Search Results (2,026)

Background: This systematic review aimed to evaluate the efficacy and safety of dietary supplements in breast cancer patients, focusing on their impact on clinical outcomes, treatment-related side effects, and therapy adherence. Methods: Only RCTs investigating the effects of various orally administered supplements in adult breast cancer patients were included. Well-defined substances like vitamins, minerals, antioxidants, and specific herbal extracts were explored. The review excluded studies solely based on dietary interventions or non-supplemental approaches. The primary outcome assessed was quality of life. Secondary outcomes included disease-free survival, overall survival, tumor response, and biomarkers indicative of disease progression. Results: A total of 45 randomized controlled trials (RCTs) were included in this systematic review. Overall, supplementation was not associated with serious adverse events in the included trials. Vitamin D supplementation showed promise in some studies, with potential immunomodulatory and antioxidant effects, particularly when combined with other interventions. Omega-3 fatty acids and beta-glucan demonstrated potential in alleviating certain symptoms and improving quality of life. Studies on amino acids like acetyl-L-carnitine and L-arginine also yielded mixed results. Beta-glucan exhibited potential for immune-enhancing effects, while melatonin and creatine showed limited or no benefit for fatigue or muscle strength. Herbal extracts, including silymarin, curcumin, and EGCG, had varied effects. Curcumin studies presented mixed results. Silymarin showed potential for hepatoprotective effects. Conclusions: These findings highlight the potential of specific dietary supplements to improve various aspects of breast cancer care. However, the evidence is mixed across supplement types, and further research is needed to determine the most effective and safe approaches. Full article

Background/Objectives: Dietary lifestyle, particularly the intake of fatty acids (FAs), may be useful in alleviating the key pathogenic processes in multiple sclerosis (MS); however, the data are still scarce, particularly with regard to the course of disease. Therefore, the objectives of this study were to investigate the erythrocyte profile of FAs in patients with relapsing-remitting (RR)MS and progressive (P)MS, and to examine whether dietary supplementation with n-3 PUFAs could influence the FA profile, according to the course of disease. Methods: The FA profile was determined in erythrocytes by gas–liquid chromatography, in 153 patients with RRMS and 69 with PMS, whereas the group on dietary supplementation with n-3 PUFAs consisted of 36 RRMS and 17 PMS patients. Individual FAs were quantified as a percentage of the total identified FAs and analyzed in relation to the demographic and clinical parameters. Results: Compared to RRMS, the PMS patients had higher saturated (S)FAs, n-7 mono-unsaturated (MU)FAs, and n-3 polyunsaturated (PU)FAs, and lower n-6 PUFAs. In the group on omega-3 supplementation, the only difference in FA profile was higher MUFA 16:1n-7 (POA) in PMS than RRMS patients. In PMS patients, there was a positive correlation of disability (EDSS) with the total SFA levels, whereby 16:0 (PA) correlated positively with EDSS and MS severity (MSSS). Also, in PMS, the MSSS correlated negatively with the total and individual n-6, and positively with the total and individual n-3 PUFAs. In PMS patients on n-3 supplementation, there was a negative correlation between MSSS and total n-6/n-3 ratio, and a positive one between MSSS and 22:6n-3 (DHA). The observed decrease in levels of circulating lipid peroxidation product 4-HNE in PMS patients was not found in the n-3 PUFA supplementation group. Conclusions: The present findings suggest that the changes in the levels of FAs and their correlations are specific for the course of MS. Detected FA profile differences can be influenced by n-3 supplementation, primarily in regard to SFAs and PUFAs, supporting an option for the use of dietary supplements in managing the clinical course and progression of MS. Full article

The lungs play a vital role in maintaining homeostasis by facilitating gas exchange and serving as a structural and immune barrier. External factors, including nutrition, lifestyle, and environmental exposures, profoundly influence normal lung function and contribute to the development, progression, and prognosis of various respiratory diseases. Deficiencies in key micronutrients, such as vitamins A, D, and C, as well as omega-3 fatty acids, can impair the integrity of the epithelial lining, compromising the lungs’ defense mechanisms and increasing susceptibility to injury and disease. Obesity and physical inactivity further disrupt respiratory function by inducing structural changes in the chest wall and promoting a pro-inflammatory state. Environmental pollutants further worsen oxidative damage and activate inflammatory pathways. Addressing these modifiable factors through interventions such as dietary optimization, physical activity programs, and strategies to reduce environmental exposure offers promising avenues for preserving lung function and preventing disease progression. This review examines the molecular pathways through which nutrition, lifestyle, and environmental influences impact lung homeostasis. Full article

