bluuebunny/crossref_metadata_2025 huggingface dataset:
Deconvolution of Glycan Occupancy Heterogeneity for Rational HIV Immunogen Design
Authors: Yu Wen‐Han , Zhao Peng , Draghi Monia , Arevalo Claudia , Karsten Christina , Wells Lance , Lauffenburger Douglas , Alter Galit
Published: November 2023

The HIV envelop glycoproteins (Env) that mediate viral infectivity are the major targets for broadly neutralizing antibodies (bNAbs). Mounting evidence suggests that the highly variable carbohydrate shields, accounting for more than half of Env protein mass, contribute critically to the antigenicity of HIV Env, and represent antigenic determinants for many of the most potent bNAbs. The vaccine design approaches, which are able to harness the antigenic nature of the Env glycan and to guide the vaccine‐induced humoral immune response to the key glyco‐protein epitopes, will significantly advance the field. But to date HIV immunogens continue to fail to induce antibodies with appreciable cross‐neutralizing breadth. The major obstacles are the limited understandings of proximal and distal glycans of the Env collectively impacting on bNAb antigenicity. While global HIV Env glycans are highly interconnected and coordinately shape the epitope landscape, many studies focusing on individual glycan‐bNAb interactions often overlooked the impact of the global glycans on bNAb bindings. Here we demonstrate a systems glycobiology approach to computationally deconvolute and harness the complexity of the global HIV glycan shield heterogeneity, aimed to design a novel class of immunogens with an enhanced capacity to present bNAb epitopes. Specifically, we exploited global glycosylation site occupancy profiles on 94 recombinant HIV Env glycoproteins representing a panel of global HIV isolates, linked to 16 bNAb and non‐bNAb binding profiles. Using our Bayesian machine‐learning analysis, the general roles for distal and proximal glycans in the manner of antagonizing and agonizing bNAb bindings were identified, in such a way that the bNAb‐glycan binding signature was identified for individual bNAbs. Furthermore, we developed an evolution‐based de novo immunogen design algorithm, which taking bNAb‐glycan binding signature as well as envelop sequences as prior knowledge, engineering global glycosylation of HIV envelop to achieve optimized bNAb antigenicity. A set of glycan‐optimized immunogens were designed, which selectively improved or altered specific bNAb bindings as the algorithm predicted. This approach provides a novel rational glycoengineering strategy to program HIV envelope antigenicity via alteration of global Env glycosylation to predictively modulate bNAb binding, and demonstrates a proof‐of‐concept of immunogen design for HIV and other viral glycoproteins.

Support or Funding Information

This work was supported by the Bill and Melinda Gates Foundation (OPP1097381).
Arabidopsis Plants Expressing a Fungal Pectin Methylesterase Enzyme Have Reduced Degree of Polysaccharide Methylation and Exhibit a Dwarfed Phenotype and Resistance to Stresses
Authors: Chambers Lauran , Zabotina Olga , Reem Nathan , Abdullah Siti Farah
Published: November 2023

Pectin is a major component of the plant cell wall and is involved in functions including growth of the plant cell, organ development, and defense against pathogens. Our lab has developed a suite of transgenic Arabidopsis thaliana plants expressing microbial‐derived cell wall‐degrading enzymes to study Cell Wall Integrity (CWI) responses. Plants expressing one such enzyme, A. nidulans Pectin Methylesterase (AnPME), exhibit dwarfism beginning with emergence of the first true leaves and affecting all specialized organs and structures throughout their lifetime. These plants also possess reduced sensitivity to salt stress; while roots of AnPME plants are much smaller than wild‐type roots under unstressed conditions, root growth was not inhibited by 100 mM NaCl treatment. Preliminary results have also shown that AnPME plants are less susceptible to infection by the cyst‐forming nematode H. schaachtii. Ongoing research aims to quantify the degree of cell wall de‐methylesterification to correlate with degree of dwarfism, and further confirm resistance of roots to nematode penetration. These results illustrate the importance of pectin methylesterification status in plant fitness and development, as well as response to both biotic and abiotic stresses, most likely through CWI response.

Support or Funding Information

Linder Family Undergraduate Research Fellowship, Rob Stupka Memorial Scholarship
Bifidobacterium dentium regulates intestinal mucus production and glycosylation
Authors: Engevik Melinda Anne , Luk Berkley Kristina , Visuthranukul Chonnikant , Versalovic James
Published: November 2023

Background

Bifidobacteria are commensal organisms in the gastrointestinal tract that are known to exhibit health‐promoting effects. In humans, bifidobacteria are detectable within the first week after birth and are a predominant genus of the infant intestinal microbiota. Previous studies have demonstrated that Bifidobacterium species are able to adhere to and colonize intestinal mucus. The intestinal mucus layer provides both a barrier and interface between the gut microbiota and the host. Mucus is secreted from goblet cells as heavily O‐glycosylated proteins. Disruption of the protective mucus layer has been implicated in several inflammatory diseases. Currently little is known regarding how specific microbes are able to modulate mucus production and glycosylation. We hypothesized that the human commensal Bifiboacterium dentium, a representative member of Bifidobacteria, would modulate O‐glycan synthesis and increase intestinal mucus production.

