Journal of Nutrition最新文献

{"title":"Nordic Nutrition Recommendations 2023 Food-Based Diet Score and Mortality: Advancing Evidence for Sustainable, Food-Based Dietary Guidance.","authors":"Ruiqi Tang, Xiaotao Zhang","doi":"10.1016/j.tjnut.2025.08.035","DOIUrl":"10.1016/j.tjnut.2025.08.035","url":null,"abstract":"","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145006283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiota-Dependent Fiber Responses: A Proof-of-Concept Study on Short-Chain Fatty Acid Production in Prevotella- and Bacteroides-Dominated Healthy Individuals.","authors":"Madeline Bartsch, Marius Vital, Sabrina Woltemate, Freek G Bouwman, Shoma B Berkemeyer, Andreas Hahn, Mattea Müller","doi":"10.1016/j.tjnut.2025.08.034","DOIUrl":"10.1016/j.tjnut.2025.08.034","url":null,"abstract":"<p><strong>Background: </strong>Dietary fiber supports metabolic health via microbial fermentation, producing short-chain fatty acids (SCFAs). However, metabolic responses to fiber vary between individuals, potentially due to differences in gut microbiota composition. The Prevotella-to-Bacteroides ratio has emerged as a potential biomarker for fiber responsiveness.</p><p><strong>Objectives: </strong>This study examined how stratified fiber supplementation affects microbial and metabolic outcomes in individuals with Prevotella (P-type)- or Bacteroides-dominated (B-type) microbiota.</p><p><strong>Methods: </strong>In this single-blinded, randomized crossover study, 23 healthy adults were classified as P-type (≥10% Prevotella) or B-type (≥10% Bacteroides) via 16S rRNA sequencing. Participants consumed 15 g/d of arabinoxylan (AX), inulin (INU), or placebo (PLA) for 1 wk each, with 2-wk washouts. After each phase, fasting and postprandial plasma SCFAs, branched-chain fatty acids (BCFAs), breath hydrogen, glucose, insulin, peptide YY, cholesterol, appetite ratings, and fecal microbiota were assessed. Data were analyzed using repeated-measures analysis of variance, the Friedman test, and multivariate microbiome analysis.</p><p><strong>Results: </strong>In P-types, AX increased fasting propionate compared with PLA (P = 0.04). In B-types, AX increased fasting propionate compared with INU (P = 0.02) and tended to elevate postprandial propionate compared with PLA in the first 60 min after breakfast (P = 0.05). AX also increased postprandial acetate compared with PLA in B-types (P = 0.04). INU reduced fasting BCFAs in B-types (P < 0.05) but did not increase SCFAs. Breath hydrogen varied widely in B-types after INU but not in P-types. Neither fiber affected glucose, insulin, or PYY. AX reduced appetite ratings in P-types (P < 0.05). INU increased Anaerostipes and Bifidobacterium and reduced Phocaeicola in both groups (q < 0.25). AX increased Fusicatenibacter in B-types (q = 0.18) and Paraprevotella in P-types (q = 0.17).</p><p><strong>Conclusions: </strong>B-types exhibited fiber-specific shifts in SCFA and BCFA metabolism and breath hydrogen, whereas P-types displayed a more limited overall response, with fewer metabolic and microbial parameters affected. These findings highlight the complexity of diet-microbiota interactions and support the potential relevance for microbiota-based nutrition strategies. This trial (PERIFIB) was registered at the German Clinical Trials register (DRKS) as DRKS00028898.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145008372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From the Laboratory to the Plate: How Gut Microbiome Science Is Reshaping Our Diet.","authors":"Anne Hiol, Patrick Veiga","doi":"10.1016/j.tjnut.2025.08.032","DOIUrl":"10.1016/j.tjnut.2025.08.032","url":null,"abstract":"<p><p>This review explores the century-long trajectory of gut microbiome research and its contribution to shaping our modern diet. It further highlights the transformative potential of current discoveries to revolutionize future dietary habits and nutritional practices. From the pioneering work of E. Metchnikoff in the early 20th century, which led to the widespread adoption of yogurt in many Western countries, to the emergence of probiotics and prebiotics, the microbiota has become a key determinant in human health and nutrition. Current developments provide new perspectives on the future, such as next-generation probiotics and prebiotics, dietary recommendations adapted to the specific needs of the microbiota, and precision nutrition that considers individual microbiota variability.