bluuebunny/crossref_metadata_2025_split huggingface dataset:
Personalised nutrition advice delivered online or face-to-face is more effective at motivating healthier dietary choices than generalised advice in Kuwait
Authors: Alawadhi Balqees , Fallaize Rosalind , Zenun Rodrigo , Hwang Faustina , Lovegrove Julie 
Published: June 2020

AbstractIntroductionThe adoption of poor dietary and lifestyle habits have been associated with the development of non-communicable disease. The majority of strategies implemented to enhance dietary quality of individuals follow a “one size fits all” standardised approach. Results of recent trials have suggested that Personalised Nutrition (PN), tailored to individual requirements, is able to improve dietary intakes, yet limited focus has been given to the effectiveness of face-to-face compared with online methods. The aim of the EatWellQ8 randomised control trial (RCT) was to assess the impact of web-based PN advice, face-to-face PN advice and standardised advice, on adherence to healthy eating in Kuwait.Materials and MethodsFree living adults aged 21–65 years, were recruited for the 12-week study and randomised to; face-to-face PN, web-based PN or generalised (control) advise groups. Dietary intake and self-reported anthropometric measurements were assessed at baseline, 6 and 12 weeks. A validated food frequency questionnaire (FFQ) modified from the EPIC FFQ was used to assess food and nutrient intake. Diet quality was assessed by a 10-component modified Alternative Healthy Eating Index (m-AHEI) which was used to generate the PN advice. At 0 and 12-weeks post FFQ completion, participants randomised to the PN intervention groups were presented with 3 tailored dietary messages based on the m-AHEI components that received the lowest scores.Results320 participants completed the trial. Due to over/underreporting, 100 were included in the analysis (71% female, 29% male) with a mean age of 38.6 years (SD 14.3), and body mass index (BMI) of 25.1 kg/m2 (SD 4.2). After 12-weeks intervention, m-AHEI scores increased significantly in both PN intervention groups (face-to-face PN 19%, web-based 12%) compared to controls (4%) (P < 0.01) and significantly higher intakes of vegetables and fruits, and lower intakes of sugars compared with controls (P < 0.05). The PN intervention groups also significantly increased their intakes of omega 3 fatty acids and total folate compared with the control group (P < 0.05). The Face-to-face PN group significantly reduced weight (-1.9 kg) and BMI (-0.5 kg/m2) compared to web-based PN and control groups(P < 0.01).DiscussionIn adults living in Kuwait, PN advice, delivered face-to-face or online, was more effective at improving dietary quality than population-based advice. Face-to-face PN was found to be more effective at inducing weight-loss in adults compared to web-based PN and population-based advice.
Association between diet quality indicators and nonalcoholic fatty liver disease: The FLiO study
Authors: Galarregui Cristina , Angeles Zulet M. , Marin-Alejandre Bertha Araceli , Cantero Irene , Goodwin Nora , Ignacio Monreal J. , Elorz Mariana , Benito-Boillos Alberto , Tur Josep A. , Alfredo Martínez J. , Abete Itziar 
Published: June 2020

