bluuebunny/crossref_metadata_2025_split huggingface dataset:
New Zealand dietary patterns in relation to bone and nutritional health status among post-menopausal women
Authors: Ilesanmi-Oyelere Bolaji Lilian , Brough Louise , Coad Jane , Roy Nicole , Kruger Marlena 
Published: June 2020

AbstractNutrients affect bone health status. However, dietary patterns advance insight into which particular foods influence bone and nutritional health status. The aim of this study was to explore the associations between dietary patterns, bone and nutritional health status in postmenopausal women. This cross-sectional study examined 127 postmenopausal women aged between 54–81 years. Body composition and bone health status were determined using dual-energy X-ray absorptiometry (DXA). The dietary composition was assessed by a validated food frequency questionnaire composed of 108 foods, of which 34 food groups were created. Dietary patterns (DP) were identified by principal component analysis. The bone and nutritional measures were regressed onto the dietary pattern. Five DPs were identified, two of which were associated with nutritional status. Fruit and carbohydrate DP was associated with decreased weight (r = -0.192, P = 0.038), body mass index (r = -0.184, P = 0.047) and body fat (r = -0.181, P = 0.050). Coffee and yoghurt/cream DP was associated with weight (r = 0.223, P = 0.015), body mass index (r = 0.245, P = 0.008) and body fat (r = 0.195, P = 0.036). Bone health status; spine T-score (r = 0.283, P = 0.002), hip T-score (r = 0.309, P = 0.001), femoral neck T-score (r = 0.317, P = 0.001) and whole-body bone mineral density (r = 0.261, P = 0.004) were also associated with coffee and yoghurt/cream DP. Milk products DP was associated with spine T-score (r = 0.304, P = 0.001). A dietary pattern characterized by high factor loadings of coffee, milk and yoghurt/cream was associated with higher BMD and T-scores. Although coffee intake has been associated with low bone mass, the impact of milk products appears to override the effects of coffee as an important determinant of bone health status in postmenopausal women.
Dietary patterns associated with kidney function decline and incident chronic kidney disease in the general population: the LifeLines cohort study
Authors: Cai Qingqing , Dekker Louise , Borst Martin , Navis Gerjan 
Published: June 2020

AbstractNutrition strongly impacts the incidence and progression of chronic kidney disease (CKD). Recently, reduced rank regression (RRR) has emerged as a method that identifies dietary patterns in an exploratory way while using prior knowledge to select a set of response variables. The aim of this study was to identify a specific dietary pattern associated with renal function using RRR, and to evaluate its association with CKD incidence. We included 78,350 participants from the LifeLines population-based cohort in the Northern Netherlands. All participants were free of CKD (defined as eGFRCKD-EPI < 60 mL/min/1.73 m2) at baseline and completed a second visit four years later. Dietary intake was ascertained with a 110-item food frequency questionnaire. The dietary pattern, stratified by sex, was constructed cross-sectionally by RRR, with eGFR as a response variable. Multivariable logistic regression was used to study the association between dietary patterns score and CKD incidence or an eGFR decline of ≥ 20%, adjusted for potential confounders. Among women, the eGFR-associated dietary pattern was characterized by high intake of eggs, low-fat and high-fat cheese, and legumes and low consumption of sweetened dairy drinks, desserts, cake and cookies, sweet sandwich toppings, white meat, and commercially prepared dishes. The male dietary pattern was characterized by high consumption of high-fat and low-fat cheese, bread, full-fat milk, fruits, vegetables, beer, and low consumption of white and red meat. After a mean follow-up of 3.9 years, 7,612 participants experienced a > 20% eGFR decline and 2,072 participants developed CKD. The eGFR-based diet was associated with a lower risk of eGFR decline (OR 4th vs 1st quartile, women: 0.84 [95% CI 0.76–0.92]; men: 0.74 [0.65–0.84] and of incident CKD (women: 0.60 [0.50–0.73] ; men: 0.52 [0.41–0.66]). The results provide support for potential diet interventions to prevent renal function decline and CKD. RRR may be a useful tool to identify dietary patterns that affect renal function loss and CKD development.
Prevalence of underweight in the Roma population from a rural area in the south part of Romania- Călăraşi county
Authors: Rusu Emilia , Enache Georgiana , Alexescu Alexandra , Rusu Florin , Cosoreanu Andrada , Bejinariu Catalina , Jinga Mariana , Radulian Gabriela 
Published: June 2020

