Diets high in simple carbohydrates and saturated fats increase the risk of liver diseases. Gamma oryzanol (ORY), a compound found in rice bran, shows promise in addressing metabolic liver diseases, though its impact on lipid pathways requires further exploration. This study evaluated the effects of ORY in rats submitted to a high sugar-fat (HSF) diet using a multiomics approach to unravel its impact on lipid metabolism and associated pathways. Male Wistar rats were fed a control (CTRL), HSF, or HSF + ORY (0.5% w/w) diet for 30 weeks. Hepatic lipid profiling was performed using high-resolution mass spectrometry. Proteins and lipids were integrated into molecular pathway analyses. miR-122 expression was assessed by qRT-PCR, while oxidative stress markers were measured via colorimetric assays. The HSF diet altered 233 lipids compared to CTRL, while ORY supplementation modulated 84 lipids relative to the HSF group, with 39 lipids showing opposing regulatory profiles. Integrating proteomic data revealed key pathways in MAFLD pathophysiology affected by ORY. Additionally, ORY regulated miR-122 expression linked to lipid metabolism and reduced oxidative stress, demonstrating its potential to mitigate HSF-induced liver damage. ORY modulates hepatic lipid profiles and influences integrated metabolic networks, suggesting a significant role in MAFLD prevention and treatment.Supplementary InformationThe online version contains supplementary material available at 10.1038/s41598-025-26929-7.

Dietary intakes and physical activity of women with gestational diabetes are not associated with continuous glucose monitoring metrics; secondary analysis of the DiGest trial.

Pregnancy is a key opportunity to support women in achieving healthy dietary patterns due to increased motivation and frequent exposure to healthcare professionals. However, it is unclear whether changes made during pregnancy can be maintained postpartum. This study examined the impact of an antenatal dietary intervention, initiated early to mid pregnancy, on postpartum dietary intake. In the Healthy Gut Diet (HGD) study, participants were randomised to a dietary intervention or usual care. The intervention was integrated with behaviour change techniques and informed by the lived experience of women with Gestational Diabetes Mellitus (GDM). Dietary intake was assessed using food frequency questionnaires at baseline, 36 weeks' gestation, and 12 weeks' postpartum. Outcomes included alignment with the Australian Guide to Healthy Eating, intakes of core food groups, key macro- and micronutrient intakes, prebiotic and fermented food intake, and overall diet quality. Between-group differences postpartum were assessed using independent t-tests, and longitudinal effects were evaluated with linear mixed-effect models adjusted for pre-pregnancy Body Mass Index (BMI) and recent GDM. Secondary analyses explored associations between maternal characteristics, depressive symptoms, diet quality, fibre and saturated fat intake. The intervention group had significantly (p < 0.05) higher diet quality, greater intakes of core food groups, fibre, prebiotic, and monounsaturated fat and lower saturated fat than usual care at 12 weeks postpartum. More women in the intervention group met recommendations for fibre, magnesium, iron and folate, and core food group serves of vegetables, fruit and meat/meat alternatives. Mixed-effect models showed sustained improvements postpartum in the intervention group. Antenatal depressive symptoms were associated with lower postpartum diet quality (p = 0.01), and lower income was associated with lower saturated fat intakes. Well-designed, behaviourally informed antenatal interventions can support sustained dietary improvements postpartum. Addressing social and psychological factors is essential for maximising their impact.

Citrus fiber and monoglyceride-based oleogels as a dual strategy to reduce saturated fat and improve tribological behavior in ice cream

Nutri-Score effectiveness in improving consumers' nutrition literacy, food choices, health, and healthy eating pattern adherence: A systematic review.

Robust porous aerogel frameworks with high oil absorption derived from hierarchical nanocellulose/lipid nanoparticle composites.

