Article
Nutrition & Dietetics
Eva Hohoff, Helena Zahn, Stine Weder, Morwenna Fischer, Alfred Laengler, Andreas Michalsen, Markus Keller, Ute Alexy
Summary: The aim of this study was to analyze the food costs and the impact of food groups on total food costs among vegetarian, vegan, and omnivore children and adolescents in Germany. The results showed that vegans had the highest food costs, while vegetarians had the lowest costs. Compared to vegetarians, vegans had significantly higher expenditures on fruits, vegetables, dairy alternatives, and legumes/nuts/seeds.
Review
Nutrition & Dietetics
Nicole Neufingerl, Ans Eilander
Summary: Sustainable and healthy plant-based diets may not meet all nutrient requirements for children and adolescents, particularly in terms of vitamin D, calcium, folate, vitamin E, fiber, SAFA, and PUFA. Children on vegetarian diets may have risks of inadequate vitamin B12, iron, and zinc intake. Increasing consumption of a variety of plant-based foods, along with fortification and supplementation, is recommended to ensure adequate nutrition for children and adolescents.
Article
Nutrition & Dietetics
Ute Alexy, Morwenna Fischer, Stine Weder, Alfred Langler, Andreas Michalsen, Andreas Sputtek, Markus Keller
Summary: The Vechi Youth Study found that there were no specific nutritional risks among vegetarian and vegan children and adolescents compared to omnivores, with some differences in certain indicators but overall good nutritional status.
Article
Nutrition & Dietetics
Malgorzata Kostecka, Julianna Kostecka, Izabella Jackowska, Katarzyna Ilowiecka
Summary: This study aimed to assess the nutritional knowledge of parents raising 12- to 36-month-old children on vegetarian diets. It found that parents following a lacto-ovo-vegetarian diet had the highest nutritional knowledge scores, while those following a vegan diet had the lowest scores. The study highlights the importance of educating parents about the risk of nutrient deficiencies and promoting effective communication between parents, pediatricians, and dietitians.
Review
Nutrition & Dietetics
Christopher F. Jensen
Summary: Children and adolescents on plant-based diets, especially those on vegan and macrobiotic diets, may have lower levels of vitamin B-12 and may be at risk of developing vitamin B-12 deficiency.
Article
Nutrition & Dietetics
Malgorzata Kostecka, Joanna Kostecka-Jarecka
Summary: Mothers who adhere to a vegetarian diet show higher knowledge levels on complementary feeding for infants older than six months compared to those following a traditional diet. Mothers with a traditional diet are more likely to provide a higher than recommended number of daily meals for their children.
Article
Nutrition & Dietetics
Mairead E. Kiely
Summary: There is a growing number of people who identify as vegans due to the health and environmental benefits of a plant-based diet, but there is still controversy over whether vegetarian and vegan diets are suitable for children. Poorly planned vegan diets for children may lead to nutritional deficiencies, with nutrients like protein, iron, and vitamins being of particular concern. Position papers from different regions vary in their recommendations, with some cautioning against vegan diets for children without medical supervision.
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
Article
Health Care Sciences & Services
Loredana Benedetto, Ilenia Sabato, Carola Costanza, Antonella Gagliano, Eva Germano, Luigi Vetri, Michele Roccella, Lucia Parisi, Costanza Scaffidi Abbate, Massimo Ingrassia
Summary: Vegetarianism can fulfill healthy, ethical, or ecological values, but studies indicate that vegetarians may have a higher risk of depression and a lower sense of body satisfaction. The factors influencing adolescent vegetarian choices are mainly related to ethical stances, beliefs, and values, rather than desires to lose weight, body dissatisfaction, or depressive feelings.
Review
Pediatrics
Theodoros N. Sergentanis, Maria-Eleni Chelmi, Andreas Liampas, Chrysanthi-Maria Yfanti, Eleni Panagouli, Elpis Vlachopapadopoulou, Stefanos Michalacos, Flora Bacopoulou, Theodora Psaltopoulou, Artemis Tsitsika
Summary: There is a significant association between vegetarianism and eating disorders among adolescents and young adults, as reported by most studies. However, due to the cross-sectional design, a causal link cannot be established between the two factors. Longitudinal studies are needed to establish temporal patterns between vegetarianism and the emergence of disordered eating.
