Nutritional Implications Research Articles

Unraveling the Gut Microbiota: Implications for Precision Nutrition and Personalized Medicine

Recent studies have shown a growing interest in the complex relationship between the human gut microbiota, metabolism, and overall health. This review aims to explore the gut microbiota–host association, focusing on its implications for precision nutrition and personalized medicine. The objective is to highlight how gut microbiota modulate metabolic and immune functions, contributing to disease susceptibility and wellbeing. The review synthesizes recent research findings, analyzing key studies on the influence of gut microbiota on lipid and carbohydrate metabolism, intestinal health, neurobehavioral regulation, and endocrine signaling. Data were drawn from both experimental and clinical trials examining microbiota–host interactions relevant to precision nutrition. Our findings highlight the essential role of gut microbiota-derived metabolites in regulating host metabolism, including lipid and glucose pathways. These metabolites have been found to influence immune responses and gut barrier integrity. Additionally, the microbiota impacts broader physiological processes, including neuroendocrine regulation, which could be crucial for dietary interventions. Therefore, understanding the molecular mechanisms of dietary–microbiota–host interactions is pivotal for advancing personalized nutrition strategies. Tailored dietary recommendations based on individual gut microbiota compositions hold promise for improving health outcomes, potentially revolutionizing future healthcare approaches across diverse populations.

Gut Bacterial Composition and Nutritional Implications in Mexican and Spanish Individuals with Inflammatory Bowel Disease Compared to Healthy Controls

The intestinal microbiota plays a key role in the pathogenesis of inflammatory bowel disease (IBD), with its composition varying based on geographic location and dietary factors. This study was performed to examine and compare the bacterial composition of the gut microbiota in Mexican and Spanish individuals with IBD and healthy controls, while also considering the nutritional aspects. This study involved 79 individuals with IBD and healthy controls from Mexico and Spain. The fecal microbiota composition was analyzed using 16S rRNA gene sequencing, and the dietary intake and anthropometric measurements were collected. Alpha diversity analysis revealed a lower Chao1 index of the bacterial genera in the IBD groups. Beta diversity analysis showed significant differences in the bacterial composition, suggesting inter-individual variability within the healthy and IBD groups. Additionally, the relative abundance of the bacterial genera varied across the four groups. Faecalibacterium was more abundant in the IBD groups; Prevotella was found exclusively in the Mexican groups, and Akkermansia was found only in the Spanish groups. Akkermansia was positively correlated with meat and protein intake, Prevotella with lean mass, and Bacteroides with calorie intake. These findings highlight the importance of considering geographic and nutritional factors in future research on the gut microbiome’s role in IBD pathogenesis.

Food waste and its causes in higher education cafeterias and canteens: an exploratory study in the province of Santiago (Chile)

ABSTRACT Food waste (FW) is the decrease in the mass of edible food during retail, food service, and final consumption. In recent years, research related to this topic has spread. However, there are still few references about food waste in the service sector in developing countries, which is a concern for three reasons: first, due to the overgrew of food consumption out of the home before the COVID-19 pandemic; secondly, due to the interest in carrying out this research at the local level avoiding regional or global generalizations and, finally for the nutritional implications derived from this research. With this background, this paper fills this gap and aims to evaluate food waste in the service sector, concretely in higher education cafeterias and canteens (HECC). Our specific objectives include obtaining information on the causes of FW in HECC in Santiago (Chile) using approximation methods that are better suited to the purposes of this paper. The study employed the qualitative research paradigm to analyze primary data and comprises a structured questionnaire survey and a qualitative semi-structured interview of HECC managers. Non-probabilistic sampling was used as a convenience sampling technique to select the HECC to be surveyed (n = 17). The results show a total FW by year comprised 309 tons of FW generated in the higher education canteens surveyed and 115 tons generated in the higher education cafeterias surveyed, representing 425 tons of FW annually. Divided by the total FW by the working days of HECC, the average FW generated daily is 1381 kg, corresponding to 1005 kg per day in higher education canteens and 376 kg per day in higher education cafeterias.

