Search Results (253)

According to the National Institutes of Health, approximately 465 million individuals are affected by type II diabetes mellitus (T2DM) and could benefit from managing their condition with a high-quality diet based on proper, nutrient-rich food choices. A plant-based diet not only has health benefits but also helps mitigate climate change by reducing greenhouse gas emissions, but the Mediterranean diet has the most beneficial effect on overall health. In contrast, ultra-processed foods have a negative impact on T2DM outcomes. Reviewing the nutritional profile of different meals, snacks and desserts would be helpful in enhancing their quality, strengthening the role of dietitians and doctors and protecting against T2DM complications. This approach would also increase simplification and education for consumers. The PubMed-Medline, Web of Science, Scopus and Cochrane Library databases were searched for relevant articles published up to May, from 2000 (based on publication date). The results support the need to reinforce health claims and highlight public demand for food choices while also improving patient quality of life. Full article

Wild edible mushrooms (WEMs) are a popular delicacy in Thailand, prized for their unique flavor, texture, and nutritional value. Despite their widespread consumption, there is limited scientific research on their chemical compositions, biological activities, and potential health benefits. To bridge this knowledge gap, a comprehensive study was conducted on sixteen WEM species from ten families—Polyporaceae, Pleurotaceae, Russulaceae, Marasmiaceae, Pluteaceae, Boletinellaceae, Diplocystaceae, Lyophyllaceae, Psathyrellaceae, and Auriculariaceae—commonly found in northern Thailand. The proximate composition varied significantly among the WEM species, particularly in crude protein (12–51% w/w), crude fiber (1–30% w/w), and glucans (4–25% w/w). Astraeus odoratus exhibited the highest phenolic content, while P. cf. portentosus demonstrated the most potent antioxidant activity. WEM extracts also displayed notable inhibitory effects on α-glucosidase (5.82–79.43%) and α-amylase (1.30–90.79%). All extracts induced antioxidant regulators of Nrf2 and NQO1, suggesting that WEMs can help protect cells from oxidative stress, environmental toxins, and xenobiotics from food. Importantly, all extracts maintained high cell viability (>80%), indicating their safety for consumption. Furthermore, the mushrooms demonstrated a strong ability to reduce hepatotoxicity in HepG2 cells induced by tert-butyl hydrogen peroxide, highlighting their potential in preventing liver damage. This study not only underscores the nutritional and health benefits of WEMs but also establishes a vital scientific foundation for future research on their health effects and in vivo applications. In turn, these findings could serve as a crucial resource for optimizing the use of WEMs in ethnic cuisines and strengthening claims regarding their functional food properties. Full article

In recent years, functional foods have garnered increasing scientific and public health interest due to their potential to confer physiological benefits beyond basic nutritional value. International bodies such as EFSA, FDA, and WHO define functional foods as those containing bioactive components that may contribute to the prevention and management of chronic non-communicable diseases, including cardiovascular disease, type 2 diabetes, and certain cancers. The evolving paradigm of “food as medicine” reflects a broader shift in nutritional science towards proactive, health-oriented dietary strategies. This article provides a comprehensive, interdisciplinary overview of functional foods by examining their biological mechanisms, clinical evidence, public health significance, regulatory frameworks, and future prospects—particularly in the context of advances in personalized nutrition and nutrigenomics. A thorough literature review was conducted, drawing from recent peer-reviewed studies and guidelines from key health authorities. The review highlights the roles of specific compounds such as probiotics and prebiotics in modulating the gut microbiome, flavonoids and polyphenols in anti-inflammatory processes, omega-3 fatty acids in cardiometabolic regulation, and vitamins and minerals in supporting immune function. While an expanding body of clinical trials and meta-analyses supports the health benefits of these compounds—including reductions in LDL cholesterol, improved insulin sensitivity, and mitigation of oxidative stress—the integration of functional foods into everyday diets remains challenging. Socioeconomic disparities and limited health literacy often impede their accessibility and widespread adoption in public health practice. Functional foods represent a promising component of prevention-focused modern healthcare. To maximize their impact, a coordinated, evidence-based approach is essential, involving collaboration among healthcare professionals, nutrition scientists, policymakers, and the food industry. Looking forward, innovations in artificial intelligence, microbiome research, and genomic technologies may unlock novel opportunities for the targeted and effective application of functional foods in population health. Full article

