bluuebunny/crossref_metadata_2025_split huggingface dataset:
Blood Cholesterol in Late‐life and Cognitive Decline: A Longitudinal Study of the Chinese Elderly
Authors: Ma Chaoran , Yin Zhaoxue , Luo Jiesi , Zhu Pengfei , Shi Xiaoming , Gao Xiang 
Published: November 2023

BACKGROUND/OBJECTIVEAlthough hyperlipidemia in mid‐life has been shown to be associated with faster cognitive decline, studies regarding the lipid‐cognition relation in older adults are limited and have generated mixed results. We thus examined whether higher blood cholesterol concentrations were associated with faster cognitive decline in a community‐based longitudinal study of Chinese elderly.METHODSThe study included 1,159 Chinese older adults aged over 60 years (women: 48.7%, mean age: 79.4 years), who were free of dementia, Parkinson disease and stroke. Blood concentrations of total cholesterol (TC), high‐density lipoprotein cholesterol (HDL‐C), low‐density lipoprotein cholesterol (LDL‐C), and triglycerides (TG), were assessed in 2009 (i.e., the baseline of current study). Global cognitive functions were assessed using the Chinese Mini‐Mental State Examination (MMSE) at the baseline, 3 years and 5 years of follow‐up. Association between blood cholesterol and repeated cognitive function over 5 years was analyzed with linear mixed models, adjusting for age, sex, education, smoking, alcohol consumption, physical activity, depression symptoms, body mass index, waist circumference, hypertension, and blood concentrations of glucose and uric acid.RESULTSHigher baseline TC and LDL‐C concentrations were significantly associated with greater cognitive decline. Adjusted mean difference in cognitive decline rate, comparing two extreme quartiles, was 0.26 points (MMSE score) per year (95% confident interval (CI): −0.52, −0.003; P‐trend=0.02) for TC and 0.40 points per year (95% CI: −0.66, −0.14; P‐trend=0.003) for LDL‐C. Age (<80 vs ≥80 years) and sex did not modify the observed association between TC/LDL‐C and cognitive decline (P‐interaction >0.1 for all). In contrast, we did not observe significant relations between concentrations of HDL‐C and TG and cognitive decline (P trend ≥ 0.50 for both).CONCLUSIONSHigher blood concentrations of TC and LDL‐C in late‐life were associated with faster global cognitive decline. Further studies with larger sample size and a comprehensive neuropsychological battery to capture specific cognitive effects are warranted to confirm our findings.Statement of involvement for ASN Global Nutrition Student Poster Competition: Chaoran Ma was responsible for drafting/revising the abstract, and analysis or interpretation of data.Support or Funding InformationNINDS: R21NS08723502; National Natural Science Foundation of China: 81273160 to X.M.S.
Homocysteine Concentration Correlates with Baseline Clinical Status and Predicts Outcomes in a Large, Early Parkinson's Disease Cohort (DATATOP)
Authors: Green Ralph , Yelpaala Yuora , Catalya Stephen , Auinger Peggy , Christine Chadwick 
Published: November 2023

OBJECTIVETo determine the prevalence of elevated homocysteine (Hcy) concentration and its association with cognitive and motor function measurements in early untreated Parkinson's disease (PD).BACKGROUNDPrevious studies have identified a relationship of elevated circulating Hcy levels with the development of cognitive impairment in aging but this relationship has not been established in early PD. We sought to determine the prevalence of elevated Hcy status in a cohort with early untreated PD and whether it was associated with greater initial and subsequent morbidity.DESIGN/METHODSWe measured Hcy using 677 baseline samples from the DATATOP cohort of patients with early, untreated PD. Elevated Hcy status was defined as mildly elevated (>11 μM) and moderately elevated (>15 μM). Outcomes included motor assessments by Unified Parkinson's Disease Rating Scale (UPDRS scores) and cognitive assessments (Mini‐Mental Status test (MMSE) and Symbol Digits Modalities Test (SDMT)) at baseline and follow‐up, calculated as an annualized rate of change for those who participated for 6 months to 2 years. Baseline analyses were adjusted for sex, age, baseline B12 levels and treatment assignment. Change analyses were also adjusted for baseline value of the outcome.RESULTSThe geometric mean Hcy level was 9.5 μM and was mildly elevated in 26% (179/677) and moderately elevated in 7% (46/677) of subjects. Analysis of baseline features showed lower MMSE and SDMT scores in those with moderately elevated Hcy. Analysis of outcomes showed greater decline in MMSE scores in those with moderately elevated Hcy. No associations were observed between mildly elevated Hcy and the baseline or outcome UPDRS motor scores.CONCLUSIONSIn this cohort of early, untreated PD subjects, 1 in 4 had mildly elevated Hcy. Moderately elevated baseline Hcy levels correlated with lower baseline cognitive measures and greater rate of cognitive decline. Because B vitamin supplementation can lower Hcy levels, this data raises the possibility that prevention or early correction of mild to moderate hyperhomocyteinemia through vitamin supplementation may slow the onset of cognitive decline in PD.Support or Funding InformationMJFOX Foundation
Beneficial Interactions Between B Vitamins and Omega‐3 Fatty Acids in the Prevention of Brain Atrophy and of Cognitive Decline in Early Stage Alzheimer's Disease
Authors: Smith David , Refsum Helga , Oulhaj Abderrahim , de Jager Celeste A , Jerneren Fredrik 
Published: November 2023

