Search Results (333)

Background/Objectives: The global syndemic of obesity, undernutrition, and climate change highlight the complex health and environmental challenges faced by young adults. These challenges may intensify during the transition to university. As a matter of fact, limited budgets, time constraints, and insufficient culinary skills often lead to unbalanced diets and increased risk of obesity. University cafeterias, serving large numbers of students, represent an ideal setting to promote healthier and more sustainable eating behaviors. The FOOD-HACK Project aimed to design and implement a cafeteria-based intervention using nudging strategies to promote healthier and more sustainable lunch choices among university students. Methods: This pilot study employed a pre–post design with two independent phases in the Polo Cravino cafeteria at the University of Pavia. Food consumption was assessed over 12 non-consecutive days across four weeks. During the intervention, three nudging strategies were implemented: (1) choice architecture, (2) salient labeling, highlighting healthy and sustainable options, and (3) educational prompts. Results: Across both phases, 2400 tray photographs were collected. Post-intervention, the proportion of trays aligned with the Harvard Healthy Eating Plate and EAT-Lancet Planetary Diet models increased, reflecting higher consumption of vegetables and fruit. Legume-based first courses increased; however, legumes did not substantially replace animal proteins as the main protein source, and meat remained predominant in second courses. Reductions in trays containing multiple carbohydrate sources were also observed. Conclusions: The nudging intervention improved overall meal quality, demonstrating that subtle environmental modifications can guide students toward healthier dietary choices, particularly by increasing fruit and vegetable intake. However, the persistent preference for animal proteins highlights the challenge of shifting protein consumption toward more sustainable sources. These findings suggest that nudging can be an effective tool to promote healthier and more balanced eating behaviors in university settings, though complementary strategies may be needed to foster substantial changes in protein choices. Full article

Hematophagous leeches rely on a broad diversity of bioactive factors that interfere with the host’s defense systems to secure a successful blood meal. The most prominent examples of such factors are the antithrombotics that address either the primary hemostasis (the platelet aggregation) or the secondary hemostasis (the blood coagulation). Whereas the inhibitors of platelet aggregation mainly cause continuous blood flow, coagulation inhibitors mainly keep the blood fluid within the stomach of the leech. The critical dependency of hematophagous leeches on the accurate action of all antithrombotic factors may explain the presence of multiple genes for each type of these factors that is regularly observed in leech genomes. The genome of Hirudinaria manillensis Lesson, 1842, the Asian buffalo leech, contains five individual genes that encode variants of the coagulation inhibitor hirudin. However, no genes that encode putative decorsins, the archetype of leech-derived inhibitors of platelet aggregation, have been described to date. Here, we report the identification of one monomeric and four multimeric decorsin encoding genes in the genome of H. manillensis. A selection of the putative decorsins was expressed as recombinant proteins, purified and functionally characterized. All but one of these putative decorsins displayed platelet aggregation-inhibitory potencies. Furthermore, we provide a mathematical calculation based on the mechanism of alternative pre-mRNA splicing that illustrates the potential to generate an enormous variety of different factors from one single multimeric ornatin gene. Full article

Proteins elicit various metabolic and physiological functions that are related to physical performance. Due to increased need in athletes, protein supplementation has been widely used to support recovery and performance. However, the extent to which acute gains in muscle protein synthesis translate into measurable performance remains debated. This narrative review synthesizes evidence from trials on supplemental proteins across resistance, endurance, and mixed-modality training, comparing sources (whey, casein, soy, pea, and blends). Moreover, this review summarizes dosing and timing strategies, with notes for master, diabetic, and female athletes. It is well-established that supplemental protein enhances fat-free mass and, to a lesser extent, strength when baseline dietary protein is suboptimal. However, the effects are smaller when habitual intake already meets athletic targets. Whey, as a rapid protein and rich in leucine, reliably elicits an acute anabolic response, while casein provides prolonged elevated aminoacidemia. When total intake and leucine thresholds are matched, plant proteins and blends can yield comparable long-term adaptations. In addition, studies showed that the distribution and strategic timing around exercise (post-exercise first, with optional pre-sleep casein or blends) support recovery during high-frequency training or energy deficit. Protein co-ingested with carbohydrate in endurance and high-intensity functional training (HIFT) can also help glycogen restoration and attenuate muscle-damage markers, though effects on sport outcomes are inconsistent. The evidence in diabetic athletes is limited; guidance extrapolates from diabetes and athlete studies, with benefits apparent when intake, quality, or distribution are limited. Furthermore, evidence indicates that anabolic resistance in master athletes requires higher per-meal doses and distribution, with post-exercise and pre-sleep feedings valuable. Consistently, female athletes partaking in aerobic and resistance training while supplementing with protein demonstrate desired body composition adaptations. Overall, although supplemental protein helps close gaps between intake and physiological demand, various factors may influence its regimen. Protein source may help the kinetics balance, amino-acid profile, and dietary preferences. Alternatively, timing may influence the protein effects on training and recovery. Full article

