bluuebunny/crossref_metadata_2025 huggingface dataset:
Systematic review of the evidence for sustained efficacy of dietary interventions for reducing appetite or energy intake
Authors: Halford Jason C. G. , Masic Una , Marsaux Cyril F. M. , Jones Andrew J. , Lluch Anne , Marciani Luca , Mars Monica , Vinoy Sophie , Westerterp-Plantenga Margriet , Mela David J.
Published: June 2020

Introduction:

In the broad literature on the effects of ingredients, foods and diets on appetite and energy intake (EI), most trials involve a single acute intervention. It is unclear whether these acute results are generally sustained over longer periods. Researchers and regulators therefore lack an objective basis to judge the appropriate duration of efficacy trials in appetite control, to have confidence that acute effects are likely to be maintained. This gap creates uncertainty in requirements and study designs for the substantiation of satiety-enhancing approaches to help in controlling eating behaviour.

Materials and Methods:

A systematic search of literature (Prospero registration number CRD42015023686) identified studies testing both the acute and chronic effects of food-based interventions aimed at reducing appetite or EI. From 9680 unique records identified from titles and abstracts, 178 papers were selected for full screening. Twenty-six trials met the inclusion criteria and provided data sufficient for use in this analysis, and were also scored for risk of bias (RoB) indicators.

Results:

Most of these trials (21/26) measured appetite outcomes and over half (14/26) had objective measures of EI. A significant acute effect of the intervention was retained in 10 of 12 trials for appetite outcomes, and six of nine studies for EI. Initial effects were most likely retained where these were more robust and studies adequately powered. Where the initial, acute effect was not statistically significant, a significant effect was later observed in only two of nine studies for appetite and none of five studies for EI. The main sources of RoB were lack of a priori power calculations and failure to report analyses based on intention-to-treat. Furthermore, 12/26 studies were not adequately powered to detect a meaningful reduction in appetite (~10%).

Discussion:

Maintenance of acute intervention effects on appetite or EI need to be confirmed, but seems likely where the initially observed effects are robust and replicable in adequately powered studies.
The effects of a brain-friendly diet on metabolic and physiological parameters and cognitive performance (Brave study)
Authors: Hongisto Sanna-Maria , Laaksonen Marika , Kanerva Noora , Koponen Johanna , Parkkinen Juuso , Tikkanen Emmi , Sibakov Juhani , Loponen Jussi , Diaz Heli , Fogelholm Leila , Rantala Jukka , Lindholm Harri
Published: June 2020

Cognitive performance is related to lipid and glucose metabolism and metabolic activation that are regulated by diet. Further, there is good evidence to support that change in lifestyle, for instance in diet, may promote cognitive health. However, vast majority of the existing studies have focused on children or older adults. We studied the effects of a brain-friendly diet (Brainfood) on metabolic and physiological parameters and cognitive performance in office workers at assumed metabolic risk. We conducted a diet-switch, 4-week intervention study on 84 volunteers with elevated plasma LDL levels in pre-screening. The brainfood diet was planned to be optimal for metabolism and cognitive function; special attention was paid for regular meal frequency, a well-balanced light lunch at work and optimised recipes ensuring quality of carbohydrates and fat, and sufficient protein amount. The control diet was a typical western diet. Breakfast supplies, lunch and afternoon snacks were provided to participants, and they received nutritional counselling. Participants' sociodemographic characteristics, such as age and sex, were queried in the beginning of the intervention. Plasma samples were collected at the end of the 2-week lead-in period, and control and intervention periods. The samples were analysed using high-throughput nuclear magnetic resonance (NMR) spectrometry for quantification of lipoprotein subclasses and particle sizes, cholesterol, glycerides, phospholipids, apolipoproteins, fatty acids, amino acids, ketone bodies, fluid balance, glycolysis and inflammation markers. Participants completed a 3-day food diary at the end of the 2-week lead-in period, and control and intervention periods. Anthropometric measurements (height and weight) were measured at the same timepoints by a study nurse. Physical activity was instructed to be maintained at the pre-study level during the whole study period and it was monitored by using a 3-axial accelerometer (Active style Pro HJA, Omron, Japan). Cognition was measured with standardized neuropsychological tests (Bourdon-Wiersma, FAT, N-Back, NASA-TLX, KSS, RAVLT, Stroop, WMS-III, task-switching) under a psychologist's supervision and as tablet, PC or online tests. Brainfood reduced saturated fat and salt intakes and increased polyunsaturated fat, fibre, vitamin C and D, iron and magnesium intakes. Favourable effects were seen in the atherogenic lipid measurements, such as fatty acids, LDL, IDL and small VLDL, as well as fatty acids, phospholipids and glutamine. Intervention did not affect the physiological or cognitive parameters except for a decrease in inaccuracy of visual attention (p = 0.027). In conclusion, the Brainfood diet could be recommended for office workers as a healthy diet following Nordic nutrition recommendations.
Consuming nutritional doses of olive pomace oil fulfils recommended dietary allowances of alpha-tocopherol. Results from a randomized clinical trial
Authors: Gonzalez-Ramila Susana , Garcia-Cordero Joaquin , Sarria Beatriz , Bravo Laura , Mateos Raquel
Published: June 2020

Vitamin E is a powerful antioxidant that prevents free radical propagation in membranes and plasma lipoproteins. Recommended Daily Allowance (RDA), stablished at 13 and 11 mg/day for adult men and women, respectively, is not fulfilled in most European countries. Thus, strategies to cover the daily recommendations of this vitamin are essential, and one may be to encourage the consumption of foods rich in this micronutrient.

