Search Results (136)

Background: Memory influences decision-making regarding eating behaviour. However, marketing utilises our memory to exploit our consumptive habits. Whether we have an inherent bias towards memorising visual cues associated with high-calorie foods and how such bias contributes to our health outcomes remains to be determined. We therefore aimed to develop and validate a computerized, image-based Food Memory Bias Task (FMBT) for use in multiethnic Asian populations. Methods: In the development phase involving 172 participants, 91.9% rated the instrument as user-friendly and we optimised the instrument format into 12 visual food cues and 30-min delay period to avoid a ceiling effect. In the validation phase involving 184 multi-ethnic Asian participants (49.3 (14.5) years old, 44.6% male, 71.7% Chinese), FMBT memory score was associated with the brief assessment of cognition memory (β(p) = 0.23 (5.1 × 10⁻⁶)), and general cognition score ‘g’ (β(p) = 0.30 (6.5 × 10⁻⁹)). Results: Higher memory bias was associated with lower memory score in the low-calorie bias group ($r=-0.33$, $p=0.002$), but not in the hig h-calorie bias group. In this present study, despite randomly administering two versions of the test across visits, the FMBT bias score demonstrates a significant learning effect and low reproducibility (r(p) = −0.14 (0.11) across visits). Food memory bias score is associated with higher food approach traits according to the Adult-Eating Behaviour Questionnaire (β(p) = 0.23(0.015)), independent of age, sex, and ethnicity. Conclusion: FMBT provides an opportunity to address epidemiological questions on how food memory bias influences dietary habit and cardiometabolic health, and how it is in turn shaped by our built environment. Full article

Ultra-processed foods (UPFs) account for a substantial proportion of energy intake and are commonly characterized by being low in protein. The growing availability of protein-fortified UPFs may contribute considerably to dietary protein intake. This study examined associations between UPF consumption and protein intake and evaluated the effects of UPF reduction on protein intake. Fifty-two healthy adults were randomized to either minimize UPF consumption (MPF; n = 25) or maintain typical dietary patterns (UPF; n = 27) for six months. Dietary intake was assessed using three-day diet records at baseline and post-intervention, and foods were classified by the Nova Food Classification System. At baseline, UPF consumption was positively associated with UPF-derived protein intake and the proportion of protein obtained from UPFs (p’s < 0.0001), while demonstrating inverse associations with protein intake relative to body mass and the percentage of calories derived from protein. The MPF group significantly reduced UPF consumption and UPF-derived protein intake (p’s < 0.0001). Despite this, total protein intake, protein intake relative to body mass, and percentage of calories derived from protein were maintained. These findings suggest that dietary protein adequacy can be preserved during UPF reduction while decreasing reliance on UPF-derived protein sources. Full article

Plant-derived sweet proteins are promising low-calorie natural sweeteners that may reduce dietary sugar intake and prevent non-communicable diseases. Although seven have been identified—thaumatin, miraculin, monellin, mabinlin, brazzein, pentadin, and curculin (neoculin)—only thaumatin is currently approved as a food additive. The development of others requires comprehensive safety assessments, particularly regarding allergenicity. This systematic review aims to investigate and synthesize allergenicity assessment methods (in silico, in vitro, in vivo, and clinical) applied to these seven sweet proteins. The literature searches were conducted following PRISMA guidelines across Scopus, PubMed, and Wiley Online Library databases, up to 30 November 2025, with no time restrictions. The risk of bias in selected studies was evaluated using GRADE. After the selection process, 14 out of 2634 studies met the inclusion criteria. Thaumatin, miraculin, monellin, and brazzein emerged as the most extensively studied proteins. In silico approaches (sequence and structural homology) and in vitro assays (digestibility and cell-based methods) were the most commonly employed methods. In contrast, in vivo studies (animal models) and clinical evaluations (skin prick tests, oral food challenges) were rarely reported. Allergenicity studies on pentadin, mabinlin, and curculin (neoculin) are limited, indicating a research gap that requires further study to support regulatory approval and consumer acceptance. Full article

