International Journal of Food Sciences and Nutrition最新文献

To evaluate the bidirectional relationship between the incidence of depression and obesity in Brazilian graduates. This 6-year longitudinal follow-up study included 3,426 participants from the CUME study in assessing the incidence of obesity and 3,414 participants in assessing the incidence of depression. Risk ratios were estimated and the interaction by sex was tested using the multiplicative method. After an average follow-up of 2.13 years, 387 incident cases of depression and 216 cases of obesity were identified. When stratified by sex, women with an initial diagnosis of depression were at increased risk of developing obesity over time (HR: 2.14; 95% CI: 1.47 - 3.11). The association between initial obesity and incidence of depression was also positive, but only for men (HR: 1.82; 95% CI 1.05 - 3.16). As conclusion, there is bidirectional association for incidence of depression and obesity over time and the risks of developing these diseases are associated differently by sex.

Previous studies have highlighted differences in faecal short-chain fatty acids (SCFAs) between hypercholesterolemic (HC) and normocholesterolemic (NC) individuals; however, the impact of nutritional factors on SCFAs remains underexplored. This cross-sectional observational study involved 42 HC and 38 NC Thai adults and examined faecal SCFA concentrations and their associations with nutritional factors. Aliphatic (acetic, propionic, butyric acids) and branched (isobutyric and isovaleric acids) SCFAs were analysed. Although NC participants exhibited higher aliphatic and total SCFAs than HC participants, these differences were insignificant. Carbohydrate intake was positively associated with acetic and propionic acid, in the NC group. Sugar intake was negatively correlated with isobutyric and isovaleric acids in the NC group but positively correlated in the HC group. These findings suggest less efficient sugar and carbohydrate fermentation in the HC group, potentially affecting SCFA profiles. Future studies should investigate gut microbiota composition, bile acid secretion and gut pH as contributing factors.

β-Casomorphin-7 (BCM-7), a heptapeptide derived from β-casein hydrolysis, has gained attention for its potential role in gastrointestinal discomfort and certain diseases, yet its effects remain controversial. This study aimed to provide the first reliable estimation of BCM-7 exposure for low, medium and high consumers of milk and dairy products in the European population. We developed a database on BCM-7 released after simulated digestion, combining literature review and direct analysis of milk and selected dairy products. Using European food consumption data, we estimated BCM-7 daily exposure for adults (132-2541 μg), adolescents (163-2594 μg) and children (200-2357 μg). Milk emerged as the most significant source of BCM-7 exposure across all population groups. Statistical analysis revealed differences in exposure levels between adults and children at medium consumption levels. This work provides the first comprehensive estimation of dietary BCM-7 exposure, laying the groundwork for future research on its potential health effects.

The actual food system negatively impacts human health and the environment. To promote sustainable food consumption, a cross-sectional survey of 815 Italian adults, representative for age, gender, and geographical areas, explored consumer perceptions and purchasing barriers. Correspondence and cluster analysis were applied. Most respondents identified sustainable foods as having low environmental impact (88.6%), being healthy (81.3%), and locally sourced (81.2%). However, high prices and unclear labelling emerged as key obstacles. The cluster analysis identified four consumer groups. Notably, even the group aware of sustainability issues (Aware consumers with barriers - Cluster 2) still struggled to make sustainable choices due to persistent obstacles. Conversely, a small segment (Ditched consumers - Cluster 1), despite high socio-economic and educational status, showed no interest in sustainability. These results highlight the complex nature of barriers to sustainable consumption, shaped by diverse sociodemographic factors. Tailored strategies are needed to overcome these obstacles and support more sustainable consumer behavior.

The aim of the present study was to evaluate the association between impaired fasting glucose and the 20-year cumulative incidence of type 2 diabetes (T2D), and the role of lifestyle habits, in the ATTICA cohort study (2002-2022). The present analysis was based on 2000 individuals free of T2D at baseline examination (age 43 ± 13 years; 51% women), 773 (39%) had IFG defined by fasting glucose 100-125 mg/dL and HbA1c 5.7-6.4%. Sociodemographic, anthropometric, lifestyle, and clinical parameters were collected at baseline and follow-up examinations. The 20-year cumulative incidence of T2D was 347 out of 773 (45%) participants with IFG. Male sex [RR 1.82, 95%CI (1.36, 2.43)], overweight [RR 6.3, 95%CI (3.7, 10.5)], obesity [RR 5.3, 95%CI (2.5, 11.3)], hypercholesterolaemia [RR 1.71, 95%CI (1.28, 2.28)], smoking [RR 1.67, 95%CI (1.14, 2.44)] and adherence to Mediterranean diet (high vs. low) [RR 0.41, 95%CI (0.26, 0.65)], were significantly associated with the development of T2D in the subjects with IFG, during the 20-year of follow-up. IFG significantly increases the risk of T2D, with male sex, obesity, hypercholesterolaemia, and smoking as key risk factors. Adherence to the Mediterranean diet and weight management were protective, in preventing diabetes progression.