Background. Western dietary patterns, characterized by high intake of ultra-processed foods (UPFs), added sugars, and saturated fats, have been increasingly implicated in promoting systemic inflammation and disrupting gut microbiota composition. These mechanisms may influence the onset, progression, and comorbidities of chronic inflammatory arthritides. This systematic scoping review aimed to summarize current evidence on the association between Western diet (WD) or UPF consumption and the risk, activity, and related outcomes in rheumatoid arthritis (RA), axial spondyloarthritis (axSpA), and psoriatic arthritis (PsA). Methods. We conducted a systematic review including randomized controlled trials, observational studies (cohort, case-control, cross-sectional), and preclinical models assessing the relationship between WD or UPF intake and disease-related outcomes in RA, axSpA, or PsA. Exclusion criteria comprised narrative reviews, editorials, case reports, and studies not specifically addressing both the dietary exposure and relevant disease outcomes. A comprehensive literature search was conducted in PubMed, Embase, Scopus, Web of Science, and the Cochrane Library, with the final search on May 18, 2025 and no time limit applied. Reference lists were manually screened, and forward citation tracking was performed using Google Scholar. Risk of bias was not formally assessed, consistent with the exploratory nature of this scoping review. Data were synthesized narratively and tabulated by dietary exposure, outcomes, and key findings. Results. During screening, we assessed 165 papers. Only 10 studies involving over 244,000 individuals were included. Eight studies addressed RA, comprising 7 clinical and 1 preclinical investigation. Across these, greater UPF consumption or adherence to WD was consistently associated with adverse outcomes. Cohort studies reported an increased RA incidence with adjusted hazard ratios between 1.04 and 1.17; case-control analyses found odds ratios up to 1.84. Inflammatory markers were elevated, including CRP (+0.01 to +0.097 mg/L), ESR (+2 to +3.985 mm/h), and HbA1c (+0.02% to +0.04%). Effects on disease activity were variable (DAS28: +0.01 to +0.49; SJC: up to +0.6 joints). Cardiometabolic risk indicators, such as Framingham score, glucose, insulin, and visceral fat, also worsened with higher UPF intake. Alterations in gut microbiota were documented in both clinical and murine RA models. For axSpA, 1 prospective study (n=140) found no significant association between UPF intake and disease activity. No eligible clinical studies were found for PsA, though one preclinical model demonstrated that WD exposure exacerbated joint and skin inflammation and induced dysbiosis. Conclusions. Current evidence supports a detrimental association between WD or UPF intake and inflammatory and metabolic outcomes in RA. Data on axSpA are scarce and inconclusive, and clinical evidence in PsA is lacking. These findings underscore the need for targeted dietary research in spondyloarthritis and support the incorporation of nutritional assessment into comprehensive rheumatologic care.

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties.

Background/Objectives: High-altitude hypoxia may affect ECG readings, but it is unclear whether the “live-low–train-high” approach prevents these changes in winter sports athletes. Methods: This cross-sectional study assessed cardiovascular parameters in 102 winter-sport athletes (mean age 20 ± 4 y; 57% women), divided by training altitude into a high-altitude (HA) group (2500–3300 m, n = 70; skiers/snowboarders) and a low-altitude (LA) group (738 m, n = 32; ice hockey/figure skaters). Mid-season assessments included resting ECG, blood pressure, blood biochemistry, and three 24 h dietary recalls. Results: All ECG parameters were physiological, and no significant differences (p &lt; 0.05) were observed in heart rate, PR interval, or QTc between groups. However, HA group exhibited higher systolic blood pressure and a short QT interval. Lactate was significantly higher in HA (p = 0.028). The HA diet contained more saturated fat (p &lt; 0.001), cholesterol (p = 0.013), magnesium (p = 0.003) and potassium (p = 0.001), whereas LA athletes consumed more glucose (p = 0.024). In HA, total energy expenditure correlated positively (p ≥ 0.05) with QRS (ρ = 0.52) and QT (ρ = 0.56), while heart rate correlated inversely with vitamin D (ρ = −0.59). In LA, QTc showed strong inverse correlations with zinc (ρ = −0.62) and selenium (ρ = −0.85). Conclusions: This finding suggests that intermittent high-altitude training did not alter ECG patterns when nutrient intake was adequate. High lactate level and specific nutrient correlations point to a residual physiological load and a modulatory role of electrolytes, B-vitamins, and vitamin D on cardiac repolarisation.

