Search Results (620)

The intrinsic relationship between food and health has led to growing interest in functional foods, particularly among athletes seeking to optimize performance and recovery. This study investigates the impact of product information and sensory attributes on athletes’ willingness to pay for an innovative high-protein bread. Utilizing a two-treatment experimental design, athletes were exposed to sensory evaluations either before or after receiving information. A combination of hedonic sensory analysis and economic evaluation assessed preferences through a non-hypothetical auction. Findings show that both sensory attributes—especially taste and aroma—and product information significantly influenced willingness to pay. The order of presentation played a crucial role: providing information first enhanced perceived value more strongly. While sensory evaluation moderately increased willingness to pay, product information had a stronger impact. A key contribution of this study is its novel evidence on how athletes balance sensory and informational cues in food evaluation—an aspect rarely explored. Contrary to assumptions that athletes ignore sensory quality due to their focus on nutrition, they did value sensory aspects, though they prioritized product information. These findings suggest that developing functional foods for athletes should integrate nutritional benefits and sensory appeal, as both elements contribute to acceptance and potential market success. Full article

Background/Objectives: As an essential polyunsaturated fatty acid, linoleic acid (LA) plays an important role in maintaining the integrity of cellular membranes, modulating inflammatory responses, and mediating intracellular signaling. This review explores the structure, properties, and nutritional significance of LA and its bioactive derivatives, with particular attention to sustainable production methods and their potential applications. Methods: A comprehensive review of the recent literature was conducted, emphasizing the use of green synthesis techniques, such as enzyme-catalyzed biocatalysis and microbiological transformations, in order to obtain LA-derived nutraceuticals. Analyses were conducted on the key aspects related to food industry applications, regulatory frameworks, and emerging market trends. Results: Through green synthesis strategies, LA derivatives with antioxidant, anti-inflammatory, and antimicrobial properties have been developed. There is potential for these compounds to be incorporated into health-oriented food products. In spite of this, challenges remain regarding their stability and bioavailability. Furthermore, there are inconsistencies in international regulatory standards which prevent these compounds from being widely adopted. Conclusions: The development of functional and sustainable food products based on linoleic acid derivatives obtained using ecological methods offers significant potential. Research is required to optimize production processes, enhance compound stability, and clinically validate health effects. The integration of the market and the safety of consumers will be supported by addressing regulatory harmonization. Full article

Kidney transplant recipients face a substantial burden of premature mortality and morbidity, primarily due to persistent inflammation, cardiovascular risk, and nutritional deficiencies. Traditional nutritional interventions in this population have either focused on supplementing individual nutrients—often with limited efficacy—or required comprehensive dietary overhauls that compromise patient adherence. In this narrative review, we explore the rationale for dietary nut enrichment as a feasible, multi-nutrient strategy tailored to the needs of kidney transplant recipients. Nuts, including peanuts and tree nuts with no added salt, sugar, or oil, are rich in beneficial fats, proteins, vitamins, minerals, and bioactive compounds. We summarize the multiple post-transplant challenges—including obesity, sarcopenia, dyslipidemia, hypertension, immunological dysfunction, and chronic inflammation—and discuss how nut consumption may mitigate these issues through mechanisms involving improved micro-nutrient intake (e.g., magnesium, potassium, selenium), lipid profile modulation, endothelial function, immune support, and gut microbiota health. Additionally, we highlight the scarcity of randomized controlled trials in high-risk populations such as kidney transplant recipients and make the case for studying this group as a model for investigating the clinical efficacy of nuts as a nutritional intervention. We also consider practical aspects for future clinical trials, including the choice of study population, intervention design, duration, nut type, dosage, and primary outcome measures such as systemic inflammation. Finally, potential risks such as nut allergies and oxalate or mycotoxin exposure are addressed. Altogether, this review proposes dietary nut enrichment as a promising, simple, and sustainable multi-nutrient approach to support cardiometabolic and immune health in kidney transplant recipients, warranting formal investigation in clinical trials. Full article

