Frontiers in Nutrition最新文献

{"title":"High barley intake in non-obese individuals is associated with high natto consumption and abundance of butyrate-producing bacteria in the gut: a cross-sectional study.","authors":"Satoko Maruyama, Tsubasa Matsuoka, Koji Hosomi, Jonguk Park, Haruka Murakami, Motohiko Miyachi, Hitoshi Kawashima, Kenji Mizuguchi, Toshiki Kobayashi, Tadao Ooka, Zentaro Yamagata, Jun Kunisawa","doi":"10.3389/fnut.2024.1434150","DOIUrl":"10.3389/fnut.2024.1434150","url":null,"abstract":"<p><strong>Objective: </strong>Barley, abundant in <i>β</i>-glucan, a soluble dietary fiber, holds promise in obesity prevention. Given the microbial metabolism of dietary fiber in the gastrointestinal tract, we investigated the role of gut microbiota in non-obese individuals consuming high levels of barley.</p><p><strong>Methods: </strong>Our study enrolled 185 participants from \"The cohort study on barley and the intestinal environment (UMIN000033479).\" Comprehensive physical examinations, including blood tests, were conducted, along with separate assessments of gut microbiome profiling and dietary intake. Participants were categorized into high and low barley consumption groups based on the median intake, with non-obese individuals in the high intake group identified as barley responders while participants with obesity were designated as non-responders. We compared the relative abundance of intestinal bacteria between these groups and used multivariate analysis to assess the association between intestinal bacteria and barley responders while controlling for confounding factors.</p><p><strong>Results and discussion: </strong>Among the fermented food choices, responders exhibited notably higher consumption of natto (fermented soybeans) than non-responders. Moreover, after adjusting for confounders, <i>Butyricicoccus</i> and <i>Subdoligranulum</i> were found to be significantly more prevalent in the intestines of responders. Given natto's inclusion of <i>Bacillus subtilis</i>, a glycolytic bacterium, and the butyrate-producing capabilities of <i>Butyricicoccus</i> and <i>Subdoligranulum</i>, it is hypothesized that fiber degradation and butyrate production are likely to be enhanced within the digestive tract of barley responders.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1434150"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11562852/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Education and metabolic syndrome: a Mendelian randomization study.","authors":"Dong Liu, Zi-Xiang Xu, Xue-Lian Liu, Hai-Ling Yang, Ling-Ling Wang, Yan Li","doi":"10.3389/fnut.2024.1477537","DOIUrl":"10.3389/fnut.2024.1477537","url":null,"abstract":"<p><strong>Aims: </strong>The metabolic syndrome (MetS), a collection of conditions that heighten the risk of disease development and impose economic burdens on patients. However, the causal relationship between education and MetS was uncertain. In this study, the Mendelian randomization (MR) method was employed to elucidate the potential causal link between education and the MetS and its components.</p><p><strong>Method: </strong>Single nucleotide polymorphisms (SNPs) associated with education, MetS, and its components were sourced from a public database, with the inverse variance-weighted (IVW) method utilized for analysis.</p><p><strong>Results: </strong>Education demonstrated a significant negative correlation with the risk of MetS (OR = 0.55, 95% CI = 0.48-0.63, <i>p</i> = 2.18E-51), waist circumference(OR = 0.80, 95% CI = 0.76-0.83, <i>p</i> = 4.98E-33), hypertension (OR = 0.96, 95% CI = 0.95-0.97; <i>p</i> = 4.54E-10), Fasting blood glucose (OR = 0.94, 95% CI = 0.91-0.97, <i>p</i> = 7.58E-6) and triglycerides (OR = 0.83, 95% CI = 0.79-0.87, <i>p</i> = 7.87E-18) while showing a positive association with high-density lipoprotein cholesterol (OR = 1.22, 95% CI = 1.18-1.25, <i>p</i> = 1.45E-31).</p><p><strong>Conclusion: </strong>The findings of this study suggest that education can decrease the incidence of MetS.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1477537"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11562850/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Association between dietary patterns and the prognosis of amyotrophic lateral sclerosis in China: a cross-sectional study.","authors":"Xun Xu, Yuwei Huang, Yue Zhu, Qingwen Jin","doi":"10.3389/fnut.2024.1437521","DOIUrl":"10.3389/fnut.2024.1437521","url":null,"abstract":"<p><strong>Background: </strong>Recently, a growing number of studies have specifically examined the impact of dietary variables on the development and progression of amyotrophic lateral sclerosis (ALS). The purpose of this study was to investigate the correlation between different dietary patterns and Chinese ALS patients' prognosis.