This study evaluated the effectiveness of thermal processing using an electric oven air fryer at 180 °C for 15 minutes on the microbial safety and nutritional quality of fermented fish (Pla Som). The aim of the study was to compare nutrition values and microbial safety of Pla Som between pre- and post-heat treatment values. Proximate compositions including energy, protein, carbohydrate, total fat, and saturated fat content were analyzed pre- and post-treatment using AOAC standard methods. Nutritional analysis indicated significant increases in energy (12.7%), protein (16.5%), and carbohydrates (547.9%), alongside reductions in fat energy (8.7%), total fat (10.8%), and saturated fat (16.6%). However, sodium and cholesterol levels rose by 29.9% and 15.0%, respectively, ash content increased by 4.9%, and moisture content decreased by 14.1%. Thermal processing effectively improved microbial safety. Microbial analysis revealed complete elimination of Escherichia coli, yeasts, and molds, with initial counts of E. coli at 2.7 × 10⁴ CFU/g and yeasts and molds at 2.5 × 10³ CFU/g, all reduced to less 3 and 10 CFU/g at post-treatment. No proliferation of E. coli occurred over 15 days of refrigerated storage. The certain nutritional aspects, elevated sodium and cholesterol levels may pose health considerations for specific consumer groups, warranting further investigation.

Are restaurant health-related corporate social responsibility commitments associated with nutritional changes to menu offerings?

The increased demand for healthier substitutes for saturated or trans fats in processed diets has led to the development of oleogels, which can change liquid oils into semi-solid forms. Thus, this study aims to develop oleogel formulations based on a blend of corn oil, mustard oil, and beeswax, with different ratios optimized using response surface methodology to achieve the desired oxidative stability and antioxidant activity. Oxidative stability of the developed formulations was monitored through peroxide value (PV), iodine value (IV), unsaturated fatty acid (UFA), induction period (IP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The optimized formulation demonstrated a PV of 2.7 meq O2 kg-1, an IV of 1452 g I kg-1, a UFA of 95, an IP of 5.3 h, and a DPPH of 96%. The best formulation was achieved through synergistic behavior at ratios of 6:4:0.5 for corn oil, mustard oil, and beeswax, respectively, which were used in processed cheese preparation. The chemical, physical, and color properties of the cheese were assessed over 2 months of cold storage. The processed cheese with oleogel exhibited more significant antioxidant activity (63.30%) than the control cheese sample (31.86%). The total UFAs in butter and the optimal oleogel were found to be 64.20% and 86.58%, respectively, while the percentages of these fatty acids in treated and control processed cheeses ranged from 44.89% to 56.43%. The results show that the improved oleogel could serve as a healthy, thick fat for processed cheese, helping it stay fresh and stable while maintaining the right texture and physical qualities over time. © 2025 Society of Chemical Industry.

BackgroundThe gut microbiota is attracting increasing interest as a factor possibly impacting colorectal cancer risk, therapy toxicity, and, as a consequence, patient’s quality of life. It has been observed that microbial imbalance in the gut and in cancer tissue is facilitated by a Western type of diet, rich in meat, sugars, and refined grains, while a Mediterranean diet, rich in low saturated fat and fibers, promotes gut eubiosis, and results in reduced risk of developing colorectal cancer. Specifically, a high fiber content diet has been associated with a reduced incidence of therapy related adverse events in patients with malignant melanoma.ObjectiveThis study aimed to analyze and compare the gut microbiota of patients with metastatic colorectal cancer undergoing first-line chemotherapy with or without a biological agent (antiepidermal growth factor receptor or antivascular endothelial growth factor), and receiving either a free standard Western diet, or a modified Mediterranean diet, and the impact of microbiota on chemotherapy toxicity.MethodsThis is a pilot nondrug, interventional prospective, randomized, controlled, single-center (Italian), open-label trial. Patients (n=40) living in Italy, and with a local style of life, will be randomized 1:1 to either a modified Mediterranean diet or a free Western-type diet. Blood and fecal samples will be collected at baseline and control visits, for metagenomic and metabolomic analysis. The primary endpoint is the Firmicutes:Bacteroidetes ratio after completion of the third cycle of first-line chemotherapy (time T1). Secondary endpoints are (1) the percentage of patients experiencing gastrointestinal side effects at T1, (2) the percentage of patients experiencing grade 3/4 gastrointestinal side effects at T1, and (3) changes in the Firmicutes:Bacteroidetes ratio, overall microbiome composition, and metabolome at T1, and after the sixth chemotherapy cycle (T2) versus baseline.ResultsThis pilot trial received ethics approval on July 24, 2024. By July 2025, a total of 17 participants have been recruited. The study will conclude with the visit at T2 for the last enrolled patient. Results are expected to be published in October 2028.ConclusionsThis study has the potential to provide critical insights into the role of diet in modifying the gut microbiota, diminishing chemotherapy-related side effects, and possibly enhancing the therapeutic efficacy in metastatic colorectal cancer by improving tolerability. In addition, data may pave the way for future research in immunotherapy, potentially influencing both clinical practice and public health strategies.Trial RegistrationClinicaltrial.gov NCT06794931; https://clinicaltrials.gov/search?term=NCT06794931International Registered Report Identifier (IRRID)DERR1-10.2196/72950

