bluuebunny/crossref_metadata_2025_split huggingface dataset:
The relationship between consumption of fermented alcoholic beverages, eating patterns ans anthropometric parameters in elderly patients at high cardiovascular risk
Authors: Ribó-Coll Margarita , Casas Rosa , Roth Irene , Estruch Ramón 
Published: June 2020

AbstractBackgroundSeveral studies have shown that moderate consumption of wine (W) or beer (B) could have beneficial effects on cardiovascular disease (CVD). It has been observed that the food pattern and anthropometric parameters in W or B consumers may be different from non-alcoholic drinkers (NAD), in populations from North of Europe and USA.ObjectiveThe main objective of this study was to evaluate the dietary pattern and anthropometric parameters among consumers of W, B and NAD, in an elderly population at high cardiovascular risk.Methods4940 participants recruited from the Predimed trial, a 5-year parallel group, multicenter, randomized, controlled clinical trial, were evaluated. We used date from a validated Food Frequency Questionnaire with 137 items, that included the amount and type of alcoholic beverage consumed. Adherence to traditional Mediterranean diet also was evaluated using a validated 14-point score test as well as anthropometric parameters (height, body weight and waist perimeter) measured using standard methods.ResultsComparisons among groups showed that W drinkers had a higher adherence to the Mediterranean Diet than drinkers of B and NAD (P < 0.001; both). On the other hand, the drinkers of W showed also lower body weight and body mass index (BMI) than B and NAD drinkers (P < 0.001; both).ConclusionsModerate wine consumption is associated lower body weight and BMI and a higher adherence to Mediterranean diet. Accordingly, W drinkers could have extra beneficial effects on CVD than others alcoholic beverages.
The predictors of interpregnancy change in body mass index
Authors: Reynolds Ciara , Egan Brendan , O'Malley Eimer , Sheehan Sharon , Turner Michael 
Published: June 2020

AbstractIntroductionPregnancy is a time when weight increases as part of a physiological process to aid fetal growth. However, when excess weight is gained during pregnancy, and retained thereafter, the risk of obesity in the future increases. Increasing BMI between pregnancies and maternal obesity are associated with several adverse pregnancy outcomes. Although the risks of increasing BMI on future pregnancies is well defined, the predictors of this weight gain are not. This study aimed to investigate the predictors of interpregnancy BMI change.Materials and methodsThis study was conducted in one of Europe's largest maternity hospitals delivering approximately 8000 infants per annum. Women's sociodemographic and clinical data were self-reported at the first antenatal visit and computerised to an electronic recording system by trained midwives. Weight and height were measured at the first antenatal visits of both pregnancies, and body mass index was calculated. Data was extracted and analysed for women who delivered their first and second singleton infants between 2009–2018.ResultsA total of 12,056 women delivered their first and second baby over the 10-year period. The mean interval between pregnancies was 32.3months (SD15.9) and the median BMI change was 0.6units (IQR1.3). From the first to the second pregnancy the rate of obesity increased from 11.6% to 16.0%. Between pregnancies 46.1% of women maintained their BMI (-1 to + 1units), 13.3% lost > 1 BMI unit(s), whereas 15.5% gained 1–2unit(s), 9.9% gained 2–3units and 12.0% gained > 3units. Overall, 5.8% became obese by the second pregnancy. On multinomial regression analysis, having a pregnancy interval of > 3years (aOR2.1, 95%CI 1.9–2.5, p < 0.001), artificial feeding after the first pregnancy (aOR1.8, 1.5–2.0, p < 0.001), postnatal depression after the first pregnancy (aOR1.6, 1.3–2.1, p < 0.001) and taking prescribed anxiolytics or antidepressants (aOR1.6, 1.1–2.5, p = 0.013) were predictors of gaining > 3 BMI units between pregnancies after adjusting for maternal occupation and age. The predictors of becoming obese in the second pregnancy also included a pregnancy interval of > 3years (aOR1.5, 1.2–1.8, p < 0.001), artificial feeding after the first pregnancy (aOR2.1, 1.8–2.6, p < 0.001), postnatal depression after the first pregnancy (aOR1.7, 1.2–2.3, p = 0.001) and taking prescribed anxiolytics or antidepressants (aOR1.8, 1.1–3.1, p = 0.016) following the same adjustments.ConclusionLonger pregnancy interval, not breastfeeding and psychological health disorders are predictors of BMI increase between pregnancies and becoming obese in the second pregnancy. Interventions provided following women's first delivery should aim to promote breastfeeding, manage weight and improve mental health.
The role of fortified foods and nutritional supplements in the diets of older Irish adults
Authors: Kehoe Laura , Walton Janette , McNulty Breige A. , Nugent Anne P. , Flynn Albert 
Published: June 2020

