Sumanto Haldar

Background: Fibromyalgia is a chronic pain condition characterised by altered pain processing, widespread pain, and symptoms including sleep disturbance, fatigue, and psychological distress. Emerging evidence suggests that modifiable multimodal lifestyle factors may influence inflammation and pain mechanisms; however, the relationships between multimodal lifestyle factors, systemic inflammatory biomarkers, and pain processing remain poorly understood. In this study we aimed to investigate the associations between lifestyle factors, inflammatory biomarkers, and experimental and clinical pain outcomes in women with fibromyalgia. Methods: Women with fibromyalgia were invited to participate in this exploratory cross-sectional study. Lifestyle factors included diet, perceived stress, sleep, physical activity, heart rate variability, and BMI. Plasma IL-6, IL-10, and TNF-α were measured. Pain outcomes included quantitative sensory testing and patient-reported outcome measures. Spearman’s rank correlations and multiple linear regression analyses adjusted for age and disease duration were performed. Bootstrap 95% confidence intervals were calculated for all estimates, and False Discovery Rate (FDR) corrections using the Benjamini–Hochberg procedure were applied as a sensitivity analysis. Results: Twenty patients were included. Correlation analyses demonstrated that higher perceived stress was strongly associated with greater fibromyalgia impact (r = 0.68, p < 0.001, n = 20), central sensitization (r = 0.67, p < 0.001, n = 20), and current pain intensity (r = 0.64, p = 0.002, n = 20). A more pro-inflammatory diet was positively associated with IL-6 (r = 0.46, p = 0.04, n = 20) and IL-10 (r = 0.47, p = 0.10, n = 13), while higher TNF-α concentrations were associated with lower pressure pain thresholds (overall; r = −0.55, p = 0.021, n = 19; tibialis: r = −0.57, p = 0.010, n = 19). Following adjustment for age and disease duration, associations between stress and fibromyalgia impact, central sensitization, and current and worst pain intensity, together with associations between pro-inflammatory diet and IL-6 and IL-10, and between BMI and IL-10 showed similar directions and effect estimates. However, following FDR adjustment as a sensitivity analysis, no associations retained statistical significance. Conclusions: This study suggests that different modifiable lifestyle factors may be associated with distinct aspects of pain and inflammatory processes in women with fibromyalgia. Perceived stress showed the most consistent associations with pain-related outcomes, while dietary inflammatory potential showed preliminary associations with inflammatory biomarkers that need further investigation.

Healthy dietary patterns rich in legumes can improve metabolic health, although their additional benefits in conjunction with calorie restriction have not been well-established. We investigated effects of a calorie-restricted, legume-enriched, multicomponent intervention diet compared with a calorie-restricted control diet in 127 Chinese prediabetes participants, living in Singapore. The study was a 16-week, single-blind, parallel-design, randomized controlled trial (n = 63 intervention group (IG), n = 64 control group (CG); mean ± SD age 62.2 ± 6.3 years, BMI 23.8 ± 2.6 kg/m²). Primary outcomes were markers of glycemia and all measurements were taken at 2 or 4-weekly intervals. At the end of 16 weeks, both groups had significantly lower BMI (q_(Time) = 1.92 ×10^-42, β = -0.02) compared with baseline, with minimal difference between groups. The IG had significantly greater reductions in LDL cholesterol (q_{(Treatment×Time)} = 0.01, β = -0.16), total cholesterol (q_{(Treatment×Time)} = 0.02, β = -0.3) and HbA1c (q_{(Treatment×Time)} = 0.04, β = -0.004) compared with CG, alongside increases in fiber degrading species in IG, mediated through metabolites such as bile acids and amino acids. A legume-enriched, multicomponent intervention diet can improve metabolic health in a prediabetes population, in addition to benefits obtained from calorie restriction alone, partially mediated through changes in gut microbial composition and function. Trial registration: Clinical Trials NCT04745702.

1. Clostridium leptum , a key player in gut butyrate production, has a profound impact on various facets of intestinal health. A recent clinical trial highlighted a significant increase in the relative abundance of this species in response to dietary interventions using beneficial oils. We isolated microbial strains corresponding to “ Clostridium leptum ” (at the 16S rRNA gene similarity level) and sequenced their genomes. All three genomes were successfully reconstructed, maintaining the chromosome as a single contig. Subsequent genome-wide analysis unveiled the phylogenetic diversity of the isolates, including the discovery of a new species - Gallacutalibacter singaporense . Based on the reconstructed metabolic model, we predicted the growth condition patterns of this new species and confirmed the predictions in vitro . Leveraging the assembled genomes, we dissected the components of the strong dietary intervention response signal previously ascribed to “ C. leptum ” and revealed distinct individual dynamics of all three bacteria in the clinical trial context. The transitional behavior of the novel species, in particular, revealed intriguing patterns, blazing the path to uncovering previously unrecognized interactions along the diet – gut microbiome – human health axis.

