International Journal of Food Sciences and Nutrition最新文献_第8页

Dietary chlorogenic acid alleviates high-fat diet-induced steatotic liver disease by regulating metabolites and gut microbiota. 膳食绿原酸通过调节代谢物和肠道微生物群缓解高脂饮食诱发的脂肪肝。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-06-01 Epub Date: 2024-02-22 DOI: 10.1080/09637486.2024.2318590

Yujuan Yu, Fumao Zeng, Peiheng Han, Li Zhang, Ling Yang, Feng Zhou, Qing Liu, Zheng Ruan

{"title":"Dietary chlorogenic acid alleviates high-fat diet-induced steatotic liver disease by regulating metabolites and gut microbiota.","authors":"Yujuan Yu, Fumao Zeng, Peiheng Han, Li Zhang, Ling Yang, Feng Zhou, Qing Liu, Zheng Ruan","doi":"10.1080/09637486.2024.2318590","DOIUrl":"10.1080/09637486.2024.2318590","url":null,"abstract":"The high-fat diet would lead to excessive fat storage in the liver to form metabolic dysfunction-associated steatotic liver disease (MASLD), and the trend is burgeoning. The aim of the study is to investigate the effects of chlorogenic acid (CGA) on metabolites and gut microorganisms in MASLD mice induced by a high-fat diet. In comparison to the HF group, the TC (total cholesterol), TG (total triglycerides), LDL-C (low-density lipoprotein cholesterol), AST (aspartate aminotransferase) and ALT (alanine transaminase) levels were reduced after CGA supplement. CGA led to an increase in l-phenylalanine, l-tryptophan levels, and promoted fatty acid degradation. CGA increased the abundance of the Muribaculaceae, Bacteroides and Parabacteroides. Changes in these microbes were significantly associated with the liver metabolites level and lipid profile level. These data suggest important roles for CGA regulating the gut microbiota, liver and caecum content metabolites, and TG-, TC- and LDL-C lowering function.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"369-384"},"PeriodicalIF":3.9,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139930986","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

Low-carbohydrate dietary score and the incidence of metabolically unhealthy phenotype based on BMI status: a cohort study. 基于 BMI 状态的低碳水化合物饮食评分和代谢不健康表型的发生率：一项队列研究。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-02-25 DOI: 10.1080/09637486.2024.2313972

Mahdieh Golzarand, Soroush Masrouri, Soroush Soraneh, Nazanin Moslehi, Parvin Mirmiran, Fereidoun Azizi

{"title":"Low-carbohydrate dietary score and the incidence of metabolically unhealthy phenotype based on BMI status: a cohort study.","authors":"Mahdieh Golzarand, Soroush Masrouri, Soroush Soraneh, Nazanin Moslehi, Parvin Mirmiran, Fereidoun Azizi","doi":"10.1080/09637486.2024.2313972","DOIUrl":"10.1080/09637486.2024.2313972","url":null,"abstract":"There is scarce research focusing on the relationship between the low-carbohydrate dietary score and the development of a metabolically unhealthy phenotype. Therefore, this cohort study was designed to assess the association between the low-carbohydrate dietary score and the risk of metabolically unhealthy phenotypes (MUP). This study included 1299 adults with healthy metabolic profiles who were followed for 5.9 years. Results indicated an inverse association between the second tertile of the low-carbohydrate dietary score and the risk of developing metabolically unhealthy obesity (MUO) (HR: 0.76, 95% CI: 0.59-0.98). In addition, we found an inverse association between the healthy low-carbohydrate dietary score and the risk of MUO (HR: 0.77, 95% CI: 0.60-0.99). Our results revealed a nonlinear inverse association between the low-carbohydrate dietary score and the risk of MUP only in subjects with overweight or obesity. This relationship was independent of animal protein and fat intake. Also, we found that a lower intake of unhealthy carbohydrates was associated with a lower risk of MUP only in subjects with overweight or obesity.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"325-335"},"PeriodicalIF":3.9,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139971799","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

Time restricted eating and depression: a psychological perspective. 限时进食与抑郁症：心理学视角。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-02-08 DOI: 10.1080/09637486.2024.2313981

Shalom N Jaffe, Eleanor L McGlinchey

引用次数: 0

Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries. 来自四个欧洲国家的鲜榨橙汁和商业 100%橙汁的维生素 C 和黄烷酮的比较。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-17 DOI: 10.1080/09637486.2024.2303034