Methods & Results

Swiss Webster germ free mice (GF) were mono‐associated with B. dentium, while control GF mice received sterile media gavages. Standard bacterial plating, fecal gDNA and 16S fluorescent in situ hybridization (FISH) were used to confirm colonization of B. dentium. Colon tissue was collected in Trizol for RNA or fixed in Carnoy's fixative to maintain mucus architecture. Mucin mRNA was examined by qPCR and mucin proteins were examined by Periodic Acid Schiff‐Alcian Blue (PAS‐AB) and immunofluorescence. Colonoids were generated from germ free mouse colonic stem cells and grown in matrigel to generate 3‐D structure. B. dentium mono‐associated mice had a 20 fold increase in the goblet cell differentiation marker Kruppel‐Like Factor 4 (klf4) at the level of mRNA compared with GF controls. Likewise, B. dentium mice exhibited increased acidic mucin filled goblet cells as denoted by PAS‐AB stain compared with GF controls. B. dentium mice had a >5‐fold increase in the main secreted mucin Muc2 mRNA and protein, and increased the co‐secreted proteins Trefoil Factor 3 (TFF3) and resistin‐like molecule (Relmβ). Analysis of mucin O‐glycosylation genes revealed that B. dentium upregulated b3gnt6, c1galt1, c2gnt, fut2 and st7gal1. No changes were observed in Core2‐GlcNAc‐Transferase c2GnT3. Germ free mouse colonoids express enterocytes, goblet cells, and enteroendocrine cells, similar to native tissue. Microinjection of B. dentium secreted factors into colonoids derived from germ free mice resulted in increased Muc2 production, corresponding to our in vivo findings.

Conclusions

This work illustrates that the human commensal B. dentium is able to modulate the mucus profile in the colon. As B. dentium is a key colonizer of the infant gut, we speculate that this may be particularly important in the development of a mature mucus barrier and may have effects later in life.
Comparison of Traditional Interviewer‐Administered 24‐Hour Dietary Recall with Web‐based Automated Self‐Administered 24‐Hour Dietary Recall in South Asian Students
Authors: Jasti Sunitha , Elvelin Eva , Doak Colleen
Published: November 2023

Web‐based automated self‐administered 24‐hour recall (ASA24) method offers a reliable and low‐cost means of dietary assessment in large populations. However, studies comparing its use with traditional interviewer‐administered 24‐hour dietary recall (IA24) method in immigrant populations are lacking.

Objective

To compare diets assessed by ASA24 and IA24 in South Asian student population at an urban senior college.

Methods

South Asian students (n=40) were interviewed for a 24‐hour dietary recall using the automated multiple‐pass method. Students also completed another 24‐hour dietary recall online using ASA24 method. Differences in frequently reported items between methods were evaluated. Intakes of selected nutrients and food groups between methods were compared. Qualitative data on ease of using ASA24 were collected in a follow‐up interview.

Results

Food group and nutrient intakes were similar between the two methods. Statistically significant differences were found for unadjusted means of fruit as a food group (p=0.028), cholesterol (p=0.030), calcium (p=0.029), and folate (p=0.000) intakes. After controlling for gender, only cholesterol remained significantly different (p=0.015). Review of food lists revealed that ethnic South Asian foods were more represented in IA24 data.

Conclusion

ASA24 captured dietary intakes with sufficient accuracy and was comparable to the traditional interviewer‐administered 24‐hour dietary recall in this sample of South Asian college students.

Support or Funding Information

None
Understanding the Barriers to Whole Grain Consumption Among Low‐Income Adults
Authors: Chea Molika , Foster Jaime S. , Chiero Jesse D. , Mobley Amy R.
Published: November 2023

Low‐income adults are not meeting the Dietary Guidelines for Americans (DGA) recommendation for whole grain foods of 3 ounces per day. This low intake may be attributed to factors related to identification, cost, family influence, and food preparation skills. However, previous studies have not assessed the barriers related to whole grain consumption in this population. The objectives of this mixed‐methods study was to assess the ability of low‐income adults in identifying whole grain foods, and further determine the major barriers that affect whole grain consumption. As part of a health display, low‐income adults (n=60) viewed 11 food items comprised of 5 whole grain and 6 refined grain foods. Afterwards, low‐income adults participated in a 10‐minute interview consisting of 5 questions with a trained researcher to determine how they identified the foods as whole grain or refined grain, and also evaluate factors that influence whole grain consumption using the constructs of the Integrated Behavior Model. Descriptive statistics were conducted for demographic data and survey scores, and the qualitative data were analyzed using thematic analysis. The mean (SD) age of adults was 46.5 (15.5) years and the majority of adults were female (73%), Non‐Hispanic white (77%), and had less than a Bachelor's degree (89%). Only 10% of low‐income adults identified all 5 whole grain foods correctly. Most low‐income adults did not identify popcorn (73%) as a whole grain food due to the presence of other ingredients, such as butter and salt, in the food. The refined grain food that was identified incorrectly most often as whole grain was white rice (45%), attributed to the word “grain” present on the packaging and also familiarity as a common food in meals. Additional barriers that may affect the consumption of whole grain foods among low‐income adults were perceived taste and cost. The results suggest a need for tailored strategies to address these barriers in helping low‐income adults meet the DGA for daily whole grain consumption.
Verifying Fibers Meet Regulatory Definitions for Nutrition Facts labeling: A Randomized, Controlled Trial Evaluating Polydextrose in a Wet Matrix
Authors: Rahman Sajida , Park Eunyoung , Xiao Di , Edirisinghe Indika , Burton‐Freeman Britt Marie
Published: November 2023

