bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of the Home Environment and Nutrition Knowledge on Diet Quality of Adolescents
Authors: Freeland‐Graves Jeanne H , Tabbakh Tamara 
Published: November 2023

The objective of this research was to examine psychological, social, and environmental features in the home and their impact on diet quality and weight status of adolescents. A secondary goal was to explore the role of the comprehensive home environment as a mediator of maternal nutrition knowledge and diet quality. A sample of 206 mothers and adolescents (11–14 years) completed the Multidimensional Home Environment Scale, a Food Frequency Questionnaire, and a Nutrition Knowledge survey. Body mass index‐for‐age percentiles were derived from measurements of weight and height obtained by researcher; diet quality was estimated via the Healthy Eating Index‐2010. Adolescents consumed diets below recommendations for total fruit (68.1%), total vegetable (55.7%), greens and beans (52.9%), whole grains (15.3%), dairy (55%), seafood and plant protein (38.1%), fatty acids (8.8%), sodium (55.3%), empty calories (67.1%), and total HEI‐2010 (53.6%). The final model of the home environment on diet quality included availability of healthy foods (p=0.00), healthy eating attitude (p=0.01), and accessibility to unhealthy foods (p=0.04), explaining 28% of the variance. Equations that contained the strongest predictor variables, self‐efficacy (β=−0.24, p=0.02) and availability of healthy foods (β=−0.24, p=0.02) were retained and accounted for 16% of variation in BMI. Inclusion of the mediator in the model yielded significant estimates of the indirect effect (β=0.61, 95% CI: 0.3–1.0) and a 65.2% reduction in the model, suggesting a critical role of the home environment as a partial mediator. These results emphasize the importance of the home environment in determination of diet quality and BMI. Additionally, the findings suggest that proficient maternal knowledge in nutrition may be linked to a healthier home environment, ultimately contributing to enhanced diet quality of adolescents.Support or Funding InformationBess Heflin Centennial Professorship in Nutrition
The role of soft drinks on children obesity: a global analysis using machine learning techniques
Authors: Gregori Dario , Lorenzoni Giulia , Soriani Nicola , Azzolina Danila , Berchialla Paola 
Published: November 2023

BackgroundAmong lifestyle factors, soft drinks’ consumption has been suggested as playing a role in contributing to obesity onset. Aim of present study is to evaluate the contribution of various risk factors to obesity worldwide using a class of machine learning techniques, namely random forests.MethodsData on 2640 children 6–11 years (Argentina, Brazil, France, Georgia, Germany, UK, India, Italy and Mexico) were collected on more than 90 parameters (anthropometrics, built environment, familiar socio economic status, food and activity frequency). Given that sample size is heterogeneous across countries (from 60 up to 1640 children), role played by soft drinks associated with WHO classes of OWO (overweight or Obese) vs. Normal children was estimated using Random Forests (RF), which represent a more robust way to assess the additional contribution of weight status’ predictors compared with traditional statistical methods. RF have been implemented using 150,000 bootstrap samples using Bylander's bias‐correction approach. Incremental role of soft drinks has been evaluated on top of all the other potential predictors. One‐hundred permutations per tree were run for assessing each factor's importance, using Out‐of‐Basket (OOB) classification error rate (CER).ResultsDespite the fact that soft drinks consumption is very different across continents, (children were consuming never 20% Europe, 28% India, 6% South America, and very often 33% Europe, 16% India and 54% South America, p<0.001), its contribution in determining children's weight status was not significant.ConclusionsThe analysis of the association of soft drinks on children obesity is undermined by the great heterogeneity in data. Random forest approach provided stable and informative estimates, showing that the role played by soft drink consumption is not relevant among common recognized determinants of OWO in children.
Female Vegans Report Lower Severity of Menopausal Symptoms than Omnivores
Authors: Beezhold Bonnie , Radnitz Cynthia , Hoy Cassandra , Todd Lauren , Chung Maggie , Claxton Alyssa , Dalrymple Jessica , Gibbons Gretchen , LaPlant Stephanie , Wang Junzhu , Zuro Lauren 
Published: November 2023

