Search Results (771)

This study was conducted to investigate the effects of puffed jujube powder (PJP) supplementation in the diet on the slaughter characteristics, growth performance, meat quality, and serum antioxidant capacity of Hainan Black (HB) goats. Twenty-four healthy male HB goats, three months old with an initial body weight of 15.12 ± 3.67 kg, were randomly divided into three groups: the 10% PJP group (basal diet plus 10% PJP); the 20% PJP group (basal diet plus 20% PJP); and the control group (basal diet only). After a 10-day adaptation period, a feeding trial was carried out for 90 days in an ad libitum diet environment. The results show that the final body weight of the 20% PJP group was markedly higher (p < 0.05) than that of the control group (22.58 ± 0.94 kg vs. 20.45 ± 1.01 kg). The average daily gain of the 20% PJP group was 83.44 ± 1.78 g/d, which was substantially greater (p < 0.05) than the 59.22 ± 2.13 g/d of the control group. The feed intake of the 20% PJP group was 713.10 ± 4.54 g/d, notably higher (p < 0.05) than the 498.20 ± 4.33 g/d of the control group. In terms of slaughter characteristics, the carcass weight of the 20% PJP group was 13.99 ± 1.22 kg, considerably heavier (p < 0.05) than the 11.79 ± 1.38 kg of the control group. The muscle weight of the 20% PJP group was 11.43 ± 1.42 kg, distinctly greater (p < 0.05) than the 9.59 ± 1.99 kg of the control group. The slaughter rate of the 20% PJP group was 42.41%, showing a notable increase (p < 0.05) compared with the 37.42% of the control group, and the net meat rate of the 20% PJP group was 34.65%, with a significant rise (p < 0.05) compared with the 30.43% of the control group. Regarding serum antioxidant capacity and meat quality, the activities of serum antioxidant enzymes, superoxide dismutase (SOD) and catalase (CAT), were conspicuously increased (p < 0.05) in the 20% PJP group. The meat shear force of the 20% PJP group was decreased by 12.9%, and the cooking loss was improved by 8.9% in comparison with the control group. In conclusion, the supplementation of 20% PJP in the diet was demonstrated to enhance the growth performance, improve the meat quality, and boost the antioxidant status of HB goats, thus presenting a feasible strategy for optimizing tropical goat production systems. Full article

Background: Western dietary patterns worldwide are increasingly dominated by energy-dense, nutrient-deficient industrial foods, often identified as ultra-processed foods (UPFs). Such products may have detrimental health implications, particularly if nutritionally inadequate. This study aimed to examine the intake of unhealthy UPFs among children and adolescents from five Mediterranean countries (Italy, Spain, Portugal, Egypt, and Lebanon) involved in the DELICIOUS project and to assess the association with dietary quality indicators. Methods: A survey was conducted with a sample of 2011 parents of children and adolescents aged 6 to 17 years to evaluate their dietary habits. Diet quality was assessed using the Youth Healthy Eating Index (Y-HEI), the KIDMED index to determine adherence to the Mediterranean diet, and compliance with national dietary guidelines. Results: Increased UPF consumption was not inherently associated with healthy or unhealthy specific food groups, although children and adolescents who consumed UPF daily were less likely to exhibit high overall diet quality and adherence to the Mediterranean diet. In all five countries, greater UPF intake was associated with poorer compliance with dietary recommendations concerning fats, sweets, meat, and legumes. Conclusions: Increased UPF consumption among Mediterranean children and adolescents is associated with an unhealthy dietary pattern, possibly marked by a high intake of fats, sweets, and meat, and a low consumption of legumes. Full article