BACKGROUND

Fibers have many health benefits, but most Americans only meet half their recommended daily fiber intake. This ‘fiber gap’ has prompted the food industry to add functional fibers in typically low fiber food items. However, the FDA has now proposed a rule for the Nutrition Facts label that added fibers must demonstrate a physiological health benefit to be included in the label as a dietary fiber. Polydextrose is a non‐digestible carbohydrate with inconsistent findings on its glycemic health effect. Therefore, the objective of this study was to assess the effect of adding polydextrose to a liquid (wet matrix) food product on postprandial glycemia.

METHODS

In this randomized, singe‐blind, 4‐arm, crossover trial, 34 healthy men and women with a mean (±SD) age of 30.6 ± 8.17 y were asked to consume a sugar beverage with 50 g dextrose and 0, 8, 12, or 16 g of added polydextrose alongside a light breakfast of toast with butter. Blood samples were collected before beverage consumption and 30, 60, 120 and 180 min after consumption for evaluation of plasma glucose and insulin levels. Gastrointestinal (GI) tolerability was evaluated with a tolerability questionnaire 4 days after clinic visit.

RESULTS

Significant treatment and time effects were observed for glucose with the addition of polydextrose (p=0.01 and p<0.0001, respectively). Addition of 12 g polydextrose lead to a significant increase in post prandial glucose by 5.83 mg/dl compared to 0 g control (p=0.005). Postprandial insulin tended to be higher with the same polydextrose dose compared to control (p=0.0680). Total area under the curve (AUC) was also significantly higher with 12 g addition of polydextrose compared to control for post prandial glucose and insulin (p=0.0367 and p=0.0263, respectively). Polydextrose was well tolerated at all dosages investigated based on GI tolerability scores.

CONCLUSION

Polydextrose did not lower postprandial glucose in a wet matrix as tested across a dose range of 0–16 g. Increased postprandial glucose and insulin responses were indicated at the 12 g dose. Based on glycemic effect as seen in this study's results, polydextrose cannot yet be considered as a dietary fiber on the Nutrition Facts label. However, considerations into different matrices and alternative fiber benefits should be considered for a full evaluation of potential fiber benefits offered by polydextrose.

Support or Funding Information

IIT/FDA Corporate Agreement
The Effects of Using Banana Flour as a Gluten Substitute in Cookies
Authors: Goble Brandy , Lawson Karen , Johnson Michelle Eileen , Yates Emily , Clark William Andrew
Published: November 2023

Celiac disease is an autoimmune disorder affecting the ability to digest gluten in the diet. A growing number of people have been diagnosed with celiac disease and gluten intolerance worldwide, increasing the market for ready‐prepared gluten free products. Avoiding gluten can be challenging, and desirable, pre‐packaged, gluten free desserts available to consumers are limited. Minimal evidence is available regarding the utilization of banana flour as a gluten free alternative in home and commercial baking. The objective of this research was to create a high quality, gluten free cookie with improved nutritional profile. Banana flour was substituted in equal parts for all‐purpose flour in a typical cookie recipe, and the fortified food was subjected to organoleptic testing in an untrained panel of adults. Utilizing a nine‐point hedonic scale, participants rated acceptance of the banana flour cookie (V) compared to the control (C). Overall acceptance of the banana flour cookie and control were comparable (78.5%‐C; 74.8%‐V). Samples were then frozen at −30 degrees C, freeze dried, and subjected to proximate analysis, including Kjeldahl digestion, Soxhlet extraction, and bomb calorimetry to compare macronutrient content of products, and FRAP analysis for antioxidant capacity. Results showed similar Caloric provision: 156kcal (C) and 152kcal (V); fat content 33% (C) and 35% (V); protein content 6.5% (C) and 4.3% (V), and carbohydrate content at 59% (C) and 59.5% (V). Antioxidant capacity was double in the banana flour cookie when compared to the control. Variance in the acceptance between products may be further improved by altering the recipe to include manufacture recommendations of 75% of the flour in recipes by weight when using banana flour. Results suggest banana flour cookies may be an acceptable gluten free alternative for commercially produced cookies.
Reduction of polycyclic aromatic hydrocarbons in dried red peppers (Capsicum annuum L.) by applying an alternative drying system
Authors: Hwang Moon‐Jung , Yang Sung‐Yong , Kang Se‐Jin , Lee Kwang‐Won
Published: November 2023

