bluuebunny/crossref_metadata_2025_split huggingface dataset:
Consumption of dairy products and cardiovascular disease risk: results from the French prospective cohort NutriNet-Santé
Authors: Sellem Laury , Srour Bernard , Jackson Kim , Hercberg Serge , Galan Pilar , Kesse-Guyot Emmanuelle , Julia Chantal , Fezeu Léopold , Deschasaux Mélanie , Lovegrove Julie , Touvier Mathilde 
Published: June 2020

AbstractCurrent French National Health and Nutrition Plan (PNNS) recommends 2 servings of dairy products per day for adults. However, dairy contributes to dietary saturated fat intake, of which reduced consumption is often recommended for cardiovascular disease (CVD) prevention. Epidemiological evidence on the association between dairy product consumption and CVD risk remains unclear, with findings from recent prospective cohorts suggesting either null or inverse associations between dairy intake and CVD risk(1,2). This study aimed to investigate the associations between intakes of dairy products (overall and specific types) and CVD risk in a large cohort of French adults.This prospective study included self-selected participants aged ≥ 18 years from the NutriNet-Santé cohort (2009–2019). Dietary data were collected every 6 months using 24 h-dietary records, averaged in daily intakes and coded as sex-specific quartiles. Dairy foods were classified according the PNNS dairy groups: milk, cheese, and yogurts (i.e. yogurts, curd cheese and petit-suisses). Total, fermented and low-fat dairy intakes were also investigated. CVD cases (n = 1,952) included cerebrovascular (i.e. stroke and transient ischemic attack, n = 878 cases) and coronary heart diseases (i.e. myocardial infarction, angina, acute coronary syndrome and angioplasty, n = 1,219 cases). Multivariable Cox models were performed to characterize associations and were adjusted for age, gender, without-alcohol energy intake, number of 24h-dietary records, smoking status, educational level, physical activity, BMI, alcohol intake and family history of CVD.This analysis included n = 104,805 French adults with a mean age 42.8 (SD 14.6) years and the mean number of dietary records per subject was 5.7 (SD 3.1). There was no association between total or specific dairy intakes and total CVD or coronary heart disease risks. However, consumption of fermented dairy, such as cheese and yogurts, was associated with a 19% reduction in the risk of cerebrovascular disease (HRQ4 vs. Q1 = 0.81 [0.66–0.98], p trend = 0.01).Despite being important dietary sources of saturated fat, dairy product consumption was not associated with total CVD or coronary heart disease risks in a large cohort of French adults. However, fermented dairy products may be associated with a lower risk of cerebrovascular diseases. Further observational and interventional studies may be needed to further assess the impact of dairy on CVD risk and to identify potential mechanisms underlying the beneficial effects of fermented dairy products on cerebrovascular disease risk.
Gender inequalities in diet quality and their socioeconomic patterning in a nutrition transition context in the MENA region
Authors: Abassi Mohamed Mehdi , Ati Jalila El , Sassi Sonia , Gharbia Houda Ben , Delpeuch Francis , Traissac Pierre 
Published: June 2020

AbstractIntroduction: The Middle East and North Africa region features marked gender excess adiposity inequalities detrimental to women in a context of nutrition transition with major shifts in lifestyle and diet. We assessed gender inequalities in dietary intake with a focus on diet quality. Sociodemographic patterning of these gender dietary inequalities was explored.Methods: A cross-sectional study in the Greater Tunis region (Tunisia) in 2009–2010 surveyed 20–49 y old adults of both genders (women n = 1689, men n = 930) using a stratified, two-stage cluster sample. Dietary intake was assessed using a 3-day food record. We assessed diet quality by the Diet Quality Index-International (DQI-I) /100 and sub-components (variety, adequacy, moderation, balance); DQI-I > 60 defined good diet quality. Gender inequalities measures were women vs. men differences of means for interval variables and odds-ratios (OR) for DQI-I > 60. Their variation with sociodemographic characteristics were estimated by models featuring gender x covariate interactions.Results: Mean energy intake in kcal was 2300 ± 15 for women