Nutrition Bulletin最新文献

Diabetic retinopathy (DR) is one of the leading causes of blindness in adults, primarily driven by hyperglycaemia in the retinal tissue. The role of antioxidant phytochemicals, particularly carotenoids, has gained attention due to their potential in mitigating these damaging processes. Carotenoids exhibit strong antioxidant properties by neutralising reactive oxygen species and reducing inflammation. This review aims to provide a comprehensive analysis of the molecular mechanisms by which these carotenoids exert protective effects on the retina, focusing on their role in combating oxidative stress, preserving retinal integrity and preventing neovascularization associated with DR. By highlighting key findings from recent studies, we underscore the therapeutic potential of carotenoids as natural interventions in preventing or slowing the progression of DR. Further research into their bioavailability, dosage and long-term effects may pave the way for carotenoid-based treatments in the clinical management of DR.

Scientific literature remains inconsistent on whether and to what extent 100% fruit juice should be recommended in the diet. Specifically, the current Dietary Guidelines for Americans (DGA) do not specifically refer to free sugars in fruit juice, and further clarification to provide more explicit guidance may be needed in the 2025-2030 version. We compared evidence on whole fruit and 100% fruit juice regarding its nutrient composition, impact on hunger and satiety, and association with chronic health conditions while highlighting the potential public health perspectives and implications for healthy dietary recommendations. Processing and/or storing 100% fruit juice reduces its fibre, vitamins and other antioxidant contents and transforms intrinsic sugars in the whole fruit into free sugars. Fruit consumed in solid form provides greater satiety due to delayed gastric emptying and related physiological reactions. The synergistic effects of polyphenols and fibre in whole fruit benefit the gut microbiome by acting as prebiotics and producing short-chain fatty acids that reduce inflammation. Although the evidence surrounding 100% fruit juice on chronic conditions remains inconsistent, accumulating studies indicate a more consistently beneficial role of whole fruits. The research evidence reviewed highlights the need for the DGA to update the recommendations on fruit juice, including emphasising the health benefits of whole fruit over fruit juice, providing a clear guideline on the daily fruit juice allowance, defining "free sugars" in fruit juice, and clarifying the distinction between 100% fruit juice and fruit drinks.

Recently, there has been an emerging trend of purchasing foods and beverages via online food delivery systems but there is scarce evidence on the healthfulness of these items, particularly in Southeast Asian countries such as Malaysia. This study aimed to evaluate the characteristics and nutrient profiles of foods and beverages available via online food delivery systems in Malaysia. This cross-sectional study was conducted from September 2022 to March 2023 to identify foods and beverages available on the Grab Food and Foodpanda mobile applications. The healthfulness of selected foods and beverages was determined based on the Food Standards Agency Nutrient Profiling System. The present study included 3729 foods and 1882 beverages. Most of the foods were cereal-based dishes (37.4%), followed by cereals with protein-based dishes (12.8%) and meat or poultry-based dishes (12.0%), while most of the beverages were local handcrafted beverages (27.8%), followed by bubble milk tea (15.0%) and Western handcrafted beverages (14.6%). For protein dishes, deep-frying or battered-frying was the most common preparation method (33.8%) while most of the cereal-based dishes were stir-fried (76.7%). Out of 23 common foods, 15 foods (65%) were categorised as less healthy based on the nutrient profile score while 19 out of 24 (79%) common beverages were categorised as less healthy. The online food delivery systems feature predominantly local foods and beverages that are less healthy, potentially contributing to the development of an obesogenic environment.

Healthy midlife cognitive function (CF) reduces the risk of later cognitive decline. Emerging evidence suggests that chrono-nutrition may be associated with CF. This cross-sectional cohort study aimed to examine associations between chrono-nutrition behaviours and CF in adults aged 45-65 years living in Cyprus. Chrono-nutrition, including misalignments between actual and preferred eating times, Mediterranean diet (MD) adherence, sleep and physical activity were assessed using validated questionnaires. Computerised neurocognitive remote testing was used to derive standard normalised age-matched scores for composite memory, psychomotor speed, cognitive flexibility, complex attention, reaction time and neurocognitive index. Education, marital status, smoking, body mass index, chronic disease diagnosis and religious fasting were also assessed. Adjusted multivariate ordinal logistic regression was used to assess each chrono-nutrition variable against each cognitive outcome. Two-hundred and seven participants were analysed (58% female, median age: 52 years, 75.6% university graduates). Morning latency (duration of time between one's wake time and first eating event) misalignment was associated with higher neurocognitive index (OR eating later than preferred by 30-90 min: 2.91; 95% CI: 1.33-5.97 and OR eating later than preferred by > 90 min: 2.57; 95% CI: 1.34-4.88) and with higher cognitive flexibility (OR eating later than preferred by 30-90 min: 2.23; 95% CI: 1.07-4.64). An eating window longer than preferred by > 120 min was associated with a lower psychomotor speed (OR: 0.17; 95% CI: 0.04-0.67). Evening eating between 20:00 and 22:59 versus before 20:00 was associated with higher complex attention (OR: 2.07; 95% CI: 1.08-3.97). No evidence was found that eating alignment is associated with better CF. The study provides insights that some chrono-nutrition behaviours may be associated with CF with potential implications for improving CF in middle-aged adults.

