Critical reviews in food science and nutrition最新文献

Unlocking the potential of pseudocereal and millet proteins: isolation, quality, and industrial applications. 释放假谷物和小米蛋白质的潜力：分离、质量和工业应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-22 DOI: 10.1080/10408398.2025.2573822

Aditi Sharma, Navdeep Jindal, Sukhcharn Singh

{"title":"Unlocking the potential of pseudocereal and millet proteins: isolation, quality, and industrial applications.","authors":"Aditi Sharma, Navdeep Jindal, Sukhcharn Singh","doi":"10.1080/10408398.2025.2573822","DOIUrl":"https://doi.org/10.1080/10408398.2025.2573822","url":null,"abstract":"Global demand for sustainable protein sources has intensified interest in pseudocereals and millets, nutrient-rich and climate-resilient grains with unique functional and nutritional potential. This review critically examines their protein fractions, amino acid profiles, and extraction approaches, with emphasis on recent advances in non-thermal isolation techniques. Pseudocereals exhibit superior protein quality due to higher lysine and sulfur-containing amino acids. Protein fractions differ widely among species, with albumins and globulins predominating in pseudocereals and prolamins in millets. Protein contents range from 6% to 19% in millets and 12%-18% in pseudocereals. Environmental factors including genotype, soil composition, and water stress, significantly influence total protein content and amino acid balance, affecting nutritional value. Emerging techniques including ultrasound, microwave, and enzyme-assisted extraction, improve protein recovery and structural preservation compared to traditional alkaline-acid solubilization techniques. Key research gaps include absence of standardized isolation procedures, limited in vivo bioavailability data, and minimal comparative evaluation across millet varieties. Additionally, strategies to prevent the loss of bioactive peptides during isolation remain underexplored. This review integrates nutritional quality with industrial perspectives, offering a comprehensive foundation for future innovation. These insights underscore the potential of millet and pseudocereal proteins as sustainable, functional ingredients to support food security, consumer health, and plant-based food industries.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":8.8,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Self-assembling of flavonoids and food-approved coformers: an emerging strategy for food preservation and controlled release of eco-friendly preservatives. 类黄酮和食品批准的共形物的自组装：一种新兴的食品保存策略和环保防腐剂的控制释放。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-17 DOI: 10.1080/10408398.2025.2574509

Urszula Maciołek, Małgorzata Kosińska-Pezda, Sonia Losada-Barreiro, Carlos Bravo-Díaz

{"title":"Self-assembling of flavonoids and food-approved coformers: an emerging strategy for food preservation and controlled release of eco-friendly preservatives.","authors":"Urszula Maciołek, Małgorzata Kosińska-Pezda, Sonia Losada-Barreiro, Carlos Bravo-Díaz","doi":"10.1080/10408398.2025.2574509","DOIUrl":"https://doi.org/10.1080/10408398.2025.2574509","url":null,"abstract":"This review aims to provide a broad but detailed overview on cocrystal formulation involving flavonoids and food-grade coformers and its impact on modulating the physicochemical and biological properties of the parent flavonoid. We will briefly describe cocrystallization, the coformers, the main interactions, methods of production and characterization and the main physicochemical properties (stability, solubility, etc.) that are improved upon their formation. Some examples of flavonoid-based cocrystals, discussion on food preservation strategies based on cocrystals and potential applications are included. Flavonoids are natural compounds used as food ingredients and supplements, with anti-cancer, anti-inflammatory, and antioxidant properties. They are increasingly used in functional foods to improve human health and well-being, but their drawbacks, related to their poor water solubility and limited availability, restricts applications. An effective strategy to improve their functionalities is based on their transformation into molecular complexes (cocrystals) stabilized by non-covalent interactions, which impart new physicochemical properties to the cocrystal components. The combined properties of flavonoid-based cocrystals open up potential applications in food, biological, pharmaceutical, and medical formulations. Cocrystals, therefore, are opening many new doors in relevant industries showing scope for research and providing researchers and formulators with opportunities of making the difficult (or even the impossible), easier and achievable.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":8.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145307080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of genetic diversity and environmental factors on protein composition and anti-nutrient components in faba bean. 遗传多样性和环境因素对蚕豆蛋白质组成和抗营养成分的影响

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-09 DOI: 10.1080/10408398.2025.2568600

