Search Results (295)

Background/Objectives: Colorectal cancer is a leading cause of cancer-related death worldwide, with rising incidence in younger adults. Unhealthy diets high in red and processed meat and low in fiber are key modifiable risk factors, highlighting the need for preventive nutritional strategies targeting CRC through dietary interventions. Methods: A one-day sample diet for colorectal cancer prevention, consisting of fiber-rich meals excluding red meat and incorporating whole grains, legumes, vegetables, fruits, nuts, and lean protein alternatives (such as fish and poultry), was developed. Its acceptability was assessed in a cross-sectional study using an online questionnaire among healthy Romanian adults aged 18–50, with a total of 395 included participants. Results: Of the 395 respondents meeting the inclusion criteria (aged 18–50, no cancer or chronic gastrointestinal disorders), 63.5% were females, predominantly urban (90.1%), and highly educated. Mean age was 32.4 years; mean BMI was 25.07 kg/m². The proposed colorectal cancer-preventive diet was rated as “quite attractive” and “very attractive” by 74.9% of participants. All meals received high ratings, with dinner and the first snack being most favored. Most respondents (77.2%) found the diet satisfying and the satiety level and energy adequate, and 90.4% were willing to adopt it at least a few times per week. Financial accessibility was affirmed by 77.2% of the respondents. However, 61.8% reported difficulty eliminating red meat consumption. Female participants rated the diet significantly more attractive than males did (p = 0.041). Willingness to adopt the diet strongly correlated with higher acceptability (p < 0.0001), while BMI and education level showed no significant effect. Conclusions: The proposed colorectal cancer-preventive diet was well accepted by Romanian adults aged 18–50, with higher receptivity among women and those with higher education; willingness to adopt the diet at least a few days per week was high, especially among those psychologically ready for dietary change, while key barriers included red meat reduction and perceived cost, underscoring the need for gender-sensitive, culturally adapted interventions and further research on long-term adherence and clinical impact. Full article

A two-factorial experiment was conducted to evaluate the potential for improving the palatability and utilization of tuna by-product meal (TBM) as a replacement for fish meal (FM) via supplementing the diet of juvenile greater amberjack (Seriola dumerili) with powdered salmon roe liquid (PSRL). FM protein in the control diet (C) was partially replaced with TBM at levels of 25% (T25R0) and 40% (T40R0). PSRL was then added at 5% and 10% to both the T25R0 and T40R0 diets, resulting in the formulations T25R5, T25R10, T40R5, and T40R10. After a 6-week rearing period, during which groups of 30 juveniles (mean initial weight of approximately 1.7 g) were stocked in 500 L tanks, there were no significant differences in the final mean weight, weight gain, or specific growth rate among fish fed diets C, T25R0, and T25R5. However, the other experimental diets showed significantly lower values compared to the C diet (p < 0.05). PSRL supplementation did not significantly enhance either palatability or feeding rate in TBM-based diets (p > 0.05). Two-way ANOVA indicated that only FM replacement with TBM had a significant effect on the growth parameters mentioned above (p < 0.05). A significantly lower whole-body crude lipid content was observed in all test diets compared to that in the C diet, resulting in significantly lower lipid retention efficiency in all test groups except T25R5 and T25R10 (p < 0.05). These results suggest that 25% of FM protein can be replaced with TBM protein in the diet of juvenile greater amberjack, but PSRL does not effectively address the palatability issues associated with TBM-based diets. Full article

Background: Food insecurity and poor diet quality disproportionately affect U.S. children from low-income households, with summer school closures exacerbating risks. Federally funded programs like the Summer Food Service Program (SFSP) and SUN Bucks (Summer EBT) aim to address these challenges, yet evidence of their post-pandemic dietary impact remains limited. Objectives: This study examines the relationship between policy innovations, summer meal participation, food insecurity, and diet quality among children from low-income households in Prince George’s County, Maryland. Methods: A cross-sectional design analyzed data from 158 households in Prince George’s County Public Schools across two waves (early fall 2022 and 2023). Validated tools (USDA’s Six-Item Short Form and Dietary Screener Questionnaire) assessed food security and diet quality. Sociodemographic factors, program participation, and dietary deviations from the 2020–2025 Dietary Guidelines were analyzed. Multivariate logistic regression identified determinants of poor diet quality (≥2 guideline deviations), adjusting for ethnicity, age, and housing stability. Results: Only 32.28% of eligible households participated in summer meal programs, with non-participation driven by lack of awareness (53.68%) and transportation barriers (11.58%). Significant dietary gaps included inadequate whole grain intake (0.8 vs. 3.0 servings/day) and excessive added sugars (14% of daily calories). Summer meal participation was associated with reduced odds of poor diet quality (OR = 0.23, p = 0.030), while older age (OR = 52.97, p < 0.001) and very low food security (OR = 8.42, p = 0.036) increased risk. Hispanic ethnicity had lower odds (OR = 0.17, p = 0.019) despite higher baseline food insecurity. Conclusions: Summer meal participation was associated with improved dietary outcomes but faced systemic participation barriers. Findings support policy reforms, such as multilingual outreach and mobile meal distribution, to address identified gaps. Full article