Article
Biochemistry & Molecular Biology
Grazyna Rowicka, Witold Klemarczyk, Jadwiga Ambroszkiewicz, Malgorzata Strucinska, Ewa Kawiak-Jawor, Halina Weker, Magdalena Chelchowska
Summary: The study found that children on a vegetarian diet had lower oxidative stress index and higher total antioxidant capacity compared to omnivores, suggesting that vegetarianism helps maintain the oxidant-antioxidant balance in children.
Review
Nutrition & Dietetics
Elisabetta Di Profio, Vittoria Carlotta Magenes, Giulia Fiore, Marta Agostinelli, Alice La Mendola, Miriam Acunzo, Ruggiero Francavilla, Flavia Indrio, Alessandra Bosetti, Enza D'Auria, Elisa Borghi, Gianvincenzo Zuccotti, Elvira Verduci
Summary: The gut microbiota, influenced by multiple factors, plays a crucial role in the development of infants and children. Breastfeeding, complementary feeding, and dietary patterns during infancy and toddlerhood are important for the proper development of the gut microbiota. Dysbiosis can have long-lasting effects, leading to an increased risk of non-communicable diseases, weakened immune system, and alterations in the gut-brain axis. Children with specific diseases require special formulas and diets to exclude certain foods or nutrients. This review aims to examine the impact of special formulas and diets on the gut microbiota and their potential health implications in children.
Review
Pediatrics
Christian E. Athanasian, Bojan Lazarevic, Elana R. Kriegel, Ruth L. Milanaik
Summary: This review discusses various alternative diets such as intermittent fasting and vegetarian, vegan, ketogenic, Atkins, Paleolithic, and Mediterranean diets, as well as their theory, implementation, and associated risks. It highlights the importance of addressing possible shortcomings of these diets to ensure safe implementation among adolescents, with a focus on pediatric populations and social influences on dieting. Empowering patients and their families through informational resources and discussing motivations underlying dietary changes are crucial for successful adherence to these diets.
CURRENT OPINION IN PEDIATRICS
(2021)
Article
Nutrition & Dietetics
Jadwiga Ambroszkiewicz, Joanna Gajewska, Joanna Mazur, Katarzyna Kusmierska, Witold Klemarczyk, Grazyna Rowicka, Malgorzata Strucinska, Magdalena Chelchowska
Summary: Scientific studies show that most vegetarians meet the total protein requirements, but little is known about their amino acid intakes. This study aimed to assess the dietary intake and serum amino acid levels of prepubertal children on vegetarian and traditional diets, and their relationship to bone metabolism markers. Results indicate that vegetarian children have significantly lower protein and amino acid intake, as well as lower serum levels of certain amino acids, compared to omnivores.
Review
Endocrinology & Metabolism
Luisa Rodriguez, Catherine Dinauer, Gary Francis
Summary: This Review focuses on the progress and remaining challenges in the diagnosis and treatment of hypothyroidism in specific groups of children, including congenital hypothyroidism, low birth weight and very low birth weight children, Down syndrome, subclinical hypothyroidism, and obesity.
TRENDS IN ENDOCRINOLOGY AND METABOLISM
(2022)
Review
Endocrinology & Metabolism
Alberto Falchetti, Guido Cavati, Roberto Valenti, Christian Mingiano, Roberta Cosso, Luigi Gennari, Iacopo Chiodini, Daniela Merlotti
Summary: A vegetarian diet has many positive health effects, but it may lead to deficiencies in certain nutrients, increasing the risk of osteoporosis and fractures. It is important for vegetarians to ensure adequate intake of calcium, vitamin D, protein, fruits, vegetables, and vitamin B12.
FRONTIERS IN ENDOCRINOLOGY
(2022)
Review
Food Science & Technology
Suhuan Mei, Manivel Perumal, Maurizio Battino, David D. Kitts, Jianbo Xiao, Haile Ma, Xiumin Chen
Summary: Mangiferin has potential applications in nutraceutical and functional food products due to its bioactivities, but its low bioavailability limits its efficacy. This review provides information on food sources, absorption, and metabolism of mangiferin, as well as recent progress in enhancing its bioavailability. The safety and improved bioavailability are key factors for successful use of mangiferin as a dietary supplement or nutraceutical.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Andrea Pirkovic, Aleksandra Vilotic, Suncica Borozan, Mirjana Nacka-Aleksic, Zanka Bojic-Trbojevic, Milica Jovanovic Krivokuca, Maurizio Battino, Francesca Giampieri, Dragana Dekanski
Summary: The bioactive compound oleuropein derived from olives was evaluated for its effects on damage induced by hydrogen peroxide in human trophoblast cells in vitro. The study found that oleuropein had cytoprotective effects by improving antioxidant status, preventing protein and lipid damage, and reducing iNOS levels.
