Search Results (518)

Background/Objectives: Conventional ketogenic diets, although effective for weight loss, often contain high total and saturated fat intake, which leads to increased low-density lipoprotein cholesterol (LDL-C). Thus, the Healthy Ketogenic Diet (HKD) was developed to address these concerns. It emphasizes calorie restriction, limiting net carbohydrate intake to 50 g per day, prioritizing unsaturated fats, and reducing saturated fat intake. However, adherence to the HKD remains a challenge in urban, time-constrained environments. Therefore, this pilot randomized controlled trial aimed to investigate the effects of Healthy Ketogenic Diet Ready-To-Eat (HKD-RTE) meals (provided for the first month only) versus HKD alone on weight loss and metabolic parameters among overweight adults. Methods: Multi-ethnic Asian adults (n = 50) with a body mass index (BMI) ≥ 27.5 kg/m² were randomized into the HKD-RTE group (n = 24) and the HKD group (n = 26). Both groups followed the HKD for six months, with the HKD-RTE group receiving HKD-RTE meals during the first month. Five in-person workshops and mobile health coaching through the Nutritionist Buddy Keto app helped to facilitate dietary adherence. The primary outcome was the change in body weight at 6 months. Linear regression was performed on the change from baseline for each continuous outcome, adjusting for demographics and relevant covariates. Logistic regression was performed on binary weight loss ≥ 5%, adjusting for demographics and relevant covariates. Results: In the HKD group, participants’ adherence to the 50 g net carbohydrate target was 15 days, while that in the HKD-RTE group was 19 days over a period of 30 days. Participants’ adherence to calorie targets was 21 days in the HKD group and 23 days in the HKD-RTE. The average compliance with the HKD-RTE meals provided in the HKD-RTE group was 55%. The HKD-RTE group experienced a greater percentage weight loss at 1 month (−4.8 ± 3.0% vs. −1.8 ± 6.2%), although this was not statistically significant. This trend continued up to 6 months, with the HKD-RTE group showing a greater percentage weight reduction (−8.6 ± 6.8% vs. −3.9 ± 8.6%; p = 0.092). At 6 months, the HKD-RTE group had a greater reduction in total cholesterol (−0.54 ± 0.76 mmol/L vs. −0.05 ± 0.56 mmol/L; p = 0.283) and LDL-C (−0.43 ± 0.67 mmol/L vs. −0.03 ± 0.52 mmol/L; p = 0.374) compared to the HKD group. Additionally, the HKD-RTE group exhibited greater reductions in systolic blood pressure (−8.3 ± 9.7 mmHg vs. −5.3 ± 11.0 mmHg), diastolic blood pressure (−7.7 ± 8.8 mmHg vs. −2.0 ± 7.0 mmHg), and HbA1c (−0.3 ± 0.5% vs. −0.1 ± 0.4%) than the HKD group (not statistically significant for any). Conclusions: Both HKD-RTE and HKD led to weight loss and improved metabolic profiles. The HKD-RTE group tended to show more favorable outcomes. Short-term HKD-RTE meal provision may enhance initial weight loss, with sustained long-term effects. Full article

Agriculture, livestock, and fisheries significantly impact socioeconomic, environmental, and health dimensions at global level, ensuring food supply for growing populations whilst promoting economic welfare through international trade, employment, and income. Considering that bilateral food exchanges between countries represent exchanges of natural resources involved in food production (i.e., food imports are equivalent to savings of natural resources), the purpose of the study is to investigate the evolution of carbon and water footprints corresponding to the global food trade networks between 1986 and 2020. The research aims to identify potential associations between carbon and water footprints embedded in food trade and countries’ economic welfare. Complex network analysis was used to map countries’ positions within annual food trade networks, and countries’ metrics within networks were used to identify connections between participation in global trade of carbon and water footprints and economic welfare. The findings of the study show an increase in carbon and water footprints linked to global food exchanges between countries during the period. Furthermore, a country’s centrality within the network was linked to economic welfare, showing that countries with higher imports of carbon and water through global food trade derive economic benefits from participating in global trade. Global efforts towards transformations of food systems should prioritize sustainable development standards to ensure continued access to healthy sustainable diets for populations worldwide. Full article

