bluuebunny/crossref_metadata_2025_split huggingface dataset:
Does a Daily Walnut Supplement Given for a Year Result in Body Weight Gain?
Authors: Bitok Edward , Rajaram Sujatha , Ros Emilio , Kazzi Natalie , Huey Lynnley , Jaceldo Karen , Juma David , Cofán Montse , Calvo Carlos , Sabaté Joan 
Published: November 2023

BackgroundWhile nuts are known to reduce several cardiovascular risk factors, being energy dense, they are perceived as fattening. Short‐term studies have shown that nut intake does not adversely affect body weight, but long term data in elderly under free living conditions are lacking.ObjectiveTo examine if a daily supplement of walnuts (1–2 oz. or 28–56 g) incorporated into the diet of free living older adults for a year increases body weight compared to a habitual diet without walnuts.DesignThe Walnuts for Healthy Aging (WAHA) study is an ongoing, dual center clinical trial, examining the effects of a walnut diet on age related outcomes. At our center, we randomly assigned 355 participants (60% female), mean age 69 y, to a walnut or control group. Participants in both groups followed their habitual diet and lifestyle; the control group refrained from eating any walnuts, while walnut group were provided with packets of walnuts equivalent to 15% of their daily energy that they incorporated into the daily diet. No other dietary advice was provided to either groups. They were followed up once every two months by a dietitian. Compliance was assessed through unannounced 24‐hour telephone diet recalls and by measuring changes in a‐linolenic (ALA) in the erythrocyte membrane. Body weight, body fat, and waist and hip circumferences were obtained at baseline and after one year. Weight change over time and between the two groups was analyzed by repeated measures analysis of covariance (ANCOVA), adjusting for: age, gender, ethnicity, and additional baseline characteristics.ResultsA total of 312 participants completed one year of the study. High degree of compliance was observed in both groups to their diet protocol. Over time, the walnut group reported higher mean energy intake (+1071kJ) compared to control group. The mean weight decreased in both groups, although the decrease was higher in the control group (−1.05 kg) than in the walnut group (−0.29 kg)(P=0.082). The weight difference between the two groups was much smaller than expected given the difference in energy intake. Waist circumference increased by 2.25 cm (P>0.05) in the walnut group and by 1.94 cm (P>0.05) in the control group. There were no significant changes in body fat (P>0.05) and waist‐to‐hip ratio (P>0.05) over time and between the two groups (P>0.05).ConclusionIncorporating daily supplement of walnuts into the customary diet of older free‐living adults for 1 year does not result in body weight gain or significant change in other adiposity measures.Support or Funding InformationThe WAHA study is funded by the California Walnut Commission
Nutritional Interventions in Primary Mitochondrial Disorders: Challenges and Barriers to the Use of Dietary Supplements
Authors: Avila Luisa Rios , Camp Kathryn , Krotoski Danuta , Kuszak Adam J. , Coates Paul M. 
