Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods.

Aromatic amino acid oxidation products (AAAOPs) are newly discovered risk substances of thermal processes. Due to its significant polarity and trace level in food matrices, there are no efficient pre-treatment methods available to enrich AAAOPs. Herein, we proposed a magnetic cationic covalent organic framework (Fe3O4@EB-iCOF) as an adsorbent for dispersive magnetic solid-phase extraction (DMSPE). Benefiting from the unique charged characteristics of Fe3O4@EB-iCOF, AAAOPs can be enriched through electrostatic interaction and π-π interactions. Under the optimal DMSPE conditions, the combined HPLC-MS/MS method demonstrated good linearity (R2 ≥ 0.990) and a low detection limit (0.11-7.5 µg·kg-1) for AAAOPs. In addition, the method was applied to real sample and obtained satisfactory recoveries (86.8 % âˆ¼ 109.9 %). Especially, we applied this method to the detection of AAAOPs in meat samples and conducted a preliminarily study on its formation rules, which provides a reliable basis for assessing potential dietary risks.

Different extraction methods shape the phenolic signature and biological activity of Morinda lucida extracts: A novel source of bioactive compounds preparing functional applications.

The extraction of bioactive compounds is based on the application of various extraction techniques. Therefore, the stem and root bark of the plant species Morinda lucida L. were used in this research, while the extraction procedure was performed using three extraction techniques: HAE (homogenizer extraction), UAE (ultrasound extraction) as modern, and MAC (maceration) as conventional extraction technique. The presence of different classes of secondary metabolites was determined using the UHPLC method, while the content of total phenols and flavonoids was determined spectrophotometrically. The biological potential was investigated by in vitro antioxidant and enzyme assays. Different extraction technologies showed significant differences in only two classes of phenols, namely lignans and phenolic acids, which were significantly higher in HAE than in UAE and MAC. These findings highlight the significant effect of stem and bark extracts of M. lucida, opening the way for innovative industrial exploitation of these matrices.

The development of sodium reduction targets for New Zealand fast foods and a comparison with the current sodium contents of products.

Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products. Sodium content and serving size data were sourced from an existing database of major NZ fast-food chains. Target development followed a step-by-step process, informed by international targets and serving sizes, and previous methods for packaged supermarket foods. Sodium reduction targets were set per 100 g and serving, using a 40% reduction in the mean sodium content or the value met by 35-45% of products. Thirty-four per cent (1797/5246) of products in the database had sodium data available for target development. Sodium reduction targets were developed for 17 fast-food categories. Per 100 g targets ranged from 158 mg for 'Other salads' to 665 mg for 'Mayonnaise and dressings'. Per serving targets ranged from 118 mg for 'Sauce' to 1270 mg for 'Burgers with cured meat'. The largest difference between the current mean sodium content and corresponding target was for 'Other salads' and 'Grilled Chicken' (both -40% per 100g) and 'Fries and potato products' (-45% per serving), and the smallest, 'Pizza with cured meat toppings' (-3% per 100 g) and 'Pies, tarts, sausage rolls and quiches' (-4% per serving). The results indicate the display of nutrition information should be mandated and there is considerable room for sodium reduction in NZ fast foods. The methods described provide a model for other countries to develop country-specific, fast-food sodium reduction targets.

Guidance on the scientific requirements for a notification and application for authorisation of traditional foods from third countries in the context of Regulation (EU) 2015/2283.

The European Commission requested EFSA to update the scientific guidance for the preparation of notifications for authorisation of traditional foods, previously developed following the adoption of Regulation (EU) 2015/2283 on novel foods. This guidance document provides advice on the scientific information needed to be submitted by applicants when submitting traditional food notifications pursuant to Article 14 and traditional food applications pursuant to Article 16 of Regulation (EU) 2015/2283. The safety of a traditional food should be substantiated by data on its composition, its experience of continued use and its proposed conditions of use. Its normal consumption should not be nutritionally disadvantageous. The applicant should integrate the information on the composition and the experience of continued use and provide a concise overall consideration on how this substantiates the history of safe use of the traditional food and how this relates to the proposed conditions of use for the EU. Potential health hazards identified on the basis of compositional data and/or data from the experience of continued use should be discussed. On the basis of the information provided, EFSA will assess the safety related to the consumption of the traditional food under the proposed conditions of use.

Guidance on the scientific requirements for an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283.

