Frontiers in Nutrition最新文献

Lipids are crucial determinants of the flavor and nutritional quality of meat. However, a deep understanding of how specific fatty acids direct the formation of key aroma compounds during thermal processing remains a challenge. This study employed an innovative fatty acidomics approach combined with HS-SPME-GC-TOFMS to systematically investigate the relationship between the lipid composition of six beef cuts (with three biological replicates per cut) and the volatile aroma profiles generated upon roasting. Multivariate statistics and correlation network analysis revealed that ultra-long-chain saturated fatty acids (C21:0, C22:0) showed strong positive correlations with fruity and cheesy aroma-related ketones (2-octanone, 2-heptanone), while the monounsaturated fatty acid C18:1n9c was significantly correlated with mushroom-alcohol (1-octen-3-ol). These flavors were formed through thermal degradation of saturated fatty acids and the specific 10-hydroperoxide cleavage of oleic acid. Conversely, polyunsaturated fatty acids such as C20:3n3 and C18:2n6t exhibited a significant negative correlation with dimethyl trisulfide, an undesirable sulfurous off-flavor compound. This suggests a competitive inhibition mechanism whereby rapid PUFA oxidation consumes reactive intermediates, thereby suppressing the Maillard reaction pathway responsible for off-flavor formation. Our findings provide novel biochemical insights into how the lipid matrix directly generates positive flavors and indirectly shapes the overall aroma profile. This work provides a theoretical basis for the targeted customization of beef flavor through precise regulation of lipid composition, aligning with the growing demand for nutrition-oriented and sensorially optimized foods.

Introduction: Diet is one of the important factors affecting health and physical performance. The aim of the study was to assess the relationship between the health quality of the diet and selected health indicators in a group of Polish e-sports players training at a professional and semi-professional level. The hypothesis was that a higher quality diet is associated with more favorable health indicators in e-sports players.

Methodology: The study was conducted among 174 men aged 18-28 years, assessing anthropometric characteristics, morphological and biochemical blood biomarkers, and two markers of intestinal permeability in faeces. The Beliefs and Eating Habits Questionnaire KomPAN was used to assess diet quality. Statistical analysis of the relationships between diet quality indicators and health indicators was performed using Spearman's rank correlation and principal component analysis (PCA) and multiple regression, assuming a test probability of p < 0.05.

Results: The study group was dominated by e-sports with low levels of healthy diet indicators pHDI-10 (approx. 96%) and unhealthy diet indicators nHDI-14 (approx. 86%) and low overall diet quality DQI-24 (approx. 96%). Among the health indicators assessed, a low percentage of e-sports players had normal levels of uric acid and glucose in their blood (approx. 69 and 64%, respectively) and zonulin and lipopolysaccharides (LPS) in their faeces (37 and 28%, respectively). The Body Mass Index (BMI) was within the normal range for 60% of the group. Statistical analysis showed that the pHDI-10 index was significantly positively associated with vitamin D (R = 0.18) and HDL cholesterol (R = 0.19) and negatively with uric acid (R = -0.18) and blood glucose (R = -0.21) levels. The nHDI-14 index showed no significant associations with the analysed health indicators. However, the overall diet quality index DQI-24 was significantly negatively associated with uric acid levels (R = -0.18) and blood glucose (R = -0.23).

Conclusion: A low level of dietary health quality, varied health indicators and significant correlations between dietary quality and certain health indicators were demonstrated, suggesting a positive impact of a high-quality diet on the health of Polish e-sports players.

Introduction and aims: Esophageal achalasia (EA) is a rare motility disorder. Symptoms often impair quality of life (QoL) and lead to restrictive, self-managed diets with potential nutritional deficiencies. The study aimed to assess dietary patterns and nutritional status in EA patients.

Materials and methods: EA patients, retrospectively recruited from January 2018 to August 2024, filled out a 15-day diary to record ingested food and relative symptoms onset for each meal. Estimated caloric intake and macronutrient composition were compared to those recommended by the Italian Society of Human Nutrition (SINU). EA activity was assessed with Eckardt Symptoms Score (ESS) and QoL with the MD Anderson Dysphagia Inventory (MDADI).

