Frontiers in Nutrition最新文献

{"title":"The state of food composition databases: data attributes and FAIR data harmonization in the era of digital innovation.","authors":"Sarah Brinkley, Jenny J Gallo-Franco, Natalia Vázquez-Manjarrez, Juliana Chaura, Naa K A Quartey, Sahar B Toulabi, Melanie T Odenkirk, Eva Jermendi, Marie-Angélique Laporte, Herman E Lutterodt, Reginald A Annan, Mariana Barboza, Endale Amare, Warangkana Srichamnong, Andres Jaramillo-Botero, Gina Kennedy, Jaclyn Bertoldo, Jessica E Prenni, Maya Rajasekharan, John de la Parra, Selena Ahmed","doi":"10.3389/fnut.2025.1552367","DOIUrl":"10.3389/fnut.2025.1552367","url":null,"abstract":"<p><strong>Introduction: </strong>Food composition databases (FCDBs) are essential resources for characterizing, documenting, and advancing scientific understanding of food quality across the entire spectrum of edible biodiversity. This knowledge supports a wide range of applications with societal impact spanning the global food system. To maximize the utility of food composition data, FCDBs must adhere to criteria such as validated analytical methods, high-resolution metadata, and FAIR Data Principles (Findable, Accessible, Interoperable, and Reusable). However, complexity and variability in food data pose significant challenges to meeting these standards.</p><p><strong>Methods: </strong>In this study, we conducted an integrative review of 35 data attributes across 101 FCDBs from 110 countries. The data attributes were categorized into three groups: general database information, foods and components, and FAIRness.</p><p><strong>Results: </strong>Our findings reveal evaluated databases show substantial variability in scope and content, with the number of foods and components ranging from few to thousands. FCDBs with the highest numbers of food samples (≥1,102) and components (≥244) tend to rely on secondary data sourced from scientific articles or other FCDBs. In contrast, databases with fewer food samples and components predominantly feature primary analytical data generated in-house. Notably, only one-third of FCDBs reported data on more than 100 food components. FCDBs were infrequently updated, with web-based interfaces being updated more frequently than static tables. When assessed for FAIR compliance, all FCDBs met the criteria for Findability. However, aggregated scores for Accessibility, Interoperability, and Reusability for the reviewed FCDBs were 30, 69, and 43%, respectively.</p><p><strong>Discussion: </strong>These scores reflect limitations in inadequate metadata, lack of scientific naming, and unclear data reuse notices. Notably, these results are associated with country economic classification, as databases from high-income countries showed greater inclusion of primary data, web-based interfaces, more regular updates, and strong adherence to FAIR principles. Our integrative review presents the current state of FCDBs highlighting emerging opportunities and recommendations. By fostering a deeper understanding of food composition, diverse stakeholders across food systems will be better equipped to address societal challenges, leveraging data-driven solutions to support human and planetary health.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1552367"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11974508/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143802934","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":"Status and factors related to hemoglobin concentration of people with vs. without disability-using nationwide claims check-up database.","authors":"Seyune Lee, Young-Il Jung, Hyejung Yoon, Se-Youn Jung, Boyoung Jeon, In-Hwan Oh, Su Jin Jeong","doi":"10.3389/fnut.2025.1519098","DOIUrl":"10.3389/fnut.2025.1519098","url":null,"abstract":"<p><strong>Background: </strong>Blood hemoglobin level is a key indicator of organ function and health status throughout the life course. As hemoglobin-related health problems are gaining attention, many studies on factors related to hemoglobin concentration are being conducted, yet few researches have been conducted targeting persons with disabilities. Furthermore, researches that consider the association between blood hemoglobin and the regional level health welfare resources are rare. This study aimed to explore the factors related to blood hemoglobin concentration among people with and without disability, and to contribute to the development of future nutritional policies and projects for persons with disabilities.</p><p><strong>Methods: </strong>A health insurance claims database with check-ups provided by the National Health Insurance Services (NHIS) was used. One-to-three propensity score matching was conducted between participants with and without disabilities. In addition to the individual clinical and health behavioral aspects based on the claims data, regional-level data of healthcare and social welfare resources was also collected, and multi-level analysis was conducted to identify factors associated with low blood hemoglobin level.