Background and aimA randomised trial (VITACOG) in people with Mild Cognitive Impairment (MCI), a prodromal stage of Alzheimer's disease, found that B vitamin treatment to lower homocysteine slowed the rate of brain atrophy and of cognitive and clinical decline. (de Jager et al. Int J. Geriatr. Psychiatry 2012, 27:592–600; Douaud et al. PNAS 2013, 110:9523–28). We reported last year that, in this trial, B vitamins only slowed brain atrophy in subjects with a good baseline omega‐3 fatty acid status (Jerneren et al. AJCN 2015; 102:215–21). We have now used data from the trial to see whether baseline omega‐3 fatty acid status interacts with the effects of B vitamin treatment on cognitive and clinical outcomes.Methods266 participants with MCI aged ≥70 years were randomised to B vitamins (folic acid, vitamins B6 and B12) or placebo for 2 years. Baseline cognitive test performance, clinical dementia rating (CDR) scale and plasma concentrations of total homocysteine, total docosahexaenoic and eicosapentaenoic acids (omega‐3 fatty acids) were measured.ResultsFinal scores for episodic memory, global cognition and CDR sum‐of‐boxes were better in the B vitamin‐treated group as the baseline concentration of omega‐3 fatty acids increased, whereas scores in the placebo group did not change across omega‐3 concentrations. Among those with good omega‐3 status, 33% of those on B vitamin treatment had global CDR scores >0 (i.e., worse) after 2 years compared with 59% among those on placebo; in other words, nearly twice as many on placebo progressed towards Alzheimer's disease as those on B vitamins with good omega‐3 status. For all 3 outcome measures, higher concentrations of docosahexaenoic acid alone significantly enhanced the cognitive effects of B vitamins. Eicosapentaenoic acid showed a similar pattern but did not reach significance.ConclusionsWhen omega‐3 fatty acid concentrations are low, B vitamin treatment has no effect on cognitive decline in MCI, but when omega‐3 levels are in the upper normal range B vitamins interact to slow cognitive and clinical decline. These findings on cognition mirror the earlier findings on brain atrophy, consistent with a disease‐modifying effect of the combination of the two nutrients. We suggest that one mechanism for this beneficial interaction may be that B vitamins are needed for the methylation of phosphatidylethanolamine to give phosphatidylcholine (enriched in omega‐3 fatty acids), which plays a key role both in brain structure and in synaptic function. A clinical trial of B vitamins combined with omega‐3 fatty acids is needed to see whether it is possible to slow the conversion from MCI to AD.Support or Funding InformationSupported by grants from Norman Collisson Foundation, Medical Research Council, Charles Wolfson Charitable Trust
The Relationship between Weight Loss Advice from Friends on Self‐Perception of Weight and Eating Habits
Authors: Thibodeau Tristan , van Woerden Irene , Ohri‐Vachaspati Punam , Huberty Jennifer , Bruening Meg 
Published: November 2023