Results: Of 44 patients (24M, 20F; 56.9 ± 15.7 years), 79% had active disease (ESS ≥3). The mean daily caloric intake was 1,573 ± 368 kcal/die, significantly lower than the estimated needs (p < 0.0001). Macronutrients distribution was unbalanced with an increase in fats (37.8%), a decrease in carbohydrates (43.2%), and insufficient fiber intake (14 g). The most common symptom-triggering foods were bread, pasta, pizza (50-60%). Additionally, 60% reported worsened symptoms with cold foods, while 53% found relief with hot foods.

Conclusion: This study highlights the pivotal role of dietary factors, particularly food consistency and temperature, in the management of EA, supporting the incorporation of individualized dietary counseling into standard EA care.

Aim: Intermittent fasting (IF) has emerged as a beneficial dietary strategy for managing type 2 diabetes mellitus (T2DM), with improvements in certain indicators of body composition and cardiometabolic health. However, limited research compares the different effects of IF in oral hypoglycemic agents (OHAs) versus insulin-treated patients.

Methods: A comprehensive search was performed across PubMed, Scopus, and Cochrane Library (January 2010-January 2025). Randomized controlled trials (RCTs) involving adults (>18-years) with T2DM undergoing IF, time-restricted feeding (TRF), alternate-day fasting (ARF), fasting-mimicking diets (FMD), and Ramadan fasting were included.

Results: In total, 12 studies (n = 1,441 participants) met the inclusion criteria. IF improved glycemic control in both groups, with HbA1c reductions of 0.54% in OHA-users and 2.8% in insulin-users. In the meta-analysis of four eligible trials (n = 280), IF produced a significant pooled reduction in HbA1c (-1.85, 95% CI: -2.86 to -0.84), despite substantial heterogeneity (I² = 98.1%). In contrast, IF did not produce a significant change in body weight (-1.45 kg, 95% CI: -5.51 to 2.61; I² = 96.7%). Most studies reported weight loss, with an average body mass index (BMI) reduction of 1.53 kg/m² in OHA users. Among insulin-users, one study reported a significant reduction in weight for the IF group (-4.77 ± 4.99 kg, p < 0.001).

Conclusion: IF represents an effective adjuvant therapeutic strategy in T2DM and could be widely employed in clinical practice.

Systematic review registration: Identifier CRD42025650065, https://www.crd.york.ac.uk/PROSPERO/view/CRD42025650065.

Introduction: To address ongoing debate about whether probiotic supplements enhance athletic performance in healthy individuals, and amid uncertainty about effective doses, strain formulations, and population-specific responses, we conducted a prospectively registered systematic review and Bayesian multi-level meta-analysis of randomized controlled trials in healthy adults.

Methods: We searched six databases from inception to 1 July 2025. Two reviewers independently completed study selection, data extraction, and risk of bias assessment using ROB. We synthesized data using hierarchical Bayesian models, and evaluated publication bias with funnel plots, Egger's test, and significance-based diagnostics.

Results: Twenty-one trials (N = 685) were included. Probiotic supplementation was associated with a small-to-moderate improvement in overall athletic performance [μSMD 0.38, 95% CrI 0.17 to 0.60], with the clearest gains in endurance-centric outcomes, including aerobic endurance [μSMD 0.74, 95% CrI 0.39 to 1.10] and cycle-based VO₂max [μSMD 2.21, 95% CrI 0.64 to 3.68]. Both single-strain [μSMD 0.33, 95% CrI 0.04 to 0.62] and multi-strain [μSMD 0.45, 95% CrI 0.12 to 0.79] regimens were effective. By dose, only the medium tier (1×10⁹ to 1×10¹¹ CFU per day) yielded a significant effect [μSMD 0.38, 95% CrI 0.14 to 0.62]. Significant benefits were observed in athletes [μSMD 0.38, 95% CrI 0.08 to 0.69] and in adults [μSMD 0.46, 95% CrI 0.11 to 0.81]. At the strain level, Lactobacillus plantarum showed a significant effect [μSMD 0.82, 95% CrI 0.12 to 1.50].

Discussion: Probiotic supplementation is associated with a modest yet practically meaningful improvement in athletic performance among healthy adults, with benefits across single- and multi-strain products and the most consistent signal at a medium daily dose. Large multicenter trials with harmonized outcome measures are warranted to refine strain- and dose-specific recommendations. This study was registered with PROSPERO (CRD420251139260).

