bluuebunny/crossref_metadata_2025_split huggingface dataset:
Investigating the impact of the HSE Healthier Vending Policy on unit sales of snack items
Authors: McVey Marco , Stanley Isobel , Lawless Agatha , O'Brien Sarah , Murrin Celine 
Published: June 2020

AbstractVending machines provide quick and easy access to snacks and, in general, provide few healthy options to consumers. Given this high availability of unhealthy foods in vending machines, consumers are likely to purchase and consume a less healthy option. The aim of this study was to investigate the impact of a Healthier Vending policy in all Health Service Executive (HSE) premises across the Republic of Ireland on unit sales of vending machine snacks. Under the policy, the contents of vending machines were altered so that healthier, Better Choice (BC), snacks would constitute a majority of the vending machine stock (minimum 60%) in comparison to the less healthy, Other Choice (OC), snacks. Snacks were defined as BC if they contained: ≤ 150kcals/packet, ≤ 20g/100 g total fat, ≤ 5g/100 g saturated fat, ≤ 15g/100 g sugar, and ≤ 1.5g/100 g salt/sodium. Products stocked as OC should be ≤ 250kcals/packet. BC snacks were placed in prime slots and at eye-level in order to prompt the consumer towards buying a BC snack, with OC snacks being placed to incentivise the choice of BC snacks. Consumers were also incentivised to purchase BC snacks through written cues that appear on the vending machines. Sales data was provided by vending companies for 2015 (baseline) and 2016 (year 1). Unit sales of all snack types increased between the two time points, with the exception of dried fruit and nuts. The proportion of OC products purchased relative to total unit sales decreased following the intervention, as did the proportion of gum and mints and dried fruit and nuts sales. While the proportion of BC crisps purchased relative to total unit sales increased post-intervention, an increase in the proportion of OC bars purchased relative to total unit sales was also seen. Sales of both BC and OC dried fruit/nuts relative to total unit sales decreased. Our results indicate that policies aiming to improve the nutrition environment in health care settings, through increasing the availability of healthy products in vending machines and promoting their purchase, could be an effective method of reducing the amount of unhealthy products purchased overall. These policies can alter consumers’ purchasing patterns and prompt consumers towards purchasing a healthier/unhealthier version of the same product, as seen with crisps and bars in this study.
Measuring phenolic compounds in Mankai: a novel polyphenol and amino rich plant protein source
Authors: Diotallevi Camilla , Angeli Andrea , Vrhovsek Urska , Gobbetti Marco , Shai Iris , Lapidot Miri , Tuohy Kieran 
Published: June 2020

AbstractMankai is a cultivated strain of Wolffia globose, an aquatic plant, one of the smallest plants on earth, belonging to the family Lemnaceae, known commonly as Duckweeds. Mankai is being considered as a high-quality substitute for animal protein, and a potential source of vitamin B12(1). In fact, it contains all 9 essential amino acids and its protein profile is extremely close to that of egg. Recently, it has been granted GRAS status, and chosen as a test food in a long-term intervention DIRECT-PLUS (ClinicalTrials.gov identifier (NCT number): NCT03020186) which aims to compare the effect of green-Mediterranean diet (composed with polyphenol enriched food including Mankai) + physical activity (PA) vs. Mediterranen diet + PA vs in 300 volunteers suffering from cardiometabolic disease. Mankai is also rich in iron and has been shown in humans to maintain Iron-Homeostasis and to reverse Anemia in Rats(2). However, molecular characterization of phenolic composition of Mankai plant has not previously been reported. Our initial measurements of total phenolic content determined by Folin-Ciocalteu assay classifies Mankai amongst the foods highest in polyphenols content (8606.7 mg/kg)(3). This poster presents the characterization of Mankai polyphenols according to Vrhovsek et al. 2012 [4] using UHPLC-ESI-MS/MS system, identifying 26 different polyphenols. One of the main advantages of Mankai is its hydroponic cultivation that optimizes yield throughout the year. Light source, water and mineral management can influence the composition of phenolic content. We quantified Mankai polyphenols in 30 different plant batches and 52 different treatments to assess how quality of light may play a major role in the accumulation of secondary plant compounds. Notably, led light seems to enhance the glycated form of luteolin and quercetin compared to sunlight and the aglycone form of luteolin and quercetin are higher in sunlight treatment. The present analysis confirms the high polyphenol status of Mankai, profiles its major polyphenol components and provides new information on how production process in terms of light quality determines polyphenol content.
Nutrient composition of commercially available compared with prescription only gluten-free bread and flour mixes in England
Authors: Jeanes Yvonne , Rasheid Rawan , Hovland Camilla , Costabile Adele 
Published: June 2020

