bluuebunny/crossref_metadata_2025_split huggingface dataset:
The use of dietary supplements and the frequency of eating food among the soldiers of the Polish Army
Authors: Anyzewska Anna , Lakomy Roman , Lepionka Tomasz , Szarska Ewa , Maculewicz Ewelina , Tomczak Andrzej , Bertrandt Jerzy 
Published: June 2020

AbstractIntroduction:The nutritional supplement market has been growing continuously in the last decades. Dietary supplements has become more and more consumed every day. Epidemiological studies have been shown that supplements users tend to have better health-related behaviors, especially a healthier nutritional intake. The aim of the study was to assess frequency of consumption of selected groups of products depending on the use of dietary supplements by soldiers of the Polish Army.Materials and methods:Six hundred and forty seven male soldiers completed an supplements usage questionnaire and a food-frequency questionnaire assessing information over the previous 12 months. U Mann Whitney test was used to compare food-frequency consumption of 61 groups of products and supplements usage.Results and discussion:From the 647 male soldiers (aged: 31 ± 7; years of service: 9 ± 7), 38% reported supplements usage. Statistically relevant at an accepted level p < 0.05 supplements usage differentiated the frequency of consumption of 36 of the analyzed 61 groups of products. Compared with supplements non-users, soldiers using dietary supplements were more likely to consume daily fruits such as kiwi fruit and citrus (p = 0.003); bananas (p < 0.001); avocado (p = 0.004); olives (p = 0.006); dried fruits (0.004); vegetables – all types (p < 0.001); crucifers (p = 0.020); yellow-orange vegetables (p < 0.001); green leafy vegetables (p = 0.001); tomatoes (p = 0.010);wholegrain bread (p = 0.002); groats (p < 0.001); milk and milk drinks (p = 0.003); eggs (p < 0.001); lean fish (p = 0.002); oily fish (p = 0.004) and nuts (p = 0.003). Sweets such as sugar to sweeten beverages (p = 0.001); chocolate, chocolate candies and candy bars (p = 0.004); non chocolate candies (p = 0.028); biscuits and cakes (p = 0.003); salty snacks (p = 0.005); white bread (p < 0.001); fats such as margarine (p = 0.005); cream, sweet or sour cream (p = 0.037); mayonnaise and dressings (p = 0.002); potatoes (p = 0.008), sausages (p = 0.048), sugar-sweetened beverages (p = 0.001), wine and alcohol drinks (p = 0.035) were less often consumed by supplements users than supplements non-users. Diets of supplement users were more in line with current recommendations on healthy eating. Perhaps, soldiers who were using supplements were probably the ones who would least benefit from it. It is necessary to take educational activities in the field of health promotion of soldiers, with a focus on nutrition and the principles for the safe use of, as well as to motivate soldiers to respect basic principles of proper nutrition.
Effect of improving dietary quality of food parcels on dietary intake in Dutch food bank recipients - a randomized controlled trial
Authors: Neter Judith , Dijkstra Coosje , Twisk Jos , Visser Marjolein , Brouwer Ingeborg 
Published: June 2020

AbstractIntroduction:Since food banks have a strong influence on recipients’ diets, and seem to have difficulties in supporting healthy diets, improving the dietary quality of food parcels is important. Therefore, we aimed to assess whether improving the dietary quality of food parcels, using different strategies, can positively impact the actual dietary intake of Dutch food bank recipients.Materials and methods:This randomized cross-over controlled trial with four intervention conditions [1) Control (standard food parcel), 2) Snacks– (standard food parcel with replacement of snacks by staple foods), 3) FV + (standard food parcel plus the recommended daily amount of fruit and vegetables), 4) Snacks– + FV (standard food parcel with replacement of snacks by staple foods plus the recommended daily amount of fruit and vegetables)] included food bank recipients from three food banks. In total, 199 recipients were randomly allocated. At baseline, participants filled in a questionnaire and underwent anthropometric measurements. Dietary intake data were collected through 24-hour recalls after both intervention conditions at 4 and 8 weeks follow-up. Primary outcome was fruit and vegetable intake, secondary outcomes were dietary intakes of food groups and nutrients.Results:Multi-level linear regression analysis, using a two-level model showed a higher mean fruit intake in participants in the FV + condition than in participants in the Control condition (δ: 74 [40.3;107.6] g). Both mean fruit and mean vegetable intake were higher in participants in the Snacks– + FV + condition than in participants in the Control condition (fruit δ: 81.3 [56.5;106.2] g; vegetable: δ: 46.2 [17.5;74.9] g), as well as in the Snacks– condition (fruit: δ: 70.0 [38.8;101.1] g; vegetable δ: 62.2 [26.2; 98.2] g).Discussion:This study shows that improving the dietary content of food parcels can positively impact the dietary intake of Dutch food bank recipients. With this we can further develop effective strategies to improve dietary intake of food bank recipients.
The importance of well-being and education for the initiation and duration of breastfeeding in Ireland; Findings from the ROLO study
Authors: Yelverton Cara , Geraghty Aisling , O'Brien Eileen , Killeen Sarah Louise , McAulliffe Fionnuala 
Published: June 2020

