Current Nutrition Reports最新文献

{"title":"Dietary Manipulation on Gut Microbiome in Patients with Diabetes and Colorectal cancer.","authors":"Natural H S Chu","doi":"10.1007/s13668-025-00667-8","DOIUrl":"https://doi.org/10.1007/s13668-025-00667-8","url":null,"abstract":"<p><strong>Purpose of review: </strong>This review aims to investigate the relationship between dietary changes and the microbiome in patients with diabetes and colorectal cancer (CRC). The link between CRC and type 2 diabetes is momentous, as individuals with diabetes have a 40-60% higher risk of developing CRC and often experience lower survival rates. However, limited studies explore how diabetes may contribute to the progression to CRC through changes in the microbiome. By clarifying these connections, this review summarizes mechanisms in type 2 diabetes and CRC through microbiota pathways, presenting evidence from clinical trials regarding nutritional interventions for treating both conditions. We will focus on how nutritional components can alter the gut microbiome, highlighting the potential role of nutritional adjustments as adjuvant therapy for patients with diabetes who are facing precancerous or cancerous conditions.</p><p><strong>Recent findings: </strong>There is growing evidence about the interactions between the microbiome and the causes of diabetes and CRC. Both conditions are characterised by changes in the gut microbiome, known as dysbiosis, which involves alterations in specific bacteria, such as Bifidobacterium, Bacteroides, Akkermansia, Faecalibacterium, Ruminococcus, and Fusobacterium. It is important to consider dietary modifications to address dysbiosis, malnutrition, glycemic variability, and inflammation underlying these conditions. Consuming a higher amount of fermentable carbohydrates alongside a lower amount of fermentable proteins can positively influence the microenvironment that regulates insulin secretion and bile acids, as well as an increase in short-chain fatty acids. This may be beneficial for patients with diabetes and CRC. However, it is also important to consider potential interactions between food and medication as well as gastrointestinal tolerability.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"75"},"PeriodicalIF":4.6,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144207913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrition is Associated with Violent and Criminal Behaviors.","authors":"Esma Asil, Eda Erkmen","doi":"10.1007/s13668-025-00668-7","DOIUrl":"https://doi.org/10.1007/s13668-025-00668-7","url":null,"abstract":"<p><strong>Purpose of review: </strong>Psychological illnesses, mood disorders, anger and violent behaviors, which are increasing at an alarming rate today, not only negatively affect human health but also pose a threat to social life and security. The extant literature indicates that mental illnesses (e.g., depression and anxiety), negative affect (e.g., unhappiness and anger), and antisocial behaviors are associated with an increased likelihood of criminal behavior. Therefore, treating psychological disorders, improving mood and transforming negative behaviors into positive behaviors seems to be a potential strategy for reducing the crime rate and preventing crime. Given the existing literature associating nutrition with mood, behavior, and crime, this narrative review aims to examine the effects of nutrition on violent and criminal behavior.</p><p><strong>Recent findings: </strong>Despite the common perception that an unhealthy diet is an effective strategy to improve mood, current research has shown that the opposite is true. The findings showed that healthy eating plays an important role in improving mood, treating psychological disorders and preventing negative behaviors. In addition to the therapeutic effects of a healthy diet, macro- and micronutrient deficiencies have been associated with a range of psychological disorders, including poor mood, violence and criminal behavior. A healthy diet with adequate amounts of macro- and micronutrients is essential for mental and physical health, as well as for the prevention and treatment of negative behaviors, and for the well-being, order and security of the individual and society.