International Journal of Food Sciences and Nutrition最新文献_第6页

A global overview on sustainability representation in iconographies from food-based dietary guidelines and other institutional sources. 基于食物的膳食指南和其他机构来源的图像中可持续性表现的全球概述。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-03 DOI: 10.1080/09637486.2025.2578452

Ornella Tiboni-Oschilewski, Beatrice Biasini, Benedetta Merloni, Francesca Merloni, Alice Rosi, Francesca Scazzina

{"title":"A global overview on sustainability representation in iconographies from food-based dietary guidelines and other institutional sources.","authors":"Ornella Tiboni-Oschilewski, Beatrice Biasini, Benedetta Merloni, Francesca Merloni, Alice Rosi, Francesca Scazzina","doi":"10.1080/09637486.2025.2578452","DOIUrl":"10.1080/09637486.2025.2578452","url":null,"abstract":"This study aims to evaluate the graphical representation of sustainability dimensions in food-based dietary guidelines (FBDGs) or, when unavailable, in other institutional sources. Sustainability indicators were identified and grouped in four dimensions: nutrition/health (n = 11), socio-cultural (n = 13), environment (n = 9), and economic (n = 3). A total of 112 iconographies were collected and analysed: 72 from FBDGs and 40 from other institutional sources. The nutrition/health and economic dimensions were respectively the highest (100%) and the least (10%) represented. The most common nutrition/health indicator was diet diversity (96%), while traditional products (80%) were the most depicted within the socio-cultural dimension. No statistically significant correlation was observed between the representation of sustainability and either the income level of the country or the year of publication. Alternative designs are the most used (36%) and some of them reveal more indicators and dimensions than classic designs (i.e. pyramid, circle, plate, poster).","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"769-783"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145437933","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

Prebiotics: types, selectivity and utilization by gut microbes. 益生元：类型、选择性和肠道微生物的利用。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-12 DOI: 10.1080/09637486.2025.2582557

Yalçın Mert Yalçıntaş, Matthew J Bolino, Hatice Duman, Sümeyye Sarıtaş, Burcu Pekdemir, Arda Erkan Kalkan, Ahmet Alperen Canbolat, Ecem Bolat, Furkan Eker, João Miguel Rocha, Steven A Frese, Sercan Karav

{"title":"Prebiotics: types, selectivity and utilization by gut microbes.","authors":"Yalçın Mert Yalçıntaş, Matthew J Bolino, Hatice Duman, Sümeyye Sarıtaş, Burcu Pekdemir, Arda Erkan Kalkan, Ahmet Alperen Canbolat, Ecem Bolat, Furkan Eker, João Miguel Rocha, Steven A Frese, Sercan Karav","doi":"10.1080/09637486.2025.2582557","DOIUrl":"10.1080/09637486.2025.2582557","url":null,"abstract":"Prebiotics are dietary components selectively utilised by the host's gut microbiota and confer health benefits. They enhance cross-nutritional interactions by supporting beneficial bacteria (particularly Bifidobacterium and Lactobacillus), increase the production of short-chain fatty acids through fermentation, and consequently strengthen the intestinal barrier, balance the immune response, improve metabolic markers (lipid and glucose profiles), regulate key gastrointestinal outcomes such as stool frequency and consistency, and improve some mood/cognitive measures. In early life, human milk oligosaccharides are associated with a Bifidobacterium-dominated ecology and immune development; N-linked and O-linked glycans derived from dietary glycoproteins may exhibit selective utilisation based on binding and species differences; and dietary polyphenols, after limited intestinal absorption, may transform into phenolic metabolites in the colon, shaping the microbiota in a prebiotic-like manner. This review addresses this entire framework, including inulin-type fructans (inulin and fructooligosaccharides), galactooligosaccharides, xylo-oligosaccharides and arabinoxylan-oligosaccharides, isomaltooligosaccharides, lactulose, human milk oligosaccharides, N- and O-linked glycans, and dietary polyphenols as prebiotic-like modulators, with their mechanisms and practical implications.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"798-824"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145503762","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

Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals. 为老年人量身定制的富含蛋白质的面包：将感官偏好与营养和技术目标相结合。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-03 DOI: 10.1080/09637486.2025.2579728