Nutrient-sensing nuclear receptors (NSNRs), including PPARs, FXR, LXRs, RAR/RXR, VDR, and related orphan receptors, integrate a molecular interface that allows diet to communicate directly with the genome. By binding fatty acids, bile acids, sterols, vitamins, polyphenols, and other food-derived metabolites, NSNRs translate qualitative and quantitative features of the diet into coordinated transcriptional programmes across metabolically active organs. This ligand-dependent signalling network integrates dietary information to orchestrate inter-organ lipid and glucose metabolism, mitochondrial function, thermogenesis, and immune response, thereby enabling the organism to adapt dynamically to fasting–feeding cycles. In this review, we synthesise current evidence on the integrated roles of major NSNRs in the liver, skeletal muscle, white and brown adipose tissue, and kidney, emphasising how receptor networks within and between metabolic organs collectively govern energy expenditure, substrate partitioning, and systemic metabolic flexibility. We propose a conceptual framework in which diet functions as an “external endocrine organ”, acting as the primary source of chemically diverse NSNR ligands, while metabolic tissues serve as secondary signal amplifiers and integrators. Through circulating lipid species, bile acids, oxysterols, and other metabolites, these organs engage in continuous bidirectional communication that reprograms NSNR activity across tissues. We then examine how the global shift from minimally processed, nutrient-rich foods to nutrient-poor, energy-dense ultra-processed diets leads to a reduction in NSNR ligand diversity, promoting hepatic steatosis, muscle metabolic inflexibility, adipose tissue dysfunction, renal lipotoxicity, and chronic low-grade inflammation, ultimately causing obesity, type 2 diabetes, and cardiometabolic disease. Finally, we explore strategies to restore NSNR function, including Mediterranean and plant-based dietary patterns, as well as diets enriched with ω-3 polyunsaturated fatty acids, monounsaturated fats, and polyphenols. By integrating molecular, physiological, and clinical evidence, this review aims to clarify how NSNR networks translate dietary cues into coordinated inter-organ metabolism and how nutrient-poor diets lead to metabolic diseases trough a loss of metabolic information, rather than merely by energy excess. This framework supports a paradigm shift from calorie-centred nutrition to diet quality as the main therapeutic target for preventing metabolic diseases and promoting health. Full article

Background/Objectives: Obesity is a chronic, relapsing disease in which lifestyle modification represents the cornerstone of treatment. Among dietary strategies, ketogenic diets can induce rapid weight loss, whereas the Mediterranean diet is associated with established cardiometabolic benefits but typically produces slower weight reduction. Very-low-calorie ketogenic diets (VLCKDs) are effective for weight loss but are often limited by cost, reliance on meal replacements, and reduced long-term feasibility. This study aimed to evaluate whether a whole-food Mediterranean ketogenic diet with moderate caloric restriction (MedKD) could represent a feasible and effective alternative to VLCKD for weight loss and metabolic improvement in adults with obesity. Methods: This 3-month prospective, real-world study compared VLCKD and MedKD in adults with obesity attending a clinical nutrition program. The primary outcome was percentage weight loss. Secondary outcomes included changes in waist circumference, waist-to-height ratio, insulin resistance (HOMA-IR), lipid profile, kidney function, and treatment tolerability. Clinical and biochemical parameters were assessed at baseline and after the intervention. Group differences and time-by-group interactions were analyzed to evaluate changes over the study period. Results: Sixty-two participants were enrolled, and 55 completed the study (27 VLCKD, 28 MedKD). Baseline characteristics were generally comparable, although the MedKD group had a higher prevalence of diabetes and higher baseline insulin resistance and triglyceride levels. Both dietary interventions resulted in substantial and comparable weight loss (approximately 15% of initial body weight), accompanied by significant reductions in waist circumference and waist-to-height ratio. Insulin resistance improved in both groups, with a greater reduction in HOMA-IR observed in the MedKD group (time × group p = 0.031). Serum creatinine decreased in the VLCKD group and slightly increased in the MedKD group (p = 0.025). Changes in lipid profile were not significantly different between groups. No severe adverse events were reported. Conclusions: A whole-food Mediterranean ketogenic diet with moderate caloric restriction achieved weight loss and metabolic improvements comparable to those observed with VLCKD over three months. These findings suggest that MedKD may represent a feasible alternative to formula-based ketogenic programs, supporting more flexible and personalized dietary strategies in the clinical management of obesity. Full article

