Search Results (766)

The term ‘superfoods’ refers to a rapidly expanding group of food products that have gained increasing global interest due to their high nutritional value and association with health-oriented dietary patterns. Many superfoods, particularly grains and seeds, are rich sources of essential minerals, plant protein, dietary fibre, and bioactive compounds, making them valuable components of gluten-free, vegetarian, and vegan diets. The aim of this study was to evaluate the elemental composition of selected superfood grains and seeds and to verify the reliability of manufacturers’ declarations. The analyses confirmed that the investigated samples possess a rich macro- and trace elemental composition, with pronounced differences among product groups. Based on median concentrations, pumpkin and hemp seeds were characterized by generally high levels of Mg, K, P, Fe, Mn, and Zn, whereas chia seeds exhibited notably elevated Ca content. In contrast, quinoa and amaranth showed comparatively lower elemental concentrations. Most of the results obtained for the analysed products are within the permissible deviation from the value declared on the packaging, as specified in the relevant EU regulations. The presence of potentially toxic elements, including Al, Pb, and Cd, was also detected. Cadmium accumulation was of particular concern in flax seeds, where all samples exceeded the limit of quantification and approached permissible levels. Principal component analysis revealed clear clustering patterns, indicating similarities between amaranth and quinoa, as well as between hemp and pumpkin seeds, while chia and flax seeds formed distinct groups. These results highlight both the nutritional potential of superfoods and the necessity for independent verification of their elemental composition. Full article

Background/Objectives: Knowledge of plant-based diets is gaining increasing significance in adolescents due to the growing popularity of vegetarian and vegan dietary patterns. To date, there has been limited research examining the level of awareness and understanding of these diets among secondary school students, as well as the factors influencing their knowledge. The aim of the study was to determine the prevalence of plant-based diets and to assess knowledge regarding these dietary patterns among high school students, as well as to identify factors associated with both diet adherence and achieving sufficient nutritional knowledge. Methods: A cross-sectional study was conducted among 341 high school students. Data were collected using a self-administered paper questionnaire that included demographic information, self-reported body weight and height, adherence to plant-based diets, and knowledge of vegetarian and vegan nutrition. Nutritional knowledge was assessed using a structured 19-item questionnaire (25 scorable items) and verified for reliability (test–retest, Krippendorff’s alpha = 0.88). Based on a 25-point scale, a score of >60% (16–25 points) was categorized as ‘sufficient’ knowledge. Statistical analyses included the chi-square test, Mann–Whitney and Kruskal–Wallis non-parametric tests, and multivariable logistic regression to estimate adjusted odds ratios (aOR) for factors associated with sufficient knowledge. Results: The prevalence of plant-based diets in the study group was 16.1% (n = 55), with a significantly higher frequency observed among female students and those with sufficient nutritional knowledge. The majority of students (81.2%) achieved sufficient knowledge. Higher scores were observed among female students, those in higher grade levels, and those individuals adhering to plant-based diets (p < 0.05). Multivariate regression analysis indicated that male sex (aOR = 0.38 compared to females), higher grade level (aOR = 3.66 for grade 3 vs. grade 1; aOR = 3.62 for grade 4 vs. grade 1), residence in a rural area (aOR = 0.50), and non-adherence to a plant-based diet (aOR = 0.32) were independently associated with sufficient knowledge. Conclusions: The majority of high school students demonstrate sufficient knowledge regarding plant-based diets, with significant variations associated with sex, grade level, place of residence, and experience with plant-based diets. These findings underscore the need for targeted educational interventions, particularly among male students, those in lower grade levels, and individuals residing in rural areas. Full article

The primary shelf life (PSL) of fresh vegan spinach gnocchi packaged under a modified atmosphere (MAP) was investigated. Microbiological, physicochemical, and sensory properties were monitored during storage at three temperatures (4, 8, and 12 °C). The microbial load remained below the limit considered safe (3 log CFU g⁻¹) in all samples during storage at all tested temperatures. Storage time significantly increased the hardness of uncooked gnocchi (p < 0.05) and the water absorption index (p < 0.05). Moreover, at higher storage temperatures, the kinetic rate of hardness decreased in uncooked gnocchi (0.29 N day⁻¹ at 12 °C vs. 0.35 N day⁻¹ at 4 °C). Conversely, in cooked gnocchi, as the storage temperature increased, the rate of hardness acceleration increased. The sensory analysis results varied according to storage temperature, and the Overall Quality Index (OQI), combined with principal component analysis (PCA), was used to determine PSL values. The Arrhenius relationship successfully described the temperature dependence of reaction rate constants, and the calculated Q₁₀ value (3.0) confirmed hardness as the quality attribute most affected by temperature. OQI showed a strong correlation with cooked-gnocchi hardness, and a sensory cutoff of 6.5 was established and confirmed by the sensory panel. The corresponding hardness rejection value was 12.1 N. The PSL was estimated based on sensory and texture criteria, as microbial quality was not a limiting factor. Under non-isothermal cold-chain conditions, PSL was predicted using the time–temperature tolerance (TTT) approach, yielding a value of 42 ± 3 days. Full article