This online survey aimed to gather consumer opinions on dairy products and production and to identify the potential market for A2 milk (milk containing exclusively β-casein A2, which reduces gastrointestinal discomfort after consumption). The questionnaire included seven sections covering the consumption of dairy products, sociodemographic aspects, awareness and purchase intention of A2 milk, questions about milk as a source of nutrients and health benefits, the environmental impact of milk production, and alternatives to cow milk. Responses from 672 Spanish consumers categorized into clusters (according to their milk consumption and their discomfort after drinking it), gender, age, educational level, and milk taste preference were analyzed using a linear multiple regression model. Dairy consumers not experiencing discomfort after drinking milk (62.6%) and those who preferred the taste of milk over plant-based alternatives (64.0%) demonstrated better knowledge of milk nutrients and its health benefits. Participants’ age, gender, and education level also influenced their perceptions, with older participants, women, and those with university education generally showing better results. In conclusion, clusters impact consumers’ milk perceptions as a nutritional source and its health benefits. The positive perception of milk’s nutritional benefits among dairy consumers experiencing discomfort after drinking milk (17.3%) positions them as a strong target market for A2 milk. Full article

Background/Objectives: The complex relationship between nutrition and mental well-being has been widely documented, with empirical evidence supporting both the influence of dietary habits on psychological health and, conversely, the impact of mental state on food choices. However, a critical gap remains in understanding the mechanisms underlying this interaction. While previous literature have examined various biological and psychological mediators, limited attention has been given to the potential mediation role of interpersonal relationships in shaping this dynamic. This article seeks to address this theoretical gap by exploring how the quality of social interactions—both in their intentional dimension and in their lived experiential aspect—may function as a key mediator between nutrition and mental well-being. Methods: Methodologically, a combination of systematic review (PRISMA) and narrative review was employed, given that the findings of the systematic review alone are insufficient to formulate a hypothesis that requires interdisciplinary dialog in a still emerging and underexplored field. Results: The hypothesis we aim to propose is whether the quality of interpersonal relationships acts as a catalyst and enhancer of the effect of nutrients on mental health. Conclusions: This could open new avenues for the design of dietary interventions and mental well-being programs from a socially integrated approach. Full article

Phytogenics are functional compounds with a growing interest in animal nutrition. These plant-derived compounds are often used to improve health and behavioral aspects in livestock, and used as antipathogenic agents. Melatonin, an indolic hormonal compound, has been studied as an interesting phytogenic in animal nutrition. This study analyzes the possibilities of acorn-fed flour as a phytomelatonin contributor and its beneficial roles for health. The fruits of two varieties of acorns (Quercus suber var. Maamora and var. Bouhachem), recollected in two different regions of Morocco, have been studied according to their eco-physiological origin. The content in phytomelatonin was analyzed using a solid extractive method and determined by liquid chromatography with fluorescence detection. The results show great morphological differences between the two varieties, and also significant differences in their phytomelatonin content. It is concluded that acorn-fed flour can be an interesting raw material as a phytomelatonin contributor for the functionality of certain feeds and animals. More specific studies using phytomelatonin-rich plants as feed have been proposed to implement specific functionalities in livestock. Full article

Proper nutrition is a fundamental aspect to maintaining overall health and well-being, influencing both physical and social aspects of human life; an unbalanced or inadequate diet can lead to various nutritional deficiencies and chronic health conditions. In today’s fast-paced world, monitoring nutritional intake has become increasingly important, particularly for those with specific dietary needs. While smartphone-based applications using image recognition have simplified food tracking, they still rely heavily on user interaction and raise concerns about practicality and privacy. To address these limitations, this paper proposes a novel, compact spectroscopic sensing platform for automatic beverage recognition. The system utilizes the AS7265x commercial sensor to capture the spectral signature of beverages, combined with a K-Nearest Neighbors (KNN) machine learning algorithm for classification. The approach is designed for integration into everyday objects, such as smart glasses or cups, offering a noninvasive and user-friendly alternative to manual tracking. Through optimization of both the sensor configuration and KNN parameters, we identified a reduced set of four wavelengths that achieves over 96% classification accuracy across a diverse range of common beverages. This demonstrates the potential for embedding accurate, low-power, and cost-efficient sensors into Internet of Things (IoT) devices for real-time nutritional monitoring, reducing the need for user input while enhancing accessibility and usability. Full article