As the global population continues to grow, the demand for dietary protein is rapidly increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae has emerged as a promising food source due to their high value ingredients such as proteins, as well as for their environmental sustainability and abundance. However, knowledge gaps surrounding dietary recommendations and food applications restrict algae’s utilization as a viable protein source. This review aims to address these gaps by assessing the suitability of both microalgae and macroalgae as alternative/complementary protein sources and exploring their potential applications in food products. The first section examines the potential suitability of algae as a major food source by analyzing the composition and bioavailability of key components in algal biomass, including proteins, lipids, dietary fiber, and micronutrients. Secondly, the biological effects of algae, particularly their impact on metabolic health are investigated with an emphasis on available clinical evidence. While evidence reveals protective effects of algae on glucose and lipid homeostasis as well as anti-inflammatory properties, further research is required to understand the longer-term impact of consuming algal protein, protein isolates, and concentrates on metabolic health, including protein metabolism. The review then explores the potential of algal proteins in food applications, including ways to overcome their sensory limitations, such as their dark pigmentation, taste, and odor, in order to improve consumer acceptance. To maximize algae’s potential as a valuable protein source in the food sector, future research should prioritize the production of more acceptable algal biomass and explore new advances in food sciences and technology for improved consumer acceptance. Overall, this paper supports the potential utility of algae as a sustainable and healthy ingredient source for widespread use in future food production.

Eating late in the day is associated with circadian desynchrony, resulting in dysregulated metabolism and increased cardiometabolic disease risk. However, the underlying mechanisms remain unclear. Using targeted metabolomics of postprandial plasma samples from a secondary analysis of a randomised 2 × 2 crossover study in 36 healthy older Chinese adults, we have compared postprandial metabolic responses between high (HI) glycemic index (GI) or low-GI (LO) meals, consumed either at breakfast (BR) or at dinner (DI). 29 out of 234 plasma metabolites exhibited significant differences (p < 0.05) in postprandial AUC between BR and DI sessions, whereas only five metabolites were significantly different between HI and LO sessions. There were no significant interactions between intake timing and meal GI. Lower glutamine: glutamate ratio, lower lysine and higher trimethyllysine (TML) levels were found during DI compared with BR, along with greater postprandial reductions (δAUC) in creatine and ornithine levels during DI, indicating a worse metabolic state during the evening DI period. Greater reductions (δAUC) in postprandial creatine and ornithine were also observed during HI compared with LO (both p < 0.05). These metabolomic changes may indicate potential molecular signatures and/or pathways linking metabolic responses with cardiometabolic disease risk between different meal intake timings and/or meals with variable GI.

Plant-based meat analogs are food products that mimic the appearance, texture, and taste of real meat. The development process requires laborious experimental iterations and expert knowledge to meet consumer expectations. To address these problems, we propose a machine learning (ML)-based framework to predict the textural properties of meat analogs. We introduce the proximate compositions of the raw materials, namely protein, fat, carbohydrate, fibre, ash, and moisture, in percentages and the “targeted moisture contents” of the meat analogs as input features of the ML models, such as Ridge, XGBoost, and MLP, adopting a build-in feature selection mechanism for predicting “Hardness” and “Chewiness”. We achieved a mean absolute percentage error (MAPE) of 22.9%, root mean square error (RMSE) of 10.101 for Hardness, MAPE of 14.5%, and RMSE of 6.035 for Chewiness. In addition, carbohydrates, fat and targeted moisture content are found to be the most important factors in determining textural properties. We also investigate multicollinearity among the features, linearity of the designed model, and inconsistent food compositions for validation of the experimental design. Our results have shown that ML is an effective aid in formulating plant-based meat analogs, laying out the groundwork to expediently optimize product development cycles to reduce costs.

Modern lifestyle is generally associated with the consumption of three main meals per day, one of which is typically in the evening or at night. It is also well established that consumption of meals in the later part of the day, notably in the evenings, is associated with circadian desynchrony, which in turn increases the risk of non‐communicable diseases, particularly cardiometabolic diseases. While it is not feasible to avoid food consumption during the evenings altogether, there is an opportunity to provide chrono‐specific, diet‐based solutions to mitigate some of these risks. To date, there has been substantial progress in the understanding of chrononutrition, with evidence derived mainly from in vitro and in vivo animal studies. Some of these approaches include the manipulation of the quality and quantity of certain nutrients to be consumed at specific times of the day, as well as incorporating certain dietary components (macronutrients, micronutrients, or non‐nutrient bioactives, including polyphenols) with the ability to modulate circadian rhythmicity. However, robust human studies are generally lacking. In this review, the study has consolidated and critically appraised the current evidence base, with an aim to translate these findings to improve cardiometabolic health and provides recommendations to move this field forward.

