Sulforaphane (SFN), a bioactive compound derived from glucoraphanin in cruciferous vegetables such as broccoli, has been extensively studied for its therapeutic potential across diverse disease categories. SFN exerts its effects through well-characterised pathways, including the Keap1/Nrf2 axis, which regulates phase II detoxification enzymes, and epigenetic mechanisms such as histone deacetylase inhibition. This review evaluates clinical trials registered on ClinicalTrials.gov, focusing on those using SFN or broccoli-derived extracts.

As a result, we identified 84 trials, of which 39 have been published. Results suggest SFN’s potential in regulating redox and inflammatory pathways, improving metabolic and cardiovascular outcomes, and exerting anti-cancer and neuroprotective effects. For healthy subjects, SFN enhanced detoxification and reduced inflammation. In cancer patients, SFN showed promise in early-stage prostate and breast cancer, particularly in GSTM1-positive individuals, but had limited effects in advanced cases. For brain disorders, SFN demonstrated symptomatic improvements in autism spectrum disorder and cognitive benefits in schizophrenia but lacked robust biomarker integration. SFN had minimal impact on respiratory diseases but showed supportive roles in allergic rhinitis therapy. Metabolic disease studies revealed glycaemic control improvements in type 2 diabetes but no benefits for hypertension. Approximately 50% of completed trials remain unpublished, raising concerns about publication bias. While published results highlight SFN’s therapeutic potential, limited sample sizes and inconsistent outcomes underscore the need for more extensive, stratified trials. This review emphasises the importance of integrating mechanistic insights and precision medicine approaches to maximise SFN’s clinical utility.

This cross-sectional study evaluated the nutritional composition and labelling of commercial foods in Canada targeted to infants up to 18 months of age. Front-of-package labelling requirements were assessed based on daily values identified by Health Canada for saturated fatty acids, sugars, and sodium for children aged one year and older. Infant commercial food products were identified from online and in-person records of retailers across Canada. A total of 1,010 products were identified. Products aimed at older infants (12–18 months) contained significantly more calories, macronutrients, sugars, saturated fat, and trans fat compared to those targeted at younger infants (<12 months). In addition, 40% of products for children aged 12–18 months required a ‘high in sugar’ front-of-package label, while less required a ‘high in saturated fats’ (13%) and ‘high in sodium’ (5%) label. Organic products had higher added sugar and fibre, while they were lower in calories, total fat, saturated fat, and protein. Plant-based products, including vegetarian/vegan products, contained fewer calories, fat, saturated fat, trans fat, and protein, but more fibre. Gluten-containing products had more calories, macronutrients, sugar, fibre, and saturated fat. Non-GMO labelled products had more calories, carbohydrates, and sugar, but less saturated fat. Significant differences were observed for vitamins and minerals across food categories (p < 0.05). Our findings offer valuable guidance for parents, caregivers, and healthcare professionals on infant nutrition, highlighting the importance of selecting foods that align with infants’ specific dietary needs.

This pilot study evaluated the effect of an online cooking intervention: Up for Cooking. Seventy-three Dutch families participated in four 1.5-hour sessions, before which they received ingredients and intervention materials. Parental questionnaires (pre-post) assessed food literacy skills (planning, selecting and making a healthy meal), knowledge and self-efficacy towards cooking and healthy eating (quantitative). Interviews assessed whether families changed their cooking behaviour at home (qualitative). A Wilcoxon Signed Rank test and inductive thematic coding were used. Thirty-nine parents completed questionnaires and eleven parents participated in interviews. Scores on food literacy items related to selecting and making a healthy meal improved significantly post-intervention. Parents’ knowledge of healthy eating and self-efficacy in cooking with their children also improved significantly. Interviews revealed an increased involvement of children in meal preparation and positive changes in family cooking behaviour. This online cooking intervention is a promising nutrition intervention, but implementation and long-term changes need further exploration.

