Nutrition & Food Science最新文献

{"title":"The association of lifeline diet score (LLDS) with risk of irritable bowel syndrome: case-control study in adult men","authors":"Hawal Lateef Fateh","doi":"10.1108/nfs-08-2023-0186","DOIUrl":"https://doi.org/10.1108/nfs-08-2023-0186","url":null,"abstract":"Purpose\u0000Irritable bowel syndrome (IBS) is a prevalent functional gastrointestinal disorder that significantly impacts the quality of life of affected individuals. Diet has been identified as a potential modifiable risk factor for IBS, yet its association with IBS risk in the Kurdish adult male population remains understudied. This case-control study aimed to investigate the association between the lifeline diet score (LLDS), a validated tool assessing overall diet quality and the risk of IBS in Kurdish adult men.\u0000\u0000Design/methodology/approach\u0000A total of 200 Kurdish adult men were recruited, comprising 100 IBS patients (cases) and 100 healthy controls without IBS. Medical records and interview questionnaires were used to confirm IBS diagnoses, while detailed dietary questionnaires were administered to assess participants’ dietary habits and calculate their respective LLDS scores. Logistic regression analysis was used to examine the association between LLDS and IBS risk, adjusting for potential confounding factors.\u0000\u0000Findings\u0000Participants with higher LLDS scores exhibited a significantly reduced risk of IBS compared to those with lower LLDS scores (OR= 0.38, 95% confidence intervals = 0.18–0.77; p <0.001). The association remained statistically significant even after controlling for potential confounders such as socioeconomic status, age, eating rate, protein, fat, physical activity and body mass index.\u0000\u0000Originality/value\u0000This case-control study demonstrates a significant inverse association between the LLDS and the risk of IBS in Kurdish adult men. Higher LLDS scores, indicative of a healthier and more balanced diet, were associated with a decreased risk of IBS. These findings highlight the potential role of dietary patterns in IBS prevention and management within the Kurdish adult male population.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"79 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139774913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of vitamin D and omega-3 co-supplementation on lipid profile in adults: a systematic review and meta-analysis","authors":"Mohammad Zamani, Zahra Sohrabi, Ladan Aghakhani, Kimia Leilami, Saeed Nosratabadi, Zahra Namkhah, Cain Clark, Neda Haghighat, Omid Asbaghi, Fatemeh Fathi","doi":"10.1108/nfs-11-2022-0387","DOIUrl":"https://doi.org/10.1108/nfs-11-2022-0387","url":null,"abstract":"\u0000Purpose\u0000Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear. The present systematic review and meta-analysis aimed to examine the effects of vitamin D and omega-3 co-supplementation on lipid profile (total cholesterol [TC], low-density lipoprotein [LDL], triglyceride [TG] and high-density lipoprotein [HDL]) in adults.\u0000\u0000\u0000Design/methodology/approach\u0000In this systematic review and meta-analysis, relevant studies were obtained by searching the PubMed, Scopus and Web of Science databases (from inception to January 2022). Weighted mean differences and 95% confidence intervals were estimated via a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods.\u0000\u0000\u0000Findings\u0000Pooled analysis of six randomized controlled trials (RCTs) revealed that vitamin D and omega-3 co-supplementation yielded significant reductions in TG (p = 0.631). A pooled analysis of five trials indicated a significant association between omega-3 and vitamin D treatment and reductions in TC (p = 0.001) and LDL (p = 0.001). Although, pooled analyses of omega-3 and vitamin D did not significantly affect HDL.\u0000\u0000\u0000Originality/value\u0000The findings suggest that vitamin D and omega-3 co-supplementation lowers TG, TC and LDL in adults. Future, large-scale, RCTs on various populations are needed to elucidate further beneficial effects of vitamin D and omega-3 co-supplementation on lipid profile and establish guidelines for clinical practice.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"75 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139843876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of vitamin D and omega-3 co-supplementation on lipid profile in adults: a systematic review and meta-analysis","authors":"Mohammad Zamani, Zahra Sohrabi, Ladan Aghakhani, Kimia Leilami, Saeed Nosratabadi, Zahra Namkhah, Cain Clark, Neda Haghighat, Omid Asbaghi, Fatemeh Fathi","doi":"10.1108/nfs-11-2022-0387","DOIUrl":"https://doi.org/10.1108/nfs-11-2022-0387","url":null,"abstract":"\u0000Purpose\u0000Previous research indicates that vitamin D and omega-3 co-supplementation may benefit overall health, but current evidence regarding its effects on lipid profile remains unclear. The present systematic review and meta-analysis aimed to examine the effects of vitamin D and omega-3 co-supplementation on lipid profile (total cholesterol [TC], low-density lipoprotein [LDL], triglyceride [TG] and high-density lipoprotein [HDL]) in adults.\u0000\u0000\u0000Design/methodology/approach\u0000In this systematic review and meta-analysis, relevant studies were obtained by searching the PubMed, Scopus and Web of Science databases (from inception to January 2022). Weighted mean differences and 95% confidence intervals were estimated via a random-effects model. Heterogeneity, sensitivity analysis and publication bias were reported using standard methods.\u0000\u0000\u0000Findings\u0000Pooled analysis of six randomized controlled trials (RCTs) revealed that vitamin D and omega-3 co-supplementation yielded significant reductions in TG (p = 0.631). A pooled analysis of five trials indicated a significant association between omega-3 and vitamin D treatment and reductions in TC (p = 0.001) and LDL (p = 0.001). Although, pooled analyses of omega-3 and vitamin D did not significantly affect HDL.