Background In many countries, doctors are recommended to provide nutrition care to
patients to improve the dietary behaviours of individuals and populations. Here, we present …

Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …

Low-grade inflammation alters the homeostasis of the organism and favors the onset of
many chronic diseases. The global growth in the prevalence of noncommunicable diseases …

Background Healthy dietary patterns are rich in micronutrients, but their influence on
cardiovascular disease (CVD) risks has not been systematically quantified. Objectives The …

Over the past 50 years, food systems worldwide have shifted from predominantly rural to
industrialized and consolidated systems, with impacts on diets, nutrition and health …

Actions to address different forms of malnutrition are typically managed by separate
communities, policies, programmes, governance structures, and funding streams. By …

Background In an era of shifting global agendas and expanded emphasis on non-
communicable diseases and injuries along with communicable diseases, sound evidence …

The food environment is a critical place in the food system to implement interventions to
support sustainable diets and address the global syndemic of obesity, undernutrition, and …

Background Higher dietary fibre intakes are associated with a reduced risk of developing
cardiovascular disease (CVD), and increasing intake has been shown to reduce blood …

Mesenchymal stromal cells (MSCs) are a subset of heterogeneous non-hematopoietic
fibroblast-like cells that can differentiate into cells of multiple lineages, such as …