Search Results (85)

Background: Higher circulating branched-chain amino acids (BCAAs) are linked to cardiometabolic and neurological diseases. While diet is the primary BCAA source, its impact on circulating levels remains unclear. This study examined the association between dietary intake and circulating BCAA concentrations in a large population-based sample. Methods: Data from 2159 participants (58.2% women, mean age 53.4 ± 8.6 years) were analyzed. Dietary intake was assessed using a questionnaire covering 91 individual food items, 9 nutrient categories, and 3 dietary patterns. BCAA concentrations were measured via LC-MS. All analyses were stratified by gender. Results: Circulating BCAA levels were higher in men than in women. BCAA levels were negatively associated with vegetables (standardized β = −0.029, p = 0.088; −0.051, p = 0.003; −0.038, p = 0.043 for leucine, isoleucine, and valine, respectively), dairy (−0.037, p = 0.029; −0.063, p < 0.001; −0.041, p = 0.028), and fruit (−0.031, p = 0.084; −0.039, p = 0.030; −0.041, p = 0.034), and a positive trend was observed for meat and meat-derived products, but the associations did not reach statistical significance. Vegetal protein, total carbohydrates, and monosaccharides showed a significant negative association with circulating BCAAs levels. Participants who complied with “dairy ≥ 3/day”, “meat ≤ 5/week”, or “at least three guidelines” had lower circulating BCAA levels. Conclusions: Circulating BCAA levels were negatively associated with dairy, vegetables, fruits, plant protein, carbohydrates, non-digestible fiber, calcium, and iron. While circulating BCAA levels were linked to meat consumption and adherence to dietary guidelines, the association was not linear. Differences were observed between men and women, which may be attributed to variations in dietary intake and preferences. Full article

Introduction: Gender differences in eating habits and protein consumption patterns are determined by cultural, socio-economic, and behavioural factors. Men tend to consume more meat, while women prefer plant-based proteins; however, the impact of these choices on body composition remains unclear. Objectives: This study explores gender differences in protein consumption and the influence of socioeconomic status on dietary choices, evaluating their potential association with body composition parameters, including fat mass (FM%) and fat-free mass (FFM%). Methods: A cross-sectional study was conducted on 1708 Italian adults (721 males, 987 females). Food intake was assessed using a validated 7-day food diary. Participants were classified as non-consumers, low consumers, or high consumers according to the median intake of each protein source. Body composition was measured using bioelectrical impedance analysis. Results: Meat and processed meat consumption was significantly higher in men (p < 0.001), while women consumed more soy (p = 0.0087). Individuals with high meat and processed meat consumption had a higher BMI (p < 0.01), whereas soy consumption was associated with a lower BMI (p = 0.0027). Socioeconomic status influenced food choices: low-income men consumed more meat and processed meat compared to higher-income groups (p < 0.01), while differences in fish consumption were mainly observed in low-income groups. Conclusions: Gender differences in protein consumption persist across socioeconomic levels and are related to body composition. Meat consumption is culturally linked to masculinity, whereas plant-based proteins are more commonly consumed by women. Understanding these dietary patterns can inform targeted nutritional interventions that promote balanced and sustainable diets. Full article

Tannins are secondary metabolites naturally present in various plants as a defense mechanism. In animal nutrition, they play a dual role, acting as both antinutritional factors and bioactive agents, with potential benefits in nutrient metabolism and product quality. This meta-analysis aimed to evaluate the effects of dietary tannin on nutrient intake and digestibility, blood serum metabolite levels, growth performance, carcass characteristics, and meat quality in small ruminants. Ninety-seven studies were included in this meta-analysis. The effects of tannins were analyzed using a random-effects model to determine the weighted mean difference between treatments with tannins and the control (without tannins). Publication bias and heterogeneity between studies were explored, and meta-regression and subgroup analyses were performed. The results indicated that tannin significantly increased the intake of dry matter, crude protein, nitrogen (N), fecal N, and meat fatty acids (FA), such as C18:2 ω6, C18:3 ω3, C20:4 ω6, C20:5 ω3, total ω3 and ω6 FA, and total polyunsaturated FA (PUFA). However, NH₃-N, urinary N, blood urea nitrogen, cold carcass weight, subcutaneous fat thickness, drip loss, and nutrient digestibility decreased. In conclusion, tannin in small ruminants did not affect animal productivity and antioxidative status, but mainly modified nitrogen metabolism and improved the fatty acid profile of meat. Full article

