Critical reviews in food science and nutrition最新文献_第2页

Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review. 藻油乳剂中异味的形成机理及抑制调节策略综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-31 DOI: 10.1080/10408398.2024.2397451

Xinshuo Wang, Chunli Fan, Xingwei Wang, Tingting Feng, Shuqin Xia, Jingyang Yu

{"title":"Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review.","authors":"Xinshuo Wang, Chunli Fan, Xingwei Wang, Tingting Feng, Shuqin Xia, Jingyang Yu","doi":"10.1080/10408398.2024.2397451","DOIUrl":"https://doi.org/10.1080/10408398.2024.2397451","url":null,"abstract":"Algal oil rich in docosahexaenoic acid is easily oxidized and degraded to produce volatile short-chain compounds, leading to the deterioration of product flavor. Currently, the emulsion delivery of algal oil provides a promising approach to minimize oxidative deterioration and conceal its off-flavor. However, algal oil emulsions would also experience unanticipated oxidation as a result of the large specific surface area between the aqueous phase and the oil phase. The current paper offers a mechanism overview behind off-flavor formation in algal oil emulsions and explores corresponding strategies for the inhibition regulation. Additionally, the paper delves into the factors influencing lipid oxidation and the perception of off-flavors in such emulsions. To mitigate the development of off-flavors in algal oil emulsions resulting from oxidation, it is crucial to decline the likelihood of lipid oxidation and proactively prevent the creation of off-flavors whenever possible. Minimizing the release of volatile off-flavor compounds that are inevitably generated is also considered effective for weakening off-flavor. Moreover, co-encapsulation with particular desirable aroma substances could improve the overall flavor characteristics of emulsions.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142105151","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

Gut microbiome-targeted therapies and bone health across the lifespan: a scoping review. 肠道微生物组靶向疗法与整个生命周期的骨骼健康：范围综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-31 DOI: 10.1080/10408398.2024.2397459

Maahika Mehta, Erin Hodgson, Raylene A Reimer, Leigh Gabel

{"title":"Gut microbiome-targeted therapies and bone health across the lifespan: a scoping review.","authors":"Maahika Mehta, Erin Hodgson, Raylene A Reimer, Leigh Gabel","doi":"10.1080/10408398.2024.2397459","DOIUrl":"https://doi.org/10.1080/10408398.2024.2397459","url":null,"abstract":"Emerging evidence suggests that bone turnover is influenced by the gut microbiome through critical bone signaling pathways. The purpose of this scoping review is to examine prebiotic, probiotic, and synbiotic interventions on bone outcomes in humans across the lifespan. PubMed, Scopus, and EBSCOhost were searched until January 2023 to identify clinical trials examining bone mineral density (BMD) or bone mineral content (BMC) with gut microbiome interventions. Of three prebiotic interventions, one reported higher areal BMD (aBMD) in adolescents. In two studies in postmenopausal women, no changes in aBMD were observed despite decreased biomarkers of bone resorption. Probiotic interventions in perimenopausal or postmenopausal women demonstrated increased aBMD or attenuated bone loss in various bone regions. All studies observed attenuated bone loss (n = 4) or increased aBMD (n = 1). One study assessed a synbiotic intervention on aBMD and observed decreased biomarkers of bone resorption but no changes in aBMD. Results suggest potential for microbiome-targeted therapies (prebiotics, probiotics and synbiotics) to attenuate bone loss. However, changes in biomarkers of bone turnover were not always accompanied by changes in bone mineralization. Future studies should utilize longer duration interventions to investigate the influence of prebiotic, probiotic, and synbiotic interventions across diverse age, sex, and ethnic cohorts.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142105152","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

Nitrate: "the source makes the poison". 硝酸盐："源头造就毒药"。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-30 DOI: 10.1080/10408398.2024.2395488

