Overview: the food matrix and its role in the diet
Critical Reviews in Food Science and Nutrition,
Journal Year:
2025,
Volume and Issue:
unknown, P. 1 - 18
Published: Feb. 4, 2025
The
food
matrix
which
includes
the
physiochemical
structure
and
interaction
with
chemical
constituents
is
a
focus
of
investigation
that
revealing
potentially
important
influences
on
diet
health.
This
paper,
first
in
an
article
collection
titled,
Important
Role
Dairy
Matrix
Diet
Health,
serves
as
introduction
to
put
into
context
subsequent
articles
specific
effects
dairy
milk,
cheese
yogurt
human
introductory
describes
processing
implications
for
health,
examines
contribution
nutrients
compared
whole
foods
patterns,
characterizes
examples
complexity
including
current
controversies
fat
ultra-processed
foods.
gaps
knowledge
research
identified
this
overview
may
help
guide
researchers
funding
entities
moving
forward.
Current
indicates
translating
consumer
through
recommendations
intake
patterns
prudent
at
time.
Language: Английский
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods
Nature Food,
Journal Year:
2025,
Volume and Issue:
unknown
Published: March 24, 2025
Abstract
According
to
existing
food
processing
classification
systems,
plant-based
protein-rich
(PBPR)
foods
are
often
considered
‘ultra-processed’—and
therefore
perceived
as
unhealthy—despite
their
ability
provide
various
bioactive
compounds
beneficial
for
human
health.
Here
we
used
a
non-targeted
metabolomics
approach
analyse
the
impact
of
on
biochemical
composition
PBPR
foods.
Our
results
show
that
systems
may
questionable
categories
without
considering
overall
composition,
including
phytochemicals.
An
analysis
focusing
specifically
soy-based
products
manufactured
using
technologies
showed
no
clear
distinctions
between
groups
in
principal
component
based
NOVA
and
Poti
classification.
However,
differences
were
found
phytochemical
profile.
Although
welcome
attempt
guide
consumers
towards
healthy
choices,
they
should
be
improved
more
accurately
reflect
Language: Английский
Reply to Vella and Pai
European Journal of Clinical Nutrition,
Journal Year:
2025,
Volume and Issue:
unknown
Published: March 25, 2025
Language: Английский
Defining Culinary Medicine: A Call for Consensus on Competencies to Improve Nutrition
Rani Polak,
No information about this author
Beth Frates,
No information about this author
Jacob Mirsky
No information about this author
et al.
Nutrients,
Journal Year:
2025,
Volume and Issue:
17(9), P. 1403 - 1403
Published: April 22, 2025
Most
premature
adult
deaths
and
chronic
diseases,
with
their
associated
costs,
are
directly
related
to
unhealthy
behaviors,
particularly
poor
nutrition.
The
2022
White
House
Conference
on
Hunger,
Nutrition,
Health
emphasized
the
importance
of
nutrition
equity
security
as
a
key
preventing
diseases.
What
how
we
eat
also
have
important
environmental
impacts,
26%
anthropogenic
greenhouse
gas
emissions
attributed
total
food
supply
chain,
primarily
ultra-processed
(UPF)
production.
A
new
paradigm
is
needed
better
educate
patients
public
adopt
healthier
eating
behaviors.
Culinary
education,
emphasizing
skills
such
shopping,
storage,
meal
preparation
burgeoning
field,
aimed
at
reducing
UPF
consumption
improving
while
addressing
cultural
socioeconomic
factors.
term
Medicine
(CM)
becoming
popular
in
describing
these
interventions;
however,
consensus
its
definition
has
not
yet
been
reached.
There
no
consensual
curricular
outlines
and/or
competencies,
potential
for
fully
developed.
We
believe
that
competencies
will
formalize
CM
ensure
appropriate
outcomes
followed
by
improved
assessments
learners,
thus
promoting
research
further
implementation
this
novel
education
approach.
Language: Английский
Defining the role of processing in food classification systems—the IUFoST formulation & processing approach
npj Science of Food,
Journal Year:
2025,
Volume and Issue:
9(1)
Published: April 23, 2025
Language: Английский
Decoding diets: insights on ultra-processed food consumption among Lebanese adults from the updated LEBANese natiONal food consumption survey (LEBANON-FCS)
Frontiers in Nutrition,
Journal Year:
2024,
Volume and Issue:
11
Published: Dec. 5, 2024
Ultra-processed
foods
are
evident
to
play
a
role
in
the
development
of
nutrition-related
non-communicable
diseases
(NR-NCDs).
There's
scarcity
data
Eastern
Mediterranean
Region
(EMR)
regarding
ultra-processed
food
consumption,
which
highlights
need
for
such
this
region
that
is
witnessing
nutrition
transition.
This
study
was
conducted
assess
dietary
pattern
Lebanese
adults
according
different
degrees
processing.
Language: Английский