AbstractIntroduction:Breastfeeding is well-established as optimal for both mother and baby, with a number of benefits including a quicker return to pre-pregnancy weight for the mother and the reduced risk of non-communicable diseases, including obesity, for the infant. The current global recommendation is to breastfeed exclusively for 6 months postpartum, yet in Ireland initiation and duration of breastfeeding is extremely low. Low education level is considered a barrier to breastfeeding, however, there is currently a paucity of research on the influence of maternal well-being on breastfeeding habits in Ireland.Aim:To explore the relationship between education levels and well-being in early pregnancy on breastfeeding habits in Irish women.Methods:This was a secondary analysis of the randomised control trial, the ROLO study in the National Maternity Hospital, Dublin, Ireland. 610 healthy, pregnant women on their 2nd pregnancy were included. Well-being was measured using the WHO-5 item well-being index at the end of the 1st trimester. Education level and breastfeeding initiation information were both obtained from hospital records. Women were stratified into two groups of education level; those that had achieved 3rd level education (n = 341), and those with less than 3rd level (n = 269). Within these two groups, the relationship between well-being scores and breastfeeding habits was explored using Pearson correlations, chi-square tests, and multiple regression modelling for confounders.Results:In Women with high education, those with high well-being (n = 269) were significantly more likely to initiate breastfeeding than those low well-being (n = 72; 69.5% vs 56.9%, p < 0.05). This association remained after controlling for maternal age, BMI, and intervention group (B = 0.57, p < 0.05). Well-being was not associated with breastfeeding duration in women with 3rd level education (26.63 weeks vs 25.64 weeks, p = 0.87). In women with low education levels, there was no association of well-being and breastfeeding initiation (37.4% vs 35.9%, p = 0.84) or well-being and breastfeeding duration (6.75 weeks vs 5.70 weeks, p = 0.65).Discussion:While education level is a strong indication of women's likelihood to breastfeed, it is important to recognise other influencing factors. Among highly educated women well-being was also important as a determinant of initiating breastfeeding. This is important for healthcare professionals working in maternity care in Ireland and highlights the potential of improving well-being and there-by increasing Irish breastfeeding rates.
The impact of nutrient and health claims on perceived healthiness and the amount of food eaten: An experimental breakfast study
Authors: Watson Sinead , Benson Tony , Spence Michelle , Dean Moira , Woodside Jayne 
Published: June 2020

