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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

High body mass index (BMI) is associated with severe COVID-19 but findings regarding the need of intensive care (IC) and mortality are mixed. Using electronic health records, we identified all patients in western Sweden hospitalised with COVID-19 to evaluate 30-day mortality or assignment to IC....

Author(s)
Lindgren, M.; Toska, T.; Alex, C.; Lundberg, C. E.; Cronie, O.; Rosengren, A.; Adiels, M.; Sjöland, H.
Publisher
Nature Publishing Group, London, UK
Citation
Scientific Reports, 2022, 12, 3,
Abstract

A limited number of studies have been conducted on the relationship between serum vitamin levels and pulmonary function, particularly in the elderly population. This study attempted to confirm the association between serum vitamin levels (folate, vitamin A, and vitamin E) and pulmonary function in...

Author(s)
Chang SukWon; Kim MinBum; Kang JuWan
Publisher
Nature Publishing Group, London, UK
Citation
Scientific Reports, 2022, 12, 3,
Abstract

Objectives: To use data from the Global Burden of Diseases, Injuries, and Risk Factors Study 2019 (GBD 2019) to estimate mortality and disability trends for the population aged ≥70 and evaluate patterns in causes of death, disability, and risk factors. Design: Systematic analysis. Setting:...

Author(s)
Kassebaum, N. J.
Publisher
BMJ Publishing Group, London, UK
Citation
The BMJ, 2022, 376, e068208,
AbstractFull Text

Background: To investigate the effect of dapagliflozin combined with cognitive behavior training on quality of life and cognitive function in elderly patients with type 2 diabetes mellitus (T2DM) complicated with mild cognitive impairment. Methods: Ninety-six elderly patients with T2DM and mild...

Author(s)
Zhao Ying; Zhang Rui; Wang Su
Publisher
School of Public Health and Institute of Public Health Research, Tehran University of Medical Sciences, Tehran, Iran
Citation
Iranian Journal of Public Health, 2022, 51, 6, pp 1251-1258
Abstract

Three-dimensional (3D) food printing is a promising technique as it allows to create elaborated food constructs or customized food for elderly people and other sensitive population (i.e. children, pregnant women or athletes). The structural and textual properties of food constructs depend strongly...

Author(s)
Zhang Chi; Wang ChangSheng; Therriault, D.; Heuzey, M. C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2022, 131,
AbstractFull Text

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living...

Author(s)
Park SooJin; Kim DonKyu; Park HyoungSu; Yoon DaSom; Byambaa, S.
Publisher
The Korean Nutrition Society, Seoul, Korea Republic
Citation
Nutrition Research and Practice, 2022, 16, 3, pp 354-365
Abstract

Background: Sarcopenia (SA) is a progressive skeletal muscle disorder, associated with increased risk of adverse outcomes, including falls, fractures, physical disability and mortality. Several risks factors may contribute to the development of SA in the elderly; among them, nutrition plays a key...

Author(s)
Giuseppe, R. de; Tomasinelli, C. E.; Vincenti, A.; Napoli, I. di; Negro, M.; Cena, H.
Publisher
Cambridge University Press, Cambridge, UK
Citation
Nutrition Research Reviews, 2022, 35, 1, pp 98-111
Abstract

Vaccines are effective to reduce COVID-19 related outcomes, but universal vaccination campaigns can reveal within-country access inequities. Mexico City has had high rates of COVID-19 related morbidity and mortality and a population survey warned that vaccine acceptance was lowest in older adults....

Author(s)
Gaitán-Rossi, P.; Mendez-Rosenzweig, M.; García-Alberto, E.; Vilar-Compte, M.
Publisher
BioMed Central Ltd, London, UK
Citation
International Journal for Equity in Health, 2022, 21, 85, pp (19 June 2022)
Abstract

The population of older adults is rapidly growing, and undernutrition remains a concern. Properly formulated ready to eat (RTE) meals can provide older adults with convenient, nutritious meals that require minimal preparation. The study objective of this work was to uncover which properties and...

Author(s)
Chaffee, O.; McGillivray, A.; Duizer LiSa; Ross, C. F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

We applied in vitro models of gastrointestinal (GI) digestion simulating the conditions of the GI tract of healthy adults and elderly individuals with achlorhydria (EA) to investigate differences in the digestibility of meat (chicken, beef and pork) and soy proteins. Digestibility was significantly ...

Author(s)
Wang Chong; Zhao Fan; Bai Yun; Li ChunBao; Xu XingLian; Kristiansen, K.; Zhou GuangHong
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,

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