The European Commission requested EFSA to update the scientific guidance for the preparation of applications for authorisation of novel foods, previously developed following the adoption of Regulation (EU) 2015/2283 on novel foods. This guidance document provides advice on the scientific information needed to be submitted by the applicant towards demonstrating the safety of the novel food. Requirements pertain to the description of the novel food, production process, compositional data, specifications, proposed uses and use levels and anticipated intake of the novel food. Furthermore, information needed in sections on the history of use of the novel food and/or its source, absorption, distribution, metabolism, excretion, toxicological information, nutritional information and allergenicity is also described. The applicant should integrate and interpret the data presented in the different sections to provide their overall considerations on how the information supports the safety of the novel food under the proposed conditions of use. Where potential health hazards have been identified, they are to be discussed in relation to the anticipated intake of the novel food and the proposed target populations. On the basis of the information provided, EFSA will assess the safety of the novel food under the proposed conditions of use.

Nutritional and Culinary Habits to Empower Families (n-CHEF): a feasibility study to increase consumption and home cooking of plant-based foods.

OBJECTIVE: To analyse the feasibility and acceptability of a culinary nutritional intervention aimed at increasing plant-based foods consumption in the context of the Mediterranean diet in parent-child dyads. DESIGN: The Nutritional and Culinary Habits to Empower Families (n-CHEF) is a 9-month feasibility study that included four culinary nutritional workshops (two face to face, two online) led by a chef and a dietitian-nutritionist. These workshops combined cooking with plant-based foods, with nutritional advice and experimental activities. The main outcomes were retention, quality of the intervention (monitoring workshops, acceptability and perceived impact) and changes in dietary and cooking habits. SETTING: Parent-child dyads, Spain. PARTICIPANTS: Parent-child (aged 10-14 years) dyads. RESULTS: Fifteen parent-child dyads were recruited, of which thirteen were retained during the 6-month follow-up. All but one parent-child dyads attended the four workshops. The overall assessment of the workshops was positive, although the online workshops were rated lower than the face to face. In general, parent-child dyads reported benefits in terms of nutrition and cooking aspects. Parents significantly increased their adherence to the Mediterranean diet, but non-significant changes were observed in children. However, children increased their consumption of vegetables and legumes and reduced snacks and ready meals. Parents also changed some of their culinary habits and increased their confidence in cooking at home. CONCLUSIONS: The n-CHEF showed that the culinary nutritional intervention had good levels of recruitment, retention and acceptability among parent-child dyads. In addition, dietary and culinary knowledge and habits can be improved, although further studies are needed to know the long-term effects in larger populations.

[Pollution status and dietary exposure assessment of heavy metal in commercially available cereal-based complementary foods for infants and toddlers in Jiangxi Province from 2015 to 2019].

OBJECTIVE: To investigate the pollution status of lead, cadmium, total arsenic and total mercury in commercially available cereal-based complementary foods in infants and toddlers in Jiangxi Province, and to evaluate dietary exposure and their potential health risks. METHODS: A total of 648 samples of cereal-based complementary foods in for infants and toddlers were randomly collected in circulation in Jiangxi Province, the contents of lead and cadmium were determined by graphite furnace atomic absorption spectrophotometry, and total arsenic and mercury were determined by atomic fluorescence spectrometry. The dietary exposure of lead, cadmium, total arsenic and total mercury was calculated by point estimate model. Margin of exposure(MOE) and tolerable intake(TI) were used to assess the health risks. RESULTS: The average values of lead, cadmium, total arsenic and total mercury in cereal-based complementary foods in Jiangxi Province were 0.039, 0.062, 0.080 and 0.0016 mg/kg, the average detection rates are 81.2%, 94.6%, 89.4% and 73.4%. There were no exceedance samples for lead, total arsenic and total mercury. There were partial exceedances of the cadmium standard in 2015-2018, and cadmium exceedances improved significantly in 2019. The MOE values of lead and total arsenic were greater than 1 in different years, total mercury exposure accounted for 0.71%-2.13% of the provisional tolerable weekly intake(PTWI), cadmium exposure accounted for 43.5%-62.3% of the provisional tolerable monthly intake(PTMI) in 2015-2018, decreasing to7.91%-9.23% of the PTMI in 2019. CONCLUSION: Lead, total arsenic and total mercury contamination in cereal-based complementary foods in Jiangxi Province monitored from 2015 to 2019 was relatively light, cadmium contamination has improved significantly and the health risk of heavy metal intake through cereal-based complementary foods for infants and young children was at an acceptable level.