AbstractA previous study has demonstrated that when people thought they were eating a low-calorie milkshake (versus a high-calorie labelled equivalent though same product) their physiological satiety, as measured by the gut peptide ghrelin, was consistent with what they believed they were consuming rather than the actual nutritional content (Crum et al., 2011). If replicated and shown for different food types, this finding could have implications for nutrient and health claims labelling and advertising. The aim of the study was to examine whether satiation (self-reported and physiological) varies depending on the mindset in which one approaches food consumption. On two separate visits (1 week between), participants (n = 50) were asked to consume a 380-calorie yoghurt and granola breakfast product under the pretence that it was either a 500-calorie ‘indulgent’ breakfast (high in fat and sugar) or a 250-calorie ‘sensible’ breakfast (low in fat and sugar). At each visit blood samples were collected at three timepoints to measure acylated ghrelin: after a 20-minute rest period (baseline), after 60-minutes (pre-consumption) and after 90-minutes (post-consumption). Self-reported appetite scales were completed 10 minutes prior to each blood sample. During the first interval (between 20 and 60 minutes) participants rated the breakfast label's appearance and perceived healthiness, and during the second interval (between 60 and 90 minutes) participants consumed the breakfast product while rating its sensory appeal. Participants (mean [SD]: 30.1 [10.4] yrs.) rated the ‘indulgent’ breakfast as more appealing than the ‘sensible’ breakfast (mean difference: 5.00 [95% CI: 0.71, 9.30]; P = 0.024), but felt less healthy when consuming the ‘indulgent’ breakfast (mean difference: -13.17 [95% CI: -18.75, -7.60]; P < 0.001). The breakfasts were not rated differently according to their taste, smell, overall palatability and enjoyment. Participants reported a higher mean change in self-reported fullness for the ‘indulgent’ breakfast than the ‘sensible’ breakfast from pre-consumption to post-consumption (mean difference: 7.19 [95% CI: -0.73, 13.6]; P = 0.030). This relationship was not observed between baseline and post-consumption, or for the other self-reported appetite measures (hunger, satiety, quantity and desire to eat). Mean change in acylated ghrelin was not significantly different between the breakfasts at any timepoint. This study demonstrated an increase in self-reported fullness after consuming the ‘indulgent’ breakfast compared to the ‘sensible’ breakfast despite the fact the two breakfast products were identical. A physiological response, however, was not observed.
Analysis of dietary habits and health status in a court of young athletes in Northern Italy practicing Athletic disciplines
Authors: Cazzaniga Emanuela , Terenzio Annalisa , Pozzi Alessandra , Cassera Alice , Greco Andrea , Orlando Antonina , Palestini Paola 
Published: June 2020

AbstractIntroduction:A balanced diet is a fundamental component of athletes' health, training and performance. WHO dietary guidelines highlight the importance of maintaining a normal BMI, limiting the intake of sugars (especially sweetened foods and beverages), eating at least 5 portions of fruits and vegetables per day, drink lots of clean water (at least 2 L per day for children older than 13 and for adults). HBSC-Italy study reveals that children have frequently bad eating habits, such as consuming sweetened drinks and not enough fruits and vegetables. Indeed, 21.3% of Italian children are overweight and 9.3% are obese. The purpose of this study is to evaluate nutritional and health status of a population of Northern Italy children and adolescents practicing Athletics, investigating for both endurance and not endurance disciplines. Data obtained are a starting point for focused food education interventions aimed at improving health and sport performance.Materials and Methods:A cohort of 125 athletes (12–25 years, 42.4% male, 57.6% female). Two groups were created: children (12–17 years) and adults (18–25 years). Weight, height, waist circumference, triceps and subscapularis skinfolds were measured in order to calculate BMI, Waist-to-Height ratio (WtHr), body adiposity and muscle mass. At baseline and after 1 year (follow-up) from a nutritional educational intervention, the anthropometric measures and dietary habits were tested with a validated dietary screening survey, considering food quality, portions and frequencies of consumption, were taken.Results:At Baseline, more than 85% of athletes were found to be normal weight with WHtR < 0.5. All the athletes showed body adiposity in the normal range. Regarding food habits, most athletes do not take the recommended daily fruit and vegetable servings follow Italian trend. Only about 20% of children athletes assumes the water daily intake. On the contrary, about 50% of athletes in every group drink sweetened beverages every day. The data collection after the personalized food education meetings will be collected in May 2019.Discussion:The athletes of cohort shows a good health status but nutritional habits present critical issue. For this reasons, there is a need of nutritional education for improving healthy eating habits in young athletes in order to impact positively on future health status and on sport performance.
Impact of Dietary Fibre Intake on Body Composition and Cardiometabolic Disease Risk Markers
Authors: Ozen Ezgi , Read Elinor , Mihaylova Rada , Weech Michelle , Lovegrove Julie , Jackson Kim 
Published: June 2020