Olivia Cormack, John M Brameld, Lamia L'Hocine, Hayriye Bozkurt

{"title":"Influence of genetic diversity and environmental factors on protein composition and anti-nutrient components in faba bean.","authors":"Olivia Cormack, John M Brameld, Lamia L'Hocine, Hayriye Bozkurt","doi":"10.1080/10408398.2025.2568600","DOIUrl":"https://doi.org/10.1080/10408398.2025.2568600","url":null,"abstract":"With the growing popularity of plant-based diets driven by health, environmental, and ethical considerations, plant-based protein sources require diversification and optimization. Faba beans, with a high protein content (∼38%) and desirable nutritional attributes, offer significant potential as a sustainable alternative to traditional animal-based proteins. This review highlights the variability in protein content, quality, and anti-nutrient levels among faba bean varieties, influenced by genetic and environmental factors. Key environmental conditions-like temperature, irrigation, and soil composition-modulate protein levels and digestibility, often through genotype × environment (G × E) interactions. Anti-nutrients including tannins, phytate, and vicine/convicine, pose challenges to nutrient bioavailability and protein utilization. However, advances in breeding programs have enabled the development of low-anti-nutrient, high-digestibility cultivars. Processing interventions such as dehulling, soaking, germination, fermentation, and thermal treatment mitigate these limitations and enhance functional and sensory properties. While existing reviews explore the composition of faba beans and the effects of processing, this review uniquely integrates varietal differences, G × E interactions, and breeding strategies to optimize nutritional outcomes. It also calls for methodological standardization in protein and anti-nutrient analyses to enable robust comparisons across studies. By aligning breeding, agronomy, and processing innovations, faba beans can be more effectively harnessed as a nutritionally viable and sustainable protein source.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":8.8,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145257664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in major nutrients and physiology of bivalve mollusks under ocean warming and potential mitigation strategies. 海洋变暖条件下双壳类软体动物主要营养和生理的变化及潜在的减缓策略。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-07 DOI: 10.1080/10408398.2025.2568966

Yizhou Sun

{"title":"Changes in major nutrients and physiology of bivalve mollusks under ocean warming and potential mitigation strategies.","authors":"Yizhou Sun","doi":"10.1080/10408398.2025.2568966","DOIUrl":"https://doi.org/10.1080/10408398.2025.2568966","url":null,"abstract":"Bivalve mollusks represent an important animal protein source for human diets, yet ongoing anthropogenic ocean warming is expected to markedly diminish the production potential of bivalve aquaculture. Although a substantial amount of data exists concerning the relationship between ocean warming and the nutritional quality or physiological responses of bivalves, the interplay between major nutrient dynamics and physiological adaptation under ocean warming remains poorly understood. Here, by analyzing 29 peer-reviewed papers published between 1998 and 2023, this article provides an integrative review of the changes in major nutrients and physiology of bivalve mollusks under ocean warming, and proposes mitigating strategies. Overall, ocean warming adversely affects the lipid and carbohydrate of bivalves, with protein resilient to ocean warming. Nutrient variations in bivalves are influenced by warming scenarios, life stages, exposure duration, and tissue types, and depend on species-specific thermal tolerance, utilization preferences, seasonal dynamics, and reproductive cycles. In the context of climate change, vulnerability assessment, integrated multi-trophic aquaculture (IMTA), and selective breeding may facilitate adaptive management in aquaculture. This study aids in understanding potential effects of ocean warming on major nutrients in bivalves and proposes evidence-based mitigating strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":8.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145243909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing causal relationships between lead exposure and non-cancerous health effects through the Bradford Hill Criteria. 通过布拉德福德希尔标准评估铅接触与非癌性健康影响之间的因果关系。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-07 DOI: 10.1080/10408398.2025.2564892

Patricia Hsu, Christian Kelly Scott, Felicia Wu

{"title":"Assessing causal relationships between lead exposure and non-cancerous health effects through the Bradford Hill Criteria.","authors":"Patricia Hsu, Christian Kelly Scott, Felicia Wu","doi":"10.1080/10408398.2025.2564892","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564892","url":null,"abstract":"Background: Human exposure to lead can occur through many paths, including food. Food can be contaminated with lead by natural occurrence in soil and water, industrial pollution, food processing methods, and food packaging, preparation, and serving materials. Decades ago, lead exposure was found to cause neurological effects, including cognitive impairment in children. Since then, these neurological effects have driven lead regulations; however, lead may also play a causal role in other diseases.Scope and approach: This study utilized the Bradford Hill Criteria with a 5-point scale to evaluate causality between dietary lead exposure and particular health risks: cardiovascular disease, reproductive effects, neurodevelopmental effects, and renal effects.Findings and conclusions: Each health effect, respectively, received scores of 25 (cardiovascular), 24 (reproductive), 28 (neurodevelopmental), and 25 (renal), out of a maximum possible score of 32; for strength of evidence in association with lead exposure. The numbers themselves are only meaningful in the sense that they highlight that lead may cause multiple human health risks, not just neurological effects that have been the focus of policymaking worldwide. This study contributes by providing a structured evidence-based causal assessment of non-cancer health outcomes from dietary lead exposure. It advances the methodological rigor of structured causal assessments, emphasizes the need for research in targeted areas, informs regulatory decision-making, and guides future public health policy development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":8.8,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145238490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges. 从豆类蛋白和谷类蛋白制备植物蛋白复合物：来源、技术和挑战。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-05 DOI: 10.1080/10408398.2025.2569091