</p><p><strong>Results: </strong>A total of 1,697 participants with disability and 5,091 without disabilities were yielded. Disability was significantly associated with lower hemoglobin level, even after propensity score matching. Sex, BMI, health behaviors, and clinical indicators were significantly associated with the blood hemoglobin level. Furthermore, region-level welfare budget was a significant factor among persons with disability.</p><p><strong>Conclusion: </strong>Our findings confirmed the significant association between disability and lower hemoglobin level. Regional health and welfare resources, as well as individual characteristics should be considered in implementation of further nutrition and health policies for persons with disabilities. Further studies are needed to understand of health outcomes of low hemoglobin level.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1519098"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11963805/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771947","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":"Adherence to the Mediterranean diet is associated with lower cancer-related fatigue: a cross-sectional analysis from NHANES 2017-2020.","authors":"Xueqin Xia, Xuehua Cao, Chen Gong, Yi Liu, Xiaoyuan Zhang, Limei Liao","doi":"10.3389/fnut.2025.1506055","DOIUrl":"10.3389/fnut.2025.1506055","url":null,"abstract":"<p><strong>Background and objectives: </strong>Cancer-related fatigue is a common and distressing symptom experienced by cancer patients, which may persist from the time of diagnosis to the end of life. This fatigue negatively affects patients' physical, emotional, and cognitive well-being. Nutrition plays a key role in managing cancer-related fatigue, and recently, the Mediterranean diet has gained attention as a potential intervention. The present study uses data from the National Health and Nutrition Examination Survey (NHANES) to investigate the association between cancer-related fatigue and the Mediterranean diet.</p><p><strong>Methods: </strong>Data from the NHANES 2017-2020.03 cycle were selected for this cross-sectional study. The Alternative Mediterranean Diet Adherence (AMED) score was used to evaluate the participants' adherence to the Mediterranean diet. AMED scores were calculated based on data from 24-h dietary recall interviews conducted on both day one and day two. Multiple linear regression modeling was used to explore the association between AMED scores and cancer-related fatigue, as well as the relationship between AMED scores and fatigue in the general population.</p><p><strong>Results: </strong>A total of 6,413 adults aged 20 years and older were included in the study, with 707 identified as cancer patients. There was a noteworthy inverse relationship found between AMED scores and fatigue, which was more pronounced in cancer patients: <i>β</i> = -0.121, 95% CI: -0.172, -0.071 (<i>p</i> < 0.001) in the unadjusted model. This correlation remained significant after adjusting for all variables in model 3: <i>β</i> = -0.074, 95% CI: -0.127, -0.021 (<i>p</i> = 0.007). A significant dose-dependent relationship was found when AMED scores were expressed in quartiles, with a more pronounced negative association as AMED increased across all models (<i>p</i> for trend <0.05). In the cancer population, the analysis of individual nutrients and fatigue revealed that alcohol was significantly negatively associated with cancer-related fatigue in all models, particularly in the unadjusted model: <i>β</i> = -0.710, 95% CI: -1.058, -0.362 (<i>p</i> < 0.001). Subgroup analyses indicated that diabetes, education level and type of cancer had a significant effect on the relationship between AMED and fatigue, with interaction <i>p</i>-values of 0.010, 0.023 and 0.049, respectively.</p><p><strong>Conclusion: </strong>The present study suggests that higher adherence to the Mediterranean diet may contribute to reduce fatigue, especially in cancer patients; however, further research is necessary to validate this correlation.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1506055"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961423/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771956","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":"Modelling analysis of dietary behaviors and oral health status to assess the impact on the mental well-being of elderly individuals: a cross-sectional survey study.","authors":"Chan Huang, Mingzhu Song, Xiao Wei, Xingyan Wang, Honglin Dai, Zhiqiong Gou, Feiyang Chenwu, Yanqiu Jiang, Jie Wan, Yurun Guo, Xiaoping Yu","doi":"10.3389/fnut.2025.1486987","DOIUrl":"10.3389/fnut.2025.1486987","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Background and objective: &lt;/strong&gt;Global aging is becoming a pressing concern, with a heightened focus on the mental well-being of the elderly population. The mental health of the elderly is influenced by a plethora of factors such as physical health, social support, lifestyle, and psychological aspects. This study investigates the influence of oral health and eating behaviors on depression, anxiety, and dementia in elderly individuals aged 65 and older in China. The aim is to determine the effect sizes of these factors and establish a foundation for implementing tailored intervention strategies.