Olive-pomace oil (OPO), which is obtained from the solid by-product obtained during olive oil extraction, is nutritionally relevant due to its high content in oleic acid (C18:1), among other monounsaturated fatty acids. In addition, OPO contains a wide range of minor bioactive components that may contribute to its healthy properties. Among these, it is especially relevant the high content of vitamin E in OPO.

The objective of the present study was to assess the effect of consuming nutritional relevant doses of olive pomace oil within a normal, non-supplemented diet, in the vitamin E status in adults.

We carried out a randomized, cross-over, controlled clinical trial, 14 weeks long in 70 subjects, consisting in two 4-week interventions in which volunteers consumed either OPO or high oleic sunflower oil (HOSO) preceded each by 3-week wash-out steps with sunflower oil. Participants daily consumed 50 mL of either OPO or HOSO, containing 357 and 420 ppm vitamin E, respectively, to meet the nutritional requirements of fat intake. Intake of macronutrients and micronutrients (vitamin E) was analyzed using the DIAL software (Faculty of Pharmacy, Complutense University of Madrid).

The results obtained showed that the average consumption of vitamin E increased from 9.61 mg/day (intake of volunteers before starting the study) to 17.76 mg/day and 18.45 mg/day after the intervention with OPO and HOSO, respectively. Acceptance tests to evaluate the level of satisfaction of both oils showed higher preference of OPO compared to HOSO.

OPO was well accepted and, thus, constitutes an important dietary source of vitamin E covering the recommended daily intake. It is worth thinking about OPO as part of a healthy diet.
Feasibility of a Flipped Classroom approach in the Dietetic Program: an Italian experience
Authors: Princis Maria Pilar , Bazzano Rosella , Porri Debora , Cena Hellas
Published: June 2020

Alternative teaching methods focusing on learner-centered and competency-based education lead to an increase in knowledge and skills students will have to apply after graduation(1); it has been shown that expecting to teach improves learning(2). Flipped classroom is an instructional approach combining individual and team work with active learning strategies(3). Its potential in nutrition courses has been formerly demonstrated, but the results focused on students' satisfaction(1). Aim of this study was to evaluate flipped classroom efficacy for Dietetics students’ achievement in dietetics and nutritional therapy. The study was conducted at University of Pavia, Italy.

Sixteen students (8 males) participated in flipped learning during diet therapy course in the third year. They attended 32 hours of in-class activities, case reports discussions, group-based problem solving activities facing 10 different physiological and clinical conditions implementing the Nutrition Care Process approach. Students were assessed during each lesson and with a low stake test. A mid-term anonymous questionnaire using the 5 Likert scale items was submitted in order to evaluate any critical issues besides the degree of satisfaction. Data were analyzed by frequency.

Both teamwork and individual initiative and problem solving skills were assessed: 12 students out of 16 were positively evaluated; 38% of students contributed greatly to the discussion in class (more than 5 times during the course). Students showed a high level of frequency in using scientific evidence, authoritative websites, guidelines and position papers (80%). All improved their slideshow contribution, becoming more effective as course progressed, scoring high (7/10) at the end of the course. Students were satisfied with the flipped learning class overall (68%), referring that flipped learning was helpful for self-directed learning (80%) and motivation for learning (81%), they enjoyed the use of training videos and would have liked to be able to use more (86%).

The Flipped classroom is a valid approach when applied to final year students who already have reached autonomy in scientific literature search and identification of the appropriate sources for problem solving and clinical cases discussion. It was observed that flipped learning is helpful for the interaction and collaboration in the classroom. However conclusions are difficult to be drawn because this study was conducted only once in only one course, so it is hard to generalize the results. Besides further studies are recommended to compare an experimental group with a control group.
Anthropometric outcomes after one year of remote counselling of overweight and obese adults by dietitians
Authors: Haas Karin , Hayoz Stefanie , Maurer-Wiesner Susanne
Published: June 2020

Introduction

The high prevalence of overweight and obese adults in Switzerland (men: 55.5%; women: 31%) and the development of associated comorbidities requires innovative primary health care interventions. Smartphone applications offer interesting possibilities. However, most are not designed for use in nutritional counselling. Oviva developed an application for dietitians to support overweight or obese clients, online. The aim of the following research was to compare short- and long-term anthropometric effects of a one-year, online, lifestyle intervention by dietitians with overweight or obesity adults.

Methods

The pilot study, conducted in the German-speaking region of Switzerland, started in April 2016 and was completed in May 2018. Initially, 43 overweight and obese individuals were included, 36 completed the study. During this intervention, participants received individualized, remote counselling from dietitians through the application Oviva. Interactions focused on increasing motivation, providing feedback regarding photo-based food logs and education that was aligned with the individual's lifestyle goals. In addition to the primary outcome of weight change, the following anthropometric outcomes were examined: body mass index (BMI), waist circumference and body fat. The study measured changes from baseline at three and twelve months (M0/M3/M12).