Martina Moretton, Camilla Cattaneo, Nicoletta Pellegrini, Ella Pagliarini, Monica Anese

{"title":"Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals.","authors":"Martina Moretton, Camilla Cattaneo, Nicoletta Pellegrini, Ella Pagliarini, Monica Anese","doi":"10.1080/09637486.2025.2579728","DOIUrl":"10.1080/09637486.2025.2579728","url":null,"abstract":"This study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein-based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a \"source of protein,\" had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainability.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"888-898"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145431405","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

Probiotic-intestinal epithelium crosstalk: mechanisms of adhesion, signalling, and immunomodulation. 益生菌-肠上皮串扰：粘附、信号传导和免疫调节机制。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-06 DOI: 10.1080/09637486.2025.2582569

Carolina Maldonado-Galdeano, Silvia Inés Cazorla, Roy Fuller, Ricardo Weill, Gabriela Perdigón

引用次数: 0

Ultra-processed foods and cancer risk: a narrative review of epidemiological findings and biological mechanisms. 超加工食品与癌症风险：流行病学调查结果和生物学机制的叙述性回顾。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-12 DOI: 10.1080/09637486.2025.2585354

Maria Kantilafti, Elisavet Magiakou, Stavri Chrysostomou

{"title":"Ultra-processed foods and cancer risk: a narrative review of epidemiological findings and biological mechanisms.","authors":"Maria Kantilafti, Elisavet Magiakou, Stavri Chrysostomou","doi":"10.1080/09637486.2025.2585354","DOIUrl":"10.1080/09637486.2025.2585354","url":null,"abstract":"This narrative review explores the association between ultra-processed foods (UPFs) and cancer risk. UPFs, composed mainly of refined ingredients and additives with little or no whole food, accounting for 30-50% of daily caloric intake worldwide. Widespread use has raised major public health concern. This narrative review is based on literature searched in PubMed and EBSCOhost, emphasising peer-reviewed cohort and case-control studies, complemented by relevant mechanistic evidence. Epidemiological evidences indicates that higher UPFs intake is associated with increased incidence and mortality of several cancers, including colorectal, breast, liver, pancreatic and renal cell carcinoma, though findings for prostate and haematological cancers remain inconclusive. Proposed mechanisms include nutrient displacement, obesity-mediated pathways and processing-related exposures such as additives, neo-formed compounds and packaging contaminants. These factors contribute to inflammation, oxidative stress, metabolic dysfunction and gut microbiota disruption. Although causality is not fully established, converging evidence supports reducing UPFs consumption as part of cancer prevention strategies.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"843-852"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145503680","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

Socio-economic status, food security and adherence to the Mediterranean diet in five Mediterranean countries: the DELICIOUS project. 五个地中海国家的社会经济地位、粮食安全和坚持地中海饮食：DELICIOUS项目。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-30 DOI: 10.1080/09637486.2025.2570363

Francesca Scazzina, Alice Rosi, Francesca Giampieri, Carlos Poveda-Loor, Osama Abdelkarim, Mohamed Aly, Evelyn Frias-Toral, Juancho Pons, Laura Vázquez-Araújo, Sandra Sumalla Cano, Iñaki Elio Pascual, Lorenzo Monasta, Nadia Paladino, Ana Mata, Adrián Chacón, Pablo Busó, Giuseppe Grosso