This study aimed to evaluate the nutritional profile of commercial plant-based burgers (PBBs) available in Brazil and to assess their suitability for fulfilling nutritional requirements. Seven PBBs were selected, based on the different protein sources used in the formulations. The proximate and mineral compositions were evaluated, and the fatty acid and amino acid profiles were determined. The protein contents ranged from 5.25 ± 0.37 to 13.55 ± 1.16 g/100 g in the PBBs made from quinoa and a mix of proteins, respectively. The studied PBBs can offer between 46 and 71% of the essential amino acid (EAA) requirements. In addition, the total amount of EAAs provided the nutritional requirements established by the FAO/UN for all of the PBBs, considering the 100 g portion intake. The total fat content in the PBBs ranged from 3.51 ± 0.11 to 12.74 ± 1.93 g/100 g. Linoleic acid and oleic acid were the major fatty acids in the three PBBs, while myristic acid was the major fatty acid in one PBB studied. This study revealed significant differences in the nutritional composition between PBBs marketed in Brazil. Additionally, the lack of regulation allows for considerable variation in their nutritional profiles, making it difficult to compare them with those of meat burgers. Full article

Background/Objectives: The global population is undergoing a significant demographic shift characterised by an increasing proportion of older individuals. Healthy aging has become a priority for personal well-being and sustainable healthcare systems, with nutrition playing a pivotal role. However, the rise in non-communicable diseases (NCDs), malnutrition, and a shift in eating behaviour underscore the need for tailored, effective nutrition communication strategies. This research is intended to provide the basic data needed to support the development of tailored nutritional communication strategies and practices. Methods: To investigate these aspects, a cross-national survey about nutrition and nutrition communication was conducted within the framework of the Innovative Training Network SmartAge, focusing on older adults aged 60 years and above in Germany, Switzerland, Spain, and France (each 25%; N = 1000 persons). This paper specifically focuses on the development, methodology, and discussion of the survey and aims to investigate the characteristics of the sample in relation to their dietary patterns and food choices within the European context. Results: The analysis identified significant associations between various plant- and animal-based food items and the variables gender, age group, and country. Spanish participants showed a dietary pattern towards the Mediterranean Diet, while German participants showed tendencies towards the Western Diet. Furthermore, the findings revealed that protein-rich foods such as meat, fish, nuts and seeds, legumes, and (whole) grains were infrequently consumed, particularly among German and Swiss participants. Conclusions: This study highlights the need to promote adequate protein intake among older adults, emphasising diverse sources like legumes, nuts and seeds, (whole) grains, and lean meats to support healthy aging. For the development of future nutrition communication strategies, the influence of the specific social, cultural, and traditional factors needs to be considered. Full article

The gut microbiome, a collection of gut microorganisms, is crucial in the development and progression of inflammatory bowel diseases (IBD). Therefore, diet and dietary interventions are promising strategies to shape the gut microbiota for IBD management. Of all the diets studied in the IBD field, the Mediterranean diet has the least restrictive nature, promoting long-term adherence. The Mediterranean diet is rich in plants, with a high daily intake of fruits and vegetables (high in fiber, antioxidants, and vitamins), olive oil, whole grains, legumes, and nuts. It includes the moderate consumption of animal products such as oily fish (rich in mono- and polyunsaturated fatty acids), dairy products, and poultry, with a limited intake of red meat and processed foods. This diet is associated with a decreased risk of chronic diseases, including IBD. However, the mechanisms of specific nutrients behind these effects in the Mediterranean diet remain under investigation. Therefore, in this review, we aim to provide an overview of the nutrients that are abundant in the Mediterranean diet and their effects on IBD, with a main focus on preclinical evidence. While several nutrients like fructo-oligosaccharide, chitosan, plant-derived protein, polyphenols, omega-3 polyunsaturated fatty acids, and resveratrol have shown potential beneficial effects in preclinical models, clinical evidence is often limited. However, understanding the complex interactions between specific nutrients and IBD is essential to developing a tailored, multidisciplinary, and personalized approach for disease management; therefore, further research is required. Full article