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"76"},"PeriodicalIF":4.6,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144207914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Association between Community Food Environments and Health Outcomes in High-Income Countries: A Systematic Literature Review.","authors":"Alemayehu Digssie Gebremariam, Katherine Kent, Karen Charlton","doi":"10.1007/s13668-025-00662-z","DOIUrl":"10.1007/s13668-025-00662-z","url":null,"abstract":"<p><p>PURPOSE OF THE REVIEW: Unhealthy diets are a major modifiable factor contributing to chronic noncommunicable diseases and are highly influenced by the surrounding community food environment. This review aimed to summarize and synthesize the existing published evidence on the relationship between the community food environment and health outcomes in high-income countries. RECENT FINDINGS: A systematic literature review using five databases was conducted and reported according to PRISMA guidelines (Registration number: CRD42023463886). Data were extracted from 55 studies and summarised using narrative synthesis due to heterogeneity. A harvest plot was used to depict the associations between the community food environment and health outcomes for various \"healthy\" and \"unhealthy\" food environment metrics. Among 55 included studies, the most researched health outcomes were diabetes (n = 31; 56.4%), cardiovascular diseases (n = 22; 40%) and chronic disease-associated mortality (n = 8; 14.6%). The density of fast-food outlets was predominantly positively associated with diabetes (n = 14/24 associations), cardiovascular diseases (n = 14/27), and chronic disease-associated mortality (n = 5/6). Similarly, the presence of fast-food outlets (n = 7/9), the density of convenience stores (n = 7/13), and the ratio/proportion of unhealthy food outlets (n = 4/4) were predominantly positively associated with diabetes. Conversely, the density of full-service restaurants (n = 8/12) was predominantly negatively associated with diabetes. Emerging evidence suggests an association between the community food environment and health outcomes, including diabetes, cardiovascular diseases, and chronic disease-associated mortality. A lack of consistency in metrics used to characterise the community food environment remains a significant challenge to informing evidence-based policies and programs to improve community health outcomes.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"74"},"PeriodicalIF":4.6,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12125126/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144186752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactiplantibacillus Plantarum as a Complementary Approach for Diabetes Treatment and Management.","authors":"Akash Kumar, Vikram Kumar, Jhilam Pramanik, Sarvesh Rustagi, Bhupendra Prajapati, Ali Jebreen, Ranjana Pande","doi":"10.1007/s13668-025-00664-x","DOIUrl":"https://doi.org/10.1007/s13668-025-00664-x","url":null,"abstract":"<p><strong>Purpose of review: </strong>This review explores the impact of Lactiplantibacillus plantarum on diabetes management and discusses the potential mechanism.</p><p><strong>Recent findings: </strong>Recent studies have highlighted that gut dysbiosis has emerged as a key factor in the development of diabetes. In this context, probiotics, specifically Lactiplantibacillus plantarum, offer potential benefits in modulating gut microbiota and improving metabolic health. Several studies have demonstrated the positive impact of L. plantarum on glycemic control, insulin sensitivity, and inflammatory markers in diabetic animal models. The potential mechanisms of action of L. plantarum in diabetes management include inhibiting enzymes involved in glucose metabolism, modulating inflammatory responses, improving insulin sensitivity, restoring gut microbiota, and producing short-chain fatty acids.</p><p><strong>Summary: </strong>The article concludes that L. plantarum is a promising candidate for managing glucose hemostasis, thus offering a potential alternative or adjunct to conventional approaches. However, further clinical studies are necessary to understand the exact mechanism and long-term effects of L. plantarum in humans.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"72"},"PeriodicalIF":4.6,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Emerging Superfruit: Physalis peruviana's Role in Revolutionizing the Nutraceutical and Food Industries.","authors":"Dikshita Aneja, Mousumi Debnath, Priyasha Darbari, Radhika Rathi, Ishan Ullah Khan, Komal, Kamal Nayan Sharma, Maria Geneva","doi":"10.1007/s13668-025-00659-8","DOIUrl":"https://doi.org/10.1007/s13668-025-00659-8","url":null,"abstract":"<p><strong>Purpose of this review: </strong>This investigation focuses on the role of the superfruit Physalis peruviana as a functional ingredient in the nutraceutical and food industries. It primarily emphasizes this fruit's therapeutic and nutritional benefits, examining the bioactive compounds present in the plant and detailing their chemical structures along with the health advantages. The review highlights the nutraceutical traits across various literature employing in silico, in vitro, and in vivo models. In alignment with the Sustainable Development Goal for good health (SDG 3), this plant shows significant potential for enhancing well-being by combating cancer with nutrition.