Published: November 2023

Dietary supplements have historically been used in the management of primary mitochondrial disorders (PMD) due to their potential benefits and perceived low risk, even though little evidence exists regarding their effectiveness. PMDs are rare and clinically, phenotypically, and genetically heterogeneous. Thus patient recruitment for randomized controlled trials (RCTs) has proven to be challenging. Only a few RCTs examining dietary supplements, singly or in combination with other vitamins and cofactors, are reported in the literature. Most of the evidence of efficacy comes from case reports or small open trials, which makes interpretation of the results difficult and often inconclusive. In December 2014 the Office of Dietary Supplements (ODS) at the National Institutes of Health (NIH) sponsored a workshop entitled “Nutritional Interventions in Primary MitochondrialDisordersDeveloping an Evidence Base” (https://ods.od.nih.gov/News/Mito2014_ExecutiveSummary.aspx) with the goals of exploring the use of nutritional interventions in PMD and identify knowledge gaps regarding their safety and efficacy; identifying research opportunities; and forging collaborations among researchers, clinicians, patient advocacy groups, and federal partners. Co‐sponsors included NIH's National Center for Advancing Translational Sciences, Office of Rare Diseases Research, and the Eunice Kennedy Shriver National Institute of Child Health and Human Development, the Wellcome Trust, and the United Mitochondrial Diseases Foundation. Attendees included researchers, health care professionals, representatives from advocacy organizations and industry, and government scientists and regulators. As a result of the workshop, working groups of experts were formed to address seven key areas identified as critical issues that need to move forward for the identification of safe and effective nutritional therapies for PMD. These areas were: 1) defining the disease, 2) clinical trial design, 3) biomarker selection, 4) mechanistic approaches, 5) challenges in using dietary supplements, 6) standards of clinical care, and 7) collaboration issues. As a short term action to address one of these areas, ODS is collaboratively developing fact sheets to provide patients and health professionals with critically evaluated information about the use of dietary supplements in PMD. These joint efforts demonstrate an effective model for fostering and enhancing collaborations among NIH and basic research, clinical, patient, pharmaceutical industry, and regulatory stakeholders in the mitochondrial disease community.
Substitution of glucose with whole eggs or egg whites during an oral glucose challenge mitigates impairments in postprandial vascular endothelial function by attenuating hyperglycemia‐mediated increases in lipid peroxidation
Authors: McDonald Joshua , Schill Kevin , Mah Eunice , Volek Jeff , Bruno Richard 
Published: November 2023

Postprandial hyperglycemia (PPH) is a better predictor of CVD than fasting glucose, with evidence supporting that PPH transiently impairs vascular endothelial function (VEF) in an oxidative stress‐dependent manner. We hypothesized that co‐ingesting egg‐based meals with a glucose challenge would mitigate PPH‐mediated impairments in VEF by limiting lipid peroxidation. In a randomized, cross‐over study, prediabetic obese adults (n = 20; 31.9 ± 1.6 y; 105.0 ± 0.9 mg/dL; 31.1 ± 0.7 kg/m2) ingested isocaloric test meals (400 kcal) containing 100 g glucose (GLUCOSE), or 75 g glucose with 1.5 whole eggs (EGG), 7 egg whites (EGG‐W), or 2 egg yolks (EGG‐Y) prior to evaluating brachial artery flow‐mediated dilation (FMD, %) and plasma glucose and malondialdehyde (MDA) at 30 min intervals for 3 h. Change in FMD (ΔFMD%) during GLUCOSE was maximally lowered at 30 min, and improved at 60 min relative to 30 min, and was restored to levels no different from baseline at 90–180 min. This was accompanied by increases in plasma glucose that peaked at 30 min, and remained elevated through 120 min, until returning to concentrations not different from baseline at 150 min. MDA was higher at 30–120 min relative to