International Journal of Food Sciences and Nutrition最新文献_第3页

Effect of low-carbohydrate diets on quality of life, mental health, and speed of memory in adults: a systematic review and meta-analysis of randomised controlled trials. 低碳水化合物饮食对成人生活质量、心理健康和记忆速度的影响：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 : 2025-02-01 Epub Date: 2024-12-01 DOI: 10.1080/09637486.2024.2430006

Farshad Arsalandeh, Farnoosh Shemirani, Mohammad Ali Nazari, Parvin Mirmiran, Mahdieh Golzarand

{"title":"Effect of low-carbohydrate diets on quality of life, mental health, and speed of memory in adults: a systematic review and meta-analysis of randomised controlled trials.","authors":"Farshad Arsalandeh, Farnoosh Shemirani, Mohammad Ali Nazari, Parvin Mirmiran, Mahdieh Golzarand","doi":"10.1080/09637486.2024.2430006","DOIUrl":"10.1080/09637486.2024.2430006","url":null,"abstract":"Low-carbohydrate diets (LCD) have inconclusive impacts on psychological outcomes, quality of life (QoL), and cognition. This study summarised current evidence by searching PubMed/Medline, Scopus, and Web of Sciences until October 2024. Thirty randomised controlled trials (RCTs) were included with a total sample size of 1781 (923 in the LCD group and 853 in the control group). No significant effect of LCD on mood disturbance, depression, anxiety, QoL, or memory speed was found. Subgroup analysis, however, showed significant QoL improvement in subjects consuming ≥15% of energy from carbohydrate, and trials with follow-up over 120 days. Of note, LCD significantly increased QoL in patients with neurological disorders. However, an unfavourable decrease in memory speed was observed in adults older than 55 years, and those consuming ≥15% of energy from carbohydrate. Findings demonstrated contradictory effects of LCD on QoL, mood, mental health, and memory speed.Study registration: CRD42023452217.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"4-19"},"PeriodicalIF":3.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142768813","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

Association between intake of whole grain and periodontitis among adults in the United States: a population-based study. 美国成年人全谷物摄入量与牙周炎之间的关系：一项基于人群的研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2024-11-04 DOI: 10.1080/09637486.2024.2420265

Suping Guo, Jing Feng, Yongjun Wang, Hua Li

引用次数: 0

Ellagic acid alleviates high-fructose diet-induced non-alcoholic fatty liver disease by modulating liver metabolic profiles and gut microbiota. 鞣花酸通过调节肝脏代谢谱和肠道微生物群减轻高果糖饮食诱导的非酒精性脂肪肝疾病。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2024-12-03 DOI: 10.1080/09637486.2024.2435849

Jinxin Luo, Yuzhe Yang, Hui Liu, Zhaolun Tan, Chunlian Chen, Wu Li, Ruili Yang

引用次数: 0

Can hazelnut flour added to gluten-free corn flour in different amounts cause differences in blood glucose fluctuations? 在无谷蛋白玉米粉中添加不同量的榛子粉是否会引起血糖波动的差异？

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2024-12-03 DOI: 10.1080/09637486.2024.2435841

Fatih Cesur, Berat Uygur

引用次数: 0

Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods. 不同采收后加工方法发酵阿拉比卡咖啡品种的化学和感官特征。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2024-12-02 DOI: 10.1080/09637486.2024.2435850

Cristhiane Altoé Filete, Willian Dos Santos Gomes, José Maria Rodrigues da Luz, Taís Rizzo Moreira, Emanuele Catarina da Silva Oliveira, Marinalva Maria Bratz Simmer, Rogério Carvalho Guarçoni, Michel Mendonça Dos Santos, Lucas Louzada Pereira

{"title":"Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods.","authors":"Cristhiane Altoé Filete, Willian Dos Santos Gomes, José Maria Rodrigues da Luz, Taís Rizzo Moreira, Emanuele Catarina da Silva Oliveira, Marinalva Maria Bratz Simmer, Rogério Carvalho Guarçoni, Michel Mendonça Dos Santos, Lucas Louzada Pereira","doi":"10.1080/09637486.2024.2435850","DOIUrl":"10.1080/09637486.2024.2435850","url":null,"abstract":"Climatic conditions, genotypes, and post-harvest processing methods influence coffee quality. Microbial fermentation during post-harvest processing has sparked researchers' interest due to the modulation of the sensory characteristics of coffee. However, the influence of microbial fermentation on different coffee genotypes has been little investigated. The objective of this study was to evaluate the chemical and sensory changes of Coffea arabica cultivars caused by different post-harvest processing and fermentations. Catucaí 785 and Catucaí Açú cultivars had better sensory evaluation than the Arara cultivar in the two years of sampling. However, dry fermentation proved to be a promising alternative to improve the sensory analysis of the Arara cultivar. Inoculation of Saccharomyces pastorianus yielded positive results in the chemical and sensory of the Catucaí Açú cultivar. Each coffee genotype is capable of expressing unique sensory and chemical attributes depending on the different post-harvest processing and fermentations applied.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"36-46"},"PeriodicalIF":3.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142768812","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

