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Trends in the contribution of greenhouse gas emissions from food and beverage purchases in Mexico: 1989–2020

Assessing the trends in dietary GHGE considering the social patterning is critical for understanding the role that food systems have played and will play in global emissions in countries of the global south. O...

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Higher oxidative balance score was associated with decreased risk of erectile dysfunction: a population-based study

Erectile dysfunction (ED) is a prevalent condition that is thought to be significantly impacted by oxidative stress. The oxidative balance score (OBS) has been built to characterize the state of antioxidant/pr...

Correction: Effect of soy isoflavone supplementation on blood pressure: a meta-analysis of randomized controlled trials

The original article was published in Nutrition Journal 2024 23 :32

National trends in nine key minerals intake (quantity and source) among U.S. adults, 1999 to march 2020

Changes in economy and dietary guidelines brought a great shock to diet quality and meal behaviors, but if these transformations have extended to minerals intake and their sources was still poorly understood. ...

Causal relationship of interleukin-6 and its receptor on sarcopenia traits using mendelian randomization

Previous research has extensively examined the role of interleukin 6 (IL-6) in sarcopenia. However, the presence of a causal relationship between IL-6, its receptor (IL-6R), and sarcopenia remains unclear.

Development and application of the Meal and Snack Assessment (MESA) quality scale for children and adolescents using item response theory

Meals differ in terms of food items and nutritional quality. The aim of the present study was to propose a scale to measure the meals quality of schoolchildren according to food processing degree, perform a pr...

Estimating effects of whole grain consumption on type 2 diabetes, colorectal cancer and cardiovascular disease: a burden of proof study

Previous studies on whole grain consumption had inconsistent findings and lacked quantitative assessments of evidence quality. Therefore, we aimed to summarize updated findings using the Burden of Proof analys...

Nonlinear relationship between oxidative balance score and hyperuricemia: analyses of NHANES 2007–2018

Limited data regarding the correlation between oxidative balance score (OBS) and hyperuricemia highlights the necessity for thorough investigations. This study aims to examine the link between OBS, which incor...

Effects of whole grains on glycemic control: a systematic review and dose-response meta-analysis of prospective cohort studies and randomized controlled trials

Whole grains have recently been promoted as beneficial to diabetes prevention. However, the evidence for the glycemic benefits of whole grains seems to conflict between the cohort studies and randomized contro...

Remnant cholesterol is an effective biomarker for predicting survival in patients with breast cancer

Breast cancer is the most common malignancy in women worldwide. The relationship between remnant cholesterol (RC) and the prognosis of patients with breast cancer has not been clearly reported. This study inve...

Epidemiological study of pediatric nutritional deficiencies: an analysis from the global burden of disease study 2019

Nutritional deficiencies (ND) continue to threaten the lives of millions of people around the world, with children being the worst hit. Nevertheless, no systematic study of the epidemiological features of chil...

Association between watching eating broadcast “Mukbang and Cookbang” and body mass index status in South Korean adolescents stratified by gender

It has been suggested that Mukbang and Cookbang, a type of eating broadcast originating from Korea and gaining popularity, may contribute to obesity. However, despite suggestions that Mukbang might contribute ...

The global diet quality score as an indicator of adequate nutrient intake and dietary quality – a nation-wide representative study

The Global Diet Quality Score (GDQS) was developed to be a simple, timely and cost-effective tool to track, simultaneously, nutritional deficiency and non-communicable disease risks from diet in diverse settin...

Development of a sustainable diet index in US adults

A transformation towards healthy diets through a sustainable food system is essential to enhance both human and planet health. Development of a valid, multidimensional, quantitative index of a sustainable diet...

Maternal vitamin D status and risk of gestational diabetes mellitus in twin pregnancies: a longitudinal twin pregnancies birth cohort study

Gestational diabetes mellitus (GDM) is a common complication of pregnancy, with significant short-term and long-term implications for both mothers and their offspring. Previous studies have indicated the poten...

Correction: Dietary intake and gastrointestinal symptoms are altered in children with Autism Spectrum Disorder: the relative contribution of autism-linked traits

The original article was published in Nutrition Journal 2024 23 :27

A late eating midpoint is associated with increased risk of diabetic kidney disease: a cross-sectional study based on NHANES 2013–2020

Modifying diet is crucial for diabetes and complication management. Numerous studies have shown that adjusting eating habits to align with the circadian rhythm may positively affect metabolic health. However, ...

Traditional japanese diet score and the sustainable development goals by a global comparative ecological study

Reducing the environmental impact of the food supply is important for achieving Sustainable Development Goals (SDGs) worldwide. Previously, we developed the Traditional Japanese Diet Score (TJDS) and reported ...

Association between dietary magnesium intake and muscle mass among hypertensive population: evidence from the National Health and Nutrition Examination Survey

Magnesium is critical for musculoskeletal health. Hypertensive patients are at high risk for magnesium deficiency and muscle loss. This study aimed to explore the association between magnesium intake and muscl...

Adult dietary patterns with increased bean consumption are associated with greater overall shortfall nutrient intakes, lower added sugar, improved weight-related outcomes and better diet quality

Limited evidence is available that focuses on beans within American dietary patterns and health. The purpose of this study was to identify commonly consumed adult dietary patterns that included beans and compa...

Validity and reproducibility of the PERSIAN Cohort food frequency questionnaire: assessment of major dietary patterns

Dietary patterns, encompassing an overall view of individuals’ dietary intake, are suggested as a suitable means of assessing nutrition’s role in chronic disease development. The aim of this study was to evalu...

Associations of dietary patterns and longitudinal brain-volume change in Japanese community-dwelling adults: results from the national institute for longevity sciences-longitudinal study of aging

The association of dietary patterns and longitudinal changes in brain volume has rarely been investigated in Japanese individuals. We prospectively investigated this association in middle-aged and older Japane...

Association between serum 25-hydroxyvitamin D and vitamin D dietary supplementation and risk of all-cause and cardiovascular mortality among adults with hypertension

The relationship between vitamin D status and mortality among adults with hypertension remains unclear.

Effect of soy isoflavone supplementation on blood pressure: a meta-analysis of randomized controlled trials

Previous experimental studies have suggested that the consumption of soy isoflavones may have a potential impact on lowering blood pressure. Nevertheless, epidemiological studies have presented conflicting out...

The Correction to this article has been published in Nutrition Journal 2024 23 :53

The effects of L-carnitine supplementation on inflammation, oxidative stress, and clinical outcomes in critically Ill patients with sepsis: a randomized, double-blind, controlled trial

Sepsis, a life-threatening organ dysfunction caused by a host’s dysregulated response to infection with an inflammatory process, becomes a real challenge for the healthcare systems. L-carnitine (LC) has antiox...

Metabolic syndrome risk in adult coffee drinkers with the rs301 variant of the LPL gene

Metabolic syndrome (MetS), a cluster of metabolic and cardiovascular risk factors is influenced by environmental, lifestyle, and genetic factors. We explored whether coffee consumption and the rs301 variant of...

Towards objective measurements of habitual dietary intake patterns: comparing NMR metabolomics and food frequency questionnaire data in a population-based cohort

Low-quality, non-diverse diet is a main risk factor for premature death. Accurate measurement of habitual diet is challenging and there is a need for validated objective methods. Blood metabolite patterns refl...

Circulating concentrations of bile acids and prevalent chronic kidney disease among newly diagnosed type 2 diabetes: a cross-sectional study

The relationship between circulating bile acids (BAs) and kidney function among patients with type 2 diabetes is unclear. We aimed to investigate the associations of circulating concentrations of BAs, particul...

Dietary intake and gastrointestinal symptoms are altered in children with Autism Spectrum Disorder: the relative contribution of autism-linked traits

Dietary and gastrointestinal (GI) problems have been frequently reported in autism spectrum disorder (ASD). However, the relative contributions of autism-linked traits to dietary and GI problems in children wi...

The Correction to this article has been published in Nutrition Journal 2024 23 :40

The effect of bovine dairy products and their components on the incidence and natural history of infection: a systematic literature review

Dairy products and their components may impact immune function, although the current evidence base has some research gaps. As part of a larger systematic literature review of dairy products/components (includi...

Food sufficiency status and sleep outcomes in older adults: the National Health and Aging Trends Study (NHATS)

Studies investigating the relationship between food insecurity and sleep among older populations are limited. This study aimed to cross-sectionally examine the associations between food sufficiency status and ...

Effects of vitamin D supplementation on liver fibrogenic factors, vitamin D receptor and liver fibrogenic microRNAs in metabolic dysfunction-associated steatotic liver disease (MASLD) patients: an exploratory randomized clinical trial

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a global metabolic problem which can lead to irreversible liver fibrosis. It has been shown that vitamin D and its receptors contribute to fi...

Validity of food and nutrient intakes assessed by a food frequency questionnaire among Chinese adults

Studies regarding the validity of the food frequency questionnaire (FFQ) and the food composition table (FCT) are limited in Asian countries. We aimed to evaluate the validity of a 64-item FFQ and different me...

Association of sugar intake from different sources with cardiovascular disease incidence in the prospective cohort of UK Biobank participants

The relation between incident cardiovascular disease (CVD) and sugar might not only depend on the quantity consumed but also on its source. This study aims to assess the association between various sources of ...

Association of dietary inflammatory index and the SARS-CoV-2 infection incidence, severity and mortality of COVID-19: a systematic review and dose-response meta-analysis

Several studies have reported the association between dietary inflammatory index (DII) and the SARS-CoV-2 infection risk, severity or mortality of COVID-19, however, the outcomes remain controversial.

Breakfast quality and its sociodemographic and psychosocial correlates among Italian children, adolescents, and adults from the Italian Nutrition & HEalth Survey (INHES) study

Breakfast quality, together with regularity of breakfast, has been suggested to be associated with cardiometabolic health advantages. We aimed to evaluate the quality of breakfast and its socioeconomic and psy...

The association between lifelines diet score (LLDS) with depression and quality of life in Iranian adolescent girls

It has been proposed that a greater degree of adherence to a healthy dietary pattern is associated with a lower risk of depression and a poor quality of life (QoL). The Lifelines diet score (LLDS) is a new, ev...