Sesame meal possesses high crude protein content (40–50%), abundant methionine, and natural antioxidant components such as lignan compounds, making it a high-quality feed alternative to soybean meal in ruminant production. This study systematically evaluated the effects of completely replacing soybean meal with sesame meal in the diet on growth performance, serum biochemistry, antioxidant activity, rumen fermentation parameters, and microbial composition in finishing beef cattle. The trial employed a completely randomised design, selecting 18 Angus bulls with similar initial body weights (566.7 ± 38.1 kg). Animals were randomly assigned to the SBM group (n = 9) and SSM group (n = 9), with a 7-day pre-trial period followed by a 96-day main trial period. Results indicate that replacing soybean meal with sesame meal significantly enhances the antioxidant capacity of fattening beef cattle. Catalase (CAT) activity markedly increased (p < 0.05), while glutathione peroxidase activity showed an upward trend (0.05 < p < 0.1). This improvement was accompanied by a substantial shift in rumen microbial composition, highlighted by a marked enrichment of beneficial bacteria including p_Verrucomicrobiota, p_Spirochaetota, g_CAG_352, norank_f_Lachnospiraceae, and g_Rikenellaceae_RC9_gut_group, which collectively contributed to greater microbial complexity and stability. Regarding nitrogen metabolism, urinary nitrogen and serum urea nitrogen levels were significantly reduced in the sesame meal group (p < 0.05), indicating improved nitrogen utilization efficiency. Overall, completely replacing soybean meal with sesame meal in the diet of finishing beef cattle did not adversely affect growth and slaughter performance. It simultaneously significantly enhanced antioxidant capacity, reduced urinary nitrogen excretion, and lowered feed costs. These findings underscore the potential of sesame meal as a sustainable, nutritionally advantageous alternative for optimising beef cattle diets. Full article

Background/Objectives: Canada’s Food Guide 2019 includes advice such as “Cook more often” and “Eat meals with others”, which are considered healthy eating practices. However, mothers with a history of gestational diabetes mellitus (GDM) may face specific barriers to adopting healthy eating practices. This study aimed to compare eating practices between mothers with (GDM+) and without (GDM−) a history of GDM, and to explore the associations between eating practices, diet quality, and the anthropometric and cardiometabolic profile of these mothers. Methods: The cross-sectional study was conducted in Quebec (Canada) between 2012 and 2017. Eating practices were assessed using a self-administered questionnaire. Diet quality was evaluated by the Healthy Eating Food Index 2019 through a validated food frequency questionnaire. Weight, height, and waist circumference were measured, and body composition was obtained by absorptiometry. Results: Data from 105 GDM+ and 38 GDM− mothers were analyzed (mean age 37.5 years ± 4.9). GDM+ mothers were more likely to prepare a greater proportion of dinners (≥1 per week) using pre-prepared or processed foods than GDM− mothers (49.0% vs. 34.2%; p = 0.016). Among GDM+ mothers, those who prepared ≥1 dinners per week using pre-prepared or processed foods showed lower adherence to the “Whole-grain foods” (1.1 ± 0.8 vs. 1.9 ± 1.2; p = 0.002) and “Sodium” (4.9 ± 2.0 vs. 5.8 ± 2.0, p = 0.013) recommendations, had a higher percentage of total body fat (37.5% ± 7.6 vs. 34.0% ± 7.7; p = 0.041), a higher waist circumference (91.6 cm ± 13.9 vs. 87.1 cm ± 16.3; p = 0.030), and a higher glycated hemoglobin (5.6% ± 0.5 vs. 5.5% ± 0.3; p = 0.025) than those who used less pre-prepared or processed foods. Conclusions: GDM+ mothers were more likely than GDM− mothers to prepare dinners using pre-prepared or processed foods, an eating practice associated with less favorable components of diet quality and some altered anthropometric and cardiometabolic variables. Further investigation into the factors influencing cooking from scratch within this population is warranted. Full article

