bluuebunny/crossref_metadata_2025_split huggingface dataset:
Intake of B vitamins in UK dwelling South Asian and White Caucasian women: Results from the D-FINES study
Authors: Darling Andrea , Ahmadi Kourosh , Lanham-New Susan 
Published: June 2020

AbstractAdequate intakes of the B vitamins are essential for health; however there is a lack of data concerning B vitamin intakes in UK dwelling South Asian (SA) groups. We aimed to investigate whether UK SA women meet the LRNI for B vitamins, and whether their intake differs from same-age White Caucasian (WC) women. We used summer 2006 dietary intake data from the Food Standards Agency (FSA) funded D-FINES study (Vitamin D, Food Intake, Nutrition and Exposure to Sunlight in Southern England, project N05064). After removal of over- and under-reporters (energy: BMR ratio < 1 or > 1.6) there were n = 29 SA and n = 146 WC subjects. The two groups did not differ significantly in age and BMI. Overall mean (SD) for age was 50.6 (13.6) years and for BMI was 26.8 (4.8). In SA, 41% were Bangladeshi or Pakistani, 28% were Indian and 31% were of other ethnicity. Independent T-tests, using log transformed data, showed no statistically significant differences for any B vitamin (Bonferroni revised p value: < 0.008). Results were as follows, giving median (IQR): Thiamine (mg) 1.5 (0.5) SA vs 1.4 (0.5) WC; (P = 0.8); Riboflavin (mg) 1.3 (0.5) SA vs. 1.5 (0.6) WC (P = 0.08); Niacin (mg) 30.7 (13.7) SA vs 33.3 (9.8) WC (P = 0.4); B6 (mg) 1.7 (0.5) SA vs 1.9 (0.7) WC (P = 0.2); B12 (micrograms) 2.8 (0.05) SA vs 3.6 (2.5) WC (P = 0.02); Folate (micrograms) 213 (93) SA vs 231 (82) WC (P = 0.8). In terms of percentages below the LRNI: Thiamine 0% SA and 0.7% (n = 1) WC; Riboflavin 0% SA and 1.4% (n = 2) WC; B12 10% (n = 3) SA and 0% WC. For Niacin, B6 and Folate no women in either group were below the LRNI. Overall, there were no ethnic differences in B vitamin intake by ethnicity. There was a trend for a slightly lower B12 intake in SA but this did not reach statistical significance after adjustment for multiple testing. It is of concern that 10% of SA did not meet the LRNI for B12. Of this 10%, the majority were not vegetarian or vegan. The sample size for SA was very small and further research is now required in a larger sample to confirm this finding. The D-FINES study was funded by the UK FSA (N05064). The views expressed are those of the authors alone.
Association between beverages consumption and total diet quality index with sedentary behaviours in Spanish children. Calina study
Authors: Miguel-Berges María L. , Santaliestra-Pasias Alba , Iglesia-Altaba Iris , Flores-Barrantes Paloma , Samper Pilar , Moreno Luis A. , Rodriguez Gerardo 
Published: June 2020

AbstractIntroductionEvidence suggests that the time spent in different types of sedentary behaviours (e.g. TV watching, use of video games) may be more important in predicting childhood obesity as compared with overall sedentary time (ST). Sedentary time has been associated with unhealthy food and beverage consumption at young ages. The aims of this study were: to examine the association between different beverages consumption and sedentary behaviours and to evaluate the association between the total dietary quality index (DQI) and the adherence to the ST recommendations, in a sample of Spanish children.MethodologyThe study included a cohort of 381 children (40.7 % boys) aged 7 years, from the Growth and Feeding during Infancy and Early Childhood in Aragon (CALINA) longitudinal study, living in Zaragoza. Data on dietary habits and screen time (watching TV/DVD/videos and playing PC/video games) were parental-reported. ST was categorized based on the recommendations (≤ 2hour/day and > 2hour/day). The DQI was computed from a validated semi quantitative food-frequency questionnaire. Generalized linear mixed models, adjusted for maternal education and body mass index, were analysed.ResultsIn boys, exceeding the total ST's recommendations (> 2 h/day) was positively associated with high consumption of soft drinks (β = 0.13; CI: 0.02;0.26) while in girls, exceeding the recommendations was positively associated with light drinks (soft drinks with artificial sweeteners) consumption (β = 0.06; CI: 0.02;0.13). Only individual PC/videogames time was associated with beverage consumption. In both gender, excessive PC/video games time (> 2h/day) was associated with high soft drinks consumption (β = 0.51; CI: 0.25; 0.77, β = 1.07; CI: 0.79; 1.35, respectively). Only in girls, there was a positive association between PC/ video games time and light drinks (soft drinks with artificial sweeteners) consumption (β = 0.21; CI: 0.02; 0.41). Regarding the DQI, only boys showed a negative associations between total ST and the DQI (β = -5.91; CI -2.56; -2.56), this means, that those boys that exceeded the total ST's recommendations (> 2 h/day) had a poor total quality diet.DiscussionIn children, ST was associated with beverages (soft drinks and light drinks) consumption and a poor total diet quality. Soft drinks with artificial sweeteners (light drinks) were chosen mostly by girl´s, whereas, boys preferred regular sugar sweetened soft drinks consumption.