Diet in secondary prevention: the effect of dietary patterns on cardiovascular risk factors in patients with cardiovascular disease: a systematic review and network meta-analysis

Improving dietary habits is a first-line recommendation for patients with cardiovascular disease (CVD). It is unclear which dietary pattern most effectively lowers cardiovascular risk factors and what the shor...

Prognostic potential of nutritional risk screening and assessment tools in predicting survival of patients with pancreatic neoplasms: a systematic review

The nutritional evaluation of pancreatic cancer (PC) patients lacks a gold standard or scientific consensus, we aimed to summarize and systematically evaluate the prognostic value of nutritional screening and ...

40 years of adding more fructose to high fructose corn syrup than is safe, through the lens of malabsorption and altered gut health–gateways to chronic disease

Labels do not disclose the excess-free-fructose/unpaired-fructose content in foods/beverages. Objective was to estimate excess-free-fructose intake using USDA loss-adjusted-food-availability (LAFA) data (1970–...

Relationship between trajectories of dietary iron intake and risk of type 2 diabetes mellitus: evidence from a prospective cohort study

The association between dietary iron intake and the risk of type 2 diabetes mellitus (T2DM) remains inconsistent. In this study, we aimed to investigate the relationship between trajectories of dietary iron in...

Dietary pattern and precocious puberty risk in Chinese girls: a case-control study

The role of dietary intake on precocious puberty remains unclear. This study aimed to investigate the association between the amount and frequency of dietary intake and the risk of precocious puberty in Chines...

Tracking progress toward a climate-friendly public food service strategy: assessing nutritional quality and carbon footprint changes in childcare centers

Public food procurement and catering are recognized as important leverage points in promoting sustainable and healthy dietary habits. This study aimed to analyze changes in nutritional quality and carbon footp...

Avocado intake and cardiometabolic risk factors in a representative survey of Australians: a secondary analysis of the 2011–2012 national nutrition and physical activity survey

Avocados are a rich source of nutrients including monounsaturated fats, dietary fibre and phytochemicals. Higher dietary quality is reported in studies of consumers with higher avocado intakes. The present stu...

Components in downstream health promotions to reduce sugar intake among adults: a systematic review

Excessive sugar consumption is well documented as a common risk factor for many Non-Communicable Diseases (NCDs). Thus, an adequate intervention description is important to minimise research waste and improve ...

Improving economic access to healthy diets in first nations communities in high-income, colonised countries: a systematic scoping review

Affordability of healthy food is a key determinant of the diet-related health of First Nations Peoples. This systematic scoping review was commissioned by the Ngaanyatjarra Pitjantjatjara Yankunytjatjara Women...

Associations between estimation of salt intake and salt-restriction spoons and hypertension status in patients with poorly controlled hypertension: a community-based study from Huzhou City, Eastern China

As the prevalence of hypertension increases in China, it is advised to use salt-restriction spoons (SRS) as a lifestyle modification. This study aimed to examine the associations between estimated salt consump...

Potassium levels and the risk of all-cause and cardiovascular mortality among patients with cardiovascular diseases: a meta-analysis of cohort studies

Abnormal blood potassium levels are associated with an increased risk of cardiometabolic diseases and mortality in the general population; however, evidence regarding the association between dyskalemia and mor...

Combined versus independent effects of exercise training and intermittent fasting on body composition and cardiometabolic health in adults: a systematic review and meta-analysis

Exercise training (Ex) and intermittent fasting (IF) are effective for improving body composition and cardiometabolic health overweight and obese adults, but whether combining Ex and IF induces additive or syn...

Correction: Associations Between Plant-Based Dietary Patterns and Risks of Type 2 Diabetes, Cardiovascular Disease, Cancer, and Mortality – A Systematic Review and Meta-analysis

The original article was published in Nutrition Journal 2023 22 :46

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Healthy Living Guide 2023/2024

A Digest on Healthy Eating and Healthy Living “The apple in your hand is the body of the cosmos.” – Thich Nhat Hanh Happy New Year, and welcome to the fourth edition of the Healthy Living Guide! 2023 was an exciting year in the Department of Nutrition, as we celebrated the launch of the Thich […] Continue reading

WHO releases updated guidelines on defining healthy diets

Harvard experts say most recommendations are well-supported, but guidance on total fat intake omits decades of evidence The World Health Organization (WHO) has released updated guidelines for defining healthy diets, with particular attention to carbohydrates, total fat, and specific types of fat such as saturated and trans fats. The guidelines are an addition to their […] Continue reading

Unpacking WHO guidelines on non-sugar sweeteners

The World Health Organization (WHO) released a new guideline on non-sugar sweeteners (NSS)—often referred to as artificial or low-calorie sweeteners—that advises against use of NSS to control body weight or reduce the risk of noncommunicable diseases. After conducting a research review, they concluded that replacing sugar sweeteners with NSS did not promote weight loss in […] Continue reading

Healthy Living Guide 2022/2023

A Digest on Healthy Eating and Healthy Living Throughout 2022, food and nutrition were often in the spotlight, perhaps most notably with the White House Conference on Hunger, Nutrition, and Health. The national strategy that emerged from the event (the first of its kind since the original conference in 1969) aims at ending hunger and […] Continue reading

Navigating infant formula shortages

Infant formula shortages in the U.S. have occurred in the past two years largely due to widespread pandemic-related supply-chain problems. A national shortage of infant formula is undoubtedly alarming for families since infants require formula when human milk is not accessible or not available in adequate amounts. Although breastfeeding is encouraged, it is not always […] Continue reading

Healthy Living Guide 2021/2022

A Digest on Healthy Eating and Healthy Living Over the course of 2021, many of us continued to adapt to a “new normal,” characterized by a return to some pre-pandemic activities mixed with hobbies or habits that have emerged since 2020’s lockdowns. On the topic of food and eating, according to one U.S. consumer survey […] Continue reading

Healthy Living Guide 2020/2021

A Digest on Healthy Eating and Healthy Living As we transition from 2020 into 2021, the COVID-19 pandemic continues to affect nearly every aspect of our lives. For many, this health crisis has created a range of unique and individual impacts—including food access issues, income disruptions, and emotional distress. Although we do not have concrete […] Continue reading

Dietary Guidelines for Americans 2020 released

The 9th edition of the Dietary Guidelines for Americans 2020-2025 is out, with the tagline to Make Every Bite Count. Intended for policy makers, healthcare providers, nutrition educators, and Federal nutrition program operators, the new edition has expanded to almost 150 pages, providing nutrition guidelines for even more age groups throughout the life cycle. As […] Continue reading

Pregunte al Experto: El rol de la dieta y los suplementos nutricionales durante COVID-19

El distanciamiento social y el lavado de manos son los métodos más eficaces y comprobados para reducir el riesgo y la propagación de la enfermedad del coronavirus (COVID-19). Sin embargo, junto con preguntas generales sobre cómo comprar y preparar alimentos de forma segura (discutidos aquí), muchos se preguntan sobre el rol específico de la dieta […] Continue reading

Ask the Expert: The role of diet and nutritional supplements during COVID-19

Social distancing and regular handwashing are the most effective and proven methods to reduce risk and spread of the coronavirus disease (COVID-19). However, along with general questions on how to safely shop for and prepare food (addressed here), many are wondering about the more specific role of diet and nutrition during this pandemic. To understand […] Continue reading

Food for thought: Study links key nutrients with slower brain aging

Participants with slower brain aging had nutrient profile similar to mediterranean diet.

Scientists have long been studying the brain with a goal of aiding healthier aging. While much is known about risk factors for accelerated brain aging, less has been uncovered to identify ways to prevent cognitive decline.

There is evidence that nutrition matters, and a novel study published in Nature Publishing Group Aging , from the University of Nebraska-Lincoln's Center for Brain, Biology and Behavior and the University of Illinois at Urbana-Champaign further signals how specific nutrients may play a pivotal role in the healthy aging of the brain.

The team of scientists, led by Aron Barbey, director of the Center for Brain, Biology and Behavior, with Jisheng Wu, a doctoral student at Nebraska, and Christopher Zwilling, research scientist at UIUC, performed the multimodal study -- combining state-of-the-art innovations in neuroscience and nutritional science -- and identified a specific nutrient profile in participants who performed better cognitively.

The cross-sectional study enrolled 100 cognitively healthy participants, aged 65-75. These participants completed a questionnaire with demographic information, body measurements and physical activity. Blood plasma was collected following a fasting period to analyze the nutrient biomarkers. Participants also underwent cognitive assessments and MRI scans. The efforts revealed two types of brain aging among the participants -- accelerated and slower-than-expected. Those with slower brain aging had a distinct nutrient profile.

The beneficial nutrient blood biomarkers were a combination of fatty acids (vaccenic, gondoic, alpha linolenic, elcosapentaenoic, eicosadienoic and lignoceric acids); antioxidants and carotenoids including cis-lutein, trans-lutein and zeaxanthin; two forms of vitamin E and choline. This profile is correlated with nutrients found in the Mediterranean diet, which research has previously associated with healthy brain aging.

"We investigated specific nutrient biomarkers, such as fatty acid profiles, known in nutritional science to potentially offer health benefits. This aligns with the extensive body of research in the field demonstrating the positive health effects of the Mediterranean Diet, which emphasizes foods rich in these beneficial nutrients," Barbey, Mildred Francis Thompson Professor of Psychology, said. "The present study identifies particular nutrient biomarker patterns that are promising and have favorable associations with measures of cognitive performance and brain health."

Barbey noted that previous research on nutrition and brain aging has mostly relied on food frequency questionnaires, which are dependent on participants' own recall. This study is one of the first and the largest to combine brain imaging, blood biomarkers and validated cognitive assessments.

"The unique aspect of our study lies in its comprehensive approach, integrating data on nutrition, cognitive function, and brain imaging," Barbey said. "This allows us to build a more robust understanding of the relationship between these factors. We move beyond simply measuring cognitive performance with traditional neuropsychological tests. Instead, we simultaneously examine brain structure, function, and metabolism, demonstrating a direct link between these brain properties and cognitive abilities. Furthermore, we show that these brain properties are directly linked to diet and nutrition, as revealed by the patterns observed in nutrient biomarkers."