Polycyclic aromatic hydrocarbons (PAHs) are produced primarily during incomplete combustion of organic matter. PAHs are endocrine disrupting chemicals, and possibly carcinogenic materials. Especially, benzo[a]pyrene is known as a group 1A carcinogen. Major exposure routes to PAHs are through respiration of air polluted with PAHs and ingestion of foodstuff containing PAHs. We selected dried red pepper which shows occurrence of PAHs and high dietary exposure in Korea. Concentrations of four PAHs, benzo[a]anthrance, benzo[b]fluoranthene, benzo[a]pyrene and chrysene in dried red pepper were estimated by GC‐MS after pre‐treatment. We prepared hot‐air dried red peppers and hot and cooling air‐dried red pepper, and concentrations of 4 PAHs in those peppers ranged from 14.65 to 18.03 ng/g for former and from 2.62 to 8.35 ng/g for latter, respectively. It can be estimated that temperature of heat processing can be a major factor to mitigate the concentration of PAHs in dried red peppers. This study showed that hot/cooling‐alternative drying practice could mitigate formatting of PAHs in dried red peppers to 54–82% compared with hot‐air drying one.
Evaluation of a Nutrition Education Program implementation for Portuguese students from 1st grade to 10th grade
Authors: Tavares Nelson , Abreu Ana , Martins Inês , Barreira Jessica , Crespo Marta , Faria Rita
Published: November 2023

Nutrition health education has become increasingly prominent in schools' programes worldwide, either as part of dedicated courses such as home economics or wider skills‐based programes. There is evidence that young people develop risk factors and disease evidence for coronary heart disease early and, in Portugal [1] as elsewhere, obesity is becoming a major public health problem for children. Patterns of eating are changing with a strong reliance on frequent snacking and consumption of so‐called junk foods.

A variety of programes have improved knowledge and in some cases reported behaviour. Evaluation of effectiveness can be problematic as improved knowledge may not necessarily affect long term behaviour. However, structured programes can contribute to a wider context‐based approach. [2] The aim of this study was the promotion and evaluation of nutrition education programe at the Real Colégio de Portugal, for students from the 1st to 9th year, inducing positive changes in eating habits and increase student's knowledge about healthy eating. Nutritional education program consists of 8 sessions over 12 weeks, and included also the application of a food paired validated questionnaire to measure the preference, behavior and knowledge of students regarding healthy eating. A comparative and quantitative study was developed for 12 weeks since February to June 2015. Data were used from 203 students aged 5 to16 years old. At baseline and after 12 weeks students completed a validated food pairing questionnaire on food preference, behavior and knowledge. Significant differences were found in the intervention student's preference (p=0.005) and behaviour (p=0.0002) and knowledge (p=0.001). Following the Nutrition Education Programe was seen an improvement in preferences for healthier food and eating behaviour.

Support or Funding Information

N/A
Title: United States Department of Agriculture (USDA) MyPlate‐based nutrition education program increases adolescent female athlete intention to consume more fruits and vegetables
Authors: Sarigiannis Kalli , Hudson Marcia , Uhley Virginia
Published: November 2023

Introduction

The average American diet is low in essential vitamins, minerals, fruits and vegetables, while high in saturated fats, added sugars, and sodium. The incidence of adolescent obesity has continued to rise and greatly increases the risk of developing chronic diseases. School‐based interventions may be a particularly effective method to establish lifelong dietary habits from a young age. The goal of this study is to assess the efficacy of a nutrition education program in improving high school‐aged female athletes' knowledge of and attitudes about healthy eating.

Methods

High school cheerleaders were recruited to participate in a nutrition education program developed using resources provided by the United States Department of Agriculture MyPlate initiative and Dietary Guidelines for Americans 2010. Pre‐ and post‐intervention questionnaires were developed within the frameworks of the Transtheoretical Model of Behavior Change and Theory of Planned Behavior. Assessment included the impact of the nutrition curriculum on: general nutrition knowledge; number of servings of fruits and vegetables consumed daily; self‐efficacy and intention to eat more fruits and vegetables; and perceived diet quality. Participants were placed into the following stages within the Transtheoretical Model based on daily fruit and vegetable intake and intention to consume more fruits and vegetables: precontemplation, contemplation, preparation, action, and maintenance.

Results

After attending class sessions, average participant intention to consume more fruits increased by 2.00 stages of change (p<0.016) while intention to consume more vegetables increased by 1.75 stages of change (p<0.03). Participants showed statistically significant improvement in their perceived diet quality, 1.50 (p<0.01). Participants exhibited a marginally significant increase in average nutrition knowledge scores post‐intervention (53% vs 75%, p<0.09). After class completion, average vegetable consumption increased by 0.75 servings per day (p<0.058). No statistically significant change in daily fruit consumption was observed. Data was analyzed using paired t‐test.

Conclusions

Outcomes of this study support the use of school‐based nutrition education interventions as effective means to promote healthy eating. Further studies are needed to determine the long‐term effect of nutrition education on health outcomes.

Support or Funding Information

Oakland University William Beaumont School of Medicine Capstone Program
Use of Multiple Household Food Inventories to Measure Food Availability: Health Happens Preschool Program
Authors: Waddill Mary Elizabeth , Spence Marsha Elizabeth , Aaron Kindall , Parrott Rebecca , Woods Lauren
Published: November 2023

Introduction

Previous research has shown that through the complex network of factors, it is necessary to identify determinants that influence healthy food consumption patterns in preschool‐aged children (3–5 years old). The family food environment, including parental consumption and availability, has been shown to be a strong indicator of child's food preference.

Objective

The primary objective of this study is to provide cross sectional information on specific foods in preschool participants' (3–5 years old) households using a validated home food inventory survey, and to explore if the foods in the home are representative of parental diets.

