Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout st... by Shaghayegh Echresh, Behrooz Alizadeh Behbahani, Fereshteh Falah, Mohammad Noshad, Salam A. Ibrahim

“…As a result, for lactose intolerant individuals, vegetarians, and people who are allergic to dairy products, this may be used as a nutraceutical with health-promoting benefits.…”
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Dietary Variations in a Multiethnic Parkinson’s Disease Cohort and Possible Influences on Nonmotor Aspects: A Cross-Sectional Multicentre Study by Anna Sauerbier, Anette Schrag, Pablo Martinez-Martin, Lynsey J. Hall, Miriam Parry, Laurie K. Mischley, Panagiotis Zis, K. Ray Chaudhuri

“…We found dietary differences between the groups, including a greater frequency of vegetarians and greater consumption of cumin, turmeric, and cinnamon as well as lower consumption of beef in Asian patients than in White and BAC and greater consumption of chili than in White patients and higher consumption of pork in White than Asian and BAC patients. …”
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Prevalence, Causes, and Factors Associated with Visual Impairment and Blindness among Registered Pensioners in Ghana by Benjamin D. Nuertey, Kwesi Nyan Amissah-Arthur, Joyce Addai, Victor Adongo, Augustine D. Nuertey, Clement Kabutey, Isaac Asimadu Mensah, Richard Bekoe Biritwum

“…Factors significantly associated with blindness and visual impairment include educational status, vegetarianism, arthritis, and having proteins in urine. …”
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Nutritional and General Awareness of Vitamin D Status among Adult Population in Sulaymaniyah Governorate, Kurdistan Region, Iraq: A Cross-Sectional Study by Reder Rafiq Mohammed Salih, Fadhluddin Nasruddin Shakor, Dalia Ardal Ali, Rafiq Mohammed Salih Rashid

“…Approximately, 75% misrepresented the percentage of vitamin D supplied by food, over 50% believed that fruit and vegetables are vitamin D sources, 43% of vegetarians are not at risk for vitamin D deficiency, and rather plants considered (70.3%) as an approach to lessen vitamin D deficiency. …”
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