Nutrition Research and Practice最新文献

{"title":"Placental cadmium and its association with maternal diet and offspring growth in Koreans.","authors":"Dahyeon Kim, Cheawon Lee, Yoon Ha Kim, Myeong Gyun Choi, Jong Woon Kim, Clara Yongjoo Park","doi":"10.4162/nrp.2025.19.3.473","DOIUrl":"10.4162/nrp.2025.19.3.473","url":null,"abstract":"<p><strong>Background/objectives: </strong>Cadmium (Cd) can cross the placental barrier and affect fetal development. Dietary exposure is a primary source of Cd intake. However, studies examining the relationships between food intake, placental Cd concentration, and offspring growth remain limited, especially in Asian populations. This study aimed to identify foods and cooking methods that contribute to placental Cd concentration and assess the association between placental Cd concentration and infant growth.</p><p><strong>Subjects/methods: </strong>This study analyzed 72 non-smoking pregnant women and their placentas. Food intake during late pregnancy was assessed using a food frequency questionnaire and categorized based on main ingredients and cooking methods. Placental Cd concentration was measured using an inductively coupled plasma mass spectrometer. Neonatal anthropometrics were obtained from medical records, while 1-yr anthropometrics were collected through interviews.</p><p><strong>Results: </strong>Placental Cd concentration was not associated with intakes of foods when categorized according to main ingredients; however, positive associations with the intake of boiled and deep-fried foods were observed (β = 0.350 and 0.739, respectively; both <i>P</i> < 0.01). A positive trend was observed between placental Cd concentration and placental efficiency (β: 0.101, <i>P</i> = 0.07), while placental Cd concentration was negatively associated with birth weight and length in female infants (β = -19.55 and -1.358, respectively; <i>P</i> < 0.05). No significant associations were found between p[Cd] and 1-year growth indicators.</p><p><strong>Conclusion: </strong>Placental Cd concentration may be associated with the consumption of boiled and deep-fried foods during late pregnancy, rather than intake of a certain food group categorized by main ingredient. The observed trend of increased placental efficiency despite lower birth weight and length in female infants suggests that the placenta may function as a barrier to Cd sex-specifically, potentially mitigating its effects on offspring development.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"473-482"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148622/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential misclassification of ultra-processed foods across studies and the need for a unified classification system: a scoping review.","authors":"Sukyoung Jung, Jee Young Kim, Sohyun Park, Jung Eun Lee","doi":"10.4162/nrp.2025.19.3.331","DOIUrl":"10.4162/nrp.2025.19.3.331","url":null,"abstract":"<p><p>The lack of a standardized classification system poses challenges for accurately assessing ultra-processed food (UPF) consumption in Korea. This scoping review compared the UPF consumption levels reported in Korean studies and analyzed the discrepancies to highlight the need for a unified UPF classification system tailored to Korea. Four online databases were searched to identify studies conducted in Korea. From 147 papers, 20 papers that examined UPFs as the main variables were selected and reviewed. Their consumption levels are reported. Ninety percent of the papers were cross-sectional studies, while 10% were prospective cohort studies. Most studies (72%) measured UPF consumption using the 24-h dietary recall (24HR), while 28% used food frequency questionnaires (FFQs). The most popular topic (65%) was the association between UPF consumption and health outcomes, with obesity-related outcomes being examined most frequently. A wide range of UPF consumption was observed: from 4.9% to 32.8% of total energy intake. The estimates from food-based FFQs were the lowest compared to those from the dish-based FFQs or 24HR. Significant variations in UPF consumption levels were observed across dietary assessment methods, researchers, and data sources. This scoping review highlights the need for an objective and standardized UPF classification system, developed through collaboration among researchers, to minimize the potential misclassification issues when estimating UPF consumption or examining its associations with the health outcomes in Korea. Establishing a \"UPF Working Group\" could serve as an effective starting point for this initiative, and it is expected to attract participation from more researchers interested in UPF studies.