Plant protein-based foods have gained considerable attention due to ethical, environmental, and health concerns, facilitating the development of sustainable protein options for use in place of animal source foods. The present research emphasizes the development of a sustainable, plant protein-based patty from pea pod protein concentrate (PPPC), wheat gluten, and jackfruit as the major ingredients for a nutritionally dense food product with applications in sports nutrition. In order to improve texture and structure, a transglutaminase enzyme was used at different concentrations (0, 0.1, 0.3, 0.5, and 0.7%). The best formulation (T4: 40% PPPC, 20% wheat gluten, 40% jackfruit, with 0.7% transglutaminase) had a protein content of 47%, whereas the control commercial chicken patty had 20%. Textural analysis revealed that T4 possessed hardness 2375.69, springiness 0.87, cohesiveness 0.74, gumminess 1260.4 g, and chewiness 1160.40 g, whereas the commercial chicken patty had hardness 2345.98 g, springiness 0.85, cohesiveness 0.77, gumminess 1263.44 g, and chewiness 1189.77 g, revealing that T4 closely replicates the textural characteristics of chicken patties. Sensory evaluation proved its high acceptability with scores higher than 7 on the hedonic scale for all the attributes. This plant-based patty can serve as a sustainable substitute for chicken patties with high protein from plant sources to aid in energy, recovery, and satiety for athletes while improving sports nutrition and encouraging environmentally conscious practices. The research emphasizes the potential of valorization of pea pods towards the development of protein-enriched, sustainable functional foods to aid in athletic performance and sustainable consumption.

Background: Metabolic syndrome is a growing global health concern associated with an increased risk of cardiovascular disease and type 2 diabetes. Among various dietary interventions, Time-Restricted Eating (TRE) and Calorie Restriction (CR) are two prominent strategies used to manage metabolic parameters. Beyond their metabolic effects, emerging evidence suggests that TRE may also influence physical performance, body composition, and recovery, which are particularly relevant to athletes and physically active individuals.

Objective: To systematically compare the effects of Time-Restricted Eating versus Calorie Restriction on metabolic syndrome outcomes through a meta-analysis, while highlighting potential implications for physical performance.

Methods: A comprehensive literature search was conducted across PubMed, Scopus, Web of Science, and Cochrane Library for studies published up to June 2025. Studies comparing TRE and CR in adults with metabolic syndrome were included. Data were extracted and analyzed using random-effects meta-analysis, with standardized mean difference (SMD) as the outcome measure. Heterogeneity, publication bias, and study quality were assessed.

Results: Nine studies met the inclusion criteria. The pooled estimate showed a significant benefit of TRE over CR for improving metabolic outcomes (SMD = −0.396; 95% CI: −0.479 to −0.313; p < 0.001). No significant heterogeneity was detected (I² = 0%, p = 1.000). In addition to metabolic improvements, findings from studies in athletes and active populations indicate that TRE may enhance endurance, support favorable body composition changes, and promote recovery without impairing performance.

Conclusion: Time-Restricted Eating appears more effective than traditional Calorie Restriction in improving metabolic parameters in individuals with metabolic syndrome, with added potential benefits for physical performance. TRE may represent a sustainable dietary strategy with both clinical and athletic applications. Further high-quality, long-term trials are warranted to validate these findings in diverse populations, including athletes.

Introduction and objective: Evidence for the importance of nutrition for mental health is growing, yet the relationship between diet and anxiety is still underexplored. The aim of this study was to assess the association between the severity of anxiety and dietary patterns among university students.

Methods: This cross-sectional study was conducted on 304 Polish university students aged 18-26 years (74% female). Severity of anxiety was assessed using a subscale of the Depression Anxiety Stress Scale (DASS-21), including seven items, evaluated in three categories: normal (0-3 points; reference group), mild/moderate (4-7 points), and severe (8-21 points). Dietary data were collected using the validated 72-item semi-quantitative food frequency questionnaire (72-item SQ-FFQ). Three dietary patterns (DPs) were derived using Principal Component Analysis (PCA): Prudent, Western, and Traditional. These were analysed in tertiles. The association between the analysed variables was assessed using Spearman’s correlation coefficient and logistic regression analysis. ORs were adjusted for sex, age, and BMI.