baseline, and by 120 min it was significantly lower than peak (60 min) concentrations and not different from baseline concentrations. Regardless of egg‐based meal, ΔFMD% was lower at 30 min relative to baseline, but only ΔFMD% of EGG‐Y was reduced to the extent observed in GLUCOSE. At 60 min, ΔFMD% of EGG and EGG‐W were restored to levels not different from baseline, whereas GLUCOSE and EGG‐Y remained lower than baseline levels, and not different from ΔFMD% at 30 min. By 90 min, ΔFMD% of all treatments were not different from each other and were restored to levels not different from baseline with the exception that EGG‐Y remained lower through 180 min. Relative to GLUCOSE, ΔFMD% AUC0–3 h was increased to a similar extent in EGG and EGG‐W whereas EGG‐Y was not different from GLUCOSE and was lower than those of EGG and EGG‐W. Plasma glucose AUC0–3 h and ΔMDA AUC0–3 h were not different between GLUCOSE and EGG‐Y, but were similarly lower in EGG and EGG‐W compared with GLUCOSE and EGG‐Y. Collectively, replacing a portion of carbohydrate during a glucose challenge with whole eggs or egg whites, but not egg yolks, mitigates PPH‐mediated impairments in VEF by limiting glycemia and lipid peroxidation. Supported by the Egg Nutrition Center.Support or Funding InformationEgg Nutrition Center
No Effect of Sugar Sweetened or Diet Beverages on Performance of a Battery of Cognitive Assessment Tests
Authors: Lowndes Joshua , Angelopoulos Theodore J , Rippe James M 
Published: November 2023

IntroductionDietary sugar has been alleged to contribute to the obesity epidemic. As a primary source of sugar in the American diet Sugar Sweetened Beverages (SSB) have been specifically targeted for caution. It has been argued that it is not just an issue of calories or metabolic products, but also sweetness of beverages as both SSB and diet beverages which may produce changes in cerebral activity and associated cognitive impairment under experimental conditions. However, few data exists on how typical consumption of these beverages may affect cognitive function.MethodsFor six months all participants followed the ADA Exchange Diet, individually tailored according to each participant's caloric needs. Participants were required to incorporate 2 servings (12oz) per day of a Sugar Sweetened Beverage (SSB) or Diet Beverage (Diet), both caffeine free. A third group who drank only water were also included as a control. Before and after the intervention participants were assessed on a battery of tests that measure a wide variety of cognitive functions (CANTAB). The tests used were: Spatial Working Memory (SWM), Intra‐Extra Dimensional Set Shift (IED), Stop Signal Task (SST), Delayed Matching to Sample (DMS), Paired Associates Learning (PAL), and Rapid Visual Information Processing (RVP). In additional participants also performed the Iowa Gambling Test (IGT). Data presented are means ± SD.ResultsNone of the groups gained a significant amount of weight in the combined study population (161. ± 24 vs 162 ± 23.9 lbs, p=0.075), nor were there any differences among groups (interaction p=0.899). There was a decrease in the strategy score for SWM in the pooled study population (32.5 ± 5.7 vs 30.8 ± 6.5, p<0.05), yet this coincided with a decrease in SWM errors (26.0 ±20.2 vs 21.3 ± 16.0, p<0.01). RVP A’ also increased (0.90 ± 0.06 vs 0.92 ± 0.5, p<0.05). Diet showed a greater improvement in memory in PAL relative to the water group (respectively 19.9 ±3.9 vs 21.8 ± 2.8 and 21.9 ± 3.2 vs 20.0 ± 4.6, p<0.05). No other measures changed from pre to post intervention and none other than PAL Memory were affected by group assignment (p>0.05).ConclusionThese data do not support the theory that regular consumption of sweet beverages, either SSB or diet, cause cognitive changes that have previously been associated with the development of obesity.Support or Funding InformationSupported by an unrestricted grant from The Coca Cola Company
Associations between Long Chain Polyunsaturated Fatty Acids and Cardiovascular Risk Factors in Youth with Type 1 Diabetes: SEARCH Nutrition Ancillary Study
