Background: The cost and availability of gluten-free products (GFPs) are aspects associated with gluten-free dietary compliance. In turn, following a gluten-free diet (GFD) could impact on lifestyle. Objectives: To investigate the availability and cost of GFPs in Northwestern Mexico, to associate these factors with gluten-free dietary noncompliance, and to evaluate the impact of the GFD on lifestyle. Materials and methods: Gluten-containing foods were compared with their gluten-free versions. The data were collected by store visitation (16 supermarkets and 10 health food stores). Individuals prescribed a GFD by a physician were surveyed (n=36). Results: The gluten-free versions investigated (n=16) had limited availability (average 26.9%; 4.3 gluten-free versions available per store) and were more expensive than their gluten-containing counterparts (190%–1088%, P<0.05). Poor gluten-free dietary compliance was attributed to the high cost (n=36) and low availability (n=30) of GFPs. Most respondents were afraid of dining out (n=35), were limiting their social activities (n=32), and had difficulties traveling (n=30). Conclusion: Health care professionals who counsel gluten-sensitive patients should provide tools to facilitate access to GFPs and to minimize the cost of the GFD, and consider the diet-associated social restrictions.

Brewer’s spent grain (BSG), a by-product originating from the brewing industry, contains substantial amounts of fibers, proteins, and bioactive compounds; however, its utility is restricted by anti-nutritional factors. Solid-state fermentation (SSF) presents a viable method for improving the nutritional and functional properties of BSG. Microorganisms such as Rhizopus oligosporus have been demonstrated to enhance nutrient bioavailability, facilitate the degradation of complex carbohydrates, and improve protein digestibility while simultaneously reducing anti-nutritional components. Furthermore, this fermentation process yields bioactive compounds that exhibit antioxidant, anti-inflammatory, and prebiotic properties, thereby contributing to improved gut health, the prevention of metabolic disorders, and enhanced nutritional outcomes. Additionally, SSF seeks sustainability by repurposing agro-industrial by-products, reducing waste, and promoting the principles of a circular economy. Collectively, these advantages underscore the transformative potential of SSF in converting BSG into a functional food ingredient, effectively addressing contemporary health and environmental challenges and offering innovative solutions for food security and sustainable development.

Background: Coffee is widely consumed worldwide and is rich in polyphenols with antioxidant properties linked to a reduced risk of metabolic and cardiovascular diseases. Olive pomace (OP), a by-product of olive oil production, contains phenolic compounds with cardioprotective effects but is often discarded. Combining it with coffee could enhance health benefits and promote sustainability. Methods: Soluble solids, total phenols, flavonoids, and antioxidant capacity (DPPH^• scavenging activity) were analyzed in C-OP at 5%, 10%, 15%, and 20% OP concentrations. The C-OP 10% brew was selected for further evaluation with α-amylase inhibition and a 14-day pilot study in a murine model, evaluating weight, food and liquid intake, and behavior, compared to a control group. Results: Adding OP powder to ground coffee increased the total phenol content in the brews. The highest antioxidant activity (6.62–8.17 mmol TE/L) was found in those brewed from 10%, 15%, and 20% concentrations. The C-OP 10% brew had the highest acceptance in mice, with increased consumption, greater exploratory behavior, and reduced resting time. It also showed 30.5% α-amylase inhibition at 200 µg/mL. Conclusions: The incorporation of OP into coffee enhances its total phenol content and antioxidant capacity. The C-OP 10% brew showed optimal bioactivity, suggesting its potential as a functional beverage for metabolic health.

Background: Lifestyle changes when transitioning from high-school to college expose students to unhealthy behaviors associated with high cardiovascular risk. The study aimed to assess the cardiovascular behavior metrics according to the AHA criteria, in freshman college adolescents from Northwest Mexico. Methods: The study was cross-sectional. Demographics and health history were collected by questionnaires. Four behaviors were evaluated: diet quality using a duplicated FFQ, physical activity (PA) using the IPAQ, smoking, and body mass index (BMI) percentile; blood pressure was measured as a biological metric. Intakes were averaged and summed for each food group; sodium and saturated fat were calculated using the Mexican System of Food Equivalents or the USDA Database. Metrics were categorized into ideal, intermediate or poor level according to the AHA criteria. Diet outliers (± 3 SD) were trimmed and data was tested for normality. Mean±SD were calculated for continuous and percentages for categorical variables. Chi-square test compared the prevalence of demographic variables and levels of each cardiovascular metric by sex. Independent T-test evaluated differences in anthropometrics, dietary, and PA by sex, and the prevalence of ideal vs. non-ideal dietary intakes. Results: Participants were n = 228, 55.6% men, age = 18.5±0.4 y. A higher prevalence of men indicated working, playing sports, and family history hypertriglyceridemia (p < 0.05). Men showed higher weight, height, BMI, waist, blood pressure, and lower PA and body fat (p < 0.05). Concerning diet quality, significant differences by sex were observed in nuts and seeds (1.1±0.6 and 0.9±0.6 oz/week, p = 0.042) and processed meats (749.8±639 and 503.6±300.3 g/week, p = 0.002); only fish and shellfish group reached AHA recommendations (513.1 ± 450.7 vs. 501.7 ± 428 g/week, p = 0.671) for men and women, respectively. Ideal level was reached by 70.9% participants for BMI percentile, 87% for smoking, 67.2% for blood pressure, 25.9% for PA, and 12.2% for diet score. Regarding food groups and nutrients, the lower prevalence in the ideal level was for sugar-sweetened beverages (10%, p = 0.013) and processed meats (4.8%, p = 0.208), and the highest for fish and shellfish (87.8%, p = 0.281) . Conclusions: The diet and PA patterns of Northwest Mexican freshman adolescents make them a high-risk group for developing long-term unhealthy habits and cardiovascular complications early in adulthood.

Olive pomace, a byproduct of olive oil production, is a rich source of bioactive phenolic compounds with potential health benefits. This study aimed to characterize the chemical composition and evaluate the metabolic effects of a subcritical water extract from California olive pomace (SWE COP) obtained from Arbequina olives. The extract was mainly composed of carbohydrates (72.81%) and contained 66.62 ± 1.22 mg gallic acid equivalents/g of phenolics, with 3,4-DHPEA-EDA, hydroxytyrosol, and verbascoside identified as the predominant compounds. Male C57BL/6N mice were fed a standard diet (SD; n = 7), a high-fat and high-sugar diet (HFSD; n = 7), which was used to induce features of diet-associated metabolic syndrome, or an HFSD supplemented with 3% (w/w) SWE COP (n = 7) for 16 weeks. Supplementation with SWE COP significantly reduced plasma triglycerides and increased HDL cholesterol levels compared with the HFSD group. Moreover, SWE COP improved glucose tolerance, enhanced insulin sensitivity, and reduced mesenteric and epididymal adiposity. Histological analysis showed that SWE COP alleviated hepatic steatosis and lowered the NAFLD activity score. These findings demonstrate that phenolic-rich SWE COP exerts beneficial effects on glucose and lipid metabolism and reduces liver fat accumulation in diet-induced obese mice. Overall, SWE COP represents a promising functional ingredient derived from olive industry byproducts for mitigating metabolic dysfunctions associated with obesity.