Alcohol use disorder (AUD) is a chronic relapsing disorder afflicting millions of people worldwide. Malnutrition is frequently associated with AUD, and it could be a result of reduced nutritional intake and impairment in the absorption/metabolism of nutrients because of excessive alcohol drinking. Interestingly, a higher consumption of high-calorie/palatable foods is reported in recovering alcoholics who have stayed sober. However, it is unclear if the higher calorie content or rewarding properties of these palatable foods account for a protective effect in these conditions. In the present study, we evaluated the palatable food intake in male and female alcohol-preferring (P-rats) and compared it to alcohol non-preferring rats (NP-rats). Importantly, alcohol-preferring (P-rats) were selectively bred for higher alcohol preference and are a well-characterized model of alcoholism. A group of P- and NP-rats received a high-fat diet (40% fat) on four separate days over a two-week period, and 24-hour caloric intake and changes in body weight were recorded. Unrestricted standard chow and water were available to all groups for the entire study duration. Total caloric intake in both P- and NP-rats was significantly increased on HFD access days compared to chow-only days, an effect observed in both males and females. Further analysis revealed that total caloric intake in P-rats was significantly lower compared to NP-rats, an effect more significant and pronounced in female rats. Furthermore, body weight increase during this period was significantly lower in P-rats than in NP-rats, an effect more significant and pronounced in male rats. These data not only document important sex-based differences and differences in palatable diet intake between alcohol-preferring and non-preferring rats, but also highlight that higher alcohol preference does not necessarily equate to a higher intake of high-calorie/palatable food.

Depression and anxiety are common conditions that greatly hinder daily functioning and aggravate chronic diseases. Recent studies suggest that dietary changes can enhance mood and quality of life without relying on pharmacological therapies. Research indicates that individuals who consume whole foods experience fewer depressive symptoms, and vegetarians tend to have better moods compared to omnivores. Depression and anxiety are associated with brain inflammation and neurotransmitter imbalances. Plant-based diets, which are high in antioxidants and phytochemicals, can help heal brain damage, reduce inflammation, and restore neurotransmitter balance. For example, quercetin from plants acts as a monoamine oxidase (MAO) inhibitor, boosting levels of serotonin (5-HT), dopamine (DA), and norepinephrine (INN). Conversely, arachidonic acid (AA, C20:4n, ω-6), found in animal products, can cause prolonged inflammatory responses linked to depression and anxiety. While increasing ɷ-3 intake is often suggested for mood improvement, evidence points to greater benefits from plant-based diets. Studies have shown that vegetarians experience notable mood improvements compared to those who eat fish or meat. Plant-based diets include foods such as walnuts, flaxseeds, chia seeds, and leafy greens, which provide alpha-linolenic acid (ALA), which the body converts into ɷ-3s, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Additionally, plant-based diets enhance tryptophan (Trp) utilization, which is crucial for 5-HT production. Therefore, a systematic review was conducted according to the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, searching PubMed and ScienceDirect using several keywords such as “plant-based diets” for studies published from 2017 to 2024. In conclusion, given the increasing prevalence and healthcare costs of these mental health issues, this research aims to examine the impact of dietary patterns, particularly plant-based diets, on mental health, and their potential to reduce symptoms of depression and anxiety through dietary modifications.

Introduction: The increased market penetration of branded foods has been linked to the surge in NCDs; however, there is a dearth of research on the nutrient profile of prepackaged foods in developing countries. Our study aims to provide information on the nutritional quality of prepackaged foods in Nigeria.

Methodology: Following a comprehensive audit of 883 popular branded foods available in the Nigerian market, we compiled the nutritional information of these selected products. The products were categorized in accordance with INFORMAS food classification, and the negative nutrients were profiled using the WHO Nutrient Profile model for the African Region.

Result: Nutrient declaration for energy, total fat, total sugar, and protein content was found in 90-100% of all soft drinks, noodles, breakfast cereals, and milk/dairy products. The highest average energy (2862.00 kcal), fat (84.54 g), saturated fat (27.23 g), mono- (37.81g), and polyunsaturated fat (28.50g) content was found in cooking oil. Packaged meat/fish products had the highest amount of cholesterol (54.17g) and trans-fat (1.40g) compared to other products. Plain starch (73.48g), bread/confectionaries (29.02g), packaged meat/fish (19.72g), and spices and condiments (5161.90mg) were credited with high mean carbohydrates, total sugar, protein, and sodium levels. All noodle products exceeded the sodium and fat threshold, soft drinks exceeded the total sugar threshold, and fries/other baked products exceeded the added sugar and energy thresholds.

Conclusion: Although macro nutrients were declared in most of the products, data on specific major nutrients remain sparse. While nutrients of concern were implicated in high amounts in the traditionally high-source food categories, thresholds for at least one negative nutrient were exceeded in most of these food products. There is a need for increased monitoring to address the commercial determinants of health.

