bluuebunny/crossref_metadata_2025 huggingface dataset:
What is the optimal intake of vitamin C?
Authors: Eggersdorfer Manfred
Published: June 2020

Vitamin C is an essential nutrient which humans cańt produce. Vitamin C has many important functions in the body, such as immune-system stimulation, growth and repair of tissue, sustain cardiovascular and bone health and protecting cells from oxidative stress by neutralizing harmful free radicals.

To ensure adequate vitamin C levels intake recommendations are set.

A minimum of 10 mg/ day is needed to prevent scurvy, the clinical manifestation of vitamin C deficiency. Some countries like UK and Australia and the FAO/WHO* refer to this and set recommendations of 40–45 mg/day including a safety margin.

Later findings showed that vitamin C is essential for further functions, especially for the immune system. In addition, kinetic studies in healthy men showed that the saturation of neutrophil leukocytes and plasma needs higher vitamin C intakes. Based on the content parameters of plasma level, neutrophil saturation, and minimal urinary loss, the intake recommendations were increased in some countries. The IoM (US) increased the vitamin C recommendations (RDA) to 90 mg and 75 mg/ day and EFSA to 110 mg and 95 mg/ day for men and women, respectively.

It´s recommended to define intake recommendations based on functional parameters because vitamin C levels should be at a level that assures optimal functioning of all processes requiring vitamin C. Lack of overt deficiency does not necessarily indicate adequacy of intake. Up to now no sufficient evidence exists for a functional parameter.

Recent science from an in-vitro and a human intervention study in healthy men investigated the effects of vitamin C on the leukocyte function. The results support neutrophil motility as a suitable functional parameter. The observed effects indicate to increase the intake recommendation to 200 mg/ day for healthy persons. This is in line with established knowledge from pharmacokinetic, observational, and intervention studies. Plasma vitamin C saturation occurs at a daily intake of 200 mg/ day and a recent review showed that supplementation of at least 200 mg/ day reduced the duration of common cold significantly in children as well as in adults. Additionally, it could be shown that incidences of cardiovascular disease were lowest with vitamin C intakes of at least 200 mg/ day.

These findings indicate that an increase of current intake recommendations to 200 mg/ day would be beneficial for the function of the immune system, thus for human health.
Baker's yeast (1→3)-β-D-glucan Influences Insulin Sensitivity in Mice with Humanized Obese Diabetic Microbiome in High-Fat Diet-Induced Obesity
Authors: Mitchelson Kathleen A. J. , de Marco Castro Elena , Hueston Cara M. , Lynch Gina M. , Keogh Elaine A. , Tran Tam T.T. , Vlckova Klara , Roche Helen M. , O'Toole Paul W.
Published: June 2020

Introduction

β-glucans are naturally occurring polysaccharides which have isoform specific immunomodulatory and metabolic properties(1). Certain yeast (1→3)-β-D-glucan isoforms improve cholesterol(2), glucose(3) and lipid homeostasis(4). Feeding (1→3)-β-D-glucan alters the microbiome of high-fat diet (HFD) induced obese (DIO)/type 2 diabetic (T2D) mice(5). Here we investigated the potential impact of baker's yeast (1→3)-β-D-glucan in mice humanized with gut microbiomes from either obese healthy versus obese diabetic subjects on immune-metabolism within the context of high-fat feeding.

Methods

C57Bl/6J male mice received an antibiotic cocktail of Ampicillin, Metronidazole, Vancomycin, Imipenem and Ciprofloxacin HCl in their drinking water for 6 weeks to diminish the endogenous gut microbiota. Mice were inoculated with microbiota samples obtained from obese healthy (OBH) or diabetic (OBD) humans twice daily for 3 days by oral dosing. Mice were fed a low-fat diet (LFD) (10% kcal) for 4 weeks followed by HFD (45% kcal) with/without baker's yeast (1→3)-β-D-glucan (βG), for 9 weeks. Weight, feed intake, glucose tolerance (1.5g/kg), insulin tolerance (0.5U/kg), hepatic and skeletal lipid levels were examined. Tissue specific molecular markers of metabolism and inflammation, and gut microbiome analysis are being determined to compliment the phenotypic data.

Results

OBH mice were more glucose tolerant and insulin sensitive than OBD mice, despite equal weight gain and adipose tissue mass. Fasting HOMA-IR, attributable to higher insulin concentrations, was higher in OBD compared to OBH mice. βG supplementation reduced HOMA-IR in OBD mice (P < 0.0611). Hepatic triacylglycerol (TAG) and cholesterol levels were also higher in OBD mice, which were prevented by βG supplementation. Hepatic proteomic, caecal microbiomic and metabolomic analysis is on-going in order to ascertain the impact of the OBD versus OBH dysbosis with/without βG supplementation with specific attention on immune-metabolism.
Does eating a reheated starchy carbohydrate meal improve postprandial glycaemia?
Authors: Robertson Tracey , Brown Jonathan , Fielding Barbara , Jackson Nicola , Hovorka Roman , Robertson Denise
Published: June 2020

Increased postprandial glycaemia and reduced insulin sensitivity are associated with development of Type 2 Diabetes (T2D). Maintaining a normal glucose response is important both for healthy individuals, for disease prevention, and for those with T2D, to prevent development of diabetes-related complications. Chilling previously-cooked starchy carbohydrate (CHO) results in retrogradation of some of the starch to form resistant starch (RS). RS is not absorbed in the small intestine and consequently does not contribute to the postprandial glucose excursion. Reheating the CHO, however, reverses this process, reducing some of the RS content. RS type 5 is formed in the laboratory by heating starch with free fatty acids; there is limited evidence for its formation using domestic cooking methods and real foods. Furthermore it is unclear whether this would translate into a noticeable effect on postprandial glucose metabolism.

