International Journal of Food Sciences and Nutrition最新文献_第2页

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 : 2025-06-01 Epub 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":"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":"370-380"},"PeriodicalIF":3.5,"publicationDate":"2025-06-01","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

A pinch too much: the sodium price of plant-based analogues. 有点太过了：基于植物的类似物的钠价格。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-06-01 Epub Date: 2025-05-31 DOI: 10.1080/09637486.2025.2510345

Giuseppe Grosso

引用次数: 0

Sodium content of plant-based meat and cheese analogues: comparison with benchmarks proposed by the World Health Organization. 植物性肉类和奶酪类似物的钠含量：与世界卫生组织提出的基准的比较。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-06-01 Epub Date: 2025-05-01 DOI: 10.1080/09637486.2025.2494156

Paola Biscotti, Donato Angelino, Cristian Del Bo', Pasquale Strazzullo, Lara Chehade, Jessica Meuren, Nicoletta Pellegrini, Patrizia Riso, Daniela Martini

{"title":"Sodium content of plant-based meat and cheese analogues: comparison with benchmarks proposed by the World Health Organization.","authors":"Paola Biscotti, Donato Angelino, Cristian Del Bo', Pasquale Strazzullo, Lara Chehade, Jessica Meuren, Nicoletta Pellegrini, Patrizia Riso, Daniela Martini","doi":"10.1080/09637486.2025.2494156","DOIUrl":"10.1080/09637486.2025.2494156","url":null,"abstract":"Although plant-based analogues of animal products have become increasingly common, their sodium content has not been adequately investigated. The main aims of this study were to: (i) compare sodium content of cheese analogues, meat analogues, and tofu and tempeh sold in Italy with the relative WHO benchmarks (720, 250 and 280 mg/100 g, respectively); and (ii) evaluate the effectiveness of Nutri-Score in identifying products exceeding these benchmarks. Food labels from 430 meat analogues, 49 cheese analogues and 42 tofu and tempeh products were collected and analysed. Meat analogues (93%) and tofu and tempeh (57%) had the highest percentage of products exceeding the benchmark while cheese analogues had the lowest (20%). All subcategories in the meat analogues category showed a higher median sodium content than the benchmark, with cured meats having the highest level. Among cheese analogues, the grated cheese subcategory showed the highest median sodium content with all products exceeding the benchmark, while tofu and tempeh had the lowest median sodium content. The Nutri-Score algorithm did not consistently identify products with sodium levels exceeding the established benchmarks. This study highlights the need to reduce sodium content of such products and emphasises the importance of improving consumers' nutritional awareness.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"394-403"},"PeriodicalIF":3.5,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143982577","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 : 2025-05-30 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":"https://doi.org/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":"1-16"},"PeriodicalIF":3.5,"publicationDate":"2025-05-30","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

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 : 2025-05-28 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":"https://doi.org/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":"1-22"},"PeriodicalIF":3.5,"publicationDate":"2025-05-28","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 : 2025-05-22 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":"https://doi.org/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":"1-14"},"PeriodicalIF":3.5,"publicationDate":"2025-05-22","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

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

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

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