AbstractBackground and aim:The Roma population is one of the ethnic minorities with a long history of malnutrition. The aim of this study was to evaluate the prevalence of underweight in Roma population living in rural settlements from Călăraşi County in the south part of Romania.Methods:This cross-sectional, epidemiological, non-interventional study was conducted from March 2014 to May 2017 in several villages from Calarasi County. We analized the data from 978 people: 660 Roma (457 females/203 males), and 318 Romanian Caucasians (213 females/105 males) aged between 18 and 88 yr. Body mass index (BMI) was classified using the definitions of World Health Organization and a BMI < 18.5 kg/m2 was defined as underweight.Results:In Roma population group, the prevalence of underweight, normal weight, overweight and obesity was 4.5% (n = 30), 26.5% (n = 175), 25% (n = 165) and 43.9% (n = 290) respectively. The prevalence of underweight was higher in Roma population compared to Romanian Caucasian, with a significantly higher prevalence in young age groups, 6.9% in 18–29-year age group and 8.2% in 30–39-year age group as well as in the age group of over 70 years (7.5%).Among the Roma population, in multivariate adjustment for all covariates in a backward stepwise elimination procedure, significant predictors of underweight were a current smoking and lower socio-educational level (under eight classes).Conclusions:Our results confirm and reinforce the need to implement prevention programs in high-risk populations such as the Roma population, due to the double burden of malnutrition, low access to the health system, low socio-economic level, limited access to education lack of medical education and preventive healthcare.
Dietary selenium intakes and their association with muscle strength and function in ≥ 85 year old adults: the Newcastle 85 + Study
Authors: Perri Giorgia , Hill Tom , Mathers John , Mendonça Nuno , Duncan Rachel , Walsh Jennifer , Eastell Richard 
Published: June 2020

AbstractSelenium is an essential micronutrient with biochemical and cellular effects through activities of 25 selenocysteine-containing selenoproteins. Selenoproteins are anti-inflammatory and have antioxidant properties. Severe selenium deficiency causes muscle weakness and atrophy in humans however the effects of moderate selenium deficiency are unclear. The aims of this study are twofold: 1) to determine dietary selenium intakes and contributing food sources in very old adults and; 2) to determine whether dietary selenium intakes are associated with 5-year trajectories of muscle function: hand-grip strength (HGS) and Timed-Up-and-Go (TUG).Cross-sectional (baseline) and prospective (1.5, 3 and 5-year follow-up) analyses of 845 participants aged 85 years from the Newcastle 85 + study were assessed for HGS and TUG performance using standardized protocols (Antoneta et al. 2016). Baseline dietary intakes were assessed using 24-hour multiple pass recall methods on two separate days (Mendonça et al. 2016). The top selenium food contributors (~90%) and the adequacy of intakes were determined i.e. those with intakes < LRNI, between the LRNI and RNI and > RNI. Linear mixed models explored the associations between selenium intake categories and time on the prospective, 5-year change in HGS and TUG in all participants, males and females.Median intakes of selenium were 39, 48 and 35μg for all participants, males and females, respectively. Selenium intakes were below the LRNI in 51% of participants (median 27μg) whilst 15% had intakes ≥ the RNI (median 85μg). Only 13.3% of females and 16.9 % of males met the RNI. The top selenium contributors were cereals (46%), meat (22%), fish (10%), milk (6%), eggs (4%) and potatoes (3%) making up 91% of selenium intakes. Those with the lowest intakes had 2.72 kg lower HGS and 2.36s slower TUG compared to those with higher intakes (P < 0.005). There was no association between selenium intake in HGS or TUG, but time had a significant effect on the rate of change over 5-years in both parameters (P < 0.001).Overall these results show that poor dietary selenium intakes are common in very old adults and that cereal and cereal products are major sources of selenium in this population. Whilst low selenium intakes are associated with worse HGS and TUG performance in the cross-sectional analysis, no significant associations were observed in the prospective analyses.
A prospective investigation of dietary prebiotic intake and colorectal cancer risk in the EPIC-Oxford cohort
Authors: Castro-Espin Carlota , Graham Brittany , Appleby Paul N. , Agudo Antonio , Key Timothy J. , Perez-Cornago Aurora 
Published: June 2020

