Current Nutrition Reports最新文献_第3页

Ultra-Processed Foods and Childhood Obesity: Current evidence and perspectives. 超加工食品和儿童肥胖：目前的证据和观点。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2025-01-03 DOI: 10.1007/s13668-024-00596-y

Natalia G Vallianou, Dimitris Kounatidis, Ilektra Tzivaki, Georgia Chrysi Michalaki Zafeiri, Anastasia Rigatou, Stavroula Daskalopoulou, Theodora Stratigou, Irene Karampela, Maria Dalamaga

{"title":"Ultra-Processed Foods and Childhood Obesity: Current evidence and perspectives.","authors":"Natalia G Vallianou, Dimitris Kounatidis, Ilektra Tzivaki, Georgia Chrysi Michalaki Zafeiri, Anastasia Rigatou, Stavroula Daskalopoulou, Theodora Stratigou, Irene Karampela, Maria Dalamaga","doi":"10.1007/s13668-024-00596-y","DOIUrl":"https://doi.org/10.1007/s13668-024-00596-y","url":null,"abstract":"Purpose of the review: Ultra-processed foods (UPFs) represent foods that have undergone substantial industrial processing, such as the addition of preservatives and various other ingredients, thereby making them more tasty, appealing and easy to consume. UPFs are often rich in sugars, saturated fats and salt, while they are low in essential nutrients.The aim of this review is to examine the relationship between the widespread consumption of UPFs and the development of obesity among children and adolescents. Our goal is to further elucidate the potentially devastating outcomes of increased consumption of UPFs in children in terms of adipose indices and metabolic features.Recent findings: The widespread consumption of UPFs in children has been associated with abnormal metabolic parameters, such as increased body mass index (BMI) and waist circumference (WC), high low-density lipoprotein cholesterol (LDL-C) and triglyceride levels, along with increased fasting plasma glucose and insulin resistance. Factors such as lower family socioeconomic status, lower parental educational status, religious preferences, lower costs and widespread availability of UPFs, as well as extensive advertising, all seem to be involved in a vicious cycle promoting overconsumption of UPFs. As UPFs and childhood obesity are interconnected, it is of the utmost importance to implement potential preventive interventions in order to promote public health and decrease the incidence of the obesity tide among children and adolescents.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"5"},"PeriodicalIF":4.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142926695","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}

引用次数: 0

Unraveling the Role of Quinoa in Managing Metabolic Disorders: A Comprehensive Review. 揭示藜麦在代谢紊乱管理中的作用：一个全面的回顾。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2025-01-03 DOI: 10.1007/s13668-024-00600-5

Aarzoo Jangra, Vikram Kumar, Shiv Kumar, Rahul Mehra, Akash Kumar

{"title":"Unraveling the Role of Quinoa in Managing Metabolic Disorders: A Comprehensive Review.","authors":"Aarzoo Jangra, Vikram Kumar, Shiv Kumar, Rahul Mehra, Akash Kumar","doi":"10.1007/s13668-024-00600-5","DOIUrl":"10.1007/s13668-024-00600-5","url":null,"abstract":"Purpose of review: The review aims to address the knowledge gap and promote the widespread adoption of quinoa as a functional food for improving metabolic health. By presenting a comprehensive overview of its nutritional profile and bioactive components, the review aims to increase consumers' awareness of the potential therapeutic benefits of incorporating quinoa into diets.Recent findings: Recent studies have highlighted the diverse range of bioactive compounds in quinoa, such as phytosterols, saponins, phenolic acids, phytoecdysteroids, and betalains. These compounds exhibit various health-promoting properties, such as anti-inflammatory, antioxidant, antidiabetic, and gut microbiota-modulating effects. Furthermore, research indicates that regular quinoa consumption can improve metabolic parameters, including reduced cholesterol levels, blood sugar, fat accumulation, and blood pressure. These findings highlight the potential of quinoa as a dietary tool for preventing and managing metabolic disorders, such as obesity, cardiovascular diseases, diabetes, and gut dysbiosis. The article concludes that quinoa has emerged as a promising solution to food security challenges due to its adaptability to diverse environments and rich nutritional profile. However, some findings are not consistent in the mentioned studies, therefore, well-designed cohort randomized clinical trials with diverse populations are needed. While in vivo studies are necessary to elucidate the specific mechanisms behind the potential benefits of quinoa.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"4"},"PeriodicalIF":4.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142926648","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}