Background: Magnesium (Mg²⁺) plays a fundamental role in various physiological processes, including neuromuscular function, glucose metabolism, cardiovascular regulation, and bone health. Despite its significance, the influence of sex on magnesium metabolism, requirements, and health outcomes remains unexplored. The aim of this review is to analyze sex-based differences in magnesium homeostasis, with a particular focus on hormonal regulation, body composition, and disease susceptibility. Methods: This narrative review, based on a non-systematic MEDLINE search conducted in January 2025, prioritized clinical trials from the past 15 years on human subjects and explored gender-specific aspects of magnesium intake, status, metabolism, and supplementation. Results: Hormonal fluctuations, particularly variations in estrogen levels, affect magnesium absorption, distribution, and retention, thereby influencing magnesium balance across different life stages such as puberty, pregnancy, and menopause. Additionally, dietary intake and lifestyle factors often differ between men and women, further impacting magnesium status. Emerging evidence suggests that suboptimal magnesium levels may differentially contribute to conditions such as osteoporosis, cardiovascular disease, and metabolic disorders in each sex. Conclusions: In conclusion, acknowledging sex-specific differences in magnesium metabolism is essential for developing personalized dietary guidelines and therapeutic strategies. Tailored nutritional approaches could significantly improve magnesium status, enhance overall health, and reduce the burden of chronic diseases linked to magnesium imbalance. Full article

The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry’s expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditionally prepared, serve as carriers of beneficial microorganisms such as lactic acid bacteria, yeasts, and certain fungi that transform food substrates into bioactive compounds including short-chain fatty acids (SCFAs), exopolysaccharides, and bioactive peptides. Simultaneously, their bioactive metabolites are the subject of passionate investigation by the scientific community, uncovering novel beneficial aspects that have not been elucidated until now. These metabolites contribute to improved gut barrier function, modulation of immune responses, and overall metabolic health. Notably, microbial fermentation can reshape the intrinsic properties of food, offering therapeutic potential beyond basic nutrition. The interactions between food-derived microbes and the host gut microbiota suggest a synergistic mechanism influencing gastrointestinal and systemic health outcomes. Nevertheless, there remains a significant gap in the comprehensive evaluation of the existing literature in this specific research area. Further research is needed to standardize fermented food formulations, validate the effects of individual microbial strains, and optimize their application in personalized nutrition and functional food development. Accordingly, this review highlights the association between the microbiota of fermented foods and their metabolites with the gut microenvironment, emphasizing their potential health-promoting properties. Full article