"Wait, Do I Need More Fiber?" Exploring UK Consumers' Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake.

Background: Sufficient dietary fiber consumption is associated with well-established health benefits, yet such intake is currently suboptimal globally. Thus, there is interest in developing strategies to improve dietary fiber intake. One such approach is to increase the dietary fiber content of staple foods, but this needs relevant investigation. Methods: Forty-two United Kingdom (UK) based consumers (18-76 y) were recruited to take part in seven focus group sessions investigating: (i) key factors in food choice; (ii) dietary fiber-related knowledge, awareness, consumption habits, and engagement levels; (iii) willingness to consume dietary fiber-rich staple foods; and (iv) gain initial feedback on dietary fiber-rich breads. Results: Overall, key dietary fiber themes emerged such as knowledge (benefits, foods, recommendations and labeling), consumption (not measuring intake), barriers (convenience and knowledge), resources (education and public appeal), and topics (food examples and cooking). Consumers were positive per se to the idea of dietary fiber-rich staple foods but with various caveats (no changes in appearance, taste, and cost). White bread trends were centered around context (sandwich and toast), habit (comfort food), preferences (soft and fresh), and consumption is variable (daily to less often). In addition, consumers' preferred labeling strategy for dietary fiber-rich breads was predominately focused on transparency and visibility. Overall, the newly developed breads were well received demonstrating the potential of our prototypes to fit into the white bread market; however, additional consumer insights are needed. Conclusion: Our findings recommend combining education with a personalized element of advice, coupled with a collective effort from the government and food industry, as essential to help encourage a step-change in dietary fiber consumption in the UK population.

Assessment of the impact of cold plasma technology on physicochemical properties of corn starch flour and the associated modified corn starch incorporated into milk dessert.

The utilization of cold plasma can be used as an alternative method to modify the properties of starch. This research aimed to examine the use of cold plasma technology to alter the structure of corn starch and investigate how its functionality could be improved using a food model (milk dessert). Modified corn starch by plasma technology under different gas contents (dielectric-barrier discharge (DBD)) (95 % argon+5 % hydrogen (DBD1) and 90 % argon+10 % oxygen (DBD2)) was compared to the control sample of corn starch. The physicochemical characteristics of modified corn starch, DSC, XRD, SEM and FTIR tests were evaluated. The findings demonstrated that corn starch had significantly higher solubility, transparency, ash, oil absorption capacity (OAC), and resistant starch (RS) when exposed to cold plasma under the test circumstances compared to the control sample. SEM analysis confirmed that plasma affected the surface of starch granules, making the surface changes more pronounced when oxygen was added to the treatment. It was concluded that the sample should be treated with plasma containing 90 % argon and 10 % oxygen (as the best sample). The best sample (modified corn starch) was used to prepare a milk dessert as a food model, and considerable differences were found between the modified starch treated sample and control samples in terms of moisture, brix, syneresis, and organoleptic properties (p < 0.05).

The effects of dairy on the gut microbiome and symptoms in gastrointestinal disease cohorts: a systematic review.

Bovine dairy foods provide several essential nutrients. Fermented bovine dairy foods contain additional compounds, increasing their potential to benefit gastrointestinal health. This review explores the effects of dairy consumption on the gut microbiome and symptoms in gastrointestinal disease cohorts. Human subjects with common gastrointestinal diseases (functional gastrointestinal disorders and inflammatory bowel disease) or associated symptoms, and equivalent animal models were included. A systematic literature search was performed using PubMed, Embase and Web of Science. The search yielded 3014 studies in total, with 26 meeting inclusion criteria, including 15 human studies (1550 participants) and 11 animal studies (627 subjects). All test foods were fermented bovine dairy products, primarily fermented milk and yogurt. Six studies reported increases in gastrointestinal bacterial alpha diversity, with nine studies reporting increases in relative Lactobacillus and Bifidobacterium abundance. Six studies reported increases in beneficial short-chain fatty acids, while three reported decreases. Gastrointestinal symptoms, specifically gut comfort and defecation frequency, improved in 14 human studies. Five animal studies demonstrated reduced colonic damage and improved healing. This review shows fermented bovine dairy consumption may improve gut microbial characteristics and gastrointestinal symptoms in gastrointestinal disease cohorts. Further human intervention studies are needed, expanding test foods and capturing non-self-reported gastrointestinal measures.

Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto.

