Sex-specific associations between diet quality and mortality in adults with diabetes: findings from NHANES 2001-2018

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: April 16, 2025

To investigate the impact of diet on cardiovascular (CV)/all-cause mortality among individuals with diabetes, and to explore whether this relationship changes by gender. We collected data from National Health Nutrition Examination Survey (NHANES) database pertaining 5,875 diabetes (3,068 males 2,807 females) used Healthy Eating Index (HEI), Alternative (AHEI), alternative Mediterranean Diet (aMED) index assess quality. Multivariate Cox models were determine association between dietary quality scores CV/all-cause mortality, stratified genders. Dose-response relationships assessed using Restricted Cubic Spline (RCS). As a secondary objective, further analysis was conducted connection different components. During median 9.25-year follow-up period, we observed 1,488 all-cause deaths, including 486 CV deaths. Sex-stratified analyses revealed that higher quality, as indicated each standard deviation increase in score, significantly associated reduced risk (p < 0.05). No significant associations females > Among component aMED, legume intake unfavorable for but remarkably lower females. In diabetic population, high are not

Language: Английский

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Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1626 - 1626

Published: May 4, 2025

The aim of this review is to provide a comprehensive overview protein extraction from legume sources, with focus on both conventional and emerging techniques. Particular attention given the impact innovative methods functionality, key factor for food applications. Due their nutritional profile techno-functional properties, legumes are increasingly regarded as promising alternatives animal-based sources in industry. Traditional methods, such alkaline acidic extraction, discussed compared novel approaches including enzymatic ultrasound-assisted (UAE), microwave-assisted (MAE), ohmic heating (OH), subcritical water (SWE), deep eutectic solvents (DES), dry fractionation. potential these technologies improve yield functionality critically assessed, alongside challenges scalability, cost-effectiveness, allergenicity. This also identifies current research gaps highlights opportunities innovation sustainable extraction. Therefore, contributes development more efficient, functional, ingredients production, highlighting role shaping future plant-based foods.

Language: Английский

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The Role of Legumes in the Sustainable Mediterranean Diet: Analysis of the Consumption of Legumes in the Mediterranean Population over the Last Ten Years a PRISMA Statement Methodology

Sustainability, Journal Year: 2024, Volume and Issue: 16(7), P. 3081 - 3081

Published: April 8, 2024

The Mediterranean model, introduced by Ancel Keys, has gained significant importance from the perspective of sustainability. This is why diet now called a sustainable diet. study focuses on legumes, protein-rich foods vegetable origin, cultivated in area, as their production and use cooking are highly sustainable. analysis covers consumption over last 10 years entire looking specifically at Spain. objectives this work to analyze legumes taking into account fact that they an important environmental well food resource, how changed certain countries bordering relation social cultural changes, with particular attention pandemic. shows how, Spain, since 2020, increased, demonstrating emergency situations, different dietary choices made. In addition, it excellent source protein resource

Language: Английский

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Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content

Legume Science, Journal Year: 2025, Volume and Issue: 7(2)

Published: April 2, 2025

ABSTRACT Legume flours from sacha inchi ( Plukenetia volubilis ), pea Pisum sativum faba bean Vicia chickpea Cicer arietinum ) and lentil Lens culinaris were analysed in a comprehensive study to identify potential sources for the development of yellow colour, which could limit their use fortified food. The nutritional quality, macroelements microelements, total free phenolics fatty acid profile compared major yellowness. understanding yellowness legume is particular relevance preparation white creamy products. Faba had highest protein content (72.0–73.1 g 100 −1 ). fat was (11.3 dietary fibre (12.9 Fe varied 0.1 (pea) 5.8 mg (lentil). Total soluble ranged 82 (chickpea) 413 (pea). index (D1925) 22.4 52.2 be correlated simplified approach as gallic equivalents content, indicates that colour results combination two main factors.

Language: Английский

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Ultrasonic extraction of protein from whole navy bean flour: a comparative study on structure, functionality and amino acid profile

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106531 - 106531

Published: April 1, 2025

Language: Английский

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Modeling and Forecasting Bean Production in Mozambique: Challenges and Implications for Food Security and SDG 2

International Journal of Agricultural Economics, Journal Year: 2025, Volume and Issue: 10(2), P. 67 - 85

Published: April 29, 2025

This study examines the effectiveness of ARIMA and LSTM models in forecasting bean production Mozambique, using data from 2002 to 2022. The analysis reveals that limited sample size, comprising only 21 years data, significantly impacts accuracy both models, as reflected high MAPE values. ARIMA(1,1,1) model demonstrates robustness with lowest RMSE among but model, despite its challenges, shows superior capability capturing nonlinear patterns, resulting a lower average MAPE. Forecasts for period 2023 2030 suggest stable slight annual variations, although wide confidence intervals highlight inherent uncertainty these predictions. underscores importance improving better guide agricultural planning policy-making, particularly context Mozambique&apos;s food insecurity challenges global objectives SDG 2. results emphasize need more extensive collection inclusion additional variables enhance future forecasts, contributing reduction achievement sustainable development goals Mozambique.

