Journal of Nutrition最新文献

{"title":"Age-Related Differences in the Gut Microbiota of Pigs Influence Fat Deposition in the Mouse","authors":"Qi Han ,&nbsp;Siting Xia ,&nbsp;Xingguo Huang ,&nbsp;Jun He ,&nbsp;Yulong Yin ,&nbsp;Jie Yin","doi":"10.1016/j.tjnut.2025.07.022","DOIUrl":"10.1016/j.tjnut.2025.07.022","url":null,"abstract":"<div><h3>Background</h3><div>The gut microbiota significantly influences lipid metabolism, but the impact of its developmental patterns at different growth stages on fat deposition remains unclear.</div></div><div><h3>Objectives</h3><div>This study aimed to explore the dynamic changes in microbial diversity and composition during the growth of pig models and assess their involvement in fat deposition.</div></div><div><h3>Methods</h3><div>Forty-five Duroc-Landrace-Yorkshire (DLY) crossbred pigs were killed at 5 ages: 90, 120, 150, 180, and 210 d of age (<em>n</em> = 9). Fecal samples were collected 1 and 15 d before each killing, and the fecal microbiota were detected by 16S rRNA sequencing. The backfat thickness, serum lipid concentrations, intramuscular fat, and fatty acid content in the longissimus dorsi muscle of pigs were measured to assess lipid metabolism. Fecal microbiota transplantation (FMT) from DLY pigs of different ages to antibiotics-challenged mice (<em>n</em> = 8) was used to confirm the effects of microbial development on fat deposition. Metagenomic sequencing was conducted on feces from pigs aged 150 and 180 d and their corresponding transplanted mice to identify key strains involved in fat deposition.</div></div><div><h3>Results</h3><div>We observed marked alterations and an increase in intestinal microbial α-diversity with age, peaking at 150 d of age in DLY pigs (<em>P</em> &lt; 0.05). Spearman correlation analyses indicated that 20 genera significantly correlated with the muscle fatty acid contents (<em>P</em> &lt; 0.05). FMT further confirmed that the developmental patterns of the gut microbiota affected host fat deposition, with notable differences observed between the fecal microbiota at day 150 and 180 of age in pigs. <em>Schaalia canis</em> was identified as a potential key microbial strain involved in the developmental patterns of the gut microbiota–governed fat deposition, and its colonization in mice reduced fat deposition by downregulating of <em>LXRα</em>/<em>β</em> gene expressions (<em>P</em> &lt; 0.05).</div></div><div><h3>Conclusions</h3><div>Gut microbiota development impacts fat deposition in pigs, with <em>S canis</em> capable of inhibiting fat deposition.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3547-3561"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144855542","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":"Associations of Fish Oil Supplementation With Risks of Osteoarthritis and Arthroplasty: A Large Population-Based Prospective Cohort Study","authors":"Zhilan Li ,&nbsp;Yancong Chen ,&nbsp;Yinyan Gao ,&nbsp;Boya Xu ,&nbsp;Vivian Yawei Guo ,&nbsp;Weiru Zhang ,&nbsp;Irene Xy Wu","doi":"10.1016/j.tjnut.2025.07.017","DOIUrl":"10.1016/j.tjnut.2025.07.017","url":null,"abstract":"<div><h3>Background</h3><div>Fish oil, rich in ω-3 (n–3) PUFAs, has been considered beneficial for human health; however, mixed effects on osteoarthritis (OA) and arthroplasty risk were reported.</div></div><div><h3>Objectives</h3><div>This study aimed to examine the association between fish oil supplementation and incident OA and arthroplasty in a large population-based prospective cohort.</div></div><div><h3>Methods</h3><div>In total, 255,853 participants from the UK Biobank were included and divided into fish oil users and nonusers according to their answers to a questionnaire at baseline. The association between fish oil use and different sites of OA, knee arthroplasty, and hip arthroplasty incidence was assessed using weighted Cox regression models.</div></div><div><h3>Results</h3><div>During a median of 10.90, 11.44, and 11.47 y of follow-up, 33,290, 7734, and 6376 participants developed all OA, experienced hip arthroplasty, or experienced knee arthroplasty, respectively. After adjustment for multiple covariates, fish oil supplementation was associated with significantly increased risks of all OA [hazard ratio (HR): 1.18; 95% CI: 1.14, 1.23], multisite OA (HR: 1.15; 95% CI: 1.05, 1.25), knee OA (HR: 1.25; 95% CI: 1.19, 1.32), hip OA (HR: 1.22; 95% CI: 1.13, 1.31), hand OA (HR: 1.19; 95% CI: 1.06, 1.34), hip arthroplasty (HR: 1.25; 95% CI: 1.16, 1.35), and knee arthroplasty (HR: 1.37; 95% CI: 1.27, 1.49), whereas no significant association was found between fish oil supplementation and spine OA (HR: 1.05; 95% CI: 0.94, 1.18). Subgroup analyses showed the association between fish oil use and risks of OA and arthroplasty was modified by age and BMI (<em>P</em>-interaction &lt; 0.05).