essay on food diet

Essays About Eating Healthy Foods: 7 Essay Examples And Topic Ideas

If you’re writing essays about eating healthy foods, here are 7 interesting essay examples and topic ideas.

Eating healthy is one of the best ways to maintain a healthy lifestyle. But we can all struggle to make it a part of our routine. It’s easier to make small changes to your eating habits instead for long-lasting results. A healthy diet is a plan for eating healthier options over the long term and not a strict diet to be followed only for the short.

Writing an essay about eating healthy foods is an exciting topic choice and an excellent way to help people start a healthy diet and change their lifestyles for the better. Tip: For help with this topic, read our guide explaining what is persuasive writing ?

1. The Definitive Guide to Healthy Eating in Real Life By Jillian Kubala

2. eating healthy foods by jaime padilla, 3. 5 benefits of eating healthy by maggie smith, 4. good food bad food by audrey rodriguez, 5. what are the benefits of eating healthy by cathleen crichton-stuart, 6. comparison between healthy food and junk food by jaime padilla, 7. nutrition, immunity, and covid-19 by ayela spiro and helena gibson-moore, essays about eating healthy foods topic ideas, 1. what is healthy food, 2. what is the importance of healthy food, 3. what does eating healthy mean, 4. why should we eat healthy foods, 5. what are the benefits of eating healthy foods, 6. why should we eat more vegetables, 7. can you still eat healthy foods even if you are on a budget.

“Depending on whom you ask, “healthy eating” may take many forms. It seems that everyone, including healthcare professionals, wellness influencers, coworkers, and family members, has an opinion on the healthiest way to eat. Plus, nutrition articles that you read online can be downright confusing with their contradictory — and often unfounded — suggestions and rules. This doesn’t make it easy if you simply want to eat in a healthy way that works for you.”

Author Jillian Kubala is a registered dietitian and holds a master’s degree in nutrition and an undergraduate degree in nutrition science. In her essay, she says that healthy eating doesn’t have to be complicated and explains how it can nourish your body while enjoying the foods you love. Check out these essays about health .

“Eating provides your body with the nourishment it needs to survive. A healthy diet supplies nutrients (such as protein, vitamins and minerals, fiber, and carbohydrates), which are important for your body’s growth, development, and maintenance. However, not all foods are equal when it comes to the nutrition they provide. Some foods, such as fruits and vegetables, are rich in vitamins and minerals; others, such as cookies and soda pop, provide few if any nutrients. Your diet can influence everything from your energy level and intellectual performance to your risk for certain diseases.”

Author Jaime Padilla talks about the importance of a healthy diet in your body’s growth, development, and maintenance. He also mentioned that having a poor diet can lead to some health problems. Check out these essays about food .

“Eating healthy is about balance and making sure that your body is getting the necessary nutrients it needs to function properly. Healthy eating habits require that people eat fruits, vegetables, whole grains, fats, proteins, and starches. Keep in mind that healthy eating requires that you’re mindful of what you eat and drink, but also how you prepare it. For best results, individuals should avoid fried or processed foods, as well as foods high in added sugars and salts.”

Author Maggie Smith believes there’s a fine line between healthy eating and dieting. In her essay, she mentioned five benefits of eating healthy foods – weight loss, heart health, strong bones and teeth, better mood and energy levels, and improved memory and brain health – and explained them in detail.

You might also be interested in our round-up of the best medical authors of all time .

“From old generation to the new generation young people are dying out quicker than their own parents due to obesity-related diseases every day. In the mid-1970s, there were no health issues relevant to obesity-related diseases but over time it began to be a problem when fast food industries started growing at a rapid pace. Energy is naturally created in the body when the nutrients are absorbed from the food that is consumed. When living a healthy lifestyle, these horrible health problems don’t appear, and the chances of prolonging life and enjoying life increase.”

In her essay, author Audrey Rodriguez says that having self-control is very important to achieving a healthy lifestyle, especially now that we’re exposed to all these unhealthy yet tempting foods that all these fast-food restaurants offer. She believes that back in the early 1970s, when fast-food companies had not yet existed and home-cooked meals were the only food people had to eat every day, trying to live a healthy life was never a problem.

“A healthful diet typically includes nutrient-dense foods from all major food groups, including lean proteins, whole grains, healthful fats, and fruits and vegetables of many colors. Healthful eating also means replacing foods that contain trans fats, added salt, and sugar with more nutritious options. Following a healthful diet has many health benefits, including building strong bones, protecting the heart, preventing disease, and boosting mood.”

In her essay, Author Cathleen Crichton-Stuart explains the top 10 benefits of eating healthy foods – all of which are medically reviewed by Adrienne Seitz, a registered and licensed dietitian nutritionist. She also gives her readers some quick tips for a healthful diet.

“In today’s generation, healthy and unhealthy food plays a big role in youths and adults. Many people don’t really understand the difference between healthy and unhealthy foods, many don’t actually know what the result of eating too many unhealthy foods can do to the body. There are big differences between eating healthy food, unhealthy food and what the result of excessively eating them can do to the body. In the ongoing battle of “healthy vs. unhealthy foods”, unhealthy foods have their own advantage.”

Author Jaime Padilla compares the difference between healthy food and junk food so that the readers would understand what the result of eating a lot of unhealthy foods can do to the body. He also said that homemade meals are healthier and cheaper than the unhealthy and pricey meals that you order in your local fast food restaurant, which would probably cost you twice as much.

“The Covid-19 pandemic has sparked both an increased clinical and public interest in the role of nutrition and health, particularly in supporting immunity. During this time, when people may be highly vulnerable to misinformation, there have been a plethora of media stories against authoritative scientific opinion, suggesting that certain food components and supplements are capable of ‘boosting’ the immune system. It is important to provide evidence-based advice and to ensure that the use of non-evidence-based approaches to ‘boost’ immunity is not considered as an effective alternative to vaccination or other recognized measures.”

Authors Ayela Spiro, a nutrition science manager, and Helena Gibson-Moore, a nutrition scientist, enlighten their readers on the misinformation spreading in this pandemic about specific food components and supplements. They say that there’s no single food or supplement, or magic diet that can boost the immune system alone. However, eating healthy foods (along with the right dietary supplements), being physically active, and getting enough sleep can help boost your immunity.

If you’re writing an essay about eating healthy foods, you have to define what healthy food is. Food is considered healthy if it provides you with the essential nutrients to sustain your body’s well-being and retain energy. Carbohydrates, proteins, fats, vitamins, minerals, and water are the essential nutrients that compose a healthy, balanced diet.

Eating healthy foods is essential for having good health and nutrition – it protects you against many chronic non-communicable diseases, including heart disease, diabetes, and cancer. If you’re writing an essay about eating healthy foods, show your readers the importance of healthy food, and encourage them to start a healthy diet.

Eating healthy foods means eating a variety of food that give you the nutrients that your body needs to function correctly. These nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. In your essay about eating healthy foods, you can discuss this topic in more detail so that your readers will know why these nutrients are essential.

Eating healthy foods includes consuming the essential nutrients your body requires to function correctly (such as carbohydrates, proteins, fats, vitamins, minerals, and water) while minimizing processed foods, saturated fats, and alcohol. In your essay, let your readers know that eating healthy foods can help maintain the body’s everyday functions, promote optimal body weight, and prevent diseases.

Eating healthy foods comes with many health benefits – from keeping a healthy weight to preventing long-term diseases such as heart disease, stroke, diabetes, and cancer. So if you’re looking for a topic idea for your essay, you can consider the benefits of eating healthy foods to give your readers some useful information, especially for those thinking of starting a healthy diet.

Ever since we were a kid, we have all been told that eating vegetables are good for our health, but why? The answer is pretty simple – vegetables are loaded with the essential nutrients, vitamins, and minerals that our body needs. So, if you’re writing an essay about eating healthy foods, this is an excellent topic to get you started.

Of course, you definitely can! Fresh fruits and vegetables are typically the cheapest options for starting a healthy diet. In your essay about eating healthy foods, you can include some other cheap food options for a healthy diet – this will be very helpful, especially for readers looking to start a healthy diet but only have a limited amount of budget set for their daily food.

For help with this topic, read our guide explaining what is persuasive writing ?

If you’re stuck picking your next essay topic, check out our round-up of essay topics about education .

Bryan Collins is the owner of Become a Writer Today. He's an author from Ireland who helps writers build authority and earn a living from their creative work. He's also a former Forbes columnist and his work has appeared in publications like Lifehacker and Fast Company.

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Healthy Food Essay

The food that we put into our bodies has a direct impact on our overall health and well-being. Eating a diet that is rich in nutritious, whole foods can help us maintain a healthy weight, prevent chronic diseases, and feel our best. It is important to make conscious, healthy food choices to support our physical and mental well-being. By incorporating a variety of fruits, vegetables, whole grains, and lean proteins into our diets, we can ensure that our bodies are getting the nutrients they need to thrive. Here are a few sample essays on healthy food.

100 Words Essay On Healthy Food

Healthy food is essential to maintaining a healthy and balanced lifestyle. First and foremost, healthy food is food that is nutritious and good for the body. This means that it provides the body with the vitamins, minerals, and other nutrients it needs to function properly. Healthy food can come in many forms, including fruits, vegetables, whole grains, lean proteins, and healthy fats. Healthy food is important for maintaining a healthy body and mind. It provides the nutrients and energy the body needs to function properly and can help to prevent a wide range of health problems. So, if you want to feel your best, be sure to make healthy food a priority in your life.

200 Words Essay On Healthy Food

Healthy food is not just about what you eat – it’s also about how you eat it. For example, eating fresh, whole foods that are prepared at home with love and care is generally considered to be healthier than eating processed, pre-packaged foods that are high in salt, sugar, and unhealthy fats. Additionally, eating in moderation and avoiding excessive portion sizes is key to maintaining a healthy diet.

There are many reasons to eat healthy food, but the most obvious one is that it can help to prevent a wide range of health problems. Eating a diet rich in fruits, vegetables, and other healthy foods can help to lower your risk of heart disease, stroke, obesity, and other chronic conditions. Additionally, healthy food can help to boost your immune system, giving your body the tools it needs to fight off illness and infection. But the benefits of healthy food go beyond just physical health. Eating well can also have a profound impact on your mental and emotional well-being. A healthy diet can help to reduce stress and anxiety, improve mood, and increase energy levels. It can also help to improve cognitive function and memory, making it easier to focus and concentrate.

500 Words Essay On Healthy Food

Healthy food is an essential aspect of a healthy lifestyle. It is not only crucial for maintaining physical health, but it can also have a significant impact on our mental and emotional well-being. Eating a balanced diet that includes a variety of fruits, vegetables, whole grains, and lean proteins can help us feel energised, focused, and happy. But for many people, eating healthy can be a challenge. In a world where fast food and processed snacks are readily available and often more convenient than cooking a meal from scratch, it can be tempting to choose unhealthy options. And with busy schedules and hectic lives, it can be difficult to find the time and energy to plan and prepare healthy meals.

However, the benefits of eating healthy far outweigh the challenges. Not only can it help us maintain a healthy weight and reduce our risk of chronic diseases like heart disease, diabetes, and cancer, but it can also improve our mood, energy levels, and overall quality of life.

My Experience

As I sat down at my desk with a bag of chips and a soda for lunch again, I realised that I had been making unhealthy food choices all week. I had been so busy with work and other obligations that I hadn't taken the time to plan and prepare healthy meals. I decided then and there to make a change. I started by making a grocery list of nutritious, whole foods and meal planning for the week ahead. I also made a commitment to myself to cook at home more often instead of relying on takeout or fast food. It wasn't easy at first, but over time, I started to notice a difference in my energy levels and overall mood. I felt better physically and mentally, and I was able to maintain a healthy weight. Making healthy food choices became a priority for me, and I am now reaping the numerous benefits of a nutritious diet.

One of the key components of a healthy diet is variety. Eating a diverse range of fruits, vegetables, whole grains, and lean proteins can provide our bodies with the nutrients, vitamins, and minerals we need to function at our best. It's important to try to incorporate a rainbow of colours into our diets, as each colour group represents different nutrients and health benefits. For example, orange and yellow fruits and vegetables are rich in vitamin C and beta-carotene, which can support healthy skin and eyesight. Green leafy vegetables like spinach and kale are packed with antioxidants and can help support a healthy immune system. And blue and purple fruits and vegetables, like blueberries and eggplants, are high in flavonoids and can help support brain health and cognitive function.

In addition to eating a variety of fruits and vegetables, it's also important to include whole grains in our diets. Whole grains, like quinoa, brown rice, and oatmeal, are a great source of fibre, which can help keep us feeling full and satisfied. They can also help regulate our blood sugar levels, which can keep our energy levels steady and prevent unhealthy cravings.

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For an individual who opts for a career as an actor, the primary responsibility is to completely speak to the character he or she is playing and to persuade the crowd that the character is genuine by connecting with them and bringing them into the story. This applies to significant roles and littler parts, as all roles join to make an effective creation. Here in this article, we will discuss how to become an actor in India, actor exams, actor salary in India, and actor jobs.

Individuals who opt for a career as acrobats create and direct original routines for themselves, in addition to developing interpretations of existing routines. The work of circus acrobats can be seen in a variety of performance settings, including circus, reality shows, sports events like the Olympics, movies and commercials. Individuals who opt for a career as acrobats must be prepared to face rejections and intermittent periods of work. The creativity of acrobats may extend to other aspects of the performance. For example, acrobats in the circus may work with gym trainers, celebrities or collaborate with other professionals to enhance such performance elements as costume and or maybe at the teaching end of the career.

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Careers in journalism are filled with excitement as well as responsibilities. One cannot afford to miss out on the details. As it is the small details that provide insights into a story. Depending on those insights a journalist goes about writing a news article. A journalism career can be stressful at times but if you are someone who is passionate about it then it is the right choice for you. If you want to know more about the media field and journalist career then continue reading this article.

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In a career as a vlogger, one generally works for himself or herself. However, once an individual has gained viewership there are several brands and companies that approach them for paid collaboration. It is one of those fields where an individual can earn well while following his or her passion.

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Individuals in the editor career path is an unsung hero of the news industry who polishes the language of the news stories provided by stringers, reporters, copywriters and content writers and also news agencies. Individuals who opt for a career as an editor make it more persuasive, concise and clear for readers. In this article, we will discuss the details of the editor's career path such as how to become an editor in India, editor salary in India and editor skills and qualities.

Linguistic meaning is related to language or Linguistics which is the study of languages. A career as a linguistic meaning, a profession that is based on the scientific study of language, and it's a very broad field with many specialities. Famous linguists work in academia, researching and teaching different areas of language, such as phonetics (sounds), syntax (word order) and semantics (meaning).

Other researchers focus on specialities like computational linguistics, which seeks to better match human and computer language capacities, or applied linguistics, which is concerned with improving language education. Still, others work as language experts for the government, advertising companies, dictionary publishers and various other private enterprises. Some might work from home as freelance linguists. Philologist, phonologist, and dialectician are some of Linguist synonym. Linguists can study French , German , Italian .

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Quality Controller

A quality controller plays a crucial role in an organisation. He or she is responsible for performing quality checks on manufactured products. He or she identifies the defects in a product and rejects the product.

A quality controller records detailed information about products with defects and sends it to the supervisor or plant manager to take necessary actions to improve the production process.

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A QA Lead is in charge of the QA Team. The role of QA Lead comes with the responsibility of assessing services and products in order to determine that he or she meets the quality standards. He or she develops, implements and manages test plans.

Metallurgical Engineer

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Careers in computer programming primarily refer to the systematic act of writing code and moreover include wider computer science areas. The word 'programmer' or 'coder' has entered into practice with the growing number of newly self-taught tech enthusiasts. Computer programming careers involve the use of designs created by software developers and engineers and transforming them into commands that can be implemented by computers. These commands result in regular usage of social media sites, word-processing applications and browsers.

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Individuals in the information security manager career path involves in overseeing and controlling all aspects of computer security. The IT security manager job description includes planning and carrying out security measures to protect the business data and information from corruption, theft, unauthorised access, and deliberate attack

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Healthy Food Essay for Students and Children

500+ words essay on healthy food.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit.

Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits so that our future generations will be healthy and fit.

Most importantly, the harmful effects of junk food and the positive impact of healthy food must be stressed upon. People should teach kids from an early age about the same.

Benefits of Healthy Food

Healthy food does not have merely one but numerous benefits. It helps us in various spheres of life. Healthy food does not only impact our physical health but mental health too.

When we intake healthy fruits and vegetables that are full of nutrients, we reduce the chances of diseases. For instance, green vegetables help us to maintain strength and vigor. In addition, certain healthy food items keep away long-term illnesses like diabetes and blood pressure.

Similarly, obesity is the biggest problems our country is facing now. People are falling prey to obesity faster than expected. However, this can still be controlled. Obese people usually indulge in a lot of junk food. The junk food contains sugar, salt fats and more which contribute to obesity. Healthy food can help you get rid of all this as it does not contain harmful things.

In addition, healthy food also helps you save money. It is much cheaper in comparison to junk food. Plus all that goes into the preparation of healthy food is also of low cost. Thus, you will be saving a great amount when you only consume healthy food.

Get the huge list of more than 500 Essay Topics and Ideas

Junk food vs Healthy Food

If we look at the scenario today, we see how the fast-food market is increasing at a rapid rate. With the onset of food delivery apps and more, people now like having junk food more. In addition, junk food is also tastier and easier to prepare.

However, just to satisfy our taste buds we are risking our health. You may feel more satisfied after having junk food but that is just the feeling of fullness and nothing else. Consumption of junk food leads to poor concentration. Moreover, you may also get digestive problems as junk food does not have fiber which helps indigestion.

Similarly, irregularity of blood sugar levels happens because of junk food. It is so because it contains fewer carbohydrates and protein . Also, junk food increases levels of cholesterol and triglyceride.

On the other hand, healthy food contains a plethora of nutrients. It not only keeps your body healthy but also your mind and soul. It increases our brain’s functionality. Plus, it enhances our immunity system . Intake of whole foods with minimum or no processing is the finest for one’s health.

In short, we must recognize that though junk food may seem more tempting and appealing, it comes with a great cost. A cost which is very hard to pay. Therefore, we all must have healthy foods and strive for a longer and healthier life.

FAQs on Healthy Food

Q.1 How does healthy food benefit us?

A.1 Healthy Benefit has a lot of benefits. It keeps us healthy and fit. Moreover, it keeps away diseases like diabetes, blood pressure, cholesterol and many more. Healthy food also helps in fighting obesity and heart diseases.

Q.2 Why is junk food harmful?

A.2 Junk food is very harmful to our bodies. It contains high amounts of sugar, salt, fats, oils and more which makes us unhealthy. It also causes a lot of problems like obesity and high blood pressure. Therefore, we must not have junk food more and encourage healthy eating habits.

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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are

Suresh i. s. rattan.

1 Department of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus, Denmark

Gurcharan Kaur

2 Department of Biotechnology, Guru Nanak Dev University, Amritsar 143005, India

Associated Data

Not applicable.

Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

1. Introduction

The terms nutrition, food and diet are often used interchangeably. However, whereas nutrition generally refers to the macro- and micro-nutrients essential for survival, we do not simply eat nutrition, which could, in principle, be done in the form of a pill. Instead, we eat food which normally originates from animal- and plant-based sources, without us being aware of or conscious of its nutritional value. Even more importantly, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet [ 1 ]. Furthermore, geo-political-economic factors, such as governmental policies that oversee the production and consumption of genetically modified foods, geological/climatic challenges of growing such crops in different countries, and the economic affordability of different populations for such foods, also influence dietary habits and practices [ 2 , 3 ]. On top of all this lurks the social evolutionary history of our species, previously moving towards agriculture-based societies from the hunter-gatherer lifestyle, now becoming the consumers of industrially processed food products that affect our general state of health, the emergence of diseases, and overall lifespan [ 1 , 4 ]. The aim of this article is to provide a commentary and perspective on nutrition, food and diet in the context of health, healthy ageing and longevity.

Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. The other two pillars, especially in the case of human beings, are physical exercise and socio-mental engagement [ 5 , 6 , 7 ]. A huge body of scientific and evidence-based information has been amassed with respect to the qualitative and quantitative nature of optimal nutrition for human health and survival. Furthermore, a lot more knowledge has developed regarding how different types of foods provide different kinds of nutrition to different extents, and how different dietary practices have either health-beneficial or health-harming effects.

Here we endeavor to address these issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients, and by discussing the health-claims about animal-based versus plant-based foods, fermented foods, anti-inflammatory foods, functional foods, foods for brain health, and so on. Finally, we discuss the general principles of healthy dietary patterns, including the importance of circadian rhythms, meal timing, chronic caloric restriction (CR), and intermittent fasting for healthy ageing and extended lifespan [ 8 , 9 ]. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

2. Nutrition for Healthy Ageing

The science of nutrition or the “nutritional science” is a highly advanced field of study, and numerous excellent books, journals and other resources are available for fundamental information about all nutritional components [ 10 ]. Briefly, the three essential macronutrients which provide the basic materials for building biological structures and for producing energy required for all physiological and biochemical processes are proteins, carbohydrates and lipids. Additionally, about 18 micronutrients, comprised of minerals and vitamins, facilitate the optimal utilization of macronutrients via their role in the catalysis of numerous biochemical processes, in the enhancement of their bioavailability and absorption, and in the balancing of the microbiome. Scientific literature is full of information about almost all nutritional components with respect to their importance and role in basic metabolism for survival and health throughout one’s life [ 10 ].

In the context of ageing, a major challenge to maintain health in old age is the imbalanced nutritional intake resulting into nutritional deficiency or malnutrition [ 11 , 12 ]. Among the various reasons for such a condition is the age-related decline in the digestive and metabolic activities, exacerbated by a reduced sense of taste and smell and worsening oral health, including the ability to chew and swallow [ 13 , 14 ]. Furthermore, an increased dependency of the older persons on medications for the management or treatment of various chronic conditions can be antagonistic to certain essential nutrients. For example, long term use of metformin, which is the most frequently prescribed drug against Type 2 diabetes, reduces the levels of vitamin B12 and folate in the body [ 15 , 16 ]. Some other well-known examples of the drugs used for the management or treatment of age-related conditions are cholesterol-lowering medicine statin which can cause coenzyme Q10 levels to be too low; various diuretics (water pills) can cause potassium levels to be too low; and antacids can decrease the levels of vitamin B12, calcium, magnesium and other minerals [ 15 , 16 ]. Thus, medications used in the treatment of chronic diseases in old age can also be “nutrient wasting” or “anti-nutrient” and may cause a decrease in the absorption, bioavailability and utilization of essential micronutrients and may have deleterious effects to health [ 11 ]. In contrast, many nutritional components have the potential to interact with various drugs leading to reduced therapeutic efficacy of the drug or increased adverse effects of the drug, which can have serious health consequences. For example, calcium in dairy products like milk, cheese and yoghurt can inhibit the absorption of antibiotics in the tetracycline and quinolone class, thus compromising their ability to treat infection effectively. Some other well-known examples of food sources which can alter the pharmacokinetics and pharmacodynamics of various drugs are grape fruits, bananas, apple juice, orange juice, soybean flour, walnuts and high-fiber foods (see: https://www.aarp.org/health/drugs-supplements/info-2022/food-medication-interaction.html (accessed on 13 November 2022)).

