Fat Levels Research Articles

Exploring the impact of genetic factors and fatty acid quality on visceral and overall Fat levels in overweight and obese women: a genetic risk score study

BackgroundRecent studies suggest a link between dietary fat quality and obesity. Genetic risk scores (GRS) can predict obesity risk based on genetic factors. This study investigates how GRS and fatty acid quality affect visceral adiposity index (VAI) and body adiposity index (BAI) in overweight and obese women.MethodsIn this study, 278 overweight and obese women (aged 18–58) participated. We have used a comprehensive food frequency questionnaire (FFQ) to evaluate dietary intake and the fatty acids quality indexes. We have employed standard methods to measure biochemical factors, anthropometrics, and physical activity levels. Finally, the GRS was created by combining three SNPs [CAV-1 (rs3807992), Cry-1 (rs2287161), and MC4R (rs17782313)].ResultsThe study found that there was no significant association between the quality of fat intake (as measured by CSI score and N6/N3 score) and VAI or BAI in both crude (B = 70.70, SE = 35.14, CI:1.81-139.55, P = 0.04) and adjusted models (B = 93.67, SE = 39.28, CI:16.68–17.68, P = 0.01). CSI provides information on cholesterol and saturated fats. However, there was a notable interaction between the GRS and the N6/N3 score on VAI, suggesting that obese women with high obesity-related SNPs who consumed foods with a higher ratio of N6/N3 fatty acids tended to have an increased VAI.ConclusionThis study shows; that eating more food sources containing a higher ratio of N6/N3 may be the reason for the increase in VAI in obese women who have high obesity-related SNPs and emphasizes the matter of personalized nutrition in obesity issues.

Anthropometric, Bioelectric, and Visceral Fat Indices to Predict Hypertension in Rural Rohtak, Haryana

Abstract Background: Hypertension, which is responsible for many comorbidities like stroke and chronic heart disease, has a prevalence of 29.8% in India. They are many obesity indices; bioelectric and visceral fat indices are seen to be associated with hypertension. The region-specific cutoffs of these indices are important to make amenable policy decisions for the control of noncommunicable diseases. This study aimed to examine the various anthropometric, bioelectric, and visceral fat indicators as predictors of hypertension in adults of rural Rohtak, Haryana. Methods: An observational cross-sectional study was conducted among 800 adults (18–60 years), who were permanent residents of Chiri Block. Sociodemographic, socioeconomic, dietary, and morbidity data were collected, and measurements for various anthropometric and fat indices were taken using standardized methods. Receiver operating characteristic curve (ROC) analysis was used to calculate the area under the curve (95% confidence interval) for validity and to estimate the optimal cutoff values of anthropometric and other indices. Results: The overall prevalence of obesity (WHO Asia Pacific criteria) was 40.60% (39.60% males, 41.30% females), whereas the prevalence of hypertension (AHA 2017) was 30.90% (34.6% males, 21.4% females). Waist circumference (WC) (0.736), visceral fat level (VFL) (0.723), and waist height ratio (WHtR) (0.717) had the highest area under curve values. Body mass index (BMI) had the highest sensitivity (69.9%), whereas body fat percentage (BFP) had the highest specificity (89.9%). Discussion: WC and WHtR have proven to be superior indicators than BMI. VFL and BFP are emerging indicators, and further exploration needs to be done toward the utilization of these indices directly at the community level for screening purposes.

Effect of water extract of Mangosteen peel (Gracinia Mangostana L.) fermented by probiotics on meat chemistry, abdominal fat and blood lipid profile of broilers

This study aims to determine the effect of administering fermented Mangosteen peel water extract (FMWE) in drinking water on meat chemistry, abdominal fat and blood lipid profile of broilers. The design used was a Completely Randomized Design (CRD), with 4 treatments with 5 replications and each replication using 40 day-old-chick (DOC) broilers with homogeneous body weight, so that a total of 160 DOC broilers were used. The treatments were: drinking water without FMWEas control (P0); drinking water+1.5% FMWE (P1); drinking water+3% FMWE (P2); and drinking water+4.5% FMWE (P3).The results of the study showed that giving 4.5% FMWE in broiler drinking water from 0-4 weeks of age had a significant effect (P<0.05) on reducing meat water content and meat ash content. On the other hand, it significantly (P<0.05) increased the fat content of broiler meat. The inclusion of 1.5-4.5% FMWE in broiler drinking water from 0-4 weeks of age did not have a significant effect (P>0.05) on cholesterol, low density lipoprotein (LDL) and abdominal fat levels. However, it significantly (P<0.05) increased the content of high-density lipoprotein (HDL) in broiler blood serum. It can be concluded that the administration of 4.5% water extract of fermented Mangosteen peel in broiler drinking water significantly reduces the water content and ash content of meat. On the contrary, it significantly increased the meat fat content and blood serum HDL levels of broilers.

