Clinical Nutrition Open Science最新文献

{"title":"Factors associated with Uncontrolled Hypertension among the elderly hypertension in Rural Region of Vietnam","authors":"Hung Nguyen Trong ,&nbsp;Huong Nguyen Thi ,&nbsp;Cuong Le Duc ,&nbsp;Thuy Bui Thi ,&nbsp;Linh Nguyen Phuong ,&nbsp;Minh Nguyet Tran Thi ,&nbsp;Nhung Le Thi Tuyet ,&nbsp;Dung Pham Thi ,&nbsp;Ninh Thi Nhung ,&nbsp;Loc Vu The ,&nbsp;Chinh Pham Thi Kieu ,&nbsp;Duong Phan Huong ,&nbsp;Hiep Phan Hoang ,&nbsp;Duong Tran Thanh ,&nbsp;Tien Nguyen Quoc ,&nbsp;Cuong Nguyen Duy","doi":"10.1016/j.nutos.2024.06.008","DOIUrl":"https://doi.org/10.1016/j.nutos.2024.06.008","url":null,"abstract":"<div><h3>Objective</h3><p>The aim of this study was to determine factors including biochemical markers, dietary habits, and social-anthropometric associated with uncontrolled hypertension among elderly hypertension in rural regions of Vietnam.</p></div><div><h3>Methods</h3><p>This study included 272 hypertension patients aged over 60 years. Demographic data, anthropometric measurements, and risk factors associated with hypertension were from the cross-sectional study of 272 customers at the Medical Examination Department, Samson General Hospital, Thanh Hoa Province, Vietnam. Biochemical markers including total cholesterol, triglycerides, and fasting blood glucose were measured. Dietary habits were by using a frequency questionnaire. Uncontrolled hypertension was defined as systolic blood pressure of ≥140 mmHg and/or diastolic blood pressure of ≥90 mmHg in a patient taking anti-hypertensive medication.</p><p>Generalized multiple linear regression was used to assess the impact of related factors on blood pressure, which were used as the dependent variables. Logistic regression analysis was used to calculate the odds ratios (ORs) and 95% confidence intervals (95% CIs) of related factors for hypertension status.</p></div><div><h3>Results</h3><p>The study found that men had more uncontrolled hypertension than women among the elderly population. The prevalences of hyperglycemia, hypertriglyceridemia, and hypercholesterolemia were high in both controlled and uncontrolled groups. There was an inverse association between fruits (p=0.021) and vegetable consumption (p=0.038) and a positive correlation between salty habits (p=0.040) and processed food (p&lt;0.001) with blood pressure in the uncontrolled hypertension group. Notably, in multivariable models, a high level of drinking habits was positively associated with uncontrolled hypertension (OR: 8.0; 95% CI: 1.0–63.2) and lack of vegetables (OR: 2.4; 95% CI: 1.1–5.0) in compared to those with controlled hypertension.</p></div><div><h3>Conclusions</h3><p>This study suggests that unhealthy dietary habits including lack of vegetable consumption and high drinking habits are important factors associated with uncontrolled hypertension in elderly patients in rural Vietnam.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 228-240"},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000585/pdfft?md5=141280a4ae9d08a76e2024d57b32b278&pid=1-s2.0-S2667268524000585-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Association of pre-pregnancy anthropometric factors and mediterranean diet score with hyperemesis gravidarum: Results from a hospital-based case-control study","authors":"Mona Montazer ,&nbsp;Fateme Haghshenosabet ,&nbsp;Ghazaleh Eslamian ,&nbsp;Morvarid Noormohammadi ,&nbsp;Seyyedeh Neda Kazemi ,&nbsp;Bahram Rashidkhani","doi":"10.1016/j.nutos.2024.06.007","DOIUrl":"https://doi.org/10.1016/j.nutos.2024.06.007","url":null,"abstract":"<div><h3>Background</h3><p>Hyperemesis gravidarum (HG) is the most widespread reason for admission to the hospital during the first half of pregnancy. HG etiology is not clear in many cases. However, maternal body composition and pre-pregnancy diet are suggested as possible factors. This hospital-based case-control study aims to determine the link between the Mediterranean diet score (MDS) and pre-pregnancy anthropometric indicators with Hyperemesis gravidarum.</p></div><div><h3>Methods</h3><p>A total of 45 women with incident HG and 126 controls were entered into this case-control study between April 2020 and June 2021. A repeatable and accurate 168-item semi-quantitative food frequency questionnaire was used to define the MDS. The association between MDS and HG odds was examined through adjustment by possible confounders by the estimation of multivariate regression models.