Search Results (452)

In response to growing consumer interest in plant-based and eco-friendly diets, the food industry is seeking to enrich bakery products with functional plant proteins, which are highly nutritious and environmentally beneficial. This study aimed to evaluate the effect of incorporating pea protein isolate (PPI) and rice protein isolate (RPI) at levels of 5% and 15% on the structural and sensory quality and nutritional properties of vegan cookies. The addition of plant-derived proteins significantly influenced the colour and texture of the cookies. The addition of PPI increased lightness (L* up to 70.05 at 5%), whereas the addition of RPI caused pronounced browning (BI = 100.00 at 15%) and structural hardening at higher inclusion levels. Protein content increased with enrichment, reaching 9.49 g/100 g in the P15% sample (a 95.7% increase compared to the control sample). Total phenolic content increased markedly, particularly in the P15% sample, rising by 144%. However, this was not accompanied by a proportional increase in antioxidant activity, as determined by ABTS and DPPH assays. Sensory evaluation revealed that cookies enriched with 5% protein maintained high consumer acceptability (overall scores > 7.0), whereas higher levels of protein incorporation led to a significant reduction in sensory quality. The results indicate a trade-off between nutritional enhancement and sensory acceptability in vegan cookies enriched with pea and rice protein isolates, with 5% incorporation providing the most balanced outcome within the studied formulations. Full article

Background/Objectives: Platelet-rich plasma (PRP) is increasingly used in musculoskeletal medicine. Variability in PRP composition, driven by preparation- and donor-related factors, is considered a major contributor to inconsistent clinical outcomes. This study investigated whether habitual dietary patterns are associated with the cellular and molecular composition of leukocyte-poor PRP (LP-PRP). Methods: In this cross-sectional study, 75 healthy adults (25 vegans, 25 vegetarians, and 25 omnivores) who adhered to their dietary patterns for ≥6 months were enrolled. LP-PRP was prepared by a standardized protocol. Cell profiles were quantified in whole blood and LP-PRP; LP-PRP proteins (IL-6, IGF-1, HGF, and PDGF-BB) were measured by ELISA. Group differences, correlations, and multivariable regressions were performed. Results: Whole blood differed by diet with respect to total leukocytes, lymphocytes, and basophils, while platelet and erythrocyte counts did not. In LP-PRP, platelet enrichment ratios and leukocyte counts were comparable across diets. IL-6 in LP-PRP was lower in vegans vs. omnivores (p = 0.017); the Animal-Based Diet Score correlated positively with LP-PRP IL-6 and remained independently associated in regression (β = 0.35, p = 0.004). While IGF-1, HGF, and PDGF-BB did not differ between dietary groups, intake-based analyses revealed associations between specific dietary components and LP-PRP proteins; notably, the fruit and vegetable intake correlated inversely with PDGF-BB, and platelet–growth factor coupling was most pronounced among omnivores. Conclusions: Dietary patterns were associated with selected molecular components of LP-PRP—most consistently IL-6—while cell counts remain largely unchanged. However, interventional studies are needed to establish causality and determine whether dietary modification can influence clinical outcomes. Full article

Introduction: The increasing global interest in plant-based diets has led to the development of innovative meat analogs that not only mimic the sensory properties of traditional products but may also offer potential health benefits. In this study, we investigated the nutritional characteristics and biological activity of potato protein-based vegan burgers (PBBs) enriched with plant-derived iron and fiber sources. Methods: The burgers were subjected to in vitro gastrointestinal digestion, followed by evaluation of their cytotoxic potential against human intestinal cancer cell lines (Caco-2 and HT-29) and normal colon epithelial cells (CCD 841 CoN). Additionally, their influence on the intestinal microbiota composition and enzymatic activity of β-glucosidase and β-glucuronidase was assessed. Results: PBBs demonstrated favorable nutritional profiles, high protein and fiber contents, and a balanced fatty acid ratio (n-6/n-3). After digestion, bioaccessible fractions showed selective cytotoxicity toward cancer cells, while maintaining safety for normal intestinal cells. Furthermore, PBBs modulated the gut microbiota by promoting the growth of beneficial genera (Lactobacillus, Bifidobacterium) and reducing potentially harmful Enterobacteriaceae, accompanied by decreased β-glucuronidase activity. Conclusions: These findings suggest that potato protein-based burgers could represent a functional plant-based alternative to conventional meat products, contributing to intestinal health and potentially reducing colorectal cancer risk. Full article

