*Editorial* **The Effects of Nutrition on Chronic Conditions**

**Omorogieva Ojo 1,\* and Amanda Rodrigues Amorim Adegboye 2,3**


The effects of nutrition on chronic conditions, such as diabetes, obesity, heart disease, and stroke, continue to generate interest among researchers. This is based on the fact that diet is a modifiable risk factor [1]. The composition of diet, including the proportions and types of macronutrients and micronutrients, is a major contributor to chronic diseases [1].

The beneficial effects of nutritional interventions on chronic conditions have been well documented, although differences remain among researchers concerning their overall impact [1]. Evaluations of the role of nutrition in chronic conditions draw on diet's effects on body weight, body composition, glycemic and insulin excursions, and vascular remodelling. The effect of diet in modulating gut microbiota dysbiosis is also an evolving area of research [2].

This Special Issue, entitled "Nutrition in Chronic Conditions", aims to examine the effect of nutrition in the development, care, and management of chronic conditions. This Special Issue includes 11 original studies conducted in high- and middle-income countries, 3 systematic reviews with meta-analysis, and 3 literature reviews. This editorial provides an overview of the key findings of the papers published in this Special Issue. These papers are broadly divided into seven topics: the effects of diet on (1) insulin and glucose metabolism; (2) gut health; (3) brain and cognitive impairment; (4) infections, chronic conditions, malnutrition, and all-cause mortality; (5) obesity and dietary variables in postmenopausal women; (6) non-alcoholic fatty liver disease in mice, specifically the consumption of coffee; and (7) chronic conditions and COVID-19 infection.
