Critical reviews in food science and nutrition最新文献_第5页

Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology. 果酒香气特性研究进展：分析技术、形成机理及增香酿造技术。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-09-05 DOI: 10.1080/10408398.2025.2548006

Mingjun Jiang, Zhenbao Shi, Ziqiang Chen, Jinglong Zhang, Jian Lu, Dianhui Wu

{"title":"Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology.","authors":"Mingjun Jiang, Zhenbao Shi, Ziqiang Chen, Jinglong Zhang, Jian Lu, Dianhui Wu","doi":"10.1080/10408398.2025.2548006","DOIUrl":"10.1080/10408398.2025.2548006","url":null,"abstract":"Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production. This review summaries the analytical techniques used for fruit wine aroma profiling and the principal volatile compounds identified in fruit wine and their formation mechanisms. Key factors influencing the aromatic characteristics of fruit wines are also analyzed, emphasizing the critical role of microbial communities in modulating aroma profiles. Significant differences in volatile compounds have been observed between fruit wines produced from different fruit varieties, ripeness levels, origins, and fermentation processes. Alcohols and esters are the primary contributors to the overall aroma, mainly generated through microbial metabolism. And a strong link between multi-microorganism fermentation and enhanced flavor formation has been demonstrated. Future research should focus on using multi-omics techniques to better understand the synergistic interactions between aroma compounds and microbial metabolism. This article can provide a theoretical basis for improving the production processes of fruit wine and enhancing the aroma quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1505-1526"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144999844","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

Intestinal organoids as advanced modeling platform for food research: a review. 肠道类器官作为食品研究的先进建模平台综述

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-21 DOI: 10.1080/10408398.2025.2546510

Xu Wang, Yanqiu Xia, Jin Wang, Yan Zhang, Pin Lv, Yi Wang

引用次数: 0

Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value. 目标乳制品强化：利用生物活性化合物来提高营养价值。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-06-30 DOI: 10.1080/10408398.2025.2522991

Hadiseh Bagheri, Sahar Akhavan-Mahdavi, Vahideh Sarabi-Aghdam, Saeed Mirarab Razi, Akashdeep Singh Beniwal, Ali Rashidinejad

{"title":"Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value.","authors":"Hadiseh Bagheri, Sahar Akhavan-Mahdavi, Vahideh Sarabi-Aghdam, Saeed Mirarab Razi, Akashdeep Singh Beniwal, Ali Rashidinejad","doi":"10.1080/10408398.2025.2522991","DOIUrl":"10.1080/10408398.2025.2522991","url":null,"abstract":"Dairy products, rich in nutrients, are crucial for human health and disease prevention. Recent trends focus on enhancing their nutritional value by fortifying them with bioactive compounds from plant and animal sources. Scientific evidence suggests these compounds can improve public health by potentially treating and preventing diseases, including cancer. This systematic review discusses advances in dairy product fortification with health-promoting compounds, highlighting their role in correcting nutritional deficiencies and reducing chronic disease risk. Innovative delivery systems are being developed to improve the stability and functionality of these compounds in fortified dairy products. Despite challenges in maintaining the physical, textural, and sensory qualities of dairy products, fortification is a promising public health strategy. The review calls for interdisciplinary research to better understand the bioavailability, effectiveness, and long-term health impacts of bioactive compounds in dairy foods. Such research could inform best practices and policy recommendations. Using dairy products as carriers for bioactive compounds can significantly improve nutritional status and reduce the global burden of chronic diseases, making it a strategic approach to public health nutrition. This review cautiously evaluates current evidence, particularly regarding chronic disease prevention, and emphasizes the need for further research on specific populations, such as children and the elderly.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"295-319"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144526734","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

Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing. 伊比利亚半岛作为在可持续葡萄酒加工中应用新兴非热技术和微生物生物技术的典范。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-06-16 DOI: 10.1080/10408398.2025.2515258

Antonio Morata, Carlos Escott, Juan Manuel Del Fresno, Teresa Arroyo, Begoña Benito, María Antonia Bañuelos, Pilar Blanco, Juan Mariano Cabellos, Jesús Manuel Cantoral, David Castrillo, Gustavo Cordero-Bueso, Julia Crespo, Sergi Ferrer, Margarita García, Lucía González-Arenzana, Carmen González, Buenaventura Guamis, Ana Rosa Gutiérrez, Iris Loira, Isabel López-Alfaro, Manuel Malfeito-Ferreira, Alberto Martínez, Isabel Pardo, Manuel Ramírez, Javier Raso, Marina Ruiz-Muñoz, José Antonio Suárez-Lepe, Alice Vilela, Vittorio Capozzi