Results

Over the course of the study, the median weight loss was 4.9 kg (-21.9–7.5 kg) and 58% of participants achieved a weight loss of ≥ 5%. Additional anthropometric measurements showed the following results (median (min–max)) at timepoints M0/M3/M12: body weight (kg) M0: 83.5 (67.7–105)/M3: 80.3 (64.5–105)/M12: 78.7 (62.8–107.5); BMI (kg/m2): M0:30.2 (26.4–33)/M3: 28.4 (24.3–33.5)/M12: 28.0 (24.1–33.5); waist circumference (cm) M0: 92 (74–112)/M3: 85.9 (73.3–108)/M12: 86.5 (78.5–110.5); and body fat (%) M0: 40.5 (27.8–48.5)/M3: 39.0 (22.2–45.0)/M12: 37.9 (21.3–46.9). A significant improvement was observed in all measurements from M0–M3 and M0–M12. A non-significant trend was observed between M3 and M12 in the measurements, except for waist circumference.

Discussion

These promising results suggest new approaches to support overweight and obese adults in changing their lifestyle through assistance by dietitians in Switzerland. Nevertheless, long-term, randomized control trials are needed to examine its efficacy and cost-effectiveness. Additionally, this type of remote counselling offers greater flexibility for clients who are unable and/or unwilling to engage in face-to-face counselling and thus, also has the potential to increase patient adherence, in order to attain sustained weight loss.
Added value of the PG-SGA in detection of malnutrition in overweight and obese hospitalized patients
Authors: van Vliet I.M.Y. , Gomes Neto A.W. , Bakker S.J.L. , Jager-Wittenaar H. , Navis G.J.
Published: June 2020

Traditional malnutrition screening instruments, such as the Malnutrition Universal Screening Tool (MUST), strongly rely on criteria regarding low BMI and critical weight loss for risk assessment. In an increasingly overweight and obese population, this may result in underdetection of malnutrition. The Patient-Generated Subjective Global Assessment (PG-SGA) was developed in the broader context of anabolic competence and includes assessment of other aspects of malnutrition, such as nutrition impact symptoms and metabolic demand. We therefore aimed to compare MUST and PG-SGA in assessing prevalence of malnutrition in overweight and obese hospitalized patients. We measured risk for malnutrition (MUST score: 0 = low risk, 1 = medium risk, ≥ 2 = high risk) and nutritional status (PG-SGA Categories: A = well nourished, B = moderate/suspected malnutrition, C = severe malnutrition) at admission, in adult patients, on four hospital wards of a university hospital. We compared results for patients with BMI < 25 kg/m2 and overweight or obese patients (BMI ≥ 25 kg/m2). Data were obtained in 387 patients (age 59 ± 16 years, 52% male). BMI was 27.1 ± 5.6 kg/m2, 35% was overweight and 26% was obese. According to MUST, 16% of patients had risk for malnutrition (MUST score ≥ 1), while according to PG-SGA 31% of patients were malnourished (PG-SGA Stage B/C). In patients with BMI < 25 kg/m2 (N = 153), MUST identified 31% as at risk for malnutrition, while PG-SGA assessed 39% as malnourished. In patients with BMI ≥ 25 kg/m2 (N = 234), MUST identified 6% as at risk for malnutrition, while PG-SGA assessed 26% as malnourished. Of the 60 malnourished overweight or obese patients according to the PG-SGA, 52 (87%) were categorized as low risk by the MUST. According to assessment by PG-SGA, a quarter of overweight or obese patients is malnourished at hospital admission. Most of these patients are not identified as having risk for malnutrition by the screening tool MUST. Future research is needed to evaluate the current results in relation to predictive value for patient outcomes, and to further optimize hospital nutritional care policies.
Intervention improves knowledge of gluten-free foods and dietary adherence in adults with coeliac disease
Authors: Jeanes Yvonne , Muhammad Humayun , Ishaq Sauid , Mayberry John , Reeves Sue
Published: June 2020

Coeliac disease affects 1% of the population globally, with no cure, the only treatment is a lifelong gluten free (GF) diet consisting of naturally GF foods (e.g., potatoes, rice, unprocessed meat, fruit, and vegetables) and manufactured GF versions of breads, pasta, pastry, cakes and biscuits. Adhering to a GF diet can be very challenging, it requires knowledge, skills, and modified behaviours to undertake substantial changes to dietary habits, including within cultural and social set up. The study aimed to determine whether a healthcare professional led intervention has an impact on GF knowledge and dietary adherence.

Adults diagnosed with coeliac disease were recruited from a hospital database. All participants completed a GF knowledge questionnaire and the validated Coeliac Dietary Adherence Test (CDAT) at baseline and three months later; where a score < 13 indicates dietary adherence. The intervention group received a coeliac disease information leaflet and a healthcare professional led telephone clinic which aimed to improve participants’ knowledge of coeliac disease and gluten-free foods, as well as discussing behaviour change. The control group received no intervention. Data is presented as mean and standard deviation, and median and interquartile range (IQR) where appropriate.