AbstractLow intakes and suboptimal status of vitamin D, riboflavin, vitamin B12, folate and calcium have been reported in older adults across Europe. Dietary strategies to improve micronutrient intakes and status could include food fortification (mandatory or voluntary) and/or the use of nutritional supplements. This study aims to examine the impact of fortified food consumption and nutritional supplement use on nutrient intakes and nutritional status of vitamin D, riboflavin, vitamin B12, dietary folate equivalents (DFE) and calcium in older Irish adults.Analyses were based on the National Adult Nutrition Survey (NANS) (2008–2010). A 4 day semi-weighed food record was used to collect food and beverage intake data (including nutritional supplement use) from a nationally representative sample of 1500 adults (226 older adults (≥ 65y)). Blood samples (n 1126 (n 145 ≥ 65y)) were collected, processed and analysed using standard operating procedures. Nutrient intakes were estimated using WISP© based on UK and Irish food composition data. Fortified foods were identified as those that had one or more micronutrients added in the ingredient list and a nutritional supplement was defined as a supplement containing vitamins and/or minerals (i.e. excludes herbal/non-nutritional supplements). A fortified food consumer or nutritional supplement user was defined as a participant who consumed a fortified food or took a nutritional supplement at any time over the 4-day recording period. Usual intakes of micronutrients were calculated via the NCI-method using SAS© Enterprise Guide and analyses of biomarker data were carried out using SPSS©.The consumption of fortified foods and/or use of nutritional supplements increased mean intakes of vitamin D (3.6 to 6.9μg/d), riboflavin (1.6 to 2.3mg/d), vitamin B12 (4.5 to 6.0μg/d), DFE (228 to 408μg/d) and calcium (784 to 947mg/d) in older Irish adults and reduced the prevalence of inadequate intakes of these micronutrients by up to 40%. Furthermore, consumers of fortified foods and/or nutritional supplements had improved biomarker status and reduced prevalence of low/deficient status for vitamin D (62 vs 16%), riboflavin (65 vs 11%), vitamin B12 (8 vs 0%) and folate (serum folate:18 vs 0%; red blood cell folate: 0% across all groups) when compared to non-consumers.This study has shown that fortified foods and/or nutritional supplements represent an opportunity to improve intakes and status of key micronutrients in older adults. The data presented in this study will serve to inform the development and implementation of updated dietary recommendations for older adults in Ireland.
The role of breakfast in the diets of Irish adults (18–90y)
Authors: Rusu Ioana , Kehoe Laura , McNulty Breige A. , Nugent Anne P. , Flynn Albert , Walton Janette 
Published: June 2020

