International Journal of Food Sciences and Nutrition最新文献_第5页

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

Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility. 改善发酵过程中扁豆蛋白的结构及其与营养价值和溶解度的关系。

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: 10.1080/09637486.2025.2465763

Sofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, Ammar A Razzak Mahmood, Sana Gammoh, Khalid Bani-Melhem, Farah R Al Qudsi, Thuan-Chew Tan, Ali Madi Almajwal, Ali Rashed Alshammari

{"title":"Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility.","authors":"Sofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, Ammar A Razzak Mahmood, Sana Gammoh, Khalid Bani-Melhem, Farah R Al Qudsi, Thuan-Chew Tan, Ali Madi Almajwal, Ali Rashed Alshammari","doi":"10.1080/09637486.2025.2465763","DOIUrl":"10.1080/09637486.2025.2465763","url":null,"abstract":"Lentil proteins (LPs) may encounter challenges in their food industry applications due to certain limitations in their functional properties. This study focused on enhancing the quality of LPs through physical modifications and investigating the effects of a 24-hr fermentation process with Lactiplantibacillus plantarum. The protein structures of LPs were analysed using several techniques, including ultraviolet spectra, fluorescence spectra, and FT-IR spectra, respectively, resulting in the protein structure of LPs substantial modifications (p < 0.05) during the fermentation procedure. protein surface properties of fermented LPs, including surface charge and surface hydrophobicity, changed significantly (p < 0.05) from -23.03 to -32.70 mV and 860.30 to 600.6 a.u., respectively. Using Lactobacillus by fermentation processes can offer several benefits, particularly in enhancing the digestibility, protein structure, and nutritional values of LPs.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"277-289"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143457872","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 Healthy Eating Index 2015 and metabolic syndrome among US cancer survivors: evidence from NHANES 2005-2016. 2015年健康饮食指数与美国癌症幸存者代谢综合征之间的关系：来自NHANES 2005-2016的证据

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: 10.1080/09637486.2025.2461144

Jiazhen Yao, Xiaohong Chen, Yirong Xin, Fang Meng, Xiaoyan Zhong, Hanzhong Cao, Junlan Qiu, Xiaochen Shu

引用次数: 0

Are knowledge, attitudes and practices about dietary supplements and nutraceuticals related with exercise practice and setting? A cross-sectional study among Italian adults. 关于膳食补充剂和营养保健品的知识、态度和实践是否与锻炼实践和环境有关？意大利成年人的横断面研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2024-12-09 DOI: 10.1080/09637486.2024.2437468

Patrizia Calella, Mirella Di Dio, Concetta Paola Pelullo, Gabriella Di Giuseppe, Vincenza Sansone, Fabrizio Liguori, Valeria Di Onofrio, Giuliana Valerio, Giorgio Liguori, Francesca Gallè

{"title":"Are knowledge, attitudes and practices about dietary supplements and nutraceuticals related with exercise practice and setting? A cross-sectional study among Italian adults.","authors":"Patrizia Calella, Mirella Di Dio, Concetta Paola Pelullo, Gabriella Di Giuseppe, Vincenza Sansone, Fabrizio Liguori, Valeria Di Onofrio, Giuliana Valerio, Giorgio Liguori, Francesca Gallè","doi":"10.1080/09637486.2024.2437468","DOIUrl":"10.1080/09637486.2024.2437468","url":null,"abstract":"This cross-sectional study was aimed to investigate knowledge, attitudes, and practices regarding dietary supplements (DS) and nutraceuticals among athletes, gym practitioners, and individuals who did not exercise regularly. A total of 372 participants, aged 18-65, completed a questionnaire covering demographics, supplement usage, and three validated tools: the Knowledge about Dietary Supplements (KaDS), Supplements Knowledge Score (SKS), and Knowledge, Attitude, and Practice towards Nutraceuticals (KAPN). Significant differences were found in the use of vitaminised water, protein powder, glucosamines, beetroot juice, creatine, omega-3, and pre-workout supplements among the groups, with gym practitioners reporting the highest usage. Athletes scored the highest in knowledge of DS effects on health, while both athletes and gym practitioners scored higher than non-exercisers in knowledge related to sports supplements. However, all groups showed inadequate knowledge of nutraceuticals, and moderately positive attitudes towards these products. Older participants performed better in knowledge questionnaires. These findings suggest that gym practitioners, inactive and young people could benefit most from educational interventions regarding dietary supplementation.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"194-202"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142794656","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 gut microbiome across the lifespan: how diet modulates our microbial ecosystem from infancy to the elderly. 整个生命周期的肠道微生物群：饮食如何调节我们从婴儿期到老年的微生物生态系统。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2024-12-19 DOI: 10.1080/09637486.2024.2437472

Hazem Golshany, Shahinaz Ahmed Helmy, Nashwa Fathy Sayed Morsy, Aya Kamal, Qun Yu, Liuping Fan