The current study explored the effect of berry consumption on metabolic syndrome (MetS) factors. After full screening, 14 trials were selected for final analysis, involving 327 intervention and 284 control subjects with MetS. Berry consumption significantly increased HDL-C (WMD: 1.771 mg/dL, 95% CI: 1.415-2.128) without affecting LDL-C, TC, TG or leptin levels. BMI, waist circumference, systolic and diastolic BP, TNF-α, IL-6, CRP, adiponectin, HbA1C, HOMA-IR, glucose and insulin remained unaffected. The subgroup analysis showed that interventions <12 weeks resulted in a significant increase in HDL-C levels and a significant decrease in serum TG levels. On the other hand, reductions in IL-6 and glucose levels were observed in interventions >12 weeks. It was also shown that CRP and HDL-C improvements were seen only in studies that included more than 50 participants. Berry consumption may improve HDL-C, glucose, IL-6 and CRP, supporting its inclusion in dietary strategies for managing MetS.

Osteoarthritis (OA) is a globally chronic disease affecting middle-aged and elderly individuals, with growing evidences implicating gut microbiota in its pathogenesis. Lactobacillus kefiranofaciens ZW3 (ZW3) shows potential in modulating gut microbiota, protecting intestinal barrier, and regulating immunity. This study explored the therapeutic effects of ZW3, alone and combined with CII/Gln, using a monoiodoacetate (MIA)-induced OA model. Results indicated that ZW3 significantly mitigated cartilage damage and inflammation alone or combined with CII/Gln, possibly by improving intestinal integrity, reduced oxidative stress, and regulated MMPs expression. 16S rDNA sequencing showed ZW3, especially with CII/Gln, increased beneficial bacteria of Ruminococcaceae and Lachnospiraceae abundances. Furthermore, ZW3 or with CII/Gln elevated SCFAs levels in intestinal contents in OA rats. These findings propose a novel probiotic-based strategy, potentially combined with functional foods, for OA intervention and treatment.

This study aimed to evaluate the effects of soy-derived hydrolysed peptides (SPEP) and soy-derived proteins (SPRO) on diet-induced insulin resistance. Purposely, male C57BL/6 mice were randomly assigned to four groups and maintained on their respective diets for 16 weeks: (1) normal chow diet (NCD), (2) high-fat diet (HFD), (3) HFD + SPRO, and (4) HFD + SPEP. SPEP treatment significantly decreased the fasting serum glucose (3.70 mmol L^-1, 46.93%), and HOMA-IR (1.75, 46.17%), compared to HFD group. Furthermore, SPEP intervention significantly reduced hepatic serum low-density lipoproteins cholesterol, lipopolysaccharides, leptin, and interleukin-6 levels, while the liver total bile acids increased by 74.43%, compared to HFD group. SPEP intervention resulted in a low abundance of obesity and insulin resistance-associated microbes (Oscillospira and Ruminococcus), and a high abundance of anti-inflammation-related bacteria (Akkermansia and F16), compared to HFD group. This study's findings suggested that SPEP was more effective than SPRO in preventing insulin resistance.

Although mature bee bread is a key natural bee product, comprehensive metabolite profiles remain incomplete. This study compared Brassica napus bee bread metabolomes from Apis mellifera (BAM) and A. cerana (BAC) using LC-MS broad-target metabolomics. We identified 1090 metabolites across 19 compound classes, with 269 differentially expressed between species. Variation depended critically on bee species, including primary metabolites (42 organic acids, 38 lipids, 21 amino acids/derivatives, 19 saccharides) and secondary metabolites (29 flavonoids, 10 phenols). Results demonstrate significant chemical composition differences in bee bread brewed by different honey bee species. Thus, assessing species-specific biological and pharmacological compositional differences is essential before developing bee bread into wellness or functional foods.

Sodium plays an important role in food processing and consumption, but a high-sodium diet increases health risks. Various salt reduction strategies have been developed to reduce 20-80% sodium content in foods without compromising food qualities. Considering the rapid advancements in salt reduction methods, a comprehensive review is timely to summarise the current state and suggest future research directions. In this review, we briefly introduce the saltiness perception mechanisms, and then systematically summarise the research progress of salt reducing strategies via adjusting the structure and composition of food colloids, applying processing techniques (e.g. ultrasonic treatment, microwave, pulsed electric field), and uneven distributing salt crystals. Special emphasis is given to the salt reduction mechanisms related to food colloids and to suggest future directions for progress. We found that enhancing saltiness perception via optimising food colloid structures is a promising strategy to reduce the salt in foods. Therefore, a precise design of food colloidal structure to enhance sodium release is needed. Modifying food colloids with flavour enhancers may further improve saltiness and facilitate sodium reduction. These strategies hold significant potential to improve public health by lowering sodium intake, thereby reducing hypertension and cardiovascular disease risks on a population scale.