</p><p><strong>Methods: </strong>A retrospective study was conducted by recruiting 590 patients with ALS who attended and were regularly followed at hospitals in Nanjing from 2016 to 2023. Nutrient intake was calculated using dietary information collected through the food frequency questionnaire (FFQ), and patients were divided into a control group and special diet groups, including a high-calorie group (HC), a high-protein group (HP), and a ketogenic diet group (KD), based on their specific intake. And used the Kaplan-Meier product limiting distribution to compare the time required to transition between phases of different dietary patterns and to estimate cumulative survival probabilities.</p><p><strong>Results: </strong>Patients in the HP had a better nutritional status. And the disease progression rate (ΔFS) was significantly associated with dietary patterns, with the KD group having the lowest ΔFS. Meanwhile, special diets extended the survival time of stage 4 patients but had no effect on the overall survival of the disease.</p><p><strong>Conclusion: </strong>A special diet can be one of effective options for patients with advanced ALS. Patients with poor nutritional status may choose the HP diet, whereas those with underlying conditions should consider the ketogenic diet with caution.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1437521"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11560464/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142618015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of independent risk factors for hypoalbuminemia in patients with CKD stages 3 and 4: the construction of a nomogram.","authors":"Chong-Hui Wang, Meng-Han Jiang, Ji-Min Ma, Ming-Cong Yuan, Lei Liao, Hao-Zhang Duan, Dan Wang, Lian Duan","doi":"10.3389/fnut.2024.1453240","DOIUrl":"10.3389/fnut.2024.1453240","url":null,"abstract":"<p><strong>Background: </strong>Hypoalbuminemia is a common complication in patients with chronic kidney disease (CKD) and is associated with various adverse clinical events. Currently, there are few studies focused on identifying risk factors and constructing models for hypoalbuminemia in patients with CKD stages 3 and 4. This study aims to identify independent risk factors for hypoalbuminemia in patients with CKD stages 3 and 4 and construct a nomogram for predicting the risk of hypoalbuminemia in these patients.</p><p><strong>Methods: </strong>A total of 237 patients with CKD stages 3 and 4 treated at Anning First People's Hospital from January to December 2023 were included. Univariate and bidirectional stepwise multivariate logistic regression analyses were used to identify independent risk factors for hypoalbuminemia in these patients. Based on the results of logistic regression analyses, a nomogram was constructed. The model performance was assessed using area under the receiver operator characteristic curve, calibration curves, and decision curve analysis.</p><p><strong>Results: </strong>Hemoglobin, red blood cells, serum sodium, and serum calcium were identified as independent risk factors for hypoalbuminemia in these patients. The contributions of each independent risk factor to hypoalbuminemia were visualized in a nomogram. The area under the receiver operator characteristic curve of the model was 0.819, indicating good discrimination. The calibration curves showed good agreement between predicted and observed outcomes. The decision curve analysis also verified that the model had the good clinical utility.</p><p><strong>Conclusion: </strong>Hemoglobin, red blood cells, serum sodium, and serum calcium were identified as independent risk factors of hypoalbuminemia in patients with CKD stages 3 and 4. The nomogram exhibits good discrimination, calibration, and clinical utility, offering a reliable tool for the early prediction and identification of hypoalbuminemia in these patients.