Background: Promoting sustainable eating is gaining increasing attention, yet the transition from intentions to actual behaviors remains unclear. This study compares the theory of planned behavior (TPB) and the theory of behavioral choice (TBC) in predicting such intentions and examines the moderating role of distress, psychological well-being, and dysfunctional eating styles in the intention–behavior relationship. Methods: A total of 223 participants from the general population (29.49 ± 9.30 years; 68.6% females) completed an online survey assessing TPB and TBC predictors, the Sustainable and Healthy Dietary Behaviors (SHDB) questionnaire, the Depression and Anxiety Stress Scale (DASS-21), the Psychological Well-Being Scale (PWBS), and the Dutch Eating Behavior Questionnaire (DEBQ). Results: The TBC model explained a significantly greater variance in intention (R² = 0.45, ΔR² = 0.28, F(215,4) = 27.27, p < 0.001) compared to the TPB, with TBC-affect (β = 0.48, p < 0.001) and felt obligation (β = 0.23, p < 0.001) being the strongest predictors. Moderation analyses revealed that the intention–behavior link was stronger in participants with lower external eating and autonomy. Conclusions: Both internal and external factors play a crucial role in predicting intentions. In addition, the intention–behavior link is stronger in individuals who are less reactive to external food stimuli and more influenced by social pressure. Promoting more balanced psychological well-being and functional eating habits may foster more sustainable diets. Full article

The consumption of fresh fruit and vegetables is essential for a healthy diet as they contain a diverse composition of vitamins, minerals, fibre, and bioactive compounds. However, cross-contamination during harvest and post-harvest poses a high risk of microbial contamination. Therefore, handling fruit and vegetables during processing and contact with wet equipment and utensil surfaces is an ideal environment for microbial contamination and foodborne illness. Nevertheless, less attention has been paid to some emerging pathogens that are now increasingly recognised as transmissible to humans through contaminated fruit and vegetables, such as Arcobacter and Cronobacter species in various products, which are the main risk in fruit and vegetables. Cronobacter and Arcobacter spp. are recognised food-safety hazards because they pose a risk of foodborne disease, especially in vulnerable groups such as newborns and immunocompromised individuals. Cronobacter spp. have been linked to severe infant conditions—notably meningitis and sepsis—most often traced to contaminated powdered infant formula. Although Arcobacter spp. have been less extensively studied, they have also been associated with foodborne disease, chiefly from dairy products and meat. With this in mind, this review provides an overview of the main chemical and physical sanitisation methods in terms of their ability to reduce the contamination of fresh fruit and vegetable products caused by two emerging pathogens: Arcobacter and Cronobacter. Emerging chemical (organic acid compounds, extracts, and essential oils) and physical methods (combination of UV-C with electrolysed water, ultrasound, and cold atmospheric plasma) offer innovative and environmentally friendly alternatives to traditional approaches. These methods often utilise natural materials, less toxic solvents, and novel techniques, resulting in more sustainable processes compared with traditional methods that may use harsh chemicals and environmentally harmful processes. This review provides the fruit and vegetable industry with a general overview of possible decontamination alternatives to develop optimal and efficient processes that ensure food safety. Full article

Background: In rapidly aging societies like Japan, socioeconomic status (SES) plays a critical role in shaping older adults’ health behaviors. Disparities in SES influence access to healthcare, engagement in health-promoting activities, and the adoption of digital health technologies. This narrative review synthesizes current evidence on how SES affects health behaviors among older adults and highlights challenges in promoting equitable and sustainable healthcare in aging populations. Methods: A PubMed search was conducted for English-language articles published up to May 2025 using the keywords “socioeconomic status”, “older adults”, and terms related to health behaviors. Studies were included if they focused on individuals aged 65 or older and examined associations between SES and healthcare use, digital health, complementary and alternative medicine (CAM), supplements, or lifestyle behaviors. Results: A total of 24 articles were identified. Higher SES—typically measured by income, education, and occupation—was consistently associated with an increased use of preventive services, digital health tools, CAM, and healthier lifestyle behaviors such as diet, physical activity, and sleep. In contrast, lower SES was linked to healthcare underuse or overuse, digital exclusion, and less healthy behaviors. Structural and regional disparities often reinforce individual-level SES effects. Comorbidity burden and shifting health perceptions with age may also modify these associations. Conclusions: SES is a key determinant of health behavior in older adults. Policies should focus on redistributive support, digital inclusion, and SES-sensitive health system strategies to reduce disparities and promote healthy aging in super-aged societies. Full article

