http://localhost:8080/xmlui/handle/123456789/10673 2026-04-08T21:06:25Z http://localhost:8080/xmlui/handle/123456789/10742 Title: Medical Nutrition Therapy (MNT) Evidence Update: Comparative Effectiveness of Dietary Programs for Reducing Mortality and Cardiovascular Events in Adults with Increased Cardiovascular Disease Risk Authors: Esmaeilinezhad, Zahra; Torbahn, Gabriel; Johnston, Bradley C Abstract: ABSTRACT Health services question: In adults with established cardiovascular disease (CVD) risk factors, as compared with minimal intervention, what is the most effective dietary program intervention, with or without pharmacological management, physical activity, and behavioral support cointerventions, for reducing risk of early mortality and major cardiovascular events based on the best available systematic review and network meta-analyses of randomized clinical trials (RCTs)? Bottomline: Based on 40 RCTs evaluating 7 dietary programs, moderate certainty evidence suggests that Mediterranean dietary programs (for example, high in vegetables, fruits, extra virgin olive oil, nuts, legumes, and fish), accompanied by varying cointerventions including pharmacological management (for example, statins), physical activity and behavioral support (for example, nutrition education, smoking cessation, and stress management), were superior to minimal interventions for reducing risk of all cause [1.7% absolute risk reduction (ARR)], cardiovascular mortality (1.3% ARR), stroke (0.7% ARR), and myocardial infarction (1.7% ARR) in patients with established CVD risk factors (for example, obesity, hypertension, dyslipidemia, or a previous cardiovascular event) over a 5-y period. Results from randomized trials with food provisions (for example, extra virgin olive oil, mixed nuts, primarily walnuts) among those living in Mediterranean regions had the largest treatment effects. Similarly, moderate certainty evidence demonstrated that low-fat dietary programs (for example, 20–30% total fat, <10% saturated fat, and high in fish, vegetables, and fruits together with varying cointerventions) were superior to minimal intervention for reducing all-cause mortality (0.9% ARR) and myocardial infarction (0.7% ARR) based on trials conducted in Mediterranean, North American, and Northern European regions. Network metaregression did not detect statistically significant differences in estimates when controlling for the presence of pharmacological management, physical activity, and behavioral support. Keywords: Mediterranean diet, low-fat diet, mortality, stroke, myocardial infarction 2025-02-26T00:00:00Z http://localhost:8080/xmlui/handle/123456789/10741 Title: A Scoping Review of Artificial Intelligence for Precision Nutrition Authors: Wu, Xizhi; Oniani, David; Shao, Zejia; Arciero, Paul; Sivarajkuma, Sonish; Hilsman, Jordan; E Mohr, Alex; Ibe, Stephanie Abstract: ABSTRACT With the role of artificial intelligence (AI) in precision nutrition rapidly expanding, a scoping review on recent studies and potential future directions is needed. This scoping review examines: 1) the current landscape, including publication venues, targeted diseases, AI applications, methods, evaluation metrics, and considerations of minority and cultural factors; 2) common patterns in AI-driven precision nutrition studies; and 3) gaps, challenges, and future research directions. Following the Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) process, we extracted 198 articles from major databases using search keywords in 3 categories: precision nutrition, AI, and natural language processing. The extracted literature reveals a surge in AI-driven precision nutrition research, with ~75% (n ¼ 148) published since 2020. It also showcases a diverse publication landscape, with the majority of studies focusing on diet-related diseases, such as diabetes and cardiovascular conditions, while emphasizing health optimization, disease prevention, and management. We highlight diverse datasets used in the literature and summarize methodologies and evaluation metrics to guide future studies. We also emphasize the importance of minority and cultural perspectives in promoting equity for precision nutrition using AI. Future research should further integrate these factors to fully harness AI’s potential in precision nutrition. Keywords: artificial Intelligence, precision nutrition, machine learning, deep learning, literature review 2025-01-28T00:00:00Z http://localhost:8080/xmlui/handle/123456789/10740 Title: Umbrella Review of Systematic Reviews and