the laboratory-acclimatized specimens exhibited elevated arachidonic acid levels. Amino acid profiling revealed higher concentrations of essential and non-essential amino acids in the natural specimens, with prominent levels of phenylalanine and aspartic acid, while the lab-acclimatized specimens were enriched in isoleucine, methionine, proline, and cysteine. The lab-acclimatized specimens exhibited significantly enhanced water absorption (WSC: 6 ± 0.25 mL/g DW; WHC: 2.68 ± 0.11 g/g DW) and higher total sugar (47.11 ± 0.52% Glc eq. DW) and phenolic contents (51.28 ± 0.54 mg GAE g⁻¹ extract), while the natural specimens had a superior oil-holding capacity (OHC: 1.8 ± 0.12 g/g DW); higher total flavonoid (123.62 ± 2.97 mg Q g⁻¹ extract), protein (5.11 ± 0.36 µg BSA eq/mg DW), and chlorophyll contents (8.82 ± 0.58 mg/L); and higher antioxidant activities (ABTS-EC₅₀: 67.33 ± 0.97 μg/mL extract). The mineral analysis revealed distinct elemental profiles, with enrichment of sodium, magnesium, and calcium in the lab-acclimatized specimens and a more favorable Na/K ratio (0.14 vs. 0.78) in the natural specimens. Of note, extracts from both seaweeds exhibited significant dose-dependent antiproliferative activity against HeLa cervical cancer cells (Wild EC₅₀: 118.63 ± 14.14 µg/mL extract; lab EC₅₀: 153.35 ± 10.18 µg/mL extract), suppressed colony formation in soft agar assays, induced nuclear condensation (based on Hoechst staining), and modulated the expression of key oncogenes (upregulating NDRG1, TP53, and CASP3 and downregulating BCL2, MYC, and CCND1). Collectively, this study provides an approach to acclimatize A. orientalis that may be utilized for developing a cultivation method. Moreover, this green seaweed has a great potential to be used for nutraceutical and functional food applications. Full article

In traditional medicine, laboratory tests are essential tools used to evaluate practices in healthcare that use natural products, particularly when there are few established treatments such as in the case of chronic diseases like sickle cell disease (SCD). SCD is a genetic hemoglobin disorder associated with hemolysis, oxidative stress, inflammation, and vaso-occlusive complications. This study aims to document medicinal plants used in the management of SCD and the traditional practices associated with their use, in order to assess their added value in relation to biological activities relevant to SCD. First, this study carried out an ethnobotanical survey at Kisangani, with 384 participants. A total of 201 respondents, 58% of whom were women, identified 45 medicinal plant species from 30 families. They reported the use of sugar, caramel, ash, and lemon juice as additives in traditional remedies. Based on several criteria, Alchornea cordifolia Müll. Arg. and Hibiscus tiliaceus L. were selected for laboratory evaluation. Their leaves were collected from arid and marshy soils and prepared according to the respondents’ descriptions for antioxidant and anti-inflammatory assessments. A. cordifolia showed significantly higher activities than H. tiliaceus regarding antioxidant (p = 0.001) and anti-inflammatory (p = 0.01) properties. Soil type was observed to influence the bioactivity of H. tiliaceus, with better performance in marshy soil samples. Sugar and caramel were found to reduce antioxidant activity, whereas ash and lemon juice preserved it without markedly altering anti-inflammatory effects. These findings are promising for supporting local knowledge about these two plant species. Full article

Alzheimer’s disease (AD) is characterized by significant reductions in glucose metabolism, reflecting underlying synaptic dysfunction, correlating with cognitive decline. We aimed to explore the impact of dietary patterns on the change in glucose metabolism. Methods: This longitudinal, prospective study included 132 community-dwelling older adults without a diagnosed dementia history enrolled in the Western Australian Memory Study (WAMS). Participants completed a food frequency questionnaire at baseline and underwent [¹⁸F]-Fluorodeoxyglucose positron emission tomography (FDG-PET) imaging at baseline and at up to two follow-up assessments scheduled approximately 18 months apart, over a maximum follow-up period of 43 months. Principal component analysis yielded two dietary patterns—named Western Diet and Prudent Diet. Linear mixed-effect models evaluated the association between dietary adherence and glucose metabolism, including potential confounders. Analysis was repeated stratified by sex. Results: Adherence to a Western Diet, characterized by high sugars and saturated fats, was associated with faster decline in glucose metabolism in the left fusiform gyrus (β = −0.00062; SE = 0.00025; FDR-adjusted p = 0.043), neocortex (β = −0.00063; SE = 0.00026; FDR-adjusted p = 0.047), left ventrolateral prefrontal (β = −0.00083; SE = 0.00032; FDR-adjusted p = 0.045 and inferior parietal region (β = −0.00344; SE = 0.00129; FDR-adjusted p = 0.033) in females. A Prudent Diet, characterized by a high intake of fruits, vegetables, and whole grains, showed no significant effects. Conclusions: Our study highlights the following: (a) The potential detrimental impact of a Western Diet on brain glucose metabolism, particularly for females, who are at higher risk for AD. The decline was observed in regions essential for cognitive functions, including visual processing and facial recognition, emphasizing the role of diet in brain health. (b) No significant associations were observed between adherence to a Prudent dietary pattern and changes in glucose metabolism. Full article

