Living longer will give you time to do more, see more, and enjoy more time with loved ones and friends—but only if you’re healthy enough to do so. Extending your lifespan (the number of years you live) is not enough. What you really want is maximize your “healthspan” (the number of years lived in good
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Nutrients, Vol. 17, Pages 3629: Post-Exercise Nutrition Knowledge and Adherence to Recommendations Among Amateur Endurance Athletes Nutrients doi: 10.3390/nu17223629 Authors: Lilla Csanaky Ágnes Czeglédiné Asztalos Dorottya Tóth Éva Polyák Mária Figler Background/Objectives: Optimal post-exercise nutrition is critical for maximizing recovery and subsequent performance. However, athletes often lack knowledge of guidelines, leading to suboptimal practices, particularly
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Nutrients, Vol. 17, Pages 3626: Magnesium: Health Effects, Deficiency Burden, and Future Public Health Directions Nutrients doi: 10.3390/nu17223626 Authors: Marijana Matek Sarić Tamara Sorić Željka Juko Kasap Nataša Lisica Šikić Mladen Mavar Jurgita Andruškienė Ana Sarić Magnesium (Mg2+) is the fourth most abundant cation in the human body and a critical cofactor in hundreds of
Nutrients, Vol. 17, Pages 3625: Suboptimal Caloric and Micronutrient Intakes in Female Student Athletes Across Several Division 1 Collegiate Sports Nutrients doi: 10.3390/nu17223625 Authors: Rachel L. Victor Morgan M. Nishisaka Alexandra F. McGrath Mia K. Gladding Liel Grosskopf Hilla Ben-Moshe Angelos K. Sikalidis Aleksandra S. Kristo Scott K. Reaves Optimal nutrition in athletes can contribute
Nutrients, Vol. 17, Pages 3628: Meatless Momentum: Food-Related Lifestyle Drivers of Plant-Based Meat Alternative Adoption Nutrients doi: 10.3390/nu17223628 Authors: Sylwia Żakowska-Biemans Background/Objectives: Interest in alternatives to animal-derived products has gained momentum, driven by health, environmental, and ethical concerns. However, consumer interest in plant-based meat alternatives (PBMAs) remains highly heterogeneous. This study employs the core dimensions
Nutrients, Vol. 17, Pages 3627: Food Reformulation in New Zealand: A Success Story of Reducing the Sodium Content in Bread from 2003 to 2023 Nutrients doi: 10.3390/nu17223627 Authors: David Monro Nan Hu Rachael Mira McLean Background: The National Heart Foundation of New Zealand (HF) has successfully supported bread companies to reduce the sodium content in
Publication date: February 2026 Source: Nutrition, Volume 142 Author(s): Eduardo Lucio Bittencourt Cabral, Ana Luiza Moraes dos Santos, Laura Santos Ferracioli, Maria Aparecida Turci, Maria Isabel Toulson Davisson Correia Publication date: February 2026Source: Nutrition, Volume 142Author(s): Eduardo Lucio Bittencourt Cabral, Ana Luiza Moraes dos Santos, Laura Santos Ferracioli, Maria Aparecida Turci, Maria Isabel Toulson Davisson