AbstractBreakfast is often referred to as ‘the most important meal of the day’ and is consumed after the longest postprandial fast (an overnight fast). Breakfast consumption has been positively linked to many health benefits and has been shown in many studies to be associated with a better diet quality. The aim of this study was to characterise breakfast in Irish adults and to investigate the contribution of breakfast to overall daily nutrient intake.Analyses were based on the National Adult Nutrition Survey (NANS) (2008–2010) (www.iuna.net). A 4 day semi-weighed food record was used to collect food and beverage intake data from a nationally representative sample of 1500 adults in the Republic of Ireland. Nutrient intakes were estimated using WISP© based on UK and Irish food composition data. Breakfast was subjectively defined by the participant and reported in the food diary. In line with recommendations on breakfast studies, this study confined analyses to nutrients derived from breakfast foods and not nutritional supplements. Usual intakes of energy and selected nutrients (from breakfast foods only and total diet (including nutritional supplements)) were calculated via the NCI-method using SAS© Enterprise Guide.Breakfast was consumed on at least one recording day by 99% of participants with an uptake of 93% of potential breakfast occasions. The mean (SD) energy intake at breakfast was 365 (162) kcal, contributing on average 19% to overall daily energy intake. Energy intake from breakfast comprised of 56% carbohydrate, 14% fat and 29% protein. The most frequently consumed foods at breakfast included breakfast cereals, white/brown/wholemeal breads and rolls, butters and fat spreads, jams and marmalades, fruits, eggs, yogurts and some meats. The most frequently consumed beverages included teas, coffees, ‘fruit juices & smoothies’, waters and milk (in teas/coffees, with cereals and as a beverage). The contribution of breakfast to total daily nutrient intakes was 25% for carbohydrate, 16% for fat and 16% for protein. Breakfast also contributed to total daily intakes of dietary fibre (22%), total sugars (28%), saturated fat (18%), B-vitamins (20–32%), vitamins C (23%), D (24%), E (19%) calcium (28%), iron (26%) and sodium (18%).Breakfast was widely consumed among Irish adults and was typically a nutrient dense meal which contributed significantly to total dietary intakes of a number of important macro- and micro- nutrients but also contributed to total sugars and relatively small proportions of total fat, saturated fat, and sodium.
Nutrient intake and anthropometrics of vegetarian, vegan and omnivorous children (1–3 y) in Germany
Authors: Weder Stine , Hoffmann Morwenna , Becker Katja , Alexy Ute , Keller Markus 
Published: June 2020

AbstractIntroduction:Vegetarian (VG) and vegan (VN) diets have become more and more popular in the last decades. Many VG and VN parents raise their children without meat or foods of animal origin. Until now, only few studies – that are highly heterogeneous, quite old and of small sample sizes – have been conducted with VG and VN children worldwide.Materials and methods:The Vegetarian and Vegan Children Study (VeChi Diet Study) collected data of 139 VN, 127 VG, and 164 omnivourous (OM) children (1–3 y) in Germany. Dietary intake (including supplements and fortified foods) was assessed by a 3-day-weighted dietary record; lifestyle and anthropometric data by an online questionnaire. Average dietary intakes and anthropometrics were compared between groups using analysis of covariance (ANCOVA).Results:Intake of total energy, energy density, retinol eq, phosphorous, and zinc did not significantly differ between the study groups after adjustment. OM children had the highest adjusted intakes of protein, fat, added sugars, vitamin B2, and calcium (the latter only after excluding outliers) (p < 0.0001). In contrast, the highest adjusted intakes of carbohydrates, fiber, vitamin E, vitamin B6, folate, vitamin C, vitamin K, magnesium, and iron were found in VN children (p < 0.0001). Vitamin B12 supplements were used by 97.1% of VN, 35.4% of VG, and 7.9% of OM children. However, 58 VG (45.7%), 27 OM (16.5%), and 14 VN (10.1%) did not meet the German DRI for vitamin B12. Although there were no differences in the Standard-Deviation-Scores for weight-for-height, height-for-age, or weight-for-age on average (WHO Growth Standards 2011), 3.6% and 2.4% of VN and VG children, respectively, were classificated as stunted or severely stunted.Discussion/Conclusion:Our results indicate that a VG and VN diet in early childhood provides comparable amounts of energy, a macronutrient pattern in accordance with recommendations, and can ensure normal growth as there were no significant differences in proxy-reported anthropometrics compared to OM children of the same age. However, the observed small percentage of VG and VN children in our sample classified as stunted should emphasize to parents and pediatricians the importance of an adequate energy and nutrient intake for children on VG and VN diets. Qualified nutrition counselling for VG and VN children might be useful to ensure a healthy development.
A systematic review of the determinants of seafood consumption
Authors: Govzman Sophie , Looby Sarah , Wang Bella (Xiyao) , Butler Francis , Timon Claire , Gibney Eileen 
Published: June 2020

