Search Results (97)

Background/Objectives: Lentils are part of the legume family, containing high proteins, minerals, fibers, and bioactive compounds. Although lentils are regarded as a functional food due to their health-promoting nutritional profile, the impacts of cultivar differences and cooking processes on their nutritional and functional properties are not fully understood. Methods: The nutrition composition (e.g., minerals) and water- or oil-holding capacity (WHC or OHC) of six major raw and cooked lentil types (red, yellow, green, brown, French green, black) were determined by inductively coupled plasma mass spectrometry, as well as biochemical and biophysical assays. Results: The mineral, protein, fat, resistant starch, fiber (soluble and insoluble), and total phenolic content of raw lentils are significantly different across types. For instance, iron ranged from 4.6 mg/100 g to 6.8 mg/100 g and protein from 25% to 29%, with the highest levels observed in black lentils. Importantly, the cooking process was a primary factor determining the lentils’ final nutritional composition and functional properties. Compared to raw samples, cooked lentils exhibited marked increases in total dietary fiber (e.g., 38% in red lentils), resistant starch (e.g., 93% in red lentils), phenolic content (e.g., 110% in French green lentils), and oil-holding capacity (e.g., 52% in brown lentils). Conclusions: While the nutritional profiles of raw lentils vary significantly between types, their respective WHC and OHC remain relatively stable, and cooking processes enhance nutritional scoring metrics, such as increasing OHC and resistant starch. These data, particularly the high health indices of black lentils, highlight the nutritional value and health benefits of lentil types. Full article

Background: Lead (Pb) exposure remains a major global health issue, and Pb stable isotope ratio analysis is a powerful tool for identifying potential exposure sources. However, traditional whole blood collection is difficult to implement in remote or resource-limited settings. We developed and validated a novel method for measuring Pb isotopic composition in dried blood spots (DBS) using a multi-collector inductively coupled plasma mass spectrometer (MC-ICP-MS) and applied it in a pilot study of DBS collected from children in Suriname, South America. Methods: Method accuracy was evaluated by comparing isotopic ratios (²⁰⁸Pb/²⁰⁶Pb and ²⁰⁷Pb/²⁰⁶Pb) measured in laboratory-spiked DBS (15 µL of blood per DBS) with those from matched whole blood samples (1 mL) across a range of Pb concentrations (2.1–28.9 µg/dL). The method was then applied to DBS collected from 18 children, ages 6 months to 5 years, in Suriname. Potential local exposure sources, including soil, shotgun pellets, and cooking utensils, were also analyzed for lead isotopic composition and compared with DBS isotope ratios to assess source concordance. Results: DBS isotopic ratios accurately reflected whole blood values when Pb concentrations exceeded ~315 pg/punch (~2.1 µg/dL), with greater accuracy observed above 5 µg/dL. In the Suriname DBSs, blank-corrected ²⁰⁸Pb/²⁰⁶Pb ratios were consistent across regions (mean 2.12 ± 0.018; n = 15) and showed no significant geographic stratification (p = 0.11). DBS signatures (isotope ratios) most closely aligned with shotgun pellets and soil samples, whereas those from cooking utensils did not match DBS signatures. A positive correlation was observed between estimated blood total Pb and soil Pb concentrations (ρ = 0.60, p = 0.20). Conclusions: Overall, DBS provided reliable Pb isotopic ratio measurements above ~2–5 µg/dL, spanning the current CDC reference value of 3.5 µg/dL at which children’s exposures warrant investigation. These findings support DBS as a minimally invasive, scalable tool for exposure source identification in environmental epidemiology, particularly in remote settings where traditional venipuncture is impractical. What this study adds: This study establishes the first validated method for high-precision lead (Pb) stable isotopic ratio analysis using dried blood spots (DBS). By implementing a sample blank correction, we demonstrate that DBS can accurately resolve isotopic signatures even at low blood lead concentrations. Applied in DBS collected in Suriname, the method successfully linked DBS signatures to local shotgun pellets and soils, illustrating a common exposure profile across diverse regions. This work expands the utility of DBS beyond simple screening, offering a minimally invasive, scalable tool for source attribution in global health research and environmental epidemiology in remote regions. Full article