Food security is defined as a state in which all people at all times have both physical and economic access to sufficient food to meet their dietary needs for a productive and healthy life. The general objective of this work was to assess the situation of food insecurity and its impact on the quantity and quality of food consumption during lockdown in the first wave of the COVID-19 pandemic and to identify the determinants associated with the different food insecurity (FI) categories on a sample of 2227 people (1168 people from Spain and 1059 people from Morocco). Food insecurity (FI) assessed by the Household Food Insecurity Access Scale (HFIAS) were compared in both countries, controlling for the effect of sociodemographic variables, age, gender, marital status, and education level. The mean HFIAS was 0.53 in the Spanish and 3.55 in the Moroccan samples (p < 0.001). Only 2.1% of the Spanish sample were in a situation of severe insecurity against 15.5% in Morocco (p < 0.001). Moroccans with moderate and severe food insecurity decreased their consumption of meat, fish, eggs, nuts, legumes, and fruits. The risk of food insecurity was higher in men than in women, in separated or divorced people, in people with secondary and middle education, and in younger people. Full article

Background/Objectives: Colorectal cancer is a leading cause of cancer-related death worldwide, with rising incidence in younger adults. Unhealthy diets high in red and processed meat and low in fiber are key modifiable risk factors, highlighting the need for preventive nutritional strategies targeting CRC through dietary interventions. Methods: A one-day sample diet for colorectal cancer prevention, consisting of fiber-rich meals excluding red meat and incorporating whole grains, legumes, vegetables, fruits, nuts, and lean protein alternatives (such as fish and poultry), was developed. Its acceptability was assessed in a cross-sectional study using an online questionnaire among healthy Romanian adults aged 18–50, with a total of 395 included participants. Results: Of the 395 respondents meeting the inclusion criteria (aged 18–50, no cancer or chronic gastrointestinal disorders), 63.5% were females, predominantly urban (90.1%), and highly educated. Mean age was 32.4 years; mean BMI was 25.07 kg/m². The proposed colorectal cancer-preventive diet was rated as “quite attractive” and “very attractive” by 74.9% of participants. All meals received high ratings, with dinner and the first snack being most favored. Most respondents (77.2%) found the diet satisfying and the satiety level and energy adequate, and 90.4% were willing to adopt it at least a few times per week. Financial accessibility was affirmed by 77.2% of the respondents. However, 61.8% reported difficulty eliminating red meat consumption. Female participants rated the diet significantly more attractive than males did (p = 0.041). Willingness to adopt the diet strongly correlated with higher acceptability (p < 0.0001), while BMI and education level showed no significant effect. Conclusions: The proposed colorectal cancer-preventive diet was well accepted by Romanian adults aged 18–50, with higher receptivity among women and those with higher education; willingness to adopt the diet at least a few days per week was high, especially among those psychologically ready for dietary change, while key barriers included red meat reduction and perceived cost, underscoring the need for gender-sensitive, culturally adapted interventions and further research on long-term adherence and clinical impact. Full article

Background/Objectives: Recent research indicates a global transition from healthy and balanced diets to unhealthy Westernized dietary patterns (WDPs). This transition is linked to increased rates of non-communicable diseases (NCDs), e.g., obesity, type 2 diabetes, and cardiovascular diseases, often preceded by metabolic syndrome (MetS). Therefore, the objective of this study was to develop a diet quality index, termed Westernized Diet Index (WDI), to assess adherence to WDPs and its association with main cardiometabolic health issues, for which MetS and its components were chosen as representatives of NCDs. Methods: The development of the WDI was driven by a semi-systematic and comprehensive examination of the literature (n = 491 articles) that evaluated the influence of WDP components on health outcomes. The scoring algorithm involved multiple steps, assigning scores based on study design, sample size, and the direction of food effects on health outcomes. Results: The final developed index encompassed 30 food groups/items. It was revealed that soft drinks, processed foods, red meat, sodium, and hydrogenated fats had the most detrimental effects on health, significantly influencing the index’s coefficients. In contrast, dietary fiber, plant-based metabolites, vitamins, minerals, nuts/seeds, and fish had the most substantial beneficial impacts. Conclusions: The WDI aligns with the existing literature on the importance of specific food items and with other validated diet quality indices, e.g., the Dietary Inflammatory Index (DII) and Alternate Healthy Eating Index (AHEI). Thus, the WDI can provide evidence for clinicians and researchers in formulating evidence-based dietary guidelines as well as strategies for the prevention and treatment of diet-related health issues. However, further validation is proposed to verify the WDI’s capability across different contexts. Full article