Francisco J Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara, Cristina García-Viguera

{"title":"Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices from four European countries.","authors":"Francisco J Salar, Paola Sánchez-Bravo, Pedro Mena, Montaña Cámara, Cristina García-Viguera","doi":"10.1080/09637486.2024.2303034","DOIUrl":"10.1080/09637486.2024.2303034","url":null,"abstract":"Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of consumption is key to properly understand their potential health benefits. The objective was to characterise the vitamin C and flavanone content in commercial orange juices consumed in Europe, compared with fresh-squeezed juices. Commercial juices were a rich source of vitamin C (>30% of the Nutrient Reference Value). Vitamin C in fresh-squeezed juices, at the end of their shelf-life, remained 33% higher than the levels found in the commercial juices. Flavanones had similar values from both commercial and fresh juices, except for fresh samples stored for 48 h, where fresh juices had higher values (22.36 mg/100 mL). Thus, orange juices preserve their bioactive compounds during storage, with very little influence of the brand, country, industrial process or storage conditions. Main bioactive compounds in commercial juices are present at nutritionally significant levels to the freshly-squeezed ones.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"255-263"},"PeriodicalIF":3.9,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139478312","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

Effect of fibre fortification of low FODMAP pasta. 低 FODMAP 面食的纤维强化效果。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-15 DOI: 10.1080/09637486.2024.2303605

Jonas J Atzler, Emily C Crofton, Aylin W Sahin, Lilit Ispiryan, Eimear Gallagher, Emanuele Zannini, Elke K Arendt

{"title":"Effect of fibre fortification of low FODMAP pasta.","authors":"Jonas J Atzler, Emily C Crofton, Aylin W Sahin, Lilit Ispiryan, Eimear Gallagher, Emanuele Zannini, Elke K Arendt","doi":"10.1080/09637486.2024.2303605","DOIUrl":"10.1080/09637486.2024.2303605","url":null,"abstract":"Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"293-305"},"PeriodicalIF":3.9,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139471722","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

Resveratrol improves diabetic kidney disease by modulating the gut microbiota-short chain fatty acids axis in db/db mice. 白藜芦醇通过调节 db/db 小鼠肠道微生物群-短链脂肪酸轴改善糖尿病肾病。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-18 DOI: 10.1080/09637486.2024.2303041

Hongjia Yan, Yi Zhang, Xiaoqian Lin, Juan Huang, Fuwei Zhang, Caiyu Chen, Hongmei Ren, Shuo Zheng, Jian Yang, Suocheng Hui

{"title":"Resveratrol improves diabetic kidney disease by modulating the gut microbiota-short chain fatty acids axis in db/db mice.","authors":"Hongjia Yan, Yi Zhang, Xiaoqian Lin, Juan Huang, Fuwei Zhang, Caiyu Chen, Hongmei Ren, Shuo Zheng, Jian Yang, Suocheng Hui","doi":"10.1080/09637486.2024.2303041","DOIUrl":"10.1080/09637486.2024.2303041","url":null,"abstract":"Diabetic kidney disease is associated with the dysbiosis of the gut microbiota and its metabolites. db/db mice were fed chow diet with or without 0.4% resveratrol for 12 weeks, after which the gut microbiota, faecal short-chain fatty acids (SCFAs), and renal fibrosis were analysed. Resveratrol ameliorated the progression of diabetic kidney disease and alleviated tubulointerstitial fibrosis. Further studies showed that gut microbiota dysbiosis was modulated by resveratrol, characterised by the expansion of SCFAs-producing bacteria Faecalibaculum and Lactobacillus, which increased the concentrations of SCFAs (especially acetic acid) in the faeces. Moreover, microbiota transplantation experiments found that alteration of the gut microbiota contributed to the prevention of diabetic kidney disease. Acetate treatment ameliorated proteinuria, glomerulosclerosis and tubulointerstitial fibrosis in db/db mice. Overall, resveratrol improved the progression of diabetic kidney disease by suppressing tubulointerstitial fibrosis, which may be involved, at least in part, in the regulation of the gut microbiota-SCFAs axis.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"264-276"},"PeriodicalIF":3.9,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139491423","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

Is variety more important than quantity of fruits and vegetables in relation to cardiovascular disease incidence and mortality? Results from a prospective cohort study. 就心血管疾病的发病率和死亡率而言，水果和蔬菜的种类比数量更重要吗？一项前瞻性队列研究的结果。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-22 DOI: 10.1080/09637486.2024.2304134