Introduction: Fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid [1;2]. Carica papaya, also known as papaya or pawpaw, belongs to the Caricaceae family, and has four genera in the world [3;4]. Due to papaya’s health benefits, this fruit is considered a valuable nutraceutical with an exceptionally diverse composition, encompassing vitamins and enzymes [4]. Fermented papaya preparations, produced by the fermentation of Carica papaya, are a well-known food supplement that exhibit anti-inflammatory, antioxidant, and immunostimulatory action. Objectives: A descriptive study was carried out to find out which commercial fermented papaya formulations are available in the market. Methods: Data were gathered during 2021, from February to March. The main available commercial fermented papaya formulations were searched for on international online shopping sites, such as Amazon^®, Naturitas^®, Ebay^®, Nutribio^®, Life Natura^® ,and Fruugo^®. A search was conducted by using the following keywords: “fermented papaya”, “FPP^® - Fermented Papaya Preparation” “Fermented papaya extracts”.

Results: Fermented papaya is available from several brands and in different dosage forms. Its nutritional composition differs between brands, not only in the dose of fermented papaya but also in the presence of other constituents. Many products are available in the online market, making it difficult to choose a suitable supplement because little is known about their labelling and contents to evaluate their appropriateness. Even if the “fermented papaya” composition is included on labels, this does not guarantee that the products have the same fermented papaya composition related to scientific studies with one specific brand (Immun’Âge- FPP^®). Consumers may often interpret anything stated on the label to be authentic, merely because it is in print [5].

Conclusions: There are already many commercial fermented papaya formulations available on the market. However, a deep investigation based on its pharmacokinetic properties is mandatory, as is more regulation.

Veganism has recently become more popular for ethical, health, and environmental reasons. Despite its benefits, many vegans struggle to obtain a complete essential amino acid profile from plant sources alone. Diversification of protein sources is crucial for a balanced amino acid intake and adequate nutrition. Macroalgae, a nutrient-rich food that has long been consumed in Asia, offers one solution. Essential and non-essential amino acids, vital for optimal health, are found in edible macroalgae species. In this study, the amino acid profiles of seven macroalgae species, four brown algae species, namely Pelvetia canaliculata, Saccharina latissima, Fucus vesiculosus and Laminaria ochroleuca, and three red algae species, namely Gigartina pistolita, Mastocarpus stellatus, Chondrus crispus from the northwest coast of the Iberian Peninsula, were analyzed using HPLC with fluorescence detection. Essential amino acids were found in all algae samples, except for tryptophan, which was absent in all but Fucus vesiculosus. The amino acids detected in greater quantity in the Phaeophyceae species were aspartic and glutamic acids. These amino acids are responsible for the “unami” flavor. In the Rhodophyta group, aspartic and glutamic acids are also present in large quantities, but higher concentrations of histidine and lysine were found. The findings of this study are of utmost importance, revealing that macroalgae are a valuable food source that provides a comprehensive profile of essential amino acids. This is particularly crucial for personalized nutrition plans for vegetarian and vegan diets, shedding new light on the potential of macroalgae in the field of nutrition.

The Mediterranean diet is renowned for its health benefits, with bread being a primary source of carbohydrates. Understanding the nutritional composition and the glycemic impact of different types of bread is crucial for optimizing dietary choices.

This study aimed to determine the blood glucose responses and glycemic index (GI) values of three types of bread from a local bakery in Tunisia.

Ten healthy adult volunteers (aged 19-29 years) participated in this study. The breads tested were whole wheat bread, semolina bread, and multigrain bread. White bread was used as a reference. Participants consumed, on different occasions after an overnight fast, the equivalent of 50g of assimilable carbohydrates from each tested bread. Capillary blood samples were taken immediately at 0 min and at 15, 30, 45, 60, 90, and 120 minutes after consumption, and venous blood was obtained at 0, 60, and 120 min. The blood glucose responses were obtained by calculating the incremental area under the curve. The GI values were determined using standardized methodology.

Our results showed that among the tested breads, semolina bread had the highest variability in glucose response with the highest GI value, categorizing it as a high-GI food (92.5) after conversion to the glucose reference, while whole wheat bread (64.39) and multigrain bread (62.5) were categorized as intermediate-GI foods. No significant differences (p>0.05) in GI values were seen between the reference bread and the tested breads. We also observed that white bread had the lowest insulin peak (25.8±5.29), while multigrain bread had the highest peak (40.84±4.70) at T60. No significant changes were observed in uric acid, triglycerides, total cholesterol, HDL-cholesterol, or LDL-cholesterol for any bread type (p>0.05).

These findings provide valuable nutritional information for dietitians and the public, aiding in the selection of bread types that support the health benefits of the Mediterranean diet.

ABSTRACT

Background: Obesity is a serious public health concern in Africa, with increasing prevalence and associated health risks contributing to increased morbidity and mortality. This systematic review aims to assess the impact of individual- and community-level interventions for obesity reduction in Africa.

Methods: This systematic review was registered with PROSPERO (CRD42023450307) and is reported according to the PRISMA statement. A comprehensive literature search was conducted across four databases, PubMed, Google Scholar, EMBASE, and African Journals Online, from January 2000 to December 2023. Three reviewers were involved in the search and article screening process.