Systematic review registration: https://www.crd.york.ac.uk/PROSPERO/view/CRD420251139260https://www.crd.york.ac.uk/PROSPERO/view/CRD420251139260, PROSPERO (CRD420251139260).

Introduction: Plants supply essential nutrients such as vitamins, minerals, proteins, and dietary fiber, which are required for human nutrition. However, in plant-based diets, specific compounds like phytates can inhibit the absorption of nutrients, leading to potential health problems. Green gram (Vigna radiata L.), a regularly used plant, contains phytic acid at levels ranging from 0.4 to 1.4%. The high levels of phytic acid in green gram can impede the absorption of essential minerals. Systematic alterations to dietary approaches are needed to resolve this issue. Ayurveda mentions the concept of adjuvant (Anupāna) to enhance the availability of nutrients and address any pitfalls in nutrient absorption. This research aims to ascertain if buttermilk (Takra) can serve as a nutritive enhancer in the diet and improve nutrient absorption from green gram.

Methods: Bioaccessibility of iron, calcium, and zinc in four samples namely- uncooked green gram, cooked green gram, buttermilk and cooked green gram treated with butter milk was assessed using the INFOGEST digestion process. The digested samples were then analyzed by inductively coupled plasma mass spectrometer (ICP-MS) to determine the levels of these micronutrients. Moreover, the bioavailability of these micronutrients is evaluated by treating Caco-2 cells with the final digest and analyzing them using ICP-MS.

Results: The statistical analysis exhibits that the final digest of cooked green gram treated with buttermilk had considerably higher amounts of bio accessible and bioavailable iron, calcium, and zinc than the untreated sample. Improved bio accessibility and bioavailability were underlined by a significant rise of 68% in iron, 57% in calcium, and 23% in zinc in the buttermilk treated samples.

Conclusion: This substantiates Ayurvedic principles by demonstrating that the specific adjuvant, buttermilk increases the bio accessibility and bioavailability of micronutrients such as iron, calcium, and zinc in green gram.

Objective: While numerous studies have examined the association between body mass index (BMI) and cancer prognosis, most have only captured BMI at a single time point. Whether BMI trajectories are linked to the prognosis of pancreatic cancer remains unclear. This study aimed to investigate the relationship between short-term BMI trajectories and clinical outcomes in patients with pancreatic cancer.

Methods: A retrospective study was performed on 200 pancreatic cancer patients who admitted to our hospital from January 1, 2017 to December 31, 2021. BMI 1 (BMI of patients diagnosed with pancreatic cancer 1 year before), BMI 2 (BMI of the patient at diagnosis of pancreatic cancer), BMI 3 (BMI of patients 6 months after diagnosis of pancreatic cancer), BMI 4 (BMI 1-BMI 2), BMI 5 (BMI 3-BMI 2) and BMI 6 (the longitudinal BMI trajectory) were recorded. Clinical-pathological characteristics, oncologic outcomes, progression free survival (PFS) and overall survival (OS) were collected. The prognostic significance was determined by Kaplan-Meier analysis, Cox proportional hazards and restricted cubic spline regression models.

Results: We found that changes in BMI may be a predictor of pancreatic cancer survival. The results of the multivariate analysis of factors influencing the pancreatic cancer OS showed that BMI 4 ≥1.3 (HR: 1.69, 95% CI: 1.19-2.41, P = 0.004), BMI 5 <-0.3 (HR: 3.05, 95% CI: 2.01-4.65, P < 0.001) and BMI 6 (patients from normal BMI to low BMI, HR: 2.51, 95% CI: 1.09-5.77, P = 0.031; patients from high BMI to normal BMI, HR: 2.01, 95% CI: 1.09-3.70, P = 0.025) indicated higher mortality rate.

Conclusion: This study confirms that short-term BMI trajectories before and after diagnosis, as well as early during treatment, are independent prognostic factors for both overall survival and progression-free survival in pancreatic cancer patients. Particular attention should be paid to patients who are normal-weight at diagnosis but transition to a low-BMI category shortly after treatment, as they face the highest mortality risk.