Background/Objectives: Improved global data allow for a new understanding of what impact the food we produce, eat and dispose of has on the environment, human health and Nature’s resources. The overall goal is to guide decision-makers and individuals by providing in-depth knowledge about the effects of their dietary preferences on human and environmental health. Methods: The method is to investigate ways to reduce environmental degradation and to secure healthy food supplies in an urbanizing world, and to quantify the options. Results: Reviewed articles show that by eating less meat-based food and more plant-based and soilless food, as well as reducing food waste and recycling urban-disposed nutrients as fertilizers, we could reduce agriculture’s land requirement by 50% to 70% while still securing a healthy food supply. Less land under cultivation and pasture would reduce global emissions to air and water to a similar extent, and allow Nature to reclaim freed areas in order to catch more carbon and rejuvenate biodiversity. Thus, we could avoid further environmental degradation such as the current clearing of new fields needed under a business-as-usual regime. Presently, some 17 million people die each year due to poor diets, which is more than double the 7 million deaths since the onset of the COVID-19 pandemic. A return to more plant-based diets with unchanged intake of proteins but less calories, sugar, salt and fat combined with less red meat and ultra-processed food would reduce foremost non-communicable diseases by up to 20% and prolong life. The article suggests that the international focus has gradually turned to the food sector’s big contribution to climate change, biodiversity loss and harmful chemicals as well as to poor human health. It argues that this century’s rapid population growth and urbanization give urban residents a pivotal role in food’s impact on agricultural areas, which today cover half of the globe’s inhabitable areas. Their food demand, rather than the activities of farmers, fishermen or loggers, will guide remedial measures to be taken by individuals, industry and the public sector. A tool to calculate the potential environmental footprints of individual or societal measures is presented. Conclusions: Measures to make the agrifood sector more sustainable are still pending full recognition in international fora such as the UN COP Summits. Smart cities fitted with infrastructures to recycle macro- and micro-nutrients and organic matter have the potential to ameliorate human-induced impacts such as emissions to air and water bodies, crossing planetary boundaries, and polluting extraction of N (nitrogen), P (phosphorus) and K (potassium). Rapid results are within reach since dietary change and the turn-around time of nutrients in food is short compared to decades or centuries for recycled materials in cars or buildings. Full article

Background: Previously, we found that healthy underweight (HU) subjects, with BMI < 18.5, eat about 12% less food (by calories) each day. It is presently unclear whether this lower intake is associated with them making food choices that provide high satiation and satiety. Methods: Using 7-day photographic records of food intake, we analyzed 52 HU and 50 normal-weight participants. Results: We included 52 HU and 50 normal-weight participants in the final analysis. HU individuals ate 25% fewer calories than normal-weight individuals. Their intake included a higher % of rice (p = 0.0013) and vegetables (p = 0.0006) and a lower % of livestock meat (p = 0.0007), poultry meat (p < 0.0001), and starchy roots (p = 0.0015), compared with the normal-weight population. The percent energy from carbohydrates was significantly higher (p = 0.0234), and the % energy from fat was significantly lower (p < 0.0001) in the HU group, with no difference in the % energy from protein. HU individuals sourced more of their protein from plants. Dietary patterns were grouped into three clusters, with 24 individuals grouped into cluster 1 (87.5% normal-weight population), 28 individuals into cluster 2 (64.3% normal-weight group), and 50 individuals into cluster 3 (78% HU group). Conclusions: The HU group ate less overall and had proportionally more rice and vegetables and less poultry and livestock meat, starchy roots, and drinks. With respect to macronutrients, they also ate a greater % carbohydrates and less % fat, and they sourced more of their protein intake from plant sources. HU individuals did not follow a low-carbohydrate lifestyle. Full article

Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, extrusion potentially also increases the satiating effect. We investigated subjective appetite and ad libitum energy intake (adlib_EI) following ragú “bolognaise” meals with three different protein sources. We hypothesized that the satiating effect of texturized vegetable proteins (TVP) was comparable to that of animal protein (Meat) and that TVPs would have a stronger satiating effect than non-texturized legume proteins (Green). Test meals were theoretically designed to be similar in weight, energy (kJ), macronutrients and fiber. The in vitro protein digestibility (IVPD) and the amino acid composition were analyzed. A randomized, single-blinded, three-way, cross-over study including 25 healthy men was carried out. There were no significant differences between the three meals in terms of subjective appetite. The adlib_EI was significantly lower after the TVP meal (758 kJ) than after the Meat meal (957 kJ), with the Green meal in between (903 kJ). The IVPD was significantly higher in the Meat meal (30.72%) than in the Green meal (20.17%), with the TVP meal in between (21.05%). In conclusion, the TVP meal had a higher long-term satiating effect than a similar meal with meat. Full article

There is a current trend towards plant-based diets in Western countries. These diets have been associated with long-term health benefits but could limit the adequacy of some indispensable nutrients. Here, we estimated the nutritional risks and health benefits of consuming more plant-based diets. Based on the latest French representative survey (INCA3), we defined a subgroup of adults (representing 12% of the population) with more plant-based diets (“MORE-PB”), defined as having plant protein and plant energy intakes above the 80th percentile. In the MORE-PB and the rest of the population, we estimated prevalences of nutrient inadequacy and deficiency risk. We also assessed the nutrient quality of the diet using the PANDiet and SecDiet scoring systems. Finally, we evaluated the hypothetical burden of disease if the entire population were shifting to the MORE-PB, using a comparative risk assessment framework (EpiDiet). In MORE-PB, we found a lower prevalence of inadequacy for fiber (both sexes), vitamin C (male), vitamin B9 and potassium (female) and a higher prevalence for vitamins B2 and B12 (both sexes), vitamin B6 (male), and protein (female). No differences were found concerning the prevalences of deficiency risk. No significant differences were observed in the PANDiet and SECDiet scores in MORE-PB compared to the rest of the population. Regarding nutrient intakes related to long-term health, MORE-PB were less prone to exceeding upper limits for SFA but more prone to exceeding those for sugars and sodium. Shifting to a MORE-PB would benefit population health, with ~132,700 [~125,400–~140,000, 95% UI] Disability-Adjusted Life Years (DALYs) averted. The gain would be higher for males than females (~92,000 vs. ~40,700 DALYs averted) but related to the same main diseases (ischemic heart diseases, diabetes and colorectal cancer). The decreases in processed meat and SFA in the plant-based diet were among the main contributors to its benefits. Other significant contributors were higher nuts consumption and mediation by lower blood cholesterol in females and higher fruit consumption and fiber intake in males. Overall, although diet quality was suboptimal in MORE-PB, significant nutritional risks were limited, particularly concerning deficiency risk. In contrast, such diets would benefit the population’s long-term health. Full article

The growing drive towards more sustainable dietary patterns has led to an increased demand for and availability of plant-based meat analogues (PBMAs). This systematic review aims to summarize the currently available evidence from human intervention studies investigating the impact of substituting animal meat (AM) with PBMAs in adults. A total of 19 studies were included. Overall, an increase in satiety following PBMA intake was reported, albeit to different extents and not always accompanied by changes in leptin and ghrelin. PBMAs generally resulted in lower protein bioavailability and a smaller increase in plasma essential amino acids in comparison to AM. However, muscle protein synthesis and physical performance were not affected. Finally, conflicting results have been reported for other outcomes, such as pancreatic and gastrointestinal hormones, oxidative stress and inflammation, vascular function, and microbiota composition. In conclusion, we documented that the impact of substituting AM with PBMA products has been scarcely investigated. In addition, the heterogeneity found in terms of study design, population, outcomes, and findings suggests the need for additional high-quality intervention trials, particularly long-term ones, to better clarify the advantages and potential critical issues of such substitutions within sustainable healthy diets. Full article

