The daily diet of high school adolescents depends on their level of physical activity. Students who engage in sports, such as judo, require more energy, protein, and micronutrients to support muscle recovery and overall health. Adjusting the diet to the intensity of exercise is crucial for ensuring the appropriate amount of calories, hydration, and nutrient balance. Edible oils are crucial in the diet of high school students; the fatty acids they contain aid in muscle recovery after judo training and support heart and brain health. They also facilitate the absorption of fat-soluble vitamins, which is essential for both active athletes and physically inactive students. Regular consumption of edible oils contributes to maintaining a balanced diet, healthy cholesterol levels, and counteracting inflammatory conditions. The aim of this study was to analyze the role of edible oils in the diet of high school students, both those who regularly practice judo and those who do not engage in additional physical activity. It was hypothesized that judo practitioners would have different nutritional needs and benefits compared to non-athletes. The study employed a questionnaire to assess dietary views and habits, KomPAN data processing procedures, and the International Physical Activity Questionnaire (IPAQ) to evaluate physical activity. The results indicate a relationship between a healthy diet and judo training, with 68% of judo students having a higher Healthy Diet Index (HDI) and 66% maintaining a healthier BMI compared to their less-active peers. Additionally, a correlation was found between the influence of judo training on the lifestyle of high school students and their dietary knowledge and habits, with 79% of judo athletes demonstrating better nutrition awareness and healthier eating patterns compared to 67% of physically inactive individuals. The presented results highlight the need for efforts to increase nutritional knowledge among high school students, as well as actions to enrich their diet with edible oils.

Introduction: Kimchi (김치) is a meal belonging to the group of fermented foods which originates from traditional Korean cuisine. Due to its easy preparation and storage, its reach has expanded to different cultures worldwide. Its health benefits are attributed to its antioxidant and anti-inflammatory properties, as well as its probiotic and prebiotic content. The objective of the present study was to evaluate the nutritional composition of kimchi made with rice starch (K1) and with Peruvian potato (K2).

Methodology: The two formulations of kimchi were prepared with the same ingredients and fermented in the same conditions. The only difference in ingredients was the portion of starch from rice (K1) and Peruvian potato (K2). Each ingredient was used in a quantity of 15.76 g, contributing to a total final product weight of 1970g. A nutritional study was conducted, which included the physicochemical characteristics of pH and total acidity.

Results: There were no significant differences (p values>0.05) in nutritional composition and physicochemical characteristics between samples K1 and K2. The results of the nutritional composition analysis were described for 50 g of the product. Formulation K1 had a content of 25.9 kcal, and the distribution of macronutrients was 5.4% proteins, 12.5% fats, 34% carbohydrates, and 0.34 g raw fiber. The other formulation K2 presented a content of 26.2 kcal, 5.3% proteins, 13.1% fats, 33.6% carbohydrates, and 0.39 g of raw fiber.

Conclusions: The analysis revealed that there are no statistically significant differences in nutritional values between the two formulations (p values>0.05). Nonetheless, this study contributes to the diversification of kimchi recipes, offering a broader range of options for consumers.

The Mediterranean Diet (MD) is globally and historically recognised as the most health-promoting dietary pattern in various clinical contexts and physiological conditions. Of interest, the MD is not only a sustainable dietary pattern that includes elements recognized as distinctive, such as seasonality, conviviality, culinary activities, biodiversity, traditional local and eco-friendly food products, but also a healthy lifestyle characterized by adequate levels of physical activity. This may be the case for sportspeople/athletes, whose nutritional needs often lead them to adopt particular/extreme dietary approaches or away from Mediterranean style. Recommendations of sports nutrition (SN) and MD characteristics can be combined or, at least, mutually adapted in athletes' diets, making them Mediterranean-style while meeting their nutritional needs. These nutritional aspects can be adapted by promoting a Mediterranean-type dietary pattern through the regular consumption of typical and traditional local foods. In this sense, the Campania Region boasts the largest number of registered traditional products in Italy (source from Regional Agriculture Department), including plant-based products with significant nutritional value and marked nutraceutical potential, which can sometimes minimise the need for supplementation. Examples are cultivars of cereals, legumes, potatoes, and chestnuts as important carbohydrate sources for sportspeople or typical varieties of maize, beans or dairy products as important source of leucine, fundamental for stimulating muscle protein synthesis. Equally noteworthy is the abundance of phytochemicals in many typical foods and agrifood by-products. Additionally, the use of typical and traditional products outlines the sustainability and low environmental impact of the MD, as it can significantly reduce resource consumption and environmental footprint. The MD, based on regular consumption of Mediterranean region's traditional foods, thus, may represent a good example of sustainable food model that can also be applied to SN, and its use should be encouraged in order to respect the environment and valorise the excellence of our territories.

