International Journal of Food Sciences and Nutrition最新文献

Associations between dietary patterns derived using principal component analysis and personality traits in adults: a cross-sectional study. 使用主成分分析得出的饮食模式与成人人格特征之间的关系：一项横断面研究。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-09-07 DOI: 10.1080/09637486.2025.2554614

Mary Micheli, Maria Takousi, Marios Skordis, Anastasios Kalogirou, Claire Chrysanthi Karpodini, Chrysoula Sylia Giannopoulou, Konstantinos Koutoulogenis, Evaggelia Fappa

{"title":"Associations between dietary patterns derived using principal component analysis and personality traits in adults: a cross-sectional study.","authors":"Mary Micheli, Maria Takousi, Marios Skordis, Anastasios Kalogirou, Claire Chrysanthi Karpodini, Chrysoula Sylia Giannopoulou, Konstantinos Koutoulogenis, Evaggelia Fappa","doi":"10.1080/09637486.2025.2554614","DOIUrl":"https://doi.org/10.1080/09637486.2025.2554614","url":null,"abstract":"The present study explored associations between the five personality traits (Extraversion, Agreeableness, Conscientiousness, Neuroticism, and Openness) and dietary patterns of apparently healthy individuals. Demographic, anthropometric, dietary, and personality data were obtained from 480 adults, up to 45 years of age, through self-completed questionnaires. Dietary habits were assessed via a validated for the population Food Frequency Questionnaire (FFQ), whereas personality was evaluated with the validated Greek version of the 50-item International Personality Item Pool (IPIP). Five dietary patterns were derived from the principal component analysis: the processed foods, the plant-based, the Western-type, the healthy, and the alcohol-coffee pattern. Regression analysis revealed significant findings for various dietary patterns. For the alcohol-coffee pattern, neuroticism showed a positive correlation in the 18-24 age group. In the healthy dietary pattern, BMI and openness were positive predictors, with age predicting healthy eating in participants with under- and normal weight. For the plant-based pattern, male gender was a negative predictor, while openness was positive. For the western-type pattern, male gender was a positive predictor, whereas age and neuroticism negatively predicted adherence in females. Age and conscientiousness negatively predicted the processed foods dietary pattern. More research is needed in this field.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-12"},"PeriodicalIF":3.3,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145015206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of the potential of promoting healthy and sustainable food choices in a worksite canteen through an app-based intervention. 通过基于应用程序的干预，评估在工地食堂促进健康和可持续食物选择的潜力。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-07 DOI: 10.1080/09637486.2025.2543242

Beatrice Biasini, Ornella Tiboni-Oschilewski, Elisa Monica, Valeria Deon, Valeria Rapetti, Francesca Scazzina, Alice Rosi

{"title":"Evaluation of the potential of promoting healthy and sustainable food choices in a worksite canteen through an app-based intervention.","authors":"Beatrice Biasini, Ornella Tiboni-Oschilewski, Elisa Monica, Valeria Deon, Valeria Rapetti, Francesca Scazzina, Alice Rosi","doi":"10.1080/09637486.2025.2543242","DOIUrl":"https://doi.org/10.1080/09637486.2025.2543242","url":null,"abstract":"Work environments are pivotal for nudging workers to healthy and sustainable diets. The sì.mediterraneo application was developed and tested to promote healthy and sustainable food choices among employees of an Italian company. Employees voluntarily enrolled in the study by registering to the app that comprised educational materials and functionalities to order food and suggest the best meal choices at the canteen; record progress by setting nutritional and food intake goals; foster users's engagement. In total, 247 participants completed 6 months of intervention. The meal composition selected by employees was not compliant with the Healthy Eating Plate, but the nutritional composition was almost adequate. When adjusted for the reference energy content for lunch, the environmental indicators decreased over time. The intervention was slightly effective in nudging towards healthier and more sustainable food choices at worksite canteen. Improvement of tool usability and of the food environment should be considered in the future.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-12"},"PeriodicalIF":3.3,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144799041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

When knowledge is not enough: understanding the barriers to sustainable food choices in Italy. 当知识不够时：了解意大利可持续食品选择的障碍。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-01 Epub Date: 2025-06-08 DOI: 10.1080/09637486.2025.2515109

