Poor diet quality is strongly associated with elevated risk of cardiovascular disease morbidity
and mortality. This scientific statement emphasizes the importance of dietary patterns …

Since the National Institute of Environmental Health Sciences (NIEHS) declared conducting
combined exposure research as a priority area, literature on chemical mixtures has grown …

Abstract The World Health Organization (WHO) recommends a maximum consumption of 5
g of NaCl per day, but most European populations consume 8–12 g of NaCl. Therefore, a …

Nutrition labels advise consumers about the nutritional value of packaged foods and their
contribution to the overall composition of the diet. They have been proposed as an …

The development of fish-based products can meet consumers' desires related to sensory,
nutritional, and convenience aspects. In addition, it can contribute to the waste reduction of …

The aim of the study was to assess the quantity and frequency of meat consumption,
especially of red and processed meat, in Poland. The amount of meat consumed was …

Numerous analytical approaches have been developed to determine histamine levels in
food samples due to its health consequences. Consuming histamine over the Food and …

Food-based dietary guidelines (FBDG) need to be evidence-based. As part of the
development of Ethiopian FBDG, we conducted an umbrella review to develop dietary …

Both cardiovascular disease (CVD) and cognitive decline are common features of aging.
One in 5 deaths is cardiac for both men and women in the United States, and an estimated …

Purpose Cardiometabolic multimorbidity (CMM) is a major public health challenge. This
study investigated the prospective relationships between diet quality, dietary components …