Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms by Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha, Fatih Özogul

“…In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. …”
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Dietary food patterns as determinants of the gut microbiome–endocannabinoidome axis in humans by Sophie Castonguay-Paradis, Julie Perron, Nicolas Flamand, Benoît Lamarche, Frédéric Raymond, Vincenzo Di Marzo, Alain Veilleux

“…N-acyl-ethanolamines (NAEs) and gut microbial families were correlated with intakes of vegetables, refined grains, olive oil and meats independently of adiposity and energy intakes. …”
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Factors Related to Diet Quality: A Cross-Sectional Study of 1055 University Students by Enrique Ramón-Arbués, José-Manuel Granada-López, Blanca Martínez-Abadía, Emmanuel Echániz-Serrano, Isabel Antón-Solanas, Benjamin Adam Jerue

“…The level of compliance with the recommendations was poor, highlighting especially the low levels of “fruit” and “vegetables” that they consumed as well as high levels of “cold meats and cuts” and “sweets”. The factors that predicted a worse diet are being male, living alone, low levels of physical activity, smoking, high alcohol intake, leading a sedentary lifestyle, psychological distress, and insomnia (<i>p</i> < 0.005). …”
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Clinical and Sociodemographic Determinants of Adherence to World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR) Recommendations in Breast Cancer Survivors—... by Virginia Lope, Angel Guerrero-Zotano, Emma Ruiz-Moreno, Begoña Bermejo, Silvia Antolín, Álvaro Montaño, José Manuel Baena-Cañada, Manuel Ramos Vázquez, Nerea Fernández de Larrea-Baz, José Ignacio Chacón, José Angel García-Sáenz, Clara Olier, Montserrat Muñoz, Antonio Antón, Pedro Sánchez Rovira, Angels Arcusa Lanza, Sonia González, Amparo Oltra, Joan Brunet, Joaquín Gavilá Gregori, María Teresa Martínez, Lourdes Calvo, Libertad Rosell, Susana Bezares, Roberto Pastor-Barriuso, Beatriz Pérez-Gómez, Miguel Martín, Marina Pollán

“…Recommendations with the worst adherence were those of limiting consumption of red/processed meats (12% of compliance, 95% CI: 8.2–15.0) and high fibre intake (22% of compliance, 95% CI: 17.6–27.0), while the best compliance was observed for the consumption of fruits and vegetables (73% of compliance, 95% CI: 69.2–77.7). …”
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Co-Formulation of Recombinant Porcine IL-18 Enhances the Onset of Immune Response in a New <i>Lawsonia intracellularis</i> Vaccine by Angela Hidalgo-Gajardo, Nicolás Gutiérrez, Emilio Lamazares, Felipe Espinoza, Fernanda Escobar-Riquelme, María J. Leiva, Carla Villavicencio, Karel Mena-Ulecia, Raquel Montesino, Claudia Altamirano, Oliberto Sánchez, Coralia I. Rivas, Álvaro Ruíz, Jorge R. Toledo

“…Pig is one of the most consumed meats worldwide. One of the main conditions for pig production is Porcine Enteropathy caused by <i>Lawsonia intracellularis</i>. …”
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Potential of Essential Oils in the Control of <i>Listeria monocytogenes</i> by György Schneider, Anita Steinbach, Ákos Putics, Ágnes Solti-Hodován, Tamás Palkovics

“…Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. …”
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Physiological Benefits of Novel Selenium Delivery via Nanoparticles by Alice Au, Albaraa Mojadadi, Jia-Ying Shao, Gulfam Ahmad, Paul K. Witting

“…Previous studies have largely investigated and compared the health impacts of dietary Se on agricultural stock and humans, where dietary Se has shown various benefits, including enhanced growth performance, immune functions, and nutritional quality of meats, with reduced oxidative stress and inflammation, and finally enhanced thyroid health and fertility in humans. …”
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Geographical and Temporal Variability of Ultra-Processed Food Consumption in the Spanish Population: Findings from the DRECE Study by Carmen Romero Ferreiro, Pilar Cancelas Navia, David Lora Pablos, Agustín Gómez de la Cámara

“…The products contributing most to UPF consumption were sugar-sweetened beverages, processed meats, dairy products, and sweets. Those who consumed more ultra-processed foods were younger (<i>p</i>-value < 0.001) and female (<i>p</i>-value = 0.01). …”
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Changes in Child and Adult Care Food Program (CACFP) Practices at Participating Childcare and Education Centers in the United States Following Updated National Standards, 2017–2019... by Jamie F. Chriqui, Julien Leider, Rebecca M. Schermbeck, Anmol Sanghera, Oksana Pugach

“…Significant improvements were seen in not serving sugary cereals or flavored milk, in serving 100% whole grains, and serving processed meats less than once a week. While CACFP-participating centers reported making significant progress in meeting the updated meal pattern standards and suggested best practices within 15–19 months of their effective date, reported compliance and adherence to the standards and best practices was not universal. …”
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Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods by Sreejita Ghosh, Moupriya Nag, Dibyajit Lahiri, Tanmay Sarkar, Siddhartha Pati, Siddhartha Pati, Zulhisyam Abdul Kari, Nilesh P. Nirmal, Hisham Atan Edinur, Rina Rani Ray