The intervention group consisted of 30 adults not adhering to the GF diet (CDAT score;16, 14–17), mean age 50.5 ± 17.7 years, 77% female and 100% Caucasians. The control group consisted of 86 adults adhering to the GF diet (CDAT ; 9, 8–10), mean age 51.3 ± 17.6 years, 77% female, 76% Caucasians. At baseline the knowledge of GF foods score was significantly lower in the intervention group compared with the control group (13.5 (12.0–14.0) and 15.0 (14.0–16.0) respectively; p < 0.01). GF knowledge significantly improved at 3 months in the intervention group (15.0 (14.0–16.0); p < 0.01) and in the control group (16.0 (15.0–16.0; p < 0.01). Dietary adherence score remained similar in the control group (9 (8–10) and 9 (8–11); NS), whereas there was a significant improvement in the intervention group (16 (14–17) and 13 (12–14); P < 0.001). The component scores for ‘How important are accidental gluten exposures’ and ‘how many times have you eaten gluten containing foods on purpose’ significantly improved (both P < 0.001) in the intervention group only.

This is the first study to report how a healthcare professional led telephone clinic can improve gluten-free dietary adherence in adults with coeliac disease. This evidence also suggests follow up via remote access to patients is effective.
Serum vitamin-mineral profiles – association with breast cancer risk including dietary patterns and supplements use: a case-control study
Authors: Krusinska Beata , Wadolowska Lidia , Slowinska Malgorzata Anna , Biernacki Maciej , Drozdowski Marek
Published: June 2020

Breast cancer is the most diagnosed cancer among women worldwide. Studies regarding diet and blood levels of vitamins and minerals in the breast cancer aetiology are limited and the results are inconclusive. We investigated the association between serum vitamin-mineral profiles (V-MPs) and breast cancer (BC) risk with including dietary patterns (DPs) and use of supplements. This case-control study involved 420 women aged 40–79 years from north-eastern Poland, including 190 newly-diagnosed breast cancer cases. The serum concentrations of vitamins (folate, cobalamin, 25(OH) vitamin D) and minerals (iron, calcium, magnesium) were marked in 129 post-menopausal women (82 controls, 47 cases) using an immune-analyser Cobas e411 and a Cobas Integra 400plus auto-analyser (Roche Diagnostics®), respectively. A posteriori V-MPs were derived with a Principal Component Analysis (PCA). Three PCA-driven DPs: ‘Non-Healthy’, ‘Prudent’, and ‘Margarine and Sweetened Dairy’ were described previously. A logistic regression analysis was performed. The odds ratios (ORs) and 95% confidence interval (95% CI) were calculated. Two serum V-MPs were identified. The ‘Folate-Cobalamin-Vitamin D’ profile was loaded heavily by the folate (factor loading 0.82), cobalamin (0.81) and vitamin D (0.49). The ‘Iron-Calcium’ profile was loaded heavily by the iron (0.81) and calcium (0.77). The ‘Magnesium-vitamin D’ profile was loaded heavily by the magnesium (0.92) and vitamin D (0.39). The risk of BC was lower by 88% (OR: 0.12; 95%Cl: 0.02–0.88; p < 0.05) in the upper tertile of the serum ‘Iron-Calcium’ profile compared to the bottom tertile. The risk of BC was lower by 67% (OR: 0.33; 95%Cl: 0.11–0.97; p < 0.05) at the level of serum 25(OH) vitamin D ≥ 24.6 ng/mL and lower by 68% (OR: 0.32; 95%Cl: 0.11–0.91; p < 0.05) at the level of serum calcium ≥ 9.6 mg/dL. There was the inverse association of the serum ‘Magnesium-Vitamin D’ profile with the risk of BC, which disappeared after adjustment for DPs. No significant association between BC risk and the serum ‘Folate-Cobalamin-Vitamin D’ profile and also folate, cobalamin, iron or magnesium considered separately was revealed. These findings highlight that the higher-adequate serum concentrations of both iron and calcium as well as close-to-adequate concentrations of calcium and vitamin D considered separately may protect against breast cancer among postmenopausal women, independently of dietary patterns and use of supplements. Therefore, women should be screened for blood concentrations of multiple vitamins and minerals in the breast cancer prevention.
Associations between dietary vitamin D, calcium and dairy products intakes and colorectal cancer risk: a case-control study in China
Authors: Zhang Cai-Xia , Zhang Xin , Luo Hong , Feng Xiao-Li , Zhang Nai-Qi
Published: June 2020

Introduction

The effect of dietary vitamin D, calcium and dairy products intake on colorectal cancer risk is controversial. This study aims to investigate the associations between dietary vitamin D, calcium, dairy products intake and colorectal cancer risk among Chinese population.

Materials and Methods

During July 2010 to December 2018, 2380 incident, first primary, histologically confirmed colorectal cancer cases and 2389 sex and age-matched (5-year interval) controls were recruited. Dietary intake information was collected by face-to-face interviews using a validated food frequency questionnaire. Energy and other nutrient intakes such as dietary calcium were computed on the basis of the 2002 Chinese Food Composition Table, and the dietary vitamin D intake was calculated according to the United States Department of Agriculture Food Composition Database. Unconditional multivariable logistic regression models were used to calculate the odds ratios (ORs) and 95% confidence interval (CI) after adjusting for various confounders, including socio-demographic characteristics, lifestyle factors, BMI, family history of cancer, energy intake and several nutrient intakes.