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Study design and methods: &lt;/strong&gt;The cross-sectional survey study employed data from the 2020 follow-up of the Chinese Longitudinal Healthy Longevity Survey (CLHLS) released in April 2020. The study included a cohort of 3,188 eligible older adults. Seven aspects of oral health were assessed, encompassing the evaluation of the number of teeth, dental restorations, tooth brushing habits, occurrence of tooth pain, as well as cheek or jaw pain. Additionally, 17 items pertaining to eating behaviors were examined, covering dietary aspects such as staple foods, vegetables, fruits, tastes, and the use of cooking oils. The study assessed depression and sleep through 11 items, with higher scores reflecting a predisposition toward depression. A scoring threshold of over 27 identified individuals in the group prone to depression. Anxiety levels were assessed through seven items, where higher scores denoted a predisposition toward anxiety. Participants scoring above 0 were categorized into the anxiety-prone group. Cognitive function was assessed through seven items, with higher scores suggestive of a propensity toward dementia. Participants with scores exceeding 8 were categorized into the dementia-prone group. Rank-sum tests and chi-square tests were employed for the univariate analysis of variations in depression, anxiety, and dementia among elderly individuals with varying oral health and eating behaviors. Variables demonstrating statistical significance in the univariate analysis were further examined in logistic regression analysis.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results: &lt;/strong&gt;This study uncovered a correlation between the oral health and dietary behaviors of middle-aged and elderly individuals and their vulnerability to depression, anxiety, and dementia. Our findings showed that about 7.62% of middle-aged and elderly individuals in China were prone to depression. Meanwhile, around 49% of this population had inadequate teeth to chew and digest properly, and nearly 10% lacked dental restorations. Elderly individuals who had dental surgery had a 50% lower risk of depression compared to those who did not (OR = 0.58). Additionally, 36.7% of this group were prone to anxiety, and 7.53% were at risk of developing dementia. Elderly individuals who brushed their teeth at least twice a day and maintained oral hygiene were less likely to develop anxiety and ","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1486987"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961438/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771896","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":"Dietary index for gut microbiota, a novel protective factor for the prevalence of chronic kidney diseases in the adults: insight from NHANES 2007-2018.","authors":"Yunfei Xiao, Yaqing Yang, Shunyu Gao, Hao Zhang, Jia Wang, Tao Lin, Yunjin Bai","doi":"10.3389/fnut.2025.1561235","DOIUrl":"10.3389/fnut.2025.1561235","url":null,"abstract":"<p><strong>Introduction: </strong>This study explore the association between the dietary index for gut microbiota (DI-GM) and the prevalence of chronic kidney disease (CKD).</p><p><strong>Method: </strong>A cross-sectional study of participants aged ≥20 years using the data drawn from NHANES (2007-2018). DI-GM is comprised 14 dietary components (10 beneficial and 4 unfavorable). CKD diagnosis based on urine albumin-to-creatinine ratio (uACR) and estimated glomerular filtration rate (eGFR). Logistic regression models were employed to evaluate the relationship between DI-GM and CKD while controlling for various covariates. Additionally, a spline smooth analysis was performed. Subgroup and interaction analyses were conducted to investigate whether any factors modified this relationship.</p><p><strong>Results: </strong>A total of 28,843 participants were eligible for the study, of whom 5,461 were diagnosed with CKD, while 23,382 were not. Patients with CKD exhibited significantly lower DI-GM scores compared to healthy individuals. A negative association between DI-GM and the prevalence of CKD was observed across all models, with the relationship being more pronounced in individuals with DI-GM scores greater than 5 compared to those with scores ≤3. Beneficial components, such as dietary fiber, whole grains, and coffee, were identified as protective factors. Moreover, sex make an effect on this relationship, with stronger effects noted in women.