Search Results (344)

Objectives: Norovirus outbreaks occur in densely populated environments, such as long-term care facilities, hospitals, and schools. On 22 October 2022, an outbreak of acute gastroenteritis was reported at a kindergarten in Korea. An epidemiologic investigation was conducted to identify the source of the infection and prevent further spread. Methods: Rectal swab and environmental samples were collected for bacterial and viral testing. A retrospective cohort study was conducted among 114 kindergarteners at the kindergarten. Relative risks (RRs) and 95% confidence intervals (CIs) were calculated to assess associations of contact with the primary case, as well as food and water consumption. Results: Of the kindergarteners, 28 out of 114 (24.6%) met the case definition. The primary case occurred on 19 October, and subsequent cases began on 21 October. Sharing the same four-year-old class as the primary case (RR, 2.56; 95% CI, 1.35–4.87), being in the same regular class (RR, 2.37; 95% CI, 1.27–4.41), being on the same floor during after-school class (RR, 3.49; 95% CI, 1.74–7.00), and attending the same English class (RR, 1.98; 95% CI, 1.05–3.72) were statistically significant. Consumption of drinking water on the third floor and fourth floor on 20 October had significantly higher and lower RRs, respectively. Norovirus was detected in 9 out of 18 rectal swab samples (50.0%). Conclusions: This norovirus outbreak at the kindergarten was presumed to have been caused by person-to-person transmission from the primary case. Isolation and restriction of symptomatic children in kindergartens should be thoroughly implemented. Additionally, enhanced surveillance among family members of affected individuals is necessary to prevent further outbreaks. Full article

Daucus is a large genus of the Apiaceae family, comprising around forty-five accepted species, that has a worldwide distribution. Species of this genus have been reported to have several traditional medicinal uses, and some of them are also largely used as food and spices. Daucus nebrodensis Strobl. is an endemic species of Sicily growing in the montane environments of the Madonie and the Nebrodi Mountains. In this work, the essential oil of D. nebrodensis (DnEO), collected wild near Messina (Italy), was chemically and biologically investigated. The hydrodistilled essential oil (yield 0.15%), obtained from fresh aerial parts, was evaluated by GC-MS, and It was particularly rich in monoterpene hydrocarbons, with sabinene (33.6%), α-pinene (17.2%), γ-terpinene (9.8%), and α-terpinene (7.6%) as the main metabolites. DnEO, and its main constituents, have been tested to evaluate their biological properties. Given the current problem of antibiotic resistance, it is of great interest to identify alternative molecules that could counteract the its progression. Therefore, DnEO was tested against Gram-negative species, such as E. coli DH5α and P. aeruginosa PAOI, and Gram-positive species, such as S. aureus ATCC6538P, B. subtilis AZ54, and M. smegmatis MC²155, showing notable antibacterial activity. The MIC for Bacillus subtilis, the most sensitive strain, was 18 mg/mL, while the MIC for Pseudomonas aeruginosa, the least sensitive strain, was 30 mg/mL. Moreover, interesting antibiofilm activity was observed against Mycobacterium smegmatis with a 55% inhibition. Its ability to form biofilms contributes to its persistence and resistance in clinical settings. These findings highlight the potential of D. nebrodensis EO as a source of bioactive compounds with promising antimicrobial and antibiofilm properties. Full article

Buckwheat, a dicotyledonous pseudocereal from the Polygonaceae family, has emerged as a crop of scientific and industrial interest due to its exceptional phytochemical profile, adaptability to different environments, and minimal agronomic input requirements. This paper aims to highlight the proximate composition (carbohydrates, protein, dietary fiber, lipids, starch, vitamins, and minerals) of the buckwheat principal species, Fagopyrum esculentum Moench (common buckwheat) and Fagopyrum tataricum (L.) Gaertn (Tartary buckwheat). Other bioactive compounds, including flavonoids (e.g., rutin, quercetin), phenolic acids, and anthocyanins, were emphasized, together with their influence on human health. These constituents confer a broad range of biological activities such as anti-inflammatory, antimicrobial, antidiabetic, antihypertensive, and hypoglycemic effects. Moreover, buckwheat is inherently gluten-free, making it a valuable alternative in formulations targeting gluten-sensitive populations. Finally, the review addresses the possibility of using starch buckwheat as a raw material in starch-based films. Further research is needed to elucidate the potential of buckwheat starch as a viable material for the development of biodegradable food packaging films. Full article