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145008395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of Protein Requirements Based on the Nitrogen Balance and Indicator Amino Acid Oxidation Methods: An Umbrella Review and Meta-analysis.","authors":"Ryoichi Tagawa, Daiki Watanabe, Yumiko Inoue, Mizuki Takaragawa, Qinglin Jin, Kyoko Ito, Kae Yamazaki, Chiaki Sanbongi, Yoichi Hatamoto, Motohiko Miyachi","doi":"10.1016/j.tjnut.2025.08.036","DOIUrl":"10.1016/j.tjnut.2025.08.036","url":null,"abstract":"<p><strong>Background: </strong>An accurate understanding of protein requirements helps prevent health risks caused by deficiency. No statistical comparison exists between the nitrogen balance (NB) method, the standard method for estimating protein requirements, and the indicator amino acid oxidation (IAAO) method, which has been increasingly studied.</p><p><strong>Objectives: </strong>This study aimed to quantitatively compare the protein requirements of the NB and IAAO methods through meta-analyses.</p><p><strong>Methods: </strong>Studies estimating protein requirements in healthy individuals using the NB or IAAO methods were reviewed. First, previous reviews were systematically searched to identify original NB articles up to 2012 and IAAO articles up to 2023 from their references. Original articles published after each review's search period, up to 11 January, 2025, were systematically searched using PubMed and Ichushi-Web. Manual searches were performed through citation tracking of included literature and gray literature. This study followed PRISMA guidelines. Differences in protein requirements between assessment methods were compared using Welch's t test.</p><p><strong>Results: </strong>A total of 43 NB articles (777 participants) and 17 IAAO articles (186 participants) were included. In nonathletes, protein requirements were significantly higher by 36% with IAAO [mean: 0.88 g/kg/d; 95% confidence interval (CI): 0.85, 0.90] than with NB (mean: 0.64 g/kg/d; 95% CI: 0.61, 0.68). In athletes, protein requirements were significantly higher by 27% with IAAO (mean: 1.61 g/kg/d; 95% CI: 1.44, 1.78) than with NB (mean: 1.27 g/kg/d; 95% CI: 1.06, 1.47). In nonathletes, IAAO values remained significantly higher than NB values across age and sex subgroups.</p><p><strong>Conclusions: </strong>The protein requirements calculated using the IAAO method were ∼30% higher than those obtained using the NB method. The quantitative findings of this study provide important information for scientific consideration of protein requirements. This trial was registered at PROSPERO as CRD42025636735.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145008400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Degree of Food Processing and Incidence of Obesity-Related Cancers in the \"Seguimiento Universidad de Navarra\" Project.","authors":"María José Cobo Díez, Zenaida Vázquez-Ruiz, Inge Huybrechts, Jose M Martin-Moreno, Itziar Gardeazabal González, Miguel Ángel Martínez-González, Maira Bes-Rastrollo, Estefanía Toledo","doi":"10.1016/j.tjnut.2025.08.031","DOIUrl":"10.1016/j.tjnut.2025.08.031","url":null,"abstract":"<p><strong>Background: </strong>The prevalence of obesity and associated diseases, including several cancers, continues to rise.</p><p><strong>Objectives: </strong>Given the growing evidence that the degree of food processing impacts health, we investigated the relationship between the degree of food processing and the risk of obesity-related cancers (ORCs).</p><p><strong>Methods: </strong>We analyzed data from 17,756 participants in the \"Seguimiento Universidad de Navarra\" project, a prospective cohort of Spanish graduates. Dietary intake was assessed using a validated 136-item food frequency questionnaire at baseline and after 10 y, with foods classified according to the NOVA system. Tertiles of unprocessed or minimally processed food (UMPF) and ultraprocessed food (UPF) consumption were established based on the distribution of percentage energy intake from each group at baseline. ORC cases were self-reported and confirmed through blind review of medical charts and consultation of the National Death Index. Time-dependent Cox proportional hazard models adjusted for potential confounders were used to estimate hazard ratios (HRs).