Background: An unhealthy diet is a major modifiable risk factor for chronic disease, and workplace environments may pose specific barriers to healthy eating. Methods: This single-arm, pre–post workplace intervention assessed short-term changes in perceived dietary barriers (primary outcome) and healthy eating intentions (secondary outcome) among school employees (n = 36; 83.3% women; mean age = 46.8 years). The 60 min participatory session integrated behavioral economics principles, practical nutrition exercises, and psychological strategies designed to enhance self-efficacy, optimism, and resilience. Results: The total perceived barrier score decreased significantly (Δ = −1 [IQR −2 to 0]; the paired Wilcoxon signed-rank test = −4.689, p < 0.001, r = −0.78). Post-intervention (T2), the proportion of participants reporting an intention to prepare healthy meals increased (McNemar’s test, p < 0.001; OR = 10.0, 95% CI 1.8–54.5). The session was rated as highly useful (mean = 8.3/10), and at the three-week follow-up (T3), 91.7% of participants reported maintaining at least one dietary change. Conclusions: Although limited by its single-arm design and short follow-up, this pilot study suggests that a brief, participatory behavioral intervention may be a feasible and acceptable approach to support healthier eating in the workplace. Full article

Background/Objectives: This study aimed to investigate the effects of low and high glycemic index (LGI and HGI) breakfasts on post-exercise cognitive functions and prefrontal hemodynamic responses. Methods: Ten male athletes aged 18–22 years participated in this study. The athletes conducted two laboratory visits in a randomized manner. Athletes were given different glycemic index (GI) levels (low and high) for pre-exercise meals on different days, with the same calorie values, carbohydrate, and fat content. A total of 90 min after breakfast, a 30 min submaximal exercise was performed using a cycling ergometer. During the laboratory visits, blood glucose measurements were performed at the 0th (fasting), 90th (pre-exercise), and 120th (post-exercise) min. Additionally, the “3-Back test” was performed pre- and post-exercise to assess working memory and their prefrontal hemodynamic responses were monitored via functional Near-Infrared Spectroscopy. The collected data were evaluated in the SPSS 22 statistical program. Results: The HGI breakfast led to higher blood glucose levels at the 90th (pre-exercise) and 120th min (post-exercise) than LGI breakfast (p < 0.05). No difference was observed between HGI and LGI breakfasts in the results of the “3-Back Test” performed pre- and post-exercise. In terms of prefrontal hemodynamic responses, no difference was observed in post-exercise oxy-hemoglobin responses between the conditions. Conclusions: The findings of the study indicate that an increase in the glycemic index of breakfast has the potential to affect prefrontal oxygenation responses during cognitive tasks. However, no effect of glycemic index level was observed on cognitive and hemodynamic values at the end of the exercise. Full article

Background/Objectives: Oropharyngeal dysphagia (OD) is a frequent condition among older adults in long-term care facilities, often leading to malnutrition, dehydration, and increased mortality. Modified-texture diets (MTDs) are used to address these risks, though traditional preparation methods often compromise nutritional density and standardization. The WeanCare protocol with Dysphameal^® technology introduces an innovative solution by offering IDDSI-compliant, high-density, freeze-dried meals. This study assesses its clinical effectiveness and economic impact. Methods: A six-month quasi-experimental pre–post study was conducted in two Italian nursing homes involving 13 older participants with diagnosed OD. Participants received all meals and hydration through Dysphameal^®, and data were collected on anthropometry, biochemical markers, care workload, and economic parameters. Statistical analyses included regression, correlations, and pre–post comparisons. Results: Improvements were noted in fat-free mass (FFM), skeletal muscle mass (ASMM), and basal metabolic rate (BMR) in all participants. Albumin and lymphocyte counts improved, as did participant autonomy at mealtime. Operational time per participant dropped by 44% in kitchen and by 7 min/day in wards. Supplement use decreased, leading to significant cost savings and improved staff allocation. Conclusions: The WeanCare–Dysphameal^® system improves nutritional status, reduces caregiver workload, and enhances economic efficiency in institutional settings. It represents a scalable solution for OD management, ensuring consistency, safety, and sustainability in dysphagic care. Full article

Background: Metabolic flexibility, the ability to efficiently switch between fuel sources in response to changing nutrient availability and energy demands, is recognized as a key determinant of metabolic health. In a recent randomized controlled human feeding trial, overweight individuals receiving American black elderberry juice (EBJ) demonstrated improvements in multiple clinical indices of metabolic flexibility, but the mechanisms of action were unexplored. The objective of this study was to utilize RNA sequencing to examine how EBJ modulates the transcriptional response to fasting and feeding, focusing on pathways related to metabolic flexibility. Methods: Overweight or obese adults (BMI > 25 kg/m²) without chronic illnesses were randomized to a 5-week crossover study protocol with two 1-week periods of twice-daily EBJ or placebo (PL) separated by a washout period. RNA sequencing was performed on peripheral blood mononuclear cells from 10 participants to assess transcriptomic responses collected at fasting (pre-meal) and postprandial (120 min post-meal) states during a meal-challenge test. Results: The fasted-to-fed transition for EBJ showed 234 differentially expressed genes following EBJ consumption compared to 59 genes following PL, with 44 genes shared between interventions. EBJ supplementation showed significantly higher enrichment of several metabolic pathways including insulin, FoxO, and PI3K–Akt signaling. KEGG pathway analysis showed 27 significant pathways related to metabolic flexibility compared to 7 for PL. Conclusions: Our findings indicate that short-term elderberry juice consumption may promote metabolic flexibility in overweight adults. Full article