The researchers will continue to explore this nutrient profile as it relates healthy brain aging. Barbey said it's possible, in the future, that the findings will aid in developing therapies and interventions to promote brain health.

"An important next step involves conducting randomized controlled trials. In these trials, we will isolate specific nutrients with favorable associations with cognitive function and brain health, and administer them in the form of nutraceuticals," Barbey said. "This will allow us to definitively assess whether increasing the levels of these specific nutrient profiles reliably leads to improvements in cognitive test performance and measures of brain structure, function, and metabolism."

Barbey is also co-editing an upcoming special collection for the Journal of Nutrition, "Nutrition and the Brain -- Exploring Pathways to Optimal Brain Health Through Nutrition," which is currently inviting submissions for consideration, and articles will begin publishing next year.

"There's immense scientific and medical interest in understanding the profound impact of nutrition on brain health," Barbey said. "Recognizing this, the National Institutes of Health recently launched a ten-year strategic plan to significantly accelerate nutrition research. Our work directly aligns with this critical initiative, aiming to contribute valuable insights into how dietary patterns influence brain health and cognitive function."

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Story Source:

Materials provided by University of Nebraska-Lincoln . Original written by Deann Gayman. Note: Content may be edited for style and length.

Journal Reference :

• Christopher E. Zwilling, Jisheng Wu, Aron K. Barbey. Investigating nutrient biomarkers of healthy brain aging: a multimodal brain imaging study . npj Aging , 2024; 10 (1) DOI: 10.1038/s41514-024-00150-8

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Food for thought: study links key nutrients to slower brain aging.

2 days ago · 4 min read

Food for thought: Study links key nutrients to slower brain aging

Scientists have long been studying the brain with a goal of aiding healthier aging. While much is known about risk factors for accelerated brain aging, less has been uncovered to identify ways to reduce cognitive decline.

There is evidence that nutrition matters, and a novel study from the University of Nebraska–Lincoln’s Center for Brain, Biology and Behavior and the University of Illinois at Urbana-Champaign further signals how specific nutrients may play a pivotal role in the healthy aging of the brain. The findings were published in Nature Publishing Group Aging.

The team of scientists, led by Aron Barbey, director of the Center for Brain, Biology and Behavior, with Jisheng Wu, a doctoral student at Nebraska, and Christopher Zwilling, research scientist at UIUC, performed the multimodal study — combining state-of-the-art innovations in neuroscience and nutritional science — and identified a specific nutrient profile in participants who performed better cognitively.

The cross-sectional study enrolled 100 cognitively healthy participants, aged 65-75. These participants completed a questionnaire with demographic information, along with measures of body composition and physical fitness. Blood plasma was collected following a fasting period to analyze the nutrient biomarkers. Participants also underwent cognitive assessments and MRI scans. Analysis of this large set of measures revealed two types of brain aging among the participants — accelerated and slower-than-expected. Those with slower brain aging had a distinct nutrient profile.

The beneficial nutrient blood biomarkers were a combination of fatty acids (vaccenic, gondoic, alpha linolenic, elcosapentaenoic, eicosadienoic and lignoceric acids); antioxidants and carotenoids including cis-lutein, trans-lutein and zeaxanthin; two forms of vitamin E and choline. This profile is correlated with nutrients found in the Mediterranean diet, which research has previously associated with healthy brain aging.

“We investigated specific nutrient biomarkers, such as fatty acid profiles, known in nutritional science to potentially offer health benefits. This aligns with the extensive body of research in the field demonstrating the positive health effects of the Mediterranean diet, which emphasizes foods rich in these beneficial nutrients,” said Barbey, Mildred Francis Thompson Professor of Psychology. “The present study identifies particular nutrient biomarker patterns that are promising and have favorable associations with measures of cognitive performance and brain health.”

Barbey noted that previous research on nutrition and brain aging has mostly relied on food frequency questionnaires, which are dependent on participants’ own recall. This study is one of the first and the largest to combine brain imaging, blood biomarkers and validated cognitive assessments.

“The unique aspect of our study lies in its comprehensive approach, integrating data on nutrition, cognitive function and brain imaging,” Barbey said. “This allows us to build a more robust understanding of the relationship between these factors. We move beyond simply measuring cognitive performance with traditional neuropsychological tests. Instead, we simultaneously examine brain structure, function and metabolism, demonstrating a direct link between these brain properties and cognitive abilities. Furthermore, we show that these brain properties are directly linked to diet and nutrition, as revealed by the patterns observed in nutrient biomarkers.”

The researchers will continue to explore this nutrient profile as it relates to healthy brain aging. Barbey said it’s possible, in the future, that the findings will aid in developing therapies and interventions to promote brain health.

“An important next step involves conducting randomized controlled trials. In these trials, we will isolate specific nutrients with favorable associations with cognitive function and brain health, and administer them in the form of nutraceuticals,” Barbey said. “This will allow us to definitively assess whether increasing the levels of these specific nutrient profiles reliably leads to improvements in cognitive test performance and measures of brain structure, function and metabolism.”

Barbey is also co-editing an upcoming special collection for the Journal of Nutrition, “Nutrition and the Brain — Exploring Pathways to Optimal Brain Health Through Nutrition,” which is currently inviting submissions for consideration, and articles will begin publishing next year.

“There’s immense scientific and medical interest in understanding the profound impact of nutrition on brain health,” Barbey said. “Recognizing this, the Office of Nutrition Research at the National Institutes of Health recently launched a 10-year strategic plan to significantly accelerate nutrition research. Our work directly aligns with this critical initiative, aiming to contribute valuable insights into how dietary patterns influence brain health and cognitive function.”

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Nutrigenomics articles from across Nature Portfolio

Nutrigenomics is the study of the effects of food and food constituents on gene expression, and how genetic variations affect the nutritional environment. It focuses on understanding the interaction between nutrients and other dietary bioactives with the genome at the molecular level, to understand how specific nutrients or dietary regimes may affect human health.

Latest Research and Reviews

Interaction between genetic susceptibility to obesity and food intake on BMI in Finnish school-aged children

• Heli Viljakainen
• Jose V. Sorlí
• Dolores Corella

Nutritional epigenomic and DNA-damage modulation effect of natural stilbenoids

• Sara Volpes
• Ilenia Cruciata
• Fabio Caradonna

Large-scale GWAS of food liking reveals genetic determinants and genetic correlations with distinct neurophysiological traits

Genetic determinants of food consumption and food liking are likely to be distinct, although it has not been well studied. Here, the authors identify genetic variants associated with food-liking, finding that different food-liking traits correlate with different brain areas and other food consumption traits.

• Sebastian May-Wilson
• Nana Matoba
• Nicola Pirastu

Opportunities to integrate nutrigenomics into clinical practice and patient counseling

• Moom R Roosan

Selenium-enriched Bacillus subtilis yb-1 14246 improved growth and immunity of broiler chickens through modified ileal bacterial composition

• Jiajun Yang
• Mengling Zhu

Human gut microbiome changes during a 10 week Randomised Control Trial for micronutrient supplementation in children with attention deficit hyperactivity disorder

• Aaron J. Stevens
• Rachel V. Purcell
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News and Comment

Turtle ghrelin

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Nutrigenomics

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Interdisciplinary research: Big science at the table

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The pioneers of nutrition research determined the energy content of food and also helped to overturn misconceptions about various diseases that plagued humankind.

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Genetic studies of people conceived during famine reveals that prenatal malnutrition lingers long after the event.

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Health: Edible advice

Diet-related illnesses are some of the biggest killers today. Can we tailor our food intake to prevent these diseases? Large international projects are underway to find out.

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Nutrition Trends 2023

Top 2023 food and nutrition trends for education and health professionals.

By: Megan Holdaway, RDN and Bessie O'Connor, RDN

Top Nutrition Trends for 2023

• “Food is medicine” is increasingly viewed as a solution to improving health.

Pregnancy, early childhood and older adulthood are key life stages for nutrition interventions that include nutrient-dense dairy foods.

Economic uncertainty and unpredictability impacts consumers, the workforce and dependability of supportive funding., california dairies build on history of progress toward achieving healthy, sustainable food systems amid increased focus on the plant-based movement as the solution to climate crisis., environmental factors continue to impact nutrition security.

In today’s rapidly changing world, people are reflecting more often on the food choices they make and how those choices impact the world around them. There is passion for food, particularly in younger generations, who share images that express their values and identity to followers on social media. 1 Many people are choosing foods for their perceived long-term impact on health and the environment rather than relying on quick fixes. 2 On the other hand, lack of nutrition security 3 remains a critical issue across the United States, disproportionately impacting Black and Latino households 4 , as well as other groups, including young adults. 5 , 6

Underscoring food choices and climate change are conversations about diversity, equity and inclusion. Latino Americans currently comprise 55.9% of the public elementary and secondary school population in California. 7 Shifting demographics throughout California and the United States create a need to consider unique cultural food preferences and nutritional needs, which will require collaboration and bringing broad perspectives to the table.

Fortunately, there is more momentum for improving population health than ever before and opportunity to come together to create lasting change. The 2022 White House Conference on Hunger, Nutrition, and Health convened in September for the first time in over 50 years and resulted in a federal strategy that outlines specific priorities to end hunger, improve nutrition and physical activity and reduce disparities surrounding them. 8 Promoting equitable access to nutritious food, including milk and dairy, requires long-term investment at all levels. 

"Food is medicine" is increasingly viewed as a solution to improving health. 

Implications: “Food is medicine” programs are rising to the top of solutions, but the long-term impact and feasibility of scaling these programs is not yet known. Professional development to train, educate and support health professionals and educators on the front lines of implementing interventions will be crucial. While many consumers are selecting functional foods, it’s important to remember that underserved communities do not have the same access to such foods. Nutrition education efforts should be broad in focus with emphasis on high-quality, culturally relevant and accessible foods that align with current guidelines and promote improved access for all.