P-453. Cardiovascular Risk Scores and Insulin Resistance are Higher with Excess Visceral Abdominal Fat in People with HIV in the Modern Antiretroviral (ART) Era

Abstract Background People with HIV (PWH) are at an increased risk of cardiovascular disease (CVD), even after accounting for traditional risk factors like diabetes and dyslipidemia. Metabolic syndrome, a component of which is central adiposity, is also increasingly prevalent in PWH. Yet, there are few data on the contribution of excess visceral abdominal fat (EVAF) to increased CVD risk in PWH in the modern ART era. Methods We used the Visceral Adiposity Measurement and Observation Study (VAMOS) to investigate how EVAF impacts traditional CVD risk factors and overall CV risk in PWH. VAMOS is a cross-sectional, multi-center observational study in PWH, virologically suppressed for ≥1 year, with BMI ranging from 20 to 40 kg/m2. Participants completed study visits, labs, and an abdominal computed tomography scan in the overnight fasting state. Visceral fat was quantified by a single slice at L4-L5. Growth hormone (GH) levels, HOMA-IR and triglyceride:high-density lipoprotein (TG:HDL) ratios (an alternative measure of insulin resistance, IR) were also analyzed. Relationships with EVAF were assessed by Spearman correlation coefficients and Wilcoxon Two-Sample Tests (EVAF defined as ≥130 cm2). Results Of the 170 participants studied, the majority were white and male with an average age of 54 years. Median visceral fat area was 148 cm2 (94, 218) with an EVAF prevalence of 58%. Participants with EVAF had higher HOMA-IR values (p≤.0001) and higher TG:HDL ratios (p=0.0013) than those without EVAF. There was also a positive correlation between EVAF and HOMA-IR (ρ=0.43, p≤0.0001) and TG:HDL ratio (ρ=0.33, p≤0.0001). Importantly, greater visceral fat area was associated with higher 10-year ASCVD risk (p< 0.0001). To understand a potential driver behind this relationship between EVAF and CV risk, GH levels were explored. Increasing visceral fat surface area was inversely correlated with GH levels (ρ=-0.17, p=0.03); moreover, there were lower GH levels in subjects with EVAF (p=0.05). Conclusion Increased levels of visceral fat relate to increased CV risk scores, as well as the traditional risk factors of IR and lipid levels, which contributes to the heightened risk of CVD in PWH on modern ART regimens. The dynamics between decreased GH levels and EVAF found here support targeting EVAF reduction via the GH axis. Disclosures Karam Mounzer, MD, Epividian: Board Member|Epividian: Honoraria|GS: Advisor/Consultant|GS: Grant/Research Support|GS: Honoraria|Merck: Advisor/Consultant|THERA Technologies: Grant/Research Support|ViiV healthcare: Advisor/Consultant|ViiV healthcare: Grant/Research Support|ViiV healthcare: Honoraria John R. Koethe, MD, Gilead Sciences: Advisor/Consultant|Gilead Sciences: Grant/Research Support|Merck & Co.: Advisor/Consultant|Merck & Co.: Grant/Research Support Jordan Lake, MD, Merck: Advisor/Consultant|Theratechnologies: Advisor/Consultant Mohammed Zogheib, PharmD, MPH, Theratechnologies: Employee Colleen McGary, PhD, Theratechnologies: Employee R Brandon Cash, PharmD, Theratechnologies: Employee