The onset of menopause is linked to a number of unpleasant symptoms that reduce the quality of life for many older women, and hormonal therapies are not without risks. Recent studies have found that high intake of plant‐based foods was associated with fewer and less severe menopausal symptoms. Since the vegan diet is highest in plant‐based foods, our objective was to investigate menopausal symptom severity and dietary pattern in a large online community sample of older females. Peri‐ and postmenopausal vegans (Vg: n=123), vegetarians (Veg: n=74), and omnivores (Omn: n=248), ages 45 to 80, completed a survey which included questions about symptom severity from the Menopause‐specific Quality of Life questionnaire and a range of questions about habitual diet and lifestyle relevant to hormone health. Principal components factor analysis of the symptoms supported the use of two components, physical and mental. Multiple linear regression analysis was used to develop a model for predicting these symptom categories, and major correlates were entered into the model. The four predictor model of age, omn/vg diet, BMI, and sleep hrs/n accounted for 15.5% of the variance in physical menopausal symptoms, F(6, 322) = 9.86, p < .001; the four predictor model of social support, age, frequency of berries intake, and frequency of sweets intake accounted for 18.9% of the variance in mental menopausal symptoms, F(7, 365) = 10.85, p < .001. A one‐way between‐groups analysis of covariance was conducted to compare physical and mental symptoms across the three diet groups. There was a significant difference between diet groups on physical symptoms, adjusted for age and BMI, F(2, 390) = 12.83, p < 0.001, pη2= 0.062; pairwise comparisons showed that Vg reported significantly lower severity of symptoms than Omn. There was also a significant difference between diet groups on mental symptoms adjusted for social support and age, F(2, 440) = 3.52, p =0.030, pη2= 0.016; pairwise comparisons showed that Veg reported greater severity of mental symptoms than Vg. A vegan diet may benefit women who seek a natural menopausal therapy and are willing to modify their dietary choices.Support or Funding InformationNone.
Thinking about the Complexity of Meeting the Dietary Needs of Mexican‐Heritage Seniors in Texas Border Colonias
Authors: Sharkey Joseph 
Published: November 2023

Vulnerable groups of seniors are increasing in number and as a percentage of the older population in the U.S. This includes under‐represented groups, underserved communities, racial/ethnic minorities, and immigrants. A priority population that shares all of these vulnerabilities is the growing population of Mexican‐heritage seniors who reside in colonias along the Texas‐Mexico border. The objective of this study was to use multiple methods (focus groups and survey) to identify structural and contextual needs and assets to achieve nutritional health. Data are from fourteen focus groups (n=95) and two surveys (n=466 and n=489) of seniors born in Mexico; and administered in the home by trained promotoras de salud (community health workers). Conceptually, we integrated two models: one model that identifies domains of resources (individual, economic, community, and family) that influence nutritional health; and a second model that adds contextual domains (cultural, network, personal, and sociopolitical). Seniors reported low level of education, Spanish‐only language, poverty level household incomes, limited participation in nutrition assistance programs, life‐span experiences of food insecurity, high levels of food insecurity, and resilience (social competencies and cultural strategies. Focus groups gave voice to the seniors to describe their lived experience. Needs and assets identified included household and individual (food insecurity, literacy, condition of housing, individual capacity and complexity of tasks, food resource management strategies, cultural traditions, and empowerment) and colonia or community (lack of public transportation, limited access to and availability of affordable foods, community engagement, and community awareness of senior issues).Conclusions1) seniors are key in identifying issues regarding food acquisition and food preparation knowledge and skills needed to improve nutritional health; 2) focused group discussions provide the venue for exploring individual experiences, sharing information, and determining community‐ and individual‐based strategies; 3) understanding contextual opportunities and barriers are key for increasing the knowledge and skills of seniors; 4) community prevention requires engagement of traditional and non‐traditional partners; and 5) critical for inclusion and empowerment of promotoras/community health workers.Support or Funding InformationAARP Foundation (HUN‐12‐2011‐0003)
NIH/IRACDA Program – a Win for Both Post‐Docs and PUI Partner Institutions
Authors: Carroll Margaret A , Catapane Edward J. , Soto Martha , Brewer Gary 
Published: November 2023

