One of the priority goals of sports medicine is maintaining athletes’ health, both throughout their athletic careers and afterward. Identifying athletes with excess body fat under normal body mass index (BMI) is important for sports medicine, as excess body fat predicts the development of metabolic disorders, as well as the development of overweight and obesity after retirement.

The aim of this study was to assess nutritional status using a method combining BMI and body fat percentage criteria, to identify the incidence and timing of the manifestation of excess body fat under normal BMI values in female rhythmic gymnasts.

Material and methods. A total of 239 female rhythmic gymnasts aged 6–20 years were examined. Anthropometric measurements were performed using standard methods. Body composition was determined using bioelectrical impedance analysis using an ABC-02 MEDASS analyzer. Nutritional status was assessed using the WHO AnthroPlus program and a method combining BMI and body fat percentage evaluation, which allows for the detection of hidden conditions such as excess body fat with a normal BMI.

Results. Using the combined method of assessing BMI and body fat percentage, 14 (5.9%) gymnasts had elevated body fat with a normal BMI. These athletes had lower lean body mass and skeletal muscle mass than gymnasts with normal body fat. Thirty athletes were identified as having a body type characterized by normal lean body mass and BMI values with insufficient fat mass. Eight athletes (3.3% of those examined) were underweight; one of them was diagnosed with insufficient body height.

Conclusion. Athletes involved in complex athletic disciplines, such as rhythmic gymnastics, are at risk of developing excess body fat despite normal BMI levels, true overweight, and true obesity, both after retirement and during puberty.

Food choice is a critical factor contributing to the rise of obesity. Sensory perception, combined with environmental influences, plays a pivotal role in shaping dietary preferences, often favoring foods that provide pleasure rather than health benefits. Individuals with overweight or obesity experience alterations in sensory perception, including decreased sensitivity of taste receptors and delayed gustatory cortex activation, which affect food selection and predisposition to weight gain. Food texture, perceived via multiple sensory modalities, regulates chewing behavior, salivation, and masticatory muscle activity, thereby influencing bolus characteristics and sensory experience. Prior studies have identified correlations between masticatory function and body mass index (BMI), underscoring the necessity to investigate texture perception and chewing function in individuals with elevated BMI.

The aim of this prospective study was to assess texture perception and masticatory function in healthy adults with normal and overweight BMI.

Material and methods. Thirty-five healthy participants (18–50 years old) were divided into two groups based on BMI ranges: 18.5–25 kg/m², n=20 (normal weight) and 25–30 kg/m², n=15 (overweight). A potato puree product modified with κ-carrageenan (0.6%) was used for sensory and masticatory assessments. During each experimental visit, participants underwent three test sessions (4 g of product per session), which were performed in a sensory room. These sessions included sensory evaluation of textural (hardness, homogeneity, moisture, stickiness, and cohesion) and hedonic properties (aroma, taste, texture, and overall liking), analysis of chewing parameters and salivation, and characterization of the bolus formed during chewing. Sensory analysis was conducted using a visual analog and 9-point hedonic scales. Surface electromyography of the masticatory muscles (musculus Masseter, musculus Temporalis, musculi Suprahyoid) was recorded to assess chewing duration, the number and duration of chewing cycles, and muscle activity. Salivation intensity was determined gravimetrically, and the degree of food bolus grinding was analyzed using the sieving method. Textural properties of the bolus were assessed using a TA-XT2 texture analyzer.

Results. Participants with overweight rated the product as firmer (by 58%, p=0.010) and stickier (by 71%, p=0.021) compared to normal-weight counterparts; however hedonic ratings did not differ significantly between groups. Notably, overweight participants exhibited fewer chewing cycles (by 33%, p=0.02) and reduced activity in temporal and suprahyoid muscles. No significant differences were observed in chewing duration or salivation rates. Textural properties of the bolus prior to swallowing were comparable across groups.