The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fruit and vegetables during processing and contact with wet equipment and utensil surfaces is an ideal environment for microbial contamination and foodborne illness. Nevertheless, less attention has been paid to some emerging pathogens that are now increasingly recognised as transmissible to humans through contaminated fruit and vegetables, such as Arcobacter and Cronobacter species in various products, which are the main risk in fruit and vegetables. Cronobacter and Arcobacter spp. are recognised food-safety hazards because they pose a risk of foodborne disease, especially in vulnerable groups such as newborns and immunocompromised individuals. Cronobacter spp. have been linked to severe infant conditions—notably meningitis and sepsis—most often traced to contaminated powdered infant formula. Although Arcobacter spp. have been less extensively studied, they have also been associated with foodborne disease, chiefly from dairy products and meat. With this in mind, this review provides an overview of the main chemical and physical sanitisation methods in terms of their ability to reduce the contamination of fresh fruit and vegetable products caused by two emerging pathogens: Arcobacter and Cronobacter. Emerging chemical (organic acid compounds, extracts, and essential oils) and physical methods (combination of UV-C with electrolysed water, ultrasound, and cold atmospheric plasma) offer innovative and environmentally friendly alternatives to traditional approaches. These methods often utilise natural materials, less toxic solvents, and novel techniques, resulting in more sustainable processes compared with traditional methods that may use harsh chemicals and environmentally harmful processes. This review provides the fruit and vegetable industry with a general overview of possible decontamination alternatives to develop optimal and efficient processes that ensure food safety. Full article

This study aimed to investigate the effects of dietary supplementation with Bacillus subtilis (BS) and Rhodotorula yeast culture (RYC) used as feed additives to study their effects on growth performance, meat quality, antioxidant capacity, and serum metabolomics in yellow-feathered broilers. A total of 192 one-day-old healthy yellow-feathered broilers were randomly divided into four treatment groups. The CON group was fed a basal diet, whereas the BS, RYC, and MIX groups were fed diets supplemented with 5 × 10⁹ CFU/kg BS, 5000 mg/kg RYC, and a combination of both, respectively. The experimental period comprised 56 days. In the initial stage of growth, compared with the CON group, the body weight and average daily gain of broilers in the BS group were significantly increased (p < 0.05). The BS group increased the activity of CAT and SOD in broilers at 28 days, and the activity of CAT in RYC and MIX group were also significantly increased (p < 0.05). BS could increase GSH-Px activity significantly in broilers at 56 days (p < 0.05). Moreover, in comparison with the CON group, the MIX group decreased shear force and drip loss significantly (p < 0.05). Serum metabolome analysis showed that the addition of BS or RYC alone had the greatest difference in the abundance of D-amino acid metabolism and lysine metabolism, while the combined addition of BS and RYC found that glycerophospholipid metabolism and tryptophan metabolism had the greatest difference. In conclusion, dietary addition of BS and RYC could improve the meat quality of yellow-feathered broilers. Full article