Some Nutritional Value Aspects of Barley and Oat and Their Impact in Human Nutrition and Healthy Life.

Nowadays, there is a general concern regarding the increasing global talk about functional foods that respond to our demands and needs as consumers in order to maintain health and body weight through a correctly balanced diet. Cereals are key elements of nutrition and a healthy diet, and they also play a significant role in health promotion due to the useful nutrient content. Therefore, this work aims to identify barley and oat genotypes suitable for human nutrition and to achieve practical results for their widespread use in preventing or treating certain chronic diseases by analyzing the nutritional and physical properties of 52 genotypes of oat and barley conserved in Suceava Gene Bank, Romania. The first part of this manuscript is the presentation of these accessions and the evaluation of their most important properties. For oat and barley cultivars, detailed processing was carried out, involving the computation of variation amplitude, coefficients of correlation and cluster analyses, both for biochemical (protein, lysine and tryptophan contents) and physical (test weight and seed weight) properties. The results indicated high variability between oat and barley varieties. Thus, according to the results, the 26 varieties of oat exhibited almost double the content of lysine compared to barley seeds, while tryptophan had higher values in barley than in oat seeds. Overall, both species play an essential role in human nutrition, barley being important because of its high protein content and higher productivity compared to oats, which, although not as productive, have better quality seeds due to their higher lysine content. The results presented are not only of scientific interest but also have practical implications for agriculture, food safety, nutrition and human health. The documented information will facilitate new studies needed to contribute to improving human nutrition and health.

Perspective: Food Access at Dollar Stores and Its Implications for Public Health—Report of a Workshop on Identifying Research Priorities

The rapid growth of dollar stores as retail sources of food in the United States is a phenomenon with implications for diets, nutrition, and well-being. We convened a broadly interdisciplinary group of researchers and experts from government and academia at the 2-day Food Access at Dollar Stores (FADS) workshop, held in Boston, MA in 2022. The event brought together economists, social scientists, public health researchers, and advocates to discuss the concerns and research questions raised by the growth of dollar stores and their increased role in food retail and access. In-person, moderated discussions on day 2 of the workshop generated a range of topics considered important for future research. A subsequent survey, using a modified Delphi approach, identified priority research areas. Nine research area categories emerged as a result of discussion at the FADS workshop and received prioritization from the experts: Local community impacts; Health and nutrition impacts; Policy and programs; Systemic issues – racism, poverty, and food access; Store offerings and locations; Shoppers and customers; Employees and employment; Corporate distribution, strategy, and marketing; and Dollar stores compared with other food sources. The growth of dollar stores as food retailers remains an under-researched area of study for food access and nutrition that requires interdisciplinary expertise and collaboration to understand.

Determination of sodium, chlorine, and bromine concentrations in breast milk using neutron activation: Correlation, regression, and machine learning predictions

Breast milk plays a vital role in infant health, providing essential nutrients that directly impact nutrition and development. Understanding its elemental composition, as well as the relationships among these elements, is crucial for assessing its nutritional adequacy. This study focused on determining the concentrations of sodium (Na), chlorine (Cl), and bromine (Br) in the breast milk of lactating mothers in Tehran, Iran, during early lactation. The primary objectives were to analyze the concentrations of these elements, investigate their interrelationships, and employ machine-learning techniques to predict their concentrations in breast milk. Neutron activation analysis (NAA) was used to precisely measure the levels of Na, Cl, and Br, while statistical methods, including correlation and regression analyses, were applied to further explore these relationships. Machine-learning models, specifically Random Forest and Linear Regression, were utilized to predict the concentrations of these elements based on their interdependencies. The study revealed mean concentrations of 5.12 mg/g for Na, 8.14 mg/g for Cl, and 11.84 mg/kg for Br in the breast milk samples. A strong positive correlation was observed between Na and Cl (r = 0.976, p < 0.001), while moderate positive correlations were found between Na and Br (r = 0.558, p < 0.001) and Cl and Br (r = 0.606, p < 0.001). Multiple regression models showed that 94.7 % of the variance in Na concentration could be explained by Cl and Br levels (R-squared = 0.947), with a strong positive association between Cl and Na, and a slight inverse relationship between Br and Na. A similar model for Cl concentrations showed strong predictive power, with Na being a significant predictor. However, the model for Br concentrations explained a smaller proportion of variance (R-squared = 0.318), suggesting that additional factors influencing Br levels were not captured in this study. Furthermore, multicollinearity was observed between Na and Cl (VIF = 20.675), indicating potential interactions between these elements. This study highlights the significant correlations between Na, Cl, and Br in breast milk, with particularly strong predictive models for Na and Cl concentrations. The findings also suggest the need for further investigation into the factors affecting Br concentrations. Overall, this research provides valuable insights into the elemental composition of breast milk and its implications for infant nutrition and health.