Conclusion. Alterations in texture perception and chewing behavior among individuals with overweight do not affect overall product acceptability but reflect the complex interplay between sensory perception, mastication, and eating behavior. These findings highlight the need for further research targeting sensory preferences and chewing functionality as potential interventions for obesity management.

Dietary intake assessment involves management of dozen parameters related to energy and nutrient intake. The number of parameters increase significantly when it is necessary to assess dietary intake of foods, food groups and its combinations, cooking methods of complex recipe dishes, other dietary factors. Tools known as Diet Quality Indices (DQI) and a specific subgroup – Indices of healthy diet (IHD) have been proposed for the aggregated assessment of dietary factors diversities. These indices provide a quantitative measure of dietary intake in accordance with established principles and guidelines for healthy eating (the R-IHD developed by us in the original publications was incorrectly translated into English as HEI).

The aim of this study was to validate the application of the integrated Russian Index of healthy diet (R-IHD) in the assessment of regional features of diet of the population in the Russian Federation.

Material and methods. Microdata on the actual consumption of nutrients and major food groups by the adult population have been used. These data were obtained from a cross-sectional dietary survey of 45.000 households conducted by Rosstat in all constituent entities of the Russian Federation in 2023 using the 24-hour recall method. The data processing and statistical analysis were performed using IBM SPSS Statistics v.20.0 (USA), which utilized a specially developed algorithm for digital transformations of a set of dietary intake microdata for multi-level analysis of nutrient and food group consumption and to update the design of the R-IHD.

Results. A quintile distribution of individual R-IHD scores among respondents in Federal Districts (FDs) of the Russian Federation showed that the highest percentage of R-IHD scores are valid for quintiles 4–5 in the Ural, Southern, and North Caucasus FDs. The same time, in the Northwestern, Siberian, and Far Eastern FDs, the highest shares of R-IHD are accumulated in the lowest 1–2 quintiles of R-IHD scores. Statistical analysis of dietary patterns across R-IHD quintiles of the entire adult sample showed that daily energy intake is significantly lower in the 5^th quintile compared to the 1^st one. Distribution of the individual food and nutrient intake by quintile have different attributes. The intake of cereals, dairy products, fish and seafood, vegetables, and fruits by adults is significantly higher in the 5^th R-IHD quintile when calculated per 1000 kcal, while in absolute values the intake (g/day) of cereals, fish and seafood doesn’t change. At the same time, consumption of meat and poultry, sausages, total fat, saturated fatty acids, cholesterol, added sugar and salt is significantly lower in the 5^th quintile of the R-IHD regardless the calculation method. The 1^st and 10^th distribution deciles of the average regional R-IHD values were selected to analyze the regional patterns in the relationship between diet and R-IHD. Each deciles contains eight regions with the lowest or highest average R-IHD scores. The analysis results in these groups for most food items are consistent with the analysis of the distribution of individual R-IHD scores by quintile, though differences were also identified. The dietary content of cereals, meat and poultry, vegetables and fruits is significantly higher in the regions with high R-IHD scores, while the content of all critical nutrients (% of energy) is significantly lower than in regions with low average R-IHD scores. However, in the regions with high average R-IHD scores, dairy products’ content in milk equivalents is lower than in the regions with low R-IHD scores. R-IHD high scores both in the 5^th quintile of the individual R-IHD distribution and in the regional distribution are associated with a higher proportion (%) of energy coming from cereals, vegetables, legumes, fruits, first courses, the same time with lower percentage of energy coming from fats, sugar and confectionery, potato dishes, alcoholic beverages.

Conclusion. Convincing evidence has been identified for the validity of R-IHD in the assessment of the diet quality working both with the individual R-IHD parameters and the average regions R-IHD values. This suggests the potential for using a validated digital R-IHD score and its components to investigate the relationship between dietary patterns and population health, using statistical regional indicators of morbidity and mortality from chronic non-communicable diseases.

Caffeine is the most widely consumed psychoactive substance in the world. Despite established international guidelines for safe intake, assessing dietary caffeine intake remains relevant due to the expanding range of caffeine-containing products on the market.