Authors: Couch Sarah Collins , Crandell Jamie , King Irena , Peairs Abigail , Shah Amy , Dolan Lawrence , Tooze Janet , Crume Tessa , Mayer‐Davis Elizabeth 
Published: November 2023

There is ongoing debate regarding the optimal quantity and relative proportion of n‐3 and n‐6 polyunsaturated fatty acids (PUFAs) for cardiovascular benefits. This debate is clinically relevant to youth with type 1 diabetes who are prone to cardiovascular disease (CVD) and its complications. In this longitudinal study we explored the relationships between plasma n‐3 and n‐6 PUFAs and Δ5 and Δ6 desaturase activities (D5D and D6D, respectively) and fasting lipids in youth with type 1 diabetes. Incident cases of type 1 diabetes seen for a baseline exam (N=914) and at 1‐year (N=416) were included. Plasma phospholipid n‐6 PUFAs included linoleic acid (LA), dihomo‐γ‐linolenic acid (DGLA) and arachidonic acid (AA); n‐3 PUFAs included α‐linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Estimated D5D and D6D were calculated as FA product‐to‐precursor ratios, where D5D= AA/DGLA and D6D = DGLA/LA. Models for individual PUFAs, D5D and D6D were adjusted for age, parental education, race, sex, clinic site, diabetes duration, insulin regimen, insulin dose/kg, HbA1c, insulin sensitivity score, and body mass index z‐score and included random effects to account for the repeated measurements. Favorable lipid associations were found between LA and low‐density lipoprotein (LDL) cholesterol (β= −0.58, P<0.05); AA, plasma triglycerides (TG) (β= −0.04, P<0.05) and TG/high‐density lipoprotein (HDL)‐C (β= −0.04, P<0.05); and D5D, plasma TG (β= −0.2, P<0.05) and TG/HDL‐cholesterol (β= −0.23, P<0.05). Findings were mixed for the n‐3 PUFAs and DGLA: ALA was positively associated with plasma TG (β= 0.33, P<0.05) and HDL cholesterol (β= 9.86, P<0.05); EPA was positively associated with total cholesterol (β= 8.17, P<0.05), LDL cholesterol (β=5.74, P<0.01) and HDL cholesterol (β= 2.27, P<0.01); and DGLA was positively associated with TG/HDL‐cholesterol (β= 0.05, P<0.05) These findings suggest a beneficial effect of the n‐6 PUFAs LA and AA on CVD lipid risk profile; mixed results for the n‐3 PUFAs add to the considerable controversy regarding these FAs in the prevention of CVD risk. Further research is needed to determine the mechanism by which PUFAs alter plasma lipids and whether the associations observed are related to long‐term health outcomes in youth with type 1 diabetes.Support or Funding InformationGrant Support: SEARCH for Diabetes in Youth is funded by the Centers for Disease Control and Prevention (PA numbers 00097, DP‐05‐069, and DP‐10‐001) and supported by the National Institute of Diabetes and Digestive and Kidney Diseases.
Meta‐Analysis of Saturated Fatty Acid Intake and Breast Cancer Risk
Authors: Xia Hui , Sun Guiju , Wang Shaokang 
Published: November 2023

ObjectiveThe associations between saturated fatty acid (SFA) consumption and risk of breast cancer (BC) remains inconclusive. Therefore, we conducted this meta‐analysis to determine the quantitative relations between dietary SFA intake and incidence of BC.MethodsLiteratures published up to April 2015 were systematically screened through Pubmed and Web of Science. Relevant publication quality was evaluated by conducting the NOS (Newcastle‐Ottawa scale). We used fixed effects models or random effect models to calculate the summary RRs (relative risks) and ORs (odds ratios), and conducted sensitivity analyses and evaluated the publication bias.ResultsWe identified a total of 52 studies (24 cohort studies and 28 case‐control studies), with over 50000 females diagnosed with BC. The associations between dietary SFA intake and risk of BC were 1.18 for case‐control studies (high vs low intake, 95% confidence interval (CI) = 1.03–1.34) and 1.04 for cohort studies (95% CI = 0.97–1.11). When restricted analyses to population‐based studies, positive associations were observed for both cohort (RR (95% CI) = 1.11 (1.01–1.21) and case‐control studies (OR (95% CI) = 1.26 (1.03–1.53)). Additionally, for case‐control studies, significant positive associations between higher SFA intake and BC risk were observed for Asian (OR (95% CI) = 1.17 (1.02–1.34) and Caucasian (OR (95% CI) = 1.19 (1.00–1.41)), as well as for postmenopausal women (OR= 1.33, 95% CI: 1.02–1.73). In contrast, higher dietary SFA intake was not associated with risk of BC among premenopausal women, in cohort studies or hospital‐based studies.ConclusionA positive association between higher dietary SFA intake and postmenopausal BC risk was observed in case‐control but not in cohort studies. More studies are warranted to confirm these findings.Support or Funding Informationthe National Natural Science Foundation (No. 81001244 and No. 81573144)
