bluuebunny/crossref_metadata_2025_split huggingface dataset:
Higher Adherence to the Mediterranean Diet Score, but not other Diet Quality Scores, is Associated with a Favorable Longitudinal Cardiometabolic Profile in the Boston Puerto Rican Health Study
Authors: Mattei Josiemer , Sotos‐Prieto Mercedes , Noel Sabrina E , Tucker Katherine L 
Published: November 2023

Diet quality scores have been used to evaluate adherence to specific dietary recommendations or to consumption of healthful foods and nutrients. Few studies have assessed the strength of the associations between several diet quality scores and longitudinal cardiometabolic profile, and it remains unknown which score can best predict cardiometabolic risk factors in at‐risk ethnic minority populations. We aimed to contrast longitudinal associations of four diet quality scores (American Heart Association Diet Score (AHA‐DS), Dietary Approaches to Stop Hypertension score (DASH), the Healthy Eating Index‐2005 (HEI), and a Mediterranean Diet Score (MeDS)) calculated from baseline dietary data obtained from a validated food frequency questionnaire and 2‐y follow‐up measures of 14 individual cardiometabolic risk factors in the Boston Puerto Rican Health Study (n=1,251, ages 45–75y at baseline). Multivariable‐adjusted repeated‐subjects mixed‐effects models were used to determine the association between z‐scores of each diet quality score and cardiometabolic risk factors over 2 years. The MeDS was significantly associated with decreased waist circumference (β‐coefficient (standard error) =−0.539 (0.268), p=0.044); body mass index (−0.236 (0.082), p=0.004); log‐insulin (−0.047 (0.022), p=0.027); log‐Homeostatic Model Assessment of Insulin Resistance (HOMA‐IR, −0.053 (0.025), p=0.034) and log‐C‐reactive protein (−0.091 (0.036), p=0.011), and marginally significant with waist‐to‐hip ratio (−0.004 (0.002), p=0.05). The HEI was positively associated with LDL‐cholesterol (2.00 (0.924), p=0.031), and neither AHA‐DS nor DASH were associated with any longitudinal value. In conclusion, higher adherence to the MeDS at baseline is associated with a favorable cardiometabolic profile in the subsequent 2 years. The results could help nutrition researchers and health professionals select suitable measures of diet quality in epidemiological studies, as well as craft effective nutritional messages and programs that focus on meaningful dietary recommendations for this at‐risk minority group.Support or Funding InformationFunded by the NIH‐National Heart Lung and Blood Institute (NHLBI) P50 HL105185, and by the NHLBI K01‐HL120951 Mentored Career Development Award to Promote Faculty Diversity in Biomedical Research.
A Review and Meta‐Analysis of Prospective Studies of Red and Processed Meat, Meat Cooking Methods, Heme Iron, Heterocyclic Amines and Prostate Cancer
Authors: Bylsma Lauren C , Alexander Dominik 
Published: November 2023

Prostate cancer remains a significant public health concern among men in the U.S. and worldwide. Epidemiologic studies have generally produced inconclusive results for dietary risk factors for prostate cancer, including consumption of red and processed meats. We aimed to update a previous meta‐analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data. A comprehensive literature search was performed and 26 publications from 19 different cohort studies were included. Random effects models were used to calculate summary relative risk estimates (SRREs) for high vs. low exposure categories. Additionally, meta‐regression analyses and stratified intake analyses were conducted to evaluate dose‐response relationships. The SRREs for total prostate cancer and total red meat consumption, fresh red meat consumption, and processed meat consumption were 1.02 (95% CI: 0.92–1.12), 1.06 (95% CI: 0.97–1.16), and 1.05 (95% CI: 1.01–1.10), respectively. Analyses were also conducted for the outcomes of non‐advanced, advanced, and fatal prostate cancer when sufficient data were available, but these analyses did not produce significant results. No significant SRREs were observed for any of the meat cooking methods, HCA, or heme iron analyses. Dose‐response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer. In conclusion, the results from our analyses do not support an association between red meat or processed consumption and prostate cancer, although we observed a weak positive summary estimate for processed meats.Support or Funding InformationThis work was supported in part by the National Cattlemen's Beef Association (NCBA), a contractor to the Beef Checkoff. NCBA did not contribute to the writing, analysis, interpretation of the research findings.
The Relative Reinforcing Value of Snack Foods in Response to Consumption of Sugar‐ or Non‐Nutritive‐Sweetened Beverages
Authors: Casperson Shanon L , Johnson LuAnn , Roemmich James N 
Published: November 2023