Asma Kazemi, Mahdieh Golzarand, Sara Shojaei-Zarghani, Siavash Babajafari, Parvin Mirmiran, Fereidoun Azizi

{"title":"Is variety more important than quantity of fruits and vegetables in relation to cardiovascular disease incidence and mortality? Results from a prospective cohort study.","authors":"Asma Kazemi, Mahdieh Golzarand, Sara Shojaei-Zarghani, Siavash Babajafari, Parvin Mirmiran, Fereidoun Azizi","doi":"10.1080/09637486.2024.2304134","DOIUrl":"10.1080/09637486.2024.2304134","url":null,"abstract":"We aimed to prospectively assess the association between variety and quantity of fruits and vegetables (FV) and cardiovascular diseases (CVD) incidence and mortality due to the limited evidence. Our analysis included 2,918 adults with a follow-up period of 29,559 person-years. An inverse association was detected between fruit intake and the risk of incidence and mortality from CVD. We found no association between diversity scores of fruits, vegetables, and FV with CVD risk. Subjects with high quantity-high variety, high quantity-low variety, and low quantity-high variety of fruits, vegetables, or FV exhibited no difference in CVD risk compared to the subjects with low quantity-low variety intake. Increasing the variety of FV was associated with increases in the intake of β-carotene, lycopene, lutein, vitamin C, selenium, fibre, fat, and protein after adjustment for the quantity and covariates. We detected an inverse association between fruit intake and the incidence and mortality rates of CVD.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"306-316"},"PeriodicalIF":3.9,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139520674","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

Ultra-processed food intake and food allergy in children and adolescents. 儿童和青少年的超加工食品摄入量与食物过敏。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-30 DOI: 10.1080/09637486.2024.2306296

Elaine Cristina de Almeida Kotchetkoff, Fabiola Isabel Suano-Souza, Daniela Neri Gama de Almeida, Talita Lemos Neves Barreto, Raquel Bicudo Mendonça, Roseli Oselka Saccardo Sarni

引用次数: 0

Assessment of Mediterranean diet adherence and comparison with Italian dietary guidelines: a study of over 10,000 adults from 2019 to 2022. 地中海饮食坚持情况评估及与意大利饮食指南的比较：2019 年至 2022 年对 10,000 多名成年人进行的研究。

IF 3.9 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-02-12 DOI: 10.1080/09637486.2024.2313979

Sofia Lotti, Antonia Napoletano, Marta Tristan Asensi, Giuditta Pagliai, Ilaria Giangrandi, Barbara Colombini, Monica Dinu, Francesco Sofi

引用次数: 0

Are eco-sustainable dietary patterns associated with impulsiveness? An insight from Italy. 生态可持续饮食模式与冲动有关吗？来自意大利的启示。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-17 DOI: 10.1080/09637486.2024.2303043

Maria Elena Navarra, Floriana Bertaina, Alessandro Piedimonte, Alessandro Mauro, Federica Scarpina

{"title":"Are eco-sustainable dietary patterns associated with impulsiveness? An insight from Italy.","authors":"Maria Elena Navarra, Floriana Bertaina, Alessandro Piedimonte, Alessandro Mauro, Federica Scarpina","doi":"10.1080/09637486.2024.2303043","DOIUrl":"10.1080/09637486.2024.2303043","url":null,"abstract":"Impulsivity is known to influence food choices. We explored possible differences in its expression between individuals with or without an eco-sustainable diet and its relationship with cognitions and behaviours about eco-sustainable foods. Participants were categorised as having or not having an eco-sustainable diet. Impulsivity traits and cognitions and behaviours about sustainable food products were measured. Among the 332 participants, 92.78% showed an eco-sustainable diet, whereas only 7.22% had an eco-sustainable diet. No difference between groups emerged about impulsive traits, whereas significant differences emerged in cognitions and behaviours about sustainable foods, with the only exceptions of subjective norms and past behaviour. Impulsive traits were linked to cognitions and behaviours differently within groups. Impulsivity traits may be related to actions towards eco-sustainable foods, with the perception of their availability playing a crucial role. Increasing contextual opportunities may be fundamental for having eco-sustainable consumers.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"277-292"},"PeriodicalIF":3.5,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139478294","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