International Journal of Food Sciences and Nutrition最新文献

Food reformulation is widely recognised as a cost-effective policy to reduce sodium intake and improve public health outcomes. The objectives of the study were to: i) assess the sodium content of food products available in the Uruguayan market, ii) evaluate progress in achieving regional sodium reduction benchmarks; and iii) compare maximum targets and gradual percentage reductions considering potential effectiveness and sensory perception thresholds. Information about sodium content was extracted from the food labels of 4,719 products available at nine supermarkets. The median sodium content of the products was 389.3 mg/100g. When comparing median sodium content to the targets set by the Pan American Health Organisation for 2021, 32 of the 62 subcategories exceeded the established benchmarks, while 30 subcategories fell below them. Adopting regional targets would necessitate sodium reductions exceeding the 15% difference threshold for salty taste for a large proportion of products, potentially leading to noticeable changes in taste. At the aggregate level, percentage reductions were significantly more effective in reducing sodium content compared to maximum target strategies based on the 50th or 70th percentile. Results from the present work underscore the need to adapt regional targets for the development of a sodium reduction program in Uruguay.

Recent evidence suggests that dietary polyphenols may be linked to positive effects on brain health. This study aimed to examine the association between the quercetin intake and depressive symptoms. A total of 7766 participants without baseline depressive symptoms were included. Dietary quercetin intake was assessed using a validated food frequency questionnaire, and depressive symptoms were assessed by the Self-Rating Depression Scale score. Multivariable Cox proportional hazards models were used to determine the association. After multivariate adjustment, as quartiles of quercetin intake increased, HRs (95% CIs) for depressive symptoms were 1.00 (reference value), 0.72 (0.56, 0.93), 0.69 (0.53, 0.90), and 0.63 (0.46, 0.85) in females (p for trend=0.0026) and 1.00 (reference), 0.94 (0.75, 1.17), 0.84 (0.66, 1.06), and 0.92 (0.71, 1.20) in males (p for trend=0.35), respectively. Our study revealed that dietary quercetin intake may reduce the risk of depressive symptoms in female, but not in males.

This study aims to evaluate the graphical representation of sustainability dimensions in food-based dietary guidelines (FBDGs) or, when unavailable, in other institutional sources. Sustainability indicators were identified and grouped in four dimensions: nutrition/health (n = 11), socio-cultural (n = 13), environment (n = 9), and economic (n = 3). A total of 112 iconographies were collected and analysed: 72 from FBDGs and 40 from other institutional sources. The nutrition/health and economic dimensions were respectively the highest (100%) and the least (10%) represented. The most common nutrition/health indicator was diet diversity (96%), while traditional products (80%) were the most depicted within the socio-cultural dimension. No statistically significant correlation was observed between the representation of sustainability and either the income level of the country or the year of publication. Alternative designs are the most used (36%) and some of them reveal more indicators and dimensions than classic designs (i.e. pyramid, circle, plate, poster).

Prebiotics are dietary components selectively utilised by the host's gut microbiota and confer health benefits. They enhance cross-nutritional interactions by supporting beneficial bacteria (particularly Bifidobacterium and Lactobacillus), increase the production of short-chain fatty acids through fermentation, and consequently strengthen the intestinal barrier, balance the immune response, improve metabolic markers (lipid and glucose profiles), regulate key gastrointestinal outcomes such as stool frequency and consistency, and improve some mood/cognitive measures. In early life, human milk oligosaccharides are associated with a Bifidobacterium-dominated ecology and immune development; N-linked and O-linked glycans derived from dietary glycoproteins may exhibit selective utilisation based on binding and species differences; and dietary polyphenols, after limited intestinal absorption, may transform into phenolic metabolites in the colon, shaping the microbiota in a prebiotic-like manner. This review addresses this entire framework, including inulin-type fructans (inulin and fructooligosaccharides), galactooligosaccharides, xylo-oligosaccharides and arabinoxylan-oligosaccharides, isomaltooligosaccharides, lactulose, human milk oligosaccharides, N- and O-linked glycans, and dietary polyphenols as prebiotic-like modulators, with their mechanisms and practical implications.

This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein-based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a "source of protein," had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability.