The effects of sugar and non‐nutritive sweetener on the regulation of appetite and energy intake remain controversial. Using a behavioral economic choice paradigm, we sought to determine the effects of consuming a sugar‐sweetened (S) or a non‐nutritive sweetened (NNS) beverage on appetite and the relative reinforcing value (RRV) of snacks foods. In a randomized crossover study, 11 normal weight adults (age = 22.6 ± 2.8; BMI = 23 ± 2) consumed 360 ml of S (31g) or NNS (sucralose; 4g) beverage with a standardized meal (500 non‐beverage kcals). Hedonic (liking) ratings for high‐sugar and savory snack foods were assessed prior to the start of the study. Satiety and the desire to eat sweet and savory foods were assessed before and every 30 minutes post‐meal. The RRV of snack foods was assessed 4 hrs post‐meal using a computer choice task (operant responding with concurrent schedules of reinforcement). Subjects could choose to earn points for 70 – 100 kcal portions of their favorite high‐sugar (e.g. M&Ms) or savory (e.g. Doritos) snack food. The behavioral cost to gain access to each snack food increased on independent and concurrent log2(x) reinforcement schedules. The RRV of the snack foods was assessed as the amount of operant responding (button presses) subjects engaged in for either choice relative to the total number of responses. Hedonic ratings did not differ between the chosen high‐sugar and savory snack foods. Beverage type did not influence measures of satiety or the desire to eat specific types of foods. Subjects performed an average of 364 ± 445 and 179 ± 106 button presses for high‐sugar snack foods and 213 ± 252 and 518 ± 568 for savory snack foods after consuming NNS and S, respectively. The RRV of snack foods indicates that high‐sugar snack foods are more reinforcing after consuming NNS and savory snack foods are more reinforcing after consuming S (p < 0.05). In conclusion, our preliminary choice and consumption results indicate that beverage type can influence the motivation to gain access to different types of foods later in the day.Support or Funding InformationStudy was supported by ARS‐USDA.
Influence of Daily and Per Meal Protein Intakes on Function and Body Composition in Frail, Obese Older Adults Undergoing Weight Reduction
Authors: Starr Kathryn N Porter , Orenduff Melissa C , McDonald Shelley R , Pieper Carl F , Mulder Hillary C , Maloney Kathleen , Bales Conne W 
Published: November 2023

Recent recommendations that older adults consume 25–30 g high quality protein at each meal are based on evidence that enhanced protein intake will benefit aging muscles. We studied this possibility during geriatric obesity reduction, with the goal of preferentially protecting lean mass and function during weight loss. This 6‐month randomized controlled trial of weight reduction in obese (BMI ≥30 kg/m2), older (≥60 years) men and women with physical frailty (Short Physical Performance Battery [SPPB] score 4–10), randomized to a control (n = 13; Control) or an enhanced protein (n = 26; Protein) arm explores the influence of >25 g protein per meal during weight loss on function (SPPB) and lean mass. At 6 months, weight losses were 9.2% for Control and 10.1% for Protein. Intakes of protein assessed by 3‐day record differed by group for total intake (69.6 ± 19.9 g for Control, 111.0 ± 36.8 g for Protein; P < 0.0001) and average meal protein intake (20.9 ± 6.0 g for Control, 33.9 ± 10.4 g for Protein; P < 0.0001). The Protein group increased SPPB score by 2.4 ± 1.7 units, while the Control group increased SPPB by 0.9 ± 1.7 units, indicating a protein benefit to function (P = 0.02). Lean mass decreased in both Control (−1.8 ± 2.9 kg; P < 0.01) and Protein (−1.1 ± 1.5 kg; P < 0.01), with no group difference. We evaluated relationships of protein intake [for the total group] with changes in lean mass and SPPB score. There was no relationship to lean mass change; however, change in SPPB score was associated with total protein intake (rs = 0.33, P < 0.05) and percent of meals reaching 25 g protein (rs = 0.43, P < 0.01), underscoring the protein/function connection. For obese, frail older adults undergoing a weight loss intervention, a high quality protein‐enhanced diet was superior in improving physical function compared to the Control diet. These findings illustrate the potential importance of enhanced protein intake (daily total and amount per meal) during obesity reduction for restoring function in this vulnerable population.Support or Funding InformationThis study was funding by the Beef Checkoff Program and received additional support from the National Institutes of Health (5T32 AG000029 to KNPS; 1P30 AG028716 to CFP).
Multipronged Therapeutic Mechanisms of Chinese Herbal Medicine QHD in the Treatment of NAFLD
Authors: Feng Qin , Liu Wensheng , Baker Susan S , Li Hongshan , Meng Shengxi , Tang Yajun , Tang Shijie , Guan Lingyu , Tsompana Maria , Kozielski Rafal , Zhu Ruixin , Baker Robert D , Peng Jinghua , Ji Guang , Liu Ping , Hu Yiyang , Zhu Lixin 
Published: November 2023

