bluuebunny/crossref_metadata_2025_split huggingface dataset:
Get A Move On: Using intelligent personal systems to promote behaviour change within the home setting – A process evaluation
Authors: Logue Caomhan , Flynn Jonathan , Gallagher Alison , Murphy Marie , Carlin Angela 
Published: June 2020

AbstractApproximately one quarter of children living in Northern Ireland are overweight or obese. Intelligent personal systems (IPS) such as Amazon Echo and Google Home have become increasingly integrated into the home setting and therefore, may facilitate behaviour change via novel interactions or as an adjunct to conventional interventions. However, little is currently known about their potential role in this context; therefore, the aim of this feasibility study is to assess the effect of a home-based technology intervention (delivered using Amazon Echo) on physical activity (PA) and dietary habits in families attending the Safe Wellbeing Eating & Exercise Together (SWEET) project, a community-based health promotion programme. Recruitment to the study is ongoing with the aim of recruiting up to 16 families. Families are randomly assigned to receive an IPS (n = 8) or assigned to control (n = 8) i.e. attend the SWEET project as usual, for 12 weeks. Individualised prompts and reminders, aligned with the content of the SWEET project, are regularly delivered to families via the IPS and normal interaction with the device is also encouraged. The primary outcome measure is PA, which will be objectively measured using an Actigraph accelerometer, and secondary outcome measures include body mass index (BMI) and family eating and activity habits. Process evaluation data from focus groups and device interaction will be used to determine the feasibility of using IPS to promote healthy behaviours within the home setting. To date, 11 families have been recruited (11 adults, 90.9% F; 16 children, 56.3% F), mean age 40.4 ± 5.5 years and BMI 34.9 ± 6.7 kg/m2 for adults and 8.9 ± 2.1 years and BMI z-score 2.61 ± 1.23 for children. Average moderate-to-vigorous intensity physical activity (MVPA) was dichotomised to determine the percentage of adults and children meeting the UK (2011) PA guidelines for health. In total, 62.5% of adults reached the recommended level of 150 minutes MVPA per week before the intervention (n = 8;191.50 ± 81.10 minutes), with 40% of children reaching the recommended level of 60 minutes MVPA each day of the week (n = 10; M = 52.83 ± 31.07 minutes). Follow-up measurements will be taken at the end of the intervention and acceptability and usability of such devices within the context of promoting healthy behaviours will be assessed. The findings from this feasibility study will demonstrate whether the use of IPS can increase PA in adults and children, as well as provide novel insights into the feasibility of using these devices to facilitate behaviour change.
A digital meal nutritional score may influence food choices in a workplace restaurant: A pilot study
Authors: Prozorovscaia Daniela , Jacquier Emma , Dudan Florent , Mungkala Suttipong , Green Hilary 
Published: June 2020

AbstractIntroductionFood choice is complex. Digital nutrition applications are emerging to help decisions about food choices. Nestlé's Meal Nutritional Score (MNS) is a number between 0 and 100 that provides a measure of the extent to which a meal meets US dietary recommendations. The objective was to evaluate if the MNS influences food choices in a workplace restaurant.Materials and MethodsA workplace education campaign ran over two weeks in order to introduce the MNS to employees. This was done during the lunch break at the entrance to the cafeteria of Nestlé's research centre, which serves around 250 hot meals at lunchtime every day. Employees choose between a typical Western meal, a healthy meal and a vegetarian meal. During the campaign, and for three weeks afterwards, LED screens displayed the MNS for the three different types of meal, every day. Employees’ voluntary feedback on the MNS was collected using a closed-ended questionnaire. Descriptive analyses were done for the scores and sales of each type of meals for one week before the education campaign, immediately after the campaign and three weeks later. Data are reported as mean ± 1 standard deviation.ResultsFeedback was obtained from 152 employees, of whom 96% said the MNS helped them to understand the nutritional balance of the meals, and 38% said the MNS influenced their meal choices. The MNS scores pre-campaign, post-post campaign and 3 weeks later were 52 ± 14, 50 ± 16 and 56 ± 11 for the Western meal; 54 ± 14, 62 ± 6 and 67 ± 6 for the healthy meal and 64 ± 11, 57 ± 14 and 57 ± 12 for the vegetarian meal, respectively. The percentage of sales pre-campaign, post-post campaign and 3 weeks later were 48 ± 10%, 43 ± 9% and 33 ± 9% for the Western meal; 25 ± 10%, 30 ± 8% and 36 ± 10% for the healthy meal, and 27 ± 4%, 27 ± 4% and 30 ± 8% for the vegetarian meal, respectively.DiscussionThe number of people selecting the healthy meal, which usually had the best score, increased during the three weeks following the education campaign, suggesting that the MNS positively influences food choices. The MNS may also help chefs to design more nutritionally balanced meals. Longer-term follow up is necessary to evaluate if these are sustained behaviour changes as well as to test the impact of the MNS in a different workplace environment.