This study examines the influence of fish oil on brain amyloidogenesis in hyperglycaemic Alzheimer’s disease animal models, emphasising the potential of omega-3 fatty acids in fish oil to prevent the development of Alzheimer’s disease. Thirty males of Wistar rats were divided into five groups: 1) control rats (NS); 2) rats supplemented with 3 g/kg of fish oil (NS+FO3); 3) rats injected via intraperitoneal (i.p) with Streptozotocin-Lipopolysaccharide (STZ-LPS); 4) rats injected with STZ-LPS (i.p) and supplemented with 1 g/kg of fish oil (STZ-LPS+FO1), and 5) rats injected with STZ-LPS (i.p) and supplemented with 3 g/kg of fish oil (STZ-LPS+FO3). The cerebral brain was extracted for examination, and the αβ precursor protein (APP) level was measured using an immunoassay kit, while αβ 42 expression was evaluated using immunohistochemistry staining. Brain amyloidosis-related genes were quantified using real-time Polymerase Chain Reaction (PCR). The results revealed that fish oil supplementation significantly increased APP levels and reduced αβ 42 accumulations in STZ-LPS rats. Moreover, the Apolipoprotein E, ε4 isoform (ApoE-4) and Beta-site APP-cleaving enzyme 1 (Bace-1) genes were downregulated while the Low-density lipoprotein receptor-related protein 1 (Lrp-1) gene was upregulated in STZ-LPS rats treated with fish oil, thereby elucidating the impact of fish oil on diminishing αβ buildup in the brain. Therefore, this study contributes to a growing body of evidence supporting dietary interventions as adjunctive strategies for the prevention or delay of Alzheimer’s disease progression in metabolic dysfunction.

This study aimed to assess the relationship between selected parameters of nutritional status and the occurrence of frailty syndrome in older adults by analysing clinical and socio-demographic factors. Methods: The study included 150 community-dwelling participants aged > 60 years who were qualified in the medical centre. The following research tools were used: activity of daily living, instrumental activities of daily living, survey of health, aging, and retirement in Europe, geriatric depression scale, mini mental state examination (MMSE), anthropometric measurements, mini nutritional assessment (MNA), body composition measurements, and biochemical blood tests. Results: The study included 150 people over 60 years of age (mean age 76.2/SD 4.9), including 104 women and 46 men. Participants in the frail group were significantly older (KW-H: P < 0.001) and had a higher level of depression (P = 0.008), whereas on the MMSE scale, they achieved a lower result (P < 0.001) than those in the non-frail and pre-frail groups. People in the frail group had significantly lower levels of nutritional status (P < 0.001) according to the MNA scale, assessment of basic activities in everyday life (P = 0.005), complex activities of everyday life (P < 0.001), hand grip strength of the right hand (P = 0.038) and left hand (P = 0.028), and energy drop (P < 0.001). They were also characterised by difficulties walking (P < 0.001), less frequent physical activity (P < 0.001), loss of appetite (P < 0.001), and weight loss more often (P < 0.05). Conclusion: Advanced age, a greater number of diseases, worse functional and mental performance, and differences in nutritional status and body composition were observed in people with frailty syndrome.

A Palaeolithic diet is an efficacious dietary approach for glycaemic control in type 2 diabetes. Causal mechanisms are body weight loss and glucometabolic effects from differences in included food groups, macronutrient composition, fibre content, and glycaemic load. The aim was to test the hypothesis that characteristic food group differences between a Palaeolithic and a diabetes diet would cause an effect on glycaemic control when weight was kept stable and diets were matched for macronutrient composition, fibre content and glycaemic load. Adult participants with type 2 diabetes and increased waist circumference were instructed to follow two diets, with or without the food groups cereal grain, dairy products, and legumes, during two periods of 4 weeks separated by a 6-week washout period in a random-order crossover design. The Palaeolithic diet included fruit, vegetables, tubers, fish, shellfish, lean meat, nuts, eggs and olive oil, and excluded cereal grains, dairy products and legumes. The diabetes diet included fruit, vegetables, fish, shellfish, lean meat, nuts, eggs, olive oil, and substantial amounts of whole grains, low-fat dairy products and legumes. Dietary energy content was adjusted throughout the study to maintain stable body weight. There were no differences between diets on HbA1c or fructosamine among the 14 participants. Body weight was kept stable, and the two diets were successfully matched for macronutrient composition and glycaemic load but not for fibre content. Characteristic food group differences and the accompanying differences in fibre content between a Palaeolithic and a diabetes diet do not cause an effect on glycaemic control.

High-fat diets are closely implicated in the pathogenesis of chronic conditions, including obesity and hepatic steatosis. Recently, coconut oil, which is rich in medium-chain fatty acids, has attracted significant attention for its potential anti-obesity and anti-inflammatory properties. This study aimed to evaluate the effects of medium-chain fatty acids derived from coconut oil on metabolic disorders, particularly fatty liver, using a mouse model established by a high-fat diet. C57BL/6J mice were assigned to either the lard diet group or the coconut oil diet group and fed for 12 weeks. Glucose tolerance was assessed, and biochemical parameters, liver histology, and gene expression in the liver were analysed. Additionally, the concentrations of medium-chain fatty acids within the liver were determined through gas chromatography-mass spectrometry analysis. Mice fed a coconut oil diet exhibited suppressed weight gain and improved glucose tolerance compared to mice fed a lard diet. Furthermore, the coconut oil diet resulted in reduced hepatic fat accumulation, decreased expression levels of genes implicated in inflammation and lipid metabolism within the liver, and higher concentrations of medium-chain fatty acids in the liver. Coconut oil may contribute to the suppression of hepatic fat accumulation in the liver and the prevention of non-alcoholic fatty liver disease/metabolic dysfunction-associated steatotic liver disease by increasing the levels of medium-chain fatty acids in the liver and suppressing the expression of genes implicated in inflammation and lipid metabolism.