It is also known that the nutritional requirements of older persons differ both qualitatively and quantitatively from young adults [ 11 ]. This is mainly attributed to the age-related decline in the bioavailability of nutrients, reduced appetite, also known as ‘anorexia of ageing,’ as well as energy expenditure [ 12 , 17 , 18 ]. Therefore, in order to maintain a healthy energy balance, the daily uptake of total calories may need to be curtailed without adversely affecting the nutritional balance. This may be achieved by using nutritional supplements with various vitamins, minerals and other micronutrients, without adding to the burden of total calories [ 12 , 17 , 18 ]. More recently, the science of nutrigenomics (how various nutrients affect gene expression), and the science of nutrigenetics (how individual genetic variations respond to different nutrients) are generating novel and important information on the role of nutrients in health, survival and longevity.

3. Food for Healthy Ageing

The concept of healthy ageing is still being debated among biogerontologists, social-gerontologists and medical practioners. It is generally agreed that an adequate physical and mental independence in the activities of daily living can be a pragmatic definition of health in old age [ 7 ]. Thus, healthy ageing can be understood as a state of maintaining, recovering and enhancing health in old age, and the foods and dietary practices which facilitate achieving this state can be termed as healthy foods and diets.

From this perspective, although nutritional requirements for a healthy and long life could be, in principle, fulfilled by simply taking macro- and micro-nutrients in their pure chemical forms, that is not realistic, practical, attractive or acceptable to most people. In practice, nutrition is obtained by consuming animals and plants as sources of proteins, carbohydrates, fats and micronutrients. There is a plethora of tested and reliable information available about various food sources with respect to the types and proportion of various nutrients present in them. However, there are still ongoing discussions and debates as to what food sources are best for human health and longevity [ 19 , 20 ]. Often such discussions are emotionally highly charged with arguments based on faith, traditions, economy and, more recently, on political views with respect to the present global climate crisis and sustainability.

Scientifically, there is no ideal food for health and longevity. Varying agricultural and food production practices affect the nutritional composition, durability and health beneficial values of various foods. Furthermore, the highly complex “science of cooking” [ 21 ], evolved globally during thousands of years of human cultural evolution, has discovered the pros and cons of food preparation methods such as soaking, boiling, frying, roasting, fermenting and other modes of extracting, all with respect to how best to use these food sources for increasing the digestibility and bioavailability of various nutrients, as well as how to eliminate the dangers and toxic effects of other chemicals present in the food.

The science of food preparation and utilization has also discovered some paradoxical uses of natural compounds, especially the phytochemicals such as polyphenols, flavonoids, terpenoids and others. Most of these compounds are produced by plants as toxins in response to various stresses, and as defenses against microbial infections [ 22 , 23 ]. However, humans have discovered, mostly by trial and error, that numerous such toxic compounds present in algae, fungi, herbs and other sources can be used in small doses as spices and condiments with potential benefits of food preservation, taste enhancement and health promotion [ 23 ].

The phenomenon of “physiological hormesis” [ 24 ] is a special example of the health beneficial effects of phytotoxins. According to the concept of hormesis, a deliberate and repeated use of low doses of natural or synthetic toxins in the food can induce one or more stress responses in cells and tissues, followed by the stimulation of numerous defensive repair and maintenance processes [ 25 , 26 ]. Such hormesis-inducing compounds and other conditions are known as hormetins, categorized as nutritional, physical, biological and mental hormetins [ 27 , 28 , 29 ]. Of these, nutritional hormetins, present naturally in the food or as synthetic hormetins to be used as food supplements, are attracting great attention from food-researchers and the nutraceutical and cosmeceutical industry [ 27 , 30 ]. Other food supplements being tested and promoted for health and longevity are various prebiotics and probiotics strengthening and balancing our gut microbiota [ 31 , 32 , 33 ].

Recently, food corporations in pursuit of both exploiting and creating a market for healthy ageing products, have taken many initiatives in producing new products under the flagship of nutraceuticals, super-foods, functional foods, etc. Such products are claimed and marketed not only for their nutritional value, but also for their therapeutic potentials [ 10 ]. Often the claims for such foods are hyped and endorsed as, for example, anti-inflammatory foods, food for the brain, food for physical endurance, complete foods, anti-ageing foods and so on [ 34 , 35 , 36 ]. Traditional foods enriched with a variety of minerals, vitamins and hormetins are generally promoted as “functional foods” [ 37 ]. Even in the case of milk and dairy products, novel and innovative formulations are claimed to improve their functionality and health promotional abilities [ 38 ]. However, there is yet a lot to be discovered and understood about such reformulated, fortified and redesigned foods with respect to their short- and long-term effects on physiology, microbiota balance and metabolic disorders in the context of health and longevity.

4. Diet and Culture for Healthy and Long Life

What elevates food to become diet and a meal is the manner and the context in which that food is consumed [ 4 ]. Numerous traditional and socio-cultural facets of dietary habits can be even more significant than their molecular, biochemical, and physiological concerns regarding their nutritional ingredients and composition. For example, various well-known diets, such as the paleo, the ketogenic, the Chinese, the Ayurvedic, the Mediterranean, the kosher, the halal, the vegetarian, and more recently, the vegan diet, are some of the diverse expressions of such cultural, social, and political practices [ 1 ]. The consequent health-related claims of such varied dietary patterns have influenced their acceptance and adaptation globally and cross-culturally.

Furthermore, our rapidly developing understanding about how biological daily rhythms affect and regulate nutritional needs, termed “chrono-nutrition”, has become a crucial aspect of optimal and healthy eating habits [ 39 , 40 ]. A similar situation is the so-called “nutrient timing” that involves consuming food at strategic times for achieving certain specific outcomes, such as weight reduction, muscle strength, and athletic performance. The meal-timing and dietary patterns are more anticipatory of health-related outcomes than any specific foods or nutrients by themselves [ 41 , 42 , 43 , 44 ]. However, encouraging people to adopt healthy dietary patterns and meal-timing requires both the availability, accessibility and affordability of food, and the intentional, cultural and behavioral preferences of the people.

Looking back at the widely varying and constantly changing cultural history of human dietary practices, one realizes that elaborate social practices, rituals and normative behaviors for obtaining, preparing and consuming food, are often more critical aspects of health-preservation and health-promotion than just the right combination of nutrients. Therefore, one cannot decide on a universal food composition and consumption pattern ignoring the history and the cultural practices and preferences of the consumers. After all, “we eat what we are”, and not, as the old adage says, “we are what we eat”.

5. Conclusions and Perspectives

Food is certainly one of the foundational pillars of good and sustained health. Directed and selective evolution through agricultural practices and experimental manipulation and modification of food components have been among the primary targets for improving food quality. This is further authenticated by extensive research performed, mainly on experimental animal and cell culture model systems, demonstrating the health-promoting effects of individual nutritional components and biological extracts in the regulation, inhibition or stimulation of different molecular pathways with reference to healthy ageing and longevity [ 45 ]. Similarly, individual nutrients or a combination of a few nutrients are being tested for their potential use as calorie restriction mimetics, hormetins and senolytics [ 46 , 47 , 48 ]. However, most commonly, these therapeutic strategies follow the traditional “one target, one missile” pharmaceutical-like approach, and consider ageing as a treatable disease. Based on the results obtained from such experimental studies, the claims and promises made which can often be either naïve extrapolations from experimental model systems to human applications, or exaggerated claims and even false promises [ 49 ].

Other innovative, and possibly holistic, food- and diet-based interventional strategies for healthy ageing are adopting regimens such as caloric- and dietary-restriction, as well as time-restricted eating (TRE). Intermittent fasting (IF), the regimen based on manipulating the eating/fasting timing, is another promising interventional strategy for healthy ageing. Chrono-nutrition, which denotes the link between circadian rhythms and nutrient-sensing pathways, is a novel concept illustrating how meal timings alignment with the inherent molecular clocks of the cells functions to preserve metabolic health. TRE, which is a variant of the IF regimen, claims that food intake timing in alignment with the circadian rhythm is more beneficial for health and longevity [ 39 , 40 , 41 , 50 ]. Moreover, TRE has translational benefits and is easy to complete in the long term as it only requires limiting the eating time to 8–10 h during the day and the fasting window of 12–16 h without restricting the amount of calories consumed. Some pilot studies on the TRE regimen have reported improvement in glucose tolerance and the management of body weight and blood pressure in obese adults as well as men at risk of T2D. Meta-analyses of several pilot scale studies in human subjects suggest and support the beneficial effects of a TRE regimen on several health indicators [ 39 , 50 ]. Several other practical recommendations, based on human clinical trials have also been recommended for meeting the optimal requirements of nutrition in old age, and for preventing or slowing down the progression of metabolic syndromes [ 39 , 40 , 41 , 50 ].

What we have earlier discussed in detail [ 4 ] is supported by the following quote: “…food is more than just being one of the three pillars of health. Food is both the foundation and the scaffolding for the building and survival of an organism on a daily basis. Scientific research on the macro- and micro-nutrient components of food has developed deep understanding of their molecular, biochemical and physiological roles and modes of action. Various recommendations are repeatedly made and modified for some optimal daily requirements of nutrients for maintaining and enhancing health, and for the prevention and treatment of diseases. Can we envisage developing a “nutrition pill” for perfect health, which could be used globally, across cultures, and at all ages? We don’t think so” [ 4 ].

Our present knowledge about the need and significance of nutrients is mostly gathered from the experimental studies using individual active components isolated from various food sources. In reality, however, these nutritional components co-exist interactively with numerous other compounds, and often become chemically modified through the process of cooking and preservation, affecting their stability and bioavailability. There is still a lot to be understood about how the combination of foods, cooking methods and dietary practices affect health-related outcomes, especially with respect to ageing and healthspan.

An abundance of folk knowledge in all cultures about food-related ‘dos and don’ts’ requires scientific verification and validation. We also need to reconsider and change our present scientific protocols for nutritional research, which seem to be impractical for food and dietary research at the level of the population. It is a great scientific achievement that we have amassed a body of information with respect to the nature of nutritional components required for health and survival, the foods which can provide those nutritional components and the variety of dietary and eating practices which seem to be optimal for healthy survival and longevity.

Finally, whereas abundant availability of and accessibility to food in some parts of the world has led to over-consumption and consequent life-style-induced metabolic diseases and obesity, in many other parts of the world food scarcity and economic disparity continue to perpetuate starvation, malnutrition, poor health and shortened lifespan. Often, it is not a lack of knowledge about the optimal nutrition, food and diet that leads to making bad choices; rather, it is either our inability to access and afford healthy foods or our gullibility to fall prey to the exaggerated claims in the commercial interests of food producing and marketing companies. We must continue to gather more scientific information and knowledge about the biochemical, physiological and cultural aspects of nutrition, food and diet, which should then be recommended and applied wisely and globally, incorporating the social, cultural and environmental needs of all. After all, “we eat what we are”, and not merely “we are what we eat”!

Funding Statement

One of the authors, GK, was funded by the Department of Science & Technology (DST) under Cognitive Science Research Initiative (CSRI), Government of India, grant (DST/CSRI/2018/99). This funding agency has no role in study design, manuscript writing, and data interpretation.

Author Contributions

Both authors (S.I.S.R. and G.K.) conceptualized and wrote the paper equally. All authors have read and agreed to the published version of the manuscript.

Institutional Review Board Statement

Informed consent statement, data availability statement, conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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Essay on Food for School Students: 100, 200, 300 Words

Updated on
Nov 15, 2023

Did you know the potato was the first fruit planted in zero gravity? Food is both a basic human requirement and the fuel for sustenance. It’s critical that kids and the younger generation recognize the significance of food in our lives. Acknowledging its significance will not only aid in appreciating its worth but also help in decreasing food waste. In order to help schoolchildren comprehend the value of food and develop healthy eating habits for a quality life, in this blog we will be providing an essay on food in 100, 200, and 300 words. Continue reading to know more.

Essay on Food in 100 Words

Food is a necessary nourishment for every living being to survive. Every living creature needs food in addition to clothing and shelter in order to exist. It provides us with energy and makes our bodies capable of functioning properly. To ensure that our body gets all the vital nutrients it needs to function properly, we must eat a variety of foods.

Living cells require a balance of all nutrients, including minerals, fiber, vitamins, proteins, and fats, in order to be healthy and fit. This implies that in order to sustain health and vitality, a variety of foods in the proper proportions must be consumed. Consuming a variety of foods boosts our immune system and helps us fight against a range of diseases because each type of food has a special nutritional value.

Also Read: 10 Unique World Food Day Activities

Essay on Food in 200 Words

When we observe those who lack access to wholesome food, the significance of food becomes easy to understand. A distinct demographic of impoverished individuals does not have access to two meals a day and doesn’t think about the option of enhancing their meals with additional nutrients. Some people are fortunate enough to have the ability to choose what they eat and can prepare or order anything they choose, but others are not as fortunate and have to settle for whatever is provided to them or whatever they get.

It’s important to recognize that food is necessary for survival. In light of this, we ought to raise awareness and urge people to avoid wasting food.

Food not only provides us with energy, but a varied diet also maintains us healthy and allows our bodies to operate as intended. All of the necessary elements found in food, such as vitamins, minerals, fats, proteins, and carbs, must be present.

With time, choosing reasonable, healthful foods not only reduces our chance of contracting multiple illnesses but also improves our overall well-being and mood. Thus, in order to live an ideal life, we must stay away from junk food and cultivate good eating habits.

Essay on Food in 300 Words

Food is vital to our survival and keeps our bodies in a functioning state. Food becomes a necessary component of our body’s functioning the moment we are born. A balanced diet improves our ability to fend off sickness, boosts our immunity, gives us energy throughout the day, and controls our mood. It further aids in meeting our body’s developmental benchmarks at various growth stages.

Furthermore, food plays a significant role in fostering global cultural experiences and connections with a diverse range of individuals. It’s interesting to note that food has the ability to strengthen bonds between people and reach the heart. A common way that we can show one another how much we care and how connected we are is by sharing our meals together with family and friends. It’s also the easiest method for making wonderful memories.

People who share common food preferences, love to cook, or are curious to try new cuisines often feel connected quickly. It is also frequently the focal point of celebrations of any kind.

It is a representation of the various cuisines around the world. A diverse array of food options is available to fulfill our eating preferences, ranging from basic meals like grains, cereals, fruits, and vegetables, to meat and dairy products.

Unfortunately, food waste is becoming a more pressing worldwide issue. One of the main causes of the major negative effects on the environment and the economy is food waste.

Cereals, fruits, vegetables, dairy, meat, and fish are some of the most common types of food sources.

Italian, Chinese, and Indian cuisines are some of the most popular cuisines in the world.

Junk food does not have essential nutrients that are required for our body to function that is the reason why it is called junk.

Nidhi Mishra

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Essay on Healthy Food for Students and Children in 1000 Words

In this article, read about an essay on healthy food for students and children. It includes the benefits of healthy food eating, meaning, with types and examples of a nutritious, healthy diet.

Table of Contents

Essay on Healthy Food for Students and Children (1000 Words)

Every Living thing needs food to survive like a tree, animals, and humans. Food gives us strength. But power is also available only when the diet has eaten is healthy. A healthy diet is essential for a healthy life. We need to pay more attention to the nutritional value of eating than taste.

Meaning of Healthy Food

A variety of foods that give you the nutrients you need to maintain health, feel good, and have energy. And also, nutrients include protein, carbohydrates, fat, water, vitamins, and minerals. Nutrition is vital for our bodies. Being physically active and maintaining a healthy body, eating well is an excellent way to help your body stay strong and healthy.

Rice, roti, lentils, green vegetables, milk, and yogurt, etc. come inside a healthy diet. We should all eat healthy food every day. Healthy food gives us a happy life. We should also eat fruits daily in a balanced diet.

In today’s time, we are forgetting the importance of a balanced diet and going away from healthy food, because of which the risk of diabetes and obesity in children is increasing.

People are becoming more and more attracted to delicious food and are not paying attention to the quality of the food at all. Junk foods may be tasty, but they are not nutritious at all but are harmful to our health.

A lot of illnesses arise for fried and packed food. We all should not eat junk food much but should make a balanced diet a part of our daily routine.

Preserved or canned food and other such foods are entirely unhealthy for the body. Over time, it causes severe illness and serious illnesses. Children who eat junk food often lack concentration.

Also, you may have digestive problems because junk food does not contain fiber, which helps digestion. The blood sugar level is an irregularity caused by junk food. Because it contains fewer carbohydrates and protein. Also, junk food increases cholesterol and triglyceride levels.

Our children love colorful food, so feed them a slice of carrot radish, whose different colors will attract them. Not only the children, but the growing people should also take a balanced diet. We should keep our meals all three times, so they must have nutritious food.

We can eat outside sometimes, but we have to eat healthy every day. We should not eat junk food more often and should eat only fresh food. Eating healthy also helps you save money. It is cheaper than junk food.

Benefits of Healthy food

With this, the cost of all those who go to prepare a healthy diet is even less. When you consume only healthy food, you will save a considerable amount. We should consume regular sugar and avoid the use of excessive sugar and limit the use of sodium (salt). It should also be iodized salt.

1. Keeps the Brain Active and Energize

Healthy food is full of nutrients, and these nutrients provide us with energy and alertness. Therefore, we remain active. So, I suggest all of you eat healthy food, do exercise every day and be healthy, as health is wealth.

2. Keeps Away From Obesity

Healthy food also saves us from obesity as it helps us in managing unnecessary weight gain.

According to W.H.O (World Health Organization)

Healthy food helps us to protect against malnutrition in all its forms, and noncommunicable diseases (NCD), including such as diabetes, heart disease, stroke, and cancer.

Keeping salt intake to less than 5 gram per day helps to prevent hypertension and reduces the risk of heart disease and stroke in the adult person. 2.5 million deaths per year are due to lack of vegetables, fruits in the diet, according to WHO, 20% of people do not use balanced diet because of cancer, 33% of people have heart attacks, and 10%, trauma. The reason for this is that, due to they take unhealthy food, 2.6 lakh people die every year.

3. Maintains Calories

It requires 1,600 to 2,400 calories per day for adult women and 2,000 to 3,000 calories per day for adult men. Within each age and gender category, the lower end of the range is for sedentary people; The high end of the scale is for active individuals.

4. Avoid Diseases

Eating unhealthy food like excessive oily, fat and spicy food may cause various types of health issues like chronic heart disease, ulcers, diarrhea and kidney failure. So, to avoid these types of health issues always eat healthy food.

5. Maintains Your Beauty

Eating healthy food keeps your skin always glowing. Eating fast food or junk food may harm your body beauty. Unhealthy oily food may cause problems like pimples and hair fall, which give you an ugly look.

Different Types of Healthy Food

Here is a list of some healthy food which you can try in your daily life to become stronger and beautiful-

Green Vegetables

Fat and calories are the least found in green vegetables. Because of which it controls obesity. It is essential to keep the body healthy and better and control obesity. Along with this, the toxins of the body come out. The more green vegetables are eaten, the better it is for health.

Along with fiber and vitamin C, the right amount of various types of antioxidants is present in the apple. If you experience hunger even after eating, then apple can be a good option for you.

Strawberries

Strawberries are a healthy diet for those who want to lose weight for the minimal amount of carbs and calories. Strawberries contain a high percentage of vitamin C, Fiber, and Manganese, which make it a healthy diet.

Milk: Excess of vitamins and minerals are present in milk. Also, milk has a high protein and fat content. Milk is considered the best source of calcium.

I would like to tell you that eggs are one of the most nutritious foods in the world. Earlier, there was a mindset about eggs that, because of high cholesterol, eggs harm health. But it is now clear from the studies that egg consumption is entirely safe.

Sheep are usually fed grass, and sheep consume a wide variety of leaves, herbs and high amounts of Omega-3 fatty acid in its meat. Therefore, it is a tasty and nutritious diet for you.

In this way, a healthy diet improves thoughts, because of which peace is established in our home, and for this peace, our country will become a society. The sage monks of our country also give importance to a balanced diet.

He lived quite a long life, and he was powerful physically, kept calm, so healthy, and a proper diet is very important for our body and mind.

Food is the first expression of every celebration in Indian culture. From birth, marriage, etc. life to death, because vitality is associated with it. This makes the mind flourish. The environment also contributes to this. Hope you liked this informative essay on healthy food for students and children.

1 thought on “Essay on Healthy Food for Students and Children in 1000 Words”

Healthy Diet Essay

Consuming a healthy diet throughout a person’s life helps prevent malnutrition in all its forms, as well as a range of diet-related non-communicable diseases and conditions. But the increased consumption of processed food, rapid urbanisation and changing lifestyles have led to a shift in dietary patterns. People now consume fast food and do not eat enough fibre-rich fruits, vegetables and whole grains. So, to help students understand the importance of a healthy diet, we have provided a “Healthy Diet” essay.

Students can also go through the list of CBSE Essays on different topics. It will help them to improve their writing skills and also increase their scores on the English exam. Moreover, they can participate in different essay writing competitions which are conducted at the school level.

500+ Words Healthy Diet Essay

A healthy diet consists of simple, natural and/or well-cooked foods which promote health and protect us from diseases. It keeps our organ systems functioning well. The diet that we consume is decided by our socio-cultural norms, lifestyle patterns and the type of activities we are engaged in. A healthy diet includes nutrition, nutrients, food groups, a balanced diet and special dietary requirements.

Balanced Diet

A diet that contains all the essential nutrients like proteins, carbohydrates, fats, minerals and vitamins in the proportion required for the normal growth and development of the body is called a balanced diet. The important components of a balanced diet are cereals, pulses, milk, fruits and vegetables, fats and oil. A balanced diet constitutes a healthy diet. Thus, we all should try to follow a balanced diet.

Role of Nutrients

Nutrients that we obtain through food have vital effects on physical growth and development. It also helps in maintaining normal body function, physical activity and health. Nutritious food is thus needed to sustain life and activity. A healthy diet must provide all essential nutrients in the required amounts. Requirements for essential nutrients vary with age, gender, physiological status and physical activity. Dietary intakes lower or higher than the body requirements can lead to undernutrition or overnutrition, respectively.

Eating too little food during certain significant periods of life such as infancy, childhood, adolescence, pregnancy and lactation and eating too much at any age can lead to harmful consequences. An adequate diet, providing all nutrients, is needed throughout our lives. Eating a variety of foods from each food group is crucial for supplying the individual with all the essential nutrients that the body needs, including carbohydrates, proteins, fats, vitamins, minerals and water.