Results

The energy-adjusted mean dietary vitamin D, calcium and total dairy products intakes were 5.69μg/d, 406.94mg/d, 4.02g/d for cases and 6.81μg/d, 468.21mg/d, 9.50g/d for controls. Compared with the controls, cases had a lower intake of dietary vitamin D, calcium and total dairy (P < 0.001). A higher intake of dietary vitamin D and calcium was found to be associated with 43% and 51% reduction in colorectal cancer. The ORs of the highest quartile compared with the lowest quartile intake were 0.57 (95% CI: 0.46, 0.70, Ptrend < 0.001) for dietary vitamin D and 0.49 (95% CI: 0.39, 0.61, Ptrend < 0.001) for dietary calcium. We observed a statistically significant inverse association of dairy products intake with colorectal cancer risk. Compared with the lowest tertile, the adjusted ORs for the highest tertile were 0.31 (95% CI: 0.26, 0.38, Ptrend < 0.001) for total dairy. The inverse associations of dietary vitamin D, calcium and dairy products intakes with colorectal cancer risk were observed in both men and women, colon and rectal cancer.

Conclusion

Our study indicated that higher dietary vitamin D, calcium and dairy products intakes were associated with a lower colorectal cancer risk.
Vicia faba hull: A novel source of fibre, and a functional food with antidiabetic properties
Authors: Ranawana Viren , McDougall Gordon , Hayward Nicholas , Raikos Vassilios
Published: June 2020

Combinable broad beans (Vicia faba) is a major agricultural crop in Europe with annual production around 1.5 million mt. During its milling the seed testa (hull) is removed and is a significant underutilised secondary product. The aim of this study was to examine the nutritional and functional properties of broad bean hull (BBH), specifically for blood glucose control and as a source of fibre for humans.

The proximate composition of BBH was assessed using standard AOAC methods and the phytochemical profile using LC-MS(1). BBH extracts were characterised for total polyphenol content, antioxidant potential (FRAP, TEAC)(2), and effects on α-amylase (AA) and α-glucosidase (AG) enzyme activity(3). Bread containing BBH was developed and assessed for glycaemic potential using a standardised in vitro gastro-intestinal digestion model(4). Wheat bran and acarbose were used as comparators.

BBH showed a comparable proximate composition to wheat bran but with higher fibre (49 vs 43 g/100g), and lower carbohydrate (19 vs 23 g/100g) and fat contents (1.3 vs 5 g/100g). LC-MS profiling showed that proanthocyanidins were the predominant phytochemicals in the hull with some minor compounds including flavonols. Total polyphenol content and antioxidant potential (FRAP, TEAC) of BBH was significantly higher than in wheat bran (160.1 vs 12.3 μg Gallic acid/mL, 3877.9 vs 75.5 μM Fe Sulphate, and 0.50 vs 0.19 mM Trolox Eq respectively; P < 0.001). Compared to acarbose BBH showed a significantly higher IC50 for α-amylase inhibition (76.6 vs 4.2 μg/mL), and a significantly lower value for α-glucosidase inhibition (2.7 vs 2175.8 μg/mL)(P < 0.001). The addition of BBH significantly reduced starch digestion in bread during the oral, gastric phases and at 20 and 60 min of intestinal digestion (P < 0.005).

Broad bean hull is a good source of non-soluble fibre with potential for increasing fibre contents in foods by up to 15g/100 g. Compared to similar material it is a richer source of polyphenols and antioxidants, retards both α-amylase and α-glucosidase activity and shows potential for reducing the glycaemic potential of foods.

The work was funded by the Rural and Environment Science and Analytical Services Division of the Scottish government (RESAS).
Assessment of eating behaviors in adolescents participating in regular physical activities
Authors: Argyropoulou Dionysia , Papadopetraki Argyrw , Maridaki Maria
Published: June 2020

Introduction

The combination of healthy food and fluid consumption is indicative for the nutritional habits of any individual. A balanced eating behavior is crucial during the growth phases, especially when they participate in regular physical activities in order to meet energy balance and nutritional quality.

Purpose

This study investigated the eating behaviors and fluid consumption in adolescents who participate regularly in various physical activities.

Methods

In this study, 218 adolescents, 110 males and 108 females, (age: 12.9 ± 1.8 yrs, height: 158 ± 12.4 cm, weight: 49.0 ± 12.2 kg, BMI: 19.4 ± 2.8 kg/m2) were recruited from Greece, participating in regular activities. Football, tennis, basket, swimming, track & field, rhythmic gymnastics, tae kwon do and Greek traditional dance are the activities selected for intensive energy expenditure. A validated questionnaire was used for the identification of the nutritional attitudes and routine, while non-parametric statistics was utilized.