This study addressed the challenges posed by wet-grade maize distiller’s dried grains with solubles (DDGS), which are characterized by high moisture and complex fibers that limit their storage and utilization in poultry feed. Three experiments were conducted to enhance their nutritional value through enzymatic and solid-state fermentation treatments. In vitro pre-digestion using multiple enzymes significantly improved dry matter solubility (DMS) and reducing sugar yield for maize DDGS and the ingredient maize germ meal (MGM). Using optimized parameters, wet-based DDGS-MGM was subjected to solid-state fermentation with 500 mg/kg of cellulase and 200 mg/kg of the X1 enzyme (a laboratory-developed multi-enzyme complex), and this treatment enhanced both DMS and reducing sugar yield, and the resulting fermented product was subsequently applied in further experiments. In the broiler trial, forty 22-day-old Arbor Acres broilers with similar body weights were randomly assigned to five treatment groups, including the control group, (50% DDGS + 50% MGM) unfermented group, (62.5% DDGS + 37.5% MGM) unfermented group, (50% DDGS + 50% MGM) fermented group, and (62.5% DDGS + 37.5% MGM) fermented group, with eight replicates per treatment (one broiler per replicate). Replacement of 30% of the basal diet with fermented 50:50 DDGS-MGM material significantly increased apparent metabolizable energy (AME) and nitrogen-corrected AME by 2.74 MJ/kg and 2.73 MJ/kg, respectively, corresponding to improvements of 39.60% and 40.81% compared to the unfermented control (p < 0.05). Economic analysis indicated that using 5% fermented DDGS-MGM in feed reduced cost by 20.45 RMB per metric ton. These findings demonstrate that bioprocessing can improve the utilization and economic value of maize processing by-products, although further validation under practical conditions is needed. Full article

Background/Objectives: Adequate adolescent nutrition is vital for lifelong health, yet traditional school meal programs often emphasize processed foods. Digital nudges, subtle digital changes, may help promote healthier food choices. This study aimed to evaluate the impact of a digital nudge intervention in a smart school canteen on students’ food choices and nutrient intake over three months. Methods: A pre-post single-arm (quasi-experimental) study was conducted among 502 high school students (aged 15–17) in Shenyang, China. In August 2023, the school implemented a smart canteen with a mobile mini-program for meal pre-ordering. Embedded digital nudges included improved visibility of healthy options, nutritional information, and default settings favoring nutritious choices. Dietary intake was assessed using a 3-day 24 h dietary record and a food frequency questionnaire. Paired t-tests, Wilcoxon signed-rank, and chi-square tests were used for analysis. Results: Post-intervention, the weekly consumption frequency of coarse grains (p = 0.017), fruits (p < 0.001), seafood (p < 0.001), and soy products (p < 0.001) significantly increased, while sweets (p = 0.033), sugary drinks (p = 0.015), fast food, and eating out (both p < 0.001) decreased. Daily calcium intake rose from 683.00 mg to 804.11 mg (p < 0.1), and the proportion meeting recommendations increased from 39.3% to 50.9%. No significant change was observed in vitamin C intake (p = 0.192). Conclusions: The digital nudge intervention in the smart school canteen effectively improved students’ dietary choices, particularly increasing the consumption frequency of healthy foods and dietary calcium intake. Full article

