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    Mobile Applications and Artificial Intelligence for Nutrition Education: A Narrative Review
    (Mdpi, 2024) Nogueira-Rio, Nerea; Varela Vazquez, Lucia; Lopez-Santamarina, Aroa; Mondragon-Portocarrero, Alicia; Karav, Sercan; Miranda, Jose Manuel
    Mobile applications, websites and social media networks are now widely used communication tools. With the emergence of communication-related technologies in our lives and, consequently, the rise of social media networks and mobile applications, nutrition-related applications have become popular. Smartphones and other artificial intelligence technologies have become very useful tools for delivering nutrition-related interventions because they are very accessible and cost-effective. Digital interventions are also able to serve a larger number of communities than traditional interventions. Nutrition is not a field that has remained on the sidelines of these technological advances, and numerous mobile applications and technological tools have emerged that are intended to provide dietary advice or guidelines on the process of recovering from a disease. However, many of these applications have limitations and barriers that are important to consider. The aim of this review was to analyze the most current and widely used mobile applications related to nutrition, as well as their complementary tools (activity bracelets and smart scales, among others), highlighting their importance in improving lifestyle habits. In addition, their advantages and disadvantages are discussed and future directions are proposed.
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    Substitutive Effects of Milk vs. Vegetable Milk on the Human Gut Microbiota and Implications for Human Health
    (Mdpi, 2024) Mondragon Portocarrero, Alicia del Carmen; Lopez-Santamarina, Aroa; Lopez, Patricia Regal; Ortega, Israel Samuel Ibarra; Duman, Hatice; Karav, Sercan; Miranda, Jose Manuel
    Background: In the last two decades, the consumption of plant-based dairy substitutes in place of animal-based milk has increased in different geographic regions of the world. Dairy substitutes of vegetable origin have a quantitative composition of macronutrients such as animal milk, although the composition of carbohydrates, proteins and fats, as well as bioactive components, is completely different from that of animal milk. Many milk components have been shown to have relevant effects on the intestinal microbiota. Methods: Therefore, the aim of this review is to compare the effects obtained by previous works on the composition of the gut microbiota after the ingestion of animal milk and/or vegetable beverages. Results: In general, the results obtained in the included studies were very positive for animal milk intake. Thus, we found an increase in gut microbiota richness and diversity, increase in the production of short-chain fatty acids, and beneficial microbes such as Bifidobacterium, lactobacilli, Akkermansia, Lachnospiraceae or Blautia. In other cases, we found a significant decrease in potential harmful bacteria such as Proteobacteria, Erysipelotrichaceae, Desulfovibrionaceae or Clostridium perfingens after animal-origin milk intake. Vegetable beverages have also generally produced positive results in the gut microbiota such as the increase in the relative presence of lactobacilli, Bifidobacterium or Blautia. However, we also found some potential negative results, such as increases in the presence of potential pathogens such as Enterobacteriaceae, Salmonella and Fusobacterium. Conclusions: From the perspective of their effects on the intestinal microbiota, milks of animal origin appear to be more beneficial for human health than their vegetable substitutes. These different effects on the intestinal microbiota should be considered in those cases where the replacement of animal milks by vegetable substitutes is recommended.