AbstractIntroductionDietary components are contributing factors in the development of Nonalcoholic fatty liver disease (NAFLD). The glycaemic index (GI), glycaemic load (GL) and total antioxidant capacity (TAC) have been considered potential dietary tools influencing diet–disease relationships. The aim of this study was to evaluate associations of the dietary GI, GL, TAC and insulin resistance (IR) condition with hepatic fat in NAFLD adults.Material and methods: 112 overweight/obese adults with NAFLD (age: 50.8 ± 9 years old) were included in the trial. Dietary intake was assessed by a validated 137-item food frequency questionnaire (FFQ). Anthropometric, glycemic and lipid profiles, fatty liver quantification by magnetic resonance imaging (MRI) and IR measured by the Homeostatic Model Assessment of IR (HOMA-IR) were assessed at baseline. This study was registered as FLiO: Fatty Liver in Obesity study; NCT03183193.Results: The median of liver fat content by MRI was 6.4 (3.8–10.9) in the recruited population. Participants with higher liver fat content showed significantly increased values of glucose, insulin, HbA1c and HOMA-IR than those with lower liver fat content (p < 0.05). Correlation analyses revealed relevant positive associations of hepatic fat with GI (r = 0.17; p = 0.077) and GL (r = 0.19; p = 0.047). Also, a negative association between liver fat content and TAC (r = -0.22; p = 0.023) was found. Linear regression analyses were used to examine the associations of hepatic fat and dietary quality indicators as well as IR adjusted for potential confounders (sex, age and physical activity). The final models showed that HOMA-IR, GI, GL and TAC were able to explain between 22.4 and 22.8 % (p < 0.001) of the variability of liver fat content.DiscussionThe pathophysiology of NAFLD is thought to be associated with dietary determinants that contribute to metabolic dysregulation such as IR, ectopic liver fat deposition and hepatic damage. In accordance with other authors, we suggest that monitoring GI, GL and TAC may be useful approaches for the dietary treatment of NAFLD since they are related to hepatic fat. Additionally, it is important to highlight the essential role of IR in NAFLD as a key mediator in the development of NAFLD. Certainly, findings of the present study revealed a significant association of hepatic fat accumulation and IR.In summary, GI, GL and TAC are potential markers of diet quality, with an impact on susceptible population at hepatic risk.
Evaluating foods and diets from a multi-dimensional perspective: nutrition, health and environment
Authors: Bianchi Marta , Strid Anna , Winkvist Anna , Johansson Ingegerd , Sonesson Ulf 
Published: June 2020

AbstractIntroductionThe study of the environmental impact of dietary patterns in relation to their nutrition quality and health impact is of recent development and great interest for both nutrition and environmental scientists. Preliminary research has been conducted on the potential application of nutrition and health indexes as reference units (i.e. functional units) in the life cycle assessment of foods. Although proposed methods to include nutrition and health aspects exist, more research is needed to increase the scientific quality and societal usefulness of such assessments.Materials and MethodsSLF Healthy Diets is a 20-month project where 64 food items from the FFQ used in the population study “Västerbotten Intervention Programme” (VIP) will be characterized for their nutrition density and matched to the carbon footprint from life cycle assessment studies. Several nutrition density scores will be analyzed, among which the NRF9.3 score, a dietary-dependent NQI score, and a new nutrient index tailored for the Swedish population. Hazard ratios for total mortality will be estimated for 100.000 participants to the VIP study, and associations with reported intake of food products, nutrient density and environmental performance described.Results and DiscussionMultiple results are expected from the project, among which a synthesis of the combined nutritional and environmental performance of the analyzed foods according to different methods, and hence the identification of the best nutritional index to apply in environmental studies. Additionally, the assessment in the VIP cohort of the associations between reported intake of food products and observed health outcomes will evaluate the ability of the suggested nutrition scores to predict the total mortality in the studied population.The present project will allow for more robust quantification and communication of food products’ sustainability performance. Specifically, the project will: develop clear advice on which nutrition scores can best be used in LCA food studies; evaluate pros and cons of combined environmental, nutritional, and health metrics; validate nutrition and health metrics ability to predict health outcomes within a Swedish population-based cohort; investigate and propose how combined environmental, nutritional and health metrics can be implemented and used by food chain stakeholders.
Fathers’ perception of child's weight and paternal feeding practices in relation to child's gender
Authors: Rahill Stephanie , Kennedy Aileen , Kearney John 
Published: June 2020