E F Bowles, M Burleigh, A Mira, S G J Van Breda, E Weitzberg, B T Rosier

{"title":"Nitrate: \"the source makes the poison\".","authors":"E F Bowles, M Burleigh, A Mira, S G J Van Breda, E Weitzberg, B T Rosier","doi":"10.1080/10408398.2024.2395488","DOIUrl":"https://doi.org/10.1080/10408398.2024.2395488","url":null,"abstract":"Interest in the role of dietary nitrate in human health and disease has grown exponentially in recent years. However, consensus is yet to be reached as to whether consuming nitrate from various food sources is beneficial or harmful to health. Global authorities continue to recommend an acceptable daily intake (ADI) of nitrate of 3.7 mg/kg-bw/day due to concerns over its carcinogenicity. This is despite evidence showing that nitrate consumption from vegetable sources, exceeding the ADI, is associated with decreased cancer prevalence and improvements in cardiovascular, oral, metabolic and neurocognitive health. This review examines the paradox between dietary nitrate and health and disease and highlights the key role of the dietary source and food matrix in moderating this interaction. We present mechanistic and epidemiological evidence to support the notion that consuming vegetable-derived nitrate promotes a beneficial increase in nitric oxide generation and limits toxic N-nitroso compound formation seen with high intakes of nitrate added during food processing or present in contaminated water. We demonstrate the need for a more pragmatic approach to nitrate-related nutritional research and guidelines. Ultimately, we provide an overview of our knowledge in this field to facilitate the various therapeutic applications of dietary nitrate, whilst maintaining population safety.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142105153","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

Targeting the outer membrane of gram-negative foodborne pathogens for food safety: compositions, functions, and disruption strategies. 针对革兰氏阴性食源性致病菌的外膜促进食品安全：组成、功能和破坏策略。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-30 DOI: 10.1080/10408398.2024.2397462

Mengyuan Liu, Jun-Hu Cheng, Haigang Zhao, Chongchong Yu, Jingzhu Wu

{"title":"Targeting the outer membrane of gram-negative foodborne pathogens for food safety: compositions, functions, and disruption strategies.","authors":"Mengyuan Liu, Jun-Hu Cheng, Haigang Zhao, Chongchong Yu, Jingzhu Wu","doi":"10.1080/10408398.2024.2397462","DOIUrl":"https://doi.org/10.1080/10408398.2024.2397462","url":null,"abstract":"Foodborne pathogens are a major threat to both food safety and public health. The current trend toward fresh and less processed foods and the misuse of antibiotics in food production have made controlling these pathogens even more challenging. The outer membrane has been employed as a practical target to combat foodborne Gram-negative pathogens due to its accessibility and importance. In this review, the compositions of the outer membrane are extensively described firstly, to offer a thorough overview of this target. Current strategies for disrupting the outer membrane are also discussed, with emphasized on their mechanism of action. The disruption of the outer membrane structure, whether caused by severe damage of the lipid bilayer or by interference with the biosynthesis pathway, has been demonstrated to represent an effective antimicrobial strategy. Interference with the outer membrane-mediated functions of barrier, efflux and adhesion also contributes to the fight against Gram-negative pathogens. Their potential for control of foodborne pathogens in the production chain are also proposed. However, it is possible that multiple components in the food matrix may act as a protective barrier against microorganisms, and it is often the case that contamination is not caused by a single microorganism. Further investigation is needed to determine the effectiveness and safety of these methods in more complex systems, and it may be advisable to consider a multi-technology combined approach. Additionally, further studies on outer membranes are necessary to discover more promising mechanisms of action.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142105154","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

Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides. 植物和动物蛋白衍生生物活性肽的新兴生产技术和潜在健康促进特性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-29 DOI: 10.1080/10408398.2024.2396067

Cherise Elisha, Prashant Bhagwat, Santhosh Pillai

{"title":"Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides.","authors":"Cherise Elisha, Prashant Bhagwat, Santhosh Pillai","doi":"10.1080/10408398.2024.2396067","DOIUrl":"https://doi.org/10.1080/10408398.2024.2396067","url":null,"abstract":"Bioactive peptides (BPs) are short amino acid sequences that that are known to exhibit physiological characteristics such as antioxidant, antimicrobial, antihypertensive and antidiabetic properties, suggesting that they could be exploited as functional foods in the nutraceutical industry. These BPs can be derived from a variety of food sources, including milk, meat, marine, and plant proteins. In the past decade, various methods including in silico, in vitro, and in vivo techniques have been explored to unravel underlying mechanisms of BPs. To forecast interactions between peptides and their targets, in silico methods such as BIOPEP, molecular docking and Quantitative Structure-Activity Relationship modeling have been employed. Additionally, in vitro research has examined how BPs affect enzyme activities, protein expressions, and cell cultures. In vivo studies on the contrary have appraised the impact of BPs on animal models and human subjects. Hence, in the light of recent literature, this review examines the multifaceted aspects of BPs production from milk, meat, marine, and plant proteins and their potential bioactivities. We envisage that the various concepts discussed will contribute to a better understanding of the food derived BP production, which could pave a way for their potential applications in the nutraceutical industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142105150","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

X-ray diffraction and its emerging applications in the food industry. X 射线衍射及其在食品工业中的新兴应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-27 DOI: 10.1080/10408398.2024.2395487

