Current Developments in Nutrition最新文献

{"title":"A Mediterranean-Style Diet with Lean Beef Lowers Blood Pressure and Improves Vascular Function: Secondary Outcomes from a Randomized Crossover Trial","authors":"Jennifer A Fleming ,&nbsp;Kristina S Petersen ,&nbsp;Penny M Kris-Etherton ,&nbsp;David J Baer","doi":"10.1016/j.cdnut.2025.104573","DOIUrl":"10.1016/j.cdnut.2025.104573","url":null,"abstract":"<div><h3>Background</h3><div>The Mediterranean (MED) dietary pattern improves cardiovascular disease (CVD) risk factors. Increased central systolic blood pressure and arterial stiffness are independent predictors of CVD. The effect of a MED diet on these measures of vascular health has not been investigated.</div></div><div><h3>Objectives</h3><div>The aim was to evaluate the effects of a MED diet incorporating 0.5 oz./d (MED0.5), 2.5 oz./d (MED2.5) and 5.5 oz./d (MED5.5) of lean beef compared with an Average American diet (AAD) on vascular health [brachial and central blood pressure, pulse wave velocity (PWV), and augmentation index].</div></div><div><h3>Methods</h3><div>A multicenter, 4-period randomized, crossover, controlled-feeding study was conducted at Penn State University and USDA, Beltsville. In random sequence order, participants consumed each test diet for 4 wk. Vascular outcomes were assessed at baseline and the end of each diet period. Linear mixed models were used for analyses.</div></div><div><h3>Results</h3><div>Between-diet differences were observed for peripheral and central blood pressure as well as PWV (<em>P &lt;</em> 0.05). PWV was lower following MED0.5 [−0.24 m/s; 95% confidence interval (CI): −0.44, −0.04] and MED2.5 (−0.27 m/s; 95% CI: −0.47, −0.07) compared with the AAD; PWV was nominally lower after the MED5.5 compared with the AAD (−0.20 m/s; 95% CI: −0.40, 0.003; <em>P</em> = 0.055). Central systolic blood pressure was lower following the MED0.5 (−3.24 mmHg; 95% CI: −5.22, −1.27) and MED2.5 (−2.93 mmHg; 95% CI: −4.91, −0.96) compared with the AAD. A similar pattern was observed for central diastolic pressure. Brachial systolic and diastolic pressure were lower following all 3 MED diets compared with the AAD (<em>P &lt;</em> 0.05).</div></div><div><h3>Conclusions</h3><div>Compared with an AAD, MED diets containing 0.5 and 2.5 oz./d of lean beef improved brachial and central systolic and diastolic blood pressure and arterial stiffness. Our findings suggest that a MED diet with ≤5.5 oz./d of lean beef does not adversely affect vascular function.</div><div>This trial was registered at clinicaltrials.gov as NCT02723617.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104573"},"PeriodicalIF":3.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143746692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research Priorities for Drivers of Food Choice for Food System Transformation in South Asia: Proceedings of a Collaborative Workshop","authors":"Christine E Blake ,&nbsp;Sunny S Kim ,&nbsp;Edward A Frongillo ,&nbsp;Purnima Menon","doi":"10.1016/j.cdnut.2025.104582","DOIUrl":"10.1016/j.cdnut.2025.104582","url":null,"abstract":"<div><div>Agrifood systems in South Asia are highly productive, but substantial challenges including poverty, climate change, and environmental degradation complicate progress toward achieving sustainable healthy diets for all. The dynamics of food systems and the consequence of their rapid transformation for food choice behaviors that contribute to healthy and unhealthy diets are not well understood. Food choice is defined as a decision-making process through which individuals and households consider, acquire, prepare, distribute, and consume foods and beverages. Understanding drivers of food choice (DFC) is important for achieving sustainable healthy diets, but evidence is lacking. This article outlines collectively derived priorities for future research on DFC in South Asia. A collaborative workshop was convened in March 2023 in Dhaka, Bangladesh, with experts from the region. The workshop emphasized the application of a science of food choice framework to guide identification of priorities for research on DFC in South Asia. Priorities were derived through an interdisciplinary collaborative process to clarify what is known and not known about DFC in the context of Food Systems Transformation in the region with emphasis on a continuum of food choice behaviors (production, acquisition, preparation, distribution, and consumption). Workshop participants identified the following 3 main priorities for future