Language: Английский

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Recalcitrance to transformation, a hindrance for genome editing of legumes

Frontiers in Genome Editing, Journal Year: 2023, Volume and Issue: 5

Published: Sept. 21, 2023

Plant genome editing, a recently discovered method for targeted mutagenesis, has emerged as promising tool crop improvement and gene function research. Many genome-edited plants, such rice, wheat, tomato, have over the last decade. As preliminary steps in procedure editing involve genetic transformation, amenability to depends on efficiency of engineering. Hence, there are numerous reports aforementioned crops because they transformed with relative ease. Legume rich protein and, thus, favored source plant proteins human diet most countries. However, legume cultivation often succumbs various biotic/abiotic threats, thereby leading high yield loss. Furthermore, certain legumes like peanuts possess allergens, these need be eliminated deprive many people from gaining benefits crops. Further variations limited legumes. Genome potential offer solutions not only combat stress but also generate desirable knock-outs variants. excluding soybean, alfalfa,

Language: Английский

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Short‐term germinated legume flours as functional ingredients in food products

Journal of Food Science, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 9, 2024

Abstract Unlocking the potential of legumes through short‐term germination offers an innovative approach to improving functionality resultant flour. This review examines multifaceted benefits germinated legume flour, emphasizing enzymatic activities that breakdown complex compounds into simpler forms and reduce anti‐nutritional factors. process improves digestibility, nutrient bioavailability, health‐promoting properties. Furthermore, enhances techno‐functional properties flours without compromising their quality, avoiding excessive starch protein degradation associated with prolonged germination. also explores applications in developing nutritious healthy food products tailored diverse dietary needs. Subsequent integration these provides a route for development cost‐effective, nutritious, sustainable options can address malnutrition enhance overall well‐being.

Language: Английский

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Intake of ultra-processed food, dietary diversity and the risk of nutritional inadequacy among adults in India

Public Health Nutrition, Journal Year: 2023, Volume and Issue: 26(12), P. 2849 - 2858

Published: Oct. 2, 2023

Abstract Objective: This study assessed diet diversity and consumption of ultra-processed foods explored its impact on macronutrient intake risk micronutrient inadequacy. Design: Cross-sectional, non-probability snowball sampling. Setting: Nutrient was using 24-h dietary recall method through FAO-diet score (DDS). Mann–Whitney U test used to assess differences in inadequacy across gender. Spearman’s rank correlation associations between energy contributed by food nutrient Participants: A total 589 adults (20–40 years) belonging upper-middle high-income groups. Results: The average individual DDS 4·4 ± 0·6. Most the participants (>80 %) had intakes less than national recommendations pulses/eggs/flesh foods, milk/milk products, fruits, vegetables nuts. Ultra-processed 17 % intake, 12 protein, carbohydrate, 29 added sugar, 20 fat 33 Na intake. inadequacies for Zn (98 v . 75 %), folate (67 22 niacin (83 44 higher among males females ( P < 0·001). Fe (58 7 vitamin B 6 (95 90 (68 There a positive ρ = 0·136, 0·001) 0·089, 0·049) Conclusion: Reformulating reduce fat, sugar salt increase micronutrients behaviour change communication strategies that promote will improve adequacy quality.

Language: Английский

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Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans

Legume Science, Journal Year: 2023, Volume and Issue: 5(4)

Published: Nov. 22, 2023

Abstract Sprouting is one of the most traditional methods used to decrease antinutritional elements in legumes. The assistance ultrasound appears enhance drying step sprouted aim this study was examine influence pretreatment and (hot‐air infrared) on time, mass transfer kinetic, effective moisture diffusivity (D eff ), rehydration ratio mung beans. process (40 kHz 150 W) performed an ultrasonic bath for 0, 5, 10, 15, 20 min. results showed that increased diffusion capacity (higher loss) reduced time Also, samples infrared dryer significantly less than hot‐air ( p < .05). D determined by Fick's second law varied from 1.36 × 10 −10 1.88 m 2 s −1 , 1.18 −9 1.85 dried dryers, respectively. Comparing coefficient determination r sum squared error (SSE), root mean (RMSE) values models, it concluded Midilli model represents characteristics beans better others. dryers when increased. In general, use (about min) a promising technique with higher shorter time.

Language: Английский

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