AbstractIntroduction:Little is known about the factors which influence seafood consumption in Irish adults at present. This systematic review will serve the purpose of reviewing published literature examining influences on seafood consumption to provide a basis for a larger project being carried out in UCD - the Seafood Consumption and Risk Exposure Study (SCaRES) - examination of seafood consumption in the Irish population. This project aims to generate food consumption data, on seafood, consumers to improve the characterisation of the risk from exposure to biotoxins and other contaminants from consuming shellfish. This approach will represent a significant step forward in terms of public health policy contribution by being able to characterise the likelihood of illness in a population or population sub-group on an annual basis.Materials and Methods:Data sources PubMed, Embase, and Web of Science were searched for articles published between January 2008 and January 2018 investigating the characteristics of seafood consumers. Search terms include the following: factors OR influences OR determinants OR indicators AND fish OR seafood OR shellfish OR marine products AND diet OR dietary intake OR intake OR consumption. Articles, in English which investigated factors influencing seafood/fish consumption in adults (18 + ) were included.Results:A total of 3964 unique articles were found, after duplicates (n = 1537) were removed. Following this, a further 3531 articles were excluded based on title and abstract. The remaining articles (n = 433) were screened based on inclusion criteria. After the initial systematic search, 149 papers met the inclusion criteria. Preliminary analysis to date demonstrated the following; seafood consumers are more likely to have higher educational attainment (n = 43 article), they are more likely to be of older age (n = 29 articles), 21 articles reported that they are less likely to be smokers, whilst n = 17, found that they are more likely to be physically active, with n = 20 reporting they are more likely to have a healthier overall diet and n = 14 reporting that they are more likely to have a higher household income. Results were mixed with respect to BMI.Discussion:The included studies have found that seafood consumers are more likely to have higher educational attainment, be of older age, have lower tobacco use, be physically active, have a higher fruit and vegetable intake and have a higher household income. Full analysis is ongoing.
Childhood involvement in family food preparation and shopping and attitudes towards food: baseline results from Project Daire
Authors: Brennan Sarah F. , Lavelle Fiona , Moore Sarah E. , Dean Moira , McKinley Michelle C. , McCole Patrick , Hunter Ruth F. , Dunne Laura , O'Connell Niamh , Cardwell Chris R. , Elliott Chris T. , McCarthy Danielle , Woodside Jayne V. 
Published: June 2020

AbstractEvidence suggests that dietary intake of UK children is currently suboptimal. It is therefore imperative to identify effective and sustainable methods of improving dietary habits and knowledge in this population, whilst also promoting the value of healthiness of food products beyond price. Schools are ideally placed to influence children's knowledge and health, and Project Daire, in partnership with schools, food industry partners and stakeholders, aims to improve children's knowledge of, and interest in, food to improve health, wellbeing and educational attainment.Daire is a randomised-controlled, factorial design trial evaluating two interventions. In total, n = 880 Key Stage (KS) 1 and 2 pupils have been recruited from 18 primary schools in the North West of Northern Ireland and will be randomised to one of four 6-month intervention arms: i) ‘Engage’, ii) ‘Nourish’, iii) ‘Engage’ and ‘Nourish’ and iv) Delayed. ‘Engage’ is an age-appropriate, cross-curricular educational intervention on food, agriculture, science and careers linked to the current curriculum. ‘Nourish’ is an intervention aiming to alter schools’ food environments and increase exposure to local foods. Study outcomes include food knowledge, attitudes, trust, diet, behaviour, health and wellbeing and will be collected at baseline and six months. Qualitative data on teacher/pupil opinions will also be collected. The intervention phase is currently ongoing. We present baseline results from our involvement and food attitudes measure from all participating schools. Results were compared by Key Stage and sex using Pearson Chi-Squared test.Baseline results from our food involvement and attitudes measure are presented for n = 880 KS1 (n = 454) and KS2 (n = 426) pupils. KS1 pupils were more likely to always or sometimes help with food shopping (89.0%) whilst KS2 pupils were more likely to always or sometimes help with food preparation (69.0%). A higher proportion of KS1 pupils reported liking to try new foods (66.1%) and that it was important that food looked (64.5%), tasted (71.1%) and smelled good (60.6%) compared with KS2 children (P < 0.01). Girls were more likely to always or sometimes help with food shopping (96.2%) and preparation (73%) when compared with boys; whilst a higher proportion of girls reported they liked to try new foods (48.2%) and that it was important that food looked (68%) smelled (50.5%) and tasted (71.8%) good compared with boys (P < 0.01).Results suggest that involvement in food preparation and shopping, willingness to try new foods and attitudes towards food presentation varied by KS and sex in this cohort.
Basal anti-inflammatory responses in cultured endothelial cells exposed to two conjugated linoleic acids
Authors: Valenzuela Carina , Miles Elizabeth , Calder Philip 
Published: June 2020