The use of postbiotics for dietary fortification in aquaculture is gaining increasing attention due to their potential immunomodulatory and gut health benefits. In this study, we evaluated the effects of postbiotics derived from Vibrio proteolyticus DCF12.2 on intestinal histology, microbiota composition, and the expression of genes related to epithelial integrity and inflammation in juvenile gilthead seabream (Sparus aurata). Fish were fed either a control (CRTL) diet or the postbiotic-supplemented diet (VP) for 62 days. At the end of the feeding trial, a lipopolysaccharide (LPS) challenge was conducted to evaluate the immune response in fish. Histological analysis revealed a healthy mucosa in both groups, though fish fed the VP diet reduced fold height and mucosal layer thickness, alongside a significant increase in goblet cells. Microbiota profiling indicated higher alpha diversity and significant shifts in community composition in the VP group, including enrichment of potentially beneficial genera (Pseudomonas, Sphingomonas) and depletion of opportunistic taxa (Enterococcus, Stenotrophomonas). After the feeding trial, fish fed the VP diet exhibited downregulation of pro-inflammatory markers (tnfα, cox2). Following LPS challenge, cdh1—a key epithelial adhesion protein required for maintaining intestinal barrier integrity—expression was upregulated significantly in the VP group, suggesting enhanced epithelial resilience. These findings demonstrate that dietary fortification with V. proteolyticus-derived postbiotics supports mucosal health as well as modulates the intestinal microbiota and immune responses in gilthead seabream juveniles, offering a promising strategy for functional aquafeed development in sustainable aquaculture. Full article

The EAT-Lancet diet is an outstanding model of a healthy, environmentally sustainable diet. However, its effects on the gut microbiota remain poorly explored. This study assessed the asso-ciation between adherence to the EAT-Lancet diet in habitual intake and the relative abundance of selected gut bacteria in a Mexican subpopulation. Fifty-four young adults (18–35 years) completed a validated Food Frequency Questionnaire (FFQ) and were nutritionally assessed. Participants were grouped into low, moderate, and high adherence levels to the EAT-Lancet diet. Blood samples were analysed for glucose and lipid profiles, and gDNA from faecal samples was analysed using Real-time qPCR to quantify gut bacteria. While no significant differences in bacterial abundance were observed across adherence levels, correlations emerged with increased adherence. Notably, Bifidobacterium negatively correlated with beef and lamb intake (rho −0.5, p < 0.05), and Akkermansia muciniphila negatively correlated with fish intake (rho −0.8, p < 0.05). Bilophila wadsworthia positively correlated with triglycerides, while Prevotella copri and Faecalibacterium prausnitzii negatively correlated with body fat and blood pressure, respectively. In addition, a non-significant trend toward a higher abundance of Firmicutes, Akkermansia muciniphila, and Prevotella copri was observed in the high-adherence group, whereas Lactobacillus tended to be more abundant in participants with low and moderate adherence. These findings suggest that adherence to the EAT-Lancet diet modulates gut microbiota composition. However, further controlled interventional studies are needed to confirm these effects and their implications for human health. Full article

Ergothioneine is a diet-derived antioxidant with emerging evidence of neuroprotective benefits, but no dose-ranging study has evaluated its effects in healthy older adults. In this 16-week randomized, double-blind, placebo-controlled trial, 147 adults aged 55–79 with subjective memory complaints received ergothioneine (10 mg or 25 mg/day ErgoActive^®) or placebo. The primary outcome was the change in composite memory (CNS Vital Signs). Secondary outcomes included other cognitive domains, subjective memory and sleep quality, and blood biomarkers. At baseline, participants showed slightly above-average cognitive function (neurocognitive index median = 105), with plasma ergothioneine levels of median = 1154 nM (interquartile range = 889.9). Plasma ergothioneine increased by ~3- and ~6-fold for 10 mg, and ~6- and ~16-fold for 25 mg, at weeks 4 and 16, respectively (p < 0.001). 25 mg ergothioneine showed a within-group improvement in composite memory at week 4 (p < 0.05), although this was not sustained. Reaction time improved in both groups, dependent on time. Other domains showed null or limited effects. Subjective prospective memory and sleep initiation improved dose-dependently, with significant effects at 25 mg (p < 0.05). Liver function improved and a within-group increase in telomere length was noted. In conclusion, ergothioneine supplementation was safe and well tolerated, with evidence suggesting some benefits in this cohort of healthy older adults. Longer trials in individuals with lower baseline ergothioneine or cognitive function are warranted. Full article

