How Are Brain Fog Symptoms Related to Diet, Sleep, Mood and Gastrointestinal Health? A Cross-Sectional Study.

: Brain fog, characterized by cognitive difficulties such as memory impairment, lack of focus, and mental fatigue, is a common symptom reported during recovery from COVID-19, particularly in long COVID cases. This study explores potential triggers such as sleep quality, mood, and gastrointestinal health and examines the link between adherence to the MIND diet and brain fog severity. : A cross-sectional study was conducted between 1 July and 15 December 2022.

Exploring the anti-inflammatory effects of microencapsulated probiotic bacteria: in vivo and in vitro evaluation in healthy mouse models.

Background: Encapsulation technology has been extensively employed in recent years to enhance the efficacy and efficiency of probiotics. Nevertheless, existing studies have primarily concentrated on product efficacy, with inadequate scrutiny concerning potential effects on living organisms. This study aimed to evaluate the effects of various encapsulated probiotic strains on inflammatory responses in healthy mice, alongside their in vitro viability.

Development of a tool to assess the compliance of cafeteria menus with the Mediterranean Diet.

Background: The Mediterranean diet (MD) has been considered one of the healthiest dietary patterns, and an excellent model of sustainability. Higher Education food services present an excellent scenario to encourage students healthy eating habits and modulate food choices. The purpose of this work was to develop an index to evaluate MD compliance with cafeteria menus.

Training of food handlers on handwashing using a virtual reality environment is more effective than traditional training approaches in a randomized trial.

Handwashing is an essential prevention step in foodservice, This randomized comparative study assessed the effectiveness of three training methods -virtual reality (VR), Glo-Germ (GT), and traditional face-to-face training (CT)- in improving handwashing practices among foodservice workers ( = 129). Training focused on the World Health Organization's 11-step handwashing process. Handwashing in the workplace was observed, in a pre- and post-test design, with microbiological swabs also taken.

Effects of low fat diet on inflammatory parameters in individuals with obesity/overweight and non-alcoholic fatty liver disease: A cross-sectional study.

Nonalcoholic fatty liver disease (NAFLD) is considered one of the most important causes of chronic liver disorders in the world. Dietary pattern is a modifiable risk factor that represents the main target for the prevention and treatment of NAFLD. The aim of this cross-sectional study was to assess the impact of low-fat diet on anthropometric measurements, biochemical, and inflammatory parameters in individuals with obesity/overweight and NAFLD.