Background: Adipose tissue is a crucial endocrine organ, and obesity, due to its associated chronic inflammation and oxidative stress, disrupts adipokine secretion. These adipokines can be detected not only in blood but also in saliva. Dietary changes are a crucial part of managing obesity, encompassing a balanced diet, increased physical activity, and lifestyle modifications. Moreover, adding functional foods like amaranth and canola oils, recognized for their health benefits, may further improve metabolic and inflammatory health. These products have anti-inflammatory effects and may help reduce the pro-inflammatory activity of adipose tissue, thereby improving systemic and oral health. The study aimed to assess the impact of a 3-week calorie-restricted diet, supplemented with canola or amaranth oil on salivary adipokines, i.e., serpin A12, plasminogen activator inhibitor-1 (PAI-1), and tumor necrosis factor receptor-1 (TNF-R1), pH, and salivary flow in obese patients. Methods: A total of 115 adults with obesity (BMI > 30 kg/m²) were enrolled and placed on a 3-week calorie-restricted diet. The study group (n = 44) received additional supplementation: 21 participants received 20 mL of canola oil daily, and 23 received 20 mL of amaranth oil. The control group (n = 71) followed the same calorie-restricted diet without oil supplementation. Non-stimulated saliva was collected twice, for 20 min each time, before and after the intervention, to evaluate flow rate, pH, and concentrations of serpin A12, PAI-1, and TNF-R1. Concentrations were measured using enzyme-linked immunosorbent assay (ELISA). Results: An increase in saliva flow rate was observed in patients supplemented with amaranth oil (p = 0.0367). Both the amaranth oil and canola oil groups showed a significant rise in salivary pH (p = 0.0425). Across all participants, the 3-week calorie-restricted diet resulted in a reduction in salivary PAI-1 (p = 0.0339), serpin A12 (p = 0.0001), and TNF-R1 (p = 0.0058). Conclusions: The 3-week calorie-restricted diet contributed to a decrease in the concentration of adipokines in saliva. The low-calorie diet, combined with supplementation of amaranth and canola oils, increased salivary flow and resulted in higher pH values, indicating greater alkalinity. Full article

Sweetener consumption has increased considerably in recent decades, driven by the growing demand from consumers of low-calorie products for weight control and, especially, from diabetic patients who require safe sweetener alternatives without affecting their glucose levels. However, the latest scientific evidence seems to indicate that the continued consumption of various sweeteners could significantly alter the gut microbiota, triggering consequences that go beyond metabolic health and could affect sleep quality. Among the most used non-caloric sweeteners in the food industry are sucralose and saccharin. Several studies have shown that prolonged consumption of these sweeteners can significantly alter the composition of the gut microbiota. In particular, its consumption might lead to a decrease in beneficial bacteria such as Lactobacillus and Bifidobacterium, along with an increase in potentially pathogenic microorganisms such as Clostridium difficile and Escherichia coli. This dysbiosis creates a chronic low-grade inflammatory environment and contributes to the deterioration of glucose metabolism, factors that negatively impact the regulation of the gut–brain axis. Consequently, these alterations could interfere with the neuroendocrine mechanisms involved in sleep, promoting the development of disorders such as insomnia, sleep fragmentation, and decreased subjective sleep quality. The aim of this narrative review is to synthesize the current scientific evidence on the impact of artificial sweeteners on the gut microbiota and their potential involvement in sleep disorders. The underlying biological mechanisms will be analyzed and the clinical relevance of these interactions discussed, laying the groundwork for future research that will contribute to the development of dietary recommendations and therapeutic strategies aimed at modulating the microbiota to improve sleep health. Full article