The NIH/IRACDA program is a career development program that facilitates the progress of postdoctoral candidates towards biomedical research and teaching careers in academia. The program promotes consortia between research‐intensive institutions and partner institutions that have a historical mission and a demonstrated commitment to providing training, encouragement and assistance to students from groups underrepresented in the biomedical research enterprise. Medgar Evers College (MEC) is an undergraduate Minority Serving Institution in Central Brooklyn, NY with a student enrollment of about 7,000, 75% of which is female. Since 2010 MEC has been one of two partner institutions of the INSPIRE (IRACDA New Jersey/New York for Science Partnership in Research and Education) program with Rutgers‐RWJMS. Thus far twelve INSPIRE fellows have received or are currently receiving training in MEC science classrooms and/or teaching labs under the mentorship of five MEC faculty. Before coming to the partner institution, fellows spend their first year in a scientific teaching workshop at Rutgers where they participate in sessions that include setting learning goals, diversity and learning styles, instructional technology, active learning techniques, and assessing learning outcomes. As a result, INSPIRE fellows bring many fresh and novel teaching approaches to MEC undergraduate courses. Fellows also have been very effective at incorporating their postdoctoral research interests and techniques into various lecture and lab topics to not only enhance science learning but also drive home how important being a researcher is to the advancement of medical science. The INSPIRE program provides valuable career development for post‐docs interested in advancing both their research and teaching skills. The hands‐on training they are receiving in how to balance research and teaching has already proved to help a large percentage of INSPIRE fellows obtain academic positions at both PUIs and research‐intensive institutions. Partner institutions benefit as well for INSPIRE is proving to have a positive impact at MEC, especially in the areas of science curriculum, research and undergraduate career development. INSPIRE fellows have provided new ideas and techniques to improve teaching and learning of various course topics, and have worked with MEC faculty to develop new undergraduate courses and research collaborations. Being a partner institution in the INSPIRE program has placed well‐trained post‐doc researchers, with a passion for teaching, on our campus to interact with our undergraduate students both in and out of the classroom. By relating their own experiences on how to prepare for and navigated graduate school, INSPIRE fellows are serving as excellent role models for MEC students, effectively building up their self‐confidence about applying to graduate school and motivating many to think about biomedical research careers.Support or Funding InformationNIH/IRACDA ‐ 5K12GM093854
High Olive Oil vs. High Safflower Oil Diets Produce Different Metabolic Abnormalities in Rats
Authors: Axen Kathleen V. , Brown Jo Ann , Russell Kate , Mishra Keerteshwrya , Thomas Kadeem , Axen Kenneth 
Published: November 2023

Olive oil (~72% monounsaturated fat) and safflower oil (~78% ω‐6 polyunsaturated fat) are regarded as healthful by the general public. To assess the effects of high intakes of these oils, we fed male Sprague Dawley rats ad libitum diets containing 55% of energy as olive oil (OHF, N=20) or safflower oil (SHF, N=20), using a 15% fat diet as the control (LF, N=20), for 8 wk. OHF and SHF rats exhibited similar energy intakes throughout the study. At wk 8, % body fat of the HF groups similarly exceeded those of the LF group (OHF~SHF > LF, p < 0.01 ).Plasma glucose levels after fasting, or after a high‐carbohydrate meal, were similar in all groups. At wk 8, fasting plasma insulin levels were higher in OHF than SHF or LF rats (p< 0.01) and HOMA‐IR was higher in OHF vs. SHF rats (p<0.05), evidencing insulin resistance in the OHF group. Plasma insulin levels increased in LF and SHF (p < 0.005) but not in OHF rats following the high‐carbohydrate meal, reflecting a blunted insulin secretory response to glucose in OHF rats. Fasting free fatty acid (FFA) levels were higher in LF than in OHF or SHF rats (p < 0.05); following insulin injection ( 0.75 U/kg), FFA levels decreased in the LF and OHF groups (p < 0.005), but increased in SHF rats (p < 0.05), indicating a diminished antilipolytic effect of insulin on adipose tissue in the SHF group. These findings suggest that high intakes of olive oil impair the regulation of insulin release and its effect on plasma glucose levels, whereas high intakes of safflower oil impair suppression of lipolysis by insulin.Support or Funding InformationNIGMS 1SC3GM086298 PSC‐CUNY 6783300‐45
Effects of Corn Oil, Compared to Extra Virgin Olive Oil, Intake on Low‐Density Lipoprotein Particle and Apolipoprotein B and AI Levels in Men and Women: Results from a Randomized, Controlled Feeding Study
Authors: Maki Kevin C , Lawless Andrea L , Kelley Kathleen M , Kaden Valerie N , Geiger Constance J , Palacios Orsolya M , Dicklin Mary R 
Published: November 2023