vs. 2859 ± 32 for men. By 1000 g/kcal/day women consumed more fruits and sweets but less red meat and soft drinks than men. Mean DQI-I was lower among women vs. men (58.6 ± 0.3 vs. 60.4 ± 0.3, diff = -1.8[-2.6;-1.0], P < 0.0001) as well as proportion of DQI-I > 60 (45.2% vs. 55.7%, OR = 0.7[0.5;0.8], P < 0.0001). Gender differences varied with the 4 sub-components: women vs. men had lower mean variety (10.1 ± 0.1 vs. 12.1 ± 0.2, diff = -2.0[-2.3;-1.6], P < 0.0001) and adequacy scores (30.8 ± 0.1 vs. 32.5 ± 0.1, diff = -1.8[-2.0;-1.5], P < 0.0001) (for the latter they scored a little better than men for the fruit item, but had much lower scores than men for iron and also calcium). But women scored better than men on the moderation score (14.2 ± 0.2 vs. 12.3 ± 0.2, diff = + 1.8[1.4;2.2], P < 0.0001), mostly due to their better score on the cholesterol and sodium items. There was no difference for the balance subcomponent. Adjusted gender inequalities in DQI-I decreased with age, were higher in larger households and were also higher in the extreme categories of education i.e. no-schooling and university vs. the middle categories.Conclusions: Diet quality was overall average. It was lower for women than men. Women vs. men differences in diet quality varied somewhat according to sociodemographic indicators linked to different gender roles. We also showed that gender contrasts depend on which dimension of diet quality is considered (better moderation but worse adequacy and variety for women). That maybe a pathway for gender specific prevention.
Sugar Content in UK Breakfast Cereals: A Market Survey
Authors: Butler Tom J. , Birman Evelyn S. , Hancock Neil , Moore J. Bernadette 
Published: June 2020

AbstractBreakfast cereals are known to provide a nutrient-dense meal and are a useful source of carbohydrate, fibre and micronutrients. However, in the UK cereal products are the primary contributor of free sugars in the diets of children aged 1.5 to 10 years; and are the second leading source of free sugars in children aged 11 to 18 years and adults aged 19 to 64 years. For this reason, breakfast cereals were included among food items recommended by the UK government for a 20% reduction in sugar by 2020 for childhood obesity prevention. Therefore, this study aimed to investigate the nutrient contents, including sugars, of breakfast cereals sold in the UK, in particular those marketed to children. Nutritional information and ingredients of cereal products available in five major online supermarkets in the UK, in 2018, were collected into a comprehensive database for analysis. A systematic process flow approach was utilised to separate products into nine distinct categories. Children's products were stratified both on being wholegrain rich (≥ 50%, WG) or not (NWG), and on total sugar content; with > 12.3g/100 g defined as ‘highly flavoured and sweetened’ (HFS) versus ‘plain’ containing ≤ 12.3g/100 g (the target set by the UK for industry sugar reduction). Of the 757 unique products surveyed, 97 cereals were categorised as children's. Cereals not explicitly marketed to children were categorised as either ‘family favourites’ (containing < 50% wholegrains), ‘free-from and organic’, ‘porridge and oats’, ‘healthier with dried fruits’, or ‘healthier without dried fruits’ (healthier defined as wholegrain rich, ≥ 50%). Children's HFS products (n = 78) contained by far the highest sugar contents of all cereals examined. While there was no difference in total sugar between NWG/HFS (n = 69, median [range]: 29.0g/100 g [12.4, 41.0]) and WG/HFS (n = 9, 22.0g/100 g [13.6, 26.0]) cereals; these were much higher (P < 0.01) than the median sugar contents (8.8–19.0g/100g) observed in the other seven product categories. Children's NWG cereals contained dramatically lower fibre (NWG/HFS: 3.5 [0, 8.7], NWG/Plain: 1.6g/100 g [1.3, 7.2]) than all other product categories (7.3–9.1g/100 g; P < 0.001). Similarly, NWG/HFS cereals were lower in protein content (7.4/100 g [3.6, 17.2]) than the non-children's cereals (8.8–11g/100 g; P < 0.05). In conclusion, children's categories of cereal contain significantly greater amounts of sugar and lower amounts of fibre and protein than other cereal categories. Despite their fortification with vitamins and minerals, reformulation of this food category should be a priority alongside additional sugar-reducing strategies.