We report hepatic and renal parameters affected by fixed oil from ginger (Zingiber officinale) and black pepper (Piper nigrum) in male Wistar rats. Dyslipidaemia (hyperlipidemia) and diabetes were induced by feeding 35% saturated fat for 30 days, followed by the administration of streptozotocin (28 mg/kg bw). Rats were grouped into: DD (dyslipidaemia with diabetes), DD + M + O [metformin (20 mg/kg bw) + orlistat (10 mg/kg bw)], DD + G-FO [ginger fixed oil (50 mg/kg bw)], DD + P-FO [black pepper fixed oil (50 mg/kg bw)] and control with 60-days feeding. The DD group had significantly elevated lipids (total cholesterol, LDL + VLDL cholesterol, and triglycerides), glycaemic parameters (FBS, insulin, HbA1c, and HOMA-IR), organ function enzyme markers (ALP, CK-MB, CK-NAC, SGOT, and SGPT) compared to control (p < 0.05), whereas experimental groups (DD + G-FO and DD + P-FO) showed a significant decrease compared to DD (p < 0.05). The hepatic levels of caspase-3, cytochrome c, and p53 were increased significantly in DD compared to the control and experimental groups (p < 0.05). Similarly, kidney injury molecule-1 (KIM-1), in both serum and kidney, was significantly increased in DD compared to the control and experimental groups. The hepatic (bilirubin) and renal (urea, uric acid, and creatinine) markers were elevated significantly in DD compared to the control and experimental groups (p < 0.05). Liver and kidney histology indicated that DD enhanced lipid accumulation, resulting in tissue damage compared to the control and experimental groups. Thus, we established that fixed oil from ginger and black pepper sustained hepatic and renal function in metabolic abnormalities like hyperlipidemia and diabetes in the experimental rat model.

ABSTRACT Background and Objectives Wheat flour tortillas made with shortening contain at least 1.3 g of trans fats per serving. The replacement of shortenings should be done with materials that mimic its functionality with identical or better properties that favor consumer health. This study focuses on the use of oleogels based on soybean oil structured with candelilla wax, monoglycerides, and palm hardfat as a substitute for shortening in wheat flour tortillas. Findings Tortillas containing oleogels were practically free of trans fats, containing 57%–66% less saturated fats compared to the control. Experimental tortillas were bigger in diameter (143–149 mm against 136 mm) and thinner (1.67–2.41 vs. 2.58 mm) compared to the control. Oleogel tortillas performed better in terms of texture than tortillas produced with shortening, achieving up to 10% less rupture force, 53% more rollability on Day 8, and 11% less final force (retrogradation) in the mixolab profile. Conclusions Results indicated that oleogels using the three oleogelators can substitute shortening without detrimental effects on tortilla quality, and soybean‐based oleogel tortillas had a better unsaturated/saturated fatty acid ratio, practically free of trans fats. Significance and Novelty This is the first time that shortening has been substituted by olegels producing tortillas with similar texture to the original with no trans fats.