The information provided by food labels is essential for health risk assessment, enabling consumers to make informed choices that help them maintain good health and reduce diet-related disease risks. This study, based on Schwartz's social–psychological model of knowledge, attitude, and behavior, explores how nutrition labeling on packaged juice drinks affects adolescents' knowledge, attitudes, and behaviors in Taiwan. Using a questionnaire survey method, data were collected from teenagers who had purchased packaged juice drinks from convenience stores in Taipei. The sample was analyzed with SPSS for Windows 26.0 using descriptive statistics, chi-square tests, independent sample t-tests, one-way ANOVA, and Scheffé post hoc comparisons. The findings reveal significant differences in knowledge, attitudes, and behaviors regarding food labeling among adolescents of different genders. A strong correlation was found between adolescents’ knowledge, attitudes, and behaviors towards juice drink labeling. Background variables significantly predicted these factors. These results suggest a critical role of gender and background in shaping adolescents' engagement with nutritional labels. Incorporating these insights into dietary education policies could enhance health education programs' effectiveness. Tailoring educational strategies to specific needs based on gender and background can improve health outcomes and encourage healthier dietary choices among adolescents. This highlights the importance of integrating comprehensive nutritional label education into school curriculums and public health initiatives to foster a well-informed younger generation capable of making better dietary decisions.

The concept of ‘personalized’ or ‘precision’ is nowadays very widely used in the medical field since the Precision Medicine Initiative was launched in 2015 in the United States. Another recent trend is the use of individualized data about a person to customize dietary therapies, such as recommendations, materials, and services, to help them achieve better outcomes through individual and genetic-based strategies, sometimes referred to as personalized or precision nutrition. Personalized nutrition has progressively become truth due to the advancements in the genomics, transcriptomics, proteomics, microbiome, metabolomics, and data technology. Personalized nutrition can be used for illness treatment by means of specialized nutritional therapies, such as a non-gluten diet for those with celiac disease and a dairy-free diet for dairy intolerance, or avoiding dietary phenylalanine for phenylketonuria. Further, various studies are being carried out on the application of personalized nutrition for obesity, metabolic syndrome, certain cancers, and type 2 diabetes mellitus. However, the area of personalized nutrition continues to face a number of problems, including a lack of effectively organized research investigations with consistent results, and expensive and advanced technologies for collecting and studying DNA, gastrointestinal bacteria, and food intake of people in general. Personalized nutrition promises to embrace and harness new technologies and integrate them into dietary interventions, but it is expensive and has less impact on population health, and therefore it requires collective efforts from an ethical and legislative perspective in order to implement it through successful strategies, laws, and population-centered approaches.

Introduction—Conventional agriculture may not meet the needs of growing human populations and sustainable development in future. These issues necessitate a shift towards traditional foods and underutilized desert plants, offering promising sustainable agricultural and food security alternatives. The ethnomedicinal and nutraceutical properties of these plants further underscore their potential. ‘Panchkuta’, a blend of five plants, namely, Prosopis cineraria, Cordia dichotoma, Capparis decidua, Acacia senegal, and Mangifera indica, is a traditional food combination of (semi) arid regions.

Methods—In this study, P. cineraria, A. senegal, C. decidua, C. dichotoma, and M. indica were mixed in a 14:13:8:4:1 ratio, respectively. The powdered mixture was extracted with hexane and methanol. Further, we tested the antioxidant activity of the hexane extract using a (2,2-diphenyl-1-picrylhydrazyl) DPPH assay. The bioactive metabolites were identified through analytical techniques, including TLC and GC-MS analysis.