AbstractBackground:Diets higher in fibre have been associated with beneficial effects on cardiometabolic disease (CMD) risk markers including obesity, blood pressure and cholesterol levels. However, the relationship between dietary fibre intake and body composition is unclear. Therefore, the objective of the study was to further assess the association between fibre intake, body composition and CMD risk markers.Materials and Methods:A single-centred cross-sectional study was conducted in 277 healthy adults (n = 107 men and n = 170) women with a mean age of 41 (SD 16) y and body mass index (BMI) of 23.9 (SD 3.8) kg/m2. Total body composition was measured by dual energy x-ray absorptiometry and dietary intake was assessed with a 4-day weighed food diary.CMD risk markers included fasting lipids and glucose quantified using an ILAB 600 clinical chemistry analyser and clinic blood pressure measured using an Omron blood pressure monitor.Results:Average AOAC fibre intake in the cohort was 23.0 (SD 9) g/day, with higher intakes found in men (25.0 (SD 10.3) g/day) than women (21.9 (SD 7.8) g/day; P = 0.015). AOAC fibre intakes were significantly weakly correlated with weight (rs = 0.142), percentage body fat (rs = 0.193), bone mineral density (rs = 0.156) and fat free mass (rs = 0.257; P ≤ 0.009), and inversely correlated with fasting total cholesterol (rs = -0.124), low-density lipoprotein (LDL)-cholesterol (rs = 0.144) and total to high-density lipoprotein-cholesterol ratio (rs = -0.129; P ≤ 0.042). After stratifying data according to quartiles of AOAC fibre intake and adjusting for covariates (including age, sex, BMI, weight, energy expended per day through physical activity and total energy intake per day) total and LDL-cholesterol concentrations were significantly lower in quartiles (Q)3 (21.0–29.5 g/d) and Q4 (30–63.5 g/d) than Q1 (3.0–18.8 g/d) and Q2 (19.3–20.9 g/d). Systolic blood pressure was also lower in Q4 than Q1 and Q2 (P < 0.05). Anthropometric and body composition measures were not found to be different across quartiles of increasing AOAC fibre intake.Discussion:Findings from this cross-sectional study have revealed daily fibre consumption greater than 21 g to be associated with lower fasting total and LDL cholesterol, and intakes ≥ 30 g also associated with lower systolic blood pressure. With only 9% of UK adults meeting the current recommended intake, raising public awareness of the importance of dietary fibre is an important strategy for CMD prevention.
An Evaluation of Food Provision to Jockeys in the Weigh Room at Irish Racecourses
Authors: Ward Esme , Drennan Ruth , McGoldrick Adrian , Corish Clare , O' Loughlin Gillian 
Published: June 2020

AbstractHorse racing is a unique weight-making sport which requires jockeys to maintain a chronically low body weight throughout an extended racing season. These athletes typically eat one main meal per day when racing and often depend on racecourses for food provision. To date, racecourse catering provision to jockeys in Ireland has not been assessed. The aims of this study were to evaluate food provision at racecourses in Ireland, assess jockeys’ satisfaction with current food provision and to explore key stakeholders’ perceptions of current food provision. An audit tool was used to evaluate current food provision at 25 of the 26 Irish racecourses. The audit was scored out of 44.5 points and each racecourse was categorised as < 50% ‘Requires nutritional guidance from a dietitian/sports nutritionist’, 50–60% ‘Bronze’, 61–75% ‘Silver’, 76–90% ‘Gold’, > 90% ‘Platinum’. Semi-structured interviews were conducted with jockeys (n = 125), racecourse managers (n = 2), racecourse catering managers (n = 2), and race day caterers (n = 1) to establish their perspectives on current food provision. Quantitative data were analysed using SPSS and qualitative data were analysed using thematic analysis. Audit scores ranged from 14.5–27.5. Based on their current food provision, nine racecourses were identified as ‘Requiring nutritional guidance from a dietitian/sports nutritionist’, 13 were categorized as ‘Bronze’ and two as ‘Silver’. Grade 3 racecourses achieved significantly lower audit scores than Grade 1 and 2 racecourses. Jockeys’ satisfaction ratings were positively associated with audit score. The main themes identified by jockeys included hot food, autonomy over food choices, and greater variety of foods. The main themes identified by managerial and catering staff were categorised under two domains, including perceptions of and factors influencing current provision, and barriers to and facilitators for improved provision. Support from a dietitian/sports nutritionist was identified in 22 of the 25 racecourses to improve food provision to support the needs of modern-day jockeys. Recommendations include development of minimum standards for weigh room food provision and basic training for catering staff on healthy, appetizing foods that are conducive to making weight. Guidelines endorsed by the Irish Horse Racing Regulatory Board (IHRB), Horse Racing Ireland (HRI) and the Irish Jockeys Association (IJA) should be developed and food provision at racecourses should be audited regularly. Achievable racecourse-specific interventions should be implemented to improve the provision of food and nutrient delivery to this athlete population.
Intestinal microbiota analysis supports inclusion of gluten-free oats to diet of subjects with celiac disease or gluten sensitivity
Authors: Nylund Lotta , Hakkola Salla , Lahti Leo , Salminen Seppo , Yang Baoru , Kalliomäki Marko , Linderborg Kaisa 
Published: June 2020