Background: To evaluate whether the methods of induction of labor (IOL) used for pregnancies complicated with fetal growth restriction (FGR) have different impacts on materno-fetal outcomes. Methods: This was a single-center, retrospective cohort study conducted over a one-year period, from January 2024 to December 2024, in the maternity ward of the Orléans University Hospital, France. The clinical data related to maternal–fetal characteristics and IOL outcomes were recorded. The results were comparable between the Cook^® balloon and Prostaglandin groups. Results: A total of 47 patients met the inclusion criteria; 27 cases underwent the Cook^® balloon and 20 cases received prostaglandin for IOL. There were no substantial differences between Cook balloon and prostaglandin on maternal–fetal characteristics and outcome of IOL. However, the duration of latent labor-delivery phase and duration of onset of labor induction and delivery were longer in the Cook^® balloon group compared with the prostaglandin group (30.05 ± 10.81 versus 22.29 ± 11.94 (hours) and 7.33 ± 3.96 versus 3.74 ± 4.77 (hours), respectively, p < 0.05). The success rate according to criterion 1 (Bishop score greater than 7 after IOL) was approximately 60% (28/47 cases). However, if using criterion 2 (success by vaginal birth), after the application of two or three methods of cervical ripening with amniotomy ± use of oxytocin, the success rate increased by more than 20%, up to 80.85% (38/47 cases). Conclusions: IOL with Cook^® balloon and prostaglandin may both be acceptable methods for pregnancies complicated by FGR. In addition, IOL did not differ in terms of materno-neonatal outcomes between two groups. However, the duration time from IOL to delivery and the duration from latent phase of labor to delivery were longer in the Cook^® balloon group compared with the prostaglandin group. Full article

Background: Egg allergy is one of the most common food allergies in early childhood and is traditionally managed through strict avoidance diets, which may negatively affect nutrition and quality of life. Early oral immunotherapy (OIT) may represent an alternative therapeutic strategy; however, controlled studies in children younger than two years remain limited. Methods: We conducted a prospective observational study using historical controls. Thirty-one children younger than two years with IgE-mediated egg allergy underwent OIT using pasteurized liquid egg white (maximum dose: 30 mL; 3300 mg protein). Twelve children managed with an avoidance diet served as the historical control group. Outcomes included desensitization rates, adverse reactions, and longitudinal changes in skin prick test (SPT) wheal diameters, serum-specific IgE (sIgE), specific IgG4 (sIgG4), and sIgE/total IgE ratios. Results: At six months, 29/31 children (93.5%) in the OIT group did not experience allergic reactions after ingestion of any egg preparation, compared with none in the historical control group (p < 0.001). In the control group, 7/12 children (58.3%) continued to react to less-cooked egg preparations, whereas 5/12 (41.7%) remained reactive to all forms of eggs. During the induction phase, 24/31 OIT-treated children (77.4%) experienced mild adverse reactions, predominantly isolated cutaneous or gastrointestinal symptoms, and no patient required intramuscular adrenaline administration. In contrast, allergic reactions occurred in 11/12 controls, including anaphylaxis in 6/12 (50.0%) patients (p = 0.0301). The OIT group demonstrated significant reductions in SPT wheal diameters, sIgE levels, and sIgE/total IgE ratios (all p < 0.001), accompanied by increased sIgG4 levels. Conclusions: Early OIT with pasteurized egg white in children younger than two years with IgE-mediated egg allergy was associated with high desensitization rates, favorable short-term safety outcomes, and significant immunological changes. These findings support the potential role of early active intervention as an alternative to exclusive avoidance strategies in infants with egg allergy. Full article