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"331-344"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148626/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of cooked rice products developed for persons with diabetes on the postprandial blood glucose response in healthy adults.","authors":"Sohee Jung, YuJing Lu, Minha Oh, Young Hye Kwon, Sung Nim Han","doi":"10.4162/nrp.2025.19.3.361","DOIUrl":"10.4162/nrp.2025.19.3.361","url":null,"abstract":"<p><strong>Background/objectives: </strong>An adequate postprandial glycemic response (PPGR) is crucial for glycemic control in diabetes. However, predicting glycemic responses to mixed meals is challenging, as they are influenced by various nutritional factors. Moreover, despite the increasing demand for convenience foods, the validation of their impact on the PPGR remains insufficient. Therefore, we investigated the impact of consuming cooked rice, a ready meal developed for persons with diabetes, on the PPGR.</p><p><strong>Subjects/methods: </strong>Twenty-seven healthy adults participated in this study, and they consumed 6 test products over a 10-h fasting or non-fasting state. The test products included one type of regular cooked rice (OTOKI Cooked Rice & Curry Sauce [Curry-R]) and 5 types of cooked rice developed for persons with diabetes (Cooked Rice & Curry Sauce [Curry-D], Spicy Sauce with Pork [Spicy pork-D], Bulgogi [Bulgogi-D], Soybean Paste Sauce [Soybean-D], and Jjajang Sauce [Jjajang-D]). Blood glucose levels were measured for 2 h after test-product consumption using a continuous glucose monitoring device. Incremental area under the curve (iAUC), Peak_max, total AUC (tAUC), and glycemic load (GL) values were calculated to determine the PPGR.</p><p><strong>Results: </strong>In the fasting state, Spicy pork-D, Bulgogi-D, and Soybean-D significantly reduced the iAUC and GL, with Spicy pork-D and Soybean-D also lowering Peak_max compared with Curry-R. In the non-fasting state, Spicy pork-D, Bulgogi-D, Soybean-D, and Jjajang-D yielded significantly lower tAUC and Peak_max values.</p><p><strong>Conclusion: </strong>Cooked rice products developed for persons with diabetes potentially reduce the PPGR in healthy individuals under both fasting and non-fasting states. Nutritional adjustments, such as modifications of protein, fat, dietary fiber, and sugar content in convenience foods, can moderate the PPGR.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"361-374"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148633/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional quality evaluation of plant-based elementary school meals in Seoul.","authors":"So-Young Kim, Meeyoung Kim","doi":"10.4162/nrp.2025.19.3.453","DOIUrl":"10.4162/nrp.2025.19.3.453","url":null,"abstract":"<p><strong>Background/objectives: </strong>This study aimed to assess the nutritional quality of plant-based school meals by comparing plant-based and regular menus in Seoul's elementary schools.</p><p><strong>Materials/methods: </strong>Nutrient information for plant-based and regular menus (Monday-Friday) was collected from school websites during a designated week in June 2023 when plant-based meals were offered. The analysis included 1,526 menus (321 plant-based, 1,205 regular) from 313 of 608 schools. Average energy and nutrient content were calculated for both menu types, along with the proportion of schools meeting the nutritional standards for school meals provided by the Ministry of Education in South Korea. Statistical analyses included χ² tests, Fisher's exact test, and <i>t</i>-tests (α = 0.05).</p><p><strong>Results: </strong>Analysis of energy and nutrient content in both menu types revealed that all nutrients, except vitamin C, met or exceeded the nutritional standards for school meals. However, plant-based menus provided significantly lower levels of energy, protein, fat, thiamine, and vitamin C, and higher levels of carbohydrates, calcium, and iron compared to regular menus. While the macronutrient energy distributions of both menu types were within recommended ranges, plant-based menus tended to have higher carbohydrate ratios and lower protein and fat ratios. Furthermore, schools were more likely to serve plant-based menus that fell short of the nutritional standards for several nutrients. Some plant-based menus were identified as nutritionally unbalanced, revealing fundamental shortcomings in menu design-particularly an overreliance on carbohydrate- and fat-rich foods as staples, side dishes, and desserts, as well as frequent use of oil-based cooking methods.</p><p><strong>Conclusion: </strong>Overall, these findings suggest a need for review and re-examination of the nutritional aspects of plant-based menus currently served in Seoul's elementary school meals.