bluuebunny/crossref_metadata_2025_split huggingface dataset:
Explaining Foreign Support for China's Global Economic Leadership
Authors: Broz J. Lawrence , Zhang Zhiwen , Wang Gaoyang 
Published: June 2020

AbstractWe analyze the factors that increase the likelihood that other nations will follow China's global economic leadership. While our theoretical framework incorporates the conventional argument that China pulls in followers with economic benefits, we focus on grievances with the current global order that have the effect of pushing countries toward the rising new leader. We find that grievances about global financial instability are particularly important push factors. Our results show that countries that have experienced more financial crises, more variable capital account policies, more volatile portfolio capital outflows, and more social unrest during IMF programs are more likely to support China's global leadership than leaders of nations that have been less exposed to these problems. We find no evidence that grievances about global governance, or grievances about discriminatory US trade policies, are related to foreign support for China's global economic leadership. Overall, our evidence is consistent with the interpretation that leaders want to reform and preserve the WTO and the IMF, which have worked reasonably well for them under US leadership. At the same time, they have incentives to follow China's economic leadership on global capital flows, emphasizing long-term infrastructure and development finance over short-term flows which, under the current order, have imposed large costs on many economies.
Combined LC-MS and 1H-NMR metabolomic profiling uncovers dietary biomarkers in a cohort of healthy Northern Irish older adults:
Authors: da Silva Gonçalo Rosas , Graham Stewart F. , Yilmaz Ali , Ugur Zafer , Young Ian , Kee Frank , Neville Charlotte E. , Woodside Jayne , Green Brian D 
Published: June 2020

AbstractA longstanding issue in the field of nutrition is the potential inaccuracy of methods traditionally used for dietary assessment (i.e. food diaries and food frequency questionnaires). It is possible to overcome the limitations and biases of these techniques by combining them with analytical measurements in human biofluids. Metabolomic technologies are gaining popularity as nutritional tools due to their capacity to measure metabolic responses to external stimuli, such as the ingestion of certain foods. This project performed both LC-MS and 1H-NMR metabolomic profiling on serum samples collected as part of the NICOLA study (Northern Irish Cohort for the Longitudinal Study of Aging) in order to discover novel dietary biomarkers. A dietary validation cohort (NIDAS) was incorporated within NICOLA, involving 45 males and 50 females, aged 50 years and over. Participants provided detailed dietary data (4-day food diary) and blood samples at two time-points, six months apart. Serum samples were processed on two analytical platforms. 1H-NMR spectra were acquired using a Bruker 600 MHz Ascent coupled to a TCI cryoprobe and processed using Bayesil (University of Alberta, Canada). A Waters TQ-S coupled with an Acquity I-class UPLC was used in combination with a targeted commercially available kit (AbsoluteIDQ p180 kit, Biocrates). Mass spectra obtained were processed with MetIDQ and verified using MassLynx (v4.1). Data were tested for normality, and metabolite concentrations were correlated with recorded dietary intake of each food type using SPSS. Additional tests (PCA, PLS-DA, ROC Curves) were performed on MetaboAnalyst 4.0 (University of Alberta, Canada). More than 50 statistically significant (P < 0.05) food-metabolite correlations were detected, 15 of which remained significant after eliminating potential confounding from sex, age and BMI. The strongest correlations were between fruit consumption and acetic acid, and between dairy consumption and certain glycerophospholipids (e.g. LysoPC aa C20:3). Stratifying the cohort by gender yielded further correlations, including PC ae C38:2 (dairy; males), PC aa C34:4 (dairy; females), PC aa C36:4 (dairy; females) and trans-4-Hydroxyproline (meat; males). A number of potential blood-based food biomarkers were detected, many of which are gender-specific, and some are corroborated by previously published studies. However, further validation work is required. For example, biological plausibility needs to be established, and the findings need to be reproduced in other cohorts to demonstrate their applicability in larger and more diverse populations. These results contribute greatly to the ongoing efforts to discover and validate reliable nutritional biomarkers as an objective and unbiased measurement of food intake.