In this randomised crossover study, 8 participants attended two study days; at one they consumed a freshly cooked mashed potato meal (203 g boiled potato, 25 g butter) at the other they consumed an identical meal which had been chilled for 66 h then microwave reheated. The potatoes were intrinsically labelled with [U-13C]starch, and participants received a variable [6,6-2H2]glucose infusion, allowing detailed glucose flux modelling. Venous blood samples were taken for 6 h postprandially.

There was no significant effect on postprandial glucose, however repeated measures ANOVA on postprandial insulin time-point data found a significant difference between meals (p = 0.026), with a 24% reduction in incremental area under the curve (0–120 min) and 21% reduction in insulin peak between freshly cooked and reheated meals. There were no significant effects on rate of appearance of glucose into the plasma from the gut (Ra) or on endogenous (hepatic) glucose production (EGP), however there was a strong trend for a reduced rate of glucose disposal (uptake into tissues, Rd) following the reheated meal (p = 0.054).

It is hypothesised that RS was formed in the reheated meal by the chilling and reheating process; this will be verified by in vitro work later in the project. The attenuation of the postprandial insulin response with no significant effect on EGP suggests enhanced hepatic insulin sensitivity following the reheated meal as a possible mechanism for the effects of RS on postprandial glycaemia. This study demonstrates that making simple changes to the way a starchy carbohydrate meal is prepared can have significant beneficial effects on postprandial glucose metabolism.
Relationship between anthropometric/metabolic parameters and bone mineral density in younger adults
Authors: Hack-Mendes Roberta , Brennan Lorraine
Published: June 2020

Introduction

Osteoporosis is characterized by low bone mineral density (BMD) and increased susceptibility to low trauma fractures(1).The relationship between osteoporosis risk and general metabolic health parameters is poorly understood. The aim of this study was to investigate the relationship between anthropometric and metabolic parameters with BMD in Adults.

Materials and Methods

A total of 214 (100 male and 114 female) healthy adults were recruited. The mean age was 32 ± 10 years for males and 31 ± 11 years for females. BMD was assessed by whole body dual energy X ray- absorptiometry (Dexa scan). Dexa scores were reported as total bone mineral density, T-score and Z-score. Anthropotemetric measures included body weight, height, waist circumference. Basal metabolic rate (BMR) was assessed by indirect calorimetry. Tertiles of BMD were obtained for males and females. Assessment of parameters across BMD tertiles was performed in males and females separately using ANOVA. Relationships between parameters was assessed using Spearman correlation analysis controlling for gender and age where appropriate.

Results

BMI, Weight and BMR increased significantly across the tertiles for both genders. The mean weight, BMI and BMR were significantly increased in the males at the highest tertile of BMD. Positive correlations (adjusted for gender and age) were observed between weight, BMI, BMR and BMD (R2 = 0.404; p = 0.001, R2 = 0.348, p = 0.001; R2 = 0.363; p = 0.001, respectively).

Conclusions

Overall, the results confirm the relationships between BMD and BMI and weight in a healthy cohort. Furthermore, it highlights a relationship between BMR and BMD. Targeting improvement in body composition and BMR may be a strategy for the age-related decline in BMD.
Daily consumption of orange juice modulated intestinal microbiota and improved glucose and lipids metabolism in women
Authors: Cesar Thais , Fidelix Melaine , Sivieri Katia , Millenkovic Dragan
Published: June 2020

Orange juice is a natural source of sugars, vitamins, minerals and flavanones and is associated with health benefits. In addition, in-vitro study suggested that orange juice could modulate intestinal microbiota. This study investigated the impact of habitual consumption of 100% pure orange juice (OJ) on the intestinal microbiota and metabolic outcomes in a controlled clinical trial. Ten women were on regular diet without OJ (OJ free-diet) for 30 days followed by regular diet supplemented with 300 ml of orange juice for 60 days (OJ-diet) and a 30-day washout period without OJ (Washout). Biochemical, anthropometric and dietary parameters were monitored and samples of blood, urine and feces were taken at the beginning and every 30 days. Urinary metabolites were identified by UHPLC and the microbiota composition was evaluated by RNAr 16S. Analysis of the biochemical variables at the end of OJ-diet showed a decrease in glucose (-6.5%), insulin (-33%) and, insulin resistance (-44%). There was also reduction of total cholesterol (-14%), LDL (-16%) and triglycerides (-30%). After Washout, all biochemical parameters returned to the initial values. No changes on body weight and body fat were observed during the experimental time. Intestinal bacteria Bifidobacterium and Lactobacillaceae increased with daily consumption of orange juice, and were negatively correlated with blood serum triglycerides, cholesterol, LDL-C, glucose, insulin, and HOMA-IR, but positively correlated with HDL-C. In conclusion, daily consumption of orange juice did not influenced the body weight or body composition of healthy women, and showed a prebiotic effect on the intestinal microbiota, improving microbial colonization, and modulating the metabolic profile, by reducing glucose and lipids in the blood of young and healthy women. It is also suggested that, to obtain such benefits, orange juice should be consumed regularly and in moderate amounts along with a balanced diet.
The association between fluid intake, water balance and body composition
Authors: Laja-García Ana , de Lourdes Samaniego-Vaesken María , Moráis-Moreno Carmen , Partearroyo Teresa , Varela-Moreiras Gregorio
Published: June 2020

