Adherence to the EAT-Lancet Planetary Health Diet during pregnancy and associations with preterm birth and infant size: a prospective analysis from the New Hampshire Birth Cohort. [PDF]
Am J Clin NutrBarandiaran LN +5 more
europepmc +1 more source
Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy +3 more
wiley +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Tahereh Mohammadabadi +2 more
wiley +1 more source
Modulating Blood-Brain Barrier Metabolites of Broiler Chickens Through Dietary Flaxseed Oil. [PDF]
BiomoleculesSuberu SA +5 more
europepmc +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Fermented pangasius catfish waste improved nutrient use in low‐protein diets for Indonesian super native chickens. A 10% inclusion level produced the highest apparent metabolizable energy, nitrogen‐corrected AME, and dry matter and crude‐protein digestibility, whereas higher inclusion levels were less favourable.
Abun Abun +2 more
wiley +1 more source
REFRESH-daily: a short 10-item questionnaire for evaluating behavior change towards healthier and more environmentally sustainable diets. [PDF]
Int J Behav Nutr Phys ActFresán U +5 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Eating in the upside down: a critical look at the new U.S. dietary guidelines from a mediterranean perspective. [PDF]
Eat Weight DisordDel Rio D.
europepmc +1 more source
Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement
Annals of Applied Biology, Volume 189, Issue 2, September 2026.This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley +1 more source
Fatty Acid Profile and Hazard Index of Ready-to-Eat Foods Available in the Market: A Risk Survey. [PDF]
Int J Prev MedMoslemi M +5 more
europepmc +1 more source