The contribution of members of the agri-food system to achieving the Sustainable Development Goals is a key element in the global transition to sustainable development. The use of sustainable management systems supports the development of an integrated approach with a spirit of continuous improvement. Such organization is based on risk-management tools that are applied to multiple stakeholders, e.g., those responsible for product quality, occupational health and safety, and environmental impact, thus enabling better global performance. In this review, the term “ethical food systems” is used in our discussion of the concrete methods that can be used to endorse fairness and concern across the food chain. This comprises safeguarding equitable access to nutritious foods, defending animal welfare, assisting ecologically accountable production, and addressing social and labor justice within supply chains. Ethical factors also include transparency, cultural respect, and intergenerational responsibility. Consequently, the objective of this review is to address how these ethical values can be implemented within a One Health framework, predominantly by assimilating plant-based diets, developing governance tools, and resolving nutritional insecurity. Within the One Health framework, decoding ethical principles into practice necessitates a set of concrete interventions: (i) raising awareness of animal rights; (ii) distributing nutritional and environmental knowledge; (iii) endorsing plant-based food research, commercialization, and consumption; (iv) development of social inclusion and positive recognition of vegan/vegetarian identity. At the same time, it should be noted that this perspective represents only one side of the coin, as many populations continue to consume meat and rely on animal proteins for their nutritional value; thus, the role and benefits of meat and other animal-derived foods must also be recognized and discussed. This operational definition provides a foundation for asking how ethical perspectives can be applied. A case study from Africa shows the implementation of a sustainable and healthy future through the One Health approach. Full article

Background: In silico diet design may represent a flexible approach in diet planning and adaptation to a variety of conditions, and it may take advantage from standard diet(s) as reference template(s). The concept of standard diet(s) is, however, quite vague and poorly defined. Objective: The aim of this work was to develop templates of omnivorous (OMN), lacto-ovo-vegetarian (LOV), and vegan (VEG) standard diets, based on data produced in European countries and the USA in 1998–2024, and adapted to an adult subject requiring ≈2200 kcal/day. Design: Online databases were used to identify papers containing experimentally determined (EXP) data of daily food frequencies, or reporting dietary recommendations (REC) from (inter)national agencies or specific studies. Only sources reporting quantitative food data (as g/day) in OMN, LOV, and VEG diets were accepted. Results: Out of >200 publications initially identified, 24 EXP and 20 REC sources complied with the selection criteria. By combining the EXP and REC data within each diet type, total meat intake in OMN diet was 99 ± 36 g/day. Total dairy food in LOV diets (247 ± 107 g/day) tended to be lower (by ≈15%, NS) than in OMN diets (272 ± 100). In VEG diets, total vegetal foods were ≈33% greater than in LOV (p < 0.01), and ≈1-fold greater than in OMN ones (p < 0.00001). Total cereal foods were similar in OMN (272 ± 122) and LOV (264 ± 122) diets, but tended to be ≈20–25% greater in VEG diets (to 326 ± 103, NS). Potato and other starchy foods were not different among the three diets. Legumes and pulses were modestly but insignificantly greater in LOV (55 ± 25) and VEG diets (112 ± 137) than in OMN ones (31 ± 24). Soy products were greater in VEG than in LOV diets. The “nuts, seeds, and spreads” food group in VEG diets was ≈3-fold greater than in OMN (p < 0.0005), and ≈90% greater than in LOV diets (p < 0.002). Fruit intake in VEG diets was ≈14% (p = NS) and ≈ 60% (p < 0.005) greater than in LOV and OMN diets, respectively. Finally, the “protein and energy-rich vegetal alternatives” food group in LOV and VEG diets was ≈5- to ≈6-fold greater than in the OMN diet (p ≤ 0.001). Conclusions: The exclusion of meat, fish, and egg in LOV diets is not compensated by increased dairy foods, rather by more total vegetal foods and protein-rich vegetal alternatives. VEG diets replace animal-derived proteins mainly with nuts, seeds, and spreads, soy products and protein-rich vegetal alternatives. On the basis of these data, templates to design “standard” OMN, LOV, and VEG diets are proposed. Full article