BackgroundConsumer food choices are changing towards a more plant-based diet (PBD) due to growing awareness of their less detrimental effects on health and the environment. However, PBDs—particularly vegan diets—may lead to nutritional deficiencies compared to non-PBDs. These differences may, in part, be influenced by the typically lower caloric content of PBDs.ObjectiveTo compare the nutritional adequacy and environmental footprints of four 7-day menu models (~ 2,000 kcal/day) Mediterranean (omnivorous) diet, two vegetarian-like diets, and one vegan.MethodsMenus were designed based on the recommendations of the Spanish Society for Community Nutrition (SENC) and Vegetarian Union (UVE), substituting animal-based foods with plant-based alternatives. Nutritional intake was assessed using the Spanish BEDCA food composition table (Base de Datos Española de Composición de Alimentos) and adequacy was evaluated using Dietary Reference Intakes (DRIs) and recommended intake levels. Daily environmental footprints were estimated with Agribalyse. Differences between the four diet models were evaluated by one-way ANOVA or Kruskal-Wallis tests, followed by post-hoc analyses to identify pairwise differences in nutrient intake (significance level: 95%).ResultsDaily macronutrient intake did not differ substantially across the diet groups. Furthermore, all four menus met protein needs and most micronutrient DRIs. Shortfalls were observed for vitamin D and iodine across all diets, and for vitamin B₁₂ in the vegan model; ω-3 PUFA were below the 250 mg/day target in all diets, while saturated fat remained < 8% of total energy intake. Mean daily environmental footprints decreased progressively from omnivorous to vegan diets: −46% CO₂, −6.6% deprived water and −33% land use among others.ConclusionWell-planned PBDs can achieve comparable sustainability and nutritional adequacy to a healthy Mediterranean diet, although attention is required to ensure adequate intake of certain micronutrients.

This study presents a comprehensive characterization of nine cold-pressed vegetable oils derived from fruits, nuts, and seeds commonly retailed in India, focusing on their nutritional quality, oxidative stability, and potential health benefits. Our study uniquely combines detailed profiling of fatty acid composition with the assessment of key bioactive components such as carotenoids, phenolics, and flavonoids an approach not often addressed collectively in previous literature. Coconut, almond, and safflower oils contained the highest proportions of saturated (87%), monounsaturated (66%), and polyunsaturated (74%) fatty acids, respectively. Minimal quantities of coconut and safflower oils were sufficient to meet daily intake recommendations for saturated (8 g) and unsaturated (10.4 g) fatty acids, respectively. Due to its high saturated fat, coconut oil exhibited the highest atherogenicity (10.7) and thrombogenicity (5.2) indices. Palm and niger oils demonstrated higher oxidation values, correlating with their oxidative state. Palm oil showed exceptional carotene content (812 mg/kg), while sesame and palm oils exhibited the highest phenolic (30 and 23 mg/100 g) and flavonoid (1.27 and 1.57 mg/g) contents. Using robust techniques GC-FID, spectrophotometric assays, and principal component analysis, we provide integrative insights into the health implications and quality parameters of these oils. This multifactorial assessment bridges critical knowledge gaps and offers evidence-based recommendations aligned with global dietary standards, serving as a valuable resource for health-conscious consumers and the edible oil industry.

Dietary Inflammatory Index (DII) has been widely investigated for its links to cardiovascular diseases. However, gaps remain in understanding the relationship between DII and biochemical markers, dietary intake, and clinical outcomes in individuals with heart failure (HF). Our aim was to examine the relationship between DII and biochemical markers, dietary intake, and clinical outcomes in individuals with HF after a 36-month follow-up. We studied 124 adults and older people of both sexes diagnosed with HF receiving outpatient care. Clinical outcomes, including hospitalization and mortality, were evaluated. Dietary intake was assessed using the 24-hour recall method, and relevant dietary components were used to calculate DII scores. Binomial Logistic Regression Models analyzed associations between DII tertiles and study variables. The associations between DII and clinical outcomes were assessed using Cox Regression. We found that 74.2% of individuals had a diet classified as anti-inflammatory. A significant association was observed between DII and hematocrit (P = .036). Participants in the highest DII tertile (tertile 3) had lower intake of total fiber, beta-carotene, vitamin A, B6, C, magnesium, potassium, garlic, and onion compared with participants in tertiles 1 and 2 (all P < .05). They also had higher intake of protein, vitamin B3, and phosphorus compared with tertile 2 (all P < .05), and higher saturated fat intake compared with tertile 1 (P = .012). No significant associations were observed between DII and mortality or hospitalizations (all P > .05). An anti-inflammatory diet was observed by most HF outpatients; however, DII was not associated with hospitalization and mortality.