Radish (Raphanus sativus L.) is an important vegetable resource in the food industry, generating substantial amounts of by-products during cultivation and distribution. Despite their richness in functional components, these by-products are largely underutilized. Accordingly, there is increasing interest in their valorization as functional food ingredients. This study evaluated the functional potential of radish by-products removed prior to distribution by applying cellulase pretreatment and Lactiplantibacillus plantarum fermentation individually or in combination. Radish samples were separated into leaf blade, stem, and taproot tissues and processed as untreated control, enzyme-treated, fermented, and enzyme-treated and fermented (EF) groups. The EF treatment significantly increased reducing sugar content, total polyphenols, and total flavonoids across all tissues, with the most pronounced enhancement observed in leaf by-products. In antioxidant assays, EF samples showed decreased IC₅₀ values in DPPH and ABTS radical scavenging assays and increased FRAP values, indicating superior antioxidant capacity. In lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, EF-treated leaf extracts effectively suppressed nitric oxide and intracellular ROS production without cytotoxicity and exhibited the highest GSH/GSSG ratio, suggesting improved cellular redox balance. In contrast, interleukin-6 (IL-6) secretion varied depending on tissue type and processing condition, indicating that antioxidant enhancement does not necessarily correspond to uniform cytokine regulation. Collectively, these findings demonstrate that enzymatic pretreatment combined with lactic acid fermentation serves as an effective strategy to enhance the antioxidant and cell-protective properties of radish by-products, supporting their potential use as value-added functional food ingredients. Full article

The 2025–2030 Dietary Guidelines introduce an important shift in public health nutrition, emphasizing minimally processed foods, higher protein intake, greater inclusion of full-fat dairy, and a food-based advice centered on “real food” consumption. While several of these recommendations align with accumulating evidence, particularly the discouragement of ultra-processed foods and added sugars, substantial concerns remain regarding their internal coherence, population-level applicability, risk of misinterpretation, as well as environmental footprint. This critical narrative review evaluates whether the scope, emphasis, and framing of the new guideline components are proportionate to the strength, consistency, and context of the underlying evidence. Using a novel framework that distinguishes between nutritional adequacy, optimization, and therapeutic application, we assess the scientific coherence of key recommendations. A structured literature search was conducted in PubMed, Scopus, and Web of Science focusing on systematic reviews and meta-analyses of randomized controlled trials and large prospective cohort studies relevant to the updated guidelines. Particular attention is given to protein and saturated fat intakes, carbohydrate restriction in chronic disease, and the balance between simplification and scientific precision. Overall, the new guidelines represent a positive shift toward food-based recommendations; however, clearer differentiation between population-level guidance and context-specific interventions is required to preserve scientific rigor, reduce misinterpretation, and enhance public health relevance. Full article

Plant by-products such as apple pomace, potato pulp, and sugar beet pulp can be an excellent source of polyphenols, other phytochemicals and fiber, which is why they can be an excellent addition to snacks. Snacks, on the other hand, contain a lot of sugar and starch, which increases the risk of metabolic diseases and is unfavorable for diabetics, but after adding the above-mentioned by-products, their nutritional and health-promoting value increases. The aim of the study was to examine the effect of different addition levels of a mixture of by-products on the nutritional composition, phytochemical content, antioxidant activity, and quality of corn snacks. It was found that mixtures of by-products are an excellent addition to corn snacks in order to increase the health benefits of the product, as this additive increases the content of polyphenols, phenolic acids, anthocyanins, dietary fiber, tocopherols, especially α- and γ-tocopherol, as well as phytosterols, including β-sitosterol, stigmasterol, and campesterol. Furthermore, it increases the antioxidant potential of the snacks and the nutritional value of the final product, especially protein and ash content, reducing the starch content. Snacks containing a 20% by-product mixture may be recommended due to their improved nutritional and health-promoting properties and acceptable physical characteristics. Full article