Bakery products constitute an essential element of the daily diet, with significant nutritional and social importance. This study analyzes current industry trends, consumer behaviors, and distinctions between traditional and modern health-focused products, integrating both international findings and data relevant to Romania. The research draws on the specialized literature to examine changes in consumption patterns and manufacturers’ adaptation strategies. The results highlight three main directions: the increase in the popularity of artisanal and specialty products, the development of the healthy products segment (gluten-free, vegan, with added seeds or whole grains), and the increasing emphasis on sustainability and ethical practices. Although white bread remains the main choice, interest in healthier options, such as wholemeal or fortified bread, is growing both in the global and Romanian contexts, although it is still largely niche. Generational differences indicate that adults prefer traditional and healthy products, while young people and students choose quick and convenient snacks, strongly influenced by social networks. The conclusion highlights the bakery industry’s transition between tradition and modernity, where future success depends on integrating health, sustainability, and personalization into production and marketing processes. Full article

Hericium erinaceus (Lion’s Mane mushroom) is a medicinal species recognised for its neuroprotective and antioxidant properties. This study investigated its potential as a functional ingredient in oat milk-based desserts formulated for individuals with dysphagia. Freeze-dried Lion’s Mane powder (LMP), containing high-quality protein (~16%, amino acid score 88%), dietary fibre (~31%), and phenolic compounds (72.15 mg GAE/g), was incorporated at varying levels using gelatin or iota-carrageenan (IC) as gelling agents. Incorporation of up to 5% LMP significantly improved the nutritional composition and maintained favourable texture and sensory characteristics while meeting the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6 criteria. Both manual and instrumental fork pressure tests confirmed that all samples were soft and easy to compress without stickiness or deformation recovery, ensuring safe swallowing. Higher inclusion levels of LMP or hydrocolloids increased hardness and firmness but adversely affected colour and mouthfeel. Carrageenan-based formulations further supported the development of vegan-friendly options with stable structure and desirable rheology. Overall, the study demonstrates that Lion’s Mane-enriched soft foods can deliver enhanced nutrition and texture suitable for dysphagic diets, offering a novel, plant–fungal approach to supporting healthy ageing with potential neuroprotective properties. Full article

Background: Plant-based diets are associated with reduced cardiometabolic risk, yet the influence of lifestyle behaviors on these benefits remains insufficiently understood. Objective: To assess the combined impact of dietary patterns and lifestyle behaviors on body composition, lipid profiles, and inflammatory biomarkers in healthy young adults. Methods: In this cross-sectional study, 155 participants aged 18–39 years were categorized into four dietary groups: vegans (n = 48), vegetarians (n = 49), pescatarians (n = 23), and omnivores (n = 35). Body composition was measured using bioelectrical impedance analysis. Blood samples were analyzed for lipid parameters, apolipoproteins, lipoprotein(a), and inflammatory markers (IL-6, TNF-α, and hsCRP). Participants were further stratified based on behavioral factors, including physical activity, sleep duration, smoking, and alcohol consumption. Results: Vegans demonstrated the lowest body fat and visceral adipose tissue, along with the second-highest skeletal muscle mass. Significant intergroup differences were observed in total cholesterol (p = 0.032), HDL-C (p = 0.006), and triacylglycerols (p = 0.005). Among vegans, suboptimal lifestyle behaviors were associated with elevated LDL-C, non-HDL-C, and homocysteine levels (p < 0.05). Positive correlations were identified between ApoB and BMI (r = 0.517) and between IL-6 and waist–to–hip ratio (ρ = 0.499). Conclusions: A vegan diet, when combined with healthy lifestyle behaviors, is associated with favorable body composition and lipid profiles. Regardless of dietary pattern, maintaining a healthy body weight and minimizing visceral adiposity are essential for reducing cardiovascular and inflammatory risk. These research findings underscore the importance of integrating high-quality plant-based diets with lifestyle modifications and advanced modeling approaches. Full article

Background: The severity of postnatal symptoms in patients with spina bifida aperta (SBA) is also determined by secondary factors that damage the exposed neural tissue throughout gestation. The purpose of this report is to present clinical cases, from 2010 to 2025, and a new hypothesis for a nonsurgical means of prenatal secondary prophylaxis. Patients: Eight fetuses underwent minimally invasive fetoscopic patch closure of SBA. After delivery, an unusual degree of prenatal patch healing was observed. Furthermore, time to complete postnatal skin closure was shorter (mean ± SD: 22.00 ± 6.53 days) than in 31 contemporary patients without dietary restrictions (Mean ± SD: 44.35 ± 11.91 days; p < 0.001). Four of the eight prenatally operated women reported that they ate plant-based food most of the time but also some meat throughout gestation; the other four were strict vegetarians. Two other fetuses with SBA at the level of the second and third lumbar vertebrae, respectively, had not undergone prenatal surgery. Following delivery, they presented with a markedly preserved surface of the neural cord and exhibited L5 motor function. One mother of the postnatally operated patients was on a vegetarian diet; the other one on a vegan diet. Conclusions: These early clinical observations point to the possibility that maternal plant-based diets might ameliorate the loss of neurological function and facilitate wound healing in human fetuses with SBA. If this impact of maternal dietary habits holds true, it opens the door to a far-reaching, easily available, non-invasive secondary prophylaxis in prenatally operated and unoperated fetuses with SBA and some other malformations. Full article