Special Dietary Requirements

The amount of food or nutrients required by a person in a day depends upon the need for energy. These needs are directly related to age and physical activity. During the rapid growth years, i.e. 12–22 years for boys and 12–18 years for girls, there is a gradual increase in daily food requirements. But as we grow old, our daily need for energy decreases. The amount of energy required by people engaged in low, moderate or high levels of physical activity differs. A sports person always needs to consume more calories than a non-sports person. Similarly, the dietary needs of a woman during pregnancy and lactation are higher.

Before we eat, we should think about what goes on our plate, cup, or bowl. Foods like vegetables, fruits, whole grains, low-fat dairy products, and lean protein foods should be part of our diet. These contain the nutrients that we need to maintain a heart-healthy eating plan. Eating a healthy diet will keep our body fit, healthy and free from all kinds of diseases. With a healthy body and mind, we can enjoy our life and can achieve whatever we want in our life.

Students must have found the “Healthy Diet” essay useful for improving their essay writing skills. They can get the study material and the latest updates on CBSE/ICSE/State Board/Competitive Exams at BYJU’S.

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What is the healthiest high-fat food? The No. 1 pick, according to a dietitian

If you grew up in the fat-phobic 90s, it’s likely that fat-free snacks had a prominent place in your kitchen and your lunchbox.

I was one of those teens who thought fat was a no-no and replaced my higher fat snacks with some flavorless biscuits. I thought I was being healthy. But times have thankfully changed and nutrition science has shed new light on the benefits of certain dietary fats.

Let’s dig in.

What are dietary fats?

Along with protein and carbohydrates, fats are one of the three macronutrients. Fat plays many roles in the body, including hormone production and vitamin absorption and it provides calories for energy. Fats also help to protect our organs and help keep us warm. And let’s not forget, they help make food taste good.

When it comes to calories, all fats provide the same amount per gram–9 calories. So 1 gram of fat from ice cream provides the same calories as 1 gram of fat from cashews.

Healthy vs unhealthy fats

No doubt you’ve heard about the importance of choosing “healthy” sources of fat versus “unhealthy.” But making that distinction as we navigate food choices throughout the day can be dizzying. Here’s a basic breakdown to help clear up the confusion.

The type of fats we should be avoiding altogether are trans fats in partially hydrogenated oils. Trans fats, which have largely been eliminated from the food system, can be found in foods like donuts, pie crusts and packaged cakes and crackers. Still, small amounts of trans fats can still be created when foods are processed using high heat.

These fats are harmful because they increase “bad” LDL cholesterol, while lowering beneficial HDL cholesterol. Small amounts of trans fats occur naturally in animal products, including beef, lamb and butter. Studies have yet to prove that these naturally occurring trans fats do the same damage as the ones that have been created during processing food.

Saturated Fats

If you’re 40 or older, your doctor has likely given you a spiel about reducing the amount of saturated fat in your diet. Saturated fats are found in beef, dairy, pork, poultry, coconut oil and palm oil. They are generally solid at room temperature. Too much saturated fat in the diet can increase your LDL cholesterol , which can increase your risk of heart disease and stroke.

Monounsaturated Fats

This type of unsaturated fat has gotten a ton of press because it’s the primary fat in the foods that make up the Mediterranean Diet . You’ll find monounsaturated fats (MUFAS) in certain nuts ( almonds , hazelnuts, pistachios, walnuts and pecans), olive, canola, peanut, safflower and sunflower oils, as well as avocados.

Monounsaturated fats help lower “bad” LDL cholesterol, which helps lower your risk of heart disease and stroke. These fats also help maintain your body’s cells.

Polyunsaturated fats

Like, MUFAS, polyunsaturated fats (PUFAS) help lower bad cholesterol and reduce the risk of heart disease.

However, I find that people are most confused about this category of dietary fat. That may be due to the fact that PUFAS include omega-6 fats and omega-3 fats .

Omega- 3 fats have different forms, and come from both plant and animal sources. Plant sources of polyunsaturated fats include canola, corn, soybean and sunflower oils, as well as walnuts, flax, chia, and sunflower seeds and soybeans. Animal sources of polyunsaturated fats are fatty fish, like salmon, tuna, anchovies, sardines and black cod.

The different forms of omega-3 include eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and alpha-linolenic acid (ALA). They serve of our bodies parts, including our lungs, heart, and immune and endocrine systems. Basically, we can’t live without them.

PUFAS also include omega-6 fats. And like omega-3 fats, they are considered to be essential because our bodies can’t create them. Omega-6 fatty acids are found in corn, soy, sunflower, safflower and sesame oils. The typical American diet contains plenty of omega-6 , so we don’t need to go out of our way to eat more. In fact, we should be focusing on getting more omega-3 fatty acids.

What is the healthiest high-fat food?

Wild salmon is a great choice for a high-fat food.

Seafood is a superstar when it comes to nutrition, providing protein and other nutrients that are vital for overall health, like vitamin D, calcium and zinc.

And when it comes to healthy fat, salmon is swimming in it. King salmon, in particular, is, well, the king of salmon when it comes to omega-3. Per 3-ounce serving, Alaskan king salmon delivers 1476mg of DHA and EPA combined, making it a super choice for your heart and brain.

Other healthy high-fat foods

Extra virgin olive oil.

A staple of the Mediterranean Diet, extra virgin olive oil is a delicious way to get your good fats. Extra-virgin is the least refined type of olive oil. In addition to being a rich source of heart protective monounsaturated fat, extra-virgin olive oil also provides polyphenols , which have antioxidant benefits. You can use it for cooking and baking, as well as for making dips and salad dressings.

A top plant source for essential omega-3 fatty acids, walnuts are the only nut to provide an excellent source of ALA, which may play an important role in reducing the risk of heart disease. Walnuts have been shown to be beneficial for both older adults, with regular daily consumption helping to lower cholesterol levels .

And for younger folks, helping to improve metabolic health in people ages 22 to 36. Buttery and rich, walnuts are also incredibly versatile, working in both savory and sweet recipes and can even be used as a meat replacement in tacos. And a collection of research sheds light on walnuts’ positive impact on overall health, including gut health , brain health, weight and blood sugar.

Peanut butter

One of the best-loved sources of good fat is peanut butter . Creamy and delicious, this affordable source of plant protein also provides a wealth of unsaturated fat — the kind that can help lower the risk of heart disease and improve HDL cholesterol levels.

Natural peanut butter contains 16g of fat per 2-tablespoon serving and most of that is a combination of monounsaturated and polyunsaturated fat with zero grams of trans fats. A serving of peanut butter also contains 3g of fiber and 8g of protein, which along with the fat it contains, helps keep you feeling fuller longer.

With its pretty green color and super creamy consistency, this fruit has become an Instagram darling. But it’s not just a pretty face. A serving (⅓ an avocado) delivers 6g of mostly monounsaturated fat, as well as 3g of fiber and 1g of protein. Plus, they’re nutrient dense, contributing 10% of the daily value of folate and 250mg of heart healthy potassium. What’s more, they may help improve blood glucose in certain populations with type 2 diabetes.

Small but mighty, these petite seeds contain 60% calories from fat. In addition to providing ALA omega-3, they also contain 4g of fiber in each tablespoon. Chia seeds also provide mineral calcium , making it a great topper for folks who avoid dairy. Chia seeds can also can absorb 10 to 12 times their weight in water, making them a smart food for pre and post workout to help with hydration. And they help you feel full longer, according to a 2017 study.

Macadamia nuts

At 94% calories from fat, these nuts are virtually almost all fat. Of the 21g of fat in a 1-ounce serving, 17g are from heart-healthy monounsaturated fat. Additionally, if you’re watching your carb intake , these are a smart pick, with just 4g per serving. Macadamias are also packing selenium, magnesium, potassium and other vitamins and minerals.

Frances Largeman-Roth, RDN, is a New York Times bestselling author and nationally recognized health expert. Frances has been a guest on several TV shows, including the Today Show, Good Morning America, Access Hollywood Live and CNN. She contributes to many publications, including Today.com, Parade, and Well+Good and is a sought-after spokesperson for brands in the wellness space. Frances is a mom of three and loves helping families stay healthy with her fun approach to eating well. She is the author of numerous books, including Eating in Color and the upcoming, Everyday Snack Tray . Follow her on Instagram and get her wellness content and recipes at www.FrancesLargemanRoth.com .

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Published: 11 March 2024

Effects of dietary intervention on human diseases: molecular mechanisms and therapeutic potential

Yu-Ling Xiao ORCID: orcid.org/0000-0002-3684-0816 1 , 2 na1 ,
Yue Gong 1 , 2 na1 ,
Ying-Jia Qi ORCID: orcid.org/0009-0006-9878-4019 1 , 2 na1 ,
Zhi-Ming Shao 1 , 2 &
Yi-Zhou Jiang 1 , 2

Signal Transduction and Targeted Therapy volume 9 , Article number: 59 ( 2024 ) Cite this article

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Cancer imaging
Cancer metabolism

Immunotherapy

Diet, serving as a vital source of nutrients, exerts a profound influence on human health and disease progression. Recently, dietary interventions have emerged as promising adjunctive treatment strategies not only for cancer but also for neurodegenerative diseases, autoimmune diseases, cardiovascular diseases, and metabolic disorders. These interventions have demonstrated substantial potential in modulating metabolism, disease trajectory, and therapeutic responses. Metabolic reprogramming is a hallmark of malignant progression, and a deeper understanding of this phenomenon in tumors and its effects on immune regulation is a significant challenge that impedes cancer eradication. Dietary intake, as a key environmental factor, can influence tumor metabolism. Emerging evidence indicates that dietary interventions might affect the nutrient availability in tumors, thereby increasing the efficacy of cancer treatments. However, the intricate interplay between dietary interventions and the pathogenesis of cancer and other diseases is complex. Despite encouraging results, the mechanisms underlying diet-based therapeutic strategies remain largely unexplored, often resulting in underutilization in disease management. In this review, we aim to illuminate the potential effects of various dietary interventions, including calorie restriction, fasting-mimicking diet, ketogenic diet, protein restriction diet, high-salt diet, high-fat diet, and high-fiber diet, on cancer and the aforementioned diseases. We explore the multifaceted impacts of these dietary interventions, encompassing their immunomodulatory effects, other biological impacts, and underlying molecular mechanisms. This review offers valuable insights into the potential application of these dietary interventions as adjunctive therapies in disease management.

Fasting-mimicking diet causes hepatic and blood markers changes indicating reduced biological age and disease risk

Sebastian Brandhorst, Morgan E. Levine, … Valter D. Longo

Metformin and feeding increase levels of the appetite-suppressing metabolite Lac-Phe in humans

Barry Scott, Emily A. Day, … Lydia Lynch

Life expectancy can increase by up to 10 years following sustained shifts towards healthier diets in the United Kingdom

Lars T. Fadnes, Carlos Celis-Morales, … John C. Mathers

Introduction

Nutrients play a crucial role in regulating various physiological processes. 1 The main source of nutrients is usually considered to be diet. The quantity, quality, and composition of the food consumed, as well as the timing of meals, directly impact human health by influencing the availability of nutrients. 2 Although there have been advancements in understanding the link between diet and disease in recent years, there is still much to learn about how specific dietary components affect disease risk and prevention. 3

Epidemiological studies have linked various dietary patterns to cancer and other diseases. 4 For instance, diets high in saturated fats and sugars have been associated with an increased risk of cardiovascular diseases (CVD) and type 2 diabetes. 5 Conversely, diets rich in fiber, fruits, and vegetables are associated with a lower risk of these conditions. 6 Similarly, conditions such as osteoporosis and certain neurological disorders have also shown links to dietary patterns, highlighting the broad influence of diet on overall health. 7 , 8 In the context of cancer, increased consumption of alcohol and red or processed meat is associated with a heightened risk of cancer, whereas adherence to a Mediterranean dietary pattern—characterized by high intake of fruits, vegetables, whole grains, legumes, fish, and olive oil, along with moderate consumption of dairy products such as yogurt—may confer protective effects against carcinogenesis. 9 , 10 Similarly, a strong adherence to the plant-based Paleolithic diet and a Paleolithic-like lifestyle has been found to significantly reduce the risk of colorectal cancer (CRC), especially in individuals with a body mass index (BMI) less than 30. 11 Although many cancer patients are interested in using dietary intervention to improve cancer therapy outcomes or even using it as a key component of the therapeutic process, 12 there is currently no solid evidence showing that any nutrition-related regimen can be a primary treatment for cancer. 13 However, preclinical studies suggest that calorie and energy restrictions can hinder tumor growth and progression and increase the efficacy of chemotherapy and radiotherapy. 14 , 15 A rising number of clinical trials are exploring the impact of dietary interventions or nutritional supplements in conjunction with standard antitumor therapies, with some showing clinical benefits. 16 , 17

Diet is a crucial source of nutrients for tumors and has emerged as a key component in determining whole-body metabolism. 18 The nutrients in the tumor microenvironment (TME) largely regulate tumor cell and immune cell metabolism. 19 Recent evidence suggests that metabolic reprogramming, a crucial hallmark of cancer, involves several metabolic adaptations by tumor cells to sustain proliferation and metastasis in the TME. 19 , 20 , 21 The TME constitutes a multifaceted and dynamic ecosystem comprising an assortment of cell types, including tumor cells, immune cells, and stromal cells, in addition to components of the extracellular matrix. The interplay among these constituents, along with the challenging environmental conditions, exerts a significant influence on the growth trajectory and progression of tumors. 22 For example, oxygen levels within the TME can vary due to increased metabolic demand from rapidly proliferating tumor cells, resulting in low oxygen tension, known as hypoxia, in tissues. In addition, nutrient availability, including the availability of glucose, fatty acids, and amino acids, can vary within the TME, impacting metabolic processes and energy production. The accumulation of metabolic waste products and alterations in pH can further contribute to a hostile TME, which can impair immune function and promote tumor progression. 23 These factors, along with dynamic interactions within the TME, play crucial roles in influencing tumor proliferation and the effectiveness of antitumor immune responses. 24

As our understanding of the complex relationships between diet, metabolic reprogramming, and various diseases continues to evolve, it becomes increasingly evident that dietary components and patterns significantly influence disease risk, prevention, and progression. This review delves into the unique metabolic characteristics and nutrient availability of tumors. Furthermore, we investigate recent evidence and emerging trends concerning the effects of dietary interventions on both cancer and other diseases, underscoring the potential therapeutic benefits these dietary strategies may offer to a wide range of patients (Fig. 1 ).

Overview of the relationship between dietary interventions and diseases. The cellular microenvironment, including the tumor microenvironment (TME), plays a crucial role in disease biology, and diet serves as a vital source of nutrients that can influence these microenvironments. Metabolic reprogramming, a prominent feature associated with disease progression, can affect cell metabolism and immune function. Dietary interventions, such as caloric restriction (CR), fasting-mimicking diet (FMD), and ketogenic diet (KD), can modulate the progression and treatment sensitivity of various diseases, including cancer. Additionally, dietary interventions can alter the composition and functional capacity of the gut microbiome, thereby indirectly influencing the progression and treatment of diseases. These direct and indirect effects of dietary interventions can influence metabolic reprogramming, modulate immune responses, and potentially enhance the clinical efficacy of treatments for various diseases. This figure was created with BioRender.com

Metabolic characteristics and nutrient availability in the tumor

Cellular metabolism encompasses a complex array of biochemical reactions that utilize specific nutrients, including carbohydrates, fatty acids, and amino acids. These nutrients are the primary sources for maintaining energy homeostasis and synthesizing macromolecules. 25 Our focus here is on cancer metabolism, which differs from that in corresponding healthy tissues in terms of nutrient levels and metabolic demands. 26 Within the TME, cancer cells can establish an immunosuppressive metabolic microenvironment by depriving immune cells of vital metabolites such as glucose and oxygen while also elevating the levels of mediators such as lactate and adenosine that limit the function of immune cells. 27 Therefore, different subsets of immune cells undergo metabolic reprogramming in tumors, and specific nutrients are required for these metabolic programs. 28 , 29 Generally, the metabolic programs that play vital roles in immune cells include glycolysis, the tricarboxylic acid (TCA) cycle, oxidative phosphorylation (OXPHOS), the pentose phosphate pathway (PPP), fatty acid oxidation (FAO), fatty acid synthesis (FAS) and the amino acid metabolic pathway 30 (Fig. 2 ).

Major metabolic pathways associated with different immune cell subtypes within the tumor microenvironment (TME). Summary of the main metabolic pathways of immune cells, highlighting the distinctive metabolic characteristics and requirements of different subsets of immune cells. This figure was created with BioRender.com

Glucose metabolism

Glucose serves as a vital energy source, facilitating the functioning of immune cells. Once transported across the plasma membrane, glucose is metabolically processed via three distinct pathways: glycolysis, the PPP, and the TCA cycle. Glycolysis, which occurs in the cytosol, transforms glucose into pyruvate and lactate, simultaneously generating adenosine triphosphate (ATP). Under aerobic conditions, pyruvate is channeled into the TCA cycle, where OXPHOS occurs, yielding additional ATP. Moreover, glucose-6-phosphate, a derivative of glycolysis, fuels the PPP, culminating in the production of ribose-5-phosphate and nicotinamide adenine dinucleotide phosphate (NADPH). Recent research has indicated a marked disparity in energy consumption between immune cells in resting and activated states. 18 Although glycolysis does not generate as many ATP molecules as OXPHOS, glycolysis produces ATP more rapidly, which is important to metabolically active immune cells.

Cancer cells are characterized by their rapid proliferation, primarily fueled by the consumption of glucose as an energy source. Intriguingly, these cells continue to rely on glycolysis for energy production even in the presence of ample oxygen, a phenomenon referred to as the “Warburg effect”. 31 This unique phenomenon leads to glucose depletion and lactic acid (LA) accumulation in the microenvironment, ultimately inhibiting antitumor responses. 32 High glycolytic rates in triple-negative breast cancer cells promote the infiltration of myeloid-derived suppressor cells (MDSCs) and suppress T-cell function, while suppressing glycolysis inhibits tumor colony-stimulating factor (CSF) expression and MDSC development. 33 Cancer cells produce LA through glycolysis, which reduces the antitumor activity of CD8 + T cells and natural killer (NK) cells. However, the activation of LA metabolism pathways in regulatory T cells (Tregs) is increased, and these cells adapt to high-LA conditions. 34 , 35 Furthermore, cancer cells can take advantage of immune cells by utilizing their metabolic byproducts. LA can shift tumor-associated macrophages (TAMs) from a proinflammatory (M1-like) to an anti-inflammatory (M2-like) phenotype in the TME. Notably, lactate-activated TAMs enhance cancer cell adhesion, migration, invasion in vitro, and promote metastasis in vivo. 36

T cells play crucial roles in the TME. Upon activation, these cells undergo metabolic reprogramming, which subsequently yields diverse functional outcomes. Naïve T cells, which are metabolically quiescent, exhibit basic nutrient intake rates and low glycolysis rates. They primarily generate ATP through TCA cycle-fueled OXPHOS. 37 The activation of specific membrane receptors triggers the differentiation of naïve T cells into effector T cells, also known as T eff cells. This process is accompanied by a pronounced increase in both energy demand and biosynthetic activity within T eff cells. In T eff cells, the metabolic state is changed to increasingly rely on glycolysis, as these cells upregulate GLUT1, increase glucose intake. 38 , 39 , 40 , 41 Simultaneously, this metabolic alteration benefits T eff cells by reducing their reliance on oxygen for energy production, which enables them to maintain cytokine production and cytolytic activity even when they migrate into microenvironments within solid tumors that have low oxygen levels. 42 In contrast to naïve and T eff cells, memory T cells undergo a metabolic rewiring process that leads them to enter a quiescent state characterized by elevated OXPHOS rates compared to the glycolysis rate. 43 Tregs, known for their suppressive function, exhibit decreased glycolysis rates and primarily rely on OXPHOS to support their function, while glycolysis is crucial for their migration. 44 It has been reported that the Treg-specific transcription factor FOXP3 reprograms Treg metabolism by suppressing Myc expression and glycolysis while promoting OXPHOS and NAD(H) oxidation. This adaptation enables Tregs to be more adaptable to low-glucose and/or lactate-rich microenvironments. 45

There are several other types of cells within the TME that exhibit distinct metabolic functions. In the case of NK cells, glycolysis and OXPHOS play important roles in maintaining their cytotoxicity, as indicated by the inhibition of these processes leading to diminished expression of IFNγ and Fas ligands. 46 Researchers have shown that transcription factor-controlled glucose metabolism, specifically by sterol regulatory element-binding proteins (SREBPs), which conventionally control lipid synthesis, is essential for metabolic reprogramming in activated NK cells. 47 Dendritic cells (DCs), on the other hand, rely on glycolysis and the PPP for energy production to sustain their function, including cytokine production, antigen processing and presentation, and the stimulation of T cells. 48 Furthermore, different subsets of macrophages present distinct metabolic functions. M1-like macrophages predominantly utilize anabolic metabolism, specifically glycolysis and the PPP, to generate energy and synthesize cellular components, whereas M2-like macrophages are more reliant on OXPHOS, particularly through the enhancement of FAO. 49

Lipid metabolism

Lipids, such as fatty acids, triglycerides, cholesterol, phospholipids, and sphingolipids, play crucial roles as precursors to many important biological molecules. 50 Lipids, including substances such as cholesterol and fatty acids that are widely distributed in organelles, are key components of internal cellular membranes. Moreover, lipids are essential biological molecules that provide energy during nutrient deficiency, participate in the synthesis of complex fat-containing substances, and aid in cellular signal transmission as second messengers. 51 Lipids within the microenvironment profoundly influence the proliferation of cancer cells and regulate the functional activity of immune cells.