Results: Anxiety level was mild/moderate in 30.3% and severe in 38.2% of the university students. Severity of anxiety was negatively correlated with Prudent DP (r= -0.17, p=0.003) and positively correlated with Western DP (r=0.24, p<0.001). Students with higher anxiety levels were significantly less likely to adhere to the upper tertile of Prudent DP (mild/moderate anxiety: OR = 0.32, 95% CI = 0.15-0.69; severe anxiety: OR=0.44, 95%CI=0.21-0.90). Students with severe levels of anxiety were significantly more likely to adhere to Western DP (middle tertile: OR=2.76, 95%CI=1.33-5.76; upper tertile: OR=4.21, 95%CI=1.95-9.12) compared to those with normal levels of anxiety. No significant association was observed between the severity of anxiety and adherence to the Traditional DP.

Conclusions: Severity of anxiety was negatively associated with pro-healthy dietary patterns and positively associated with Western dietary patterns. Higher levels of anxiety can lead to unhealthy eating behaviours among university students.

Background: Adult men increasingly engage in training to enhance performance and muscle hypertrophy, accompanied by rising dietary supplements use. Aim: The aim of this study was to analyse the association between diet, nutritional status, and exercise capacity in men with recreational physical activity who were exceeding (eDS) and not exceeding the recommended doses of dietary supplements use (non-eDS).

Methods: The study involved 170 men with recreational physical activity, aged 19-40. Data were collected on the men's lifestyle and the type and amount of dietary supplements used. Diet quality was determined using two predefined diet quality scores, the pro-healthy diet index (pHDI) and the non-healthy diet index (nHDI), based on data collected with the food frequency questionnaire (KomPAN®). The energy and nutritional value of a participant's diet were determined based on a 3-day food record. Body composition was determined, as was the maximum oxygen consumption (VO2max) through the spiroergometric exercise test with exhaust gas analysis. Blood levels of 33 nutritional markers were assessed against age-specific reference values.

Results: Dietary supplements were used by 69% of the men (n=117), 10% of whom declared exceeding the recommended dose. The diets of men in the eDS group (n=12) compared to men in the non-eDS group (n=105) had a higher average content of 6 nutrients (by 21-62%) out of 31: eicosapentaenoic acid, docosahexaenoic acid, cholesterol, vitamins D, B12, and B2. Between men in the eDS and non-eDS group, there were no differences in pHDI (mean±standard deviation: 29.15±11.60 vs 27.40±16.90points, respectively), nHDI (16.75±14.50 vs 15.36±11.07points), the frequency of consumption of 23 out of 24 food groups, BMI (26.0±2.9 vs. 25.0±2.6 kg/m²), waist-to-hip ratio (0.48±0.05 vs. 0.48±0.04), body fat content (17.1±6.8 vs. 18.5± 5.5 %body mass), VO2max (46.9±8.7 vs. 44.4±8.3ml/kg/min), and mean blood nutrient markers, except for testosterone distribution above 8,000 ng/ml (by 37%; p=0.004).

Conclusions: Exceeding the recommended doses of dietary supplements by men engaging in recreational physical activity was not associated with any benefits for their nutritional status and exercise capacity; therefore, it was not justified.

Introduction: Maternal nutrition during gestation and early life is a key driver of fetal programming, with long-lasting effects on the offspring's metabolic health. In the context of the growing obesity epidemic, diets rich in fiber and polyphenols have shown beneficial effects due to their anti-inflammatory, antioxidant, and lipid-regulating properties. Little is known about their influence during the perinatal period, especially in the absence of a high-fat challenge. The objective of this study is to evaluate the impact of a maternal diet enriched in fiber and polyphenols, administered during different perinatal stages, on the lipid metabolism of Wistar rat dams and their offspring at weaning and adulthood.

Methods: Two diets were used: a control diet and the intervention diet enriched with fiber and polyphenols. Plasma lipid profiles were characterized to identify diet-induced alterations. Morphological changes in white and brown adipose tissues were assessed. Moreover, the expression of key genes involved in lipid metabolism was quantified in the adipose tissues.

Results: The results showed no significant differences in total plasma lipid content between dietary groups. However, specific changes were observed in certain lipid species and minor subclasses, such as altered bile acid profiles in dams following the intervention diet. In their offspring, a higher relative proportion of hydroxylated fatty acids, a lower ratio of omega-6/omega-3 fatty acid ratio, and reduced total cholesterol and LDL concentrations were detected compared to the control group. The intervention diet only influenced the brown adipose tissue morphology in the offspring at weaning. Gene expression analysis revealed some modifications primarily in the mothers, with changes persisting in the adult offspring.

Conclusions: These findings indicate that maternal intake of fiber and polyphenols can have some influence on the lipid metabolism of the mothers and their offspring, highlighting the potential of early nutritional strategies in shaping metabolic health.

