Nutrition & Food Science最新文献

{"title":"Adherence to the Mediterranean dietary pattern among workers: a systematic review","authors":"Patrícia Leão, M. Rei, Sara Rodrigues","doi":"10.1108/nfs-11-2023-0252","DOIUrl":"https://doi.org/10.1108/nfs-11-2023-0252","url":null,"abstract":"\u0000Purpose\u0000This paper aims to carry out a systematic review based on the preferred reporting items for systematic reviews and meta-analyses (PRISMA) guidelines to assess the adherence to the Mediterranean dietary pattern (MDP) in workers.\u0000\u0000\u0000Design/methodology/approach\u0000Three electronic databases were searched up to March 2022. The population was restricted to adults, workers in any professional area, without special diets and no specific health conditions. Their adherence to the MDP was assessed by any a priori method/instrument. Two reviewers independently applied the eligibility criteria and performed the data extraction from each study included. In case of disagreement, a third reviewer was consulted.\u0000\u0000\u0000Findings\u0000Of the 590 studies found, 46 were included. Most of the studies were carried out in Europe, between the years 2019 and 2022 and were cross-sectional studies. The minimum sample size was 38, and the maximum was 1,74,638 participants. Most studies included both males and females; six included only females and nine only males. The three most prevalent types of workers under study were health professionals, factory workers and firefighters. The most used method for assessing adherence to the MDP was the Mediterranean diet score. Overall, workers showed low or moderate adherence to the MDP.\u0000\u0000\u0000Originality/value\u0000This systematic review conducted to assess the adherence to the MDP in workers displays an urgent need to improve diet quality in the workplaces.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"7 47","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641025","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}

{"title":"Phytochemical, antioxidant, lipid peroxidation inhibition and sensory properties of roasted coffee mixed with various quantities of pomposia fruit (Syzygium cumini L.) powder","authors":"Asiyah S.D.A. Alshammai, Rehab F. M. Ali, R. Alhomaid","doi":"10.1108/nfs-02-2024-0061","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0061","url":null,"abstract":"Purpose\u0000This study aims to find out how pomposia fruit powder (Syzygium cumini L.) mixed with roasted coffee (RCO) affected antioxidants, phytochemicals, lipid peroxidation inhibition and sensory attributes.\u0000\u0000Design/methodology/approach\u0000Pomposia fruits (Syzygium cumini L.) powder (PFP) was integrated with RCO at levels of 0.0%, 5.0%, 10.0%, 15.0% and 20.0%. RCO, PFP and binary mixtures containing RCO: PFP were evaluated for their total phenolics (TP), total flavonoids (TF), anthocyanin content (AC), antioxidant activity and phenolic compounds fractionation. The oxidative indices of coffee oil samples were measured throughout different storage intervals. Additionally, sensory characteristics of RCO enriched with different PFP doses were evaluated.\u0000\u0000Findings\u0000PFP samples exhibited the greatest TP content (1910 mg/100 g), whereas RCO samples had the lowest concentration (1090 mg/100 g). As more PFP was added, the corresponding coffee blends’ concentrations of TP, TF and AC were improved significantly. PFP possesses a radical-scavenging activity that is about 1.20 times more than RCO’s. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity jumped significantly from 74.13% in control (untreated) samples to 77.64%, 78.39% and 80.15% for samples enriched with 10.0%, 15.0% and 20% PFP, respectively. Significant increases in gallic acid, hesperidine, benzoic acid, chlorogenic acid, hispertin, catechol, quercetin, pyrogallol and rutin were detected when RCO was mixed with different quantities of PFP. At the end of storage trial, the coffee oil treated with 20% PFP had AV, PV and TBA values that were about 1.70, 1.95 and 1.66 times lower, respectively, than those of the control sample that had not had PFP addition. The RCO with 5.0% PFP achieved the greatest over acceptability grades.\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this study was the first study to evaluate the effect of incorporating various level of pomposia fruit powder into RCO. The findings shows that adding different concentrations of pomposia fruit powder into RCO can indeed enhance the radical-scavenging activity of the coffee and potentially extend its shelf life.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition & Food Science","volume":"12 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641682","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}

