International Journal of Food Sciences and Nutrition最新文献

Effects of green tea supplementation on obesity indices and adipokines in adults: a grade-assessed systematic review and dose-response meta-analysis of randomised controlled trials. 绿茶补充剂对成人肥胖指数和脂肪因子的影响：一项分级评估的系统评价和随机对照试验的剂量反应荟萃分析

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-06 DOI: 10.1080/09637486.2025.2496400

Mohammad Jafar Dehzad, Hamid Ghalandari, Fatemeh Sadat Fahimzad, Zahra Maghsoudi, Maede Makhtoomi, Mehran Nouri, Moein Askarpour

{"title":"Effects of green tea supplementation on obesity indices and adipokines in adults: a grade-assessed systematic review and dose-response meta-analysis of randomised controlled trials.","authors":"Mohammad Jafar Dehzad, Hamid Ghalandari, Fatemeh Sadat Fahimzad, Zahra Maghsoudi, Maede Makhtoomi, Mehran Nouri, Moein Askarpour","doi":"10.1080/09637486.2025.2496400","DOIUrl":"https://doi.org/10.1080/09637486.2025.2496400","url":null,"abstract":"Background: In this systematic review and meta-analysis, the impact of green tea supplementation on measurement/indices of adiposity was investigated.Methods: Using predefined keywords, online databases (PubMed, Scopus, Web of Science Core Collection, and Google Scholar) were searched for relevant studies, published from inception up to February 2024. Data were extracted and registered. Subgroup analyses and the investigation of linear and non-linear associations were carried out.Results: Green tea supplementation reduced BW (WMD: -0.74 kg; 95% CI: -0.97, -0.51), BMI (WMD: -0.29 kg/m2; 95% CI: -0.38, -0.19), WC (WMD: -1.04 cm; 95% CI: -1.55, -0.53), BFP (WMD: -0.65%; 95% CI: -1.03, -0.27), and leptin (WMD: -0.92 ng/ml; 95% CI: -1.71, -0.14), but did not change adiponectin levels (WMD: 0.20 µg/ml; 95% CI: -0.17, 0.57).Conclusion: Supplementation with green tea seems to be effective in reducing excess adiposity.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-30"},"PeriodicalIF":3.5,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143999871","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

The impact of nut consumption on vascular endothelial function: a GRADE-assessed systematic review and meta-analysis of data from randomised controlled trials. 坚果消费对血管内皮功能的影响：一项分级评价的系统评价和随机对照试验数据的荟萃分析。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-06 DOI: 10.1080/09637486.2025.2499045

Seyyed Mostafa Arabi, Iman Rahnama, Mahsa Malek-Ahmadi, Mahla Chambari, Leila Sadat Bahrami, Narges Milkarizi, Alireza Hatami, Vasily N Sukhorukov, Amirhossein Sahebkar

{"title":"The impact of nut consumption on vascular endothelial function: a GRADE-assessed systematic review and meta-analysis of data from randomised controlled trials.","authors":"Seyyed Mostafa Arabi, Iman Rahnama, Mahsa Malek-Ahmadi, Mahla Chambari, Leila Sadat Bahrami, Narges Milkarizi, Alireza Hatami, Vasily N Sukhorukov, Amirhossein Sahebkar","doi":"10.1080/09637486.2025.2499045","DOIUrl":"https://doi.org/10.1080/09637486.2025.2499045","url":null,"abstract":"This meta-analysis aimed to evaluate the effect of nut consumption on vascular endothelial function through the conduction of a comprehensive review of randomised controlled trials. We explored the major electronic databases for published RCTs examining the repercussions of nuts consumption on vascular endothelial function indicators in adults (>18 years). We used random-effects models to compute pooled estimates of weighted mean differences and confidence intervals. The protocol of the present study was registered in the international database of systematic review protocols (CRD42023472892). Nineteen articles, comprising 21 arms, were deemed eligible. According to the pooled estimations, eating nuts significantly improved flow-mediated dilation (FMD) (weighted mean difference (WMD): 1.12%, 95% CI 0.28 to 1.97, p < 0.05), and reactive hyperaemia index (RHI) (WMD: -0.04, 95% CI -0.07 to -0.00, p = 0.04). However, findings revealed that consuming nuts had no significant impact on pulse wave velocity (PWV), the index of augmentation (AIx), or heart rate. The endothelial function was considerably enhanced by nut consumption through the improvement of FMD, while the certainty of such evidence was assessed as very low.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":3.5,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144016321","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 taurine supplementation on cognitive function: a systematic review and meta-analysis of randomised controlled trials. 补充牛磺酸对认知功能的影响：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 : 2025-05-04 DOI: 10.1080/09637486.2025.2499044