</p><p><strong>Results: </strong>After a median follow-up of 14 y, 263 confirmed cases of ORC were identified. The HR for ORC in the highest baseline tertile of UMPF consumption was 0.70 [95% confidence interval (CI): 0.49, 1.00; P-trend = 0.042] as compared with the lowest tertile. These results remained unchanged using the cumulative mean of UMPF consumption after 10 y of follow-up: 0.69 (95% CI: 0.48, 0.99; P-trend = 0.036). We found no significant results for UPF consumption.</p><p><strong>Conclusions: </strong>In this cohort, a higher consumption of UMPF was associated with a 30% relatively lower risk of ORC in the long term. These results support the importance of food policies encouraging the consumption of UMPF for cancer prevention.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145008340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vascular Roads to a Healthier Brain: Lutein Moderates the Influence of Arterial Stiffness on Cognitive Function.","authors":"Shreya Verma, Christopher J Kinder, Jeongwoon Kim, Melannie Pascual-Abreu, Molly Black, John W Erdman, Naiman A Khan","doi":"10.1016/j.tjnut.2025.08.029","DOIUrl":"10.1016/j.tjnut.2025.08.029","url":null,"abstract":"<p><strong>Background: </strong>Arterial stiffness, assessed via carotid-femoral pulse wave velocity (cfPWV), is a marker of vascular aging that may contribute to cognitive decline. Serum carotenoids, with antioxidant properties, may mitigate these effects, but their role in moderating neurovascular-cognitive relationships remains unclear.</p><p><strong>Objectives: </strong>This study examined: 1) associations between cfPWV and executive function, 2) the contribution of serum carotenoids in predicting cfPWV, and 3) whether carotenoids moderate the relationship between cfPWV and executive function.</p><p><strong>Methods: </strong>A total of 60 adults (38.6 ± 17.57 y, 70% female) provided measures of cfPWV, serum carotenoids (lycopene, lutein, zeaxanthin, β-carotene, and β-cryptoxanthin), and executive function using Flanker and Go/No-Go tasks with event-related potentials (ERPs). Linear regression and Lindeman-Merenda-Gold metrics assessed associations and relative importance, whereas moderation analyses tested carotenoid interactions with cfPWV in predicting cognitive outcomes.</p><p><strong>Results: </strong>Higher cfPWV was associated with slower P3 peak latency during Go target trials (β = 0.35, P = 0.02) and N2 latency during No-Go target trials (β = 0.34, P = 0.03). Serum lycopene was the strongest predictor of cfPWV (relative importance = 47.7%). Serum lutein uniquely moderated the relationship between cfPWV and executive function, such that higher lutein concentrations amplified associations between arterial stiffness and slower congruent reaction time (β = 0.48, P = 0.04) and P3 congruent peak latency (β = 0.53, P = 0.04) during the Flanker task, as well as P3 peak latency during Go (β = 0.53, P = 0.04) nontarget and No-Go (β = 0.77, P = 0.001) target trials. No other carotenoids showed significant moderation effects.</p><p><strong>Conclusions: </strong>Arterial stiffness impairs early-stage cognitive processing, as reflected by ERP latencies and reaction time. Lutein's selective moderation of these effects, despite lycopene's stronger association with cfPWV, suggests distinct vascular compared with neural protective mechanisms. Promoting lutein-rich diets may support neurovascular health, warranting intervention trials in at-risk populations.