Nutrición

Nutrients, Vol. 17, Pages 2470: Autism Spectrum Disorder: From Experimental Models to Probiotic Application with a Special Focus on Lactiplantibacillus plantarum Nutrients doi: 10.3390/nu17152470 Authors: Giusi Sabatini Ilenia Boccadoro Roberta Prete Natalia Battista Aldo Corsetti Background/Objectives: Autism spectrum disorder (ASD) encompasses several neurodevelopmental disorders, whose onset is correlated to genetic and environmental factors. Although the […]

Nutrients, Vol. 17, Pages 2472: Adherence to the Provegetarian Food Patterns and Incidence of All-Cause Mortality in a Mediterranean Population: The SUN Cohort Nutrients doi: 10.3390/nu17152472 Authors: Ainara Martinez-Tabar Miguel Ruiz-Canela Vanessa Bullon-Vela Carmen Sayon-Orea Silvia Carlos Miguel A. Martinez-Gonzalez Maira Bes-Rastrollo Background and Objectives: A provegetarian (PVG) food pattern, also known as a plant-based

Nutrients, Vol. 17, Pages 2471: Beyond the Malnutrition Screening Tool: Assessing Hand Grip Strength and Gastrointestinal Symptoms for Malnutrition Prediction in Outpatients with Chronic Kidney Disease Not on Kidney Replacement Therapy Nutrients doi: 10.3390/nu17152471 Authors: Maya Young Jessica Dawson Ivor J. Katz Kylie Turner Maria Chan Background: The Malnutrition Screening Tool (MST) is commonly used

ABSTRACT Background Cardiovascular disease (CVD) is a major cause of mortality and morbidity. The number of young adults with at least one CVD risk factor has increased over the past two decades. Evidence suggests that addictive eating behaviours cluster with other CVD risk behaviours, including poor diet, lack of physical activity and poor sleep quality.

ABSTRACT Background Edible algae contain bioactive compounds such as peptides, fucoidan, polyphenols, potassium, omega-3 fatty acids, and antioxidants that may benefit cardiovascular health, particularly in lowering blood pressure (BP) regulation. Certain species, including Nori and Kelp, are also rich in inorganic nitrate, known for its BP-lowering effects. However, the relationship between algae consumption and hypertension

ABSTRACT Background After a stroke, patients may have complex eating difficulties that can lead to a risk for malnutrition. Individualised nutritional care could be optimised by identifying meaningful factors in the patient’s relationship with food and eating. This study explored the perspectives of dietitians regarding the nutritional care of these patients and the experiences of

ABSTRACT Background and Aim Ultra-processed foods (UPFs), foods with high levels of artificial additives and preservatives, often low in protein and essential nutrients despite being calorie-dense, have been associated with a range of adverse health outcomes, including cardiovascular and kidney diseases, obesity, Type 2 diabetes, and frailty. Despite growing evidence on the adverse effects of

Nutrients, Vol. 17, Pages 2468: Effect of Polyphenol-Rich Interventions on Gut Microbiota and Inflammatory or Oxidative Stress Markers in Adults Who Are Overweight or Obese: A Systematic Review and Meta-Analysis Nutrients doi: 10.3390/nu17152468 Authors: Álvaro González-Gómez Martina Cantone Ana María García-Muñoz Desirée Victoria-Montesinos Carmen Lucas-Abellán Ana Serrano-Martínez Alejandro M. Muñoz-Morillas Juana M. Morillas-Ruiz Background/Objectives: Being

Nutrients, Vol. 17, Pages 2469: Evaluation of the Relationship Between Job Stress Level, Adherence to the Mediterranean Diet, and Phytochemical Index Nutrients doi: 10.3390/nu17152469 Authors: Bengi Çetiner Bingül Murat Baş Background/Objectives: Job stress negatively affects physical and psychological health and can lead to behavioral changes such as unhealthy eating. This study aimed to evaluate the

Nutrients, Vol. 17, Pages 2466: Restoring a Healthy Relationship with Food by Decoupling Stress and Eating: A Translational Review of Nutrition and Mental Health Nutrients doi: 10.3390/nu17152466 Authors: Alison Warren Leigh A. Frame Psychological stress and dietary behavior are interdependent forces that greatly influence mental and physical health. Thus, both what and how we eat