Vittoria Aureli, Alessandra Nardi, Nadia Palmieri, Daniele Peluso, Laura Rossi

{"title":"When knowledge is not enough: understanding the barriers to sustainable food choices in Italy.","authors":"Vittoria Aureli, Alessandra Nardi, Nadia Palmieri, Daniele Peluso, Laura Rossi","doi":"10.1080/09637486.2025.2515109","DOIUrl":"10.1080/09637486.2025.2515109","url":null,"abstract":"The actual food system negatively impacts human health and the environment. To promote sustainable food consumption, a cross-sectional survey of 815 Italian adults, representative for age, gender, and geographical areas, explored consumer perceptions and purchasing barriers. Correspondence and cluster analysis were applied. Most respondents identified sustainable foods as having low environmental impact (88.6%), being healthy (81.3%), and locally sourced (81.2%). However, high prices and unclear labelling emerged as key obstacles. The cluster analysis identified four consumer groups. Notably, even the group aware of sustainability issues (Aware consumers with barriers - Cluster 2) still struggled to make sustainable choices due to persistent obstacles. Conversely, a small segment (Ditched consumers - Cluster 1), despite high socio-economic and educational status, showed no interest in sustainability. These results highlight the complex nature of barriers to sustainable consumption, shaped by diverse sociodemographic factors. Tailored strategies are needed to overcome these obstacles and support more sustainable consumer behavior.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"560-570"},"PeriodicalIF":3.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144247702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Adherence to mediterranean diet attenuates the link between impaired fasting glucose and 20-year cumulative incidence of type 2 diabetes: the ATTICA cohort study (2002-2022). ATTICA队列研究（2002-2022）：坚持地中海饮食可减弱空腹血糖受损与20年2型糖尿病累积发病率之间的联系。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-01 Epub Date: 2025-06-29 DOI: 10.1080/09637486.2025.2525899

Ioanna Kechagia, Fotios Barkas, Evangelos Liberopoulos, Polyxeni Kaloudi, Christina Chrysohoou, Petros P Sfikakis, Costas Tsioufis, Christos Pitsavos, Demosthenes Panagiotakos

{"title":"Adherence to mediterranean diet attenuates the link between impaired fasting glucose and 20-year cumulative incidence of type 2 diabetes: the ATTICA cohort study (2002-2022).","authors":"Ioanna Kechagia, Fotios Barkas, Evangelos Liberopoulos, Polyxeni Kaloudi, Christina Chrysohoou, Petros P Sfikakis, Costas Tsioufis, Christos Pitsavos, Demosthenes Panagiotakos","doi":"10.1080/09637486.2025.2525899","DOIUrl":"10.1080/09637486.2025.2525899","url":null,"abstract":"The aim of the present study was to evaluate the association between impaired fasting glucose and the 20-year cumulative incidence of type 2 diabetes (T2D), and the role of lifestyle habits, in the ATTICA cohort study (2002-2022). The present analysis was based on 2000 individuals free of T2D at baseline examination (age 43 ± 13 years; 51% women), 773 (39%) had IFG defined by fasting glucose 100-125 mg/dL and HbA1c 5.7-6.4%. Sociodemographic, anthropometric, lifestyle, and clinical parameters were collected at baseline and follow-up examinations. The 20-year cumulative incidence of T2D was 347 out of 773 (45%) participants with IFG. Male sex [RR 1.82, 95%CI (1.36, 2.43)], overweight [RR 6.3, 95%CI (3.7, 10.5)], obesity [RR 5.3, 95%CI (2.5, 11.3)], hypercholesterolaemia [RR 1.71, 95%CI (1.28, 2.28)], smoking [RR 1.67, 95%CI (1.14, 2.44)] and adherence to Mediterranean diet (high vs. low) [RR 0.41, 95%CI (0.26, 0.65)], were significantly associated with the development of T2D in the subjects with IFG, during the 20-year of follow-up. IFG significantly increases the risk of T2D, with male sex, obesity, hypercholesterolaemia, and smoking as key risk factors. Adherence to the Mediterranean diet and weight management were protective, in preventing diabetes progression.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"581-591"},"PeriodicalIF":3.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144527906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of berry consumption on cardiometabolic risk factors in patients with metabolic syndrome: a systematic review and meta-analysis of randomised controlled trials. 浆果食用对代谢综合征患者心脏代谢危险因素的影响：随机对照试验的系统回顾和荟萃分析

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-01 Epub Date: 2025-05-28 DOI: 10.1080/09637486.2025.2510358

Mohammad Amin Mohammadi, Ali Ebrahimi Dabagh, Shirin Hassanizadeh, Gholamreza Askari, Mohammad Bagherniya, Amirhossein Sahebkar