Cancer cells undergo metabolic reprogramming of lipids in the tumor niche. The activation of adipocytes triggers the lipolysis of stored triglycerides and secretion of fatty acids. Cancer cells can then take up these fatty acids to fulfill their lipid requirements for rapid growth. 52 Research has also demonstrated that ovarian cancer cells stimulate membrane cholesterol efflux from TAMs, fostering an environment that promotes tumor growth by enhancing interleukin (IL)-4-mediated reprogramming and suppressing IFNγ-induced gene expression. The deletion of ABC transporters, responsible for cholesterol efflux, reversed the tumor-promoting functions of TAMs, leading to reduced tumor progression. 53

Furthermore, elevated cholesterol levels in the microenvironment stimulate the expression of immune checkpoints, including PD-1, 2B4, TIM-3, and LAG-3, in T cells, driving T-cell exhaustion via the activation of the endoplasmic reticulum stress response. 54 In contrast to the negative effects of reprogramming T-cell lipid metabolism on antitumor immunity, the inhibition of ACAT1, a pivotal enzyme responsible for cholesterol esterification in CD8 + T cells, results in elevated cholesterol levels in the plasma membrane. This increase subsequently amplifies TCR signaling and promotes antitumor activity. These findings highlight the complex mechanisms through which cholesterol regulates T-cell function. 55

For efficient tumor antigen processing and presentation to T cells, activated DCs need high rates of cell surface or secretory protein biosynthesis, which is partly regulated by FAS-induced increases in cytokine production. 56 T eff cells depend mainly on FAS to support inflammatory cytokine secretion and proliferation, while naïve T cells and memory T cells maintain their basic functions by increasing the FAO rate. 57 , 58 , 59 Although T eff cells rely mainly on glycolysis for energy, CD8 + T cells that undergo enhanced FAO exhibit stable antitumor functions even under conditions of low glucose and oxygen levels. By promoting fatty acid catabolism, CD8 + T cells exhibit increased functionality, and the efficacy of immunotherapy in patients with melanoma can thus increase. 60

While these studies indicate a positive influence of lipids on the functionality and metabolism of CD8 + T cells in the TME, it is important to note that alterations to T-cell lipid metabolism might attenuate their antitumoral effects. In obesity-related breast cancer murine models, the activation of STAT3 triggered an increase in FAO in CD8 + T cells, which suppressed glycolysis and weakened their tumor-suppressing ability. 61 Moreover, enhanced lipid uptake and peroxidation can result in high oxidative stress, which leads to CD8 + T cell dysfunction. CD36, a fatty acid scavenger receptor, facilitates the incorporation of arachidonic acid into CD8 + T cells. This process subsequently triggers lipid peroxidation and ferroptosis, events that cumulatively attenuate the antitumor immune response and reduce the efficacy of immunotherapy. 62 , 63 , 64

Lipid metabolism also plays an active role in regulating Treg function. Fatty acid synthase (FASN)-mediated FAS contributes to the proliferation and maturation of Tregs, and FAO provides the energy crucial for Treg infiltration into the TME. 65 Research has shown that OX40 plays a role in modifying the lipid composition of Tregs, leading to the proliferation of OX40 + Tregs in the TME. This effect is achieved through increased FAS expression and glycolysis rate in Tregs. 66 CD36, via the peroxisome proliferator-activated receptor-β (PPAR) signaling pathway, maintains the mitochondrial fitness of Tregs, promoting Treg viability and inhibitory functions. 67 SREBPs have been found to show increased activity in Tregs that infiltrate tumors. Inhibiting FAS and metabolic signaling by targeting SREBPs has been shown to effectively activate the antitumor immune response without causing autoimmune toxicity. When the SREBP-SCAP axis was inhibited, in addition to tumor growth attenuation, immunotherapy effectiveness was boosted. These findings suggest that SREBPs may be promising targets for cancer therapy. 68

High expression of FASN in TAMs promotes the accumulation of fatty acids, leading to enhanced tumor immune tolerance via the FAO pathway. 69 Notably, lipid metabolism differs between M1-like and M2-like macrophages. M1-like macrophages prevalently engage the FAS pathway, while M2-like macrophages predominantly utilize the mitochondrial FAO pathway for their bioenergetic demands. 70 , 71 Receptor-interacting protein kinase 3 (RIPK3), which is crucial for necroptosis, is found to be diminished in hepatocellular carcinoma (HCC)-associated macrophages, leading to inhibited caspase1-mediated cleavage of PPAR, a process vital for enhancing fatty acid metabolism, including FAO. This metabolic shift results in increased accumulation and polarization of M2-like macrophages in the TME, contributing to accelerated HCC growth. 72

MDSCs also exert a substantial influence in suppressing antitumor immunity in the microenvironment, and they can be categorized into monocytic MDSCs (M-MDSCs) and granulocytic MDSCs (PMN-MDSCs). 73 Tumor-infiltrating MDSCs increase fatty acid uptake and induce FAO. 74 The accumulation of lipids in MDSCs increases oxidative metabolism, resulting in MDSC acquisition of an immunosuppressive and anti-inflammatory phenotype. 75

Amino acid metabolism

Amino acids are the primary substrates for protein biosynthesis, and recent evidence emphasizes the critical role of amino acid availability and metabolism in the regulation of antitumor immunity.

Glutamine is the most abundant amino acid and a crucial energy substrate, as well as an important nitrogen and carbon donor for various biosynthetic precursors. 76 T eff cells require higher levels of glutamine than naïve T cells due to their rapid proliferation and demand for sufficient raw materials for macromolecule synthesis and cytokine secretion. 77 Cancer cells have been shown to exhibit the highest glutamine uptake capacity and consume most of the glutamine in the microenvironment. 76 In turn, elevated glutamine consumption by cancer cells diminishes the glutamine supply necessary for T cells, consequently impeding the antitumor immune response. 78 In the microenvironment, cancer cells consume glutamine to synthesize γ-aminobutyric acid (GABA) via glutamate decarboxylase 1 (GAD1). By activating the GABA B receptor, GABA inhibits GSK-3β activity, which enhances β-catenin signaling, promoting cancer cell proliferation while suppressing intratumoral infiltration of CD8 + T cells. 79 Furthermore, elimination of glutaminase, a vital enzyme for glutamine metabolism, within tumor cells stimulates T-cell activation and augments the efficacy of antitumor immune responses. The compound V-9302, an inhibitor of the glutamine transporter, selectively impedes glutamine uptake in cancer cells while simultaneously enhancing both glutamine assimilation and glutathione synthesis in T eff cells, ultimately enhancing their function. 80

Tryptophan is another essential amino acid. Following its entry into eukaryotic cells via the transport proteins SLC1A5 or SLC7A5, tryptophan is primarily subjected to three primary metabolic pathways: incorporation into protein synthesis, metabolism via the kynurenine (Kyn) pathway, or conversion through the serotonin pathway. 81 Notably, a substantial fraction of tryptophan is directed through the Kyn pathway, culminating in the production of a suite of metabolites with significant physiological implications. 82 Tryptophan plays a crucial role in determining the strength and effectiveness of the T cell response by affecting its availability in the microenvironment. 83 However, within the tumor niche, cancer cells, MDSCs, TAMs, suppressive DCs, and cancer-associated fibroblasts, among other cell types, exhibit upregulated expression of indoleamine 2,3-dioxygenase (IDO), which metabolizes tryptophan into suppressive kynurenine to promote Tregs and suppress CD8 + T cell function. 84 , 85 , 86 Most cancer cells overexpress IDO, and the level of kynurenine in the microenvironment is associated with poor prognosis in multiple solid and hematological malignancies. 87 Kynurenine has been found to bind to the aryl hydrocarbon receptor (AHR) in naïve CD4 + T cells, which promotes Treg differentiation. 87

An additional metabolite generated through the Kyn pathway is the essential redox cofactor nicotinamide adenine dinucleotide (NAD+), a molecule of fundamental importance for the maintenance of cellular homeostasis. 88 In particular, cancer cells heavily depend on NAD+ to promote metabolic reprogramming and meet higher demands for ATP. Elevated NAD+ levels have been demonstrated to promote the proliferation of cancer cells. 89 Although the majority of studies suggest that an increase in NAD+ drives cellular proliferation, prior investigations have proposed that a decrease in NAD+ levels can lead to genomic instability, subsequently instigating liver tumorigenesis. 90 Moreover, tryptophan metabolism mediated by IDO affects not only the Kyn pathway but also other pathways, such as the purine, nicotinamide, and pyrimidine metabolism pathways, ultimately leading to decreased T-cell function. 91 In addition to IDO, another enzyme, tryptophan 2,3-dioxygenase (TDO), is involved in tryptophan catabolism. High TDO expression has been shown to impair T-cell antitumor immunity and to be correlated with poor clinical prognosis. Suppressing TDO expression can increase the antitumor efficacy of immune checkpoint inhibitors (ICIs). 92

In addition to the aforementioned amino acids, other amino acids play crucial roles in regulating tumor metabolism. T-cell proliferation relies heavily on arginine consumption. L-arginine supplementation has been shown to facilitate the metabolic shift from glycolysis to OXPHOS, enhancing T-cell survival and boosting antitumor responses of CD8 + tumor infiltrating lymphocytes (TILs). 93 Notably, the functional differences resulting from TAM polarization partially depend on arginine metabolism. In macrophages with the M1-like phenotype, arginine is converted into nitric oxide (NO) and citrulline via inducible nitric oxide synthase (iNOS), and this anabolic pathway is closely associated with macrophage cytotoxicity and antitumor effects. Conversely, in macrophages with the M2-like phenotype, arginine is hydrolyzed to yield ornithine and urea through arginase 1 (Arg1). 94 This metabolic shift affects arginine availability, which in turn impacts the activation and proliferation of T cells and NK cells, leading to immune suppression within the microenvironment. Notably, Arg1 expression in MDSCs contributes to arginine depletion in the microenvironment, further inhibiting T-cell antitumor function and reducing their survival. 95 , 96 In addition, depletion of cystine and cysteine is also linked to the immunosuppressive effect of MDSCs. T cells are unable to synthesize the essential amino acid cysteine from substances such as cystine or methionine, necessitating its import from external sources for their functionality. 97 MDSCs import cystine but do not release cysteine, thus the levels of cysteine in the microenvironment are regulated, inhibiting T-cell activation. 98 Asparagine is another amino acid that significantly boosts CD8 + T-cell activation and antitumor responses. Restricting dietary asparagine or inhibiting its uptake impaired T-cell activation and differentiation into memory-like cells. 99 Cancer cells consume higher levels of methionine due to increased expression of its transporter (SLC43A2), which inhibits methionine metabolism and function in CD8 + T cells by altering histone methylation patterns. 100

Organ-specific metabolic profiles

Understanding the metabolic differences between various organs is critical for developing targeted therapeutic strategies in cancer treatment. Each organ has unique metabolic demands and pathways that can be dysregulated in cancer, leading to distinct metabolic profiles for different types of tumors. 101 This organ-specific metabolic reprogramming plays a key role in cancer progression and survival, and its understanding could be leveraged for therapeutic benefits.

Consider primary brain tumors as an example. These tumors, often found nestled within the intricate neural networks of the brain, exhibit a remarkable metabolic flexibility. 102 They are known to express elevated levels or alternative isoforms of glycolytic enzymes, a trait that points towards a potential therapeutic opportunity. 103 Specifically, the therapeutic strategy of glucose deprivation could selectively starve brain tumor cells while sparing healthy neurons, which are capable of surviving on alternative fuels such as ketone bodies. 104 Similarly, HCC cells undergo a significant metabolic shift from glucose production (a state known as gluconeogenesis) to glucose usage. 105 HCC cells also exhibit a marked increase in amino acid metabolism, particularly in the metabolism of glutamine. 106 Additionally, studies have shown that HCC cells often exhibit abnormal lipid accumulation, increased FAS, and enhanced cholesterol metabolism. These changes contribute to the aggressive and metastatic behaviors of HCC. 107

Moreover, hormone-sensitive tissues such as the breast, endometrium, and prostate also exhibit significant metabolic fluctuations in response to hormone levels. 101 Hyperactivation of the PI3K pathway, a lipid kinase that promotes proliferation and nutrient uptake in response to growth signals, has been implicated in breast and endometrial cancers, providing a possible mechanism for hormonal therapy evasion. 107 This pathway could be a potential target for therapeutic interventions, particularly in hormone therapy-resistant cancers.

In summary, understanding organ-specific metabolic profiles and their dysregulation in cancer can open up new avenues for targeted cancer therapy. By exploiting these unique metabolic dependencies of tumors, more effective and personalized treatment strategies can be developed.

Targeted dietary interventions and mechanistic insights into their impact on cancer

Understanding the metabolic pathways of glucose, lipids, and amino acids lays a crucial foundation for exploring the effects of various dietary restrictions. Macronutrients, including carbohydrates, fats, and proteins, are the primary sources of energy for our bodies, and they each follow distinct metabolic pathways. By manipulating the relative intake of these macronutrients, we can influence the metabolic pathways they utilize and thereby exert control over our systemic metabolism. This concept forms the basis for various dietary restrictions and special diets, such as caloric restriction (CR), fasting or fasting-mimicking diet (FMD), ketogenic diet (KD), high-fat diet (HFD), or amino acid-defined diet. Moreover, high-salt diet (HSD), although not directly involving macronutrients, is noteworthy due to its potential impact on tumor biology. Therefore, an in-depth discussion on the role of HSD in cancer research and treatment is included in our exploration.

The connections between various dietary patterns and cancer risk are likely rooted in several biological mechanisms, such as inflammation and immune function; specific factors, such as the gut microbiota and their metabolites; unfavorable events, such as certain epigenetic changes and metabolic or hormonal disruptions; and stress, such as oxidative stress. 108 Alterations in dietary composition impact not only the availability of nutrients within tumor cells but also the surrounding microenvironment, thereby offering potential opportunities to impede tumor growth 109 (Table 1 ).

Calorie restriction

Effective CR is a dietary intervention that reduces energy intake by approximately 15–30% while maintaining a balanced proportion of macronutrients and preventing malnutrition. 110 CR has been shown to prolong life and reduce age-related diseases, including cancer, in experimental models. 111

Although the antitumor effect of CR has been confirmed, the underlying mechanism remains unclear. Nonetheless, it is believed that the tumor-inhibiting effect is partially mediated by several biological changes, such as increased apoptosis rates in cancer cells, decreased circulating blood glucose levels, inhibited insulin-like growth factor 1 (IGF-1) signaling, reduced insulin levels, and mediators that regulate metabolic pathway activation and inhibit angiogenesis. 112 In particular, controlling IGF-1 signal transduction is a critical component underlying the antitumor effects of CR. The IGF-1 signaling pathway is frequently activated in cancer cells, and it shifts metabolic resources toward growth and proliferation. Therefore, the reduction in IGF-1 levels in response to CR leads to attenuated tumor growth and progression. 113 The impact of CR on cancer is also interconnected with mutations and oncogenic pathways. A study showed that CR results in a reduction of insulin levels, thereby diminishing tumor PI3K signaling. 114 CR has also been found to suppress xenograft tumor growth by upregulating the aldolase A (ALDOA)/DNA-PK/p53 pathway, with ALDOA acting as a potential oncogene that can also activate the tumor suppressor p53. 115 Moreover, CR has been shown to modify the cancer stem cell (CSC) phenotype, reducing their carcinogenic and metastatic potential. Notably, in MMTV-ErbB2 transgenic mice, the CSC subpopulation was most affected by CR, as shown by a reduction of luminal cells (CD24 high /CD49f low ), putative mammary reconstituting unit subpopulations (CD24 high /CD49f high ) and luminal progenitor cells (CD61 high /CD49f high ). These effects were largely attributed to the concurrent inhibition of estrogen receptor and ErbB2 signaling. 116

CR has been shown to shape the TME in several ways, including through the specific reduction in the number of TAMs, increase in the formation of CD8 + cytotoxic T cells and memory T cells, and negative modulation of immunosuppressive Treg cell activity and immunosuppressive cytokine levels. 117 Additionally, CR promotes favorable changes in the immune signature, providing enhanced protection against tumor growth and metastasis, possibly in part by remodeling the TME. In mice, no impact of a CR diet was observed on the number of CD4 + or CD8 + cells in the TME; however, the cytotoxic killing potential of these cells was elevated. Notably, higher expression of CD103 + , a marker of crucial tissue-resident memory T cells that possess enhanced cytotoxic capacity and can contribute to tissue protection against tumor cell invasion, was found. Additionally, a downward trend in the frequency of Tregs was observed, and a significant reduction in the total number of MDSCs was detected. 118 Hence, it was concluded that CR not only inhibits cancer cell proliferation but also helps maintain antitumor immunity.

Furthermore, research has shown that fasting, CR, and caloric restriction mimetics (CRMs) can promote T-cell-mediated tumor cytotoxicity, alter NK cell function, and potentially trigger immunogenic cell death, thereby stimulating cancer immunosurveillance pathways. 119 CRMs are pharmacological agents or natural compounds that imitate the biochemical effects of CR by reducing the lysine acetylation rates of cellular proteins. 120 Examples of CRMs include hydroxycitrate (an inhibitor of ATP citrate lyase), spermidine (an inhibitor of EP300 acetyl transferase activity), and resveratrol (an activator of sirtuin-1 deacetylase activity). 121 Treatment with CRMs has been found to decrease the concentration of free IGF-1, promote autophagy in cancer cells, and improve the antitumor immune response, resulting in a reduction in tumor growth when combined with immunogenic chemotherapeutics. 119 CRM hydroxycitrate has been found to stimulate autophagy in U2OS osteosarcoma cells in vitro, thereby increasing antitumor immunosurveillance and reducing tumor mass in mice with autophagy-competent mutant KRAS-induced lung cancers. 122 Moreover, in vitro treatment with resveratrol inhibits mitochondrial respiration in breast cancer cell lines through a SIRT1-dependent mechanism, diminishes the expression of markers associated with breast CSCs, and promotes their differentiation. 123 Collectively, these findings suggest that CRMs may enhance antitumor immunosurveillance in preclinical models.

Moderate physical activity, energy restriction, and their combination can also affect tumor growth. In fact, the combined effects of moderate physical activity and 10% energy restriction (PA + ER) have been shown to significantly delay primary tumor growth, reduce spontaneous metastases, and prolong survival. These effects on tumor progression and survival are accompanied by beneficial changes in immune cell infiltrates within the microenvironment. Specifically, the PA + ER combination leads to an increase in the percentage of CD8 + T cells and a decrease in the percentage of total MDSCs and MDSC subsets within tumors. 124

Nevertheless, it is crucial to emphasize that there are established nutritional recommendations for cancer care, and the weight loss or reduction in protein intake often associated with CR may conflict with these guidelines. 125 These dietary practices could exacerbate the risk of malnutrition, sarcopenia, fatigue, delayed wound healing, and impaired immunity, particularly in cancer patients who are already at an increased age-associated risk for these conditions. 126 Therefore, while exploring dietary interventions for cancer treatment, the potential adverse effects on overall patient health and nutritional status must be carefully considered.

Fasting or fasting-mimicking diet

In addition to CR, alternative approaches such as intermittent fasting (IF), including short-term fasting (STF), intake of an FMD, and time-restricted feeding (TRF), which limits food consumption to a specific time window each day, are being condisered. 127 , 128 The term “fasting” has a broad definition, encompassing a range of eating patterns, including complete and voluntary deprivation of food with no restriction on drinking water. 129 An FMD is based on a regimen of low-calorie and low-protein foods that mimics the effects of fasting but induces fewer side effects. This approach retains the benefits of traditional fasting methods while minimizing their potential drawbacks. 130

Fasting or intake of an FMD can cause various metabolic changes, including alterations in the systemic levels of hormones and growth factors such as insulin, glucagon, growth hormone, IGF-1, glucocorticoids or adrenaline. 131 In response to these changes, normal cells activate protective mechanisms against stress and toxic insults, thereby reducing their metabolic requirements and cell division rate. On the other hand, because fasting or FMDs reduce tumor growth-promoting nutrients and factors, cancer cells struggle to manage metabolite deprivation and thus develop greater sensitivity to cancer therapies. 132 In obesity-driven postmenopausal cancer mouse models, TRF was shown to delay the onset of tumors and reduce lung metastasis. Moreover, TRF was found to increase systemic insulin sensitivity and decrease hyperinsulinemia. Importantly, TRF could also restore the circadian rhythm of gene expression within tumors while attenuating both tumor growth and insulin signal transduction. 133 Fasting can cause an “anti-Warburg effect” by reducing aerobic glycolysis and glutaminolysis while increasing OXPHOS uncoupled from ATP synthesis. 134 In cancer cells, OXPHOS increases reactive oxygen species (ROS) production and leads to oxidative stress, activation of p53 signaling and DNA damage, particularly when combined with chemotherapy or other cancer therapies. 135 Therefore, the unique metabolic vulnerabilities of cancer cells, which differ from those of normal cells, can be strategically targeted to develop novel and effective therapeutic interventions. According to a recent study, the combination of chemical treatment with an FMD reduces the expression of heme oxygenase-1 (HO-1), which is a stress-responsive enzyme that protects cancer cells against oxidative damage and apoptosis in vivo. Interestingly, this combination treatment resulted in upregulated HO-1 expression in normal cells. The downregulation of HO-1 production in cancer cells, in part, facilitated FMD-induced chemosensitization of cancer cells by boosting CD8 + TIL-dependent cytotoxicity, which was possibly facilitated by decreased Tregs. 136 A separate study conducted with mouse models of colon cancer indicated that alternate day fasting for 2 weeks triggered autophagy in cancer cells, which in turn downregulated CD73 expression. As a result, the production of immunosuppressive adenosine in cancer cells was reduced, ultimately preventing macrophages from acquiring an M2 immunosuppressive phenotype. 137

Clinical experiments have suggested that intake of an FMD can induce metabolic changes and increase antitumor immunity in cancer patients. In fact, the final outcomes of an FMD-treated clinical trial (NCT03340935) demonstrated that a severely calorie-restricted, five-day FMD regimen was well tolerated and resulted in substantial systemic metabolic changes in patients with different tumor types who were concurrently receiving antitumor therapies. 138 , 139 In another clinical trial called DigesT (NCT03454282), a five-day FMD regimen was found to broadly reshape intratumor immunity in breast cancer patients. Specifically, the FMD was shown to promote the infiltration of activated and cytotoxic immune cell populations, including total and activated intratumoral CD8 + T cells, M1-like macrophages, aDCs, and NK cells. These changes were paralleled by an increase in immune signatures associated with improved clinical outcomes in cancer patients. 138

Ketogenic diet

A KD comprises a high-fat component, very low carbohydrate levels, and low to moderate protein levels, as explained in a recent study. 140 A traditional KD is typically formulated at a 4:1 ratio of fat:carbohydrate plus protein. 141 In this classical formulation, 80–85% of calories are derived from fat, 10–15% from protein, and less than 5% from carbohydrates. 142 A KD is known to be effective at treating epilepsy, lowering glucose levels, and producing ketone bodies in vivo. 143 There is increasing evidence to support the use of KD as a potential tumor treatment or prevention method, either as a standalone approach or in combination with other medicines. 144

The Warburg effect indicates that lower intratumoral glucose levels can impede tumor growth, which can be achieved through pharmacological intervention and dietary changes such as a KD. Cancer cells, unable to utilize ketone bodies produced by KD for energy due to their aberrant mitochondrial function and diminished enzyme activity, can essentially be “starved” of glucose. Hence, KD emerges as a potentially promising strategy for cancer prevention. 145 One of the primary ways in which a KD potentially promotes potential anticancer effects is by increasing the levels of β-hydroxybutyrate (β-HB), which is the most abundant ketone body. 146 For instance, β-HB has been proven to inhibit CRC by activating the transcriptional regulator Hopx through the surface receptor Hcar2, thereby reducing the proliferation of colonic crypt cells and suppressing tumor growth. 147 Another antitumoral effect of KD is upregulating the expression of the circadian clock gene Per (Period) by activating AMPK and upregulating SIRT1 (Sirtuin1), resulting in enhanced apoptosis and growth delay in tumor cells. 148 KD also decreases insulin-regulated PI3K-Akt-mTOR signaling, which is overactivated in pancreatic neuroendocrine tumors (PanNETs), resulting in decreased blood glucose levels and a suppressive effect on the development and progression of PanNETs. 149

Emerging evidence suggests that a KD may be a valuable clinical tool to enhance T-cell-mediated antitumor immune responses. In vitro and in vivo studies have shown that KD intake markedly increased the specific responses of human T cells, resulting in enhanced CD4 + , CD8 + , and Treg capacity, as well as augmented T memory cell formation. Under conditions of KD intake, CD8 + T cells undergo metabolic reprogramming to rely on OXPHOS in response to increased ketone bodies, leading to enhanced cellular energy and respiratory reserve, potentially improving their functionality. 150 In addition, KD intake prevented the progression of colon tumors by inducing tumor cell oxidative stress, inhibiting MMP-9 expression, and promoting M2 to M1 TAM polarization. 151 In a mouse model of malignant glioma, KD feeding led to significantly enhanced innate and adaptive tumor-specific immune responses. Mice fed a KD showed increased cytokine production (IFNγ, TNF, and IL-2) and greater tumor-reactive CD8 + T-cell cytotoxicity. Moreover, the mice maintained on a KD presented with a higher number of immune cells and a higher ratio of CD4 + T cells to Tregs, while the functionality of the Tregs was weakened. Feeding mice with the KD resulted in a noteworthy decrease in the expression of immune inhibitory receptors (PD-1 and CTLA-4) on CD8 + TILs, as well as a reduction in the expression of inhibitory ligands (CD86 and PD-L1) on cancer cells. 152 These findings suggest that a KD has the potential to attenuate tumor-induced T-cell suppression by decreasing the population of cells susceptible to the inhibitory PD-1 pathway.