</p><p><strong>Conclusion: </strong>Higher DI-GM scores correlate with reduced CKD prevalence, and the effect appears to be more pronounced in women than in men. These findings suggest that enhancing gut health through diet may serve as a viable strategy for the prevention and management of CKD, with particular attention to sex-based differences in prevention.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1561235"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11963806/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771892","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":"Consumers acceptance of new food ingredients from the food industry's by-products-a focus group study.","authors":"Sophie Scheibenzuber, Emilia Pucci, Ombretta Presenti, Giacomo Serafini, Chiara Nobili, Claudia Zoani, Denisa Eglantina Duta, Adriana Laura Mihai, Gabriela Daniela Criveanu-Stamatie, Nastasia Belc, Eva Falch, Turid Rustad, Michael Rychlik","doi":"10.3389/fnut.2025.1509833","DOIUrl":"10.3389/fnut.2025.1509833","url":null,"abstract":"<p><p>Food industry by-products can be valorized by extracting various nutritional components, like proteins, dietary fiber or other bioactive compounds, depending on the type of by-products. By adding these to new or already existing food products, the consumers' health and wellbeing may increase due to a more nutritional diet while at the same time increasing the sustainability of the food chain. However, for a successful market implementation of products containing ingredients from by-products, the consumer perception and consumer acceptance are one of the most important aspects that need to be considered. Therefore, focus group studies were organized in four European countries, namely Italy, Germany, Romania and Norway, to investigate the perception, acceptance and willingness of the general population (ages 18-60) to buy these new products. When possible, individual purchasing and consumption trends were analyzed as well to get a deeper insight into the decision-making processes during grocery shopping. In summary, the acceptance of new food ingredients from by-products was high in all four studied countries, and most participants were interested in enriched bakery, meat or dairy products. The main reason for the interest in these new products were health benefits due to an increased nutrient uptake, and to contribute to reducing food waste. However, participants were afraid of new food allergies and intolerances as well as increased concentrations of food contaminants like pesticides or mycotoxins, which makes food safety an important point to consider before developing new products.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1509833"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961439/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771891","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":"Enhancing yield and quality: research and practice of agro-forest waste for <i>Lentinus edodes</i> (shiitake mushroom) cultivation.","authors":"Hongyan Xu, Guocai Han, Yanyan Li, Qing Meng, Yang Zhang, Yayi Wang, Songling Li","doi":"10.3389/fnut.2025.1538039","DOIUrl":"10.3389/fnut.2025.1538039","url":null,"abstract":"<p><strong>Introduction: </strong>Current research primarily focuses on exploring and developing innovative substrates for cultivating <i>Lentinus edodes</i>, aiming to address substrate shortages and the continuous rise in production costs.</p><p><strong>Methods: </strong>This study uses <i>Quercus</i> (oak) sawdust (OS) as a control to evaluate the potential of <i>Korshinsk peashrub</i> (KP), <i>Hippophae rhamnoides</i> (seabuckthorn) pruning (HRP), and <i>Lycium barbarum</i> (goji) pruning (LBP) in the cultivation of <i>L. edodes</i> by measuring parameters such as mycelium growth, yield, protein, fat, fiber, amino acids, soluble sugars, and organic acids. Furthermore, principal component analysis and official script function analysis were used to investigate the influence of the matrix formula ratio on the nutritional values of shiitake mushrooms.</p><p><strong>Results: </strong>Results showed that the average duration to complete stages 2 and 3 of mycelial growth on 10% KP substrates significantly decreased compared to the OS group by 11.0 and 10.7 days, respectively. The weight of mushrooms produced from all agro-forest waste substrates was significantly lower than that of the control group, decreasing by 18.96 to 53.88%. The average mushroom weight for KP groups ranged from 235.37 g/kg to 252.27 g/kg, which was statistically higher than that of the LBP treatments, which ranged from 143.56 g/kg to 165.96 g/kg. However, the protein content in the 10% LBP and 10% HRP groups was significantly higher than that of the control, with increases of 4.69 and 12.89%, respectively, and fiber content also improved, increasing by 3.98 to 12.59%. Furthermore, the content of sweet-tasting amino acids in the 10% KP and 20% KP groups significantly increased compared to the OS group (by 34.86 and 144.92%, respectively). The 30% LBP and 10% KP-10% LBP-10% HRP groups exhibited higher glucose values compared to the OS (increased by 118.71 and 72.26%, respectively). Interestingly, the addition of LBP and KP to the substrates promoted the synthesis of acetic acid in shiitake mushrooms, while this organic acid was not detected in the OS. In summary, shiitake mushrooms cultured in 20% KP, 10% LBP, or 10% KP-10% LBP-10% HRP demonstrated significantly better overall performance.