АНАЛІЗ ВІКОВОЇ ДИНАМІКИ ПОКАЗНИКІВ СКЛАДУ ТІЛА ЮНИХ ГІМНАСТОК-ХУДОЖНИЦЬ РІЗНОЇ КВАЛІФІКАЦІЇ

The article provides a general analysis of body composition indicators and determines their ratio in 6-9 year old gymnasts, and compares the obtained values, namely, body height, weight, body mass index, percentage of fat and skeletal muscle, energy expenditure at rest, and visceral fat level. The purpose of the research is to analyze body composition indicators in the age dynamics of 6-9-year-old artistic gymnasts of various sports qualifications. Material and methods of the study. The study involved 37 girls aged 6-9 who engaged of artistic gymnastics in the city of Vinnytsia and the city of Kozyatyn (Vinnytsia region). Research methods: analysis of scientific-methodical and special literature, method of assessing the component composition of the body of artistic gymnasts using the device OMRON, mathematical processing of empirical data. Results. It has been established that the average indicators of body composition monitoring of female gymnasts-artists gradually increase with age, namely, body length, body weight, body mass index, fat percentage. Other monitoring indicators - the percentage content of skeletal muscles, the level of visceral fat and energy expenditure at rest are determined by a decrease in indicators from the 8th to the 9th year. According to tabular data, it was found that the average indicators obtained from the body mass index in all four age groups of gymnasts have an "insufficient" level, and the percentage of fat in gymnasts aged 6 and 7 is "low". Conclusions. Achieving success in artistic gymnastics largely depends on the size, physique, and body composition of the gymnast. Therefore, a combination of external parameters and body composition will provide more accurate information about the gymnast's capabilities at a certain stage of sports training.

Effect of Coagulating Agents for Preparation of Soy Milk-Based Rasogolla

This experiment investigated how different coagulants affected soymilk-based Rasogolla's flavour, body and texture, colour, appearance, and chemical composition (moisture, dry matter, crude protein, fat, carbohydrate, nitrogen-free extract, ash, and crude fibre). Milk samples were collected from the Bangladesh Agricultural University dairy farm (BAU) to prepare soymilk-based Rasogolla, and Soymilk was prepared at the Dairy Technology Laboratory of BAU, Mymensingh. Cow milk and soymilk samples were coagulated using four different coagulants: calcium lactate, citric acid, lactic acid, and vinegar. The change obtained from fresh cow milk and Soymilk was mixed in a 1:1 ratio to prepare different types of Rasogolla: CLSMR (Calcium Lactate Coagulated Soymilk-based Rasogolla), CSMR (Citric Acid Coagulated Soymilk-based Rasogolla), LSMR (Lactic Acid Coagulated Soymilk-based Rasogolla), and VSMR (Vinegar Coagulated Soymilk-based Rasogolla). The effects of the coagulating agents on the different Rasogolla variants were assessed using both physical and chemical analyses. Physical evaluation focused on sensory attributes such as flavour, body and texture, colour, and overall appearance. Chemical tests measured various parameters, including total solids, moisture content, protein, fat, carbohydrate, ash, and acidity. The study revealed that the coagulating agents had a significant effect (p < 0.05) on the flavour of the Rasogolla samples (CLSMR, CSMR, LSMR, and VSMR) but did not significantly (p > 0.05) affect their body and texture, colour, or appearance. Additionally, the coagulating agents had a highly significant impact (p < 0.01) on the levels of crude protein, fat, ash, nitrogen-free extract, acidity, and crude fibre. However, no notable differences (p > 0.05) were observed in the moisture, dry matter, or carbohydrate content across the Rasogolla samples. Each treatment was replicated three times and collected data were analyzed using (SPSS) software (version 25).

Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients

ABSTRACTBackground and ObjectivesThe nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high‐protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.FindingsSignificant differences (p < 0.05) were observed in the nutritional, physico‐chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (p < 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (R = 0.965). There was a significant increase (p < 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (a*) and yellowness (b*), and lightness (L*) decreased with increasing protein content. There were no significant differences (p > 0.05) in cooking losses but there were significant differences (p < 0.05) in water uptake, being lower for instant noodles blended with protein isolate.ConclusionsInstant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (p < 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.Significance and NoveltyThe key findings from this study will inform food manufacturers of the health benefits of mungbean and encourage the use of dry fractionated mungbean protein concentrate ingredients in popular and widely consumed food products.