AbstractThe role of fathers in child rearing has changed in recent years due to an increase in maternal employment, which has increased the prevalence of co-parenting. It is important therefore to establish the role fathers have in feeding their child and how their attitudes and perceptions may influence the strategies they employ during mealtimes. In addition, research suggests that maternal and paternal feeding practices are associated with child's gender and weight status. Therefore, the aim of this research was to investigate the association between fathers’ perception of child's weight and paternal non-responsive and structure-related feeding practices, and the extent to which this is mediated by a child's gender.Cross-sectional data from an Irish sample of fathers, who completed an online survey based on one of their children aged 5–12 years old (n = 155). The Feeding Practices and Structure Questionnaire (FPSQ) assessed paternal feeding practices, and it was validated for use within this sample. A 5-point Likert scale response ranging from Very Underweight to Very Overweight to the question “Do you think your child is . . ?” assessed fathers’ perception of child's weight. Associations were assessed using multiple linear regressions.Fathers who perceived their sons as underweight reported higher levels of rewarding the child to eat (β = .24; p = 0.04) and overt restriction (β = .27; p = 0.03) than fathers who perceived their sons to be normal weight. Fathers who perceived their sons as overweight reported higher levels of overt restriction (β = .26; p = 0.04) than fathers who perceived their son to be normal weight. In relation to daughters, fathers who perceived them as underweight reported higher levels of both reward for behaviour (β = .28; p = 0.006) and reward for eating (β = .20; p = 0.04), while fathers who perceived their daughters as overweight reported lower levels of structured mealtimes (β = -.27; p = 0.012) compared to fathers who perceived their daughter as normal weight.Findings suggest that paternal perception of child's weight influences the type of feeding practices utilised by fathers, with the child's gender a mediating influence on reported specific feeding practices. Overall, fathers who perceive their son or daughter to be underweight or overweight appear to engage in more non-responsive and less structure-related feeding practices than fathers who perceive their child to be normal weight.
Delayed onset of lactogenesis and reduced breastfeeding frequency in mothers who give birth by caesarean section
Authors: Kelly Niamh M. , Smilowitz Jennifer T. , Cagney Orla , Flannery Robin L. , Tribe Rachel M 
Published: June 2020

AbstractLactogenesis stage II, also known as when a mother's milk “comes in”, is characterised by copious milk production. Delayed lactogenesis II, when onset occurs after 72 hours post-partum, has been linked to early breastfeeding cessation. It has been suggested that caesarean section is a risk factor for late onset of lactogenesis II. It is unknown why lactogenesis II may be delayed in caesarean section but there are several potential reasons such as volume of blood loss, maternal stress, delayed breastfeeding initiation and difficulties with mobility and positioning. Analysis of timing of lactogenesis and breastfeeding frequency was carried out on data from the PROMESA and IMPRINT studies, which were looking at the supplementation of breast milk with a probiotic Bifidobacterium infantis. IMPRINT was carried out in California and enrolled eighty women prior to birth or before postnatal day 4. The PROMESA study in the UK only recruited women who were booked for elective caesarean sections, and also enrolled eighty mother-baby dyads. As part of both studies mothers filled out a variety of surveys and daily logs, including a daily feeding log, along with self-reported lactogenesis. Using logistic regression, we looked at whether mode of birth (spontaneous vaginal delivery, emergency and elective caesarean section) was associated with the timing of onset of lactogenesis, and linear regression to look at the difference in breastfeeding frequency between modes of birth. Mode of birth was significantly associated with delayed onset of lactogenesis > 3 days (OR 3.38, 95% CI 2.48–4.61). There was also a reduced frequency of breastfeeding in the first week post-partum in mother-baby dyads who underwent an elective caesarean section. These findings suggest that mothers who give birth by elective caesarean section may need additional support with breastfeeding in the early days post-partum, as well as ongoing support long-term to reduce the likelihood of early cessation of breastfeeding.
Phytochemicals in fenugreek seed prevent high fat diet induced metabolic inflammation and NAFLD via the mediation of Akkermansia muciniphila
Authors: Su Qiaozhu 
Published: June 2020