This study investigates the digestibility, fecal characteristics, and palatability of plant-based protein sources in canine diets. With an increasing number of pet owners adopting vegan lifestyles for ethical, health, and environmental reasons, the demand for plant-based dog diets has risen. Using plant by-products can also be a practical and sustainable option for feeding pets. This study included eight healthy female dogs fed four different plant-based diets using a Latin square (4 × 4) crossover design, with linseed press cake, sunflower press cake, pumpkin press cake, and soy press cake as protein sources. To measure the acceptance of the protein sources, a five-bowl test was used. The apparent total tract digestibility of the different diets and the fecal quality were compared as well as the acceptability of the individual protein sources. The results showed significantly (p < 0.0001) better acceptance for the pumpkin press cake compared to the other three tested press cakes, whereas the addition of potato flakes changed the acceptance and showed no significant (p = 0.1105) differences between the press cakes. Among the tested diets, the highest protein digestibility was observed for the pumpkin diet (85.11% ± 1.77%), followed by the sunflower (84.23% ± 2.20%) and soy diets (82.35% ± 3.37%), while the linseed diet showed the lowest protein digestibility (77.52% ± 6.04%). Full article

Parkinson’s disease (PD) is a neurodegenerative disorder characterized by motor symptoms like tremor, rigidity, and bradykinesia. The WHO estimates that 10 million people currently have PD, with its prevalence expected to double to 20 million by 2050. Key risk factors include age, male sex, environmental contaminants, and family history. Emerging evidence links gut microbiota dysbiosis to PD, suggesting it contributes to neuroinflammation and disease progression, though the role of dietary interventions remains unclear. This study used computational simulations with genome-scale metabolic models (GEMs) to analyze how diet impacts the gut microbiota in PD patients. Fecal microbiota from PD patients and healthy controls were compared across three diets: high-fiber, Mediterranean, and vegan. Simulations revealed increased pro-inflammatory bacteria (e.g., Escherichia coli O157) in PD patients, likely due to reduced bacterial competition, alongside the decreased production of beneficial metabolites like butyrate, phenylalanine, and cysteine. The Mediterranean diet showed higher short-chain fatty acid production, potentially benefiting PD patients. These findings underscore the importance of dietary interventions in modulating the gut microbiome and suggest that targeted diets may complement PD therapies, improving patient outcomes. Full article

Background/Objectives: Cardiovascular diseases (CVDs) remain the leading cause of mortality worldwide, with elevated low-density lipoprotein cholesterol (LDL-C) and total cholesterol (TC) being major risk factors. Diet is a key modulator of these parameters, and healthful plant-based diets—popular particularly among women—are associated with cardiovascular benefits. The present study aimed to evaluate the serum lipid profile and to identify dietary components associated with differences in lipid fractions in healthy women adhering to different dietary patterns. Methods: This was a cross-sectional, single-center, convenience sample study of 128 healthy women of similar age, normal BMI, and comparable body fat, allocated to four dietary groups: vegans (n = 45), lacto-ovo-vegetarians (n = 52), pescatarians (n = 12), and omnivores (n = 19). Serum lipid profiles were determined using enzymatic kits. Intake of selected nutrients was assessed based on 7-day dietary records. Physical activity was estimated using the physical activity level (PAL) index. Analyses included different ANOVA approaches and PCA. Results: Omnivores exhibited the highest serum concentrations of LDL-C, TC, and TGs compared with other dietary groups. A significant association was noted between elevated TC and higher intake of saturated fatty acids (SFAs), cholesterol, and animal protein, accompanied by lower intake of fiber and plant protein. Additionally, women with lower TGs and higher HDL-C showed lower PAL values. No significant differences in HDL-C concentrations were observed between groups. Conclusions: Plant-based diets, defined by lower consumption of SFAs, cholesterol, and animal protein alongside higher intake of fiber and plant protein, were associated with a more favorable lipid profile. These findings support the role of vegetarian and vegan diets in CVDs prevention and management, particularly when coupled with regular physical activity; however, further interventional studies among diverse populations are necessary to confirm our results. Full article