P0977 Health-Related Physical Fitness and Its Association with Disease- and Treatment-related Characteristics in Patients with Inflammatory Bowel Disease Versus Healthy Controls

Abstract Background Inflammatory Bowel Disease (IBD) may negatively impact health-related physical fitness components (body composition, cardiorespiratory fitness, muscular strength, muscular endurance, and flexibility) due to sedentary behavior and disease-specific effects. Limited data on health-related physical fitness in IBD hinders the development of targeted physical exercise training interventions to improve disease outcomes and well-being. This study aimed to compare health-related physical fitness between IBD patients and age- and sex-matched healthy controls and to assess associations with disease- and treatment-related characteristics in IBD. Methods This cross-sectional study included 105 IBD patients (in remission or mild-to-moderate clinical disease activity) and 102 age- and sex-matched healthy controls (Table 1). Participants performed validated tests for health-related physical fitness, including four-site skinfold thickness for body fat percentage, the steep ramp test for cardiorespiratory fitness and muscular strength, the 60-second sit-to-stand test and hand-held dynamometry for muscular strength, isokinetic dynamometry for muscular endurance, and the sit-and-reach test for flexibility.1 Fatigue (Checklist Individual Strength) and self-reported physical activity (International Physical Activity Questionnaire Short Form) were also assessed. Clinical data were collected, including body mass index, comorbidities, disease duration, disease activity, extra-intestinal manifestations, medication use, and prior intestinal resections. Results Patients with IBD had a higher body fat percentage (29.5% vs. 26.9%, p=0.012), lower steep ramp test performance (WRpeak 4.2 W/kg vs. 4.8 W/kg, p<0.001), fewer sit-to-stand repetitions (42 vs. 47, p=0.002), and reduced hand-held dynamometry hamstring strength (3.0 N/kg vs. 3.2 N/kg, p=0.011), as compared to healthy controls (Figure 1). Differences persisted after adjusting for age, sex, Charlson comorbidity index, smoking, and educational level. Multivariable linear regression analyses showed associations for increased body fat and reduced cardiorespiratory fitness and muscular strength with older age, female sex, higher body mass index (BMI), fatigue, arthritis, and a higher number of biologicals. No differences were found in muscular endurance or flexibility. Conclusion Patients with IBD have elevated levels of body fat and reduced cardiorespiratory fitness and muscular strength compared to healthy controls, with no observed differences in muscular endurance or flexibility. Targeted exercise interventions, especially for those with higher BMI, fatigue, arthritis, or multiple biologic treatments, may improve deficits in health-related physical fitness and potentially enhance disease outcomes.

P1027 Assessment of body fat composition in patients with inflammatory bowel diseases by bioelectrical impendance analysis: a single-centre study

Abstract Background Body fat percentage (BF%) serves as a valuable indicator of nutritional status and associated health risks, particularly in patients with chronic inflammatory conditions such as inflammatory bowel disease (IBD). This study aimed to evaluate and compare BF% between healthy controls and individuals diagnosed with IBD to determine potential disparities in body composition linked to the disease. Methods A cross-sectional study design was employed, involving 76 IBD patients (34 with UC and 42 with CD disease) who are in clinical remission treated with biological therapy and 64 healthy controls. BF% was assessed using bioelectrical impedance analysis, providing a comparative analysis between these two groups. Statistical significance was evaluated using a two-sample t-test with a significance threshold of p < 0.05. Results The mean BF% was 22.54 for the IBD patient group and 23.59 for the healthy cohort. The observed difference was not statistically significant (p = 0.3765), suggesting that BF% in IBD patients may not differ substantially from that of healthy individuals within this sample. Conclusion Our findings indicate no significant deviation in BF% between IBD patients and healthy controls, suggesting that body fat levels might remain stable and indicate the quality for treatment of IBD. BIA related indices are effective tool for assessment of nutritional status, and indicate the quality for treatment of IBD. This study underscores the complexity of body composition in chronic inflammatory conditions and highlights the need for further research to assess the role of treatment on body composition in IBD populations.