The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spirulina). The pesto obtained was characterized by increased protein content (up to 40% more) and had a rich mineral composition, including up to three times more iron and 25% more calcium, among others. The increase of spirulina addition in the pesto also increased the content of polyphenols (up to 50% more) and flavonoids (up to 39% more). The fortified products had higher antioxidant activity against ABTS (up to 484.56 ± 2.16 µM Trolox/g) and DPPH (up to 392.41 ± 13.58 µM Trolox/g). The addition of spirulina will affect the hardness of the sauce, while in the other texture parameters (adhesiveness, springiness, and cohesion), there were no significant differences between the control and spirulina-fortified pesto. Although the pesto with spirulina was significantly darker in color (ΔE 8.83 and 12.05), consumers still rated it highly. All quality parameters of pesto with a 1% spirulina addition were rated the highest, contributing to the highest overall rating of the product (4.56). An increase in spirulina addition to 2% resulted in a decrease in the overall pesto rating (4.01), but still remains a good result compared to the control (4.22).

The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health.

Nutrition research has shifted from single nutrients to examining the association of foods and dietary patterns with health. This includes recognizing that food is more than the sum of the individual nutrients and relates to the concept of the food matrix. Like other foods, dairy foods are characterized by their unique matrices and associated health effects. Although the concepts of the food matrix and/or dairy matrix are receiving increasing attention in the nutrition and health literature, there are different terms and definitions that refer to it. This article aims to provide insights into the application of the concepts of the food matrix and dairy matrix and to provide a current overview of the definitions and terminology surrounding the food matrix and dairy matrix. By analysing these aspects, we aim to illustrate the practical implications of the food matrix and dairy matrix on nutrition and health outcomes and evaluate their roles in shaping evidence-based policies for the benefit of public health. There is a need for harmonized definitions within the literature. Therefore, the International Dairy Federation put forward harmonized terms to be internationally applicable: the "dairy matrix" describes the unique structure of a dairy food, its components (e.g., nutrients and non-nutrients), and how they interact; "dairy matrix health effects" refers to the impact of a dairy food on health that extend beyond its individual components.

Patients with Inflammatory Bowel Disease Show Fewer Sex-Related Differences in Their Dietary Behavior Than the General Population: A Qualitative Analysis.

BACKGROUND: Since diet is generally recognized as an important factor directly modulating the gut microbiome, it is also considered a potential environmental triggering factor for the pathogenesis and onset of inflammatory bowel disease (IBD). While the habitual and sex-related dietary behavior of the general population has been the subject of extensive study and reporting, data on IBD patients' dietary behavior and especially its sex-related differences are underrepresented. However, as diet is an important factor in the course of IBD, we hypothesized that men and women with IBD have a different dietary profile than the general population. METHODS: We performed a cohort analysis of a monocentric, cross-sectional study and compared the sex-related dietary behavior of 82 IBD patients (n = 40 women) to a sex- and age-matched cohort of the general German population [n = 328 (n = 160 women)]. Further on, disease-related quality of life and fecal calprotectin were correlated to the IBD patients' dietary behavior. RESULTS: While sex-related dietary behavior was frequently of statistical difference in the general population within the IBD cohort, only minor numerical differences were observed between the sexes, which were rarely statistically significant. However, correlation analyses of disease-related quality of life (IBDQ) and diet revealed significant differences in male IBD patients but not in female IBD patients (p = 0.007; r = 0.409 for energy intake (kJ/d); p = 0.003, r = 0.449 for adherence to Mediterranean diet). CONCLUSION: The dietary behavior of IBD patients showed more similarity between the sexes than the general German population. Distinct sex-related trends and differences in correlation with disease parameters demonstrated a significant difference for an adaptive dietary behavior, especially in IBD men.

Nutrient-Dense African Indigenous Vegetables and Grains in the FAO Food Composition Table for Western Africa (WAFCT) Identified Using Nutrient-Rich Food (NRF) Scores.

