Search Results (554)

Background: Cardiometabolic risk (CMR), including obesity, dyslipidemia, hypertension, and impaired glucose regulation, disproportionately affects Hispanic/Latinx adults in the United States (U.S.). Although plant-forward dietary patterns are established as cardioprotective, less is known about how dietary patterns within Hispanic/Latinx subgroups relate to CMR. Methods: A narrative review was conducted of observational studies among U.S. Hispanic/Latinx adults (≥18 years) examining defined dietary patterns (a priori, a posteriori, or hybrid) in relation to CMR outcomes (e.g., BMI, waist circumference, blood pressure, glucose, lipids). Risk of bias was assessed using an adapted version of the Newcastle–Ottawa Scale. Results: Ten studies met the inclusion criteria, including Seventh-day Adventist Latinx, Puerto Rican adults, Mexican American adults, Hispanic women, and a national Hispanic cohort. Plant-forward dietary patterns were associated with lower BMI and waist circumference, lower triglycerides and fasting glucose, and higher HDL-C. In contrast, energy-dense patterns characterized by refined grains, added sugars, processed meats, fried foods, solid fats, and sugar-sweetened beverages were associated with greater adiposity, poorer lipid profiles, and higher blood pressure. Traditional rice-and-beans–based patterns observed in Puerto Rican and Mexican American groups were associated with central adiposity and higher metabolic syndrome prevalence, despite modestly higher intakes of fruits, vegetables, and fiber. Study quality ranged from good (n = 4) to very good (n = 6). Conclusions: Across Hispanic/Latinx subgroups, plant-forward dietary patterns were associated with favorable cardiometabolic profiles, whereas refined and animal-based patterns aligned with higher CMR. Given the predominance of cross-sectional evidence, these findings should be interpreted as associative rather than causal. Culturally grounded dietary counseling, along with additional longitudinal and intervention studies, is needed to support cardiometabolic health in these populations. Full article

Background/Objectives: Alternative Tobacco and Nicotine Products (ATNPs) have gained widespread popularity. Although they are often promoted as lower-risk alternatives to traditional tobacco products, concerns remain regarding their association with risky behaviors among adolescents and young adults. This study examines the relationship between dietary and lifestyle habits and both ATNP use and intention to use ATNP among Italian participants in the MINERVA (My changINg lifEstyles our Research and eVeryone heAlth) international project. Methods: MINERVA is an observational, international, prospective cohort study. A study-specific questionnaire was administered to participants, who were recruited through informal snowball sampling. The questionnaire collected information on sociodemographic characteristics, lifestyle factors, dietary habits, and the use of both traditional tobacco products and ATNPs. Predictors of ATNP use and intention to use were assessed using logistic regression models. Results: Data from 7535 Italian participants were analyzed. Overall, 48% reported having ever used ATNP, and 14% of non-smokers and non-users expressed an intention to try these products. Significant predictors of ATNP use and intention to use included prior smoking, lower age, and having family members who smoke. Lifestyle factors such as frequent consumption of fast food, junk food, and alcoholic beverages were positively associated with both ATNP use and intention to use. Conversely, daily fruit and vegetable consumption was inversely associated with these outcomes. Conclusions: ATNP use and intention to use were associated with unhealthy dietary and lifestyle patterns. These findings highlight the importance of integrated public health strategies addressing substance use alongside broader lifestyle behaviors among adolescents and young adults. Full article