Qinglong Cao, Zizheng Nie, Yingying Liu, Jiaoyang Xu, Liangjing Chen, Shufen Han

{"title":"Effects of taurine supplementation on cognitive function: a systematic review and meta-analysis of randomised controlled trials.","authors":"Qinglong Cao, Zizheng Nie, Yingying Liu, Jiaoyang Xu, Liangjing Chen, Shufen Han","doi":"10.1080/09637486.2025.2499044","DOIUrl":"https://doi.org/10.1080/09637486.2025.2499044","url":null,"abstract":"Taurine is recognised for its neuroprotective effects, however, its potential role on cognition remains controversial. A meta-analysis of randomised controlled trials (RCTs) was conducted to evaluate the effects of taurine on cognition in both cognitively impaired and non-impaired populations. Electronic databases was searched up to January 2025 according to eligibility criteria. A total of 7 RCTs with 9 intervention trials involving 402 individuals were included. Taurine, administered alone or in combination with exercise training, did not exhibit significant effects in cognitive scores. Compared with therapeutic drugs alone, the combination of taurine and therapeutic drugs did not produce greater improvements in cognitive performance, however, subgroup analysis indicated that this combination resulted in significant enhancements in the Mini-Mental State Examination (WMD = 3.09, 95% CI: 2.29-3.90). Overall, the findings of the present meta-analysis do not provide sufficient evidence to support the efficacy of taurine supplementation in enhancing cognitive function.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":3.5,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144016320","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

The associations of mindful and intuitive eating with BMI, depression, anxiety and stress across generations: a cross-sectional study. 有意识和直觉饮食与BMI、抑郁、焦虑和压力的关联：一项跨代的横断面研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-02-05 DOI: 10.1080/09637486.2025.2462185

Hatice Merve Bayram, Murat Gürbüz

{"title":"The associations of mindful and intuitive eating with BMI, depression, anxiety and stress across generations: a cross-sectional study.","authors":"Hatice Merve Bayram, Murat Gürbüz","doi":"10.1080/09637486.2025.2462185","DOIUrl":"10.1080/09637486.2025.2462185","url":null,"abstract":"The study aimed to evaluate the differences between generations and relationship between mindful and intuitive eating with body mass index (BMI), depression, stress, and anxiety. This cross-sectional study was conducted on 547 adults. Online questionnaire including Intuitive Eating Scale-2nd edition (IES-2), Mindful Eating Questionnaire (MEQ), and Depression, Anxiety, Stress Scale was performed. Gen Z scored highest for \"unconditional permission to eat\", and lowest for \"interference\" (p < 0.001). Baby Boomers demonstrated the lowest \"conscious nutrition\" scores compared to others (p: 0.002). Weak negative correlations were observed between IES-2 scores and BMI (r: -0.165, p < 0.001), depression (r: -0.194, p < 0.001), anxiety (r: -0.191, p < 0.001), and stress (r: -0.100, p: 0.020). MEQ scores were negatively correlated with BMI, depression, anxiety, and stress (r: -0.159, r: -0.364, r: -0.372, r: -0.360, p < 0.001). \"Eating for physical rather than emotional reasons\" showed negative correlation with depression, anxiety, and stress scores (r: -0.259, r: -0.249, r: -0.168, p < 0.001).","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"326-336"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143255643","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

Strategies for increased adherence to the Mediterranean or healthy diet in university food services: a systematic review. 在大学食品服务中加强地中海饮食或健康饮食的策略：一项系统审查。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-03-09 DOI: 10.1080/09637486.2025.2472216

Sofia Sousa Silva, Ada Rocha, Cláudia Viegas

{"title":"Strategies for increased adherence to the Mediterranean or healthy diet in university food services: a systematic review.","authors":"Sofia Sousa Silva, Ada Rocha, Cláudia Viegas","doi":"10.1080/09637486.2025.2472216","DOIUrl":"10.1080/09637486.2025.2472216","url":null,"abstract":"The Mediterranean diet (MD) has been recognised as a healthy and sustainable diet model. Despite this, current eating habits diverge significantly from established dietary recommendations, namely the MD among young university students. The eating habits of young people are characterised by a high consumption of energy-dense foods and a low consumption of vegetables and fruit. Thus, university canteen food services are essential in promoting a healthy and sustainable diet. This systematic review aimed to identify the strategies for promoting adherence to the MD and healthy diets in Higher Education food service. This systematic review was based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Of the 39 studies that were retrieved, all focused on strategies to improve healthy eating, and none specifically used the term \"Mediterranean\". Studies were conducted in different countries worldwide. Architectural nudges, discounts on healthy food and nutritional information were identified as successful strategies, especially among females and students with higher nutrition education. A combination of nudging strategies in food service is a promising way to promote healthier food habits.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"239-264"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143585385","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

