Nutrición

Nutrients, Vol. 18, Pages 593: The Gut Microbiome in the IgE-Mediated Food-Allergic Patient—A Narrative Review Nutrients doi: 10.3390/nu18040593 Authors: Neel Singh Erin Hosein Yamini V. Virkud Corinne Keet Michael Kulis Food allergies (FA) are a major public health concern in both children and adults. Immunoglobulin E (IgE)-mediated FA is characterized by allergic reactions driven by […]

Nutrients, Vol. 18, Pages 592: Taurine Supplementation and Human Heat Tolerance: Mechanisms, Evidence, and Integration with Heat Acclimation, Cooling, and Hydration Nutrients doi: 10.3390/nu18040592 Authors: Siavash Naddafha Jeffrey R. Stout Cassandra Evans Heat exposure during strenuous exercise increases core temperature and cardiovascular strain, impairing performance and elevating the risk of heat illness. Standard countermeasures include

ABSTRACT Background Adolescence is a critical period for mental health, with anxiety disorders becoming increasingly prevalent. Sugar-sweetened beverages (SSBs) have been identified as a potential dietary factor influencing mental health outcomes. This systematic review aims to critically appraise the literature around the association between SSB consumption and anxiety disorders among adolescents. Methods A systematic search

Nutrients, Vol. 18, Pages 591: Extraction-Dependent Structural Diversity of White Kidney Bean Cotyledon Polysaccharides Determines Their Effects on Ex Vivo Fermentation of the Elderly Gut Microbiota Nutrients doi: 10.3390/nu18040591 Authors: Chunli Kong Yimei Hu Jiachen Song Xinyang Li Bei Wang Paul de Vos Background/Objectives: Aging is accompanied by profound alterations in gut microbiota composition, reduced

Nutrients, Vol. 18, Pages 590: Ironing Out the Deficiency: Tracking Iron in Celiac Disease Before and After the Gluten-Free Diet Nutrients doi: 10.3390/nu18040590 Authors: Patricia Dillawn Sadie Nagle Edwin Liu Marisa Gallant Stahl Celiac disease (CeD) is a gluten-induced immune-mediated enteropathy that preferentially involves the proximal duodenum. Consequently, iron deficiency is common in CeD, impacting

Nutrients, Vol. 18, Pages 587: Selected Consumer Behaviours in the Bread Market: Does Dietary Fibre Labelling Influence Consumer Decisions? A Preliminary Study Nutrients doi: 10.3390/nu18040587 Authors: Marta Sajdakowska Dagmara Gniotek Jerzy Gębski Background/Objectives: The current study aimed to identify consumer segments based on bread-choice motives and to examine (1) differences between segments in terms of

Nutrients, Vol. 18, Pages 589: Developing a Community-Driven, Locally Sourced Medically Tailored Meal Model: A Pilot Linking Healthcare, Farmers, and Patients Nutrients doi: 10.3390/nu18040589 Authors: Julie Brown Ashton Potter Leandra Forman Jairus Rossi Anna Cason Christa Mayfield Alison Gustafson Background: Food is Medicine (FIM) programs improve health outcomes by integrating nutrition interventions into healthcare delivery,

Nutrients, Vol. 18, Pages 588: Coenzyme Q10 Supplementation Modulates Hepatic Lipidomic Alterations and Attenuates Metabolic Dysfunction-Associated Steatohepatitis in Mice Nutrients doi: 10.3390/nu18040588 Authors: Yula Go Heeju Joung Sang Yun Han Jayong Chung Background/Objectives: Metabolic dysfunction-associated steatohepatitis (MASH) is a chronic liver disorder with limited effective therapeutic options. Emerging lipidomic studies suggest that alterations in membrane-associated

Nutrients, Vol. 18, Pages 585: Alcohol, Wine, and Sleep in Adults: Insights from a Narrative Review Nutrients doi: 10.3390/nu18040585 Authors: Jean-Philippe Chaput Alcohol is widely consumed across cultures and is often used to facilitate relaxation or sleep initiation. This narrative review critically examines evidence published over the past decade (2015–2025) on the effects of alcohol,

Nutrients, Vol. 18, Pages 584: Tiny Tummies, Big Questions: Unpacking Ultra-Processed Ingredients and Additives in Complementary Foods in the United States Nutrients doi: 10.3390/nu18040584 Authors: Elizabeth K. Dunford Alissa Pries Mona S. Calvo Daisy H. Coyle Background/Objectives: Ultra-processed foods (UPFs) consumption is increasing among infants and young children below three years of age, but to