AbstractIntroduction:Prebiotics are a subtype of dietary fibre selectively fermented by beneficial bacterial in the colon. Preclinical evidence has suggested that prebiotics may be associated with a decreased risk of colorectal cancer. However, the association between dietary intake of prebiotics and colorectal cancer risk has not been investigated prospectively. This study aims to prospectively investigate the association between total prebiotic intake and colorectal cancer risk. Further characterisation of the association by prebiotic sub-type (fructans and galacto-oligosaccharides (GOSs)) and colorectal cancer sub-site (colon cancer and rectal cancer) were secondary objectives.Material and methods:A total of 53,700 men and women living in England and Scotland who were enrolled in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford study, were included in the analysis and followed up for incident colorectal cancers. Validated semi-quantitative food frequency questionnaires administered at baseline were used to calculate daily fructan, GOS and total prebiotic intake. We used multivariable Cox proportional hazards models to assess associations between prebiotic intake and risk of colorectal cancer.Results:A total of 574 incident cases of colorectal cancer were identified during a mean of 16.1 years of follow-up. Total prebiotic, fructan and GOS intake were not significantly associated with colorectal cancer risk. The hazard ratios for those in the highest fourths of total prebiotic, fructan and GOS intake compared to those in the lowest fourths were 0.87 (95% confidence intervals (CI) 0.66–1.14; P for trend = 0.3), 0.91 (95% CI 0.70–1.18; P for trend = 0.4), and 0.87 (95% CI 0.66–1.15; P for trend = 0.4) respectively. The associations remained nonsignificant when colorectal cancer sub-sites were investigated separately.Discussion:The results from this observational study do not support an association between prebiotic intake and colorectal cancer risk. Given the biological plausibility of a role for prebiotics in reducing colorectal cancer risk and since the non-significant association between prebiotic intake and colorectal cancer risk observed in the current study may be due to the small number of cases and the healthy profile of the cohort, further epidemiological research is needed to characterise the association between dietary prebiotic intake and colorectal cancer incidence.
A technology-based nutritional education intervention to increase fruit and vegetables consumption in university students: findings from a randomised controlled study
Authors: Hill Alyson , Hafiz Amin , Gallagher Alison 
Published: June 2020

AbstractBackground:The transition to University is recognised as a vulnerable period for many young adults with the establishment of unhealthy eating behaviours. Evidence indicates that diets are low in fruit and vegetables, high in confectionary and fast food therefore, having the potential to develop obesity and long-term health implications. This RCT aimed to investigate the impact of providing 5 portions of fruit and vegetables (F&V) daily on consumption and plasma measurements. In addition to investigate whether intake was enhanced by nutritional education delivered using Facebook (FB)Methods:Sixty full-time university students (36 females, 24 males) were randomly assigned to one of 3 groups: F&V received five portions (80g) of fruit and vegetables daily for 4 weeks; F&V + FB received as for F&V group and in addition nutrition messages using FB; Control group maintained their usual diet. Compliance with F&V consumption was determined by analysis of vitamin C and carotenoid levels and in addition recorded intake and returned all uneaten F&V. Level of engagement on FB page was categorized according to interaction: highly active, somewhat active (interacts > once per month) or minimally active (interactsResults:Participants were aged 24.4 (SD 3.7) years and mean BMI of 25.4 (SD 4.7) kg/m2. Study groups did not differ by age, however they did differ by gender (24 male and 36 female, P = 0.003), BMI (P = < 0.039) and TEI (P = < 0.041). The number of portions of FV consumed increased in both intervention groups (P = < 0.001) and showed that 65% of participants increased intake of FV in both intervention groups (P = < 0.001) from baseline to end of study of 4.6 (0.6) F&V group, 4.7 (0.4) F&V + FB group. Mean change in serum β carotene was significantly higher for both intervention groups than the control group at the end of the four-week intervention period. However, the provision of F&V with or without FB did not have any enhanced effect on FV consumption and was not sustained at 3 weeks after the end of the intervention. Of those 20 participants in the F&V + FB group, 70% engaged with FB regularly with 35% classified as highly active, 15% moderately active and 50% minimally active.Conclusions:This study showed an increased consumption from 1.6 to 4.6 portions fruit and vegetables daily over the 4week study period and showed an increase in vitamin C and retinol levels. However, providing additional nutrition education via FB was insufficient to increase consumption.
What is the optimal intake of vitamin C?
Authors: Eggersdorfer Manfred 
Published: June 2020