research on DFC that address knowledge gaps that emerged from discussions: <em>1</em>) intrahousehold dynamics and behaviors, <em>2</em>) adolescent food choice, and <em>3</em>) market and food acquisition linkages. Specific research needs to emphasize the importance of multigenerational data, food allocation, perceptions on food safety, adolescent food choice behaviors, and the need for longitudinal data on linkages between market availability and food choice behaviors. Building a body of evidence on DFC and tools for monitoring and assessing food choice behaviors is essential for designing effective policies and programs that allow all individuals to have healthy and sustainable diets in South Asia.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104582"},"PeriodicalIF":3.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Iron Fortification and Inulin Supplementation in Early Infancy: Evaluating the Impact on Gut Microbiome in a Piglet Model","authors":"Jungjae Park ,&nbsp;Cynthia Jinno ,&nbsp;Saumya Wickramasinghe ,&nbsp;David A Mills ,&nbsp;Yanhong Liu ,&nbsp;Bo L Lönnerdal ,&nbsp;Peng Ji","doi":"10.1016/j.cdnut.2025.104587","DOIUrl":"10.1016/j.cdnut.2025.104587","url":null,"abstract":"<div><h3>Background</h3><div>Prophylactic iron fortification in infant formula effectively prevents iron deficiency anemia. However, the low absorption rate results in excess unabsorbed iron accumulates in colon, where it has been linked to harmful microbiota changes and increased diarrheal incidence. Prebiotic oligosaccharides have shown promise in mitigating these adverse effects, but the role of inulin or synbiotic supplementation with inulin-fermenting lactic acid bacteria in modulating early gut microbiome under iron fortification remains understudied.</div></div><div><h3>Objectives</h3><div>This study used a neonatal pig model to investigate the effects of iron fortification and inulin supplementation, with or without <em>Ligilactobacillus agilis</em> YZ050 (<em>L. agilis</em>), on gut microbiome.</div></div><div><h3>Methods</h3><div>Twenty-four piglets were stratified and randomly assigned into 1 of the 4 dietary treatments from postnatal day (PD) 2: iron-adequate milk (AI), high-iron milk (HI), high-iron milk with 5% inulin (HIP), or HIP milk with oral gavage of <em>L</em><em>.</em> <em>agilis</em> every third day (HIS). Piglets were individually housed and fed milk in proportion to body weight in 14 meals daily, simulating formula feeding in infants. Fecal and colonic microbiome were analyzed via 16S rRNA sequencing, with microbial diversity and relative abundance analyzed using QIIME2 and R.</div></div><div><h3>Results</h3><div>Iron fortification, regardless of inulin supplementation, decreased α-diversity compared with AI. β-Diversity showed clustering of HIP and HIS samples, which were distinct from AI and HI. Although iron fortification had minor impact on microbial composition, inulin supplementation significantly modified microbiome diversity, increasing <em>Prevotella</em>, <em>Megasphaera</em>, and <em>Lachnospiraceae</em>_NK3A20_group species, while reducing <em>Bacteroides</em> and <em>Ruminococcus</em>. Colonic microbiome shifted from <em>Bacteroides</em>-dominant enterotype in AI and HI groups to <em>Prevotella</em>-dominant enterotype in HIP and HIS groups, indicating enhanced fiber degrading capacity. Despite its inulin-fermenting property, <em>L</em><em>.</em> <em>agilis</em> showed limited colonization and minimal microbiome impact.</div></div><div><h3>Conclusions</h3><div>Inulin supplementation significantly influenced gut microbiome, shifting enterotype from <em>Bacteroides</em> to <em>Prevotella</em>. dominance and overriding the effect of high-iron fortification in a milk-fed piglet model.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104587"},"PeriodicalIF":3.8,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767549","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Community Member Shopping Experiences in Dollar Store Food Environments in Baltimore, Maryland","authors":"Sydney R Santos ,&nbsp;Samantha M Sundermeir ,&nbsp;Shuxian Hua ,&nbsp;Emma C Lewis ,&nbsp;Lisa Poirier ,&nbsp;Sara John ,&nbsp;Karen Gardner ,&nbsp;Elizabeth F Racine ,&nbsp;Mika Matsuzaki ,&nbsp;Joel Gittelsohn","doi":"10.1016/j.cdnut.2025.104585","DOIUrl":"10.1016/j.cdnut.2025.104585","url":null,"abstract":"<div><h3>Background</h3><div>Dollar stores are a rapidly expanding yet understudied food retailer in urban settings. Community member experiences with dollar-store food environments at a local level are not well established in the current literature.