{"title":"Association between different dietary carbohydrates and risk of gallstone: a case-control study in Iranian adults","authors":"Maryam Nilghaz, M. Shahparvari, A. Hekmatdoost, Saeede Saadati, Moloud Ghorbani, Amir Sadeghi, Zahra Yari","doi":"10.1108/nfs-12-2023-0299","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0299","url":null,"abstract":"\u0000Purpose\u0000Dietary components have been mentioned as modifiable risk factors in the development of gallstone disease (GSD), but it has been less addressed. The present study aimed to investigate the potential association between different types of dietary carbohydrate and the risk of gallstone.\u0000\u0000\u0000Design/methodology/approach\u0000In this case-control study 189 patients diagnosed with GSD as a case group and 342 people as a control group were enrolled. Dietary intake of the participants was collected through a 168-item semi-quantitative food frequency questionnaire. Total intakes of calories, macronutrients and different types of carbohydrate were estimated. Crude and multivariable-adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to assess the association between carbohydrate intake and GSD.\u0000\u0000\u0000Findings\u0000Patients with gallstone consumed significantly more fructose and sucrose and less fiber. After fully adjustment, the logistic regression indicated significant association between GSD with dietary intake of total carbohydrate (OR = 1.65, 95% CI: 1.1–2.4, p = 0.009), sugar (OR = 1.23, 95% CI: 0.8–1.7, p = 0.014), fructose (OR = 2.5, 95% CI: 1.7–3.9, p < 0.001), glucose (OR = 1.9, 95% CI: 1.3–2.9, p = 0.002) and sucrose (OR = 1.37, 95% CI: 0.9–1.6, p = 0.042). Also, increasing intakes of lactose, galactose and maltose were associated with a decrease in the risk of GSD, but not statistically significant, although lactose was close to significance (OR = 0.71, 95% CI: 0.48–1, p = 0.051).\u0000\u0000\u0000Originality/value\u0000There is a positive and significant relationship between total carbohydrate, sugar, fructose, glucose and sucrose intake and the occurrence of gallstone.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"10 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646861","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}

{"title":"Cholesterol-lowering effect of Pediococcus strains isolated from mother’s milk in mice","authors":"M. Abdi, Roya Ghanavati, Vahid Lohrasbi, M. Talebi","doi":"10.1108/nfs-02-2024-0042","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0042","url":null,"abstract":"\u0000Purpose\u0000The Pediococcus strains belong to the group of lactic acid bacteria (LAB). This study aims to isolate and identify the Pediococcus spp. from mother’s milk, and investigate their tolerance to low pH and bile salts, antibacterial activity, attachment to HT-29 cells and effect on cholesterol-lowering and digestive enzymes in mice.\u0000\u0000\u0000Design/methodology/approach\u0000Pediococcus species were isolated from mother’s milk, then tested for tolerance to acid and bile salts, their antibacterial effect and attachment to HT-29 cell line. In mice experiment, the levels of triglyceride (TG), total cholesterol (TC), HDL cholesterol (HDL-C), LDL cholesterol (LDL-C) and digestive enzymes such as amylase and lipase in serum of mice were measured after administration of 108 CFU/mL bacterial suspension.\u0000\u0000\u0000Findings\u0000A total of 24 Pediococcus spp. including 16 isolates of Pediococcus pentosaceus and 8 isolates of Pediococcus acidilactici were isolated. Fifteen isolates (62.5%) were able to survive in low pH and bile salt concentration. Ten isolates (41.6%) exhibited the most powerful inhibitory effects against both Gram-positive and Gram-negative bacterial pathogens. A total of four Pediococcus isolates (16.67%) showed strong attachment to HT-29 cells. In contrast to HDL-C and amylase, the serum levels of TC, TG and LDL-C were reduced and lipase was elevated significantly following administration of mother milk-derived Pediococcus isolates.\u0000\u0000\u0000Originality/value\u0000The Pediococcus isolates demonstrated good probiotic properties in particular cholesterol-lowering ability in mice. Thus, after more studies they can be considered as probiotic strain(s).\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"57 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141652970","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}

{"title":"Protein hydrolysates of millets: an effective therapeutic to wide range of diseases","authors":"Anand Kumar Pandey, Shalja Verma","doi":"10.1108/nfs-12-2023-0295","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0295","url":null,"abstract":"\u0000Purpose\u0000Millets are underused crops that have the potential to withstand harsh environmental conditions. Recent research has proved immense nutritional benefits associated with millets which have increased their utilization to some extent but yet their sole potential is left to be exploited. Different millet varieties have exceptional nutritional and nutraceutical properties which can ameliorate even the deadly conditions of cancers. They have significant protein composition ranging from 10% to 12% which possess effective bioactive potential. Protein hydrolysates containing bioactive peptides have been evaluated for their therapeutic effects against a variety of diseases. This review aims to discuss the bioactive potential of different millet protein hydrolysates to encourage research for development of effective natural therapeutics.\u0000\u0000\u0000Design/methodology/approach\u0000The present article elaborates on effective studies on the therapeutic effects of millet protein hydrolysates.\u0000\u0000\u0000Findings\u0000Several effective millet peptides have been reported for their therapeutic effect against different diseases and their antioxidant, anti-inflammatory, anticancer, antimicrobial and antidiabetic effects have been investigated.\u0000\u0000\u0000Originality/value\u0000This review focuses on millet bioactive peptides and their significance in treating variety of diseases. Thus, will further encourage research to explore the novel therapeutic effects of millet proteins hydrolysates which can eventually result in the development of natural and safe therapeutics.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"103 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141657357","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}