AbstractThere has been a global increase in gluten-free foods market and perceived health benefits are portrayed in the media. UK legislation requires wheat flour to be fortified with calcium, this is not the case for gluten-free (GF) flours. Calcium intake has been reported to be low in those consuming a GF diet. The only treatment for people with coeliac disease is a GF diet and they have a greater risk of osteoporosis. There is variable access to GF foods on prescription for this patient population in the UK. The study aimed to compare the nutrient profile of commercially available and prescribable GF breads and flour mixes.Nutrient data were collated from the nutritional information and ingredients lists from manufacturers and online stores; 122 GF breads and 17 GF flour mixes. White GF breads (n = 52), GF brown and multi-seeded GF breads (n = 70). Data collated from 17 GF flour mixes (12 white and 5 brown/wholemeal). Nutrient data from the nutritional information and ingredients lists were collated. Data is presented as mean ± standard deviation.The energy and macronutrient composition of commercially available (CA) compared with prescribable (P) white GF breads was similar. Fifty-three percent of prescribable GF white breads were fortified with calcium (8 out of15), whereas only 16 % of CA (6 out of 37). Calcium content were similar in fortified GF white breads (CA: 178 ± 91mg/100 g and P:181 ± 142mg/100 g; NS). Only 4 of the 12 white flour mixes, for bread making, were fortified with calcium. Commercially available brown and multi-seeded breads had significantly less saturated fat and sugar compared with prescribable (saturated fat: CA: 0.6 ± 0.3g/100 g and P: 0.9 ± 0.4g/100 g, p = 0.02; sugar: CA: 2.2 ± 2.3g/100 g and P: 3.8 ± 1.8g/100 g, p = 0.01). Sixty-seven percent of prescribable brown and multi-seeded breads were fortified with calcium (10 out of15), whereas only 13% of CA (7 out of 55) and calcium values were similar in those fortified (CA: 215 ± 178mg/100 g and P: 194 ± 136mg/100 g; NS).This study highlights an inadequate proportion of commercially available GF breads fortified with calcium. There is a need for more GF breads to have their calcium content presented within the nutritional information on the food labels to enable people following a gluten free diet to make informed decisions. We recommend mandatory calcium fortification of GF flours to improve calcium intake in a population with an increased risk of fractures.
Assessing water intake of adults during consultation: the striking discrepancy between a prospective record, an open and a frequency question
Authors: Guelinckx Isabelle , Morin Clémentine , Moreno Luis A. , Kavouras Stavros A. , Martinez Homero , Salas-Salvadó Jordi , Gandy Joan 
Published: June 2020

AbstractHealth care professionals often ask their patients questions about their water intake, or water drinking frequency. The aim of the present analysis was to compare 3 questions (prospective 7-day fluid record, an open question (OQ) and a frequency question (FQ)) used to record the volumes of water drank.8159 participants (18–65 years) from Argentina, Brazil, China, Indonesia, Mexico and Uruguay completed a validated 7-day fluid intake record. For each drinking event, the volume consumed was recorded. On day 8, participants answered the following questions: “On average, what is your daily intake of water? (Tap water, bottled still and/or sparkling water)” and “How often do you consume drinking water (tap water, bottled still and sparking water): at least once a day or several times a day?”.When asked about the amount of water consumed, 63–76% of participants in all countries, except for Uruguay and Indonesia, estimated their water intake to be 1–2L to 2–3 L/day, 75–88% of participants reported drinking less than 1L of water/day in the record. In Uruguay, 74% of participants reported in the OQ drinking less than 0.4 L/day and 8% drinking 2–3 L/day, while the 7-day record showed that 56% drank less than 0.4 L/day, 2% drank 2–3 L/day and 32% drank 0.4 L/day. In Indonesia, 17% of participants didn't know how much they drank when asked the OQ. Moreover, 7% estimated drinking ≥ 3 L/day when asked the OQ while only 21% recorded this amount. When comparing water intake reported through the FQ and the 7-day record, 34–75% of participants accurately reported drinking water at least once a day. Nevertheless, in Indonesia, where the mean water intake was high (2.16 L/day), only 1% of participants reported drinking water at least once a day but actually drank water less frequently. In the other countries, where the mean water intake was lower (0.49–0.76L/day in Uruguay and Brazil respectively), 20–42% of participants reported drinking water at least once a day but actually drank water less frequently.Despite recently recording their water intake for 7 days, it was still difficult for adults to estimate how much and how often they drank when asked a single question. These results suggest a lack of awareness in adults of frequency and volume of water intake and illustrate the need for quick, valid methods that health care professionals can use to assess water intake.
Maternal iron absorption and iron transfer to the fetus during pregnancy in normal- weight and overweight/obese women
Authors: Stoffel Nicole U. , Zimmermann Michael B. , Zeder Christophe , Loetscher Katharina Quack , Lopze Ana Carla Cepeda , Gowachirapant Sueppong , Herter-Aeberli Isabelle 
Published: June 2020

