Osteoporotic or fragility fractures affect one in two women and one in five men who are older
than 50. These events are associated with substantial morbidity, increased mortality, and an …

Scientific and political discussions around the role of animal-source foods (ASFs) in healthy
and environmentally sustainable diets are often polarizing. To bring clarity to this important …

Despite major efforts to reduce atherosclerotic cardiovascular disease (ASCVD) burden with
conventional risk factor control, significant residual risk remains. Recent evidence on non …

Dietary odd-chain saturated fatty acids (OCFAs) are present in trace levels in dairy fat and
some fish and plants. Higher circulating concentrations of OCFAs, pentadecanoic acid (C15 …

The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …

Meat is highly nutritious and contributes with several essential nutrients which are difficult to
obtain in the right amounts from other food sources. Industrially processed meat contains …

Ruminant meat (RM) is an excellent source of high-quality protein, B vitamins and trace
minerals and plays an important role in global food and nutrition security. However …

Palmitic acid (PA) is ubiquitously present in dietary fat guaranteeing an average intake of
about 20 g/d. The relative high requirement and relative content in the human body, which …

Highlights•The use of hydrogel is a promising strategy to reformulate meat
products.•Emulsion hydrogels improve nutritional quality of meat products.•The use of …

One of the most controversial areas of nutrition research relates to fats, particularly essential
fatty acids, in the context of cardiovascular disease risk. A critical feature of dietary fatty acids …