Background: Food environments can determine food choices, acting as barriers to or promoters of healthy eating. It is necessary to investigate individuals’ perceptions of those barriers and promoters of healthy eating in the food environment. Methods: This is a qualitative and quantitative study involving patients diagnosed with arterial hypertension. In the quantitative approach, a validated questionnaire for the Brazilian population, the Perceived Nutrition Environment Measures Survey, was used. For the qualitative approach, a talking map was applied in a focus group with guiding questions. Quantitative data were analyzed through simple relative frequency, and qualitative data through reports; subsequently, both were grouped into perceived barriers and facilitators. Results: Participants found high access to ultra-processed foods, strongly influenced by advertising in commercial establishments, as a barrier, as well as barriers related to changes in commensality habits and transformations in food systems. As promoting factors, access to fruits and vegetables was highlighted as favoring healthier food choices. The qualitative findings emphasized the importance of home gardens and foods sourced from family farming. Conclusions: This study found that individuals perceive high access to ultra-processed foods in their food environment, both in financial terms and availability, while reporting low access to fresh foods. Full article

Background: The etiopathogenesis of atopic dermatitis is complicated, and it includes aspects such as dysfunction of the skin barrier, changes in immune responses, IgE-mediated hypersensitivity, and many characteristics of the environment. Regarding skin barrier dysfunction, a number of genetic changes have been described. This genetic predisposition could be related to the phenotypes of atopic dermatitis. Aim: In this study, several polymorphisms in five proinflammatory genes were associated with certain phenotypes of AD patients (genotype–phenotype study). Methods: In total, 89 unrelated AD Czech (Caucasian) patients were genotyped regarding five proinflammatory gene polymorphisms (angiotensinogen AGT M235T, AGT-6 G/A, TNF-α-238 G/A, TNF-β Fok1, IL-6-174 C/G and IL-6-596 G/A). Genotyping was performed using PCR and restriction analysis. For phenotypes, patients’ sex, age and personal and family history of atopy, aero- and food allergies and other complex diseases were evaluated. Results: A significant association with transepidermal water loss (TEWL) measured on the forearm was found with the AGT M235T polymorphism (p = 0.02). For the AG genotype of TNF-α-238 G/A, a six-times higher risk for a family history of diabetes mellitus compared to other examined aspects of family history was found (p = 0.02). A family history of thyreopathy was associated with the IL-6-174 G/C polymorphism when compared to a family history of other complex diseases. The GG genotype had a ten-times higher risk for a family history of thyreopathy compared to the other genotypes (p = 0.004). This result was highly specific (0.914). The GG genotype of IL-6-596 G/A was associated with a family history of thyreopathy, with the same result (p = 0.004). Moreover, the G allele of IL-6-174 G/C was associated with a family history of thyreopathy compared to AD patients without a positive family history of complex diseases (p = 0.03). In AD men, the MM genotype of the AGT M235T gene was found to be associated with food allergies (p = 0.004). This result was highly sensitive (0.833). A family history of cardiovascular disease in AD men was associated with AGT-6 G/A variability. The A allele was found to be six times more frequent in patients with a positive family history of cardiovascular disease (p = 0.02, with high sensitivity and specificity (0.700 and 0.735, respectively)). A family history of diabetes mellitus was associated with the TNF-β Fok1 polymorphism, where the B1 allele was almost six times more frequent in AD men with a positive family history of diabetes mellitus (p = 0.02), with high sensitivity (0.85). A significant association between TEWL measured on the forearm and the AGT M235T polymorphism was found when AD women were carriers of the MM genotype, with a median of 25 and range 4–61; those patients with the MT genotype had a median of 10 and range of 0.3–39; and patients with the TT genotype had a median of 5 and range of 3–40, p = 0.003. The polymorphism AGT-6 G/A was associated with different ages of eczema onset. The AG genotype was almost nine times more risky for the youngest group (0–7 years) compared to the oldest group (more than 18 years) (p = 0.02), with high specificity for this result. Conclusions: Our results in the field of cytokine signaling in the immune system in patients with atopic dermatitis are in agreement with those of GWASs. We suggest that cost-effective and simple PCR tests may be the best approach for the rapid and optimal collection of valid genetic information in clinical practice. Full article