Neeta S Ukkunda, P Santhoshkumar, R Paranthaman, J A Moses

{"title":"X-ray diffraction and its emerging applications in the food industry.","authors":"Neeta S Ukkunda, P Santhoshkumar, R Paranthaman, J A Moses","doi":"10.1080/10408398.2024.2395487","DOIUrl":"https://doi.org/10.1080/10408398.2024.2395487","url":null,"abstract":"X-ray diffraction (XRD) is an analytical technique that has found several applications focusing on the identification of crystal structure, space groups, plane, and orientation, in addition to qualitative and quantitative phase identification, and polymorphism behavior. An XRD diffractogram pattern/Bragg's peak can also provide valuable information that can be used for various food applications. While this review details the fundamental principles of XRD, the types of XRD systems, instrumentation, and the components thereof, the focus is to serve as a structured resource on explored applications of XRD in food, majorly revolving around food quality and safety. While recent studies relevant to the field are highlighted, leads for futuristic prospects are presented. With its unique approach, the XRD analysis can prove to be a rapid, robust, and sensitive nondestructive approach to food quality evaluation. Recent reports indicate its scope for nonconventional applications such as the assessment of 3D printability of foods, ice crystal formation, and screening food adulterants. Studies also highlight its scope to complement or replace conventional food quality testing approaches that involve the usage of chemicals, extensive sample preparation procedures, derivatization steps and demand long testing times.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142072239","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

Extraction and application of lipids from edible insects. 从可食用昆虫中提取和应用脂质。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-22 DOI: 10.1080/10408398.2024.2394798

Ada Lorrana Medeiros Antunes, Bruna Mara Aparecida de Carvalho Mesquita, Francine Souza Alves da Fonseca, Lorendane Millena de Carvalho, Igor Viana Brandi, Gleidson Giordano Pinto de Carvalho, Jane Sélia Dos Reis Coimbra

{"title":"Extraction and application of lipids from edible insects.","authors":"Ada Lorrana Medeiros Antunes, Bruna Mara Aparecida de Carvalho Mesquita, Francine Souza Alves da Fonseca, Lorendane Millena de Carvalho, Igor Viana Brandi, Gleidson Giordano Pinto de Carvalho, Jane Sélia Dos Reis Coimbra","doi":"10.1080/10408398.2024.2394798","DOIUrl":"https://doi.org/10.1080/10408398.2024.2394798","url":null,"abstract":"Research on new food sources is a worldwide challenge due to the constant increase in the global population. In this scenario, insects and bug based products have been investigated as feasible food alternatives. They are nutritionally healthy and environmentally sustainable. Eating insects (entomophagy) or utilizing their macronutrients in food formulations can efficiently solve the demand for nutritious food. The benefits of insect-based foods are reported in the literature, mainly because they are viable sources of fat (∼38%) and proteins (∼68%). Fats and oils are recognized as essential nutrients in human nutrition, as they provide a concentrated source of energy and act as structural components of cell membranes and signaling pathways. The high levels of fats/oils of edible insects open the perspective in the food industry to be used as ingredients in the enrichment of several products, such as cookies, biscuits, butter, and margarine, among others, thus contributing to consumer acceptance. Insect fat/oil can be obtained using extraction techniques, such as solvent and supercritical CO2 methods. The method depends on the insect species, fat/oil yield, and process costs. Thus, this review aims to provide current information on the consumption, application, and extraction of edible insect oils.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142035449","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

The influence of nutrition in nodular thyroid pathology: a systematic review. 营养对结节性甲状腺病变的影响：系统综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-20 DOI: 10.1080/10408398.2024.2393201

Vanessa Neto, Catarina Leitão, Marta Estrela, Margarida Fardilha, Maria Teresa Herdeiro, Alexandra Nunes

{"title":"The influence of nutrition in nodular thyroid pathology: a systematic review.","authors":"Vanessa Neto, Catarina Leitão, Marta Estrela, Margarida Fardilha, Maria Teresa Herdeiro, Alexandra Nunes","doi":"10.1080/10408398.2024.2393201","DOIUrl":"https://doi.org/10.1080/10408398.2024.2393201","url":null,"abstract":"Nodular thyroid pathologies (NThyPs) are prevalent thyroid diseases, with a steadily increasing global incidence. Although their exact causes remain uncertain, various modifying factors, such as nutrition, influence their development. We aimed to systematically identify and synthesize the influence of dietary exposures on NThyPs risk. PubMed, Scopus, Web of Science, and EMBASE were searched on June 14, 2024, to identify relevant studies. Data extraction included study characteristics, sociodemographic factors, dietary intake assessments and exposures, and NThyPs subtypes. Out of 14,730 articles retrieved, 55 observational or experimental studies, in English, Spanish, or Portuguese, that assessed nutrition's impact on NThyPs were included, excluding non-human studies, reviews, meta-analyses, and publications outside the study's scope. Forty studies investigated how distinct dietary patterns, macronutrients, minerals, and vitamins contributed to or mitigated NThyPs development. Fish and seafood, vegetables and fruits, and meat were other dietary exposures investigated. In fourteen of previously selected studies, drink consumption was also addressed. This systematic review (CRD420234003439) suggests that reducing processed foods, sugars, meat, and dietary iodine lowers NThyPs risk, while coffee, tea, alcohol, and dairy products demonstrates potential protective roles. Fish and seafood, and fruits and vegetables also exhibit protective properties; nevertheless, further research is necessary to establish definitive conclusions.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142008457","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