The growing demand for clean-label, plant-based foods is accelerating the development of vegan emulsified products that avoid synthetic additives while delivering appealing sensory and health-related attributes. We formulated naturally colored, mayonnaise-like oil-in-water emulsions using 55% canola oil and yeast protein extracts (YPEs) as emulsifiers and polyphenol-rich ingredients derived from red cabbage and butterfly pea flower. The resulting systems were characterized for rheological behavior, texture, droplet-size distribution, lipid oxidation (peroxide value) and microbiological stability. Two distinct YPEs produced emulsions with different microstructural and mechanical properties, highlighting the role of protein composition on emulsion architecture. Incorporation of anthocyanin-rich polyphenol matrices (red cabbage extracts characterized by predominantly simple acylations and butterfly pea flower extracts containing complex acylations, both at similar purities) modulated emulsion structuring and stability during storage, beyond color delivery. Overall, polyphenol addition strengthened emulsion structure, as evidenced by a significant increase in plateau modulus from 621 Pa to 1428 Pa in emulsions with complete YPE and butterfly pea extract and mitigated lipid oxidation, supporting their use as partial replacement options for additives such as EDTA in clean-label formulations. These findings provide a practical basis for designing functional, and visually attractive vegan emulsions that align with consumer demand for additive-reduced products. Full article

Background: Plant-based milk and dairy alternatives (PBMDAs) are increasingly consumed in Europe, yet evidence from Central Europe remains limited. This study investigated PBMDA consumption habits and perceptions among adults in Slovenia. Methods: A cross-sectional online survey was conducted in June 2024 using a nationally stratified consumer panel (N = 1500). The questionnaire assessed socio-demographics, lifestyle, selected self-reported psychological indicators, dietary pattern, PBMDAs-related beliefs, and interpretation of nutrition and ingredient information. Descriptive statistics and chi-square tests were complemented by multinomial logistic regression and Bayesian analyses. Results: Most participants followed an omnivorous diet, while vegetarians and vegans constituted a minority. Compared with omnivores, vegetarians expressed more favorable perceptions of PBMDAs (health, sustainability, safety), whereas omnivores expressed greater trust in dairy’s nutritional adequacy and stronger concerns about processing and additives. PBMDA perceptions varied by socio-demographics: younger participants and women expressed positive views, and vegetarian/vegan diets were more common among women and higher-educated consumers. Vegetarians/vegans reported more anxiety and body dysmorphic concerns than omnivores. When nutrition information was anonymised, both groups tended to rate dairy as healthier, indicating persistent biases in product evaluation. Conclusions: PBMDA perceptions in Slovenia are strongly segmented by dietary pattern and socio-demographics, supporting the need for clearer nutrition communication. Full article

Background: Once considered a sterile organ, the human stomach is now known to harbor a diverse microbial community that may influence both gastric homeostasis and disease. While extensive research has been conducted worldwide, regional variation in the gastric microbiome remains insufficiently characterized. This study aimed to describe the gastric antrum microbiome of Helicobacter pylori-negative Greek adults using 16S rRNA next-generation sequencing (NGS). Methods: Samples of gastric biopsies were obtained from patients undergoing gastroscopy at a tertiary hospital in Greece. H. pylori infection was excluded through a combination of bacterial culture and patient medical history. The final study group consisted of 9 subjects. Following DNA extraction, the 16S rRNA gene was sequenced on the Ion Torrent™ platform. Bioinformatic processing and statistical analyses were performed using the phyloseq, vegan, and ggplot2 R packages. Microbial composition, relative abundance, and alpha diversity (Shannon and Inverse Simpson indices) were evaluated at the genus level. Results: The gastric microbiome comprised 19 phyla, 150 families, 213 genera, and 391 species. The predominant phyla were Proteobacteria (36.92%), Firmicutes (34.21%), and Bacteroidetes (12.97%). The most prevalent families were Streptococcaceae, Helicobacteraceae, Prevotellaceae, and Pasteurellaceae. At the genus level, Streptococcus (21.71%), Helicobacter (18.39%), and Prevotella (9.99%) accounted for nearly half of the total relative abundance. Alpha diversity indices indicated moderate richness and evenness across samples. Conclusions: The gastric antrum microbiome of H. pylori-negative Greek individuals exhibits substantial taxonomic diversity dominated by Proteobacteria and Firmicutes. The microbial community structure aligns closely with profiles reported in other global populations. These findings provide a reference baseline for future comparative analyses involving H. pylori-positive individuals to better understand microbiome shifts associated with colonization and gastric disease. Full article

