Search Results (11,414)

This paper analyzes the role of cereal products in the diet of individuals with disorders of carbohydrate metabolism, with particular emphasis on their impact on postprandial glycemia and the risk of developing type 2 diabetes (T2D). Cereal products, as the main source of dietary carbohydrates, also provide dietary fiber, minerals, B vitamins, and key bioactive compounds such as β-glucans, arabinoxylans, resistant starch (RS), and polyphenols. These components may reduce the rate of starch digestion and glucose absorption in the small intestine by increasing the viscosity of intestinal contents or by directly inhibiting digestive enzymes such as α-glucosidase. It has been shown that fermentation of these compounds by the gut microbiota leads to the production of short-chain fatty acids (SCFAs), which improve insulin sensitivity and stimulate the secretion of incretin hormones such as GLP-1. A literature review confirms that regular consumption of whole-grain products is associated with a reduced risk of T2D, whereas refining processes and excessive grain fragmentation lead to an increased glycemic index of products. Based on clinical guidelines and a narrative synthesis of the available literature, minimally processed whole-grain products were identified as a fundamental component of dietary therapy for diabetes, which is illustrated by the cereal product pyramid presented in the paper. This review involved a comprehensive literature search in PubMed, Scopus, and Web of Science using relevant keywords. Peer-reviewed articles, reviews, and meta-analyses (mainly 2000–2025) were included based on their relevance. Full article

Japonica rice offers high cost-effectiveness and yield, with the potential to replace glutinous rice in Chinese sweet rice wine (CSRW) brewing. It can be classified into aromatic and non-aromatic types, but whether different varieties cause flavor and metabolite differences in CSRW remains unclear. In this study, glutinous rice (GR), three aromatic japonica varieties (CS-217, HXR-450, SXJ-1018), and two non-aromatic varieties (TA-1, HR-1212) were used as raw materials. The qualities of different CSRWs were evaluated through physicochemical indices, sensory evaluation, phenolic and flavonoid contents, antioxidant capacities, HS-GC-IMS, and UPLC-MS/MS. The results showed that CS-217 displayed the highest total acid content, along with excellent overall sensory evaluation, total phenolic content, and antioxidant capacity. A total of 28 VOCs were identified by HS-GC-IMS, among which 13 compounds with VIP ≥ 1, including butyl isobutyrate, butyl acetate, and ethyl pentanoate, were identified as key flavor discriminant factors. Additionally, 2501 non-volatile metabolites were identified, and five key metabolic pathways were revealed. These pathways synergistically regulate CSRW flavor and nutritional quality. Different japonica rice varieties exhibited respective advantages in CSRW quality indicators, providing a basis for the diversification of raw materials in CSRW production. Full article

Background/Objectives: Dietary assessment tools are essential for quantifying food and nutrient intake, characterising dietary patterns, and informing nutrition research. Food Frequency Questionnaires (FFQs) and Food Records (FRs) are widely implemented in observational studies, but completion rates vary, which may compromise data quality, introduce bias, and limit the interpretation of findings. This review is intended to synthesise evidence from observational studies on completion rates of these tools in populations with chronic conditions. Methods: A systematic search of Medline, PubMed, Scopus, and Google Scholar was completed. Eligible studies were observational studies using an FFQ or FR published from January 2015 to May 2025 in people with a chronic condition. Methodological quality was evaluated using the Hoy Risk of Bias tool for observational studies of prevalence. Subgroup meta-analyses estimated pooled mean completion proportions with 95% confidence intervals, and heterogeneity was assessed using the I² statistic. This study was registered with the International Prospective Register of Systematic Reviews and reported according to PRISMA guidelines. Results: Of the 8921 records screened, 88 studies (n = 84,579 participants) met inclusion criteria. The combined FFQ and food record mean pooled completion rate was 79.1% (95% Confidence Interval (CI): 74.37–83.43%). However, substantial heterogeneity was observed, indicating considerable variability across studies. Subgroup analyses highlighted important differences by tool type, format, age group, and disease category. FFQs demonstrated higher completion rates (80.6%) than FRs (74.3%). Electronic formats had higher completion rates than paper formats. Completion rates were higher in adults than in pediatric cohorts, and varied by chronic condition type, with kidney disease associated with the highest completion rates. Conclusions: These findings highlight the importance of considering tailored dietary data collection strategies, particularly for paediatric and medically complex populations, and provide direction for enhancing the feasibility of dietary assessment collection in future research. Full article