Antioxidant Capacity, Lipid Oxidation, and Quality Traits of Slow- and Fast-Growing Meagre (Argyrosomus regius) Fillets During Cold Storage

Meagre (Argyrosomus regius) is an important species in aquaculture, with size and flesh quality playing key roles in its production and marketability. This study aimed to examine the relationship between growth and flesh quality parameters, including fatty acid content (FA), total antioxidant capacity (TOAC), superoxide dismutase (SOD), lipid oxidation (LO), muscle cellularity (MC), and filleting yield (FY) during cold storage. Fish from the same hatchery raised under identical conditions showed size variation after 12 months. Fish below 600 g were classified as slow growing (SG), while those above 1000 g were classified as fast-growing (FG). The results showed that FG fish had higher body weight, moisture, and FY but exhibited lower levels of fat and polyunsaturated fatty acids (PUFA). SG fish had higher TOAC and SOD activity, which significantly declined during cold storage in both groups but remained higher in SG fish. Despite the higher lipid content in SG fish, no significant differences in malondialdehyde (MDA) levels, an indicator of LO, were observed between the two groups, suggesting that the elevated antioxidant defenses in SG fish mitigated lipid peroxidation. This study underscores intrinsic antioxidants’ potential to preserve lipid quality of fish fillets during cold storage.

Associations of fat, bone, and muscle indices with disease severity in patients with obstructive sleep apnea hypopnea syndrome

PurposeTo investigate the relationship between obstructive sleep apnea hypopnea syndrome (OSAHS) severity and fat, bone, and muscle indices.MethodsThis study included 102 patients with OSAHS and retrospectively reviewed their physical examination data. All patients underwent polysomnography, body composition analysis, dual-energy X-ray absorptiometry, computed tomography (CT) and blood test. Correlation and multiple linear regression analyses were performed using SPSS 22.0.ResultsAmong the fat indices, fat mass (FM) (r = 0.27–0.43), body fat percentage (BFP) (r = 0. 25–0.35), visceral fat area (VFA) (r = 0.28–0.40) and trunk fat mass (TFM) (r = 0.26–0.34) were positively correlated with hypopnea index (HI), apnea-hypopnea index (AHI), oxygen desaturation index (ODI), and percent of time spent with oxygen saturation below 90% (T90%), respectively, and negatively correlated with mean pulse oxygen saturation (SpO2) (r= -0.28–-0.41). For bone indexes, T8, T9, T11, L1-CT value, mean vertebral CT value and 25-Hydroxyvitamin D3 were positively correlated with mean SpO2 (r = 0.23–0.32), respectively. For muscle indexes, pectoralis muscle density (PMD) was negatively correlated with HI, AHI, and ODI (r= -0.20–-0.36) and positively correlated with mean SpO2 (r = 0.26). In separate models predicting sleep measures, AHI increased by 0.36, 0.29, 0.34 and 0.25 events/h per unit increase in FM, BFP, VFA, and triglyceride (TG), respectively. AHI decreased by 0.27 per unit increase in PMD. T90% increased with FM, BFP, VFA, WHR, TG and total cholesterol (TC), but decreased with appendicular skeletal muscle mass (ASM) and PMD respectively.ConclusionHigher fat levels and lower vertebral CT values, muscle mass and density correlated with a higher degree of OSAHS severity. Intermittent hypoxia may affect fat, bone, and muscle metabolism in patients with OSAHS.

Association of Sociodemographic Variables and Healthy Habits with Body and Visceral Fat Values in Spanish Workers.

Background and Objectives: The accumulation of fat in the body, especially visceral fat, is associated with various cardiometabolic conditions such as diabetes mellitus and fatty liver. The reasons for the accumulation of this fat are diverse. Some studies, also in the working population, have shown a clear association between sociodemographic variables and health habits with scales that assess overweight and obesity. This study aims to determine how certain sociodemographic variables, such as age, gender, and socioeconomic level, as well as certain healthy habits like physical activity and tobacco consumption, affect the levels of body and visceral fat. Materials and Methods: We conducted a descriptive and cross-sectional study involving 8590 Spanish workers. The percentage of body and visceral fat was measured using a bioimpedance analysis with a Tanita DC 430MA device. Results: Both the average values and the prevalence of elevated body and visceral fat increase with age and decrease with social class and lower levels of physical activity. These values are higher in smokers. A multivariate analysis shows that the variables most influential in increasing the risk of high levels of both body and visceral fat are age and low levels of physical activity. Conclusions: The profile of a person at high risk of having elevated body and visceral fat levels is an older male with a low socioeconomic status who smokes and leads a sedentary lifestyle.