Selenium (Se) is a vital element for human health and seafood represents one of its major dietary sources. Nevertheless, information regarding the bioaccessibility of Se from seafood commonly consumed in Thailand remains scarce. To address this limitation, the present study evaluated in vitro Se bioaccessibility using the equilibrium dialyzability approach. Ten seafood species frequently selected by Thai consumers were investigated to determine total Se concentrations following different culinary treatments, namely fresh, boiling, frying, and grilling. For thermally processed samples, gastrointestinal digestion was simulated in vitro through enzymatic digestion prior to bioaccessibility assessment using the equilibrium dialyzability method. Inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS) was used to precisely quantify the total and dialyzable Se fractions. The effects of seafood species and cooking methods were evaluated statistically using two-way analysis of variance and the Tukey’s honestly significant difference (HSD) test for post hoc comparisons. The findings showed that, across the majority of cooking techniques, Indo-Pacific horseshoe crab eggs consistently showed considerably greater Se contents than other seafood (p < 0.05). Moreover, Se bioaccessibility in Indo-Pacific horseshoe crab eggs (81.1–88.3%) was markedly greater than that observed in other seafood items, including musk crab, blue crab, oysters, and wedge shell, regardless of cooking method (p < 0.05). No statistically significant differences in Se bioaccessibility were observed among boiling, frying, and grilling (p > 0.05), indicating that thermal processing did not adversely affect Se availability. Overall, the seafood species examined in this study, irrespective of preparation method, contained substantial Se levels with high bioaccessibility, underscoring their nutritional value and supporting dietary recommendations that promote balanced consumption of marine foods. Full article

Background: Food insecurity among college students is a multidimensional challenge shaped by individual, interpersonal, institutional, community, and policy factors. Although many campuses require or provide meal plans, students may experience food insecurity when barriers related to agency (choice and autonomy), utilization (nutrition security), and availability persist. This study explored how undergraduate students at a private, urban U.S. university experience and navigate the multiple dimensions of food insecurity. Methods: We conducted in-depth, semi-structured interviews via Zoom between December 2024 and January 2025 with n = 22 undergraduate students recruited based on food security status, determined by a Fall 2024 longitudinal survey using the USDA Six-Item Short Form. Transcripts were double-coded by trained research assistants in ATLAS.ti using an inductive codebook. Thematic analyses followed a phronetic, iterative approach, organizing findings within a socio-ecological determinants framework and comparing themes by food security status. Results: We identified nine themes across four domains (individual, interpersonal, institutional and community, and political). At the individual level, constrained personal resources for groceries and cooking, time scarcity leading to skipped meals, and health impacts that detracted from academics emerged as key themes. Interpersonally, reliable family financial support was protective and informal support from peers/coaches filled gaps sporadically for some. At the institutional and community level, dining hall hours misaligned with student schedules, perceived limited variety and nutrition quality reduced food agency and utilization, and transportation impeded use of the sole grocery partner accepting university meal plan benefits. Notably, meal plans including unlimited meal swipes provided stable access but did not guarantee food security when food agency and utilization barriers persisted. Many students relied on campus events for free food; formal assistance (e.g., food pantry) was largely underused. At the policy level, Supplemental Nutrition Assistance Program (SNAP) awareness and enrollment was limited among our sample. Conclusions: Meal plan access alone is insufficient to ensure food security. Campus strategies should extend beyond access to prioritize flexibility, variety, and alignment with students’ schedules and preferences, while strengthening communication and eligibility support for external benefits. Future work should design and evaluate interventions that integrate all dimensions of food security and address institutional policies affecting students’ basic needs. Full article

The enormous applications of various nanoparticles (NPs) have raised the possibility that humans may be simultaneously exposed to mixtures of them in real life. Realistically, this situation may apply to plastic NPs, mainly derived from the breakdown of larger plastics, and to silver NPs, both of which are among the most frequently detected NPs in the envirnment due to their applications in healthcare, consumer products, and water purification. Although numerous studies have examined the toxicity of plastic and silver NPs individually, knowledge of their combined toxicity remains limited. Hence, the main objective of our study was to investigate the toxicity of high-density polyethene nanoparticles (HDPE NPs), thermally isolated from food-cooking bags, in combination with citrate-stabilised silver nanoparticles (AgNPcit) to Caco-2 and HT29MTX cells growing in 2D monoculture or in 3D triple-culture with Raji cells. Cellular uptake of NPs was quantified from the side-scatter (SSC) signal in flow cytometry; toxicity was evaluated by the neutral red assay; apoptosis was evaluated by the Annexin V method; and induction of oxidative stress was evaluated by a fluorescent method using DCFDA and DHR probes. Both cell lines took up both types of NPs; however, HT29MTX cells were more effective in the NPs’ uptake. Interestingly, HDPE NPs and AgNPcit mutually inhibited each other’s uptake, which suggests a similar mechanism of entry. Both types of NPs were toxic to both cell lines growing in monoculture; Caco-2 cells were more susceptible than HT29MTX. The toxicity was attributed to the induction of oxidative stress and associated apoptosis. In line with the mutual inhibition of the NPs’ uptake, the toxic effect of both NPs in the mixture was less than that expected as the sum of individual treatments. The toxic effects of both NPs or their mixture were less pronounced in the triple-culture Caco-2/HT29MTX/Raji, than in Caco-2 and HT29MTX growing in monoculture. Full article