BACKGROUNDConversations about weight loss may impart feelings of dissatisfaction with one's weight, resulting in changes to weight perception. Self‐perception of weight has emerged as a significant predictor of BMI, weight status, and weight loss intentions. This relationship has yet to be observed in the college freshman population.OBJECTIVETo evaluate how weight loss advice from friends influences self‐perception of weight, and how this relationship is associated eating habits, specifically fruit and vegetable and fast food intake, in college freshmen.METHODSCross‐sectional, secondary data analysis of dorm‐dwelling college freshmen (n= 1075; 64% female; 51% non‐white) participating in the longitudinal, prospective study SPARC (Social impact of Physical Activity and nutRition in College). Mixed multivariate logistic regressions were used to examine the relationship friends’ advice about losing weight with weight self‐perception and fruit/vegetable and fast food consumption, adjusted for sociodemographics and the clustering by dorm.RESULTSFreshmen females were more likely than males to report feeling overweight (OW) (45% vs. 28%, respectively; p<0.01). A significant relationship was observed between friend's advice about losing weight and female and male perceptions of being overweight (OR=2.13, 95%CI: 1.5–2.9, p<0.01). Weight comments were significantly related to males’ fruit and vegetable consumption (OR=2.0, 95% CI: 1.2–3.4, p=0.009), but not females’ (OR=0.95, 95% CI: 0.6–1.5, p=0.834). No significant relationships were observed for weight loss advice or perceptions of weight with fast food intake for either males or females.CONCLUSIONSPerception of overweight was related to friend's weight loss advice, but not to eating behaviors in the majority of the sample. Gender specific differences were observed in the strength of this relationship, indicating that longitudinal research is needed to better understand the relationship between self‐perception, weight loss advice from friends, and eating behaviors.Support or Funding InformationThe Social impact of Physical Activity and nutRition in College study (project number: 1DP5OD017910‐01; PI: Bruening) was funded by the NIH Office of the Director and the Office of Behavioral and Social Sciences Research. Content expressed herein are the sole responsibility of the authors, and may not reflect official views held by the NIH.
Barriers and Facilitators to Healthy Eating: A Transnational Comparison of Central American Communities in a Socio‐Ecological Framework
Authors: Fuster Melissa , Colón‐Ramos Uriyoán 
Published: November 2023

ObjectiveTo understand how barriers and facilitators to healthy eating may change during the process of migration, we compare and contrast these factors among immigrants from Central America (El Salvador and Guatemala) in Washington, DC, and residents of two rural communities in El Salvador.MethodsSecondary analysis of qualitative data (verbatim transcripts of two data sources and photography). Data from El Salvador were collected using focus groups conducted among adults (n=28) and unstructured observation recoded through field notes and photography. Data from recent Salvadoran and Guatemalan immigrants residing in Washington DC were from a photovoice study, using semi‐structured interviews with mothers of young children (< 10 years) (n=12) and photos from the food environment taken by participants. Transcripts and photographs were analyzed deductively following the social ecological framework to identify barriers and facilitators to healthy eating at the individual, interpersonal (family and social relationships), community/neighborhood, and policy levels, using Atlas.ti.ResultsIndividual and interpersonal factors were similar in the two settings. In both settings, participants discussed children food preferences for highly‐processed food (sodas, pre‐prepared meals, fried chicken, hamburgers, pizza), contrasting with their preference as parents to providing traditional, home‐cooked foods, which were considered healthy (soups, local/native fruits and vegetables). In both settings participants reported great availability of high‐processed and fast foods and they discussed the high cost of healthy food options as barrier to their acquisition. In the US‐based community, participants also reported availability of fresh produce. Participants in Central America discussed access to locally grown foods (either at home or in the community) as a facilitating factor for healthy eating – which was not addressed in the US‐based sample. Government food assistance programs (in specific, WIC) increased access to healthy eating in the US‐sample. The analysis also includes an overview of national/local food policies that may relate to healthy eating in these two samples and a comparison of beliefs concerning healthy eating.ConclusionsThe results from this study underscores the importance of acknowledging the changing food environment in immigrant sending countries where people are already being exposed to unhealthy dietary patterns. This knowledge can help better target nutrition messages to the growing Central American community in the US.
Associations between dysfunctional eating behaviors and cardiovascular risk among Latinos
Authors: Lopez‐Cepero Andrea Alexandra , Frisard Christine M , Lemon Stephenie C , Rosal Milagros C 
Published: November 2023