Result: Our search identified a total of 20 eligible studies with a low risk of bias. Although a few of the interventions were designed with the potential to be community- and institution-wide, the approach was individualized. The interventions were multi-dimensional, with physical activity being the most (75.0%) adopted plan alone or in combination with other lifestyle modifications. We found that these programs/interventions had a significant impact on weight reduction and the adherence to these lifestyle changes

Conclusion: The multi-dimensional individualized obesity interventions accounted for a reduction in weight and lifestyle changes. There is a need to explore the long-term sustainability of these interventions, as well as to consider setting-based approaches to manage obesity.

Acknowledgement: This work is a collaborative effort of the Young African Nutrition Scholars Fellowship and the Obesity/NCDs work group of NDDI Africa

Introduction: The use of infant formulas is becoming increasingly common in the modern era, both in the clinic and in everyday life, due to the development of new formulations. The aim of our study is to investigate the fat content and fatty acid composition of powdered infant and follow-on formulas available on the Hungarian consumer market with different indications.

Methods: Powdered formulas (n = 12) for newborns and infants were investigated. Lipid content was determined by means of gravimetry and the fatty acid composition of formulas was determined by means of gas chromatography.

Results: We compared the manufacturer's declaration on the packaging with the results of our laboratory tests and current European standards. There was a significant difference (p<0.001) between the manufacturer's declaration and the measured fat content. There was a large variability between the formulas for the values of medium chain fatty acids and oleic acid, but not for the regulated fatty acids (e.g., linoleic acid and alpha-linolenic acid). We were able to detect nervonic acid in all formulas. All fatty acids met the criteria of the current regulation and none of them exceeded the maximum limit.

Conclusion: Half of the formulas had a higher fat content than stated on the label. The values of the regulated fatty acids varied within narrow limits, but the other fatty acids showed a large variability depending on the indication and the manufacturer.

Introduction:

The cause of weight gain is multidimensional ranging from dietary habits, physical activity levels, sleep patterns, and stress management and is associated directly and indirectly with many physical ailments and chronic diseases. Hence, a multidimensional approach to weight loss is needed. Research has also shown that women are affected more compared to men. The present study aims to study the effect of lifestyle and behavior modification on the anthropometric measurements, physical ailments and chronic pain of overweight and obese women.

Methods:

This record review study was conducted using the data of overweight and obese women who participated in a 3-month nutritionist-led online weight loss program in the year 2023. This program focusses on early sleep, early wake up, better mastication behaviour, caloric restriction, breathwork, strength training and stress management along with online yoga sessions thrice a week.

Results:

In total, 45 women participated in the program and data of 22 participants was available for analysis. The mean weight of the subjects at baseline was 78.10 ± 10.85 kg which reduced in the 1^st month to 74.52 ± 10.72, then gradually to 71.91 ± 10.89 kg by the end of the 2^nd month and reached 69.61 ± 10.41 kg by the end of the 3^rd month. In the 3-month period, all study participants lost more than 5% of total body weight with a 3.42 kg/m² (SD, ± 0.88) reduction in body mass index (BMI). Statistically significant changes were found for the selected girth measurements. The number of ailments and chronic pain reduced from 15.59 ± 9.18 at baseline to 5.95 ± 4.37 (p<0.01) at the end of 3 months.

Conclusion:

The study concludes that lifestyle and behavior modification-based weight loss program significantly improves the weight, BMI, girth measurements and the physical ailments and chronic pain of overweight and obese women.

Melatonin, a potent antioxidant, improves energy metabolism and reduces inflammation. It modulates insulin secretion, lipid metabolism, and may reduce low-grade inflammation in obesity. Melatonin influences adipose tissue development, lipid accumulation, body weight, and brown adipose tissue activation, playing a crucial role in energy homeostasis. Notably, melatonin levels are lower in obese individuals.

The present study evaluated melatonin's effect on intermittent fasting-induced nutritional ketosis in obese mice. Four groups of mice were studied: control, obese, ketosis without treatment, and ketosis treated with melatonin. Melatonin improved tissue morphology in the brain, liver, and kidney, as revealed by the histological analysis, and balanced the biochemical parameters. The control group showed normal blood values, while the obese group had increased blood glucose, cholesterol, and triglycerides. Ketosis alone reduced these values, and melatonin further amplified these effects. Interestingly, a significant increase in serum lipid levels was registered, namely total cholesterol and serum triglycerides, observed in the group of mice on ketosis and treated with melatonin. This increase in lipemia can be attributed to the intermittent 20/4 fasting regimen, which likely mobilized lipid stores to meet the animals' caloric needs. Consequently, these mobilized lipids were transported to hepatocytes' mitochondria for beta-oxidation, resulting in the production of acetyl-coenzyme A, which enters the Krebs cycle, the primary energy production pathway in living organisms.

This study concludes that melatonin supplementation partially alleviates early-stage obesity pathogenesis.