引用次数: 0

Edible Berries-An Update on Nutritional Composition and Health Benefits-Part II. 食用浆果——营养成分和健康益处的最新进展——第二部分。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2025-01-03 DOI: 10.1007/s13668-024-00608-x

Priyamvada Thorakkattu, Surangna Jain, Nilushni Sivapragasam, Akash Maurya, Shikha Tiwari, Abhishek Kumar Dwivedy, Pankaj Koirala, Nilesh Nirmal

{"title":"Edible Berries-An Update on Nutritional Composition and Health Benefits-Part II.","authors":"Priyamvada Thorakkattu, Surangna Jain, Nilushni Sivapragasam, Akash Maurya, Shikha Tiwari, Abhishek Kumar Dwivedy, Pankaj Koirala, Nilesh Nirmal","doi":"10.1007/s13668-024-00608-x","DOIUrl":"10.1007/s13668-024-00608-x","url":null,"abstract":"Purpose of review: Berries are a great source of fiber, polyunsaturated fatty acids, and beneficial secondary metabolites (polyphenols). Various phytochemicals present in berries (glycosidic-linked flavonoids, anthocyanins, etc.) provide potential health benefits to consumers. Berries are known as high antioxidant food which provides certain cellular and molecular protection thereby lower rates of obesity and chronic disease risk. Molecular-level mechanisms protect a cell, while cellular mechanism considers all molecular units. For example, polyphenols found in blueberries have the potential to significantly reduce adipogenesis. Therefore, in continuation with part I, this review part II summarizes recent updates on the nutritional composition and biological activities of caperberry, chokeberry, cloudberry, cranberry, elderberry, gooseberry, goji berry, and lingonberry.Recent findings: These berries contain higher amounts of dietary fiber, protein, polyphenols, vitamins, minerals, and lipids. Besides, their antioxidant and anti-inflammatory activities, these berries are reported for eye health, brain health, cardiovascular health, anti-diabetic, etc. The consumption of a summarized group of berries could be more beneficial for eye health, mental health, and metabolic health thereby enhancing the well-being of the consumers.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"10"},"PeriodicalIF":4.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142926528","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}

引用次数: 0

Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products - A Review. 食用菌：一种营养丰富的健康食品成分综述。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2025-01-03 DOI: 10.1007/s13668-024-00605-0

Carolina Losoya-Sifuentes, Mario Cruz, Maria Del Refugio Rocha-Pizaña, Araceli Loredo-Treviño, Ruth Belmares

{"title":"Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products - A Review.","authors":"Carolina Losoya-Sifuentes, Mario Cruz, Maria Del Refugio Rocha-Pizaña, Araceli Loredo-Treviño, Ruth Belmares","doi":"10.1007/s13668-024-00605-0","DOIUrl":"10.1007/s13668-024-00605-0","url":null,"abstract":"Objective of the review: Edible mushrooms are found to be foods with high nutritional content, which have been shown to be more widely used ingredients in cooking in traditional dishes. This article explores the rising trend in the use of edible mushrooms in new formulations of functional foods, taking advantage of their properties and benefits in human health.Recent findings: The use of mushrooms as an ingredient in new or modified food formulations is driven by solid evidence of their nutritional content and bioactivity. Mushrooms stand out for their high biological value and high bioavailability protein content, as well as dietary fiber that promotes improved digestive health. Other micronutrients present are B vitamins and minerals such as selenium, phosphorus and potassium. Mushroom flour has been the prevalent mode of addition to food formulations. This type of format aims to preserve and concentrate the nutritional content of mushrooms and has achieved nutritional enrichment of products. The use of this food has also been explored to improve technological qualities in food development, so it is intended to position itself as a natural additive. This review synthesizes data on the nutritional composition, bioactive properties, and physicochemical attributes of mushrooms, emphasizing their multifaceted contributions to modern food formulations. It advocates for further research to optimize mushroom application in diverse food products and to address practical challenges for seamless integration.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":"14 1","pages":"9"},"PeriodicalIF":4.6,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142926682","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}