Introduction

The increasing prevalence of overweight and obesity has developed into an epidemic public health problem worldwide. In this regard, in the last years several investigations have suggested that water intake and water balance could have important implications for both weight management and body composition. The aim of this study was to analyse the association between fluid intake, water balance and body composition in a sample of healthy young adults from Spain.

Material and methods

A total of 358 healthy subjects (121 males; 237 females) aged 18–39 years participated in the current study. The validated questionnaire entitled “The hydration status questionnaire” was used to assess fluid intake, elimination, and water balance. Anthropometric measurements (height, weight and waist circumference) were performed according to the recommendations of the International Standards for Anthropometric Assessment (ISAK). The estimates of total body water (TBW), fat mass (FM) and fat free mass (FFM) were acquired by bioelectrical bioimpedance analysis. Physical activity was estimated through the Short form of the International Physical Activity Questionnaire (IPAQ-SF). Differences in anthropometric and body composition variables were assessed through the ANOVA test and considered significant at p < 0.05.

Results

Fluid intake was correlated with body water content in females (r = 0.180, p = 0.006) and males (r = 0.266, p = 0.003). An inverse association between water consumption per weight (ml/kg) with body weight (females (f): r = -0.318, p = 0.000; males (m): r = -0.220, p = 0.015), body fat mass (f: r = -0.320, p = 0.000; m: r = -0.200, p = 0.028), and waist circumference (f: r = -0.237, p = 0.000; m: r = -0.215, p = 0.018) was found. Finally, significant differences in body water content in females according to water balance were observed (p = 0.04).

Discussion

Higher fluid intake seems to be related with a better body composition, therefore the improvement of water intake and water balance could be useful in weight management and in the prevention of overweight and obesity in healthy young adults.
Plasma riboflavin concentration as novel indicator for vitamin-B2 status assessment: suggested cutoffs and its association with vitamin-B6 status in women
Authors: Tan Amy , Zubair Mohammad , Ho Chia-ling , McAnena Liadhan , McNulty Helene , Ward Mary , Lamers Yvonne
Published: June 2020

Riboflavin (vitamin B2), as the coenzymes flavin mononucleotide (FMN) and flavin dinucleotide (FAD), is essential for oxidation-reduction reactions and energy metabolism. Riboflavin also interacts with vitamin B12, B6 and folate in one-carbon metabolism, and is required for the conversion of dietary vitamin B6 forms to the coenzyme pyridoxal 5’-phosphate (PLP). Biochemical riboflavin status is rarely measured given the lack of convenient and accessible biomarkers. The current gold-standard marker is erythrocyte glutathione reductase activation coefficient (EGRac) that involves laborious sample processing. High prevalence of riboflavin deficiency (EGRac ≥ 1.4) and suboptimal status (EGRac of 1.3–1.39) have been reported in the UK and Ireland; yet the functional significance is unclear. Plasma riboflavin concentration may serve as an alternative indicator; its association with related metabolites has not yet been investigated. Secondary analysis was conducted to determine the change-point of plasma riboflavin with EGRac, to derive a reference interval for plasma riboflavin, and to determine the association of riboflavin status with plasma PLP, using data of 223 older adult women from a cross-sectional study. Fasting blood samples and sociodemographic, anthropometric and dietary data were available for a convenience sample of 223 older adult women. Plasma PLP and related metabolites were quantified using isotope-dilution liquid chromatography-tandem mass spectrometry. The change-point (95% CI) between EGRac and plasma riboflavin occurred at plasma riboflavin concentration of 26.5 (20.5; 32.5) nmol/L (with EGRac of 1.25). The median (IQR) plasma riboflavin concentration was 15.7 (11.2, 23.8); and the upper and lower limits (90%CI) of the central 95% reference interval were 6.70 (6.33, 7.79) and 64.2 (55.0, 74.6) nmol/L, respectively. Plasma PLP (geometric mean (95%CI)) was significantly lower in women with riboflavin deficiency, 54.0 (46.8, 62.2) nmol/L (n = 64), and suboptimal riboflavin status, 56.1 (48.9, 64.3) nmol/L (n = 48), compared to those with riboflavin adequacy, 135 (112, 161) nmol/L (n = 110). Plasma PLP was positively associated with plasma riboflavin concentration after adjustment for total B6 intake, age, ethnicity, BMI, education, household income and C-reactive protein concentration [β (95% CI) = 1.92 (.670, 3.17) nmol/L; p = 0.003]; a significant interaction between plasma riboflavin and total dietary B6 intake was observed (p = 0.024). In conclusion, we are presenting for the first time a reference range for plasma riboflavin concentration and its change-point with EGRac in healthy women. Vitamin B6 status is strongly associated with riboflavin status; more research is needed to elucidate this relationship in a larger sample and ideally intervention study.
Consumption of ultra-processed food products, diet quality and nutritional status among Mexican children
Authors: Benítez-Arciniega Alejandra Donaji , Vizcarra-Bordi Ivonne , Valdés-Ramos Roxana , Mercado-García Leidi Rocío , Ceballos-Juárez Carmen Liliana , Escobar-González Raquel , Hernández-Ramírez Jaqueline
Published: June 2020