In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant-based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims to provide a comprehensive description of antinutrients for producers, food scientists, professionals, legislators and consumers, emphasising the complexity of the subject and the necessity for diverse approaches while identifying aspects that still require further research. Antinutrients, including protease inhibitors, amylase inhibitors, phytic acid, lectins, saponins, tannins, cyanogenic glycosides, oxalic acid, polyphenols, goitrogens and pyrimidine glycosides, are described, encompassing various aspects such as their structural characteristics, analytical detection methods, distribution, physiological impacts and strategies for mitigation or elimination. Specifically, our review concentrates on assessing the presence of antinutrients in plant-based food products and the primary ingredients, categorised into five distinct groups, cereals, pseudocereals, pulses, seeds and nuts, which are commonly used in their production. Among these categories, legumes are identified as the richest source of anti-nutritional compounds, followed by cereal grains. However, certain pseudocereals, seeds and nuts also demonstrate high levels of specific antinutrients. While antinutrients are generally regarded as harmful to nutrient absorption, recent studies have revealed some potential health benefits associated with them. Therefore, further in vivo research is essential to elucidate the behaviour of antinutritional compounds within the human body. Additionally, there is a significant lack of formal regulations and guidelines regarding antinutrients, and food products currently do not feature labelling related to these compounds.

The global obesity epidemic remains a significant public health challenge, prompting various interventions to address its complexity. Among these, sugar reformulation in foods has gained traction as a potential strategy. While successful in sugar-sweetened beverages (SSBs), applying this approach to solid foods presents unique challenges and potential drawbacks. This article critically discusses the efficacy of sugar reformulation in solid foods as an obesity prevention strategy. The discussion explores the differential impacts of sugars from SSBs versus solid foods, technical constraints in reformulation and possible unintended outcomes. Additionally, the article evaluates the limitations of modelling studies that advocate for sugar reformulation, emphasising the importance of a balanced and evidence-based perspective on its role in addressing obesity.

Conditions such as obesity and cardiovascular diseases represent significant global public health challenges, driven by their increasing prevalence and profound effects on morbidity and mortality. Dyslipidemia, defined by abnormal lipid concentrations, performs a pivotal role in the onset of cardiovascular diseases, especially atherosclerosis. Dietary strategies and other nonpharmacological interventions are crucial for the management of dyslipidemia. Açaí (Euterpe oleracea), a fruit native to the Amazon, is recognised for its antioxidant properties and potential impact on lipid metabolism. This systematic review and meta-analysis aimed to assess the impact of açaí consumption on lipid profile markers. A systematic search was performed across several databases, including MEDLINE/PubMed, EMBASE, Web of Science and Scopus. We included non-randomised, randomised, no blind, blind and control trials involving adult participants who received açaí in any form. The outcome measures included triglycerides, total cholesterol, LDL-c and HDL-c. The screening of studies and data extraction were independently conducted by four reviewers. The risk of bias was evaluated using the Cochrane Risk of Bias tool, and meta-analyses were completed where applicable. Out of 188 identified studies, 8 met the inclusion criteria. Meta-analysis of 411 participants displayed no significant effect of açaí on LDL-c (MD = 6.06 mg/dL 95% CI: -0.03, 12.48, p = 0.06), HDL-c (MD = 0.30 mg/dL 95% CI: -1.54, 2.13, p = 0.75), total cholesterol (MD = 2.94 mg/dL 95% CI: -6.44, 12.31, p = 0.54) and triglycerides (MD = 2.05 mg/dL 95% CI: 1.79, 2.28, p = 0.59). Additionally, açaí consumption was related to a significant reduction in total lipids (MD = -9.80 g, 95% CI: -13.94 to -5.66, p < 0.001). GRADE evaluation pointed to low/very low certainty of evidence. Açaí consumption may lessen total lipid levels, but no significant effect was noted for cholesterol parameters and triglycerides. Further trials with more demanding research methodologies are required to clarify the effects of açaí on lipid profiles. Trial Registration: CRD42024549531.

Little is known regarding the intrastudent barriers to accessing and utilising the Supplemental Nutrition Assistance Program (SNAP). To examine college students' knowledge of allowable items and perception of what items should be allowed for purchase with (SNAP) benefits, particularly by food security status and enrolment in SNAP in the past 12 months, a cross-sectional, online survey was conducted among 844 college students from nine higher education institutions in a single Midwestern state. Many students were unaware that certain food items were already covered by SNAP, leading them to express a desire for these items to be included. Additionally, there were misconceptions about the eligibility of nonfood items for purchase using SNAP benefits. Beyond traditional food items, students highly desired the inclusion of necessities such as toiletries and cooking equipment. Improved outreach and educational campaigns could be developed to clarify the eligible items and scope of the programme, enabling students to make informed decisions about their SNAP benefit usage.