Critical reviews in food science and nutrition最新文献

When do starch-polyphenol complexes qualify as type 5 resistant starch? A critical evidence framework from molecular assembly to colonic utilization. 淀粉-多酚复合物何时符合5型抗性淀粉的标准？从分子组装到结肠利用的关键证据框架。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-20 DOI: 10.1080/10408398.2026.2749333

Kenan Su, Wen Xiao, Shengjun Han, Xuefei Yang, Zhi Zheng

{"title":"When do starch-polyphenol complexes qualify as type 5 resistant starch? A critical evidence framework from molecular assembly to colonic utilization.","authors":"Kenan Su, Wen Xiao, Shengjun Han, Xuefei Yang, Zhi Zheng","doi":"10.1080/10408398.2026.2749333","DOIUrl":"https://doi.org/10.1080/10408398.2026.2749333","url":null,"abstract":"Starch-polyphenol complexes are increasingly explored for modulating starch digestibility, developing low-glycemic-index foods, and improving polyphenol stability and delivery. Some systems have been described as type 5 resistant starch (RS5) or RS5-like based on V-type crystalline signals, increased resistant starch content, or reduced glucose release. However, these outcomes alone are insufficient for RS5 assignment because they may also arise from surface adsorption, non-inclusion networks, substrate shielding, enzyme inhibition by free or released polyphenols, or food-matrix effects. This review critically assesses the evidence required to describe starch-polyphenol systems as V-type starch-polyphenol complexes with demonstrated enzymatic resistance and examines their relationship to the proposed non-lipid extension of RS5. Evidence from molecular assembly, structural characterization, processing-induced rearrangement, resistance to enzymatic digestion, polyphenol release, colonic fermentation, and physiological relevance is integrated. V-type or V-type-like inclusion provides the strongest structural basis for identifying a V-type starch-polyphenol complex, whereas surface-bound complexes, non-inclusion networks and covalent derivatives require different mechanistic descriptions. Mechanistic attribution should include removal and quantification of unbound polyphenols, physical-mixture and washed-complex controls, and enzyme-inhibition kinetics. A tiered evidence framework is proposed to classify these systems as putative RS5, RS5-like complexes, polyphenol-bound resistant starch candidates, enzyme-inhibition-dominated systems, or non-RS mixtures.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":10.6,"publicationDate":"2026-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223483","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

Macrofungal pigments as sustainable food and nutraceutical ingredients: chemical diversity, biosynthesis, functionality, and product development. 作为可持续食品和营养成分的大型真菌色素：化学多样性，生物合成，功能和产品开发。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-20 DOI: 10.1080/10408398.2026.2749337

Zhiheng Qiu, Mengling Zhi, Jingyi Wang, Hengjia Lai, Kejia Dong, Xiaoying Shen, Jiazhi Zhao, Tianlai Li, Yu Li, Lili Shu

{"title":"Macrofungal pigments as sustainable food and nutraceutical ingredients: chemical diversity, biosynthesis, functionality, and product development.","authors":"Zhiheng Qiu, Mengling Zhi, Jingyi Wang, Hengjia Lai, Kejia Dong, Xiaoying Shen, Jiazhi Zhao, Tianlai Li, Yu Li, Lili Shu","doi":"10.1080/10408398.2026.2749337","DOIUrl":"https://doi.org/10.1080/10408398.2026.2749337","url":null,"abstract":"Pigments are widely used in food, pharmaceutical, and cosmetic industries, but concerns over the toxicity, environmental persistence, and ecological risks of synthetic dyes have increased demand for safe and sustainable natural alternatives. Macrofungi are promising pigment sources because of their species diversity, distinctive secondary metabolism, and potential for controlled cultivation or fermentation. Their pigments include carotenoids, quinones, melanins, and polyphenolic compounds, many of which have been associated with antioxidant, antimicrobial, anti-inflammatory, and anticancer-related activities. Compared with many plant-derived pigments, macrofungal pigments may reduce dependence on seasonal and geographical factors and support standardized production. However, practical application remains constrained by low or unstable yields, pigment degradation, incomplete structural characterization, limited validation in real food matrices, and insufficient safety and quality specifications. This review summarizes the chemical classes, biosynthetic features, structure-function relationships, extraction and stabilization strategies, biological activities, and food applications of macrofungal pigments. More importantly, this review outlines an application-oriented evaluation framework that links pigment identity, ingredient form, matrix compatibility, bioaccessibility, safety assessment, quality specifications, and intended product use, providing a critical basis for transforming macrofungal pigments from colored extracts into defined food and nutraceutical ingredients.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":10.6,"publicationDate":"2026-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149223479","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

Correction. 修正。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-14 DOI: 10.1080/10408398.2026.2748115