Wei Zhou, Wenjun Wang, Hong Wang, Songfeng Yu, Yue Zhao, Jiao Ge, William Nicholas Ainis, Wei Zhang, Tengfei Yu, Shiguo Chen, Donghong Liu, Guanchen Liu

{"title":"Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges.","authors":"Wei Zhou, Wenjun Wang, Hong Wang, Songfeng Yu, Yue Zhao, Jiao Ge, William Nicholas Ainis, Wei Zhang, Tengfei Yu, Shiguo Chen, Donghong Liu, Guanchen Liu","doi":"10.1080/10408398.2025.2569091","DOIUrl":"https://doi.org/10.1080/10408398.2025.2569091","url":null,"abstract":"With the development of plant proteins entering a golden age, the nutritional and functional limitations of single-source plant proteins have significantly hindered their broader applications. Recent studies indicate that blending two types of plant proteins, primarily cereal and legume proteins, can enhance their nutritional and functional qualities. This paper initially delineates the principal plant-derived protein sources utilized in legume-cereal composite protein systems. It then discusses the key techniques applied in composite plant protein systems (e.g., physical mixing, protein cross-linking, pH cycling, co-precipitation, extrusion, 3D printing, ultrasound technology and others). Furthermore, the paper explores the underlying mechanisms of protein interactions and how these interactions contribute to enhanced nutritional and functional properties. Additionally, the appropriate applications, current limitations, and challenges related to complex plant proteins are discussed, along with prospects for future advancements in the field. Considerable advancements have been achieved in the research of plant protein mixtures and complex plant proteins. However, further advancement in this field requires overcoming several key challenges, such as identifying novel plant protein sources suitable for composite formulations and gaining a deeper understanding of the structure-function relationships among constituent proteins. These composite protein systems hold considerable promise for both scientific research and practical applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Current understanding of starch-polyphenol complexes and their potential in vivo metabolism, impact on gut microbiota and treating diabetes. 目前对淀粉-多酚复合物及其潜在体内代谢、对肠道微生物群的影响和治疗糖尿病的认识。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-05 DOI: 10.1080/10408398.2025.2564215

Xinyi Deng, Wang Hin Ng, Zhengming Zhou, Cheng Li

{"title":"Current understanding of starch-polyphenol complexes and their potential in vivo metabolism, impact on gut microbiota and treating diabetes.","authors":"Xinyi Deng, Wang Hin Ng, Zhengming Zhou, Cheng Li","doi":"10.1080/10408398.2025.2564215","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564215","url":null,"abstract":"Starch-polyphenol complex is defined as a new type of resistant starch, while its in vivo metabolism, impact on gut microbiota, and possible application in treating diabetes are less clear. This review aimed to summarize recent findings on the diverse structures of polyphenols and their interaction patterns with starch, in vitro and in vivo metabolisms of these complexes, synergistic interactions between these complexes and gut microbiota, and practical applications of these complexes in alleviating type 2 diabetes. Both inclusion and non-inclusion complexes can be developed between starch and polyphenols, depending on the differences in structures and processing methods. The formation of complexes may enhance bioavailability of polyphenols in vivo, stimulate growth of beneficial gut bacteria from Bifidobacterium, Lactobacillus and Prevotella phylum, and contribute to the alleviation of diabetes, while the underneath mechanisms remain to be further explored. These insights highlight the potentials of applying starch-polyphenol complexes as prebiotics to improve human health.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":8.8,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer's pathogenesis and precision intervention. 神经胶质细胞营养感知：营养调节阿尔茨海默病发病机制及精准干预。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-04 DOI: 10.1080/10408398.2025.2568606