Plant-based egg analogs often fail to develop characteristic egg aroma, which limits their sensory acceptance. While the pronounced differences in key aroma compounds between chicken egg and vegan egg products have been identified, the precursor-driven mechanisms underlying these differences remain unclear. The HPLC-MS technique was used to measure the free amino acids of scrambled chicken eggs and a commercial plant-based egg product before and after cooking. This first comparative analysis revealed pronounced deficits in key free amino acids involved in egg aroma chemistry, particularly methionine, cysteine, glutamic acid, and aspartic acid, in the plant-based matrix. To address this gap, 23 plant-derived raw materials were analyzed for their free amino acid composition, generating a targeted comparative dataset that links naturally occurring free amino acids in plant ingredients to egg-relevant aroma precursors. Oyster mushroom, yeast extract, cucumber, and celery root were identified as the most effective contributors to the missing precursor pool. These findings were translated into three prototype formulations designed to restore precursor availability. Consumer test results (n = 58) reported that the prototype enriched with celery root and dried cucumber powder achieved improved overall liking, odor, and taste compared with the original product. This study introduces the first precursor-guided formulation strategy that enables in situ egg-like aroma generation in vegan eggs during cooking, hence providing a mechanistic basis for future flavor- and taste-focused research. Full article

Choline is an essential nutrient whose physiological importance has not yet been sufficiently recognized by many European nutrition authorities. Despite convincing evidence of its crucial role in liver lipid export, one-carbon metabolism, cell membrane integrity, and nervous system development, explicit dietary recommendations for choline are still lacking in most European countries. In contrast, its importance has long been recognized in the national guidelines of the United States, Australia, China, and other regions. The current and rapidly spreading dietary shifts toward plant-based and vegan diets—characterized by a lower proportion of animal foods, the main sources of choline—increase the risk of suboptimal intake in broad segments of the population. Given the considerable interindividual differences in endogenous choline biosynthesis, which are influenced by sex hormones, physical activity, nutrient interactions, and genetic polymorphisms, adequate dietary intake is essential to meet physiological needs, especially during periods of increased demand such as pregnancy, lactation, and high-performance sports. This narrative review summarizes the evidence for the essentiality of choline, outlines the rationale for deriving intake recommendations for different life stages, and identifies an urgent need for coordinated action by European nutrition societies to address the growing risk of population-wide undersupply. Full article

To investigate the long-term effects of climate change on biological communities, our primary aim was to identify the most reliable indicators among available biodiversity, dominance, and evenness indices. We examined three distinct response types to climate change, represented by three taxonomic groups: Aculeata (Hymenoptera), Syrphidae (Diptera), and nocturnal macrolepidoptera (Lepidoptera). Using faunistic datasets derived from our own 3–5 decades of field surveys, we calculated 12 key indices with the vegan package in R 4.2.1. The robustness of these indices was assessed through 1000-fold bootstrap simulations and pairwise correlation analyses. Our results revealed that the Gini–Simpson, Simpson diversity, McIntosh diversity, and McIntosh evenness indices consistently demonstrated high temporal stability and strong correlations across all three climate response types. Therefore, we recommend these indices as primary climate indicators. In contrast, Chao1 estimates, Margalef Index, Menhinick Index, and the Shannon–Wiener diversity index are suitable only for analyzing specific response patterns. Meanwhile, the Berger–Parker, Buzas–Gibson indices, and Hill numbers showed high variability or limited ecological responsiveness, making them unreliable for tracking climate change impacts. Our findings underscore that selecting biodiversity indices must be tailored to the research question and the characteristics of the ecosystem in order to ensure valid and informative ecological analysis. Full article