</p><p><strong>Recent findings: </strong>The review primarily focuses on the potential of bioactive compounds in this superfood, exploring their roles and mechanisms of action in therapeutic activity. The literature review incorporates systematic searches conducted through scientific databases to select relevant studies. A comprehensive list of these bioactive compounds has been identified. Each compound examined has been functionally characterized based on the published database. Additionally, the potential of the flavor and aroma-imparting volatile organic compounds categorized as odorants has been evaluated. This attribute can highlight the P. peruviana's ability to serve as a natural food additive. P. peruviana is a plant with enormous possibilities as a nutraceutical and functional food, attributed to its use as an effective traditional medicine. Being nutritionally rich, it exhibits various health benefits, thereby increasing the fruit's potential to be categorized as a superfood. Besides these attributes, it can act as a functional food ingredient for formulating value-added products. Aligning with reasonable health goals, it promotes its uses in the medicinal, nutraceutical, and food industries.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"73"},"PeriodicalIF":4.6,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144172950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beyond Food Safety: Taxonomization of Private Initiatives to Design of Healthier Supermarket Environments.","authors":"Ana Ines Estevez Magnasco, Dominic Lemken, Hanna Ihli","doi":"10.1007/s13668-025-00660-1","DOIUrl":"10.1007/s13668-025-00660-1","url":null,"abstract":"<p><strong>Purpose of review: </strong>While policies targeting education in schools, marketing campaigns, and taxation strategies are of great importance in tackling our population's malnutrition, there is growing concern about enhancing the supermarket environment to promote healthier food consumption. Supermarkets play a significant role in presenting food options. As gatekeepers of the food system's impact on consumers' health, they have the power to help people make better food choices. Recent shifts in the policy agendas in countries like Germany reflect this trend, with new nutrition-focused behavioural policies being legislated and implemented. However, there remains a lack of specific guidelines on how supermarket environments can be structured to promote healthier purchases. What strategies could enhance consumer well-being when making food choices?. Following the PRISMA framework, we harvested sources published since the SDGs (2015) release related to sustainable nutrition policies set by supermarkets. Using the INFORMAS modular structure framework, WHO action areas as guidance, and the reviewed documents, we created a taxonomy for policy initiatives that could improve the supermarket environment and promote healthy choices. Consequently, we studied the private policies of major supermarket groups (Rewe, Lidl, Aldi Nord, Aldi Sud and Edeka), examining their projects and campaigns designed to improve supermarket environments and encourage consumers to choose healthy food options.</p><p><strong>Recent findings: </strong>From the taxonomy, comprised of the categories of campaigns, food reformulation, labelling, and marketing, the main categories of campaigns and labelling were thoroughly developed in all the analysed policies whereas food reformulation and marketing categories were analysed in 80% of them. Our analysis revealed that the implementation of sustainable nutrition policies appears to have been embraced by all supermarket groups providing general healthy and sustainable nutrition strategies, except for the Edeka. Notably, supermarkets have actively participated in the creation of private sustainable nutrition policies, presenting similar strategies across the board. However, while supermarkets have demonstrated commitment to promoting healthy and sustainable purchases, there is a need for greater coherence and alignment in reporting mechanisms to allow accurate comparison between initiatives. There´s an urgent need to focus on human welfare, where the purchase environment is healthy and promotes nutritious choices.