Background: Depression represents a major public health burden in Hungary, where prevalence remains higher than the global average. Although diet is an increasingly studied factor associated with mental health, evidence from Central and Eastern Europe is scarce. Methods: This cross-sectional study analyzed data from the Hungarian wave of the European Health Interview Survey (EHIS) 2019, a nationally representative sample of 5603 adults aged ≥15 years. Depressive symptom severity was assessed using the Patient Health Questionnaire-8 (PHQ-8) and categorized as none (0–4), mild (5–9), and moderate-to-severe (≥10). Self-reported frequency of consumption of fruits, vegetables, fruit juice, dairy products, fish, processed meat, sweetened beverages, coffee, and sweeteners was examined. Multivariable ordinal logistic regression models, adjusted for gender, age, education, income, physical activity, smoking, and alcohol consumption, were used to estimate associations with depressive symptom severity. Results: Overall, 77.9% of participants had no depression, 17.0% mild, and 5.1% moderate-to-severe symptoms. After full adjustment, lower consumption of fruits and vegetables, less frequent fruit juice intake, and lower processed meat consumption were associated with higher odds of more severe depressive symptoms. Moderate coffee intake (1–2 cups/day) was associated with lower odds than heavier consumption. Conclusions: In the Hungarian adult population, poorer dietary patterns, particularly low intake of fruits, vegetables, and paradoxically lower processed meat consumption, are significantly associated with greater depressive symptom severity, independent of major sociodemographic and lifestyle factors. These findings underscore the potential role of diet quality in mental health and support public health efforts to promote nutrient-rich dietary patterns in Hungary. Full article

Background/Objectives: The growing prevalence of mental health problems among medical students is a global concern, with dietary patterns emerging as potential modifiable factors. This study aimed to explore and evaluate whether higher consumption of ultra-processed foods may be associated with greater symptoms of anxiety and depression. Methods: This was an exploratory cross-sectional study integrated into a previous cohort of medical students, conducted based on the guidelines for Strengthening the Reporting of Observational Studies in Epidemiology. Sixty-seven medical students completed a Food Frequency Questionnaire-based index. Dietary patterns and the associations between these patterns and symptoms of anxiety and/or depression were assessed statistically. Results: There were differences in the consumption of unprocessed or minimally processed foods, including fruits, vegetables, legumes and unsweetened juices between groups with/without anxiety or depression (p < 0.05). A higher intake of ultra-processed foods such as pizza, hot dogs, cereals high in fat and sugar, processed beverages and sweets was linked to greater symptoms (p < 0.05; Cohen’s d = 0.3–0.7). Three to four dietary patterns were identified, explaining between 60% and 86% of the variance. High consumption of cereals with added fat and sugars increased the risk by 7.4 times (OR = 7.4, 95% CI 1.2–12.2, p < 0.05). Conclusions: Dietary intake was associated, but not causally linked, to emotional symptoms among medical students. Lower consumption of unprocessed foods and higher intake of ultra-processed foods formed consistent behavioral profiles associated with anxiety and depression. Consuming more than three daily servings of cereals with added fat and sugar increased the risk of severe depressive symptoms by more than sevenfold, highlighting a strong dietary determinant. Future research should assess nutritional interventions aimed to improve mental health and academic performance in medical students. Full article

Nowadays, consumer demand for functional foods with health benefits has grown significantly. In response to this trend, a variety of potentially probiotic foods have been developed—most notably kefir and kefir-like beverages, which are highly appreciated for their tangy flavor and health-promoting properties. Traditionally, kefir is made by fermenting cow’s milk with milk kefir grains, although milk from other animals—such as goats, ewes, buffalo, camels, and mares—is also used. Additionally, non-dairy versions are made by fermenting plant-based milks (such as coconut, almond, soy, rice, and oat) with the same type of grains, or by fermenting fruit and vegetable juices (e.g., apple, carrot, fennel, grape, tomato, prickly pear, onion, kiwifruit, strawberry, quince, pomegranate) with water kefir grains. Despite their popularity, many aspects of kefir production remain poorly understood. These include alternative production methods beyond traditional batch fermentation, kinetic studies of the process, and the influence of key cultivation variables—such as temperature, initial pH, and the type and concentration of nutrients—on biomass production and fermentation metabolites. A deeper understanding of the fermentation process can enable the production of kefir beverages tailored to meet diverse consumer preferences. Full article