</p></div><div><h3>Results</h3><p>The median (interquartile range) pre-pregnancy body mass index of participants was 22.7 (21.7–25.9) and 22.9 (21.4–25) Kg/m² in cases and controls, respectively (<em>P</em>=0.284). The adjusted analyses found that the MDS was associated with a 25% reduced odds of HG (odds ratio (OR): 0.75, 95% confidence interval (95%CI): 0.24–0.91). Body mass index and waist circumference before pregnancy were not significantly associated with HG odds in both regression models.</p></div><div><h3>Conclusions</h3><p>The odds of HG during pregnancy are lower in women with a higher MDS before pregnancy. Also, a high intake of fruits and nuts, vegetables, legumes, and fish before pregnancy is liked with a lower HG odds.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 202-211"},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000573/pdfft?md5=be75b9c29a1e040ab81160157b707ed5&pid=1-s2.0-S2667268524000573-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food","authors":"Angelica Lippi ,&nbsp;Caterina Dinnella ,&nbsp;Sara Spinelli ,&nbsp;Agnès Giboreau ,&nbsp;Véronique Mourier ,&nbsp;Erminio Monteleone","doi":"10.1016/j.nutos.2024.06.005","DOIUrl":"https://doi.org/10.1016/j.nutos.2024.06.005","url":null,"abstract":"<div><h3>Background &amp; Aims</h3><p>Adoption and maintenance of healthy diets among vulnerable populations, such as cancer patients, can be challenging. The preliminary study of sensory-hedonic responses through the modulation of key sensory properties in food models in healthy participants, could contribute to explore a new method to answer to nutrition in cancer's issue. Sensory and hedonic responses are affected, among other factors, by sensory responsiveness and psychological traits.</p><p>With the perspective of using the approach to investigate individual differences in sensory and hedonic responses in cancer patients undergoing chemotherapy experiencing taste alterations, two food models were designed and pre-tested with healthy participants.</p></div><div><h3>Methods</h3><p>223 healthy participants (68% women, 18–70 y.o., 40 mean age; 118 from France and 105 from Italy) participated in the study. Sensory-hedonic responses to four apple juice samples, spiked with four increasing concentrations of mint syrup corresponding to variations in perceived coolness, and to four chickpea cream samples, spiked with glucose-fructose syrup to modulate the perception of sweetness in contrast to the sourness induced by citric acid, were measured. Food neophobia, disgust sensitivity, sensitivity to reward and PROP (6-n-propylthiouracil) responsiveness were measured.</p></div><div><h3>Results</h3><p>Sensory-hedonic responses to the food models were found to vary across participants and allowed to identify different groups. Two clusters were established for the apple juice differing in liking for the coolest sample: Moderate and Extreme Coolness Dislikers. Instead, three clusters were identified for the chickpea cream: 1) Sweet Likers – perceiving sweet as less intense in all samples and showing liking increments with increasing sweetness and decreasing sourness; 2) Sweet Dislikers – tended to perceive higher sweetness intensity and liking raised with increasing sourness and decreasing sweetness; 3) Inverted U-Shaped – with an optimum liking corresponding to intermediate concentrations. Clusters' differences were found in age and in sensitivity to reward, with Sweet Likers being the youngest and the most sensitive to reward. The approach allowed identifying the level of sensory properties that minimized rejection and maximized liking within and across clusters.</p></div><div><h3>Conclusions</h3><p>The two food models will be adopted to study the effect of cancer therapy on taste perception and liking responses, for the development of tailor-made products well accepted by patients experiencing taste alterations.