Glycine contributes to the control of hepatic response to insulin by promoting mitochondrial-endoplasmic reticulum interactions
Authors: Alves Anaïs , Bulteau Anne-Laure , Pirola Luciano , Rieusset Jennifer , Morio Béatrice 
Published: June 2020

AbstractIntroductionDeterminants of health and diseases in humans involve complex interactions between diet, gut microbiota and host metabolism. The liver is a major organ that coordinates host adaptations to environmental factors. Mitochondria and endoplasmic reticulum tightly regulate liver nutrient sensing and metabolic adaptations, shaping its metabolic flexibility. Both organelles interact through contact points (named MAMs) in order to exchange calcium and lipids, and MAMs’ integrity settles metabolic flexibility of the liver. Disrupted MAMs’ integrity in obesity is linked to liver steatosis and insulin resistance. This occurs in association with alterations circulating amino acid profiles, among which glycine. Meta-analyses showed that the low plasma glycine concentration observed in obesity is a predictive factor for developing type 2 diabetes. We thus aimed at exploring whether glycine could participate to the regulation of the hepatic response to insulin and whether mechanisms may involve regulation of mitochondrial-ER (MAMs) interactions.Materials and MethodsThe study was carried out in 12 week-old male C57B16J mice fed a standard chow (n = 12/group, 36 total) in accordance with the French guidelines for the care and use of animals. Glycine (1.2g/kg) was provided for 3 days in drinking water vs. water vs. isonitrogenous placebo amino acids. Liver was collected after an overnight fast, 15 min after ip injection of saline (n = 6/group) or insulin (0.75U/kg, n = 6/group). Liver samples were fixed in glutaraldehyde/cacodylate for quantifying MAMs by transmission electronic microscopy. Fractions enriched in MAMs were isolated by differential ultracentrifugation on fresh tissue for Western Blot explorations. Insulin response was assessed through Akt phosphorylation at Ser473.ResultsGlycine supplementation increased the percentage of interaction between ER and mitochondria (compare to mitochondrial surface) for all spacing from 10 to 50 nm. Thus, glycine supplementation induced a 45% increase in mitochondrial-ER (MAMs) interactions compared to other groups (p < 0.001). In agreement to the improved MAMs’ integrity, insulin response was enhanced by 50% after glycine supplementation compared to other groups (p < 0.05). Finally, protein analysis of the MAMs' fraction corroborates the importance of PP2A as a key enzyme regulating MAMs’ integrity.ConclusionGlycine is therefore an interesting nutritional actor that can play a crucial role in regulating the integrity of MAMs in the liver, thus contributing to the control of the insulin response.