Maternal night-eating and lower diet quality during pregnancy are associated with substantial postpartum weight retention
Authors: Loy See Ling , Cheung Yin Bun , Marjorelee Colega , Chia Airu , Han Chad Yixian , Godfrey Keith M. , Chong Yap-Seng , Shek Lynette Pei-Chi , Tan Kok Hian , Lek Ngee , Chan Jerry Kok Yen , Chong Mary Foong-Fong , Yap Fabian 
Published: June 2020

AbstractRecent evidence suggests that synchronizing eating-fasting schedules with body's circadian rhythms or day-night cycles is important for metabolic health. Besides food quantity and quality, food timing may contribute to weight regulation. However, it is unclear if this factor during pregnancy can influence maternal weight retention after childbirth. Using data from a prospective cohort, the Growing Up in Singapore Towards healthy Outcomes (GUSTO) study, we examined the associations of maternal circadian eating pattern and diet quality in pregnancy with substantial postpartum weight retention (PPWR) at 18 months. We assessed 687 pregnant women for their circadian eating pattern (night-eating, night-fasting and eating episodes) and diet quality (Healthy Eating Index) based on information derived from 24-h dietary recall at 26–28 weeks’ gestation. Night-eating was defined as > 50% of total energy intake during 1900–0659 h; night-fasting duration was determined based on the longest fasting interval between consumption of a calorie-containing food or beverage during 1900–0659 h; eating episodes were defined as events that provided ≥ 210 kJ with time intervals between eating episodes of ≥ 15 min; diet quality was ascertained using the Healthy Eating Index which measures adherence to the Singapore dietary guidelines for pregnant women. PPWR was calculated by subtracting the weight at the first antenatal clinic visit from weight at 18-month postpartum. Substantial PPWR was defined as weight retention of 5 kg or more. Adjusting for maternal age, ethnicity, education, parity, night shift, mood, body mass index and total energy intake, multivariable binary logistic regression analysis was performed to estimate odds ratio (OR) of substantial PPWR in relation to circadian eating pattern and diet quality. Of 687 women, 110 (16%) had substantial PPWR. After confounders adjustment, night-eating (OR 1.95; 95% confidence interval 1.05, 3.62) and lower diet quality (1.91; 1.17, 3.10) were independently associated with higher odds of substantial PPWR. No associations with substantial PPWR were observed for night-fasting duration and number of eating episodes. During pregnancy, women with higher caloric consumption at night and lower diet quality had a greater likelihood of substantial PPWR. These findings suggest that aligning eating time with day-night cycles and adherence to dietary guidelines during pregnancy may help to alleviate overweight and obesity risk in postpartum life. There is a possibility that these eating patterns persist beyond pregnancy and pose implications for long-term obesity development. Further investigation on this area is required.
