Current Nutrition Reports

Current Nutrition Reports is a quarterly review journal published by Springer since 2012, presenting expert reviews on the influence of nutrition on diabetes, cardiovascular disease, cancer and obesity as well as on genetics, metabolic function and public health, with a 2025 Journal Impact Factor of 8.0 and a first-quartile rank of 8 among 114 nutrition and dietetics journals《当前营养报告》（Current Nutrition Reports）是（Springer）自 2012 年起出版的季刊综述期刊，刊载营养对糖尿病、心血管病、肿瘤与肥胖的影响，以及营养对遗传、代谢功能与公共卫生作用的专家综述，2025 年影响因子为 8.0，在 114 种营养与饮食类期刊中列第 8 位，居第一四分位。

Scope

• The journal publishes in-depth review articles contributed by international experts, emphasizing papers of major importance published in the recent literature该刊发表由国际专家撰写的深度综述，重点评介近期文献中具有重要意义的论文。
• Reviews are clear, insightful and balanced, and each carries annotated reference lists that highlight new developments and major recent papers综述要求清晰、有洞见且平衡，每篇附注释参考文献表，标出新进展与近期重要论文。
• Subject sections include cardiovascular disease, diabetes and obesity, and food science and technology学科栏目包括心血管疾病、糖尿病与肥胖，以及食品科学与技术。
• Further sections cover functional foods, gastroenterology, critical care and lifestyle medicine, and machine learning and artificial intelligence其他栏目覆盖功能食品、胃肠病学、重症监护与生活方式医学，以及机器学习与人工智能。
• Maternal and childhood nutrition, nutrition and the brain, and public health nutrition are reviewed in dedicated sections母婴营养、营养与大脑、公共卫生营养均设专门栏目加以综述。
• Sports nutrition forms its own section, reflecting the journal's reach into exercise science and performance practice运动营养单独设栏，体现该刊向运动科学与运动实践的延伸。
• Topical collections, such as those on food science and technology and on functional foods, run continuously and accept submissions year-round食品科学与技术、功能食品等专题合集常年开放并全年征稿。

History

• Current Nutrition Reports was one of six quarterly clinical review journals that Springer added to its medicine portfolio in March 2012, alongside titles in dermatology, obesity, obstetrics and gynecology, and respiratory care该刊是（Springer）2012 年 3 月新增的六种季度临床综述期刊之一，同批还包括皮肤病学、肥胖、妇产科与呼吸照护等刊。
• Its founding Editor-in-Chief was Luc Djousse of Harvard Medical School and Brigham and Women's Hospital, whose research concerned nutrition, genetic factors and cardiovascular risk创刊主编为（Harvard Medical School）与（Brigham and Women's Hospital）的 Luc Djousse，其研究关注营养、遗传因素与心血管风险。
• Each volume was designed around 28 comprehensive review articles with annotated reference lists, and editorial responsibilities were handled from Springer's Philadelphia office每卷原按 28 篇附注释参考文献的综合性综述设计，编辑事务由（Springer）费城办公室承担。
• Stella Lucia Volpe of Virginia Tech is the current Editor-in-Chief and has expanded the journal into machine learning, sports nutrition and lifestyle medicine弗吉尼亚理工大学的 Stella Lucia Volpe 为现任主编，任内将刊物拓展至机器学习、运动营养与生活方式医学。
• Its Journal Impact Factor stood at 5.537 in 2022 and 5.5 in 2024 before rising to 8.0 in 2025, with a median of five days from submission to first decision其影响因子 2022 年为 5.537、2024 年为 5.5，2025 年升至 8.0，投稿至首次决定的中间值为 5 天。

Editors

• The Editor-in-Chief is Stella Lucia Volpe, professor and head of the Department of Human Nutrition, Foods and Exercise at Virginia Tech in the United States现任主编为 Stella Lucia Volpe，系美国弗吉尼亚理工大学人类营养、食品与运动系教授兼系主任。
• Cardiovascular disease is handled by Jason H. Y. Wu of the George Institute for Global Health and the University of Sydney心血管疾病栏目由（George Institute for Global Health）与悉尼大学的 Jason H. Y. Wu 负责。
• Diabetes and obesity are edited by Luigi Barrea of the University of Naples Federico II and Maria Dalamaga of the National and Kapodistrian University of Athens糖尿病与肥胖栏目由那不勒斯费德里科二世大学的 Luigi Barrea 与雅典大学的 Maria Dalamaga 编辑。
• Functional foods and the machine learning and artificial intelligence section are both edited by Iwona Rudkowska of Universite Laval in Canada功能食品栏目与机器学习及人工智能栏目均由加拿大拉瓦尔大学的 Iwona Rudkowska 编辑。
• The board includes members from Australia, the Netherlands, Nigeria, Singapore, France, South Korea, Brazil, Chile, South Africa, Greece and Japan, and the journal operates a hybrid open access model编委来自澳大利亚、荷兰、尼日利亚、新加坡、法国、韩国、巴西、智利、南非、希腊与日本，刊物采用混合开放获取模式。