{"title":"Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing.","authors":"Antonio Morata, Carlos Escott, Juan Manuel Del Fresno, Teresa Arroyo, Begoña Benito, María Antonia Bañuelos, Pilar Blanco, Juan Mariano Cabellos, Jesús Manuel Cantoral, David Castrillo, Gustavo Cordero-Bueso, Julia Crespo, Sergi Ferrer, Margarita García, Lucía González-Arenzana, Carmen González, Buenaventura Guamis, Ana Rosa Gutiérrez, Iris Loira, Isabel López-Alfaro, Manuel Malfeito-Ferreira, Alberto Martínez, Isabel Pardo, Manuel Ramírez, Javier Raso, Marina Ruiz-Muñoz, José Antonio Suárez-Lepe, Alice Vilela, Vittorio Capozzi","doi":"10.1080/10408398.2025.2515258","DOIUrl":"10.1080/10408398.2025.2515258","url":null,"abstract":"The sustainable transition of wine production systems includes non-thermal technologies, microbial biotechnologies and nature-inspired solutions. The Iberian Peninsula is a significant global wine producer, with unique geography and a strong R&D context, making it an interesting model for global trends. Spain and Portugal serve as models for using these novel technologies to reduce the environmental footprint. Emerging non-thermal technologies are of interest in the food industry, and currently, many applications have been proposed in the wine industry. These tools can process grapes or grape must to enhance the extraction of phenols, aroma compounds, and nutrients, eliminate wild microorganisms, and control deletereous enzymes. High Hydrostatic Pressure, Ultra High-Pressure Homogenization, Ultrasounds, and Pulsed Electric Fields are approved by the OIV for grape, juice, or wine treatments. Other technologies, like UV-C, are under evaluation. These methods may reduce wild microbiota and aid in starter culture implantation, supporting bio-based applications. Traditional fermentations with Saccharomyces cerevisiae have evolved to include non-Saccharomyces and malolactic bacteria in mixed cultures, reducing the use of exogenous chemicals like SO2. The approaches given in this work not only support environmental sustainability but also enhances the overall quality and safety of wine, making it a valuable contribution to the industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"75-107"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309682","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

Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measures. 食品中的呋喃和烷基呋喃：最近的科学发展，跨产品类别的新发生数据和实际风险管理措施。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-12-01 DOI: 10.1080/10408398.2025.2593577

Thierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, Olga Kuchma, Alejandro Rodarte, Kata Héjjas, Giovanni Lamberti, XueFeng Di, Sofia Roth, Norbert Fuchsbauer, Claudia Beyer, Michael Kreil, Birgit Christall, Richard H Stadler

{"title":"Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measures.","authors":"Thierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, Olga Kuchma, Alejandro Rodarte, Kata Héjjas, Giovanni Lamberti, XueFeng Di, Sofia Roth, Norbert Fuchsbauer, Claudia Beyer, Michael Kreil, Birgit Christall, Richard H Stadler","doi":"10.1080/10408398.2025.2593577","DOIUrl":"10.1080/10408398.2025.2593577","url":null,"abstract":"This review presents the latest industry data (>24,000 entries) on the occurrence of furans in several foods. The robust dataset can serve to establish future trends, importantly including for the first time numerous alkylated furans. It also reveals additional possible sources that directly or indirectly impact the large variability reported in the data, such as agronomic factors, storage practices and conditions. Taking a long term view, higher CO2 levels are expected to increase lipids and carbohydrates in several crop plants, possibly adding to the overall load of furan precursors. So far, no meaningful avenues - besides lower thermal input or practices that facilitate the volatilization of furan - have been validated that would enable a significant reduction in exposure of furans via the diet. Most studies fail to either demonstrate the impact of the measures on the organoleptic and/or nutritional properties of the final product, or test their feasibility at industrial scale. At this point in time it makes little sense to establish risk management measures, such as for example so-called \"action limits\", or maximum limits. Finally, considering the totality of the scientific evidence outlined in this review, we believe that a proportionate way forward is the as low as reasonably achievable principle.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"3117-3139"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145647455","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 research on the processing, safety evaluation and functional properties of aquatic-derived lipids considering the sustainable processing of omega-3 polyunsaturated fatty acids: a critical review. 考虑到omega-3多不饱和脂肪酸的可持续加工，目前关于水生源性脂质的加工、安全性评价和功能特性的研究综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-11-25 DOI: 10.1080/10408398.2025.2592256