An exploration of progress made in the reformulation of food staples in the Republic of Ireland. 探讨爱尔兰共和国在主食配方改革方面取得的进展。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2024-11-03 DOI: 10.1080/09637486.2024.2420271

Daragh McMenemy, Mary Rose Sweeney

{"title":"An exploration of progress made in the reformulation of food staples in the Republic of Ireland.","authors":"Daragh McMenemy, Mary Rose Sweeney","doi":"10.1080/09637486.2024.2420271","DOIUrl":"10.1080/09637486.2024.2420271","url":null,"abstract":"One hundred and eleven countries currently have national policies, strategies or plans to implement food reformulation, a mechanism to passively improve the diets of consumers. Previous research by our group conducted between 2014 and 2017, showed that salt and sugar in - cereals, breads, spreads and milk had declined by 12% and 7%, respectively. The aim of this study was to explore if there has been further progress in reformulation during the period between 2017 and 2021.We conducted an audit of food staples in the Republic of Ireland. Nutrition labels of food staples were photographed and the extracted data was compared with data previously captured in 2017. We included Supermarkets with the leading market share in the Republic of Ireland at that time including - Dunnes Stores, Supervalu, Tesco, Aldi, Lidl, Marks & Spencer (M&S) and Centra. Two hundred and seventy products were directly compared across the two-time points (2017 & 2021). Overall across all food groups combined, this study shows that salt decreased by 1.9%, sugar levels decreased by 4.9% and saturated fat decreased by 0.1%. Total fat increased by 1.2%, protein increased by 1.1%, energy levels increased by 0.6%, fibre increased by 0.2% and carbohydrates increased by 0.1%. While it is encouraging to see that sugar has declined across all food groups and that salt has declined across most food groups in this study, the magnitude in reduction is lower than during the previous reporting period (2014-2017). Food manufacturers need to double down on their reformulation efforts.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"28-35"},"PeriodicalIF":3.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568647","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 influence of front-of-pack labelling on consumer decision-making: a comprehensive study using electroencephalography and FaceReader. 包装正面标签对消费者决策的影响：利用脑电图和 FaceReader 进行的一项综合研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-12-01 Epub Date: 2024-10-28 DOI: 10.1080/09637486.2024.2420269

Jakub Berčík, Jana Gálová, Adriana Rusková, Kristína Predanócyová, Elena Horská, Filip Tkáč

{"title":"The influence of front-of-pack labelling on consumer decision-making: a comprehensive study using electroencephalography and FaceReader.","authors":"Jakub Berčík, Jana Gálová, Adriana Rusková, Kristína Predanócyová, Elena Horská, Filip Tkáč","doi":"10.1080/09637486.2024.2420269","DOIUrl":"10.1080/09637486.2024.2420269","url":null,"abstract":"Front-of-pack labels (FOPL) can influence consumer behaviour in a variety of ways, and companies that prioritise accurate and transparent nutrition labels can see benefits in increased sales and brand loyalty. However, there are several types of FOPL on the market that differ in visual appeal and consumer clarity. The aim of the study was to reveal the impact of the nutrition label Nutri-Score as well as other factors on consumer decision-making when choosing healthier alternatives for selected food types. In addition to traditional research methods such as questionnaires, in-depth interviews, also emerging methods such as eye tracking, FaceReader and electroencephalography were used to collect implicit feedback. Research suggests that there are significant differences between implicit and explicit feedback when examining the impact of Nutri-Score on the decision-making process. Last but not least, the study presents ideas for future research in real-world settings using emerging methods.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"911-928"},"PeriodicalIF":3.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499913","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

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-12-01 Epub Date: 2024-10-06 DOI: 10.1080/09637486.2024.2412035