{"title":"Protective role of apigenin nanoparticles in cisplatin induced cardiotoxicity in rats","authors":"N. Alaqeel","doi":"10.1108/nfs-03-2024-0095","DOIUrl":"https://doi.org/10.1108/nfs-03-2024-0095","url":null,"abstract":"Purpose\u0000This study aims to assess the effect of both apigenin-loaded zinc oxide nanoparticles (ZnONPs) and apigenin only against cisplatin (CP)-induced experimental cardiotoxicity.\u0000\u0000Design/methodology/approach\u0000A total of 32Wister rats (male) were randomly divided (n = 8) into four groups. Normal control group, CP group received CP (20 mg/kg); treated group I received CP and then received apigenin (0.78 mg/kg/day) orally; treated group II received CP and then received apigenin loaded ZnONPs. At the end of the experiment (10 days), samples were extracted from each rat for the assessment of complete blood picture, lipid profile, atherogenic indices, oxidative status, inflammatory and cardiotoxicity markers as well as histological examination.\u0000\u0000Findings\u0000The results indicated that CP produced significant alterations in the complete blood picture, lipidemic profile, atherogenic indices, antioxidation capacity and cardiac inflammatory markers as well as function enzymes as compared with the control group. Administration of apigenin only showed a non-significant change in the atherogenic indices, oxidative status and cardiotoxicity parameters, indicating incomplete cardio-protection against CP upon. Additionally, all the observed alterations in CP group were reversed when apigenin nanoparticle at lower dose was used with ZnONPs which was also confirmed by histopathological investigation.\u0000\u0000Originality/value\u0000The apigenin loaded ZnONPs exert protective effects against CP-induced experimental cardiotoxicity and improved cardiac function, suggesting a potential adjuvant role of apigenin nanoparticles against cardiotoxicity.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"124 38","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141666313","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}

{"title":"Are functional foods used as self-medication? Subjective health, self-reported disease symptoms, current medical treatment and functional food choices","authors":"Dovilė Barauskaitė, Justina Baršytė, B. Fennis, V. Auruškevičienė, Naoki Kondo, Katsunori Kondo","doi":"10.1108/nfs-12-2023-0283","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0283","url":null,"abstract":"Purpose\u0000Functional foods have been marketed as promoting health and reducing the risk of disease. While the market of functional foods is increasing across the globe, little is known about how actual and subjective health status are related to functional food choices and existing research evidence is inconsistent. Therefore, the purpose of this paper is to systematically explore the relationship between functional food choices and perception related dimensions vs medical dimensions.\u0000\u0000Design/methodology/approach\u0000The study used data collected from a large-scale mail survey in Japan (N = 8,368) and a representative Internet survey in Lithuania (N = 900). It used structural equation modeling (SEM) to test the proposed conceptual model.\u0000\u0000Findings\u0000The general results indicated that functional foods could be used to maintain one’s subjective health status – the frequency of using functional food products was positively related to consumers’ subjective health status (p = 0.04). However, if consumers were experiencing health-related issues (self-reported disease symptoms or current medical treatment), there was no systematic relationship between such experience and the usage of functional food products.\u0000\u0000Originality/value\u0000To the best of the authors’ knowledge, this study is among the first to systematically analyze the relationship between subjective health status, self-reported disease symptoms, current medical treatment and the frequency of using different functional food product groups. The findings indicated that it is important to simultaneously consider different underlying factors, such as specific to functional food targeted disease symptoms and specific food product groups, which contributed to a more thorough understanding of functional food consumption.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":" 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141676452","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}

{"title":"Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs","authors":"Umi Afiqah Omar, Pavan Kumar, Muhamad Faris Ab Aziz, A. Sazili, M. R. Ismail‐Fitry","doi":"10.1108/nfs-02-2024-0054","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0054","url":null,"abstract":"Purpose\u0000This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs.\u0000\u0000Design/methodology/approach\u0000Minced buffalo meat was mixed with salt at 1 or 2% concentration and stored for 0 h, 24 h or 48 h during the preparation of meatballs. The developed meatballs were analysed for moisture content, water holding capacity (WHC), pH, cooking yield, shrinkage, colour, texture profile analysis, gelling properties and sensory attributes.\u0000\u0000Findings\u0000The salting durations of 24 and 48 h had significant (p < 0.05) effects on the WHC and colour attributes of the buffalo meatballs. A 2% salt addition in meatballs significantly (p < 0.05) affected pH and cooking yield. Salting for 24 h with 2% salt concentration significantly (p < 0.05) increased the hardness, chewiness and gel strength of the meatballs. Thus, salting for 24 h with a 2% salt concentration improved the physicochemical, textural and sensory attributes of buffalo meatballs.\u0000\u0000Practical implications\u0000The study highlighted the importance of salting treatment during the preparation of meat products. For example, salting buffalo meatballs with a 2% salt concentration for 24 h could improve their functional and sensory attributes.\u0000\u0000Originality/value\u0000Studies on salting durations at different salt concentrations in buffalo meat are very limited. An optimized combination of salting duration and salt concentration during the preparation of buffalo meatballs could improve the quality attributes and acceptability of these products.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":" 34","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141675558","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}

