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Beigrezaei S, Darabi Z, Nadjarzadeh A, Mirzaei M, Khayyatzadeh SS. Higher global diet quality score is inversely associated with odds of metabolic syndrome among Iranian adults. Eur J Nutr 2024:10.1007/s00394-024-03446-3. [PMID: 38864866 DOI: 10.1007/s00394-024-03446-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Accepted: 05/30/2024] [Indexed: 06/13/2024]
Abstract
BACKGROUND Growing research underscores the significance of diet quality in the development of Metabolic Syndrome (MetS). Our study investigates the correlation between the Global Diet Quality Score (GDQS) and MetS, along with its components, in Iranian adults. METHODS This study utilizes data from the Yazd Health Study (YaHS) and includes a final analysis of 2,904 participants aged 20-70 years. Dietary data were gathered using food frequency questionnaires. MetS was defined in line with the National Cholesterol Education Program Adult Treatment Panel III (NCEP ATP III) criteria. GDQS was derived by totaling the points across all 25 food groups, with scores ranging from 0 to 49. To examine the association between GDQS and MetS, multivariable logistic regression analyses were conducted in both crude and adjusted models. RESULTS Participants who had the highest adherence to GDQS had a 20% lower chance of having MetS than those who had the lowest adherence after adjusting for confounding variables in Model II (T3 vs. T1: OR = 0.80; 95% CI: 0.46-0.99, P-trend = 0.045). There was no association between GDQS and MetS components including increased blood pressure, fasting blood glucose (FBG), triglyceride, abdominal obesity and reduced high-density lipoprotein (HDL) in crude and adjusted models. CONCLUSION higher adherence to GDQS was inversely related to odds of MetS. Further longitudinal and clinical trials investigations are required to confirm these associations.
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Affiliation(s)
- Sara Beigrezaei
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Julius center for health sciences and primary car, University of Medical Center Utrecht, Utrecht University, Utrecht, Netherlands
| | - Zahra Darabi
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Azadeh Nadjarzadeh
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, 8914715645, Iran
| | - Masoud Mirzaei
- Yazd Cardiovascular Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sayyed Saeid Khayyatzadeh
- Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
- Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, 8914715645, Iran.
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Someko H, Yamamoto N, Ito T, Suzuki T, Tsuge T, Yabuzaki H, Dohi E, Kataoka Y. Misleading presentations in functional food trials led by contract research organizations were frequently observed in Japan: meta-epidemiological study. J Clin Epidemiol 2024; 169:111302. [PMID: 38417584 DOI: 10.1016/j.jclinepi.2024.111302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 02/09/2024] [Accepted: 02/19/2024] [Indexed: 03/01/2024]
Abstract
OBJECTIVES The functional food market has experienced significant growth, leading to an uptick in clinical trials conducted by contract research organizations (CROs). Research focusing on CRO-managed trials and the communication of trial outcomes to the consumer market remains underexplored. This metaepidemiological study aims to evaluate the quality of randomized controlled trials (RCTs) facilitated by prominent CROs in Japan and to examine the quality of the representations used to convey their results to consumers. STUDY DESIGN AND SETTING This study focused on the food trials that were registered in the University Hospital Medical Information Network Clinical Trial Registry or the International Clinical Trials Registry Platform by the top 5 CROs. Press releases of study results or advertisements of food products based on the study results were identified by conducting a Google search. The risk of bias in the RCT publications was independently assessed by 2 reviewers, who also evaluated the presence of "spin" in the abstracts and full texts. An assessment of "spin" in press releases/advertisements was undertaken. RESULTS A total of 76 RCT registrations, 32 RCT publications, and 11 press releases/advertisements were included. Approximately 72% of the RCT publications exhibited a high risk of bias due to selective outcome reporting. "Spin" was present in the results of the abstract (72%), abstract conclusion (81%), full-text results (44%), and full-text conclusion (84%). "Spin" appeared in 73% of press releases/advertisements due to the selective outcome reporting. CONCLUSION Functional food presentations in Japan frequently contained "spin." The Japanese government should more rigorously check whether food manufacturers report outcomes selectively.