Background/Objectives: Diet and physical activity are key lifestyle behaviours associated with sleep quality, yet their combined and sex-specific associations remain insufficiently understood. This study examined the associations between dietary behaviours and sleep quality among university students and assessed whether physical activity formed part of an indirect statistical association between these variables, with sex considered as a moderator. Methods: A cross-sectional study was conducted among 418 students (199 males, 219 females) from the Wroclaw University of Health and Sport Sciences. Body height and body mass were measured using standard anthropometric procedures. Sleep quality (SQ) was registered with the Pittsburgh Sleep Quality Index (PSQI), dietary habits were assessed with the Questionnaire of Eating Behaviours (QEB) and physical activity (PA) was assessed with the International Physical Activity Questionnaire (IPAQ). Data-driven feature-selection methods were applied to identify dietary behaviours associated with sleep quality, which were combined into a Synthetic Dietary Behaviour Index (SDBI). A moderated mediation model, adjusted for body mass index (BMI), was then used to examine the statistical associations between dietary behaviours, physical activity, sleep quality, and sex. Sleep quality was modelled as a continuous PSQI score in mediation analyses, while the dichotomised PSQI category was used only for feature selection. Results: Machine-learning feature selection identified nine dietary behaviours statistically associated with sleep quality. Unfavourable behaviours—fast food, fried meals, sweetened beverages, energy drinks and alcohol—were linked to poorer sleep, whereas vegetables, curd cheese and wholegrain bread were associated with better sleep. Poor sleep was more prevalent among females (45.2% vs. 14.6%, χ² (1) = 65.4, p < 0.001). The mediation model indicated that physical activity formed part of a statistically significant but modest indirect association between dietary behaviour and sleep quality, with sex moderating the IPAQ → PSQI path (β = −0.45, p = 0.006). Indirect associations were significant for both sexes but stronger among females (males: β = 0.032, p = 0.021; females: β = 0.102, p = 0.004). Conclusions: Unfavourable dietary patterns and lower physical activity were statistically associated with poorer sleep quality, with a stronger indirect statistical effect observed among females. These findings support the relevance of integrated, sex-sensitive lifestyle approaches addressing both dietary behaviours and physical activity, while acknowledging the cross-sectional nature of the data. Full article

Positive eating behaviors may be linked to improved health outcomes, but reliable assessment tools are scarce. This study aims to translate the Positive Eating Scale (PES) into Chinese (PES-C), culturally adapt it, and examine its psychometric properties and its relationship with psychological symptoms among Chinese college students. A two-stage cross-sectional study was conducted from October 2024 to April 2025. A total of 800 valid questionnaires were collected in Stage 1 and 1882 in Stage 2. PES-C showed good structural validity (CFI = 0.991, RMSEA = 0.067) and high internal agreement (Cronbach α = 0.963), with measurement invariance established across gender and ethnicity. Correlation analysis showed that PES-C score was significantly negatively correlated with depression (PHQ-9, r = −0.24) and anxiety (GAD-7, r = −0.22), positively correlated with the frequency of vegetable consumption (r = 0.13–0.18), and negatively correlated with beverage consumption (r = −0.01–−0.17). These findings indicate that positive eating attitudes help improve psychological symptoms and may also affect food choices. PES-C is a dependable and effective tool for assessing the eating behaviors of Chinese university students, offering both theoretical and practical support for campus nutrition and mental health promotion programs. Full article

Background/Objectives. Edible oils derived from herbaceous and woody plants are an important nutritional resource, assuring the health and performance of sportspeople. The aim of this study was to review the inventions and experimental articles referring to the application of vegetable oils in food products for sportspeople and published in the period of 2015–2024. Methods. The literature search was conducted across Google Scholar, Scopus, and ISI Web of Science databases, as well as by using Google Patents and Espacenet Patent search engines. Results. Altogether, 58 patents and 35 original articles were found. In total, the use of 39 plant taxa belonging to 27 botanical families was documented. The majority of disclosures refer to sports nutrition, post-exercise recovery support, and/or sport performance improvement and may be provided in the form of powders, tablets, beverages, and/or capsules. According to the reviewed studies, the consumption of olive, walnut, and perilla oils beneficially affects the morphological, physiological, and biochemical indicators of sportspeople. The substantial intake of olive oil reported by sportspeople from southern Europe is linked to the recommendations of the Mediterranean diet, while lower consumption of other vegetable oils might be connected to focusing on intake of carbohydrates and/or proteins and/or consumption of other fat sources such as seeds or nuts. Conclusions. Considering the great potential of useful plant species, it might be concluded that future investigations should focus on both (i) further investigations of the effects of well-known vegetable oils on the health and performance of sportspeople, and (ii) searching for novel plant oil sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople. Full article