A large number of studies have highlighted the important role of probiotics in maintaining intestinal homeostasis and promoting host health. Although, several mechanisms have been proposed in recent years the exact mechanisms by which probiotic exert their effect on the immune system are not completely understood. However, intestinal epithelial cells (IEC) have an undisputed participation in the initial stages of communication between probiotics and host cells. This review summarises the current knowledge on the interaction of probiotics with IEC and the consequent stimulation of gut immune cells. In addition, it emphasises the importance of probiotics adhesion to the intestinal mucus or to the IEC as a crucial step to sustain the gut immune surveillance, ensure the probiotic efficacy and promote the activation of immune cells in organs beyond the gut.

This narrative review explores the association between ultra-processed foods (UPFs) and cancer risk. UPFs, composed mainly of refined ingredients and additives with little or no whole food, accounting for 30-50% of daily caloric intake worldwide. Widespread use has raised major public health concern. This narrative review is based on literature searched in PubMed and EBSCOhost, emphasising peer-reviewed cohort and case-control studies, complemented by relevant mechanistic evidence. Epidemiological evidences indicates that higher UPFs intake is associated with increased incidence and mortality of several cancers, including colorectal, breast, liver, pancreatic and renal cell carcinoma, though findings for prostate and haematological cancers remain inconclusive. Proposed mechanisms include nutrient displacement, obesity-mediated pathways and processing-related exposures such as additives, neo-formed compounds and packaging contaminants. These factors contribute to inflammation, oxidative stress, metabolic dysfunction and gut microbiota disruption. Although causality is not fully established, converging evidence supports reducing UPFs consumption as part of cancer prevention strategies.

Food security is a universal need worldwide. This study explored the relationship between food security and adherence to the Mediterranean diet in the context of the DELICIOUS project. A survey involving 2,011 parents of children and adolescents aged 6-17 years was conducted. Adherence to the Mediterranean diet was assessed through the KIDMED score. Information regarding the ease of accessing Mediterranean foods, economic allowance, employment and residence was collected. Logistic regressions analyses were performed to test the associations. Individuals living in rural areas and reporting difficulty in obtaining all studied foods were less likely to follow the Mediterranean diet. Higher adherence was associated with a household monthly income higher than €4000. No associations with family status and no differences across countries were found. The progressive shift away from the Mediterranean diet may depend not only on cultural preferences for unhealthier, industrial alternatives but also on family budgets and food accessibility.

Home cooking has been associated with diet quality, but its relationship with food processing has been poorly explored. We examined the association of home cooking frequency with degree of processing (using the Nova classification) and diet quality (i.e., the Mediterranean Diet Score, MDS; adherence to a pro-vegetarian food pattern; and the dietary inflammation score) in a large sample of Italian women (n = 11,982) from the Moli-sani Study. Participants were asked how often they cooked at home ("never/rarely," "occasionally," "almost every time," and "every time"). Women with the highest (82.6%), compared to the lowest frequency of home cooking reported greater unprocessed/minimally processed foods consumption (β = 0.12; 95%CI 0.02, 0.22), lower UPF intake (β = -0.16; 95%CI -0.26, -0.07), and lower values of the dietary inflammation score (β = -0.13; 95%CI -0.24, -0.03). No difference was observed for the MDS nor adherence to a pro-vegetarian food pattern. Home cooking may be an effective strategy to reduce UPFs and pro-inflammatory food consumption.

The aim of this study was to investigate the association of BDNF Val66Met genotype with obesity markers and metabolic parameters in a Turkish population. The study data were collected with a questionnaire form. The questionnaire form included general information, anthropometric measurements, dietary intake, lifestyle factors and biochemical parameters. Genotyping of the Val66Met variant in the BDNF gene was performed by real-time polymerase chain reaction (PCR). Individuals with the AG+AA genotype showed differences in obesity and metabolic parameters compared to GG homozygotes. Additionally, individuals with the AG+AA genotype showed lower waist circumference (pinteraction = 0.04), waist-to-hip ratio (pinteraction = 0.003), and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR; pinteraction = 0.009) when consuming a high-fibre diet (>18 g/day) compared to GG homozygotes. The study highlights the influence of BDNF Val66Met genotype on obesity and metabolic parameters, with dietary fibre intake potentially modifying these effects.