Background: Childhood obesity remains a major public health challenge worldwide, with increasing prevalence across Europe. Schools represent an important setting for promoting healthy lifestyles through physical activity and nutrition-related interventions. This systematic review aimed to evaluate the effectiveness of school-based interventions promoting physical activity and healthy eating behaviours among children and adolescents aged 6–18 years in European countries. Methods: A systematic literature review was conducted using PubMed and Scopus. Studies were eligible if they were conducted in school settings, targeted children and adolescents aged 6–18 years, were implemented in European countries, had a minimum duration of nine months, and assessed anthropometric and/or behavioural outcomes related to obesity prevention. Methodological quality was assessed using the Effective Public Health Practice Project (EPHPP) Quality Assessment Tool. Results: Sixteen studies conducted across nine European countries met the inclusion criteria. Intervention duration ranged from nine months to five years, and most studies employed multicomponent approaches combining physical activity promotion, nutrition education, environmental modifications, and parental involvement. Seven studies were rated as strong quality, six as moderate quality, and three as weak quality. Among the fourteen studies assessing BMI or other anthropometric outcomes, eleven (78.6%) reported statistically significant improvements in at least one obesity-related measure, including BMI, BMI z-score, waist circumference, waist-to-height ratio, body fat percentage, or overweight/obesity prevalence. Evidence regarding physical activity and nutrition-related outcomes was more heterogeneous, although several studies reported improvements in dietary behaviours, nutrition knowledge, sedentary behaviour, and physical activity levels. Positive anthropometric effects were more commonly observed in interventions lasting at least one academic year and in multicomponent programmes. Some studies also reported differential effects according to sex and parental educational background. Conclusions: The findings of this review suggest that long-term, multicomponent school-based interventions can contribute to improving obesity-related anthropometric outcomes among children and adolescents in European countries. However, evidence regarding sustained changes in physical activity and dietary behaviours remains less consistent. Future research should focus on identifying the most effective intervention components and strategies for achieving long-term behavioural change across diverse populations and educational contexts. Full article

As the direct biosynthetic precursor of creatine, guanidinoacetic acid (GAA) exerts a pivotal regulatory role in energy homeostasis and protein metabolism. Rabbit meat has garnered increasing global recognition as a healthy food source, characterized by its outstanding high-protein and low-fat nutritional profile. Accordingly, the optimization of rabbit meat quality has attracted growing attention from both consumers and animal production practitioners. In the present study, we evaluated the impacts of dietary GAA supplementation on meat quality traits, in vivo antioxidant capacity, muscle fiber characteristics, and fatty acid metabolism in New Zealand white rabbits. A total of 960 male New Zealand white rabbits were assigned to two age groups: 40-day-old group and 60-day-old group (40 ± 2 days, 1.19 ± 0.09 kg; 60 ± 2 days, 1.82 ± 0.15 kg). Within each age group, rabbits were randomly allocated to a control diet or a diet supplemented with 100 mg/kg GAA (CON-40, GAA-40, CON-60, GAA-60). After a 45-day feeding period, two-way ANOVA revealed that GAA supplementation significantly reduced shear force (p < 0.01, diet main effect) and muscle fiber density (p < 0.01, diet main effect), with an age-dependent effect on shear force (age × diet interaction, p < 0.05). Moreover, GAA enhanced systemic antioxidant capacity, as indicated by increased serum superoxide dismutase (SOD) activity (p < 0.01) and total antioxidant capacity (T-AOC) (p < 0.05), while no significant effect on malondialdehyde (MDA) was detected under the current experimental conditions. GAA also regulated the expression of lipid metabolism-related genes (FAS, HSL, ACC) in intramuscular and perirenal fat, indicating its regulatory effect on fatty acid metabolism. In conclusion, dietary GAA supplementation improves rabbit meat tenderness and antioxidant capacity, with no negative effects on growth performance. These findings confirm that GAA has the potential to serve as a nutritional strategy to improve rabbit meat quality, supporting the development of rabbit meat as a functional food for human consumption. Full article