This study aimed to evaluate the apparent digestibility coefficients (ADCs) for nutrients and energy of seven conventional and alternative feed ingredients (poultry feather meal, fermented feather meal, mealworm meal, defatted black soldier fly, Chlorella, poultry by-product meal, and corn meal) when fed to Sobaity seabream (Sparidentex hasta), with the goal of identifying sustainable, digestible, and nutritionally viable ingredients for aquaculture feed formulations. A reference diet (RF) was formulated to meet the nutrient requirements of Sobaity seabream while test diets were prepared to contain 70% RF and 30% of the test ingredients. Sobaity seabream (200 ± 8.0 g) were fed the diets for seven days before fecal matter was collected by stripping. The whole length of the digestibility trial was 21 days. The ingredient apparent digestibility of dry matter (34.8–70.4%), crude protein (52.8–107.8%), crude lipid (67.7–112.9%), and energy (52.2–86.1%) were affected by test ingredients (p < 0.01). The dry matter digestibility of mealworm meal was the highest (70.4%) compared to other ingredients. Feather meal, Chlorella, and black soldier fly meal had significantly lower values of dry matter digestibility. Dry matter and crude protein were significantly more digestible in fermented feather meal than the feather meal without fermentation. The crude protein digestibility was significantly higher (107.8%) for mealworm meal. However, feather meal has shown a significantly lower value (52.8%) for crude protein digestibility compared to other ingredients. Energy digestibility showed a significant positive correlation with dry matter digestibility (r = 0.870). The energy digestibility of mealworm meal was significantly higher (86.1%, p < 0.05) than other ingredients. Feather meal had the lowest energy digestibility (52.2%) with no statistically significant difference from Chlorella, corn meal, and black soldier fly meal. This study indicates that mealworm meal is the most easily digestible protein source for Sobaity seabream and should be prioritized in their diets. Fermentation enhances the digestibility of feather meal and is recommended when using it. Ingredients with a lower digestibility, like feather meal, chlorella, and black soldier fly meal, should be used in moderation or undergo further processing to improve nutrient availability. Full article

Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour. However, the effect of whole pulses versus their serving size equivalent of flour on blood glucose has not been investigated in persons with altered glycemic response. Health claims for whole pulses are based on a ½ cup amount whereas commercial pulse flour servings are typically a smaller size. The glycemic responses of four treatment meals containing 50 g available carbohydrate as ½ cup whole pulse or the dry weight equivalent of pulse flour were compared with a control beverage (Glucola^®). Eleven adults with type 2 diabetes mellitus (T2DM) and eight adults with metabolic syndrome (MetS) completed the study. Venous blood samples were collected at fasting and at 30 min intervals postprandial for three hours. Changes in net difference in plasma glucose over time from baseline and incremental area under the curve (iAUC) segments were analyzed. All four pulse meals attenuated the iAUC compared to the control from 0 to 120 min for T2DM participants and 0–180 min for MetS participants. Whole pulses produced a lower glycemic response than pulse flours in the early postprandial period for persons with T2DM and during the overall test period for those with MetS. Full article

Hemp (Cannabis sativa L.) is a versatile crop that can be processed to obtain different products with multiple applications. Its seeds are a well-documented ancient source of proteins, fibers and fats, all of which possess high nutritional value. Additionally, metabolites such as flavones and phenols are present in the seeds, contributing to their antioxidant properties. Due to hemp seeds’ distinctive nutritional profile, the interest in exploring the potential use in food and nutraceuticals is growing, and they can be considered an interesting and promising alternative resource for human and animal feeding. Omics studies on hemp seeds and their by-products are also being developed, and they contribute to improving our knowledge about the genome, transcriptome, proteome, metabolome/lipidome, and ionome of these sustainable food resources. This review illustrates the main nutrients and bioactive compounds of hemp seeds and explores the most relevant omics techniques and investigations related to them. It also addresses the various products derived from processing the whole seed, such as oil, dehulled seeds, hulls, flour, cakes, meals, and proteins. Moreover, this work discusses research aimed at elucidating the molecular mechanisms underlying their protein, lipid, fiber, and metabolic profile. The advantages of using omics and multi-omics approaches to highlight the nutritional values of hemp seed by-products are also discussed. In our opinion, this work represents an excellent starting point for researchers interested in studying hemp seeds as source of nutrients and bioactive compounds from a multi-level molecular perspective. Full article