As pet owners become increasingly mindful of pet health and sustainability, labeling plays a crucial role in shaping informed purchasing decisions for pet food. This study evaluated the nutritional adequacy and pricing of plant-based, hybrid, and animal-based dog foods. Using the Mintel database, we analyzed product labels, ingredient compositions, and marketing claims for various dog food categories. The findings revealed notable differences in key nutrients, such as protein, fiber, fat, ash, and moisture content. Plant-based dog foods generally offer higher fiber and ash content but often fall short in protein and fat levels, particularly in snacks and treats, which may impact their suitability for meeting the dietary needs of canines. Hybrid dog foods, which blend plant and animal ingredients, show greater variability, with some achieving balanced protein and fat content, while fiber levels depend on the plant-based proportion. Animal-based foods tend to excel in protein and fat content, particularly in wet and dry formats, while being lower in fiber and ash content. A key concern is the reliance on additives, particularly in plant-based and hybrid options, which raises questions about the long-term health impacts on pets. Pricing trends indicate that plant-based dog foods are generally more expensive than hybrid and animal-based options, although the cost varies widely across all categories. Full article

Background: Protein supplements are among the most popular, available and growing complementary products. Fraud related to the mislabeling, inaccurate analysis or declaration of ingredient quantities, and health claims not aligned with those approved by EFSA is high. This study aims to analyze the claims related to protein supplements in commercial messages. Methods: An observational cross-sectional study was conducted to analyze the content and the degree to which health claims stated on the labeling or technical data sheets of protein supplements comply with those authorized by current European legislation and supported by existing scientific evidence. The products were searched for using Amazon and Google Shopping. Results: Of the 209 health claims evaluated, 60 claims fully complied with the recommendations, representing 28.7% of the total (n = 209). In contrast, 12 claims in which the stated text did not conform to the health claims established by EFSA were identified, representing 5.7% of the total (n = 209). The most widely used unauthorized health claims on the market are those referring to “Post-workout recovery” (11.1%), followed by “Promotes muscle recovery (casein)” (9.5% each), referring to whey protein and casein, respectively. Of all the products analyzed in the study, 43.8% (n = 46) of the products made health claims not authorized by the EFSA. Conclusions: These findings suggest that the high-quality advertising of protein supplements should engage consumers, industry stakeholders, scientific research, and the European Food Safety Authority to ensure compliance with European regulations, provide accurate guidance for manufacturers, and protect consumer rights under current legislation. Full article

Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour. However, the effect of whole pulses versus their serving size equivalent of flour on blood glucose has not been investigated in persons with altered glycemic response. Health claims for whole pulses are based on a ½ cup amount whereas commercial pulse flour servings are typically a smaller size. The glycemic responses of four treatment meals containing 50 g available carbohydrate as ½ cup whole pulse or the dry weight equivalent of pulse flour were compared with a control beverage (Glucola^®). Eleven adults with type 2 diabetes mellitus (T2DM) and eight adults with metabolic syndrome (MetS) completed the study. Venous blood samples were collected at fasting and at 30 min intervals postprandial for three hours. Changes in net difference in plasma glucose over time from baseline and incremental area under the curve (iAUC) segments were analyzed. All four pulse meals attenuated the iAUC compared to the control from 0 to 120 min for T2DM participants and 0–180 min for MetS participants. Whole pulses produced a lower glycemic response than pulse flours in the early postprandial period for persons with T2DM and during the overall test period for those with MetS. Full article

The Nutrition and Health Claims Regulation (NHCR) has introduced a new regulatory perspective in food manufacturing, along with influencing consumers’ perception of health-related food claims. Since 2006, a new standard of science-based claims has significantly impacted the European health food market. Over the years, numerous additional decisions have been made, and the ongoing process remains challenging for policymakers striving to harmonize consumer protection and trade within and outside the European Union (EU). This paper presents the current state of the NHCR’s implementation, along with key events aimed at enhancing understanding among consumer organizations and food industry stakeholders, while also offering an insider perspective on relevant policy issues. Additionally, we address two pertinent policy issues to elucidate the associated challenges and opportunities, providing insights to support informed decision-making by policymakers. We use the nutrient profiles framework as a case study to illustrate considerations underpinning the objective of “consumer protection”, while the “probiotics” market serves as an example for exploring the goal of “facilitation of trade”. This historical perspective and reflection lead us to propose possible solutions for future food regulation. Full article