</div></div><div><h3>Conclusions</h3><div>Fish oil supplementation is positively associated with risks of OA and arthroplasty. Our findings provide new evidence highlighting the importance of cautious use of fish oil supplements and the need for informed dietary strategies for OA prevention. Further research is warranted to understand the underlying mechanisms.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3466-3478"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144765009","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":"Gastric Digestion and Changes in Serum Amino Acid Concentrations after Consumption of Casein from Cow and Goat Milk: A Randomized Crossover Trial in Healthy Males","authors":"Elise JM van Eijnatten ,&nbsp;Guido Camps ,&nbsp;Wolf Rombouts ,&nbsp;Linette Pellis ,&nbsp;Paul AM Smeets","doi":"10.1016/j.tjnut.2025.07.025","DOIUrl":"10.1016/j.tjnut.2025.07.025","url":null,"abstract":"<div><h3>Background</h3><div>In vitro studies show that goat milk proteins form less compact coagulates in the stomach compared with cow milk proteins, which may facilitate gastric digestion and amino acid (AA) absorption. However, this has not been confirmed in vivo in humans.</div></div><div><h3>Objectives</h3><div>This study aims to examine gastric digestion and changes in serum AA concentrations after cow milk-derived (cow MC) and goat milk-derived casein (goat MC) ingestion.</div></div><div><h3>Methods</h3><div>In this single-blind randomized crossover study participants consumed 300 mL of a drink containing 30 g of cow MC or goat MC. Participants underwent gastric magnetic resonance imaging (MRI) scans at baseline and every 10 min ≤60 min postprandially. Blood was drawn at baseline and ≤4 h postprandially. In addition, participants verbally rated their appetite after each MRI measurement. Primary outcomes were gastric emptying and serum AA concentrations. Secondary outcome was gastric coagulation as inferred by image texture metrics.</div></div><div><h3>Results</h3><div>A total of 18 males (age 26 ± 8.3 y, body mass index 23 ± 1.6 kg/m²) completed the study. Gastric emptying half-time was 80 ± 25 min for goat and 85 ± 24 min for cow MC (<em>P</em> = 0.395). In line with this, gastric emptying of the drinks over time was similar [mean difference (MD) 0.77 mL; 95% confidence interval (CI): −6.9, 8.5; <em>P</em> = 0.845]. Serum essential AA (MD −110 μmol/L; 95% CI: −162, −58) was higher over time for cow MC (<em>P &lt;</em> 0.001). The image texture metric contrast was lower for cow MC (MD 0.010; 95% CI: 0.001, 0.020; <em>P =</em> 0.036).</div></div><div><h3>Conclusions</h3><div>Cow and goat MC have different coagulating properties, as inferred by AA concentrations and supported by image texture analysis. However, overall gastric emptying and the emptying of the liquid and coagulated fractions were similar. This warrants further in vivo research on casein coagulation in the food matrix to help determine the optimal use for cow and goat milk and their protein fractions.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3374-3383"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144804269","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":"Novel Combination of Indicator Amino Acid Oxidation and Ileal Digestibility Methods in Growing Pigs to Assess Protein Quality of Cooked Millet","authors":"Rhuan Filipe Chaves ,&nbsp;Maíra Resende ,&nbsp;Alyssa Paoletti ,&nbsp;Mahroukh Rafii ,&nbsp;Vinícius de Souza Cantarelli ,&nbsp;Paul B Pencharz ,&nbsp;Rajavel Elango ,&nbsp;Crystal L Levesque ,&nbsp;Glenda Courtney-Martin","doi":"10.1016/j.tjnut.2025.08.001","DOIUrl":"10.1016/j.tjnut.2025.08.001","url":null,"abstract":"<div><h3>Background</h3><div>Millet is an important cereal grain, consumed by one-third of the world’s population. Hence, protein quality of millet needs urgent evaluation. The indicator amino acid oxidation (IAAO) method was combined with ileal digestibility for this purpose.</div></div><div><h3>Objective</h3><div>The objectives of this study were to determine the ileal digestibility of amino acids (AAs) in millet and to include the novel combination of the IAAO method to compare the metabolic availability (MA) of lysine in millet in growing pigs.</div></div><div><h3>Methods</h3><div><em>1</em>) Standardized ileal digestibility (SID) of AAs were determined in cooked millet, in 6 ileal cannulated pigs assigned to 1 of 2 diets: hydrolyzed casein to establish endogenous losses, and a millet diet where the test ingredient was included at 65% as the sole protein source, in a replicated 3 × 3 Latin square design, <em>2</em>) MA of lysine in cooked millet, was estimated in 8 pigs randomly allotted in a replicated balanced 4 × 4 Latin square design (4 diets and 4 collection periods). The MA of lysine was estimated by comparing the IAAO response to varying intakes of lysine in cooked millet, compared with IAAO response to L-lysine in the reference protein (crystalline AA) using slope-ratio analysis.