Background/Objectives: The EAT-Lancet Commission proposed a healthy and sustainable ‘planetary health diet’ (PHD) based on the nutritional needs of adults, but recommended for all population groups over the age of two years. This study investigated the extent to which UK adolescent diets meet these recommendations, and the association between meeting recommendations and nutritional intake. Methods: Dietary intake data collected from students aged 11–15 years between 2019 and 2022 as part of the Food provision, cUlture and Environment in secondary schooLs (FUEL) study was used. Specifically, 24 h intakes of food groups and key nutrients were summarised for each participant, and micronutrient intake was expressed as a percentage of the reference nutrient intake (RNI). The proportion of participants meeting each PHD recommendation was calculated. A PHD index score was developed to measure the overall adherence to recommendations. Multilevel linear regression models were fitted to explore the association between the PHD score and intake of each nutrient. Results: No participants fully met the recommendations. The mean PHD score was 14.2 (3.3) out of 39. Adherence was low for the emphasised foods, and lowest for nuts (1.3%) and unsaturated oils (0.2%). Higher PHD index scores were associated with lower intakes of all micronutrients, with the largest association for vitamin B12 [regression coefficient: −12.9% (95% CI: −16.3, −9.4) of RNI] and the smallest for vitamin D [regression coefficient: −0.4 (95% CI: −0.7, −0.2) of RNI]. Conclusions: Substantial dietary changes are needed for this population group to meet the PHD guidelines. Further research should focus on why these recommendations may lead to the inadequate intake of some nutrients in this age group. We propose that the PHD guidance needs to be reviewed and potentially adapted for this specific population, with consideration of the typical dietary behaviours of this age group. Full article

To develop interventions and policies to promote healthy and sustainable diets during times of crisis, it is important to understand how populations respond to such situations based on real-life examples. Using the recent COVID-19 pandemic as a case study to identify risk and protective factors for such situations, we implemented the first longitudinal mixed-methods approach of this topic to date. Data were collected from a sample of UK parents (stratified for gender and socioeconomic status) through two surveys and a set of focus groups during the pandemic. The focus groups identified multifaceted drivers of change linked to capability (e.g., shielding), opportunity (e.g., time, food access and availability), and motivation (e.g., reflective motivation, stress and mental health challenges) barriers. High levels of COVID-19 stress were linked with less healthy and sustainable diets in the survey results, while higher social cohesion, reflective motivation to consume healthy foods, and positive coping scores were protective, and linked to healthier and more sustainable diets. A range of coping strategies were identified, including home cooking and meal planning, which could provide a basis for future intervention development to reduce stress, maintain wellbeing, and improve dietary outcomes in future crisis situations. Full article

In recent years, plant-based fermented foods (PBFs) have become popular all over the world due to their high nutritional value. Compared with traditional foods, PBFs can effectively address dietary issues of high fat content, excessive calories, and elevated cholesterol levels in food formulations, while providing higher nutritional value and enhanced sensory properties (taste and flavor) than conventional plant-based products. These characteristics make PBFs more suitable for people’s yearning for a healthy diet. This review discussed the close relationship between PBFs and human health, elaborating on the definition of PBFs, common types, and the beneficial effects that occur during the fermentation process for human health. Furthermore, we also explored the nutritional value of PBFs. Herein, PBFs are not only rich in probiotics, organic acids, and various bioactive substances that promote gut health and boost immunity but also play a positive role in preventing certain chronic diseases. Finally, this article looks forward to the future development trends of PBFs, predicting their significant potential in healthy eating and sustainability. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