This narrative review examines adolescents’ perceptions of sustainable dietary characteristics, including local eating, plant-based diets, organic food, and food waste, and how these influence their understanding and behavior. Evidence indicates that adolescents often have simplified conceptions of these practices, which leads to misconceptions. Local food is frequently perceived as inherently more sustainable despite complex factors such as seasonality, production methods, and transportation. Although reducing meat consumption is crucial for environmental impact, adolescents may struggle to understand sustainable protein sources and animal-based foods in various contexts. Although viewed positively, the benefits and limitations of organic food remain poorly understood. Food waste is recognized as significant; however, adolescents often focus on individuals rather than on systemic drivers. Schools play a pivotal role in the promotion of food literacy and sustainable dietary habits. Educational interventions that integrate sustainability into curricula, provide hands-on learning, and engage families can help adolescents to develop critical thinking skills and make informed food choices. Strategies such as promoting a plant-based diet, sourcing local produce, incorporating organic options, and implementing waste reduction programs can create environments that support sustainable eating habits. These efforts must be context-sensitive, culturally relevant, and grounded in understanding food systems. By empowering adolescents to question assumptions, recognize complexities, and take action, schools can cultivate a generation capable of leading the transition towards healthier and more sustainable diets. Full article

Objectives: Limited variety in children’s diets impairs lifelong nutrition and health. Head Start is a federal program serving expectant families and children in the United States living at or below the poverty line to the age of five. Head Start children face barriers to nutrient intake. Many nutrition education curricula are implemented in Head Start settings; however, few have addressed whether taste or non-taste food exposures are more effective and appropriate for improving dietary intake in this population. This review evaluates if taste or non-taste exposures are more effective at increasing willingness to try, consume, and like food in children participating in Head Start. Methods: PubMed was searched for studies published in the last 10 years with children aged 2 to 12 years. Included studies had an intervention with exposure to food or its likeness, focusing on those studying Head Start or similar samples. Articles were excluded if they referenced exposure to marketing, disease, or foodborne illness. Results: Searches yielded 903 results. 51 articles were screened, and 15 were included in the narrative. Studies revealed that combinations of taste and non-taste exposures improved children’s willingness to try, consume, and like food. Conclusions: Taste and non-taste exposures, when used independently, inconsistently affect children’s willingness to try, consume, and like food; exposures are most effective when combined, although research on the topic faces limitations of study design and environmental controls. With federal standards for nutrition, Head Start programs should implement food exposure activities. Additional studies with improved designs and controls for exposure to the environment should be completed in this population to increase the validity and reliability of food exposure research. Full article

Current policy attention to the ‘public plate’ includes a focus on food in hospitals. Recommendations for much-needed improvements include the provision of opportunities for patients to engage in ‘social dining’, which has been shown to have a range of benefits for health and well-being. However, there has been no synthesis of the literature on the topic to date. This scoping review sets out to identify and examine different types of evidence on social dining in the hospital context, factors shaping its implementation and impact, and knowledge gaps. Following comprehensive searches of two databases and a thorough screening process, 38 papers were included in the review. The outcomes and impacts of social dining were measured in a variety of ways across the studies. Social dining in hospitals can impact dietary intake and nutritional outcomes and have implications for patient well-being. These effects are moderated by a range of factors, including the age and needs of the patient group, eating environment, and presence of staff and visitors. Future research needs to focus on children and their families, an under-researched patient group that may be especially likely to benefit from the opportunity to eat with others in the hospital. Full article

This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-based, and functionally enriched fermented foods exposes the limitations of current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) strains with limited metabolic plasticity. This constraint hinders the development of new food formulations and the replacement of conventional additives. To address this gap, 343 LAB strains were analyzed, including 69 Lpb plantarum strains, isolated from five minimally processed, spontaneously fermented matrices: fermented millet, kombucha, and sourdough (plant-based), wild fermented mountain milk, and natural whey starter (animal-based). Whole-genome sequencing was performed to assess phylogenetic relationships and to annotate genes encoding carbohydrate-active enzymes (CAZymes) and antimicrobial compounds. The results revealed a marked strain-level diversity. Glycoside hydrolase (GH) families GH13 and GH1 were widely distributed, while GH25 and GH32 showed variable presence across clusters. Strains grouped into clusters enriched with plant-based isolates exhibited distinct CAZyme profiles adapted to complex carbohydrates. Clusters with animal-based strains exhibited a broader gene repertoire related to bacteriocin biosynthesis. These findings highlight the untapped potential of wild fermented food environments as reservoirs of Lpb. plantarum with unique genomic traits. Harnessing this diversity can expand the functional capabilities of starter cultures, promoting more sustainable, adaptive, and innovative fermentation systems. This study underscores the strategic value of underexploited microbial niches in meeting the evolving demands of modern food production. Full article