The solid state and nanostructure of starch: Effects on starch functionality. 淀粉的固态和纳米结构：对淀粉功能的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-20 DOI: 10.1080/10408398.2024.2388279

Henry A Koekuyt, Alejandro G Marangoni

{"title":"The solid state and nanostructure of starch: Effects on starch functionality.","authors":"Henry A Koekuyt, Alejandro G Marangoni","doi":"10.1080/10408398.2024.2388279","DOIUrl":"https://doi.org/10.1080/10408398.2024.2388279","url":null,"abstract":"In order to determine suitable end use applications for different starches, this review characterizes and differentiates the physical components, solid state, crystalline structures, and their effects on gelatinization, retrogradation, texture and functionality. There exist four crystalline packings of starch. A-, B- and C-type packings are attributed to amylopectin, and V-type which is attributed to amylose. B- and C- type crystallinity rely on water to help coordinate their crystal structures due to the congregation of water in the large intrahelical cavity of the B-type packings. The ratio of amylose to amylopectin content largely affects the textural and functional properties of starch. Amylose largely influences retrogradation, and thus can largely impact the crystallinity, strength, cohesion and brittleness of starch gel systems. Amylose has been found to crystallize prior to amylopectin, suggesting that amylose acts as a nucleation site for further radial crystallization of amylopectin. Processing treatments such as size reduction and drying, which are typically applied to all commercial starches, also impact the physiochemical and functional characteristics of the starch. These processes can cause damage to the starch granule while reducing crystallinity in the native starch, but also increasing retrogradation in gelatinized systems.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142003804","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

Dietary fructose: from uric acid to a metabolic switch in pediatric metabolic dysfunction-associated steatotic liver disease. 膳食果糖：从尿酸到小儿代谢功能障碍相关性脂肪肝的代谢转换。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-19 DOI: 10.1080/10408398.2024.2392150

Maria Felicia Faienza, Eleonora Cognetti, Ilaria Farella, Alessandro Antonioli, Sabrina Tini, Valentina Antoniotti, Flavia Prodam

{"title":"Dietary fructose: from uric acid to a metabolic switch in pediatric metabolic dysfunction-associated steatotic liver disease.","authors":"Maria Felicia Faienza, Eleonora Cognetti, Ilaria Farella, Alessandro Antonioli, Sabrina Tini, Valentina Antoniotti, Flavia Prodam","doi":"10.1080/10408398.2024.2392150","DOIUrl":"https://doi.org/10.1080/10408398.2024.2392150","url":null,"abstract":"Fructose consumption in pediatric subjects is rising, as the prevalence of metabolic dysfunction-associated steatotic liver disease (MASLD) and metabolic dysfunction-associated steatohepatitis (MASH). Despite increasing evidence supporting the detrimental effects of fructose in the development of Metabolic Syndrome (MetS) and its related comorbidities, the association between fructose intake and liver disease remains unclear, mainly in youths. The current narrative review aims to illustrate the correlation between fructose metabolism and liver functions besides its impact on obesity and MASLD in pediatrics. Fructose metabolism is involved in the liver through the classical lipogenic pathway via de novo lipogenesis (DNL) or in the alternative pathway via uric acid accumulation. Hyperuricemia is one of the main features of MALSD patients, underlining how uric acid is growing interest as a new marker of disease. Observational and interventional studies conducted in children and adolescents, who consumed large amounts of fructose and glucose in their diet, were included. Most of these studies emphasized the association between high fructose intake and weight gain, dyslipidemia, insulin resistance, and MASLD/MASH, even in normal-weight children. Conversely, reducing fructose intake ameliorates liver fat accumulation, lipid profile, and weight. In conclusion, fructose seems a potent inducer of both insulin resistance and hepatic fat accumulation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141999562","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