Qingmin Yan, Qihan Qin, Shu Zhang, Fuhao Chen, Yuehang Ru, Yi Zhong, Guoqing Wu

{"title":"Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer's pathogenesis and precision intervention.","authors":"Qingmin Yan, Qihan Qin, Shu Zhang, Fuhao Chen, Yuehang Ru, Yi Zhong, Guoqing Wu","doi":"10.1080/10408398.2025.2568606","DOIUrl":"https://doi.org/10.1080/10408398.2025.2568606","url":null,"abstract":"Modern nutrition is a core element of clinical treatment. Although some literature addresses neuro-nutrition's effects on Alzheimer's disease (AD), a systematic discussion of how the body's six essential nutrients impact AD is lacking. Moreover, neural glial cells directly participate in the pathological regulation of AD. A novel conceptual framework linking \"essential nutrients - glial cells - AD\" needs to be summarized. Therefore, this review examines the regulatory roles of glial cells (astrocytes, microglia, and their networks) in AD and explores how essential nutrients impact AD via glial cells. Specifically, vitamins (NR, NMN, etc.), minerals (copper, iron, selenium, etc.), proteins and amino acids (arginine, citrulline, methionine, etc.), lipids (fatty acids, phosphatidylinositol, etc.), and carbohydrates (trehalose, oligosaccharides, plant polysaccharides, etc.) can influence important functions such as brain energy metabolism remodeling, inflammatory factor secretion, and phagocytic clearance by regulating microglia and astrocytes. Moreover, a significant strength of this review is its clear exposition of nutrient alterations observed in AD patients, coupled with detailed recommendations for nutritional interventions targeting AD prevention and management. Furthermore, it also investigated beneficial dietary patterns for improving AD. In conclusion, this review explores the \"essential nutrients -glial cell\" molecular interactions, laying the foundation for precision nutrition-based AD strategies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145225134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanisms of flavonoid-mediated amelioration of MASLD: flavonoids, their metabolites or impact on gut microbes? 黄酮类化合物介导的MASLD改善机制：黄酮类化合物及其代谢产物或对肠道微生物的影响？

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-03 DOI: 10.1080/10408398.2025.2566391

Ruxuan Chen, Xionghui Wu, Ning Yin, Enjun Xie, Shumin Sun, Jie Shen, Yunmei Chen, Fenghua Zhou, Tao Li, Qili Li, Donglin Su, Fuhua Fu, Gaoyang Li, Xiaopeng Li, Yang Shan

{"title":"Mechanisms of flavonoid-mediated amelioration of MASLD: flavonoids, their metabolites or impact on gut microbes?","authors":"Ruxuan Chen, Xionghui Wu, Ning Yin, Enjun Xie, Shumin Sun, Jie Shen, Yunmei Chen, Fenghua Zhou, Tao Li, Qili Li, Donglin Su, Fuhua Fu, Gaoyang Li, Xiaopeng Li, Yang Shan","doi":"10.1080/10408398.2025.2566391","DOIUrl":"https://doi.org/10.1080/10408398.2025.2566391","url":null,"abstract":"Metabolic syndrome (MetS), characterized by symptoms like hyperlipidemia, abdominal obesity, and insulin resistance, is closely associated with metabolic dysfunction-associated steatotic liver disease (MASLD), an established disease burden worldwide. Health-promoting, side-effect-free preventative, and treatment strategies for MetS are required. Flavonoids, which are active phytochemicals easily obtained from dietary sources, have been shown in animal and population studies to improve lipid metabolism disorders and offer protective support against MASLD. However, it remains unclear which among flavonoids, their metabolites, or indirect mechanisms such as impact on gut microbiota most significantly ameliorates MASLD. This review first explores the diverse mechanisms through which flavonoids attenuate the onset and progression of MASLD. It then summarizes the flavonoid metabolites that have enhanced MASLD protection. Additionally, certain flavonoids can mitigate MASLD by reshaping the specific or entire gut microbiome. Finally, the review outlines the potential for developing prebiotic-probiotic systems with flavonoids and discusses potential directions for identifying causal relationship between flavonoids and MASLD amelioration.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":8.8,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145225155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

International standards and safety protocols for gluten-free food: providing protection for people with gluten related disorders and learning from successful practices in countries worldwide. 无麸质食品的国际标准和安全协议：为患有麸质相关疾病的人提供保护，并学习世界各国的成功做法。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-01 DOI: 10.1080/10408398.2025.2566385

Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, Lívia Zimmer Vieira, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira

{"title":"International standards and safety protocols for gluten-free food: providing protection for people with gluten related disorders and learning from successful practices in countries worldwide.","authors":"Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, Lívia Zimmer Vieira, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira","doi":"10.1080/10408398.2025.2566385","DOIUrl":"https://doi.org/10.1080/10408398.2025.2566385","url":null,"abstract":"Gluten labeling is critical for the protection of the health of people with celiac disease (CD), guaranteeing access to safe food. However, global regulations on food labeling vary widely, including differences in the criteria for considering a product \"gluten-free,\" allowable gluten limits (usually 10 or 20 ppm) and requirements to prevent cross-contamination. This lack of uniformity can create challenges for consumers and industry, especially in international trade. Some countries, such as those from the European Union and the United States, have adopted more rigorous legislation, with clear limits and requirements for good production practices. In other countries, such as China, South Korea and Colombia, for example, there are no regulations for gluten labeling yet, although there is legislation for the labeling of allergens, including wheat, rye, barley and oats. Standardized and transparent labeling plays an educational role, raising public awareness and pushing industries to adopt safe practices throughout the production chain. This not only increases consumer confidence in foods labeled \"gluten-free,\" but also reinforces producers' responsibility to provide products that meet the needs of those living with CD. Thus, clear and standardized regulations are a step that helps guarantee truly safe food for people with CD.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-7"},"PeriodicalIF":8.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145198642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0