{"title":"The gut microbiome across the lifespan: how diet modulates our microbial ecosystem from infancy to the elderly.","authors":"Hazem Golshany, Shahinaz Ahmed Helmy, Nashwa Fathy Sayed Morsy, Aya Kamal, Qun Yu, Liuping Fan","doi":"10.1080/09637486.2024.2437472","DOIUrl":"10.1080/09637486.2024.2437472","url":null,"abstract":"This comprehensive review examines the impact of dietary patterns on gut microbiome composition and diversity from infancy to old age, linking these changes to age-related health outcomes. It investigates how the gut microbiome develops and changes across life stages, focusing on the influence of dietary factors. The review explores how early-life feeding practices, including breastfeeding and formula feeding, shape the infant gut microbiota and have lasting effects. In elderly individuals, alterations in the gut microbiome are associated with increased susceptibility to infections, chronic inflammation, metabolic disorders and cognitive decline. The critical role of diet in modulating the gut microbiome throughout life is emphasised, particularly the potential benefits of probiotics and fortified foods in promoting healthy ageing. By elucidating the mechanisms connecting food systems to gut health, this review provides insights into interventions that could enhance gut microbiome resilience and improve health outcomes across the lifespan.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"95-121"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864223","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

Whole grapes or grape products on body weight, anthropometrics, and adipokines: systematic review and meta-analysis of randomized controlled trials. 全葡萄或葡萄制品对体重、人体测量学和脂肪因子的影响：随机对照试验的系统评价和荟萃分析。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2025-01-12 DOI: 10.1080/09637486.2024.2449037

Sepideh Soltani, Farzaneh Asoudeh, Maryam Motallaei, Roya Kolahdouz-Mohammadi, Scott C Forbes, Shima Abdollahi

{"title":"Whole grapes or grape products on body weight, anthropometrics, and adipokines: systematic review and meta-analysis of randomized controlled trials.","authors":"Sepideh Soltani, Farzaneh Asoudeh, Maryam Motallaei, Roya Kolahdouz-Mohammadi, Scott C Forbes, Shima Abdollahi","doi":"10.1080/09637486.2024.2449037","DOIUrl":"10.1080/09637486.2024.2449037","url":null,"abstract":"This meta-analysis aims to compile all randomised controlled trials (RCTs) that examined the effects of grapes or grape products on adult anthropometric measures and serum adipokines. We searched PubMed, Scopus, Google scholar, Web of Science and CENTRAL databases published before January 2022. Random-effects model was used to combine mean differences between intervention and placebo groups. A minimal reduction was revealed for BMI following consumption of grapes/grape products [weighted mean difference (WMD): -0.14 kg]; however, no significant effects were observed on body weight, except for trials conducting in female (n = 3 studies; WMD: -0.68 kg), and those enrolled patients with metabolic syndrome (n = 3 studies; WMD: -0.62 kg). No significant effect was found for waist circumference, body fat, waist to hip ratio, serum level of leptin and adiponectin. Our findings showed that grapes or grape products have no significant anti-obesity effects on body weight, anthropometric measures, or adipokines. However, BMI showed a trivial decrease, which should not be considered given the low quality of the studies.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"122-133"},"PeriodicalIF":3.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142970588","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

Anthocyanins for vascular health: plausible role of gut microbiota. 花青素对血管健康：肠道微生物群的合理作用。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2025-03-10 DOI: 10.1080/09637486.2025.2475332

Giuseppe Grosso

引用次数: 0

Maternal kefir intake during lactation impacts the breast milk and gut microbiota of the Wistar rat's offspring. 哺乳期间母体克非尔的摄入对Wistar大鼠后代的母乳和肠道微生物群有影响。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2025-02-03 DOI: 10.1080/09637486.2025.2461142

Thaís Costa de Almeida, Yasmin Neves Vieira Sabino, Poliana Guiomar de Almeida Brasiel, Beatriz Macedo de Oliveira Rocha, Gabriela de Cássia Ávila Alpino, Vinícius Novaes Rocha, Vanessa Cordeiro Dias, Cláudio Galuppo Diniz, Aline Dias Paiva, Vânia Lúcia da Silva, Julliane Dutra Medeiros, Sheila Cristina Potente Dutra Luquetti, Alessandra Barbosa Ferreira Machado