During pregnancy, the inclusion of milk and yogurt in a person’s diet provides iodine and choline, two important nutrients that support neurocognitive growth and development. 22 , 23 Federal nutrition assistance programs provide a safety net to fill in key nutrient gaps and support healthy growth and development for children. With increased efforts to achieve nutrition security by the White House, USDA’s Food and Nutrition Service recently announced proposed changes to the foods prescribed to participants in the Special Supplemental Nutrition Program for Women, Infants, and Children, known as WIC. More than 6 million low-income mothers and children rely on WIC for consistent and equitable access to healthy, safe and affordable foods and beverages. Dairy products like milk, yogurt and cheese play a central role in the WIC program, as well as other federal nutrition assistance programs, ensuring participants get 13 essential nutrients--including calcium, vitamin D and potassium, three of the four nutrients of public health concern as noted by the Dietary Guidelines for Americans. Closing nutrient shortfalls is critical, as a recent survey highlighted that cases of suboptimal intake of vitamin D in children rose 15-fold from 2008 to 2014. 24  

Science reinforces that it is never too late to adopt healthy eating patterns, which include nutrient-dense dairy foods. For example, milk and yogurt reduce risk for overweight or obesity; low-fat dairy and milk reduce risk for hypertension; and yogurt reduces risk for type 2 diabetes. 27 Another study found that those with low milk consumption were able to increase glutathione, an antioxidant responsible for reducing oxidative stress in the brain, by increasing milk consumption to the recommended three servings per day. Milk consumption could be a simple and safe option to improve brain health as people age. 28 Yogurt consumption may also play a role in preventing frailty, a syndrome characterized by deficits in normal function throughout the body, 29 and dairy proteins may have a beneficial effect on muscle mass in older adults. 30   

Implications: Nutrition research continues to affirm the critical role of nutrition during the unique life stages of pregnancy, early childhood and older adulthood. Future dietary recommendations will be more nuanced, with specifications for eating patterns and foods that provide benefits at different life stages. Research also continues to identify the diverse and unique benefits of whole foods, including plant- and animal-sourced foods like dairy, and their synergistic interactions beyond isolated nutrients. Dairy foods provide a unique nutrient package with proven health benefits and positive impacts on disease states and are a key marker for diet quality. Ensuring dairy foods remain a valued part of federal nutrition programs and recommendations is critical for the health of individuals, particularly during the key life stages of pregnancy, early childhood and older adulthood.

Implications: Economic uncertainty and unpredictability are evidenced through inflation, staffing shortages and budget cuts, all of which are converging with the progress made in federal and state funding for nutrition assistance during the pandemic. With fears of a recession looming, long-term funding for federal and state programs that improve nutrition security and increase access to services is far from certain. Despite challenges, there is an opportunity to build on momentum and advocate for continued funding by utilizing data that demonstrates the health, academic and economic benefits of these programs. As consumers grapple with change and uncertainty, nutrition education can help guide healthier eating choices at home, at school and in restaurants to support overall health and well-being.

While California’s dairy industry is a leader in sustainability efforts, implementing environmentally friendly farming practices, dairy’s role in local sustainable nutrition efforts is often overshadowed by advocacy for plant-exclusive dietary patterns as a solution to improve individual and planetary health. Despite a perceived widespread value for plant-exclusive meals, particularly in the school environment 39 , most people are choosing both plant- and animal-sourced foods. For example, a 2022 survey by the Vegetarian Resource Group found that only 6% of Americans are vegetarian or vegan. 40  

Implications: California’s dairy industry is leading the way in climate-smart farming practices. These advances, combined with investments in farm to school programming, provide an opportunity to promote nutrition security, support healthy communities and elevate sustainable nutrition. Farm tours and professional development opportunities can equip school foodservice and health professionals with comprehensive nutrition and agriculture literacy to inform children and families in their communities.

1. Forgrieve J. The changing face of plant-based dining in the digital age. SmartBrief website. https://corp.smartbrief.com/original/2022/09/the-changing-face-of-plant-based-dining-in-the-digital-age . Published September 12, 2022. Accessed February 15, 2023. 

2. Des Jardins S. “Plant-based” has not peaked, but rather grown into a lifestyle. SmartBrief website. https://corp.smartbrief.com/original/2022/12/plant-based-has-not-peaked-but-rather-grown-into-a-lifestyle . Published December 12, 2022. Accessed February 15, 2023. 

3. Mozaffarian D, Fleischhacker S, Andres JR. Prioritizing nutrition security in the US. JAMA. 2021;325(16):1605-1606. DOI:10.1001/jama.2021.1915

4. US Department of Agriculture, Food and Nutrition Service. USDA Actions on Nutrition Security. https://www.usda.gov/sites/default/files/documents/usda-actions-nutrition-security.pdf . Published March 2022. Accessed February 22, 2023. 

5. Mitchell A, Ellison B, Bruening M. Persistent and episodic food insecurity and associated coping strategies among college students. J Nutr Educ Behav. 2022;54(11):972-981. DOI:10.1016/j.jneb.2022.06.003

6. Shi Y, Davies A, Allman-Farinelli M. The association between food insecurity and dietary outcomes in university students: a systematic review. J Acad Nutr Diet. 2021;121(12):2475-2500.e1. DOI:10.1016/j.jand.2021.07.015

7. 2021-22 Enrollment by Ethnicity and Grade. California Department of Education. https://dq.cde.ca.gov/dataquest/dqcensus/EnrEthGrd.aspx?cds=00&agglevel=state&year=2021-22. Accessed March 9, 2023.

8. White House Conference on Hunger, Nutrition, and Health. US Department of Health and Human Services website. https://health.gov/our-work/nutrition-physical-activity/white-house-conference-hunger-nutrition-and-health . Updated December 8, 2022. Accessed February 15, 2023. 

9. Harvard Law School, Center for Health Law and Policy Innovation. Food is Medicine: Peer-Reviewed Research in the US. https://chlpi.org/wp-content/uploads/2013/12/Food-is-Medicine_Peer-Reviewed-Research-in-the-U.S.1.pdf . Published December 2020. Accessed February 15, 2023.

10. Food as Medicine. Academy of Nutrition and Dietetics Foundation website. https://www.eatrightfoundation.org/resources/food-as-medicine#definition . Accessed February 15, 2023.

11. Young A. Medically tailored meals could save US nearly $13.6 billion per year. Tufts University, Tufts Now website. https://now.tufts.edu/2022/10/17/medically-tailored-meals-could-save-us-nearly-136-billion-year . Published October 17, 2022. Accessed February 15, 2023. 

12. USDA invests more than $59M to improve dietary health and nutrition security. USDA website. https://www.usda.gov/media/press-releases/2022/11/22/usda-invests-more-59m-improve-dietary-health-and-nutrition-security . Published November 22, 2022. Accessed March 10, 2023. 

13. Armour S, Peterson K. US begins allowing Medicaid money to be spent on food. Wall Street Journal website. https://www.wsj.com/articles/u-s-begins-allowing-medicaid-money-to-be-spent-on-food-62f78cac . Published February 13, 2023. Accessed February 22, 2023. 

14. The White House. Fact sheet: the Biden-⁠Harris administration announces more than $8 billion in new commitments as part of call to action for White House Conference on Hunger, Nutrition, and Health. https://www.whitehouse.gov/briefing-room/statements-releases/2022/09/28/fact-sheet-the-biden-harris-administration-announces-more-than-8-billion-in-new-commitments-as-part-of-call-to-action-for-white-house-conference-on-hunger-nutrition-and-health . Published September 28, 2022. Accessed February 15, 2023. 

15. Redman R. “Food as Medicine” concept embraced by consumers. Supermarket News website. https://www.supermarketnews.com/issues-trends/food-medicine-concept-embraced-consumers . Published September 26, 2022. Accessed February 15, 2023. 

16. Food as Medicine. Kroger Health website. https://www.krogerhealth.com/food-as-medicine . Accessed February 15, 2023. 

17. Brewster E. Outlook 2023: consumer trends. Institute of Food Technologists website. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2022/december/features/f1-outlook-2023-consumer-trends . Published December 1, 2022. Accessed February 15, 2023.

18. Koletzko B, Godfrey KM, Poston L, et al. Nutrition during pregnancy, lactation and early childhood and its implications for maternal and long-term child health: the early nutrition project recommendations. Ann Nutr Metab. 2019;74:93-106. DOI:10.1159/000496471

19. Blythe T. From evidence to action: uniting around nutrition in the 1000-day window. Am J Public Health. 2022;112(S8):S754-S756. DOI:10.2105/AJPH.2022.307063

20. Vejrup K, Hillesund E, Agnihotri N, et al. Diet in early life is related to child mental health and personality at 8 years: findings from the Norwegian mother, father and child cohort study (MoBa). Nutrients. 2023;15(1):243. DOI:10.33901/nu15010243

21. 2025 Advisory Committee. Dietary Guidelines for Americans website. https://www.dietaryguidelines.gov/2025-advisory-committee . Published January 19, 2023. Accessed February 22, 2023. 

22. Velasco I, Bath SC, Rayman MP. Iodine as essential nutrient during the first 1000 days of life. Nutrients. 2018;10(3):290. DOI:10.3390/nu10030290

23. Korsmo HW, Jiang X, Caudill MA. Choline: exploring the growing science on its benefits for moms and babies. Nutrients. 2019;11(8):1823. DOI:10.3390/nu11081823

24. Tabaie WE. Vegan and vegetarian children. Today’s Dietitian website. https://www.todaysdietitian.com/newarchives/1122p34.shtml . Published December 1, 2022. Accessed February 15, 2023.

25. California All. Master Plan for Aging. California Department of Aging website. https://mpa.aging.ca.gov . Accessed February 15, 2023. 