The relevance of early interventions to improve diet quality. 早期干预与改善饮食质量的相关性。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-04-23 DOI: 10.1080/09637486.2025.2492724

Giuseppe Grosso

引用次数: 0

Winemaking by-products fortification of flour formulations based on corn and lentil. 以玉米和扁豆为原料的面粉配方的强化。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-02-19 DOI: 10.1080/09637486.2025.2466112

Mario Cotacallapa-Sucapuca, José de J Berrios, James Pan, Claudia Arribas, Mercedes M Pedrosa, Patricia Morales, Montaña Cámara

引用次数: 0

Sodium alginate improves lipid disruption and alters the composition of the gut microbiota in farnesoid X receptor-null mice. 海藻酸钠改善脂质破坏，并改变法氏体X受体缺失小鼠肠道微生物群的组成。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-03-02 DOI: 10.1080/09637486.2025.2471106

Masaaki Miyata, Kouhei Maeno, Reina Takagi, Yoshimasa Sugiura

{"title":"Sodium alginate improves lipid disruption and alters the composition of the gut microbiota in farnesoid X receptor-null mice.","authors":"Masaaki Miyata, Kouhei Maeno, Reina Takagi, Yoshimasa Sugiura","doi":"10.1080/09637486.2025.2471106","DOIUrl":"10.1080/09637486.2025.2471106","url":null,"abstract":"Seaweed-derived dietary fibre sodium alginate (SA) has been shown to present with health benefits in food-derived disease models. To determine whether SA improves the disease rather than merely suppressing its progression, we assessed its effects using farnesoid X receptor (FXR)-deficient mice to provide a model of advanced hyperlipidaemia. Fxr-null mice were fed with a 5% SA-supplemented diet for nine weeks and showed significant decreases in the levels of liver triglycerides (p < 0.05), total cholesterol (p < 0.05), serum low-density lipoprotein-cholesterol (p < 0.001). The expression levels of fatty acid-synthesizing genes (Fas and Scd1) and cholesterol-metabolizing genes (Hmgcr, Hmgcs, and Abca1), were significantly reduced. Furthermore, the SA supplementation has altered the gut microbiota and significantly increased the abundance of the genus Oscillospira (p < 0.001) and Parabacteroides (p < 0.01). These results suggest that SA improves lipid disruption and influences the composition of the gut microbiota in the Fxr-null mice.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"304-314"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143537108","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 the Mediterranean diet on the secondary prevention of cardiovascular diseases: a systematic review of randomised controlled trials. 地中海饮食对心血管疾病二级预防的影响：随机对照试验的系统回顾

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-02-26 DOI: 10.1080/09637486.2025.2466111

Roghayeh Molani-Gol, Maryam Rafraf

引用次数: 0

Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions. 加工条件对红扁豆面食品质及体外消化率的影响。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub Date: 2025-02-13 DOI: 10.1080/09637486.2025.2464665

Xinying Suo, Oscar Moreno-Araiza, Margherita Dall'Asta, Gianluca Giuberti, Alessio Marchesani, Elena Vittadini

{"title":"Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions.","authors":"Xinying Suo, Oscar Moreno-Araiza, Margherita Dall'Asta, Gianluca Giuberti, Alessio Marchesani, Elena Vittadini","doi":"10.1080/09637486.2025.2464665","DOIUrl":"10.1080/09637486.2025.2464665","url":null,"abstract":"Pulse pasta has, in recent years, gained the interest of consumers and food manufacturers and a deeper understanding of the the effects of flour types and pasta processing on its physical and nutritional characteristics has become a priority. This work investigates the effects of red lentil flour type (raw or pre-cooked), pasta extrusion pressure (i.e. 80 and 125 bars), and drying temperature (i.e.,50 and 80 °C) on pasta quality and in vitro nutritional digestibility. A significant reduction in cooking loss was found in pasta extruded at high pressure and dried at high temperature (80 °C), while all pasta had acceptable cooking quality in terms of length, thickness and weight gains. More slowly digestible starch was found in pasta dried at high temperatures, while less rapidly digestible and more resistant starch was present in pasta extruded at high pressure. In vitro starch digestibility can be effectively reduced by applying proper processing conditions (i.e. high extrusion pressure) which could be vital for designing a 100% legume pasta with modulated glycemic response.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"265-276"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143407508","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