Hospital food services and the resulting food waste impact patient satisfaction, health outcomes, healthcare costs, and the environment. This cross-sectional study assessed food waste and patient satisfaction in five public hospitals in Cyprus, involving 844 inpatients. Patient characteristics and responses to the 21-item Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) were recorded. Plate waste was evaluated using photographs and a five-point visual scale (0 to 1) to estimate food consumption. Hunger and overall satisfaction were also assessed. While 77.8% rated food services as good or very good, food quality received the most negative feedback. Only 31.2% finished their main dish entirely; 29.5% and 26.3% left ¼ and ½, respectively. For dessert, 48.2% finished it, while 13.3% left it untouched. These findings reveal a gap between general satisfaction and perceived food quality, underscoring the need for targeted public health strategies to enhance food quality and reduce waste in hospitals.

Cross-cutting issues like nutrition have not been adequately addressed for children with severe visual impairment studying in integrated schools of Nepal. To support advocacy, this study aimed to determine the nutritional status of this vulnerable group, using a descriptive cross-sectional design involving 101 students aged 5–19 years from two integrated public schools near Kathmandu Valley and two in western Nepal. The weight-for-age z-score (WAZ), height-for-age z-score (HAZ), and body mass index-for-age z-score (BAZ) were computed and categorised using World Health Organization cut-off values (overnutrition: z-score > +2.0 standard deviations (SD), healthy weight: z-score −2.0SD to +2.0SD, moderate undernutrition: z-score ≥ −3.0SD to <−2.0SD, severe undernutrition: z-score < −3.0 SD) to assess nutritional status. A child was considered to have undernutrition for any z-scores <−2.0SD. Multivariate logistic regression was used to analyse variables linked to undernutrition. The mean age of participants was 11.86 ± 3.66 years, and the male-to-female ratio was nearly 2:1. Among the participants, 71.29% had blindness, and 28.71% had low vision. The mean BAZ and HAZ scores decreased with age. The WAZ, HAZ, and BAZ scores indicated that 6.46% were underweight, 20.79% were stunted, and 5.94% were thin, respectively. Overall, 23.76% of students had undernutrition and 7.92% had overnutrition. More than three in ten students had malnutrition and stunting was found to be prevalent. Older students and females were more likely to have undernutrition. These findings highlight the need for nutrition interventions within inclusive education settings, particularly targeting girls with visual impairments who may face compounded vulnerabilities.

Plant-based diets (PBD) have been found to be environmentally sustainable and beneficial for health. Observational research showed that higher plant-based diet quality improves health-related quality of life (HRQoL) in adult women, however this is unclear for older adults. This association may be due to anti-inflammatory properties of PBD. Older adults, prone to chronic inflammation, may therefore profit from PBD. We investigated the relation between PBD and HRQoL in older adults of both sexes and tested whether the effects are associated with circulating high-sensitivity C-reactive protein (hsCRP) levels. We used data of the population-based Lifelines Cohort Study (n = 6,635, mean age = 65.2 years) and a subsample in which hsCRP was measured (n = 2,251, mean age = 65.2 years). We applied a plant-based diet index measuring adherence to a healthful (hPDI) and an unhealthful (uPDI) plant-based diet based on food frequency questionnaires. The RAND-36 questionnaire was applied as measure of HRQoL, from which we derived physical and mental HRQoL. Older adults with the highest adherence to a hPDI had respectively 15% and 12% greater odds for high physical quality of life and mental quality of life. Meanwhile, higher adherence to uPDI was associated with respectively 16% and 13% lower odds for high physical and mental quality of life. An additive but no interactive effect of hsCRP on the association between PBD and HRQoL has been observed. Adherence to a healthful plant-based diet and circulating levels of inflammation are independently associated with physical and mental HRQoL. Mechanisms other than inflammation through which PBD could influence HRQoL may be explored in further research.