The objective of the study was to assess the structure of consumption of caffeine-containing foods and beverages and the associated levels of potential caffeine intake in the adult population of the Russian Federation, taking into account socio-demographic differences.

Material and methods. A retrospective analysis was conducted using data from the 2023 round of the Russian Federal State Statistics Service (Rosstat) dietary survey. Dietary intake was assessed using the 24-hour recall method. The sample included 72,710 respondents aged 18 years and older, stratified by sex, age, and type of settlement. Potential caffeine intake from the main sources (tea, coffee, non-alcoholic energy drinks, cola-type beverages, and dark chocolate) was estimated based on the literature data of average caffeine content [all types of tea combined – 25 mg/100 mL; all types of coffee combined – 40 mg/100 mL; energy drinks – 28 mg/100 mL; cola-type beverages – 12 mg/100 mL; dark chocolate – 80 mg/100 g], along with median consumption values calculated among individuals who reported consuming these products on the day preceding the survey.

Results. Statistically significant differences in the consumption of major caffeine sources were observed across sex, age, and settlement groups. Men demonstrated higher consumption of tea, coffee, and soft drinks (p<0.001). The highest per capita coffee consumption was observed among individuals aged 30–44 years (198 mL/day). Territorial differences were identified: rural residents consumed more tea (509 vs 452 mL/day in urban population, p<0.001) and less coffee (118 vs 154 mL/day, p<0.001). Total potential caffeine intake reached 372 mg/day in groups consuming multiple sources. The most common consumption pattern was the combination of “tea + coffee,” observed in 27,744 respondents, with a median total caffeine intake of 200 mg/day. Gender differences in consumption patterns and amounts were consistent with findings from international studies. A specific feature of the Russian population was identified: unlike European countries, where coffee is the dominant source of caffeine, a significant share of caffeine intake in Russia comes from tea, particularly in rural regions.

Conclusion. This study revealed substantial differences in the consumption of caffeine source products across socio-demographic groups within the Russian population. Tea and coffee remain the key sources of caffeine for Russians, while the proportion of the population consuming non-alcoholic energy drinks remains negligible.

Eating behavior associated with overeating constitutes a key risk factor for obesity. Age- and sex-associated changes in the relationship between eating behavior and obesity are poorly understood.

The aim of the present study was to investigate the age and sex effect in the relationship between eating behavior and body mass index (BMI).

Material and methods. Each participant of cross-sectional study (n=2315, age – 30.3±20.7, range – 15–95 years, females – 77.7%) provided personal data (sex, age, height, and weight) and completed two questionnaires: the Dutch Eating Behavior Questionnaire, which assessed restrained (RES), external (EXT), and emotional (EMO) eating behavior, and the Yale Food Addiction Scale, which assessed food addiction (FA). Analysis of covariance and multiple regression analysis were used to assess the association between the indicators.

Results. As age increased from 15 to 95 years, the average BMI values (p<0.0001) and the frequency of detection of overweight and obesity increased (from 9.3 to 69.8%, р<0.0001), while the frequency of detection of FA (from 13.1 to 5.1%, р<0.0001), and average values of RES, EMO, and EXT (p<0.0001) decreased. Anthropometric signs of overweight and obesity were more pronounced in males (p<0.0001), while signs characterizing eating behavior, with the exception of EXT, were more pronounced in females (p<0.0001). In the age group 15–29 years the predictors of BMI were RES (β=0.35), EMO (β=0.16), and FA (β=0.21), in the 30–49-year-olds – EMO (β=0.35), and in the 50–69-year-olds – FA (β=0.15), RES (β=0.16) and EXT (β=0.17). There were no associations between eating behavior and BMI in people older than 70 years. In females, the predictors of BMI were RES (β=0.23), EMO (β=0.11), and FA (β=0.13), and in males, RES (β=0.33) and FA (β=0.14).