AbstractIntroductionFenugreek (Trigonella foenum-graecum) is an annual legume that has been used as a spice throughout the world to enhance the sensory quality of foods. A number of health-beneficial bioactive compounds (i.e. trigonelline and diosgenin) have been identified in the seed of fenugreek. These compounds exert multiple health beneficial effects, including anti-obesity and anti-type 2 diabetes. The objective of our study is to determine the underlying mechanism of whole grain of fenugreek seed and purified bioactive compounds, trigonelline and diosgenin, in ameliorating high fat diet (HFD) induced metabolic inflammation and non-alcoholic fatty liver disease (NAFLD).Materials and MethodsTwo groups of C57B6 mice were fed a HFD containing either a vehicle control or 2% of fenugreek seed for 7 weeks. Caloric intake and body weight were monitored weekly during the feeding trial. Glucose tolerance test was conducted to determine the insulin sensitivity. Q-RT-PCR, immunoblotting analysis and histological analysis were used to determine the expression of genes involved in metabolic inflammation and lipid metabolism.Results and DiscussionWhile caloric intake and body weight were comparable between control and fenugreek treated groups during the feeding trial, fenugreek seed containing diet significantly reduced circulation level of inflammatory cytokine TNFa. In the liver, fenugreek suppressed the gene expression of inflammatory cytokines, such as IL-1b and IL-6, and ameliorated hepatic ER stress. The improvement of metabolic inflammation was associated with less activation of genes involved in hepatic de novo lipid synthesis (i.e. FASN and ACC) and enhanced fatty b-oxidation which resulted in significant amelioration of HFD-induced hepatic steatosis, hyperlipidemia and insulin resistance. Analysis the populations of gut microbiota further revealed that the population of Akkermansia muciniphila, a gut bacterial strain that is involved in body weight regulation and insulin sensitivity, was significantly increased by fenugreek seed containing diet. In vitro, treating McA-RH7777, a rat hepatoma cell line, with purified phytochemicals of fenugreek seeds, trigonelline and diosgenin, inhibited hepatic de novo lipogenesis, attenuated ER stress induced by a saturated fatty acid, palmitic acid. These actions improved insulin sensitivity in McA-RH7777 cells by enhancing the functional activity of insulin signaling molecules, such as insulin receptor and AKT.ConclusionOur study unveils a novel mechanism of the bioactive compounds, trigonelline and diosgenin, in fenugreek seed that ameliorate metabolic inflammation and hepatic steatosis via the mediation of gut bacteria. This finding may lend support for developing phytochemicals in fenugreek seed as prebiotic supplement for the prevention and treatment of hyperlipidemia and insulin resistance.
Diet modeling showed that local foods can secure nutrient adequacy except for iron in 19–30 years urban Egyptian women
Authors: Brouzes Chloé , Darcel Nicolas , Tomé Daniel , Shaaban Sanaa Youssef , El Gendy Yasmin Gamal , Khalil Hisham , Ferguson Elaine , Lluch Anne 
Published: June 2020

AbstractGrowing urbanization and rapid changes in dietary patterns and lifestyle led to a nutrition transition in several Arabic countries, including Egypt. While Egyptian women have one of the highest mean body mass index worldwide, they also suffer from several micronutrient deficiencies, more particularly iron and vitamin D. The objective of this study was to identify changes needed in dietary practices and product offer, which could help to rebalance energy and nutrient intakes for women living in urban Egypt. Food intakes were obtained from a 4-days dietary record in 130 women aged 19–30 years from urban Egypt. Food prices were collected in modern and traditional trades typical from middle socio-economic classes in Cairo to calculate diet cost. Modeling analyses (with Optifood software) were used to identify problem nutrients and design affordable food-based recommendations (FBRs). The study assessed whether the most consumed foods (i.e. consumed by > 5% of women) could theoretically ensure nutrient adequacy under the mean diet cost, without exceeding recommendations in energy, SFAs, sugars and sodium. The potential of fortified foods to improve intakes of the most problematic micronutrient to cover was tested in additional modeling analyses. Preliminary results from modeling analyses indicate that iron appeared as the most limiting nutrient with locally consumed foods. Daily consumption of fruits, vegetables, milk or yoghurt, and tahini (sesame paste) associated with specific food choices in the meat-fish-eggs category would result in a low percentage of women at risk of inadequate intakes for 11 out of 12 modeled micronutrients. Among the fortified foods tested, iron fortified bread, rice, milk or yoghurt are the most promising vectors. Local and consumed foods allow to meet nutrient adequacy for most nutrients except iron, for which fortified products would be required. Tailored strategies are needed to promote acceptable FBRs (and fortified products) and secure that nutrient requirements are met by most Egyptian women.
Excessive adiposity is associated with an inflammation induced elevation in serum hepcidin, serum ferritin and increased risk of iron overload
Authors: Heslin Aoibhín Moore , O' Donnell Aisling , Buffini Maria , Nugent Anne , Walton Janette , Flynn Albert , McNulty Breige 
Published: June 2020