Dietary fiber is an essential component of the human diet, and insoluble dietary fiber (IDF) accounts for a significant proportion. However, its poor solubility and rigid structure limit its high-value applications. In recent years, modification technologies have become key strategies for enhancing the functional properties of IDF and expanding its applications. This review systematically summarizes the latest advances in the field of IDF modification, emphasizing how different modification strategies precisely regulate the multilevel structure of IDF to selectively improve its physicochemical properties and physiological functions. The principles and mechanisms of physical, chemical, biological, and combined modification methods are explained, and the unique advantages and limitations of each method in terms of structural changes, functional enhancement, and application scenarios are compared. Using high-pressure hydrostatic pressure-assisted cellulase treatment on potato dietary fiber can effectively disrupt fiber rigidity, increase soluble dietary fiber (SDF), and markedly enhance cholesterol and glucose adsorption capacities, outperforming single-treatment approaches. Microwave-assisted enzymatic treatment of millet bran IDF raises its intestinal fermentation rate from 36% to 59% and doubles butyrate production, significantly boosting prebiotic activity and offering a new pathway for targeted modulation of gut microbiota; combined modification strategies further demonstrate synergistic benefits. Modified IDF can serve not only as a low-calorie fat replacer in foods but also, through specific structural alterations, be incorporated into plant-based meat products to improve their fiber attributes and nutritional density. Moreover, this review explores the emerging potential of modified IDF in pharmaceutical carriers and gut microecology regulation. The aim is to provide theoretical guidance for selecting and optimizing IDF modification strategies, thereby promoting the high-value utilization of agricultural processing by-products and the development of high-quality dietary fiber products. Full article

Background: Socioeconomic disparities may drive cancer inequities in Hispanic/Latino populations. We examined associations of perceived access to healthy foods (AHF) and food insecurity (FI) with diet and body mass index (BMI) changes in Latina breast cancer (BC) survivors. Methods: Latina BC survivors in a 12-month intervention trial aiming to increase fruit/vegetable intake and physical activity were analyzed. AHF was from a modified, validated neighborhood environment scale and dichotomized (low–medium vs. high). FI was defined as eating less and/or going hungry due to a lack of money. AHF and FI surveys were self-reported. Outcomes included dietary intake, diet quality, and BMI. Fruit/vegetable intake was log-transformed. Relationships between AHF and FI and changes in diet and BMI were evaluated using generalized estimating equations. Results: Of women with AHF data (n = 86), 58% reported low–medium access and 42% reported high access. Fruit/vegetable (FV) intake declined overall from baseline to 12 months, with greater reductions among low–medium AHF women (−32%, 95% CI: −51%, −7%) compared with high AHF women (−17%, 95% CI: −40%, +13%). Statistically significant 12-month decreases in total calories, carbohydrates, sugars, and fat occurred in low–medium AHF women but not high AHF women, and changes in total energy density, carbohydrates, sugars, and BMI at 12 months were statistically significantly different between women with low–medium AHF and women with high AHF, p ≤ 0.05. Among 157 women, 23% reported FI. Reductions in fruit/vegetable intake were larger in women with FI (−39%, 95% CI: −57%, −14%) than in women without FI (−10% reductions, 95% CI: −25%, +8%) and between-group differences were significant at both 6 and 12 months, p ≤ 0.05. Most diet measures decreased for both FI and non-FI women, with greater decreases among those with FI. Conclusions: Latina BC survivors with FI or perceived limited AHF experienced greater declines in indicators of healthy diets including FV intake. Future interventions should integrate strategies to measure AHF and FI to address disparate access to healthy food options. Full article