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Affiliation(s)
- Hidehiro Someko
- Department of General Internal Medicine, Asahi General Hospital, I-1326, Asahi, Chiba, 289-2511, Japan; Scientific Research WorkS Peer Support Group (SRWS-PSG), Osaka, Japan.
| | - Norio Yamamoto
- Scientific Research WorkS Peer Support Group (SRWS-PSG), Osaka, Japan; Department of Epidemiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, 700-8558, Japan
| | - Tatsuya Ito
- Department of Regulatory Science and Pharmaceutical Informatics, School of Pharmaceutical Sciences, Wakayama Medical University, Shichibancho 25-1, Wakayama, 640-8156, Japan
| | - Tomoharu Suzuki
- Department of Hospital Medicine, Urasoe General Hospital, Maeda 1-56-1, Urasoe, Okinawa, 901-2102, Japan
| | - Takahiro Tsuge
- Scientific Research WorkS Peer Support Group (SRWS-PSG), Osaka, Japan; Department of Epidemiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama, 700-8558, Japan; Department of Rehabilitation, Kurashiki Medical Center, 250 Bakuro, Kurashiki, Okayama, 710-8522, Japan
| | - Hajime Yabuzaki
- Department of Neurological Surgery, Koga Community Hospital, Daikakuji 2-30-1, Yaizu, Shizuoka, 425-0088, Japan
| | - Eisuke Dohi
- Department of Mental Disorder Research, National Institute of Neuroscience, National Center of Neurology and Psychiatry, Ogawahigashi-cho 4-1-1, Kodaira, Tokyo, 187-8502, Japan
| | - Yuki Kataoka
- Scientific Research WorkS Peer Support Group (SRWS-PSG), Osaka, Japan; Department of Internal Medicine, Kyoto Min-iren Asukai Hospital, Tanaka Asukai-cho 89, Kyoto, 606-8226, Japan; Section of Clinical Epidemiology, Department of Community Medicine, Kyoto University Graduate School of Medicine, Shogoin Kawara-cho 54, Kyoto, 606-8507, Japan; Department of Healthcare Epidemiology, Kyoto University Graduate School of Medicine/School of Public Health, Yoshida Konoe-cho, Kyoto, 606-8501, Japan
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Ying T, Zheng J, Kan J, Li W, Xue K, Du J, Liu Y, He G. Effects of whole grains on glycemic control: a systematic review and dose-response meta-analysis of prospective cohort studies and randomized controlled trials. Nutr J 2024; 23:47. [PMID: 38664726 PMCID: PMC11044462 DOI: 10.1186/s12937-024-00952-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Accepted: 04/16/2024] [Indexed: 04/29/2024] Open
Abstract
PURPOSE Whole grains have recently been promoted as beneficial to diabetes prevention. However, the evidence for the glycemic benefits of whole grains seems to conflict between the cohort studies and randomized control trials (RCTs). To fill the research gap, we conducted a meta-analysis to determine the effects of whole grains on diabetes prevention and to inform recommendations. METHODS We searched PubMed, Clarivate Web of Science, and Cochrane Library until March 2024. We used the risk ratio (RR) of type 2 diabetes to represent the clinical outcomes for cohort studies, while the biomarkers, including fasting blood glucose and insulin, HbA1C, and HOMA-IR, were utilized to show outcomes for RCTs. Dose-response relationships between whole grain intakes and outcomes were tested with random effects meta-regression models and restricted cubic splines models. This study is registered with PROSPERO, CRD42021281639. RESULTS Ten prospective cohort studies and 37 RCTs were included. Cohort studies suggested a 50 g/day whole grain intake reduced the risk of type 2 diabetes (RR = 0.761, 95% CI: 0.700 to 0.828, I2 = 72.39%, P < 0.001) and indicated a monotonic inverse relationship between whole grains and type 2 diabetes rate. In RCTs, whole grains significantly reduced fasting blood glucose (Mean difference (MD) = -0.103 mmol/L, 95% CI: -0.178 to -0.028; I2 = 72.99%, P < 0.01) and had modest effects on HbA1C (MD = -0.662 mmol/mol (-0.06%), 95% CI: -1.335 to 0.010; I2 = 64.55%, P = 0.05) and HOMA-IR (MD = -0.164, 95% CI: -0.342 to 0.013; I2 = 33.38%, P = 0.07). The intake of whole grains and FBG, HbA1C, and HOMA-IR were significantly dose-dependent. The restricted spline curves remained flat up to 150 g/day and decreased afterward. Subgroup analysis showed that interventions with multiple whole-grain types were more effective than those with a single type. CONCLUSION Our study findings suggest that a daily intake of more than 150 g of whole grain ingredients is recommended as a population approach for diabetes prevention.