Background: This study investigated the link between daily fatty acid intake and antinuclear antibody (ANA) levels, a marker of immune dysregulation and autoimmune diseases, in individuals with self-reported arthritis. Methods: From the US National Health and Nutrition Examination Survey (NHANES) 1999–2004, 829 participants who self-reported arthritis and had autoantibody measurements were selected. Dietary fatty acids were collected via two 24 h dietary recall interviews conducted by trained interviewers. ANA levels were collected by measuring IgG autoantibodies targeting cellular antigens. Results: In a multi-adjusted logistic model, the odds ratio (OR) of the highest tertile of omega-3 intake (with omega-3 intake > 1.60 g/day) for the probability of ANA positivity was 0.43 (95% CI: 0.19–0.96) compared to those in the lowest tertile (≤0.92 g/day). However, we did not observe statistically significant results for other fatty acids. Conclusions: Our findings highlight the potential of dietary omega-3 PUFAs to modulate immune function and lower the risk of ANA positivity in individuals with arthritis. Full article

Background: Alzheimer’s disease (AD) represents one of the major challenges of modern medicine, with a growing impact on public health and healthcare systems. In recent years, dietary supplements use has been the subject of increasing interest as a complementary strategy for the prevention and treatment of the disease. Materials and Methods: A Review of reviews was conducted following PRISMA guidelines and REAPPRAISED checklist to evaluate the efficacy and safety of supplement use in AD. The search, performed across major scientific databases, identified 54 relevant articles, including 53 reviews and one mini-review, after applying specific inclusion criteria and removing duplicates. Results: The growing body of evidence suggests that some supplements may help reduce cognitive decline, inflammation, and target mechanisms behind AD. However, many of these supplements are still under investigation, with mixed results highlighting the need for high-quality research. A key challenge is the lack of data on optimal dosages, administration duration, and long-term safety, which limits clinical guidelines. Some studies have reported positive effects from specific regimens, such as curcumin (800 mg/day), omega-3 fatty acids (2 g/day), and resveratrol (600 mg/day). Other supplements, like phosphatidylserine (300 mg/day), multinutrient formulations, probiotics, vitamin E (2000 IU/day), and melatonin (3–10 mg/day), also show benefits, though study variability makes conclusions uncertain. Conclusions: While certain supplements show potential in mitigating cognitive decline in AD, inconsistent findings and gaps in dosage and safety data highlight the need for rigorous, large-scale trials. Future research should focus on personalized, multimodal strategies integrating targeted supplementation, dietary patterns, and microbiota-gut-brain interactions for enhanced neuroprotection. Full article

Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations. The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples. The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form. Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production. Full article

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products. Full article

Background/Objectives: The global shift towards vegan and vegetarian diets has garnered attention for their ethical, environmental, and potential health benefits. These diets are often rich in phytonutrients and antioxidants, which have been associated with lower levels of inflammatory markers, such as C-reactive protein (CRP) and interleukin-6 (IL-6), suggesting a potential protective effect against systemic inflammation and oxidative stress. However, despite these benefits, concerns remain regarding their impact on neurological health due to the possible deficiencies of critical nutrients such as vitamin B12, DHA, EPA, and iron. This review critically evaluates the influence of these dietary patterns on neurological outcomes, emphasizing their nutritional composition, potential deficiencies, and their interplay with inflammation and oxidative stress. Methods: A systematic review of the literature published between 2010 and 2023 was conducted, focusing on studies that explore the relationship between vegan and vegetarian diets and neurological health. Key nutrients such as vitamin B12, omega-3 fatty acids, iron, and zinc were analyzed alongside antinutritional factors and their effects on the nervous system. Results: Evidence suggests that vegan and vegetarian diets, when well planned, can be rich in phytonutrients and antioxidants, which have been associated with lower levels of inflammatory markers, such as C-reactive protein (CRP) and interleukin-6 (IL-6). These findings indicate a potential role in reducing systemic inflammation and oxidative stress, both of which are linked to neurodegenerative diseases. However, deficiencies in critical nutrients such as vitamin B12, DHA, EPA, and iron have been consistently associated with an increased risk of cognitive decline, mood disturbances, and neurodegenerative disorders. Additionally, the presence of antinutritional factors like phytates and oxalates may further impair nutrient absorption, necessitating careful dietary planning and supplementation. Conclusions: While plant-based diets provide anti-inflammatory and antioxidant benefits, their neurological implications depend on nutrient adequacy. Proper planning, supplementation, and food preparation techniques are essential to mitigate risks and enhance cognitive health. Further research is needed to explore long-term neurological outcomes and optimize dietary strategies. Full article