Nudge interventions needed to promote healthy diet among employees with physical work and employees not eating in a staff restaurant
Authors: Rantala Eeva , Pentikäinen Saara , Absetz Pilvikki , Tilles-Tirkkonen Tanja , Kolehmainen Marjukka , Pihlajamäki Jussi , Poutanen Kaisa , Karhunen Leila 
Published: June 2020

AbstractNudge interventions aim at changing people's behaviour by altering the choice architecture of environments. Workplaces provide an appropriate setting for these interventions, since the majority of adults make a remarkable proportion of daily dietary choices there. Using the baseline data of a choice architectural “StopDia at Work” study, we here aim to identify differences in diet quality between various employee groups.Altogether 1205 employees of 16 Finnish employers answered an anonymous questionnaire comprising items on: 1) work quality (how the employee mainly works: seated, standing or moving a little, moving), 2) habitual eating location (staff restaurant, other restaurant, recreation room/own workstation/etc. place at the workplace, elsewhere), and 3) consumption of vegetables/fruit/berries, unseasoned nuts/almonds/seeds, foods high in salt and fat, foods high in sugar and fat, and water during working hours. A diet quality score was computed based on foods consumed at work. Kruskall-Wallis test was used to assess differences in dietary patterns.Forty-eight percent of respondents worked mainly seated, 27% by standing or moving a little, and 24% by moving. Twenty-four percent typically ate their main meal in a staff restaurant, 5% in a restaurant outside the workplace, and 67% in a recreation room/own workstation/etc. place at the workplace. Vegetable intake differed depending on work quality (χ2(2) = 25.450, p < 0.001) and eating location (χ2(3) = 27.511, p < 0.001), being the highest among employees working seated, and employees eating in a staff restaurant. Consumption of foods high in salt and fat differed according to work quality (χ2(2) = 22.715, p < 0.001), employees with physical work reporting higher intakes compared to employees working seated (p < 0.001). Consumption of nuts/almonds/seeds, foods high in sugar and fat, and water did not differ between employee groups. Diet quality scores differed depending on work quality (χ2(2) = 22.153, p < 0.001), employees working seated, standing or moving a little scoring higher than employees with physical work (p < 0.01).Employees with physical work had poorer diet quality than employees with sedentary work. As nudge interventions are assumed to influence behaviour independent of individual's background, they thus provide a potential approach to target also employees with physical work. Consumption of vegetables was lower among employees not eating in a staff restaurant. Therefore, nudge interventions aimed at increasing vegetable intake should be designed also to other workplace settings than staff restaurants, the predominant study setting thus far.
Salt trends in breakfast cereals from 2003 to 2015: An examination of the impact of reformulation by the food industry
Authors: O'Donovan C.B. , McDonald K. , O'Mahony S. , Lyons O.C. , Quinn S.F. , Creane R.J. , Anderson W. , Flynn M.A.T. , Collins N.A. 
Published: June 2020

AbstractBreakfast cereals are widely consumed in Ireland with over 80% of adults choosing ready-to-eat cereals or porridge. In terms of healthy eating, breakfast cereals are considered a nutritious choice and are not expected to contribute significantly to daily salt intakes. Since 2003, the Food Safety Authority of Ireland has coordinated a salt reduction programme to achieve voluntary reduction by the food industry in the salt content of processed foods available in Ireland. This study aims to examine whether salt levels of breakfast cereals are decreasing due to reformulation practices.A random selection of breakfast cereals on the Irish market were sampled using the following categories: rice-based, bran-based, cornflake-type, biscuit-based, multigrain, muesli and no added salt/low salt varieties in 2003, 2007, 2011 and 2015 (muesli and no added salt/low salt varieties were not sampled again in 2015) (n687). Samples were analysed for sodium content using atomic emission spectrophotometry and converted to salt (g) per 100 g of the food product by multiplying by 2.54. Results were analysed using IBM SPSS (version 25). As data was not normally distributed, median values (minimum and maximum) were investigated across breakfast cereal categories at the different time-points. Differences between the time-points were assessed using Krusal-Wallis test and Mann-Whitney U tests.In 2003, salt levels were found to be highest in cornflake-type cereals and lowest in no added salt/low salt cereals (2.02 g (0.20–2.31) and 0.01 g (0.0–0.03) per 100 g respectively). The salt content of rice-based, bran-based, cornflake-type, biscuit-based and multigrain varieties significantly decreased (up to 65% in cornflake-type cereals) until 2011. No further reduction was achieved for rice-based, bran-based and cornflake-type varieties in 2015 and a significant increase in salt was observed for biscuit-based (p = 0.001) and multigrain products (p = 0.007). Between 2003 and 2011, no reduction in salt levels was observed for muesli or no added salt/low salt products.This study revealed there has been a significant reduction in the salt content of breakfast cereals since 2003 – an important finding considering breakfast cereals are recommended for healthy eating. However, this work also shows that continuous salt monitoring is necessary to ensure this reduction in breakfast cereals is maintained. Future FSAI reformulation work will examine a range of nutrients in food products as the food industry have committed to achieve a gradual reduction in fat, saturated fat and sugar, as well as salt, as part of the National Obesity Policy and Action Plan.
