Nutrition Bulletin最新文献

{"title":"The Role of Fermentable Fibre on Endurance Exercise Capacity: A Randomised Crossover Trial of Inulin Supplementation.","authors":"L Torquati, H Power, T Pons, J Bowtell","doi":"10.1111/nbu.70010","DOIUrl":"https://doi.org/10.1111/nbu.70010","url":null,"abstract":"<p><p>Manipulation of the mouse gut microbiome has been shown to increase gut-derived short-chain fatty acids and improve exercise capacity. Associations between exercise performance and gut microbiome composition and metabolites have also been identified in human studies. Yet there is little direct evidence that prebiotics are able to increase acetate production and improve exercise capacity in human participants. We conducted a randomised controlled cross-over trial with 21 healthy and active males (35.0 ± 6.9 years; 24.4 ± 2.7 kg/m²) to investigate the effect of 15 g of inulin (prebiotic) on exercise performance (15 km cycle time trial), compared to placebo. Time to completion of a 15 km time trial was the primary outcome, while plasma acetate concentration and markers of inulin fermentation (breath H₂ concentration) and muscle oxygenation were measured to explore potential mechanisms of action. Time to complete the 15 km time trial was not affected by inulin mean difference between inulin and placebo trials: (-10.37 s, 95% CI [-150.8, 130.1 s], p = 0.884). The marker of inulin fermentation (H₂ concentration increase from baseline) was significantly higher in inulin compared to placebo condition (+42.61 ppm, 95% CI [30.04, 55.19], p = 0.001 and +31.13 ppm, 95% CI [3.73, 58.51], p = 0.029, respectively), but plasma acetate concentration did not differ between conditions. Likewise, markers of muscle oxygenation were not different between inulin and placebo. Our current results do not support the acute use of prebiotics to improve exercise performance in adults. Possible explanations for the absence of ergogenic effects may be that the timing between prebiotic ingestion and exercise was too short to allow for complete fermentation into acetate, participants were in a fasted rather than a fed state, or that the single dose of supplement was insufficient. These factors, together with advanced methods (stable isotope studies) should be investigated in a follow-up study to elucidate the fate and role of colonic-derived acetate during exercise.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144121363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion.","authors":"Emma J Derbyshire, John M Brameld, Benjamin T Wall, Paul Thomas, Ursula Arens, Ciarán G Forde, Wendy Hall, Andrea J Glenn, Tom R Hill, Jenny Paxman","doi":"10.1111/nbu.70011","DOIUrl":"https://doi.org/10.1111/nbu.70011","url":null,"abstract":"<p><p>Expanding and aging populations, sustainability drivers and changing attitudes to the way we eat mean that there has been growing interest in non-animal derived protein food sources. Given this shift, there has been an uprise in consumer demand and commercial innovation of meat analogues and alternative protein food sources. The question, with a focus on fungal proteins, is where to best place them within Food-based Dietary Guidelines? A Nutrition Society Member-Led meeting was convened as a roundtable on 12th February 2024 to gather views on whether there is a specific role for fungal protein within Food-based Dietary Guidelines and how this role is best communicated. The intention of the roundtable was to establish areas of consensus or any disparities, and pinpoint future research directions. The roundtable format included three contextual presentations followed by discussions around seven core statements. A group of 11 experts from academia, policymaking and industry participated. There was agreement that health and sustainability research had advanced (for mycoprotein in particular). Subsequently, there is no reason to exclude fungal-derived proteins from Food-based Dietary Guidelines. The panel agreed on the need for an updated database on mycoprotein intakes in different countries along with long-term population studies comparing fungal, plant and meat sources against health and sustainability outcomes. The consensus was that fungal-derived mycoprotein could be represented within Food-based Dietary Guidelines, within a 'non-animal/non-meat' or 'other protein' sector, or as part of a generic protein diversification message.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144102958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Do Athletes Cook? A Systematic Scoping Review of Culinary Nutrition in Athletes.","authors":"Rachael Camp, Oliver C Witard, Michèle Renard, Ciarán Ó Catháin, Fiona Lavelle","doi":"10.1111/nbu.70012","DOIUrl":"https://doi.org/10.1111/nbu.70012","url":null,"abstract":"<p><p>Applied sports nutrition is fundamental to athlete health, performance and training adaptation; hence, culinary skills are paramount to meet physiological demands. With the decline in domestic cooking, culinary nutrition has emerged as a priority for research and education. However, limited information exists regarding culinary research in athletes. The aim of this scoping review was to collate, map and overview the current body of literature