AbstractVitamin C is an essential nutrient which humans cańt produce. Vitamin C has many important functions in the body, such as immune-system stimulation, growth and repair of tissue, sustain cardiovascular and bone health and protecting cells from oxidative stress by neutralizing harmful free radicals.To ensure adequate vitamin C levels intake recommendations are set.A minimum of 10 mg/ day is needed to prevent scurvy, the clinical manifestation of vitamin C deficiency. Some countries like UK and Australia and the FAO/WHO* refer to this and set recommendations of 40–45 mg/day including a safety margin.Later findings showed that vitamin C is essential for further functions, especially for the immune system. In addition, kinetic studies in healthy men showed that the saturation of neutrophil leukocytes and plasma needs higher vitamin C intakes. Based on the content parameters of plasma level, neutrophil saturation, and minimal urinary loss, the intake recommendations were increased in some countries. The IoM (US) increased the vitamin C recommendations (RDA) to 90 mg and 75 mg/ day and EFSA to 110 mg and 95 mg/ day for men and women, respectively.It´s recommended to define intake recommendations based on functional parameters because vitamin C levels should be at a level that assures optimal functioning of all processes requiring vitamin C. Lack of overt deficiency does not necessarily indicate adequacy of intake. Up to now no sufficient evidence exists for a functional parameter.Recent science from an in-vitro and a human intervention study in healthy men investigated the effects of vitamin C on the leukocyte function. The results support neutrophil motility as a suitable functional parameter. The observed effects indicate to increase the intake recommendation to 200 mg/ day for healthy persons. This is in line with established knowledge from pharmacokinetic, observational, and intervention studies. Plasma vitamin C saturation occurs at a daily intake of 200 mg/ day and a recent review showed that supplementation of at least 200 mg/ day reduced the duration of common cold significantly in children as well as in adults. Additionally, it could be shown that incidences of cardiovascular disease were lowest with vitamin C intakes of at least 200 mg/ day.These findings indicate that an increase of current intake recommendations to 200 mg/ day would be beneficial for the function of the immune system, thus for human health.
Baker's yeast (1→3)-β-D-glucan Influences Insulin Sensitivity in Mice with Humanized Obese Diabetic Microbiome in High-Fat Diet-Induced Obesity
Authors: Mitchelson Kathleen A. J. , de Marco Castro Elena , Hueston Cara M. , Lynch Gina M. , Keogh Elaine A. , Tran Tam T.T. , Vlckova Klara , Roche Helen M. , O'Toole Paul W. 
Published: June 2020

AbstractIntroductionβ-glucans are naturally occurring polysaccharides which have isoform specific immunomodulatory and metabolic properties(1). Certain yeast (1→3)-β-D-glucan isoforms improve cholesterol(2), glucose(3) and lipid homeostasis(4). Feeding (1→3)-β-D-glucan alters the microbiome of high-fat diet (HFD) induced obese (DIO)/type 2 diabetic (T2D) mice(5). Here we investigated the potential impact of baker's yeast (1→3)-β-D-glucan in mice humanized with gut microbiomes from either obese healthy versus obese diabetic subjects on immune-metabolism within the context of high-fat feeding.MethodsC57Bl/6J male mice received an antibiotic cocktail of Ampicillin, Metronidazole, Vancomycin, Imipenem and Ciprofloxacin HCl in their drinking water for 6 weeks to diminish the endogenous gut microbiota. Mice were inoculated with microbiota samples obtained from obese healthy (OBH) or diabetic (OBD) humans twice daily for 3 days by oral dosing. Mice were fed a low-fat diet (LFD) (10% kcal) for 4 weeks followed by HFD (45% kcal) with/without baker's yeast (1→3)-β-D-glucan (βG), for 9 weeks. Weight, feed intake, glucose tolerance (1.5g/kg), insulin tolerance (0.5U/kg), hepatic and skeletal lipid levels were examined. Tissue specific molecular markers of metabolism and inflammation, and gut microbiome analysis are being determined to compliment the phenotypic data.ResultsOBH mice were more glucose tolerant and insulin sensitive than OBD mice, despite equal weight gain and adipose tissue mass. Fasting HOMA-IR, attributable to higher insulin concentrations, was higher in OBD compared to OBH mice. βG supplementation reduced HOMA-IR in OBD mice (P < 0.0611). Hepatic triacylglycerol (TAG) and cholesterol levels were also higher in OBD mice, which were prevented by βG supplementation. Hepatic proteomic, caecal microbiomic and metabolomic analysis is on-going in order to ascertain the impact of the OBD versus OBH dysbosis with/without βG supplementation with specific attention on immune-metabolism.
Does eating a reheated starchy carbohydrate meal improve postprandial glycaemia?
Authors: Robertson Tracey , Brown Jonathan , Fielding Barbara , Jackson Nicola , Hovorka Roman , Robertson Denise 
Published: June 2020

