bluuebunny/crossref_metadata_2025_split huggingface dataset:
Nutritional quality of biscuits, breakfast cereals and sweet snacks sold in Italy: the Food Labelling of Italian Products (FLIP) study
Authors: Angelino Donato , Rosi Alice , Dall'Asta Margherita , Pellegrini Nicoletta , Martini Daniela 
Published: June 2020

AbstractIn Europe, the label information on food is regulated by the Reg. (EU) n.1169/2011 but many other regulated declarations (e.g. nutrition or heath claims (NHC), presence of gluten) can be provided on the pack. All this information could influence the perception of food quality and thus the consumers’ intention-to-buy. However, whether the nutritional quality of food products is comparable among products with different characteristics (e.g. presence/absence of NHC, gluten free (GF) declaration, brand) has been barely studied.Based on these premises, the Food Labelling of Italian Products (FLIP) Study aims to systematically investigate the overall nutritional quality of the main food categories sold on the Italian market. The present work focused on sweet cereal-based products (biscuits, breakfast cereals, and sweet snacks).Products were selected from the website of thirteen retailers present on the Italian market and data were collected from the complete images of all the sides of the pack. Then, biscuits, breakfast cereals, and sweet snacks were further sub-grouped for specific comparisons considering i) descriptive name reported, ii) presence/absence of GF declaration, iii) presence/absence of NHC declaration, iv) brand/own label. Data of energy, nutrient and salt contents per 100 grams of product for each product category were considered and comparisons among the sub-groups were performed (Mann Whitney test or Kruskal Wallis one-way ANOVA based on two or multiple independent samples, respectively) (ver. 25.0, SPSS Inc., Chicago, IL, USA). In addition, a Principal Component Analysis was performed for all products and for each product sub-category by considering energy and nutrient contents per 100 grams of product to better describe the inter-product nutritional variability.A total of 814 biscuits, 371 breakfast cereals and 476 sweet snacks were included. Limited differences were found between branded and own label products and between GF and gluten-containing products. Conversely, interesting differences were observed between products with and without NHC. For instance, biscuits with nutrition claims resulted with an overall lower content of total energy, total fats and sugars compared to product without these claims, in agreement with previous investigations. Finally, a high inter-product variability was observed among the different sub-categories for the three product categories.Future researches performed within the FLIP study will allow to have a clearer picture about the nutritional quality of food products sold in Italy and to understand if specific food characteristics might be considered as a “marker” of the overall quality of food products
The utility of linking National Food Ingredient Databases to National Food Consumption surveys: a pilot study on fibre and sugar
Authors: Kelly Sarah , Moore-Heslin Aoibhinn , Yang Mengna , Buffini Maria , Kehoe Laura , Kearney John , Walton Janette , Flynn Albert , McNulty Breige , Nugent Anne 
Published: June 2020

AbstractIntroduction:Current dietary recommendations encourage increased fibre and reduced sugar consumption. In the UK, specific targets and benchmarks have been established for the sugar content of some foods but not for fibre. National Food Consumption Surveys provide comprehensive information of all foods consumed by representative population samples. The Irish national food surveys as completed by the Irish Universities Nutrition Alliance (IUNA) capture dietary data at brand level with all details as gathered on pack entered into a discrete but inter-linked database, the Irish National Food Ingredient Database (INFID). The aim of this study was to profile the carbohydrate quality of a convenience sub-sample of packaged foods as eaten by Irish children during the National Children's Food Survey II (2017/2018) as entered into INFID.Materials and Methods:All on-pack details from 385 available foods in the categories ‘white breads and rolls’; ‘brown breads and rolls’; ‘other breads and scones’; ‘ready to eat breakfast cereals (RTEBC)’; ‘biscuits’; and ‘cakes, buns and pastries’ were entered in to INFID and quality control completed. The carbohydrate profile of the products was assessed with respect to fibre labelling criteria and UK sugar guidelines and targets. SPSS Version 25 was used for all analyses.Results:Although 56% (n210) of all products entered were eligible to make a ‘source of’ or ‘high’ fibre claim, only 20% (n78) made such a claim. Of this, 46% stated ‘high fibre’ and 32% ‘source’, predominately in the ‘brown breads and rolls’ and ‘RTEBC’ groups. When compared to UK Department of Health guidance for ‘low’, ‘medium’ and ‘high’ sugar, 65% of all products examined (n250) were either ‘low’ or ‘medium’ sugar. Comparison of median sugar contents with Public Health England sugar reformulation targets revealed different responses in each category, with all categories other than foods deemed as “morning goods” yet to meet the 2020 target of 20% reduction in sugar content.Discussion:This small pilot study of a convenience sample of foods suggests that for the limited number of foods examined, for some there remains challenges to reduce sugar and increase fibre contents. Strategies such as reformulation, change in portion size, flexibility in labelling and/or a shift in sales portfolios could be considered but only alongside technological and safety considerations. Further research to broaden this analysis and to link nutrient levels as listed on pack with actual consumption patterns could help ensure all recent initiatives including reformulation are recognised.