Objective: Recent work has challenged the notion that preferred substrate oxidation is a key determinant of exercise performance. This investigation tested middle-distance running performance, in the fed state, to control for glycogen and exercise-induced hypoglycemia (EIH) confounders. Methods: In a randomized crossover fashion, all while controlling dietary intake, activity, and body weight, recreational distance runners completed either a 5K (n = 15; VO_2max: 58.3 ± 6.2 mL/kg/min) or a 10K (n = 15; VO_2max: 54.51 ± 5.9 mL/kg/min) middle-distance run after consuming isocaloric low-carbohydrate high-fat (LCHF) and high-carbohydrate low-fat (HCLF) pre-exercise meals. Time trial (TT) performance (sec), carbohydrate/fat substrate oxidation, blood metabolites, heart rate (HR), ratings of perceived exertion (RPE), and subjective fullness and thirst were measured throughout. Results: LCHF pre-exercise nutrition reliably altered substrate oxidation and metabolite profiles compared to HCLF, evidenced by significant increases in fat oxidation (77% higher) and reductions in RER (5% lower), with corresponding shifts in carbohydrate oxidation. Despite distinct preferred substrate oxidation profiles during exercise, the 5 and 10 km TT performances were similar between conditions (p = 0.646/p = 0.118). RER was significantly lower (p = 0.002) after the LCHF condition compared to HCLF. Capillary R-βHB increased modestly after LCHF, while blood glucose increased after HCLF only. The LCHF meal was 35% more filling than the HCLF meal. Preferred substrate oxidation did not significantly modulate middle-distance running performance. Conclusion: This work supports recent findings that substrate oxidation is not a primary determinant of aerobic performance, as previously conceived. Full article

Dietary protein is an essential macronutrient derived from both plant and animal sources required for muscle building, immune function, and wound healing. However, in the United States, protein consumption worsens as individuals age, with 30% of men and 50% of women over 71 consuming inadequate dietary protein due to a variety of factors, including changes in gut function, loss of appetite, tooth loss, financial concerns, and social isolation. The aim of this review is to underscore the need for increased protein requirements in aging populations, highlight potential barriers, synthesize these protein requirements, and also recommend strategies to meet these increased protein needs. Achieving adequate protein status, especially when facing chronic or acute health concerns, is essential to promote muscle and bone strength (because aging is associated with significant decreases in postprandial muscle protein synthesis), to support immune health (due to immunosenescence), and to maintain a good quality of life. For older adults, the literature suggests that a dietary protein intake of at least 1.0–1.2 g/kg/day is required in healthy, aging populations, and intakes of 1.2–1.5 g/kg/day are necessary for those with chronic or acute conditions. These protein intake recommendations can increase to 2.0 g/kg/day in more severe cases of illness, malnutrition, and chronic conditions. The reviewed literature also suggests that evenly balanced protein distributions of 25–30 g of dietary protein (0.4 g/kg) per meal from animal and plant protein sources alike are sufficient to maximize muscle protein synthesis (MPS) rates in older populations. Additionally, pre-sleep protein feeds of 40 g/night may be another strategy to improve daily MPS and amino acid utilization. Full article

This study aimed to assess skeletal and upper airway modifications induced by the Twin Block appliance in patients with Class II malocclusion due to mandibular retrusion, using two-dimensional imaging techniques. A total of 11 patients (6 males, 5 females) were included and stratified into two groups (Pre-Peak and Peak) based on skeletal maturity evaluated through the cervical vertebral maturation (CVM) method. Lateral cephalometric radiographs were obtained at the beginning (T0) and end (T1) of treatment and analyzed using DeltaDent software. The appliance was worn full-time, except during meals and oral hygiene procedures, with monthly follow-ups. Significant changes were observed between T0 and T1 across the sample. Comparison between groups revealed statistically significant differences only in the H-C3a1 and vertical height (th) parameters (p < 0.05). In conclusion, the Twin Block appliance proved effective in enhancing mandibular and dental positioning, while also exerting a favorable influence on upper airway development. Full article

Objective: This study aimed to assess the feasibility and acceptability of a Culinary Medicine and Wellness (CMW) class among undergraduate college students attending a U.S. Minority-Serving Institution (MSI), as well as their food security, mental health status, and eating behaviors. Methods: This pre- and post-intervention study was conducted at an MSI in a Southeastern U.S. University, where students enrolled in a 15-week, three-credit CMW class equivalent to 2.5 h per week and received instruction on cooking and preparing healthy meals on a budget. The primary outcomes were acceptability and feasibility of the CMW class. Participants’ food security status, mental health status, and fruit and vegetable intake were also assessed. Program evaluation utilized thematic analysis and descriptive statistics, and trend analyses of outcomes were performed. Results: Eleven participants completed both surveys. The average age was 24 years, with 73% identifying as Black/African American. All participants were female and experienced low or very low food insecurity, and most reported moderate stress levels. All participants reported they would recommend the CMW class to others, with 73% rating it as excellent. Additionally, 82% felt they had learned valuable cooking and budgeting skills. Conclusions: The acceptability and feasibility of a CMW class among college students at an MSI suggests a promising approach to improving cooking skills, enhancing nutrition knowledge, increasing fruit and vegetable intake, and reducing stress. Full article