Methods

Children from 13 low‐income childcare centers in East Tennessee participated in a 12‐week physical activity and nutrition program, which included a parent education portion. Parents (n =35) submitted baseline questionnaires (demographics, socioeconomic characteristics, shopping habits, food security), food‐frequency questionnaires and 108‐item home food inventory surveys at two points of time during the program.

Results

Complete data were collected from 35 parents (32.34 ± 9.4). 41.6% received food assistance (n=10, no data for n=11) and 45.7% of parents reported household income less than $50,000 (n=16). This predefined inventory assessed a broad range of food groups to capture the variation of all items in a household. Several “healthy” and “unhealthy” products were flagged for variable availability, including low fat sour cream, 2% milk, potatoes and corn, and higher fat condiments. Preliminary data suggest that home food inventory surveys are representative of parental consumption reported on food frequency questionnaires.

Conclusion

This study contributes to research on home food availability by identifying the presence of a wide range of food items in the homes of preschool children at two points in time. It also suggests that household food inventories are a practical approach to understanding foods available for consumption in the home as it relates to dietary behaviors.

Support or Funding Information

Blue Cross Blue Shield Foundation and East Tennessee Children's Hospital Foundation
Identifying Changes in Body Weight, Composition and Dietary Intake During First‐year University
Authors: Beaudry Kayleigh M , Thomas Aysha M , Falk Bareket , Ward Wendy E , Josse Andrea R
Published: November 2023

A critical time period for weight gain appears to be in young adulthood, especially during the transition from high school to university. This weight gain is popularly referred to as the “Freshman Fifteen”. Despite this being an accepted phenomenon on university campuses and in the literature, discrepancies exist around the actual amount of weight gained during this time. In addition, dietary intake changes are scarcely documented. The purpose of this study was to investigate the effect of the transition from high school to university on anthropometrics, body composition and both dietary intake and quality in first‐year students attending university. Students aged 17–20 years entering university came for 2 testing sessions: September and March of their first year. Body composition was assessed using ultrasound (BodyMetrix) and dietary intake was assessed using a food frequency questionnaire. A total of 301 students (n=71 males, n=230 females) completed the study. Between the beginning and end of their first‐year at university, both males and females gained weight: 3.2 and 1.7 kg, respectively. However, this weight gain reflected different tissues sources. Males weight gain reflected mainly increased lean mass, while females weight gain reflected mainly increased fat mass. Daily energy intake significantly decreased in both sexes by ~400 kcals along with a lower diet quality: decrease in fruit, vegetables, milk and cheese intake (p<0.05). Despite a significant decrease in total energy intake, alcohol intake significantly increased (p<0.05) and caffeine intake remained the same in both sexes. Therefore, modest weight gain does occur during first‐year of university, but the composition of the weight gained is different between the sexes. In addition, energy intake decreased in both sexes.

Support or Funding Information

CIHR‐ Personal MSc Fellowship (Kayleigh M. Beaudry)
Baked Beats Grilled: A Calorie Analysis of 18,000 Menu Items in Fast Food Chain Restaurants
Authors: Wansink Brian , Mukund Anupama , Atakan Sinem
Published: November 2023

Fast food and chain restaurants often give the menu items descriptive names related to the production processes (e.g., baked, fried, grilled, glazed). Do these descriptions in a food's name provide a useful indication of its calorie content?

This study analyzed 342 different words that form the names of 18,614 menu items across 66 high‐traffic, affordable American restaurant chains (e.g., Starbucks, Applebee's, Panera Bread, Bojangles). Of the 342 words, 31 were related to production processes. A statistical analysis involving the calorie levels associated with the 31 words revealed that words related to batter and cheese – such as melt (+59%), topped (99%), or fried (38%) – were significantly higher in calories than the average. Interestingly, entries that were reliably lower in calories than average were either related to cutting techniques – such as sliced (−72%) or diced (−96%) – or how it was cooked – steamed (−43%), smoked (−30%), roasted (−27%), or baked (−26%).

The findings suggest that it is possible to infer caloric levels from the preparation methods noted in the name of a menu item at a restaurant. Health conscious consumers would be well served to choose menu items described with cutting techniques (e.g., sliced, diced) and should be extra cautious when uttering menu names related to batter and cheese.
The Effects of Distraction on Consumption, Food Preference, and Satiety: A Proposal of Methods
Authors: Liguori Carli A. , Nickols‐Richardson Sharon M.
Published: November 2023