Results

The majority of participants (69.2%) eat breakfast almost every day while the rest (30.8%) doesn't eat at a regular basis. As it concerns the dairy products, 82.6% of the participants eat less than 2 portions per day. Furthermore, 43.1% of the participants seems to eat red meat at most 1 time per week while similarly, the 86.7% of them choose to consume fish only once. Ιn terms of snack consumption, 81.6% of the adolescents, eat 1–2 fruits per day, while in contrast, 53.6% of them are used to consume unhealthy sweets more than 3 times per week. Lastly, 54.5% of the participants drink less than 5 glasses water per day, whereas the 47.3% doesn't drink water at a regular basis during the training.

Conclusion

Our findings revealed that Greek adolescents’ diet doesn't come to an agreement with the Healthy Lifestyle Pyramid. As far as it concerns the dairy products, which are important during the growth phases, subjects consume less than 2 portions per day rather than 4 which is the recommended. Also, they eat only once a week fish or red meat, while they prefer to consume unhealthy snacks frequently. Moreover, their fluid consumption habits don't meet their hydration needs even though they participate systematically in physical activities. Interestingly, although their eating behavior is not the appropriate, the BMI is within normal range, probably because of the adherence to regular exercise. However, the beneficial effect of exercise is not enough to stay healthy towards adulthood and they still need manipulation of their daily nutrition.
Effect of ageing on technological properties of goose meat
Authors: Żmijewski Tomasz , Pomianowski Janusz Fryderyk , Tkacz Katarzyna
Published: June 2020

Among the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2).

The aim of the study was to determine the effect of ageing time of goose breast muscle on selected technological properties.

The study material consisted musclus pectoralis of Polish White Kołuda oat geese, slaughtered at 15–17 weeks of age, weighing 6–7 kg. After slaughter, carcasses were cooled and breast muscles were cut out, vacuum packed and stored at 4°C ± 1°C. Analyses were performed 1, 7, 14, 21 days post mortem on eight breast muscles on each of the days (n = 8).

The following parameters were determined: pH, muscle surface and cross-section colour, natural drip, free water, water absorption, thermal drip and shear force. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.

It was demonstrated that muscle pH increases with an increase in the cool storage period. This parameter considerably increased from day 14 of ageing. Muscle colour changes were observed only on its surface between day 1 and 21. The ageing period had an effect on the meat hydration properties. Natural drip volume increased with an increase in the storage period and corresponded with the free water volume. A significantly greater volume of natural drip (1.77%) and a lower volume of free water (8.98%) were observed on day 21. Water absorption significantly increased on day 7 of ageing and remained constant until the end of the ageing time. A similar relationship was found while evaluating the shear force. A rapid drop in shear force was observed, which reflected an increase in meat tenderness by almost 5N between day 1 and 7 of the experiment. Based on the results, it can be concluded that the analysed raw material featured the most favourable technological properties on day 7 of ageing and that an extension of the ageing process was unjustified.
Comparison of consumed portion sizes and serving sizes in UK energy dense snack foods
Authors: Rippin Holly , Hutchinson Jayne , Jewell Jo , Breda Joao , Cade Janet
Published: June 2020

Obesity is a major health problem facing the European population; over two thirds (67%) of UK adult men and 58% women are overweight or obese (1). The positive association between on-pack serving-size and food intake is known as the ‘portion size effect’. However, although direct links with obesity remain unproven, evidence suggests that limiting consumed portion size contributes to reduced energy intake and therefore reduced weight gain (2). UK portion size guidance is outdated and evidence suggests that on-pack serving-sizes have increased in some energy-dense foods (3). This study explores consumed portion sizes and on-pack serving-sizes in popular energy, fat and sugar-dense foods.

The UK National Diet & Nutrition Survey 2008–2014 (n = 2377) dataset was used to identify commonly consumed energy, fat and sugar-dense foods. Data was analysed for adults aged 19–64y (excluding under-reporters) for consumed portion sizes, and a commercial product database of major UK retailer and manufacturer data provided serving-sizes. Commonly consumed energy, fat and sugar-dense food groups were split into 45 product-based subgroups. Means of consumed portion size and on-pack serving-size were calculated and compared and nutrition per 100 g and per serve was explored.

Just 57% products had serving-size details, whereas 97% had pack-size information; Chocolate had the least products with serving-size information (35%). Lack of on-pack serving-size guidance is therefore a widespread issue, particularly in some energy-dense snack foods. Serving-size ranges were wide and varied across food groups. Consumed portion sizes were significantly higher than on-pack serving-size in all main food groups and most subgroups. The greatest difference between consumed portion size and on-pack serving-size was Crisps (44%), and within this, ‘popcorn’ (151%). There is a real need for policies aimed at setting product pack and serving-sizes that help individuals consume smaller portions. However, further consideration is needed on how consumers understand on-pack serving-size messaging, front-of-pack labelling and pack size.

Serving-size was unavailable for many products. However, where available, consumed portion sizes were higher than on-pack serving-size in all main food groups and most subgroups. These results could inform updated portion size guidance of energy-dense foods. Further work is needed to clarify whether smaller serving and pack sizes would lead to lower total consumption and energy/nutrient intake.
Consumers’ distrust about E-numbers: a qualitative study among food experts
Authors: Van Gunst Annelies , Roodenburg Annet JC
Published: June 2020

Introduction

Consumers demand healthy food products. While E-numbers are allowed in these products, many consumers have a negative perception. Food companies act on this and communicate on their package about removing E-numbers from their products or using less ‘chemical-sounding’ terms (clean label). Consequently, the question among food experts is how to deal with this perception and the real effects on health.