Background: Sudden loss of smell and/or taste has been suggested to be an early marker of COVID-19 infection, with most findings based on self-reporting of sensory changes at a single time point. Objective: To understand the onset, severity, and recovery of sensory changes associated with COVID-19 infection, this study will longitudinally track changes in chemosensory acuity among people with suspected COVID-19 infection using standardized test stimuli that are self-administered over 28 days. Methods: In a prospective, case-controlled observational study, volunteers will be recruited when they present for COVID-19 screening by respiratory tract polymerase chain reaction test (“swab test”). The volunteers will initially complete a series of questionnaires to record their recent changes in smell and taste ability, followed by a brief standardized smell and taste test. Participants will receive a home-use smell and taste test kit to prospectively complete daily self-assessments of their smell and taste acuity at their place of residence for up to 4 weeks, with all data submitted for collection through web-based software. Results: This study has been approved by the Domain Specific Review Board of the National Healthcare Group, Singapore, and is funded by the Biomedical Research Council Singapore COVID-19 Research Fund. Recruitment began on July 23, 2020, and will continue through to March 31, 2021. As of October 2, 2020, 69 participants had been recruited. Conclusions: To our knowledge, this study will be the first to collect longitudinal data on changes to smell and taste sensitivity related to clinically diagnosed COVID-19 infection, confirmed by PCR swab test, in a population-based cohort. The findings will provide temporal insights on the onset, severity, and recovery of sensory changes with COVID-19 infection, the consistency of symptoms, and the frequency of full smell recovery among patients with COVID-19. This self-administered and cost-effective approach has many advantages over self-report questionnaire–based methods and provides a more objective measure of smell and taste changes associated with COVID-19 infection; this will encourage otherwise asymptomatic individuals who are potential spreaders of the virus to self-isolate and seek formal medical diagnosis if they experience a sudden change in sensory acuity. This broadened case finding can potentially help control the COVID-19 pandemic and reduce the emergence of clusters of infections. Clinical Trial: ClinicalTrials.gov NCT04492904; https://clinicaltrials.gov/ct2/show/NCT04492904.

BACKGROUND Sudden loss of smell and/or taste has been suggested to be an early marker of COVID-19 infection, with most findings based on self-reporting of sensory changes at a single time point. OBJECTIVE To understand the onset, severity, and recovery of sensory changes associated with COVID-19 infection, this study will longitudinally track changes in chemosensory acuity among people with suspected COVID-19 infection using standardized test stimuli that are self-administered over 28 days. METHODS In a prospective, case-controlled observational study, volunteers will be recruited when they present for COVID-19 screening by respiratory tract polymerase chain reaction test (“swab test”). The volunteers will initially complete a series of questionnaires to record their recent changes in smell and taste ability, followed by a brief standardized smell and taste test. Participants will receive a home-use smell and taste test kit to prospectively complete daily self-assessments of their smell and taste acuity at their place of residence for up to 4 weeks, with all data submitted for collection through web-based software. RESULTS This study has been approved by the Domain Specific Review Board of the National Healthcare Group, Singapore, and is funded by the Biomedical Research Council Singapore COVID-19 Research Fund. Recruitment began on July 23, 2020, and will continue through to March 31, 2021. As of October 2, 2020, 69 participants had been recruited. CONCLUSIONS To our knowledge, this study will be the first to collect longitudinal data on changes to smell and taste sensitivity related to clinically diagnosed COVID-19 infection, confirmed by PCR swab test, in a population-based cohort. The findings will provide temporal insights on the onset, severity, and recovery of sensory changes with COVID-19 infection, the consistency of symptoms, and the frequency of full smell recovery among patients with COVID-19. This self-administered and cost-effective approach has many advantages over self-report questionnaire–based methods and provides a more objective measure of smell and taste changes associated with COVID-19 infection; this will encourage otherwise asymptomatic individuals who are potential spreaders of the virus to self-isolate and seek formal medical diagnosis if they experience a sudden change in sensory acuity. This broadened case finding can potentially help control the COVID-19 pandemic and reduce the emergence of clusters of infections. CLINICALTRIAL ClinicalTrials.gov NCT04492904; https://clinicaltrials.gov/ct2/show/NCT04492904. INTERNATIONAL REGISTERED REPORT DERR1-10.2196/24797