Nutrient profiling (NP) models that assess nutrient density of foods can help remedy micronutrient deficiencies. We used NP methods to identify the most nutrient-rich foods in the 2019 FAO/INFOODS Western Africa Food Composition Table (WAFCT). The WAFCT had complete data for 909 foods. Three versions of the well-established Nutrient-Rich Food (NRF) model were used: (1) the original NRF9.3 based on 9 micronutrients (protein, fiber, calcium, iron, potassium, magnesium, vitamin A, vitamin C, and vitamin D); (2) a new NRF6.3 based on 6 priority micronutrients (iron, zinc, calcium, folate, vitamin A, vitamin B12); and (3) NRF 15.3, based on 15 nutrients to encourage (NRF6.3 nutrients + vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6, copper, and magnesium). Data analyses used one-way ANOVAs and independent t-tests, with significance at α = 0.05. Animal-source foods were rated higher by NRF6.3 priority micronutrient and NRF15.3 NP models than by the NRF9.3 model. African indigenous vegetables had higher protein content and higher nutrient density compared to non-indigenous vegetables, and African indigenous grains had higher nutrient density compared to non-indigenous grains. Though animal-source foods received some of the highest scores, NP models adapted to the West African context showed that African indigenous vegetables and grains were also nutrient rich. Indigenous foods could be important sources of priority micronutrients for the region.

Effects of Heat Stress-Induced Sex Hormone Dysregulation on Reproduction and Growth in Male Adolescents and Beneficial Foods.

Heat stress due to climate warming can significantly affect the synthesis of sex hormones in male adolescents, which can impair the ability of the hypothalamus to secrete gonadotropin-releasing hormone on the hypothalamic-pituitary-gonadal axis, which leads to a decrease in luteinizing hormone and follicle-stimulating hormone, which ultimately negatively affects spermatogenesis and testosterone synthesis. For optimal spermatogenesis, the testicular temperature should be 2-6 °C lower than body temperature. Heat stress directly affects the testes, damaging them and reducing testosterone synthesis. Additionally, chronic heat stress abnormally increases the level of aromatase in Leydig cells, which increases estradiol synthesis while decreasing testosterone, leading to an imbalance of sex hormones and spermatogenesis failure. Low levels of testosterone in male adolescents lead to delayed puberty and incomplete sexual maturation, negatively affect height growth and bone mineral density, and can lead to a decrease in lean body mass and an increase in fat mass. In order for male adolescents to acquire healthy reproductive capacity, it is recommended to provide sufficient nutrition and energy, avoid exposure to heat stress, and provide foods and supplements to prevent or repair testosterone reduction, germ cell damage, and sperm count reduction caused by heat stress so that they can enter a healthy adulthood.

Efficient protein extraction for assessing food allergy risk in complex alternative protein matrices.

Allergy to novel food proteins, due to diverse ingredients and innovative food processing technologies employed to achieve desired functional properties, is a major safety concern. Current allergy testing methods (ELISA and mass spectrometry) depend on high-quality protein extracts, meaning existing methods are often tailored to specific matrices. Therefore, a more efficient and general protein extraction method is desirable for comprehensive allergy risk assessment. Here, we developed a highly efficient and reproducible protein extraction method which achieved at least 80 % efficiency across several food matrices. Proteomics analysis of a plant-based meat using our optimized extraction method showed that higher extraction efficiency improved reproducibility of identified proteins. Moreover, higher protein extraction efficiency resulted in increased abundances of individual allergenic proteins. This underscores the relevance of our method for more accurate measurements of allergenic protein concentrations in allergy risk assessments.

Migration patterns of organophosphate esters from plastic food packaging simulants to foods: Donors, behaviours, and influencing factors.

In recent years, organophosphate esters (OPEs) have been widely produced and used as flame retardants and plasticizer additives, posing significant ecological and health risks. Dietary intake is considered to be the primary route of human exposure to OPEs. Plastic food packaging materials are considered a crucial source for contamination of OPEs in food. However, the migration behaviour of OPEs from plastic food packaging materials into foods has received limited attention. In this study, we employed a novel method to prepare migration donors containing 13 kinds of OPEs. The migration behaviours of OPEs from food packaging simulants (polypropylene) to foods (full-fat milk powder) were simulated, and factors influencing the migration of OPEs were examined, including the properties of the target compounds, migration temperature, fat content of the migration receptors, and mass transfer mode. The results indicated that OPEs exhibited a significant migration tendency. Low molecular weight OPEs (< 300 Da) had faster migration efficiency compared to high molecular weight OPEs. The mean migration efficiencies of various OPEs showed a significant negative correlation with their molecular weights (p < 0.01) and a significant positive correlation with temperature (p < 0.01). Except for resorcinol bis(diphenyl phosphate) (RDP), which showed almost no migration, the mean migration efficiencies of other OPEs at 25 °C, 40 °C, and 60 °C were 3.1-37.5 %, 9.0-60.0 %, and 23.9-80.4 %, respectively. Most of the OPEs demonstrated higher migration efficiency in high-fat content food than low-fat content food. The migration of OPEs from food packaging simulants to foods primarily occurred through contact rather than gas-phase mass transfer. Overall, this study uncovers the migration behaviours of OPEs from food packaging simulants to foods and scrutinized the relevant factors influencing the migration. It is expected that the research in terms of the contamination control of OPEs in food will benefit from this work.

Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations.

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN's Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

Ultra-processed foods and cardiovascular disease: analysis of three large US prospective cohorts and a systematic review and meta-analysis of prospective cohort studies.

Background: Prospective associations between total and groups of ultra-processed foods (UPF) and cardiovascular disease (CVD) remained to be characterised. Our aim was to assess the association of total and group-specific UPF intakes with CVD, coronary heart disease (CHD), and stroke in three large prospective cohorts of US adults. Additionally, we conducted a systematic review and meta-analyses on the existing evidence on the associations of total UPF intake with these outcomes. Methods: UPF intake was assessed through food frequency questionnaires in the Nurses' Health Study (NHS; n = 75,735), Nurses' Health Study II (NHSII; n = 90,813), and Health Professionals Follow-Up Study (HPFS; n = 40,409). Cox regression estimated cohort-specific associations of total and group-specific UPF intake with risk of CVD (cases = 16,800), CHD (cases = 10,401), and stroke (cases = 6758), subsequently pooled through fixed-effect models. Random-effects meta-analyses pooled existing prospective findings on the UPF-CVD association identified on Medline and Embase up to April 5, 2024, without language restrictions. Risk of bias was assessed with the Newcastle-Ottawa Scale, funnel plots, and Egger's tests, and meta-evidence was evaluated using NutriGrade. Findings: The baseline mean (SD) age was 50.8 years (7.2) for the NHS, 36.7 years (4.6) for the NHSII, and 53.4 years (9.6) for the HPFS. The proportion of participants of White race was 97.7% in the NHS, 96.4% in the NHSII, and 94.9% in the HPFS. Among the three cohorts, multivariable-adjusted hazard ratios [HRs (95% CIs)] for CVD, CHD, and stroke for the highest (vs. lowest) total UPF intake quintile were 1.11 (1.06-1.16), 1.16 (1.09-1.24), and 1.04 (0.96-1.12), respectively. UPF groups demonstrated divergent associations. Sugar-/artificially-sweetened drinks and processed meats were associated with higher CVD risk, whereas inverse associations were observed for bread/cold cereals, yoghurt/dairy desserts, and savoury snacks. Meta-analysing 22 prospective studies showed that total UPF intake at the highest category (vs. lowest) was associated with 17% (11%-24%), 23% (12%-34%), and 9% (3%-15%) higher CVD, CHD, and stroke risk. Meta-evidence quality was high for CHD, moderate for CVD, and low for stroke. Interpretation: Total UPF intake was adversely associated with CVD and CHD risk in US adults, corroborated by prospective studies from multiple countries, also suggesting a small excess stroke risk. Nutritional advice for cardiovascular health should consider differential consequences of group-specific UPF. Replication is needed in racially/ethnically-diverse populations. Funding: National Institutes of Health (NIH) grants supported the NHS, NHSII, and HPFS.

Potential of 3D printing in development of foods for special medical purpose: A review.

Nutritional management has emerged as an effective strategy to mitigate the risks of malnutrition and disease-related mortality among patients. The emergence of novel food types, particularly foods for special medical purposes (FSMPs), has garnered increasing attention from researchers and businesses. 3D printing (3DP) technology, alternatively known as food additive manufacturing, has gained popularity among novel food developers due to its distinct capabilities in tailoring nutrition, appearance, texture, and enhancing overall edible quality. This review examines current market trends, product forms, and unique characteristics of FSMPs, highlighting the progress made in applying 3DP to the development of functional foods and drugs. Despite its potential medical benefits, there are limited instances of direct utilization of 3DP in the production of such specialized food type. Currently, the FSMP market faces several challenges, including limited product diversity, inadequate formula design, and a lack of product appeal. 3DP offers significant advantages in catering to the unique needs of special patients, encompassing both physiological medical benefits and enhanced sensory as well as psychological eating experiences. It holds great promise in promoting precision medicine and personalized home-based FSMPs preparations. This review will delve into the development strategies and feasibility of 3DP in creating specialized medical food for patients with unique conditions and across different age groups. Additionally, it explores the potential challenges of applying 3DP to the FSMP sector, such as regulatory frameworks, patient acceptance, cost of 3D-printed FSMPs, and the improvement of 3DP.