Background: ∆F508 cystic fibrosis (CF) mice exhibit severe intestinal disease and require constant Colyte laxative treatment for survival. We previously demonstrated that dietary supplementation with genistein, a phytoestrogenic isoflavone, improved survival rates in females and increased weight gain in males. The goal of this study was to determine the mechanisms underlying these effects. Methods: Male and female ∆F508 mice were randomly assigned to one of three groups and fed the corresponding diet for 45 days (starting at day 20): 600 mg genistein/kg of food (Gen), standard diet without Colyte (Std), or standard diet with Colyte (Col). Liver samples were analyzed for key genes or proteins involved in metabolism; serum samples were assayed for glucose, GIP, and insulin; and jejunum samples were assessed for cytokines and genes involved in intestinal health. Results: The genistein diet significantly increased serum glucose levels and jejunum levels of the cytokines IL-17A, IL-4, and IL-5 in both male and female mice compared to the Colyte-fed group. In females, the jejunum levels of the cytokines LIX and Il-7 decreased compared to Colyte-fed mice, and in males, MIP-2 and KC levels increased compared to Colyte-fed mice. Jejunum gene expression levels of TRPv6, MUC2, and ER-α all significantly increased in females, but not in males. Hepatic levels of GLUT4 protein decreased in males and females fed the genistein diet versus those fed Colyte, which was accompanied by an increase in 11β-HSD, corticosteroid-binding globulin, glucocorticoid receptor, and FAS in females, but only an increase in FAS was observed in males. Conclusions: The genistein-induced increase in survival rates of female ΔF508-CF mice can be attributed to the following mechanisms: decreased levels of LIX and Il-7, increased gluconeogenesis and de novo lipogenesis, and increased intestinal TRPv6, MUC2, and ER-α gene expression. Furthermore, the increased weight gain without an improvement in survival in male ΔF508-CF mice on the genistein diet can be attributed in part to increased de novo lipogenesis. Further studies could elaborate on additional cellular mechanisms.
This preliminary study evaluated the feasibility of incorporating Malva sylvestris L. (mallow) leaf flour as a functional ingredient in baked products. Crackers enriched with 5% mallow flour were developed and compared with traditional wheat-based crackers. Antioxidant capacity, total polyphenol and flavonoid contents, starch digestibility, and the potential bioaccessibility of nutraceutical compounds were assessed using colorimetric assays and an in vitro digestion model. Despite the low inclusion level, enriched crackers exhibited significantly greater antioxidant capacity than control crackers (1.27 vs. 0.77 mmol Fe2+E/100 g). After simulated digestion, the liquid fraction of mallow-enriched crackers showed higher antioxidant capacity (6.04 vs. 3.92 mmol Fe2+E/100 g), suggesting a higher amount of potentially bioaccessible antioxidant compounds. Total polyphenol content was also higher in the enriched formulation (75.09 vs. 54.03 mg GAE/100 g), as were polyphenols and flavonoids in the digested liquid fraction. In contrast, no significant differences were observed in total digestible starch or in the proportions of rapidly digestible, slowly digestible, and resistant starch fractions. These results suggest that mallow leaf flour may enhance the antioxidant and phytochemical profile of crackers without significantly altering starch digestibility, supporting its potential use as a functional ingredient in innovative snack products.
Exchange lists group foods for structured practical meal planning but may obscure differences in protein density and protein quality. This proof-of-concept methodological study developed a protein-focused extension of the conventional exchange-list framework by ranking protein-containing foods within five exchange categories using the Protein Quality-Adjusted Density Index (PQDI), while retaining the provenance and evidence status of the applied protein-quality factors (PQFs). The final analytical dataset comprised 59 foods: Lean Meat and Substitutes (n = 16), Milk and Dairy (n = 13), Medium-Fat Meat and Substitutes (n = 11), Legumes/Starch–Protein (n = 14), and High-Fat Meat and Substitutes (n = 5). Food-specific protein and energy values were derived primarily from USDA FoodData Central. Protein density was calculated as grams of protein per 100 kcal, and PQDI as protein density multiplied by the applied PQF. PQFs were classified as Measured, Estimated, or Assigned according to the food specificity and strength of the supporting evidence. Observed PQDI values ranged from 5.47 to 24.19 in Lean Meat and Substitutes, 5.46 to 18.58 in Milk and Dairy, 8.30 to 15.31 in Medium-Fat Meat and Substitutes, 1.93 to 9.52 in Legumes/Starch–Protein, and 3.77 to 8.00 in High-Fat Meat and Substitutes. Sensitivity analysis showed category-dependent concordance between protein-density and PQDI rankings, with the lowest concordance in Medium-Fat Meat and Substitutes. PQDI therefore provides a transparent proof-of-concept comparative descriptor of protein quality-adjusted density within the familiar exchange-list structure; its incremental practical and clinical value beyond protein density alone requires further validation.