Vitamin D bioavailability from different lipid delivery systems
Authors: McCourt Aislinn , O'Sullivan Aifric 
Published: June 2020

AbstractIntroductionData modelling studies confirm a role for food fortification to improve vitamin D intakes and status. However, there is very little research reporting the bioavailability of vitamin D from foods to inform food fortification strategies. There is some evidence to suggest that the lipid component of foods impacts vitamin D uptake in cells; however, no studies have examined the absorption kinetics of vitamin D from different lipid delivery systems in humans. The aim of this research is to compare changes in serum vitamin D concentrations using different vitamin D emulsions as delivery systems.MethodsA single blind, controlled, 4-way crossover postprandial study was conducted. Participants consumed 4 different 20μg vitamin D enriched emulsion drinks (olive oil emulsion, fish oil emulsion, mixed micelle emulsion and a non-fat control drink) with a low-fat breakfast on 4 occasions separated by a 1-week washout. Serum 25-hydroxyvitamin D (25(OH)D3) concentrations and cardiometabolic risk markers were measured at baseline and 2, 4, 6 and 8 hours after consuming the drink. Statistical analysis was performed in IBM SPSS Statistics, Version 24 (SPSS Inc. Chicago, IL, USA). Repeated measures ANOVA was performed to assess the effects of the 4 treatments.ResultsSix males and six females aged between 22 and 65 years completed the study. All participants were healthy with a mean BMI of 24.7 ± 4.1kg/m2 for males and 25.1 ± 4.5kg/m2 for females. Each 100 ml drink contained 106 kcal, 4 g fat, 11.9 g carbohydrate and 5.5 g protein, apart from the control which contained 70kcal and 0 g fat. The breakfast contained 321 kcal, 0.7 g fat, 66 g carbohydrate and 10.3 g protein. There was an increase in 25(OH)D3 concentrations over the 8-hour assessment period following consumption of all 4 drinks. Two-way repeated measures ANOVA showed a significant drink*time interaction. No participants experienced any negative side effects after consuming any of the drinks.DiscussionThe absorption kinetics of vitamin D is different depending on the lipid delivery system. This is the first human study demonstrating the bioavailability of vitamin D3 from various emulsions including a novel mixed micelle emulsion. All emulsions were palatable, effective and safe to consume.
Breakfast skipping and risk of cardiovascular disease: A systematic review and meta-analysis of prospective studies
Authors: Morze Jakub , Danielewicz Anna , Rynkiewicz Andrzej , Przybylowicz Katarzyna 
Published: June 2020

AbstractBreakfast is considered to be the most important meal of the day, which significantly contributes to overall dietary quality. Global trends suggest a decline in breakfast consumption frequency in all age groups over the years. Breakfast skipping is associated with increased risk of weight gain, insulin resistance and type 2 diabetes, which are crucial risk factors of cardiovascular diseases (CVD). Regular breakfast consumption as a modifiable risk factor might be of great interest for cardiovascular prevention. Several prospective cohort studies showed contradictory findings on breakfast skipping and CVD risk. To the best knowledge of authors, this topic was not covered by any previous meta-analysis. Therefore, this review aimed to summarise the evidence on the association between breakfast skipping and CVD risk in prospective studies with particular emphasis on dose-response relationship and quality of existing evidence. A comprehensive search of the literature was performed using PubMed and Embase databases until February 2019, with no restriction to language and date. Inclusion criteria were as following: (1) participants aged ≥ 18 years, (2) prospective design, (3) information about breakfast consumption/skipping frequency and (4) outcome is the risk of CVD including coronary heart disease, stroke or heart failure. For high versus low comparison, random effects model was applied using the inverse variance method. Greenland-Longenecker method was used to conduct linear dose-response meta-analysis. Potential nonlinear association were examined using restricted cubic splines model. Heterogeneity was evaluated using the Cochrane Q test and I2 statistic with value > 50% indicating substantial heterogeneity. Quality of evidence was assessed using NutriGrade tool. Out of 877 records identified in the literature search, four prospective cohort studies with 7258 CVD cases were included. Comparing breakfast skipping to regular breakfast consumption, there was a positive association with CVD risk (RR = 1.17 95%CI: 1.02–1.34, I2 = 39%, pheterogenity = 0.14). In linear dose-response meta-analysis, each additional day of breakfast skipping was related to 2% higher risk of CVD (RR = 1.02 95%CI: 1.00–1.04, I2 = 15%, pheterogenity = 0.31, n = 3). No non-linear association was observed (pnon-linearity = 0.53, n = 3). The quality of evidence for these associations was rated as low. This review indicated that breakfast skipping is associated with increased risk of CVD. Potential implementation of these findings in cardiovascular prevention has to consider low trust in existing evidence. Further prospective studies on this topic have to focus on the type of foods and meals consumed during breakfast, as well as BMI mediation.