Effect of varied flour composition on some nutrient characteristics of cookies from Akidi, wheat and yellow maize composite flour

The effect of varied flour composition on the proximate and anti-nutritional properties of high fibre cookies from flour blends of wheat, akidi (black bean) and whole yellow corn was studied using D-optimal mixture design of response surface methodology (RSM) of which ten (10) experimental runs were generated while 100% wheat flour served as control. The cookies were subjected to proximate and anti-nutrient analysis using standard methods. Statistical analysis and optimization of mixture components were carried out using Design-Expert software version 6.0.8 while means were separated using ANOVA. Significant differences were accepted at p<0.01 for regression analysis and p<0.05 for mean separations. The results of proximate composition of the cookies showed significant (P<0.05) difference among the cookies with the ranged of 5.12-6.49% for moisture, 3.53-4.93% for ash, 3.82-5.44% for fibre, 9.84-11.69% for fat, 10.32-18.47% for protein, and 54.28-65.04% for carbohydrate. The anti-nutrients factors of the cookies ranged from 0.07-0.35% for saponin, 0.21-0.56 for phytate, 0.05-0.41% for Trypsin inhibitor and 0.17-0.50 for tannin content. The study revealed that quality and nutrient-dense cookies can be processed from blends of wheat, cowpea and whole yellow corn flour of the proportion (10:50:40) which exhibited high level of fibre, fat, protein and lower level of anti-nutrients as evaluated. Optimization of mixture variables showed that optimal response is generated for flour mixture comprising 10% wheat, 10.89% akidi and 79.11% whole yellow corn with desirability of 55.80%.

Evaluation of Macronutrient and Selected Micronutrient Contents of Peanut Butter Fortified with Moringa Leaf Powder

Background to the Study: The increasing prevalence of malnutrition and micronutrient deficiencies, particularly in developing countries, necessitates the development of affordable, nutrient-dense foods. Aim: This study aim to develop and evaluate the nutritional and sensory properties of peanut butter fortified with moringa leaf powder to enhance its macronutrient and micronutrient composition for addressing malnutrition. Place and Duration of Study: Conducted in the dietetics kitchen of the Department of Human Nutrition and Dietetics, Lead City University, Ibadan, Oyo State, Nigeria, between February to May 2024 Methodology: Peanut butter was prepared using roasted groundnuts and fortified with varying levels of moringa leaf powder. A 70:30 ratio was applied for the peanut seeds and moringa powder respectively. The fortified peanut butter was prepared using standard methods, including sorting, roasting, de-hulling, grinding, and fortification. Nutritional analyses were conducted to determine proximate composition (protein, fat, fiber, ash, and carbohydrate) and micronutrient levels (iron, potassium, zinc, vitamin B6, and vitamin A). Sensory evaluation was performed using a 9-point hedonic scale to assess taste, texture, color, and overall acceptability. Data were analyzed using ANOVA with the Statistical Package for the Social Sciences (SPSS) Version 22.0, and differences between means were considered significant at p < 0.05. Results: The results showed significant improvements in the nutritional composition of the fortified peanut butter compared to the control. Protein, fat, and fiber levels in the fortified product were 26.23 ± 0.08%, 52.66 ± 0.01%, and 4.87 ± 0.03%, respectively, compared to 24.84 ± 0.06%, 50.68 ± 0.01%, and 4.35 ± 0.01% in the control. Fortification also enhanced micronutrient levels, with iron and zinc increasing from 5.25 ± 0.02 mg/100 g and 3.24 ± 0.03 mg/100 g in the control to 7.14 ± 0.02 mg/100 g and 4.80 ± 0.03 mg/100 g in the fortified product. Sensory evaluation indicated higher scores for color but slightly lower scores for flavor and texture in the fortified samples (p <0.05). Conclusion: Fortifying peanut butter with moringa leaf powder significantly enhances its nutritional profile, particularly for iron, potassium, zinc, vitamin B6, and vitamin A. This fortified product presents a viable, cost-effective intervention for combating malnutrition in resource-limited regions. The study emphasizes the potential for large-scale production and highlights the need for further research on consumer acceptability and shelf stability.