Conclusion. From adolescence to old age, there is a steady increase in the risk of overweight and obesity, more pronounced in men, and a decrease in the incidence of eating abnormalities, more pronounced in women. The age and sex of study participants have a significant impact on the relationship between eating behavior and body mass index.

Optimizing bone health is a key aspect of injury prevention both in the general population and in youth sports. Furthermore, the specifics of physical activity, along with nutrition, are potentially modifiable factors influencing the skeletal system. Assessing the relationship and further optimizing dietary intake and bone health is an important component of a comprehensive system of medical and biological monitoring of young athletes.

The purpose of this study was to assess the incidence of decreased bone mineral density (BMD) and its relationship with dietary intake in young tennis players.

Material and methods. The study involved 60 tennis players aged 7 to 17 years (33 female, 27 male). Dietary intake was assessed using 24-hour dietary recall for 3 survey days (2 training days and 1 day off) and food-frequency methods (for 1 month preceding the survey). BMD of the forearm and lower leg was assessed using ultrasound densitometry.

Results. The prevalence of reduced BMD (Z-score <-2.0 SD) in primary school-aged children was 37.5% for the radius and 20.8% for the tibia. Among children aged 11–14 years, low BMD of the radius was observed in 23.5% of those examined, and of the tibia in 11.8%, while in the older age group, only one of the 8 athletes had low BMD of both areas examined. One of the positive factors influencing bone tissue could be the effect of tennis-specific impact loading, which becomes apparent with increasing skill. Dietary imbalance consist of carbohydrate deficiency, which is most pronounced when calculated per kg of body weight in young men aged 15–17 years, girls aged 11–14 and 15–17 years, among whom not a single athlete had carbohydrate consumption reaching the lower limit of the recommended intake range. A surplus of dietary fat was observed regardless of age and gender, with a maximum intake of 3.8 g/kg body weight per day. A specific energy deficit was observed in girls aged 11–14 and 15–17. A positive correlation was noted between daily calories from protein and Z-score in the radius area of boys aged 7–10 years. A negative correlation was found in the group of senior school-age boys between fat intake in absolute and specific units and the BMD of the radius.

Conclusion. Based on the study of the frequency of low BMD and its correlation with dietary intake, individual recommendations for adjusting the diet of young tennis players have been developed. X-ray osteodensitometry is recommended for athletes at risk. A comprehensive analysis of nutrition and physical development indicators allows for the timely identification of risks and the development of recommendations for optimizing the level of physical activity and diet of young tennis players to improve bone health.

The study of proteolysis of plant proteins is attracting increasing attention. When proteolytic enzymes act on plant proteins, peptides with different biological activities can be released. Proteolytic hydrolysis, being a natural mechanism of protein digestion in the body, has been successfully adapted for use in food technology in order to modify the functional and biological properties of protein ingredients.

The purpose of this work was to study the effect of digestive enzymes on soy protein in vitro and analyze the peptide profile of the obtained hydrolysates using in silico instruments.

Material and methods. The proteolysis of soy protein isolate (with a protein content of 89%) was carried out using the enzymes trypsin (at pH 7.8±0.1), pepsin (at pH 2.0±0.1), as well as their sequential action – hydrolysis first with pepsin (for 2 hours), and then with trypsin (2 hours). The degree of hydrolysis was calculated as the ratio of the concentration of amine nitrogen released during proteolysis to the total nitrogen content in the suspension before hydrolysis. The dominant peptides were identified using the nano-LC-MS/MS method. The databases BIOPEP-UWM, AntiBP3, Antifp, AntiCP 2.0, and AntiTbPred were used to predict the biological activity of the dominant peptide sequences in hydrolysates. The toxicity of the peptides was assessed using ToxinPred3.0. AutoDock Vina 1.2.7 software was used for molecular docking.