{"title":"Socio-economic status, food security and adherence to the Mediterranean diet in five Mediterranean countries: the DELICIOUS project.","authors":"Francesca Scazzina, Alice Rosi, Francesca Giampieri, Carlos Poveda-Loor, Osama Abdelkarim, Mohamed Aly, Evelyn Frias-Toral, Juancho Pons, Laura Vázquez-Araújo, Sandra Sumalla Cano, Iñaki Elio Pascual, Lorenzo Monasta, Nadia Paladino, Ana Mata, Adrián Chacón, Pablo Busó, Giuseppe Grosso","doi":"10.1080/09637486.2025.2570363","DOIUrl":"10.1080/09637486.2025.2570363","url":null,"abstract":"Food security is a universal need worldwide. This study explored the relationship between food security and adherence to the Mediterranean diet in the context of the DELICIOUS project. A survey involving 2,011 parents of children and adolescents aged 6-17 years was conducted. Adherence to the Mediterranean diet was assessed through the KIDMED score. Information regarding the ease of accessing Mediterranean foods, economic allowance, employment and residence was collected. Logistic regressions analyses were performed to test the associations. Individuals living in rural areas and reporting difficulty in obtaining all studied foods were less likely to follow the Mediterranean diet. Higher adherence was associated with a household monthly income higher than €4000. No associations with family status and no differences across countries were found. The progressive shift away from the Mediterranean diet may depend not only on cultural preferences for unhealthier, industrial alternatives but also on family budgets and food accessibility.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"869-877"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145648603","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

Cross-sectional associations of home cooking with diet quality and food consumption by degree of processing in women from the Moli-sani Study. Moli-sani研究中按加工程度划分的妇女家庭烹饪与饮食质量和食物消费的横断面关联。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-11 DOI: 10.1080/09637486.2025.2574087

Giuseppe Di Costanzo, Augusto Di Castelnuovo, Emilia Ruggiero, Simona Costanzo, Simona Esposito, Chiara Cerletti, Maria Benedetta Donati, Giovanni de Gaetano, Licia Iacoviello, Marialaura Bonaccio

{"title":"Cross-sectional associations of home cooking with diet quality and food consumption by degree of processing in women from the Moli-sani Study.","authors":"Giuseppe Di Costanzo, Augusto Di Castelnuovo, Emilia Ruggiero, Simona Costanzo, Simona Esposito, Chiara Cerletti, Maria Benedetta Donati, Giovanni de Gaetano, Licia Iacoviello, Marialaura Bonaccio","doi":"10.1080/09637486.2025.2574087","DOIUrl":"10.1080/09637486.2025.2574087","url":null,"abstract":"Home cooking has been associated with diet quality, but its relationship with food processing has been poorly explored. We examined the association of home cooking frequency with degree of processing (using the Nova classification) and diet quality (i.e., the Mediterranean Diet Score, MDS; adherence to a pro-vegetarian food pattern; and the dietary inflammation score) in a large sample of Italian women (n = 11,982) from the Moli-sani Study. Participants were asked how often they cooked at home (\"never/rarely,\" \"occasionally,\" \"almost every time,\" and \"every time\"). Women with the highest (82.6%), compared to the lowest frequency of home cooking reported greater unprocessed/minimally processed foods consumption (β = 0.12; 95%CI 0.02, 0.22), lower UPF intake (β = -0.16; 95%CI -0.26, -0.07), and lower values of the dietary inflammation score (β = -0.13; 95%CI -0.24, -0.03). No difference was observed for the MDS nor adherence to a pro-vegetarian food pattern. Home cooking may be an effective strategy to reduce UPFs and pro-inflammatory food consumption.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"878-887"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145488654","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 of BDNF Val66Met genotype with obesity indicators and metabolic parameters. BDNF Val66Met基因型与肥胖指标和代谢参数的关系

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-12 DOI: 10.1080/09637486.2025.2584321

Cansu Memiç İnan, Mustafa Çapraz, Akın Tekcan, Ayşe Özfer Özçelik

{"title":"Association of BDNF Val66Met genotype with obesity indicators and metabolic parameters.","authors":"Cansu Memiç İnan, Mustafa Çapraz, Akın Tekcan, Ayşe Özfer Özçelik","doi":"10.1080/09637486.2025.2584321","DOIUrl":"10.1080/09637486.2025.2584321","url":null,"abstract":"The aim of this study was to investigate the association of BDNF Val66Met genotype with obesity markers and metabolic parameters in a Turkish population. The study data were collected with a questionnaire form. The questionnaire form included general information, anthropometric measurements, dietary intake, lifestyle factors and biochemical parameters. Genotyping of the Val66Met variant in the BDNF gene was performed by real-time polymerase chain reaction (PCR). Individuals with the AG+AA genotype showed differences in obesity and metabolic parameters compared to GG homozygotes. Additionally, individuals with the AG+AA genotype showed lower waist circumference (pinteraction = 0.04), waist-to-hip ratio (pinteraction = 0.003), and Homeostatic Model Assessment for Insulin Resistance (HOMA-IR; pinteraction = 0.009) when consuming a high-fibre diet (>18 g/day) compared to GG homozygotes. The study highlights the influence of BDNF Val66Met genotype on obesity and metabolic parameters, with dietary fibre intake potentially modifying these effects.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"910-919"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145495564","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