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145006273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modifying Microbial Risk of Colorectal Neoplasia-A Precision Nutrition Study of Magnesium Supplementation, TRPM7 Genotypes, and Gut Microbiome.","authors":"Hong Chen","doi":"10.1016/j.tjnut.2025.08.037","DOIUrl":"10.1016/j.tjnut.2025.08.037","url":null,"abstract":"","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145006258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspective: Food Is Medicine: Hype or Hope?","authors":"Andrea J Glenn, Frank B Hu","doi":"10.1016/j.tjnut.2025.08.025","DOIUrl":"10.1016/j.tjnut.2025.08.025","url":null,"abstract":"<p><p>Food is medicine (FIM) initiatives are food-based nutrition interventions to prevent or manage chronic disease and improve overall health. It is increasingly embraced across healthcare systems, policymakers, and researchers as a promising strategy to address diet-related chronic diseases. Despite this enthusiasm, questions have been raised about whether FIM is overhyped, given the still limited evidence. FIM incorporates interventions such as medically tailored meals, medically tailored groceries, teaching kitchens (TKs), and food prescriptions. Emerging evidence demonstrates these programs' benefits in improving diet quality such as increased fruit and vegetable consumption and some improvements in cardiometabolic risk factors. Limited evidence also indicated potential healthcare cost savings and reduced hospitalizations associated with FIM interventions. Recent advances in FIM include increased medical nutrition education for physicians, precision nutrition approaches, and the use of artificial intelligence in nutritional assessments and personalized meal planning. In addition, community-based programs have integrated culturally relevant foods, whereas culinary medicine and TKs provide more hands-on nutrition education, aimed to improve culinary skills, and promote behavioral changes. Historical and cultural dietary patterns, such as the Mediterranean and Asian diets, can be incorporated into contemporary FIM strategies. FIM, however, faces many challenges such as the potential overmedicalization of food, limitations in current evidence (e.g., small sample sizes and short follow-up), logistical and operational barriers, and issues of access and equity among underserved populations. Future research needs include larger, long-term trials and real-world evidence from natural experiments, more rigorous economic evaluations, and the evaluations of digital health applications. Aligning FIM with broader public health goals and fostering interdisciplinary partnerships are crucial for its sustained impact and greater integration into healthcare systems.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145000773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gut Microbiome Genes Involved in Plant and Mucin Breakdown Correlate with Diet and Gastrointestinal Inflammation in Healthy United States Adults.","authors":"Sarah E Blecksmith, Andrew Oliver, Zeynep Alkan, Danielle G Lemay","doi":"10.1016/j.tjnut.2025.08.027","DOIUrl":"10.1016/j.tjnut.2025.08.027","url":null,"abstract":"<p><strong>Background: </strong>Dietary carbohydrates shape the composition and function of gut microbes, which may potentially influence human health. It is not known if these diet-microbiome relationships are relevant to healthy American adults.</p><p><strong>Objectives: </strong>We hypothesized that intake of dietary fiber by healthy adults would be associated with the carbohydrate-active enzyme (CAZyme) capacity of their gut microbiome and that this capacity would be negatively correlated with gastrointestinal (GI) inflammation.</p><p><strong>Methods: </strong>We analyzed dietary data, GI inflammation, and CAZyme profiles from shotgun metagenomes of fecal samples in the US Department of Agriculture (USDA) Nutritional Phenotyping Study cohort of healthy United States adults (n = 330).</p><p><strong>Results: </strong>CAZyme diversity varied across participants. Plant CAZyme diversity and abundance correlated significantly with fecal pH (Shannon: adjusted R² = 0.053, P < 0.001; Chao1: adjusted R² = 0.056, P < 0.001; abundance: adjusted R² = 0.036, P < 0.001) and habitual energy-adjusted total fiber (Shannon: adjusted R² = 0.015, P = 0.029; abundance: adjusted R² = 0.015, P = 0.010) and soluble fiber intake (Shannon: adjusted R² = 0.017, P = 0.019; abundance: adjusted R² = 0.015, P = 0.0010). The ratio of mucin-degrading CAZymes to plant-degrading enzymes, coined here as the metric Muc2Plant, varied across participants and differed by sex (Wilcoxon, P = 0.035) and body mass index (adjusted R² = 0.028, P = 0.017). Muc2Plant positively correlated with GI inflammation (calprotectin: adjusted R² = 0.038, P = 0.001; neopterin: adjusted R² = 0.071, P < 0.001). Machine learning (ML) classification models were used to identify specific foods (e.g., potatoes) and microbes (e.g., Lachnospiraceae) as predictors of low Muc2Plant.