Bo Zheng, Hui Wen, Bin Zheng, Shiqi Tang, Weifa Su, Xingwei Xiang

{"title":"Current research on the processing, safety evaluation and functional properties of aquatic-derived lipids considering the sustainable processing of omega-3 polyunsaturated fatty acids: a critical review.","authors":"Bo Zheng, Hui Wen, Bin Zheng, Shiqi Tang, Weifa Su, Xingwei Xiang","doi":"10.1080/10408398.2025.2592256","DOIUrl":"10.1080/10408398.2025.2592256","url":null,"abstract":"Aquatic-derived organisms are one of the major sources of Omega-3 polyunsaturated fatty acids (PUFAs) which are essential for human health, so it is a reasonable strategy to guide the development of aquatic-derived lipids by sustainable processing of Omega-3 PUFAs. However, challenges related to mining of nutritional functions and sustainable processing remain. This review firstly comprehensively explored the sources of aquatic lipids, focusing on the nutritional advantages of Omega-3 PUFAs, and examined how different processing techniques affect lipids quality and structure. Then, it also addressed safety concerns, particularly contamination from heavy metals and persistent organic pollutants. Emerging technologies including algae oil substitution and gene-editing techniques, were highlighted as promising solutions to enhance Omega-3 PUFAs content and improve production sustainability. Interestingly, algal oil was recognized that it could provide a more sustainable alternative to fish-derived oils, while gene-editing technologies offer the potential to boost Omega-3 PUFAs production in aquatic organisms. Besides, this review examined the processing by-products of aquatic lipids, and also explored how the core nutrient Omega-3 PUFAs contributed to heart health, brain function, and metabolic regulation from human effects and animal levels. Above all, this review presented suggested strategies to develop sustainable aquatic-derived lipids for use in functional foods.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"3041-3059"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145602789","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

Sensory impact of probiotic incorporation in food matrices: a systematic review. 食物基质中益生菌掺入的感官影响：系统综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-12-09 DOI: 10.1080/10408398.2025.2593583

José Nabor Haro-González, Dulce Del Carmen Velásquez-Reyes

{"title":"Sensory impact of probiotic incorporation in food matrices: a systematic review.","authors":"José Nabor Haro-González, Dulce Del Carmen Velásquez-Reyes","doi":"10.1080/10408398.2025.2593583","DOIUrl":"10.1080/10408398.2025.2593583","url":null,"abstract":"The development of functional foods with probiotics has gained importance in the food industry, not only for their benefits to gastrointestinal, immune, and metabolic health, but also because they can influence the flavor, aroma, and texture of the product. However, the incorporation of probiotics can significantly modify the sensory characteristics of products, including texture, taste, odor, aroma, appearance, and color, thereby influencing their overall acceptability and consumer acceptance. Despite this, much research prioritizes microbial viability or technological functionality, leaving sensory analysis in the background and with unclear or incomplete methodologies. This systematic review analyzes studies published since 2020 that formally evaluated the sensory impact of probiotics in different food matrices. It also provides an overview of probiotic strains used in various food matrices, including meat, dairy products, beverages, and innovative products, which are considered non-conventional foods where the incorporation of probiotics represents an emerging application in the development of functional foods. As well as the associated sensory changes, whether positive, neutral, or negative, resulting from their incorporation. Patterns of sensory change are identified, the methodological quality of sensory tests is assessed, and the challenges and opportunities for improving the sensory acceptance of foods with probiotics are discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"3140-3161"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145707542","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

Cyclodextrin glycosyltransferases for food innovation: from molecular mechanism to industrial application. 环糊精糖基转移酶用于食品创新：从分子机制到工业应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-11-22 DOI: 10.1080/10408398.2025.2589962

Zihang Jiang, Tong Zhu, Zhengbiao Gu, Zhaofeng Li, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li

{"title":"Cyclodextrin glycosyltransferases for food innovation: from molecular mechanism to industrial application.","authors":"Zihang Jiang, Tong Zhu, Zhengbiao Gu, Zhaofeng Li, Xiaofeng Ban, Yan Hong, Li Cheng, Caiming Li","doi":"10.1080/10408398.2025.2589962","DOIUrl":"10.1080/10408398.2025.2589962","url":null,"abstract":"Cyclodextrin glycosyltransferase (CGTase) is a key starch-processing enzyme capable of converting starch into cyclodextrins (CDs). Due to the multifunctional catalytic abilities, CGTases are widely used in the food industry to modify functional ingredients for better solubility and sensory qualities. However, challenges such as low natural CGTase yield, complex catalytic behavior, and limitations in expression efficiency restrict its broader application. This review provides a comprehensive overview of CGTases, covering microbial sources, structural characteristics, catalytic mechanisms, and heterologous expression. With the emphasis on conserved domain structure and strategies for enhancing heterologous expression, this review offers a theoretical basis and guarantee for the customized application of CGTase. It further highlights recent advances in heterologous expression systems and enhancement strategies, including the optimization of vectors and regulatory elements, fermentation strategies, and metabolic regulation. Finally, the practical applications of CGTases in the food industry, particularly their roles in CD production, enzymatic inclusion, glycosylation, baking, and modification of starch digestibility are discussed. This review offers a theoretical basis for further research and technological innovation, promoting efficient and targeted use of CGTases in food processing and functional product development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2930-2946"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145573356","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