Background: Colorectal cancer (CRC) represents a major global health burden, with increasing incidence in several Western countries and a rise in early-onset cases. Among modifiable risk factors, red and processed meat consumption has been widely investigated in relation to colorectal carcinogenesis. This scoping review aimed to map epidemiological evidence published between 2015 and 2025 on the association between red and processed meat consumption and CRC risk, summarise proposed biological mechanisms, and explore potential population-specific modifiers of these associations. Methods: This scoping review was conducted in accordance with the PRISMA Extension for Scoping Reviews (PRISMA-ScR). PubMed/MEDLINE was searched for studies published between January 2015 and December 2025. Eligible studies included prospective cohort and case–control studies involving adults, using validated dietary assessment tools and reporting quantitative risk estimates for CRC. Eighteen primary studies met the eligibility criteria and were included in the synthesis. One additional study examining a composite Western dietary pattern rather than quantified meat intake was considered separately as contextual evidence for molecular-subtype stratification. Results: The included studies reported heterogeneous associations between red and processed meat consumption and CRC risk, with findings varying according to meat type, intake contrast, anatomical site, cooking method, and population characteristics. Several studies reported positive associations, whereas others found no statistically significant overall association. In particular, estimates for processed meat and red meat were not uniformly significant across studies, and some positive findings were restricted to specific anatomical sites or molecular subgroups. Proposed biological mechanisms included heme-iron-mediated oxidative stress, endogenous N-nitroso compound formation, the generation of heterocyclic amines and polycyclic aromatic hydrocarbons during high-temperature cooking, and potential interactions with the gut microbiota. Evidence concerning differences by sex, age, geographic setting, and tumour molecular subtype was variable and should be interpreted cautiously. Evidence on dietary patterns and food substitutions also suggested that the broader dietary context may influence the observed associations. Conclusions: Epidemiological findings suggest that red and processed meat consumption may be associated with CRC risk, but the strength and consistency of these associations vary across exposures, populations, and study designs. Proposed biological mechanisms provide plausibility but do not establish causality. These findings are broadly consistent with recommendations to limit red meat and minimise processed meat consumption as part of a balanced, fibre-rich dietary pattern. Further studies using standardised exposure definitions and accounting for cooking practices, dietary substitutions, and relevant population characteristics are needed to clarify the magnitude and variability of these associations.
Introduction: The Roma, historically referred to as “Gypsies” (a term now widely considered pejorative in many contexts), appear to have originated in northern India and settled in Europe in the 14th century, spreading mainly to Eastern and Southern Europe. In Greece, they make up 1.13% of the total population and live in all geographical areas of the country. Aim: The aim of this article is to investigate and study the dietary habits of Roma and their health consequences. Methodology: A literature review was conducted in Medline, PubMed and Scopus databases, using the keywords “nutrition”, “health”, “outcomes”, and “Roma”. Results: In Europe, as well as in Greece, Roma continue to experience poverty, unemployment, socioeconomic inequalities, limited access to health services, and phenomena of racism, despite the efforts of states. These conditions negatively affect their dietary choices, leading to an unhealthy and unbalanced diet, with consequences such as obesity, cardiovascular diseases and diabetes mellitus. Conclusions: The profound gap between Roma and non-Roma populations in Europe requires not only targeted policies but also active interventions by health professionals. These interventions should aim at improving the nutritional status and general healthcare of Roma.