BackgroundLatinos bear high burden of nutrition‐related cardiovascular disease (CVD) risk factors. Dysfunctional eating behaviors including, emotional eating (EE), uncontrolled eating (UE) and cognitive restraint (CR) of eating could influence CVD risk factors but associations among these variables have been under‐researched.ObjectiveTo examine associations between dysfunctional eating behaviors and CVD risk factors among Latinos.MethodsLatino adults between the ages of 21–84 were recruited from primary care settings. Eating behaviors were assessed by the Three Factor Eating Questionnaire, CVD risk factors were assessed via self‐report (i.e., hypercholesterolemia) and medical chart review (i.e., diabetes), and anthropometrics (height, weight, waist circumference) and blood pressure were measured. Statistical analysis included binary logistic and Poisson regressions.ResultsA total of 568 participants (51.1% female, 66.7% Dominican) were included in this analysis. Controlling for age, sex and education, high EE, UE and CR were associated with greater odds of obesity (OR=1.82 (1.28, 2.57), OR=1.75 (1.23, 2.48), OR=2.18 (1.53, 3.11; respectively); high EE and CR were associated with diabetes (OR=1.57 (1.04, 2.38), OR=1.95 (1.28, 2.97); respectively); and high EE and UE were associated with hyperlipidemia (OR=1.83 (1.23, 2.73), OR=2.31 (1.54, 3.46); respectively). Lastly, high EE, UE and CR were significantly associated with greater risk of developing a greater number of CVD risk factors (IRR=1.26 (1.08, 1.46), IRR=1.29 (1.11, 1.49), IRR=1.27 (1.09, 1.48); respectively).ConclusionDysfunctional eating behaviors were associated with obesity, diabetes and hyperlipidemia in this Latino sample. Targeting dysfunctional eating behaviors may constitute an avenue for CVD risk factor prevention in this population. Further research is warranted to test whether reducing dysfunctional eating patterns impacts CVD risk factors among Latinos.Support or Funding InformationThis research is funded by: NIMH grant R01 MH085653; NIMHD grant 1 P60 MD006912‐02; and CDC grant U48 DP005031‐01.
Effect of Nutrition Education on Weight Gain Prevention in Adult Women: Findings from a Randomized Controlled Trial
Authors: Metzgar Catherine J , Nickols‐Richardson Sharon M 
Published: November 2023

Body weight (BW) reduction through energy restriction is ineffective in impacting the obesity epidemic. Shifting from an obesity treatment to weight gain prevention or BW maintenance focus may be more effective in decreasing the burden of adult obesity. A 1‐year randomized controlled trial of weight gain prevention was conducted in healthy premenopausal women, between the ages of 18–45 years, with a body mass index (BMI) of >18.5kg/m2. Eighty‐seven women were randomized to a weight gain prevention intervention delivered by a registered dietitian (RDG) or counselor (CSG), or to a control group (CON). Eighty‐one women [mean±SD, age: 31.4±8.1 y; BW: 76.1±19.0 kg; BMI: 27.9±6.8 kg/m2) completed baseline testing and were included in intention‐to‐treat analyses. Anthropometric, blood pressure, dietary intake and physical activity measurements and selected biochemical markers of health were evaluated every three months. Data were analyzed using repeated measures analysis of covariance (SPSS, version 22.0); significance was set at P<0.01. Sixty‐two percent of the original sample met weight gain prevention criteria after one year; this did not differ by group assignment. Body fat percentage was significantly lower in the RDG versus CSG and CON groups at all intervals (P<0.001). Systolic blood pressure significantly changed over time in the CON group (P<0.001), with a significant group x time interaction (P<0.01). Fruit intake (svgs/day) was significantly different between the RDG and CON groups at month 6 and 12 (both P<0.01). No significant group differences were observed for additional anthropometric measurements, resting heart rate, systolic and diastolic blood pressure, macronutrient intake, food groups, total energy expenditure or biochemical markers of health (all P>0.01). There were no significant time effects for any anthropometric measurements, resting heart rate, diastolic blood pressure, dietary intake, total energy expenditure or biochemical markers of health (all P>0.01). Although the effect of nutrition education on weight gain prevention was not significant, a majority of participants maintained BW over one year. Further monitoring may determine if nutrition education impacts BW regulation over the long term. As BW is only one component of metabolic health, additional clinical outcomes should be assessed to provide further insight regarding overall health status.Support or Funding InformationFunded by an Illinois Agricultural Experiment Station/National Institute of Food and Agriculture research grant (#1001251).
Effect of Nutrition Education with an Emphasis on Consumption of Iron‐Rich Foods on Hemoglobin levels of Pregnant Women in Ghana
Authors: Otoo Gloria , Adam Yakubu 
Published: November 2023