The objective was to study the opinion of food experts about the causes and ways to reduce consumers’ distrust about E-numbers.

Methods

Thirteen food experts from universities, research institutes, Ministry of Health, Welfare and Sport, food industry organizations, media, The Netherlands Nutrition Centre, Dutch Consumers’ Association and two other non-governmental organizations (NGOs) were interviewed with a semi-structured topic list, based on a model of risk perception. Interviews were transcribed, coded by an open coding approach and analyzed.

Results & discussion

Results indicated that, according to food experts, this distrust of consumers arose from negative communication in the past and nowadays by the (social) media and in books. In this communication, the information source and the reliability of E-number information are important for consumers, according to food experts. Food experts suggested to reduce the distrust by avoiding negative claims on the label such as no/ reduced E-numbers, and to make collective appointments with all parties about a honest and transparent communication to consumers. Food companies need to explain clear and honest why they use E-numbers in food. The Netherlands Nutrition Centre and the Ministry of Health, Welfare and Sport were often mentioned as parties to undertake action, consumers had no confidence in the food industry, according to the experts.
Dietary intake of vitamin D in adults with overweight and obesity
Authors: Nikolova Maria , Penkov Alexander
Published: June 2020

Introduction

The aim of the present study is to study in detail the dietary intake of vitamin D in subjects with different BMI in relation to the status of serum vitamin D.

Material and Methods

They have been studied 264 individuals (41.3% were men and 58.9% were women), aged 19 to 60 years. Body weight and height, waist circumference, systolic and diastolic blood pressure were recorded. Body composition was assessed by bioelectrical impedance. Serum 25(OH)D Total, insulin,high-sensitivity C-reactive protein, glucose level and lipids were measured. Nutrition evaluation was performed through a 24-hour recall and FFQ in January-April 2014 and 2015.

Results

27.2 % of the participants had normal weight, 24.6 % - overweight, 29.2 % - class I obesity, and 18.9 % – class II or III. 33.3 % had vitamin D deficiency, 40.2 % - insufficiency. It was found that the average daily intake of vitamin D for the whole group of subjects was 6.6 mcg/day. (for the women - 5.6 μg/d and for the men - 10.4 μg/d). In BMI-defined groups it was found that daily average daily intakes of vitamin D in subjects with normal BMI were 7.6 mcg / day, in those with overweight was 6.6 mcg / d, and in those with obesity was 6.0 mcg / day. 80.6% of the subjects were found to have daily average daily intakes of vitamin D under the EAR, which determines a high relative share of individuals with a potential risk of vitamin D deficiency. We found significant, mild to moderate correlations between daily average dietary intake of vitamin D and weight, % body fat (% BF); fat mass (FM), visceral fat (in women), muscle and fat-free mass (FFM), and height-adjusted indices : fat mass index (FMI) and fat-free mass index (FFMI), total body water (TBW in kg and %) and with some of metabolic variables (basal insulin and with the chronic inflammation marker - hs-CRP.

Discussion

Dietary intake of vitamin D is insufficient and correlates with serum vitamin D levels, FM(kg), %FM, visceral fat, FFM, muscle mass and some of metabolic variables. Male sex, higher education, younger than 30 years and normal BMI (up to 25.0 kg/m2) are the factors determining the higher dietary intake of vitamin D. This requires targeted supplementation and additional intake of vitamin D fortified foods to individuals at risk.
Intakes and sources of menaquinones (vitamin K2) in the Irish population aged 1–90 years
Authors: Kingston Ciara , Kehoe Laura , Walton Janette , McNulty Breige , Nugent Anne , Cashman Kevin , Flynn Albert
Published: June 2020

Recent evidence suggests that menaquinones (Vitamin K2) may be important for both bone health and cardiovascular health. With the exception of menaquinone-4 which is formed from the tissue specific conversion of phylloquinone or menadione, menaquinones are synthesized by bacteria. They are typically found in foods of animal origin such as meat, dairy and fermented foods and may account for up to 25% of total vitamin K intake. There are few data available on menaquinone intakes in population groups due to lack of available composition data. The Irish food composition database however has recently been updated to include data on menaquinones. Therefore, the aim of this study was to use these data to estimate the intakes and key dietary sources of menaquinones (menaquinone-4 & menaquinone-5–10) in the Irish population.

Analyses included data from four nationally representative surveys of the Irish population; The National Pre-School Nutrition Survey (1–4y; 2010–2011), the National Children's Food Survey (5–12y; 2003–2004), the National Teens’ Food Survey (13–17y; 2005–2006) and the National Adult Nutrition Survey (18–90y; 2008–2010) (www.iuna.net). For all of the surveys, food and beverage intake data (including supplements) were collected using food records and quantified using food scales, photographic atlases, household measures and standard portion sizes. Mean daily intakes of menaquinone-4 and menaquinone-5–10 were estimated using UK food composition tables and analytical values from published papers. The percent contribution of food groups to menaquinone intake was calculated by the mean proportion method (which provides information about the sources that are contributing to the nutrient intake ‘per person’). Statistical analyses were carried out using SPSS© V22.