This study was conducted to investigate the effects of replacing fish meal with either whole-fat or defatted krill powder on the growth, body color, immunity, and related gene expression of red–white koi carp. A total of 630 red–white koi carp with an initial body mass of 13.5 ± 0.05 g were randomly divided into seven groups with three replicates per group and 30 fish per replicate. The control group was fed a basic diet (C0). The other six diets were supplemented with different levels of whole krill meal or defatted krill meal as replacements (10% whole fat, 20% whole fat, 30% whole fat, 10% defatted, 20% defatted, and 30% defatted) in the experimental groups, named W10, W20, W30, D10, D20, and D30, respectively, for a total duration of 60 days. The growth, body color, immunity and gene expression indexes were measured in the koi after completion. The results indicate the following. (1) Compared with C0, the experimental groups of koi showed a significant increase in the specific growth rate (SGR) (p < 0.05), while the hepatosomatic index (HSI) and viscerosomatic ratio (VSI) decreased. Additionally, there was a significant increase in the relative expression level of insulin-like growth factor (IGF-1) in both the liver and muscle (p < 0.05). (2) The experimental groups of koi carp exhibited a significant increase in the carotenoid content in the scales and skin, as well as an elevated relative expression level of the tyrosinase (TYR) gene in the muscle (p < 0.05). (3) The lysozyme (LZM) and superoxide dismutase (SOD) activities were significantly increased in the experimental groups compared to C0 (p < 0.05). Additionally, the SOD activity was significantly higher in the defatted groups than in the whole-fat groups (p < 0.05). Furthermore, the liver alkaline phosphatase (AKP) activity was significantly lower in the D20 and D30 groups compared to the other five groups. (4) The expression level of LPL was significantly lower in the liver and muscle of the whole-fat group compared to the defatted group (p < 0.05). Tissue section observation revealed that the hepatocytes in the W20 and W30 groups exhibited a reduced size and an increased lipid droplet count, while the vacuolar degeneration of the hepatocytes increased in the D30 group. In conclusion, replacing fish meal with whole-fat or defatted krill powder or defatted Antarctic krill meal significantly improves the growth performance, body color, and immunity of red–white koi carp. However, excessive addition of krill meal can easily cause liver damage. The recommended replacement level for whole krill powder is 20% to 30%, while defatted krill powder should be replaced at a level of 10% to 20%. Full article

This study aimed to assess the nutritional value of whole corn germ (WCG) in the diet of chickens. Amino acid digestibility, fatty acid digestibility, and metabolizable energy were evaluated. A metabolism assay was conducted using the precise feeding method on roosters. A completely randomized design was used, with two treatments and ten replications per rooster in each experimental unit. The treatments were as follows: WCG1, precise feeding with WCG; and WCG2, fasting birds to determine metabolic and endogenous losses in energy and fat. The variables analyzed were coefficients for amino acids in corn germ meal and fatty acid digestibility. The results showed that the standardized digestibility coefficients for amino acids in corn germ meal were (in g/kg) as follows: Lys, 920; Thr, 780; Met + Cys, 800; Arg, 910; His, 890; Ile, 950; Leu, 970; Phe + Tyr, 870; Val, 980; Gly + Ser, 740; Ala, 960; Asp, 870; and Glu, 930. The average fatty acid digestibility and AMEn were 850 g/kg and 4934 kcal/kg, respectively. Corn germ meal, which showed high digestibility of nutrients and energy, is considered an interesting ingredient for diets requiring high energy concentration. Full article