Anemia in pregnancy continues to be a major public health problem worldwide with multiple adverse outcomes for both mother and child especially in developing countries. The causes of anemia among pregnant women are multifaceted and may be associated with inadequate dietary intake of iron‐rich foods. This was a randomized controlled trial to evaluate the impact of a nutrition education (NE) intervention on hemoglobin (Hb) levels, nutrition knowledge and dietary intake of pregnant women in Gomoa East district in the Central region of Ghana. A total of 130 pregnant women (Hb level 7–11 g/dl) in their second trimester who were attending antenatal care in four health centers were recruited and randomly assigned to receive specific NE on anemia and iron‐ rich foods in addition to general NE [intervention group, IG=65)]; or to receive general NE [control group, CG =65)]. The education sessions were on individual basis done through biweekly home visits and biweekly phone calls. Semi‐structured questionnaires were used to collect data on socio‐demographic characteristics and morbidity. Hb, weight and height of the participants were also measured. Data were collected at baseline and after 10 weeks of intervention (endline).A total of 119 pregnant women completed the study [IG=59; CG=60]. Between group differences in the mean changes in Hb levels, nutrition knowledge scores and weight from baseline to endline were assessed with Student t‐tests. At the end of intervention, pregnant women in the both groups increased in weight with no significant difference in the change in weight. Pregnant women in the IG attained significant increases in mean knowledge on anemia and iron‐rich foods over the CG (21.6±1.3 vs. 8.3±2.5; p<0.001). Intakes of red meat, legumes, vitamin C‐rich foods, grains, roots and tubers became significantly higher for pregnant women in the IG than the CG at the end of study period (p<0.05). The change in Hb concentration was significantly higher in the IG over the CG, 0.1±1.3 vs. −0.7±1.4, respectively (p=0.004). The NE intervention emphasizing the consumption of iron‐rich foods showed positive effects on Hb, nutrition knowledge and dietary intake of iron rich foods and this could be a practical and effective strategy for improving iron status and dietary practices as well as adequate weight gain during pregnancy.Support or Funding InformationN/A
The Effects of Reduced Protein‐Nutrition Bars with Enhanced Leucine Content on Ratings of Fullness in Healthy Women
Authors: Bolster Douglas , Rahn Maike , Kamil Alison , Toth Lindsey , Leidy Heather , Blaze Melvin , Nunez Michael , Guo Elizabeth , Wang Jianquan , Harkness Laura 
Published: November 2023

Higher protein meals (>25 g) may be associated with enhanced satiety. Pre‐clinical evidence indicates that leucine when centrally administered into the brain may be a regulator of appetite in animal models. However, animal feeding studies have produced conflicting results. A double‐blind, RCT crossover trial (Glycemic Index Laboratories, Toronto, CN) assessed the effect of acute intake of reduced protein‐nutrition bars, enhanced with leucine on post‐prandial ratings of Fullness and Hunger and plasma leucine response in human subjects. Following an overnight fast, 40 women (age: 28 ± 7.5 y; BMI: 23.5 ± 2.4 kg/m2) consumed the following isocaloric (180 kcal) pre‐loads on three separate visits: control bar [9 g protein; 0 g leucine peptide (LP, Glanbia Nutritionals, PepForm®)] or treatment bars (11 and 13 g protein; 2 or 3 g leucine from LP, respectively). Fullness and Hunger were assessed by Visual Analog Scales (VAS) and plasma leucine was quantified by GC‐qMS. Fullness iAUC was significantly greater following the consumption of the 2 g versus 0 g LP bar (14.2%; p=0.04). Although there was no difference in iAUC observed between 3 g LP versus 0 g LP, the Cmax for 3 g LP was 12.2% larger than 0 g LP (p=0.0077). No significant differences in Hunger iAUC was observed among the treatment groups. There was a dose‐dependent increase in Cmax for plasma leucine for 2 and 3 g LP compared to 0 g LP (167% and 260% for 2 and 3 g LP, respectively; p<0.0001). Tmax for plasma leucine for 3 g LP was delayed an average 9.5 min compared to 2 g LP (p<0.0001). The results from this pilot study suggest that enhanced leucine availability with the 2 g LP nutrition bar may increase Fullness in humans; however additional research is required to determine the effects of elevated leucine consumption on food intake.Support or Funding InformationPepsiCo Global R&D