regarding culinary nutrition in athletes while also identifying existing knowledge gaps. The PRISMA-ScR guidelines were used. Five electronic databases were searched in March 2023. Data extraction was conducted using a custom form. A critical appraisal was undertaken, data were charted in narrative and numerical format, and thematic analysis was conducted mapping relationships between studies and identifying knowledge gaps. Seven primary research studies were included, two qualitative and five quantitative study designs, with only one randomised controlled trial. Four studies were conducted in North America and four studies included athletes from multiple sports. Delivery, content and duration of interventions varied, with limited detail provided in most studies. All intervention studies included a practical culinary element. The use of validated measurement tools was limited. One study received a positive rating in the critical appraisal. Culinary nutrition research in athletes is grossly limited and warrants further investigation. Specifically, a focus on methodological issues is required to improve the quality of evidence, with the inclusion of well-designed studies, use of validated measurement tools, implementation of clear theoretical frameworks and clear intervention descriptions to assist in strengthening the culinary nutrition research field.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144039299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whole Fruits Versus 100% Fruit Juice: Revisiting the Evidence and Its Implications for US Healthy Dietary Recommendations.","authors":"Hemangi B Mavadiya, Dahyun Roh, Andrew Ly, Yunxia Lu","doi":"10.1111/nbu.70009","DOIUrl":"https://doi.org/10.1111/nbu.70009","url":null,"abstract":"<p><p>Scientific literature remains inconsistent on whether and to what extent 100% fruit juice should be recommended in the diet. Specifically, the current Dietary Guidelines for Americans (DGA) do not specifically refer to free sugars in fruit juice, and further clarification to provide more explicit guidance may be needed in the 2025-2030 version. We compared evidence on whole fruit and 100% fruit juice regarding its nutrient composition, impact on hunger and satiety, and association with chronic health conditions while highlighting the potential public health perspectives and implications for healthy dietary recommendations. Processing and/or storing 100% fruit juice reduces its fibre, vitamins and other antioxidant contents and transforms intrinsic sugars in the whole fruit into free sugars. Fruit consumed in solid form provides greater satiety due to delayed gastric emptying and related physiological reactions. The synergistic effects of polyphenols and fibre in whole fruit benefit the gut microbiome by acting as prebiotics and producing short-chain fatty acids that reduce inflammation. Although the evidence surrounding 100% fruit juice on chronic conditions remains inconsistent, accumulating studies indicate a more consistently beneficial role of whole fruits. The research evidence reviewed highlights the need for the DGA to update the recommendations on fruit juice, including emphasising the health benefits of whole fruit over fruit juice, providing a clear guideline on the daily fruit juice allowance, defining \"free sugars\" in fruit juice, and clarifying the distinction between 100% fruit juice and fruit drinks.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144054856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumption and Greenhouse Gas Emissions Impacts of Population-Wide Adoption of Dietary Guidelines in China.","authors":"Sabina Crowe, Rosemary Green, Christian Reynolds, Bhavani Shankar","doi":"10.1111/nbu.70008","DOIUrl":"https://doi.org/10.1111/nbu.70008","url":null,"abstract":"<p><p>This paper uses an optimisation model to quantify the necessary food consumption adjustments for Chinese diets to fulfil the requirements in the health-based Chinese Dietary Guidelines (CDG) or WHO dietary guidelines. We further aim to determine whether adopting these guidelines could lead to lower levels of greenhouse gas emissions (GHGE) while maintaining diet affordability. Modelling outcomes under the CDG and WHO scenarios differ significantly from nutritional, GHGE and diet affordability perspectives: relative to observed eating patterns, diets following the WHO guidelines are equally emissions intensive, while diets consistent with the CDG recommendations are less sustainable. Further optimisations imposing significant reductions in GHGE indicate important environmental and nutritional co-benefits can be achieved through the WHO guidelines, while maintaining diet affordability. In the WHO scenario, the maximum diet-related GHGE reduction policymakers could aim for is 30%, since above this threshold, recommended diets would deviate considerably from observed patterns. The CDG model with a 20% emissions reduction does not converge for 64% of the initial data set, casting doubt on the affordability and compatibility of the CDG with China's decarbonisation goal. We recommend that future versions of the CDG be reformulated to closer align with WHO advice and explicitly include environmental considerations.