Nutritional status of khat (Catha-edulis) chewing adult males in Nakawa division, Kampala city, Uganda

Khat (Catha edulis) also known as “Mairungi” in Uganda, is a green shrub whose leaves are chewed in social gatherings and designated hotspots mainly for its euphoric effect. The socio-economic and health impacts of khat have been previously reported. However, the nutritional implications of khat chewing need to be investigated. A cross-sectional study with a descriptive approach was done to assess the nutritional status of adult male users of khat in the Nakawa division, Kampala city. Using chain sampling, khat users and hot spots were mapped, identified, and listed. Using simple random sampling, 100 khat users were targeted to consent for structured interviews and an assessment of nutritional status over a 3-month persuasion period. Anthropometric data were used to compute the Body Mass Index (BMI) and dietary information was assessed based on food groups consumed and thresholds of Recommended Dietary Allowances (RDA). The degree of relationship among variables was statistically evaluated using, chi-square analyses and the ANOVA test. Statistical significance was considered at P &lt; 0.05. Confidentiality was observed by the use of anonymous questionnaires and coded datasheets. The majority of khat users chewed khat daily 56.0% and mixed khat chewing with other intoxicants such as alcohol 35.0%, cigarettes 15.0%, and cannabis 12.0%. The main driver towards khat chewing in Nakawa was peer pressure 60.0%. The Dietary Diversity Score (DDS) was low, medium and high among 20.0%, 57.0% and 23.0% of khat users, respectively. The DDS was significantly associated with the hours spent on khat chewing X2(4) 10.156, P = 0.025 with most users spending more than four hours, and the frequency of khat chewing X2(4)14.423, P = 0.038. Of the 100 respondents, 26.0% were underweight and 3.0% were overweight. The BMI was significantly associated with age P = 0.029, marital status P = 0.023, frequency of khat chewing P = 0.038, the number of meals P = 0.013 and the dietary diversity scores P &lt; 0.001 in khat users. Khat chewing and its associated habits predispose khat users to a double jeopardy of malnutrition and non-communicable diseases (NCDs). There should be tighter control of khat use through policy and legislation with community-based measures to regulate its demand and supply. Key words: Khat Chewing, Mairungi, Nutritional Status, Body Mass Index, Nakawa, Uganda

Critical evaluation of the discrepancy between whole and refined foods: nutritional implications

Critical evaluation of the discrepancy between whole and refined foods: nutritional implications

Critical evaluation of the discrepancy between whole and refined foods: nutritional implications

Critical evaluation of the discrepancy between whole and refined foods: nutritional implications