Distracted eating is defined as the intentional consumption of a meal while engaged in a secondary activity to the extent that the significance or memory of the meal is diminished or forgotten entirely. It is well established that the engagement of extraneous activities while consuming a meal leads to increased intake; however, the long‐term metabolic effects of this construct have not yet been fully examined. For the proposed randomized controlled crossover study, healthy adults aged 18–25 years will be recruited. Participants with food allergies, specific dietary restrictions, metabolic disorders, or gastrointestinal diseases will be excluded. Any participants exhibiting cognitive impairment will also be excluded to ensure that the integrity of the distraction mechanism is maintained. Eligible and consented participants will provide general demographic and health information and will complete the Dutch Eating Behavior Questionnaire (DEBQ), Eating Inventory, and Zung Scale. Enrolled participants will then be randomized to begin with either the controlled condition (n=30) or the distracted condition (n=30). Each participant, regardless of condition, will be instructed to sleep for 8 hours the night before the session and fast for 10 hours prior to their scheduled testing time. Participants will be instructed not to exercise 48 hours before their testing session. In the distracted condition, participants will enter a private booth and be provided with a computer equipped with a visual distraction task. Investigators will provide each participant with a meal consisting of 20 Swiss cheese and spinach miniature quiche. Participants will consume the meal while executing the distraction task for 15 minutes. The control condition will mimic the experimental condition sans the distraction activity. Meal plates will be photographed and weighed before and after consumption to quantify intake. The participant wait for 30 minutes, after which finger prick blood samples will be collected. The following biochemical markers of metabolism will be analyzed: insulin, ghrelin, peptide‐YY, and GLP‐1. After blood collection, participants will be escorted to a second private booth where two snack food options, grapes and miniature chocolate chip cookies, will be available. They will be given 5 minutes to make a choice and consume the food. After 5 minutes, an investigator will return to provide the participant with the exit survey including Visual Analog Scales (VAS) to assess feelings of fullness and meal satisfaction, questions related to memory of the meal, and questions about regular breakfast habits. Investigators will remove the snack foods, and plates will be weighed and photographed. After the completion of the second testing session, standing height, body composition by bioelectrical impedance (body fat mass, body weight, body fat percentage), and blood pressure will be measured.

Support or Funding Information

N/A
Relationships Between College Students' Cognitive Load Level and Personality, Health, Weight‐Related Behaviors, Body Image and Family Life
Authors: Eck Kaitlyn , Byrd‐Bredbenner Carol
Published: November 2023

Cognitive load (CL; amount of working memory available for mental tasks) affects many decisions, including those that affect body weight. However research elucidating relationships between CL and health‐related decisions (e.g., meal planning, scheduling exercise) remains limited. Thus, an online survey of 445 college students was conducted to explore the relationships between CL and health, weight‐related behaviors, body image, intrapersonal characteristics, personality, and family life. CL score was derived from factors previously identified as affecting CL (e.g., non‐white race, country of origin, time scarcity, affluence level, satisfaction with life, perceived experiences with discrimination, hassles, and stress). Students were partitioned into tertiles based on CL score, with higher scores indicating greater CL (i.e., less available working memory). ANOVA and Tukey post‐hoc tests indicated that highest tertile students (n=202) were significantly (p<0.05) more likely to be female. When comparing CL and health, the highest tertile rated general health significantly worse than middle (n= 114) and lower (n=129) tertiles and tended to have higher rates of depression and anxiety. Weight‐related behavior comparisons revealed that the highest tertile scored significantly higher on emotional eating, dichotomizing food as good or bad, compensatory restraint, distracted eating, and food addiction and lower on intuitive eating and physical activity than the lowest tertile. Body image also differed by CL; the highest tertile described themselves as significantly heavier and had greater body satisfaction than the lowest tertile, however BMI did not differ. A comparison of intrapersonal characteristics indicated that the highest tertile tended to have significantly lower self‐esteem, emotional support, emotional intelligence, ability to learn, work ethic, self‐control and flexibility scores than other tertiles. An examination of personality measures by tertile revealed that the highest tertile tended to have significantly lower conscientiousness and were less extroverted and agreeable, but were more emotionally stable than the lowest tertile. Family life measures revealed that the highest tertile had significantly more family conflict and household disorganization than lower tertiles. Maternal parenting styles did not differ across tertiles, but the highest tertile was significantly more likely to have fathers who employed permissive parenting style whereas the lowest tertile tended to have authoritative fathers. These findings suggest that college students with higher CL may have more mental health/emotional issues and weight‐related behaviors and body image perceptions associated with weight gain Interventions that build skills for reducing CL and/or building positive coping skills may help protect the health of high CL students.

Support or Funding Information

USDA NIFA #2011‐68001‐30170
Surfing the Web While Fishing for Food: A Pilot Study Examining Cell Phone Use During Mealtime
Authors: Fanelli Stephanie , Wansink Brian
Published: November 2023

Can surfing the web or sending text messages while eating lead to different overall outcomes of the meal? A total of X college students were assigned to one of three conditions (send text messages, visit mobile websites, and abstain from any cell phone use). Each participant was given 6 different foods (2 salads, 2 vegetables, and 2 desserts), which they tried while performing their assigned cell phone activity followed by a questionnaire. As expected, the use of cell phones during mealtime reduces the overall satisfaction of the meal and the likelihood of trying a new healthy food. Furthermore, sending text messages during mealtime leads to increased dessert consumption and decreased salad consumption. Apply a “phone free zone” at the dinner table to enhance family bonding, meal satisfaction, and the intake of healthy foods.
VITAL: Evaluation of a digital learning object to enhance student learning of VITamins and minerALs
Authors: Good Deborah Jean , Gallo Sina , Akers Jeremy , Drape Tiffany , Hu Deyu , Baab LuJean
Published: November 2023