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 212-227"},"PeriodicalIF":0.0,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266726852400055X/pdfft?md5=507282128294f5aa3b048548bdd18679&pid=1-s2.0-S266726852400055X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effectiveness of preoperative oral nutritional supplements in colorectal cancer patients undergoing surgery: A systematic review and meta analysis","authors":"Li-Qing Su ,&nbsp;Meng-Xue Li ,&nbsp;Li-Yan Gu ,&nbsp;Lei Jia ,&nbsp;Jie Zhang ,&nbsp;Wen-Yue Dou ,&nbsp;Jian Chang","doi":"10.1016/j.nutos.2024.06.002","DOIUrl":"https://doi.org/10.1016/j.nutos.2024.06.002","url":null,"abstract":"<div><h3>Background &amp; aims</h3><p>Poor nutritional status has been shown to have a detrimental effect on the prognosis of patients undergoing surgery. Oral nutritional supplements (ONS) are commonly used in the preoperative period to improve the nutritional status of patients. However, the impact of ONS on postoperative clinical outcomes remains controversial. This systematic review aims to evaluate the effectiveness of preoperative ONS on clinical outcomes of patients undergoing colorectal cancer surgery.</p></div><div><h3>Methods</h3><p>Nine databases, including English databases (PubMed, Embase, the Cochrane Library, Web of Science, CINAHL) and Chinese databases (China National Knowledge Infrastructure (CNKI), Wanfang Data Knowledge Service Platform, China Science and Technology Journal Database, China Biology Medicine disc), were searched from their establishment to October 2022. The last search was conducted in June 2023, and the language was limited to Chinese and English. The secondary outcomes included wound infection, anastomotic leakage, and length of hospital stay. A meta-analysis was performed using RevMan 5.4 software.</p></div><div><h3>Results</h3><p>Seven randomized controlled trials involving 737 subjects were included, 363 in the treatment group and 374 in the control group. All seven trials involved patients with colorectal cancer. Patients in the intervention group received ONS, while those in the control group received a conventional diet or an isoenergetic and isonitrogenous diet. The fixed effect model showed that the total incidence of postoperative complications in the intervention group was significantly lower than that in the control group [RR=0.83, 95%CI (0.70, 0.98), P=0.03, I²=29%, n=737]. However, there was no statistical significance in reducing wound infection, anastomotic leakage, or urinary tract infection.</p></div><div><h3>Conclusion</h3><p>This study provides evidence that preoperative ONS can reduce the incidence of postoperative complications, but there is still a need for further research to support their routine use as preoperative nutritional support.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 152-165"},"PeriodicalIF":0.0,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000524/pdfft?md5=78e3dee3a753c7764eddcbe7dc518b65&pid=1-s2.0-S2667268524000524-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141480089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes","authors":"Agnès Giboreau ,&nbsp;Véronique Mourier ,&nbsp;Clara Rousseau ,&nbsp;Sidonie Lavergne ,&nbsp;Damien Vansteene","doi":"10.1016/j.nutos.2024.05.010","DOIUrl":"10.1016/j.nutos.2024.05.010","url":null,"abstract":"<div><p>Around 40% of cancer patients undergoing chemotherapy are malnourished, i.e. they suffer from an imbalance between nutritional intake and requirements, particularly in terms of energy and protein. This condition is deleterious, as it can lead to a loss of quality of life for the patient, increased mortality, and higher risks of recurrence and progression. In cancer patients, the onset of undernutrition is mainly due to reduced food intake and metabolic alterations, mainly due to the side effects of chemotherapy treatments. Indeed, treatment can lead to alterations in taste and smell, as well as loss of appetite, nausea, difficulty swallowing … Consequently, it is advisable to adapt the patient's nutritional management according to the degree of severity.</p><p>The aim of this work is to propose food solutions providing protein enrichment to limit muscle loss and energy enrichment to limit weight loss. More specifically, culinary creativity sessions were conducted to propose enriched versions of standard recipes and a preference tests was conducted with patients to evaluate the recipes.