The polysaccharide of Millettia speciosa Champ. ex Benth (MSCP) has antioxidant properties, but its impact on chicken growth and development is not yet known. This study used chlortetracycline as a control to assess MCSP as a feed antibiotic substitute and its effects on Wenchang chicken production, slaughter performance, and meat quality. A total of 576 healthy 80-day-old Wenchang chickens were randomly allocated to six experimental groups. The control group (Control) received a basal diet, while the antibiotic group (CTC) was supplemented with 2 g/kg chlortetracycline (CTC). Four additional experimental groups were administered varying doses of MSCP: 400 mg/kg (MSCP₄₀₀), 800 mg/kg (MSCP₈₀₀), 1600 mg/kg (MSCP₁₆₀₀), and 3200 mg/kg (MSCP₃₂₀₀), respectively. The study discovered that incorporating MSCP and CTC into chicken diets significantly boosted the final body weight and average daily feed intake compared to the control group (p < 0.01), with MSCP notably enhancing average daily weight gain. With the addition of 800 mg/kg MSCP, chicken growth performance is comparable to that achieved with antibiotics in feed. However, it did not impact slaughtering performance (p > 0.05). In addition, MSCP significantly raised the pH after 24 h (p < 0.05) and decreased the yellowness (p < 0.01) of breast muscle. MSCP increased the essential amino acids (EAA) proportion in breast muscle (p < 0.05), EAA to nonessential amino acids (NEAA) ratio (p < 0.05), and diversity of fatty acids while decreasing C20:0 and increasing C18:2N6 and C22:1N9 content. Moreover, MSCP significantly reduced muscle fiber size (p < 0.01), increased fiber density (p < 0.01), boosted MYOD1 expression (p < 0.05), and decreased MSTN expression in breast muscle (p < 0.01). Overall, our study showed that supplementing the diet with MSCP, particularly at a dose of 800 mg/kg, enhanced growth, meat quality, muscle morphology, amino acid content, fatty acid composition, and gene expression related to muscle development in breast muscle. The results indicate that MSCP is a feed additive with the potential to replace antibiotics and improve meat quality, showing promising application potential. Full article

Background: Maternal nutrition is one of the main determinants of healthy pregnancy outcomes. The aim of this study is to investigate maternal nutritional risks and their relationship with gestational weight gain (GWG) among Saudi women. Methods: This is a cross-sectional study conducted in the antenatal clinics of a university hospital. The FIGO Nutrition Checklist was used to investigate the nutritional habits of pregnant women attending their regular antenatal visits. The FIGO tool includes a brief food frequency questionnaire (FFQ) and total nutritional risk score (NRS). Data on other variables were collected, including participant demographics and obstetric history. Current weight and height were extracted from nursing notes of the current visit, and the pre-pregnancy weight was self-reported by participants. GWG was reported and participants were classified according to IOM Guidelines. All data were analyzed using SPSS (Version 30, release September 2024) and p < 0.05 was defined as statistically significant. Results: A total of 570 pregnant women participated in the study, of whom 96% had at least one nutritional risk. More than 90% of participants reported sufficient folic acid intake, normal hemoglobin level and adequate meat and poultry intake. Only 23.9% of participants had sufficient fish intake and 24.6% reported proper sun exposure. Additionally, 10% of participants scored poorly on the FFQ, while 30% were classified as high-risk based on NRS scale. Poor nutritional scores were not associated with any clinical or socioeconomical variables. According to IOM guidelines, 26.3% of the participants achieved adequate GWG, while 49.5% had inadequate GWG, and 24.2% exceeded recommended GWG. Inadequate GWG was most common among those with low pre-pregnancy BMI (60%), followed by overweight (43.2%) and obese (37%) women. Neither parity nor nutritional scores significantly influenced GWG. Conclusions: Although poor nutritional quality and high nutritional risk are relatively uncommon among Saudi women, the prevalence rates remain consistent across all sociodemographic groups. This suggests widespread, uniform patterns of suboptimal dietary habits within the community. While GWG was not affected by nutritional status or parity of the participants, nearly half of participants had inadequate GWG, particularly those with a low pre-pregnancy BMI. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