Sesame is a considerable oilseed crop, but its growth and production are restricted by drought. Potassium (K) is well known for its mitigating effects against drought. Here, two consecutive years of experiments were conducted with varying K fertilizer rates (0, 60, and 120 kg K₂O ha⁻¹) under well-watered and drought conditions to evaluate the impacts of K on sesame seed quality. The results demonstrated that, compared to well-watered conditions, drought caused a decline in seed oil content (5.9–8.6%) but inversely induced an increase in seed K (8.5–23.8%), lignans (10.2–21.6%), and essential amino acids over a period of 2 years. Potassic fertilizer significantly increased seed K, oil, and lignans contents, aligning with ameliorative oil and protein yield relative to K deficiency plants under drought. Moreover, K supply (especially 120 kg K₂O ha⁻¹) increased proline and tryptophan contents by 5.2% and 4.9% under drought compared to the plants without K application, which contributed to producing lignans and enhancing the capacity against oxidative changes. Under drought, 60 and 120 kg K₂O ha⁻¹ application significantly increased linoleic (5.5–9.3%), and stearic acids (7.1–13.7%) content while decreasing palmitic (5.3–14.7%), oleic (4.6–6.4%), and linolenic acids (4.8–11.9%) content, respectively, thereby increasing the ratio of unsaturated to saturated fatty acids and unsaturation index compared with control without K. Overall, K application at the rate of 120 kg K₂O ha⁻¹ could be considered as a practical and straightforward strategy to improve the quality of sesame seed products by increasing seed K, oil, lignans, linoleic acid, and unsaturated index for pharmaceutical and food purposes in areas encountering drought stress. Full article

The increasing prevalence of celiac disease underscores the need to develop nutritionally balanced, gluten-free snacks based on local raw materials. This study aimed to develop extruded gluten-free snacks based on corn, rice, buckwheat, and chickpea flours, enriched with a 5% blend of berry powders (sea buckthorn, blackcurrant, cranberry), and to evaluate their physicochemical, nutritional, and antioxidant properties. Snacks were produced via high-temperature short-time extrusion (120–160 °C). The results demonstrated that chickpea/corn formulations exhibited the highest initial protein content (13.87%), which remained robust after berry addition (9.14%), outperforming the starchy corn/rice control (7.61%). Enrichment significantly enhanced the functional profile: water-soluble antioxidants increased from 0.039 to 0.60–0.71 mg/g, and DPPH radical scavenging activity reached up to 61.8 ± 2.4%. Furthermore, the enriched snacks exhibited high retention of thermolabile compounds, including Vitamin C (up to 18.91 mg/100 g). Sensory evaluation confirmed excellent organoleptic acceptability without compromising texture. These findings quantitatively demonstrate that combining legume flours with berry powders enables the production of gluten-free extruded snacks with improved protein density, superior antioxidant potential, and moderate energy value (322–330 kcal/100 g), offering a functional alternative for specific dietary needs. Full article

Gas-assisted steam explosion (GASE) disrupts raw material structures and promotes active release, but its effects on the nutritional quality and flavor of edible fungi remain unclear. Therefore, this study assessed the influence of GASE on the nutritional quality and flavor characteristics of Pleurotus eryngii. Using the sample as the raw material, we selected the GASE process parameters through single-factor experiments combined with response surface methodology and confirmation experiments. Subsequently, changes in nutrient contents and volatile/non-volatile flavor profiles were quantitatively characterized under these processing conditions. The results indicated that the selected parameters effectively disrupted the cell wall structure of the sample, resulting in a loose and porous microstructure. Consequently, the levels of protein, polysaccharides, amino acids and vitamins were significantly altered. In terms of flavor, this process modified the relative odor activity values of key aroma compounds, including volatile aldehydes and pyrazines, while also affecting the distribution of non-volatile metabolites. This led to the enrichment of flavor compounds such as nucleotides and their derivatives, and organic acids. This study confirmed that GASE technology can effectively enhance the nutritional quality and flavor characteristics of the mushroom by regulating its microstructure and metabolite composition. Full article