Sustainable values of the 2017 French food-based dietary Guidelines:Findings from the BioNutriNet project
Authors: Kesse-guyot Emmanuelle , Chaltiel Dan , Allès Benjamin , Pointereau Philippe , Rebouillat Pauline , Lairon Denis , Vidal Rodolphe , Mariotti François , Egnell Manon , Touvier Mathilde , Julia Chantal , Baudry Julia , Hercberg Serge 
Published: June 2020

AbstractBackgroundRecently, Food-Based Dietary Guidelines (FBDG) have introduced the sustainability concept relying on health and environmental issues related diet. In 2017, the French FBDG were updated including, beyond healthy diet for human, environmental protection and the promotion of organic food.ObjectivesThe aim of the present analysis was to describe sustainable indicators (nutrition, environment, economic, sanitary exposure and long-term) according to adherence to the 2017 FBDG.Material and MethodsThe sample included a total of 28,240 from the NutriNet-Santé cohort having completed an, in the framework of the BioNutriNet project, an organic food frequency questionnaire allowing to estimate organic and conventional food consumption for 264 items. After matching, several databases were compiled to evaluate environmental impacts (greenhouse gas emissions, cumulative energy demand and land occupation and the pReCiPe score aggregating the three individual indicators), purchase costs of the diet and dietary exposure to pesticides, all data accounting for farming systems. A recently validated adherence score estimating compliance with the 2017 FBDG (programme national nutrition santé guidelines-score, PNNS-GS 2) was used and the quintiles were computed for comparison purpose of multiple sustainable. Numbers of averted or avoided deaths by adhering to the FBDG were also estimated using the PRIME.ResultsA higher PNNS-GS2 scores is positively correlated to a high plant-based diet, a lower energy intake and a higher cost (+ 0.91€/d). It was associated with lower environmental impacts (ΔQ5vsQ1pReCiPe: -50% for PNNS-GS2). Higher PNNS-GS2 was associated with lower exposure to all pesticides except those used in organic farming and led to a reduction of about 20,000 averted or delayed deaths.ConclusionOur results suggest that 2017 FBDG are in line with the sustainable despite a slight higher cost. Such dietary guidelines, if largely adopted, may help in health promotion and reducing environmental protection in a context of an alarming climatic change.
Ultra-processed food consumption and breast cancer risk
Authors: Huybrechts Inge , Romieu Isabelle , Kandpur Neha , Katsikari Katerina , Torres-Mejia Gabriela , Sanchez Gloria I. , Garmendia Maria Luisa , Porras Carolina , Biessy Carine , Gunter Marc J. , Monteiro Carlos Augusto , Rinaldi Sabina 
Published: June 2020

AbstractObjectivesThe consumption of ultra-processed foods (UPF) has been linked to an increased risk of cancer in western populations, particularly for breast cancer (BC). Although the consumption of UPF is increasing rapidly in Latin American (LA) populations too, there has been no evaluation of its association with BC among LA women, where 20% of the BC cases present at ages younger than 45 years. We therefore evaluated the role of UPF intake on BC risk in young women participating in the Latin American PRECAMA study.MethodsThe PRECAMA study is an ongoing study coordinated by the International Agency for Research on Cancer (IARC) and involves scientific teams in four LA countries (Chile, Colombia, Costa Rica and Mexico); 406 incident BC cases and population based controls aged 20–45 years are recruited. Trained nurses administered a lifestyle and food frequency questionnaires (FFQ), conducted anthropometric measurements and collected biological samples. Tumour receptor status are determined in a centralized laboratory. UPF consumption was estimated by applying the NOVA classification to the dietary consumption data obtained via the FFQs. The association of the consumption of UPF and BC was determined using conditional logistic regression analysis adjusting for potential confounding factors.ResultsThe median age at recruitment was 40 years. The median percentage of calories from UPF was 24% (10th to 90th percentile: 9 to 43%). UPF intake was positively associated with BC risk (OR for tertiles 2 and 3 in comparison with tertile 1 were 1.84 (95% CI 1.21 -2.81) and 1.69 (95% CI 0.99 -2.89) respectively). Among the UPF most strongly associated with BC, we identified the intake of industrial bread, packaged sweet and savoury snacks, breakfast cereals, cakes and desserts, and ready-eat/fast food. Comparing the 3rd with the 1st tertile of energy intake from the UPF group “fast food” the OR for BC risk was 1.93 (95% CI 1.23–3.04).DiscussionOur results show positive associations between the consumption of UPF and BC risk in young women in LA. Therefore, global actions to decrease UPF intakes are urgently needed to address the cancer burden. In addition, further studies are needed to disentangle mechanisms relating UPF intake and carcinogenic processes in the breast. The European Prospective Investigation into Cancer and Nutrition (EPIC) study, a large-scale cohort including ~500,000 participants and 18,814 BC cases will be used to unravel the mechanistic pathways underlying these positive associations between the consumption of UPF and BC risk.