Ultra-processed food consumption has increased in recent years. The evidence suggests a positive association between consumption of ultra-processed food consumption and low diet-quality and malnutrition, characterized by nutritional deficiencies and high prevalence of obesity and overweight. In México the combined prevalence of overweight and obesity in schoolchildren is 33.2%, and ultra-processed food consumption varies from 40.4% to 81.5% depending on the product. The objective of this study was to describe the association between ultra-processed food consumption, diet-quality and nutritional status in Mexican schoolchildren. We analyzed dietetic and anthropometric data from 364 children (6–12 years) of two communities in the center of México. Four 3d-recalls (three days records followed up for ten months including weekdays and weekends) were used for data collection. Consumed foods were classified according to the level of processing using the NOVA classification. Portions of each food, dietary energy, macro and micronutrients intakes were calculated in accordance with the Mexican equivalent food system, nutrition labelling of each product and software Nutrimind® 15.0. Nutritional status was evaluated according to BMI categories; diet-quality was assessed calculating a dietary score. All data were adjusted by energy. In our study, 32% of foods consumed by schoolchildren were ultra-processed, 49% were minimally processed or unprocessed. 30% of the energy intake derived from ultra-processed foods (95% CI 29.2–33.2%). Major ultra-processed foods in habitual diet were bakery, pastries (23%), sugar-sweetened beverages (dairy and non-dairy) (22%), processed meat (18%), pizzas and pastas (9%), and canned vegetables (4%). Children in the highest quartile of ultra-processed foods consumption, presented lower diet-quality than those in the lowest quartile. In this group of children, 38.0% presented combined overweight or obesity, although there were no statistically significant differences between nutritional status and ultra-processed food consumption. Regular ultra-processed food consumption is associated with a lower diet quality in healthy schoolchildren. It is necessary to implement strategies to reduce intake of these products to avoid possible risks to health in early ages.
Compliance with the Eatwell guide: a case study using supermarket transaction records in Yorkshire and the Humber
Authors: Clark Stephen , Shute Becky , Jenneson Victoria , Rains Tim , Morris Michelle
Published: June 2020

Introduction

Supermarket transaction data, generated from loyalty cards, offers a novel source of food purchase information. Data are available for large sample sizes, over sustained periods of time, allowing for habitual purchasing patterns to be generated. In the UK, recommended dietary patterns to achieve a healthy diet are pictorially illustrated using the Eatwell Guide. Foods include: Fruit and vegetables; starchy products including potatoes, bread, pasta, rice; dairy or dairy alternatives; proteins such as beans, pulses, fish, eggs and meat; oils and spreads; and advice to limit foods high in salt, fat and sugar. Through mapping of foods purchased to the categories of the Eatwell Guide it is possible to review population performance against these national recommendations.

Materials and methods

All loyalty card transaction records for purchases made in a UK supermarket chain, by residents of Yorkshire and the Humber during 2016 were included in this research. Customers who purchased foods from 7 or 11 Living Cost and Food Survey (LCFS) categories on ten or more occasions throughout the year were included in the sample, as these customers were considered to be purchasing the majority of their foods from the supermarket. All foods purchased were mapped to the Eatwell Guide food groups via the LCFS categories.

Results

Households purchased: 25% of their total spend on fruits and vegetables, compared with 39% recommended; 13% on starchy products compared to 37% recommended; 23% of protein rich foods compared with 12% recommended; 12% dairy and alternatives compared to 8%; oils and spreads 2% compared to 1% recommended; and 25% foods that should be limited compared to 3% (recommended, but not pictorially illustrated on the plate).

Discussion

Supermarket transaction data is a novel source of food purchase information which can be used to illustrate dietary behaviours in the UK population. However, it represents foods purchased, not consumed and is at a household level, not individual. Food purchases outside the home are not included. That said, it is arguably an objective measure for dietary assessment. From this study, it is clear to see that food purchases do not match the recommendations. Purchases of high sugar, high fat and high salt snacks constitute a significant proportion of spending, when they should in fact be limited. Protein rich products are also over-represented. Fruit and vegetables and starchy products are under-represented. This insight can benefit both retailers and policy makers for understanding the food purchase behaviours of our society.
Variation in fruit and vegetable purchasing patterns in Leeds: using novel loyalty card transaction data
Authors: Jenneson Victoria , Shute Becky , Greenwood Darren , Clarke Graham , Clark Stephen , Rains Tim , Morris Michelle
Published: June 2020

Introduction:

Traditional dietary assessment methods in research can be challenging, with participant burden to complete an interview, diary, 24 h recall or questionnaire and researcher burden to code the food record to obtain a nutrient breakdown. Self-reported assessment methods are subject to recall and social desirability biases, in addition to selection bias from the nature of volunteering to take part in a research study. Supermarket loyalty card transaction records, linked to back of pack nutrient information, present a novel opportunity to use objective records of food purchases to assess diet at a household level. With a large sample size and multiple transactions, it is possible to review variation in food purchases over time and across different geographical areas.