Although KD has shown various potential benefits to tumor patients with its promising effects of inhibiting tumor cell growth and activating immune response, there is still limitation in its clinical application owing to its inevitable side effects. 153 It should be considered that KD also presents some risks, as they are typically high in saturated fats and may lack a substantial amount of nutrients, specifically carbohydrates and dietary fiber, as well as micronutrients such as calcium, magnesium, potassium and vitamins A, B and B6. 154 , 155 According to a recent research, KD delayed tumor growth but meanwhile accelerated cachexia onset, therefore shortening survival in a mouse model of IL-6-producing cancer. Excitingly, the same research group found that applying dexamethasone during KD treatment might delay cachexia onset without affecting the inhibition of tumor growth, providing fundamental insight into reversing the limitations of the clinical application of KD. 156

Protein restriction diet

The prevailing notion suggests that high protein intake, particularly among individuals under the age of 65, potentially escalates the risk of overall and cancer-related mortality. 157 To establish a protein restriction diet, either dietary protein intake or the number of amino acids can be reduced. 140 Recent research has demonstrated that dietary protein restriction is linked with a reduced incidence of tumor occurrence and a decreased risk of mortality. 158

Dietary restriction of protein and certain amino acids, including serine, methionine, and branched-chain amino acids (BCAAs) such as leucine, isoleucine, and valine, has been shown to impede tumor growth. 159 One mechanism through which protein restriction may inhibit tumor growth is via the IGF-1 signaling pathway. In melanoma and breast cancer mouse models, it has been observed that mice fed a low-protein diet (4% kcal protein) exhibit reduced IGF-1 levels and slower tumor progression compared to those fed a high-protein diet (18% kcal protein). A low-protein diet has been associated with reduced IGF-1 levels in patients aged 50–65 years, subsequently decreasing their risk of death from cancer. Conversely, a low-protein diet has been linked with an increased mortality rate in older patients (aged 65 and above), suggesting that a life-stage-specific approach to protein intake could optimize healthspan and longevity. 157 Other potential mechanisms for cancer prevention that are mediated by protein restriction could involve mTOR signaling, amino acid metabolic programming, FGF21, and autophagy. 158 In addition to these general effects, specific dietary restrictions on certain amino acids, such as serine and glycine, have been associated with prolonged survival in mouse models of various tumor types. The mechanisms underlying this observed survival benefit could include the correction of abnormal cellular nucleotide, protein, and lipid synthesis; improved mitochondrial function; and changes in epigenetic modifications. 160 , 161

The antitumoral effect of a low-protein diet also hinges on promoting immunosurveillance against cancer, while the dietary restriction of amino acids may adversely affect the metabolic reprogramming of the TME in various ways. In multiple mouse models, reducing dietary methionine inhibited tumor growth and boosted antitumor immunity by increasing the quantity and cytotoxicity of tumor-infiltrating CD8 + T cells. 162 Moreover, restricted intake of dietary protein or methionine/cystine has been shown to modify the infiltration and tumoricidal capacity of TAMs, leading to a significant increase in tumor-infiltrating CD8 + T cells and a decrease in the number of infiltrating MDSCs. Mechanistically, a protein-restricted diet inhibited mTOR pathway activation and increased macrophage acquisition of an antitumor phenotype by increasing the number of macrophages undergoing polarization to the M1 type. 163 Macrophages might sense diet-derived cytosolic amino acids via the GTPase Rag, which subsequently regulates the expression of TFEB, TFE3 and mTORC1 when activated. 164 Furthermore, an isocaloric diet that moderately reduced protein intake (by 25%) was shown to trigger an unfolded protein response (UPR) that depended on IRE1α in cancer cells. The increase in UPR activation, in turn, led to an increase in the recruitment of CD8 + T cells and enhanced antitumor immunosurveillance. Notably, intake of a low-carbohydrate diet did not exert the same effect. 165 Although a low-protein isocaloric diet has been proven to reduce the concentration of amino acids in tumor tissues, it remains uncertain whether this reduction is limited to certain amino acids. Thus, further research is needed to explore the correlation between a low-protein isocaloric diet and the decrease in the levels of specific amino acids in tumors.

Interestingly, several studies have shown that high-protein diets may also benefit the restriction of tumor growth or clinical outcoming of cancer patients, which seem contradictory to the findings of the protein restriction diet discussed above. However, the underlying mechanisms are totally different. A high-protein diet increased the production of urinary urea in a tumor protein 53 (TP53)-mutated orthotopic bladder tumor mouse model, leading to the cascade modulation of ammonia in tumor cells, which induces tumor apoptosis. 166 These findings challenge the former hypothesis that high urinary urea concentrations caused by a high-protein diet might serve as a potential carcinogenic factor in the bladder, suggesting the urgent need for further investigation. 167 Applying a high-protein diet may improve the overall survival of older outpatients with advanced gastrointestinal cancer, which may improve the nutritional state of these patients with poor digestive system function. 168

Moreover, there have been efforts to develop a series of drugs that mimic amino acid restriction. One focus of researchers in the cancer therapy field has been on glutamine metabolism, as cancer cells rely heavily on glutamine. Glutaminase inhibitors, for instance, have been shown to decrease tumor burden. 169 , 170 The use of 6-diazo-5-L-oxo-norleucine (DON) promoted antitumor immunity by greatly favoring OXPHOS over glycolysis in CD8 + T cells while disrupting the metabolism of cancer cells. 171 Notably, DON showed the ability to significantly inhibit the generation and recruitment of MDSCs and to reprogram M2-like TAMs into proinflammatory TAMs, which increased tumor antigen cross-presentation to T cells and enhanced the efficacy of immune checkpoint blockade (ICB). 172 In addition, CB-839, which is considered the most effective glutaminase inhibitor, can be utilized alone or in combination with PD-1 inhibitors to treat solid or hematological malignancies. 173 , 174 , 175 As previously mentioned, IDO and TDO are tryptophan catabolism enzymes, and inhibitors of these enzymes have been developed and evaluated in various clinical trials. 176 For example, epacadostat is a novel compound that serves as an IDO1 inhibitor, suppressing systemic tryptophan catabolism. 177 Both in vitro and in vivo studies have demonstrated that epacadostat can reduce tumor growth and promote the proliferation of T cells and NK cells. 178 Furthermore, cyst(e)inase, a glutathione inhibitor that degrades cysteine and cystine, reduces tumor progression by elevating ROS levels and inducing tumor cell-selective ferroptosis. 179 , 180

High-salt diet

HSD has long been considered as a risk factor and trigger of malignancies. However, recent studies have provided new insights into the effect of sodium intake. As research continues, it is becoming increasingly clear that salt can accumulate in the interstitium and modulate immune cell differentiation, activation, and function through the effects of extracellular hypersalinity. 181 In addition, consumption of a HSD can lead to elevated tissue sodium concentrations and affect immune responses within microenvironments, ultimately impacting the development of immune-regulated diseases such as infections and cancer. 182

HSD, comprising 4% sodium chloride (NaCl), is recognized as a robust immunomodulator that is capable of eliciting a substantial inflammatory response. 183 Indeed, research has shown that high salt conditions can inhibit tumor growth by enhancing antitumor immunity, particularly through the modulation of MDSC functions. 184 According to a recent study, an HSD reduced the production of cytokines essential for the expansion of MDSCs and thus attenuated the accumulation of MDSCs within the tumor niche. As a result, the two primary types of MDSCs acquired different phenotypes: M-MDSCs differentiated into antitumor macrophages, and PMN-MDSCs adopted a proinflammatory phenotype, which led to the reactivation of T-cell antitumor functions. 185 Furthermore, a high salt level has been found to induce the transformation of anti-inflammatory Tregs into proinflammatory Th1 cells, which led to the secretion of the inflammatory cytokine IFNγ. 186 In another study, salt functioned as an adjuvant that enhanced the effectiveness of anti-PD-1 immunotherapy in tumor regression. Specifically, an HSD induces NK cell-mediated tumor immunity by suppressing PD-1 expression while increasing IFNγ levels and the serum hippurate concentration. Notably, hippurate is a microbial benzoate metabolism product that has been identified as a metabolic marker of effective PD-1 immunotherapy in responsive patients. 183 Although the major antitumoural effect of HSD is modulating immune cell function, mechanisms other than immunomodulation have also been discovered. For instance, HSD suppressed tumor growth and lung metastasis in a murine model of breast cancer, possibly by inducing hyperosmotic stress or through mimicking CR. 187

Nevertheless, despite the potential benefits of salt intake on cancer treatment effectiveness, high salt intake can also lead to the development of a proinflammatory state, which can negatively impact cancer outcomes. 188 High salt intake is a risk factor for various types of cancer in humans, including lung, testicular, bladder, renal cell, pancreatic, esophageal, and gastric cancer. 182 HSD has been shown to induce chronic inflammation, which may in turn incite continuous cell proliferation, DNA damage, or cancer transformation. However, whether there is a connection remains uncertain. 188 IL-17, specifically IL-17A, plays an important role in the mechanism of action of HSD. Evidence suggests that high salt intake can induce the differentiation of Th17 cells, a prominent source of IL-17A. 189 The overproduction of IL-17A can lead to inflammation and other immune responses that contribute to various pathologies. Furthermore, in the case of breast cancer, an HSD has been found to promote tumor progression and lung metastasis, increase the proportion of Th17 cells, and activate the MAPK/ERK signaling pathway in breast cancer cells through the secretion of IL-17F. The increase in the secreted IL-17F level results in the unregulated expression of protumor genes and the induced inflammatory responses, ultimately accelerating the proliferation, migration and invasion of breast tumors. 190 In addition, the combination of high NaCl concentrations with subeffective IL-17 has been proven to reduce reactive nitrogen and oxygen species (RNS/ROS) levels and enhance the growth of breast cancer cells. 191 , 192 Recent research has also demonstrated that intake of an HSD can disrupt the development and function of NK cells in mice. 193 Therefore, it can be concluded that dietary salt may exert dual effects on tumorigenesis, and the contradictory results obtained may be due to variations in the effects of high salt concentrations on tumors in different tissues and during different phases of tumor development.

Obesity and high-fat diet

Obesity, a serious health issue characterized by excessive body fat, is a known risk factor for multiple types of cancer. It can be induced or exacerbated by HFD, characterized by the consumption of foods rich in saturated fats and cholesterol. 194 Obesity can induce systemic metabolic disruptions within the body, leading to dyslipidemia, hypercholesterolemia, insulin resistance, alterations in hormone levels, and changes in the baseline inflammation status. 195 Conversely, a low-fat diet, typically associated with reduced total fat intake, can potentially lower the risk of certain types of cancer. 196 , 197 Given that both HFD and obesity are major factors influencing cancer risk, the forthcoming discussion will primarily focus on these aspects. By diving deeper into the mechanisms by which HFD and obesity affect cancer development and progression, we aim to provide a more comprehensive understanding of this intricate relationship.

Dietary obesity is associated with multiple factors related to cancer occurrence and exacerbation of immune suppression in tumor niches. 198 In the context of obesity, increased hepatic expression of the unconventional prefoldin RPB5 interactor (URI) has been shown to couple nutrient surplus with inflammation, leading to nonalcoholic steatohepatitis (NASH) and consequent HCC. This process involves URI-induced DNA damage in hepatocytes triggering Th17 lymphocyte-mediated inflammation, and subsequent IL-17A-induced adipose tissue neutrophil infiltration, which promotes insulin resistance and hepatic fat accumulation, thereby inducing NASH and HCC. 199 Notably, obesity also accelerates Helicobacter felis -induced gastric carcinogenesis by enhancing the trafficking of immature myeloid cells and the Th17 response. This exacerbates proinflammatory immune responses, characterized by cross-talk between inflamed gastric and adipose tissues, thereby contributing to a protumorigenic gastric microenvironment. 200

Diet-induced obesity has been shown to elevate nitric oxide (NO) production, which enhances tumor growth. This is primarily due to the recruitment of macrophages and the overexpression of inducible NO synthase as a result of HFD. 201 Additionally, in response to HFD intake, IL-6-mediated inflammation has been shown to accelerate prostate cancer tumor growth and increase the fraction of MDSCs and the M2/M1 macrophage ratio. 202 The effects of diet-induced obesity extend to the microenvironment of colitis-associated CRC. Here, diet-induced obesity has been shown to increase IL-6 expression and promote the polarization of macrophages into M2-like macrophages, enhancing the production of CC-chemokine-ligand (CCL) 20. CCL20 recruits CC-chemokine receptor 6 (CCR6)-expressing B cells and γδ T cells, ultimately leading to colitis-associated CRC progression. 203 In animal models of HFD-induced obesity, the infiltration rate of TAMs and the expression of cytokines in M2-like macrophages were increased, enhancing tumor growth and metastasis. However, ablation of VEGFR-1 signaling can reverse the abnormal TME associated with obesity and reprogram TAMs to promote their acquisition of the M1 phenotype. 204

The intake of an HFD has been shown to significantly increase the incidence of oral squamous cell carcinoma (OSCC) by expanding MDSCs within the local immune microenvironment. 205 Obesity induced by diet can also trigger the accumulation of PMN-MDSCs, leading to Fas/FasL-mediated apoptosis of tumor-infiltrating CD8 + T cells and causing resistance to immunotherapy in breast cancer treatment. 206 Obesity has been shown to suppress the infiltration and function of CD8 + T cells, which was linked to decreased chemokine production, reduced fatty acid availability, and alterations in amino acid metabolism. 207 , 208 Moreover, based on findings from mouse models, obesity reduced the number and function of CD4 + T cells in the TME of CRC, leading to a compromised antitumor response of both CD4 + and CD8 + T cells and ultimately accelerating disease progression. 209 Furthermore, considerable evidence shows that obesity-associated adipocytes in pancreatic ductal adenocarcinoma can secrete IL-1β to attract tumor-associated neutrophils (TANs), which subsequently activate pancreatic stellate cells and contribute to tumor growth. 210

HFD or diet-induced obesity may induce tumor metastasis. HFD has been proven to increase palmitate secretion from alveolar type 2 cells and nuclear factor-kappaB subunit p65 acetylation in the lung to prepare a premetastatic niche. 211 HFD-induced fatty liver may promote liver metastasis by facilitating the secretion of hepatocyte-derived extracellular vesicles (EVs), which transfer Yes-associated protein (YAP) signaling-regulating microRNAs, hence elevating nuclear YAP expression, CYR61 expression, and M2-like macrophage infiltration. 212 Another mechanism of HFD-induced liver metastasis is the upregulation of NOD-like receptor C4 (NLRC4), which further induces M2-like macrophage activation and IL-1β processing. An alteration from an indolent to a metastatic state may be stimulated by HFD-induced lipid accumulation in prostate tumors, the mechanism of which may be related to the sterol regulatory element-binding protein (SREBP)-related prometastatic lipogenic program. 213 In addition, it is widely acknowledged that the fatty acid receptor CD36 plays an important role in HFD-related metastasis promotion by enhancing the metastatic potential of CD36 + metastasis-initiating cells. 214 However, a recent study revealed that CD36 may prevent palmitate-induced lipotoxicity rather than facilitating HFD-driven metastasis, suggesting that further investigations of the dual effects of CD36 are needed. 215

An elevated cholesterol level is an obesity comorbidity, and studies suggest that the effects of obesity on cancer may be partly mediated by increased cholesterol levels. 216 In fact, a high-cholesterol diet (HCD) alone has been shown to promote macrophage infiltration and significantly enhance the growth of CRC tumors. 217 One mechanism by which HCD promotes CRC progression is through the inhibition of the CD8 + T-cell response. Specifically, macrophages with infiltration driven by HCD can secrete CCL5, which obstructs the activation of CD8 + T cells, thereby facilitating the evasion of immune system surveillance by CRC cells. 218 27-Hydroxycholesterol (27-HC) is a crucial mediator of the effects of dietary cholesterol on cancer metastasis. This oxysterol is synthesized through the action of the CYP27A1 enzyme and is present at high levels in the circulatory system. 219 Oxysterol has been shown to modulate the TME by recruiting immunosuppressive neutrophils to the metastatic niche, facilitating cancer progression. 220 However, some studies have reported conflicting findings regarding the effects of high serum cholesterol levels on cancer progression. For instance, one study showed that high serum levels of cholesterol attributed to HCD intake increased the accumulation of NK cells and promoted their effector functions to reduce the growth of liver tumors in mice. 221 However, further studies are needed to understand these conflicting findings.

In expanding on the relationship between HFD and tumor promotion, it is worth noting that the tumor-promoting effect of HFD is not universal and depends largely on the subtype of fatty acids involved. Mouse models of breast cancer developed comparable obesity levels from an HFD of either cocoa butter or fish oil. However, the consumption of the cocoa butter HFD, which is high in saturated fatty acids, led to faster mammary tumor growth and increased protumor macrophages and IL-10 expression while reducing B-cell and CD8 + T-cell infiltration. On the other hand, the fish oil HFD, which is rich in omega-3 fatty acids, disrupted the typical obesity-tumor growth link and reduced the number of protumor macrophages. 222 This effect of dietary omega-3 fatty acids is mediated by host GPR120 and has also been shown to inhibit prostate cancer. 223 Moreover, oleic acid (OA) and linoleic acid (LA) are the most common unsaturated fatty acids in dietary oils. While both an HFD rich in OA and an HFD rich in LA can similarly induce obesity in mice, a diet high in LA specifically encourages the growth of mammary tumors. Furthermore, an LA-rich HFD can impair antitumor T-cell responses via the induction of mitochondrial dysfunction. 224 Based on these findings, it appears that modulating dietary oil composition may constitute a promising strategy for enhancing immune function in both the prevention and treatment of obesity-associated cancers. By carefully selecting and balancing the types of fatty acids in HFDs, it may be possible to reduce the tumor-promoting effects of obesity while simultaneously increasing immune responses against tumors. Further research in this area may help to identify more precise dietary interventions that can ultimately improve outcomes for individuals at risk of developing obesity-associated cancers.

Potential role of dietary factors in cancer treatment

Recent studies have highlighted the pivotal influence of the TME on the efficacy of immunotherapy in cancer treatment. 225 Immunotherapy, recognized as a substantial advance in cancer treatment, has revolutionized the field of oncology by augmenting the body’s innate defenses to effectively target and eliminate malignant cells. 226 Various forms of cancer immunotherapy have been developed, including oncolytic virus therapies, cancer vaccines, cytokine therapies, adoptive cell transfer, and ICIs, all of which have shown promise in clinical practice. 227 Among these therapies, ICIs are perhaps the most important, as they are antibody-based drugs that can eliminate the influence of tumor-specific CD8 + T cells. 228 In particular, ICIs targeting PD-1 or its ligand PD-L1 have demonstrated notable clinical efficacy in the treatment of various advanced cancers. 229

Extensive research has been conducted to identify the effects of various dietary substances and patterns on tumor growth, metastasis and TME reprogramming, which has led to the consideration of nutritional intervention as a possible strategy for increasing the efficacy of tumor treatment 230 , 231 (Tables 2 , 3 ). The decline in T-cell functionality with aging, a widely documented phenomenon, is linked to a reduced efficacy of anti-OX40 immunotherapy in murine models. 232 CR not only preserves T-cell function but also improves the response of aged CD4 + T-cell populations to anti-OX40 therapy. 233 When used in combination with immunogenic cell death (ICD)-inducing chemotherapy and immunotherapy, CRMs potentially enhance the efficacy of cancer treatments through synergistic effects. 234 Preclinical studies have shown that STF, which serves as an adjunct to various cancer treatments, may bolster antitumor immunity by attenuating immunosuppressive conditions and amplifying CD8 + T-cell cytotoxicity. 235 For example, an experimental study of non-small cell lung cancer demonstrated that STF sensitized cancer cells to anti-PD-1 therapy. The antitumor efficacy of combination therapy was achieved by inhibiting IGF-1-IGF-1R signaling in cancer cells, boosting the intratumoral CD8 cell: Treg ratio in the TME. 132 Furthermore, intake of an FMD has been shown to enhance the effectiveness of immunotherapy against triple-negative breast cancer with low immunogenicity by affecting the TME. Specifically, intake of an FMD has been shown to reactivate T eff cells that underwent early exhaustion, shift cancer metabolism from glycolytic to OXPHOS, and reduce the collagen deposition rate. 236 These effects led to the increased efficacy of anti-PD-L1 and anti-OX40 immunotherapy. These results suggest that combining immunotherapy with dietary restriction may lead to profound synergistic effects.