The negative health effects associated with foods containing saturated and trans fats have prompted the search for healthier alternatives that preserve both sensory and technological quality. This study evaluated the use of candelilla wax-structured oleogels as substitutes for hydrogenated fats in cake-type bread, with emphasis on batter structure and crumb texture. The iodine value of the edible oils and the one with the most favorable unsaturation profile was selected to formulate the oleogel used and the oil and water adsorption capacity of three selected flours were determined. Among them, flour H2 exhibited consistent oil adsorption across the three types of oil tested, with no significant differences compared to the water control, suggesting a more stable interaction with lipid components. Therefore, it was used for cake-type bread. Formulations were assessed for batter density, baking yield, total porosity, mean pore size, and instrumental texture parameters (hardness, cohesiveness, elasticity, adhesiveness, stickiness, and chewiness). Oleogel-based batters showed higher density (0.90 g/cm³) and lower baking yield (13 %), indicating a more compact structure. No significant differences were observed in total porosity (≈ 0.3–0.8 %) or mean pore size (8.4–17.5 mm) compared to those made with shortening. However, the presence of smaller (≈ 8.4 mm) and more uniform pores in oleogel formulations reinforced the internal crumb structure and reduced susceptibility to deformation, thereby preserving mechanical integrity. Regarding texture, oleogel formulations exhibited a more cohesive and elastic crumb, supporting their use as a functional alternative in baked goods. DOI: https://doi.org/10.54167/tch.v19iEspecial.1919

Background: Grocery stores are considered the gold standard consumer source for healthful foods and an answer to food deserts. Safeway and especially Whole Foods Market are generally perceived by consumers and branded as providing essential, high-quality, or premium-quality products that support customers' health. Per the Food and Drug Administration (FDA), products are considered healthy based on nutritional amounts of sodium, added sugar, and saturated fat, which contribute to cardiovascular diseases and diabetes. Research Question: Is there a discrepancy between consumer perceptions of food healthiness between Whole Foods and Safeway products? What is the prevalence of healthful products in the Whole Foods Market store? Methods: On 4/1/ 2025, we conducted a web scrape of the entire food/beverage inventory (8096 items, including 374 fresh produce) for a Whole Foods Market store (location: zip code 94022). We designated each product item to be healthy if it had any of these: low sodium, low added sugar, or low saturated fats, per the Food and Drug Administration’s (FDA’s) recommendations. Concurrently (from 3/15/2025 - 4/15/2025), we digitally surveyed 144 adult residents (1 per household), within 20 miles of the Whole Foods store, on their perceptions of the healthiness of Whole Foods products (versus those of Safeway/Other stores), health beliefs, and grocery shopping behaviors. Results/Data: Survey respondents rated Whole Foods’ healthiness more favorably than Safeway’s (3.60 versus 2.89 on Likert scale, 5= healthiest, p&lt;0.001). When asked to choose which is healthier, 60.4% perceived Whole Foods to be healthier than Safeway, while the rest responded “no difference” (p&lt;0.015). Yet, based on the web scrape, a greater proportion of the Whole Foods store products were not healthy (4,451 items, or 54.98%) compared to those classified as healthy (3,645 items, or 45.02%) (p&lt;0.0001). Conclusion: Despite Whole Foods’ favorable perception as a healthier grocery store option, our results reveal a disconnect between consumers’ perceptions of Whole Foods' healthiness and Whole Foods' objective nutritional value. As such, healthy branded grocery stores– and grocery stores in general– may not be as nutritionally healthy as consumers previously assumed.