Results—The hexane extract showed the presence of different classes of phytochemicals, such as hydrocarbons (heneicosane), fatty acids (palmitic acid, oleic acid), phytosterols (campesterol, stigmasterol), monoterpenes (p-cymene), triterpenes (squalene), and vitamins (gamma-tocopherol). The TLC analysis of methanolic extract showed the presence of various classes of phenolics (flavonols, isoflavones, and flavones) when sprayed with Natural Product Reagent (NPR) and observed under 254 and 365 nm. The antioxidant capacity of these plants, quantified through the DPPH assay, highlights their ability to scavenge free radicals, thus playing a pivotal role in preventing chronic diseases.

Conclusions—The antioxidant activity of the Panchkuta hexane extract could be attributed to the presence of phytoconstituents characterized through GC-MS analysis. Integrating ethnic foods into modern diets aligns with the Sustainable Development Goals (SDG —aims to achieve food security, end hunger, and promote sustainable agriculture; SDG 13—aims to take urgent actions to combat the impacts of climate change). Tapping these underexplored plants can help design and develop healthy functional foods and nutraceutical products.

Introduction: The role of β-hydroxybutyric acid (BHBA) includes providing energy, regulating signaling pathways, and ameliorating the gut microbiota in the host, while its nutrient mechanism to improve rumen epithelium development in young ruminants is still unclear.

Methods: In this study, a joint analysis of multi-omics, including rumen microbiota, rumen epithelial transcriptome and rumen epithelial metabolomics in a pre-weaned goat model, was performed to systematically investigate the effect of dietary BHBA on rumen development.

Results: We found that dietary BHBA increased the weight of metabolic organs (rumen and liver), and promoted the growth of rumen epithelium development (P < 0.05). The concentration of BHBA and α-amylase (α-AMY) was also increased while lipopolysaccharide (LPS) was decreased (P < 0.05). The abundance of several beneficial bacteria was increased (Fibrobacter, Succinivibrio, Clostridiales, etc.). The rumen epithelium transcriptome and metabolomics indicated that BHBA supplementation showed a remarkable effect on the nutrient metabolism of the rumen epithelium. Specifically, the pathways of “fatty acid metabolism”, “cholesterol homeostasis” , “reactive oxygen species (ROS) pathway” and “peroxisome” were activated in response to BHBA addition. Moreover, the genes (HMGCS2, ECSH1, ACAA2, ECH1, ACADS etc.) and metabolites (succinic acid, alpha-ketoisovaleric acid, etc.) involved in these pathways were also regulated positively. The rumen epithelium obtained the energy necessary for its development from the process of volatile fatty acids (VFAs) decomposition. Finally, we observed the close correlations among the phenotypes, ruminal microbiota, host genes and epithelial metabolites, suggesting the mechanism of BHBA promotion in the rumen development.

Conclusions: Overall, our results revealed the beneficial effects of dietary BHBA on the rumen microbiota, host transcriptome and metabolomics and validated the roles of BHBA in regulating the development of rumen epithelium, which could provide new evidence for the potential positive effects of dietary BHBA on the rumen development of young ruminants.

The human intestinal microbiota (IM) is defined as the microorganisms community present in the gastrointestinal system, which plays a crucial role in metabolic syndrome (MS) onset. A reduction in Proteobacteria, Streptococcus, Enterococcaceae and Clostridium was observed in favor of a greater presence of Bifidobacteriaceae and Akkermansia; the latter is significantly related to an improvement in MS. Additionally, the increase in the Firmicutes/Bacteroidetes ratio is associated with a worsening in MS and body weight, while the presence of Lactobacillus reuteri V3401 correlates with a reduction in IL-6 and sVCAM-1. Recent evidence showed that the occurrence of Muciniphila species is associated with insulin sensitivity reduction, as well as Klebsiella pneumoniae is related to development of non-alcoholic fatty liver disease, Ruminococcus to obstructive sleep apnea syndrome and Enterobacter cloacae B29 to obesity. Moreover, the pancreas and sensitive insulin tissues can be influenced by muropeptides and other degradation products of IM, that cross the intestinal barrier (post-biotic products). Interestingly, about several variations in IM populations are attributable to feed, and the Mediterranean dietary (MD) pattern is correlated to an increase in bacterial species considered positive for health. At this purpose, the production of short-chain fatty acids due to the fermentation of soluble fibers by the IM, is able to fortify the gastro-intestinal barrier and increase satiety. Furthermore, oleic acid also appears to have positive effects on bacterial transmigration and inflammatory response induced by lipopolysaccharide, arousing interest in experimental models of sepsis treatment. Therefore, by acting on the main modifiable factors regarding the balance between IM and the host organism, it is possible to strengthen the homeostasis and health of both systems. The aim of this presentation is to review the mechanisms of interaction between IM and MD and their effects on MS, thus opening up new avenues for research and novel therapeutic approaches.