Impact of daily protein and energy intake and distribution on muscle mass and strength in Danish older individuals-The CALM study
Authors: Nishimura Yusuke , Hojfeldt Grith , Schacht Simon Rønnow , Mertz Kenneth , Hjulmand Morten , Reitelseder Søren , Lind Mads Vendelbo , Tetens Inge , Holm Lars 
Published: June 2020

AbstractThe importance of dietary protein for the maintenance of muscle mass and strength is heavily discussed. However, adequate energy intake is an underlying assumption but often not considered. In this study, we investigated the impact of daily intake and meal distribution of both protein and energy on muscle mass and strength. In a cross-sectional study, a total of 184 older individuals (gender: 86F/98M, age: 70.2 ± 3.9 yrs, BMI: 25.4 ± 3.7 kg/m2; means ± SD) were recruited. Participants underwent a 3-day weighed dietary record, Dual-energy X-ray Absorptiometry (DXA) scan, hand-grip strength, and Maximal Voluntary Isometric knee-extension Contraction (MVIC). Participants were divided into two categories: lower (LOW; < 0.83 g/adjusted(a)BW/day) or higher (HIGH; ≥ 1.1 g/aBW/day) protein intake levels analysed by gender to characterize a daily protein and energy intake pattern. Main meal protein and energy intake distributions were calculated, and correlations were made. Further, energy intake at breakfast and lunch divided by total energy intake (energy ratio) was correlated with appendicular skeletal muscle index (ASMI), hand-grip strength, and MVIC were determined using the LOW/HIGH-protein-intake categorization. Further, gender-specific ASMI, hand-grip strength and knee extension were compared based on the following four distinct daily protein intake ranges: < 0.66; ≥ 0.66- < 0.83; ≥ 0.83- < 1.1; ≥ 1.1 g/aBW/day. A positive correlation appeared between protein and energy intake in all main meals (r ≥ 0.57, p < 0.0001). In the LOW category, positive correlations were found between energy ratio and ASMI (r = 0.16, p = 0.048), hand-grip strength (r = 0.40, p = 0.0009), and MVIC (r = 0.36, p = 0.0019), whereas no associations were found in the HIGH category. ASMI, hand grip, and MVIC were similar regardless of the protein intake ranges, though with women being lower than men (p < 0.05) in all outcomes. These results show that total daily protein intake did not affect muscle mass and strength in our cohort. However, our data demonstrate that greater energy intake in breakfast and lunch relative to total energy intake is associated with higher muscle mass and strength, particularly when protein intake is lower than 0.83 g/aBW/day, indicating the potential importance of meal energy content at lower intakes of protein.
Nutrient-dense, pesco-vegetarian, affordable, low-calorie, and quick recipes support a reduction in climate impact of diets
Authors: van Dooren Corné 
Published: June 2020

AbstractIntroductionEducating cooking skills through applying healthy recipes is an effective intervention to stimulate healthy diets. The Netherlands Nutrition Centre applies this strategy by distributing recipes via websites, recipe books, and newsletters. The recipe database exists of 1891 recipes of which 1188 are main courses. In 2018, the recipes website was consulted through 338.598 unique pageviews. Healthier diets tend to be also more sustainable. This study analyses the climate impact of the recipes and its relationship with recipe characteristics.materials and methods1188 main courses were analysed on their popularity (top 100 > 500 pageviews/y), climate impact, vegetarian or not, preparation time (< 15 minutes, 15–30 min, > 30 min), price (‘budget’ < €2.25 pp), kilocalorie content (low < 525kcal) and nutrient density. The environmental impact was calculated by summing the greenhouse gas emissions (GHGE) of the ingredients (CO2eq-ingr) and of the energy used for preparation (CO2eq-prep), together CO2eq-tot. Recipes with GHGE lower than 1300 g CO2eq-tot were labelled as ‘Klimaatkanjer’ (climate topper). Nutrient density was estimated with the Sustainable Nutrient-Rich Foods index (SNRF). Differences between recipe groups (t-test and Chi-square) and regressions (ANOVA) between characteristics were statistically analysed.resultsThe average GHGE of