We aimed to compare the mean sodium content of New Zealand (NZ) packaged breads in 2013 and 2023 and assess compliance with the NZ Heart Foundation (HF) and World Health Organization (WHO) sodium reduction benchmarks. Sodium data were obtained from a supermarket food composition database. Mean differences between years were assessed using independent samples t-tests and chi-square tests. There was a significant reduction in the sodium content of all bread from 2013 (n=345) to 2023 (n=309) of 46 mg/100g (p<0.001). In 2013, 20% (n=70/345) of breads met the HF benchmarks, and 10% (33/345) met the WHO benchmarks; corresponding values for 2023 were 45% (n=138/309) and 18% (n=57/309) (p<0.001 for both). If continued, the modest reduction in sodium content and increase in the percentage of NZ breads meeting relevant sodium reduction benchmarks could positively affect public health, particularly if extended across the packaged food supply.

Femoral neck bone mineral density (FNBMD) is a high risk factor for femoral head fractures, and coffee intake affects bone mineral density, but the effect on FNBMD remains to be explored. First, we conducted an observational study in the National Health and Nutrition Examination Survey and collected data on coffee intake, FNBMD, and sixteen covariates. Weight linear regression was used to explore the association of coffee intake with FNBMD. Then, Mendelian randomisation (MR) was used to explore the causal relationship between coffee intake and FNBMD, the exposure factor was coffee intake, and the outcome factor was FNBMD. The inverse variance weighting (IVW) method was used for the analysis, while heterogeneity tests, sensitivity, and pleiotropy analysis were performed. A total of 5 915 people were included in the cross-sectional study, including 3 178 men and 2 737 women. In the completely adjusted model, no coffee was used as a reference. The ORs for the overall population at ‘< 1’, ‘1–<2’, ‘2–<4’, and ‘4+’ (95% CI) were 0.02 (–0.01, 0.04), 0.00 (–0.01, 0.02), –0.01 (–0.02, 0.00), and 0.00 (–0.01, 0.02), respectively. The male and female population showed no statistically significant differences in both univariate and multivariate linear regressions. In the MR study, the IVW results showed an OR (95% CI) of 1.06 (0.88–1.27), a P-value of 0.55, and an overall F-value of 80.31. The heterogeneity, sensitivity analyses, and pleiotropy had no statistical significance. Our study used cross-sectional studies and MR to demonstrate that there is no correlation or causal relationship between coffee intake and FNBMD.

Overconsumption of unhealthy, discretionary, foods and beverages are associated with an increased risk of weight gain and non-communicable diseases, including diabetes, heart disease, and cancer. This cross-sectional study explored preferences for setting goals to reduce discretionary food and beverage consumption. The online survey included items about discretionary food and beverage intake, goal setting preferences to reduce intake, habit strength, personality traits, and demographic characteristics. A total of 2664 Australian adults completed the survey. The sample was mostly female (65.9%), half (52.8%) were aged between 30–49 years, and the median intake of discretionary food and beverages was 4.9 (IQR: 3.6 to 7.2) serves per day. Multinomial logistic regression and ordinal logistic regression models were used to explore demographic and psychological predictors of the helpfulness of long-term and short-term goals, elimination and gradual goals, specific food goals, specific eating occasion and food goals, self-set goals, collaboratively set goals, and assigned goals. The results showed participants with higher habit strength had greater odds of finding short-term (OR 1.40, 95% CI 1.06–1.86), gradual (OR 1.14, 95% CI 1.01–1.29), specific (OR 1.35, 95% CI 0.84–1.76), assigned (OR 1.38, 95% CI 1.14–1.66) and collaborative goals (OR 1.24, 95% CI 1.01–1.53) helpful. The results also indicated that age and gender were important predictors of goal setting preferences, particularly for long-term goals, elimination goals, broad goals, and collaborative goals. Interventions to reduce discretionary food and beverage intake are needed and consideration of goal setting preferences could be a novel way to developing more tailored and effective dietary interventions.

The NutriLight system presents a novel dietary approach designed to enhance health communication, promote sustainable eating habits, and address limitations in existing dietary patterns. Using a traffic light scoring system, it simplifies dietary recommendations, making them more accessible and adaptable across diverse populations. Unlike rigid diets, NutriLight categorises foods into green, yellow, and red groups, encouraging balance rather than restriction. This flexibility allows for cultural adaptations, ensuring relevance in different dietary contexts while supporting planetary health. Additionally, NutriLight mitigates the risk of nutrient deficiencies by emphasising whole, minimally processed foods and reducing overconsumption of unhealthy options. While promising, its effectiveness depends on proper implementation, localised adaptation, and long-term evaluation to confirm its health benefits. By bridging the gap between nutritional science and practical application, NutriLight has the potential to serve as an effective tool in public health nutrition, fostering healthier and more sustainable dietary choices worldwide.