The influence of marinade composition on pork tenderness
Authors: Tkacz Katarzyna , Modzelewska-Kapituła Monika , Wie˛k Adam 
Published: June 2020

AbstractThe aim of the study was to identify the effect of marinating meat on selected quality determinants. Fifty-four pork samples were prepared from longissimus dorsi muscles, each 2.5-cm-thick; they were subsequently marinated for 24 hours (n = 12) and control samples were also prepared (n = 6). The following marinades were used: base marinade (M) whose ingredients included a mixture of herbs and condiments (salt, pepper, juniper berries, rosemary, bay, pimento, garlic) and 3 liquid marinades obtained by adding to the base marinade of apple cider vinegar (MV), light beer (MB) and buttermilk (MM). In the samples pH, marinade absorption, drip loss, cooking loss, WBSF and tenderness by sensory assessment were measured(1,2).The pH value of the material used for the study was 5.8 ± 0.02. The use of the base marinade increased the pH to 6.37 ± 0.03, whereas the liquids used in the marinades decreased the pH to 5.5 ± 0.05. Marination resulted in an increase in the material weight by 2.87 ± 0.05% (MB), 4.45 ± 0.07% (MM), 0.87 ± 0.03% (M). The addition of vinegar resulted in exuding meat juice and a decrease in the material weight by 2.53 ± 0.06% (MV). Using the base marinade reduced drip loss (0.53 ± 0.01%) compared with the control (1.37 ± 0.03%). Sour marinade (MV) increased cooking loss by 18% compared to the control, the MB and MM marinades did not affect this parameter significantly, and the base marinade had a significant effect on reducing cooking loss by 24%. Each of the marinades used had a significant effect on reducing the maximum shear strength by 31% (liquid marinades) and by as much as 46% – base marinade. This relationship was confirmed in a sensory assessment, where higher notes for tenderness were given when base marinade (9.2 ± 0.3pts), marinade with buttermilk (8.1 ± 0.2pts), and marinades with vinegar and beer (7.3 ± 0.3pts) was used compared with control samples (5.7 ± 0.4pts).This study has shown a beneficial effect of the marinades on the tenderness of the products. The most beneficial effect on the quality determinants under study was exerted by the base marinade, which consisted of herbs and condiments only.