Amelioration of cognitive and behavioral damage by Bifidobacterium breve 05 via regulation of BDNF/NeuN and LPS/Iba1/aβ expression. 短双歧杆菌05通过调节BDNF/NeuN和LPS/Iba1/aβ表达改善认知和行为损伤

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-17 DOI: 10.1080/09637486.2025.2584325

Shiyu Zhou, Xin Ma, Hui Nie, Guangqing Mu, Xiaomeng Wu

{"title":"Amelioration of cognitive and behavioral damage by Bifidobacterium breve 05 via regulation of BDNF/NeuN and LPS/Iba1/aβ expression.","authors":"Shiyu Zhou, Xin Ma, Hui Nie, Guangqing Mu, Xiaomeng Wu","doi":"10.1080/09637486.2025.2584325","DOIUrl":"10.1080/09637486.2025.2584325","url":null,"abstract":"Aging can reduce learning and memory abilities. This study investigated the neuroprotective effects of Bifidobacterium breve 05 (B. breve 05), isolated from human breast milk, in a D-galactose-induced cognitive impairment model in C57BL/6 mice. B. breve 05 markedly improved spatial learning, memory, and behavioural performance. Mechanistically, it balanced gut immune responses by modulating pro- and anti-inflammatory cytokines, suppressing NF-κB activation and CD11c⁺ cells. The strain reshaped gut microbiota by inhibiting Allobaculum and enriching beneficial genera (Alistipes and Kineothrix), elevated serum serotonin, GABA, and dopamine, and restored acetylcholine homeostasis via reduced acetylcholinesterase activity. In the hippocampus, treatment with B. breve 05 enhanced NeuN⁺ neurons and BDNF expression, while reducing LPS, amyloid-β, and Iba-1⁺ microglia activation. Collectively, B. breve 05 confers neuroprotection by modulating the microbiota-gut-brain axis and represents a promising probiotic for mitigating stress-related cognitive and behavioural impairments.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"853-868"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145540491","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

Food security and health status: challenges and perceptions from a national survey in Greece. 食品安全和健康状况：来自希腊全国调查的挑战和看法。

IF 3.3 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-12-01 Epub Date: 2025-11-23 DOI: 10.1080/09637486.2025.2585350

Georgia Eirini Deligiannidou, Niki Katsiki, Matina Kouvari, Aikaterini Kanellopoulou, Demosthenes B Panagiotakos

{"title":"Food security and health status: challenges and perceptions from a national survey in Greece.","authors":"Georgia Eirini Deligiannidou, Niki Katsiki, Matina Kouvari, Aikaterini Kanellopoulou, Demosthenes B Panagiotakos","doi":"10.1080/09637486.2025.2585350","DOIUrl":"10.1080/09637486.2025.2585350","url":null,"abstract":"Nutrition impacts the health and well-being of the population, while food insecurity (FI) is a critical driver of malnutrition. This nationwide survey (self-reported questionnaire) explores the understanding and perceptions of food security (FS) in Greece. Outcomes from 1109 individuals (women: 56.7%, age: 35 ± 16 years) demonstrated 54.6% awareness of the quantitative and qualitative aspects of FS. 1 in 4 respondents were uncertain if adequate food access, regardless of quality, is sufficient to establish household FS and 13% acknowledged hunger as a sign of FI. The primary barriers and facilitators to FS identified were food prices and inflation (≈60%), sustainable agricultural practices and fostering local food production and consumption. Participants (>50%) were unsure whether individual dietary changes, (reducing meat and increasing plant-based foods) were beneficial. The multidimensional crisis in Europe poses significant risks to Greece's FS, underscoring the need for tailored, multi-level policies and practices at individual and community levels.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"920-930"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145587374","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