AbstractGluten-related disorders form the umbrella term for all conditions related to gluten ingestion, such as celiac disease (CeD) and non-celiac gluten sensitivity (NCGS). A life-long exclusion of gluten from diet is currently the only effective treatment in remitting the symptoms of these diseases. However, a life-long, strict GFD is challenging to maintain due to social and economic burdens. In addition, it may lead to restricted and nutritionally suboptimal diet. Thus, the possibility of using nutritious and fiber-rich oats would diversify the GFD, improving general palatability, sensory properties such as texture and fiber-content of the diet. Pure oats are being grown and produced following strict agricultural practices to minimize any contamination with other cereals. Indeed, consumption of pure, uncontaminated oats would allow a wider selection of foods for individuals with gluten related disorders. However, the inclusion of oats into GFD is not globally applied yet. The aim of this study was to evaluate the effect of daily consumption of oat products on intestinal microbiota composition and activity in subjects with gluten-related disorders. Subjects with CeD (n = 19) or NCGS (n = 10) and healthy volunteers (n = 14) were recruited to the study. Study subjects completed food diaries for four days preceding fecal sample collection. Intestinal microbiota composition was characterized using 16S MiSeq sequencing. The total energy intake was comparable between the study groups. However, NCGS subjects consumed more energy (E %) from protein and less from carbohydrates when compared to healthy controls (p = 0.025 and p = 0.045, respectively). Dietary fiber intake was relatively high in all subjects and no differences were observed between the study groups (p = 0.79). Total microbiota profiles were comparable between CeD, NCGS and healthy controls. In addition, no differences were observed in microbiota richness or diversity between the study groups. Phylum-level microbial abundances exhibited high inter-individual variation, but did not differ between the study groups. To conclude, microbiota markers demonstrated that oat consumption was safe and beneficial for subjects with CeD or NCGS. Oat consumption was shown to enrich available gluten-free diets and to increase dietary fiber intake to the recommended levels.
Nitrite intake in Polish population
Authors: Stos Katarzyna , Jarosz Miroslaw , Pinkas Jaroslaw , Oltarzewski Maciej , Wojda Barbara , Dmitruk Marta 
Published: June 2020

AbstractNitrites are commonly used as food additives E 249 and E 250 in the production of meat products, mainly to protect them from the contamination of bacteria Clostridium botulinum. The nitrite intake should be limited because of their potential carcinogenicity in humans (IARC). The EFSA experts derived an ADI of 0.1 mg sodium nitrite/kg bw per day, corresponding to 0.07 mg nitrite ion/kg bw per day. Besides the meat products the other its sources are: cheese and fish products. The aim of this work was the assessment of nitrite intake (expressed as sodium nitrite) with the diet of Polish population.The data on sodium nitrite intake were based on the daily consumption of food products and dishes by the representative sample of Polish population (4134 persons) aged 1–96 years studied in 2000 and the actual content of this substance in food products. These data were combined with the results of the chemical analyses made by the State Sanitary Inspection. The risk assessment was based on the sodium nitrite intake calculations of: mean (X), median (Me), percentile 95 (P95) and its comparison to ADI. The data were analysed in the respect of the total studied sample and the group ‘consumers only’. The statistical analyses with use of U-Mann-Whitney test were done.The daily sodium nitrite intake expressed in mg/persons/day was as follow: 1.87 (X), 1.03 (Me) and 6.88 (P95) in the group of total surveyed persons. The percent of ADI was as follow: 31.8% (X), 17.4% (Me) and 111% (P95). The mean and median values did not exceed the ADI level in all studied groups. However the sodium nitrite intake at the level of P95 exceeded the ADI value in the most surveyed groups, except women. The most exposed group were children aged 1–3 (P95 = 287% ADI). The NaNO2 intake in the group ‘consumers only’ in mg/person/day was resulted as follow: 2.39 (X), 1.53 (Me) and 7.60 (P95) whereas the % of ADI was: 40.7% (X), 26.2% (Me) and 122% (P95) respectively.The Polish population was characterized by the average intake of sodium nitrite at the safe level (below ADI). However, there were observed some intake of sodium nitrite (P95 level) which exceed ADI. A balanced and varied diet, with limited consumption of meat products (up to 0.5 kg per week) will help to diminish the risk of excessive intake of nitrites by consumers in Poland.