Meta-analyses on Consumption of Different Food Groups and Risk of All-cause Mortality Authors: Tasnim Onni, Anindita; Balakrishna, Rajiv; Perillo, Matteo; Amato, Marco; Javadi Arjmand, Elaheh; M Thomassen, Lise; Lorenzini, Antonello; Fadnes, Lars T Abstract: ABSTRACT Consumption of different food groups is linked to a range of health outcomes. It is essential to integrate the most reliable evidence regarding intake of different food groups and risk of mortality to optimize dietary guidance. Our aim is to systematically and comprehensively assess the associations between the consumption of various food groups and all-cause mortality. The food groups under consideration include edible grains (refined and whole grains), fruits, vegetables, nuts, legumes, fish and fish products, eggs, dairy products/milk, meat and meat products (including processed meat, unprocessed red and white meat), sugar-sweetened beverages, and added sugars. We present these associations with high compared with low consumption and per serving comparisons. We comprehensively and systematically reviewed a search in Medline, Embase, Web of Science, and Epistemonikos (PROSPERO: CRD42024498035), identifying 41 meta-analyses involving over a million participants, many of which showed significant heterogeneity. Of the 41 studies, 18 were rated high quality, 8 moderate quality, 5 low quality, and 10 critically low quality according to AMSTAR-2 assessments. Our findings revealed that higher consumption of nuts, whole grains, fruits, vegetables, and fish was associated with lower mortality rates, both in high compared with low comparisons and per serving analyses. Similarly, we observed favorable outcomes for legumes and white meat in high compared with low comparisons. Conversely, high intakes of red and processed meats, as well as sugar-sweetened beverages, were linked to higher all-cause mortality. Dairy products and refined grains did not show clear associations with mortality, whereas there was a tendency in all-cause mortality for high intakes of added sugars and eggs. Keywords: food, nutrition, diet, food groups, mortality, life expectancy, meta-analysis, systematic review 2025-02-15T00:00:00Z http://localhost:8080/xmlui/handle/123456789/10736 Title: Absorption of Iron Naturally Present in Soy Authors: S Hackl, Laura; Morett, Diego; Sabatier, Magalie Abstract: ABSTRACT Plant-based foods can offer sustainable and healthy dietary choices. Soybeans and derivatives (for example, flour, concentrate, or isolate) are the primary protein source for plant-based products, including meat analogs, and are naturally rich in iron. To investigate the nutritional contribution of iron naturally present in soy, this narrative review presents iron bioavailability data from isotope studies in humans aged >3 y. To allow interstudy comparison, we adjusted mean iron absorption for iron status (that is, serum ferritin of 15 μg/L), quantified native iron absorbed, and compared with daily human requirements for absorbed iron where possible. Adjusted iron absorption from soybeans served as part of meals varied widely (4.1%–22.2%), translating to contributions of 13%–70% and 10%–40% to the daily requirements for absorbed iron in adult males and females, respectively. Similar results were found for meals prepared with soy flour (full fat, defatted, and texturized) and soy protein concentrates, whereas iron bioavailability from soy protein isolates may be reduced. Within a meal, partial substitution ( 30%) of meat with soy concentrates and isolates did not meaningfully impair total iron absorption. In all conditions, low phytic acid levels and co-ingestion of ascorbic acid improved the absorption of iron naturally present in soy. Available evidence suggests that soy-based products can provide a meaningful contribution to daily requirements for absorbed iron, especially if phytic acid is below defined thresholds to optimize absorption and/or if products include iron absorption enhancers such as ascorbic acid. Further research is needed to understand the factors affecting iron bioavailability from these products, especially the soy cultivar, the roles of phytoferritin and the protein profiles of different soy protein ingredients, as well as the processes to produce them. Long-term assessments of the impact of soybean-based products on iron status are also warranted. Keywords: iron absorption, iron bioavailability, isotope studies, phytoferritin, soy concentrate, soy flour, soy isolate, soy protein, texturized soy 2025-02-26T00:00:00Z