</div></div><div><h3>Objectives</h3><div>This qualitative study sought to understand community member perspectives on dollar-store food environments and shopping experiences.</div></div><div><h3>Methods</h3><div>Thirty-five participants across 15 zip codes in Baltimore, Maryland completed an in-depth interview and/or engaged in a workshop between December 2022 and July 2023. A thematic analysis was utilized to construct common themes across the participants’ perspectives.</div></div><div><h3>Results</h3><div>Six predominant themes were constructed and fell into 1 of 2 categories: food level and store level. For the food-level themes, participants described dollar-store food options as limited and low quality, yet at affordable prices. Among the store-level themes, lack of customer service, poor cleanliness, and stocking challenges in dollar stores were emphasized by participants.</div></div><div><h3>Conclusions</h3><div>Community members from a range of neighborhoods held similar perceptions, specifically about what could be improved about the food environment of their local dollar stores. Future research should assess the feasibility of programs and policies to systematically improve shopping experiences and ultimately support healthy food purchasing in these retail spaces.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104585"},"PeriodicalIF":3.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stages of Change Model: How to Deliver Nutrition Education to Adult Burn Survivors","authors":"Alyaa M Zagzoog ,&nbsp;David Travis Thomas ,&nbsp;Christen G Page","doi":"10.1016/j.cdnut.2025.104584","DOIUrl":"10.1016/j.cdnut.2025.104584","url":null,"abstract":"<div><div>In the early stages of recovery, adult burn survivors receive a large breadth of education that assists them as they adapt to their lives post injury. Good nutrition plays a crucial role in these early stages to improve the wellness of burn survivors. Nutrition education during the rehabilitation phase of recovery, however, is lacking for this population. Additionally, the optimum time and plan for delivering nutrition education for burn survivors during the rehabilitation phase is not yet established. Although registered dietitians (RDs) are available for nutritional interventions, they rarely provide outpatient nutrition education to burn survivors during the rehabilitation phase. The provision of a model to guide the assessment of burn survivors’ readiness to receive and act on nutrition education could assist RDs in outpatient educational efforts. This commentary article proposes a model to guide RDs in providing timely and individualized nutrition education for adult burn survivors during the rehabilitation phase. To accomplish this goal, we have modified the existing stages of change model used in clinical nutrition practice for adult burn survivors. The proposed model aims to assess the readiness of burn survivors to receive, change, and implement dietary habits during the rehabilitation phase based on two main stages: preaction and action stages. Moreover, this model proposes placement questions to assist RDs in identifying main stages, substages, and transitions between stages. It also includes four elements (four basic parts) to guide RDs while delivering nutrition education throughout each stage.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104584"},"PeriodicalIF":3.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing Group Model-Building Workshops for Children’s Healthy Living Food Systems","authors":"Peter S Hovmand ,&nbsp;Karen Franck ,&nbsp;Jean Butel ,&nbsp;Jennifer Galbreath ,&nbsp;Monica Esquivel ,&nbsp;Patricia Coleman ,&nbsp;Tanisha Aflague ,&nbsp;Leslie Shallcross ,&nbsp;Callie Ogland-Hand ,&nbsp;Jordan Oshiro ,&nbsp;Tayna Belyeu-Camacho ,&nbsp;Amelia Sikes ,&nbsp;Rachel Novotny","doi":"10.1016/j.cdnut.2025.104583","DOIUrl":"10.1016/j.cdnut.2025.104583","url":null,"abstract":"<div><div>This article reports on the development of group model-building workshops for understanding children’s nutrition and health as a complex adaptive system. A community-based system dynamics approach was used to conduct workshops in 5 United States–Affiliated Pacific jurisdictions as part of the Children’s Healthy Living Food Systems project from October 2022 to March 2023. Workshops were cofacilitated by local teams using a facilitation guide with a series of structured small-group exercises or “scripts” and evaluated using a pre–post participant survey. Products generated through these workshops included causal maps of the food systems driving child nutrition and health and prioritized action ideas that can be used to inform program design, planning, and implementation of local initiatives. Workshop evaluation highlights the robustness of workshops across jurisdictions, cultural contexts, and varied experiences of facilitation teams. Implications for the future development of group model-building facilitation guides and child nutrition are discussed.