Intraoperative Intraluminal Endoscopy in the Surgical Treatment of Patients with Esophageal Diverticula of Various Localization by A. L. Shestakov, M. V. Khrustaleva, M. E. Shahbanov, N. A. Bulganina, T. T. Bitarov, I. A. Boeva, A. T. Tskhovrebov, I. A. Tarasova, O. V. Rykov, I. M. Selivanova, A. A. Bezaltynnykh

“…Signs of mild dysphagia when taking solid foods were detected in 1 (2.4 %) patient of the control group. …”
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Burden of micronutrient deficiency among patients with type 2 diabetes: systematic review and meta-analysis by Sanjay Kalra, Shiv Dutt Gupta, Daya Krishan Mangal, Diksha Gautam, Anuj Kumar Pandey, Nida Shaikh, Himanshu Tolani, Yeshwanth Sonnathi, Kamlesh Chand Sharma, Jagdish Prasad, Rajeev Tewari, Fahmina Anwar

“…These studies were hospital based and the findings of this systematic review may be used with caution due to inherent selection bias. Diversity of foods, lifestyle choices and cultural practices may contribute to geographic variations in micronutrient deficiency.Trial registration PROSPERO CRD42023439780.…”
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Interaction Effects of Lipoprotein Lipase Polymorphisms with Lifestyle on Lipid Levels in a Korean Population: A Cross-sectional Study by Jung-A Pyun, Sunshin Kim, KyungChae Park, Inkyung Baik, Nam H Cho, InSong Koh, Jong-Young Lee, Yoon Shin Cho, Young Jin Kim, Min Jin Go, Eugene Shim, KyuBum Kwack, Chol Shin

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Gambaran Klinis dan Endoskopi Saluran Cerna Bagian Atas Pasien Dispepsia di Bagian RSUP Dr. M. Djamil Padang by Citra Yuriana Putri, Arnelis ., Asterina .

“…The results showed that the majority of dyspepsia patients’ complaints were heartburn (98.15%), the degree of complains is moderate (38.89%), the incidence of alarm sign most experienced by male, the most  risk factor of dyspepsia was the consumption of fatty foods (92.59%), the most endoscopic diagnosis of dyspepsia was gastritis (61.11%), and the most upper gastrointestinal lesion of dyspepsia was located in gastric (85.19%)</em><em></em></p><strong><em>Keywords: </em></strong><em>dyspepsia, clinical findings, endoscopy</em>…”
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Hubungan Pemberian Makanan Pendamping Asi (MP-ASI) dengan Status Gizi Anak Usia 1-3 Tahun di Kota Padang Tahun 2012 by Mahaputri Ulva Lestari, Gustina Lubis, Dian Pertiwi

“…<br />Kata kunci: MP-ASI, Status gizi, Anak usia 1-3 tahun</p><p>Abstract<br />Complementary feeding is a solid and nutrient dense foods that contain complete given to infants from 6 months of age are exclusively breastfed in addition to achieve optimal growth and development. …”
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Biosynthesis of a range of ZnO nanoparticles utilising Salvia hispanica L. seed extract and evaluation of their bioactivity by Kiran Singh, Shweta Yadav

“…The main issue is that zinc exhibits limited bioavailability in diets, sometimes compounded by the high concentration of phytate molecules in staple foods, which impedes zinc absorption. Nanoparticles offer a promising approach to improve zinc bioavailability and address deficiency through the application of advanced agricultural techniques. …”
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Efektifitas Metode Preference Selection Index (PSI) dalam Menentukan Penyaluran Dana Bantuan Sosial COVID-19 pada Kecamatan Mandau by Teuku Radillah, Fauzansyah, Pulla Pandika Widodo, Hafiz Mursalan, Budi Permana Putra

“…To restore the economy amid this pandemic, the government is trying to provide COVID-19 social assistance funds in every sub-district in various regions, including Mandau District in Duri City, such as assistance with staple foods. However, in practice there are obstacles in the distribution of social assistance funds because the data received by sub-district officials still uses a manual recording system so that the data collection on beneficiaries is inaccurate and does not have a reference to the eligibility criteria as beneficiaries, which causes social assistance recipients to be not on target. …”
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Carrageenan-Free Diet Shows Improved Glucose Tolerance and Insulin Signaling in Prediabetes: A Randomized, Pilot Clinical Trial by Leo Feferman, Sumit Bhattacharyya, Erin Oates, Nicole Haggerty, Tianxiu Wang, Krista Varady, Joanne K. Tobacman