Impact of Meal Composition on Postprandial Lipid Responses in Overweight/Obese Participants
Authors: Franklin Brian , Adams‐Huet Beverley , Jaffery Manall , Mitchell Joel , Oliver Jonathan , Phillips Melody , Bouza Brooke , Dart Lyn , Shah Meena 
Published: November 2023

The effect of high protein (HP) versus high monounsaturated fat (HMF) meals on postprandial lipid responses is unclear. Twenty‐four overweight/obese participants (12 males and 12 females; age: 38.7 ± 15.3 (mean ± standard deviation) years; BMI: 31.6 ± 4.0 kg/m2) were recruited for the study. Each participant was fed a HP (31.9% energy from protein) and HMF (35.2% energy from total fat and 20.7% energy from monounsaturated fat) meal, on different days, in a random order. The meals had similar energy and carbohydrate contents. Blood samples were drawn in the fasting and postprandial (30, 60, 120, and 180 min) states and assessed for triglycerides (TG), total cholesterol (TC), high‐density lipoprotein cholesterol (HDLC), non‐HDLC, and TC:HDLC ratio. Mixed model repeated measures analysis showed a significant meal composition by time interaction for TG (p = 0.002). The TG response (median (25th and 75th percentiles)) was significantly lower on the HP versus HMF meal at 120 min (HP: 138.0 (111.4, 192.8) mg/dL; HMF: 191.8 (156.3, 291.8) mg/dL; p = 0.001) and 180 min (HP: 158.3 (119.8, 217.1) mg/dL; HMF: 231.3 (161.9, 345.6) mg/dL; p = 0.002). No meal composition or meal composition by time effect (p ≥ 0.05) was seen for any of the other lipids. In conclusion, a HP meal resulted in a lower postprandial TG response compared to a HMF meal. No other lipids were affected.Support or Funding InformationThis study was funded by a TCU Invests in Scholarship grant.
Effects Of Low Calorie High‐Protein, And High‐Carbohydrate Breakfasts On Metabolic And Glycemic Responses And Food Perceptions In Overweight Women
Authors: Rao Manisha , Avalos Marco , Wildman Robert , DiMarco Nancy 
Published: November 2023

BACKGROUNDHigh protein consumption, especially at breakfast, has been promoted to improve postprandial appetite constructs, resting energy expenditure (REE), glycemic responses and reduce calorie consumption at a subsequent meal.PURPOSEThis study examined the acute effects of (a) a low calorie protein bar, (b) an isocaloric carbohydrate breakfast and (c) no breakfast on postprandial hunger, satiety, resting metabolic rate (RMR), plasma glucose and calorie intake at subsequent meal.METHODSEleven overweight, but healthy, sedentary women (age 23.4 ± 5.0 y, body mass index 27.4 ± 1.54 kg/m2) completed the randomized repeated measures study. The study consisted of three single‐breakfast treatments: (a) 180–190 kcal protein breakfast (PRO: 15g protein, 21g carbohydrate, and 5g fat), (b) isocaloric carbohydrate breakfast (CHO: <1g protein, 36g carbohydrate, and 6g fat) and (c) breakfast skipper (SKP). Plasma glucose concentrations, RMR and self‐perceived hunger and satiety assessments were performed at baseline and repeated over a period of three hours after breakfast (30 min, 60 min, 120 min and 180 min). This was followed by a free‐choice ad libitum lunch to determine calorie consumption.RESULTSRepeated measures analysis of variance (ANOVA) showed no significant differences between the effects of time, treatment, and time X treatment interaction on postprandial plasma glucose concentration, and RMR (p>0.05). Changes between pre‐breakfast and pre‐lunch hunger scores for each of the treatments were not significantly different (p>0.05). Total area under curve (AUC) for glucose responses