Optimism is associated with diet quality, food group consumption and snacking behavior in a general population
Authors: Ait-hadad Wassila , Bénard Marc , Shankland Rebecca , Robert Margaux , Kesse-Guyot Emmanuelle , Touvier Mathilde , Buscail Camille , Hercberg Serge , Péneau Sandrine 
Published: June 2020

AbstractDispositional optimism is a psychological trait that has been associated with health issues such as cardiovascular disease. However, there is little knowledge on the relationship between optimism and dietary intake in the general population. The objective of this cross-sectional study was to assess whether optimism was associated with diet quality, food group consumption and snacking. In 2016, 32,806 adult participants from the NutriNet-Santé study completed the Life-Orientation Test Revised (LOT-R) which assesses dispositional optimism. Diet quality (N = 17,849) and food group consumption (N = 19,335) were evaluated using at least three self-reported 24-h dietary records, while snacking behavior was evaluated by an ad-hoc question (N = 28,948). Logistic and linear regressions were used to analyze the associations between optimism and diet quality, food group consumption, and snacking behavior taking into account socio-demographic, lifestyle and depressive symptomatology characteristics. Optimism was positively associated with diet quality (b (95% CI) = 0.07 (0.004–0.11), P < 0.0001), while no association with energy was observed. Optimism was positively associated with consumption of fruit and vegetables, seafood, whole-grain food, fats, dairy product and meat substitutes, legumes, appetizers, non-salted oleaginous fruits and alcoholic beverages, and negatively associated with consumption of meat and poultry, dairy products, milk-based desserts and sugars and confectionery. In addition, optimism was negatively associated with snacking (OR (95% CI) = 0.89 (0.84, 0.95). Optimism was associated with a better diet quality overall and less snacking. It was also associated with consumption of healthy food groups as well as unhealthy food groups typically consumed at social eating occasions. These findings suggest that optimism could be taken into account in the promotion of a healthy eating behavior.