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"71"},"PeriodicalIF":4.6,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12119755/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: Application of Bioinformatics and Machine Learning Tools in Food Safety.","authors":"Mahdi Soroushianfar, Goli Asgari, Fatemeh Afzali, Atiyeh Falahat, Mohammad Soroush Mansoor Baghahi, Mohammad Javad Haratizadeh, Ghazaleh Khalili-Tanha, Elham Nazari","doi":"10.1007/s13668-025-00665-w","DOIUrl":"https://doi.org/10.1007/s13668-025-00665-w","url":null,"abstract":"","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"70"},"PeriodicalIF":4.6,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144141751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kombucha Tea: A Functional Beverage and All its Aspects.","authors":"Begum Onsun, Kadriye Toprak, Nevin Sanlier","doi":"10.1007/s13668-025-00658-9","DOIUrl":"10.1007/s13668-025-00658-9","url":null,"abstract":"<p><strong>Purpose of review: </strong>The increasing interest in functional foods and beverages worldwide is driven by rising living standards, advancing technology, and heightened health awareness. Kombucha tea, a fermented beverage produced from sweetened tea and a symbiotic culture of bacteria and yeast (SCOBY), is a prominent example within this category. This review explores the definition, bioactive components, and health benefits of kombucha, emphasizing its potential roles as a functional beverage in the prevention and management of various diseases.</p><p><strong>Recent findings: </strong>The fermentation process of kombucha tea, typically lasting up to 14 days, results in the transformation of sugar into ethanol and acetic acid, contributing to its distinctive tangy flavor. Kombucha contains bioactive compounds such as organic acids, antioxidants, and probiotics, which are linked to potential health benefits including improved digestive health, enhanced immune function, and antioxidant activity. Recent advancements in sustainable production methods and innovative formulations have further contributed to the increasing popularity of this beverage. Kombucha tea, originating in Northeast China with a history of over 2,000 years, is increasingly recognized for its potential health-promoting effects. Its production through traditional fermentation methods combined with modern innovations underscores its value as a functional beverage with the potential to support health and well-being. This review assesses the roles of kombucha in maintaining human health, considering its use as a complementary strategy for the prevention and management of diseases due to the bioactive components it contains.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"69"},"PeriodicalIF":4.6,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12103323/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144136052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: Evaluating Anthropometric Indices for Malnutrition Assessment in Older Adults: Scoping Review.","authors":"Serife Akpinar Senture, Eda Koksal","doi":"10.1007/s13668-025-00661-0","DOIUrl":"10.1007/s13668-025-00661-0","url":null,"abstract":"","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"68"},"PeriodicalIF":4.6,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12095330/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144119153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Bioinformatics and Machine Learning Tools in Food Safety.","authors":"Mahdi Soroushianfar, Goli Asgari, Fatemeh Afzali, Atiyeh Falahat, Mohammad Soroush Mansoor Baghahi, Mohammad Javad Haratizadeh, Ghazaleh Khalili-Tanha, Elham Nazari","doi":"10.1007/s13668-025-00657-w","DOIUrl":"10.1007/s13668-025-00657-w","url":null,"abstract":"<p><strong>Purpose of review: </strong>Food safety is a fundamental challenge in public health and sustainable development, facing threats from microbial, chemical, and physical contamination. Innovative technologies improve our capacity to detect contamination early and prevent disease outbreaks, while also optimizing food production and distribution processes.</p><p><strong>Recent findings: </strong>This article discusses the role of new bioinformatics and machine learning technologies in promoting food safety and contamination control, along with various related articles in this field. By analyzing genetic and proteomic data, bioinformatics helps to quickly and accurately identify pathogens and sources of contamination. Machine learning, as a powerful tool for massive data processing, also can discover hidden patterns in the food production and distribution chain, which helps to improve risk prediction and control processes. By reviewing previous research and providing new solutions, this article emphasizes the role of these technologies in identifying, preventing, and improving decisions related to food safety. This study comprehensively shows how the integration of bioinformatics and machine learning can help improve food quality and safety and prevent foodborne disease outbreaks.</p>","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"67"},"PeriodicalIF":4.6,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144093135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}