Tetsuya Hirono, Ryosuke Takeda, Taichi Nishikawa, Saeko Ueda, Yasunori Akamatsu, Kenji Uchida, Yukiko Mita, Kohei Watanabe

{"title":"Age-related decline of motor unit firing rate in community-dwelling healthy older adults and daily ingestion of fish protein of Alaska pollack: a randomised trial.","authors":"Tetsuya Hirono, Ryosuke Takeda, Taichi Nishikawa, Saeko Ueda, Yasunori Akamatsu, Kenji Uchida, Yukiko Mita, Kohei Watanabe","doi":"10.1080/09637486.2024.2412035","DOIUrl":"10.1080/09637486.2024.2412035","url":null,"abstract":"Neuromuscular properties decline with ageing and low-level physical activities. Alaska pollack protein (APP) is reportedly effective for improving skeletal muscular functions, even if the amount is small and exercise is not conducted. However, it is unclear whether APP intake without an exercise program affects neuromuscular dysfunction in community-dwelling adults conducting normal, everyday activities. This study aimed to investigate changes in motor unit firing properties by adding APP to daily meals in community-dwelling older adults. They were divided into an APP group or a placebo control (CON) group for randomised, double-blind treatment. Participants in APP (n = 15) and CON (n = 17) groups ingested 4.5 g/d APP and whey protein, respectively, added to daily meals for 3 months without a specific exercise intervention. High-density surface electromyography of the vastus lateralis to assess the individual motor unit firing rate during 70% of maximum voluntary ramp-up contraction (MVC), maximum knee extensor strength, muscle thickness, echo intensity, and a physical function test were evaluated at the baseline, as well as 1.5 and 3 months after the intervention. While muscle strength, muscle thickness, and motor function were not changed, the motor unit firing rate at 50%-70% of MVC showed a significant decline at 1.5 and 3 months in the CON group, but this decline was not observed in the APP group. These findings suggest that neuromuscular properties show a detectable decline on performing daily activities without a specific exercise intervention, but such a decline was not observed in the APP intake group.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"846-854"},"PeriodicalIF":3.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142380805","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

Knowledge, attitudes and behavior of Gulf medical students in relation to Food Dome dietary guidelines: a mixed-method research. 海湾地区医科学生对膳食指南的认识、态度和行为：一项混合方法研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-12-01 Epub Date: 2024-10-14 DOI: 10.1080/09637486.2024.2415120

Alexander Woodman, Aseel AlSaleh, Nizar Jaoua, Abdel Halim Deifalla, Lamiaa H Al-Jamea

引用次数: 0

The association of aromatic amino acids with coronary artery disease and major adverse cardiovascular events in a Chinese population. 中国人群中芳香族氨基酸与冠心病和主要不良心血管事件的关系。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-12-01 Epub Date: 2024-09-26 DOI: 10.1080/09637486.2024.2405095

Hongna Mu, Xinyue Wang, Ruiyue Yang, Siming Wang, Wenduo Zhang, Hongxia Li, Fusui Ji, Wenxiang Chen, Jun Dong, Xue Yu

{"title":"The association of aromatic amino acids with coronary artery disease and major adverse cardiovascular events in a Chinese population.","authors":"Hongna Mu, Xinyue Wang, Ruiyue Yang, Siming Wang, Wenduo Zhang, Hongxia Li, Fusui Ji, Wenxiang Chen, Jun Dong, Xue Yu","doi":"10.1080/09637486.2024.2405095","DOIUrl":"10.1080/09637486.2024.2405095","url":null,"abstract":"This study aimed to evaluate the relationship between aromatic amino acids (AAAs), - phenylalanine (Phe), tyrosine (Tyr) and tryptophan (Trp) - and coronary artery disease (CAD) in a prospective study involving 2970 participants undergoing coronary angiography at Beijing Hospital. Serum levels of Phe, Tyr and Trp were analysed. The cross-sectional data revealed that serum Tyr and Trp levels were significantly and inversely associated with CAD. During a median follow-up period of 44 months, 343 major adverse cardiovascular events (MACEs) and 138 all-cause deaths were recorded. MACE included myocardial infarction, stroke, revascularisation and all-cause mortality. Low serum Trp levels predicted an increased risk of MACE and death. High serum Phe levels were linked to an increased risk of MACE, while low Tyr levels were associated with a higher risk of death. Collectively, our findings underscore a close correlation between AAAs and CAD, as well as their potential predictive value for adverse cardiovascular outcomes.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"825-834"},"PeriodicalIF":3.5,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142346237","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