Background: Migraine is a common, disabling neurological disorder with substantial genetic and environmental contributions. Dietary exposures are widely discussed by patients and clinicians as potential triggers or modifiers of attack frequency and severity. We synthesized contemporary evidence on dietary patterns, specific nutrients, and elimination strategies relevant to migraine prevention and management. Methods: We performed a narrative review of PubMed and Google Scholar (inception–August 2025) using combinations of “migraine”, “diet”, “nutrition”, “ketogenic”, “Mediterranean”, “omega-3”, and “gluten”. We prioritized randomized/controlled studies, recent systematic reviews/meta-analyses, and representative observational studies; evidence quality and applicability were appraised descriptively. Results: Higher adherence to a Mediterranean-style diet is associated with lower migraine frequency and disability in observational cohorts. Very low-calorie ketogenic diets significantly reduced monthly migraine attack frequency compared with isocaloric non-ketogenic comparators in an adult randomized controlled trial of participants with overweight or obesity (≥50% responder rate: 74% vs. 6%). Additional supportive evidence from uncontrolled studies, including those involving medium-chain triglyceride supplementation, further corroborates these findings. Omega-3 fatty acids (EPA/DHA) show prophylactic benefit in randomized trials and network meta-analyses, with favorable tolerability. Gluten-free diets may improve headaches in celiac disease and may help selected non-celiac patients. Alcohol (especially red wine) and high, irregular caffeine intake are frequently reported triggers, while evidence for specific foods/additives remains inconsistent. Weight loss and regular physical activity may further reduce burden in people with obesity. Conclusions: Current evidence supports recommending Mediterranean-style eating, consideration of omega-3 supplementation, and selective trials of ketogenic or elimination approaches in appropriate patients, alongside weight management and lifestyle optimization. High-quality, longer-duration RCTs using standardized dietary protocols and adherence biomarkers are needed to define dose–response relationships and enable personalized nutrition in migraine. Full article

Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative drying methods are necessary to maintain stevia’s physicochemical, sensory, and nutritional properties for functional food formulations. This review evaluates various drying technologies for stevia leaves and extracts, including convective hot air, infrared, vacuum, microwave, freeze, and shade drying, and their impacts on product quality and energy efficiency. It also explores the growing applications of dried and extracted stevia in food products. By comparing different drying methods and highlighting the benefits of stevia in these food formulations, this investigation aims to identify future research directions and optimization strategies for utilizing stevia as a natural sweetener and functional ingredient. Convective hot air drying at higher temperatures was found to be the most energy-efficient, though several studies have reported moderate degradation of key bioactive compounds such as stevioside and rebaudioside A, particularly at elevated temperatures and extended drying times. Infrared drying enhanced antimicrobial activity but resulted in lower levels of polyphenols and antioxidants. Vacuum drying effectively preserved anti-inflammatory compounds like flavonoids. Microwave drying presented strong protection of antioxidant activity and superior particle morphology. Freeze drying, while less energy-efficient, was the most effective at retaining antioxidants, polyphenols, and volatile compounds. Shade drying, though time-consuming, maintained high levels of polyphenols, flavonoids, and essential oils. Advanced techniques like spray drying and electrospraying have been reported to enhance the sensory qualities and stability of stevia extracts, making them ideal for food applications such as dairy and baked products, confectionery, syrups, snacks, jams, preserves, and meat products. Overall, stevia not only serves as a natural, zero-calorie sweetener but also contributes to improved health benefits and product quality in these diverse food formulations. Full article