Clinical studies have demonstrated the therapeutic efficacy of the Chinese herbal medicine Qushi Huayu Decoction (QHD) in the treatment of non‐alcoholic fatty liver disease (NAFLD). It has been suggested that QHD reduces hepatic lipid accumulation through its regulatory effect on liver fat metabolism. Herein, to better understand the pharmaceutical mechanisms of QHD, we aimed to investigate the effect of QHD on gut‐liver axis using systems biology approaches. High‐fat diet (HFD) ‐induced rat NAFLD models were treated with QHD or a mixture of two active components of QHD (geniposide and chlorogenic acid, GC). Liver pathology and blood biochemistry were conducted to evaluate the effects of QHD and GC therapy. To understand the molecular mechanisms of the therapeutic effects, global microarray expression analysis of the liver genes was conducted and validated by quantitative RT‐PCR. To evaluate the effect of GC therapy on the gut microbiome and NAFLD, we used NAFLD rats induced by HFD and dextran sulfate sodium (DSS) to ensure increased gut permeability. With both NAFLD rat models, QHD and GC treatments caused reduced weight gain, liver fat, liver transaminases, and lymphocyte infiltration. We also observed down‐regulation of genes and pathways in lipid metabolism and inflammation, consistent with the beneficial effects of QHD and GC therapy. Decreased expression of genes for lipid synthesis, and increased expression of genes for production of the antioxidant glutathione represent two possible mechanisms for QHD and GC therapy. GC treatment decreased serum LPS in NAFLD rats, which is not explained by the change of microbiota composition, as microbiome analysis revealed increased abundance of Gram‐negative bacteria in GC treated rats. Rather, decreased serum LPS and TLR4 signaling in the liver could be explained by reduced mucosal damage in the colon of GC‐treated rats. In the gut of GC‐treated rats, increased abundance of Treg‐inducing bacteria may down‐regulate inflammatory signals and consequently improve gut barrier function. Our study provides strong support that QHD and its active components simultaneously target lipid synthesis, the anti‐oxidative mechanism and gut microbiota, offering a possible treatment for NAFLD.Support or Funding InformationThis work is supported by grants from the National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health (U01 DK061728, to S.S.B.), the Peter and Tommy Fund, Inc., Buffalo, NY (to S.S.B. and L. Z.), the National Natural Science Foundation of China (No. 81374031, to Q. F.), the National Natural Science Foundation of China (No. 81173404, to Y. H.) and a departmental start‐up fund (to L.Z.).
Prospective Association of Fasting Blood Glucose Levels with Risk of Incident Stroke among Hypertensive Patients in China: Impact of Folic‐acid Intervention
Authors: Xu Richard , Kong Xiangyi , Xu Benjamin , Ji Meng , Zhang Yan , Wang Binyan , Hou Fan Fan , Ge Junbo , Huo Yong , Li Jianping 
Published: November 2023