KD also enhances the antitumor effects of PD-1 blockade alone or in combination with anti-CTLA-4 antibodies. Mechanistically, the principal ketone body 3-hydroxybutyrate (3HB) in a KD prevented the ICB-mediated upregulation of PD-L1 on myeloid cells while simultaneously promoting the expansion of CXCR3 + T cells. 237 Similarly, KD enhanced the effectiveness of anti-CTLA-4 immunotherapy by reducing PD-L1 protein levels and augmenting the expression of interferons and antigen presentation-related genes. When combined with immunotherapy, the intake of a KD can reshape the TME by increasing the population of CD8 + TILs, macrophages and CD86 + DCs. Mechanistically, the activation of AMPK via KD intake is the key molecular event that promotes immunotherapy efficacy. This activated AMPK phosphorylates PD-L1 on Ser283, which interrupts its association with CMTM4 and results in PD-L1 degradation. Furthermore, AMPK phosphorylates EZH2, which impedes polycomb repressive complex 2 (PRC2), leading to an increase in interferons and antigen-presenting gene expression. 238

Combining a protein-restricted diet with a vaccine or anti-PD-1 therapy has been shown to significantly inhibit tumor growth and prolong survival. 239 Notably, treatment with a methionine-/cystine-restricted diet significantly increased the number of tumor-infiltrating CD8 + T cells and cytotoxic granzyme B + CD8 + T cells, which was further enhanced when combined with immunotherapy. 163 Another study confirmed the inhibitory effect of dietary methionine restriction on tumor growth and its ability to synergize with PD-1 blockers to increase tumor control. Mechanistically, this dietary approach reduced the number of metabolites, such as S-adenosylmethionine (SAM), which controls N6-methyladenosine (m6A) methylation reactions, in cancer cells. A reduction in the SAM level altered the m6A modification rate and decreased the expression of PD-L1 and V-domain Ig suppressor of T-cell activation (VISTA) in cancer cells. 162 Moreover, the enzyme cyst(e)inase breaks down cystine and cysteine, thereby bolstering T-cell-mediated antitumor immunity and inducing ferroptosis in tumor cells when combined with PD-L1 blockade. 240 IDO1 is a critical enzyme in the tryptophan–kynurenine pathway and has been identified as a promising immunomodulatory target. 241 A phase 1/2 (ECHO-202/KEYNOTE-037) trial evaluating the effectiveness of the IDO1 inhibitor epacadostat combined with pembrolizumab on advanced solid tumors showed a high objective response rate (ORR) of 40.3% overall and 61.9% in malignant melanoma patients, demonstrating promising antitumor efficacy. 242 Unfortunately, phase 3 trials failed to confirm these benefits. The ECHO-301/KEYNOTE-252 trial showed that combining epacadostat with pembrolizumab failed to prolong progression-free survival (PFS) or overall survival (OS) compared to pembrolizumab alone in patients with advanced melanoma. 243

Despite being linked to T-cell dysfunction and poor cancer prognosis, obesity has paradoxically been shown to enhance the response to anti-PD-1/PD-L1 immunotherapy. 244 Recent research suggests that immunotherapy yielded superior outcomes in obese patients, evidenced by an improved response rate and extended PFS and OS, in comparison to lean patients. 245 However, obesity also promoted tumor growth and T-cell exhaustion, leading to increased PD-1 expression and dysfunction, partly due to high leptin levels. Despite this outcome, PD-1-mediated T-cell dysfunction in individuals with obesity was found to significantly enhance tumor responsiveness to PD-1/PD-L1 inhibitors, as confirmed by preclinical and clinical data. 246 Therefore, obesity seems to be a double-edged sword for cancer immunotherapy, and the underlying mechanisms remain unclear and require further investigation.

Chemotherapy

Chemotherapy, a cornerstone of traditional cancer treatment, employs drugs to destroy rapidly dividing cells, a defining characteristic of cancer. 247 Despite its widespread use and undeniable efficacy in many cases, chemotherapy often has substantial side effects due to its impact on healthy cells. 248 Additionally, individual responses to chemotherapy can vary greatly and are influenced by a multitude of factors, including genetics, tumor characteristics, and, intriguingly, diet. 15 A growing body of research now highlights the role of dietary interventions in modulating the effectiveness of chemotherapy, emphasizing the need to further understand these interactions for improved therapeutic outcomes.

Due to their expression of oncogenes, cancer cells are more susceptible to the effects of fasting and CR than are normal cells, an effect termed ‘differential stress resistance’. 14 , 249 , 250 Based on this characteristic, CRM hydroxycitrate has been shown to increase sensitivity to chemotherapy by eliciting an adaptive cellular immune response, resulting in a decrease in the number of tumor-infiltrating Tregs into the tumor niche in various tumor models. 122

Emerging research also suggests a profound influence of fasting or FMD on the efficacy of chemotherapy. In vitro studies indicate that fasting cycles not only retard tumor growth but also sensitize a wide array of cancer cell types to chemotherapy. 14 This heightened sensitivity has been observed in various contexts, including the enhancement of gemcitabine efficacy in mice with prostate cancer xenografts and the increased efficacy of chemotherapy in triple-negative breast cancer via the upregulation of ROS. 251 , 252 FMD combined with vitamin C can potentially increase the effectiveness of chemotherapy for treating KRAS-mutant cancer cells by reversing the vitamin C-induced upregulation of HO-1 and ferritin. 253 Furthermore, when combined with a ferroptosis inducer, FMD can effectively eliminate slow-cycling, chemotherapy-resistant cells, suggesting a potential strategy for enhancing the sensitivity of certain difficult-to-treat cancers to chemotherapy through dietary interventions. 254 Interestingly, fasting can also counteract certain adverse effects of chemotherapy. For instance, it has been demonstrated to enhance self-renewal in hematopoietic stem cells and mitigate the immunosuppression induced by cyclophosphamide chemotherapy in mice. 255 In tumor-bearing mice, both prolonged fasting and FMDs can induce specific stress resistance responses, enhancing chemotoxicity in cancer cells while protecting normal cells. 256 This dual action is partly mediated by the reduction in IGF-1 and glucose levels, thus shielding normal cells and organs from chemical toxicity. 250 The potential of FMD in clinical settings has been supported by the ‘DIRECT’ study involving HER2-negative stage II/III breast cancer patients. This study revealed that treatment with FMD, administered three days prior to and during neoadjuvant chemotherapy, enhanced therapeutic efficacy without increasing toxicity or reducing chemotherapy-induced DNA damage in T cells. 257 Collectively, these findings highlight the potential of fasting and FMD as adjuncts to chemotherapy, warranting further exploration and clinical testing.

In addition to slowing tumor growth, KD also sensitizes tumor cells to classic chemotherapy. For example, the combination of KD with metronomic cyclophosphamide significantly enhances antitumor effects, resulting in the regression of neuroblastoma tumors. 258 , 259 Similarly, in pancreatic cancer, cotreatment with KD and cytotoxic chemotherapy substantially elevates tumor NADH levels, synergistically suppressing tumor growth and tripling survival benefits compared to chemotherapy alone. 260

Radiotherapy

Dietary interventions have emerged as promising strategies for enhancing the efficacy of radiotherapy in cancer treatment. For instance, CR combined with radiotherapy, has been shown to modulate the TME in a triple-negative breast cancer model by decreasing the number of intratumoral Tregs, increasing the CD8 + cell: Treg ratio, and upregulating PD-1 expression on CD8 + T cells. Furthermore, compared with patients who received radiotherapy alone, breast cancer patients who underwent CR concurrently with radiotherapy exhibited a significant reduction in the serum levels of immunosuppressive cytokines, suggesting potential benefits of CR in mitigating radiation-induced immunosuppression. 261

When combined with radiation or radiochemotherapy, KD slows tumor growth in lung cancer xenografts, potentially through a mechanism involving increased oxidative stress. 262 Additionally, KD was shown to enhance radiation sensitivity in a pancreatic cancer xenograft model, suggesting potential improvements in therapeutic outcomes. However, phase 1 clinical trials in patients with locally advanced non-small cell lung cancer and pancreatic cancer showed suboptimal compliance with the diet, indicating challenges in practical application. 263

Moreover, other dietary restrictions, such as methionine deprivation, have shown promising results in enhancing the efficacy of radiation and antimetabolite chemotherapy. In patient-derived xenograft and autochthonous tumor mouse models, methionine restriction sensitized tumor cells to these treatments, possibly via alterations in one-carbon metabolism. 264

Other therapies

In hormone receptor-positive breast cancer mouse models, periodic fasting or an FMD can enhance the therapeutic effects of endocrine agents such as tamoxifen and fulvestrant. This enhancement is believed to occur through a reduction in circulating IGF1, insulin, and leptin levels and suppression of AKT-mTOR signaling. Concurrent administration of these dietary strategies with a therapeutic regimen of fulvestrant and palbociclib has been associated with prolonged tumor regression and reversal of treatment resistance. Analogous metabolic alterations found in patients on an FMD during estrogen therapy suggest the potential of diet as an adjuvant in treating hormone receptor-positive breast cancer. 265

In addition to their effects on hormone-driven cancers, fasting or FMD has also been shown to enhance the efficacy of tyrosine kinase inhibitors (TKIs) across different cancer cell lines. Mechanistically, these effects are attributed to the increased ability of TKIs to block cancer cell growth and inhibit the MAPK signaling pathway under starvation conditions. 266 Another study reported that in HCC cells, xenografts, and patient-derived organoids, fasting improved the therapeutic response to sorafenib through the regulation of glucose transporters and proapoptotic protein expression by p53. 267

KD has also shown promise in supporting the effectiveness of phosphatidylinositol 3 kinase (PI3K) inhibitors and overcoming drug resistance in various mouse cancer models, including pancreatic, bladder, endometrial, and breast cancer models, as well as acute myeloid leukemia. 145 KD appears to enhance this effectiveness by decreasing hyperglycemia and reducing insulin secretion, actions correlated with a decrease in mTORC1 signaling within the tumor. 268

Finally, the combination of serine deprivation and biguanide treatment, such as phenformin and metformin, can lead to metabolic stress in cancer cells. This stress arises from the forced upregulation of glycolysis due to the biguanide-induced reduction in OXPHOS. Under conditions of serine deficiency, this stress may exceed the metabolic flexibility of cancer cells, leading to their potential death and, consequently, enhanced anticancer effects. 269

In summary, these findings underscore the potential of dietary interventions to modulate the therapeutic landscape of cancer treatment, enhancing the effectiveness of drugs and potentially overcoming resistance mechanisms. However, it should be viewed with cautious optimism. The biological plausibility of diet modifying treatment efficacy and resistance is compelling; however, the translation of this concept into clinical practice requires rigorous validation. It is critical to remain grounded in evidence-based medicine, recognizing that dietary strategies are adjuncts, not replacements, for established therapeutic regimens. Further exploration and clinical validation are necessary to fully understand these interactions and to integrate dietary strategies into standard cancer care effectively and safely.

Diet changes the gut microbiome in conjunction with antitumor effects and cancer treatment

The gut microbiome encompasses the genetic makeup of all species within the gut, such as bacteria, viruses, yeasts, protozoans, fungi, and archaea, and can be affected by a range of internal and external factors. 270 The gut microbiota plays a significant role in influencing the health and disease status of the host. The constituents of the gut microbiome and their interactions with the host immune system can impact the development of tumors and carcinogenesis. 271 Various dietary patterns have been found to significantly influence the composition and functionality of the gut microbiome. 272 , 273 It is through these changes in the gut microbiome that dietary patterns can indirectly influence the outcomes of cancer patients. 274

In recent early studies, several interventional strategies, ranging from dietary interventions to fecal microbiome transplant (FMT) and prebiotic, probiotic and antibiotic treatments, have shown promise in altering the composition or functional capacity of the gut microbiome. 275 Two prospective cohort studies have suggested that diet-related inflammation can alter the gut microbiome, leading to the development of CRC by suppressing adaptive antitumor immune responses. 276 , 277 Other prospective cohort studies have revealed the associations between prudent diets (rich in whole grains and dietary fiber) and Western diets (rich in red and processed meat, refined grains, and desserts) with CRC risk and indicated that the effect of these diets may differ based on the presence of Fusobacterium nucleatum in tumor tissue. 278 , 279 Specifically, these studies showed that, compared with a Western diet, adhering to a long-term prudent diet is associated with a reduced risk of F. nucleatum -positive CRC; however, it does not appear to mitigate the risk of F. nucleatum -negative CRC. 278 A recent study investigated the impact of the gut microbiota and dietary patterns on the response to ICIs in patients with melanoma. The present study revealed that patients with microbiomes dominated by the Ruminococcaceae family had greater response rates than did those with microbiomes dominated by the Bacteroidaceae family. Furthermore, another finding revealed that a poor response was associated with decreased intake of fiber and omega-3 fatty acids. 280 These results suggest that dietary interventions may be promising for improving cancer treatment outcomes.

Accumulating data suggest that alterations in the gut microbiome primarily contribute to the progression, prognosis, and treatment of cancer, primarily through interactions with the immune system. Metabolites produced by the microbiota play important roles in modulating antitumor immunity. 281 , 282 Microbiota-derived metabolites have been demonstrated to influence the efficacy of tumor immunotherapy. Short-chain fatty acids (SCFAs) are produced primarily by the fermentation of nondigestible carbohydrates, such as dietary fiber, by the microbiota. The main SCFAs include acetate, propionate, and butyrate. 283 , 284 The gut microbiota, which is mediated by SCFAs, can potentiate the antitumor activity of CD8 + T cells, thereby influencing the efficacy of tumor immunotherapy both in vitro and in vivo. 285 Metabolic and epigenetic reprogramming enables pentanoate and butyrate to enhance the effectiveness of cancer immunotherapy by boosting the antitumor activity of antigen-specific cytotoxic T lymphocytes and ROR1-targeting chimeric antigen receptor (CAR)-T cells. 286 Inosine is another important metabolite produced by the microbiome and is closely associated with immunotherapy. Intestinal Bifidobacterium pseudolongum promoted Th1 cell transcriptional differentiation and antitumor activity to increase the efficacy of immunotherapy, mainly through the action of inosine. 287 Inosine is instrumental in enhancing antitumor therapy by serving as a carbon source for CD8 + T cells in glucose-restricted microenvironments, facilitating their growth and optimal functioning. 288 Moreover, engineered bacteria can modify the concentration of metabolites in the microenvironment, thereby altering the composition of the TME. For instance, the genetically engineered probiotic strain Escherichia coli Nissle 1917 colonizes tumor sites and continuously converts ammonia metabolites into L-arginine. When injected into the tumor, this strain has been shown to increase the concentration of L-arginine within the microenvironment, leading to increased infiltration of tumor-infiltrating T cells, sustained effector T-cell functions, increased tumor-specific T-cell memory formation, and enhanced efficacy of PD-L1-blocking antibodies. 289

Recent research has highlighted the role of the gut microbiota in the antitumor effects of dietary intervention (Fig. 3 ). Specifically, enrichment of Bifidobacterium bifidum after CR increases acetate levels, which in turn elevates IFNγ + CD8 + T cells in the TME. In contrast, the antitumor effect of IF was not mediated by the gut microbiome, as it was not abrogated after the microbiota was depleted. 290 Similarly, recent studies have revealed that KD significantly influences the gut microbiota, inducing a shift from a population dominated by tolerogenic bacteria ( Lactobacilli spp., Clostridium asparagiforme ) toward a population dominated by an increase in immunogenic bacteria (such as Akkermansia muciniphila ). 237 It has been reported that a shift in the gut microbiota is partially attributable to the host’s production of ketone bodies due to the intake of a KD. Among these ketone bodies, β-HB selectively suppresses the proliferation of Bifidobacterium . This suppression subsequently leads to a reduction in intestinal Th17 immune cells. 291 Dietary methionine/cystine restriction has been shown to alter the gut microbiota and potentially contribute to immune system alterations. Specifically, this type of diet restriction promoted a significant decrease in the relative abundance of multiple Ruminococcaceae and Prevotellaceae families while increasing the presence of members of the Lactobacillaceae family. 163 Consumption of an HSD promotes an increase in the abundance of Bifidobacterium , which, due to enhanced gut permeability, infiltrates tumors, subsequently augmenting the functionality of NK cells and ultimately contributing to tumor regression. These results suggest that HSD intake modulates the gut microbiome, which may stimulate NK cell-dependent tumor immunity, thereby providing potential implications for the development of novel therapeutic interventions. 183 The intake of HSD has also been shown to inhibit enterotoxigenic Bacteroides fragilis (ETBF)-promoted colon carcinogenesis by decreasing the expression of IL-17A and iNOS, thereby inhibiting inflammation. 292 However, intake of an HSD can exacerbate Helicobacter pylori infection, contributing to gastric carcinogenesis. 293 In a mouse model of Barrett’s esophagus, feeding an HFD was observed to promote dysplasia and carcinogenesis by modulating the esophageal microenvironment and gut microbiome, thereby inducing inflammation and promoting stem cell proliferation. 294 The bile salt hydrolase (BSH) enzyme expressed by Bacteroides was also found to play a crucial role in CRC progression in overweight patients and in model mice with HFD-induced CRC. High BSH activity activates the β-catenin/CCL28 axis, resulting in an increase in immunosuppressive Tregs and accelerated CRC progression. 295 Moreover, HFD feeding can reduce the level of SCFA-producing bacteria and the rate of SCFA production, leading to decreased levels of SCFAs that can activate the MCP-1/CCR2 axis. This effect promotes M2 TAM recruitment and polarization, ultimately contributing to CRC progression. 296

Mechanisms by which diet modulates antitumor effects and cancer treatment via modulation of the gut microbiome. a Calorie restriction (CR) elevates IFNγ + CD8 + T cells in the tumor microenvironment (TME) by enriching Bifidobacterium bifidum and increasing acetate levels. b Ketogenic diet (KD) induces a shift from tolerogenic ( Lactobacilli spp., Clostridium asparagiforme ) toward immunogenic bacteria (such as Akkermansia muciniphila ) driven by host production of ketone bodies, of which β-HB selectively inhibits the growth of bifidobacteria, resulting in KD-associated decreases in intestinal Th17 cell levels. c High-salt diet (HSD) increases the abundance of Bifidobacterium and leads to intratumoral localization of Bifidobacterium , further enhancing NK cell functions and tumor regression. HSD decreases the expression of IL-17A and iNOS and inhibits inflammation, which reduces enterotoxigenic Bacteroides fragilis (ETBF)-promoted colon carcinogenesis. HSD exacerbates Helicobacter pylori infection and promotes gastric carcinogenesis. d High-fat diet (HFD), through augmentation of queuosine-producing gut bacteria, can incite chemotherapy resistance in pancreatic cancer patients. HFD reduces SCFA-producing bacteria and SCFA production, leading to decreased levels of short-chain fatty acids (SCFAs) that activate the MCP-1/CCR2 axis, which promotes M2 TAM recruitment and polarization, ultimately contributing to colorectal cancer (CRC) progression. High bile salt hydrolase (BSH) enzyme activity in an HFD mouse model activates the β-catenin/CCL28 axis, further inducing immunosuppressive Tregs and accelerating CRC progression. e Dietary intake rich in tryptophan stimulates certain Bacteroides to produce the metabolite indole-3-acetic acid (3-IAA). Increased levels of 3-IAA enhance the efficacy of chemotherapy treatment. Dietary intake rich in tryptophan, through the action of the probiotic Lactobacillus reuteri (Lr), leads to the production of the metabolite indole-3-aldehyde (I3A). This metabolite promotes the production of IFNγ from CD8 + T cells, thereby enhancing antitumor immunity and the efficacy of immune checkpoint inhibitors (ICIs). f High-fiber diet enriches Akkermansia muciniphila which produces the microbiota-derived STING agonist c-di-AMP, inducing type I interferon (IFN-I) production by intratumoural monocytes, resulting in various TME modulation pathways, including reprogramming of mononuclear phagocytes into immunostimulatory monocytes and DCs, promoting macrophage polarization toward an antitumor phenotype and stimulating crosstalk between NK cells and DCs, further enhancing the therapeutic effect of immunotherapy. Dietary fiber inulin can enhance the effectiveness of anti-PD-1 therapy by increasing the abundance of beneficial commensal microbes (e.g., Akkermansia , Lactobacillus and Roseburia ) and SCFAs, further increasing the number of stem-like T-cell factor-1 (Tcf1) + PD-1 + CD8 + T cells numbers. Dietary fiber pectin can improve the effectiveness of anti-PD-1 therapy by increasing the abundance of butyrate-producing bacteria, further promoting T-cell infiltration and activation in the TME. This figure was created with BioRender.com

Studies suggest that the gut microbiota plays a crucial role in modulating the therapeutic response to immunotherapy. 297 , 298 In fact, specific gut microbial signatures have been shown to differentiate responders from nonresponders across various epithelial tumor types in cohorts treated with ICB. 299 Considering the profound impact of the gut microbiota on the immune system, research investigating the modulation of the gut microbiota via dietary interventions to optimize cancer treatment efficacy has been predominantly centered around immunotherapy. A high-fiber dietary intervention has been associated with significantly prolonged PFS in melanoma patients receiving ICB treatment. 300 Microbiota-derived STING agonists, specifically c-di-AMP, induce the production of type I interferon (IFN-I) in intratumoral monocytes. This activation results in the transformation of mononuclear phagocytes within the TME into immunostimulatory monocytes and DCs. Additionally, it promotes the polarization of macrophages to antitumor macrophages and stimulates crosstalk between NK cells and DCs. A high-fiber diet can trigger this mechanism by enriching the population of Akkermansia muciniphila , which produces c-di-AMP and enhances the therapeutic effect of ICB in melanoma patients. 301 The presence of Akkermansia , a mucin-degrading bacterium, is strongly associated with favorable outcomes in cancer patients. 302 Moreover, inulin, a polysaccharide dietary fiber, can enhance the effectiveness of anti-PD-1 therapy by increasing the abundance of beneficial commensal microbiota genera (e.g., Akkermansia , Lactobacillus and Roseburia ) and SCFAs, further increasing the number of stem-like T-cell factor-1 (Tcf1) + PD-1 + CD8 + T cells. 303 Similarly, oral administration of pectin, another dietary polysaccharide fiber, can largely improve the efficacy of anti-PD-1 mAbs by increasing the number of butyrate-producing bacteria, which is sufficient to promote T-cell infiltration and activation in the TME. 304

Although research into the antitumor or protumor effects of the intratumor microbiome is still in its early stages, recent studies have started to focus on how the intratumor microbiome can influence the effectiveness of immunotherapy. The colonization of Bifidobacterium in the microenvironment, combined with anti-CD47 monoclonal antibody treatment, stimulates the STING signaling pathway and enhances the cross-priming of DCs to upregulate CD8 + T cells. 305 The probiotic Lactobacillus reuteri (Lr) within melanoma promotes the local generation of IFNγ by CD8 + T cells through the release of its tryptophan breakdown metabolite, indole-3-aldehyde (I3A), thus enhancing ICI efficacy. Dietary intake rich in tryptophan boosts the antitumor immunity induced by Lr and ICI, which is dependent on the CD8 + T-cell AhR signaling pathway. 306

Apart from immunotherapy, recent research has also started to investigate how diet, by influencing the gut microbiota, could affect other forms of cancer treatment. By enriching the gut microbiome with queuosine-producing bacteria, HFD can induce chemotherapy resistance in pancreatic cancer through the upregulation of the oxidative stress protector PRDX1. This resistance can be counteracted by SAM, which is typically produced by bacteria in lean diets, highlighting the influence of diet on chemotherapy effectiveness via gut microbiome adjustments. 307 Expanding on the theme of diet’s influence on chemotherapy effectiveness in pancreatic cancer, another study revealed that the microbiota-derived tryptophan metabolite indole-3-acetic acid (3-IAA) is enriched in patients responsive to chemotherapy. Through dietary manipulation of tryptophan, an increase in 3-IAA production enhances chemotherapy efficacy by disrupting cancer cell metabolic fitness via increased reactive oxygen species and reduced autophagy. 308 These findings further emphasize the crucial role of gut microbiota modulation via dietary interventions in cancer treatment outcomes.