AbstractConjugated linoleic acid (CLA) isomers have been shown to possess anti-atherosclerotic properties, which may be related to the downregulation of inflammatory pathways. Whether low concentrations of CLAs are able to affect basal, unstimulated endothelial cell (EC) responses is not clear. The aim of this study was to evaluate the effects of two CLAs (cis-9, trans-11 and trans-10, cis-12) on basal inflammatory responses by ECs.EA.hy926 cells (HUVEC lineage) were cultured under standard conditions and exposed to CLAs (1 and 10 μM) for 48 hours. MTT assay was performed to determine cell viability; incorporation of FA was confirmed by gas chromatography; inflammatory mediators were assessed by multiplex immunoassay; the relative expression of genes encoding transcription factors and inflammatory cytokines was assessed through real-time PCR and static adhesion assay was used to evaluate monocyte attachment to the EC monolayer.CLAs were incorporated into ECs in a dose-dependent manner. Pre-treatment with CLA9,11 (1 uM) significantly reduced unstimulated, basal concentrations of MCP-1 (p < 0.05), and CLA10,12 at 10 uM had the same effect (p < 0.05). Both CLAs at 10 uM increased the relative expression of NFκβ (p < 0.01 and p < 0.05, respectively), while decreasing the relative expression of PPARα (p < 0.0001), COX-2 (p < 0.0001) and IL-6 (p < 0.0001). In contrast, no effect was observed in the adhesion assay for either CLA.These results suggest that both CLAs at a low concentration have a neutral or modest anti-inflammatory effect in basal conditions, which may influence endothelial function and risk of vascular disease. Interestingly, at these low CLA concentrations some pro-inflammatory genes are upregulated while others are down regulated. This suggests complex effects of CLAs on inflammatory pathways.
Obesity status may intervene in the relation between dietary fiber intake and gut microbiota diversity
Authors: Houttu Noora , Mokkala Kati , Laitinen Kirsi 
Published: June 2020

AbstractHigh diversity is considered a property of gut microbiota that is beneficial for human health. A higher dietary fiber intake has been shown to increase gut microbiota diversity. Similarly, there is preliminary evidence that an excess adiposity relates to low diversity. Our objective was to investigate the relationship between dietary fiber intake and gut microbiota diversity whilst considering the overweight and obesity status. Overweight (n = 52, prepregnancy BMI ≥ 25 kg/m2) and obese (n = 47, BMI ≥ 30 kg/m2) women were studied in early pregnancy (a mean of 13 weeks of gestation). The mean daily fiber intake (g) was calculated from 3-day food diaries by computerized software. To evaluate the gut microbiota α-diversity we determined the divergence-based measure, phylogenetic diversity (PD), and the qualitative and quantitative species-based measures, Chao 1 and Shannon index, from 16S RNA gene sequencing using QIIME pipeline. Dietary fiber intake (mean ± SD: 19.7 ± 6.2 g) correlated directly with PD (rho = 0.33, P = 0.002) and Chao 1 index (rho = 0.31, P = 0.004), but not with Shannon index (rho = 0.20, P = 0.06) in all women. Instead, no correlation between BMI and microbiota diversity indexes were seen, except for obese women in whom the BMI correlated inversely with PD (rho = -0.31, P = 0.04). Interestingly, distinct associations between fiber intake and microbiota diversity were detected in overweight and obese women. Fiber intake correlated directly with PD (rho = 0.34, P = 0.02 vs. rho = 0.32, P = 0.04), the measure depicting the phylogenetic branch length, in both overweight and obese women, the correlation with Chao 1 (rho = 0.35, P = 0.02), which depicts the presence or absence of each taxon i.e. richness, was seen only in obese women. Nevertheless, no correlation was seen between fiber intake and Shannon index (rho = -0.004, P = 0.98 vs. rho = -0.18, P = 0.25), the measure depicting the presence and absence as well as the abundance of each taxon i.e. richness and evenness, either in overweight or obese pregnant women. We found direct correlations between dietary fiber intake and gut microbiota α-diversity but obesity status intervened in this relation. In contrast to overweight women, in obese women, the higher dietary intake was reflected in a higher gut microbiota diversity measured at the level of taxon richness, suggesting that particularly obese pregnant women may benefit from a higher dietary fiber intake.