</p><p><strong>Discussion: </strong>This approach not only reduces operational costs by at least 1,680 RMB but also contributes to environmental sustainability by diverting 2,400 kg of agro-forest waste from landfills. Consequently, the utilization of agroforestry waste serves as an effective strategy not only for environmental protection and cost reduction during mushroom production but also for enhancing the nutritional value of shiitake mushrooms. This, in turn, helps combat malnutrition and contributes to national food security.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1538039"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961442/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771894","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":"A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes.","authors":"Xuan Wang, Jun Li, Xiaomeng Wu, Sai Fan, Zhu Wang, Yunfeng Zhao, Jingguang Li, Dawei Chen","doi":"10.3389/fnut.2025.1567196","DOIUrl":"10.3389/fnut.2025.1567196","url":null,"abstract":"<p><strong>Objective: </strong>With the rise of industrialized dishes, the quality differences between industrial and traditional hand-cooked modes are a major concern for the food industry and consumers. This study examined the nutrient content variations in Chinese cuisines between these two cooking modes, addressing a crucial research gap.</p><p><strong>Methods: </strong>To account for moisture changes during cooking, water content in both raw ingredients and cooked dishes was adjusted, and nutrients were reported on a dry matter basis. The changes in nutrient content pre- and post-cooking were assessed by calculating the relative percentage of nutrient content in the cooked dishes in comparison to their levels in the raw ingredients. An independent <i>t</i>-test was employed to assess the significance of differences in the changes in nutrient content between industrial and traditional hand-cooked modes.</p><p><strong>Results: </strong>Macronutrient levels remained relatively stable, with changes of less than 20% across most dishes for both cooking methods, with some exceptions noted. Fat-soluble vitamins A and D exhibited minor fluctuations, ranging from 2.6 to 39.4%, while vitamin E levels consistently increased. In contrast, water-soluble vitamins, specifically B1, B2, B3, and B6, experienced substantial decreases across all examined dishes. The fatty acid profiles were consistent with the fat content, and mineral content demonstrated a moderate increase under both cooking conditions. An inter-group <i>t</i>-test indicated no significant differences in nutrient content changes between the two cooking modes (<i>p</i> > 0.05), except for vitamin B6 retention, which was significantly lower in traditional hand-cooked modes compared to industrial modes (<i>p</i> < 0.05).</p><p><strong>Conclusion: </strong>Among the six Chinese cuisines analyzed, the changes in nutrient content did not significantly differ between industrial and traditional cooking methods, with the notable exception of vitamin B6 retention. These findings contribute to a deeper understanding of how different cooking techniques impact the nutritional value of food, providing valuable insights for dietary decision-making and food processing technologies.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1567196"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961429/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771953","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":"Synergic value of 3D CT-derived body composition and triglyceride glucose body mass for survival prognostic modeling in unresectable pancreatic cancer.","authors":"Kangjing Xu, Xinbo Wang, Changsheng Zhou, Junbo Zuo, Chenghao Zeng, Pinwen Zhou, Li Zhang, Xuejin Gao, Xinying Wang","doi":"10.3389/fnut.2025.1499188","DOIUrl":"10.3389/fnut.2025.1499188","url":null,"abstract":"<p><strong>Background: </strong>Personalized and accurate survival risk prognostication remains a significant challenge in advanced pancreatic ductal adenocarcinoma (PDAC), despite extensive research on prognostic and predictive markers. Patients with PDAC are prone to muscle loss, fat consumption, and malnutrition, which is associated with inferior outcomes. This study investigated the use of three-dimensional (3D) anthropometric parameters derived from computed tomography (CT) scans and triglyceride glucose-body mass index (TyG-BMI) in relation to overall survival (OS) outcomes in advanced PDAC patients. Additionally, a predictive model for 1 year OS was developed based on body components and hematological indicators.