Despite the significant progress in this field, the complex relationships among dietary factors, the gut microbiota, and cancer treatment still need to be understood. Each individual’s microbiome is unique, influenced by genetics, diet, environment, and lifestyle, which adds layers of complexity to the task of identifying universally beneficial interventions. Additionally, the development of high-throughput technologies and bioinformatics tools for microbiome analysis will be vital in deciphering these complex interactions. These advancements could enable the identification of biomarkers for microbiome-related treatment responses and the customization of diet-based interventions to enhance the efficacy of cancer therapies. The identification of specific dietary factors and gut microbiota constituents that can enhance the effectiveness of cancer therapies may lead to the development of personalized treatments to improve therapeutic outcomes for cancer patients.

Implications of dietary intervention for other diseases

Dietary interventions may induce, prevent or delay the progression of various diseases in addition to cancer, which also influence human health and longevity. Healthy dietary patterns that are rich in fiber and beneficial nutrients may reduce the risk of disease, while unhealthy dietary patterns may increase the risk of disease and worsen clinical outcomes. 309 Here, we summarize preclinical and human studies revealing the implications and mechanisms of various dietary patterns on other diseases in addition to cancer, including neurodegenerative diseases, autoimmune diseases, CVD, and metabolic disorders.

Neurodegenerative diseases

Several neurodegenerative diseases (NDs), such as epilepsy, Alzheimer’s disease (AD), Parkinson’s disease (PD), Huntington’s disease (HD), and amyotrophic lateral sclerosis (ALS), which feature chronic progressive damage to the nervous system, have been proven to be tightly connected with nutrient availability and dietary patterns. 310 The underlying mechanisms of various dietary interventions mainly include altering neurotransmitters, remodeling, interfering with brain energy metabolism and mitochondrial function, and altering inflammation and oxidative stress. The underlying mechanisms also include altering the composition and balance of the gut microbiome, which further influence the process of neurodegeneration via the gut-brain axis (Fig. 4 ).

Impact of different diets on neurodegenerative diseases. The ketogenic diet (KD) can enhance inhibitory neurotransmission and anti-inflammatory effects in epilepsy, influence the gut microbiota, and elevate beneficial metabolites. KD is particularly beneficial for treating pediatric drug-resistant epilepsy with elevated specific Bifidobacteria and TNF. In Alzheimer’s disease (AD) and Parkinson’s disease (PD), KD could counteract decreased β-HB levels, inhibit the NLRP3 inflammasome, reduce pathology, and alleviate symptoms by inhibiting microglial activation. Fasting mimicking diet (FMD) enhances the gut microbiota composition and metabolites, inhibiting neuroinflammation. This results in the attenuated loss of dopaminergic neurons in the substantia nigra in patients with PD. Caloric restriction (CR) may prevent AD by lowering serum tyrosine levels, reversing the exhaustion of tyrosyl-tRNA synthetase (TyrRS), and upregulating the sirtuin pathway, which attenuates the amyloidogenic processing of amyloid-β protein precursor (APP). Dietary restriction can increase brain-derived neurotrophic factor (BDNF) and chaperone heat-shock protein-70 (HSP70) levels in the striatum and cortex, which are relevant to Huntington’s disease (HD). High-fat diet (HFD) can accelerate recognition-memory impairment in an AD mouse model by increasing blood N-acetylneuraminic acid (NANA) levels, leading to systemic immune exhaustion. Conversely, the Mediterranean diet (MD) may protect against memory decline and mediotemporal atrophy by lowering amyloid-β protein and phosphorylated tau levels, reducing AD risk. This figure was created with BioRender.com

KD has been clinically applied for nearly a century as alternative therapy for childhood intractable epilepsy, but there is sufficient evidence that a modified Atkins diet (MAD) is more tolerable and has a greater probability of causing seizure reduction than a classical KD according to a systematic review. 311 , 312 , 313 Increased levels of the inhibitory neurotransmitter GABA can be observed in preclinical KD models and patient cerebrospinal fluid (CSF), dampening neuronal excitability. 314 , 315 , 316 An increase in peroxisome proliferator activated receptor gamma 2 (PPARγ2) and upregulation of hippocampal catalase in KD-fed rats are observed, which may increase anti-inflammatory and antioxidant activity. 317 In addition, a KD may upregulate potassium channels that are sensitive to ATP opening, reducing the electrical excitability of the brain and increasing the seizure threshold. 318 The gut microbiota, which includes Akkermansia , Parabacteroides , and Bifidobacteria , also contributes to the neuroprotective effects of KD on epilepsy. 319 , 320

Epidemiologic evidence indicates that obesity is an independent risk factor for AD, while HFD is closely associated with an increased risk of obesity. 321 Recognition-memory impairment in an AD mouse model (5xFAD) can be accelerated by high-fat obesogenic diet by increasing blood levels of the metabolite N-acetylneuraminic acid (NANA), which results in systemic immune exhaustion. 322 HFD may also enhance neuroinflammation by increasing circulating free fatty acids and cytokines, which may lead to cognitive impairment. 323 Conversely, healthy dietary interventions, including the Mediterranean diet (MD), CR, and KD, may prevent AD progression. 324 , 325 , 326 Adhering to MD may act as a protective factor against memory decline and mediotemporal atrophy, as indicated by decreased levels of amyloid-β protein and phosphorylated tau, reducing the risk of AD. 327 CR may prevent AD by lowering serum tyrosine levels to reverse the exhaustion of tyrosyl-tRNA synthetase (TyrRS) and upregulating the sirtuin pathway, which attenuates the amyloidogenic processing of amyloid-β protein precursor (APP), as confirmed by in vivo and in vitro models. 328 , 329 KD may reverse the decreased β-HB levels in red blood cells and the brain parenchyma of AD patients, hence inhibiting NLRP3 inflammasome activation and reducing AD pathology. 330 In addition, diet can influence AD by modulating the gut microbiome and metabolites. For instance, a Mediterranean-ketogenic diet (MMKD) is associated with improved AD biomarkers in CSF, as indicated by increased Akkermansia muciniphila levels, which modulate GABA levels and gut transit time. 331 , 332

Gut microenvironmental changes may trigger the development of PD through the gut-brain axis, as determined by the presence of α-synuclein and Lewy bodies in the enteric nervous system and the convincing association between PD and gut inflammation. 333 , 334 Research has revealed changes in the gut microbiome in PD patients compared to healthy volunteers, highlighting the potential benefits of dietary interventions in treating PD patients. 335 High serum sodium is associated with cognitive decline, as observed in the aged population. 336 However, a recent study denies the association between HSD and neurodegeneration or α-synuclein accumulation in a PLP-hαSyn model, suggesting that the mechanism of HSD needs further exploration. 337 Adhering to MD is associated with a decreased incidence of PD, the mechanisms of which may include reducing neuroinflammation, similar to AD. 338 , 339 KD ameliorates motor and nonmotor symptoms in PD patients by inhibiting microglial activation 340 . FMD promotes a favorable gut microbiota composition and metabolites and inhibits neuroinflammation, consequently attenuating the loss of dopaminergic neurons in the substantia nigra in a PD model. 341

Other neurodegenerative diseases with lower incidence rates are also relevant to dietary interventions. A clinical trial suggested that increased consumption of dairy products may increase the risk of phenoconversion, resulting in earlier onset of HD. 342 In addition, high antigliadin antibody titers in patients with HD suggest the potential value of applying gluten-free diet in HD patients. 343 A dietary restriction regimen retarded the progression of neuropathological, behavioral, and metabolic abnormalities in an HD model, resulting in an extension of life span by increasing brain-derived neurotrophic factor and chaperone heat-shock protein-70 (HSP70) levels in the striatum and cortex, the mechanisms of which still need further explanation. 344 A cross-sectional baseline analysis revealed that a higher intake of antioxidants and carotenes may result in greater ALS function. 345 Another meta-analysis revealed that a greater intake of ω-3 PUFAs is associated with a reduced risk of ALS. 346 Although weight loss has been identified as a negative prognostic factor, high-calorie fatty acid diet provides a significant survival benefit for patients in the subgroup of fast-progressing ALS patients only. 347

Autoimmune diseases

Different types of autoimmune diseases, including rheumatoid arthritis (RA), systemic lupus erythematosus (SLE), inflammatory bowel disease (IBD), Hashimoto’s thyroiditis (HT), and multiple sclerosis (MS), can cause distinct clinical features from abnormal activation of the immune system that erroneously attacks healthy host cells and tissues. Impaired gut barrier function, also referred to as a “leaky gut”, which may disrupt the balance between tolerance and immunity to non-self-antigens, is often observed in autoimmune diseases. 348 This finding suggested a close relationship between diet, the gut, and autoimmune diseases. Dietary interventions may influence the susceptibility, progression and treatment response of these autoimmune diseases through various mechanisms, from adjusting inflammation levels and immune cell composition to adjusting the gut microbiome composition (Fig. 5 ).

Impact of different diets on autoimmune diseases. Extravirgin olive oil (EVOO) can reduce joint inflammation and degradation in rheumatoid arthritis (RA) due to its phenolic compounds. However, the protective effects of a high-fiber diet can be reversed by Prevotella copri colonization, which promotes proinflammatory responses. Fish oil supplementation can suppress proinflammatory cytokines and cartilage degradation, improving RA outcomes. Vitamin D can inhibit the proliferation, differentiation, and function of B and T cells, potentially reducing inflammatory cytokine expression in systemic lupus erythematosus (SLE) patients. A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) can alleviate gut symptoms in quiescent inflammatory bowel disease (IBD) patients, possibly by regulating the immune response through reducing fecal microbial abundance. However, a high-fat diet (HFD) can exacerbate pre-IBD inflammation by impairing epithelial mitochondrial bioenergetics and triggering microbiota disruptions, especially when combined with antibiotics. High salt diet (HSD) can exacerbate autoimmune conditions such as multiple sclerosis (MS) by promoting the induction of pathogenic Th17 cells. Intermittent fasting (IF) can improve MS by reducing the number of IL-17-producing T cells, increasing the number of Tregs in the gut, and enhancing antioxidative microbial metabolic pathways. However, the Western diet can impair myelin-debris clearance in microglia, hindering lesion recovery after demyelination and potentially contributing to MS induction. This figure was created with BioRender.com

A healthy MD may benefit RA by reducing inflammatory activity and increasing physical function. 349 Phenolic compounds in extravirgin olive oil (EVOO), an essential component of the MD, can decrease joint edema, cell migration, cartilage degradation and bone erosion by reducing the levels of proinflammatory cytokines and prostaglandin E2 in the joint. 350 However, the protective effect of high-fiber diet may be reversed if there exists colonization of Prevotella copri , which leads to the overproduction of organic acids, including fumarate and succinate, during the digestion of complex fibers and the promotion of proinflammatory responses in macrophages, exacerbating arthritis in an RA model. 351 In addition, abundant supplementation of fish oil benefits the clinical outcome of RA by suppressing the production of proinflammatory cytokines and cartilage degradative enzymes. 352 The erythrocyte level of ω-6 PUFAs acts as a biomarker that inverses the risk of RA, and the remission rate of RA increases when ω-3 PUFAs are added to disease-modifying anti-rheumatic drug (DMARD) treatment. 353 , 354

Dysbiosis of the gut microbiome can be observed in SLE patients, including a decreased richness and diversity of the gut microbiota and a reduced proportion of Firmicutes/Bacteroides (F/B); the latter may promote lymphocyte activation and Th17 differentiation from naïve CD4 + lymphocytes. 355 , 356 Blooming of Ruminococcus (blautia) gnavus occurs at times of high disease activity and during lupus nephritis, indicating that it is the driver of often remitting-relapsing SLE. 357 Another analysis showed that Veillonella dispar has a positive association with the activity of SLE. 358 According to a systematic review, nutritional support in the SLE population is focused mainly on interventions involving ω-3 and vitamin D. 359 The anti-inflammatory effect of ω-3 may contribute to its clinical function, similar to that of RA. 360 Vitamin D blocks the proliferation, differentiation and function of B cells and T cells, which may attenuate the expression of inflammatory cytokines in patients with SLE. 361 Inadequate levels of serum vitamin D have been observed in SLE patients, suggesting the importance of supplementing their diet with vitamin D 362 . Dietary patterns other than single nutrients as supplementary treatments for SLE still require further investigation. 363

Ulcerative colitis (UC) and Crohn’s disease (CD) are the two major clinical phenotypes of IBD. Dietary management and microbiota modulation have been clinically recommended for IBD treatment according to clinical guidelines. 364 Obesity is a risk factor for IBD, especially for CD. 365 As a potential trigger of obesity, HFD, together with antibiotics, exacerbates inflammation in pre-IBDs by impairing epithelial mitochondrial bioenergetics and triggering microbiota disruptions in mouse models. 366 However, IBD increases the risk of malnutrition, which triggers inflammatory responses and subsequently leads to poor clinical outcomes. 367 Therefore, dietary interventions and nutritional care should be planned according to the precise nutritional assessment and dietary assessment for IBD patients. 368 Exclusive enteral nutrition (EEN), the first-line therapy in pediatric patients with active CD, can effectively decrease clinical activity and reduce the complications of CD simultaneously, but its benefit in adults still lacks competent evidence. 369 Similarly, CD exclusion diet (CDED) positively correlates with the clinical remission of pediatric patients with active CD. 370 In addition, diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) can relieve the gut symptoms of patients with quiescent IBD, possibly reducing the fecal abundance of microbes and thereby regulating the immune response of the host. 371

Dietary interventions may also influence the risk and clinical outcome of other autoimmune diseases. A recent study on HT suggested that low intake of animal foods, mainly meat, has a protective effect on thyroid autoimmunity and potentially has a positive influence on redox balance, which further reduces oxidative stress-related disorders. 372 Improvement in HT has also been observed in other dietary interventions, including elimination of gluten or lactose, energy restriction, and consumption of Nigella sativa, suggesting the potential benefit of diet as a complementary treatment for HT. 373 MS is more common in western countries, suggesting diet as a potential risk factor. 374 Western diet triggers impaired myelin-debris clearance in microglia, thereby impairing lesion recovery after demyelination, which may explain its role in MS induction. 375 Moreover, an elevated intake of dietary salt can exacerbate autoimmune conditions by promoting the induction of pathogenic Th17 cells, contributing to MS. 376 Conversely, IF diet ameliorates the clinical course and pathology of MS by reducing the number of IL-17-producing T cells, increasing the number of Tregs in the gut and increasing the richness of gut bacteria, which enhance antioxidative microbial metabolic pathways. 377 Vitamin D supplementation has been shown to lower the incidence and benefit MS patients with sufficient evidence, and a “Coimbra Protocol” referring to daily doses up to 1000 I.U. vitamin D3 per kg body weight is clinically applied to treat patients with MS. 378 , 379

Cardiovascular diseases (CVD)

According to epidemiological studies, obesity and unhealthy diet are risk factors for CVD. Greater dietary fiber intake from cereal, vegetables and fruits is associated with a lower risk of CVD, suggesting that high-fiber diet is a potential protective factor. 380 An experimental model fed with diet lack of prebiotic fiber induces hypertension through inducing deficiency of SCFA production and GPR43/109A signaling, suggesting the underlying mechanisms of dietary fiber. 381 Besides, high-fiber diet and acetate supplementation can lead to changes in the gut microbiota, particularly an increase in Bacteroides acidifaciens , which is protective against the development of CVD. 382 Other healthy dietary patterns, including the Nordic diet, the Dietary Approaches to Stop Hypertension (DASH) diet, the MD, and the vegetarian diet, also have protective effects on CVD risk. 383 High sodium intake is the leading dietary risk factor for CVD. 384 High salt load may induce persistent hepatic steatosis and inflammation by inhibiting SIRT3 expression, thereby contributing to cardiovascular damage. 385 Conversely, a low-sodium diet may dampen the risk of CVD, which is highly recommended by current dietary guidelines. 386 Amino acids play different roles in the progression of CVD. Diet with high-unsaturated fatty acid composition and less saturated fat might be cardioprotective. 387 In contrast, higher intake of BCAAs is associated with increased platelet activity and arterial thrombosis formation; therefore, BCAA levels are associated with the risk of CVD. 388

Therapeutic implications of diet for CVD treatment have also been a focus of recent studies. CR attenuates hypertension, left ventricular remodeling and diastolic dysfunction in DS/obese rats by reducing cardiac oxidative stress and inflammation. 389 In addition, a combination of CR and exercise can improve cardiac mitochondrial dynamics, decrease cardiac apoptosis, and maintain cardiac [Ca 2+ ] i homeostasis in obese insulin-resistant rats. 390 CR also helps to maintain the iron homeostasis of cardiomyocytes. 391 These findings suggest the function of CR in cardiac protection. However, strictly adhering to CR is very difficult for most patients. IF is easier to perform than CR and has similar potential clinical value. 392 FMD, a 5-day fasting dietary pattern, increases cardiac vascularity and function and resistance to cardiotoxins in a high-fat, high-calorie diet (HFCD) mouse model, thereby postponing the process of cardiac aging. 393 Alternate day fasting (ADF) improves cardiovascular marker levels, including reduced fat mass, an improved fat-to-lean ratio, and increased β-HB-hydroxybutyrate levels, suggesting its clinical relevance for CVD intervention. 394 KD has a beneficial effect on the blood lipid profile, the NLRP3 inflammasome, myocardial energy metabolism, and the vascular endothelium, benefiting CVD patients. 395 However, research on healthy individuals has reported that lipid profiles deteriorate in response to a KD, suggesting that its role in preventing CVD in the normal population needs further inquiry (Fig. 6 ). 396

Impact of different diets on cardiovascular diseases. Calorie restriction (CR) can reduce cardiac oxidative stress and inflammation, improve cardiac mitochondrial dynamics and maintain cardiac ion homeostasis, which may be protective against cardiovascular disease (CVD) in obese and/or insulin-resistant models. Fast-mimicking diet (FMD) increases cardiac vascularity and function and resistance to cardiotoxins in a high-fat, high-calorie diet (HFCD) mouse model. Alternate day fasting (ADF) improves cardiovascular markers, for example, reduced fat mass. Ketogenic diet (KD) inhibits the NLRP3 inflammasome and improves the blood lipid profile but may lead to impaired blood lipid profiles in healthy individuals. High-salt diet (HSD) can inhibit SIRT3 expression and induce persistent hepatic steatosis and inflammation, thereby contributing to cardiovascular damage. A diet lacking prebiotic fiber induces hypertension through inducing a deficiency in short-chain fatty acid (SCFA) production and GPR43/109A signaling. High branched-chain amino acid (BCAA) intake is associated with increased platelet activity and arterial thrombosis formation. This figure was created with BioRender.com

Metabolic disorders

Overnutrition is a driving factor for obesity and related metabolic disorders, mainly including type 2 diabetes mellitus (T2DM), metabolic syndrome, nonalcoholic fatty liver disease (NAFLD), and polycystic ovarian syndrome (PCOS). 397 In addition, these metabolic disorders have a complicated internal relation, for instance, T2DM and NAFLD are independent factors for each other, and PCOS is closely related to insulin resistance and T2DM. 398 , 399 These epidemiological characteristics suggest a high correlation between dietary patterns and multiple metabolic disorders (Fig. 7 ). Changes in the gut microbiome may also explain the etiology of metabolic disorders by altering the levels of metabolites, such as SCFAs and succinate. 400

Impact of different diets on metabolic disorders. High-fat diet (HFD) can directly increase caloric intake, induce inflammatory mediators such as JNK and IκB kinase (IKK) to promote hypothalamic inflammation, and contribute to adipose tissue hypoxia and inflammation, which all lead to the development of obesity and/or insulin resistance. Over-intake of fructose can also increase caloric intake and induce obesity by impairing hepatic insulin sensitivity. However, time-restricted feeding (TRF) with equivalent caloric intake from HFD can adjust various signaling pathways and rhythmic creatine-mediated thermogenesis and reverse excessive daytime sleepiness induced by paraventricular thalamic nucleus (PVT) dysfunction, resulting in a protective effect on HFD-induced obesity. High-fiber diet can reduce inflammation and insulin resistance by influencing the gut microbiota and associated molecules, for instance, SCFA-producing bacteria. Every-other-day fasting (EODF) regimen can also shift the gut microbiota composition and stimulate beige fat development within white adipose tissue to inhibit insulin resistance. Ketogenic diet (KD) is clinically beneficial for the glycemic control of type 2 diabetes mellitus (T2DM) and nonalcoholic fatty liver disease (NAFLD). However, in experimental models, KD can decrease sensitivity to peripheral insulin by upregulating insulin receptors. Intermittent fasting (IF) alone or combined with exercise can reduce intrahepatic triglyceride (IHTG) levels and hepatic steatosis in NAFLD patients by downregulating hepatic inflammatory pathways, modifying lipogenic gene expression and inducing autophagy. Calorie restriction (CR) can be effective at reducing weight loss and reversing ovulatory/metabolic dysfunction in polycystic ovarian syndrome (PCOS) patients. This figure was created with BioRender.com

HFD is the standard method to induce obesity in animal models and results from the overconsumption of fat, which directly increases caloric intake. The elevation of inflammatory mediators such as JNK and IκB kinase (IKK) in hypothalamic inflammation may also explain the obesity induced by HFD. 401 Interestingly, a TRF with equivalent caloric intake from HFD has been shown to have a protective effect on HFD-induced obesity and associated complications by adjusting various signaling pathways and causing rhythmic creatine-mediated thermogenesis, which may further improve nutrient utilization and energy expenditure and reverse excessive daytime sleepiness induced by paraventricular thalamic nucleus (PVT) dysfunction. 402 , 403 , 404 Adipose tissue hypoxia and inflammation may lead to adipocyte dysfunction and obesity-induced insulin resistance in HFD-fed models, as indicated by increased infiltration of adipose tissue macrophages (ATMs), activation of the NLRP3 inflammasome and increased levels of proinflammatory cytokines. 405 , 406 , 407 In addition to fat intake, the overintake of fructose may also impair hepatic insulin sensitivity, and several metabolic pathways are independent of increased weight gain and caloric intake. 408 Within this complex interplay of diet, metabolism, and inflammation, IL-17 has been identified as a key player in metabolic dysregulation associated with HFD, where inhibiting IL-17A production or blocking its receptor can attenuate obesity by enhancing adipose tissue browning and energy dissipation. 409 Complementarily, IL-17F promote the expression of TGFβ1 in adipocytes, which fosters sympathetic innervation and suggests a novel therapeutic target for obesity that could stimulate thermogenic activity in fat tissue, thereby improving metabolic health and providing a potential treatment strategy for obesity and its related metabolic disorders. 410

Cohort studies have demonstrated that healthy diets, including the Portfolio diet, DASH diet, and MD, are associated with a decreased risk of T2DM. 411 , 412 , 413 The promotion of SCFA-producing bacteria induced by dietary fibers observed in T2DM patients suggests the potential value of fiber supplementation in clinical practice. 414 In addition, increased fiber consumption is associated with decreased insulin resistance, the mechanism of which mainly includes the gut microbiota and associated molecules. 415 , 416 IF is an effective strategy for controlling weight and increasing insulin sensitivity in patients with diabetes and can also improve cardiometabolic outcomes. 417 , 418 The every-other-day fasting (EODF) regimen selectively stimulates beige fat development within white adipose tissue and shifts the gut microbiota composition in experimental models, explaining the mechanism through which IF ameliorates obesity, insulin resistance, and hepatic steatosis. 419 KD has therapeutic effects on glycemia, lipid control, and weight reduction in T2DM patients. 420 However, KD may contribute to decreased sensitivity to peripheral insulin and impaired glucose tolerance by upregulating insulin receptors, as determined by previous studies, which contradicts clinical findings. 421

NAFLD features hepatic steatosis or adiposity with a potential risk of developing into inflammation, fibrosis, and cancer. MD, as the most recommended dietary pattern for NAFLD, can reduce liver steatosis and improve insulin sensitivity even without weight loss in an insulin-resistant population. 422 Reduced liver fat may be associated with ameliorated inflammation induced by antioxidants, low glycemic response induced by dietary fiber, and improved hepatic lipid metabolism. 423 KD is more clinically meaningful for glycemic control in individuals with T2DM and NAFLD than low-calorie diet or high-carbohydrate, low-fat (HCLF) diet. 424 , 425 Mechanistically, ketone bodies may modulate inflammation and fibrosis in hepatic cells. 426 IF alone or combined with exercise is effective at lowering intrahepatic triglyceride (IHTG) levels and reducing hepatic steatosis in patients with NAFLD, possibly by downregulating hepatic inflammatory pathways, modifying lipogenic gene expression and increasing levels of autophagy. 427 , 428

PCOS features a series of metabolic irregularities, mainly androgen excess and ovarian dysfunction. A meta-analysis showed that women with PCOS have a lower overall diet quality with higher cholesterol, lower magnesium and lower zinc intake. 429 Dietary modification with lower caloric intake to achieve weight loss is recommended as a first-line therapy for managing PCOS, and higher supplementary nutrient intake, including vitamin D, chromium and ω-3, may also benefit patients suffering from PCOS. 430 MD, KD and their combination can all lead to significant improvements in body weight, metabolic function and ovulatory dysfunction in PCOS patients. 431 , 432 , 433 In addition, IF may be beneficial for treating anovulatory PCOS by reducing body fat and improving menstruation, hyperandrogenemia, insulin resistance and chronic inflammation. 434 CR may also improve weight and metabolic disorders in patients with PCOS, alone or in combination with supplementation. 435 However, the exact mechanisms of these dietary interventions remain unclear and need further exploration.