{"title":"Effects of berry consumption on cardiometabolic risk factors in patients with metabolic syndrome: a systematic review and meta-analysis of randomised controlled trials.","authors":"Mohammad Amin Mohammadi, Ali Ebrahimi Dabagh, Shirin Hassanizadeh, Gholamreza Askari, Mohammad Bagherniya, Amirhossein Sahebkar","doi":"10.1080/09637486.2025.2510358","DOIUrl":"10.1080/09637486.2025.2510358","url":null,"abstract":"The current study explored the effect of berry consumption on metabolic syndrome (MetS) factors. After full screening, 14 trials were selected for final analysis, involving 327 intervention and 284 control subjects with MetS. Berry consumption significantly increased HDL-C (WMD: 1.771 mg/dL, 95% CI: 1.415-2.128) without affecting LDL-C, TC, TG or leptin levels. BMI, waist circumference, systolic and diastolic BP, TNF-α, IL-6, CRP, adiponectin, HbA1C, HOMA-IR, glucose and insulin remained unaffected. The subgroup analysis showed that interventions <12 weeks resulted in a significant increase in HDL-C levels and a significant decrease in serum TG levels. On the other hand, reductions in IL-6 and glucose levels were observed in interventions >12 weeks. It was also shown that CRP and HDL-C improvements were seen only in studies that included more than 50 participants. Berry consumption may improve HDL-C, glucose, IL-6 and CRP, supporting its inclusion in dietary strategies for managing MetS.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"495-516"},"PeriodicalIF":3.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144173797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lactobacillus kefiranofaciens and its enhancement effect on the anti-inflammatory function of CII/Gln in MIA-induced osteoarthritis by protecting the intestinal barrier and gut microecology. 乳杆菌kefiranofaciens及其通过保护肠道屏障和肠道微生态增强mia诱导骨关节炎CII/Gln抗炎功能的作用

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-01 Epub Date: 2025-05-22 DOI: 10.1080/09637486.2025.2508173

Longgang Jia, Jiahu Yuan, Yu Chen, Peixin Liang, Jiangtao Wu, Yufeng Xie, Xiaojia Bai, Yanping Wang, Weitao Geng

{"title":"Lactobacillus kefiranofaciens and its enhancement effect on the anti-inflammatory function of CII/Gln in MIA-induced osteoarthritis by protecting the intestinal barrier and gut microecology.","authors":"Longgang Jia, Jiahu Yuan, Yu Chen, Peixin Liang, Jiangtao Wu, Yufeng Xie, Xiaojia Bai, Yanping Wang, Weitao Geng","doi":"10.1080/09637486.2025.2508173","DOIUrl":"10.1080/09637486.2025.2508173","url":null,"abstract":"Osteoarthritis (OA) is a globally chronic disease affecting middle-aged and elderly individuals, with growing evidences implicating gut microbiota in its pathogenesis. Lactobacillus kefiranofaciens ZW3 (ZW3) shows potential in modulating gut microbiota, protecting intestinal barrier, and regulating immunity. This study explored the therapeutic effects of ZW3, alone and combined with CII/Gln, using a monoiodoacetate (MIA)-induced OA model. Results indicated that ZW3 significantly mitigated cartilage damage and inflammation alone or combined with CII/Gln, possibly by improving intestinal integrity, reduced oxidative stress, and regulated MMPs expression. 16S rDNA sequencing showed ZW3, especially with CII/Gln, increased beneficial bacteria of Ruminococcaceae and Lachnospiraceae abundances. Furthermore, ZW3 or with CII/Gln elevated SCFAs levels in intestinal contents in OA rats. These findings propose a novel probiotic-based strategy, potentially combined with functional foods, for OA intervention and treatment.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"530-543"},"PeriodicalIF":3.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144119649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Soy-derived hydrolysed peptides prevent diet-induced insulin resistance through modification of the gut microbiota and inflammation in mice. 大豆衍生的水解肽通过改变小鼠肠道微生物群和炎症来预防饮食诱导的胰岛素抵抗。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-01 Epub Date: 2025-05-30 DOI: 10.1080/09637486.2025.2511971

Hao Zhong, Lingmiao Wang, Abdullah, Juan Du, Fengqin Feng, Rongfa Guan

{"title":"Soy-derived hydrolysed peptides prevent diet-induced insulin resistance through modification of the gut microbiota and inflammation in mice.","authors":"Hao Zhong, Lingmiao Wang, Abdullah, Juan Du, Fengqin Feng, Rongfa Guan","doi":"10.1080/09637486.2025.2511971","DOIUrl":"10.1080/09637486.2025.2511971","url":null,"abstract":"This study aimed to evaluate the effects of soy-derived hydrolysed peptides (SPEP) and soy-derived proteins (SPRO) on diet-induced insulin resistance. Purposely, male C57BL/6 mice were randomly assigned to four groups and maintained on their respective diets for 16 weeks: (1) normal chow diet (NCD), (2) high-fat diet (HFD), (3) HFD + SPRO, and (4) HFD + SPEP. SPEP treatment significantly decreased the fasting serum glucose (3.70 mmol L-1, 46.93%), and HOMA-IR (1.75, 46.17%), compared to HFD group. Furthermore, SPEP intervention significantly reduced hepatic serum low-density lipoproteins cholesterol, lipopolysaccharides, leptin, and interleukin-6 levels, while the liver total bile acids increased by 74.43%, compared to HFD group. SPEP intervention resulted in a low abundance of obesity and insulin resistance-associated microbes (Oscillospira and Ruminococcus), and a high abundance of anti-inflammation-related bacteria (Akkermansia and F16), compared to HFD group. This study's findings suggested that SPEP was more effective than SPRO in preventing insulin resistance.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"544-559"},"PeriodicalIF":3.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144181871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Salt reduction strategies with health benefits: an updated review focused on food colloids. 对健康有益的减盐策略：一项针对食物胶体的最新综述。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-08-01 Epub Date: 2025-06-22 DOI: 10.1080/09637486.2025.2521306

