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:: welcome ::

eISSN: 3092-6149         It is to announce that the journal name NFSR has changed to Nutrition and Food in Health and Disease (NFHD) since the first issue of 2025.


Owned and published by: National Nutrition & Food Technology Research Institute

Chairman: Dr Amir Mohammad Mortazavian 
Editor-in-chief: Dr Tirang Neyestani

Consultant: Mohammad Reza Khoshfetrat, M.Sc
Executive Manager: Mohammad Hosseini, B.Sc

English editor:  Dr Ramin Mazaherinezhad Fard

Address: 7, West Arghavan St., Farahzadi Blvd., Zip Code: 1981619573 P.O.Box: 19395-4741, Tehran, Iran
Tel-Fax: (98-21)22086347
E-mail: nfsrsbmu.ac.ir , nfsr.journalgmail.com
Website: www.nfsr.sbmu.ac.ir

 
:: Latest Published Issue: Volume 12, Number 1 (Jan-Mar 2025) ::
  |   Highlights
  • The results showed that E-Cinnamaldehyde (59.97%) has the highest amount identified in this essential oil
  • The Peroxide value in Film+CEO treatments from day 0 to the end of the study was significantly (P<0.05) lower than the Peroxide value in the control treatment.
  • The amount of TBARS in samples on day 0 was 0.39 mg MDA/kg, which reached 2.79, 1.99, 1.39 mg MDA/kg for Control, Film, and Film+CEO treatments on the 9th day respectively.
  • In parameters of aroma, texture, greed and overall acceptance, the Film+CEO treatment had better scores than the control group and the Film treatment.

  |   Highlights   |   Graphical Abstract
  • Food insecurity was identified as the strongest predictor of tension-type headaches among steel industry employees. 
  • Tension-type headaches were more common among individuals with lower education levels and insufficient sleep (<7hours).
  • Lower consumption of meat and legumes significantly increased the likelihood of experiencing tension-type headaches.
  •  Ensuring food security, improving education, and maintaining healthy sleep patterns can help reduce tension-type headaches.
  • This study is the first in Iran to investigate the relationship between food insecurity and tension-type headaches, emphasizing its public health importance.

 


  |   Highlights   |   Graphical Abstract
  • Barberry (Barberis vulgaris L.), belonging to Berberidaceae family, is native to Asian countries, especially Iran.
  • Barberry fruits contain vital nutritional components (vitamin C and bioactive compounds) for human health.
  • Effective ingredients in barberries such as anthocyanin and phenols include wide uses in food and pharmaceutical industries.
  • Barberry processing and production of novel products with high quality and sensory characteristics are valuable.
  • The jam uniform texture is important for the consumers.
  • Hydrocolloid compounds play a role in creating a homogeneous texture in jams.
  • Fresh and dry forms of barberries are used in preparation of barberry jams.


  |   Highlights
  • Vitamin D may include a role in periodontal health.
  • In this case-control study, those participants with regular vitamin D intake experienced periodontitis less than those who did not (78.7% against 33.3%, P-value < 0.0001). 
  • After adjusting for all assessed variables, not taking vitamin D supplements (OR = 5.33) and brushing less than once a day (OR = 8.01) variables were independently associated with the development of periodontitis.
  • Optimizing vitamin D status through supplementation may be addressed as a preventive strategy against periodontitis.

  |   Highlights
  • To our knowledge, this research uniquely explores the relationship between malnutrition-inflammation and cardiovascular risk, employing comprehensive questionnaires and dietary recall methods to assess inflammatory levels and nutrition quality.
  • The findings indicate no significant correlation between malnutrition-inflammation indicators, dietary protein quality, and the incidence of heart disease in the studied population, which challenges existing assumptions about these relationships.
  • This research provides novel insights specifically related to hemodialysis patients, a group that experiences unique nutritional challenges and cardiovascular risks, contributing to the limited existing literature on this subject.
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  The scientific and research merits of the journal “ Nutrition and Food Sciences Research (NFSR)” was approved by the letter dated 28 October 2014 at the 113th meeting dated 19 October 2014 of the Medical Commission of the Ministry of Health and Medical Education. pISSN: 2383-0441, eISSN: 2383-3009.

  
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