In women, central obesity predicts higher inflammation, higher serum hepcidin, lower absorption and hypoferremia
Authors: Stoffel Nicole , Mallah Carla El , Obeid Omar , Zeder Christophe , Herter-Aeberli Isabelle , Zimmermann Michael 
Published: June 2020

Obesity is characterized by chronic low-grade inflammation. Visceral adipose tissue (VAT) is heavily infiltrated by macrophages producing pro-inflammatory cytokines (IL-6), therefore VAT predicts greater systemic inflammation compared to peripheral fat. Thus, central adiposity may cause increased serum hepcidin (SHep) and may affect iron metabolism more than peripheral adiposity. Although increased total body fat (BF) is linked to disordered iron homeostasis, the potential effects of body fat distribution on iron metabolism have not been studied. Therefore, the aim of this study was to assess the effect of BF distribution on iron and inflammation parameters, SHep and iron metabolism.We enrolled 37 normal-weight women and 81 overweight/obese women in this cross-sectional study. Body composition was assessed using DXA and iron- and inflammation parameters and SHep were measured. The overweight/obese women were assigned to a peripheral (n = 54) and a central (n = 27) fat deposit group, according to their android fat percentage. All women received 100 mg oral iron as ferrous citrate and the change in serum iron was assessed after 2 h to determine iron absorption.The three groups differed significantly in body weight, BMI, waist circumference, android fat, gynoid fat, total fat, android/gynoid ratio and VAT (for all p < 0.001). Hemoglobin, serum ferritin, body iron stores (BIS), serum iron and transferrin saturation (TSAT) were lowest and transferrin receptor was highest in central obesity. CRP was higher in central obesity compared to both, peripheral obesity (p < 0.05) and normal-weight (p < 0.001). SHep was higher in central and peripheral obesity compared to normal-weight (both p < 0.01), with no difference between the two overweight/obese groups. Δserum iron was ≈30% and ≈20% lower in central obesity compared to normal-weight and peripheral obesity. We performed linear regression analysis on SHep, CRP, TSAT and Δserum iron: Android fat and BIS were positive predictors of SHep (p < 0.05, p < 0.001), android fat was a positive predictor of CRP (p < 0.001), BIS was a positive, android fat was a negative predictor of TSAT (p < 0.001, p < 0.05) and TSAT and android fat were both negative predictors of Δserum iron (p < 0.001, p < 0.05).Controlling for iron status, inflammation and SHep are increased in women with central obesity and predict lower iron absorption and hypoferremia compared to women with more peripheral fat distribution. Thus, women with central fat distribution may be at increased risk for iron deficiency and anemia.
