Results 161 to 170 of about 756,579 (272)

The Association of Diet and Lifestyle Factors With Quality of Life and Self-Rated Health in Older Adults: The Loma Linda Longevity Study. [PDF]

Am J Lifestyle Med
Sella LF, Alabadi-Bierman A, Paalani M, Beeson WL, Dos Santos H.   +4 more
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Overestimating the Prevalence of Vegans, Vegetarians and Reducetarians Reflects Basic Psychological Biases in Estimating Proportions. [PDF]

Int J Psychol
Nezlek JB.
europepmc   +1 more source

Before, Behind and Beyond: Life Stories and Identity in Dementia Care

Sociology of Health &Illness, Volume 48, Issue 7, September 2026.
ABSTRACT Life stories are widely promoted in person‐centred dementia care as tools to preserve the identity of the ‘person behind the dementia’. However, as cognitive decline progresses, staff often face dilemmas when current expressions of preference appear to contradict a person's documented past, for example, a devout Muslim requesting pork or a ...
Tove Harnett, Glenn Möllergren
wiley   +1 more source

Association of mainly vegetarian and vegan diets with loneliness, social isolation and social withdrawal in a German population survey. [PDF]

PLoS One
Hajek A, Gyasi RM, Pengpid S, Peltzer K, Kostev K, Soysal P, Kotwal A, Smith L, Yon DK, König HH.   +9 more
europepmc   +1 more source

Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints ...
Federico Drudi, Silvia Tappi, Urszula Tylewicz   +2 more
wiley   +1 more source

Rethinking the hepatoprotective potential of vegetarian diets in dysfunction-associated steatotic liver disease/metabolic-associated fatty liver disease: a critical narrative review. [PDF]

Front Nutr
Jiang W, Yang Z, Cui Y, Huang N, Dong L, Sun T, Zhang B.   +6 more
europepmc   +1 more source

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa   +9 more
wiley   +1 more source

Eliminating Animal Products from the Diet Puts Dutch Older Adults at Risk of Micronutrient Deficiencies: A Simulation Study. [PDF]

Curr Dev Nutr
Borkent J, Grootswagers P, Mendoza Valbuena LG, de van der Schueren M.   +3 more
europepmc   +1 more source

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, Volume 83, Issue 4, Page 476-489, September 2026.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source