AbstractOverweight/obesity (owob) causes low-grad systemic inflammation and thereby an up-regulation of hepcidin and a reduction in fractional iron absorption (FIA) even with low iron stores. Pregnancy increases iron needs because of the expansion of maternal blood volume and fetal needs. It is unclear to what extent owob pregnancy influences FIA, iron supply of the fetus and risk of iron deficiency. Therefore, the main aim of this study was to determine the effect of maternal owob on iron absorption during pregnancy and on the iron transfer to the fetus. Secondary objectives were to investigate the development of hepcidin, plasma ferritin and inflammatory markers over the course of pregnancy dependent on weight status. In this multicenter case-control study we included 44 normal weight (nw) and 36 owob women around pregnancy week (PW) 12. We administered 57Fe or 58Fe labeled FeSO4 to women during the 2nd and 3rd trimester of pregnancy. We measured FIA determining erythrocyte incorporation of iron stable isotopes 14 days after administration. From PW 12 until PW 36 iron-, inflammation and hepcidin were monitored. Iron transfer to the fetus was determined as iron stable isotope concentration in cord blood. Sample analysis is currently ongoing, all results will be available in October. Subject characteristics in PW 12 for the nw (n = 26) and owob (n = 10) were: mean BMI: 21.4 ± 2.2 and 36.7 ± 6.8 kg/m2, mean hemoglobin: 12.4 ± 1.2 and 12.4 ± 0.9 g/dL and median plasma ferritin: 41.3 (29.6–83.6) and 61.6 (24.3–119.0) μg/L. Preliminary results indicate FIA increased by 2.4 fold in the nw and by 1.3 fold in the owob women between the 2nd and the 3rd trimester of pregnancy. Iron stores decreased in both groups over the course of pregnancy. Hepcidin was still significantly higher in the owob women in the 3rd trimester. Inflammation tended to be higher in owob women throughout pregnancy. Iron isotopes were highly detectable in cord blood. The 58Fe:57Fe-ratio determined in cord blood corresponded to the 58Fe:57Fe-ratio determined in the mother in the 3rd trimester. Thus, in owob women, the increase in FIA throughout pregnancy to support iron needs of mother and fetus is blunted compared to nw women. This is consistent with elevated hepcidin in the 3rd trimester and higher inflammation throughout pregnancy. Thus, even though iron demands are strongly increased, owob may prohibit an adequate iron supply to the expecting mother and the fetus due to persistent subclinical inflammation.
Breakfast characteristics and its association with daily micronutrients intake – A systematic review and meta-analysis
Authors: Giménez-Legarre Natalia , Miguel-Berges María Luisa , Flores-Barrantes Paloma , Santaliestra-Pasías Alba María , Moreno Luis A 
Published: June 2020

