Food literacy and mindful eating are increasingly recognised as key factors in the prevention and management of chronic diseases, particularly type 2 diabetes mellitus (T2DM) and metabolic syndrome (MetS). This study aimed to assess the association between food literacy and mindful eating and the risk of developing T2DM and MetS. This cross-sectional study included 1091 adults (777 females, 314 males) aged 18–65 years. General characteristics, anthropometric measurements, risk of T2DM (Finnish Diabetes Risk Score (FINDRISC)) and MetS (Metabolic Syndrome Index), food literacy (Food Literacy Tool) and mindful eating (Mindful Eating Inventory) were assessed using a questionnaire. Food literacy and mindful eating scores were significantly and negatively correlated with both the FINDRISC score ( r = −0·153 and r = −0·168, respectively; P < 0·001) and the Metabolic Syndrome Index score ( r = −0·181 and r = −0·171, respectively; P < 0·001). Linear regression analyses indicated that age, marital status, education level, BMI, waist circumference and total scores from the Food Literacy Tool and the Mindful Eating Inventory were significant predictors of the risk of T2DM (R ² = 0·580; P < 0·001) and MetS (R ² = 0·440; P < 0·001). Given the association between food literacy, mindful eating and the risk of T2DM and MetS, public health interventions should incorporate these factors. The long-term effects of such interventions should be evaluated, and their adaptability to different sociocultural contexts should be explored to support effective global prevention and management.

Pregnancy is associated with profound metabolic, hormonal, and immunological adaptations accompanied by dynamic alterations in maternal gut microbiota composition and function. Emerging evidence suggests that maternal diet is a major regulator of these microbiota-related changes and may influence maternal–fetal health through microbial metabolites and host signaling pathways. Fermented foods and functional dietary components, including prebiotics, probiotics, synbiotics, and polyphenols, have gained increasing attention because of their potential to modulate gut microbial diversity, intestinal barrier integrity, inflammatory responses, and metabolic homeostasis. Mechanistically, these effects are mediated through pathways involving short-chain fatty acids, G protein-coupled receptors, nuclear factor kappa B signaling, histone deacetylase inhibition, and immune cell regulation. Altered microbiota-associated signaling has been linked to gestational metabolic disorders such as obesity, gestational diabetes mellitus, and preeclampsia, as well as fetal immune and metabolic programming. Particular emphasis is placed on the maternal–infant microbiome axis, highlighting how maternal nutrition and microbiota-mediated signaling may influence microbial transmission, fetal programming, and early-life microbiome development. This review summarizes current evidence regarding pregnancy-associated gut microbiota alterations and discusses the molecular mechanisms through which fermented foods and functional nutrition may influence maternal and fetal health outcomes.

Lactose intolerance is a common digestive disorder characterized by gastrointestinal symptoms following the consumption of lactose-containing foods due to insufficient or absent lactase enzyme activity. Although the primary approach in the management of lactose intolerance is the elimination of lactose from the diet, this strategy may lead to various nutritional deficiencies. This narrative review was conducted through a literature search of electronic databases including PubMed, Scopus, and Google Scholar to evaluate current evidence on this topic. To achieve adequate symptom control, alternative dairy products may be incorporated into the diet. Evidence from the literature indicates that probiotic bacteria found in yogurt particularly Lactobacillus acidophilus exhibit lactase-like activity and contribute to the digestion of lactose, while lactose-free dairy products minimize symptom occurrence as a result of exogenous enzyme treatment that hydrolyzes lactose during production. This review summarizes current evidence regarding the efficacy of alternative dairy products, probiotic yogurts, plant-based beverages and lactose-free milk in the management of lactose intolerance, and highlights their clinical potential as evidence-based strategies within personalized nutrition approaches for lactose-intolerant individuals.

Lactose intolerance is a common digestive disorder characterized by gastrointestinal symptoms following the consumption of lactose-containing foods due to insufficient or absent lactase enzyme activity. Although the primary approach in the management of lactose intolerance is the elimination of lactose from the diet, this strategy may lead to various nutritional deficiencies. This narrative review was conducted through a literature search of electronic databases including PubMed, Scopus, and Google Scholar to evaluate current evidence on this topic. To achieve adequate symptom control, alternative dairy products may be incorporated into the diet. Evidence from the literature indicates that probiotic bacteria found in yogurt particularly Lactobacillus acidophilus exhibit lactase-like activity and contribute to the digestion of lactose, while lactose-free dairy products minimize symptom occurrence as a result of exogenous enzyme treatment that hydrolyzes lactose during production. This review summarizes current evidence regarding the efficacy of alternative dairy products, probiotic yogurts, plant-based beverages and lactose-free milk in the management of lactose intolerance, and highlights their clinical potential as evidence-based strategies within personalized nutrition approaches for lactose-intolerant individuals.