Background/objectives: Nutritional status is increasingly acknowledged as a pivotal determinant of clinical course and recovery in patients with acute ischemic stroke (AIS). Malnutrition can compromise immune competence, delay neurological recovery, and exacerbate adverse outcomes, particularly in those undergoing intensive interventions such as mechanical thrombectomy (MT). To objectively assess nutritional status, indices such as the Prognostic Nutritional Index (PNI) and the Controlling Nutritional Status (CONUT) score have been utilized in various clinical populations. These indices incorporate routinely available laboratory parameters, reflecting both nutritional and inflammatory states. This study explores whether PNI and CONUT scores are associated with 90-day clinical outcomes in AIS patients treated with MT, aiming to evaluate their potential utility as prognostic biomarkers in acute stroke care. Methods: A total of 404 patients with AIS who underwent MT between 2023 and 2024 were retrospectively evaluated. Demographic, clinical, and laboratory data were collected, and nutritional status was assessed using PNI and CONUT scores. Clinical outcomes were stratified as favorable (modified Rankin Scale [mRS] 0–2) or unfavorable (mRS 3–6) at 90 days post-stroke. Results: Among the 404 patients included in the study, 50.5% had favorable and 49.5% had unfavorable clinical outcomes. Patients with favorable outcomes were younger (71 vs. 78 years, p = 0.001), had lower National Institutes of Health Stroke Scale (NIHSS) scores, and higher Alberta Stroke Program Early CT Scores (ASPECTS) (p = 0.001). The puncture-to-recanalization time was significantly longer in the unfavorable outcome group (47.5 min vs. 30.0 min, p = 0.003). Laboratory findings revealed higher glucose levels (p = 0.029), and lower serum albumin (p = 0.003) and lymphocyte levels (p = 0.001) in the unfavorable outcome group. Among nutritional indices, the CONUT score was significantly higher in the unfavorable outcome group (p = 0.001), whereas the PNI score was higher in the favorable outcome group (p = 0.001). ROC analysis showed that the CONUT score had significant prognostic performance (AUC = 0.721, p < 0.001), while the PNI had poor discriminatory power (AUC = 0.274, p < 0.001). Multivariate logistic regression identified age, baseline NIHSS, ASPECT score, and CONUT score as independent predictors of clinical outcome (p < 0.05). Conclusions: Among the two nutritional indices evaluated, the CONUT score demonstrated significant prognostic value in predicting 90-day clinical outcomes after MT. In contrast, the PNI showed limited discriminatory power, highlighting the superiority of CONUT as a reliable biomarker in acute stroke care. Full article

This paper offers an exhaustive review of various pivotal aspects of forage whole-plant maize silage. It commences with an exploration of the foundational elements of planting, including the growing environment, variety selection, planting techniques, management practices, and harvesting considerations. The paper assesses the nutritional value of maize silage, its effects on animal health, and its current applications in livestock farming. Additionally, it elucidates the principles of fermentation, pathogen control, and the impact of fermentation technology on silage quality. The paper also discusses utilization strategies and technological advancements. A historical perspective is provided, alongside an analysis of current challenges, opportunities, and the global market positioning of maize silage. Furthermore, the paper delves into future prospects by addressing sustainable development strategies, adaptation to climate change, and ethical and economic controversies. The primary aim is to serve as a comprehensive reference for further research, production practices, and industrial chain development in the domain of forage whole-plant maize silage. Full article

HIV-associated neurocognitive disorders (HANDs) refer to a range of cognitive deficits that afflict people living with the Human Immunodeficiency Virus (HIV). The fundamental processes of HAND include persistent inflammation, immunological activation, and direct viral impact on the central nervous system. Emerging research shows that nutritional status, especially food consumption and body weight, is critical in determining the course and severity of HAND. Malnutrition exacerbates neurocognitive impairment by increasing inflammation and oxidative stress, while obesity may contribute to HAND through the promotion of metabolic disruption, gut microbiota alterations, and systemic inflammation. Additionally, the introduction of antiretroviral treatment (ART) has substantially enhanced the prognosis of people living with HIV by lowering viral load and improving immune function. However, depending on the regimen, ART can cause changes in body weight, which may influence the progression of HAND. This emphasizes the intricate interplay between HIV, nutrition, body weight, and neurocognitive health. As a result, various dietary approaches are currently being investigated to improve the quality of life of individuals with HIV and possibly help prevent neurocognitive decline in this population. This review aims to elucidate the relationship between nutrition and neurocognitive function in individuals living with HIV, shedding light on aspects of HANDs related to diet, body weight fluctuations, and metabolic syndrome. It explores the shift from current pharmacological treatments to innovative non-pharmacological interventions, including specific dietary strategies, to support overall health and cognitive well being in HIV-positive people. Full article