26. Grootswagers P, de Groot LCPGM. Nutritional concerns later in life. Proceedings of the Nutrition Society. 2021;80(3):339-343. DOI:10.1017/S0029665121001932

27. Feng Y, Zhao Y, Liu J, et al. Consumption of dairy products and the risk of overweight or obesity, hypertension, and type 2 diabetes mellitus: a dose-response meta-analysis and systematic review of cohort studies. Adv Nutr. 2022;13(6):2165-2179. DOI:10.1093/advances/nmac096 

28. Choi IY, Taylor M, Lee P, et al. Milk intake enhances cerebral antioxidant (glutathione) concentration in older adults: a randomized controlled intervention study. Front Nutr. 2022;9:811650. DOI:10.3389.fnut.2022.811650

29. Siefkas AC, Millar CL, Dufour AB, et al. Dairy food intake is not associated with frailty in adults from the Framingham Heart Study. J Acad Nutr Diet. 2022. DOI:10.1016/j.jand.2022.09.012

30. Hanach NI, McCullough F, Avery A. The impact of dairy protein intake on muscle mass, muscle strength, and physical performance in middle-aged to older adults with or without existing sarcopenia: a systematic review and meta-analysis. Adv Nutr. 2019;10(1):59-69. DOI:10.1093/advances/nmy065

31. Sloan AE. Restaurants reset for a rough ride. Institute of Food Technologists website. https://www.ift.org/news-and-publications/food-technology-magazine/issues/2022/november/features/restaurants-reset-for-a-rough-ride . Published November 1, 2022. Accessed February 15, 2023. 

32. Jones C. Teacher shortage? Depends where you look. EdSource website. https://edsource.org/2022/teacher-shortage-depends-where-you-look/677497 . Published August 31, 2022. Accessed February 15, 2023. 

33. Landi H. More than 300k healthcare providers dropped out of the workforce in 2021, report finds. Fierce Healthcare website. https://www.fiercehealthcare.com/providers/more-300k-healthcare-providers-dropped-out-workforce-2021-report-finds . Published November 1, 2022. Accessed February 15, 2023. 

34. Tadayon A. Healthier options on the menu as California begins providing free meals for all students. EdSource website. https://edsource.org/2022/healthier-options-on-the-menu-as-california-begins-providing-free-meals-for-all-students . Published August 16, 2022. Accessed February 15, 2023. 

35. Office of Governor Gavin Newsom. Governor Newsom unveils new plan to transform kids’ mental health. https://www.gov.ca.gov/2022/08/18/governor-newsom-unveils-new-plan-to-transform-kids-mental-health/ . Published August 18, 2022. Accessed February 15, 2023. 

36. Changes to SNAP benefit amounts - 2023. USDA Food and Nutrition Service website. https://www.fns.usda.gov/snap/changes-2023-benefit-amounts . Updated March 2, 2023. Accessed March 10, 2023. 

37. Kebreab E, Mitloehner F, Sumner DA. Meeting the call: how California is pioneering a pathway to significant dairy sector methane reduction. UC Davis CLEAR Center. https://clear.ucdavis.edu/sites/g/files/dgvnsk7876/files/inline-files/Meeting-the-Call-California-Pathway-to-Methane-Reduction_0.pdf . Published December 2022. Accessed February 15, 2023.

38. Resource-smart dairy. Dairy Cares website. https://www.dairycares.com/resource-smart-dairy . Accessed February 15, 2023.

39. Victory! Bill promoting nutritious plant-based school meals passes California assembly [news release]. Sacramento CA: Physicians Committee for Responsible Medicine; January 27, 2022. https://www.pcrm.org/news/news-releases/victory-bill-promoting-nutritious-plant-based-school-meals-passes-california#:~:text=SACRAMENTO%2C%20Calif.,plant%2Dbased%20meals%20and%20beverages . Accessed February 15, 2023.

40. Stahler C, Mangels R. How many vegetarians and vegans are there? Vegan Journal. 2022;(4). https://www.vrg.org/journal/vj2022issue4/2022_issue4_how_many.php . Accessed March 10, 2023. 

41. CA Farm to School Incubator Grant Program. California Department of Food and Agriculture website. https://www.cdfa.ca.gov/caf2sgrant/ . Accessed February 15, 2023.

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Current and Novel Reviews in Sports Nutrition

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Sports nutrition is a rapidly expanding area of scientific investigation and is being driven by high interest from both the academic community and the exercising public [ 1 ]. Research into the discipline of sports nutrition is challenging. The interaction of exercise and nutrition is both complex and compelling, with an endless array of potential sports nutrition products, pathways, and hypotheses to be tested. Some proposed sports nutrition strategies and products are innovative while others are based on fanciful conjecture [ 2 ].

Research designs for sports nutrition-based studies need to adhere to the highest quality standards to determine efficacy [ 1 , 3 ]. Nutrition dosing regimens are always challenging and, unfortunately, these are often based more on educated guesses and marketing issues than careful science. Many sports nutrition products have blends of macro- and micro-nutrients and phytochemicals that have clinical backing for some of the individual ingredients but not the entire mixture. Few sports nutrition products have been tested for stability, absorption, disposition, metabolism, and excretion.

A “food first” approach for athletes is recommended by most sports nutrition professionals. The problem for some athletes, however, is that they are resistant to adopting dietary patterns that are consistent with published guidelines. For many people that exercise, a healthy dietary pattern is sufficient to supply the nutrients needed to support a healthy response to increased exercise levels [ 4 ]. High-level athletes may need extra help beyond the food supply to meet the nutrient demands of stressful exercise workloads, but this is still being debated [ 1 ]. Nonetheless, adaptations within a healthy dietary pattern may support both performance and health for even the athletes with the most demanding training programs. For example, recent studies support that fruit and water consumption can complement or even take the place of commercial sports beverages for those exercising intensely for long periods of time [ 5 , 6 , 7 ].

Sports performance can be measured in many different ways, and nutritional interventions are often evaluated as essential when performance is improved. Some sports nutrition products are targeted for outcomes that are not easily felt by the athlete, including lowered inflammation, immunosuppression, and oxidative stress, and enhanced metabolic recovery [ 8 , 9 ]. This type of benefit is not easily conveyed to the athletes or coach, or in particular, the exercising public.

Advances in measurement technologies are allowing hundreds of metabolites, proteins, lipids, and genes to be measured at one time, improving the capacity to provide accurate and practical guidelines for consumers. Nutrition and exercise have huge effects on nearly every system of the body, both acutely and chronically, and a human systems biology approach, although expensive, is needed to advance scientific understanding [ 10 ].

For this Special Issue, research leaders in sports nutrition were approached and invited to submit current reviews in their areas of expertise [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. The topics are novel and wide-ranging, and include updates and insights on protein [ 11 , 12 ], dietary patterns and nutritional interventions to support sleep, older athletes, and sports performance [ 13 , 14 , 15 ], pre-exercise nutrition [ 16 ], supplementation with betaine, iron, and creatine [ 17 , 18 , 19 ], and sports nutrition research methodologies for body composition and muscle glycogen analysis [ 20 , 21 ]. A major emphasis in all of the papers was a focus on strengths and weaknesses for various sports nutrition strategies, and insights for future research.

Kerksick et al. [ 11 ] defined the role that proper doses of plant proteins can have in supporting health, the environment, and exercise training adaptations. The systematic review and meta-analysis by Chapman et al. [ 12 ] concluded that protein supplementation improves strength and muscle mass during intensive and long-term training. Nutritional interventions, such as supplementation with tart cherry juice, kiwifruit, 20–40 grams of protein rich in tryptophan, and glycine late in the day were recommended as useful sleep-enhancement strategies for athletes in the narrative review by Gratwicke et al. [ 13 ]. Strasser et al. [ 14 ] focused on nutritional guidelines for older adults, including adequate energy and protein intake for countering losses in bone and muscle mass.

Five popular dietary patterns, including vegetarian diets, high-fat ketogenic diets, intermittent fasting diets, gluten-free diet, and low fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) diets were reviewed by Devrim-Lanpir [ 15 ]. This comprehensive review summarized both the beneficial and detrimental features of each of these diets on athletic performance. Pre-exercise nutrition is an important and current issue in sports nutrition, and Rothschild et al. [ 16 ] provided a detailed explanation of how the availability of endogenous and exogenous carbohydrate, fat, and protein before and during exercise can influence adaptations to endurance exercise.

Betaine (trimethylglycine) can be made in the body from choline or consumed in the diet from wheat bran and germ, spinach, and beets. Betaine is a methyl donor and helps regulate intracellular fluid concentrations and cell volume. Willingham et al. [ 17 ] argued that human clinical trials are needed to confirm whether or not betaine supplementation can improve safety and exercise performance in heat, as supported by animal studies.

Low carbohydrate and energy intake can negatively influence iron status in athletes and is often mediated by hepcidin expression. The comprehensive narrative review by McKay et al. [ 18 ] recommended that athletes shorten the duration of low carbohydrate training periods to minimize potential effects on hepcidin and iron regulation. Creatine is one of the most popular sports nutrition supplements on the market, and Arzi et al. [ 19 ] presented emerging evidence that creatine supplements may play a role in countering exercise-induced oxidative stress.

Kasper et al. [ 20 ] provided an excellent overview of body composition testing methodologies. This research group concluded that properly conducted skinfold measurements provide useful data and may be preferred over other methods because it is simple, low-cost, least affected by lifestyle confounders, and good for the long-term tracking of athletes. The measurement of muscle glycogen is important in sports nutrition studies, and Bone et al. [ 21 ] cautioned that high-frequency ultrasound technology for estimating muscle glycogen content needs further development.

This Special Issue on sports nutrition provided current updates in many core areas, with insights from leading experts for future research. Hopefully scientific understanding will be advanced as these ideas are converted into novel research designs and discoveries.

This research received no external funding.

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Informed consent statement, data availability statement, conflicts of interest.

The author declares no conflict of interest.

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Meeting preview: Hot topics at NUTRITION 2024

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Thousands of top nutrition experts will gather next month for a dynamic program of research announcements, policy discussions and award lectures at NUTRITION 2024 , the annual flagship meeting of the American Society for Nutrition . Reporters and bloggers are invited to apply for a complimentary press pass to attend the meeting in Chicago from June 29–July 2.