</p><p>The culinary workshop involving multidisciplinary experts (chefs, sensory and nutrition experts) led to the development of enriched recipes for oncology services, a starter, a main course and a dessert. A survey was then carried out with 237 cancer patients and measured their appreciation of the recipes developed. Using nutritional, sensory and preference performances of experimental recipes allowed to define the optimum variants to propose to undernourished patients.</p><p>This study demonstrated the value of involving chefs and patients in the creation of enriched recipes in order to offer tasty, nutritious and adapted meals.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 287-295"},"PeriodicalIF":0.0,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000469/pdfft?md5=bf139f1a88a18b8cde4b79fc0ce51311&pid=1-s2.0-S2667268524000469-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of acarbose treatment on anthropometric indices in adults: A systematic review and meta-analysis of randomized clinical trials","authors":"Elnaz Golalipour ,&nbsp;Dorsa Hosseininasab ,&nbsp;Mahlagha Nikbaf-Shandiz ,&nbsp;Niloufar Rasaei ,&nbsp;Hossein Bahari ,&nbsp;Mahya Mehri Hajmir ,&nbsp;Samira Rastgoo ,&nbsp;Farideh Shiraseb ,&nbsp;Omid Asbaghi","doi":"10.1016/j.nutos.2024.06.004","DOIUrl":"10.1016/j.nutos.2024.06.004","url":null,"abstract":"<div><h3>Background</h3><p>Based on available data, acarbose may have an effect on body weight reduction. Nevertheless, the results were inconsistent and inconclusive. Therefore, the purpose of this review and meta-analysis of randomized placebo-controlled trials (RCTs) was to assess the existing data as thoroughly as possible.</p></div><div><h3>Methods</h3><p>The relevant keywords were used to search the online databases to identify RCTs that examined the effect of acarbose on body weight, body mass index (BMI), and waist circumference (WC) up to April 2023. A random-effects model was applied to examine the weighted mean difference (WMD) and 95% confidence interval (CI).</p></div><div><h3>Results</h3><p>Seventy-one RCTs with 73 effect sizes were included in this meta-analytic work. The effect sizes for body weight, BMI, and WC were 45, 47, and 9, respectively. The pooled analysis demonstrated significant decrease in body weight (WMD = −1.21 kg; 95%CI, −1.67, −0.75; p&lt;0.001, BMI (WMD = −0.67 kg/m²; 95%CI, −0.91, −0.44; p&lt;0.001) and WC (WMD = −1.39 cm; 95%CI, −0.54 to 0.16; p=0.014) after acarbose treatment. We did not find any significant nonlinear relationship between dose (mg/day) and duration (weeks) (coefficients = −0.64, p=0.258) of intervention and changes in body weight, BMI and WC.</p></div><div><h3>Conclusions</h3><p>Acarbose treatment decreased body weight, BMI, and WC in adults. Further research, including well-designed RCTs and mechanistic studies is required to understand the exact effect of acarbose treatment on body weight in adults.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 166-191"},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000548/pdfft?md5=a854a2ad0a55e8bedaa941f7c72f89b0&pid=1-s2.0-S2667268524000548-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141406288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Personalized dietary recommendations for obese individuals – A comparison of ChatGPT and the Food4Me algorithm","authors":"Isabell Agne,&nbsp;Kurt Gedrich","doi":"10.1016/j.nutos.2024.06.001","DOIUrl":"10.1016/j.nutos.2024.06.001","url":null,"abstract":"<div><h3>Background</h3><p>The globally rising prevalence of obesity highlights the importance of implementing effective methods for prevention and treatment. In this context, personalized nutrition (PN) is being discussed as a promising approach. The Food4Me study, a clinical trial investigating the effectiveness of PN interventions, demonstrated that tailoring dietary advice to individual needs is more likely to initiate behavior changes than standard dietary guidelines. However, the accessibility of PN remains a challenge due to financial and structural barriers. ChatGPT, a freely available, natural language processing model published in 2022, might provide a solution to increase the availability of personalized nutrition to a broader population.