Genetically modified (GM) plants have revolutionized agriculture for more than three decades. The production of a GM plants is a complex, multi-stage process. Several key methods are available for generating GM plants. The choice of transformation method depends on the type of plant (dicotyledonous or monocotyledonous), the objective (large-scale production versus studying a specific gene in particular cells or tissues), and whether stable or transient transformation is desired. Following successful transformation, the next step is the regeneration of a whole plant from a single cell in tissue culture, which is a labor-intensive and time-consuming process. Currently, numerous genes that confer desirable traits have been identified. These traits include stress tolerance, herbicide and pest resistance, and improved consumer qualities (such as flavor, appearance, shelf life, and nutritional value). In this review, we describe the main methods for producing GM plants and provide examples of trait genes utilized in agricultural biotechnology. Despite the fact that GM plants represent one of the most significant biotechnological advances, they also remain among the most contentious issues in contemporary food safety and agricultural policy. Here, we discuss the advantages and disadvantages of using GM plants for humans. Full article

Background/Objectives: Bariatric surgery is an effective intervention for severe obesity; however, long-term outcomes may be influenced by postoperative dietary behaviors, nutritional status, and complications. In Saudi Arabia, longitudinal evidence on weight trajectories and postoperative diet quality remains limited. The present study aimed at evaluating three-year weight status trends; assessing sociodemographic factors, baseline BMI, and postoperative diet quality; and examining nutrition-related complications following bariatric surgery. Methods: This retrospective longitudinal study included 189 adults who underwent sleeve gastrectomy at two tertiary hospitals in Jeddah, Saudi Arabia. Anthropometric data were obtained from medical records at six time points: preoperative, two weeks, six months, one year, two years, and three years postoperatively. Diet quality and postoperative complications were assessed via structured telephone interviews. Weight outcomes were expressed as percentage of total body weight loss (%TBWL), excess body weight loss (%EWL), excess body mass index loss (%EBMIL), and weight regain. Statistical analyses included Friedman’s test, Mann–Whitney U test, and multiple linear regression. Results: Significant improvements in all weight loss indicators were observed over three years (p < 0.001). Diet quality score was the only significant variable associated with weight loss at three years, with higher scores associated with greater %EWL and %EBMIL. Baseline BMI and DQS were significantly associated with %EWL (Beta = −0.17, 95% CI: −1.72 to −0.13 and Beta = 0.21, 95% CI: 1.37 to 7.12, respectively) and %EBMIL (Beta = −0.15, 95% CI: −1.68 to −0.07 and Beta = 0.24, 95% CI: 1.90 to 7.66, respectively). Age was significantly associated with weight regain (Beta = 0.20, 95% CI: 0.02 to 1.08). Conclusions: Bariatric surgery resulted in sustained weight reduction over three years. Postoperative baseline BMI and diet quality were significantly associated with %EWL and %EBMIL, underscoring the importance of structured nutritional follow-up and counseling. Full article

Critically ill obese patients with gynecological cancer represent a high-risk population with complex nutritional needs. Although excess adiposity may suggest adequate energy reserves, it often conceals sarcopenia, micronutrient deficiencies, and functional malnutrition, contributing to impaired wound healing, immune dysfunction, prolonged mechanical ventilation, increased susceptibility to infections, and adverse oncologic outcomes. Obesity-associated inflammation, insulin resistance, and tumor-driven catabolism further exacerbate metabolic stress and complicate nutritional management in the intensive care setting. Accurate nutritional assessment requires a multimodal approach incorporating body composition analysis, functional measures, and laboratory parameters, as conventional indices such as body mass index may underestimate nutritional risk. Nutritional support should be individualized and may include early enteral nutrition to preserve gut integrity, supplemental or total parenteral nutrition when gastrointestinal function is compromised, high-protein regimens, and targeted micronutrient replacement. Immunonutrition, including arginine, glutamine, omega-3 fatty acids, and nucleotides, has emerged as a promising strategy to modulate inflammation, enhance immune function, and support tissue repair. This narrative review summarizes current evidence regarding obesity-related metabolic dysfunction, nutritional assessment, enteral and parenteral nutrition, and immunonutrition in obese critically ill patients with gynecological cancer. It highlights the challenges associated with sarcopenic obesity and hidden malnutrition while providing a clinically relevant overview for intensivists, gynecologic oncologists, surgeons, and nutrition specialists. Early recognition of nutritional risk and implementation of individualized multimodal nutritional strategies may improve recovery and clinical outcomes. However, high-quality ICU-specific studies remain limited, and further prospective research is needed to establish evidence-based nutritional protocols and evaluate their impact on survival, treatment tolerance, and quality of life in this vulnerable population. Full article