Background: Athletes, coaches, and sports nutritionists are re-evaluating traditional high-protein diets based on animal products, as more people are becoming aware of climate change and the depletion of natural resources. People have long thought that these kinds of diets improve performance, yet they are bad for the environment. This study examines the potential of plant-based, sustainable eating patterns to preserve athletic performance while mitigating environmental impacts.

Methodology: A controlled experiment lasting 12 weeks was carried out with 84 endurance athletes, who were randomly divided into two groups. One group consumed a standard mixed diet, whereas the other group adhered to a sustainable diet prioritizing plant proteins, whole grains, and locally produced products. VO₂ max tests, time-to-exhaustion cycling trials, and measures of recovery quality were used to track nutritional adequacy and examine athletic ability carefully. We assessed the environmental effects of each diet by looking at the whole life cycle of food intake.

Results: People on the sustainable, plant-forward diet did not have a significant drop in VO₂ max or endurance compared to people on the traditional diet. Both groups saw similar improvements in recovery signs such as muscular pain and inflammatory markers. The sustainable diet group used 27% less water and emitted 32% less greenhouse gases than the regular diet group, which is a very impressive result.

Conclusion: This study shows that plant-based sustainable diets can help athletes perform better and recover faster without any drawbacks, and they can also greatly reduce their impact on the environment. This shows that nutrition plays two important roles: helping each person reach their full athletic potential and improving the health of the planet. Adopting these diets could help sports nutrition practices in the future find a balance between performance aims and environmental concerns.

Introduction: Digital healthy diet literacy (DHDL) is essential for translating online nutrition information into effective dietary behaviors. This study examines determinants of DHDL among highly educated, physically active adults, revealing gaps in knowledge application despite academic and lifestyle advantages.

Methods: A cross-sectional study included 200 gym members (mean age 30.4±7.1 years; 65% men) with university-level or higher education. Demographic and lifestyle data were collected. DHDL was measured using a validated scale. Participants were dichotomized into low (< median) and high (≥ median) DHDL groups. Logistic regression assessed associations with age, gender, education level (university vs. postgraduate), marital status, exercise frequency, and body mass index (BMI). Analyses were conducted in SPSS.

Results: Participants exercised an average of 3.7±1.3 days per week, had a mean BMI of 25.5±3.5 kg/m², and mean DHDL score 25.0±13.3. Fifty-eight percent of participants reported difficulty finding reliable online diet information, 45.5% had trouble understanding the recommendations, 54.5% struggled to assess their relevance, and 48.5% used online resources to improve their daily eating. Over half (55%) scored below the median, indicating low DHDL despite high education and regular exercise. Participants in the at-risk BMI category (≥25) were 2.27 times more likely to have high DHDL than those with healthy BMI (95% CI: 1.19–4.32; p=0.01), suggesting that higher BMI individuals actively engage more with digital diet information to manage or reduce weight. Other variables were not significant.

Conclusions: Despite high education and regular exercise, digital diet literacy remains suboptimal in this population. Higher BMI individuals appear to compensate by engaging more actively with online diet resources. Targeted, structured digital nutrition education within fitness environments may help bridge this gap and enhance the translation of knowledge into healthier eating practices.

Determining the Potential of a Millet-Rich Whole Wheat Mushroom Biscuit as a Nutraceuticals Intervention for enhanced cardiovascular health and Metabolic Disorders in athletes

Avinash Kumar ¹, Vishal Gill ¹, Vishal Verma ¹, Dr. Shailendra Pratap Singh ¹*,

¹ Department of Sports Bio-sciences, School of Sports Sciences, Central University of Rajasthan, Ajmer, India; avinash.kumar.ap@gmail.com; vishalgill4699@gmail.com; vishal_131@yahoo.com; spbiotech2004@gmail.com

*Correspondence: spbiotech2004@gmail.com

Introduction

This study investigated the potential of mushroom millet biscuits as a functional food product, with a specific focus on applications within sports nutrition, particularly for athletes managing or seeking to prevent cardiovascular disorders. Rich in millets, protein, healthy fats, complex carbohydrates, and micronutrients, these biscuits support metabolic health—aiding in diabetes prevention and management—while combating undernutrition. This makes them ideal for athletes and health-conscious consumers seeking convenient, whole-food-based nutrition. The primary objective was to enhance the nutritional profile of these common carbohydrates to better serve athletic needs. Edible mushrooms are a rich source of ergothioneine (a unique, potent antioxidant), dietary fiber (like beta-glucans), and high-quality protein. For athletes, this nutritional profile translates to direct benefits in cardiovascular support and sustained energy and body composition.