Aquafaba, a legume cooking water typically discarded as waste, represents a sustainable and plant-based protein source with promising functional applications. In this study, aquafaba hydrolysates were produced by enzymatic treatment with flavourzyme and savinase, yielding two products with distinct degrees of hydrolysis (DH: ~10% and ~29%). Aquafaba hydrolysates obtained using flavourzyme (AFHs) and savinase (ASHs), together with aquafaba isolate (AI), were incorporated into muffin cakes as partial flour substitutes (5%). The addition of hydrolysates significantly influenced cake quality parameters, particularly antioxidant capacity and textural attributes. Enzymatic hydrolysis, particularly with savinase, produced the most pronounced functional improvements. Technologically, ASHs supplementation significantly enhanced cake expansion, with specific volume values (2.23 mL/g) nearly doubling compared to the control (1.04 mL/g). Crust color was markedly altered, with L* decreasing and a* and b* rising, reflecting darker, more browned surfaces due to intensified Maillard reactions. Both ABTS and DPPH assays demonstrated increased radical scavenging activity with higher DH, while SDS-PAGE confirmed the release of smaller peptide fractions. The ABTS radical scavenging activity of the control muffin (CM, 262.53 mg TE/100 g) significantly increased in AIM (muffin cake substituted with aquafaba protein isolate, 481.87 mg TE/100 g) and reached its highest values in muffins containing AFHs (489.74 mg TE/100 g) and ASHs (530.56 mg TE/100 g), respectively. Hardness, a critical quality parameter particularly relevant to storage stability, decreased in hydrolysate-enriched samples compared with both control and isolate formulations. Oxitest results showed that extended induction periods for hydrolysate-containing cakes (18:47 h) were longer relative to control muffins (15:08 h). Thermal analysis also indicated improved thermal stability in the presence of aquafaba. Overall, the findings demonstrate that aquafaba hydrolysates can be effectively utilized in bakery systems to enhance antioxidant activity, oxidative stability, and technological properties, while simultaneously contributing to sustainable food valorization. Full article

Accurate load profile identification is crucial for effective and sustainable power system planning. This study proposes a characterization methodology based on clustering techniques applied to consumption data from medium- and low-voltage users, as well as distribution transformers from an electric utility. Three algorithms—K-means, DBSCAN (Density-Based Spatial Clustering of Applications with Noise), and Gaussian Mixture Models (GMM)—were implemented and compared in terms of their ability to form representative strata using variables such as observation count, projected energy, load factor ($LF$), and characteristic power levels. The methodology includes data cleaning, normalization, dimensionality reduction, and quality metric analysis to ensure cluster consistency. Results were benchmarked against a prior study conducted by Empresa Eléctrica Regional Centro Sur C.A. (EERCS). Among the evaluated algorithms, GMM demonstrated superior performance in modeling irregular consumption patterns and probabilistically assigning observations, resulting in more coherent and representative segmentations. The resulting clusters exhibited an average $LF$ of 58.82%, indicating balanced demand distribution and operational consistency across the groups. Compared to alternative clustering techniques, GMM demonstrated advantages in capturing heterogeneous consumption patterns, adapting to irregular load behaviors, and identifying emerging user segments such as induction-cooking households. These characteristics arise from its probabilistic nature, which provides greater flexibility in cluster formation and robustness in the presence of variability. Therefore, the findings highlight the suitability of GMM for real-world applications where representativeness, efficiency, and cluster stability are essential. The proposed methodology supports improved transformer sizing, more precise technical loss assessments, and better demand forecasting. Periodic application and integration with predictive models and smart grid technologies are recommended to enhance strategic and operational decision-making, ultimately supporting the transition toward smarter and more resilient power distribution systems. Full article