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"453-463"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148629/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Age differences in food safety knowledge, attitudes, and practices among consumers in Seoul.","authors":"Na-Young Yi, Jung-Hwa Choi","doi":"10.4162/nrp.2025.19.3.440","DOIUrl":"10.4162/nrp.2025.19.3.440","url":null,"abstract":"<p><strong>Background/objectives: </strong>This study investigated food safety knowledge, attitudes, and practices among consumers of different age groups in Seoul. These findings provide foundational data for the development of age specific food safety education programs.</p><p><strong>Subjects/methods: </strong>A total of 447 participants aged 20-60 yrs completed an online survey assessing demographics and food safety knowledge, attitudes, and practices (KAP) across categories such as food poisoning, handwashing, food purchase, storage, handling, and consumption. Data were analyzed using SPSS 24.0, with one-way analysis of variance and Duncan's multiple comparisons for post-hoc analysis.</p><p><strong>Results: </strong>In terms of knowledge, handwashing scored the highest (0.93), whereas egg storage scored the lowest (0.50). Adults in their 40-60s demonstrated greater knowledge of food freezing (<i>P</i> < 0.01), whereas those in their 20s had the lowest awareness of mold-related risks (<i>P</i> < 0.05). Attitude scores were the highest for food storage (4.14) and lowest for food poisoning (3.60). Adults in their 50s and 60s scored higher on food poisoning attitudes, while those in their 20s and 40s scored lower (<i>P</i> < 0.001). Among attitude items, checking for mold before consuming stored food received the highest score (4.15), whereas staying informed about food poisoning received the lowest score (3.38). Practice scores were highest for food purchases (4.13) and lowest for food poisoning (3.51). Older adults scored significantly higher on food poisoning prevention (<i>P</i> < 0.01), purchase (<i>P</i> < 0.05), handling (<i>P</i> < 0.01), and consumption (<i>P</i> < 0.01). Among practice items, adults in their 60s scored the highest for checking expiration dates (4.46), while those in their 20s scored the lowest (4.26).</p><p><strong>Conclusion: </strong>This study highlights age-related differences in food safety KAP, emphasizing the need for targeted education. Developing age-specific programs can improve food safety behaviors and adherence to hygiene practices.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"440-452"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148631/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relative grip strength, diet quality, and prediabetes prevalence in middle-aged Korean adults.","authors":"Ji-Myung Kim, Yun-Jung Bae","doi":"10.4162/nrp.2025.19.3.425","DOIUrl":"10.4162/nrp.2025.19.3.425","url":null,"abstract":"<p><strong>Background/objectives: </strong>Recent studies have actively explored various factors associated with prediabetes, including physiological conditions, lifestyle, environmental factors, and dietary habits. This study aimed to analyze the association between relative grip strength (RGS), the Korean Healthy Eating Index (KHEI), and the prevalence of prediabetes in middle-aged adults aged 40 to 64 yrs.</p><p><strong>Subjects/methods: </strong>The study included 8,164 participants (3,240 men and 4,924 women) from the 2016-2019 Korea National Health and Nutrition Examination Survey who had not been diagnosed with type 2 diabetes. Participants were classified into a low RGS group and a high RGS group based on the median RGS value. We analyzed general characteristics, nutrient and food group intake, KHEI scores, and the prevalence of prediabetes according to RGS levels.</p><p><strong>Results: </strong>The results showed that individuals with higher RGS exhibited significantly lower body mass index, fasting blood glucose, and glycated hemoglobin levels. Furthermore, regarding diet quality, individuals with elevated RGS had significantly higher vegetable intake scores compared to those with lower RGS. In the age-adjusted analysis of prediabetes prevalence in relation to RGS and diet quality, women with lower RGS and lower diet quality scores had a significantly increased prevalence of prediabetes (adjusted odds ratio, 1.76; 95% confidence interval, 1.17-2.66).</p><p><strong>Conclusion: </strong>These findings suggest that middle-aged women with low relative handgrip strength may need to implement active strategies to enhance their diet quality in order to prevent the progression to diabetes.