引用次数: 0

Ziziphus jujuba (Jujube) in Metabolic Syndrome: From Traditional Medicine to Scientific Validation. 大枣与代谢综合征：从传统医学到科学验证。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-10-01 DOI: 10.1007/s13668-024-00581-5

Mahboobeh Ghasemzadeh Rahbardar, Homa Fazeli Kakhki, Hossein Hosseinzadeh

{"title":"Ziziphus jujuba (Jujube) in Metabolic Syndrome: From Traditional Medicine to Scientific Validation.","authors":"Mahboobeh Ghasemzadeh Rahbardar, Homa Fazeli Kakhki, Hossein Hosseinzadeh","doi":"10.1007/s13668-024-00581-5","DOIUrl":"10.1007/s13668-024-00581-5","url":null,"abstract":"Purpose of review: This review evaluates the therapeutic potential of Ziziphus jujuba and its main components in managing complications of metabolic syndrome, including diabetes, dyslipidemia, obesity, and hypertension.Recent findings: The reviewed studies provide evidence supporting the use of Z. jujuba and its main components (lupeol and betulinic acid) as natural treatments for complications of metabolic syndrome. These substances enhance glucose uptake through the activation of signaling pathways such as phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt), reduce hepatic glucose synthesis, and increase glucose uptake by adipocytes and skeletal muscle cells. They also improve insulin sensitivity by modulating AMP-activated protein kinase (AMPK) activity and regulating insulin signaling proteins and glucose transporters. In the field of dyslipidemia, they inhibit triglyceride synthesis, lipid accumulation, and adipogenic enzymes, while influencing key signaling pathways involved in adipogenesis. Z. jujuba and its constituents demonstrate anti-adipogenic effects, inhibiting lipid accumulation and modulating adipogenic enzymes and transcription factors. They also exhibit positive effects on endothelial function and vascular health by enhancing endothelial nitric oxide synthase (eNOS) expression, NO production, and antioxidant enzyme activity. Z. jujuba, lupeol, and betulinic acid hold promise as natural treatments for complications of metabolic syndrome. They improve glucose metabolism, insulin sensitivity, and lipid profiles while exerting anti-adipogenic effects and enhancing endothelial function. However, further research is needed to elucidate the mechanisms and confirm their efficacy in clinical trials. These natural compounds offer potential as alternative therapies for metabolic disorders and contribute to the growing body of evidence supporting the use of natural medicines in their management.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":" ","pages":"845-866"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142361283","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}

引用次数: 0

Food Polyphenols in Radiation-Related Diseases: The Roles and Possible Mechanisms. 辐射相关疾病中的食物多酚：作用和可能的机制。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-28 DOI: 10.1007/s13668-024-00582-4