Materials and methods:

This study uses supermarket loyalty card transactions for one retailer's customers in Leeds, for 12 months during 2016. Fruit and vegetable purchases for customers who appear to shop regularly for a ‘complete’ shop, buying from at least 7 of 11 Living Cost and Food Survey categories, were calculated. Using total weight of fruits and vegetables purchased over one year, average portions (80g) per day, per household were generated. Descriptive statistics of fruit and vegetable purchases by age, gender and Index of Multiple Deprivation of the loyalty card holder were generated. Using Geographical Information Systems, maps of neighbourhood purchases per month of the year were created to visualise variations.

Results:

The loyalty card holder transaction records represent 6.4% of the total Leeds population. On average, households in Leeds purchase 3.5 portions of fruit and vegetables per day, per household. Affluent and rural areas purchase more fruit and vegetables than average with 22% purchasing more than 5 portions/day. Conversely poor urban areas purchase less, with 18% purchasing less than 1 portion/day. Highest purchases are in the winter months, with lowest in the summer holidays. Loyalty cards registered to females purchased 0.4 portions per day more than male counterparts. The over 65 years purchased 1.5 portions per day more than the 17–24 year olds. A clear deprivation gradient is observed, with the most deprived purchasing 1.5 portions less per day than the least deprived.

Discussion:

Loyalty card transaction data offer an exciting opportunity for measuring variation in fruit and vegetable purchases. Variation is observed by age, gender, deprivation, geographically across a city and throughout the seasons. These insights can inform both policymakers and retailers regarding areas for fruit and vegetable promotion.
Environmental factors influence the innate stimulatory capacity of quinoa proteins
Authors: Zevallos Victor , Herencia Irene
Published: June 2020

Plant proteins constitute a rich and complex source of nutrients with health benefits for most populations. However, an ever-growing number of people have been affected by protein allergies and sensitivities. Furthermore, there is evidence suggesting that plant proteins can activate the innate immune system by stimulating the toll like receptor 4 (TLR4)-MD2-CD14 complex in cells of the mononuclear phagocyte system. Therefore, we have explored the effects of genetic variability, agricultural practices and area of cultivation (Andes vs Mediterranean) on the innate stimulatory capacity of quinoa proteins.

Plant proteins were exhaustively extracted from milled and defatted samples using salt solutions or enzymatic digestion (pepsin/trypsin) and dialyzed against neutral buffers, sterile filtrated and lyophilized. Ethanol soluble proteins were extracted from the resulting pellet and additionally, milled samples were digested with pepsin and trypsin, dialyzed and sterile filtrated. Extracts were cultured with monocytic cell lines and the concentration of IL-8 and other innate cytokines released was measured in cell culture supernatants after overnight incubation. Additionally, samples were tested with cells transfected with TLR4-MD2-CD14 and the Renilla luciferase reporter gene under the transcriptional control of the IL-8 promoter.

We observed that proteins from 4 quinoa cultivars from the Andes (cultivated at 3800 meters above sea level) had very low innate immune stimulatory activity (< 5% of modern wheat). However the same quinoa variants cultivated at sea level had significantly higher bioactivity (> 10 % higher than modern wheat) which was absent in the ethanol extracts and reduced by ~60% in the enzymatically digested extracts. Other samples such as millet and buckwheat also showed reduced bioactivity compared to modern wheat after enzymatic digestion in murine and human cells. To conclude: 1) We have identified that the innate stimulatory activity of quinoa proteins is significantly affected by agricultural practices and area of cultivation; 2) This immune-stimulatory activity can be reduced by enzymatic digestion; 3) Depending on the varieties, cultivation and further processing, plant proteins may impact on the development of allergies and sensitivities.
Vitamin D deficiency in an older, northern population - the perfect storm on the horizon?
Authors: Scully Helena , Laird Eamon , Healy Martin , McCarroll Kevin , Bernard Walsh J.
Published: June 2020

Introduction

Vitamin D deficiency (VDD) is detrimental to bone health, playing an intrinsic role in osteoporosis and rickets. Recently it has been linked to morbidities including inflammation, cardiovascular disease and cognition. The majority (90%) of vitamin D is obtained by the action of UVB light on the skin, this is reduced in northern latitudes (> 42°N), by SPF, darker skin tone, and ageing. Bioavailability is affected by internal factors including obesity and malabsorption. Many developed populations are becoming older and more overweight. It is essential to ascertain the extent of VDD to predict further trends. The aim of this study is to investigate vitamin D status in a population of GP requested samples within the St James Hospital (SJH) catchment area.