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1453240"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11562854/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence of anhedonia, anxiety, and their impact on food consumption among postgraduate Qassim University students.","authors":"Sarah Alrehaili, Abeer A Afifi, Reham M Algheshairy, Taqwa Bushnaq, Talal Ali F Alharbi, Hend F Alharbi","doi":"10.3389/fnut.2024.1445125","DOIUrl":"10.3389/fnut.2024.1445125","url":null,"abstract":"<p><strong>Objectives: </strong>A prevalent symptom of many mental health issues, such as depression, is anhedonia, which is the inability to feel joy or pleasure. Tension-induced sensations, anxious thoughts, and bodily alterations are the hallmarks of anxiety. One known environmental factor that affects mental health is diet. In this implication, eating appetizing meals has been proposed to reduce unpleasant feelings like worry. This study aimed to indicate whether eating habits among postgraduate students are related to symptoms of anhedonia and/or anxiety.</p><p><strong>Methods: </strong>In a cross-sectional study, responses were collected from a total of 393 postgraduate students. Each student self-answered the General Anxiety Disorder-7, Snaith-Hamilton Pleasure Scale for Anhedonia, and the Food Consumption Questionnaire and reported the body weight.</p><p><strong>Results: </strong>The prevalence of anhedonia was 28%, moderate anxiety and severe anxiety were 15.7 and 10.9%, respectively. In this research, results showed that sugary foods, fast food, and fried foods were positively associated with anxiety and anhedonia. However, fruits and vegetables were negatively associated with anxiety and anhedonia. Linear regression showed that fruit and drinking water consumption was significant with the number of meals/day. There was no significance between the number of meals per day and anhedonia; however, there was statistical significance with the total GAD-7 scale score regarding the number of meals/per day.</p><p><strong>Conclusion: </strong>Anhedonia and anxiety are associated with food consumption, especially foods rich in sugars, fast and fried, which help to increase positive feelings. Future studies should focus on understanding the relationship between food consumption and following a healthy diet and improving and reducing symptoms of anxiety and anhedonia in those who suffer from a stressful or task-filled lifestyle, such as students, especially postgraduate students. In addition, it focuses on the importance of awareness of the symptoms of anhedonia, which is classified as a depressive disease, and how to control anxiety to maintain better mental health.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1445125"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11560441/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effect in the co-extraction of <i>Ginseng</i> and <i>Schisandra</i> protein.","authors":"Han Zhang, Haidong Wang, Hongyan Zhou, Jialin Shi, Zhiqiang Wan, Guangzhe Li, Mingming Yan","doi":"10.3389/fnut.2024.1482125","DOIUrl":"10.3389/fnut.2024.1482125","url":null,"abstract":"<p><strong>Introduction: </strong><i>Ginseng</i> and <i>Schisandra</i> are traditional Chinese plants that have been used in culinary practices and are renowned for their immune-boosting properties. In Chinese medicine, <i>Ginseng</i> and <i>Schisandra</i> are frequently used together as a clinical pair to mutually enhance their effect, producing a synergistic effect when consumed in combination. However, the underlying mechanism of their synergistic effect remains uncertain. Therefore, this study investigates the synergistic effect of <i>Ginseng</i>-<i>Schisandra</i> in terms of macromolecular proteins.</p><p><strong>Methods: </strong>We used a dual-protein research methodology combined with co-extraction techniques to obtain the co-extracted protein of ginseng and Schisandra. We then compared the physicochemical and functional properties and antioxidant activities of co-extracted protein (COP), simple mixed protein (SMP), <i>Ginseng</i> protein (PGP), and <i>Schisandra</i> protein (SCP).</p><p><strong>Results: </strong>Generally, PGP and SCP are considered as functional food with antioxidant activity. COP are composite proteins with a shared internal structure that are combined by <i>Ginseng</i> and <i>Schisandra</i> proteins, while SMP are simple mixtures of PGP and SCP. Free radical scavenging experiments indicated that COP exhibited the highest scavenging ability for hydroxyl radicals (98.89%), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals (85.95%), and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS+) radicals (42.69%). <i>In vitro</i>, COP significantly reduced the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA), while increasing intracellular levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and lactate dehydrogenase (LDH) levels in HepG2 cells.