Salivary amylase gene copy number and its association with fasting and postprandial glucose response
Authors: Farrell Mary , Sonestedt Emily , Raben Anne , Tovar Juscelino , Ramne Stina , Gouinguenet Phébée 
Published: June 2020

AbstractIntroductionWhen compared to other primates, humans elicit a large variation in the copy number for the salivary amylase gene, AMY1. This variation can range from 2 to 17 copies. The AMY1 gene is responsible for coding for salivary amylase, an enzyme needed to catalyze the hydrolysis of starch molecules into smaller sugars. AMY1 copy number correlates with the amount and activity of salivary amylase. Few studies have investigated the effect of amylase copy number on fasting and postprandial glucose levels. The aim was first to investigate the association between AMY1 copy numbers and fasting glucose in an observational study, and secondly to investigate the difference in postprandial effect of high-starch meals in individuals with either high or low AMY1 copy numbers.Materials and methodsFor the observational study, we used data from 436 participants from the Malmö Offspring Study (MOS) cohort whom have been genotyped for AMY1. For the meal study (conducted during May 2019), we used genotype-based-recall to recruit 24 participants from the observational study of the MOS cohort: 12 with low AMY1 copy number (from the lowest 20%) and 12 with high AMY1 copy numbers (from the highest 20%). Each subject will be served a breakfast meal of white wheat bread on two separate test days: one containing 40 g and the other containing 80 g of carbohydrates (mainly starch). Blood samples will then be taken at various time points to investigate postprandial glucose and insulin responses.ResultsWhen using linear regression analyses adjusting for age and sex, no significant association between AMY1 copy number and fasting glucose was observed (p = 0.23). However, there was a difference (p = 0.05) in fasting glucose levels between the lowest (2–4 copy numbers: 5.31 mmol/L; 95% CI: 5.13–5.50) and highest (10–16 copy numbers: 5.57 mmol/L; 95% CI: 5.39–5.75) copy number groups. The results for the meal study will be obtained in June 2019 and be presented at the conference.DiscussionOur findings of higher fasting glucose among the group with more than 10 AMY1 copy numbers is the first study to find this and needs to be replicated in other populations.
Considerations for the adoption of a Mediterranean diet beyond the Mediterranean Sea: lessons from Australian trials
Authors: Murphy Karen , Dyer Kathryn , Hyde Belinda , Davis Courtney , Hodgson Jonathan , Woodman Richard 
Published: June 2020

AbstractThe Blue Zones are known for healthy longevity and low rates of chronic disease. Common denominators between blue zones include social, environmental and spiritual foundations for good health, however there are key dietary contributors including mindful eating and a predominantly plant-based diet. the Mediterranean diet (MedDiet) is a plant-based diet and is reported to reduce the risk of overall mortality and cancer incidence, diabetes, neurodegenerative disease, heart attack and cardiovascular disease (CVD). Populations have enjoyed the health benefits of a MedDiet, for years, which could offer better health to Western countries which suffer from lifestyle diseases like obesity and heart disease. But how feasible is it to implement such a pattern beyond the Mediterranean sea? The MedLey study explored whether a MedDiet could be adhered to for 6 months and would improve CVD risk factors compared with habitual diet (HabDiet) in a population of older Australian adults. Volunteers were assessed at 3 points during the study (0, 3, 6 months) and12 months after the intervention had finished (18 months). 137 volunteers completed the trial and 128 volunteers completed the follow-up study. Participants completed a food frequency questionnaire and a 15-point MedDiet adherence score (MDAS; greater score = greater adherence) was calculated. Home BP was measured over 6 days, and cardiometabolic health outcomes were assessed. Data were analysed using intention-to-treat LMEM with a group x time interaction term comparing data at 0, 3, 6 and 18-months (12-months post-trial). At baseline the MedDiet score was 6.7 ± 0.2, 9.6 ± 0.2 at 4 months and 7.9 ± 0.3 at 18-months (p < .0001 to baseline and 4 months). The MedDiet resulted in improved systolic BP, endothelial dilatation, oxidative stress and plasma triglycerides in comparison with HabDiet, after 6 months (p < .05). These changes were not sustained at 18-months but did not completely return to baseline values. Principles of the MedDiet appeared to be somewhat maintained. Consumption of olive oil, legumes, fish and vegetables (p < .01) remained higher and discretionary food consumption (p = .02) remained lower at 18-months than baseline in the MedDiet group. We have shown that following a MedDiet for 6-months is feasible and results improvements in markers of CVD risk. Some principles of the MedDiet were maintained following trial completion, but ongoing support may be helpful in maintaining MedDiet adherence and improved health. To implement such a pattern on a population level, several considerations are required including provision of resources and information, ongoing support, creating supportive environments through a multi-settings approach.