Discrepancy between food offered and consumed during hospitalization in older adult patients
Authors: Dominguez Ligia J. , Milazzo Francesco , Parisi Angela , Barbagallo Mario 
Published: June 2020

AbstractMalnutrition is one of the most frequent geriatric syndromes and a key contributor to frailty. Ageing is commonly associated with modifications in eating habits with changes in appetite and food intake. Malnutrition is not only a sign of illness, but its presence increases morbidity, hospital stay, institutionalization, poor quality of life, in-hospital complications, expenses, and mortality. Hospitalized patients have increased calorie requirements to overcome the increased energy expenditure due to acute disease. We aimed to evaluate the actual consumption of the food offered to a sample of hospitalized older adults. Sixty hospitalized patients (women/men = 23/37) were recruited sequentially. After participants signed an informed consent, we evaluated their mean actual intake of macronutrients (carbohydrates, proteins, and fats) at lunch during three consecutive days, calculated with a nutrition analysis software from the weighted food (first course, second course, side dishes) measured before and after consumption. Other parameters assessed included self-sufficiency by the capacity to perform basic and instrumental activities of daily living (ADL, IADL), cognitive performance with Mini Mental State Evaluation (MMSE), Geriatric Depression Scale (GDS), physical performance with the Short Physical Performance Battery (SPPB) and handgrip dynamometry, EAT-10 test for the assessment of swallowing capacity, and anthropometric parameters. Mean ± SD of the main parameters assessed were as follows: age 77.8 ± 9.3 years, BMI 27.1 ± 8.7 Kg/m2, ADL 3.8 ± 2.0, IADL 4.1 ± 2.8 (indicative of compromise self-efficacy), MMSE 21.8 ± 5.9, SSPB 5.3 ± 3.1, handgrip dynamometry 16.5 ± 7.8 Kg (indicative of mild to moderate cognitive and physical impairment). The mean intake of macronutrients for the 3-day assessment was 65.7 ± 20.6% of carbohydrates, 74.3 ± 30.4% of proteins, and 47.4 ± 38.1% of fats of the total amount offered at lunch. Older patients tended to have lower intakes of carbohydrates, proteins, and fats, while participants with higher SPPB had higher intakes of carbohydrates and proteins. The results of the present study show that hospitalized older adults, with compromised autonomy, physical and cognitive performance, had lower consumption compared to what is offered to them in the hospital despite their elevated nutritional needs due to the acute illness leading to hospitalization. Undernutrition and weight-loss are key factors associated with increased mortality and morbidity. Therefore, it is crucial to set appropriate nutritional interventions in hospitalized patients, particularly those with disability and cognitive decline. Early recognition and treatment of malnutrition are essential preventive measures to improve the quality of care, quality of life, and decrease mortality risk in hospitalized older adults.
The impact of herbs and spices on the appreciation of low-salt legume-based dishes
Authors: Vannereux Marine , Giboreau Agnes , Dougkas Anestis 
Published: June 2020

AbstractIntroductionDespite the well-documented health benefits of a dietary pattern higher in plant-based food such as legumes, their consumption remains low. Knowing that taste is the first factor in consumers’ food choice, flavoring of legumes using blends of herbs and spices (H&S) is an interesting approach to increase their consumption. This study examines the effect of H&S on the appreciation and energy intake of low salt legume-based dishes in a real context ecological environment.Materials and MethodsA 2-step pilot testing was designed to determine the most favorable recipe between 4 different blends of H&S. Firstly, 4 recipes were evaluated in a balanced order of presentation using different blends of legumes (chickpeas and lentils) and H&S by 115 participants (age 18–35) in an experimental restaurant. Overall liking was measured, followed by a preference-ranking test. Secondly, a perception assessment test was performed (n = 54) with the preferred recipe being divided into 4 variants higher (S) or lower in salt (LS) and H&S (S, LS, LSHS, SHS), according to a 2×2 factorial design (2-AFC test). In a randomized cross-over trial, 94 participants (age 18–35) attended 4 sessions 1 week apart and received the 4 variants as a mezze-type starter. Overall liking, food intake and appetite ratings (VAS) were assessed before and after the starter, main dish and dessert during lunch.ResultsParticipants significantly preferred the Spinach recipe compared with the Ginger, Paprika and Curcuma recipes and they could easily determine the different levels for salt and spices (t-test 5%). There were no significant differences in overall liking and taste between the different levels of salt and spiciness, although Principal Component Analysis showed 55% of the participants rating higher scores for the H&S recipes. Similarly, there were no differences in energy intake between S, LS, LSHS, SHS or total energy intake of the complete lunch. There was no difference in the ratings of hunger, desire to eat and prospective consumption although fullness was significantly higher followed by the S compared with LSHS (P < 0.005).DiscussionOverall appreciation was similar after the addition of H&S in low-salt starter to the high-salt starters, implying that reducing salt content without compromising acceptance is a feasible strategy at an ecological setting. However, there was no difference in energy intake of the four variants and overall appetite ratings. Further analysis, on interindividual differences in terms of eating behavior and acceptance, seems prudent.