Materials & Methods

The SJH catchment area sits at northerly latitude (53°N) and includes rural and urban environments (Dublin City, Dublin County and County Kildare) of various socioeconomic groups. An estimated 60% of the population are overweight/obese, with 20% aged 65 and over. A data-set of total 25(OH)D concentrations (measured by LC-MS/MS) was created from the SJH laboratory information system from GPs requests between the years 2014–2016. Results were tabulated according to geometric mean values for vitamin D in each postal district with percentage of samples deficient (< 30nmol/L), insufficient (30–50nmol/L), and sufficient (> 50 nmol/L). This data was further stratified by age (18–50, > 50 years) and socioeconomic status and analysed by ANOVA.

Results

A total of 15,483 GP samples were received for vitamin D requests in the time period studied. Preliminary results indicate VDD in 15.2% of the population, with 22.4% insufficient. The lowest socioeconomic areas (Dublin 8 and Lucan postal district) were the most consistently deficient (23.5% and 20.4%, respectively). The geometric mean 25(OH)D concentration in the total population was 56.2nmol/L (SD 31.5), with those age 18–50 years more lively to be deficient than those > 50 years (P < 0.0001).

Discussion

This study indicates that VDD remains prevalent across age and location groups at a northern location. Current trends in developed populations, such as the obesity epidemic and ageing populations, may increase rates of deficiency and burden of diseases. With the extent of vitamin D deficiency becoming better understood, its contributing factors require greater evaluation to understand the potential consequences in the population. As such, further analysis and investigations are planned to explore factors contributing to VDD in this cohort.
Markers of vitamin B12 status in relation to cerebrospinal fluid biomarkers and cognitive performance
Authors: Hooshmand Babak , Koch Franziska , Fissler Patrik , Otto Markus , Tumani Hayrettin , Kivipelto Miia , von Arnim Christine
Published: June 2020

Introduction: The association between markers of vitamin B12 status and cerebrospinal fluid (CSF) biomarkers of Alzheimer's type dementia which precede cognitive impairment has been investigated by only a few small studies and the results have been inconsistent.

Aim: To investigate the associations of vitamin B12 related markers (vitamin B12, holotranscobalamin (HoloTC), homocysteine (tHcy), and methylmalonic acid (MMA)) with CSF total tau, Amyloid-β 42 (Aβ42) and cognitive performance.

Methods: Data included 462 patients aged 40–94 years referred to the Memory Clinic at the Ulm University Hospital, Ulm, Germany between December 2009 and August 2015. Vitamin B12 and HoloTC were measured via chemiluminescence microparticle immunoassay, tHcy via chemiluminescence immunoassay and MMA via liquid chromatography mass specterometry. CERAD battery was used to examine the cognitive status, and different domains were derived. Regression models were used to investigate the associations.

Results: After adjusting for age, sex, creatinine levels and APOEε4 status, higher values of vitamin B12 and lower values of MMA were associated with lower concentrations of CSF total-tau: the odds ratios (ORs) (95% confidence intervals (CI)) in a binary logistic regression analysis investigating the associations with total tau cut-off of 400 pg/ml were 0.39 (0.15–0.99) and 5.60 (1.93–16.26) for the highest quartile of B12 and MMA compared to the lowest, respectively. Furthermore, HoloTC, MMA, and tHcy were associated with several cognitive domains such as episodic memory and executive functioning. No relationships were found with Aβ42.

Conclusions: Vitamin B12 and its related markers may be independent predictors of CSF biomarkers of Alzheimer's disease and cognitive status. Randomized controlled trials are needed to determine the importance of vitamin B12 supplementation on slowing structural brain changes and cognitive decline in older adults.
Mining relationships between food groups and eating time slots and diabetes status in adults from UK NDNS RP
Authors: Palla Luigi , Wang Chaochen , Gruszka Marta , Almoosawi Suzana
Published: June 2020

The timing of energy/nutrient intake has been previously shown to be associated with obesity and diabetes (Almoosawi et al, 2019) and recently derived diurnal patterns of energy/carbohydrate intake suggested the potential interplay of circadian biology and social behaviour contributing to obesity (Palla&Almoosawi, 2019) but didn't describe the relationship between food groups and the time when they are eaten, nor on how such relationships vary by type 2 diabetes status.

To assess such relationships in a representative sample of the British adult population (19–64 ys old), we have cross-classified 60 food groups and 7 time-slots (6–9am, 9–12,12–2pm,2–5pm, 5–8pm, 8–10pm, 10–6am) as recorded in the National Diet and Nutrition Survey Rolling Programme (2008–2014) and analysed the derived frequency by Correspondence Analysis (CA) of food entries, producing biplots separately for the foods included in the food healthiness score tertiles, for all adults combined and separately by diabetes status (self-reported diabetics with HbA1c > 6.5% and glucose < 6.1 mmol/L, prediabetics with HbA1c < 6.5% and glucose comprised between 6.1 and 7, undiagnosed diabetics with HbA1c > 6.5 but not self-reported and non diabetics). Where numbers allowed, the odds ratio estimate was derived of consuming unhealthy food groups later in the day compared to earlier in the day, by logistic regression.