\u0000\u0000\u0000Originality/value\u0000The findings suggest that vitamin D and omega-3 co-supplementation lowers TG, TC and LDL in adults. Future, large-scale, RCTs on various populations are needed to elucidate further beneficial effects of vitamin D and omega-3 co-supplementation on lipid profile and establish guidelines for clinical practice.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"46 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139784016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of non thermal techniques on millets","authors":"Chinkle Kaur, Jasleen Kaur","doi":"10.1108/nfs-04-2023-0082","DOIUrl":"https://doi.org/10.1108/nfs-04-2023-0082","url":null,"abstract":"\u0000Purpose\u0000Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.\u0000\u0000\u0000Design/methodology/approach\u0000In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.\u0000\u0000\u0000Findings\u0000Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.\u0000\u0000\u0000Originality/value\u0000Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"3 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139856908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of non thermal techniques on millets","authors":"Chinkle Kaur, Jasleen Kaur","doi":"10.1108/nfs-04-2023-0082","DOIUrl":"https://doi.org/10.1108/nfs-04-2023-0082","url":null,"abstract":"\u0000Purpose\u0000Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.\u0000\u0000\u0000Design/methodology/approach\u0000In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.\u0000\u0000\u0000Findings\u0000Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.\u0000\u0000\u0000Originality/value\u0000Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"21 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139797269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The relationship between weight status and food environments, peer influence and dietary intake among high-school students: a case-control study","authors":"Shabnam Mohabati, Alireza Mirahmadizadeh, Zahra Hassanzadeh-Rostami, Nick Bellissimo, S. Faghih","doi":"10.1108/nfs-03-2023-0049","DOIUrl":"https://doi.org/10.1108/nfs-03-2023-0049","url":null,"abstract":"Purpose\u0000The purpose of this study is to evaluate the relationship between weight status and food environments, peer influence and dietary intake among high-school students in Shiraz, Iran.\u0000\u0000Design/methodology/approach\u0000Applying a case-control design, 406 adolescents (n = 203 overweight or obese and n = 203 normal weight) aged 14–18 years were selected using a multistage cluster random sampling method. Demographic information, physical activity level and anthropometric indices were collected. Dietary intake was determined using a 147-item food frequency questionnaire. Food environment (home and out of home) and peer influence were determined by a validated questionnaire.\u0000\u0000Findings\u0000The type of food purchased using pocket money was different between adolescents with overweight or obesity and normal weight adolescents (p < 0.001). The out-of-home food environment score was not different between groups, but the home food environment score (p = 0.004) and the peer influence score (p = 0.001) were higher in normal weight adolescents. Adolescents with overweight or obesity consumed higher amounts of carbohydrate (p = 0.006) and lower amounts of protein (p = 0.01) and more sweet junk foods (p = 0.01), nonstarchy vegetables (p = 0.03) and fruits (p = 0.01) compared to the normal weight group.\u0000\u0000Originality/value\u0000Home food environment, peer influence, differences in macronutrient intake and dietary patterns may be contributing factors to adolescent weight status.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"32 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139599901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A brief review of Secondary School Food Policy (SSFP) approaches in the UK from 2010 to 2022","authors":"G. Lalli, Kim Smith, Jayne Woodside, Greta Defeyter, Valeria Skafida, Kelly Morgan, Christopher Martin","doi":"10.1108/nfs-11-2023-0259","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0259","url":null,"abstract":"Purpose\u0000The purpose of this paper is to provide a snapshot of secondary school food policy (SSFP) across the devolved nations (England, Scotland, Wales and Northern Ireland) to offer insights into a growing area of policy concern. The selected context of research is school food policy (SFP), an area of research which has received little attention in terms of policy approaches. The review is focused on 2010 to 2022.\u0000\u0000Design/methodology/approach\u0000This work combines interdisciplinary perspectives spanning across food policy, public health, psychology, education and sociology. This combination has merit as it offers different perspectives in terms of understanding SFP. The study was conducted between August 2021 and March 2022, using a desk-based review, analysing policies on food in secondary schools. Data collection was conducted through the Web using key search terms. The READ (Read, Extract, Analyse, Distil) approach was used as a systematic procedure to analyse policy and evaluation documents.\u0000\u0000Findings\u0000To all levels of government, it is recommended that a coherent policymaking approach be used to tackle SSFP improvements, to progress a whole school approach to food, supported by long-term dedicated resources while engaging children in SSFP development. For education departments, it is recommended that a food curriculum review, connected to school meals alongside a refocus on school food standards monitoring and reporting is crucial in serving the future generations. The current economic crisis has had an impact on public spending. Universal Free School Meals has been said to make an enormous difference to well-being.