Kaidi Li, Maxin Ji, Xiujuan Sun, Junyan Shan, Guangyue Su

{"title":"Food Polyphenols in Radiation-Related Diseases: The Roles and Possible Mechanisms.","authors":"Kaidi Li, Maxin Ji, Xiujuan Sun, Junyan Shan, Guangyue Su","doi":"10.1007/s13668-024-00582-4","DOIUrl":"10.1007/s13668-024-00582-4","url":null,"abstract":"Purpose of review: As science and technology continue to evolve, the potential harm of radiation to the human body cannot be overlooked. Radiation has the capacity to inflict cellular and body-wide damage. Polyphenols are a group of naturally occurring compounds that are found in an array of plant foods. Scientific studies have demonstrated that these compounds possess noteworthy anti-radiation efficacy. Furthermore, they have been observed to be less toxic at higher doses. In the present review, we discussed the mechanisms of ionizing radiation damage and the progress in the research on the radiation resistance mechanism of polyphenol compounds, to provide guidance for the prevention and treatment of radiation related diseases.Recent findings: Food polyphenols can reduce the oxidative damage caused by ionizing radiation, clear free radicals, reduce DNA damage, regulate NF-KB, MAPK, JAK/STAT, Wnt and other signaling pathways, improve immune function, and have significant protective effects on radiation-induced inflammation, fibrosis, cancer and other aspects. In addition, it also has significant dual effects on radiation sensitization and radiation protection. Food polyphenols come from a wide range of sources, are abundant in daily food, and have no toxic side effects, demonstrating that food polyphenols have great advantages in preventing and treating radiation-related diseases.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":" ","pages":"884-895"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142343263","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}

引用次数: 0

The Role of Short-Chain Fatty Acids in Myocardial Ischemia-Reperfusion Injury. 短链脂肪酸在心肌缺血再灌注损伤中的作用

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-08-07 DOI: 10.1007/s13668-024-00564-6

Xunxun Wang, Yalan Dong, Renyin Huang, Fang Wang, Junke Xie, Hui Liu, Yan Wang, Yi Wang, Shanshan Luo, Desheng Hu

{"title":"The Role of Short-Chain Fatty Acids in Myocardial Ischemia-Reperfusion Injury.","authors":"Xunxun Wang, Yalan Dong, Renyin Huang, Fang Wang, Junke Xie, Hui Liu, Yan Wang, Yi Wang, Shanshan Luo, Desheng Hu","doi":"10.1007/s13668-024-00564-6","DOIUrl":"10.1007/s13668-024-00564-6","url":null,"abstract":"Purpose of review: This study aims to review the effects of short-chain fatty acids (SCFAs) in regulating the myocardial ischemia-reperfusion injury (MIRI).Recent findings: Coronary heart disease (CHD) is a well-known leading cause of death and disability worldwide. Cardiac substrate metabolism plays the determinant role in assessing the severity of heart injury due to the abruptly shifted energy production during the MIRI. Fatty acids are the main energy fuels for the heart, which are classified into long-, medium- and short chain fatty acids by the length of carbon chain. SCFAs are the main metabolites derived from the anaerobic bacterial fermentation of fiber-rich diets, which are shown to play a protective role in cerebrovascular disease previously. Meanwhile, accumulating evidences suggest that SCFAs can also play a crucial role in cardiac energy metabolism. Results of various studies revealed the cardioprotective effects of SCFAs by displaying anti-inflammatory and anti-ferroptotic function, connecting gut-brain neural circuit and regulating the intestinal flora.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":" ","pages":"701-708"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11489193/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141897024","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}

引用次数: 0

Therapeutic Effects of Coenzyme Q10 in the Treatment of Ischemic Stroke. 辅酶Q10在治疗缺血性中风中的疗效。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-04 DOI: 10.1007/s13668-024-00568-2

Zhilei Jia, Xiaoya Yu, Xu Wang, Jinhua Li

{"title":"Therapeutic Effects of Coenzyme Q10 in the Treatment of Ischemic Stroke.","authors":"Zhilei Jia, Xiaoya Yu, Xu Wang, Jinhua Li","doi":"10.1007/s13668-024-00568-2","DOIUrl":"10.1007/s13668-024-00568-2","url":null,"abstract":"Purpose of review: Ischemic stroke is the second deadly disease worldwide, but current treatment is very limited. The brain, rich in lipids and high in oxygen consumption, is susceptible to damage from oxidative stress after ischemic stroke. Thus, antioxidants are promising neuroprotective agents for treatment and prevention of ischemic stroke. Coenzyme Q10 is the only lipophilic antioxidant that can be synthesized de novo by cells and plays a key role as an electron carrier in the oxidative phosphorylation of the mitochondrial electron transport chain. However, the reduced form of coenzyme Q10 (Ubiquinol) levels are significantly deficient in the brain. The aim of this article is to review the therapeutic effects and mechanisms of coenzyme Q10 in ischemic stroke.Recent findings: Current studies have found that coenzyme Q10 protects and treats ischemic stroke through multiple mechanisms based on the evidence from in vitro experiments, in vivo experiments, and clinical observations. For the first time, we reviewed the neuroprotective effects of coenzyme Q10 in ischemic stroke. Coenzyme Q10 exerts neuroprotective effects after ischemic stroke through anti-oxidative stress, anti-nitrosative stress, anti-inflammation, and anti-cell death. Here, we provided the evidence on the therapeutic and preventive effects of coenzyme Q10 in ischemic stroke and suggested the potential value of coenzyme Q10 as a medication candidate.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":" ","pages":"679-690"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142125021","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}