Plant-based diets are rich in fruits, vegetables, whole grains, and legumes, known for their anti-inflammatory properties due to high levels of antioxidants, vitamins, and minerals. Chronic inflammation is linked to migraine; therefore, reducing inflammation may help manage migraine symptoms. These diets provide nutrients such as magnesium, riboflavin, and coenzyme Q10, which have been shown to reduce migraine frequency and severity. Plant-based diets may promote a healthy gut microbiome, influencing brain health through the gut–brain axis. Gut bacteria imbalances and dysbiosis have been linked to migraine.

Clinical studies indicate that plant-based diets may reduce migraine frequency and intensity. According to the current literature, a low-fat, plant-based diet reduced migraine pain in a small group of participants. The beneficial effects of plant-based foods are proposed to be multi-dimensional. These diets typically reduce the intake of processed foods, red meat, and dairy, which can be pro-inflammatory and trigger migraine. A high nitrate intake from vegetables like spinach and beets can influence blood flow and may alter migraine occurrence, necessitating further research. Understanding the biological mechanisms through which a plant-based diet impacts migraine pathophysiology is encouraged, including the roles of the gut–brain axis, inflammation, and vascular health.

There are limited data on the long-term effects of a plant-based diet in individuals with migraine, necessitating longitudinal studies to understand sustained benefits. Further research is needed to identify the specific components of plant-based diets most effective in preventing or reducing migraine. The effectiveness of plant-based diets for migraine may vary due to genetic factors, gut microbiota composition, and individual food sensitivities. Comparative studies between plant-based and other dietary interventions, like ketogenic or elimination diets, are necessary to determine the relative efficacy in managing migraine. More randomized controlled trials with larger sample sizes are essential for providing robust evidence.

Currently, most synthetic-based beverages are hypertonic drinks. In order to maintain osmolality and its ionic potential of 250 m Osm/kg, the possibility of using sugar sweeteners in functional drinks while maintaining their osmolality properties are limited. Hence, the present study used exclusion zone (EZ) water to create an isotonic fruit drink with natural components including high levels of bioactive compounds, along with macro-, micro-, and trace elements, which can be included in an isosmotic cellular health diet. This study uses the pulp and peel of red bananas (Musa acuminata Colla cv. Red) to create isotonic formulations using exclusion zone (EZ) water produced by a self-made device . Eight ingredients with varying weight percentages were combined using a proprietary mixing device. The results were analyzed using Stat-Ease Inc. (USA) Design-Expert 10.0 software. The D-optimal mixture design methodology was used to study the results, revealing that EZ water (90.353 percent), red banana pulp (4.941 percent), red banana peel (0.688 percent), coconut (3.353 percent), isabgol (0.136 percent), propolis (0.024 percent), okra mucilage (0.029 percent), and almond gum (0.477 percent) is the optimized formulation mixture to attain osmolality (285.593). The achieved osmolality was the same as that of serum, a common hydration marker. Further, we evaluated hydration using serum, urine, and saliva samples. The findings revealed that a significant drop in urine volume (1766.45 80.80ml) and the salivary flow rate (0.56 0.05g/min to 0.66 0.04g/min), along with a significant increase in serum [Na+] (1141.59 0.22 mmol/L) and osmolality (288.56 0.61 mmol/kgH2O). A maximum of 1.47 was recorded for the specific gravity of the formulated isotonic beverage. Its micro- and macronutrient composition was as follows: sodium (1.23 mg/100g), magnesium (44.77 mg/100g), calcium (5.59 mg/100g), energy (41.92Kcal/100g), protein (0.17%), soluble dietary fiber (0.87), total sugars (11.73%), carbohydrates (8.18%), vitamin B6 (0.31 mg/100g), and vitamin C (35 mg/100g). The findings indicate that this beverage is unique in aiding rehydration because it provides the right balance of nutrients and hydration for cells to stay healthy.