The aim of this analysis was to compare the effects of consuming foods prepared with corn oil (CO) versus extra virgin olive oil (EVOO) on fasting levels of low‐density lipoprotein particles (LDL‐P) and apolipoproteins (apo) B and AI in adults with elevated (130–199 mg/dL) low‐density lipoprotein cholesterol (LDL‐C) at baseline. A randomized, double blind, controlled‐feeding, crossover study design was used with an evaluable sample of 54 men and women with mean (SEM) baseline LDL‐C 147 (4.2) mg/dL. Subjects underwent two 21‐d controlled‐feeding periods, separated by a washout of ≥21 d. Feeding periods included 4 tbsp (~54 g) per day of either CO or EVOO in 3 foods (muffin, dinner roll, yogurt). Density gradient ultracentrifugation (Vertical AutoProfile‐2 method, Atherotech Diagnostics Laboratory, Birmingham, AL) was used to assess LDL‐P and apo levels at baseline and at the end of each feeding condition. The mean (SEM) baseline LDL‐P concentration was 1773 (58) nmol/L, and the difference between conditions in least squares mean response was statistically significant (−4.1% for CO vs. 5.7% for EVOO, P<0.0001). Median apo B changes during feeding were −8.3% for CO vs. −1.6% for EVOO (P<0.0001). Apo AI increased less during CO feeding (0.9%) than EVOO feeding (3.5%; P=0.02 for CO vs. EVOO) from a mean baseline concentration of 140 (2.5) mg/dL. Thus, consumption of foods made with ~54 g/d of CO significantly reduced atherogenic lipoprotein particle (LDL‐P and apo B) concentrations compared with EVOO, while EVOO increased apo AI to a greater extent than CO. These findings support the recommendations of the 2015 Dietary Guidelines Advisory Committee, which stated: “Sources of saturated fat should be replaced with unsaturated fat, particularly polyunsaturated fatty acids.”Support or Funding InformationFunded by ACH Food Companies, Oak Brook, IL and PepsiCo., Purchase, NY
Modulation of omega‐3 fatty acid profile in the duck liver by various dietary fats
Authors: Chen Xi , Du Xue , Shen Jianliang , Lu Lizhi , Wang Weiqun 
Published: November 2023

Omega‐3 fatty acids, especially long‐chain EPA and DHA, have been suggested to inhibit inflammation and prevent chronic diseases. To offer omega‐3 fatty acid enhanced duck products, our previous studies found that dietary omega‐3 fatty acids could be accumulated in the meat and eggs in a duck model. However, little study has been reported regarding the omega‐3 fatty acid profile in the liver. In this study, 585 Shan Partridge Ducks were randomly assigned to five groups fed basal diet with or without 2% of flaxseed oil, rapeseed oil, beef tallow, or fish oil. In addition, a dose response study was further conducted for flaxseed and fish oil diets at 0.5%, 1%, and 2%, respectively. In the end of five weeks, fatty acids were extracted from the liver samples and analyzed by GC‐FID. As expected, the total omega‐3 fatty acids and the ratio of total omega‐3/omega‐6 significantly increased in both flaxseed and fish oil groups when compared with the control diet. No significant change of omega‐3 fatty acids was found in both rapeseed and beef tallow groups. It is interesting that the short‐chain omega‐3 ALA‐enriched flaxseed oil was efficiently converted to long‐chain DHA in the duck liver. The dose‐response study further indicated that 1% of dietary flaxseed oil produced DHA synthesis to an extent similar to a 0.5% of dietary fish oil supplement. Taken together, this study showed the fatty acid profiling in the duck liver after various dietary fat consumption, provided insight into a dose response change of omega‐3 fatty acids, indicated an efficient conversion of short‐ to long‐chain omega‐3 fatty acid, and suggested a long‐chain omega‐3 fatty acid‐enriched duck product for potential health benefits.Support or Funding InformationSupported by International Science & Technology Cooperation Program of China 2013DFA31880
Does Moderate Intensity Exercise in the Postprandial Period Attenuate the Inflammatory Response to a High‐Fat Meal?
Authors: Teeman Colby S , Kurti Stephanie P , Cull Brooke J , Emerson Sam R , Haub Mark D , Rosenkranz Sara K 
Published: November 2023