BackgroundDiabetes has been shown to independently increase the risk of ischemic stroke. Aside from conventional clinical intervention (blood pressure control and cholesterol lowering), uncertainty remains on the role of folic acid supplementation in preventing stroke among individuals with elevated glucose, in particular, in low folate regions such as China.ObjectivesThis study sought to address two questions: (1) what is the prospective relationship between baseline blood glucose levels (ranging from normal, prediabetes to diabetes) and incident stroke risk? (2) can folic acid supplementation reduce the risk of stroke in hypertensive patients with elevated blood glucose levels?MethodsThis analysis included 20,313 hypertensive adults without history of stroke or myocardial infarction (MI) in the China Stroke Primary Prevention Trial (CSPPT), who were randomly assigned to a double‐blind daily treatment with 10mg enalapril and 0.8mg folic acid (n=10,348) or 10mg enalapril alone (n=10,354). Kaplan‐Meier survival analysis and Cox proportionate hazard models were used to estimate the effect of fasting blood glucose levels and folic acid therapy on first stroke risk, adjusting for pertinent covariates.ResultsDuring a median treatment duration of 4.5 years, 615 participants developed first stroke. High fasting blood glucose level (≥7.0 mmol/L) or diabetes, compared to low level (<5.6 mmol/L), was associated with increased risk of first stroke (5.1% versus 2.7%, HR, 1.6; 95%CI, 1.3–2.0; p‐value <0.001). Importantly, an inverse association between glucose and stroke was observed even at glucose levels far below current clinical cutoff for diabetes. Folic acid supplementation can significantly reduce the risk of stroke across a wide range of elevated glucose levels. The risk reduction was the greatest among those with fasting blood glucose level ≥7.0 mmol/L or diabetes (35%, HR, 0.65, 95%CI, 0.45–0.95, P<0.001). These findings were mainly observed in ischemic stroke.ConclusionAmong adults with hypertension but without history of stroke and MI in China, higher fasting blood glucose levels (even still within the normal range) were associated with increased risk of ischemic stroke. Folic acid therapy can significantly reduce the risk of ischemic stroke among hypertensive patients with elevated blood glucose levels. Our findings warrant additional investigation and suggest that folic acid may offer a simple, safe, and effective strategy to further reduce the risk of first stroke among hypertensive patients with elevated blood glucose levels.
Four a priori‐defined Diet Quality Indexes and Survival among Men and Women with Colorectal Cancer: The Multiethnic Cohort
Authors: Maskarinec Gertraud , Jacobs Simone , Harmon Brook E , Wilkens Lynne R , Le Marchand Loic , Kolonel Laurence N , Boushey Carol J 
Published: November 2023

BackgroundGiven the increasing number of colorectal cancer (CRC) survivors, the possible effect of modifiable health behaviors, in particular optimal nutrition, on prognosis is critical. In recent years, the idea has emerged that dietary patterns may be better suited to capture the complexity of dietary intake than the analysis of single foods or nutrients. We investigated the association between four a priori dietary quality indexes assessed 6.0±4.7 years before diagnosis and CRC‐specific survival in the Multiethnic Cohort (MEC).MethodsAt baseline, more than 215,000 African American, Native Hawaiian, Japanese American, Latino, and white adults completed a validated quantitative food frequency questionnaire designed to capture dietary intake in the five relevant ethnic groups. Colorectal cancer cases and deaths from all causes were identified through linkages to SEER cancer registries and the National Death Index. Cox proportional hazards regression was applied to estimate hazard ratios (HR) and 95% confidence intervals (CI) for the Healthy Eating Index‐2010 (HEI‐2010), the Alternative HEI‐2010 (AHEI‐2010), the Alternate Mediterranean Diet Score (aMED), and the Dietary Approaches to Stop Hypertension (DASH) while adjusting for relevant confounders.ResultsAmong 4,204 MEC participants diagnosed with invasive CRC cases during follow‐up, 1,976 all‐cause and 1,095 CRC‐specific deaths were identified. CRC‐specific survival was significantly associated with higher scores on the HEI‐2010 (ptrend=0.04); for one standard deviation increase in the HEI‐2010, the HR was 0.93 (95%CI: 0.88–0.99). Individuals in the highest vs. lowest diet quality quartile experienced 20% lower mortality (HR=0.80; 95%CI: 0.67–0.97). A higher aMED score was associated with borderline lower CRC mortality (HR=0.94; 95%CI: 0.88–1.01; ptrend=0.09). No significant associations of CRC‐specific survival with the DASH and AHEI‐2010 indexes were detected.ConclusionsThe current findings may be related to the HEI‐2010 inclusion of dairy intake as a positive dietary component and added sugars from all sources as a negative one. Also, scores for the HEI‐2010 and aMED are positively influenced by fish intake and a higher ratio of unsaturated to saturated fatty acids, which are considered possible preventive factors. These results emphasize the merit of an overall healthful diet for optimal survival outcomes.Support or Funding InformationThe Multiethnic Cohort Study has been supported by grants R37CA54281 and UM1CA164973 from the National Cancer Institute. Dr. Harmon was supported by postdoctoral fellowships on grant R25CA90956. The tumor registries are supported by NCI contracts N01 PC 35137 and N01 PC 35139.
Dietary phytosterols intakes are inversely associated with colorectal cancer risk among Chinese population
Authors: Zhang Cai‐Xia , Huang Jing , Xu Ming , Luo Wei‐Ping , Fang Yu‐Jing 
Published: November 2023