Excessive or improper nitrogen (N) fertilization can disrupt calcium (Ca) nutrition in apple trees and induce Ca-related physiological disorders, yet its effects on Ca availability and partitioning remain unclear. This study evaluated the impact of different N fertilization regimes on soil Ca availability, Ca partitioning, and Ca bioavailability in fruit tissues of 10-year-old ‘Fuji’ apple trees, using Ca fractionation analysis combined with multi-criteria decision-making (TOPSIS). High N applied as a single dose (H1) significantly reduced soil water-soluble and exchangeable Ca, while increasing Ca oxalate (CaOx) accumulation in fruit pedicels, particularly at maturity. Although total CaOx in fruit flesh decreased, its relative proportion increased, indicating enhanced Ca sequestration. In contrast, split application of moderate N (M3) maintained more stable soil Ca availability, reduced CaOx accumulation, and improved Ca allocation to fruit tissues. Integrated evaluation ranked treatments as M3 > M1 > H3 > H1. Overall, moderate and split N fertilization reduced Ca sequestration into CaOx, enhanced Ca availability, and improved Ca distribution in fruit tissues, providing a physiological basis for optimizing N management to mitigate Ca-related disorders and improve fruit quality. Full article

Parkia platycephala pod (PP) is a native feed resource with good nutritional value that can be included in sheep diets as a potential alternative ingredient without impairing the meat quality. Thus, the aim of this study was to evaluate the effect of two feeding strategies differing in forage source and corn processing form, including the use of Parkia platycephala pod and whole corn grain, on the physicochemical characteristics, proximate composition, and mineral profile of sheep meat. For this, the Semimembranosus muscle from the hind legs of twelve castrated male Dorper × Santa Inês sheep was evaluated. The animals were fed two diets: diet 1—without Parkia platycephala pod (30% Tifton hay + 20% ground corn)—and diet 2—with Parkia platycephala pod (30% Parkia platycephala pod + 0% ground corn). A completely randomized design with two treatments and six replicates was used. There was no effect of diet on the physicochemical characteristics, proximate composition and mineral profile of the Semimembranosus muscle (p > 0.05). Therefore, the inclusion of Parkia platycephala pod in sheep diets is recommended, as it does not alter meat quality. Full article

Food industry by-products represent an abundant and underexploited source of bioactive compounds, dietary fibers and proteins with significant potential for functional food development. Recent studies estimate that up to 30 to 50% of processed raw materials are discarded as by-products, while food waste contributes approximately 8–10% of global greenhouse gas emissions, equivalent to nearly 3.3 billion tons of CO₂ annually. This review critically evaluates advances (2015–2026) in the valorization of food industry by-products, with a focus on technological efficiency, health-related evidence, and environmental impact. Specifically, it addresses the following research question: to what extent do current valorization strategies provide measurable technological, nutritional, and environmental advantages over conventional food production systems? Emerging extraction technologies including ultrasound- and microwave-assisted extraction (20–40 kHz, 30–60 °C), supercritical fluid extraction (200–350 bar, 35–60 °C), enzymatic hydrolysis, and fermentation demonstrated improvements in extraction yields (up to 20–50% increases compared to conventional methods) and higher purity in the recovered compounds. These approaches enable the isolation of compounds such as pectins from citrus peels, polyphenols from grape pomace, galacto-oligosaccharides from dairy whey, and collagen from fish by-products. From an environmental perspective, valorization strategies can reduce waste disposal and associated emissions by up to 30%, depending on the scale and type of by-product processing. Furthermore, these approaches contribute directly to circular economy models and support multiple Sustainable Development Goals, particularly SDG 12 (responsible consumption and production) and SDG 13 (climate action). However, challenges remain, including variability in raw material composition, scalability limitations, and the limited availability of high-quality clinical evidence supporting health benefits. By integrating nutritional potential, technological feasibility, and sustainability indicators, this review provides a comprehensive and critical assessment of the current state of by-product valorization and identifies key gaps for future research. 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