by Stephanie Brown  , Catherine L Wall  , Chris Frampton  , Richard B Gearry  and Andrew S Day

Received: 11 February 2023;  Published: 29 June 2023;  doi: 10.21926/rpn.2302009

The low FODMAP diet (LFD) is a dietary intervention developed for and used particularly for the management of functional GI symptoms (FGIS) in adults with irritable bowel syndrome (IBS). It has also been proposed to improve coincident functional gut symptoms in adults with inflammatory bowel disease (IBD). This report describes the outcomes of the LFD in a series of children with IBD with concurrent FGIS. This study included children aged between 7-14 years with quiescent IBD and overlapping FGIS. All participants [...]

by Maria Neve Ombra  , Filomena Nazzaro  and Florinda Fratianni

Received: 30 March 2023;  Published: 07 June 2023;  doi: 10.21926/rpn.2302008

Edible wild plants are a largely available food at no cost and an emblem of sustainability. Among the numerous varieties of edible wild plants, purslane (Portulaca oleracea L.) and common mallow (Malva sylvestris L.) are good sources of healthful bioactive compounds. Therefore, there is a growing interest in their consumption for health-related nutritional and sustainable perspectives. Fresh durum wheat tagliatelle fortified with dried and pulverized leaves of mallow or purslane at two distinct percentages of integ [...]

by Abdullah S. Binsaeedu  , Moustafa Khalifa  and Jocelyn Tan-Shalaby

Received: 30 December 2021;  Published: 19 April 2023;  doi: 10.21926/rpn.2302007

The ketogenic diet (KD) is currently well known in the lay media as a quick way to lose weight. However, the KD is not a new medical concept. The KD was used in the early 1900s to control seizures. However, as we developed more effective pharmacological agents, we used the KD less until it became practically obscure by the 1980s. Similar to the effects of fasting, the KD leads to the production of ketones as an alternative energy source to glucose. Therefore, the KD has many beneficial metabolic effects, such as an [...]

by Alicia Aguirre  , Sandra El Khori  and Rafael Borneo

Received: 12 December 2022;  Published: 12 April 2023;  doi: 10.21926/rpn.2302006

Celiac disease (CD) is one of the most common intestinal diseases in humans today. The only "cure" for this disease is a strictly gluten-free diet. Bread is a highly accepted food product. But, bread is a product that owns its technological properties to the presence of gluten. Bread without gluten has different texture, palatability, and sensorial properties. Therefore, new products are needed to solve this problem. Chickpeas are an inexpensive source of protein for making gluten-free baked goods. In this study, w [...]

by Shikah Almobayed  and Andrew Smith

Received: 24 October 2022;  Published: 06 March 2023;  doi: 10.21926/rpn.2301005

Health-related behaviours (HRBs) have been considered one of the most critical public health issues, especially for those with special educational needs (SEN). Previous research suggests that health-related behaviours are highly likely to impact well-being and academic achievement. Diet is a crucial health-related behaviour that needs to be investigated along with factors such as sleep and exercise. The present study used data from the Cornish Academies Project, and secondary analyses were conducted to investigate [...]

by Osaretin Albert T. Ebuehi  , Lasekan Oyindamola Ayobami  and Olufemi Mulkah Ajagun-Ogunleye

Received: 12 June 2022;  Published: 02 March 2023;  doi: 10.21926/rpn.2301004

Plant-based products have been utilized for nutritional and medicinal purposes for decades. Although the reported benefits of Carica papaya (Pawpaw) leave extract, its role in hematology, brain histology, and the possible side effect are still areas of research deliberation. Thirty (30) male Sprague Dawley rats, divided into three groups, were fed on rat chow and normal saline, Carica papaya leaves extract and Ruzu bitters, respectively. Blood chemistry, hematology, and brain histology were assayed to ascertain the [...]

by Johannah Ruddy  and Kate Scarlata

Received: 05 August 2022;  Published: 13 February 2023;  doi: 10.21926/rpn.2301003

Celiac disease (CD) is a multisystem immune-mediated disorder resulting in enteropathy of the small intestine with the ingestion of gluten, in genetically susceptible individuals. This condition impact 1% of the population and can result in the development of other conditions such as chronic fatigue, anemia, osteoporosis, aphthous stomatitis, elevated liver enzymes, joint pain, infertility, peripheral neuropathy, and epilepsy. In this review, we outline the clinical presentation of CD, the physiological differences [...]

by Melissa Lopez-Pentecost  , Francine C. Gachupin  , Robin Hazelwood  , Otellie Honanie  , Jessica Quamahongnewa  and Cynthia Thomson

Received: 27 September 2022;  Published: 12 January 2023;  doi: 10.21926/rpn.2301002

American Indians (AI) suffer the highest rates of diabetes in the United States (US); a chronic disease that is increasingly prevalent among AI children and is associated with increased risk of cancer. A summer camp was developed to improve disease risk-reducing behaviors, including diet, among AI youth in Arizona. The aim of this study was to examine the efficacy of a one-week intensive summer health camp conducted from 2016 to 2019 on change in dietary behaviors and compliance for Dietary Guidelines for Americans [...]

by Recent Progress in Nutrition Editorial Office

Received: 05 January 2023;  Published: 05 January 2023;  doi: 10.21926/rpn.2301001

The editors of Recent Progress in Nutrition would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2022. We greatly appreciate the contribution of expert reviewers, which is crucial to the journal's editorial process. We aim to recognize reviewer contributions through several mechanisms, of which the annual publication of reviewer names is one. Reviewers receive a voucher entitling them to a discount on their next LIDSEN publication and can download a certificate of re [...]

by Bruno Riccardi

Received: 10 October 2022;  Published: 21 December 2022;  doi: 10.21926/rpn.2204023

In this article, the long journey from the production of food ingredients to their transformation into nutrients was described. The essential function of nutrients is to satisfy the primary needs of living organisms, namely energy, morphology and reproduction, through the consumption of food. Fulfilling its primary role, food must contain nutrients that are essential for the well-being of the living, along with others that are not essential but are still important for proper metabolism. These substances are known a [...]