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"425-439"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148632/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Implementing a patient engagement framework to enhance nutritional status in outpatients receiving radiotherapy for head and neck cancer.","authors":"Yaqin Chu, Yuanyuan Tang","doi":"10.4162/nrp.2025.19.3.386","DOIUrl":"10.4162/nrp.2025.19.3.386","url":null,"abstract":"<p><strong>Background/objectives: </strong>This study aimed to investigate the impact of implementing a 'Patient Engagement Framework (PEF)' on outpatients undergoing radiation therapy for head and neck cancer (HNC). The framework utilizes electronic information methods to actively involve patients in nutrition management and symptom control.</p><p><strong>Subjects/methods: </strong>Sixty-seven HNC patients receiving outpatient radiotherapy (RT) were divided into an intervention group (n = 35) using the PEF and a control group (n = 32) receiving standard care. The intervention involved patients using an electronic platform for daily self-assessments and collaborating with medical staff on personalized symptom management. Outcomes assessed included oral mucositis (OM), nutritional status, and other RT-related adverse effects at 4 and 7 weeks of treatment.</p><p><strong>Results: </strong>The intervention group had significantly lower incidence of severe OM compared to controls (14.3% vs. 40.6%, <i>P</i> < 0.05). Onset of OM was also delayed in the intervention group. At weeks 4 and 7, the intervention group showed less weight loss and body mass index reduction (<i>P</i> < 0.05). By week 7, the intervention group had less decline in albumin and hemoglobin levels (<i>P</i> < 0.05). The intervention group also experienced lower rates of moderate to severe pain, nausea and vomiting, .</p><p><strong>Conclusion: </strong>Implementing the PEF, which actively involves patients in nutrition and symptom management via electronic methods, effectively improved nutritional status and reduced adverse effects of RT in HNC outpatients. This approach shows promise for enhancing self-management and outcomes in this patient population.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"386-396"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148624/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-molecular-weight whey protein hydrolysate and ginseng berry extract enhance muscle strength and physical performance in Korean older adults: a randomized controlled trial.","authors":"Dasom Yoon, Hyunhwa Bae, Hyoung Su Park, Hyejin Kim, Joong-Hyuck Auh, Don-Kyu Kim","doi":"10.4162/nrp.2025.19.3.412","DOIUrl":"10.4162/nrp.2025.19.3.412","url":null,"abstract":"<p><strong>Background/objectives: </strong>Sarcopenia can be prevented or mitigated through appropriate nutrition supplementation combined with exercise. We assessed the effects of 12-week supplementation with a mixture of low-molecular-weight whey protein hydrolysate (LMWPH) and ginseng berry extract (GBE), combined with resistance exercises, on muscle strength and physical performance in healthy Korean adults aged 60 yrs or older.</p><p><strong>Subjects/methods: </strong>This randomized, double-blind, placebo-controlled trial enrolled 100 participants aged 60 yrs or older, who were assigned to either the LMWPH-GBE group (5,000 mg/d, including LMWPH-GBE 4,500 mg) or placebo group. Participants performed lower-extremity strengthening exercises for 30-60 min at least 3 days per week. Handgrip strength, knee extensor muscle strength, muscle power and physical performance using short physical performance battery (SPPB), body composition, including appendicular skeletal muscle mass, skeletal muscle mass index, body mass index, fat mass and percentage, were assessed using dual energy absorptiometry.</p><p><strong>Results: </strong>The LMWPH-GBE group showed significant improvements in right-handgrip strength (0.53 ± 2.82 kg, <i>P</i> = 0.027) and total SPPB scores (0.18 ± 0.45 points, <i>P</i> = 0.049) compared with the placebo (-0.83 ± 2.86 kg and -0.05±0.61 points, respectively). Additionally, the LMWPH-GBE group demonstrated improvements in the SPPB subscale compared with the placebo, with the 4-m gait speed changed by 0.26 ± 0.37 m/s (placebo: -0.02 ± 0.31 m/s, <i>P</i> < 0.001) and repeated chair stand time changed by -2.30 ± 1.78 s (placebo: -0.06 ± 1.60 s, <i>P</i> < 0.001). Knee extensor strength, muscle power, and muscle mass did not significantly differ between groups, likely because both groups performed lower-extremity strengthening exercises over 12 weeks.</p><p><strong>Conclusion: </strong>Twelve weeks of LMWPH-GBE supplementation improved physical performance and muscle strength, particularly right-handgrip strength, in older adults. Low-dose protein (LMWPH) and botanical extract (GBE) supplementation shows potential as a practical dietary intervention for older individuals who may not tolerate higher protein doses.