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

There is growing concern among policymakers and researchers about the negative health and climate impacts of meat consumption. Consumers are encouraged to re-evaluate their dietary choices to preserve our ecosystem and reduce the burden of diet-related diseases. However, limited information is available about how price changes in animal protein sources affect plant-based protein demand and the consequences for nutrient intake and/or diet quality. The goal of the present paper is to fill this gap by explaining how consumers react to price changes in animal protein types and to present the implications for nutrition or diet quality. This paper applied the exact affine stone index implicit (EASI) Marshallian demand system to 2021 home scan panel data collated by the Kantar Worldpanel to estimate both price and expenditure elasticities. Twelve food groups of seven animal-based protein products and five plant-based protein products were considered. The results revealed that dairy and eggs are daily necessities for the people of Scotland. The demand for fish and non-dairy milk are the most sensitive to price. Estimates based on expenditure elasticities show that beef is considered a luxury and a highly substitutable product in the Scottish diet. Peas are relatively basic, essential foodstuffs. In general, increasing the price of animal protein sources will shift demand towards plant protein. On the positive side, there will be a significant reduction in cholesterol and fat purchases. However, there would also be a significant reduction in the total amount of protein, carbohydrates, and healthy fats, such as unsaturated fatty acids, purchased by the average household. This shows that increases in plant-based protein are not enough to compensate for the reductions in essential macro- and micronutrient purchases from animal protein. From the climate perspective, reductions in meat purchases could reduce emissions from production and consumption.

Comparative mathematical modeling reveals the differential effects of high-fat diet and ketogenic diet on the PI3K-Akt signaling pathway in heart

BackgroundObesity is a global health concern associated with increased risk of diseases like cardiovascular conditions including ischemic heart disease, a leading cause of mortality. The ketogenic diet (KD) has potential therapeutic applications in managing obesity and related disorders. However, the intricate effects of KD on diverse physiological conditions remain incompletely understood. The PI3K-Akt signaling pathway is critical for heart health, and its dysregulation implicates numerous cardiac diseases.MethodsWe developed comprehensive mathematical models of the PI3K-Akt signaling pathway under high-fat diet (HFD) and KD conditions to elucidate their differential impacts and quantify apoptosis. Simulations and sensitivity analysis were performed.ResultsSimulations demonstrate that KD can reduce the activation of key molecules like Erk and Trp53 to mitigate apoptosis compared to HFD. Findings align with experimental data, highlighting the potential cardiac benefits of KD. Sensitivity analysis identifies regulators like Trp53 and Bcl2l1 that critically influence apoptosis under HFD.ConclusionsMathematical modeling provides quantitative insights into the contrasting effects of HFD and KD on cardiac PI3K-Akt signaling and apoptosis. Findings have implications for precision nutrition and developing novel therapeutic strategies to address obesity-related cardiovascular diseases.Graphical abstract

Comprehensive comparison of fatty acid methyl ester profile in different food matrices using microwave-assisted extraction and derivatization methods and comprehensive two-dimensional gas chromatography coupled with flame ionization detection

Analyzing fatty acids provides key insights into fat composition for industrial applications and their implications for nutrition and health. Typically, fatty acid analysis involves extracting lipids from the matrix and converting them into fatty acid methyl esters (FAME) through a derivatization process before gas chromatography (GC) analysis. Either one-step or two-step procedures can be found in the literature and as official methods. In this work, different methods exploiting microwave-assisted processes were compared with two official methods from the American Oil Chemical Society (AOCS). Especially, two types of microwave-assisted extractions were employed: solvent extraction and extraction with hydrolysis. The extracts were derivatized using either BF3 or a microwave-assisted methanolic hydrogen chloride solution. These combinations of extraction and derivatization methods were compared also with one-step microwave-assisted extraction and derivatization, and two AOCS reference methods, resulting in seven different methods applied to six different food matrices. The performance of the different procedures was compared based on the FAME profile obtained from the comprehensive two-dimensional GC (GC × GC)-FID analysis.Microwave-assisted processes were shown to be effective, yielding results comparable to the official methods in both the one-step and two-step methods. Moreover, it was shown that the BF3 derivatization could be safely replaced with microwave-assisted derivatization with methanolic hydrogen chloride, providing equivalent performances while enhancing operator safety and environmental friendliness. Some discrepancies in the FAMEs profile were highlighted for the sample of oats, the only explicitly requiring acidic hydrolysis for lipid extraction. Further studies are required to understand the reasons behind these differences and develop a suitable modified method. In conclusion, all the methods were evaluated for greenness and blueness with two specific tools: AGREEprep and BAGI.