Vitamin D, muscle strength and physical function in UK South Asian older women
Authors: Zahra Sabeen , Corfe Bernard , Williams Elizabeth 
Published: June 2020

AbstractA positive association has been reported between vitamin D status, muscle strength and physical function in older Caucasian women. However, little is known about this relationship in UK South Asian older women. This cross-sectional study aimed to explore the association between vitamin D status, muscle strength and physical function in UK South Asian (Pakistani and Indian) older women.One hundred and twenty community-dwelling women were recruited via visiting community centres, mosques, Indian temples (Gurdwara) and by word of mouth (between January to May 2018). Inclusion criteria were: community-dwelling, South Asian women, age 60 years and above, able to communicate effectively and able to give written or verbal consent. A general interview (demographic, anthropometric, self-reported exhaustion, health history, supplementation use/duration/dose), handgrip strength (kg), short physical performance battery (single chair stand, repeated chair stands, balance, timed up-and-go test), and blood 25 hydroxyvitamin D (25(OH)D, nmol/l) concentration were performed. Dietary intake and self-reported physical activity was also assessed using multiple-pass 24-hour diet recall method and International Physical Activity Questionnaire (IPAQ) short form respectively.Overall, 47% of participants had insufficient blood 25(OH)D concentration (< 50nmol/L) and 53% had sufficient blood 25(OH)D (≥ 50nmol/L) using the IOM classification. As expected 86% of current vitamin D supplement users had adequate vitamin D status and only 14% of women who reported current vitamin D supplement use had insufficient vitamin D status. Amongst supplement non-users 68% had insufficient vitamin D status and only 32% had adequate levels. An inverse correlation (Spearman's analysis) was found between vitamin D status and single chair stand test (sec) (r = -0.25, p = 0.006); repeated chair stand test (sec) (r = -0.29, p = 0.002) and timed up-and-go test (sec) (r = -0.20, p = 0.02). No correlation was observed between vitamin D status and handgrip strength (r = 0.09, p = 0.30).The prevalence of vitamin D insufficiency is high in post-menopausal South Asian women not taking vitamin D supplements. Significant association was observed between vitamin D status and some aspects of muscle strength and physical function. We are now conducting a randomized control trial to investigate whether vitamin D supplementation may restore muscle strength and function in this population.
Impact of food-bound malabsorption on vitamin B12 status in older adults from the TUDA Ageing Cohort Study: preliminary findings
Authors: Clements M. , Ward M. , Hughes C.F. , Hoey L. , Johnston A. , Molloy A.M. , Cunningham C. , Casey M.C. , Tracey F. , O'Kane M. , Strain J.J. , McNulty H. 
Published: June 2020

AbstractVitamin B12 deficiency is common among older adults, even with dietary intakes well in excess of current recommendations. Severe clinical B12 deficiency (i.e. pernicious anaemia) leads to irreversible neurological damage, but once diagnosed, can be treated effectively with B12 injections. A much more common cause of low vitamin B12 status in older adults is food-bound malabsorption owing to atrophic gastritis. This in turn leads to reduced gastric acid secretion, thus limiting B12 absorption from food (given the essential role of gastric acid in releasing B12 from food proteins). Proton pump inhibitor (PPI) drugs reduce gastric acid secretion, similar to atrophic gastritis, thus there is a concern that these medications may lead to vitamin B12 malabsorption. Therefore, the aim of this study was to investigate biomarker status of vitamin B12 in relation to atrophic gastritis and PPI usage. Data were accessed from The Trinity Ulster Department of Agriculture (TUDA) Ageing Cohort Study, a cross-sectional study of community-dwelling adults (n 5186, ≥ 60 years) recruited across Northern Ireland and the Republic of Ireland (2008–2012). TUDA participants were classified into 3 groups; ‘healthy’ controls, atrophic gastritis and PPI users. Vitamin B12 status was assessed using a total of four biomarkers: serum total B12; serum holotranscobalamin, holoTC; plasma methylmalonic acid, MMA; plasma homocysteine. Atrophic gastritis was identified using pepsinogen analysis (via ELISA), with a pepsinogen I : II ratio of < 3 considered indicative of atrophic gastritis. Based on results from all four biomarkers, participants with atrophic gastritis were found to have significantly lower B12 status compared to healthy controls: e.g. mean (95% CI) serum total vitamin B12, 188 (156, 218) pmol/L vs. 262 (252, 272) pmol/L P < 0.001; holoTC, 46.0 (38.1, 53.8) pmol/L vs. 60.3 (57.8, 62.8) pmol/L P < 0.001; plasma MMA, 0.65 (0.52, 0.78) μmol/L vs. 0.37 (0.32, 0.42) μmol/L P = 0.001. No differences in B12 biomarker concentrations were observed between PPI users and healthy controls. Regular consumption of fortified foods (i.e. ≥ 5 portions per week) compared to non-regular consumption (i.e. 0–4 portions per week) impacted positively on B12 biomarker status in all participants. This effect however appeared insufficient to restore normal vitamin B12 status in those with atrophic gastritis. These results show that older adults with atrophic gastritis have significantly lower vitamin B12 biomarker status, particularly in those who did not regularly consume fortified foods. Further investigations of the effect of atrophic gastritis and PPI usage on B12 status are warranted.