</div></div><div><h3>Results</h3><div>The SID and MA of lysine in cooked millet were 83% and 96%, respectively.</div></div><div><h3>Conclusions</h3><div>To our knowledge, this is the first study to provide SID and IAAO estimates of MA in the same food assessed in the same pigs. The SID estimates are within ranges published by the National Research Council, and the IAAO-derived BA estimate for lysine is the same as previously published in humans. Thus, the IAAO method can be combined with SID in pigs to generate equations for correcting the dietary indispensable AA score.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3434-3441"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144816909","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":"Invitation for Nominations for 2026","authors":"","doi":"10.1016/j.tjnut.2025.09.036","DOIUrl":"10.1016/j.tjnut.2025.09.036","url":null,"abstract":"","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3564-3569"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145327190","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":"Dietary Intake of Animal and Plant Proteins and Risk of Gastrointestinal Cancer Mortality: Results from the Golestan Cohort Study","authors":"Farideh Shiraseb ,&nbsp;Abbasali Keshtkar ,&nbsp;Hossein Poustchi ,&nbsp;Akram Pourshams ,&nbsp;Arash Etemadi ,&nbsp;Farin Kamangar ,&nbsp;Paolo Boffetta ,&nbsp;Christian C Abnet ,&nbsp;Khadijeh Mirzaei ,&nbsp;Reza Malekzadeh ,&nbsp;Maryam Hashemian","doi":"10.1016/j.tjnut.2025.07.026","DOIUrl":"10.1016/j.tjnut.2025.07.026","url":null,"abstract":"<div><h3>Background</h3><div>Gastrointestinal (GI) cancers account for a significant global cancer burden, but the link between intake of proteins from different sources and GI cancer mortality is unclear.</div></div><div><h3>Objectives</h3><div>This study examined associations between the percentage of energy received from animal protein intake (API) and plant protein intake (PPI), and mortality from esophageal (EC), gastric (GC), colorectal (CRC), and pancreatic (PC) cancers in 42,323 participants of the Golestan Cohort Study (GCS).</div></div><div><h3>Methods</h3><div>Using data from a baseline food frequency questionnaire, hazard ratios (HRs) were estimated through Cox models, including isocaloric substitution analyses of API and PPI.</div></div><div><h3>Results</h3><div>During 13.4 y of follow-up, 676 deaths from GI cancer occurred. We found no association between API and GI cancer mortality [HR_{Q5 vs Q1} = 1.023; 95% confidence interval (CI): 0.626, 1.673; <em>P</em> _{for trend} = 0.976], and a positive association between PPI and overall GI cancer mortality (HR_{Q5 vs Q1} = 2.635; 95% CI: 1.368, 5.074; <em>P</em> _{for trend} = 0.005). We identified no association between API and EC mortality (HR_{Q5 vs Q1} = 0.711; 95% CI: 0.377, 1.746; <em>P</em> _{for trend} = 0.058), and a positive association between PPI and EC mortality (HR_{Q5 vs Q1} = 5.226; 95% CI: 1.888, 14.459; <em>P</em> _{for trend} = 0.001). BMI and wealth score modified some of these associations. There was no association between API or PPI and GC, CRC, or PC mortality. We observed a decreasing trend in percentage of energy received from fish protein (HR_{Q5 vs Q1} = 0.766; 95% CI: 0.585, 1.004; <em>P</em> _{for trend} = 0.038) and legume protein (HR_{Q5 vs Q1} = 0.760; 95% CI: 0.588, 0.982; <em>P</em> _{for trend} = 0.042) related to GI cancer mortality. In contrast, refined grains protein showed an increasing trend (HR_{Q5 vs Q1} = 1.472; 95% CI: 1.023, 2.117; <em>P</em> _{for trend} = 0.027).</div></div><div><h3>Conclusions</h3><div>In the GCS, with refined grains as the main source of PPI, we observed a positive association between PPI and GI cancer and EC mortality. Future studies should focus on food groups simultaneously.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3479-3495"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144804336","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":"Review on Omics Approaches in Aquatic Animal Nutrition: Current Status, Limitations, and Perspectives","authors":"Jian Zhang ,&nbsp;Ming Li ,&nbsp;Delong Meng ,&nbsp;Shichang Xu ,&nbsp;Tsegay Teame ,&nbsp;Yuanyuan Yao ,&nbsp;Yalin Yang ,&nbsp;Zhen Zhang ,&nbsp;Chao Ran ,&nbsp;M Haissam Jijakli ,&nbsp;Qianwen Ding ,&nbsp;Zhigang Zhou","doi":"10.1016/j.tjnut.2025.08.019","DOIUrl":"10.1016/j.tjnut.2025.08.019","url":null,"abstract":"<div><div>This review synthesizes the research progress in applying omics to aquatic animal nutrition, highlighting their advantages as well as current limitations, and outlines future directions for development. Traditional nutritional research is often hampered by environmental variability, low precision, and the complexity of nutrient