The utilization of spices to improve the quality and safety of traditional dried sardine fish

Pedetan is a traditional spiced dried fish dish processed by the community in the Jembrana Regency, Bali. Pedetan is made from lemuru fish, this product utilizes boneless lemuru meat and a head that is seasoned and then shaped into a flat shape resembling jerky (sweet, dried meat/fish). Traditional fish processing has prospects of being developed as an alternative to equal distribution between producing and consumer areas. Damage to dried fish is often caused by enzymes and microorganisms such as bacteria and moulds. Spices applied to dried fish can be used as an inhibitor of spoilage. This study tested a new seasoning composition based on the ratio of the community's spices and seven compositions of pedetan sardine fish seasoning formula and was stored for 12 weeks. The results showed that the water content of pedetan increased, while the protein and fat levels decreased during storage until the 12th week. However, the ash content was insoluble in acid and salt. Microbiological analysis met the Indonesian National Standard 8273-2016 (SNI) requirements as the dried salted fish had a maximum of 105 CFU, while sensory analysis showed a value of 7.93 following the SNI. Seasoning II composition consisted of garlic, coriander, Kaempferia galangal, Alpinia galangal, ginger, vinegar, salt, and extended sardine fish shelf life up to the 12th week. According to the standards set for food made from raw fish, seasoning II has the best quality and sensory value.

Impact of Hypocaloric Diets on Weight Loss and Body Composition in Obese Dogs: A Meta-Analysis.

Canine obesity is a complex, multifactorial condition marked by excessive body fat accumulation due to a sustained positive energy balance. Over the past decade, its global prevalence has risen significantly in most industrialized nations. Despite the availability of numerous commercial diets designed for obesity management in dogs, these products exhibit considerable variability in nutrient composition, and there is currently no standardized guideline on optimal macronutrient levels for effective weight loss. This study aimed to evaluate the effects of specific macronutrient levels on weight loss and body composition in obese dogs. A comprehensive literature search was conducted from 2022 to 2024 across PUBMED, Scielo, Web of Science, and Google Scholar. Out of an initial 1727 documents, 20 studies met the inclusion criteria and were incorporated into this meta-analysis. Diets with energy densities below 3.275 kcal, protein levels above 25%, total dietary fiber exceeding 12%, lower fat (<10%), and reduced non-nitrogenous extract (<40%) demonstrated beneficial effects on all evaluated parameters, including weight loss and body composition assessment. This meta-analysis provides evidence-based nutritional recommendations on optimal caloric, protein, fiber, fat, and carbohydrate levels for hypocaloric diet formulations, supporting healthy weight loss and lean mass preservation in obese dogs. These findings contribute to the development of effective dietary strategies that enhance canine quality of life and longevity.

Healthy and Active Lifestyles Are Not Always Environmentally Sustainable: A Dietary Water Footprint Analysis in Mexico

The environmental impact of unhealthy diets and the obese population is becoming clearer. However, little is known about the impact of ‘healthy’ diets related to ‘fitness’ lifestyles, such as diets directed to gain muscle mass and lose body fat, or the diets of the physically active population. This paper aims to evaluate the Dietary Water Footprint (DWF) of a representative sample of the Guadalajara Metropolitan Area, Mexico, identifying differences according to body composition (levels of fat and muscle) and physical activity (type and intensity), with a focus on contrasting active, healthy lifestyles (i.e., fitness) with sedentary and obesogenic patterns and examining protein consumption. A validated and adapted Food Frequency Questionnaire (FFQ) was applied to 400 adults (18–74 years) from the Guadalajara Metropolitan Area. The participants were grouped according to their body fat and muscle mass levels and physical activity type and intensity. DWF, food and nutrient intake, and adequacy were calculated. The DWF of the sample with a low body fat, a high muscle mass, moderate to intense exercise, and anaerobic exercise (i.e., ‘fitness’ lifestyle) was up to 800 L per person per day (L/p/d) higher than the sedentary/obese populations. Risks of a high DWF were found as protein intake increases (OR = 6; p &lt; 0.0001). Although unhealthy diets linked to obesity are a major environmental problem, ‘fitness’ lifestyles can have serious environmental implications.