AbstractIntroductionBreakfast (BF) is widely recognized as an important component of a healthy lifestyle and represents an important source of key nutrients in the diet for both adults and children. Furthermore, BF consumption seems to be associated with a better intake of vitamins and minerals in both, children and adolescents.The aim of this study was to investigate the associations between frequency and characteristics of BF consumption and its relation with micronutrients intake.Material and MethodsAn exhaustive search was carried out in three datasets in March 2019. The search strategy used to identify the articles was as follow: breakfast, food beverages appetite regulation, child nutritional physiological phenomena, diet, digestion, eating, feeding behavior, gastrointestinal absorption, hunger, nutritional requirements, nutritional status, nutritive value, breakfast skipping, meal skipping, fasting, food preferences, diet therapy, child, preschool, adolescent, breakfast skipping and meal skipping. Two independent reviewers performed the data extraction and assessed their quality and risk of bias following the PRISMA methodology and using the Cochrane risk of bias tool. Meta-analysis was performed comparing results based on type of BF: skip BF, Ready To Eat Cereal (RTEC) BF and other types of BF. DerSimonian and Laird estimators using random effects models were applied for continuous data. Effect sizes were calculated for each outcome.ResultsOut of 3105 articles, we selected 30 full-text articles for inclusion and 7 were considered for meta-analysis.. Children who usually skip BF had significantly lower daily intake of vitamin A (SMD, -10.407; 95%CI: -14.147, -6.667) and vitamin C (SMD, -4.127; 95%CI: -5.091, -3.162) than BF consumers. The intake of vitamin B1 (SMD, -16.378; 95%CI: -29.110, -3.647) and vitamin B2 [SMD, -14.757; 95%CI: -20.247, -9.268] was lower in skippers than RTEC BF consumers.Regarding to minerals, children who usually consume BF had significantly higher daily consumption of Calcium (SMD, -7.034; 95%CI: -9.029, -5.040), Iron (SMD, -6.552; 95%CI: -9.242, -3.861) and Sodium (SMD, -3.395; 95%CI: -5.554, -1.236) than BF skippers. The intake of Magnesium (SMD, -10.903; 95%CI: -18.078, -3.729) and Potassium (SMD, -6.972; 95%CI: -10.689, -3.254) was higher in RTEC BF consumers than BF skippers.DiscussionEvidence suggested that BF consumption and RTEC breakfast consumption seems to be associated with better micronutrient intake
Meat consumption and risk of ischemic heart disease and stroke: results from the UK Biobank
Authors: Papier Keren , Fensom Georgina , Knuppel Anika , Key Timothy , Perez-Cornago Aurora 
Published: June 2020

AbstractIntroductionMeat consumption may be associated with a higher risk of cardiovascular diseases, but the evidence remains inconclusive. We prospectively examined the association between meat (total meat, red and processed meat, red meat, processed meat and poultry) intake and risk of ischemic heart disease (IHD) and stroke, including ischemic and haemorrhagic subtypes, in a large British cohort.Materials and methodsData were from UK Biobank participants who were free of IHD, stroke and cancer at recruitment (2006–2010), with available information on meat intake in the baseline touchscreen survey, and linked hospital admissions and death data for IHD, stroke, and stroke subtypes over follow-up (n = 441,700). We used multivariable Cox proportional hazards models to assess associations between meat consumption and risk of IHD, total stroke and ischemic and haemorrhagic stroke subtypes.ResultsOver a mean of 8.1 years of follow-up, 13,590 incident cases of IHD, 5,441 cases of total stroke, 2,258, cases of ischaemic stroke, and 949 cases of haemorrhagic stroke occurred. The risk of IHD was positively associated with intakes of total meat (Hazard ratio (HR) = 1.18, 95% Confidence Interval (CI) 1.09, 1.27 per 100 g/day higher intake), red and processed meat (HR = 1.15, 95% CI 1.08, 1.24 per 70 g/day higher intake), red meat (HR = 1.15, 95%, CI 1.07–1.24 per 50 g/day higher intake), processed meat (HR = 1.11, 95% CI 1.05, 1.16 per 20 g/day higher intake), and poultry (HR = 1.07, 95% CI 1.01, 1.13 per 30 g/day higher intake). The risk of total stroke was positively associated with intakes of total meat (HR = 1.15, 95% CI 1.02–1.29 per 100 g/day higher intake) and red and processed meat (HR = 1.14, 95% CI 1.03–1.27 per 70 g/day higher intake). Meat intake was not associated with ischaemic or haemorrhagic stroke.DiscussionThis large prospective study found that any meat consumption was associated with an increased risk of IHD and that red and processed meat consumption was associated with an increased risk of total stroke. Our findings for IHD and total stroke in relation to red and processed meat are in line with previous studies but our positive findings for poultry and IHD and null findings for red meat and ischaemic stroke are not, thus warranting further study.
Determination of serum vitamin D status of mothers and newborns and related outcomes
Authors: Ayşe Kepkep Ufuk , Pekcan Ayla Gulden 
Published: June 2020