Sleep duration and blood pressure in Spanish children with obesity
Authors: Gimeno Gloria Pérez , Rupérez Azahara Iris , Vázquez-Cobela Rocío , Leis Rosaura , Gil-Campos Mercedes , Aguilera María Concepción , Gil Ángel , Moreno Luis Alberto , Bueno Gloria 
Published: June 2020

AbstractIntroduction:Hypertension is a public health problem and its prevalence in children is on the rise, often continuing into adulthood and increasing the risk related cardiovascular complications. Sleep plays an essential role in children's growth and several studies suggest that insufficient sleep duration is associated with hypertension in adults. However, few studies have evaluated this association in children. Thus, the aim of the study is to ascertain whether the sleep duration is a risk factor for elevated blood pressure (BP) in children.Methods:We studied 776 children (5–18 years old), (46.7% male, 78.8% 5–13 years, 73.6% overweight/obesity). Weight and height were measured and body mass index (BMI) was calculated. BP was measured with an electronic manometer to find a 25.3% of children with an elevated systolic BP (SBP, > P90th) and 14% with an elevated diastolic BP (DBP, > P90th) (Task Force 2017). Sleep duration was assessed by asking the parents “¿How many hours does your child sleep in a typical weekday?”. Weekday sleep hours were considered since they are more representative of children's routines than weekend hours. Hours were converted into a dichotomous variable based on the fulfillment or not of the “Canadian 24-Hour Movement Guidelines for Children and Youth recommendations”: 9–11 hours for 5- to 13-year-olds; 8–10 hours for 14- to 17-year-olds.A spearman correlation analysis was performed between sleep duration, SBP and DBP. Then, a general linear model analysis adjusted for BMI Z-score was done to evaluate differences in SBP and DBP between children following the sleep recommendations. Analyses were stratified by sex and age range (5–13 and 14–17).Results:In girls 5–13 years, we found a significant negative correlation between sleep duration and body mass index (BMI) (r = -0.226, p = 0.000) and between sleep and systolic BP (r = -0.188, p = 0.001). Girls 5–13 years not following sleep recommendations showed significantly higher SBP values than those who followed the recommendations (112 ± 11 mmHg vs. 106 ± 12 mmHg, p = 0.007), independently of BMI. No significant differences were observed in girls 14–17 years nor in males.Discussion:In the present study, we show that girls 5–13 years with shorter sleep duration show increased SBP values independently of BMI, in contrast to previous studies which showed similar associations that disappeared when adjusting for BMI. Our results support the need for wider strategies in population education so that sleep recommendations are followed by children in the general population.
Malnutrition and obesity in community-dwelling older adults: concomitant conditions? (PEN-3S study)
Authors: Madeira Teresa , Peixoto-Plácido Catarina , Sousa-Santos Nuno , Mendonça Nuno , Santos Osvaldo , Alarcão Violeta , Nicola Paulo Jorge , Lopes Carla , Clara João Gorjão 
Published: June 2020

AbstractBoth malnutrition (which here refers to undernutrition) and obesity are prevalent in older adults, but they are frequently seen as mutually exclusive. In fact, a low body mass index (BMI) is one of the aetiological diagnostic criteria for malnutrition. On the contrary, the concomitant presence of malnutrition and obesity has been less studied. The aim of this study was to characterise the nutritional status of community-dwelling older adults (≥ 65 years old) living in Portugal. The study included a nationally representative sample of randomly selected community-dwelling older adults. Trained nutritionists collected data through face-to-face structured interviews regarding sociodemographic characteristics, nutritional status and anthropometric measures (namely, weight and height), among other variables of the PEN-3S study. Nutritional status was assessed by the 18-item Mini Nutritional Assessment (full MNA®), in which a lower score indicates worse nutritional status. The World Health Organisation's (WHO) BMI cut-offs for adults were followed (obesity: BMI ≥ 30Kg/m2). MNA and BMI categories estimates (95% CI) were obtained using Complex