Wanqi Liang, Lizeng Cheng, Harold Corke, Bo-Bo Zhang, Qiongqiong Yang

{"title":"Salt reduction strategies with health benefits: an updated review focused on food colloids.","authors":"Wanqi Liang, Lizeng Cheng, Harold Corke, Bo-Bo Zhang, Qiongqiong Yang","doi":"10.1080/09637486.2025.2521306","DOIUrl":"10.1080/09637486.2025.2521306","url":null,"abstract":"Sodium plays an important role in food processing and consumption, but a high-sodium diet increases health risks. Various salt reduction strategies have been developed to reduce 20-80% sodium content in foods without compromising food qualities. Considering the rapid advancements in salt reduction methods, a comprehensive review is timely to summarise the current state and suggest future research directions. In this review, we briefly introduce the saltiness perception mechanisms, and then systematically summarise the research progress of salt reducing strategies via adjusting the structure and composition of food colloids, applying processing techniques (e.g. ultrasonic treatment, microwave, pulsed electric field), and uneven distributing salt crystals. Special emphasis is given to the salt reduction mechanisms related to food colloids and to suggest future directions for progress. We found that enhancing saltiness perception via optimising food colloid structures is a promising strategy to reduce the salt in foods. Therefore, a precise design of food colloidal structure to enhance sodium release is needed. Modifying food colloids with flavour enhancers may further improve saltiness and facilitate sodium reduction. These strategies hold significant potential to improve public health by lowering sodium intake, thereby reducing hypertension and cardiovascular disease risks on a population scale.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"477-494"},"PeriodicalIF":3.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144368853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Daily intake of live microbes and cognitive function in older adults: the mediating role of mitochondrial dysfunction. 老年人每日摄入活微生物和认知功能：线粒体功能障碍的中介作用。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-07-09 DOI: 10.1080/09637486.2025.2512889

Shuhua Fang, Nian Yang, Qing Zhao, Jingyi Chen

引用次数: 0

Faecal short-chain fatty acids and nutritional factors in Thai adults with hypercholesterolaemia compared to normocholesterolemic subjects. 泰国成人高胆固醇血症患者与正常胆固醇血症患者的粪便短链脂肪酸和营养因子比较

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-07-02 DOI: 10.1080/09637486.2025.2525901

Parunya Thiyajai, Pimwatchanok Trangcasanchai, Phornthip Thapprathum, Thananya Soonkum, Pimnapanut Sridonpai, Sarunya Kitdumrongthum, Kunchit Judprasong, Wantanee Kriengsinyos, Aree Prachansuwan

{"title":"Faecal short-chain fatty acids and nutritional factors in Thai adults with hypercholesterolaemia compared to normocholesterolemic subjects.","authors":"Parunya Thiyajai, Pimwatchanok Trangcasanchai, Phornthip Thapprathum, Thananya Soonkum, Pimnapanut Sridonpai, Sarunya Kitdumrongthum, Kunchit Judprasong, Wantanee Kriengsinyos, Aree Prachansuwan","doi":"10.1080/09637486.2025.2525901","DOIUrl":"https://doi.org/10.1080/09637486.2025.2525901","url":null,"abstract":"Previous studies have highlighted differences in faecal short-chain fatty acids (SCFAs) between hypercholesterolemic (HC) and normocholesterolemic (NC) individuals; however, the impact of nutritional factors on SCFAs remains underexplored. This cross-sectional observational study involved 42 HC and 38 NC Thai adults and examined faecal SCFA concentrations and their associations with nutritional factors. Aliphatic (acetic, propionic, butyric acids) and branched (isobutyric and isovaleric acids) SCFAs were analysed. Although NC participants exhibited higher aliphatic and total SCFAs than HC participants, these differences were insignificant. Carbohydrate intake was positively associated with acetic and propionic acid, in the NC group. Sugar intake was negatively correlated with isobutyric and isovaleric acids in the NC group but positively correlated in the HC group. These findings suggest less efficient sugar and carbohydrate fermentation in the HC group, potentially affecting SCFA profiles. Future studies should investigate gut microbiota composition, bile acid secretion and gut pH as contributing factors.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":3.5,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144553449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0