</p><p><strong>Conclusions: </strong>These results support the relevance of diet-microbiome relationships even in healthy adults, and that reduction of Muc2Plant, via dietary and/or microbial interventions, would be a beneficial health target to potentially prevent dysbiosis and reduce GI inflammation. This trial was registered at clinicaltrials.gov as NCT02367287.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144992697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Can Probiotics Influence Adaptive Thermogenesis Induced by Continuous Energy Restriction after a 12-Week Intervention in Adult Males Living with Obesity? A Secondary Analysis of a Randomized Clinical Trial (São Paulo Clinical Study of Obesity and Intestinal Microbiota).","authors":"Catarina Bortoloto França Ferracini, Camila Guazzelli Marques, Fernanda Patti Nakamoto, Filipa Bettencourt Alves Carrilho, Ana Carolina Oumatu Magalhaes, Analiza Mônica Silva, Catarina L Nunes, Camila Maria de Melo, Glaice Aparecida Lucin, Gabriela Lima Mendes, Raphael Einsfeld Simões Ferreira, Leonardo Azevedo Mobília Alvares, Ronaldo Vagner Thomatieli-Santos, Marcus V L Dos Santos Quaresma","doi":"10.1016/j.tjnut.2025.08.026","DOIUrl":"10.1016/j.tjnut.2025.08.026","url":null,"abstract":"<p><strong>Background: </strong>Adaptive thermogenesis represents a metabolic adaptation that reduces energy expenditure beyond what is expected from changes in fat-free mass (FFM) and fat mass (FM) following continuous energy restriction (CER). This phenomenon may impair long-term weight loss maintenance. Emerging evidence suggests that modulation of the gut microbiota may influence energy metabolism, yet the impact of probiotic supplementation on adaptive thermogenesis in humans remains unclear.</p><p><strong>Objectives: </strong>This study aimed to investigate whether probiotic supplementation could attenuate adaptive thermogenesis induced by CER in adult males with obesity over a 12-wk intervention.</p><p><strong>Methods: </strong>In this double-blind, placebo-controlled randomized clinical trial, adult males (body mass index: 30.0-39.9 kg/m²) were randomly assigned to receive either CER combined with probiotics (CERPRO), or CER combined with placebo (CERPLA) for 12 wk. The CER was set at 30% below total daily energy expenditure, which was calculated based on resting energy expenditure measured (REE_m) via indirect calorimetry multiplied by a physical activity factor (1.5) and adjusted for the thermic effect of food (10%). Adaptive thermogenesis was calculated as the difference between REE_m and predicted REE, adjusting for body composition changes.</p><p><strong>Results: </strong>Forty-nine males participantes were randomized (n = 25 CERPLA; n = 24 CERPRO). Both groups experienced reductions in body weight, FM, and REE_m over 12 wk (P < 0.001), with no differences between groups (P > 0.05). Adaptive thermogenesis was present in both CERPRO (-129 ± 169 kcal) and CERPLA (-127 ± 165 kcal) groups, with no differences between groups (P = 0.966). No additive effect of probiotic supplementation was observed on REE_m, adaptive thermogenesis, FM, or FFM.</p><p><strong>Conclusions: </strong>Probiotic supplementation did not attenuate CER-induced adaptive thermogenesis in males with obesity. Despite substantial reductions in REE_m and FM, the presence of adaptive thermogenesis persisted regardless of probiotic use. These findings suggest that probiotics do not modify metabolic adaptations associated with CER in humans.</p>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":" ","pages":""},"PeriodicalIF":3.8,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144992769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}