Review
Biochemistry & Molecular Biology
Jose M. Romero-Marquez, Tamara Y. Forbes-Hernandez, Maria D. Navarro-Hortal, Rosa Quirantes-Pine, Giuseppe Grosso, Francesca Giampieri, Vivian Lipari, Cristina Sanchez-Gonzalez, Maurizio Battino, Jose L. Quiles
Summary: Alzheimer's Disease (AD) is a major cause of global dementia cases, affecting around 50 million people worldwide. The leaves of olive trees contain bioactive compounds such as oleuropein (OLE) and hydroxytyrosol (HT), which have shown medicinal properties in fighting AD. Olive leaf (OL), OLE, and HT can reduce amyloid-beta and neurofibrillary tangles formation, and OL has exhibited high cholinergic inhibitory activity. These compounds may also decrease neuroinflammation and oxidative stress, potentially promoting autophagy and restoring loss of proteostasis in AD models. Therefore, olive phytochemicals hold promise as an adjuvant in AD treatment.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Nutrition & Dietetics
Luciana Baroni, Ettore Pelosi, Francesca Giampieri, Maurizio Battino
Summary: The VegPlate for Sports is a practical tool for nutrition professionals to plan diets for vegetarian athletes, taking into account their energy, carbohydrate, and protein needs.
Review
Food Science & Technology
Marco Brusati, Luciana Baroni, Gianluca Rizzo, Francesca Giampieri, Maurizio Battino
Summary: Plant-based milk alternatives can be divided into two main categories: plant-based formulas and plant-based drinks, which differ in production processes and regulation. These products have gained wide acceptance in the international market. The nutritional characteristics of various plant-based milk alternatives differ due to their origin and manufacturing. Plant-based drinks, unlike formulas from plant and cow origin, are nutritionally different from cow's milk and can be consumed by children after using formula. Scientific organizations have expressed conflicting opinions on the use of these products in children's diets, especially in terms of timing, quantities, and type of product. Considering the child's overall diet and health, it is recommended to see these foods not as simple substitutes for cow's milk, but as part of a varied diet, with individual advice for use.
Review
Chemistry, Multidisciplinary
Andrea Beltran-Noboa, Alejandro Jordan-Alvarez, Mabel Guevara-Teran, Blanca Gallo, Luis A. . Berrueta, Francesca Giampieri, Maurizio Battino, Jose M. Alvarez-Suarez, Eduardo Tejera
Summary: Ocimum is the largest genus in the Lamiacea family and includes aromatic plants like basil, which have culinary and medicinal potential. This systematic review examines the chemical composition of nonessential oils in different species of Ocimum. The study reveals a wide variety of compounds, suggesting that this genus could be a valuable source of bioactive compounds. However, there is a significant gap between the number of Ocimum species discovered and the studies that have determined their chemical characterization.
Review
Food Science & Technology
Yu Sun, Arshad Mehmood, Francesca Giampieri, Maurizio Antonio Battino, Xiumin Chen
Summary: Diabetes is a serious chronic disease worldwide, and GABA has good potential for anti-diabetic effects. This review summarizes the dietary sources of GABA, along with animal and human studies, while also discussing the mechanisms behind its anti-diabetic properties.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Danila Cianciosi, Yasmany Armas Diaz, Jose M. Alvarez-Suarez, Xiumin Chen, Di Zhang, Nohora Milena Martinez L. Lopez, Mercedes Briones Urbano, Jose L. Quiles, Adolfo Amici, Maurizio Battino, Francesca Giampieri
Summary: This study investigated the chemosensitizing effects of Manuka honey against 5-Fluorouracil in colonspheres enriched with cancer stem cells (CSCs). The results showed that combining Manuka honey with 5-Fluorouracil decreased the gene expression of ABC sub-family G member 2 and thymidylate synthase, which are associated with drug resistance and DNA synthesis respectively. Manuka honey also regulated the Wnt/β-catenin, Hedgehog and Notch pathways, reducing the self-renewal ability of CSCs. This preliminary study opens new possibilities for the combination of natural compounds and pharmaceuticals to enhance efficacy or reduce adverse effects.