Background/Objectives: Malnutrition can lead to poor health outcomes and mortality. Older adults are at a high risk of malnutrition due to age-related changes in their body and their dietary intake. The dietary intake of community-dwelling older adults can be affected by material and biopsychosocial factors. Conventional interventions often omit the influence of social factors on dietary intake—a particularly significant omission in the Chinese culture which sees eating as a social affair. This scoping review aimed to identify and understand the social factors associated with the dietary intake or nutritional status of community-dwelling Chinese older adults. Methods: This scoping review followed stages of research question identification, studies identification and selection, data charting, and results reporting. A systematic search was conducted in December 2024 for primary studies from databases, and reference lists of review articles were screened. Data extracted included characteristics of the study, measures of nutritional status, measures of social factors, and key findings. Results: A total of 964 articles were identified. Twelve studies were included in the review. Five social factors were identified as associated with dietary intake or nutritional status: (1) marital status; (2) living arrangement; (3) eating arrangement; (4) loneliness, social support and social isolation; and (5) social frailty. Being single, eating alone, experiencing loneliness or isolation, and being socially frail were found to be associated with poorer dietary intake or nutritional status, though the impact of living alone remains inconclusive. Conclusions: The relationship between social factors and dietary intake or nutritional status has not been extensively studied. Among the factors identified, it was found that eating arrangement and social frailty are potentially modifiable. Interventions targeting these social aspects could be developed. Full article

Marine microbial-derived docosahexaenoic acid (DHA) has garnered significant attention as a sustainable and health-promoting alternative to fish oil-derived DHA. However, its industrial production from marine heterotrophic microorganisms faces challenges related to high costs and suboptimal oil quality, which hinder its broader application. This review focuses on recent strategies aimed at achieving low-cost and high-quality marine microbial DHA production, emphasizing heterotrophic systems that dominate commercial supply. Key aspects include: Fermentation optimization using waste-derived feedstocks and bioprocess engineering to enhance DHA yields; Critical refining techniques—including degumming, neutralization, decolorization, and deodorization—are analyzed for improving DHA oil purity and quality, with emphasis on process optimization to adapt to the unique biochemical properties of microbial-derived oils. Additionally, strategies for oxidative stabilization, such as antioxidant protection, are discussed to extend the shelf life and preserve the nutritional value of marine microbial DHA oil. By integrating techno-economic and biochemical perspectives, this work outlines a holistic framework to guide the industrial optimization of marine microbial-sourced DHA oil production, addressing cost and quality challenges to facilitate its large-scale application as functional foods and nutraceuticals, thereby reducing reliance on marine resources and advancing sustainable omega-3 production. Full article

Food systems interact through multiple dimensions including food security, nutrition, and planetary health. This study aims to associate different dietary patterns with sustainable lifestyles in Latin America and Spain. This was an observational, analytical, multicenter, cross-sectional survey study, with a total of 6412 participants. A self-administered questionnaire was developed in an online format in the Google Docs interface. The questionnaire was divided into sections: (1) sociodemographic background: country of residence, age, sex, educational level, socioeconomic aspects, and place of residence; (2) body mass index classification; (3) dietary patterns (Western, vegetarian, vegan, ketogenic, Mediterranean, prudent, or paleolithic diets); and (4) the Sustainable Lifestyles Survey. Multivariate models were applied to adjust for potential confounding factors. The mean age of the participants was 35.2 years (SD 12.7). The majority of participants identified their dietary pattern as omnivorous (41.5%), followed by the Western diet (21.7%) and the Mediterranean diet (12.7%). Plant-based, vegan (β: 14.90; 95% CI: 9.75–20.05), and lacto egg (β: 12.08; 95% CI: 8.57–15.58) diets are significantly associated with a higher sustainability score compared to an omnivorous diet. In contrast, a Western diet is inversely associated (β: −5.63; 95% CI: −7.20 to −4.06). Finally, a vegan (Sub-score 1: β: 6.19; 95% CI: 4.43–7.96) diet is consistently associated with higher levels of sustainability in all areas assessed. In contrast, the Western diet shows a significant negative association with sustainability in all subcomponents assessed. Conclusions: Plant-based dietary patterns were shown to be associated with sustainable lifestyles, with the vegan diet having the greatest association, while the Western dietary pattern was inversely associated. Full article