Background/Objectives: Food-related memory influences appetite regulation, with memory inhibition potentially reducing cravings. While obesity is linked to inhibitory deficits, how restrained eating affects memory suppression in healthy-weight individuals remains unclear. This study examined the cognitive and neural mechanisms of food-memory suppression in young women. Methods: Forty-two female participants completed a think/no-think task with high-/low-calorie food cues while an EEG was recorded. Event-related potentials (ERPs) were assessed and time–frequency analyses (theta/beta oscillations) were performed. Results: Restrained eaters showed reduced memory control for both food types. The ERP analysis revealed significant N200 amplitude differences between think/no-think conditions (p = 0.03) and a significant interaction between food calories and think/no-think conditions (p = 0.032). Theta oscillations differed by group, food calories, and conditions (p = 0.038), while beta oscillations reflected food-cue processing variations. Conclusions: In conclusion, restrained eaters exhibit distinct neural processing and attenuated food-memory suppression. These results elucidate the neurocognitive mechanisms underlying dietary behavior, suggesting that targeted interventions for maladaptive eating could strengthen memory inhibition. Full article

Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol _Trolox/g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Syzygium paniculatum Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems. Full article

Background: Food insecurity and poor diet quality disproportionately affect U.S. children from low-income households, with summer school closures exacerbating risks. Federally funded programs like the Summer Food Service Program (SFSP) and SUN Bucks (Summer EBT) aim to address these challenges, yet evidence of their post-pandemic dietary impact remains limited. Objectives: This study examines the relationship between policy innovations, summer meal participation, food insecurity, and diet quality among children from low-income households in Prince George’s County, Maryland. Methods: A cross-sectional design analyzed data from 158 households in Prince George’s County Public Schools across two waves (early fall 2022 and 2023). Validated tools (USDA’s Six-Item Short Form and Dietary Screener Questionnaire) assessed food security and diet quality. Sociodemographic factors, program participation, and dietary deviations from the 2020–2025 Dietary Guidelines were analyzed. Multivariate logistic regression identified determinants of poor diet quality (≥2 guideline deviations), adjusting for ethnicity, age, and housing stability. Results: Only 32.28% of eligible households participated in summer meal programs, with non-participation driven by lack of awareness (53.68%) and transportation barriers (11.58%). Significant dietary gaps included inadequate whole grain intake (0.8 vs. 3.0 servings/day) and excessive added sugars (14% of daily calories). Summer meal participation was associated with reduced odds of poor diet quality (OR = 0.23, p = 0.030), while older age (OR = 52.97, p < 0.001) and very low food security (OR = 8.42, p = 0.036) increased risk. Hispanic ethnicity had lower odds (OR = 0.17, p = 0.019) despite higher baseline food insecurity. Conclusions: Summer meal participation was associated with improved dietary outcomes but faced systemic participation barriers. Findings support policy reforms, such as multilingual outreach and mobile meal distribution, to address identified gaps. Full article

Background/Objectives: Weight loss interventions in individuals with overweight or obesity result in reductions in both fat mass and lean body mass (LBM). While fat loss is the primary therapeutic target, preserving LBM may have favorable health implications. This narrative review evaluates the role of amino acid supplementation, including essential amino acids (EAAs) and branched-chain amino acids (BCAAs), in supporting the preservation of LBM during weight loss induced by lifestyle interventions, pharmacotherapy, or bariatric surgery. Methods: This is a narrative review of preclinical and clinical studies examining the effects of amino acid supplementation during calorie restriction on body composition and, when available, functional outcomes. A comprehensive search was conducted in the PubMed, Scopus, and Web of Science databases. Results: Evidence suggests that EAA and peptide-based supplementation may help preserve LBM during periods of reduced energy intake, particularly when protein intake from whole foods is limited. Benefits appear more consistent when supplementation is combined with resistance exercise. BCAA supplementation alone has shown variable effects, especially in sedentary individuals or when total protein intake is already sufficient. Anabolic resistance associated with obesity may attenuate the muscle protein synthesis response to dietary amino acids. Conclusions: Amino acid supplementation may support the maintenance of LBM during weight loss, particularly under conditions of low protein intake or in conjunction with exercise. Further research is needed to determine the clinical significance of LBM changes and identify optimal supplementation strategies. Full article