The decision-making process of consumers when choosing meals or products from multinational food corporations is influenced by various factors related to food, personal preferences, and the environment. This study combines five machine learning (ML) models and quantitative MaxDiff designs to predict the factors that influence urban Ghanaian consumers' preferences for meals/products from these corporations, alongside gender-specific differences in consumer preferences. We utilized data collected in March/April 2023 from a random sample of 200 consumers in the Greater Accra region. All ML models demonstrated similar levels of goodness of fit, but there were slight differences in predictive performance. The Ridge regression model distinguished itself with superior predictive capabilities, although it required a longer fitting time. For all respondents, food quality/packaging emerged as the most critical factor in choosing products or meals, followed by healthiness, taste/flavor, and nutritional value. The subgroup results indicated notable gender-specific differences in consumer food preferences. While female respondents placed greater emphasis on attributes such as aroma/smell, followed by affordability, convenience, accessibility, and familiarity with a meal, male respondents prioritized factors like being high in fiber/roughage, followed by aroma/smell, affordability, and convenience. This finding is crucial as it suggests that dietary interventions could benefit from being tailored to specific gender groups. By integrating multiple ML models and MaxDiff designs, we identified additional significant predictors compared to traditional statistical methods, offering policymakers a deeper understanding of the factors influencing urban Ghanaian consumers' food preferences for products from multinational food corporations. This understanding supports the development of healthier food policies in Ghana's evolving food landscape.

Cardiometabolic syndrome (CMS) is a multifactorial disorder characterized by the clustering of central obesity, insulin resistance, atherogenic dyslipidemia, hypertension, and chronic low-grade inflammation, collectively predisposing individuals to type 2 diabetes and increased cardiovascular morbidity and mortality. Capsaicin, the principal bioactive compound derived from chili peppers, has attracted growing interest as a multitarget modulator of the complex pathophysiology underlying CMS. Accumulating evidence indicates that capsaicin confers cardiometabolic protection predominantly through transient receptor potential vanilloid 1 (TRPV1)-mediated signaling, while additional TRPV1-independent mechanisms may also contribute. These actions include enhancement of energy metabolism, improvement of insulin sensitivity, suppression of inflammatory and oxidative pathways, regulation of lipid homeostasis, and preservation of vascular function. Recent studies highlight the importance of a capsaicin-gut microbiota axis, whereby capsaicin reshapes microbial composition, modulates bile acid and short-chain fatty acid signaling, and reinforces intestinal barrier integrity, thereby exerting systemic metabolic and cardiovascular benefits. Despite compelling mechanistic and preclinical evidence, translation to clinical application remains limited by variability in effective dosing, bioavailability, and interindividual differences in gut microbiota composition. This review synthesizes current advances in the molecular and physiological actions of capsaicin and discusses future perspectives for its clinical development as an adjunctive strategy for CMS management.

Introduction: Associations between fermented foods and the risk of depression and suicidal ideation have been suggested; however, the effects of fermented food types and sex-specific differences remain unknown. The present study investigated the hypothesis that the association of fermented food intake and types with the prevalence of depressive symptoms and suicidal ideation differs between men and women. Age-related interactions were evaluated for the association.

Methods: Using data from the Korea National Health and Nutrition Examination Survey 2014-2022, 8,747 men and 12,449 women aged 19-79 years were analyzed. Depressive symptoms were defined as a Patient Health Questionnaire-9 (PHQ-9) score ≥10 and suicidal ideation as a score ≥1 on the ninth question of PHQ-9.

Results: The intake of fermented foods, soy products, and vegetables was inversely associated with the prevalence of depressive symptoms and suicidal ideation in the total population. The prevalence of depressive symptoms was inversely associated with the intake of fermented soy products and vegetables in women and with the intake of fermented dairy products in men. Additionally, the prevalence of suicidal ideation was inversely associated with fermented soy product intake in women. A significant age-related interaction was observed between fermented soy products and prevalence of depressive symptoms in women.

Conclusion: The intake of fermented foods was inversely associated with the prevalence of depressive symptoms and suicidal ideation with sex-specific differences, suggesting that fermented foods could be beneficial for preventing depressive symptoms and suicidal ideation in Korean adults.