Background/Objectives: Poultry meat is a popular and nutritious food, valued for its high protein content and healthy fat profile. However, like other animal products, it can contain pharmaceutical residues, including coccidiostats, antimicrobials commonly used to prevent parasitic infections caused by Eimeria species. While most monitoring focuses on raw meat, it is important to understand how these compounds behave during cooking to assess potential health risks better and ensure food safety. Methods: This study examined how five different cooking methods (roasting, grilling, and microwaving, beer and wine marinating) affect the levels of eight coccidiostat residues in 45 samples of poultry muscle collected from a supermarket located in the center of mainland Portugal from May to July 2024. After applying different cooking procedures, ionophore and synthetic coccidiostat residue levels were measured using solid–liquid extraction followed by ultrahigh-performance liquid chromatography with tandem mass spectrometry (UHPLC-MS/MS). Results are expressed as percentages of the original concentrations: 100% indicates stability, values above 100% suggest a relative increase (often due to moisture loss), and values below 100% reflect a decrease, likely from heat degradation. Results: Roasting, grilling, and microwaving all increased residue concentrations—up to 198.5%, 180.1%, and 158.4%, respectively. In contrast, marinating meat in wine or beer before cooking reduced residues to 73.1% and 72.0%, suggesting a mitigating effect. The initial concentration also influenced the outcome: samples fortified at the maximum residue limit (MRL) had an overall higher mean concentration after cooking (148.3%,) than those fortified at twice the MRL (2 MRL), which averaged 124.5%. Conclusions: These results show that cooking can significantly alter coccidiostat residue levels depending on the cooking procedures and initial concentration. Ongoing monitoring and further research are essential to better understand how cooking affects these residues and their by-products. This knowledge is key to improving food safety practices and refining consumer health risk assessments. Full article

The growing need for healthy and sustainable food alternatives has led to a rapid increase in vegan burgers on the market. Specifically, plant-based burgers using legumes as a protein substitute are amongst the most widespread choices for consumers. While these products can offer environmental benefits over traditional meat-based options, further optimization in both ecological and economic aspects can be achieved. This study conducted a life cycle assessment (LCA) and life cycle costing (LCC) analysis to evaluate and optimize the environmental and economic life cycle of a legume-based vegan burger. LCA was performed in accordance with the recommendations of the ISO 14040 and 14044 series, and ReCiPe 2016 Hierarchist served as the impact assessment methodology. For this purpose, a base case scenario, relying on imported raw materials and conventional packaging for a legume-based vegan burger, was established to serve as the comparison benchmark, and various alternative scenarios were examined, focusing on minimizing the distance between cultivation and processing areas for key legume ingredients and improving packaging materials. The results indicate that reducing transportation distances for raw ingredients and using bio-polyethylene packaging significantly enhance sustainability. Specifically, the legume-based vegan burger of the base case scenario had a carbon footprint of 1.30 kg CO₂ eq. and a total life cycle cost of EUR 2.43 per two pieces. In contrast, the optimized scenario, which incorporated shorter transportation distances and bio-polyethylene packaging, achieved a carbon footprint of 0.51 kg CO₂ eq. and a reduced cost of EUR 2.37. The findings of the present work highlight the potential for further environmental and economic improvements in vegan burger production through logistics optimization and selection of climate-friendly packaging solutions, thus contributing to sustainable development. Full article

The aim of this study was to evaluate selected reproductive traits and estimate selected meat traits of male and female ducks of strains P-11 and P-22 during the rearing period, in order to analyse the differences between the two duck populations in terms of these traits in three consecutive generations, i.e., in the years 2020–2022. The birds were kept at the Duck Breeding Centre in Lińsk, Kuyavian-Pomeranian Voivodeship. This study was conducted using all individually tagged individuals of both sexes of known origin and lineage. The birds were kept under standard conditions, and incubation and hatching were carried out in accordance with applicable technology. Reproductive traits were evaluated in three generations of ducks, and meat traits were evaluated during rearing. Ducks of strain P-11 were shown to have a higher laying rate than P-22 ducks, a higher egg fertilization rate, and higher hatching rates of healthy ducklings from set eggs and fertilized eggs, which confirms the differences between the two populations. Average egg fertilization rates during the three-year study period ranged from 92.38% to 94.71% in strain P-11 and from 91.37% to 92.80% in strain P-22. The rates of healthy ducklings hatched from set eggs ranged from 72.24% to 78.15% in strain P-11 and were 2.89% to 4.73% higher than for strain P-22. Egg weight at peak laying (above 80%) ranged from 91.9 to 92.3 g in strain P-22 and from 89.2 to 89 g in strain P-11, and the heritability coefficients for both strains were within the range for moderately heritable traits. Statistically significant differences were shown between the two populations for all meat traits evaluated during the rearing period, i.e., body weight at 3 and 7 weeks of age, keel length, and breast muscle thickness, in each of the three years of this study (three successive generations of birds). Male ducks had higher body weight, better musculature, and higher fat content than females. In addition, the males and females of strain P-22 had higher values for these traits than the birds of strain P-11. Minor changes were observed in successive generations in the values for these traits, as well as in the heritability coefficients estimated from variance for fathers (h²_S), mothers (h²_D), and fathers and mothers (h²_SD). For most meat traits, the heritability coefficients estimated from the variance for fathers (h²_S), mothers (h²_D), and fathers and mothers (h²_SD) took on values from low to high in both strains. Full article