</p></div><div><h3>Methods</h3><p>To investigate ChatGPT's potential to provide accurate and reliable personalized dietary recommendations, we conducted a comparative analysis, comparing its recommendations with those of the Food4Me algorithm. We selected 20 obese subjects of the German Food4Me sub-cohort and entered their baseline data into ChatGPT (version 3.5). For each subject, a separate chat space was set up, maintaining consistent wording and prompt order throughout all chats to ensure comparability. The prompts were written from a first-person perspective, simulating an authentic scenario of average users asking for dietary recommendations. ChatGPT's responses were compared to the Food4Me feedback reports that had been provided to the selected subjects within the study.</p></div><div><h3>Results</h3><p>ChatGPT may provide suitable personalized dietary advice and holds some noteworthy advantages over the Food4Me algorithm, but still tends to produce recommendations with inconsistent and unpredictable errors, for example, regarding intakes of macro- or micronutrients.</p></div><div><h3>Conclusion</h3><p>Currently, it is not advisable for individuals without nutritional expertise to rely on ChatGPT for personalized dietary recommendations. Nevertheless, ChatGPT remains a promising approach and may develop into a reliable tool for PN with further updates and fine-tuning in the future.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 192-201"},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000512/pdfft?md5=6a41d6b49ae54315d2e48b4e016efb1e&pid=1-s2.0-S2667268524000512-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141390051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of maternal supplementation on nutritional status of children at aged 24 month in West Sumatra Province: A prospective cohort trial","authors":"","doi":"10.1016/j.nutos.2024.06.003","DOIUrl":"10.1016/j.nutos.2024.06.003","url":null,"abstract":"<div><h3>Background and Objectives</h3><p><em>Dadih</em> is an Indonesian traditional fermented buffalo milk produced and consumed by the West Sumatran Minangkabau ethnic group with its nutritional composition and lactic acid bacteria. Lactic acid bacteria of dadih have the potential to provide benefits to children's growth and development. The objective of this study is to follow up the effect of <em>Dadih</em> and Zinc given to pregnant mothers for 6 months on nutritional status, childrens' growth at aged 6–24 months.</p></div><div><h3>Methods</h3><p>A prospective cohort trial was conducted in two districts on 138 pregnant mothers for 6 months, randomly assigned into three groups, namely Control, <em>Dadih</em>, and combination of <em>Dadih</em> and Zinc groups. Then, the combination of <em>Dadih</em> and Zinc groups was supplemented to expecting mothers, respectively, six times a week during 6 months intervention study. Anthropometric measurement of children was assessed on birth, 6, 9, 24 months.</p></div><div><h3>Results</h3><p>The mothers of those children were supplemented with <em>Dadih</em>, <em>Dadih</em> and Zinc, and normal diet, respectively, during pregnancy. There is an effect of giving dadih, dadih and zinc interventions with controls on pregnancy outcomes, namely head circumference variables (P = 0.02) and underweight variables at 9 months follow-up (P = 0.049).</p></div><div><h3>Conclusions</h3><p><em>Dadih</em> and Zinc are potential for improving nutritional status of the children. In addition, the two types of supplementations are recommended to pregnant mothers, in order to reduce the prevalence of stunting.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 254-264"},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000536/pdfft?md5=c8a33e38ac8176b9231bd7b029e56183&pid=1-s2.0-S2667268524000536-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141412871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing the impact of olfactory dysfunction on eating behavior: A systematic scoping review and call for standardized assessments","authors":"Parvaneh Parvin ,&nbsp;Sanne Boesveldt ,&nbsp;Elbrich M. Postma","doi":"10.1016/j.nutos.2024.05.013","DOIUrl":"10.1016/j.nutos.2024.05.013","url":null,"abstract":"<div><p>Olfaction plays a priming role in both the anticipation and consumption phases of eating behavior. Olfactory dysfunction can therefore lead to changes in various aspects of eating behavior, such as food choice, appetite, and food intake. In light of the increasing prevalence of persistent olfactory dysfunction among patients affected by Covid-19, providing proper care and dietary advice to individuals with olfactory