Effectiveness of energy dispersive X-ray fluorescence for the quantification of mineral elements in skim milk and whey powders

Milk and whey are subjected to quick deterioration due to bacterial growth. Turning them into powder allows for extended shelf life, easier storage, and more effective transport. Monitoring mineral elements in dairy powders is crucial for both technological and nutritional implications. Current analysis of minerals in food matrices is time consuming and requires high costs and labor. In this view, energy dispersive x-ray fluorescence (ED-XRF) may represent a potential alternative technique to rapidly determine mineral content of food matrices. The present study aimed to investigate the effectiveness of ED-XRF technique for the prediction of Na, Mg, P, S, K, Ca, Cu, and Zn in skim milk and whey powders. Reference analysis for mineral concentration in dairy powders was inductively coupled plasma optical emission spectrometry. The accuracy of ED-XRF for the prediction of mineral elements was assessed on all available samples (global calibration set; n = 23), and after splitting the whole data in a training set (n = 16) and a testing set (n = 7), comprising 70% and 30% of the available samples, respectively. The accuracy of prediction was moderate to low for Na and Mg, whereas robust predictions were obtained for P, S, K, Ca, Cu, and Zn, with coefficients of determination in global calibration from 0.88 to 0.99, and ratios performance to deviation in testing from 2.14 to 24.74. Results suggest that ED-XRF can be considered for accurate prediction of main mineral elements in dairy powders.

Functional Attributes of Gut Guardians: Probiotic Potential of Lactobacillus strains isolated from Traditional Nepalese Fermented Foods

The interplay between the gut microbiome and fermented foods has significant implications for human health and nutrition. Fermented foods, rich in beneficial microorganisms such as Lactic Acid Bacteria (LAB) including Lactobacillus spp., have attracted considerable research interest due to their potential probiotic effects. The six Nepalese fermented foods selected for this research—homemade yogurt, commercial yogurt, gundruk, tama, chhurpi, and achaar—are recognized for their diverse microbial profiles and purported health benefits, commonly consumed across various regions of Nepal. This study aims to elucidate their probiotic potential through tests such as acid and salt tolerance and their antimicrobial effects against five pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella spp.). A total of 120 samples of these six different fermented foods were collected from households and local markets in Chitwan District. Among 120 fermented food samples, 103 samples (85.83%) were found to be LAB positive. Out of the total sample, 64 samples (53.30%) were found to be Lactobacillus spp. positive. These positive isolates were further tested for their pH tolerance, NaCl tolerance, and antibacterial potential. Upon research, 18 isolates were found to be tolerant at pH 2, and 21 isolates were found to be tolerant at 8% NaCl concentration. The highest antibacterial effect of Lactobacillus spp. was found against Staphylococcus aureus with ZOI 18 mm and lowest against Escherichia coli. The study here contributes to the importance of utilizing the microbial diversity present in fermented foods, along with providing valuable insights for developing novel probiotic interventions for enhancing gut and overall health. Moreover, the research highlights the potential of traditional fermented foods as a valuable source of probiotic strains, paving the way for innovative approaches to improve health through diet.

Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.

Genomic identification of expressed globulin storage proteins in oat.

Oats, a highly nutritious cereal known for their health benefits, contain various macromolecules of significant biological value, including abundant and highly digestible proteins. Despite their importance, oat proteins have not been extensively studied. Here, we present a complete set of the expressed globulins genes, which code for the main storage protein in oats as well as their chromosomal positions. Published expressed sequence tags for globulins were used as queries in the Sang oat genome. In addition, globulin proteins were fractionated from oat flour by solvent extraction based on differential solubility with other classes of cereal proteins. The protein fractions were separated by gel electrophoresis and analyzed by tandem mass spectrometry to confirm their identity and expression in seed. In total 32 globulin gene sequences were identified on the oat genome. Out of these, the expression on RNA level could be confirmed and 27 were also detected as expressed proteins by MS. Our results provide the most extensive set of salt-soluble oat globulin sequences to date, paving the way for further understanding their implications for human nutrition. In addition, a simple methodology to fractionate oat proteins is presented.

