Folate is an essential nutrient for growth in early life. This study aimed to determine the levels and compositions of folate in Chinese breast milk samples. This study was part of the Maternal Nutrition and Infant Investigation (MUAI) study. A total of 205 healthy mothers were randomly recruited in Chengdu over 1–400 days postpartum. Five different species of folate, including tetrahydrofolate (THF), 5-methyl-THF, 5,10-methenyl-THF,5-formyl-THF and unmetabolized folic acid (UMFA), were measured for liquid chromatography–tandem mass spectrometry (LC-MS). The median levels of total folate ranged from 12.86 to 56.77 ng/mL in the breast milk of mothers at 1–400 days postpartum, gradually increasing throughout the lactating periods. The median levels of 5-methyl-THF, minor reduced folate (the sum of THF, 5,10-methenyl-THF and 5-formyl-THF) and UMFA were in the ranges of 8.52–40.65 ng/mL, 3.48–16.15 ng/mL and 0.00–1.24 ng/mL during 1–400 days postpartum, respectively. 5-Methyl-THF accounted for more than 65% of the total folate in all breast milk samples. The levels of UMFA in mature breast milk samples were higher in supplement users than nonusers, but not for colostrum and transitional milk samples (p < 0.05). In conclusion, the level of total folate in the breast milk changed along with the prolonged lactating periods, but 5-methyl-THF remains the dominant species of folate in the breast milk of Chinese populations across all entire lactating periods.

A balanced diet is considered necessary in maternal recovery and neonatal development; however, the dietary quality of lactating mothers in China has not been systematically evaluated in different regions and stages of lactation. In addition, the release of the Chinese Dietary Guidelines in 2022 implies that the dietary index method needs to be adjusted accordingly. In this study, the adjusted Chinese Dietary Balance Index-16 (DBI-16) was used to assess the dietary quality of lactating women, referred to as the Dietary Balance Index for lactating women (DBI-L). This study is part of the MUAI study, in which dietary intake and demographic characteristics of lactating mothers from six cities in China and at different stages of lactation were obtained through a self-administered questionnaire and a food frequency questionnaire; 2532 puerperal women were included. According to the DBI-L, 66.2% of participants had inadequate dietary intake (79.1% vegetables, 79.1% fruits, 86.7% dairy products, 39.7% soybeans, and 69.4% fish products, respectively), 57.8% had excessive intake (76.0% cereals, 64.4% meat, and 29.1% eggs, respectively) and 92.2% had unbalanced dietary consumption. Dietary quality was optimal for mothers in the first month after delivery, and the dietary quality of mothers in economically developed places such as Shanghai and Guangzhou was significantly better than that in less developed places such as Lanzhou and Changchun. The dietary quality of lactating women in China is imbalanced, with excessive and inadequate dietary intake. The country should strengthen nutritional interventions for lactating mothers, especially in economically underdeveloped regions.

Adequate hydration is essential for health, yet the contribution of water from food (WFF) to total water intake (TWI) and its determinants remain unclear in China. This study quantified WFF and explored factors influencing its variation among young Chinese adults. A multicentre cross-sectional survey was conducted in May–June 2023 among 947 healthy adults aged 18–25 years from seven regions of China. WFF was measured using three-day duplicate food portions, and drinking fluid intake was recorded with a validated 24 h diary. Sociodemographic, dietary, behavioral, and psychological data were collected using standardized instruments. Multivariable linear regression, stratified by sex and age, examined associations with WFF and its proportion of TWI. On average, WFF accounted for 38.0% of TWI, with regional variation from 33.5% in southern China to 44.3% in eastern China. Higher daily intake of energy, salt, and carbohydrate intakes were each positively associated with greater WFF, while carbohydrate intake seemed to betas the strongest predictor of a higher proportion of WFF. Younger age and elevated anxiety showed modest independent associations. These findings indicate that WFF contributes substantially to hydration in Chinese young adults, primarily driven by dietary composition. Recognizing WFF in hydration guidelines could improve population assessments and inform evidence-based nutrition strategies in China and other high-moisture diet regions.

The study focuses on the impact of supplementing corn flour with soybean flour and different cooking methods on sensory evaluation. Mineral content and composition of corn-based products Corn and soybeans are nutritious staples, with soybean flour enriching food products with protein and essential amino acids. Investigating these factors, cooking techniques influence the sensory attributes and nutritional quality of food. The study aims to optimize the sensory and nutritional qualities of corn-based products supplemented with soybean flour. In a study examining the effects of supplementing corn flour with varying levels of soybean cake and cooking, it was found that supplementing with 3, 5, and 7% soybean flour led to a slight increase in protein content. Cooking further increased the protein content while total mineral contents (K, Ca, Mn, Fe, Cu, and Pb) decreased. Moisture content decreased compared to the control, but ash fiber, oil, carbohydrate, and total energy levels varied. Corn flour porridge supplemented with 7% soybean flour was preferred by panellists for colour, aroma, taste, and overall acceptability compared to other supplemented flour porridges. These results illustrate how adding soybean flour to corn-based goods can improve their sensory qualities and nutritional value. The total nutritional profile can be enhanced and the protein level raised by adding soybean flour; furthermore, the finished product's sensory qualities can be improved to increase consumer appeal. Soybean is an essential ingredient in functional foods as it is a beneficial source of protein. 45% contain most of the essential amino acids, vitamins, and minerals. Soybean is also rich in lysine and tryptophan, two of the essential amino acids that are limited in cereals. Soybean protein is also rich in Ca, P, and vitamins A, B, C, and D. Soybean is also a useful source of polyunsaturated fatty acids such as linoleic acid, which accounts for approximately 50 percent of the total fat content and is beneficial for health.