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144004797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interaction of Genetics and Dietary Patterns Scored by the High Healthy Eating Index in Hyperhomocysteinaemia Influencing Cardiovascular Disease Risk.","authors":"Sunmin Park, Suna Kang","doi":"10.1111/nbu.70007","DOIUrl":"https://doi.org/10.1111/nbu.70007","url":null,"abstract":"<p><p>Hyperhomocysteinaemia has been associated with increased cardiovascular disease (CVD) risk, but the complex interplay between genetic determinants and modifiable lifestyle factors in modulating homocysteine (HC) levels remains incompletely understood. We aimed to investigate the aetiology of hyperhomocysteinaemia by examining the interactions between genetic predisposition, dietary patterns and other lifestyle factors and their potential associations with metabolic syndrome (MetS) and CVD risk. Cross-sectional analysis from the Korean Genome and Epidemiology Study, a hospital-based cohort conducted by the Korean Centers for Disease Control and Prevention from 2012 to 2016. Korean adults (n = 62 743, aged 40-79 years) were categorised into Low-HC (n = 53 450) and High-HC (n = 9293) groups based on a 15 μM serum homocysteine cutoff. Demographic, anthropometric and biochemical data were analysed. Genome-wide association and gene-environment interaction models explored genetic variants influencing hyperhomocysteinaemia and their interplay with lifestyle factors, including nutrient intake. Multivariable logistic regression assessed associations between hyperhomocysteinaemia and metabolic/CVD risks, adjusting for covariates. Genetic variant-environment interaction analyses identified genetic determinants and their interactions with diet/lifestyle. The High-HC group exhibited an elevated MetS risk. Hyperhomocysteinaemia was correlated with liver damage, inflammation and CVD risks. Low vitamin B12 intake (< 5.4 μg/day) showed a stronger association with hyperhomocysteinaemia than low folate intake (< 350 μg/day), with combined deficiencies exacerbating hyperhomocysteinaemia. An inverse relationship was observed between hyperhomocysteinaemia and healthy eating indices like Asian balanced and plant-based diets. Variants in MTHFR, NOX4, PLOD1, MIIP, PAX6 and CBS genes, involved in methionine/cysteine metabolism, exhibited differential expression in skeletal muscle, liver and adipose tissues. High polygenic risk scores interacted with poor diet quality, excess energy intake, a high glycemic index, smoking and heavy alcohol consumption to contribute to hyperhomocysteinaemia. In conclusion, these findings elucidate the complex interplay between genetics, diet and lifestyle in modulating homocysteine levels, providing insights for personalised nutrition strategies to mitigate CVD risk.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144017120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sugar Reformulation in Solid Foods: Limitations and Challenges.","authors":"Jimmy Chun Yu Louie","doi":"10.1111/nbu.70004","DOIUrl":"https://doi.org/10.1111/nbu.70004","url":null,"abstract":"<p><p>The global obesity epidemic remains a significant public health challenge, prompting various interventions to address its complexity. Among these, sugar reformulation in foods has gained traction as a potential strategy. While successful in sugar-sweetened beverages (SSBs), applying this approach to solid foods presents unique challenges and potential drawbacks. This article critically discusses the efficacy of sugar reformulation in solid foods as an obesity prevention strategy. The discussion explores the differential impacts of sugars from SSBs versus solid foods, technical constraints in reformulation and possible unintended outcomes. Additionally, the article evaluates the limitations of modelling studies that advocate for sugar reformulation, emphasising the importance of a balanced and evidence-based perspective on its role in addressing obesity.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143991206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health Impact Database Development for Sweeteners and Sweetness Enhancers: The SWEET Project.","authors":"Corey E Scott, Nikoleta Stamataki, Joanne A Harrold, Anne Raben, Jason C G Halford","doi":"10.1111/nbu.70006","DOIUrl":"https://doi.org/10.1111/nbu.70006","url":null,"abstract":"<p><p>Sweeteners and sweetness enhancers (S&SEs) are ingredients used in foods and beverages to reduce sugar while providing the sweetness of sugar with little to no calories. Although S&SEs have global regulatory approval and acceptance, questions remain regarding their overall safety and efficacy. Information on the effects of S&SEs in regard to health and efficacy can be found in randomised controlled trials (RCTs) that exist in peer-reviewed literature. With the large number of RCT publications on various S&SEs, a need exists to organise and collect each of the published studies in a useful database. Currently, a database containing human clinical information on S&SEs does not exist and so The SWEET project has created a publicly available and comprehensive Health Impact Database that includes available human clinical information on