ObjectiveAccording to the previous studies based on rodent models, phytosterols provided protection against colon carcinogenesis probably by inhibiting dysregulated cell cycle progression and inducing apoptosis. However, epidemiological studies on the relationship between phytosterols and colorectal cancer risk were quite limited. The aim of this study was to investigate the association between dietary phytosterols intakes and colorectal cancer risk among Chinese population.MethodsA case‐control study of 1363 consecutively recruited colorectal cancer cases and 1363 frequency‐matched controls (age and sex) was conducted from July 2010 to May 2015 in Guangzhou, China. Dietary information was collected by using a validated interviewer‐administered food frequency questionnaire. Five subclasses of phytosterols (β‐sitosterol, campesterol, β‐sitostanol, campestanol and stigmasterol) were obtained from food content according to the Chinese Food Composition Table. The odds ratios (ORs) and 95% confidence intervals (95% CIs) of colorectal cancer risk were assessed by multivariate logistic regression models after adjusting for various potential confounders.ResultsAn inverse association was found between the consumption of β‐sitosterol, campesterol, β‐sitostanol, campestanol and total sterols and colorectal cancer risk. After adjusting various confounders, ORs of the highest quartile compared with the lowest quartile intake were 0.44 (95% CIs 0.35–0.56, Ptrend < 0.01) for β‐sitosterol, 0.56 (95% CIs 0.45–0.71, Ptrend < 0.01) for campesterol, 0.58 (95% CIs 0.46–0.73, Ptrend < 0.01) for β‐sitostanol, 0.60 (95% CIs 0.48–0.76, Ptrend < 0.01) for campestanol and 0.50 (95% CIs 0.40–0.63, Ptrend < 0.01) for total sterols, respectively. No significant association was observed between stigmasterol intake and colorectal cancer risk. Subgroup analysis by cancer site showed that the inverse associations between β‐sitosterol, campesterol, β‐sitostanol and campestanol and total sterols intakes and colorectal cancer risk were observed in both colon and rectal cancer sites. Stratified analysis by sex showed that dietary intakes of β‐sitosterol, campesterol, stigmasterol, β‐sitostanol, campestanol and total sterols were inversely associated with colorectal cancer risk among men. There was no significant inverse association between consumption of any of the phytosterols and colorectal cancer risk among women. However, stigmasterol intake was positively associated with colorectal cancer risk among women.ConclusionConsumption of β‐sitosterol, campesterol, stigmasterol β‐sitostanol and campestanol was inversely associated with colorectal cancer risk. No significant association was observed between stigmasterol intake and colorectal cancer risk.Support or Funding InformationThis study was supported by Guangdong Natural Science Foundation (No: 2014A030313188).
Black Berry Polyphenol Reduce Nox1 Function to Inhibit Senescence in Vascular Smooth Muscle Cells
Authors: Huang Jingwen , Feresin Rafaela , Zhao Yitong , Pourafshar Shirin , Arjmandi Bahram H. , Salazar Gloria 
Published: November 2023

IntroductionThe consumption of fruits and vegetables has been shown to decrease cardiovascular diseases (CVD) incidence mainly due to the polyphenol content in these foods. Angiotensin II (Ang II) plays an important role in inducing ageing‐related diseases including CVD as it increases the production of reactive oxygen species (ROS) and reduces cellular antioxidant capacity leading to vascular senescence. The NADPH oxidase Nox1 generates superoxide and is involved in Ang II‐induced pathological effects.ObjectivesThe purpose of this study was to investigate the role of blackberry (BL) polyphenol extracts in Ang II‐induced senescence in vascular smooth muscle cells (VSMCs) and the possible molecular mechanism involved.MethodologyVSMCs treated with purified BL polyphenol extracts (200 μg/ml) were incubated with or without Ang II (100 nM). After three days of treatment, cells were analyzed for 1) senescence, measured by senescence associated β‐galactosidase (SA‐β‐gal) activity; 2) western blot to determine the activation of Ang II signaling and the expression of the senescence markers, p21 and p53, as well as antioxidant enzymes; and 3) ROS levels assessed by 2′,7′‐dichlorodihydrofluorescein diacetate (H2DCFDA) fluorescence.ResultsWe found that BL polyphenol extracts prevented Ang II‐induced signaling, increased superoxide dismutase (SOD) 1 expression and reduced ROS levels preventing senescence in VSMCs. These effects were associated with down‐regulation of Nox1 expression. Further, BL prevented senescence induced by Nox1 over‐expression.ConclusionsThe protective role of BL polyphenols in preventing senescence is mediated by down‐regulation of Nox1. Thus, the consumption of BL could be effective in reducing the burden of CVD.