</p><p><strong>Methods: </strong>A retrospective analysis was conducted on 303 patients with locally advanced PDAC or synchronous metastases undergoing first-line chemotherapy, all of whom had undergone pretreatment abdomen-pelvis CT scans. Automatic 3D measurements of subcutaneous and visceral fat volume, skeletal muscle volume, and skeletal muscle density (SMD) were assessed at the L3 vertebral level by an artificial intelligence assisted diagnosis system (HY Medical). Various indicators including TyG-BMI, nutritional indicators [geriatric nutritional risk index (GNRI) and prealbumin], and inflammation indicators [(C-reactive protein (CRP) and neutrophil to lymphocyte ratio (NLR)] were also recorded. All patients underwent follow-up for at least 1 year and a dynamic nomogram for personalized survival prediction was constructed.</p><p><strong>Results: </strong>We included 211 advanced PDAC patients [mean (standard deviation) age, 63.4 ± 11.2 years; 89 women (42.2) %)]. Factors such as low skeletal muscle index (SMI) (<i>P</i> = 0.011), high visceral to subcutaneous adipose tissue area ratio (VSR) (<i>P</i> < 0.001), high visceral fat index (VFI) (<i>P</i> < 0.001), low TyG-BMI (<i>P</i> = 0.004), and low prealbumin (<i>P</i> = 0.001) were identified as independent risk factors associated with 1 year OS. The area under the curve of the established dynamic nomogram was 0.846 and the calibration curve showed good consistency. High-risk patients (> 211.9 points calculated using the nomogram) had significantly reduced survival rates.</p><p><strong>Conclusion: </strong>In this study, the proposed nomogram model (with web-based tool) enabled individualized prognostication of OS and could help to guide risk-adapted nutritional treatment for patients with unresectable PDAC or synchronous metastases.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1499188"},"PeriodicalIF":4.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11961436/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143771950","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 plain water intake and the risk of osteoporosis among middle-aged and elderly people in the United States: a cross-sectional study.","authors":"Xudong Wang, Meng Wang, Zijian Guo, Chuan Xiang","doi":"10.3389/fnut.2025.1527771","DOIUrl":"10.3389/fnut.2025.1527771","url":null,"abstract":"<p><strong>Background: </strong>The connection between plain water intake (PWI) and osteoporosis risk is still unclear. The investigation aimed to identify the relationship between PWI and osteoporosis risk in middle-aged and elderly individuals in the United States (US).</p><p><strong>Methods: </strong>This cross-sectional study was conducted among participants aged 50 years and older in the following waves of the National Health and Nutrition Examination Survey (NHANES): 2007-2008, 2009-2010, 2013-2014, and 2017-2018. The relationship between PWI and osteoporosis risk was examined by multivariable logistic regression models, accompanied by subgroup analyses and interaction tests. Smooth curve fitting and threshold effect analysis were utilized.</p><p><strong>Results: </strong>The present investigation included 6,686 participants. In accordance with the fully adjusted model, individuals in the highest PWI tertile had a significantly reduced risk of osteoporosis in contrast to those in the lowest tertile [odds ratio (OR) = 0.62; 95% confidence interval (CI): 0.49-0.77; <i>P</i> for trend<0.001]. After adjusting for all covariates, a higher PWI was linked to a decreased risk of osteoporosis (OR = 0.92; 95% CI: 0.86-0.98; <i>p</i> = 0.008). No significant interactions were detected in the subgroup analyses for age, gender, race, body mass index, diabetic history, hypertension status, smoking history, consumption of prednisone or cortisone, or moderate or strenuous activity (all <i>P</i> for interaction>0.05). Smooth curve fitting and threshold effect analysis revealed that when PWI was less than 1,220 mL/day, there was a significant negative connection between PWI and osteoporosis risk (OR = 0.79; 95% CI: 0.70-0.89; <i>p</i> < 0.001); nevertheless that association was not significant when PWI was greater than 1,220 mL/day (OR = 1.06; 95% CI: 0.95-1.17; <i>p</i> = 0.288).</p><p><strong>Conclusion: </strong>The outcomes of our investigation indicated that among middle-aged and older US adults, a higher PWI was connected with a moderately reduced osteoporosis risk. Managing PWI might reduce the osteoporosis risk.</p>","PeriodicalId":12473,"journal":{"name":"Frontiers in Nutrition","volume":"12 ","pages":"1527771"},"PeriodicalIF":4.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11958219/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143763156","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}