sweeteners. This paper describes the process and development of a database that collects comprehensive information on published human clinical studies evaluating S&SEs between the years January 2000 and September 2024. Ovid Medline was used to search for RCT publications from the year 2000 to 2024. The search produced 1538 publications, of which 257 complied with the predetermined eligibility criteria. There was a large variability in the number of studies that fit the inclusion criteria. For example, some S&SEs had numerous studies (i.e., sucralose, n = 63 eligible publications) and some S&SEs had no publications that fit the criteria (aspartame-acesulfame K salt and neohesperidine DC). The Health Impact Database is located at https://sweetproject.eu/HIdatabase and is contained in Microsoft Excel spreadsheets which are organised by health impact criteria. This database will be a useful tool for researchers as it provides comprehensive information on human clinical studies on S&SEs that can be leveraged as a general resource and for systematic reviews and meta-analyses.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143781448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status.","authors":"Evgenia Petridi, Emmanuella Magriplis, Kalliopi Karatzi, Evelina Charidemou, Elena Philippou, Antonis Zampelas","doi":"10.1111/nbu.70001","DOIUrl":"https://doi.org/10.1111/nbu.70001","url":null,"abstract":"<p><p>Consumption of ultra-processed foods (UPFs) is thought to play an important role in the development of childhood obesity worldwide. The aim of this study was to assess the main food groups contributing to UPF consumption and their association with weight status. Following exclusion of children with implausible intakes and misreporters, the final sample included 443 of 484 eligible (children and adolescents aged 2-18 years old) (91.5%), from the Hellenic National Nutrition and Health Survey (HNNHS). UPF items reported in 24-h recalls were identified according to the NOVA4 system and the proportion of their contribution to the daily energy intake was calculated. Main UPF food contributors were derived for the total population and by weight status. The association between weight status and UPF intake for the main contributors was examined using generalised linear models. The average percentage of total daily energy provided by UPFs was 39.8%. Four major food groups were found to contribute > 10% of total UPF intake: ready-to-eat/heat dishes (36.2%), sweet grain products (21.4%), savoury snacks (15.4%) and sweets (12.9%). These provided 86% of the total UPF intake, with no significant differences between children's weight status. There was also no significant association between the total percentage of energy as UPF and obesity. The relatively high contribution of UPFs, however, to children's daily energy intake in Greece emphasises the need for public food awareness campaigns for health promotion. Evaluation of the contribution of different food groups and not only of total UPF intake is also important.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143765482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultra-Processed Foods Marketed in Türkiye: An Analysis of Nutritional Quality and Packaging Sustainability.","authors":"Hilal Şimşek, Armineh Rajabi, Büşra Öztürk, Aslı Uçar","doi":"10.1111/nbu.70005","DOIUrl":"https://doi.org/10.1111/nbu.70005","url":null,"abstract":"<p><p>This study aimed to evaluate the nutritional profile and packaging recycling status of ultra-processed foods (UPFs) sold in chain markets across Türkiye. In this regard, the nutritional quality and recyclability status of the packages of UPFs, as defined by NOVA, sold in five major supermarket chains across Türkiye were examined. The energy and nutrient content displayed on UPF labels were analysed, and their nutritional profiles considered using the Nutri-Score algorithm. The study also documented the frequency of recycling symbols on the packaging. Of the 1365 UPFs examined across 13 categories, 61.6% were identified as having an unhealthy nutritional profile (Nutri-Score Grades D and E), whereas only 16% were classified as healthy (Grades A and B). Categories predominantly containing unhealthy products included milk and dairy, sauces and dressings, frozen and dehydrated meals, processed meats, along with various snacks and desserts like salty and sweet snacks, candies, chocolates and ice cream. Notably, candies, chocolates, and salty and sweet snacks were identified as the most energy-dense UPF categories. In terms of packaging, 84.4% of UPFs used at least one recycling symbol, 55.3% of these used plastic material and 38.2% used the Green Dot symbol. The results of the study may guide UPF nutrient profile reformulations and contribute to epidemiological studies analysing the relationship between UPF consumption and public health. Furthermore, these results highlight the necessity for more defined national regulations on the recycling of food packaging within the context of food system sustainability.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":" ","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143617660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}