Background/Objectives: Dietary strategies targeting oxidative stress, neuroinflammation and cholinergic dysfunction are increasingly investigated as supportive approaches for maintaining cognitive health. Soups constitute a practical functional food matrix due to their compositional complexity and suitability for regular consumption. However, their bioactivity may be substantially altered during digestion. Methods: Previously, we created optimized mushroom, asparagus, leek, and sea buckthorn vegan lunch soups rich in cholinesterase inhibitors. This study evaluated digestion-induced changes in anticholinesterase, antioxidant, and anti-inflammatory activities using a standardized static in vitro digestion model (INFOGEST). Results: Fresh soups contained 90.43–247.36 µg GAE/cm³ of total polyphenols, which significantly decreased during oral–intestinal digestion, followed by stabilization or partial recovery during the colonic phase. Acetylcholinesterase and butyrylcholinesterase inhibitory activities showed soup-specific and digestion stage-dependent patterns, with an overall decline after bacterial incubation. Antioxidant capacity assessed by DPPH^•, ABTS^•+, and cyclic voltammetry revealed dynamic redox shifts across digestion stages, while endogenous antioxidant enzymes (SOD, CAT, GR, GPx) and COX-2 activity were differentially modulated. Cell-based assays demonstrated low cytotoxicity and moderate, concentration-dependent cytokine modulation. Conclusions: Overall, gastrointestinal digestion and microbial activity markedly reshape the bioactivity of plant-based soups, indicating that the colonic phase is critical for realistic evaluation of functional food potential and supporting digestion-aware assessment of dietary strategies relevant to cognitive and inflammatory health. Full article

Introduction: The potential role of food hypersensitivity in the insurgence of inflammatory activity in arthritis such as Rheumatoid Arthritis (RA) has received intermittent attention, also supported by theoretical links involving mucosal immunity, mast-cell activation, and microbiome–immune interactions. Despite biological plausibility, the clinical significance of dietary antigens in RA remains uncertain. Methods: A systematic review was conducted following the PRISMA guidelines. Searches using PubMed, Scopus, and Web of Science identified studies exploring dietary interventions or food hypersensitivity in RA. Eligible articles included clinical trials, case reports, and observational studies, in English or Italian, up to the 10 December 2025. Data extraction and quality assessment were performed using the Newcastle–Ottawa Scale. Results: Eight studies met the inclusion criteria. Findings indicate that elimination or elemental diets occasionally yielded subjective improvements—such as a reduction in pain, morning stiffness, and functional improvements—yet objective inflammatory markers rarely changed. Small, highly selected, cohorts demonstrated immuno-histological alterations, including reduced mast-cell density, while long-term diets (e.g., gluten-free or vegan) have reduced specific IgG levels without altering radiographic progression. Conclusions: Evidence suggests that dietary interventions may offer symptomatic relief only in a minority of RA patients. Due to methodological constraints, inconsistent outcomes, and limited applicability to contemporary treatments, dietary approaches need further exploration and investigation. Rigorous trials in modern cohorts are warranted to clarify whether food hypersensitivity meaningfully influences RA pathophysiology. Full article

The prevalence of diet-related noncommunicable diseases (NCDs; e.g., obesity, type 2 diabetes, cardiovascular disease, and certain cancers) is increasing globally, while food systems are also driving climate change and biodiversity loss. Transitioning to predominantly plant-based (“plant-forward”) dietary patterns can improve health and lower environmental impacts. We present the Slovenian Nutrition Guidelines 2025 (SNG2025)—their methodology, development, and core recommendations. Developed as adult food-based dietary guidelines, the SNG2025 are evidence-informed, drawing on the scientific literature, national nutritional data, and expert consensus. We set quantitative daily intake targets by integrating evidence on primary NCD outcomes with environmental metrics (greenhouse gas emissions, land use, and water use), which led to upper limits for animal-based foods. The recommended plant-forward dietary pattern, aligned with the EAT–Lancet planetary health diet, emphasises vegetables, fruits, legumes, whole grains, nuts, seeds, and unsaturated oils; allows low-to-moderate amounts of seafood, poultry, dairy, and eggs; and keeps red and processed meat, free sugars, refined grains, saturated fat, salt, ultra-processed foods (UPFs), and alcohol to a minimum. For the first time, we operationalise health, environmental sustainability, and equity (cultural diversity and accessibility) through a three-tier, plant-forward food plate model (Mediterranean, vegetarian [lacto-ovo], and whole food, plant-based [vegan]). The SNG2025 aim to reduce the risk of NCDs, lower the dietary environmental footprint, and improve fair access to healthy food. They signal a shift from disease management to a prevention-oriented, systems approach that aligns health and ecological goals. With robust implementation, supportive policies, and multisector collaboration, the SNG2025 can strengthen population health, foster more resilient food systems, and advance equity and long-term sustainability. Full article