\u0000\u0000Originality/value\u0000The current findings suggest that researching SFP across nations has merit. There is a relative lack of focus on secondary schools, in light of England’s focus on the National Food Strategy (focus on children), post-pandemic, economic crisis – together this makes school food and food policy a topic of real urgency and importance. Lessons can both be learned, particularly in promoting healthier and more educationally inclusive school food practices. Research in this area can inform curriculum design and school food environment and system changes from the perspective of learnings around taking a whole school food approach to education.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"68 40","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139600557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Association of empirically derived dietary patterns and COVID-19 among adults in Iran","authors":"S. Hassanizadeh, Zahra Darabi, Maryam Khosravi, Masoud Mirzaei, M. Hosseinzadeh","doi":"10.1108/nfs-09-2023-0211","DOIUrl":"https://doi.org/10.1108/nfs-09-2023-0211","url":null,"abstract":"\u0000Purpose\u0000The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran.\u0000\u0000\u0000Design/methodology/approach\u0000In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19.\u0000\u0000\u0000Findings\u0000This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19.\u0000\u0000\u0000Originality/value\u0000In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"8 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139609469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The impact of excessive dieting on eating disorders in adolescent women: a literature review","authors":"E. Son, K. H. Kwon","doi":"10.1108/nfs-06-2023-0127","DOIUrl":"https://doi.org/10.1108/nfs-06-2023-0127","url":null,"abstract":"Purpose\u0000This paper aims to in the modern world, possessing an attractive appearance is often considered a highly valued attribute. As such, the perceptions and satisfaction with one’s body are shaped by dominant cultural norms. Adolescents, women in particular, who are heavily influenced by media representations, may tend to have a distorted body image (BI), including adopting extreme dieting methods. This study reviews the adverse effects of excessive weight loss associated with this.\u0000\u0000Design/methodology/approach\u0000The authors searched journals and the internet for relevant literature using the keywords “eating disorders”, “body image” and “weight stigma”. In the case study field, they added papers that considered “nutrition” to identify the link between dieting behaviour and nutrition. From these reviews, the authors ultimately selected 190 articles that appeared to meet their research objectives. The papers cover a range of studies published between 1995 and 2023.\u0000\u0000Findings\u0000Among adolescent girls and young women in their early 20s, there is a social media-driven culture of being extremely thin and petite. Weight stigma puts more pressure on them and makes strange behaviours like pro-ana syndrome a part of the culture. The authors have seen that modern BI standards leave young women vulnerable to eating disorders caused by excessive dieting.\u0000\u0000Originality/value\u0000Adolescence is a time of continuous growth, so balanced nutrition is essential. However, biased societal standards of beauty can push adolescent girls who are sensitive to external gaze into excessive dieting and make eating disorders a culture. This review provides a perspective on the behaviours that should be pursued for a healthy BI.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"113 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139614005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Coriandrum sativum seeds on memory, anxiety, depression, and sleep quality in students: a randomized controlled study","authors":"A. Alqudah, E. Qnais, Salsabeel H. Sabi, Y. Bseiso, O. Gammoh, M. Wedyan","doi":"10.1108/nfs-08-2023-0193","DOIUrl":"https://doi.org/10.1108/nfs-08-2023-0193","url":null,"abstract":"\u0000Purpose\u0000The purpose of this study was to explore the potential benefits of Coriandrum sativum (C. sativum) on anxiety, depression, sleep quality and memory among students.\u0000\u0000\u0000Design/methodology/approach\u0000This randomized controlled trial involved university students aged 18–25 years, who had no known allergies to C. sativum or were using psychotropic medication. After giving informed consent, participants were randomly assigned using a computer-generated random sequence to either 500 mg C. sativum seeds or a placebo. Primary outcomes measured changes in memory (prospective and retrospective memory questionnaire [PRMQ]), anxiety and depression (Hospital Anxiety and Depression Scale), while secondary outcomes assessed sleep quality (Pittsburgh sleep quality inventory [PSQI]).\u0000\u0000\u0000Findings\u0000A sample of 86 students with a mean age of 20.05 ± 1.6 years was selected for the study. Initial assessments ensured no significant differences in demographic or study variables between the control and intervention groups. Statistical analysis revealed significant improvements in memory (PRMQ: p = 0.006), anxiety (Hospital Anxiety Scale: p = 0.04) and depression (Hospital Depression Scale: p = 0.002), as well as in sleep quality (PSQI: p = 0.03) in the group receiving C. sativum compared to the control group.\u0000\u0000\u0000Originality/value\u0000This research offers initial insights into the potential benefits of C. sativum intake, specifically its role in enhancing memory performance and mitigating anxiety among student populations. The results present a compelling case for further research in this domain to solidify these preliminary conclusions.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"33 50","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139528549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}