the recipes is per person 1365 g CO2eq-ingr plus 200 g CO2eq-prep (1566 g CO2eq-tot). Popular recipes do not differ significantly from average (1680g). ‘Klimaatkanjer’ (754 versus 2277g), vegetarian (812 vs 2132g), nutrient-dense (SNRF > 1; 1087 vs 1880g), fish (1483 vs 2604 g meat), budget (1312 vs 1695g), and low-calorie recipes (1486 vs 1653g) have significant lower GHGE. The longer the preparation time, the higher GHGE. Popular recipes are more often budget (p = 0.01) and less often low-calorie (p = 0.03), but they do not significantly differ in vegetarian (p = 0.14), ‘Klimaatkanjer’ (p = 0.15), nutrient density (p = 0.09), or preparation time (p = 0.06). Recipes show a positive correlation between GHGE and kcal (R = 0.313, p < 0.01), GHGE and protein content (R = 0.508,p < 0.01), GHGE and saturated fat content (R = 0.399, p < 0.01), and a negative between GHGE and SNRF (R = 0.188,p < 0.01). 90% of the healthy recipes has a positive SNRF, of which 36% SNRF > 1.discussionHealthy recipes are supposed to have a lower climate impact than unhealthy ones. But the climate impact of diets can be further reduced by choosing and promoting recipes that are highly nutrient-dense (SNRF > 1), (pesco-)vegetarian, affordable (< €2.25), low-calorie (< 525kcal) and/or quick to prepare (< 15min). Promoting affordable recipes as intervention is most promising because they are already more popular among Dutch consumers.
Appetite and physiological responses to medium-chain triglycerides (MCT) and conjugated linoleic acid (CLA) in lean vs overweight/obese participants
Authors: Maher Tyler , Deleuse Martina , Thondre Sangeetha , Clegg Miriam 
Published: June 2020

AbstractMedium-chain triglycerides (MCT) are lipids which have been shown to yield appetite-suppressing properties compared to long-chain triglycerides (LCT), which are more commonly found in the diet. Conjugated linoleic acid (CLA) has also been shown to increase satiety and decrease subsequent energy intake, although CLA has received much less attention to date. The mechanisms behind the appetite-suppressing properties are yet to be fully elucidated. Furthermore, no study has directly compared these effects or mechanisms in overweight/obese individuals to a group of healthy-weight weight controls.Fifteen healthy-weight (BMI: 22.7 ± 1.9 kg/m2) and fourteen overweight/obese (BMI: 30.9 ± 3.9 kg/m2) individuals participated in a randomised single-blind cross-over study. Overnight fasted participants were fed smoothie breakfasts containing either 23.06 g vegetable oil (LCT), 25.0 g MCT oil (MCT), or 6.25 g CLA and 16.8 g vegetable oil (CLA) on separate test days. Subjective appetite ratings, peptide YY (PYY), total ghrelin, β-hydroxybutyrate, and gastric emptying (GE) were measured throughout each trial. Energy intake in the laboratory was measured at a buffet meal 3-h after the smoothie breakfast and for the following ~36-h in their free-living environment via food records.Energy intake and subjective appetite ratings were not affected by weight status, so results are presented as a whole. MCT reduced energy intake compared to LCT over the trial day and whole 48-h period, but not at the ad libitum lunch. There was no difference between CLA and LCT at any time point. There were no differences in postprandial subjective appetite ratings between trials. PYY concentrations were not affected by weight status (P = 0.170), and did not differ between trials (P = 0.743) and total ghrelin was also not affected by weight status (P = 0.306), and concentrations were similar between trials (P = 0.188). β-hydroxybutyrate concentrations were higher in the overweight/obese group compared to the lean group (P = 0.009), and MCT led to increased concentrations compared to both LCT (P = 0.005) and CLA (P < 0.001). MCT delayed GE half-time (P < 0.001), lag-phase (P < 0.001), latency phase (P = 0.01), and ascension time (P < 0.001) compared to LCT, with no differences in GE between LCT and CLA (all P > 0.05).MCT consumption reduces intake over the subsequent 48-h, whereas CLA has no effect compared to LCT. This does not appear to be related to PYY or total ghrelin, but may be mediated by β-hydroxybutyrate or via a delay of gastric emptying.