Food and health related characteristics of active home-living elderly in Norway
Authors: Ueland Øydis , Grini Ida Synnøve 
Published: June 2020

AbstractBackgroundThe large increase in the elderly population in the Western world is challenging traditional social and welfare structures. Health issues following a natural aging process increase the load on health and welfare services, making it imperative to reduce negative effects of aging and enabling elderly to stay active and live home longer. The aim of this study was to investigate food-related characteristics of active home-living elderly that can provide advice for strategic health promoting measures for this group.Material and methodsA quantitative web-based survey measuring food and health related behaviour, was administered to a sample of elderly, 67 years and older, in Norway. 1005 elderly participated in the study, 50/50 male/female, age distribution 67–74 years (70%), 75–79 years (19%), and 80 + (11%). In addition, two focus groups and 12 in-depth interviews were conducted.ResultsWomen showed higher general health interest than men and enjoyed food more (p < 0,001). Almost everyone consumed at least three regular meals, following fixed routines. They reported dietary practices and knowledge that closely fit the dietary advice from the Health Authorities. 25% reported avoiding certain foods, and 65% took daily dietary supplements. Only 4% reported no physical activity at all. These respondents had higher BMI and age distribution than the rest of the sample. In general, reported health status of the sample was good, and they scored high (7,8) on a scale from 1–10 for how satisfied they were with life. With increasing age, the respondents expressed needs for more dietary advice and special foods as well as a decrease in appetite and fruit and vegetable consumption. The seniors indicated that eating with others was important for food enjoyment and appetite. The qualitative studies confirmed this, but that the advantage of social meals did not include eating with strangers.DiscussionIn order to provide knowledge that can promote and uphold a better life in the future for elderly consumers, active, home-living elderly in generally good health were recruited for this study. Characteristics of this group involved healthy daily meal routines, an active lifestyle and a social life. These activities improve appetite and feelings of well-being. Strategies enabling elderly to adapt and uphold these activities are necessary to avoid severe decline in food intake and activity as the aging process progresses.
Relationship between body composition and eating disorder risk in adolescents. UP& DOWN follow-up substudy
Authors: Rodriguez-Laprast J.A. , Gomez-Martinez S. , Hernandez A. , Cabanas-Sanchez V. , Veiga O.L. , Marcos A. 