American football players consume large quantities of animal-sourced protein in adherence with traditional recommendations to maximize muscle development and athletic performance. This contrasts with dietary guidelines, which recommend reducing meat intake and increasing consumption of plant-based foods to promote health and reduce the risk of chronic disease. The capacity of completely plant-based diets to meet the nutritional needs of American football players has not been studied. This modeling study scaled dietary data from a large cohort following completely plant-based diets to meet the energy requirements of professional American football players to determine whether protein, leucine, and micronutrient needs for physical performance and health were met. The Cunningham equation was used to estimate calorie requirements. Nutrient intakes from the Adventist Health Study 2 were then scaled to this calorie level. Protein values ranged from 1.6–2.2 g/kg/day and leucine values ranged from 3.8–4.1 g/meal at each of four daily meals, therefore meeting and exceeding levels theorized to maximize muscle mass, muscle strength, and muscle protein synthesis, respectively. Plant-based diets scaled to meet the energy needs of professional American football players satisfied protein, leucine, and micronutrient requirements for muscle development and athletic performance. These findings suggest that completely plant-based diets could bridge the gap between dietary recommendations for chronic disease prevention and athletic performance in American football players. Full article

United States (U.S.) and global experts recommend that populations reduce red and processed meat (RPM) intake and transition to plant-rich, sustainable diets to support human and planetary health. A systematic scoping review was conducted to identify the landscape of media campaigns that promote plant-rich dietary patterns, traditional plant proteins, and novel plant-based meat alternatives (PBMA) and that encourage or discourage RPM products to Americans. Of 8321 records screened from four electronic databases, 103 records were included, along with 62 records from gray literature sources. Across 84 media campaigns (1917–2023) identified, corporate marketing campaigns (58.6%) were most prevalent compared to public information (13.8%), corporate sustainability (12.6%), countermarketing (5.7%), social marketing (4.6%), and public policy (4.6%) campaigns. Findings indicate that long-running corporate RPM campaigns, many with U.S. government oversight, dominated the landscape for decades, running alongside traditional plant protein campaigns. Novel PBMA campaigns emerged in the past decade. Many civil society campaigns promoted plant-rich dietary patterns, but few utilized social norm or behavior change theory, and only the Meatless Monday campaign was evaluated. The U.S. government, academia, businesses, and civil society should commit more resources to and evaluate the impact of media campaigns that support a sustainable diet transition for Americans, restrict and regulate the use of misinformation in media campaigns, and prioritize support for plant-based proteins and plant-rich dietary patterns. Full article

Uncertainty remains about the composition of contemporary plant-based diets and whether they provide recommended nutrient intakes. We established Feeding the Future (FEED), an up-to-date online cohort of UK adults following different plant-based diets and diets containing meat and fish. We recruited 6342 participants aged 18–99 [omnivores (1562), flexitarians (1349), pescatarians (568), vegetarians (1292), and vegans (1571)] between February 2022 and December 2023, and measured diet using a food frequency questionnaire and free text. We compared personal characteristics and dietary intakes between diet groups and assessed compliance with dietary guidelines. Most participants met UK dietary recommendations for fruit and vegetables, sodium, and protein, although protein intakes were lowest among vegetarians and vegans. Omnivores did not meet the fibre recommendation and only vegans met the saturated fat recommendation. All diet groups exceeded the free sugars recommendation. Higher proportions of vegetarians and vegans were below the estimated average requirements (EARs) for zinc, iodine, selenium, and, in vegans, vitamins A and B12, whereas calcium intakes were similar across the diet groups. People following plant-based diets showed good compliance with most dietary targets, and their risk for inadequate intakes of certain nutrients might be mitigated by improved dietary choices and/or food fortification. Full article

The study examines the dichotomy between individual dietary autonomy and the broader implications of food overconsumption and waste, particularly focusing on meat consumption’s environmental, health, and social equity aspects. In the context of increasing awareness about the negative impacts of excessive meat consumption, this research explores the potential benefits of modest dietary shifts, specifically a reduction in animal product intake, on natural resources and the environment. Utilizing data from international and Romanian sources, including data about meat environmental impacts, in original research, the article analyzes the water, carbon, and land use footprints associated with different types of meat, emphasizing the significant differences between beef, pork, chicken, and sheep meat. The findings highlight that even a small reduction in meat consumption, such as 100 g per week per capita, can lead to substantial decreases in water use, carbon emissions, and land use, underscoring the importance of sustainable eating habits. Moreover, the study explores the potential of plant-based proteins as viable nutritional alternatives that can mitigate environmental footprints and foster global food security. Conclusively, this work advocates for a balanced approach that respects individual choices while promoting collective responsibility towards sustainable consumption patterns, emphasizing the role of scientific research and public awareness in driving positive change in dietary habits for environmental conservation and health benefits. Full article