Mulberries are rich in bioactive compounds and posse significant nutritional value. Fermentation can enhance the product’s flavor, while the synergistic effects of multiple strains can improve the quality of fruits and vegetables, resulting in a greater array of nutritional components. Saccharomyces cerevisiae and Lactobacillus plantarum were employed as fermentation strains to produce fermented mulberry beverages. Utilizing one-way ANOVA and an orthogonal experimental design, the optimal process conditions were established as follows: Saccharomyces cerevisiae–Lactobacillus plantarum ratio: 2:1 (v/v), inoculum amount: 1% (v/v), fermentation time: 60 h, and fermentation temperature: 30 °C. Under these conditions, the results showed a sugar content of 7.5 ± 0.2 °Brix, a pH of 4.12 ± 0.12, and a sensory evaluation score of 89 ± 1.34. The composite-strain fermented mulberry beverage exhibited a significantly elevated total anthocyanin content, along with enhanced SOD enzyme activity, DPPH radical scavenging capacity, and ABTS radical scavenging capacity. Volatile component analysis revealed that the composite-strain fermented mulberry beverage exhibited a more diverse range of aromatic compounds, with a total of 37 types, approximately 10 types more than both the mulberry juice and the single-strain fermented mulberry beverage. This study revealed the advantages of composite microbial fermentation, laying a foundation for the development of new-type high-quality fermented beverages. Full article

Polyphenols and gamma-aminobutyric acid (GABA) are diet-derived bioactive compounds with distinct yet complementary health benefits. Polyphenols exert strong antioxidant and anti-inflammatory effects, whereas GABA serves as an inhibitory neurotransmitter that supports neurological balance. Functional beverages enriched with both compounds based on fruits, vegetables, and herbs, therefore, hold considerable potential for promoting health. However, formulating such products presents substantial challenges. Fruits, vegetables, and herbs are typically rich in polyphenols but low in GABA, while GABA-rich foods often contain minimal polyphenols. Analysis of available data on the polyphenol and GABA content of such beverages revealed substantial variability, underscoring the need for greater standardization. To provide a clearer framework for this review, functional beverages were defined as effective sources of these bioactives if they deliver at least 200 mg of GABA and 500 mg of polyphenols per single daily serving. However, none of the reviewed studies met both criteria, highlighting the need for an integrated approach to develop beverages capable of supplying meaningful amounts of each compound. While fermentation, particularly with lactic acid bacteria, can substantially increase GABA levels, selecting antioxidant-rich fruits and herbs naturally high in polyphenols remains essential. Together, these approaches offer a viable pathway for creating multifunctional beverages with enhanced health value and may help meet the growing demand for natural, functional, health-promoting products. Full article

From the first spontaneous fermentations of early civilizations to the precision of modern biotechnology, natural starter cultures have remained at the heart of fermented food and beverage production. Composed of complex microbial communities of lactic acid bacteria, yeasts, and filamentous fungi, these starters transform raw materials into products with distinctive sensory qualities, extended shelf life, and enhanced nutritional value. Their high microbial diversity underpins both their functional resilience and their cultural significance, yet also introduces variability and safety challenges. This review traces the historical development of natural starters, surveys their global applications across cereals, legumes, dairy, vegetables, beverages, seafood, and meats, and contrasts them with commercial starter cultures designed for consistency, scalability, and safety. Within the context of organic food production, natural starters offer opportunities to align fermentation with principles of sustainability, biodiversity conservation, and minimal processing, but regulatory frameworks—currently focused largely on yeasts—pose both challenges and opportunities for broader certification. Emerging innovations, including omics-driven strain selection, synthetic biology, valorization of agro-industrial byproducts, and automation, offer new pathways to improve safety, stability, and functionality without eroding the authenticity of natural starter cultures. By bridging traditional artisanal knowledge with advanced science and sustainable practices, natural starters can play a pivotal role in shaping the next generation of organic and eco-conscious fermented products. Full article