High-intensity functional training (HIFT) has grown in popularity in the past several decades, yet previous research has largely focused on the dietary habits and body composition of elite HIFT athletes and utilized only quantitative study designs, potentially limiting our understanding of typical HIFT athletes. This study aimed to comprehensively describe the common dietary habits and body composition of HIFT athletes. Data were only analyzed descriptively. Among 62 HIFT athletes (age: 36 ± 11.7 years), we estimated body fat percentage (BF%) using a Siri 3-compartment model, and we assessed dietary habits, dietary supplement (DS) use, and open-response rationales for DS use/disuse via an online questionnaire. Qualitative data from open-response questions were coded and grouped via inductive thematic analysis. Body composition varied among both male (n = 36, BF% = 6.5–27.6%) and female participants (n = 26, BF% = 10.6–37.6%). Most participants reported regular consumption of lean meats and home-cooked meals, yet few participants (~20%) regularly consumed the recommended twice daily servings of dairy, fruits, vegetables, and whole grains. Most (77.4%) HIFT athletes reported DS use, with the average HIFT athlete using approximately six DS; dairy protein, creatine, caffeine, and electrolyte drinks were the most reported DS. Improving health, recovery, and nutrient intake were common reasons for using DS, whereas a lack of noticeable results was the most common reason for discontinuation. Some HIFT athletes may rely on DS to address nutrient gaps rather than whole foods. Full article

Selenium (Se) is an important trace element in our body; however, food composition data remain limited due to analytical challenges and interferences. Seafood, abundant in Thailand, is recognized as a rich source of Se. This study aimed to expand knowledge on Se content in seafood prepared using traditional Thai cooking methods. Twenty seafood species were selected and prepared by boiling, frying, and grilling. Inductively Coupled Plasma–Triple Quadrupole–Mass Spectrometry (ICP-MS/MS) was used to analyze total Se contents in selected seafood species. Results revealed significant variation in Se content across species and cooking methods. The Indo-Pacific horseshoe crab showed the highest Se concentration, with fried samples reaching 193.9 μg/100 g. Se concentrations were in the range of 8.6–155.5 μg/100 g (fresh), 14.3–106.6 μg/100 g (boiled), 17.3–193.9 μg/100 g (fried), and 7.3–160.1 μg/100 g (grilled). Results found significant effects of species and cooking method on Se content (p < 0.05). Fried seafood exhibited the highest estimated marginal mean Se concentration (a 78.8 μg/100 g edible portion), significantly higher than other methods. True retention (%TR) of Se ranged from 40.4% to 100%, depending on species and method. Bigfin reef squid, wedge shell, and silver pomfret showed the highest %TR (100%), while splendid squid exhibited the lowest (52.5%). Significant interaction effects on %TR were also observed (p < 0.05). Fried seafood had the highest mean %TR (88.8%), followed by grilled (82.1%) and boiled (79.7%). These findings highlight the effects of both species and cooking method on Se retention, emphasizing the nutritional value of selected seafood in preserving bioavailable Se after cooking. Full article

Asparagus (Asparagus officinalis L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following typical domestic preparation and digestion remains unclear. This study assessed the polyphenolic profile and antioxidant capacity of the edible portion of two A. officinalis cultivars (Placoseps and Darlise), harvested in different seasons, in edible form, cooked (using boiling on an induction cooktop), and cooked-digested extracts. Rutin emerged as the most abundant in all analyzed samples; its concentration in the edible part reached 1770.72 in Placoseps and 995.20 mg/kg in Darlise. Cooking increased rutin content in April-harvested asparagus to 1966.00 in Placoseps and 2042.44 mg/kg in Darlise, reflecting an increase of more than 2.5-fold compared to the respective values observed at the earlier harvest. Despite the substantial reduction in bioactive compounds observed during in vitro gastrointestinal digestion, a total of 146.95 to 454.58 mg/kg of bioaccessible compounds remaining available for potential intestinal absorption after digestion across both cultivars and harvest periods. These results provide a greater understanding of the behavior of polyphenol-rich vegetables and underscore the importance of simulating gastrointestinal processes when assessing the health-promoting potential of bioactive compounds. Full article