</p><p><strong>Discussion: </strong>The comparative results of the macromolecular proteins reveal that COP contributes to the synergistic effect of Ginseng-Schisandra and indicate the advantages of co-extraction in protein production, suggesting the potential application of COP in the food industry.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1482125"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11562853/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food service safety and hygiene factors: a longitudinal study on the Brazilian consumer perception.","authors":"Natália Caldeira de Carvalho, Clarisse Lolli E Silva, Juliana Costa Liboredo","doi":"10.3389/fnut.2024.1416554","DOIUrl":"10.3389/fnut.2024.1416554","url":null,"abstract":"<p><p>The objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic (T1 and T2). Among the 333 participants, 45.9% reported fear of contracting COVID-19 when purchasing off-site meals, and 78.4% for on-site meals in T1, compared to 21.0 and 52.0% in T2, respectively (<i>p</i> < 0.001). Hygiene and cleanliness of the establishment became less important for participants when selecting food services throughout the pandemic (T0: 42.6%; T1: 41.1%; T2: 0.0%; <i>p</i> < 0.01). Security protocols during off-site and on-site purchases were considered important by more participants in T1 (47.7 and 27.6%, respectively) than in T0 (28.8 and 9.0%, respectively), with a decrease in T2 (0 and 16.5%, respectively; <i>p</i> < 0.01). Regarding food delivery services, concerns about hygiene decreased in T1 (44%) compared to T0 (63.7%) but increased again in T2 (76%; <i>p</i> < 0.01). Precautions with the food packaging was less prevalent at least during one point in the pandemic compared to T0 (<i>p</i> < 0.01), while heating food before consumption was more common at the onset of the pandemic (T1) but declined by T2 (<i>p</i> < 0.01). Furthermore, the use of cash decreased while contactless payment methods increased during the pandemic. In conclusion, different phases of the COVID-19 pandemic significantly influenced consumer behavior and attitudes toward purchasing ready-to-eat food.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1416554"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11560780/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142635865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of tea consumption on the development of hypertension, diabetes, and obesity: a bidirectional two-sample Mendelian randomization analysis.","authors":"Xueying Li, Congcong Zhang, Yihui Weng, Weiming Yu, Xianlei Cai","doi":"10.3389/fnut.2024.1428445","DOIUrl":"10.3389/fnut.2024.1428445","url":null,"abstract":"<p><strong>Background: </strong>The effect of tea consumption on conditions such as hypertension, diabetes, and obesity has attracted significant global interest. However, the results of various studies on this topic have been mixed and somewhat contentious. Therefore, we conducted a Mendelian randomization (MR) analysis to investigate the causal relationships between tea consumption and the aforementioned health conditions.</p><p><strong>Methods: </strong>A bidirectional two-sample MR analysis was used to systematically explores the associations between tea consumption and hypertension, diabetes, and obesity. MR-Egger regression, weighted median, inverse variance weighted, and weighted mode methods were used to evaluate the potential causal associations. Leave-one-out sensitivity test was used to check the robustness of the IVW estimates.</p><p><strong>Results: </strong>MR analysis indicated that genetically predicted tea consumption is associated with a protective effect against hypertension, with an odds ratio (OR) of 0.78 and a 95% confidence interval (CI) ranging from 0.64 to 0.95. Additionally, tea consumption appeared to have a potential protective effect on type 2 diabetes and obesity related to excessive calorie intake, influenced by specific single nucleotide polymorphisms (SNPs), namely \"rs57462170\" and \"rs17685.\" No causal link was observed between the consumption of green or herbal tea and hypertension, diabetes, or obesity. However, there was a marginal negative association between type 2 diabetes and tea consumption and (OR = 0.99; 95% CI: 0.97-1.00) and a significant negative correlation between obesity due to excessive calorie intake and green tea consumption (OR = 0.35; 95% CI: 0.16-0.78).</p><p><strong>Conclusion: </strong>This study demonstrates a protective causal relationship between the consumption of tea (including black and green teas) and reduced risk of hypertension. Furthermore, our results suggest that tea intake may also have a protective effect on type 2 diabetes and obesity. The results recommend further research to verify or refine these findings.