Chronic diseases are major contributors to global morbidity and mortality. More than 70% of deaths worldwide are caused by chronic diseases, including cardiovascular diseases (CVDs), obesity, type 2 diabetes, and cancer. These diseases are characterised by chronic low-grade inflammation and metabolic dysregulation. Incorporating functional foods into daily diet has been suggested as a complementary strategy to promote health and lower the risk of non-communicable diseases. Functional foods, known as foods that confer health benefits beyond basic nutrition, have been reported to exhibit preventive and therapeutic benefits such as anti-inflammatory properties for human health. Therefore, the aim of this state-of-the-art review will synthesise the findings from recent and high-quality studies that investigated the modulatory role of some commonly reported bioactive active compounds, such as polyphenols, omega-3 fatty acids, probiotics, and prebiotics, in inflammation and metabolic pathways. Full article

The development of plant-based seafood alternatives with authentic flavour profiles remains a significant challenge, limiting their appeal to seafood consumers. This study hypothesised that incorporation of flavour precursors including free amino acids, betaine, and long chain omega-3 fatty acids would enhance the flavour resemblance of plant-based prawn and salmon prototypes to their authentic seafood counterparts. Prototypes were analysed using headspace solid-phase microextraction gas chromatography–mass spectrometry and evaluated by a semi-trained sensory panel. Volatile analysis revealed 64 compounds across prototypes, with significant variations attributed to precursor combinations and thermal treatments. Frying enhanced volatile profiles, particularly in plant-based prawn prototypes fortified with all three flavour precursors, producing key prawn odourants, including pyrazines and trimethylamine. Notably, betaine pyrolysis under moderate cooking conditions was demonstrated as a potential pathway for trimethylamine formation, contributing to fish-like odours. Sensory evaluation showed that the final plant-based prawn prototype exhibited strong cooked crustacean and grilled notes, aligning with the observed volatile profile. While the salmon prototype displayed key salmon odourants, its cooked salmon odour was less pronounced, suggesting a need for a more robust flavouring strategy. This study highlights the potential of targeted flavour precursor formulations to improve the flavour quality of plant-based seafood alternatives, paving the way for their wider acceptance. Full article

Fish are generally rich sources of n-3 polyunsaturated fatty acids such as EPA and DHA, and although the edible part (fillet) has been analyzed in many species, less is known about the composition of fish by-products. The analysis of these materials allows them to be evaluated as raw sources of EPA and DHA, thus contributing to sustainable practices to produce healthy oils for human consumption. This work provides information on the fatty acid profiles, lipid quality indices and α-tocopherol, squalene and cholesterol contents in fillets, heads, bones and viscera of three fish species (anchovy, chub mackerel and Chilean jack mackerel). Samples were lyophilized and lipids were extracted using either the Folch or Hara and Radin methods. FA profiles were obtained by gas chromatography coupled with flame ionization detection, and tocopherol, squalene and cholesterol analyses were performed by high performance liquid chromatography with UV-visible detection. The highest levels of EPA were found in anchovy fillet (18.9–20.6%) and bone (14.7%), while DHA was more abundant in anchovy fillet (16.9–22.0%) and Chilean jack mackerel fillet (15.4–16.6%) and bone (13.1–13.8%). α-Tocopherol, squalene and cholesterol contents ranged from 0.18 to 1.35 mg/100 g, 0.07 to 0.80 mg/100 g and 30.46 to 246.17 mg/100 g, respectively, in the different tissues analyzed from the three fish species. Full article

Background/Aim: Omega-3 fatty acids, a key component of immunonutrition, have been used to modulate immune responses and improve clinical outcomes in various settings, including hematological patients undergoing hematopoietic stem cell transplantation (HSCT). This study aimed to summarize the effects of omega-3 supplementation on inflammation, long-term survival, and post-transplant complications, such as graft-versus-host disease (GVHD) and mucositis. Additionally, its impact on nutritional status and immune function was considered. Methods: A narrative review was conducted. The PubMed, Embase, and CINAHL databases were searched, along with sources of gray literature. From 2607 records, five studies met the inclusion criteria and were analyzed Results: The available literature suggests that omega-3 supplementation provides significant benefits, including reduced inflammation, lower C-reactive protein levels, and improved long-term survival. Furthermore, a reduction in GVHD and mucositis incidence was observed. The safety profile of omega-3 was favorable, with no serious adverse events reported. However, the evidence remains limited and heterogeneous, emphasizing the need for further well-designed trials to validate and expand upon these findings. Conclusions: Omega-3 fatty acids appear to be a promising intervention for improving clinical outcomes in HSCT patients. Additional research is essential to optimize treatment protocols and confirm its immunomodulatory role. Full article