Background/Objectives: Adopting sustainable dietary patterns is essential for addressing environmental sustainability and improving public health outcomes. However, food service providers and consumers often face challenges in making informed choices due to a lack of information on the environmental, nutritional, and cost implications of different meal options. The aim of this paper was to provide an integrated assessment of the nutritional quality, environmental impact and cost of vegan, vegetarian, and meat-based versions of four popular meals (lasagne, chilli, teriyaki, and curry) offered in the lunch service of a university food service establishment in London, UK. Methods: In this study, real recipes from the food service provider were analysed. The nutritional quality of meals was evaluated using the Nutrient Rich Food Index (NRF 9.3 and 17.3), the environmental impact was assessed using life cycle assessment (LCA), and the cost was calculated using recipe costing. Results were normalised using the min–max method, and recipes were ranked relative to each other based on their final nutritional quality, environmental impact and cost scores using a normalised integrated scoring method to identify which recipe version of meals was the most optimal when considering environmental sustainability, nutrition, and cost simultaneously. Results: The integrated assessment revealed that vegan recipe versions of meals made with whole foods consistently outperformed their meat-based counterparts across all three criteria—environmental impact, nutritional quality, and cost—ranking highest in environmental sustainability and nutrition while also being more cost-effective, regardless of cuisine or dish type. Conclusions: These findings suggest that shifting towards plant-based recipes made with whole-foods (e.g., vegetables, legumes, etc.) can improve micronutrient intake, reduce environmental impact, and lower costs, thus supporting sustainable dietary transitions and public health. Full article

Background/Objectives: Time spent in sedentary pursuits is associated with adverse metabolic profiles. Adolescents spend 65–75% of their day in sedentary pursuits; however, evidence among youth is less conclusive. This study examined the effects of an acute 4 h bout of sedentary behaviors on cardiometabolic outcomes and energy expenditure in Hispanic adolescents (12–16 years old) with obesity (BMI% ≥ 95th). Methods: This study used a randomized cross-over design to engage participants (N = 12) in two sedentary conditions, an active condition where youth were engaged in two hours of ‘active’ sitting activities (e.g., reading and puzzles) and two hours of passive movie-watching. Whole-room calorimetry was used to assess energy expenditure. Fasting measures of insulin, adiponectin, leptin, and TNF-alpha were collected, followed by post-prandial measures 30 min, 2 h, and 4 h after a standardized meal. Adiposity was assessed using DXA. Results: There was no overall impact of the 4 h sedentary bout on energy expenditure or cardiometabolic risk factors; however, energy expenditure in the active sedentary condition was higher compared to the passive sedentary condition (p = 0.0635, ß estimate = 0.1538). Sex and adiposity did not moderate the relationships among sedentary time, cardiometabolic outcomes, and energy expenditure. Conclusions: Due to power limitations, these results are exploratory; however, they suggest that different types of sedentary behaviors may be more deleterious than others. More studies are needed to understand the context in which sedentary activities occur and the mechanisms by which sedentary pursuits contribute to the development of cardiometabolic disease. Full article

Poly(lactic acid) (PLA) is derived from sugar-based materials. While it is a leading sustainable biopolymer, PLA has been integrated with other agricultural coproducts (e.g., lignin, protein, and starch) to reduce its cost and enhance its modulus and biodegradability. Cottonseed oil and meal are the byproducts of the cotton fiber industry. In this work, four biocomposites were formulated with PLA, cottonseed oil, washed cottonseed meal, and plasticizing reagent glycerol with different formulation ratios. The thermal degradation behaviors were examined via thermogravimetric (TG) analysis under air and nitrogen conditions with the neat PLA sample as a control. The thermal decomposition characteristic values were impacted by both the biocomposite formulation and the heating rates of 1, 2, 5, and 10 °C min⁻¹. Results from two kinetic modeling methods that were examined indicated that the activation energy was relatively steady for the neat PLA in the whole degradation process. Generally, the low activation energy values of biocomposites other than PLA under nitrogen conditions implied that these cottonseed byproduct constituents promote the thermal decomposition of these biocomposites. However, the presence of oxygen would confound the thermal decomposition of the biocomposites, as shown by variable activation energy curves with higher values under air conditions. TG-FTIR analysis revealed that the major gaseous compounds were carbonyl, carbon dioxide, carbon monoxide, methane, and water, which were derived from the thermal decomposition of the biocomposites. Full article