引用次数: 0

Recent advances in UDP-glycosyltransferases from medicinal and edible homologous plants: a catalytic toolkit for natural glycoside biosynthesis. 药用和食用同源植物中udp -糖基转移酶的最新进展：天然糖苷生物合成的催化工具箱。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-10 DOI: 10.1080/10408398.2026.2739132

Gexin Liu, Lianghua Xie, Eman M Taha, Abul-Hamd E Mehanni, Wei Chen

{"title":"Recent advances in UDP-glycosyltransferases from medicinal and edible homologous plants: a catalytic toolkit for natural glycoside biosynthesis.","authors":"Gexin Liu, Lianghua Xie, Eman M Taha, Abul-Hamd E Mehanni, Wei Chen","doi":"10.1080/10408398.2026.2739132","DOIUrl":"https://doi.org/10.1080/10408398.2026.2739132","url":null,"abstract":"Medicinal and edible homologous (MEH) plants represent a distinctive and underexploited reservoir of bioactive natural products, yet their potential for sustainable biomanufacturing remains largely untapped owing to the limited understanding of the glycosyltransferases that govern the biosynthesis of their key metabolites. Uridine diphosphate (UDP)-dependent glycosyltransferases (UGTs) play a pivotal role in enhancing the bioavailability, stability, and bioactivity of specialized metabolites in these plants. However, a systematic overview of these functionally characterized UGTs is currently lacking. Here, we present a comprehensive curation of functionally characterized UGTs from MEH plants, organized by their substrate classes. We examine the structural and evolutionary principles underlying UGT catalytic diversification, and discuss integrated discovery platforms encompassing multi-omics mining, heterologous expression, and high-throughput screening. Finally, protein engineering strategies such as rational design and directed evolution are examined for optimizing catalytic properties and industrial applicability. This review serves as a foundational reference and provides a catalytic framework for advancing the sustainable production of high-value natural glycosides, underscoring the significant potential of UGTs in biomanufacturing and functional food development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-28"},"PeriodicalIF":10.6,"publicationDate":"2026-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165446","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

Engineering visual realism in pureed foods for dysphagia care. 吞咽困难护理中泥状食物的工程视觉真实感。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-10 DOI: 10.1080/10408398.2026.2742069

Suk Meng Goh, Chaiwut Gamonpilas, Hiong Yap Gan, Katsuyoshi Nishinari

{"title":"Engineering visual realism in pureed foods for dysphagia care.","authors":"Suk Meng Goh, Chaiwut Gamonpilas, Hiong Yap Gan, Katsuyoshi Nishinari","doi":"10.1080/10408398.2026.2742069","DOIUrl":"https://doi.org/10.1080/10408398.2026.2742069","url":null,"abstract":"While texture modification ensures safe swallowing in dysphagia, homogeneous purees often compromise visual appeal. Treating shaping as the core design objective, this review evaluates established methods for engineering visual realism in pureed foods against available evidence, while explicitly identifying areas where evidence does not yet exist. Direct shaping methods are evaluated across IDDSI (International Dysphagia Diet Standardization Initiative) compliance, sensory acceptability, and practical implementation. Structural approaches that modify food structure rather than reshape purees are evaluated individually by mechanism and applicability due to limited evidence. Three-dimensional printing enables precise, automated deposition over manual piping, but faces throughput and formulation requirements that can complicate IDDSI compliance. Molding is accessible, but demolding remains challenging, and gelled formulations that facilitate demolding may fall outside IDDSI puree definitions. Shear gels may provide an alternative to continuous gelled matrices, although their deliberate use for shaping remains untested. Though not purees, enzymatically softened and transitional textures may yield cohesive, texture-modified states but require oral processing to form a bolus. Overall, these methods differed in their practical advantages and disadvantages, while swallowing-safety evidence remains generally limited. These conclusions inform food scientists, engineers and clinicians, whose collaboration is required to realize engineering visual realism within accessible dysphagia care.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":10.6,"publicationDate":"2026-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149164379","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

(Poly)phenol intake and mental health: a scoping review. （聚）酚摄入与心理健康：范围综述。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-08 DOI: 10.1080/10408398.2026.2742757

Nur Najiah Zaidani Kamarunzaman, Laura Campbell, Tuba Astarcioglu, Balazs Bajka, Rachel Gibson, Ana Rodriguez-Mateos