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104583"},"PeriodicalIF":3.8,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ignoring the Impact of Fermentation Could Result in Substantial Misestimation of Folate and Cobalamin Adequacy: A Simulation Study on Injera Consumption in the Ethiopian Context","authors":"Eric O Verger ,&nbsp;Sonia Fortin ,&nbsp;Aynadis Tamene ,&nbsp;Henok Ashagrie ,&nbsp;Claire Mouquet-Rivier ,&nbsp;Christèle Humblot","doi":"10.1016/j.cdnut.2025.104581","DOIUrl":"10.1016/j.cdnut.2025.104581","url":null,"abstract":"<div><div>B-vitamin content of plant-based foods can be deeply modified by fermentation, particularly the active cobalamin form, which is often considered to be zero in food composition databases. We simulated the consequences of including or excluding the impact of fermentation in estimating folate and cobalamin adequacy using secondary data obtained from a survey of 323 women in Ethiopia plus the vitamin content of <em>injera</em> (fermented flat bread) reported in the literature. As folate content can change during fermentation, the prevalence of inadequacy in scenarios that include the effect of fermentation was higher (90%) or lower (67%) than in the original data. Our simulation based on data obtained using cobalamin-producing microorganisms lowered the prevalence of inadequacy to 54%. Ignoring the impact of fermentation may result in substantial misestimation of folate and cobalamin adequacy in Ethiopia, and it should be evaluated in other contexts in which fermented foods are consumed as staple foods.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 4","pages":"Article 104581"},"PeriodicalIF":3.8,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143644914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Food Choice Influences in Athletes and Active Populations in Ireland: A Cross-Sectional Study","authors":"Conor C Carey ,&nbsp;Eve M Creedon ,&nbsp;Fionn Molloy ,&nbsp;Morgan Lewis ,&nbsp;Ben Leen Smith ,&nbsp;Elaine K McCarthy","doi":"10.1016/j.cdnut.2025.104568","DOIUrl":"10.1016/j.cdnut.2025.104568","url":null,"abstract":"<div><h3>Background</h3><div>Food choice determinants are generally influenced by sociocultural, sensory, nutritional, and economic factors, among others. For athletes, these choices are further complicated by additional sporting and nutritional demands. Few large-scale studies have investigated the factors affecting the food choice of athletic populations, particularly across sporting categories and competition levels.</div></div><div><h3>Objectives</h3><div>The objective of this study is to explore the determinants of food choice and the factors that influence it in a large cohort of athletes and active individuals.</div></div><div><h3>Methods</h3><div>A self-administered online survey of athletes and active individuals (aged &gt;18 y) was conducted using the previously validated Athlete Food Choice Questionnaire that comprised thirty-six statements across 9 food choice categories. Participants were eligible if taking part in competitive sport or structured physical activity sessions at least twice weekly.</div></div><div><h3>Results</h3><div>In this cross-sectional sample (<em>n</em> = 1145), 62% (707) were female, the median (interquartile range) age was 26 y (21–40), with 7 h/wk (5–10) of exercise training/competition. “Sensory Appeal” was identified as the primary driver of food choice (mean rank [MR] = 7.46). This was followed by “Food and Health Awareness” (MR = 6.78) and “Performance” (MR = 6.65). Food values and beliefs were the least influential food choice category (MR = 2.06). Key predictors of food choice in this cohort included gender, competition level, sport type, and nutrition knowledge. For example, the “nutritional attributes of a food” were significantly less influential on team sport athletes’ food choice compared with endurance athletes [odds ratio (95% confidence interval): 0.552 (0.375, 0.813), <em>P</em> = 0.003].