Background/Objectives: Sweeteners and sweetness enhancers (S&SEs) have been proposed to potentially impair appetite regulation by stimulating sweet taste receptors beyond the perception of sweetness, similar to caloric sweeteners. The evidence is, however, not clear. Methods: This sub-study investigated the acute effects of a mixture of acesulfame potassium and cyclamate (Ace-K/Cyc) versus water on postprandial appetite sensations and energy intake at baseline, after a two-month weight loss period, and after a four-month weight loss maintenance period, including (S&SE group) or excluding S&SEs (Sugar group) in the diet. A total of 26 participants (18–65 years; BMI ≥ 25.0 kg/m²) were recruited from the one-year randomized controlled SWEET trial. Subjective appetite sensations were measured using visual analogue scales while fasting and nine times during a 250-min postprandial period. During this period, a standardized breakfast (0–10 min) was served and, 2 h later, a test drink containing either Ace-K/Cyc or water (120–130 min) was given. After 265 min, an ad libitum test meal was served. Results: Of 26 participants enrolled, 22 completed test day 2 and 16 completed test day 3. The S&SEs group rated lower prospective consumption and desire to eat something sweet after the test drink with Ace-K/Cyc compared to the sugar group consuming water (p < 0.05), with effects persisting after adjusting for taste. Initial differences in hunger were explained by taste palatability. This was true for all three test days. Ad libitum energy intake did not differ (p > 0.05). Conclusions: Ace-K/Cyc compared to water reduced feelings of prospective consumption and desire to eat something sweet acutely, after two months of weight loss, and after four months of weight loss maintenance. Due to the low sample size and power, larger studies are warranted to confirm these results. Full article

Background/Objectives: Limiting sugar intake is an important factor in preventing many diseases, which has led to growing interest in products labeled as “no added sugar”. Reformulation of food products may affect the types and number of additives used, highlighting the need for systematic analysis. The aim off this study was to compare the presence of additives in food products available on the Polish market, categorized as “with added sugar” or “no added sugar”. Methods: The analysis was based on label data from 1278 food products collected in the second and third quarters of 2023. Products were categorized according to sugar content, and the presence, types, and number of additives were compared between groups. Results: Products without added sugar generally had a simpler composition and contained fewer additives. The most frequently identified additive groups in products with sugar were acidity regulators and antioxidants, present several times more often than in sugar-free products. Preservatives, colors, emulsifiers, and other additives were also significantly more frequent in sweetened products, while sweeteners were more common in sugar-free products. The average number of additives per product was 1.6 for sugar-free products and 3.8 for products with added sugar. Conclusions: The results indicate that the presence and number of additives are closely related to whether a product contains added sugar. Products labeled as “no added sugar” tend to have simpler compositions and fewer additives, reflecting changes in recipes related to sugar reduction. Full article

This study aimed to valorize by-products from cabbage processing to produce nutrient-rich powders that are suitable for food incorporation and, as a case study, to evaluate their application in texture-modified jelly intended for senior consumers. Freeze-dried powders from cabbage leaves and cores were analyzed for physicochemical properties, nutritional value, and antioxidant activity. Steaming significantly affected water absorption, solubility, and color: powders from fresh cabbage exhibited higher water solubility and lighter, greener hues, whereas powders from steamed cabbage showed darker, yellow–red tones due to pigment degradation. Nutritional analysis confirmed high dietary fiber contents (>30 g/100 g dry weight) in all powders. Core powders contained more potassium and phosphorus, with minimal mineral losses being observed after steaming. Sugar profiling showed greater fructose, glucose, and total sugar contents in leaf powders, whereas sucrose predominated in core powders. Steaming facilitated maltose formation. Although steaming generally reduced total phenolic content, it increased antioxidant activity in steamed leaf powders. Application trials demonstrated that cabbage powder concentrations strongly influenced jelly composition, including dietary fiber, total phenolic content and mineral levels, while pectin concentration primarily affected texture. Optimized formulations yielded nutritionally enriched jellies with acceptable sensory properties, demonstrating the feasibility of using cabbage processing by-products as a value-added food ingredient. Full article