Article
Nutrition & Dietetics
Daniela Pollakova, Claudio Tubili, Ugo Di Folco, Rachele De Giuseppe, Maurizio Battino, Francesca Giampieri
Summary: The aim of this study was to assess the prevalence of sarcopenia in a long-term T1D population and investigate the effects of clinical parameters on muscle mass and function. The study found a high prevalence of low muscle mass in T1D patients, which was associated with the duration of diabetes, suggesting a possible pathogenetic role of diabetes on muscle trophism and function.
Review
Cardiac & Cardiovascular Systems
C. Agnoli, L. Baroni, I. Bertini, S. Ciappellano, A. Fabbri, S. Goggi, D. Metro, M. Papa, R. Sbarbati, M. L. Scarino, N. Pellegrini, S. Sieri
Summary: A comprehensive review compared the effect of vegetarian and non-vegetarian diets on cardiometabolic diseases' outcomes. The study found that following a vegetarian diet may help prevent these diseases, but further well-designed studies are needed to confirm the consistency of the results.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
(2023)
Article
Biochemistry & Molecular Biology
Jose M. Romero-Marquez, Maria D. Navarro-Hortal, Tamara Y. Forbes-Hernandez, Alfonso Varela-Lopez, Juan G. Puentes, Raquel Del Pino-Garcia, Cristina Sanchez-Gonzalez, Inaki Elio, Maurizio Battino, Roberto Garcia, Sebastian Sanchez, Jose L. Quiles
Summary: In this study, olive leaves from different geographical origins were analyzed for their phytochemical profile, antioxidant capacity, neuroprotective activity, and anti-inflammatory effects. The results showed that olive leaves from Spain and Italy had the highest antioxidant and neuroprotective activities, while those from Greece had the lowest. The content of oleoside methyl ester and p-hydroxybenzoic acid in the Spanish and Italian samples, respectively, were strongly associated with these biological activities.
Article
Cultural Studies
Yijun Sun
Article
Nutrition & Dietetics
Gianluca Rizzo, Luciana Baroni, Chiara Bonetto, Pierfrancesco Visaggi, Mattia Orazzini, Irene Solinas, Giada Guidi, Jessica Pugliese, Giulia Scaramuzza, Filippo Ovidi, Irene Buselli, Massimo Bellini, Edoardo V. Savarino, Nicola de Bortoli
Summary: This study investigated the association between diet and GERD, and found that individuals on a vegan diet had a significantly lower risk of developing GERD and reported a worse quality of life.
Article
Food Science & Technology
Guanhua Lv, Hengpeng Wang, Xiaoou Wei, Minmin Lu, Wenhao Yang, Halah Aalim, Esra Capanoglu, Xiaobo Zou, Maurizio Battino, Di Zhang
Summary: This study investigated the effects of different cooking methods on chicken protein oxidation, structural and digestion characteristics, and the impact of undigested protein on intestinal flora fermentation. The results showed that roasting and deep-frying led to higher protein oxidation, while boiling resulted in the lowest oxidation. Stir-frying and deep-frying reduced protein digestibility and changed its structure. Roasting had the greatest impact on intestinal flora, generating the highest number of new species and exhibiting a lower production of short-chain fatty acids. The adverse effects on intestinal flora of stir-frying and deep-frying were not as significant as that of roasting.
Article
Food Science & Technology
Gabriela Pilco-Romero, Aida M. Chisaguano-Tonato, Maria E. Herrera-Fontana, Luis F. Chimbo-Gandarac, Majid Sharifi-Rad, Francesca Giampieri, Maurizio Battinof, Maria Gabriela Vernaza, Jose M. Alvarez-Suarez
Summary: The house cricket is a potential food resource with high digestibility protein and various nutrients. Research suggests that it could be used in the food industry, and its protein solubility and water retention capacity can be beneficial for creating nutritious products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