{"title":"(Poly)phenol intake and mental health: a scoping review.","authors":"Nur Najiah Zaidani Kamarunzaman, Laura Campbell, Tuba Astarcioglu, Balazs Bajka, Rachel Gibson, Ana Rodriguez-Mateos","doi":"10.1080/10408398.2026.2742757","DOIUrl":"https://doi.org/10.1080/10408398.2026.2742757","url":null,"abstract":"Recent evidence suggests that dietary (poly)phenols may influence mental health through biological pathways. Although human studies have investigated the relationship between (poly)phenol consumption and mental health outcomes, the breadth and distribution of the evidence have not been comprehensively synthesized. This scoping review aimed to map human evidence on dietary (poly)phenol consumption and mental health outcomes, including depression, anxiety, stress, and mood, and to characterize the (poly)phenol classes, dietary sources, intervention approaches, study populations, and outcome measures investigated. PubMed/MEDLINE, Scopus, and the Cochrane Library were searched for observational and intervention studies in humans. Animal and in vitro studies were excluded. A total of 174 studies were included, comprising 11 observational and 163 intervention studies. Depression was the most frequently investigated outcome, followed by mood, anxiety, and stress. Most intervention studies evaluated purified or extracted (poly)phenols, particularly curcuminoids and isoflavones, whereas fewer investigated (poly)phenol-rich foods or dietary patterns. Berries, cocoa, soy products, and tea were the most studied food sources. Heterogeneity was observed across study populations, intervention characteristics, outcome measures, and methods used to assess (poly)phenol exposure. This review highlights the current evidence, identifies methodological and research gaps, and provides a foundation for future research, systematic reviews, and clinical studies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-36"},"PeriodicalIF":10.6,"publicationDate":"2026-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149135255","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

From nano-aggregates to macroscopic fibers: an integrated framework reconciling phase separation and laminar flow theories in high-moisture extrusion. 从纳米聚集体到宏观纤维：高水分挤压中相分离和层流理论的综合框架。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-07 DOI: 10.1080/10408398.2026.2739127

Yixin Gao, Yiting Xie, Saiya Li, Jiyang Li, Yiping Cao, Yiguo Zhao, Wei Lu, Xiaoyang Li, Cuixia Sun, Yapeng Fang

{"title":"From nano-aggregates to macroscopic fibers: an integrated framework reconciling phase separation and laminar flow theories in high-moisture extrusion.","authors":"Yixin Gao, Yiting Xie, Saiya Li, Jiyang Li, Yiping Cao, Yiguo Zhao, Wei Lu, Xiaoyang Li, Cuixia Sun, Yapeng Fang","doi":"10.1080/10408398.2026.2739127","DOIUrl":"https://doi.org/10.1080/10408398.2026.2739127","url":null,"abstract":"High-moisture extrusion (HME) has emerged as a key technology for converting plant proteins into meat analogs with fibrous textures resembling animal muscle. Despite growing research interest, the multi-scale mechanisms governing fiber structure formation during HME remain incompletely understood. Plant-protein HME is typically conducted at moisture contents of 50-75% and processing temperatures of 100-170 °C. Within this operating window, the effects of key processing parameters and equipment design factors on shear-field distribution, residence time, and heat transfer are examined. The fiber formation mechanism is then elucidated through a zone-by-zone analysis of protein structural evolution from feeding through melting and into the cooling die. Based on recent window-equipped in-situ SANS measurements and complementary dead-stop and ex-situ SAXS/SANS analyses, an integrated multi-scale framework is proposed. In this framework, fiber formation arises from three coupled processes. Thermal denaturation and nano-aggregation occur in the barrel. Spinodal decomposition driven by temperature gradients produces protein-rich and water-rich domains in the cooling die. Laminar flow subsequently induces the elongation and alignment of these phase-separated domains. This integrated Denaturation-Phase-Separation-Flow (DPSF) framework links nano-aggregate building blocks, spinodal decomposition and laminar flow within a single multi-scale continuum and identifies quantitative criteria for fiber formation in HME.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":10.6,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105349","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

Treating donor human milk with alternative pasteurization methods, high-pressure processing and ultraviolet-C irradiation, and their impact on pathogen inactivation, nutrient content and protein bioactivity: a scoping review. 用巴氏灭菌、高压处理和紫外线c照射等替代方法处理供体母乳，及其对致病菌灭活、营养成分和蛋白质生物活性的影响：综述

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-06 DOI: 10.1080/10408398.2026.2739190

Caleb Mark, Rudy Sykora, Brian Scottoline, David C Dallas, Michael A Pitino

{"title":"Treating donor human milk with alternative pasteurization methods, high-pressure processing and ultraviolet-C irradiation, and their impact on pathogen inactivation, nutrient content and protein bioactivity: a scoping review.","authors":"Caleb Mark, Rudy Sykora, Brian Scottoline, David C Dallas, Michael A Pitino","doi":"10.1080/10408398.2026.2739190","DOIUrl":"https://doi.org/10.1080/10408398.2026.2739190","url":null,"abstract":"Human milk is a complex bioactive food matrix that supports the growth and development of infants. In the absence of their parent's own milk, hospitalized preterm infants receive Holder pasteurized donor milk (DM). However, Holder pasteurization (HoP; 62.5 °C, 30 min) inactivates bioactive proteins and damages some nutritional components of milk, limiting potential health benefits for the infant. Two non-thermal pasteurization processes-ultraviolet-C (UV-C) and high-pressure processing (HPP)-are promising alternatives. HPP and UV-C can provide similar microbial inactivation as HoP while preserving more protein bioactivity, but no review has identified trends in the response of pathogens and DM components to changes in their operating parameters. Therefore, a scoping review was conducted to evaluate how changes to HPP and UV-C operating parameters impact DM safety and quality. In conclusion, specific parameter combinations for single-cycle HPP and UV-C can inactivate vegetative bacteria and improve retention of DM components compared with Holder pasteurization. UV-C research for human milk is limited by the range of components that have been evaluated. More data is needed to optimize each technology prior to comparison to HoP in terms of safety and quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-23"},"PeriodicalIF":10.6,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105382","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