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1428445"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11562749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Circulating fatty acids, genetic susceptibility and hypertension: a prospective cohort study.","authors":"Lingling Lu, Xiaoli Gu, Daheng Yang, Bingjian Wang, Guangfeng Long","doi":"10.3389/fnut.2024.1454364","DOIUrl":"10.3389/fnut.2024.1454364","url":null,"abstract":"<p><strong>Background: </strong>Combining genetic risk factors and plasma fatty acids (FAs) can be used as an effective method of precision medicine to prevent hypertension risk.</p><p><strong>Methods: </strong>A total of 195,250 participants in the UK Biobank cohort were included in this study from 2006-2010. Polygenic risk scores (PRSs) were calculated for hypertension using single-nucleotide polymorphisms (SNPs). Concentrations of plasma FAs, including polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs), were tested by nuclear magnetic resonance. The Cox model was used to test for the main effects of PRS, different plasma FAs and their joint effects on hypertension. Relative excess risk due to interaction (RERI) and the attributable proportion due to interaction (AP) were used to test the additive interaction.</p><p><strong>Results: </strong>Plasma PUFAs, n-3 PUFAs, MUFAs and SFAs were related to the risk of hypertension (PUFAs: HR, 0.878; 95% CI, 0.868-0.888; MUFAs: HR, 1.13; 95% CI, 1.123-1.150; SFAs: HR, 1.086; 95% CI, 1.074-1.098; n-3 PUFAs: HR, 0.984; 95% CI, 0.973-0.995). Moreover, an additive interaction was found between PRS and plasma FAs, which could contribute to an approximately 10-18% risk of hypertension, and the associations between high plasma MUFAs and a high PRS of hypertension were the strongest positive [RERI: 0.178 (95% CI: 0.062, 0.294), AP: 0.079 (95% CI: 0.027, 0.130)].</p><p><strong>Conclusion: </strong>Increased plasma MUFAs or SFAs and decreased plasma PUFAs or n-3 PUFAs were associated with hypertension risk, especially among people at high genetic risk.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1454364"},"PeriodicalIF":4.0,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11562856/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Association between dietary fiber intake and suicidal ideation: a cross-sectional survey.","authors":"Huaying Huang, Jianjiong Fu, Keyu Lu, Yaming Fu, Pan Zhuge, Yu Yao","doi":"10.3389/fnut.2024.1465736","DOIUrl":"10.3389/fnut.2024.1465736","url":null,"abstract":"<p><strong>Background: </strong>Dietary fiber is beneficial for improving mental health. However, few studies have evaluated the relationship between fiber-rich food and suicidal ideation. Thus, we aimed to assess whether dietary fiber consumption was associated with the risk of suicidal ideation.</p><p><strong>Methods: </strong>Data of 21,865 American adults were retrieved from the National Health and Nutrition Examination Survey (NHANES). Logistic and restricted cubic spline regression analyses were performed in order to evaluate the association of dietary fiber intake with suicidal ideation, as indicated by item nine of the nine-item Patient Health Questionnaire (PHQ-9). These analyses took into consideration several confounding factors that may potentially influence the results.</p><p><strong>Results: </strong>Herein, we detected an L-shaped association between dietary fiber intake and the risk of suicidal ideation. For the most conclusive model, an increase of 1 g/1000 kcal/d in dietary fiber intake was accompanied by a 5% reduction in the risk of suicidal ideation. The inflection point of the L-shaped association was located at 7.8 g/1000 kcal/d. When dietary fiber intake exceeded the above level, the risk of suicidal ideation no longer decreased.</p><p><strong>Conclusion: </strong>Our findings of reduced risk of suicidal ideation in people with higher dietary fiber intake suggest the potential clinical and public health value of dietary fiber. Interventional investigations are warranted to prove whether adhering to a high-fiber diet prevents and reduces suicidality.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"11 ","pages":"1465736"},"PeriodicalIF":4.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11557476/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142618002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}