Traditionally, micronutrients are taught using a nutrient‐by‐nutrient approach, even though they interact with each other, and within body systems. In addition, nutrition classes are often large lecture classes without a means for students to “practice” what they've learned, or delve deeper into materials outside of the classroom. To address these dated pedagogical approaches, researchers from three institutions developed an accessible online Digital Learning Object (DLO) for the study of micronutrients. The skeletal system based DLO, called VITAL (VITamins and minerALs), freely available at http://vital.tlos.vt.edu, provides links to scientific research articles, government, and other factual dietary information, as well as fun facts and pictures. In a study examining learning in a control class with only traditional lectures, and a test class that was enhanced with VITAL, students exposed to VITAL had a 2.7‐fold increase in learning on topics in the DLO. Additionally, data from Google Analytics indicate that worldwide users found and used VITAL. The VITAL interface is undergoing improvement, and focus groups are being conducted to evaluate learning potential for VITAL both inside and outside of the classroom. These next steps will result in a 21st century DLO that impacts students and interested stakeholders worldwide, providing scientifically accurate, engaging, free, and accessible digital learning, and significantly improve the teaching of micronutrients.

Support or Funding Information

2014 4VA Competitive Research Grant “Development of an Interactive Human Body Digital Reusable Learning Object (RLO) to Provide Whole Body Systems‐based Learning in Vitamins and Minerals” 2016 Institute for Creativity, Arts, and Technology SEAD Mini‐Grant Award, “Human‐Computer Interaction with a Web‐Based Interactive Digital Learning Object”
Consumption of Healthy or Unhealthy Foods Affects the Risks of Developing Overweight/Obesity and Hypercholesterolemia in Preschool Children
Authors: Jen K‐L Catherine , Xu Suxuan , Yeh Yulyu , Hartlieb Kathryn Brogan
Published: November 2023

Many factors have contributed to the high prevalence of overweight (OW) or obesity (OB) in pediatric population. Factors may include parents' lack of knowledge about healthy food choices and not providing healthy foods to preschoolers. The current study examined the relationships between healthy food preference/consumption and BMI as well as blood total cholesterol levels in 178 preschoolers enrolled in Head Start Programs in Detroit, MI. Children's Food Preference/Knowledge Questionnaires were collected from 178 preschoolers from 6 Head Start Centers (mean age: 3 year 11 months±11 months, 93.8% Black; 3.4% other; 1.7% Hispanic; 0.6% Asian and 0.6% White) about their knowledge of healthy (less fat and sugar content) and unhealthy foods as well as their food preference and eating behavior by asking them to answer questions about 12 pairs of food pictures. Each pair of pictures included a photo of a healthy food choice and an unhealthy food choice. Sum of healthy food consumption (max=12) was classified into 3 categories: unhealthy consumption (UHC; <3 healthy food consumptions), moderate consumption (MC: 4–7 consumptions) and healthy consumption (HC; >7). Body weight was measured and blood total cholesterol (TC) levels were analyzed by a Cholestech LDX analyzer using a non‐fasting blood sample obtained by finger prick. It was observed that 63.6% of preschoolers with UHC were OW/OB while only 23.8% with HC were OW/OB. Compared to preschoolers with HC, preschoolers with UHC had risk odd ratio (OR) of 5.6 (95% confidence interval: 1.64–19.15) of developing OW/OB while preschoolers with MC had OR of 1.9. Consuming < 3 healthy foods increased the risk for high TC (OR=12.5) compared to > 4 consumptions. The following unhealthy food consumption in each pair of food significantly increased the OR for OW/OB: Cheetos vs cereals; French fries vs baked potato; cookies vs apple; soda vs milk; bacon vs egg. Cheetos vs cereal and hamburger vs fish increased the OR for high cholesterol levels. It is concluded that even at this young age, frequent consumption of unhealthy foods is associated with increased the risk of OW/OB and hypercholesterolemia. Nutrition education to parents with low socioeconomic status to create a healthy food environment and to encourage their children's consumption of healthy foods/snacks should start early while their children are young.

Support or Funding Information

This study was supported by a grant from the Research Enhancement Program, Office of Vice President for Research, Wayne State University, Detroit, MI.
Serum concentration of lipids in infants according to the type of feeding. Preliminary data.
Authors: Velarde Enrique Romero , Vasquez Garibay Edgar M. , Haro Alfredo Larrosa , Muñoz Esparza Nelly C. , Mercado Elizabeth Guzmán , Esparza Patricia Ascencio
Published: November 2023

Introduction

There have been reports of differences in serum lipid levels in infants according to type of feeding, with a higher concentration of total cholesterol and LDL‐cholesterol in breastfed infants than those fed in mixed form (i.e. human milk and infant formula). Therefore, the objective of the study is to present data on the serum concentration of lipids in infants according to the type of feeding.

Methods

In a cohort study, with a non‐random sample at a concentration site, 87 infants of mothers who entered in the physiological puerperium room of the Nuevo Hospital Civil de Guadalajara, who met the inclusion criteria and signed Informed consent were included. At 4 months of age, fasting blood samples were obtained to determine triglycerides (TG), total cholesterol (TC), low density lipoprotein cholesterol (LDL), very low density lipoprotein cholesterol (VLDL) and high density lipoprotein cholesterol with an enzymatic assay. The comparison between groups was performed with ANOVA, Post‐Hoc tests and Student's t test for independent samples. The Research and Bioethics Committee of the New Civil Hospital of Guadalajara authorized the protocol.