Background/Objectives: Sleep is a fundamental physiological function that plays a crucial role in maintaining health and well-being. The aim of this study was to assess dietary and lifestyle factors associated with adequate sleep duration in children and adolescents living in five Mediterranean countries. Methods: Parents of children and adolescents taking part in an initial survey for the DELICIOUS project were examined to assess their children’s dietary and eating habits (i.e., meal routines), as well as other lifestyle behaviors (i.e., physical activity levels, screen time, etc.) potentially associated with adequate sleep duration (defined as 8–10 h according to the National Sleep Foundation). The youth healthy eating index (Y-HEI) was used to assess the diet quality of children and adolescents. Multivariate logistic regression analyses were performed to calculate the odds ratios (ORs) and 95% confidence intervals (CIs), indicating the level of association between variables. Results: A total of 2011 individuals participated in the survey. The adolescents and children of younger parents reported being more likely to have inadequate sleep duration. Among eating behaviors, having breakfast (OR = 2.23, 95% CI: 1.62, 3.08) and eating at school (OR = 1.33, 95% CI: 1.01, 1.74) were associated with adequate sleep duration. In contrast, children eating alone, screen time, and eating outside of the home were less likely to have adequate sleep duration, although these findings were only significant in the unadjusted model. After adjusting for covariates, a better diet quality (OR = 1.63, 95% CI: 1.24, 2.16), including higher intake of fruits, meat, fish, and whole grains, was associated with adequate sleep duration. Conclusions: Adequate sleep duration seems to be highly influenced by factors related to individual lifestyles, family and school eating behaviors, as well as diet quality. Full article

Producers and distributors of meal kits promote their products by emphasising customisation and a health-conscious approach to eating. Consumers of these services expect that, for an appropriate fee, they will receive a nutritious and flavourful meal, tailored to their individual needs and conveniently delivered to their homes. This raises the question of whether meal kit companies meet these expectations and whether their products are prepared with the level of care claimed in their advertisements. This scoping review aims to present available evidence that offers insight into the nutritional content, safety, and acceptability of meal kit delivery services. In this context, we have identified 15 publications. To the best of our knowledge, this is the first scoping review to focus specifically on meal kits. The findings highlight the significant potential of meal kits and may contribute to efforts to enhance their quality. Available research on meal kit delivery services was conducted using calculation methods. Nutritional value studies involving analytical methods and intervention studies are necessary in order to expand the understanding of the potential of meal kits role in whole-food nutrition. Full article

An eight-week feeding trial was conducted to evaluate the effects of dietary supplementation with glycerol monolaurate (GML) on Pacific white shrimp (Litopenaeus vannamei). A basal diet was formulated containing 100 g fish meal, while four additional GML-supplemented diets were prepared: GML1 (0.25 g), GML2 (0.50 g), GML3 (0.75 g), and GML4 (1.00 g). Each diet was given to triplicate tanks containing 50 shrimp, each weighing 1.67 ± 0.25 g. GML2 supplementation enhanced the final body weight, weight gain, condition factor, specific growth rate, and viscerosomatic index of the shrimp compared to the other diets (p < 0.05). The whole-body amino acid profile was significantly high in the GML3 group. The antioxidant and immune indicators in the serum, like total protein, triglyceride, and aspartate aminotransferase, were significantly high in the GML2-supplemented group. The immune and antioxidant indicators in the hepatopancreas of the shrimp, like total protein, triglyceride, total cholesterol, and complement protein 3, were significantly high in the GML2 group. However, the malondialdehyde in their livers and serum were significantly high in the control group. Digestive enzymes were significantly high in the GML2 group. In conclusion, this study confirms that GML may benefit the health of Pacific white shrimp, offering new insights into aquaculture. Full article

Background: The Healthy, Hunger-Free Kids Act was passed in 2010 to update nutrition standards in the National School Lunch and Breakfast Programs to be in accordance with evidence-based guidelines. In 2017 and 2020, the United States Department of Agriculture proposed flexibilities to the nutrition standards for milk, whole grains, and sodium. Objective: This study examines the positions used by stakeholders in support for or opposition to the proposed rules. Methods: We conducted a longitudinal qualitative content analysis of public comments posted to the U.S. Federal Register in response to the USDA’s proposed rules in 2017 and 2020. All public comments submitted by individuals and organizations were analyzed (n = 7323, 2017 and n = 2513, 2020). Results: Results indicated three categories of arguments: (1) comments favoring the original law, (2) comments favoring flexibilities, and (3) other. In both comment periods, constituents opposed the implementation of flexibilities, while schools and manufacturers/industry predominately supported them. Academic and advocacy organizations opposed the original proposed change (2017) but relaxed their position in 2020. Conclusions: Any flexibility to the required nutritional standards of school meals has the potential to affect the health trajectory of youth. It is imperative to understand how stakeholders view this issue and inform policy change. Full article