</div></div><div><h3>Conclusions</h3><div>In one of the largest investigations to date, sensory appeal was the predominant influence on food choice across all sport types and competition levels. “Food and health awareness” and “performance” related factors also had considerable impact, although food values and beliefs were least influential.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 3","pages":"Article 104568"},"PeriodicalIF":3.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Do the Indices based on the EAT-Lancet Recommendations Measure Adherence to Healthy and Sustainable Diets? A Comparison of Measurement Performance in Adults from a French National Survey","authors":"Agustín R Miranda ,&nbsp;Florent Vieux ,&nbsp;Matthieu Maillot ,&nbsp;Eric O Verger","doi":"10.1016/j.cdnut.2025.104565","DOIUrl":"10.1016/j.cdnut.2025.104565","url":null,"abstract":"<div><h3>Background</h3><div>Measuring adherence to EAT-Lancet recommendations for healthy and sustainable diets is challenging, leading to diverse methods and a lack of consensus on standardized metrics. Available indices vary mainly in scoring systems, food components, units, energy adjustments, and cut-off points.</div></div><div><h3>Objectives</h3><div>To evaluate and compare the measurement performance of 9 dietary indices for assessing adherence to EAT-Lancet reference diet.</div></div><div><h3>Methods</h3><div>This cross-sectional study utilized repeated 24-h dietary recall data from 1723 adults in the French Third Individual and National Study on Food Consumption Survey (INCA3, 2014–2015). Sociodemographic, nutritional, and environmental variables were analyzed to assess the validity and reliability of dietary indices.</div></div><div><h3>Results</h3><div>The 4 indices assessing their food components with proportional scoring captured dietary variability, were less dependent on energy intake and converged to a large extent with nutritional indicators. Although the 3 binary indices showed a stronger correlation with environmental indicators, 1 proportional index converged with both domains. Indices had valid unidimensional structures, meaning that the combination of food components within each index accurately reflected the same construct, supporting the use of total scores. Furthermore, the indices differed between sociodemographic groups, demonstrating concurrent-criterion validity. Higher scores were associated with higher nutritional quality and lower environmental impact, but with unfavorable results for zinc intake, vitamin B12, and water use. A low concordance rate (32%–43%) indicated that indices categorized individuals differently.</div></div><div><h3>Conclusions</h3><div>Researchers must align study objectives with the applicability, assumptions, and significance of chosen indices. Indices using proportional scoring allow a global understanding of dietary health and sustainability, being advantageous in precision-focused research (for example, clinical trials or epidemiological research). Conversely, indices based on binary scoring offer a simplified perspective, serving as valuable tools for surveys, observational studies, and public health. Recognizing their strengths and limitations is crucial for a comprehensive assessment of diets and their implications.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 3","pages":"Article 104565"},"PeriodicalIF":3.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Withdrawal notice to: ‘Decomposing socioeconomic effect on the consumption of calories and macronutrients in Pakistan between 2006 and 2016’ [Current Developments in Nutrition (2024) 103765]","authors":"Muhammad Shafeeq ul Rehman Khan ,&nbsp;Muhammad Amjad ,&nbsp;Hamd Ullah","doi":"10.1016/j.cdnut.2025.104580","DOIUrl":"10.1016/j.cdnut.2025.104580","url":null,"abstract":"<div><div>This article has been withdrawn at the request of the editor and publisher.</div><div>The publisher regrets that an error occurred which led to the premature publication of this paper. This error bears no reflection on the article or its authors. The publisher apologizes to the authors and the readers for this unfortunate error.</div><div>The full Elsevier Policy on Article Withdrawal can be found at (<span><span>https://www.elsevier.com/about/policies/article-withdrawal</span><svg><path></path></svg></span>).</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 3","pages":"Article 104580"},"PeriodicalIF":3.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}