were statistically similar for both PRO and CHO (AUCPRO= 533.78 kcal/180 min vs AUCCHO= 561.29 kcal/180 min; p>0.05). The three treatments resulted in statistically insignificant differences in average calories consumed at lunches (PRO=469.09 ± 78.32 kcal vs CHO=499.49 ± 144.36 kcal vs SKP=568.68 ± 207.77 kcal). Treatment and time yielded significant main effects on fullness/satiety responses. The PRO, elicited a significantly greater satiety score than CHO (p<0.05). Satiety declined significantly by the 120‐ and 180‐min post‐breakfast, irrespective of the treatment (p<0.05).CONCLUSIONSHigh‐protein, energy‐restricted diets have been associated with several health benefits. Although not significantly different from the other breakfasts, the data trended toward improvements in hunger, RMR, glucose response and subsequent calorie intake and a notable increase in satiety following the consumption of a low‐calorie protein breakfast. It may be concluded that 15g of protein may not be sufficient to positively affect variables for the study population.Support or Funding InformationDymatize Enterprise LLC, Texas Woman's University Institute for Women's Health, and Texas Woman's University Office of Research and Sponsored Programs
Microbial Correlates of Changes In Colon Prostaglandin E2 In Humans: Role Of Mucinophilic Bacteria
Authors: Chan Rena , Ren Jianwei , Sidahmed ElKhansa , Turgeon D. Kim , Ruffin Mack T. , Sen Ananda , Martens Eric , Djuric Zora 
Published: November 2023

Prostaglandin E2 is a pro‐inflammatory mediator in the colon that is tightly linked with risk of colon cancer. We conducted a dietary intervention trial aimed at reducing colon prostaglandin E2 in subjects who had an increased risk of colon cancer. Subjects were randomized to a Healthy Eating or a Mediterranean diet for six months. Biopsies of the colon were obtained before and after dietary intervention, without prior preparation of the bowels. Two colon biopsies from each subject were analyzed for concentrations of eicosanoids, and an additional, nearby, biopsy was subjected to 16s sequencing to identify the bacterial taxa adhering to the mucin layer. Data was available for 85 subjects at baseline, and 67 subjects had complete data at both time points. There were few changes in eicosanoids and microbial taxa after dietary intervention. Since the diets were self‐selected and different individuals met their macronutrient dietary goals using different foods, we conducted correlative studies of prostaglandin E2 with adherent taxa at baseline as well as studies of changes over time. We focused on mucinophilic bacteria that can degrade both fiber and mucin. It has been previously demonstrated in many studies that Akkermansia mucinophilia is associated with beneficial, anti‐inflammatory effects on the host as well as protection from intestinal tumors in mice. At baseline, the relative abundance of Akkermansia mucinophilia and the abundance of total Verrucomicrobia taxa (Akkermansia and three other taxa) was negatively correlated with expression cyclooxygenases‐1 and 2 which catalyze synthesis of prostaglandin E2. The relative abundance of Verrucomicrobia and Akkermansia was also negatively correlated with serum cytokines, indicating a relationship with systemic inflammatory status (p<0.03). Change in prostaglandin E2 concentration over 6 months in the colon was significantly and negatively correlated with change in abundance of Akkermansia mucinophilia and Verrucomicrobia (p<0.02 in each case). The dietary factor that appeared to be most influential on changes in Akkermansia mucinophilia and Verrucomicrobia was total saturated fat intake, which was correlated negatively. Fiber intake notably had a weaker influence on the abundance of Akkermansia mucinophilia or Verrucomicrobia in the colon biopsies. These results show the potential influence of the bacterial populations adhering to the mucus layer of the colon on the inter‐individual variation in colonic epithelial prostaglandin E2.Support or Funding InformationSupported by NIH grant CA120381, Cancer Biology Training Grant 5T32CA009676, and Cancer Center Support Grant P30 CA046592