Analysis of the Fatty Acid Profile in Cream, Buttermilk Fractions, and Anhydrous Milk Fat: Influence of Physicochemical and Microbiological Parameters on the Fatty Acid Profile

This study analyzes the impact of physicochemical parameters on the microbiological and fatty acid profiles of cream, buttermilk, and anhydrous milk fat. Using gas chromatography coupled with mass spectrometry (GC-MS), the fatty acids present in these dairy products were qualitatively determined, highlighting the differences associated with the processing stages. Specifically, the distribution of short-chain, medium-chain, and long-chain fatty acids, such as butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, oleic, and linoleic acids, were analyzed, assessing their nutritional implications. The microbiological composition of the samples was also analyzed using MALDI-ToF MS. The presence of lipolytic bacteria, such as Serratia monocytogenes, which can negatively impact the oxidative stability of fats, was detected. The results show that both environmental and processing conditions significantly affect the quantity and quality of fatty acids, thereby influencing the overall dietary value of dairy products. These findings offer insight into developing improved dairy product formulations that may lead to enhancement of their health benefits.

Impact of integrated child development scheme on nutritional and health status of children

The Indian government’s centerpiece initiative, the Integrated Child Development Scheme (ICDS) project, aims to improve the overall growth, wellness, and nutrition of children under six years old and pregnant and breastfeeding mothers’ nutritional and physical well-being. KanyaKumari (KK) district, located in the southern state of Tamil Nadu, has also benefited from this program. Using a questionnaire survey method, valid data were collected from 120 participants, and interviews were subsequently conducted with 52 individuals to gain deeper insights into the research topic. SPSS statistical software was utilized. The program under assessment, the ICDS, targets children under six and pregnant and lactating mothers, offering services like nutrition, healthcare, and early childhood education to improve their health and Nutritional Status (NS). The indicators being assessed include nutritional and Health Status (HS) (e.g., malnutrition, immunization rates) to decrease malnutrition and improve overall health outcomes. The findings of this study indicate that the prevalence of child malnutrition has decreased, suggesting that the ICDS has been effective in improving the NHC. The novelty of this research lies in its specific focus on the KK district, its evaluation of a government program’s impact, and its emphasis on child welfare and development. The study’s insights on integrated child development programs can inform policymakers, healthcare providers, and community groups globally, aiding efforts to improve child health and nutrition implications. The ICDS has had a positive impact on the NHC in the KK district. However, continuous efforts are required to overcome challenges and ensure the sustained success of the program in the district.

Development of a Prototype Solution for Reducing Soup Waste in an Institutional Canteen

Food waste has gained increasing attention and debate, given its economic, environmental, social, and nutritional implications. One-third of food intended for human consumption is wasted. Although it is present at all stages of the food supply chain, it is in the final stages of consumption, such as households and food services, that the problem becomes most evident. This work builds on a previous study by the same authors, which identified computer vision as a suitable technology for identifying and quantifying food waste in institutional canteens. Based on this result, this paper describes the proposal and implementation process of a prototype demonstration. It is based on a Raspberry Pi 4 platform, a ResNet-50 model adapted with the Faster Region-Convolutional Neural Network (Faster R-CNN) model, and an algorithm for feature extracting. A specially built dataset was used to meet the challenge of detecting soup bowls and classifying waste in their consumption. A web application was developed to visualize the data collected, supporting decision making for more efficient food waste management. The prototype was subjected to validation and functional tests, and proved to be a viable, low-cost solution.

Implications for nutrition, expenditure, and environmental impacts of different protein purchase preferences

Implications for nutrition, expenditure, and environmental impacts of different protein purchase preferences