The breeding of large animals in the family Cervidae in China contributes to achieving two tasks: restoring the provenance of wild populations and providing raw materials for traditional Chinese medicine. Currently, red deer (Cervus elaphus), sika deer (C. nippon), and white-lipped deer (C. albirostris) maintain a large number of breeding populations. Some studies on the relationship between the intestinal microbiota and the feed of these deer have been conducted; however, owing to differences in feeding conditions between studies, it has been impossible to compare the intestinal microecology and related adaptability between species. Therefore, the present study is aiming to investigate whether the differences in intestinal microbiota of the three deer species are related to the distance of phylogenetic relationships under the same feeding environment. On this basis, we discuss whether there are differences in the adaptability of the intestinal microbiota of the three deer species to feed nutrients, deepen the understanding of the relationship between the three deer intestinal microbiota and feed nutrition, and provide basic data for improving the scientific feeding of the three deer species. In this study, 16S rRNA high-throughput sequencing technology was utilized to analyze the intestinal microbiota in feces of the abovementioned healthy deer species. The results of this study indicated that the intestinal microbiota diversity and relative abundance in female white-lipped deer (FWLD) were significantly lower than those in female sika deer (FSD) and female red deer (FRD; p < 0.05); however, there was no significant difference between the latter two groups (p > 0.05). The community compositions of the intestinal microbiota in FSD and FRD were more similar, whereas that of FWLD was significantly different from those of the first two groups. Firmicutes and Bacteroidetes were the most abundant phyla in the intestinal microbiota of all three deer species, and Ruminococcceae_UCG-005 was the most abundant genus. No known obligatory pathogenic bacteria were observed in any sample. The relative abundance of the operational taxonomic units Christensenellaceae_R-7_group, Treponema_2, and Akkermansia exhibited significant differences among FSD, FRD, and FWLD, respectively. Therefore, the phylogenetic relatedness of the three deer species appears to play a major role in their intestinal microecology under the same feeding conditions—the greater the phylogenetic relatedness between hosts, the more similar is their intestinal microbiota. In addition, the PICRUSt (Phylogenetic Investigation of Communities by Reconstruction of Unobserved States) function prediction results indicated that FSD were less capable than FRD and FWLD in the functional category of nutrient metabolism, and FWLD were less capable than FSD and FRD in the functional category of intestinal absorption. These results indicated that there may be differences in the nutritional adaptation abilities of the three deer species under different feeding conditions. In summary, these results revealed the differences in intestinal microbiota among the three deer species under the same food conditions, indicating that the intestinal microbiota of the three deer species had significant differences in food adaptation. Based on this, the nutritional supply of feed for the three deer should consider the species differences. Full article

In recent years, sustainable agricultural practices in wheat cultivation have garnered significant attention, particularly those focused on minimizing pesticide and herbicide usage to safeguard the environment. One effective approach is green manuring, which entails rotating wheat with crops such as soybean and mustard to harness their natural pesticidal and herbicidal properties. While this method presents clear environmental advantages, it also poses a risk of cross-contamination, as these globally recognized allergens may unintentionally pass through wheat-based products. To protect consumers with allergies, there is an urgent need for a reliable analytical method to detect and quantify these allergenic proteins in wheat-derived foodstuffs. In this study, we assessed various protein extraction protocols to optimize the recovery of soybean and mustard allergens from wheat flour. The extracted proteins were analyzed using a bottom-up proteomics approach involving trypsin digestion, coupled with reversed-phase liquid chromatography and mass spectrometry in multiple reaction monitoring (MRM) mode. Two key allergenic proteins, Glycinin G1 and 11S Globulin, were selected as representative for soybean and mustard, respectively. The identified quantifier marker of Glycinin G1 was VLIVPQNFVVAAR (m/z 713.431²⁺), while FYLAGNQEQEFLK (m/z 793.896²⁺) and VFDGELQEGR (m/z 575.280²⁺) were designated as qualifier markers. The selection of specific marker peptides for mustard proved challenging due to the high structural similarity among proteins from Sinapis alba and other members of the Brassicaceae family. For 11S Globulin, FNTLETTLTR (m/z 598.319²⁺) was recognized as the quantifier marker, with VTSVNSYTLPILQYIR (m/z 934.019²⁺) serving as the qualifier marker. The developed method underwent thorough validation for linearity, limit of detection (LOD), limit of quantification (LOQ), recovery, repeatability, and reproducibility, as well as potential matrix and processing effects. This strategy successfully facilitated the identification and quantification of soybean and mustard allergenic proteins in complex, processed food matrices, including naturally contaminated flour and cookies. These findings enhance food safety monitoring and regulatory compliance, thereby helping to mitigate allergen-related risks in wheat-based products. Full article