interactions across different tissues. The advent of high-throughput sequencing, bioinformatics, and functional genomics has driven the rapid emergence of various omics fields, such as genomics, transcriptomics, proteomics, metabolomics, and microbiomics. These technologies overcome the limitations of traditional research methods, becoming powerful tools for investigating the regulatory mechanisms of nutrition in aquatic animals. Genomics and transcriptomics reveal genetic responses of aquatic animals to nutritional interventions, whereas proteomics and metabolomics enable large-scale analysis of proteins and metabolites, illuminating physiological changes under various nutritional conditions. Moreover, microbiomics provides crucial insights into the interactions between gut microbiota and host nutrient metabolism and immunity. Key applications such as gene editing and protein post-translational modification analysis further elucidate molecular mechanisms of nutritional regulation in fish. Despite significant advances, omics still faces persistent challenges, including technological complexity, ethical concerns, underdeveloped regulatory systems, ecological safety risks, and issues related to data storage and sharing. Addressing these through technological innovation, improved regulatory frameworks, and the expansion of application areas will be crucial for the sustainable advancement of omics in aquatic animal nutrition research.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3191-3210"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144862280","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":"The Food Fortification Landscape in the United States: Identification and Prevalence of Fortified Food Purchases Using National Household Scanner Data","authors":"Cristina R Moraga Franco ,&nbsp;Jennifer Falbe ,&nbsp;Charles D Arnold ,&nbsp;Reina Engle-Stone","doi":"10.1016/j.tjnut.2025.08.015","DOIUrl":"10.1016/j.tjnut.2025.08.015","url":null,"abstract":"<div><h3>Background</h3><div>Understanding the effects of market-driven food fortification on micronutrient adequacy and diet quality has been hampered by insufficient data on food fortification practices and limitations of self-reported dietary intake data.</div></div><div><h3>Objectives</h3><div>First, to establish a method for identifying fortified foods using scanner data and distinguish which items in the Circana Consumer Network Panel database are fortified with vitamin A, vitamin C, calcium, or iron. Second, to calculate the proportion of products fortified with each and any of the 4 micronutrients and calculate the micronutrient content of fortified foods compared with unfortified foods in 17 product subcategories of beverages (e.g., 100% apple juice) and grain products (e.g., ready-to-eat cereals).</div></div><div><h3>Methods</h3><div>To classify products, we first used an ingredients-based approach. When ingredients were unavailable, we used a nutrient content approach that we validated against the ingredients approach. We calculated the proportion of products fortified and the mean and median nutrient amounts in both fortified and unfortified items.</div></div><div><h3>Results</h3><div>We classified 62,841 products as fortified or not, of which 37,821 were purchased by households in 2017. The validation of the nutrient approach to classifying fortification status showed strong internal validity between classification methods. For the beverages and grain products overall, 24% and 73% were fortified, respectively, with variation by product category. Vitamin C fortification was common in 100% juice and ready-to-eat cereal (30% and 44%), vitamin A fortification was common in ready-to-eat cereal (51%), whereas iron and calcium fortification were more common in breads and cereals (34‒53%). Nutrient concentrations differed substantially between unfortified and fortified products.</div></div><div><h3>Conclusions</h3><div>Fortification with the 4 micronutrients was common and varied by food category, with &gt;50% of the daily value per serving observed for some categories. These results and methodological framework can help elucidate the role of fortification in nutrient intake and diet quality.