Results. When treated with trypsin (200 U/g) at an enzyme dosage of 4% for 4 hours, the degree of hydrolysis was 5.38%, when treated with pepsin (420 U/g) at the same enzyme dosage for 4 hours, taking into account optimal pH values, the degree of hydrolysis was 7.06%. With sequential proteolysis by these enzymes, a hydrolysis rate of 7.71% was achieved. Based on mass spectrometric data, 37 of the most common peptide sequences present in hydrolysates were analyzed in silico. The dominant properties predicted for the discovered peptide sequences were the ability to inhibit angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV), as well as oncostatic properties. The binding energy of some peptides to DPP-IV and ACE enzymes was also estimated using molecular docking. A low binding energy to DPP-IV (-8.154 kcal/mol) was observed in the ATISDQPRGSY peptide, while the LAIPVNKPGRF, TTVPPHSVQVHTTTHRYEAGVPPARF and VSIIDTNSLENQLDQMPRRF peptides had a low binding index to ACE (<-8.5 kcal/mol), indicating a potentially high inhibitory activity of these peptides against DPP-IV and ACE.

Conclusion. The present study describes a number of new bioactive peptides from soy that can be formed during proteolysis by pepsin and trypsin. The data obtained form the basis for further investigation of the biological activity of the obtained hydrolysates and the identified peptides, which in the future may be useful for the development of technologies for functional products and components from soy protein. Another area of further research (in view of the origin of the enzymes under study) may be the search for identified peptides in conditions close to human digestion, which will expand knowledge about the mechanisms of the physiological effect of soy protein when consumed. It is advisable to direct further research to the chemical synthesis of the peptides found in this research in order to study their properties in vitro and in vivo.

Overweight, obesity, and dyslipidemia significantly contribute to the development of atherosclerotic cardiovascular disease. Among non-drug treatments, dietary therapy using foods for special dietary uses is the most effective.

The purpose of the study was to evaluate the possibilities of dietary correction of body weight and lipid metabolism in patients with overweight and obesity using the “Weight and Cholesterol Reduction” (WCR) nutrition program.

Material and methods. An observational cohort study was conducted involving 20 women aged 25 to 50 years with initially high total serum cholesterol (>6.2 mmol/L) and a body mass index (BMI) over 25.0 kg/m². The effectiveness of the WCR nutrition program was assessed based on changes in anthropometric parameters, blood lipid profile [total cholesterol, triglycerides, low-density lipoprotein (LDL) and high-density lipoprotein (HDL) level], fasting blood glucose level, and changes in liver function (the activity of organ-specific liver enzymes and level of total and direct bilirubin). The organoleptic properties and tolerability of the WCR program products were assessed using a questionnaire.

Results. After two weeks of using the WCR nutrition program, the body weight of the subjects decreased to 4.7 kg (from 82.4±5.7 to 77.7±5.4 kg), blood serum level of total cholesterol decreased by 12% (from 7.12±0.43 to 6.26±0.36 mmol/L), triglycerides – by 17% (from 2.18±0.45 to 1.81±0.38 mmol/L), LDL – by 8.7% (from 4.42±0.38 to 4.03±0.35 mmol/L) (p<0.05), which is justified by a decrease in the diet calorie intake and fat consumption, the exclusion of cholesterol-rich foods from the diet, and the inclusion of pectin, chlorogenic acid and β-glucans in the diet, which contribute to lipid profile improvement. Enhancing liver function was noted: the activity of alanine and aspartate aminotransferase decreased (p>0.05) by 14.2% (from 48.2±17.1 to 41.4±14.2 U/L) and 7.7% (from 41.6±12.9 to 38.4±11.5 U/l), respectively, the bilirubin level decreased [total by 16% (from 14.2±3.6 to 11.9±3.1 μmol/L), direct by 17.4% (from 3.9±1.2 to 3.2±1.0 μmol/L)]. Improvement in carbohydrate metabolism was revealed: the blood glucose level decreased by 9.5% (from 5.95±0.42 to 5.38±0.38 U/l) (p<0.05).

Conclusion. The WCR nutrition program can serve as an effective mean for weight loss and normalization of lipid and carbohydrate metabolism in individuals with obesity and hyperlipidemia.