BackgroundConsuming a high‐fat meal (HFM) may lead to postprandial lipemia (PPL) and inflammation. Postprandial exercise has been shown to effectively attenuate PPL. However, little is known about the impact of postprandial exercise on systemic inflammation and whether PPL and inflammation are associated. The purpose of this study was to determine whether moderate intensity exercise, performed 60 minutes following a true‐to‐life HFM, would attenuate PPL and inflammation.MethodsThirty‐nine young adults (18–40yrs) with no known metabolic disease, were randomized to either a control group (CON) who remained sedentary during the postprandial period, or an exercise (EX) group who walked at 60% VO2peak to expend ≈5 kcal/kgbw one‐hour following the HFM. Participants consumed a HFM of 10 kcal/kgbw, and blood draws were performed immediately before, 2hrs and 4hrs post‐HFM for blood lipids and inflammatory markers.ResultsAt baseline, there were no differences between EX and CON groups for any metabolic or inflammatory markers (p>0.05). Postprandial TRG increased from baseline to 4hr in the EX and CON groups (69.1±48.5 and 82.9±72.9 mg/dL respectively; p<0.001), with no differences between groups (p=0.871). HDL‐C decreased in both groups across time (p<0.001) with no differences between groups (p=0.338). In the EX group, IL‐6 changed as a quadratic function (baseline=0.76±0.51, 2hrs=0.52±0.37, 4hr=1.0±0.71 pg/ml, p=0.005), but did not change in the CON group. IL‐6 and TNF‐α were not different between EX and CON from baseline to 4hr (p>0.05). In the EX group sVCAM‐1 increased 47.34±56.89 ng/ml, p=0.003, from baseline to 4hr, while the CON group did not. Changes in TRG were associated with changes in IL‐10 from 0–2hrs (r=0.467, p=0.007), but no other associations were found between change in TRG and change in IL‐6, IL‐8, IL‐10, TNF‐α, sICAM‐1 or sVCAM‐1 from baseline to 2hrs or 4hrs postprandially (p>0.05).ConclusionsDespite significant increases in PPL following a HFM, there was no clear pro‐inflammatory response to the meal. Moderate intensity exercise in the postprandial period mitigated neither the PPL response to the meal, nor inflammation. These results indicate that in populations with low metabolic risk, PPL and inflammation following a HFM may not be directly related.
The Relationship between EPA, DHA, and Total Polyunsaturated Fat Intake and Adult Depression: 2009–2010 National Health and Nutrition Examination Survey
Authors: Nguyen Julian , Wang Long , Frietas Tara , Parker Emily , Reiboldt Wendy 
Published: November 2023

BackgroundDepression is a major cause of disability worldwide. Evidence suggests that ω‐3 fatty acid (FA) supplementation may be beneficial in treating depression symptoms. With declining consumption of DHA and EPA among Americans, research is needed to investigate the relationship between ω‐3 FA intake and depression in the United States.MethodsThis cross‐sectional study analyzed data from 5,546 adult participants (2,759 men and 2,787 women) in the 2009–2010 National Health and Nutrition Examination Survey (NHANES). The Patient Health Questionnaire (PHQ) was utilized to obtain a depression score; ω‐3 FA intakes (including DHA, EPA and 30‐day polyunsaturated FA (PUFA) supplementation) were acquired through two 24‐hour dietary recall interviews. Descriptive and inferential statistics were used to evaluate correlations between depression and FA intakes. Linear regression was used to analyze the predictive power of DHA, EPA, and 30‐day PUFA supplement intakes on depression score.ResultsSignificant inverse relationships were illustrated between intakes of dietary EPA dietary DHA and PUFA supplementation and total depression score, revealed by an increase in FA aligned with a decrease in depression scores (p=0.000 for all three components). The predictive powers of EPA (R2=0.002, β= −2.46), DHA (R2=0.002, β= −1.53), and PUFA (R2=0.001, β= −0.05) were low.ConclusionThe findings indicate potential positive effects of ω‐3 FA's on reducing depressive symptoms, but cannot confidently be applied to the general population due to low predictive power. The observed negative linear relationship between intake of specific FAs and depression should be further investigated by prospective studies. The association established by this study provides a foundation for FA supplementation as a potential alternative treatment for depression.