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3321-3335"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144862290","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":"A Review of the Latest Advances in Aquaculture Nutrition Research","authors":"Chunxiang Ai ,&nbsp;Xiangjun Leng ,&nbsp;Zhi Luo ,&nbsp;Zhigang Zhou ,&nbsp;Qinghui Ai","doi":"10.1016/j.tjnut.2025.08.009","DOIUrl":"10.1016/j.tjnut.2025.08.009","url":null,"abstract":"<div><div>In recent decades, aquaculture has experienced a period of rapid expansion, which has had considerable ramifications for global food security, nutrition, and livelihoods. Concurrent advancements in aquaculture nutrition, in conjunction with technological innovations in aquafeed formulation, have resulted in a marked enhancement in the mean feed conversion ratio, alongside a sustained reduction in the use of fish-oriented resources, such as fish meal and fish oil, among all categories of species in diets. However, projections indicate a 10% increase in the global demand for aquatic animal production within the next decade. This demand, when considered in conjunction with the limited fish-oriented resources, growing demand for sustainable feed ingredients, and increasing emphasis on sustainability in relation to the ongoing expansion of aquaculture, has presented a series of challenges to both the research and industry sectors. To facilitate the transformation of the aquafeed industry from its past, resource-dependent, and consumable paradigm to a sustainable aquaculture model, it is imperative that progressive initiatives and technological innovations in the field of research further enhance the feed efficiency of low-carbon feeds and expand aquaculture production in a more efficient and emission-reducing manner. This review aims to provide a comprehensive evaluation of recent advancements in the domain of aquaculture nutrition in recent decades. To that end, it will encompass a detailed illustration of the major discoveries, theory progresses, practical problems, and strategies for sustainable aquaculture, as well as the potential applications of modern biotechnology in aquaculture nutrition. Furthermore, by elucidating these advancements and deliberating their prospective implications and applications, a paradigm shift in aquaculture practices toward greater sustainability may be precipitated. This review’s overarching objective is to emphasize research gaps and domains in aquaculture nutrition, where further exploration is imperative to enable the long-term, eco-friendly expansion of aquaculture.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3267-3290"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144855541","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":"Food-Specific Morning and Night Intake Scores Are Associated with Impaired Glucose Tolerance during Pregnancy","authors":"James D Pleuss ,&nbsp;Andrea L Deierlein ,&nbsp;Samantha Kleinberg","doi":"10.1016/j.tjnut.2025.08.017","DOIUrl":"10.1016/j.tjnut.2025.08.017","url":null,"abstract":"<div><h3>Background</h3><div>Impaired glucose tolerance (IGT) during pregnancy is associated with numerous short- and long-term adverse health outcomes. Diet is a key factor influencing glucose tolerance, yet there are little data on the relationship between specific foods or intake timing and IGT.</div></div><div><h3>Objectives</h3><div>We examined whether food category intakes and their timing are associated with IGT.</div></div><div><h3>Methods</h3><div>We used data from the temporal research in eating, nutrition, and diet during pregnancy study, which recruited 144 pregnant persons at gestational age &lt;18 wk. Participants provided ≤28 d of food records (before and after photos for each eating occasion and text notes), and access to their electronic health records (EHR). We introduced morning and night intake scores (weighted measures reflecting the proportion of intakes consumed during nocturnal or morning periods) that incorporate exact intake timing rather than using a single threshold. We used logistic regression to estimate associations [odds ratio (OR) and 95% confidence intervals (CI)] between temporal intake features and IGT (determined from EHR laboratory results), controlling for diet quality, age, total daily energy intake, physical activity, and prepregnancy body mass index, and conducted sensitivity analysis.</div></div><div><h3>Results</h3><div>We found a significant positive association between mean daily red meat intake and IGT (OR = 3.68, 95% CI: 1.68, 8.75), and a negative association with IGT for night egg intake (OR = 0.95, 95% CI: 0.93, 0.98). These associations remained after sensitivity analysis. Associations between macronutrient and energy intake and IGT were not statistically significant.</div></div><div><h3>Conclusions</h3><div>Our novel approach to modeling intake timing uncovered a new negative association between night egg intake and IGT, and a positive association between red meat intake and IGT. Macronutrient and energy intake were not significant predictors of IGT, showing the importance of capturing specific food intake and timing. Future research is needed to determine if these observed associations are causally linked to IGT.</div></div>","PeriodicalId":16620,"journal":{"name":"Journal of Nutrition","volume":"155 10","pages":"Pages 3526-3535"},"PeriodicalIF":3.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144873648","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}