dysfunction is imperative. Therefore, this scoping review seeks to gain a better understanding of the impact of olfactory dysfunction on eating behavior. Following the PRISMA guidelines, 49 papers were included, the outcomes were presented by dividing them into two categories: 1) anticipatory eating behavior, including (anticipatory) food liking, appetite and craving, food preferences, food neophobia, and cooking habits; and 2) consummatory behavior, including, food intake, consumption frequency, adherence to dietary guidelines, (experienced) food liking, food enjoyment, and eating habits. Our results show that in the anticipatory phase of eating behavior, food liking, and, food preferences, and in the consummatory phase, food enjoyment is most affected in people who experienced a sudden change in olfactory function rather than a gradual decline. Moreover, changes in food flavor perception due to olfactory dysfunction, result in a shift of food preferences towards more “taste-based” preferences, such as salty or savory (i.e., umami) foods. Subsequently, changes in preferences can affect food intake and adherence to dietary guidelines, but only to a limited extent. Appetite is more likely to be low in individuals with short-term olfactory dysfunction compared to those with long-term changes. Generally, eating behavior is more impacted in individuals with a distorted sense of smell than in those with smell loss, and the effect becomes more pronounced over time. Due to the heterogeneity of methods used to measure different aspects of eating behavior, this review stresses the importance of more research on olfaction and eating behavior using standardized and validated assessments. Such research is essential to better understand the effects of olfactory dysfunction on each aspect of eating behavior and provide effective interventions.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 92-127"},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000494/pdfft?md5=0abe9c4e789264656db665e5905b33a5&pid=1-s2.0-S2667268524000494-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141394295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of synbiotic supplementation on liver function, metabolic profile and gut microbiota in non-alcoholic fatty liver disease (NAFLD): A meta-analysis of randomized controlled trials","authors":"Jihan Fadhilah ,&nbsp;Hainun Zariyah ,&nbsp;Adriyan Pramono ,&nbsp;Hery Djagat Purnomo ,&nbsp;Ahmad Syauqy ,&nbsp;Diana Nur Afifah ,&nbsp;Farhan Syafiq Fadhillah ,&nbsp;Rachmania Anggita Purwanti","doi":"10.1016/j.nutos.2024.05.014","DOIUrl":"10.1016/j.nutos.2024.05.014","url":null,"abstract":"<div><p>This systematic review and meta-analysis examine the impact of synbiotics on non-alcoholic fatty liver disease (NAFLD) by evaluating changes in lipid, glucose, and inflammatory profiles. A search across PubMed/Medline, Cochrane Library, Scopus, Cambridge Core, and CINAHL yielded 302 articles, with 11 meeting the criteria for randomized controlled trials. The studies consistently reported that synbiotic treatment for NAFLD led to a reduction in liver enzymes ALT and AST, with significant effect sizes (SMD = -1.27, 95% CI: -2.07 to -0.46, <em>P</em> = .002; SMD = -0.67, 95% CI: -0.86 to -0.47, <em>P</em> = .00001). Additionally, synbiotics demonstrated a favorable impact on lipid profiles, lowering TC and LDL levels (SMD = -0.32, 95% CI: -0.56 to -0.07, <em>P</em> = .01; SMD = -0.05, 95% CI: -0.90 to -0.21, <em>P</em> = .002). The treatment also improved glucose profiles, as evidenced by reduced Glucose and HOMA-IR levels (SMD = -0.29, 95% CI: -0.53 to -0.04, <em>P</em> = .02; SMD = -2.45, 95% CI: -3.79 to -1.11, <em>P</em> = .0003), while pro-inflammatory cytokines, TNF-α, decreased significantly (SMD = -1.01, 95% CI: -1.32 to -0.71, <em>P</em> = .00001). In conclusion, synbiotic therapy emerges as a promising approach for enhancing liver function and metabolic profiles in NAFLD patients, as supported by the findings of this review.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"56 ","pages":"Pages 128-151"},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000500/pdfft?md5=5cdf713f96211ba3a3167051ec679d47&pid=1-s2.0-S2667268524000500-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141276150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}