Objectives: Hyperlipidemia is a risk factor for various diseases. Identifying food components that can help reduce the levels of blood lipids, such as cholesterol and triglycerides, is a global research priority. It has been reported that 1-Kestose, a fructooligosaccharide, can reduce blood cholesterol and triglyceride levels in rats; however, the underlying mechanisms remain unclear. Therefore, we aimed to elucidate the effects of 1-kestose supplementation on lipid metabolism and the gut environment in rats. Methods: Twenty male Sprague–Dawley rats (age 8 weeks) were provided 1-kestose-containing water and were maintained for two weeks. After dissection, the blood components, hepatic gene expression, gut microbiota, and bile acid composition in the cecal contents of the rats were analyzed. Results: The 1-Kestose intake reduced plasma cholesterol and triglyceride levels. Additionally, an increase in cytochrome P450 family 7 subfamily A member 1 mRNA expression, a key gene for bile acid synthesis in the liver, and a decrease in lipid synthesis-related mRNA expression were observed. In the cecum, the levels of deconjugated bile acids, which are involved in the regulation of lipid synthesis, were increased. Furthermore, the 1-kestose intake altered the gut microbiota in the cecum, leading to an increase in the abundance of specific bacteria, such as Bifidobacterium, which are involved in the deconjugation of conjugated bile acids. Conclusions: The intake of 1-kestose alters the gut microbiota and bile acid metabolism in the cecum, potentially influencing lipid metabolism in the host. Full article

Background: Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children’s eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents’ opinions and to analyse their attitudes towards a variety of foods. Methods: The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children’s level of neophobia was assessed using the Children’s Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal–Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn’s or Tukey’s) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson’s Chi2 test was used with a statistical significance level of p < 0.05. Results: It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal–Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food. Conclusions: The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia. Full article

Background/Objectives: The prevalence of obesity is high among children living with disability. The present study aimed to examine the perceptions of parents and caregivers of children living with disability regarding children’s energy balance related behaviors (EBRBs) and their determinants. Methods: Parents/caregivers of children living with disability (n = 45) from Thessaly, Crete and Attica Regions of Greece, participated in semi-structured interviews between November and December 2023. The interviews were recorded, transcribed and transferred to N-VIVO software. The results were analyzed according to the framework of the socio-ecological model, using deductive thematic analysis. Results: Parents/caregivers reported that eating habits of children living with disability and their physical activity levels were poorer compared to the general population. At an individual level, certain disabilities may affect children’s food preferences and parents’ ability to prepare healthy foods. At a familial level, financial difficulties may influence healthy eating, whereas some parents/caregivers act as children’s role models to encourage them to be physically active. Home food environments may also influence children’s eating patterns and peer influence on their EBRBs. At a community level, lack of trained personnel, available amenities/equipment and food education initiatives and the availability of unhealthy foods in school canteens were described as major barriers to healthy EBRBs. At an organizational level, lack of accessible/safe facilities, the marginalization/stigma that children living with disability may experience and lack of dietitians/nutritionists in health centers were named as the main factors influencing children’s EBRBs. Conclusions: The findings of this study highlight the importance of designing multi-sectoral policy interventions to promote healthy EBRBs and tackle obesity in children living with disability in Greece. Full article

Background/Objectives: Shift work has profound effects on the health and dietary habits of registered nurses, especially in Hong Kong, where cultural and systematic barriers can pose a challenge. This study investigated the dietary habits of shift-working nurses in public hospitals, identifying barriers and facilitators to healthy eating using a mixed-methods approach. Methods: Nine subjects (five females and four males: mean = 35.6, SD = 8.4 yrs) filled out a validated food frequency questionnaire and a 3-day dietary record followed by photovoice and semi-structured interview. Results: The findings indicated that all participants reported insufficient dietary fiber intake and eight out of nine exceeded sodium intake recommendations. The key barriers included emotional eating triggered by work stress, inconsistent schedules, limited availability of nutritious foods, and workplace social dynamics. The facilitators included workplace support, positive peer influence, and family involvement in meal planning. Conclusions: This paper focuses on the necessity for health care institutions to create and implement nutritional instructions specific to shift workers, maintain appropriate meal breaks, and build a positive work environment. These interventions may be used to enhance nurses’ eating habits and well-being. Full article