Background/Objectives: The consumption of microwave ready meals has increased significantly in recent years due to a noticeable reduction in the available time to spend cooking. However, one of the issues about this type of diet is its nutrient intake. The main objective of this study was to determine the content of macroelements (Na, K, Ca, and Mg) in samples of animal origin (omelette, chicken curry, meatballs, shredded meat, and prawns), vegetable origin (vegetable garnish, round rice, pesto pasta, cream of vegetable soup, and chickpeas with spinach), and mixed origin (pizza, lasagna, seafood paella, cannelloni, and spaghetti Bolognese). Methods: The macroelement content was determined by ICP-OES (Inductively Coupled Plasma—Optical Emission Spectrometry) in 288 samples of different microwave foods. Results: Likewise, the possible difference in the content of macroelements after the microwave heating process was studied, and significant differences in the Ca content were observed in the three analyzed food groups, indicating that there may have been migration from the container to the food. The concentrations of Na and Ca in the tails of garlic prawns (9381 ± 3102 mg Na/kg fw and 845 ± 134 mg Ca/kg fw) stood out. The vegetable side dish stood out for its higher concentration of K (3424 ± 1319 mg/kg fw). Pizza registered the highest concentrations of the four macrolements within the group of foods of mixed origin. The study of the dietary intake indicated that the consumption of some animal-based products offered a contribution to the safe and adequate intake of Na of almost 50%, which could pose a risk of dietary overdose as Na is an element found in many foods. Conclusions: It is recommended to moderate the consumption of some of the dishes analyzed mainly because of the risk of the high intake of Na. Full article

It is now known that diet or food is one of the environmental factors that can induce or contribute to autoimmunity. In a healthy person with a normal functioning immune system, food substances encounter no resistance and are allowed passage through the immune barriers without triggering immune reactivity. However, clinicians are becoming increasingly aware that modern food-processing methods can increase or decrease the immune reactivity of foods, including allergic reactions. Immune reactions to undigested food antigens could result in the production of IgE antibodies, which are involved in immediate immune reactivity, and in IgG and IgA antibodies, which are involved in delayed immune reactivity. Currently, measurements of these antibodies are generally only performed against antigens derived from raw foods. However, testing for food reactivity based only on raw food consumption is inaccurate because people eat both raw and cooked foods. Even home-cooked foods undergo different kinds of preparation or processing. Food processing can change the structure of raw food materials into secondary, tertiary, and quaternary structures that can have different reactive properties. This can affect the body’s normal oral tolerance of food, causing the immune system to mistakenly identify food as a harmful foreign substance and react to it immunologically, leading to food immune reactivity. This abnormal reaction to food molecules can lead to the production of antibodies against not just target food antigens but also the body’s own tissues, which can have significant implications in autoimmunity induction due to cross-reactivity and the other mechanisms discussed here. We hope that this present review will stimulate further research on the role of modified food antigens in the induction of autoimmunity based on some or all of the key points discussed in this review. Full article

Medicinal mushrooms have become increasingly important in the pharmaceutical industry because they contain a wealth of bioactive compounds and offer various nutritional benefits. These qualities also contribute to their widespread use in cooking. Global mycologists have suggested that a deeper understanding of mushrooms can aid in treating a variety of cancers at different stages. The excellent anticancer potential of fungi has inevitably attracted the attention of researchers, given the ever-increasing number of cases of lung cancer. Thus, the purpose of this review was to compile and synthesize the existing scientific literature about the potential of mushroom extracts particularly towards lung cancer prevention. A comprehensive literature search was conducted in electronic databases to identify relevant studies for the review. We found that 26 distinct kinds of mushrooms, prepared in over 10 different solvents, were used to make extracts that decreased the viability of different types of lung cancer cells (A549, NCI-H460, 3LL, H1264 cells etc.). We also examined a range of experimental models, including cell cultures (in vitro), mouse models (in vivo), as well as case studies and randomized controlled trials. The investigated mushrooms’ effective mechanisms included: a reduction in the growth of cancer cells; an imbalanced percentage of cells in different phases of the cell cycle; an increase in autophagy and phagocytosis; an enhanced immune response; and the induction of cell apoptosis through the upregulation of pro-apoptotic factors and the downregulation of anti-apoptotic genes. Considering that mushrooms are consumed as a daily supplement, their potent pro-apoptotic properties and high antiproliferative efficacy are advantageous and could provide a model for further studies in this field as well as novel drug therapies and cancer treatments. Full article