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Hot topics to be explored at NUTRITION 2024 include:

Diet and cancer – What we eat can affect our risk of cancer, the response to treatment and the trajectory for cancer survivors. Two sessions will explore emerging findings on the role of diet before, during and after a cancer diagnosis. (Dietary Patterns and Components in Cancer Risk and Survivorship, 12-1:30 p.m. CDT, Sunday, June 30, more information ; Personalized Dietary Therapy for Cancer Treatment and Survivorship, 4-5 p.m. CDT, Monday, July 1, more information )

Precision nutrition – When it comes to nutrition, there is no one-size-fits-all solution. Scientists will share the latest findings on how the factors that make each of us unique can impact our susceptibility to disease and how our bodies respond to foods and medicines. (Nutrient-Gene Interactions/Precision Nutrition: Oral Session 10-11:30 a.m. CDT, Tuesday, July 2, more information ; Poster Theater Flash Session 10-11:30 a.m. CDT, Sunday, June 30, more information )

Environmental sustainability – Feeding a growing population in a changing environment is likely to require significant changes in the coming decades. This session will explore the implications of shifting toward more sustainable food sources, along with challenges and opportunities in adapting food production practices in the face of climate change. (Meeting Nutrient Needs in a Changing Environment, 3-4:30 p.m. CDT, Saturday, June 29, more information )

Infant feeding – What babies consume in the first months of life has an enormous impact on their growth and development. This session will examine the many factors that influence breastfeeding and infant diets around the world, from maternity care practices to formula shortages. (Feeding the Future: Infant Feeding Practices, 10-11:30 a.m. CDT, Sunday, June 30, more information )

Gut microbiome – Recent advances have allowed researchers to trace the inner workings of our gut microbes in exquisite detail. Scientists will share new insights into the ways diet, exercise, environmental exposures and other factors affect the health of our microbes — and ourselves. (Bioreactors in the Gut: How Microbiota Shape the Host Metabolome, 5-6:15 p.m. CDT, Saturday, June 29, more information ; Diet-Gut Microbiome Interactions in Health and Disease, 8-9:30 a.m. CDT, Monday, July 1, more information )

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About the American Society for Nutrition (ASN)

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Exploring the Impact of Nutrition and Physical Activity on Sarcopenic Obesity

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Throughout recent decades, the enhancement of wellness in advanced economies has played a crucial role in significantly increasing life expectancy and ensuring and securing a larger food provision. Conversely, we are now encountering the repercussions of an aging population and rapidly rising rates of obesity, encompassing the concerning health issue of sarcopenic obesity. Sarcopenic obesity is characterized by the simultaneous presence of two distinct features: sarcopenia and obesity. Sarcopenia refers to the age-related loss of skeletal muscle mass, strength, and function. Although it can be a physiological consequence of aging, external factors such as physical inactivity and inadequate nutrition can further impact its development. Sarcopenia can result in reduced physical performance, increased frailty, and a higher risk of falls and fractures. Moreover, there is a close association between declining health-related physical fitness and obesity development. On the other hand, obesity is characterized by excessive body fat, in terms of dysfunctional visceral fat , which in turn is is associated with increased cardiometabolic risk, including metabolic alterations and cardiovascular diseases as well as a higher risk of cancer. The lack of universally accepted definitions and diagnostic criteria for sarcopenic obesity together with the complex interactions between muscle loss, adiposity, and other contributing factors, such as inflammation, hormonal changes, and physical inactivity make it challenging to develop evidence-based strategies to manage and prevent this condition. This Research Topic seeks to investigate the dynamic interplay between nutrition and physical activity in the prevention and management of sarcopenic obesity. Specifically, our focus lies in exploring the pivotal role of dietary patterns, macronutrients, and micronutrients alongside examining the influence of different exercise regimens in combating sarcopenic obesity. Addressing these gaps in research will contribute to a more comprehensive understanding of sarcopenic obesity, ultimately facilitating the development of targeted preventive strategies and interventions to improve health outcomes in affected individuals. Manuscripts that adopt a multidisciplinary perspective, combining both nutritional and physical activity interventions, are encouraged. Only epidemiological studies that report longitudinal data will be considered. Mendelian Randomisation studies and meta-analyses will only be considered if they contain a STROBE diagram and offer novel insights into the pathophysiology and/or treatment of obesity. Submissions can encompass a wide range of topics, including but not limited to the following: • Exploring the role of dietary patterns, macronutrients, and micronutrients in the development and management of sarcopenic obesity; • Investigating the efficacy of specific dietary interventions in improving muscle mass and reducing adiposity; • Examining the influence of different exercise regimens, including resistance training, aerobic exercise, and combinations thereof, in combating sarcopenic obesity; • Assessing the impact of physical activity on muscle health, metabolic health, and overall well-being; • Exploring the synergistic effects of comprehensive lifestyle changes in addressing sarcopenic obesity.

Keywords : Sarcopenia, VLCKD, physical activity, Sarcopenic obesity

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Straight Talk About Soy

The Takeaway: Soy is a unique food that is widely studied for its estrogenic and anti-estrogenic effects on the body. Studies may seem to present conflicting conclusions about soy, but this is largely due to the wide variation in how soy is studied. Results of recent population studies suggest that soy has either a beneficial or neutral effect on various health conditions. Soy is a nutrient-dense source of protein that can safely be consumed several times a week, and probably more often, and is likely to provide health benefits—especially when eaten as an alternative to red and processed meat.

Soy is exalted as a health food by some, with claims of taming hot flashes, warding off osteoporosis, and protecting against hormonal cancers like breast and prostate.

At the same time, soy is shunned by others for fear that it may cause breast cancer, thyroid problems, and dementia, though these claims have not been substantiated.

Whether published in a popular press article or a well-designed clinical study, some debate about soy remains. As a species within the legume family , nutrition scientists often label soy as a food with potential for significant health benefits. However, due to contrary research that suggests possible negative effects of soy in certain situations, there has been a hesitancy to wholeheartedly promote soy.

Part of the uncertainty is due to the intricacy of soy’s effects on the body. Soy is unique in that it contains a high concentration of isoflavones, a type of plant estrogen (phytoestrogen) that is similar in function to human estrogen but with much weaker effects. Soy isoflavones can bind to estrogen receptors in the body and cause either weak estrogenic or anti-estrogenic activity. The two major soy isoflavones are called genistein and daidzein. Soy isoflavones and soy protein appear to have different actions in the body based on the following factors:

• Type of study . Is it being examined in a study with animals or humans? Soy may be metabolized differently in animals, so the outcomes of animal studies may not be applicable to humans.
• Hormone levels . Because soy can have estrogenic properties, its effects can vary depending on the existing level of hormones in the body. Premenopausal women have much higher circulating levels of estradiol—the major form of estrogen in the human body—than postmenopausal women. In this context soy may act like an anti-estrogen, but among postmenopausal women soy may act more like an estrogen. Also, women with breast cancer are classified into hormone type—either hormone positive (ER+/PR+) or hormone negative (ER-/PR-) breast cancer—and these tumors respond differently to estrogens.
• Type of soy . What type of soy is being studied: Whole soy foods such as tofu and soybeans, processed versions like soy protein powders, or soy-based veggie burgers? Fermented or unfermented soy foods? If supplements are used, do they contain isoflavones or soy protein?

Thus, there are many factors that make it difficult to construct blanket statements about the health effects of soy. 

Aside from their isoflavone content, soy foods are rich in nutrients including B vitamins , fiber , potassium , magnesium , and high-quality protein . Unlike some plant proteins, soy protein is considered a complete protein, containing all nine essential amino acids that the body cannot make which must be obtained from the diet. Soy foods are also classified as fermented or unfermented (see table with examples, below). Fermented means that the soy food has been cultured with beneficial bacteria , yeast, or mold. Some believe that fermenting soy improves its digestibility and absorption in the body, as this process partially breaks down soy’s sugar and protein molecules.

Research on Soy and Disease

Learn more about the research on soy and specific diseases or other conditions:

Soy protein took center stage after research showed that it might lower levels of harmful cholesterol. A 1995 meta-analysis of 38 controlled clinical trials showed that eating approximately 50 grams of soy protein a day (no small amount as this translates to 1½ pounds of tofu or eight 8-ounce glasses of soy milk!) in place of animal protein reduced harmful LDL cholesterol by 12.9 percent. [1] Such reductions, if sustained over time, could mean a greater than 20% lower risk of heart attack, stroke, or other forms of cardiovascular disease. In response to this finding, in 1999 the Food and Drug Administration (FDA) allowed companies to claim that diets low in saturated fat and cholesterol that also contain soy “may reduce the risk of heart disease.” [2]

However, a number of studies since have tempered that finding. [3] According to a comprehensive update of soy research by the nutrition committee of the American Heart Association (AHA) published in 2000, eating 50 grams of soy per day lowered LDL by only about 3%. [3] In October 2017, after review of additional scientific studies since the health claim was authorized, the FDA proposed a rule to revoke the claim because numerous studies presented inconsistent findings on the relationship between soy protein and heart disease. [4] Some of these inconsistencies may have resulted because soy was compared with a variety of alternative foods.

Even though soy protein may have only a small direct effect on cholesterol, soy may still benefit the heart in other ways. An epidemiological study following three large cohorts of American men and women who did not have cardiovascular disease at the start of the study found that those who ate the highest amounts of tofu and isoflavones from soy foods, compared with those who ate the least, had an 18% and 13% lower risk, respectively, of developing heart disease. [5] The benefit of tofu was stronger in premenopausal women and postmenopausal women not using hormone therapy.

Soy foods are generally good for the heart and blood vessels because they provide polyunsaturated fat, fiber, vitamins, and minerals, and are low in saturated fat. Replacing red meat with plant proteins including soy foods, beans, and nuts was associated with a 14% lower risk of heart disease, as found in the Health Professionals Follow-up Study, a large long-term epidemiological study of more than 43,000 men. [6] Another large cohort of more than 500,000 Chinese adults with no previous cardiovascular disease found that those with the highest intakes of soy (4+ days a week) compared with those who never ate soy had a 25% lower risk of deaths from heart attack. [7]

Hormone replacement therapy has traditionally been used as an effective treatment for hot flashes and other unpleasant symptoms that accompany menopause, but its long-term use has raised concerns of an increased risk of some diseases including breast cancer and stroke. Soy has been a popular alternative treatment but not clearly supported by research; in theory the potential estrogenic effects of soy isoflavones could help to tame hot flashes by giving an estrogen-like boost during a time of dwindling estrogen levels.