Mean intakes of menaquinone-4 ranged from 8–12μg/d and 10–14μg/d in children aged 1–17 years and adults aged 18–90 years, respectively. Mean combined intakes of menaquinone-5–10 ranged from 32–43μg/d and 32–50μg/d in children aged 1–17 years and adults aged 18–90 years, respectively. ‘Meat & meat products’ were the top contributor of menaquinone-4 (50–66%) intakes across all population groups followed by ‘milks’ (9–25%). ‘Meat & meat products’ (44–61%) and ‘cheeses’ (21–37%) were important contributors to menaquinone-5–10 intakes across all population groups examined.

This study is the first of its kind to report the intakes and sources of menaquinones in the Irish population. ‘Meat & meat products’, ‘cheeses’ and ‘milks’ are important contributors to intakes of menaquinones in the Irish diet. Further research is required to fully understand the role of the menaquinones in human health.
Cow's milk exclusion in young children: Parents motives, sources of information and perception of their child's eating behaviours
Authors: Steadman Francesca , Houston-Price Carmel , Clegg Miriam
Published: June 2020

Research has assessed the diets of young children that follow a diet that excludes cow's milk. However, there is insufficient information about why parents decide to exclude cow's milk, where they obtain nutritional information, and their child's eating behaviours. This is important as the prevalence of cow's milk allergy is increasingly common in children, alongside a growing preference for plant-based diets. The purpose of this research was firstly to explore why parents exclude cow's milk from their child's diets and if this is due to recommendations from a health care professional. Secondly, to understand where parents source information to enable them to provide a healthy diet for their child. Finally, to explore parent's opinions of their child's eating behaviours.

Thirty parents of children aged 1–3 years who exclude cow's milk and 20 parents of children who did not follow a restricted diet completed an online questionnaire. The questionnaire comprised of three blocks of questions. The first asked about the parents, the second pertained to the child. If they excluded cow's milk they were asked why they made this decision and who advised them. Parents were also asked where they source nutrition information for their child. The final block of questions consisted of the Child Eating Behaviour Questionnaire.

Parents reported excluding cow's milk due to cow's milk allergy (60%), lactose or milk intolerance (10%), suspected allergy or intolerance (27%) or personal choice (3%). When asked “Who advised you to remove cow's milk from your child's diet?” the majority responded that it was their own decision (35%), followed by GP advice (24%). The most common sources of nutrition information for parents of children that exclude cow's milk came from parenting webpages (21%), and social media (19%), whilst those on an unrestricted diet obtained information from health visitors (24%) and parenting webpages (19%). There were no differences in eating behaviours between children that excluded cow's milk and children that did not except for satiety responsiveness (p = 0.014), which was greater in the cow's milk exclusion group.

This preliminary data indicates that many parents exclude cow's milk from their child's diets based on their own advice. Where parents of children on an unrestricted diet sourced nutrition information from their health visitor, few parents of children who exclude cow's milk used this source of support (7%).
The EnergyKids project: pilot study on the energy balance of primary school children during school days and summer camp days
Authors: Rosi Alice , Franchini Cinzia , Scazzina Francesca
Published: June 2020

Specific nutritional requirements should be cover during childhood to ensure proper growth. The daily energy need is defined as the number of calories necessary to satisfy the total energy expenditure in a healthy and active organism. Since children are more inclined to be physically active during summer, their energy expenditure may vary during school days respect to summer days and a proper energy intake should be planned during both periods.

The primary aim of this study was to evaluate the energy balance during school days and summer camp days in primary school children living in the city of Parma (Italy), attending the Giocampus programme.

Participants were asked to complete a 3-day weighed food diary and to wear an activity tracker for the same 3 consecutive days twice: within a school week and a summer camp week. Height and body weight were measured at the beginning of each assessment week and BMI was calculated to define the weight status through the IOTF gender- and age-related cut-offs for children BMI. The mean energy balance was estimated as the difference between the mean total energy expenditure (calculated multiplying the daily physical activity level by the basal metabolic rate from the Schofield's predictive equation) and the mean daily energy intakes (obtained through the Italian food database of the European Institute of Oncology).

Fifty-five children (49% F, 51% M, 8–10 y) correctly completed the study. In both periods, the mean BMI corresponded to normal weight status, without significant differences between genders. Energy intake did not change significantly between the assessment periods or between sexes. As expected, the minutes of inactivity decreased during the summer camp period. Moreover, males were more active than females, but the increase in the total energy expenditure from school to summer camp, related to the increased physical activity, was significant in both sexes. Energy balance was negative in both assessment periods and it changed significantly from school to summer camp days, decreasing in both sexes but being more negative for boys than for girls.

Our results underline the importance of providing children with meals nutritionally adequate and suggest that the energy content of children's meals should be increased during particular conditions, like a summer camp, and continuously monitored to assure an adequate energy intake to cover the energy requirements during both school and summer camp days.