“…Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. …”
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Healthy Taiwanese Eating Approach (TEA) toward Total Wellbeing and Healthy Longevity by Wen-Harn Pan, Szu-Yun Wu, Nai-Hua Yeh, Shu-Yi Hung

“…It is featured with higher intakes of plant-based foods, aquatic foods, and some beneficial ethnic foods (soy products), drinks (tea), and cooking methods (boiling and steaming); lower intakes of fast foods, fatty and processed meats, sugar, salt rich foods/drinks, and fried foods; but with mixed findings for dairy and egg. …”
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Impact on Fecal Microbiota and Health-Related Markers of an Intervention Focused on Improving Eating Behavior in People at Risk of Food Insecurity by Aida Zapico, Silvia Arboleya, Nuria Salazar, Carmen Perillán, Sergio Ruiz-Saavedra, Clara G. de los Reyes-Gavilán, Miguel Gueimonde, Sonia González

“…After the intervention, 35% of subjects presented higher compliance with dietary recommendations, increased consumption of vegetables and lignans and reduced consumption of processed meats and nitrosamines, together with depleted levels of Actinomycetota. …”
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Dietary Patterns and Associations with Myopia in Chinese Children by Chunjie Yin, Qian Gan, Peipei Xu, Titi Yang, Juan Xu, Wei Cao, Hongliang Wang, Hui Pan, Zhibin Ren, Hui Xiao, Kai Wang, Ying Xu, Qian Zhang

“…Both of these dietary patterns are characterized by high consumption of meats, aquatic product, dairy and its products, eggs, legumes, vegetables, fruits, grains, and potatoes. …”
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Possibilities of Using De Novo Design for Generating Diverse Functional Food Enzymes by Xinglong Wang, Kangjie Xu, Yameng Tan, Song Liu, Jingwen Zhou

“…Recently, along with the development of artificial meats, food enzymes have been employed to achieve more diverse functions, especially in converting non-edible biomass to delicious foods. …”
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Contribution of Foods and Poor Food-Handling Practices to the Burden of Foodborne Infectious Diseases in France by Jean-Christophe Augustin, Pauline Kooh, Thomas Bayeux, Laurent Guillier, Thierry Meyer, Nathalie Jourdan-Da Silva, Isabelle Villena, Moez Sanaa, Olivier Cerf, on Behalf of the Anses Working Group on Consumer Information on Foodborne Biological Risks

“…Approximately 30% of the FBDB were attributed to 11 other hazards including bacteria, viruses and parasites. Meats were estimated as the main contributing food category causing (50–69%) (CI90) of the FBDB with (33–44%), (9–21%), (4–20%) (CI90) of the FBDB for poultry, pork and beef, respectively. …”
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Oxidative Balance Score during Pregnancy Is Associated with Oxidative Stress in the CANDLE Study by Frances A. Tylavsky, Luhang Han, Lauren M. Sims Taylor, W. Alex Mason, Kecia N. Carroll, Nicole R. Bush, Kaja Z. LeWinn, Melissa M. Melough, Terryl J. Hartman, Qi Zhao

“…Using the least absolute shrinkage and selection operator method, 91 food items from the FFQ were selected and they accounted for 82% of the variance in the OBS, with cruciferous vegetables, citrus fruits, fruit juice, and coffee being among the highest anti-oxidant predictors, and red meats and alcohol among the highest pro-oxidant contributors. …”
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Isolation and Taxonomic Identity of Bacteriocin-Producing Lactic Acid Bacteria from Retail Foods and Animal Sources by Chris Henning, Paul Vijayakumar, Raj Adhikari, Badrinath Jagannathan, Dhiraj Gautam, Peter M. Muriana

“…These data continue to demonstrate that despite more than a decade of antimicrobial interventions on meats and produce, a wide variety of food products still contain Bac+ microbiota that are likely eaten by consumers and may have application as natural food preservatives.…”
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<i>Sous-Vide</i> as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products by Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik

“…Although <i>sous-vide</i> cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. …”
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Relationship between Oral Hypofunction, and Protein Intake: A Cross-Sectional Study in Local Community-Dwelling Adults by Keitaro Nishi, Hiroaki Kanouchi, Akihiko Tanaka, Maya Nakamura, Tomofumi Hamada, Yumiko Mishima, Yuichi Goto, Kenichi Kume, Mahiro Beppu, Hiroshi Hijioka, Hiroaki Tabata, Kazuki Mori, Yoshinori Uchino, Kouta Yamashiro, Yoshiaki Matsumura, Yutaro Higashi, Hyuma Makizako, Takuro Kubozono, Toshihiro Takenaka, Mitsuru Ohishi, Tsuyoshi Sugiura

“…Although there were few foods that had a significant difference between the groups with and without oral hypofunction, the consumption of beans and meats was significantly lower in women and men in the oral hypofunction group, respectively. …”
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Dietary Patterns vs. Dietary Recommendations by Valentina De Cosmi, Alessandra Mazzocchi, Gregorio P. Milani, Gregorio P. Milani, Carlo Agostoni, Carlo Agostoni

“…Of note, all these three models rely on pyramids sharing a large basis made up of local vegetal resources and a top of red meats (allowed in many cases, but in limited amounts), thus allowing for the urgent demand of sustainability for the planet's health. …”
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