This study aimed to analyse young consumers’ behaviour in Poland toward the consumption of plant-based beverages as milk alternatives. The sensory analysis included oat, buckwheat, cashew, almond, soy, pea, rice, coconut, hazelnut, and macadamia nut beverages and their mixtures. Quantitative analysis of sensory desirability and sensory profiling were employed to evaluate plant-based beverages. The study was conducted among young people (aged 18–35) who declared a vegan or omnivorous diet. It was found that the most frequently consumed beverages included oat and soy beverages, both among vegan and traditional (omnivorous) young groups. A significantly lower frequency of plant-based beverage consumption was confirmed in the group of people with an omnivorous diet. The taste characteristics in plant-based beverages are a key factor in driving sensory desirability among young consumers. Analysis of the influence of respondents’ declared diet and gender revealed no significant differences in the desirability of the taste of the plant-based beverages. The consumers rated the coconut, pea, macadamia, oat, and rice–coconut beverages as the most desirable in terms of taste. The lowest taste desirability was confirmed for the soy drink despite its high reported consumption. The importance of this study focused on the local market development in vegan food, as well as its potential due to further consumer expectations. Full article

Background: Plant-based diets have been widely recommended as sustainable, ethical, and health-conscious alternatives. However, their adoption remains limited due to nutritional and cultural concerns, which may be reinforced in contexts associated with masculinity. This study aimed to explore (a) whether physical activity represents a barrier to plant-based food choices, and (b) whether beliefs about plant-based diets differ between sedentary and physically active individuals. Methods: A mixed-methods study was conducted, combining focus groups and survey data. Twenty-six Italian volunteers were divided into four groups: (I) physically active omnivores; (II) sedentary omnivores; (III) physically active veg*ans; and (IV) sedentary veg*ans. The discussions focused on protein-rich foods (animal-based vs. plant-based) and addressed nutritional concerns related to athletic performance, as well as attitudes toward plant-based proteins and veg*an individuals. Results: Omnivores—particularly active ones—favored animal-based proteins, perceiving them as more palatable, nutritious, and better suited for physical performance, a view often reinforced by coaches. This group also emphasized sensory pleasure as a barrier to adopting plant-based alternatives. It addressed masculinity-related themes more frequently; moreover, while veg*an participants were more inclined to seek professional advice to ensure a balanced diet, omnivores referred to the traditional Mediterranean diet as their primary source of nutritional guidance. This factor may further hinder openness to plant-based choices. Conclusions: The findings highlight stronger stigma among physically active individuals and suggest the need for interventions that replace the current narrative of plant-based diets as a restrictive or dietetic alternative with one that frames it as compatible with strength, vitality, and overall well-being. Full article

Background: Accumulating evidence suggests that dietary factors may affect cardiometabolic health, but the associations between the quality of plant-based diets and chronic-low grade inflammation have been insufficiently explored. The aim of this study was to examine the association between dietary indices and inflammatory markers in the studied cohort of vegans and vegetarians living in urban Poland. Methods: The study population comprised 198 individuals (mean age 33.6 yrs) including vegans (VG; n = 50), vegetarians (VN; n = 101) and omnivores (OV; n = 47). The following methods were used in this analysis: a questionnaire interview, anthropometric measurements and blood sample collection. Dietary patterns were evaluated using the Food Frequency Questionnaire and overall plant-based diet index (PDI) and healthful plant-based index (hPDI) were used to define adherence to plant-based dietary patterns. Results: Vegans had substantially lower hsCRP concentration and lymphocyte counts than VN and OV (p < 0.05). IL-6 concentrations, as well as total WBC, neutrophils, and lymphocytes counts, were significantly higher in OV compared to the other groups. In the overall study population, higher intake of plant-based foods was associated with lower mean levels of hsCRP, IL-6, glucose, lipids, neutrophil, lymphocyte, and total WBC counts (p < 0.05). Among vegetarians, higher consumption of healthful plant-based foods was associated with lower levels of total cholesterol, triglycerides, and selected inflammatory biomarkers. Conclusions: Our research indicates that the quality of plant-based diets is a critical determinant of cardiometabolic and inflammatory health. Importantly, eliminating animal products alone does not guarantee health benefits; rather, the composition and quality of plant-based foods are key. Full article