Background/Objectives: Health and nutrition are increasingly important to people, which has increased the popularity of products promoted for their contribution to health, such as food supplements. Methods: This study encompassed 87 herbal food supplements, assessing the compliance of health claims with regulatory requirements. The study was conducted in Serbia, a European country with a regulatory framework harmonized with the one in the EU; however, it requires the pre-market registration of supplements. Results: Health claims were listed on as many as 86.2% of the labels, but only 10.7% of them, all associated with vitamin and mineral ingredients, were compliant with the EU Register of authorized health claims. An additional 38.7% of supplements carried “on-hold” claims from the EFSA Register of questions for botanicals. The remaining ones (50.6%) comprised those attributed with strictly prohibited properties of disease prevention, treatment, or cure (9.3%), and those containing at least one botanical-related health claim out of the scope of the Register of questions. Conclusions: The study unequivocally showed the worrying lack of adherence to regulations in the Serbian settings. Considering the importance of labelling for consumer protection and public health, the authors of this paper advocate for significant improvement in quality assurance of the registration process, tightening of market control, and an effective solution for on-hold claims on botanicals continuously used under transitional regulatory measures. Full article

Producers and distributors of meal kits promote their products by emphasising customisation and a health-conscious approach to eating. Consumers of these services expect that, for an appropriate fee, they will receive a nutritious and flavourful meal, tailored to their individual needs and conveniently delivered to their homes. This raises the question of whether meal kit companies meet these expectations and whether their products are prepared with the level of care claimed in their advertisements. This scoping review aims to present available evidence that offers insight into the nutritional content, safety, and acceptability of meal kit delivery services. In this context, we have identified 15 publications. To the best of our knowledge, this is the first scoping review to focus specifically on meal kits. The findings highlight the significant potential of meal kits and may contribute to efforts to enhance their quality. Available research on meal kit delivery services was conducted using calculation methods. Nutritional value studies involving analytical methods and intervention studies are necessary in order to expand the understanding of the potential of meal kits role in whole-food nutrition. Full article

As the prevalence of chronic diseases persists at epidemic proportions, health practitioners face ongoing challenges in providing effective lifestyle treatments for their patients. Even for those patients on GLP-1 agonists, nutrition counseling remains a crucial strategy for managing these conditions over the long term. This paper aims to address the concerns of patients and practitioners who are interested in a low-carbohydrate or ketogenic diet, but who have concerns about its efficacy, safety, and long-term viability. The authors of this paper are practitioners who have used this approach and researchers engaged in its study. The paper reflects our opinion and is not meant to review low-carbohydrate diets systematically. In addressing common concerns, we hope to show that this approach has been well researched and can no longer be seen as a “fad diet” with adverse health effects such as impaired renal function or increased risk of heart disease. We also address persistent questions about patient adherence, affordability, and environmental sustainability. This paper reflects our perspective as clinicians and researchers engaged in the study and application of low-carbohydrate dietary interventions. While the paper is not a systematic review, all factual claims are substantiated with citations from the peer-reviewed literature and the most rigorous and recent science. To our knowledge, this paper is the first to address potential misconceptions about low-carbohydrate and ketogenic diets comprehensively. Full article

The characteristics of bioactive compounds from guava (Psidium guajava L.) leaf extract, their biological activity, and their technological applications are critical topics in many engineering fields. Guava leaf extract is rich in bioactive compounds, including phenolic acids, flavonoids, tannins, terpenes, alkaloids, etc. Bioactive compounds from guava leaf exhibit notable synergistic effects in enzyme inhibition, as well as antimicrobial and anti-inflammatory activities. Natural bioactive compounds are complicated due to their sensitivity and instability during storage, but their use is promising. Thus, for bioactive compound protection, advanced techniques such as the encapsulation, microemulsion, and nanosuspension of such natural bioactive compounds can be a promising approach. These methods are particularly important for the development of natural preservatives serving as additive agents, which have significant industrial relevance. However, sufficient scientific evidence is required to make a health claim on and to promote the functional benefits of guava leaf extract. This review focuses on recent research into guava leaf extract and its technical roles. Demonstrations of the chemical structure of bioactive compounds are addressed, besides discussing their analytical methods, nutritional bioavailability, biological activity, and synergy effects. Furthermore, this review study considers the methods used to protect the active compounds and technological applications in food, pharmaceuticals, and cosmetic products. Full article