A 12-week multi-component dietary intervention improves markers of non-alcoholic fatty liver disease in Irish patients in tertiary care
Authors: Fhloinn Deirdre Ní , Wright Ciara , Naimimohasses Sara , Finn Stephen , Norris Suzanne , Hart Kath H. , Moore J. Bernadette 
Published: June 2020

AbstractNon-alcoholic fatty liver disease (NAFLD) is a significant public health concern closely linked to obesity, affecting an estimated 25% of adults in Europe. Understudied in Ireland, the aim of this research was to examine the effects of a 12-week multi-component dietary intervention on weight loss and markers of liver injury in Irish NAFLD patients in tertiary care. Biopsy confirmed NAFLD patients (n = 27) were recruited from St James’ Hospital in Dublin, Ireland. Consenting participants underwent a 12-week moderate-intensity intervention incorporating weekly group nutritional education, behavioural change and group support, as well as individualised advice and weigh-ins from a trained nutritionist. Control group participants were given routine clinical care. All participants were clinically reviewed before, immediately after, and 3 months post intervention. Individuals (n = 12) with histological evidence of steatohepatitis underwent a repeat liver biopsy on completion of the intervention. Detailed dietary assessment was performed using both a 4-day diet diary (4DDD) and a novel, recently validated, short food frequency questionnaire (SFFQ) designed specifically to assess habitual intakes of food items related to NAFLD. Nutrient intakes were analysed using myFood24TM dietary analysis software, and the Mediterranean diet quality score (MDQS) was used to assess the overall change in dietary patterns. Of the 15 participants who completed the intervention, 80% (n = 12) achieved a weight loss exceeding 5%, with 47% (n = 7) achieving > 7%. There were significant improvements from baseline to week 12 in the intervention group for the majority of clinical parameters including HbA1c (p = 0.0054), liver enzymes (ALT, p = 0.0108; GGT, p = 0.0001) and transient elastography (kPA, p = 0.0308; CAP, p = 0.0081). However, these results failed to maintain significance when analysed compared to controls. The overall dietary pattern was significantly improved after 12 weeks as assessed by the MDQS (p = 0.03), with no apparent compromise in micronutrient intake despite the energy reduction. Reductions in energy, saturated fat, carbohydrate and sugar intakes at 12 weeks, were maintained at three months follow up. Analysis of pre- and post-intervention liver biopsies in the intervention group demonstrated a clinically significant improvement in NAS score (p = 0.0273), attributable to reductions in hepatic steatosis (p = 0.0078). A significant correlation was observed between improvement in liver histology and change in sugar intake (r = 0.7534, p = 0.0093). Although results were somewhat limited by small sample size, nutritional education achieved beneficial dietary changes that persisted after the intervention ceased. Notably, achieving reductions in sugar intakes may be particularly beneficial in reducing the severity of hepatic steatosis in Irish adults with NAFLD.
The effect of a low carbohydrate high fat diet on emerging biochemical markers of cardiometabolic risk
Authors: McCullough Deaglan , Harrison Tanja , Lane Katie , Boddy Lynne , Amirabdollahian Farzad , Schmidt Michael , Enright Kevin , Stewart Claire , Davies Ian 
Published: June 2020

AbstractWorldwide, cardiovascular disease (CVD) is the number 1 cause of mortality and is associated with insulin resistance (IR). Emerging biomarkers such as FGF21 and adiponectin are associated with cardiometabolic risk. Low carbohydrate, high fat (LCHF) diets have been reported to reduce cardiometabolic risk markers; however, few studies have compared a LCHF diet vs. a high carbohydrate (HC), lower fat diet under ad libitum conditions on adiponectin and FGF21. The purpose of this study was to investigate the effects of an ad libitum LCHF vs. HC diet on IR, FGF21 and adiponectin in 16 healthy adults. Ethical approval: Liverpool John Moores University Research Ethics Committee (16/ELS/029); registered with ClinicalTrials.gov (Ref. NCT03257085). Participants were randomly assigned to a HC diet (n = 8, the UK Eatwell guidelines; ≥ 50% of energy from carbohydrates) or a LCHF diet (n = 8, consume < 50 g/day of carbohydrates). All provided plasma samples at 0, 4 and 8 weeks. FGF21 (R&D Systems) was analysed via ELISA and adiponectin, insulin and glucose