In many Far East Asian countries where soy is eaten daily, women have lower rates of menopausal symptoms, although research is conflicting as to whether soy is a primary contributor. [8] Reports suggest that about 70–80% of U.S. women of menopausal and perimenopausal age experience hot flashes, in comparison with 10–20% of Far Eastern Asian women. [9] Further, the average blood concentration of the isoflavone genistein in Asian women who regularly consume soy is about 12 times higher than that of U.S. women. [9]

Yet several meta-analyses and carefully controlled clinical studies have not found strong evidence of a link. [10,11] An AHA review in 2006 concluded that it was unlikely that soy isoflavones exert enough estrogenic activity to have an important impact on hot flashes and other symptoms of menopause. [3] A JAMA review the same year found highly conflicting results with soy isoflavone extracts and stated that the overall evidence did not support its benefit in relieving hot flashes. [12]

In another review of 43 randomized controlled trials have examined the effects of phytoestrogens on hot flashes and night sweats in perimenopausal and postmenopausal women. Four trials found that extracts of 30 mg or greater of genistein consistently reduced the frequency of hot flashes. Other trials that used dietary soy or soy extracts suggested a reduced frequency and severity of hot flashes and night sweats when compared with placebo, but these trials were small with a possible strong placebo effect. [8] No adverse effects were noted from the soy treatments when followed for up to two years, but the authors did not feel overall there was strong and consistent evidence for a benefit of soy.

Another meta-analysis of 16 studies found that soy isoflavone supplements had a small and gradual effect in weakening menopausal hot flashes compared with estradiol (human estrogen). However, authors noted weaknesses in the analysis due to a small number of participants and high variability in study design. [9]

A more recent review of randomized trials found that some studies showed benefit of soy supplements on hot flashes; the therapeutic dosage ranged from 40-70 mg of isoflavones daily. [13] The authors also observed that the presence of equol (a protective substance made from the breakdown of isoflavones that only some women can produce) may be needed for isoflavones to effectively reduce hot flashes. Despite these results, the study authors did not offer a confident conclusion on the use of isoflavone supplements due to variations in study design and length; differences in the types and dosages of supplements; and the small sample sizes and high drop-out rates.

This area needs further research as questions remain about a possible benefit of soy. Results are conflicting, potentially due to variation in the types of soy preparations used, the quantities given, and for how long they are used.

Phytoestrogens don’t always mimic estrogen. In some tissues and in some people, they may block the action of estrogen. If soy’s estrogen-blocking action occurs in the breast, then eating soy could, in theory, reduce the risk of breast cancer because estrogen stimulates the growth and multiplication of breast and breast cancer cells. Studies so far have not provided a clear answer. Some have shown a benefit with soy consumption and breast cancer while others show no association. [14-17] It appears that the effects of soy may vary depending on menopausal status, the age at which soy is consumed, and type of breast cancer.

In animal and cell studies, high dosages of isoflavone or isolated soy protein extracts tend to stimulate breast cancer growth. [18,19] However, studies that observe people consuming soy foods over time show either a protective or neutral effect. Women from Asian countries appear to receive greater protective benefit from breast cancer with high soy intakes than American and European women, but this may simply be a difference in the amount of soy consumed. [20,21] Asian women may have higher levels of equol, a substance metabolized from the isoflavone daidzein by bacterial flora in the intestines. [22] Equol is believed to block potentially negative effects of human estrogen, but not all women possess the bacteria needed to create equol. [23] It is estimated that 30-50% of all humans are able to produce equol. [24] Eating soy foods starting at an early age (such as those found in many traditional Far East Asian diets) may be why women from some countries find greater benefit from soy foods than others. [19] However, the overall evidence on equol and cancer risk is unsettled. [25]

The Shanghai Women’s Health Study which followed 73,223 Chinese women for more than 7 years has been the largest and most detailed study of soy and breast cancer risk in a population with high soy consumption. [26] In this study, women who ate the most soy had a 59% lower risk of premenopausal breast cancer compared with those who ate the lowest amounts of soy. There was no association with postmenopausal breast cancer. Risk was 43% lower when soy was eaten during adolescence. Seven years later, the study authors published a follow-up analysis from the same cohort over 13 years to evaluate any association between soy foods and specific types of breast cancer defined by hormone receptors and by menopausal status (Estrogen [ER] +/-; Progesterone [PR] +/-). [27] Key highlights of the study:

• A 22% lower risk of breast cancer when comparing the highest to lowest intakes of soy during adulthood.
• A 28% lower risk of hormone positive (ER+, PR+) breast cancer in postmenopausal women.
• A 54% lower risk of hormone negative (ER-, PR-) breast cancer in premenopausal women.
• A 47% lower risk of premenopausal breast cancer when comparing high to low intakes of soy during adolescence and adulthood.

The Breast Cancer Family Registry was a prospective study following 6,235 women for 9 years diagnosed with breast cancer and living in the U.S. and Canada; intake of soy isoflavones was examined in relation to deaths from all causes. [28] Key highlights of the study:

• Women who ate the highest amounts of soy isoflavones had a 21% lower risk of death compared with women with the lowest intakes.
• Women who had ER-/PR- tumors and who were not receiving tamoxifen appeared to receive greatest benefit from the higher soy isoflavone intakes. However, isoflavone intake did not have a negative impact on women who were receiving tamoxifen or who had ER+/PR+ tumors.
• Of all ethnicities, Asian American women tended to have the highest isoflavone intakes at about 6 mg daily, but this amount was still much lower than women living in Asian countries who eat closer to 46 mg daily. The authors noted that American women appeared to benefit from eating smaller amounts of soy.

Another prospective study followed 1,954 American women who were breast cancer survivors for six years. [29] Key highlights of the study:

• Among postmenopausal women treated with tamoxifen, breast cancer recurrence was 60% lower when comparing the highest to the lowest daidzein (a specific type of soy isoflavone) No benefit was observed in women who had never used tamoxifen.
• Recurrence was lower with increasing isoflavone intake among women with tumors that were ER+/PR+ but not ER-/PR-.
• The most frequent sources of soy foods were not whole or minimally processed soy foods, but rather soy sauce, breakfast or diet drinks, tofu, diet bars, and soy protein isolate powder. The mean amount of isoflavones in the “high” category was about 19 mg daidzein and 27 mg genistein daily—a modest amount compared with Asian populations.
• The authors concluded that soy isoflavones eaten at levels comparable to those in Asian populations may reduce the risk of cancer recurrence in women receiving tamoxifen therapy and does not appear to interfere with tamoxifen efficacy. However, the findings need to be confirmed because they were mainly in subgroups and could be due to chance.

Prospective studies also find soy foods to be protective from breast cancer deaths:

• A cohort study of 1,460 Chinese women who were early-stage breast cancer survivors looked at dietary soy isoflavone intakes at baseline and after the breast cancer diagnosis, over a four-year period. [30] Higher soy intakes at baseline were associated with a 66% lower risk of deaths from any cause and a 64% lower risk of deaths from breast cancer. Higher soy intakes after diagnosis were associated with a 64% and 51% lower risk of deaths, from any cause and from breast cancer, respectively. The effects were greater in women who were premenopausal, had ER-/PR- tumors, and were taking tamoxifen.
• A meta-analysis of prospective cohort studies found a 12% reduction in breast cancer deaths with each 5 gram per day increase in soy protein intake. [31]

However, randomized controlled trials do not show an effect of soy foods on risk factors for breast cancer:

• A review of randomized controlled trials (RCTs) looked at isoflavone intakes ranging from 36-235 mg/day from food or supplements, taken from 1 month to 3 years, and breast cancer risk (as measured by breast density, changes in estrogen, and bloodwork) in healthy women. [32] The eighteen RCTs included both pre- and postmenopausal participants. No changes in breast cancer risk factors were found with isoflavone intakes. The authors noted limitations in their analysis in that there were wide variations in numbers of participants and the doses and duration of treatments, which made drawing firm conclusions difficult. Most importantly, these studies did not examine actual incidence of breast cancer.

The incidence of prostate cancer is highest in Western countries and lowest in Asian countries, where soy foods are a regular part of the daily diet. In addition, observational studies have found an increased risk of prostate cancer in Chinese and Japanese men who move to Western countries and adopt a Western diet, but not in those who continue eating a traditional diet. [33] Soy isoflavones, specifically genistein and daidzein, are incorporated in prostate tissue and may act as weak estrogens and inhibit the development of prostate cancer. [34]

In a meta-analysis of 30 case-control and cohort studies from the U.S., Europe, Japan, and China, intakes of total soy foods, genistein, daidzein, and unfermented soy foods were associated with a lower risk of prostate cancer. [34]

A review of eight randomized controlled trials examined the effects of soy in men with or at risk of developing prostate cancer. Two of these studies found that isoflavone supplements or dietary soy protein reduced the risk of prostate cancer in men at high risk of developing the disease. However, none of the studies found a significant effect on prostate specific antigen (PSA) levels, a protein produced by the prostate gland that is used to detect prostate cancer. There were no adverse effects reported with soy supplementation. The authors discussed limitations of the review including the small number of participants, the short duration of studies (less than one year), and variation in dosages and types of soy given. [33]

A small randomized controlled trial in 2021 examined if soy protein supplements could slow down or reverse rising PSA levels in men who had previously been diagnosed and treated for prostate cancer, but who had a recurrence (as evidenced by rising PSA levels). The study found that even though the soy protein supplements increased blood levels of genistein, there was no effect of the supplement versus placebo on PSA levels when given for 6-8 months. [35]

Fermented soy foods commonly eaten in East Asian diets, including natto, tempeh, soy paste, and soy sauce, contain isoflavones and also bacteria that might have benefits for neurological disorders including cognitive decline, Alzheimer’s disease (AD), and Parkinson’s disease (PD). Soy’s antioxidant and anti-inflammatory effects may reduce the oxidative stresses associated with AD and PD. [36] Animal studies have suggest that soy compounds can weaken the progression of AD and prevent nerve cell death. They also find that soy can reduce inflammation and excess free radical production in the brain. AD has been associated with decreased levels of beneficial anti-inflammatory bacteria while harboring increased levels of proinflammatory bacteria.  Fermented soy foods are produced with beneficial bacteria like Lactobacilli, Bifidobacteria, and Bacillus species that produce butyrate, a short-chain fatty acid that regulates immune function and is being investigated for its protective effects on the brain.

