Emerging research indicates that nuts are a source of health-promoting compounds demonstrating cardioprotective benefits. However, most studies have assessed the effect of single nuts rather than a nut mixture. The objective of this study was, therefore, to examine the effect of mixed-nut consumption on cardiovascular disease (CVD) risk factors in overweight and obese adults. In a randomized, parallel-arm, controlled trial, 48 participants consumed isocaloric (250 kcal) amounts of pretzels or mixed-nuts. Body weight (BW) (p = 0.024), BMI (p = 0.043), and insulin levels (p = 0.032) were significantly lower in the nut group compared to the pretzel group. Mixed-nut consumption also significantly reduced glucose (p = 0.04) and insulin (p = 0.032) levels after 4 and 8 weeks compared to baseline, respectively. Lactate dehydrogenase of the nut group was significantly lower than the pretzel group (p = 0.002). No significant differences were detected between groups for triglycerides, LDL-C, and HDL-C. However, pretzel consumption increased triglycerides (p = 0.048) from 4 weeks to 8 weeks. Moreover, LDL-C increased (p = 0.038) while HDL-C transiently decreased (p = 0.044) from baseline to 4 weeks. No significant lipid changes were detected within the nut group. Our results suggest that supplementing the diet with mixed-nuts could improve CVD risk factors by improving BW and glucose regulation in comparison to a common carbohydrate-rich snack without promoting the negative effects on lipids detected with pretzels.

The market has seen a rapid increase in animal-free products intended to replace animal-based foods due to concerns for human health and environmental sustainability. However, there is a lack of consistent terminology for these products, with various terms being used interchangeably, creating ambiguity. To address this issue, we propose a systematic nomenclature that defines the most commonly used terms, namely alternative, substitute, replacement, and analog, along with examples of each. In this nomenclature, a substitute primarily serves a culinary purpose, while a replacement is concerned with nutritional properties. An analog strives to satisfy both culinary and nutritional attributes to closely mimic animal-based foods in terms of sensory, nutritional, and functional characteristics. The term “alternative” serves as an umbrella term encompassing all possibilities. This work aims to promote a clearer understanding of such products and their intended use and facilitate a unified use of terminology across disciplines. This will also enable informed decision-making for consumers and greater transparency in the food industry. The health and environmental implications of these products are not discussed in this perspective.

The global food industry is experiencing a transformative shift towards alternative foods driven by sustainability concerns and evolving consumer preferences. This paper explores fermentation's pivotal role in shaping the landscape of alternative foods, exploring its historical significance, fundamental principles, and contemporary applications.

Obesity and the unsustainability of food systems are intertwined global challenges that demand coordinated solutions. Diets high in energy-dense, ultra-processed foods both elevate obesity risk and carry substantial environmental footprints; meanwhile, policies that prioritize volume and convenience entrench resource-intensive production and obesogenic food environments. Using a systems lens, we map feedbacks across supply chains, food environments, and social inequities that couple obesity and environmental degradation. We propose the Health in All Policies (HiAP) framework to align health and sustainability objectives and overcome sectoral silos. Cross-sector policy bundles—spanning agriculture and procurement, fiscal measures, urban planning and transport, marketing and school nutrition, and trade—can deliver “double-duty” benefits while minimizing unintended consequences. We outline implementation principles (equity, accountability, and co-benefit indicators such as diet quality, affordability, greenhouse-gas emissions, and land use) to guide evaluation. This perspective reframes obesity prevention and food system sustainability as mutually reinforcing goals, offering an actionable, HiAP-guided roadmap with practical tools and context-adaptable policy bundles to disrupt their syndemic interplay through integrated, multi-sectoral action.