This article highlights the vulnerability of ready-to-eat fruits and vegetables to bacterial contamination from various pre- and post-harvest sources, emphasizing that understanding pathogen-plant interactions is essential for safeguarding global food systems and reducing foodborne illness outbreaks.
Presentation of a data-driven, personalized nutrition risk assessment algorithm that utilizes food frequency questionnaires to identify dietary diversity clusters and examine their associations with health outcomes among middle-aged and older individuals in Taiwan. The study identified four dietary diversity clusters and found that the "most diverse" cluster had lower risks of developing hypertension, diabetes, and mortality compared to the "least diverse".
This cohort study found that decreasing the consumption of overall and healthful plant-based di was associated with a higher risk of total mortality, whereas decreasing the consumption of an unhealthful plant-based diet was associated with a lower risk of total mortality in older adults.
Diet has a large impact on greenhouse gases with those that consume more animal protein seen as generating higher emissions. This study examines Asian diet preferences and finds that most are unpersuaded to shift their diet, but self-enhancement framing can be helpful.
Digestate is a widely-used liquid alternative to mineral fertiliser, but nutrients readily leech from it, limiting its application. Here, the authors use a porous silicon material to enhance digestate, improving nutrient retention and crop yields.
This article examines the association between dietary protein diversity and frailty risk in older Chinese adults. The key findings are: 1. Higher protein diversity was linked to lower frailty risk, with each 1-unit PDS increase reducing risk by 10%. 2. Consistently maintaining a high PDS over 4 years was associated with the lowest frailty odds.
The global food system faces mounting pressures from climate change, resource competition, conflict, and markets, with the harshest impacts falling on nutritionally vulnerable populations. Meeting this challenge demands a paradigm shift in how food is grown and distributed, supported by new science, policy reforms, and broad transformations from farm to fork.
A high plant-based diet index was associated with a lower risk of frailty in older Chinese adults, especially in men and those with healthy lifestyles. Consistently maintaining a high plant-based diet over time significantly reduced the risk of frailty. The protective effects of a plant-based diet against frailty were not observed in women and those unhealthy lifestyles, suggesting gender and lifestyle-specific differences.
This review highlights how essential oils can be effectively used as natural food preservatives through advanced delivery and packaging techniques, supporting the shift toward environmentally friendly alternatives to synthetic chemicals in global food systems while addressing sensory and regulatory challenges.
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