were analysed via immunoassay technology (Randox Evidence Investigator™ Metabolic Syndrome Arrays I & II). Mann Whitney, Friedmans, Wilcoxon tests and 2×3 ANOVA (IBM SPSS 25®) were undertaken to investigate significant differences between and within groups. The homeostatic model assessment (HOMA) was used to calculate IR. FGF21 significantly (P = 0.04) decreased (Mdn, IQR:148.16, 78.51–282.02 to 99.4, 39.87–132.29 pg/ml) after 4 weeks and significantly (P = 0.02) increased (Mdn, IQR:167.38, 80.82–232.89 pg/ml) by 8 weeks vs. baseline with LCHF. No significant differences (P > 0.05) were observed between groups. Adiponectin was significantly (P = 0.03) different at week 4 only between groups. Adiponectin increased after 4 weeks (Mdn, IQR:13.44, 9.12–25.47 to 16.64, 11.96–21.51 ng/ml) but was only significantly (P = 0.03) different by 8 weeks vs. baseline in the HC group (Mdn, IQR:16, 10.8–27.43 ng/ml). Adiponectin remained unchanged (P = 0.96) in the LCHF group. HOMA significantly decreased with both diets after 8 weeks only (mean ± SD, LCHF: 2.9 ± 1.3 to 1.8 ± 0.8, HC: 2.5 ± 0.6 to 1.9 ± 0.6, P = 0.008) but was not significantly (P = 0.60) different between groups. These preliminary data reveal that while both diets improved insulin sensitivity, they may do so by different mechanisms. Future studies are warranted to investigate further, how a LCHF vs. HC diet affects FGF21 and adiponectin, and the subsequent regulation of IR. Furthermore, studies that extend these findings by determining the impact of LCHF vs. HC on peripheral metabolism to determine potential nutrition-mediated mechanisms of metabolic adaptation are warranted.
The Effects of Increasing Intake of Intact Wheat Fibre or Wheat Bran on Gut Microbiota Diversity: a Systematic Review
Authors: Jefferson Angie , Adolphus Katie 
Published: June 2020

AbstractThe influence on health of the human gut microbiota is increasingly recognised, however wheat fibre, consumed frequently in Western diets has traditionally been considered inert with regard to gut microbiota composition and metabolic activity. We undertook a systematic review (PRISMA methodology) of human intervention studies examining the effects of intact cereal fibres on gut microbiota composition among healthy adults.(1) Studies published in the past 20 years were identified on PubMed and Cochrane electronic databases. Inclusion criteria were: healthy adult participants, at least one intact cereal fibre (or its sub-fraction) and measurement of faecal microbiota related outcomes. Out of forty studies meeting inclusion criteria, seventeen manipulated wheat fibre/bran or its key constituent arabinoxylans (AXOS), and ten used a whole diet approach with predominantly wheat fibre. Results from these twenty seven wheat fibre papers are presented here. Eight studies provided wheat bran/fibre (ranging from 5.7g-21g/day wheat fibre or 13g-28g/day wheat bran). Three reported significant effects on gut microbiota abundance and/or diversity (both at phyla and species level) and one showed no effect. Six reported significant increases in fermentation metabolites and one reported no significant change. Ten studies manipulated whole day fibre intake (predominantly wheat but also permitting some oats, rye and rice). Wholegrain intake ranged from 80g-150 g per day and fibre from 13.7g–40 g per day. Six found significant increases in bacterial diversity and/or abundance and five showed significant increases in fermentation metabolites. Two identified that response to high fibre intervention is dependent on baseline gut microbiota richness - those with limited richness exhibiting greater microbiota change over time in response to fibre increase. Two reported no significant effects. Nine studies utilised manipulation of AXOS (2.2g–18.8 g per day) with five demonstrating significant increases in target bacterial species and six significant increases in fermentation metabolites. One reported no significant effect to faecal metabolites. This review supports a role for the wheat fibre found in everyday foods (such as bran breakfast cereal of high fibre breads) promoting both microbiota diversity and abundance. While the healthy microbiome is yet to be defined, consumption of a single daily serving of wheat bran fibre appears sufficient to effect gut microbiota fermentation (with demonstrable effects arising from as low as 6g/day), and promote species diversity, with potential benefit to health.However exploration of stability over longer time frames (> 12 weeks) is now required.