To evaluate the consumption of ultra-processed foods (UPFs), culinary abilities, and food addiction (FA) in adults after different periods since bariatric and metabolic surgery, this cross-sectional study recruited and collected data via social media from adults who underwent metabolic and bariatric surgery. The Brazil Food and Nutritional Surveillance System markers of dietary consumption and the NOVA-UPF screener assessed dietary patterns and UPF consumption, the modified Yale Food Addiction Scale 2.0 assessed FA, and the Cooking Skills Index (CSI) assessed culinary abilities. 1525 participants were included, with a mean age of 38 ± 8 years and a mean time since surgery of 37 ± 54 months. Individuals with longer postoperative time showed a higher NOVA-UPF score and higher consumption of hamburgers/sausages, sweetened beverages, and instant noodles (p < 0.01 for all), without a corresponding decrease in fresh fruit and vegetable consumption. Each year since surgery increased NOVA-UPF score by 0.67 [CI95%: 0.57; 0.76] points. CSI showed no association with time (−0.41; [CI95%: −1.33; 0.50]), while FA prevalence was lowest at 48 months and increased thereafter (p < 0.01). FA prevalence initially decreased up to 4 years post-surgery, followed by a partial increase beyond 4 years, although remaining below levels observed within the first 6 months. Time since surgery is associated with higher UPF consumption and a non-linear trajectory of FA prevalence, but not with culinary abilities. Full article

Background: Background: Childhood dietary habits are critical determinants of physical growth, cognitive development, and long-term health. In Ecuador, malnutrition remains a major public health concern, with both undernutrition and overweight/obesity affecting children—especially in rural and indigenous populations. Methods: This systematic review followed PRISMA 2020 guidelines (PROSPERO ID: CRD420251080987). Searches were conducted in SciELO, Dialnet, and ScienceDirect (accessed August 2025) using Boolean operators to identify quantitative studies in Spanish or English published between 2018 and 2025 that assessed dietary habits and nutritional status in Ecuadorian children aged 1–11 years. Seventeen studies, including approximately 12,000 children, were included. Results: Prevalence of chronic undernutrition ranged from 15% to 35%, while overweight and obesity reached 20–30%. Undernutrition was higher among rural and indigenous children, whereas overweight predominated in urban and higher-income settings. Common dietary patterns included high consumption of ultra-processed foods and sugar-sweetened beverages, and insufficient intake of fruits, vegetables, and quality proteins. Maternal education, socioeconomic level, and school food environments were key determinants. Conclusions: Both malnutrition and overweight persist among Ecuadorian children, reflecting a nutrition transition influenced by socioeconomic and environmental factors. Context-specific public health actions are urgently needed, including school-based nutrition education, regulation of food marketing, improved access to affordable healthy foods, and community-level engagement to promote sustainable dietary habits. The included studies were mostly cross-sectional and often used non-validated dietary assessment tools, which may influence the reported prevalence estimates. Full article

The total antioxidant capacity (TAC) of food products is a key parameter for assessing food quality and safety. In this work, iron-doped carbon dots (Fe-CDs) were successfully prepared using waste coffee grounds as a precursor with a satisfactory fluorescence quantum yield of 9.6%. The Fe-CDs exhibited exceptional peroxidase-like activity, which can oxidize colorless 3,3′,5,5′-tetramethylbenzidine (TMB) to form blue oxTMB. Concurrently, oxTMB induced an inner filter effect, quenching the fluorescence of Fe-CDs. After being added to antioxidants such as glutathione, ascorbic acid, and L-cysteine, the generated reactive oxygen species (ROS) are consumed, thereby preventing the oxidation of TMB. The color of the mixed solution changed from dark to light blue, accompanied by the fluorescence recovery of Fe-CDs. Nevertheless, these three antioxidants possessed remarkable differences in ROS elimination capability, which resulted in different signal responses in absorption and fluorescence, and were successfully used for constructing the colorimetric/fluorescent dual-channel sensor array. Furthermore, the sensor array signals were processed using principal component analysis to achieve simultaneous detection of glutathione, ascorbic acid, and L-cysteine, and were able to effectively discriminate between mixtures and individual antioxidants. The constructed sensor array was successfully applied for the TAC detection in various foods (including vegetables, fruit, and beverages) and for the precise differentiation of antioxidants in milk samples. Overall, the prepared sensor array exhibited outstanding potential in detecting food quality. Full article