Many initiatives aimed at improving population-wide health or providing food sources that are sustainable and environmentally friendly are focused on a switch from primarily meat-based diets to diets that are more vegetable-based. Building rational approaches to promoting such changes requires an understanding of consumers’ motives for their dietary choices. Aiming to extend prior research, the present study examines eleven food choice motives across nine dietary groups varying in their adoption of diets that are plant-based, from omnivores through meat-reducing flexitarian groups to vegetarian sub-groups and vegans. Using a large population sample and Best–Worst scaling, a novel approach to assessing the relative importance of these motives, we show that the dietary groups are distinguished from one another by a relatively small number of food choice motives. The most substantive of these are Sensory Appeal and Animal Welfare concerns, the former being most characteristic of those consuming meat as part of their diet, and the latter being rated more important by the different vegetarian and vegan groups. Various forms of flexitarian diets are driven by differences in the relative importance of several food choice motives. Generally notable is the finding that, in contrast to previous studies, the importance attached to Health, Weight Control, and Natural Content is not particularly characteristic of any specific dietary approach. The research contributes new fine-grained knowledge about motives for different dietary choices, which can be harnessed for intervention and policy actions. Full article

Precision nutrition has emerged as a promising strategy for the prevention of type 2 diabetes mellitus (T2DM) by targeting molecular pathways underlying insulin resistance and impaired glucose metabolism. Accumulating evidence indicates that dietary patterns, caloric intake, and specific nutrients can modulate gene expression and epigenetic mechanisms involved in insulin signaling, inflammation, and energy homeostasis. This narrative review synthesizes recent human and experimental studies (2025–2026) examining how dietary components influence transcriptional and epigenetic regulation of insulin signaling and glucose metabolism in the context of T2DM prevention. A total of 29 peer-reviewed studies were included, encompassing dietary patterns, macronutrient manipulation, micronutrient and bioactive supplementation, and gene–diet interactions. Very-low-calorie diets consistently induced coordinated modulation of key metabolic genes, including downregulation of glucose transporter type 4 (GLUT4) and upregulation of PDK4, CPT1, and AMPK, reflecting a metabolic shift toward enhanced fatty acid oxidation and improved insulin sensitivity. In contrast, high-fat and fructose-rich diets promoted proinflammatory gene expression and immune activation, contributing to insulin resistance. Plant-based and vegan dietary patterns were associated with reduced epigenetic aging and improved insulin sensitivity through DNA methylation changes. Targeted interventions, including vitamin D combined with probiotics, dietary fiber, nucleotides, and trace elements such as copper, further demonstrated favorable transcriptional and epigenetic effects linked to improved glycemic control. Collectively, these findings highlight diet-driven modulation of insulin signaling and glucose metabolism at the molecular level and support nutrigenomics-guided precision nutrition as a viable preventive approach for T2DM. Integrating genetic and epigenetic insights into dietary strategies may enable more personalized and effective interventions to curb the growing global burden of type 2 diabetes. Full article

Mushrooms are among the most important indoor-grown horticultural cash crops. Recent increases in consumption are driven by shifts toward healthier diets and a growing vegan population. Mushroom spawn is one of key factors that influence consistency, quality, and the yield of mushrooms. Many studies of mushroom spawn have been published but the performance of mushroom spawn under different conditions has not been summarised. Comprehensive literature searches were conducted to identify the effects of spawn on biological efficiency, and 40 publications were included in this systematic review. Most of the studies were conducted on oyster mushroom (Pleurotus spp.), and grain spawn was popularly used when studying mushroom. Spawn type and rate were demonstrated to affect mycelium growth, which directly influenced mushroom yield. The use of liquid spawn increased mycelium growth, reduced spawn running time, and enhanced mushroom yield. Most studied cases used spawn rates of 3–5% and the biological yield efficiency (BE) of Pleurotus spp. was varied from 5.18 to 173.38% if using grain spawn. The BEs of Hericicum erinacea and Volvariella volvacea inoculated with grain spawn were lower at 22.3–44.4% and 9.42–15.79%, respectively. Recently developed stick and block spawn types seem to be promising spawn with a BE ranging from 68.65 to 70.94%. Full article