The general CA biplots (representing about 80% or more of the total system inertia) pointed at a very strong association between evening/night and beer, spirits and a strong association between evening/night and ice-cream, sugar confectionary, chocolate, biscuits, crisps. The odds ratio (95% CIs) of consuming the listed foods at night evening rather than earlier were respectively 4.37 (CI:3.75–5.10), 7.78 (CI:6.11–9.91),1.63 (CI:1.34–1.98), 1.59 (1.24–2.03), 2.06 (CI:1.84–2.31), 1.53(CI:1.39–1.68), 1.26 (CI:1.11–1.42). The stratified biplots were mostly consistent with the findings for general CA biplots except for puddings which additionally appeared strongly associated with evening time for prediabetics and undiagnosed diabetics but not for diabetics and non-diabetics. The limited number of diabetics (n = 84,2.3%), undiagnosed diabetics (n = 41,1.1%) and prediabetics (n = 63,1.7%) and high diabetes status missingness (n = 1445,39.5%) prevented from applying regression analyses within subgroups.

Assessing the relationships between less healthy foods and timing of eating is a first step towards identifying specific public health targets for behaviour change, which include alcoholic beverages and foods rich in added sugars and saturated fats. The greater likelihood of eating puddings in the evening might partly explain the undiagnosed/prediabetic state. The survey cross-sectional nature warrants further investigations by longitudinal cohort studies.
Evaluation of mechanisms responsible for glycaemic index values for cereal based food groups with a focus on slow release carbohydrates
Authors: Bailey Charlene , Englyst Klaus
Published: June 2020

The glycaemic index (GI) concept has highlighted the detrimental metabolic impact of consuming foods high in rapidly released carbohydrates. However, diverse food properties such as slow release carbohydrates, viscous fibre, fructose, fat and protein can all result in foods with low GI values, with not all of them considered to be health beneficial.

The study aim was to identify the mechanisms responsible for the GI values for various food groups. Data was collated and evaluated for GI, presented here as mean (range), macronutrient composition and starch digestibility measures with a focus on slowly digestible starch expressed as percent available starch (%SDS).

Wheat breads had high GI values for both white, 73 (59–88) and wholemeal, 70 (52–85). While wheat flour contains > 50% SDS, the moist heat conditions during baking gelatinises starch and most breads had low %SDS 5 (3–10). Rye breads containing kernels had lower GI, 59 (41–78) and higher %SDS, 16 (12–24). Cooked grains had diverse GI 57 (29–75), with a key determinant being kernel integrity, influenced both by grain type and cooking conditions. Typical GI and %SDS values respectively for cooked grains were: white rice 65, 28; bulgur wheat 48, 40; pearl barley 29, 53. Pasta was similar in that matrix integrity determines starch digestibility and hence GI, 49 (40–57). Pasta thickness, ingredients and cooking time all influence %SDS 37 (30–47). The fat and sugar in bakery products sometimes contributed to lower GI, 66 (55–92), while the %SDS was low 5 (1–9). For biscuits, varied moisture content during baking impacts on the extent of starch gelatinisation explaining the range in %SDS 24 (12–42) and GI 51 (47–56). Crackers are baked with high moisture and consequently had low %SDS, 6 (5–7) and high GI, 67 (60–78). Breakfast cereals, produced by extrusion had low %SDS, 3 (2–4), but sugar contents contributed to a wide GI range, 69 (46–87).

This study highlights the prevalence of rapidly digestible starch in many types of cereal based foods, due to processing techniques that result in easily dispersed food matrices and gelatinised starch. High fat and sugar products can have low or medium GI values despite having high contents of rapidly released carbohydrates, and as such GI could be considered an inconsistent measure of carbohydrate quality. Having information on starch digestibility profiles can identify the low GI foods that are rich in slow release carbohydrates, the consumption of which should be promoted.
Breads formulated with evolutionary populations of wheat heritage varieties on postprandial glycaemic and insulin responses in healthy subjects
Authors: Dall'Asta Margherita , Dodi Rossella , Di Pede Giuseppe , Marchini Mia , Folloni Silvia , Scazzina Francesca
Published: June 2020

Triticum heritage varieties and ancient species are gaining interest of consumers due to the perception of a healthier nutrition profile than other modern wheat. Although still limited, several findings highlighted the real potential beneficial role of ancient wheat-based products consumption on several cardiometabolic factors(1). However, a lack of information is still present, especially for their effect on postprandial glycaemia. Evolutionary populations (EPs) are plants within the same species in one field characterized by a high level of genetic diversity(2). EPs are evolving as a function of several environmental variables and in turn characterized by a high level of adaptability and biodiversity. EPs can drive agronomic advantages, especially under organic and low-input agricultural conditions, or in less favourable growing conditions(3). The aim of the present study, which is a part of a more comprehensive project called “BIO2”(4), was to evaluate the impact of breads made with EPs of heritage varieties and a modern variety, all produced under organic farming in mountain areas of Emilia Romagna Region (Italy), on postprandial glycaemic and insulin responses. The study is a randomized controlled trial in which 13 healthy subjects were enrolled for consuming 8 non-commercial breads made either with EPs (EPs named “BIO2” and “GROSSI” – of local heritage varieties, and EP “Solibam”) or with a modern variety (Bologna) produced with a standard recipe, but 2 different leavening techniques (S. Cerevisiae and sourdough). Subjects consumed breads in a portion containing 50 g of available carbohydrates and blood was collected for quantifying glycaemia and insulin during 2 hours. Incremental area under curves (IAUCs) and maximum peaks were compared among treatments. No differences were found in IAUCs and peaks for both the markers, showing that none of the tested EPs was effective in lowering glycaemic and insulin responses compared to the modern variety. Moreover, sourdough did not determine a lower blood glucose and insulin within the same type of flour, which is in contrast with previous studies describing the role of sourdough in lowering glycaemic response. Future studies will better elucidate the possible implication of consuming ancient wheat-based products on the modulation of post-prandial glucose metabolism.