Neurodegenerative diseases such as Alzheimer’s disease (AD), Parkinson’s disease (PD), amyotrophic lateral sclerosis (ALS), and multiple sclerosis (MS), which are a consequence of the progressive loss of neuronal function and structure, cause significant cognitive impairment. The incidence of these diseases in the world’s population is constantly increasing as a result of an aging population. Although genetic and environmental factors are most often mentioned as the pathogenetic factors of these diseases, increasing evidence points to the important role of proper nutrition in the prevention and support of the treatment of these disorders. A healthy, balanced diet can mitigate the risks associated with the risk factors mentioned above and slow the progression of the disease by reducing oxidative stress and inflammation. Vitamins B, D, E, C, K, and A have been shown to support cognitive functions and protect the nervous system. This review demonstrates the importance of vitamins in preventing and supporting the therapy of neurodegenerative diseases. Information regarding the health-promoting properties of these vitamins must be effectively communicated to consumers seeking to protect their health, particularly in the context of neurodegenerative diseases. Consequently, this review also examines the authorized health claims under EU food law related to these vitamins, assessing their role in promoting awareness of the vitamins’ potential benefits for neuroprotection and the management of neurodegenerative diseases. Full article

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high protein content lentil flour (15%, 30%, and 45%). Additionally, mixed bazlama samples (Mix1, Mix2, Mix3, and Mix4) were produced by supplementing them with both barley and lentil flours. The results showed that 3 g of β-glucan could be provided from the bazlama sample and supplemented with 45% barley flour, which meets the threshold to carry health claims. Supplementing with 30% and 45% lentil flour increased the protein content of the bazlama samples to a level qualifying them as a “high protein”. The control bazlama had a high GI, while samples supplemented with 30% and 45% barley or lentil flour and all mixed bazlama samples had medium GI values, and Mix2 had the lowest GI value among all bazlama samples. Also, as the supplementation levels of barley and lentil flour increased, the phenolic contents and antioxidant capacities of the bazlama samples increased. The results of the present study indicate that barley and lentils can be used as an ingredient in traditional flatbreads to obtain products with better functional and nutritional properties. Full article

Feeding raw meat to cats and dogs has become a common practice in Western countries. Many pet owners cite their pets’ wild carnivore ancestry and believe raw meat diets are healthier, citing higher nutritional value, a lack of processing, low-carbohydrate content, and/or the presence of whole ingredients. However, due to the risks associated with raw meat-based diets (e.g., microbial contamination, nutritional imbalances) and growing concerns about food sustainability, most nutritional specialists and public health stakeholders question the practice of feeding raw meat. In this context, the vast majority of owners’ claims regarding the beneficial health effects of raw meat diets lack scientific substantiation, while professional advice primarily focuses on risks, often overlooking potential positive health effects. To better understand the effects of raw meat diets on the health of cats and dogs, this review summarises the latest scientific evidence and discusses both the potential health benefits and the risks associated with these diets. Full article

An abundant byproduct of the Uruguayan winemaking industry, Tannat grape pomace (TGP), has a unique profile of phenolic compounds, making it a great candidate as an ingredient in the formulation of healthy and sustainable foods. The addition of TGP and sweetener to a muffin formulation may represent a challenge regarding technological properties. In this work, the objective was to develop potential functional muffins with the nutritional claims of “source of/high in fiber” and “no added sugars”, by incorporating TGP as a source of fiber and bioactive compounds and stevia as a sweetener. For this purpose, a factorial experimental design with central points was assessed by varying TGP and sweetener contents. Color was measured in the muffins by a CieLab system, and texture parameters (hardness, elasticity, cohesiveness, gumminess, and chewiness) were obtained by a texture analyzer. The antioxidant capacity was also assessed by total phenol content (TPC by Folin reaction), ABTS, and ORAC-FL methods. Regarding color parameters, the main results showed lower L values for the muffins with higher TGP content (34.4–35.9, p < 0.05). As for texture parameters, lower hardness values (3170–3655 N) were displayed by muffins with higher TGP content (p < 0.05). Elasticity showed no significant differences between the samples (0.773–0.873), with the exception of one of the formulations with higher TGP content. Cohesiveness values ranged between 0.210 and 0.374. Gumminess and chewiness values were lower for the muffin formulation with higher TGP and stevia contents (694 ± 202 N and 538 ± 182 N). Moreover, antioxidant capacity showed increased TPC values for muffins with higher TGP content when compared to the control muffin (without TGP). Similarly, ABTS and ORAC-FL values were higher for the muffins with higher TGP content (15.26–15.59 and 23.92–25.56 µmol Trolox equivalent (TE)/g samples, respectively). In conclusion, TGP muffins represent a sustainable food with adequate technological properties and enhanced nutritional properties, presenting potential to promote health. Full article