Current food systems pose serious threats to both human health and environmental sustainability. Market forces stimulate food production to such an extent that life on Earth is endangered, and an eating pattern based on calorie-dense, nutrient-poor, and ultra-processed foods is promoted. In terms of health, this situation has caused obesity to become a pandemic, which is a major risk factor for non-communicable diseases, one of the current leading causes of death. The EAT-Lancet Commission (EAT-LC) argues that providing a growing world population with healthy diets through sustainable food systems is an immediate challenge. Thus, we propose to compare: (a) the consumption patterns described by this commission for Latin America and the Caribbean (LA&C) with those determined for Argentina; (b) Argentine dietary habits with the healthy and sustainable dietary pattern proposed by the EAT-LC; and (c) the availability of each food group in Argentina with the pattern proposed by the EAT-LC. A total of 11 food groups proposed by the Commission were taken as a reference. The dietary patterns described by the EAT-LC for LA&C are not representative of Argentina, where meat consumption is much higher (200%) and legume consumption is lower (78%). Very marked differences are observed between the consumption pattern in Argentina and the recommendations made by the EAT-LC. Regarding food availability, Argentina exceeds the requirements for meat (13.4 times), starchy vegetables (2.4 times), and eggs (2.3 times); by contrast, it does not reach the levels proposed for other products such as vegetables, nuts, legumes, or fish. Promoting a change in the eating habits of the population from a human-rights perspective represents an enormous challenge. The main aim of this work is to take a first step towards that transformation by comparing international recommendations for health and sustainability—paying special attention to culture-specific aspects—and dietary patterns in Argentina. Full article

Children with Down syndrome often face significant feeding difficulties and health comorbidities that may contribute to undernutrition or obesity. This study assessed dietary habits and nutritional status among 104 children with Down syndrome in Croatia, representing 11.5% of this population. Results showed that over 30% of children aged 1 to 15 were overweight. Over 60% never consumed whole grain bread, while more than 50% avoided fish, nuts, or seeds. Despite rural families more frequently producing their own food (meat p = 0.009; fruits/vegetables p = 0.035), no significant improvement was observed in the children’s diets compared to their urban counterparts. Urban children consumed milk (p = 0.008) and fermented dairy (p = 0.005) more often. Children of university-educated mothers had higher vegetable (p = 0.031), meat (p = 0.025), olive oil (p = 0.003), and nut (p = 0.029) consumption, and a lower intake of processed meats (p = 0.008) and salty snacks (p = 0.040). Families spending less than 50% of income on food also showed significantly healthier dietary patterns. Feeding difficulties in children with Down syndrome are commonly associated with sensory sensitivities, oral-motor impairments, and comorbid medical conditions. These challenges are often intensified by parental anxiety, delayed introduction of diverse foods, and inadequate professional support. Collectively, these factors contribute to selective eating, poor nutrient intake, and disordered eating behaviors. This study underscores the need for individualized nutritional interventions that address the unique physiological and sensory requirements of both children and adults with Down syndrome. Effective strategies should extend beyond general dietary recommendations to include early exposure to a variety of food textures, specialized feeding support, and the management of coexisting health conditions. Family education and engagement play a crucial role in achieving positive nutritional outcomes. Empowering parents and caregivers—especially those in socioeconomically disadvantaged or rural communities—can facilitate the alignment of food accessibility with healthy dietary practices. The findings of this research offer valuable guidance for the development and implementation of national strategies aimed at enhancing the nutrition and long-term health of individuals with Down syndrome. Full article