{"title":"Association between lifeline diet score (LLDS) and polycystic ovary syndrome (PCOS): case-control study","authors":"Hawal Lateef Fateh, S. Rashid","doi":"10.1108/nfs-02-2024-0064","DOIUrl":"https://doi.org/10.1108/nfs-02-2024-0064","url":null,"abstract":"Purpose\u0000Polycystic ovary syndrome (PCOS) is a prevalent and multifaceted metabolic and endocrine disorder that affects a significant number of women in their reproductive years. The purpose of this study is to investigate the relationship between the lifeline diet score (LLDS) and PCOS.\u0000\u0000Design/methodology/approach\u0000In this study, the authors enrolled 105 women who had recently been diagnosed with PCOS. 105 women without PCOS, matched for age and body mass index (BMI), were selected as the control group. The mean age of the participants was 34.80 ± 5.37 years old. Standardized procedures were used to measure anthropometric indicators and assess the body composition of each participant. To determine the dietary patterns, a validated and reliable 147-item food frequency questionnaire (FFQ) was administered. Based on the responses to the FFQ, the LLDS was calculated using 12 specific components. Multiple and univariate logistic regression analyses were performed to estimate the associations between LLDS and PCOS, considering various factors.\u0000\u0000Findings\u0000In the control group, the mean LLDS was 45.61 ± 9.67; while in the case group, the mean LLDS was 25.10 ± 7.49, respectively (P = 0.001). After adjusting for socioeconomic status (SES), age, protein, fat, physical activity and BMI, the probability of developing PCOS is 69% lower in the third tertiles of LLDS than in the first tertiles (OR = 0.31, CI 95% = 0.15–0.62), (P < 0.001).\u0000\u0000Originality/value\u0000The study finds that a higher LLDS correlates with reduced PCOS risk, echoing dietary advice to boost fruits, dairy, vegetables, legumes, poultry and grains while limiting pasta, rice, bread, eggs, red meat, sweets, sugar and hydrogenated fats.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"23 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141699368","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}

{"title":"Evaluation history of dietary food groups and nutritional habits of individuals diagnosed with a memory disorder: a case–control study","authors":"Seyedeh Narjes Marashi, S. Amini, Setayesh Ebrahimian","doi":"10.1108/nfs-12-2023-0296","DOIUrl":"https://doi.org/10.1108/nfs-12-2023-0296","url":null,"abstract":"Purpose\u0000Cognitive decline and dementia are major causes of disability. Research has suggested a relationship between dietary intake and memory problems in individuals. This study aims to examine the dietary histories of participants with newly diagnosed memory problems.\u0000\u0000Design/methodology/approach\u0000A total of 285 subjects (129 cases and 156 controls) were included in this retrospective case−control study. This paper used a food frequency questionnaire to determine the intake of dietary food groups in the previous year and a general questionnaire to assess food habits. The strength of the association between dietary history and memory problems was assessed using logistic regression and Pearson’s tests.\u0000\u0000Findings\u0000In this study, 73% of participants had a lower middle income and consumed less than the recommended number of meats, fruits and vegetables (1.2, 1.8 and 0.99 units/day, respectively). Participants with memory problems were more likely to take supplements than those without (P = 0.01). There was no significant difference in energy intake between the case and control groups (1634 Kcal vs 1656 Kcal). The results of the logistic regression showed that consuming any of the food groups in the previous nine months was not associated with memory problems. However, the Pearson test showed that an increase in the consumption of high-quality protein and vegetables had a slightly nonsignificant relationship with a decrease in the severity of memory disorder.\u0000\u0000Originality/value\u0000It is safe to suggest consuming adequate amounts of high-quality protein and affordable protein from sources such as dairy products, meats and vegetables. Research is insufficient to recommend the use of dietary supplements as a means of preventing memory disorders.\u0000","PeriodicalId":509279,"journal":{"name":"Nutrition &amp; Food Science","volume":"82 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141713556","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}