Nature Food最新文献_第4页

Optimal nutrition for all requires a synergistic approach between food environments and food systems 人人获得最佳营养需要在粮食环境和粮食系统之间采取协同方法

Nature Food Pub Date : 2025-04-14 DOI: 10.1038/s43016-025-01160-9

Erica L. Kenney, Mary Kathryn Poole

引用次数: 0

Dietary patterns and healthy ageing 饮食模式与健康老龄化

Nature Food Pub Date : 2025-04-09 DOI: 10.1038/s43016-025-01165-4

Laurence Daoust

{"title":"Dietary patterns and healthy ageing","authors":"Laurence Daoust","doi":"10.1038/s43016-025-01165-4","DOIUrl":"https://doi.org/10.1038/s43016-025-01165-4","url":null,"abstract":"In a recent paper published in Nature Medicine, Anne-Julie Tessier, from the University of Montreal, and colleagues examined the association between healthy ageing and adherence to 8 dietary patterns and ultra-processed food consumption over 30 years. Healthy ageing was defined as living to the age of 70 without the presence of 11 chronic diseases and maintaining intact physical and cognitive functions and mental health. A total of 105,015 participants from 2 large prospective cohorts of women and men from the USA were included in the study. Results were stratified according to sex, ancestry, socio-economic status and lifestyle factors.The main findings suggest that higher adherence to all dietary patterns is associated with greater odds of healthy ageing. In particular, the Alternative Healthy Eating Index and the healthful plant-based diet showed the strongest and weakest associations with healthy ageing, respectively. With few exceptions, these associations were stronger among women, past or current smokers, participants with a body mass index greater than 25 kg m–2 and participants with a level of physical activity below the median. Higher ultra-processed food consumption was also found to be associated with lower odds of reaching the age of 70 years and maintaining mental health and physical and cognitive functions. Given the challenge of informing the development of dietary guidelines for healthy ageing, this work provides more specific insights into what constitutes an optimal dietary pattern.","PeriodicalId":19090,"journal":{"name":"Nature Food","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143805834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Statistical approaches are inadequate for accurate estimation of yield potential and gaps at regional level 统计方法不足以准确估计区域一级的产量潜力和差距

Nature Food Pub Date : 2025-04-08 DOI: 10.1038/s43016-025-01157-4

Antoine Couëdel, Romulo P. Lollato, Sotirios V. Archontoulis, Fatima A. Tenorio, Fernando Aramburu-Merlos, Juan I. Rattalino Edreira, Patricio Grassini

{"title":"Statistical approaches are inadequate for accurate estimation of yield potential and gaps at regional level","authors":"Antoine Couëdel, Romulo P. Lollato, Sotirios V. Archontoulis, Fatima A. Tenorio, Fernando Aramburu-Merlos, Juan I. Rattalino Edreira, Patricio Grassini","doi":"10.1038/s43016-025-01157-4","DOIUrl":"https://doi.org/10.1038/s43016-025-01157-4","url":null,"abstract":"Accurate spatial information on yield potential and gaps is key to determine crop production potential. Although statistical methods are widely used to estimate these parameters at regional to global levels, a rigorous evaluation of their performance is lacking. Here we compared outcomes derived from four published statistical approaches based on highest average farmer yields over time and space against those derived from a ‘bottom-up’ approach based on crop modelling and local weather and soil data for major rain-fed crops in the United States. Statistical methods failed to capture spatial variation in water-limited yield potential, consistently under- or overestimating yield gaps across regions. Statistical methods led to conflicting results, with production potential almost doubling from one method to another. We emphasize the need for well-validated crop models coupled with local data, robust spatial frameworks and extrapolation methods to provide more reliable assessments of production potential from local to regional scales.","PeriodicalId":19090,"journal":{"name":"Nature Food","volume":"129 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143798059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Foregone carbon sequestration dominates greenhouse gas footprint in aquaculture associated with coastal wetland conversion 在与沿海湿地转化相关的水产养殖中，放弃的碳固存在温室气体足迹中占主导地位

Nature Food Pub Date : 2025-04-03 DOI: 10.1038/s43016-025-01156-5

Junji Yuan, Yanhong Dong, Junjie Li, Deyan Liu, Jian Xiang, Tiehu He, Hojeong Kang, Weixin Ding

引用次数: 0

Microbial resistance in agricultural subsoils 农业底土微生物耐药性研究

Nature Food Pub Date : 2025-04-02 DOI: 10.1038/s43016-025-01139-6

Cameron Wagg, Tandra Fraser

引用次数: 0

Towards sustainable aquaculture systems in China 中国水产养殖系统的可持续发展

Nature Food Pub Date : 2025-03-28 DOI: 10.1038/s43016-025-01153-8

Minghao Zhuang, Yi Yang

引用次数: 0

Food loss and waste valorization offers a sustainable source of biopolymers in bioinks for 3D printing 食物损失和废物增值为3D打印的生物墨水提供了可持续的生物聚合物来源

Nature Food Pub Date : 2025-03-27 DOI: 10.1038/s43016-025-01146-7

Meysam Madadi, Hamid Amiri, Junting Pan, Guojie Song, Dan Liu, Vijai Kumar Gupta, Mortaza Aghbashlo, Meisam Tabatabaei

引用次数: 0

Ammonia decarbonization requires region-specific interventions 氨脱碳需要针对特定区域的干预措施

Nature Food Pub Date : 2025-03-26 DOI: 10.1038/s43016-025-01150-x

Yunhu Gao, André Cabrera Serrenho, Wei Wei

引用次数: 0

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods 现有的食品加工分类忽视了加工过的富含植物蛋白的食品的植物化学成分

Nature Food Pub Date : 2025-03-24 DOI: 10.1038/s43016-025-01148-5

Jasmin Raita, Hany Ahmed, Kang Chen, Veera Houttu, Retu Haikonen, Anna Kårlund, Maaria Kortesniemi, Baoru Yang, Ville Koistinen, Kati Hanhineva

{"title":"Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods","authors":"Jasmin Raita, Hany Ahmed, Kang Chen, Veera Houttu, Retu Haikonen, Anna Kårlund, Maaria Kortesniemi, Baoru Yang, Ville Koistinen, Kati Hanhineva","doi":"10.1038/s43016-025-01148-5","DOIUrl":"https://doi.org/10.1038/s43016-025-01148-5","url":null,"abstract":"According to existing food processing classification systems, plant-based protein-rich (PBPR) foods are often considered ‘ultra-processed’—and therefore perceived as unhealthy—despite their ability to provide various bioactive compounds beneficial for human health. Here we used a non-targeted metabolomics approach to analyse the impact of processing on the biochemical composition of PBPR foods. Our results show that existing food classification systems may provide questionable categories for PBPR foods without considering their overall biochemical composition, including phytochemicals. An analysis focusing specifically on biochemical compounds of soy-based products manufactured using various technologies showed no clear distinctions between processing groups in the principal component analysis based on the NOVA and Poti classification. However, clear differences were found between soy-based products based on their phytochemical profile. Although food processing classification systems are welcome in their attempt to guide consumers towards healthy choices, they should be improved to more accurately reflect the biochemical composition of PBPR foods.","PeriodicalId":19090,"journal":{"name":"Nature Food","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143677723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Turning food waste into climate solutions 将食物垃圾转化为气候解决方案

Nature Food Pub Date : 2025-03-24 DOI: 10.1038/s43016-025-01149-4

Hao Zhao, Jinfeng Chang

引用次数: 0