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Wykorzystanie żywności funkcjonalnej w żywieniu i dietetyce
Background. Functional food is of interest to scientists and potential consumers because of its healthpromoting effects and bioactive content. This paper attempts to analyze the group of products in question considering its use, composition and potential impact on human health. The use of food in dietetics and human nutrition was discussed, considering its importance in global health challenges, especially in an era of increasing health awareness and changing eating habits. The latest scientific literature and the authors' experience were used. Results and conclusions. Scientific research confirms the positive impact of functional food and its bioactive components on human health and the prevention of diet-related diseases. The aforementioned group of products is used to prevent and support the treatment of cardiovascular diseases, obesity, osteoporosis, diabetes and metabolic disorders. The review also highlights the need for further popularization of food products in society. Despite its growing popularity, functional food remains an issue that has not been recognized or practically exploited to the fullest extent among potential consumers and nutrition and dietetics professionals. Given the multiplicity and diversity of available sources, the types and usefulness of functional food were analyzed. The main purpose of this paper is to discuss the group of functional food, its basic classification categories in terms of product composition and its role in both preventive health care and dietary therapy of diet-related diseases.
High-dose medium-term HMB supplementation did not trigger body composition changes in trained and untrained males under usual conditions or high-intensity functional exercise
Introductionβ-hydroxy-β-methylbutyrate (HMB) supplementation may support fat-free mass (FFM) increase and fat mass (FM) decrease. Its utility has been studied mainly for 3 gHMB·day−1 and long-term supplementation (e.g., 12 weeks). Therefore, new and personalized effective HMB supplementation protocols should be verified.MethodsNinety trained (TR, n = 53; 29.1 ± 7.7 years; FFM: 84.1 ± 5.1%) and untrained (UTR, n = 37; 32.3 ± 7.6 years; FFM: 75.7 ± 7.7%) males completed the randomized parallel-group placebo (PLA)-controlled study aiming at evaluating the influence of new individualized high-dose mid-term liquid HMB free acid supplementation protocol (90 mgHMB·kgFFM−1·day−1) alone (3 weeks; first period) and combined with high-intensity functional training (HIFT; 3 weeks; second period) on body mass (BM), FFM and FM, and total body water (TBW). The Fight Gone Bad (FGB) workout was an additional HIFT stimuli (2 units·week−1). Testing was performed at baseline (BAS) and after the first (SUP) and the second (SUP+FGB) study periods.ResultsHMB doses were 4.8–7.8 gHMB·day−1. The intervention had no significant effect on BM, FFM, FM, or TBW. BM, FFM (kg), TBW, and TBW/FFM were higher at SUP+FGB vs. BAS regardless of the implemented treatment and training status. Nevertheless, there was an impact (p < 0.05) from training status (but not HMB/PLA) on FM (kg; slight increases in UTR) and TBW (slight decreases in UTR).DiscussionThe individually adjusted high HMB dose did not change body mass and composition in trained or untrained individuals during a three-week exclusive supplementation or three-week supplementation in combination with additional HIFT stimuli. Therefore, any modifications in this area may likely require a longer treatment period.
The Association Between MIND Diet Adherence, Nutritional Status, and Psychosomatic Health in Adults Aged 60+: A Pilot Study
Background/Objectives: Ageing is associated with reduced adaptive capacity, which may influence responses to chronic stress and contribute to adverse lifestyle changes. This study examined the relationships among diet quality, nutritional status, and psychosomatic health in adults aged 60+, while considering the role of psychological stress. Methods: A total of 372 participants were assessed using a validated FFQ to evaluate diet quality, the MNA to determine nutritional status, and anthropometric measurements. Psychological functioning was measured using the PSS-10, the 4DSQ, and the geriatric GDS scale. Results: No association was identified between adherence to the MIND diet and depressive or anxiety symptoms. However, depressive symptoms were positively associated with the consumption of unhealthy foods. Gender differences also emerged: women reported higher levels of perceived stress (PSS10 F: 13.5 M: 10.5; p < 0.001), anxiety (F: 0.97; M: 0.39; p < 0.01), and somatisation (F: 6.18; M: 4.22; p < 0.001), suggesting greater vulnerability to everyday stressors. Participants at risk of malnutrition displayed significantly higher levels (p < 0.05) of stress (8.33), depression (0.73), and anxiety (1.76) compared with well-nourished individuals (5.03; 0.33; 0.77, respectively). Conclusions: These findings underscore the significant relationship between nutritional status and mental functioning in older adults. They emphasise the need to integrate nutritional assessment with somatic and psychological evaluation to better support the health and well-being of seniors and to improve understanding of the interactions between diet, stress, and psychosomatic functioning in the ageing process.