AbstractExcess body fat is associated with the production of pro-inflammatory molecules from dysfunctional adipose tissue resulting in systemic inflammation. Inflammation stimulates expression of the iron regulatory hormone hepcidin, resulting in elevated serum ferritin and iron overload in metabolic tissues. Hepcidin driven iron maldistribution may be implicated in the development of metabolic diseases such as Type 2 diabetes and CVD. The aim of this study was to investigate the effect of body fat and the associated inflammation on markers of iron homeostasis.Analyses were based on data from the cross-sectional National Adult Nutrition Survey (2008–2010) (www.iuna.net). Percentage body fat (BF%) of participants (n = 1211) was measured by a Tanita BC420MA device. Participants were classified as healthy, overweight or obese based on age and gender-specific BF% ranges. Serum ferritin and serum hepcidin were measured using immunoturbidimetric immunoassays. ANCOVA with Bonferroni post hoc (p < 0.05) was used to compare anthropometric parameters, biochemical markers of iron status and inflammation and nutrient intakes between BF% groups. Predictors of serum hepcidin and serum ferritin were determined using linear regression analysis.In the population 42% were classified as healthy, 33% as overfat and 25% as obese. Serum hepcidin was significantly elevated in obese participants (8.42ng/ml ± 4.2) compared to their healthy counterparts (6.49ng/ml ± 3.9)(p < 0.001). Significantly higher serum ferritin was observed in obese (223ng/ml ± 170) and overfat males (166ng/ml ± 120) compared to healthy males (135ng/ml ± 91)(p < 0.001). A significant percentage of overweight (20%) and obese (32%) participants were at severe risk of iron overload compared to healthy participants (8%)(p < 0.001). No significant differences in dietary iron intakes were observed between BF% groups. Linear regression analysis indicated that BF% was a significant (p < 0.001) predictor of hepcidin in males (β = 0.327) and females (β = 0.226). IL-6 (β = 0.317,p < 0.001) and TNFα (β = 0.229,p < 0.001) were the strongest inflammatory predictors of hepcidin in females only. In males, leptin was a positive predictor (β = 0.159,p = 0.003) of hepcidin, while adiponectin displayed a negative predictive relationship (β = -0.145,p = 0.001)Our results indicate that excessive adiposity is associated with elevated serum ferritin and hepcidin independent of dietary intake. Cytokines are a potential driver of hepcidin in females, with adipose-derived hormones seeming to have the greater effect in males. These results may help to elucidate the relationship between obesity and dysregulated iron metabolism. Further research is required to investigate the metabolic effects of hepcidin-induced iron overload in those with excess body fat.
Assessing knowledge and attitudes towards food sustainability among people who visit Overends Kitchen, Airfield Estate, Dublin
Authors: Corish Clare , McAdoo Kirstie , Alhilou Myriam 
Published: June 2020

Abstract‘Food sustainability’ is now acknowledged as integral to the achievement of food security, a healthy community and protection of the environment. Understanding consumers’ knowledge of and attitudes towards food sustainability is poorly understood in Ireland. This study aimed to explore the knowledge and attitudes towards food sustainability among visitors to an Irish restaurant, known to prepare foods in a sustainable way. A cross-sectional study was conducted on 426 visitors at the Overends Kitchen, Airfield Estate, Dublin, Ireland using a short questionnaire informed by previously collected data on Irish consumers’ attitudes towards food purchasing and a Department for Environment, Food and Rural Affairs (UK) questionnaire. Information on demographics, food choice motives, food preferences, basic nutritional knowledge, awareness and attitudes toward food sustainability was obtained. Data were analysed using the Statistical Package for Social Science (IBM, v23, Chicago, Ill, USA). Quality (98%) and health (92%) were the most important motives for food choice. Females (P = 0.001) and older (P = 0.029) participants had greater interest in health as a motivating factor for food choice compared to males and those who were younger. Free-range (eggs) and fresh vegetables and fish were most frequently purchased. Poor knowledge of recommendations about saturated fat, and daily fruit and vegetables intakes was demonstrated though this was better in female (P = 0.005) and younger (P = 0.007) participants. Participants demonstrated positive attitudes towards food sustainability and over half (57%) were aware of GLAS principles (Go with the seasons, Local for produce, Avoid food waste, Sustainably produced) although only 37% reported that these principles influence their dietary choices. Misinformation about the environmental sustainability and nutritional value of farmed vs. organic or wild fish and fresh vs. frozen vegetables was apparent. This research provides some understanding of Irish consumers' knowledge and attitudes towards food sustainability. The need to enhance understanding of how diets can be made more sustainable is clear.