There is growing interest among consumers in the nutritional value of the food they consume. The objectives of this study were (1) to document the nutritional value, with a focus on the fatty acid profile, of beef from cattle from one commercial production system that only ever received grass-based feed ingredients compared with similar animals finished in more conventional, i.e., with high-concentrate or concentrate-supplemented grass silage, production systems; (2) to determine the effect of the dietary treatments on muscles representing a range in intramuscular fat concentrations and commercial value, viz supraspinatus, semitendinosus, longissimus lumborum and psoas major; and (3) to determine if the fatty acid profile can be used to distinguish between different beef muscles. Dietary treatment and muscle type influenced the concentration of omega-3 polyunsaturated fatty acids and conjugated linoleic acid, with the highest concentrations observed in psoas major from cattle fed grass only. These data should be of use to the meat industry and to those updating nutritional databases. The possibility of discriminating beef according to its dietary background based on the fatty acid profile was confirmed. While this approach was moderately successful with respect to the separation of supraspinatus, longissimus lumborum and psoas major, discrimination between the more valuable longissimus lumborum and the lower-value semitendinosus is more challenging. Full article

Background: Malnutrition is a clinical condition that leads to unfavourable changes in health. It affects 35–55% of hospitalized patients, and in the case of cancer, this prevalence rises to 40–90% of patients. Screening nutritional status is essential for preventing undernutrition, which is crucial as its treatment. Undernutrition in patients after severe injuries significantly increases catabolic changes. Cytokines and hormones, such as epinephrine, glucagon, and cortisol, are released, which can increase energy expenditure by 50%. Properly conducted nutritional treatment aims to maintain or improve the nutritional status of patients whose nutrition with a natural diet is insufficient, moreover, in some cases, treatment of the underlying disease. Methods: This study is a narrative review focused on immunonutrition. The search for source articles, mainly from the last 10 years, was conducted in the PubMed and Google Schoolar databases, as well as in printed books. The key words used were “malnutrition”, “inflammation”, “clinical nutrition”, “immunomodulatory components”, “nutritional status assessment”, “enteral nutrition”, “parenteral nutrition”, and their combinations. Results: Providing substances such as omega-3 fatty acids, glutamine, arginine, nucleotides, antioxidants, and prebiotic fiber has a beneficial impact on immunological and anti-inflammatory pathways. The above-mentioned ingredients may inhibit the secretion of pro-inflammatory cytokines, activate anti-inflammatory cytokines, stimulate immune cells, and have a beneficial effect in allergic diseases, respiratory infections, or wound healing. Conslusion: Immunonutrition can be administrated via oral, enteral, and parenteral routes. It is crucial to highlight the importance of proper nutritional status in patients. The relationship between inflammation and malnutrition creates a vicious cycle, where one negatively affects the other due to increased metabolic demand, loss of appetite, weakened immune system, and gut dysbiosis. Full article

Background/Objectives. An elevated body mass index (BMI) has been added to the new American Heart Association atherosclerotic cardiovascular disease (ASCVD) risk model. Our goal in this study was to examine the relationships between BMI and traditional and non-traditional ASCVD risk factors. Methods. We measured levels of blood glucose, insulin, lipids, lipoproteins, sterols, fatty acids, markers of inflammation and oxidative stress, and hormones in 226,000 middle-aged and elderly subjects (55% women) and associated those parameters to BMI in 5 groups (BMI 20–25, 25.1–30, 30.1–35, 35.1–40, and >40 kg/m²). Results. BMI and age were inversely correlated in both sexes. All of the traditional and non-traditional ASCVD risk markers, except low-density lipoprotein cholesterol (LDL-C), changed significantly in unfavorable ways in both sexes with increasing BMI. The largest changes were observed in the high sensitivity C-reactive protein, which increased 6- and 8-fold, and insulin, which increased 4- and 3-fold between the lowest and highest BMI groups in men and women, respectively. Although the LDL-C levels changed little, small dense LDL-C and triglyceride levels increased significantly with increasing BMI. Markers of cholesterol synthesis were positively associated with BMI, while markers of cholesterol absorption and omega-3 fatty acids were inversely associated with BMI. Concentrations of high-density lipoprotein cholesterol (HDL-C) and the athero-protective, large-size HDL particles were also inversely associated with BMI. Our analysis indicated that the associations between an elevated BMI and unfavorable changes in major ASCVD risk factors were independent of age in both sexes. Moreover, we observed that ASCVD risk factors started changing unfavorably with increasing BMI even in the normal weight range (BMI 20–25 kg/m²). Conclusions. An elevated BMI is associated with unfavorable changes in traditional and non-traditional ASCVD risk factors independent of age. Therefore, maintaining a normal BMI, preferably by an active lifestyle, and, if necessary, weight-managing medication, is very important to avoid developing conditions leading to ASCVD. Full article