AbstractIncreased postprandial glycaemia and reduced insulin sensitivity are associated with development of Type 2 Diabetes (T2D). Maintaining a normal glucose response is important both for healthy individuals, for disease prevention, and for those with T2D, to prevent development of diabetes-related complications. Chilling previously-cooked starchy carbohydrate (CHO) results in retrogradation of some of the starch to form resistant starch (RS). RS is not absorbed in the small intestine and consequently does not contribute to the postprandial glucose excursion. Reheating the CHO, however, reverses this process, reducing some of the RS content. RS type 5 is formed in the laboratory by heating starch with free fatty acids; there is limited evidence for its formation using domestic cooking methods and real foods. Furthermore it is unclear whether this would translate into a noticeable effect on postprandial glucose metabolism.In this randomised crossover study, 8 participants attended two study days; at one they consumed a freshly cooked mashed potato meal (203 g boiled potato, 25 g butter) at the other they consumed an identical meal which had been chilled for 66 h then microwave reheated. The potatoes were intrinsically labelled with [U-13C]starch, and participants received a variable [6,6-2H2]glucose infusion, allowing detailed glucose flux modelling. Venous blood samples were taken for 6 h postprandially.There was no significant effect on postprandial glucose, however repeated measures ANOVA on postprandial insulin time-point data found a significant difference between meals (p = 0.026), with a 24% reduction in incremental area under the curve (0–120 min) and 21% reduction in insulin peak between freshly cooked and reheated meals. There were no significant effects on rate of appearance of glucose into the plasma from the gut (Ra) or on endogenous (hepatic) glucose production (EGP), however there was a strong trend for a reduced rate of glucose disposal (uptake into tissues, Rd) following the reheated meal (p = 0.054).It is hypothesised that RS was formed in the reheated meal by the chilling and reheating process; this will be verified by in vitro work later in the project. The attenuation of the postprandial insulin response with no significant effect on EGP suggests enhanced hepatic insulin sensitivity following the reheated meal as a possible mechanism for the effects of RS on postprandial glycaemia. This study demonstrates that making simple changes to the way a starchy carbohydrate meal is prepared can have significant beneficial effects on postprandial glucose metabolism.
Relationship between anthropometric/metabolic parameters and bone mineral density in younger adults
Authors: Hack-Mendes Roberta , Brennan Lorraine 
Published: June 2020

AbstractIntroductionOsteoporosis is characterized by low bone mineral density (BMD) and increased susceptibility to low trauma fractures(1).The relationship between osteoporosis risk and general metabolic health parameters is poorly understood. The aim of this study was to investigate the relationship between anthropometric and metabolic parameters with BMD in Adults.Materials and MethodsA total of 214 (100 male and 114 female) healthy adults were recruited. The mean age was 32 ± 10 years for males and 31 ± 11 years for females. BMD was assessed by whole body dual energy X ray- absorptiometry (Dexa scan). Dexa scores were reported as total bone mineral density, T-score and Z-score. Anthropotemetric measures included body weight, height, waist circumference. Basal metabolic rate (BMR) was assessed by indirect calorimetry. Tertiles of BMD were obtained for males and females. Assessment of parameters across BMD tertiles was performed in males and females separately using ANOVA. Relationships between parameters was assessed using Spearman correlation analysis controlling for gender and age where appropriate.ResultsBMI, Weight and BMR increased significantly across the tertiles for both genders. The mean weight, BMI and BMR were significantly increased in the males at the highest tertile of BMD. Positive correlations (adjusted for gender and age) were observed between weight, BMI, BMR and BMD (R2 = 0.404; p = 0.001, R2 = 0.348, p = 0.001; R2 = 0.363; p = 0.001, respectively).ConclusionsOverall, the results confirm the relationships between BMD and BMI and weight in a healthy cohort. Furthermore, it highlights a relationship between BMR and BMD. Targeting improvement in body composition and BMR may be a strategy for the age-related decline in BMD.