ReviewFrontiers in nutrition2026
Power from the press cake: a scoping and compositional review of defatted nut and seed powders with regards to sports nutrition.
Review in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
0 citing papers in PubMed.
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Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Purpose: Nut and seed press cakes are nutrient-rich by-products of oil extraction, traditionally directed to animal feed. This review synthesises current knowledge on the nutritional composition and functional properties of press cakes, with regards to their incorporation as sustainable protein and fibre rich ingredients in sports nutrition. Methods: A scoping review was conducted following PRISMA-ScR guidelines to identify studies on nut and seed press cakes relevant to sports nutrition. Nutrient composition and protein quality data were extracted from peer-reviewed sources, with comparisons made between whole nuts/seeds, press cakes, and comparable foods. As only three studies were eligible, the remainder of the review focussed on compositional factors and translation to sports nutrition contexts. Results: Despite use of press cakes in agricultural contexts for animal feed, and some existing applications in human nutrition, no studies investigated their use for sport, recovery or performance. In comparison to whole nuts/seeds (mean protein content 19.3 g/100 g), protein content was higher in all but one press cake (35.4 g/100 g), with eight press cakes more than doubling the protein content of the whole food equivalent. Energy density was higher in two press cakes; total fat content was lower in all (51.1 g/100 g for whole, 14.3 g/100 g for press cakes). While none exceeded whey protein for leucine or lysine, seven press cakes exceeded WHO leucine guideline. Higher protein and fibre alongside lower energy density and total fat is aligned with some sport nutrition objectives. Conclusion: Together, there is academic and commercial precedent of press cakes being incorporated into food, especially as baked goods or in smoothies. Their nutritional profiles and compatibility with common foods support their translation to athletes, particularly those following plant-based or environmentally conscious diets, though more evidence is needed to solidify the efficacy of these proposed applications, particularly dose response.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.