Methods

The mushroom powder was created by hot-air drying, grinding, and sieving and then added to the wheat-based biscuits. Nutritional analysis and sensory evaluations were used to assess composition and consumer approval.

Results

Products supplemented with mushrooms exhibited noticeably higher levels of protein, fiber, and antioxidants (such as ergothioneine and beta-glucans). Sensorily, a rate of 15–20% assimilation was adequate. Improved cardiovascular health, decreased inflammation, prolonged energy release, and increased satiety are some of the main advantages.

Conclusions

Mushroom powder is an effective functional ingredient for nutritional fortification. The resulting biscuit is a convenient, palatable food that supports both athletic performance and long-term cardio metabolic health.

Keywords: Mushroom Biscuits, Nutritional fortification, Nutraceuticals, Sports nutrition, Athletes, Cardiovascular health

Date-palm syrup, a traditional sweetener produced by concentrating the aqueous extract of date-palm ‎fruit from the Phoenix dactylifera tree, is emerging as a potent functional food with ‎significant ‎applications in sports nutrition. Thhe unique nutritional composition of the date-palm syrup ‎aligns precisely with the elevated metabolic ‎demands of athletes. Its importance is rooted in its dual role ‎as a premier source of readily available ‎energy and a rich repository of essential micronutrients. ‎The syrup's carbohydrate profile, dominated by simple sugars such as glucose and fructose, facilitates ‎rapid digestion and absorption, providing an efficient metabolic substrate to fuel high-intensity ‎muscular work and sustain cognitive function during prolonged exertion.‎ Beyond its macronutrient value, date-palm syrup is notably dense in critical electrolytes and ‎minerals, ‎including potassium, which is vital for nerve conduction; magnesium, which is a ‎cofactor for energy ‎production and muscle contraction; and calcium, which is essential for bone integrity. ‎This inherent electrolyte content, often absent in refined sugars and ‎artificially added into commercial ‎sports drinks, positions date-palm syrup as a holistic nutritional ‎resource. ‎Furthermore, its complement of antioxidants, such as phenolic compounds, ‎offers a protective benefit ‎by helping to mitigate exercise-induced oxidative stress.‎ For the athlete, this translates into a multifaceted nutritional tool. It serves as an effective ergogenic ‎intake for pre-workout fueling, an intra-workout hydrating energy source to maintain performance and ‎‎delay fatigue, and a powerful recovery agent to swiftly replenish glycogen stores and aid muscular ‎‎repair post-exertion. ‎As an energetic beverage, it constitutes a natural and highly effective ‎alternative to processed sports ‎drinks, delivering the essential triad of hydration, bioavailable ‎carbohydrates, and electrolytes without ‎artificial additives.‎
‎ In conclusion, date-palm syrup ‎transcends its role as a mere sweetener; it is a comprehensive, natural ‎nutritional strategy for ‎enhancing athletic performance, supporting rigorous training adaptations, and ‎accelerating ‎recovery.‎

Introduction:
The Guide Against Age-Related Disease (GARD) Screener quantifies dietary complexity and food behaviors, offering a bias-mitigating approach to nutritional assessment. The original Diet to Data study validated GARD’s accuracy, yet its relationship with health-related biomarkers and functional recovery in active populations remains unexplored. Sustainable sports performance requires not only acute fueling strategies but also long-term dietary patterns that support metabolic resilience and overall health. We hypothesize that the GARD score correlates with key metabolic and health indicators relevant to sustainable performance, including glycemic control, kidney function, and chronic disease burden.

Methods:
A digital version of the GARD screener will be administered to a population of adult patients at a family medicine clinic, including recreationally active individuals. Participants will be matched for age and gender to form comparable high- versus low-GARD cohorts. Electronic health record (EHR) data will be extracted for hemoglobin A1c, body mass index (BMI), estimated glomerular filtration rate (eGFR), and number of chronic conditions (hypertension, diabetes, obesity, cancer, chronic kidney disease, depression, and anxiety). Statistical analyses will assess associations between GARD score and these outcomes.

Results:
We anticipate higher GARD scores to correlate with lower BMI, improved biomarker profiles, and fewer chronic conditions, suggesting enhanced capacity for sustained activity and reduced long-term health risk. Conversely, lower GARD scores are expected to be associated with metabolic risk factors that may hinder recovery and performance sustainability.

Conclusions:
This study will be the first to link GARD scores with real-world clinical biomarkers in a matched population, offering insights into how dietary complexity may contribute to both long-term health and sustained sports participation. If validated, GARD could serve as a practical, scalable tool to guide dietary strategies that balance performance and health in athletic and active populations.