“…However, carrageenan is added to hundreds of processed foods to improve texture. Previous work indicated that low concentrations of carrageenan in drinking water caused marked glucose intolerance and insulin resistance in a mouse model. …”
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Owners’ perceptions of dog treat management in Western Romania by Sorana Daina, Anamaria Blaga-Petrean, Silvana Popescu, Ioana Delia Pop, Daniel Mierlita, Adrian Macri

“…IntroductionWithin the broader-than-ever palette of pet foods, dog treats are an assortment sustained by powerful marketing tools and compelling advertising. …”
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Cost-effectiveness of decentralising acute malnutrition treatment with a standard or simplified treatment protocol: an economic evaluation in the region of Gao, Mali by Bernardette Cichon, Noemí López-Ejeda, Salimata Samake, Cornelia Aton, Abdias Ogobara Dougnon, Mahamadou N’tji Samake, Aliou Bagayoko, Magloire Bunkembo, Alexandra Rutishauser-Perera, Pilar Charle-Cuellar

“…Ready-to-use therapeutic foods (RUTF) costs among SAM children treated with a simplified protocol were 5.7 US$ less per child. …”
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Role of cognitive impairment in predicting the long-term risk of all-cause mortality: a 20-year prospective cohort study in China by Shuang Zhao, Han Yang, Haijuan Zhao, Miao Miao, Qingqing Wang, Yaru Wang, Yuying Yin, Xin Wang

“…Impairment in the subdomain of naming foods (AHR = 1.12, 95% CI 1.04–1.21), registration (AHR = 1.18, 95% CI 1.11–1.26), attention and calculation (AHR = 1.13, 95% CI 1.07–1.21), copy figure (AHR = 1.13, 95% CI 1.06–1.20), delayed recall (AHR = 1.14, 95% CI 1.07–1.20) and language (AHR = 1.14, 95% CI 1.05–1.24) were independently associated with increased mortality risk among participants. …”
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Association of oxidative balance score with metabolic syndrome and its components in middle-aged and older individuals in the United States by Qu Zhang, Yemei Wu, Bo Luo

“…Enhancing OBS through dietary guidelines emphasizing antioxidant-rich foods, fiber, and unsaturated fats, alongside lifestyle changes like regular exercise, smoking cessation, and moderate alcohol intake, may be crucial in MetS prevention for this population.…”
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Assessment of Vitamin D3 Level Among a Sample of Type 2 Diabetic Patients Attending Diabetes and Endocrinology Center in Al-Hilla City by Ahmed Mahdi Habeeb, Atta Ah Mousa Al-Sarray, Ali Hussein Al Hafidh, Rafah Sabah Barrak, Afraa Brahim

“… Vitamin D is found in foods in two primary forms: cholecalciferol (vitamin D3) and ergocalciferol (vitamin D2), with vitamin D3 being a fat-soluble vitamin.  …”
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Magnitude, patterns, and factors associated with liver disease among clinically suspected clients in Eastern Ethiopia: hidden public health tragedy by Aliya Nuri, Sufian Jeilu, Yared Teklu, Kadir Abdu, Ahmed Muhye, Milkiyas Solomon Getachew, Imam Dagne, Muluken Yigezu, Sewmehon Amsalu Adugna, Vanisha S. Nambiar, Abdu Oumer

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Gut microbiota drives colon cancer risk associated with diet: a comparative analysis of meat-based and pesco-vegetarian diets by Carlotta De Filippo, Sofia Chioccioli, Niccolò Meriggi, Antonio Dario Troise, Francesco Vitali, Mariela Mejia Monroy, Serdar Özsezen, Katia Tortora, Aurélie Balvay, Claire Maudet, Nathalie Naud, Edwin Fouché, Charline Buisson, Jacques Dupuy, Valérie Bézirard, Sylvie Chevolleau, Valérie Tondereau, Vassilia Theodorou, Claire Maslo, Perrine Aubry, Camille Etienne, Lisa Giovannelli, Vincenzo Longo, Andrea Scaloni, Duccio Cavalieri, Jildau Bouwman, Fabrice Pierre, Philippe Gérard, Françoise Guéraud, Giovanna Caderni

“…Abstract Background Colorectal cancer (CRC) risk is strongly affected by dietary habits with red and processed meat increasing risk, and foods rich in dietary fibres considered protective. …”
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Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women by Stephen J Sharp, Kay-Tee Khaw, Robert Luben, Nita G Forouhi, Leila Finikarides, Islam Afzal, Marleen Lentjes

“…The effects of different dietary fats on lipid profiles, metabolic markers and health outcomes may vary not just according to the general classification of their main component fatty acids as saturated or unsaturated but possibly according to different profiles in individual fatty acids, processing methods as well as the foods in which they are consumed or dietary patterns. …”
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