The development of cardiovascular diseases is undoubtedly influenced by improper dietary behavior. The most common mistakes include irregularity of meal consumption, high dietary atherogenicity: snacking on sweets between meals, low supply of dietary fiber, unsaturated fatty acids, legume seeds, and high supply of meat and meat products. Among many food components, some are characterized by a specific cardioprotective effect, which means that their supply of food may prevent the occurrence of cardiovascular disease or improve the health of the sick. Coenzyme Q10 (CoQ10) is one of the ingredients showing cardioprotective effects on the heart and blood vessels. Antioxidant and lipid profile-enhancing effects are also attributed to sitosterol which is one of the plant-derived sterols. A very important argument indicating the necessity of a varied diet rich in a variety of plant products is the beneficial effect of polyphenols, which are most abundant in multicolored vegetables and fruits. Numerous studies show their effectiveness in lowering blood pressure, improving lipid profile, and regeneration of vascular endothelium. The collected publications from the field of lifestyle medicine can be a source of knowledge for dieticians, physicians, and people associated with physical culture and human mental health to prevent the development of cardiovascular diseases and reduce the risk of death from this cause.

Background and objectives: Ample evidence indicates that oxidative stress, including complex lipid peroxidation processes, may play a significant role in the pathogenesis of colorectal cancer. The goal of this study was to evaluate selected oxidative stress markers in patients with colorectal cancer depending on some clinical features, with particular attention paid to the location of the primary tumor. Materials and Methods: The study was conducted on a group of 66 patients with colorectal cancer. The study consisted of two stages. The first stage involved the analysis of medical records; the second consisted of determining selected oxidative stress markers by measuring malondialdehyde as well as total oxidant and antioxidant status. Results: Of all patients, 43 (65.15%) had colon cancer, of whom 30 (69.77%) had a tumor on the left side and 13 (30.23%) had a tumor on the right side of the colon. Of all the patients, 23 (34.85%) had rectal cancer. The mean total oxidant and antioxidant status was 809.76 (SD ± 392.65) µmol/L and 253.19 (233.33–310.66) µmol/L, respectively. The mean malondialdehyde serum level was 2478.04 (SD ± 1397.05) ng/mL. The mean malondialdehyde serum concentration in patients with primary tumors located on the right side was higher in a statistically significant way compared with the remaining patients. Conclusions: It was demonstrated that the intensity of lipid peroxidation processes is correlated with the development of colorectal cancer, particularly on the right side. The results should be interpreted rather cautiously due to certain limitations of the study.

Food neophobia is the tendency to reject or be reluctant to try new and unfamiliar foods. Due to the period of its occurrence, which falls in the years of early childhood, it can significantly affect the child’s food choices, shape taste preferences, and significantly influence the quality of the child’s diet. The neophobic attitude has an important evolutionary significance because it protects the individual from ingesting potentially dangerous substances. On the other hand, it fosters avoidance behaviors that can also relate to the beneficial aspects of obtaining and consuming food. Currently, the strong emphasis placed on food safety means that neophobia may be less adaptive; nevertheless, a conservative attitude toward new foods still prevails. There is a strong association between food neophobia and the diversity of a person’s diet and previous exposure to different foods. This review describes behaviors associated with food neophobia and analyzes other feeding and eating difficulties in children that should be differentiated from food neophobia. Management approaches affecting the reduction in food neophobia in children through various dietary and psychological interventions are also proposed.

Avoidant/Restrictive Food Intake Disorder (ARFID) is a relatively new disease entity in DSM-5 and ICD-11. This disorder continues to pose a diagnostic and therapeutic challenge for many professionals. This disorder can affect people of all ages. The most characteristic pattern is considered to be a lack of interest in eating or avoidance of food intake, which may result in nutritional deficiencies, weight loss or lack of expected weight gain, dependence on enteral feeding or dietary supplements, and impaired psychosocial functioning. This disorder cannot be explained by a current medical condition or co-occurring other psychiatric disorders, but if ARFID co-occurs with another disorder or illness, it necessarily requires extended diagnosis. Its treatment depends on the severity of the nutritional problem and may include hospitalization with multispecialty care (pediatrician, nutritionist, psychologist, psychiatrist, neurologist). The nutritional management strategy may include, inter alia, the use of Food Chaining, and should in the initial stage of therapy be based on products considered “safe” in the patient’s assessment. The role of the dietitian in the management of a patient with ARFID is to monitor weight and height and nutritional status and analyze the foods that should be introduced into the food chain first.