This study has been funded by Measure 16.1.01 of the Rural Development Programme 2014–2020 of the Emilia-Romagna Region (Italy).
Using seaweed as a supplement or a food ingredient to increase iodine status in women with low habitual intake
Authors: Nicol Katie , Swailes Cara , Alahmari Layla , Combet Emilie
Published: June 2020

Introduction: Most consumers remain unaware of iodine sources in the diet. With no prophylaxis, iodine insufficiency remains a largely unappreciated issue in the UK. Including seaweed to the food supply represents a solution and opportunity but this supply needs to be carefully curated and calibrated, as excess iodine may be harmful for thyroid health. This project aimed to test the efficacy of a proof-of-concept reformulated food using seaweed as an ingredient source of iodine, to supplement women who have a habitual low iodine intake.

Materials and Methods: Self-reported healthy women, pre-menopausal who avoid iodine-rich foods were randomised to: P1) reformulated food (pizza)with seaweed ingredient, or P2) a control food, similar to P1 but without supplemental iodine, or S1) control, empty capsules, or S2) PureSea Natural ascophyllum nodosum seaweed capsules, the ingredient used in P1. Capsules or food were to be consumed three times per week (providing 400μg iodine per intake). At least 10 spot urine samples were collected per person over at least 3 days preceding each study point. Urinary iodine was measured with a modified Sandell-Koltoff assay.

Results: Participants (n = 96, median age 29, IQR 23–42) had a habitual iodine intake of 64μg/d (IQR 39–119, no detectable difference between groups). Dropout rates at 3-month were 41% (P1 &P2 each), 21% for S1, 11% for S2.

Baseline urinary iodine concentration (UIC) was low/marginal, at 66μg/L (IQR 34-71), 64μg/L (IQR 40-96), 54μg/L (IQR 31-86) and 39μg/L (IQR 21-64) for P1, P2, S1 and S2 respectively (no difference between groups, p > 0.05).

Change in UIC differed between groups at week-2 (p < 0.001), increasing in P1 & S2: by 45μg/L (IQR 2-69), and 35μg/L (IQR 13-48), respectively, decreasing in S1: -14μg/L (IQR –24-(–1)), with no change in group P2. This remained true for groups S1 & S2 when urinary iodine excretion was corrected for creatinine.

After 3 months, differences in changes from baselines remained between groups (p < 0.01), with an increase in groups P1 and S2: 28μg/L (IQR 1-112), 43μg/L (IQR 23-93) but not groups P2 or S1. This remained true when UIC was corrected for creatinine.

Changes in weight between and within groups were not detected at either time points, with group median changes within 2 kg of baseline weight.

Discussion: Iodine-rich seaweed is effective in increasing the iodine status of women with a low habitual iodine intake, as a supplement, or as an ingredient in a cooked reformulated product. In term of feasibility, large attrition in the food groups P1 and P2 demands further attention, for interpretation of data and future translation of the findings.
Quality changes in oil marinades used for flavoring of meat
Authors: Wie˛k Adam , Modzelewska-Kapituła Monika , Tkacz Katarzyna , Pietrzak-Fiećko Renata , Pomianowski Janusz
Published: June 2020

Meat semi-finished products that are portioned or not, meat with the addition of a different composition of spices and oil are a common element of the commercial offer in the convenient ready to cook food segment. During the refrigeration storage in this complex system of meat, oil and spices, there is a number of physicochemical changes, including hydrolytic and oxidative changes of the oil(1). The products of these reactions become integral components of the meat subjected to heat treatment. As a result of heating, secondary oxidation products of lipids may be formed which constitute a serious health risk(2). The study was aimed at determination of the effect of spices containing antioxidants and sulfur-organic compounds on hydrolytic and oxidative changes in the oil that formed the base of the marinade in which meat was kept. Pork neck was minced and formed into burgers (250 g), rapeseed oil (120 g) and spices (5 g) were used. Four research groups were analyzed meat / oil / spices system with rosemary, oregano, garlic or onion. Oil samples were collected on the third, fifth and eighth day of refrigerated storage. The control sample was the oil from the meat / oil system only. The quality of the oil was evaluated on the basis of the acid value, peroxide value and TBARS index. In the oil with onion, garlic, rosemary and oregano the hydrolytic changes on the 8th day of storage were significantly lower compared to the control. On the basis of the average peroxide value in oil marinades with the addition of rosemary and oregano, significantly lower values of this indicator were found when using rosemary (3.61 meq O2/kg) in comparison with oregano (6.01 meq O2/kg). The average of TBARS index in marinade with onions and garlic was lower by 31% and 48%, respectively. Also the use of rosemary and oregano was effective in blocking the formation of secondary oxidation products (rosemary even three times higher than that of oregano).