引用次数: 0

Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health. 利用食物垃圾开发心血管健康食品的新机遇。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-14 DOI: 10.1007/s13668-024-00571-7

Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, Malik A Hussain, Senaka Ranadheera, Said Ajlouni, Idris Kaida Zubairu, Nenad Naumovski, Yuthana Phimolsiripol

{"title":"Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.","authors":"Siraphat Taesuwan, Wachira Jirarattanarangsri, Sutee Wangtueai, Malik A Hussain, Senaka Ranadheera, Said Ajlouni, Idris Kaida Zubairu, Nenad Naumovski, Yuthana Phimolsiripol","doi":"10.1007/s13668-024-00571-7","DOIUrl":"10.1007/s13668-024-00571-7","url":null,"abstract":"Purpose of review: Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category.Recent findings: Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":" ","pages":"896-913"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142281597","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}

引用次数: 0

Dietary Recommendations for Glioma: A Mini-Review. 胶质瘤的饮食建议：微型综述。

IF 4.6 3区医学

Current Nutrition Reports Pub Date : 2024-12-01 Epub Date: 2024-09-18 DOI: 10.1007/s13668-024-00577-1

Fatemeh Almasi, Mohammad Nemati, Azadeh Aminianfar

{"title":"Dietary Recommendations for Glioma: A Mini-Review.","authors":"Fatemeh Almasi, Mohammad Nemati, Azadeh Aminianfar","doi":"10.1007/s13668-024-00577-1","DOIUrl":"10.1007/s13668-024-00577-1","url":null,"abstract":"Purpose of review: Glioma is the most common type of brain cancer, associated with a high mortality rate. Diet is one of the most modifiable factors that can influence the risk of various cancers, including glioma. While the relationship between diet and glioma has been explored in recent years, the number of studies in this area remains limited, and the findings are often controversial. Moreover, all existing studies are observational, which means they may be influenced by a range of confounding variables. In this mini-review, we aim to provide a comprehensive and informative overview of the dietary recommendations related to glioma that have been published to date.Recent findings: Research suggests that adherence to healthy dietary patterns-such as the Mediterranean diet, Dietary Approaches to Stop Hypertension (DASH) diet, Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet, Paleolithic diet, high-protein dietary patterns, and vegetarian dietary patterns-may be associated with a reduced risk of glioma. These diets are rich in phytochemicals and antioxidants. Additionally, certain food groups, including fruits, vegetables, legumes, nuts, eggs, fresh fish, tea, and coffee, are emphasized for their protective effects against glioma. Conversely, adherence to unhealthy dietary patterns, such as the Western diet, or diets with high inflammatory potential, glycemic and insulinemic loads, and high consumption of grains (especially refined grains), processed meats, and processed fish, has been linked to an increased risk of glioma. Current studies suggest that following a healthy diet may reduce the odds of developing glioma. However, due to the limited number of studies and the observational nature of the existing research, further investigations with more robust designs, such as randomized controlled trials, are needed to clarify these associations.","PeriodicalId":10844,"journal":{"name":"Current Nutrition Reports","volume":" ","pages":"966-971"},"PeriodicalIF":4.6,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142281693","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}

引用次数: 0