Stigma and college students' use of charitable food services: a systematized narrative review. 耻感与大学生慈善食品服务的使用：一个系统化的叙事回顾。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-06 DOI: 10.1080/10408398.2026.2741019

Nila Pradhananga, Kritee Niroula, Jean Pierre Enriquez, Elizabeth A Claydon, Denise Holston

{"title":"Stigma and college students' use of charitable food services: a systematized narrative review.","authors":"Nila Pradhananga, Kritee Niroula, Jean Pierre Enriquez, Elizabeth A Claydon, Denise Holston","doi":"10.1080/10408398.2026.2741019","DOIUrl":"https://doi.org/10.1080/10408398.2026.2741019","url":null,"abstract":"Charitable food systems such as food pantries and food banks are crucial for addressing college food insecurity, yet the utilization of these services is affected by factors such as stigma. This review evaluates how stigma influences college students' use of charitable food services and identifies strategies to reduce stigma. A comprehensive search of Google Scholar, SocIndex, PsycINFO, and PubMed was initially conducted in December 2023 and subsequently updated in July 2024 and March 2025. Included articles were peer-reviewed, published in English after the year 2000, and examined college students' experiences with food pantries or food banks, including stigma-related experiences. Two authors conducted data extraction and synthesis independently, and a third researcher assisted in resolving discrepancies. Ten studies were included. Data were first coded inductively to identify emergent themes and subsequently mapped onto the Stigma and Food Inequity Framework to guide interpretation. At the individual level, students reported anticipated stigma (e.g., embarrassment and anxiety), internalized stigma (e.g., shame), and fear of social isolation associated with food pantry use, as well as stigma at the structural level. Identified strategies to reduce stigma included increasing awareness campaigns, normalizing pantry use, improving confidentiality, and integrating services into student support systems. Recommendations include targeted education, transparent communication, and institutional partnerships to implement stigma-reducing programs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-8"},"PeriodicalIF":10.6,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105363","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

Nutritional composition of plant-based meat alternatives and modeled implications for adult nutrient intake: a comparative analysis with conventional meats and traditional plant proteins. 植物性肉类替代品的营养成分及其对成人营养摄入的模拟影响：与传统肉类和传统植物蛋白的比较分析。

IF 10.6 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-10-06 DOI: 10.1080/10408398.2026.2742119

Huize Ni, Tina Bianco-Miotto, Helen Morris, Shao Jia Zhou

{"title":"Nutritional composition of plant-based meat alternatives and modeled implications for adult nutrient intake: a comparative analysis with conventional meats and traditional plant proteins.","authors":"Huize Ni, Tina Bianco-Miotto, Helen Morris, Shao Jia Zhou","doi":"10.1080/10408398.2026.2742119","DOIUrl":"https://doi.org/10.1080/10408398.2026.2742119","url":null,"abstract":"Global interest in plant-based meat (PBM) products has expanded rapidly, yet their nutritional equivalence to conventional meats and traditional plant proteins remains unclear. This study compared the nutrient composition of PBM products with unprocessed and processed meats, and traditional plant proteins, modeling nutritional implications of substituting 50% or 100% of Australian Dietary Guidelines-recommended unprocessed meat serves with PBM products for adults aged 19-50 years and >70 years. A total of 1515 PBM products, 246 unprocessed meats, 104 processed meats, and 11 traditional plant proteins were identified through auditing Australian supermarket chains and the Global Food Institute database. PBM products were nutritionally heterogeneous, containing less protein and saturated fat but more total fat, energy, carbohydrate, and sodium than unprocessed meat, and less protein and fat but more carbohydrate and fiber than processed meats. Compared with traditional plant proteins, they contained more protein and fat, less dietary fiber, and more variable micronutrient content. Modeling suggested substituting PBM products for unprocessed meat reduced contributions to protein, saturated fat, and key micronutrients, particularly zinc and vitamin B12, with older adults experiencing the greatest reductions. Substitutions increased contributions to total fat, carbohydrate, sugars, dietary fiber, and sodium. Findings inform PBM reformulation and dietary guidance.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":10.6,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149105387","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