{"title":"Maternal kefir intake during lactation impacts the breast milk and gut microbiota of the Wistar rat's offspring.","authors":"Thaís Costa de Almeida, Yasmin Neves Vieira Sabino, Poliana Guiomar de Almeida Brasiel, Beatriz Macedo de Oliveira Rocha, Gabriela de Cássia Ávila Alpino, Vinícius Novaes Rocha, Vanessa Cordeiro Dias, Cláudio Galuppo Diniz, Aline Dias Paiva, Vânia Lúcia da Silva, Julliane Dutra Medeiros, Sheila Cristina Potente Dutra Luquetti, Alessandra Barbosa Ferreira Machado","doi":"10.1080/09637486.2025.2461142","DOIUrl":"10.1080/09637486.2025.2461142","url":null,"abstract":"Environmental factors can play fundamental role in health in childhood and adulthood during critical developmental periods like lactation. The maternal intake of probiotics like kefir during lactation could benefit newborns' intestinal health. This study aimed to evaluate the effects of maternal kefir intake during lactation on bacterial breast milk composition and the gut microbiota of offspring Wistar male rats at weaning. Lactating Wistar rats and their pups were divided into four groups based on litter size and maternal kefir intake. Sequencing of the 16S rRNA gene in breast milk revealed the predominance of the Proteobacteria, Firmicutes, and Actinobacteriota phyla. Offspring gut microbiota exhibited clustering tendencies in kefir groups with varying genus abundance. Additionally, maternal kefir intake led to increased levels of butyrate acid in offspring faeces (> +30%, p > 0.05). These findings show that the lactation period could be a window of opportunity to program intestinal health through microbiota modulation.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"179-193"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143079859","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 breakfast skipping on plasma glucose levels in non-diabetic individuals: gender-based differences and implications. 不吃早餐对非糖尿病个体血糖水平的影响：基于性别的差异及其意义

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2025-01-02 DOI: 10.1080/09637486.2024.2446886

Carola Buscemi, Cristiana Randazzo, Anna Maria Barile, Rosalia Caldarella, Isanna Murro, Roberta Caruso, Piero Colombrita, Martina Lombardo, Giovanni De Pergola, Silvio Buscemi

{"title":"The impact of breakfast skipping on plasma glucose levels in non-diabetic individuals: gender-based differences and implications.","authors":"Carola Buscemi, Cristiana Randazzo, Anna Maria Barile, Rosalia Caldarella, Isanna Murro, Roberta Caruso, Piero Colombrita, Martina Lombardo, Giovanni De Pergola, Silvio Buscemi","doi":"10.1080/09637486.2024.2446886","DOIUrl":"10.1080/09637486.2024.2446886","url":null,"abstract":"Chrono-nutritional factors may play a significant role in glucose regulation and the risk of type 2 diabetes (T2D). We investigated the association between breakfast skipping (BS) and fasting plasma glucose (FPG) levels in a non-diabetic cohort of the ABCD project (nutrition, cardiovascular wellness and diabetes) representing the general population of Palermo, Italy Among the 623 participants included in the analysis, 118 individuals were identified as BS. In men, BS was associated with higher values of FPG (p < .05), glycated haemoglobin (p < .01), triglycerides (p < .05) and insulin (p < .005). Among women, no significant differences were observed between BS and non-skippers. Multivariate regression analysis confirmed that BS was an independent predictor of higher FPG levels in men (p < .01); waist circumference emerged as the primary predictor of FPG in women (p < .001). This study supports the importance of dietary habits in glycaemic control and T2D risk.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"203-208"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142914708","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 long-term and post-prandial effects of berry consumption on endothelial dysfunction in adults: a systematic review and meta-analysis of randomised controlled trials. 成人食用浆果对内皮功能障碍的长期和餐后影响：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 : 2025-03-01 Epub Date: 2025-01-19 DOI: 10.1080/09637486.2025.2450666

Shokoofeh Talebi, Mahsa Shirani, Nafiseh Shokri-Mashhadi, Omid Sadeghi, Sercan Karav, Mohammad Bagherniya, Amirhossein Sahebkar

{"title":"The long-term and post-prandial effects of berry consumption on endothelial dysfunction in adults: a systematic review and meta-analysis of randomised controlled trials.","authors":"Shokoofeh Talebi, Mahsa Shirani, Nafiseh Shokri-Mashhadi, Omid Sadeghi, Sercan Karav, Mohammad Bagherniya, Amirhossein Sahebkar","doi":"10.1080/09637486.2025.2450666","DOIUrl":"10.1080/09637486.2025.2450666","url":null,"abstract":"This systematic review and meta-analysis evaluated the long-term and post-prandial effects of berry consumption on endothelial dysfunction (ED) in adults. To identify relevant randomised controlled trials (RCTs), a systematic search was run and studies that examined the effects of berries consumption on ED markers were included. A total of 45 RCTs were included, focusing on markers such as flow-mediated dilation (FMD), pulse wave velocity (PWV), augmentation index (AIx), reactive hyperaemia index (RHI) and total peripheral resistance (TPR). The meta-analysis revealed that long-term berry consumption significantly increased FMD and decreased PWV. However, no significant effects were found for AIx, RHI or TPR. In post-prandial studies, berry consumption also improved FMD, but had no significant impact on PWV, AIx or RHI. Overall, berries were found to benefit endothelial function, particularly in improving FMD, though the effects on other cardiovascular markers were less consistent. Factors like trial design and berry type influenced outcomes.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"134-164"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004709","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