Results

Of the total sample at four months of age, 35 infants were exclusively breast fed, 30 partial breastfeeding and 22 formula fed. Mean values of TC 122.3 ± 23.2 mg/dL; LDL 64.5 ± 24.5 mg/dL; VLDL 26.9 ± 16.1 mg/dL; HDL 34.3 ± 12.7 mg/dL; and TG 128.3 ± 59.6 mg/dL. There were no differences in the mean serum concentration of lipids according to type of feeding.

Conclusion

These preliminary results do not show a difference in serum lipid concentration in infants according to type of feeding.

Support or Funding Information

Project supported by the National Council of Science and Technology of Mexico (234158).
Soy‐Based Infant Formula Feeding and Impact on Estrogen‐Responsive Tissue
Authors: Stallings Virginia A. , Adgent Margaret A. , Umbach David A. , Zemel Babette S. , Kelly Andrea , Schall Joan I. , Ford Eileen G. , James Kerry , Darge Kassa , Botelho Julianne C. , Vesper Hubert W. , Chandler Donald Walt , Nakamoto Jon M. , Rogan Walter J.
Published: November 2023

Background and Aims

Environmental compounds with estrogen‐like activity are a focus of environmental regulation and clinical and public health research. Soybeans contain large concentrations of estrogenic isoflavones. Infants fed soy‐based formula are highly exposed to these exogenous estrogens, and the physiologic response to this infant feeding practice largely remains uncharacterized.

Methods

Infants fed breast milk (BF), cow‐milk formula (CF), or soy‐protein formula (SF) from birth to 28 (boys) or 36 (girls) weeks of age were followed. Estrogenization of urogenital epithelial cells (Maturation Index [MI]) from vaginal and urethral tissue and measured uterine volume (cm3) and breast bud diameter(cm) were assessed using ultrasound. MI and organ‐growth trajectories were estimated by feeding group using mixed‐effects regression splines.

Results

In the 70 BF, 111 CF and 102 SF infants, maternal characteristics differed primarily between BF and formula‐fed(CF or SF) infants. The MI trajectory of SF girls diverged upward from those of both CF (p=0.02) and BF (p=0.01) girls. Uterine volume decreased rapidly in early weeks, though more slowly in SF girls than CF (p<0.01) or BF (p=0.01)girls. Breast‐bud growth trajectories for girls did not differ among feeding groups, whereas breast‐bud diameter decreased more rapidly with age in BF boys than in CF (p=0.05) or SF(p<0.01) boys.

Conclusions

SF feeding was associated with slowed uterine involution and with greater MI trajectories in both infant girls and boys. These findings are consistent with a tissue‐level response to exogenous estrogen from infant formula in infants in this age range.

Support or Funding Information

Supported in part by NIEHS PHR‐UPS2‐S‐09‐00196, CHOP CTRC UL1R000003and Nutrition Center
Human Milk Fortification for Preterm Infants: Deficiencies and Excesses in Micronutrients
Authors: Koo Winston
Published: November 2023

Background

The standard of care in nutrition support for human milk fed small preterm infants especially those with birth weights <1,000g includes the use of fortifier containing multiple nutrients. Micronutrients are critical to physiological function and growth with potential adverse effects from deficient or excessive states.

Objective

This study aims to determine the extent to which the recommended intake of micronutrients (AAP CON 2013) are met by the use of commercial human milk fortifiers (HMF). Methods. One human milk (HM) based fortifier (liquid only) from manufacturer A was compared with two (liquid and powder) non‐HM based fortifiers from manufacturer B and C respectively, were compared at the same caloric density of the fortified human milk. Both the liquid and powder (if available) preparations were compared. Nutrient contents were provided by each manufacturer at the recommended fortification. Results. Of the 31 micronutrients recommended, manufacturer A, B, and C provided 22, 27 and 23 micronutrients respectively. The number of micronutrients provided were the same within each manufacturer except for one liquid product from manufacturer C which contained 25 micronutrients with the inclusion of choline and inositol. HMF from A and C lack choline, inositol, carnitine, taurine, molybdenum, iodine, selenium and chromium. HMF from A also lack biotin. HMF from B lack carnitine, taurine, molybdenum and chromium. At an isocaloric intake of 130 kcal/kg/d, comparing liquid HMFs, manufacturer A resulted in below the recommended range for fat soluble vitamins by 16 to 95%, water soluble vitamins by 23 to 92%, iron by 84%, and above the recommended range for potassium, copper and manganese by 30, 2 and 109% respectively. HMF B resulted in deficient intake for inositol, sodium and iron by 8, 11 and 62% resp but excessive intake of vitamin A and K by 7 and 34% resp, water soluble vitamins by 21 to 437%, phosphorus, magnesium, copper and manganese by 5 to 66%. HMF C resulted in deficient intake for magnesium by 13% and excessive intake for vitamins A, K and water soluble vitamins, manganese and potassium by 3 to 195%.

Conclusions

Up to 30% of the micronutrients with well‐defined actions on metabolism or growth are not provided by commercial HMF. All current commercial HMF can result in deficient and excessive intake for various micronutrients. This increases stress on homeostasis especially in patients with dysfunction of organs such as the kidney and liver.

Support or Funding Information

none