Long-term low levels of estrogen the occur in menopausal women can reduce the number of estrogen receptors in the brain that are necessary for specific cognitive functions like memory and learning. [37] The soy isoflavone, daidzein, has been hypothesized to reduce decline in cognitive function or disease processes related to cognition and behavior. Thus, the possibility has been raised that eating soy foods might help prevent age-related memory loss or decline in thinking skills. [38]

Studies in humans, however, are not conclusive on soy’s effects on the brain:

• Trials have yielded contradictory results, with some showing a benefit with soy isoflavone supplementation [39, 40] and others showing no benefit. [41-43] A review of 13 randomized controlled trials found that in about half of the studies, isoflavone supplementation had a beneficial effect on cognition in older men and women compared with controls, including improvements in attention, information-processing speed, and memory. However the results overall were mixed, with other studies not demonstrating a benefit. This may have been due to differing dosages given or the types of cognition tests used. [37]

One large study in men found a detrimental effect on cognitive function. In a prospective cohort study of more than 3,700 Japanese-American men living in Hawaii, those with the highest intakes of tofu (eaten almost daily) at midlife ages had greater cognitive impairment and brain atrophy in late life compared with men with the lowest tofu intakes (almost never eaten). [44] However, the actual number of men eating very high amounts of tofu was small, and past dietary information was collected by relying on the participants’ memory, some of whom may have already experienced cognitive decline. Because of this, the researchers stated that the findings were too preliminary to make recommendations. [45]

A meta-analysis of 18 randomized controlled trials found that although soy supplements raised thyroid stimulating hormone levels slightly, they did not have any effect on actual thyroid hormone production. [46] However, another study found that soy may interfere with thyroid hormone medication used to treat hypothyroidism. In one randomized double-blinded trial, 60 patients with a mild form of hypothyroidism (called subclinical hypothyroidism) were given low or high-dose phytoestrogen supplements (both also contained 30 grams of soy protein), the amount that might be obtained from a vegetarian diet. [47] Risk of developing clinical hypothyroidism was increased in the higher phytoestrogen group (no effect in the lower phytoestrogen group). The authors suggested that female vegetarian patients with subclinical hypothyroidism may need more careful monitoring of thyroid function. However, the authors also found a benefit on of reduced cardiovascular risk factors in the high phytoestrogen group, with a significant reduction in insulin resistance, inflammatory markers, and blood pressure. The effect of soy on thyroid function needs further examination.

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Last reviewed January 2022

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Top 101 Home Economics Research Topics [Updated]

Home economics research is more than just cooking and sewing; it encompasses a diverse range of topics that impact our daily lives. In this blog, we’ll delve into the world of home economics research topics, exploring current trends and potential research topics.

Home economics has a rich history, evolving from its early focus on domestic tasks to encompass broader aspects of family and consumer sciences. Throughout history, pioneers in the field have made significant contributions, shaping its development into the interdisciplinary study it is today.

Current Trends in Home Economics Research

Table of Contents

• Home economics research addresses contemporary issues impacting individuals, families, and communities.
• Focus areas include food and nutrition, family and consumer sciences, housing and interior design, textiles and apparel, and human development.
• Researchers explore topics such as dietary patterns, parenting styles, sustainable housing solutions, sustainable fashion practices, and mental health in families.
• Emphasis is placed on understanding cultural influences, promoting well-being, and addressing societal challenges.

Top 101 Home Economics Research Topics: Category Wise

Food and nutrition.

• The impact of dietary patterns on health outcomes.
• Food insecurity and its effects on families.
• Cultural influences on culinary practices.
• Sustainable food systems and their implications.
• Nutritional interventions for improving community health.
• The role of food education in promoting healthy eating habits.
• Food labeling and its influence on consumer choices.
• The psychology of food cravings and binge eating.
• Food allergies and dietary restrictions: coping strategies and solutions.
• The relationship between diet and mental health.
• The effects of urbanization on dietary habits and nutrition.
• Food marketing strategies targeted at children and adolescents.
• The relationship between food additives and health outcomes.
• Food waste reduction strategies at the household level.
• The influence of socioeconomic status on food choices and access.
• Community-based nutrition programs for underserved populations.
• The importance of learning about healthy eating to stop long-lasting illnesses.
• Looking at how different cultures eat and how it affects their health.
• How the world becoming more connected changes the way people eat traditional foods.
• Food safety practices in home kitchens and their effectiveness.

Family and Consumer Sciences

• Parenting styles and their effects on child development.
• Financial literacy and its impact on household economics.
• Consumer behavior and decision-making processes.
• Gender roles in household chores and responsibilities.
• The influence of the media on family dynamics.
• Intergenerational transmission of family values and traditions.
• Work-life balance: challenges and strategies for modern families.
• The role of technology in family communication.
• Coping mechanisms for family stress and conflict resolution.
• Diversity and inclusion in family structures and dynamics.
• The intersection of race, ethnicity, and socioeconomic status in family dynamics.
• Financial planning for major life events such as marriage and retirement.
• Consumer attitudes towards sustainable and ethical products.
• Digital literacy skills and their importance for modern households.
• The role of family rituals in strengthening relationships.
• Substance abuse prevention programs for families.
• Time management techniques for balancing work, family, and personal life.
• The effects of household clutter on mental health and well-being.
• Intergenerational transmission of culinary traditions and recipes.
• Strategies for conflict resolution and mediation within families.

Housing and Interior Design

• Sustainable housing solutions for urban environments.
• Universal design principles for creating accessible homes.
• Biophilic design: incorporating nature into indoor spaces.
• The impact of interior design on mental health and well-being.
• Smart home technologies: benefits and drawbacks.
• Affordable housing strategies for low-income communities.
• Historic preservation and adaptive reuse in architecture.
• The psychology of color in interior design.
• Innovative materials and construction techniques in homebuilding.
• Housing policies and their effects on social equity.
• The impact of the built environment on physical activity levels.
• Cultural influences on architectural styles and housing designs.
• Aging in place: adapting homes for older adults’ needs.
• Energy-efficient design principles for sustainable housing.
• The psychology of space: how interior design affects mood and behavior.
• Homelessness prevention strategies and support services.
• Innovative furniture design for small living spaces.
• Historic preservation and community revitalization efforts.
• Smart home technologies for improving safety and accessibility.
• The role of public policy in addressing housing affordability issues.

Textiles and Apparel

• Sustainable fashion practices and their environmental impact.
• Ethical considerations in the global textile industry.
• Clothing and identity: self-expression through fashion.
• The psychology of fashion trends and consumer behavior.
• Textile recycling and upcycling initiatives.
• Fashion education and its role in shaping industry standards.
• Historical influences on contemporary fashion design.
• Body image perceptions and their relationship to clothing choices.
• The future of wearable technology in fashion.
• Cultural appropriation versus cultural appreciation in fashion.
• The environmental footprint of fast fashion and alternative business models.
• Textile innovations for sustainable clothing production.
• The cultural significance of traditional textile crafts.
• Fashion as a form of social activism and self-expression.
• The psychology of online shopping and its impact on consumer behavior.
• Clothing rental and sharing platforms : sustainability and consumer trends.
• Textile recycling technologies and closed-loop production systems.
• Fashion entrepreneurship: challenges and opportunities for small businesses.
• Body positivity movements and their influence on fashion marketing.
• The role of fashion in shaping cultural identities and social norms.

Human Development and Relationships

• Marital satisfaction and communication patterns.
• The impact of divorce on children’s well-being.
• Aging and quality of life: promoting healthy aging practices.
• Intergenerational relationships and their significance.
• Mental health stigma within families and communities.
• Resilience factors in overcoming family adversity.
• Attachment theory and its implications for parent-child relationships.
• The role of social support networks in coping with life transitions.
• Gender identity development across the lifespan.
• Intersectionality in understanding human development and relationships.
• How social media impacts how we connect with others and our mental well-being.
• Coping strategies for managing work-related stress within families.
• The impact of migration on family dynamics and support networks.
• Trauma-informed care approaches for supporting survivors of abuse and violence.
• Positive youth development programs and their long-term outcomes.
• The benefits of intergenerational activities for promoting social cohesion.
• Cultural competence in providing family-centered healthcare services.
• Gender equality initiatives within families and communities.
• How having a parent in jail can affect kids’ happiness and growth.
• Technology-mediated communication and its impact on family cohesion.
• Innovations in marriage and family therapy for addressing diverse needs and challenges.

What Is The Importance Of Home Economics To You As A Student?

As a student, home economics holds significant importance for several reasons:

• Life Skills Development: Home economics equips students with practical life skills that are essential for everyday living. From cooking and nutrition to budgeting and time management, these skills are invaluable for independent living and contribute to personal growth and self-sufficiency.
• Health and Well-being: Studying home economics helps students understand the importance of healthy living practices, including proper nutrition, hygiene, and stress management. This knowledge promotes physical and mental well-being, laying the foundation for a healthier lifestyle both now and in the future.
• Financial Literacy: In home economics class, we learn about money stuff like budgeting, saving, and handling debt. This helps us understand how to use money wisely and make smart choices. It’s like learning the secrets to being good with money so we can be in control of our finances and become more independent.
• Cultural and Social Awareness: Home economics encompasses various aspects of culture, family dynamics, and social issues. Through studying topics like food culture, family relationships, and societal trends, students gain a deeper understanding of diverse perspectives and develop empathy and respect for different cultures and lifestyles.
• Practical Application of Academic Concepts: Home economics provides a hands-on approach to learning that complements theoretical knowledge acquired in other subjects. By applying concepts from science, mathematics, and social studies to real-life situations, students gain a deeper understanding of academic content and its relevance to their daily lives.
• Preparation for Future Roles: Whether students aspire to become parents, caregivers, homeowners, or professionals in fields related to food, nutrition, or family services, home economics provides a solid foundation for success in these roles. The skills and knowledge acquired through home economics education are transferable and applicable across various personal and professional domains.

In conclusion, home economics research is a dynamic field that encompasses a wide range of topics relevant to everyday life.

By exploring issues related to food, family, housing, textiles, and human development, researchers contribute valuable insights that can lead to positive changes in individuals, families, and communities.

As we continue to advance our understanding of home economics research topics, we empower ourselves to create healthier, more sustainable, and more fulfilling lifestyles for all.

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