Cocoa neo-formed contaminants: forming mechanism, processing effects on nutritional and impacts on human neurological system. 可可新形成污染物：形成机制、加工对营养的影响及对人体神经系统的影响。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-12-18 DOI: 10.1080/10408398.2025.2587678

Seema Chanu Nongmaithem, Chingakham Ngotomba Singh, Kishan Kishor Gupta, Kamaleeswari K, Firdosh Nesha Singamayum, Subith C, S Ganga Kishore, Rama Chandra Pradhan, Madhuresh Dwivedi

{"title":"Cocoa neo-formed contaminants: forming mechanism, processing effects on nutritional and impacts on human neurological system.","authors":"Seema Chanu Nongmaithem, Chingakham Ngotomba Singh, Kishan Kishor Gupta, Kamaleeswari K, Firdosh Nesha Singamayum, Subith C, S Ganga Kishore, Rama Chandra Pradhan, Madhuresh Dwivedi","doi":"10.1080/10408398.2025.2587678","DOIUrl":"10.1080/10408398.2025.2587678","url":null,"abstract":"Cocoa beans are also known for their highly bioactive components, such as polyphenols and flavonoids, which contribute to their health benefits. The essential unit operation processes of fermentation, drying, and roasting develop the characteristic flavor, color, and aroma of cocoa. However, these steps facilitate biochemical transformation within beans, resulting in the formation of neo-formed contaminants (NFCs) such as acrylamide (ACR), furan, furfuryl alcohol (FA), and hydroxymethylfurfural (HMF). These compounds are mainly formed during heating through Maillard reactions, thermal degradation, and lipid oxidation, and are of great concern because of their genotoxic, neurotoxic, and carcinogenic potential. This review presents a critical review of the mechanism of NFC formation during cocoa processing and its adverse effects on nutritional quality and neurological health. Furthermore, it identifies innovative mitigation technologies, such as enzymatic processing, non-thermal processing (i.e., ultrasound, microwave, vacuum heating, pulsed electric fields, and precision fermentation using yeast). All these methods provide significant paths to reduce NFC formation or content while preserving the sensory and functional qualities of cocoa. Future studies should focus on the establishment of standardized NFC detection systems, the development of hurdle processing machines, and the optimization of novel technologies to ensure safe and high-quality cocoa products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2791-2807"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145773946","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

Mushroom consumption impacts on biomarkers of cardiometabolic disease risk and immune function: a narrative review from a whole food perspective. 蘑菇消费对心脏代谢疾病风险和免疫功能的生物标志物的影响：从全食物角度的叙述回顾。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-11-12 DOI: 10.1080/10408398.2025.2582603

Luz M Comboni, Cassi N Uffelman, Charlotte B Campbell, Matthew R Olson, Wayne W Campbell

{"title":"Mushroom consumption impacts on biomarkers of cardiometabolic disease risk and immune function: a narrative review from a whole food perspective.","authors":"Luz M Comboni, Cassi N Uffelman, Charlotte B Campbell, Matthew R Olson, Wayne W Campbell","doi":"10.1080/10408398.2025.2582603","DOIUrl":"10.1080/10408398.2025.2582603","url":null,"abstract":"Consuming whole mushrooms (fresh and dried) aligns with the 2020-2025 Dietary Guidelines for Americans. Accumulating evidence suggests consuming mushrooms may improve biomarkers of cardiometabolic disease risk, inflammation, and immune function. In this review, we summarize the evidence assessing whole mushroom consumption as part of a self-chosen diet and healthy dietary pattern. Consistently, consuming mushrooms as part of a self-chosen diet decreased serum triglycerides and had no effect on HDL, LDL, and C-reactive protein, a biomarker of inflammation. Limited evidence indicated positive effects (increase) on salivary immunoglobulin A, a biomarker of immunity, and positive impacts on blood pressures. When consumed as part of a healthy dietary pattern, mushrooms decreased serum glucose. Evidence for other biomarkers was mixed (neutral, positive) or was insufficient (<3 studies). No evidence indicated negative effects of consuming mushrooms on any outcome of interest. Noteworthy, more mushrooms were consumed in experimental studies (13-300 g/d wet weight) than amounts typically consumed by the public (1.4-1.6 kg/y, equating to ≈4 g/d, in the United States). Collectively, these results support consuming mushrooms for cardiometabolic health, and the paucity of information justifies further research on mushroom consumption and immune-related outcomes.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"2735-2749"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145502632","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