Published: June 2020

AbstractAdolescence is a decisive and characteristic period for overall development throughout the life-span in which Eating Disorders (ED) are among the most common mental health problems in young population. Different factors might be related to the risk of ED such as sex and body composition, but literature about hydration status is still very scarce. This study was aimed to assess possible relationships between ED risk and body composition, including hydration status. A 2-year follow-up substudy from the UP&DOWN Study was performed in a sample of 77 adolescents at baseline (n = 74 after the follow-up; 13.87 ± 1.54 years old at baseline). Subjects were grouped by sex. ED risk was measured by the SCOFF questionnaire, a validated screening tool for ED. Risk of ED criterion is considered when SCOFF score is equal or higher than 2.0. Body composition, particularly Fat Mass (FM%) and hydration [Total Body Water (TBW in liters) regarding the weight of individuals and its range (low, within, high)] were determined by bioimpedance. Data analysis was conducted using version 25.0; SPSS Inc., Chicago, IL, USA, software. A logistic regression was made to select the variables [sex, TBW (L), FM%] that could be more related to ED risk, considered as a dependent variable. Crosstabs and chi-square test were used to establish the relationships between the categorical variables. Almost 30% girls and 10% boys were at risk of ED at baseline (P = 0.036). Furthermore, almost 39% girls and none of the boys were at ED risk after the follow-up (P = 0.000). All the subjects at ED risk showed a low TBW range at both points (baseline, P = 0.04; after the follow-up, P = 0.039). A probit binary model of repeated measures (151 healthy adolescent values were obtained considering every subject in both points of the study) was made to study the influence of sex, TBW (L), FM% on the ED risk. Positive associations between Sex-TBW interaction and ED risk (P = 0.000) as well as between FM% and ED risk (P = 0.020) were observed. These findings show that body composition, not only fat mass but also hydration status is related to ED risk, although it is well known that boys and girls show different hydration and fat patterns. The fact of being a female adolescent with low TBW and FM% values may predispose to a high ED risk. Therefore, sex-hydration interaction together with body composition should be further investigated for ED in adolescence.
Involvement of dietitians in diabetes care, results from a secondary care hospital in Greece
Authors: Pafili Zoe , Samara Sophia , Dimosthenopoulos Charilaos , Gkortzi Olga 
Published: June 2020

AbstractIntroductionAccording to diabetes care standards nutrition therapy should be an integral part of diabetes management, and all individuals with diabetes should be referred to a registered dietitian for nutrition therapy at—or soon after—diagnosis and for ongoing follow-up. There is limited international data that indicate that a large percentage of people with diabetes have not received structured diabetes education and have not visited a dietitian. The aim of this study was to assess the involvement of dietitians in diabetes care in Greece.Materials and MethodsAll adult diabetic patients admitted to a secondary care general hospital in Greece during 30 consecutive days were included in the study. Patients admitted in the ICU, CICU, day clinics and hemodialysis patients were excluded. Data were obtained by personal interviews using a 40 item questionnaire which included 10 questions regarding number of visits to dietitians for diabetes management, whether patients were referred by their doctors or sought dietary advice by their own, reasons for visiting a dietitian, goal achievement and patient satisfaction.ResultsIn total 124 patients (68 males and 56 females) with diabetes were admitted to the hospital during the study period (4 type 1, 114 type 2 and 6 pregnancy diabetes). Data were obtained from 3 (22.8 ± 6 yrs, 26.1 ± 5.7kg/m2,8.3 ± 5.9 yrs with diabetes),105 (76.6 ± 11.3 yrs, 28.0 ± 5.3 kg/m2, 12.8 ± 9.3 yrs with diabetes), and 5 (32.6 ± 4.4 yrs, 28.5 ± 4.0 kg/m2) patients with type 1, type 2 and pregnancy diabetes respectively. Two out of 3 type 1 diabetes and 1 out of 5 patients with pregnancy diabetes interviewed reported to have been referred to a dietitian by their doctor. Only 5.7% (6 patients) of type 2 diabetes patients reported to have been referred to a dietitian by their doctor and another 5.7% have visited a dietitian on their own initiative. Five out of 6 referrals were at diabetes diagnosis. The number of encounters with a dietitian ranged from 1 to 24 with patients seeking to loose weight having the greater number of encounters. Of type 2 diabetes patients 94.3% did not receive lifestyle advice before commencing diabetes medication whereas 25% did not receive any dietary advice by any health professional even after starting medication.ConclusionsIn our cohort the majority of diabetes patients had not received dietary counseling by a dietitian, whereas about one fourth of type 2 diabetes patients had not received any dietary advice.