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"412-424"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148628/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Risk factors for osteoporosis in the elderly and predictive value of age, body mass index, and visceral fat area.","authors":"Qingming Song, Yunqing Zhou, Yiwen Yang, Yaping Wei, Li Sheng, Fangyuan Xu","doi":"10.4162/nrp.2025.19.3.375","DOIUrl":"10.4162/nrp.2025.19.3.375","url":null,"abstract":"<p><strong>Background/objectives: </strong>Osteoporosis (OS) is a systemic bone disease that increases bone fragility and fracture susceptibility, which is characterized by reduced bone mass, poor bone quality, and decreased bone strength. This study examined the risk factors for OS in the elderly.</p><p><strong>Subjects/methods: </strong>Two hundred elderly patients who underwent examinations in the authors' hospital from July 2021 to October 2023 were selected as the research subjects. The subject's clinical data were analyzed retrospectively to understand the characteristics or changes of the study subjects during the period. The subjects who met the inclusion criteria were divided into an OS group (S group, 73 cases with T value ≤ -2.5 SD) and a non-OS group (NS group, 127 cases with T value > -2.5 SD) based on dual-energy X-ray absorptiometry. The receiver operating characteristics were applied to analyze the predictive value.</p><p><strong>Results: </strong>Age (> 65 yrs), sex (female), visceral fat areas (VFA) (> 86 cm²), calcium intake (low), bone mineral density (BMD) (≤ 81 mg/cm²), and parathyroid hormone (PTH) (> 67 pg/mL) were risk factors for the development of OS. The model showed an accuracy, sensitivity, and specificity of 86.50% (173/200), 93.15% (68/73), and 82.68% (105/127), respectively. The areas under the curve for age, body mass index (BMI), VFA, and combined detection were 0.733, 0.757, 0.811, and 0.902, respectively. The combined detection had a higher predictive value for OS.</p><p><strong>Conclusion: </strong>Age, sex, BMI, VFA, calcium intake, BMD, and PTH were relevant factors affecting the development of OS. The combined detection by age, BMI, and VFA could predict the development of OS.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"375-385"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148627/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of nutrition intervention on gastrointestinal complications after head and neck cancer surgery.","authors":"Bo-Eun Kim, Eun-Hye Kim, Chung-Hwan Baek, Kyung Won Lee, Yuri Kim","doi":"10.4162/nrp.2025.19.3.397","DOIUrl":"10.4162/nrp.2025.19.3.397","url":null,"abstract":"<p><strong>Background/objectives: </strong>Malnutrition is associated with postoperative complications and delayed recovery in patients with head and neck cancer (HNC). This study investigated the effect of fiber-containing low-fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (low-FODMAP) formula on the incidence of gastrointestinal (GI) complications with tube feeding after HNC surgery.</p><p><strong>Subjects/methods: </strong>This retrospective study included 152 tube-fed patients who received nutritional support team care after undergoing surgery for HNC. The differences in nutritional status, nutrition supply, and length of hospital stay were compared according to tube feeding-associated GI complications. The receiver operating characteristic (ROC) curve was generated between Prognostic Nutritional Index, Nutritional Risk Index, a Nutrition Risk Screening 2002 (NRS-2002), and Global Leadership Initiative on Malnutrition (GLIM) as the reference standard. The correlation between changes in the fiber-containing low-FODMAP formula and diarrhea incidence during tube feeding was evaluated.</p><p><strong>Results: </strong>Of 152 patients, 49.3% (n = 75) experienced GI complications during tube feeding. Patients with GI complications were hospitalized for approximately 10 days longer than those without complications. The prevalence rate of GLIM-defined malnutrition was 37.5% at admission. The percentage of patients at risk of developing malnutrition with NRS-2002 score ≥ 3 was 28.3% at admission. The area under the ROC curve of the NRS-2002 score for the GLIM diagnostic criteria for malnutrition was 0.908. The fiber-containing low-FODMAP formula change reduced the stool frequency in patients with diarrhea.</p><p><strong>Conclusion: </strong>Our study findings provide essential data for establishing guidelines for selecting suitable formulas for tube-fed patients who have previously experienced diarrhea after HNC surgery.</p>","PeriodicalId":19232,"journal":{"name":"Nutrition Research and Practice","volume":"19 3","pages":"397-411"},"PeriodicalIF":2.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148625/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144266908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}