While the potential of dietary interventions to influence systemic diseases of the whole body is supported by various studies, a critical outlook reveals the necessity for more rigorous, long-term clinical trials to validate these findings. It is essential to approach these interventions with caution, considering individual differences and the intricate balance of potential benefits against nutritional deficiencies or other risks.

Conclusions and perspectives

Our review provides compelling evidence that dietary interventions, including calorie restriction, fasting or FMD, KD, protein restriction diet, HSD, HFD, and high-fiber diet, have substantial potential for modulating metabolism, redirecting disease progression, and enhancing therapeutic responses. These findings highlight the pivotal role of diet, an important environmental factor, in influencing tumor metabolism and the course of various diseases, such as cancer, neurodegenerative diseases, autoimmune diseases, CVD, and metabolic disorders.

Despite compelling evidence, the potential impact of dietary interventions on disease treatment, particularly cancer treatment, is not fully understood. 436 The latest American Society of Clinical Oncology (ASCO) guidelines suggest that “there is currently insufficient evidence to recommend for or against dietary interventions such as ketogenic or low-carbohydrate diets, low-fat diets, functional foods, or fasting to improve outcomes related to quality of life (QoL), treatment toxicity, or cancer control”. 437 The intricate relationship between dietary interventions and treatment outcomes can be influenced by numerous factors, such as overall lifestyle habits, health status, specific disease type and its corresponding treatment, degree of dietary alterations, and patient adherence. A comprehensive assessment of these variables is crucial for understanding the precise impact of diet on treatment efficacy. 438 , 439

With the recognition of metabolic reprogramming inherent in disease progression, particularly in malignancies, it is becoming essential to explore the value of implementing dietary interventions and translating the evidence into practice. Future research should focus on unraveling the specific molecular mechanisms involved, which will enable the development of more effective, personalized dietary interventions that serve as adjunct therapies in comprehensive disease management.

Building upon the initial observation, it is crucial to interpret and apply these findings with caution due to potential variations and discrepancies. The efficacy of dietary interventions may vary significantly, for instance, depending on the mouse model used. 440 Each model might have unique metabolic and immune responses that could influence the outcome of dietary interventions. Similarly, the type of cancer cells used to induce tumor formation, whether primary cells derived directly from patient tissues or cultured cell lines, can have profound impacts on the experimental results. 441 Orthotopic or heterotopic transplantation technique is another significant factor that can influence how tumors respond to dietary interventions. Furthermore, the duration of treatment and the specifics of dietary interventions can substantially influence the results, as short-term interventions might not yield the same results as long-term interventions, and different dietary components could have varying effects on tumor growth and progression. 120 Therefore, future research in this field should carefully consider the design of animal models and the specifics of dietary interventions to ensure that the findings are robust and translatable to human cancer treatment.

Additionally, clinical trials with larger sample sizes and longer follow-up periods are needed to further validate the efficacy of these strategies and to identify potential side effects and contraindications. It is important for these trials to be designed to represent diverse population groups, including elderly and obese individuals, as these groups may respond differently to dietary modifications. The safety of dietary interventions is another key consideration. While dietary changes generally cause fewer side effects than pharmacological treatments, potential risks should not be overlooked. For instance, severe dietary restrictions may lead to malnutrition or other health complications, particularly in vulnerable population groups. Therefore, in addition to efficacy, these trials should systematically evaluate the safety of dietary interventions, identifying any potential side effects and contraindications.

In conclusion, dietary interventions hold great promise as a novel approach to disease management. However, to realize their full potential, it is essential to continue rigorous scientific investigations into their mechanisms of action, safety profiles, and efficacy in different patient populations. With further research, dietary interventions could become integral components of personalized medicine, providing a new avenue for the prevention and treatment of a myriad of diseases.

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Acknowledgements

This work was supported by grants from the National Natural Science Foundation of China (82103369) and the China Postdoctoral Science Foundation (2022M710757). The funders had no role in the study design, data collection, analysis, decision to publish, or preparation of the manuscript. The figures were created with Biorender.com.

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Yu-Ling Xiao, Yue Gong, Ying-Jia Qi, Zhi-Ming Shao & Yi-Zhou Jiang

Department of Oncology, Shanghai Medical College, Fudan University, Shanghai, 200032, China

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Xiao, YL., Gong, Y., Qi, YJ. et al. Effects of dietary intervention on human diseases: molecular mechanisms and therapeutic potential. Sig Transduct Target Ther 9 , 59 (2024). https://doi.org/10.1038/s41392-024-01771-x

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Essay on Healthy Food

Students are often asked to write an essay on Healthy Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Healthy Food

Introduction.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to stay healthy.

Benefits of Healthy Food

Healthy food is full of various nutrients. These nutrients give us energy and keep our heart beating, our brain active, and our muscles working.

Types of Healthy Food

Fruits, vegetables, grains, and dairy products are all healthy foods. They provide us with essential vitamins and minerals.

Eating healthy food is the best way to stay healthy and fit. It helps us grow, develop, and do our best in school and at play.

Also check:

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250 Words Essay on Healthy Food

Introduction to healthy food.

The concept of healthy food is not just about eating fruits and vegetables, but it’s about understanding the nutritional value of different types of food and their impact on our body. It’s a comprehensive approach that considers the balance of nutrients, portion sizes, and the variety of foods consumed.

Importance of Balanced Diet

A balanced diet is paramount for maintaining good health. It provides the body with essential nutrients, including vitamins, minerals, and antioxidants that protect against chronic diseases. It’s not about eliminating certain types of food but making informed choices about what and when to eat.

Impact on Mental Health

The connection between diet and mental health is often overlooked. Consuming a diet rich in lean proteins, whole grains, fruits, vegetables, and healthy fats can significantly improve mental health. Foods rich in Omega-3 fatty acids, for instance, are known to reduce symptoms of depression and anxiety.

The Role of Portion Control

Portion control is as important as eating the right type of food. Consuming large portions, even of healthy foods, can lead to weight gain and related health problems. Understanding portion sizes can help maintain a healthy weight and prevent lifestyle diseases.

In conclusion, healthy food is a broad concept that involves making informed and balanced dietary choices. Emphasizing the importance of a balanced diet, understanding the connection between diet and mental health, and the significance of portion control are all crucial parts of this concept. By adopting these principles, we can ensure our physical and mental well-being.

500 Words Essay on Healthy Food

The importance of healthy food cannot be overstated, particularly in today’s fast-paced, convenience-oriented world where processed and fast foods have become a staple in many diets. Consuming a well-balanced, nutritious diet is essential for maintaining optimal health and preventing chronic diseases.

The Definition of Healthy Food

Healthy food refers to food that contains the right amount of nutrients to keep our bodies healthy and functioning optimally. These vital nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Whole foods, such as fruits, vegetables, whole grains, lean proteins, and healthy fats, are considered healthy because they are minimally processed and retain most of their natural nutrients.

The Importance of Healthy Eating

Eating a balanced diet rich in healthy foods is crucial for physical health, mental wellbeing, and longevity. It provides the necessary energy for daily activities, supports growth and repair, and helps maintain a healthy weight. A diet rich in fruits, vegetables, whole grains, and lean proteins can also reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.

Components of a Healthy Diet

A healthy diet should be balanced and varied, incorporating a range of different food types.

1. Fruits and Vegetables: These are high in vitamins, minerals, and fibers but low in calories. They contain antioxidants that protect against cell damage.

2. Whole Grains: Foods like brown rice, oatmeal, and whole wheat bread are rich in fiber, helping to regulate digestion and maintain a healthy weight.

3. Lean Proteins: Sources such as fish, poultry, and beans provide essential amino acids necessary for tissue repair and immune function.

4. Healthy Fats: Unsaturated fats, found in foods like avocados, nuts, seeds, and olive oil, are crucial for brain function and hormone production.

The Role of Moderation and Variety

While it’s important to focus on healthy food, it’s equally critical to consume these foods in moderation. Overeating, even healthy foods, can lead to weight gain and other health problems. Variety is also key. Eating a wide range of foods ensures that you get a broad spectrum of nutrients.

In conclusion, healthy eating is a fundamental aspect of maintaining good health and preventing disease. It involves consuming a variety of foods that provide a range of nutrients in moderate amounts. As college students, it’s crucial to prioritize healthy eating, despite the challenges posed by a busy schedule. Making mindful choices about what and how much to eat can significantly impact our health, wellbeing, and academic performance. Healthy food is not just about strict dietary limitations, but rather, it’s about feeling good, having more energy, improving health, and stabilizing our mood.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

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The Daily Habit That Nutritionists Say Can Drastically Improve Your Diet

By Hannah Coates

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Whether its walking to work (a fantastic habit for all-round health) or ensuring you get enough light in the mornings (improves your sleep, mood, and focus), sometimes small, simple things can make a big difference to our lifestyle. One of the most effective tips I’ve picked up from my time working with nutritionists and other health experts is also super simple: Keeping a food diary can pay when it comes to understanding your diet.

The benefits of keeping a food diary

Pay a visit to any health expert and they will almost certainly ask you keep a comprehensive food diary for a couple of weeks. The idea is to write down everything you consume–food and drinks–and ideally the emotions you experience each day, too. “It can provide invaluable information about how your food may be affecting your mood, metabolism, energy, and more,” explains Rhian Stephenson, nutritionist, naturopath and founder of Artah , who points out that the process is not–I repeat, not about tracking calories.

Instead, it’s a great tool to help you “identify obstacles that may be preventing you from hitting your health goals, learning about eating behaviors that may be sabotaging your progress and to check in on important nutritional parameters like fibre, protein, sugar and more.”

Eating a diverse array of plants is now widely acknowledged as an important health goal, and a food diary helps you to grasp how many fruits, vegetables, herbs, spices, nuts, seeds, and whole grains (for example) you are ingesting each day. Not to mention the fact that it also helps you ensure you’re eating adequate protein and fiber–both of which are good for gut health and overall wellbeing.

As someone who tends to forget what she’s consumed (especially the foods that aren’t so great for my health, funnily enough), keeping a food diary ensures I stay mindful and aware of what I’m eating. In my experience, it’s really easy to think you’re eating a healthy, balanced diet, when in reality you might not be, so it’s a good way to confront your daily consumption in black and white.

What to observe through your food diary

It doesn’t have to be any more complicated than simply writing down what you’ve consumed, but identifying any patterns that might emerge is where the magic really happens. Here are some things Stephenson, as a nutritionist, always looks out for:

Sugar intake: This includes obviously sugar-laden foods and those that contain hidden sugar.
Alcohol and caffeine: Our consumption can creep up without us noticing.
Snacking: We often do this on autopilot and constant snacking can impact our microbiome.
How you feel and the impact of food: Your mood is influenced by everything you eat, so making a note of this each day can add a layer of depth to your tracking, and ultimately help you make changes to rectify the situation.
The times you eat: This can help you manage cravings, appetite, satiety and gut health.

Where to write it all down

It’s up to you. While some people love to put pen to paper, others find it easier to write in the Notes section on their phone. I belong in the latter camp for on-the-go tracking, but there are also programs, like Zoe , that offer digital diaries within their apps. Make sure to update your diary every day of the week, including the weekend. “Most people shy away from tracking at weekends because it can vary from weekday patterns so dramatically, but this is precisely why they should be included,” says Stephenson. “Weekends make up 30 percent of your year, so it’s important to get a realistic view of what your norm is.”

And finally? “Approach the exercise with curiosity, not judgement,” recommends Stephenson. “Removing the shame around food is essential for long-term health and enjoyment. Food logging can be eye opening, but it is meant to be a tool to help you make positive changes that will benefit your health and wellbeing, rather than something that makes you feel bad about yourself.”

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‘People mustn’t feel meat is being taken away’: German hospitals serve planetary health diet

A group of hospitals serve up a menu rich in plants – and say they have had few complaints

Patrick Burrichter did not think about saving lives or protecting the planet when he trained as a chef in a hotel kitchen. But 25 years later he has focused his culinary skills on doing exactly that.

From an industrial park on the outskirts of Berlin, Burrichter and his team cook for a dozen hospitals that offer patients a “planetary health” diet – one that is rich in plants and light in animals. Compared with the typical diet in Germany, known for its bratwurst sausage and doner kebab, the 13,000 meals they rustle up each day are better for the health of people and the planet.

“I’ve been a cook my whole life and have run many kitchens,” says Burrichter. “Now I want to do something sustainable.”

A chef standing by containers of vegetables.

Getting people in rich countries to eat less meat is one of the hardest tasks in the shift to a cleaner economy. In Burrichter’s kitchen, the steaming vats of coconut milk dal and semolina dumpling stew need to be more than just cheap and healthy – they must taste so good that people ditch dietary habits built up over decades.

The biggest challenge, says Burrichter, is replacing the meat in a traditional dish. “The bite is the most important, and the flavour comes after that.”

Moderate amounts of meat can form part of a healthy diet, providing protein and key nutrients, but the average German eats twice as much as doctors advise – and many times more than the climate can handle. The meat and dairy industry pumps out 12% to 20% of the pollutants baking the planet and making weather more violent.

Unlike in the US, where the amount of meat eaten per person keeps rising, or the UK, where it is declining slowly, in Germany efforts to cut consumption have picked up pace. The proportion of people who eat meat every day fell from 34% in 2015 to 20% in 2023, according to a survey from the German agriculture ministry. Driven more by the dangers to their health than to the climate, close to half of respondents said they were trying to eat less meat.

In the leafy Berlin suburb of Zehlendorf, where Burrichter’s meals land on the plates of patients at Waldfriede hospital, staff say few people complained when they swapped to a planetary health menu. “The fact it was so uncomplicated came as a surprise to us,” says the hospital director, Bernd Quoß.

Patients on the wards of Waldfriede praise the choice of meals on offer. Martina Hermann, 75, says she has been inspired to cook more vegetables when she gets home. “When meals are seasoned well, I don’t miss meat at all,” she says.

Elke Steuber, 72, says she had already cut down on meat because of rheumatoid arthritis, and is happy to have discovered dishes such as dal. “I know curries but this was new to me and it tasted great,” she says.

Followers of the planetary health diet need not abandon animal products altogether. The guidelines, which were proposed by 37 experts from the EAT-Lancet Commission in 2019, translate to eating meat once a week and fish twice a week, along with more wholegrains, nuts and legumes.

Elke Steuber, a patient at Waldfriede hospital.

Some people object to swapping sausage and schnitzel for tofu and chickpeas. Older men, in particular, can feel patronised when they see fewer meat options on the menu, says Cindy Heerling, a dietician at Waldfriede.

There are also voices of caution among doctors. They agree that eating less meat would lower disease in rich countries but have questioned whether the planetary health diet – due to be revised this year – offers enough micronutrients. A study last year found that the intake of vitamin B12, calcium, iron and zinc fell short of recommended values.

“We know micronutrient deficiencies are still a big issue in many places around the world, particularly low-income countries in which populations do not get access to a diverse diet,” says Jessica Fanzo, a co-author of the study and one of the experts on the EAT-Lancet Commission.

The Johannesstift Diakonie, a Christian social enterprise that runs the kitchen and several of the facilities it serves, estimates it saves 500 tonnes of CO 2 a year by cooking less meat – about as much as it saved from a recent shift to renewable energy. Its success in gaining acceptance among patients may hold lessons for politicians and CEOs who want to shrink their carbon footprints and save money on sick days.

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Cutting down on meat freed up money in the budget to buy fresh, local ingredients, says Janine Briese, the head of catering at Johannesstift Diakonie. “People must not have the feeling that meat is being taken away from them. You have to create tasty alternatives.”

In one sense, a chef with a well-stocked spice rack should have an easy time dazzling dinner guests in Germany, a nation whose favourite herb is parsley. But unlike in countries where plant-based dishes have the same cultural status as meat ones, says Burrichter, Germans want substitutes for meat they forgo.

“That’s the most difficult thing – finding a good replacement, or cooking a dish in such a way that the lack of meat goes unnoticed,” he says. “You can do a lot with a well-cooked bean or a sun-dried tomato.”

Fake meats have made his job easier. Replacements that were mocked a decade ago have improved in taste and texture – and come down in price – to the point where they are a common sight on supermarket shelves. Without advancements in alternatives made from soy, pea and wheat, the menu’s success would not have been possible, Briese says.

But unlike vegetables and wholegrains, the dietary benefits of processed meat substitutes are uncertain. Neither they nor their animal counterparts can be assumed to be an “inherently” healthier part of a diet, a report from the United Nations Environment Programme found last year, though fake meats also lower the risk of zoonotic diseases and antimicrobial resistance.

To encourage regular plant-based meals, the staff take care with the branding. They pitch trendy “bowls” and “porridge” to young patients using English names, but in retirement homes talk about Haferflockensuppe , an oaty soup that some older Germans view with nostalgia.

Christiane Elsholz, a patient at Waldfriede hospital.

For a generation who grew up eating meat as a weekly treat, the premium placed on the Sunday roast has also helped acceptance.

Christiane Elsholz, 81, was born as bombs fell on Berlin during the second world war and grew up in the city when hunger was rife. It took her a while to adjust to the hospital menu but she appreciates the thought put into the dishes.

“My mother was a trained chef and always told me ‘a good cook can make a lot out of a little’,” she says.

The alternatives
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Food (global)
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Meat industry

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Salt Is Hiding Everywhere. Can You Spot It?

By Alice Callahan April 1, 2024

Sodium lurks in surprising places. See if you can identify the biggest offenders with this quiz.

See if you can identify which foods are higher in sodium with this quiz.

By Alice Callahan Illustrations by Adrian Mangel

March 29, 2024

Did you know that a tablespoon of ketchup has more sodium than 20 Cheez-Its? Or that two slices of Gouda can have more sodium than 55 Goldfish?

Most people in the United States consume far more sodium than federal health officials recommend, which is no more than 2,300 milligrams per day. Exceeding that, they say, can increase your risk of high blood pressure, heart disease and stroke.

But cutting back can be challenging, since most of the sodium we consume comes from packaged and prepared foods. Think you can spot the biggest salt bombs? Take our quiz to find out.

Which has more sodium?

A quarter teaspoon of Morton Iodized Table Salt

A quarter teaspoon of Diamond Crystal Kosher Salt

One slice of Pepperidge Farm Farmhouse Hearty White Bread

A one-ounce bag of Doritos Nacho Cheese (about 12 chips)

12 ounces of Fanta Orange soda

12 ounces of Schweppes Club Soda

Medium McDonald’s fries

Two tablespoons of Newman’s Own Caesar dressing

Two slices of Oscar Mayer Original Bacon

Two ounces (about two or three slices) of Boar’s Head Smoked Uncured Ham

One Hebrew National Beef Frank

11.5 ounces of V8 Original 100% Vegetable Juice

Two tablespoons of Jif Creamy Peanut Butter

Two tablespoons of Jif Reduced Fat Creamy Peanut Butter Spread

One Panera Bread Southwest Caesar Salad With Chicken

One slice of a large Domino’s Ultimate Pepperoni pizza

One cup of Amy’s Organic Quinoa, Kale & Red Lentil soup

One cup of Progresso Traditional Creamy Chicken Noodle soup

One Chipotle burrito with rice, beans, plant-based protein, salsa, guacamole, cheese and sour cream

One Olive Garden Chicken Marsala Fettuccine entree

A Guide to Better Nutrition

How much salt is too much? Should I cut back ? We asked experts these and other questions about sodium.

Patients were told for years that cutting calories would ease the symptoms of polycystic ovary syndrome. But research suggests dieting may not help at all .

We asked a nutrition expert how she keeps up healthy habits without stressing about food. Here are seven tips she shared for maintaining that balance.

There are many people who want to lose a few pounds for whom weight loss drugs are not the right choice. Is old-fashioned dieting a good option ?

Salmon is good for you, but choosing the right type to eat isn’t so easy. Here are answers to all your questions about this nutritional powerhouse .

Read these books to shift into a healthier way of thinking about food .

Sign up for Well’s Mediterranean diet week : Each day, we’ll send guidance and recipes to help make 2024 your most nourishing year yet.

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