Samples analysis (SPSS® 24.0). Non-difference between sexes was analysed with Chi-square tests. Complete information was available for 1110 community-dwelling participants (mean age: 75.9 ± 8.1 years; 48.9% women; 71.4% attended school for < 5 years). According to the MNA, 0.5% (95%CI: 0.2–1.7) were classified as malnourished and 16.0% (12.9–19.7) were at risk of malnutrition. Following WHO's BMI criteria, 0.6% (0.2–1.5) had a BMI ≤ 18.5Kg/m2, 41.9% (37.9–46.0) had a BMI between 25–30Kg/m2, and 36.7% (32.8–40.9) presented a BMI ≥ 30Kg/m2. The prevalence of risk of malnutrition was significantly higher for women (20.1%, 95%CI: 15.4–25.9) than men (10.4%, 7.6–14.1; p < 0.001). The prevalence of obesity was also significantly higher for women (42.2%, 35.9–48.7 versus 29.3%, 24.8–34.2; p = 0.007). Moreover, 13.9% (9.2–20.4) were simultaneously at risk of malnutrition and had a BMI ≥ 30Kg/m2, while no one in this BMI category was classified as malnourished. Although appropriate BMI cut-offs for older adults are still uncertain, these results highlight that a high BMI does not exclude the risk of malnutrition, particularly in women. Therefore, health professionals should routinely screen for malnutrition using multi-component, validated screening tools, irrespective of the BMI. In fact, malnutrition is preventable if detected on time and effective interventions exist. The concomitant presence of malnutrition and obesity may pose additional challenges to the treatment.
Patient sources of diet and nutrition information after a cancer diagnosis
Authors: Mullee Amy , Burke Deirdre , McSharry Veronica , Dhuibhir Pauline Ui , Barrett Michelle , Roulston Fiona , Donnelly Yvonne , Higgins Keira , Gallagher Julie , Casey Louise , Stewart Gillian , O'Donoghue Niamh , O'Donoghue Aidan , Corish Clare , Walsh Declan 
Published: June 2020

AbstractCancer patients experience many diet and nutrition-related problems, which are often under-recognised and under-treated. Research suggests few healthcare professionals discuss dietary information with cancer patients. Consequently, patients may seek information from other sources. It is unknown what these information sources are or what types of advice patients obtain and follow. The aim of this study was to determine the source and type of diet information cancer patients obtain before their first dietetic assessment and the degree to which this is followed. This was a prospective, multi-center, cross-sectional observational study. Ethical approval was obtained for each centre. Consecutive cancer inpatients and outpatients were recruited for six months at seven tertiary centers. Patients were screened for eligibility. Inclusion criteria included solid tumour, over 18 years of age, new dietetic referral and ability to sign consent. Data collection was carried out by a dietitian during initial routine dietetic assessment. Participants were asked four questions about dietary advice since cancer diagnosis. To date, 74 participants (50% female) with a median age 60 (range 23–80) have been recruited. Forty percent reported weight loss of ≥ 5%. The median time from diagnosis to initial dietetic assessment was 3 months (range 0–242). Patients who obtained advice did so from several sources (median 2 sources per patient, range 0–6) prior to dietetic referral. In rank order these were; 1) family or friend (n = 31), 2) health professional (n = 24), 3) online forums or websites (n = 16) and 4) media (n = 14). Twenty-one (28%) had received no dietary advice. The most frequent advice obtained related to avoidance of certain foods; particularly dairy, meat and sugar. Fruit, vegetables, protein, juices and wholegrain were advised. Fifty-one percent followed the advice fully and 4% partially. Seven expressed disappointment at not having a dietetics referral earlier and identified the need for the hospital “to introduce good information early”. In conclusion, the majority of dietary and nutritional advice prior to dietetic referral came from friends, family, media and online forums and websites. Most advice related to the avoidance and/or promotion of particular foods. Cancer patients want dietary advice from dietitians at diagnosis to prevent unnecessary avoidance of certain foods and to reduce the risk of unintentional weight loss.