AbstractVitamin D deficiency (VDD) has been associated with severe adverse health outcomes during pregnancy is increasingly recognised as a public health concern and maternal and infant VDD is closely associated. The aim of this study was to evaluate the magnitude of VDD and associated factors in pregnant women and newborns in the postpartum period. A cross-sectional study was carried out in a total of 66 pregnant women at > 37 weeks of gestation and newborns at the Gaziantep University Faculty of Medicine, Department of Obstetrics and Gynecology in Gaziantep, Turkey. Demographic characteristics, 24-h dietary recalls, intake of food supplements were determined in pregnant women, maternal and newborn anthropometric measurements and serum (25-OHD) levels were assessed. Mean age (± SD) of pregnant women was 28.8 ± 6.9 years. Although Turkey has “National Vitamin D Supplementation Programme for Pregnant Women” only 33.3% of women had VD supplementation during pregnancy, not all in the recommended levels (1200 IU/day). Mean (± SD) serum 25(OH)D levels in pregnant women and cord blood of newborns were 17.3 ± 9.0 ng/mL [non-supplemented women (NSW): 16.5 ± 7.9 ng/mL; supplemented women (SW): 18.8 ± 11.0 ng/mL] and 16.6 ± 9.9 ng/mL [newborns of non-supplemented women (NNSW): 13.9 ± 8.7 ng/mL and newborns of supplemented women (NSW): 22.1 ± 10.1 ng/mL], respectively. Vitamin D severe deficiency (< 10 ng/dL) was noted in 22.7%, deficiency (11–19 ng/mL) 51.5%, insufficiency (20–29 ng/mL) 15.2% and sufficiency (≥ 30 ng/mL) 10.6% of the women whereas severe deficiency, deficiency, insufficiency and sufficiency respectively, were determined in 33.3%, 39.5%, 13.6% and 13.6% of newborns (NNSW vs NSW, p = 006, p < 0.05). Median serum VD levels of NSW were statistically higher than NNSW (p = 0.000, p < 0.05). Out of total, 86.4% of women were dressing traditionally covered, and had lower serum VD level (p = 0.049, p > 0.05). SW had higher median body weight (p = 0.026) and body mass index (BMI) (p = 0.036) levels than NSW (p < 0.05). No statistically significant differences were found between anthropometric measurements of NNSW and NSW groups, although birth weights of NNSW and NSW groups were determined as 3005.1 ± 456.1 g and 3153 ± 422.5 g (p > 0.05), respectively. Maternal serum vitamin D levels strongly were correlated with newborn levels. Maternal vitamin D deficiency is a great problem and “National Vitamin D Supplementation Programme for Pregnant Women and Infants” should be effectively implemented and monitored. Also fortification programme should be a national policy.
The association between a priori and a posterior dietary patterns with perceived stress in women of childbearing age
Authors: Khaled Karim , Almilaji Orouba , Köppen Mareike , Hundley Vanora , Tsofliou Fotini 
Published: June 2020

AbstractMore than half of women in developed countries are overweight or obese. Studies show that 20–25% of women in the UK enter pregnancy as obese. Healthy diet patterns such as the Mediterranean diet (MD) are linked with lower adiposity among women of childbearing age. However there is evidence that maternal diet in the UK is poor and stress increases the consumption of saturated-fat, sweets, and energy-dense foods. There is limited evidence on dietary patterns and stress among women of childbearing age, therefore this study aimed to investigate the association.This was an anonymous online survey of female university students. The survey included: socio-demographic characteristics, physical activity, self-reported BMI and waist circumference. Dietary assessment was done via a validated 100-food item food frequency questionnaire and perceived stress via the Perceived Stress Scale (PSS). The dietary data were compared to the a priori defined Mediterranean Diet Score (MDS) and scored according to eight components (vegetables, legumes, fruit and nuts, cereals, fish, dairy products, meat and meat products, and the ratio of unsaturated to saturated fat). The scores ranged from 0 to 8 with MDS adherence groups being 0–3 low, 4–5 medium, and 6–8 high. Factor analysis was also applied on 11 food components (g/d) (the eight above plus eggs, potatoes, sweets and drinks) to reveal the latent major dietary patterns (DP) in the studied cohort.Negative binomial regression was used to examine the association between stress and the diet patterns, controlling for the socioeconomic factors, physical activity, marital status, BMI, and waist.One hundred twenty-three students (mean age 27.7 (SD 7.3)) participated. Participants had medium (n = 49) or low MD adherence (n = 48), with fewer participants having high adherence (n = 26). Stress was not significantly associated with MD adherence, but was positively associated with sweets intake (p = 0.03). The scree plot of Factor analysis showed that the number of factors generated by the analysis is three.Using minimum loading cut-off of 0.4, factor analysis revealed three latent diet patterns; the first (DP-1) contained: cereals, sweets and potatoes (comfort foods), DP-2 consisted: eggs, fish and meat (high protein) and DP-3 consisted of: vegetables, fruits, nuts, and legumes (vegan). Results showed a significant positive association between stress and DP-1 (p < 0.01). No association was found between other diet patterns and any other psychosocial and physical variables.Future well designed randomised controlled trials are needed to investigate further the relationship between perceived stress and dietary patterns in women of childbearing age.