Seaweeds represent a vital yet often understudied component of the diet and cultural heritage of many coastal communities globally. This study investigated seaweed consumption practices in coastal communities of Tawi-Tawi, Philippines, through one-to-one interviews (n = 280) and focus group discussions (n = 7). The study revealed that nearly all (99%) of the population consumes seaweeds, with women comprising the majority of consumers who have done so since childhood (68% female vs. 32% male). These consumers were predominantly married (79%), within the 21–40 age group (53%), with families of 5–7 members (43%), practicing Islam (97%), and belonging to the Sama tribe (71%). A significant portion (48%) had resided in the area for 21–30 years, attained elementary to high school education (66%), and had a monthly income ranging from 1000 to 10,000 Philippine pesos (72%). Seaweed consumption was a family-wide practice (88%), including children, who typically started around 4–8 years old (61%), driven by perceived nutritional benefits (43%), preferred flavor (80%), affordability (19%), ease of preparation (33%), and cultural integration (23%). The primary edible seaweeds identified were Kappaphycus alvarezii (63%), K. striatus (58%), Kappaphycus spp. (47%), Eucheuma denticulatum (57%), Caulerpa lentillifera (64%), Caulerpa spp. (51%), C. cf. macrodisca ecad corynephora (45%), C. racemosa (30%), and Solieria robusta (49%), with less frequent consumption of K. malesianus (8%), Chaetomorpha crassa (3%), Gracilaria spp. (0.72%), and Hydroclathrus clathratus (0.36%). Specific plant parts were preferred for certain species, and preparation predominantly involved raw (75%) or cooked (77%) salads with spices, primarily prepared by mothers (72%). Consumers generally avoided seaweeds showing signs of ice-ice disease (95%), pale coloration (91%), or epiphyte infestation (84%). Consumption frequency was typically 1–3 times per week (45%), with knowledge largely passed down through generations (95%). Seaweed salads were primarily consumed as a viand (92%) at home (97%), with locals perceiving seaweed consumption as contributing to a healthy diet (40%) and overall well-being [e.g., aiding hunger (76%), improving digestion (20%), preventing obesity (14%), and aiding brain development (3%)]. The study’s findings emphasize the significant yet often overlooked role of seaweeds in the food systems and cultural heritage of Tawi-Tawi’s coastal communities. Future efforts should prioritize the sustainable management of wild resources, explore the cultivation of diverse edible species, and enhance nutritional awareness. Further research into traditional seaweed knowledge holds broader value. Full article

Background/Objectives: Addressing the global syndemic of obesity, undernutrition, and climate change requires a shift toward healthy and sustainable diets. This study examines the feasibility and cost implications of implementing a Healthy and Sustainable Basic Food Basket in Chile that aligns with the EAT–Lancet diet recommendations, through its comparison with the current Basic Food Basket used for the poverty line definition. Methods: The Healthy and Sustainable Basic Food Basket was constructed based on the EAT–Lancet dietary model and was uniquely adapted to reflect the observed consumption patterns of Chile’s lowest income quintile, allowing for a more realistic affordability assessment for vulnerable populations. Food prices from the National Institute of Statistics were analyzed over a 10-year period (2014–2023). Results: This study found that the Healthy and Sustainable Basic Food Basket provides 2001 kcal per day with a balanced macronutrient distribution. However, its average cost was 13.9% higher than the Basic Food Basket, posing a significant economic barrier for low-income populations. The cost gap varied seasonally, peaking in October (21.1% higher) and narrowing in December (4.6% higher). Long-term trends showed increasing costs for both baskets, with the Healthy and Sustainable Basic Food Basket reaching its highest price in 2023, further limiting affordability. Conclusions: These findings highlight the limitations of current poverty measurement frameworks in Chile, which prioritize caloric sufficiency over nutritional quality and sustainability. This suggests a need for policy revisions to incorporate the cost of healthy and sustainable diets into poverty assessments and social protection programs. Key policy recommendations include promoting healthier diets and improved food nutrition, supporting low-carbon foods, regulating local food production and supply systems, and encouraging seasonal, local consumption. This study underscores the need for structural interventions to ensure equitable access to sustainable diets, addressing both public health and environmental concerns. Full article

The Mediterranean lifestyle (ML), encompassing key elements such as the Mediterranean diet (MD), regular physical activity, social engagement, sleep-enhancing habits, sustainable food practices, including reducing food waste and opting for seasonal and local products, proximity to nature, and a focus on slow living, has garnered increasing interest for its potential in obesity prevention and management. This narrative review examines how these lifestyle characteristics may influence body weight regulation, metabolic health, and obesity-related outcomes. A thorough literature search was conducted to synthesize findings from epidemiological studies, clinical trials, and mechanistic research. Evidence suggests that adherence to the MD is linked to lower obesity rates, improved metabolic markers, and reduced risk of weight gain. Key components contributing to these effects include high fiber intake, healthy fatty acids from olive oil and nuts, and a balanced macronutrient profile that promotes satiety and reduces inflammation. Furthermore, lifestyle practices such as regular physical activity, strong social connections, and sleep-enhancing habits may further support weight management. Despite consistently favorable findings in observational studies, intervention trials reveal variability in individual responses, highlighting the need for personalized approaches. Future research should explore strategies to enhance adherence to the MD and investigate the interactions between diet, physical activity, and psychosocial factors in obesity prevention. Full article