Comprehensive nutritional, anti-nutritional, ICP-MS and FTIR profiling of Ficus rumphii leaves: a potential source for dietary enhancement

Ficus rumphii is a plant belonging to the Moraceae family. This study aimed to profile the functional groups using FTIR, as well as nutritional, elements using ICP-MS technique, and anti-nutritional analyses of Ficus rumphii leaves. The results of nutritional analysis of Ficus rumphii leaves revealed that the leaves had a diverse proximate composition with derived nutritional value to be 314.11 ± 0.31 kcal/100g. The leaves demonstrated good levels of ash, crude fibre, carbohydrate, crude fat, moisture, crude protein and nutritive value. The anti-nutrients were present at proportions that are not dangerous. Furthermore, the ICP-MS analysis revealed that Ficus rumphii leaves were also abundant in essential elements. FTIR analysis identified several functional groups such as O–H, N–H, C–H, O = C = O, C = O, C = N, C = C, etc. Hence, the findings of this study indicate that the leaves of wild plant Ficus rumphii possess significant nutritional potential, making it an excellent plant for meeting dietary requirements.

Food neophobia in the elderly: evaluation of constipation, malnutrition and nutrition

Aims: This study aimed to evaluate food neophobia, constipation, malnutrition, and nutritional status in elderly individuals. Methods: The study was conducted on individuals aged ≥65 years selected by random sampling method and 406 individuals were reached. A questionnaire was used to collect demographic parameters (age, gender) of the participants. Anthropometric measurements were taken by researchers and then body-mass index (BMI) and waist-to-height ratio (WHR) were determined by standard methods, and a validated Food Neophobia Scale (FNS) was used to determine the food neophobia levels of individuals. One-day food consumption of individuals was determined by the 24-hour retrospective reminder method. Constipation was defined according to the modified Rome IV criteria. Results: There was a statistically significant relationship between food neophobia levels and BMI classifications of women, men, and all elderly individuals (p&amp;lt;0.001). There was a statistically significant relationship between the level of food neophobia and waist/height ratio in women, men, and all elderly individuals (p&amp;lt;0.001). There was a statistically significant relationship between food neophobia levels and the constipation status of women and all elderly individuals (p&amp;lt;0.05). There was a statistically significant relationship between food neophobia levels and mini nutritional assessment (MNA) classifications of women, men, and all elderly individuals (p&amp;lt;0.001). While there was no statistically significant difference between malnutrition groups according to energy, carbohydrate, fat, protein, and pulp levels (median) (p&amp;gt;0.05), there was a statistically significant difference between malnutrition groups of neutral and non-constipated elderly individuals only according to water consumption levels (median) (p&amp;lt;0.05). The water consumption level (median) of the elderly in the malnourished group was significantly lower than the water consumption level of the elderly in the risk of malnutrition and normal nutritional status groups. Conclusion: Treatments for age-related conditions such as constipation, malnutrition, and undernutrition that focus on novel foods need to be carefully designed. The elderly should be a market segment that promotes healthy products, where new products can be introduced and purchased without concern.

Effects of Dietary Coated Folic Acid and Folic Acid Addition on Lactation Performance, Rumen Fermentation, and Hepatic Lipid Content in Early Lactation Dairy Cows.

This study evaluated the influences of coated folic acid (CFA) and folic acid (FA) on lactation performance, apparent digestibility, rumen volatile fatty acid (VFA) production, blood metabolism, and hepatic lipid content in cows. A total of 140 Holstein cows were allocated to seven groups in a randomized block design. Cows in the control received no addition, those in the in low CFA (LCFA), medium CFA (MCFA), and high CFA (HCFA) groups received CFA at 135, 270, and 405 mg FA/d, and those in the low FA (LFA), medium FA (MFA), and high FA (HFA) groups received FA at 135, 270, and 405 mg/d. The experiment began 5 weeks before calving to 6 weeks after calving. When increasing the level of CFA, the fat-corrected milk (FCM), fat and protein yields, de novo fatty acid content, and feed efficiency increased linearly. A linear increase was observed for nutrient digestibility and ruminal total VFAs. The blood total protein, albumin, superoxide dismutase, glutathione peroxidase, and folate increased linearly, but blood non-esterified fatty acids and β-hydroxybutyric acid and hepatic lipids decreased linearly. When increasing the level of FA, the FCM and milk fat yields increased linearly, but the rumen total VFA increased quadratically. Compared with MFA, cows receiving MCFA had a greater milk yield and lower hepatic lipids. Overall, the addition of CFA increased the milk yield and decreased the hepatic lipid content in cows.