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Affiliation(s)
- Tao Ying
- School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
| | | | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
| | - Wenyun Li
- School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
| | - Kun Xue
- School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Yuwei Liu
- School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China.
| | - Gengsheng He
- School of Public Health, Key Laboratory of Public Health Safety of the Ministry of Education, Fudan University, 130 Dong'an Road, Shanghai, 200032, China.
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Fan R, Wang L, Cao H, Du R, Yang S, Yan Y, Zheng B. Characterization of the Structure and Physicochemical Properties of Soluble Dietary Fiber from Peanut Shells Prepared by Pulsed Electric Fields with Three-Phase Partitioning. Molecules 2024; 29:1603. [PMID: 38611882 PMCID: PMC11013324 DOI: 10.3390/molecules29071603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
This study evaluated the impact of pulsed electric fields (PEFs) combined with three-phase partitioning (TPP) extraction methods on the physicochemical properties, functional properties, and structural characterization of the soluble dietary fiber (SDF) derived from peanut shells (PS). The findings of this study indicated that the application of a PEF-TPP treatment leads to a notable improvement in both the extraction yield and purity of SDF. Consequently, the PEF-TPP treatment resulted in the formation of more intricate and permeable structures, a decrease in molecular weight, and an increase in thermal stability compared to SDFs without TPP treatment. An analysis revealed that the PEF-TPP method resulted in an increase in the levels of arabinose and galacturonic acid, leading to enhanced antioxidant capacities. Specifically, the IC50 values were lower in SDFs which underwent PEF-TPP (4.42 for DPPH and 5.07 mg/mL for ABTS) compared to those precipitated with 40% alcohol (5.54 mg/mL for DPPH, 5.56 mg/mL for ABTS) and PEF75 (6.60 mg/mL for DPPH, 7.61 mg/mL for ABTS), respectively. Notably, the SDFs which underwent PEF-TPP demonstrated the highest water- and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, nitric ion adsorption capacity, and the least gelation concentration. Based on the synthesis scores obtained through PCA (0.536 > -0.030 > -0.33), which indicated that SDFs which underwent PEF-TPP exhibited the highest level of quality, the findings indicate that PEF-TPP exhibits potential and promise as a method for preparing SDFs.
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Affiliation(s)
- Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China;
| | - Lei Wang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Huihui Cao
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Ruihuan Du
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Shuo Yang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Yanhua Yan
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Baiqin Zheng
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
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Ni J, Shangguan Y, Jiang L, He C, Ma Y, Xiong H. Pomelo peel dietary fiber ameliorates alterations in obesity-related features and gut microbiota dysbiosis in mice fed on a high-fat diet. Food Chem X 2023; 20:100993. [PMID: 38144811 PMCID: PMC10740135 DOI: 10.1016/j.fochx.2023.100993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/12/2023] [Accepted: 11/08/2023] [Indexed: 12/26/2023] Open
Abstract
Pomelo peel has abundance of dietary fiber and various biological activities but is often discarded as waste. This study evaluated the biological activities of pomelo peel dietary fiber (PPDF) in preventing obesity and regulating intestinal microbiota in obese mouse model induced using a high-fat diet (HFD). As for the composition, the prepared PPDF contained 89.64% of total dietary fiber, 53.27% of insoluble dietary fiber, and 36.37% of soluble dietary fiber. PPDF treatment significantly reduced weight gain and fat accumulation in the liver and epididymal tissues of obese mice; significantly alleviated HFD-induced dyslipidemia; and restored the levels of triglycerides, low-density lipoprotein-cholesterol, and high-density lipoprotein--cholesterol to control levels, and the PPDF 5% dose restored total cholesterol to the control level. Furthermore, PPDF ameliorated HFD-induced gut microbiota dysbiosis by increasing intestinal microbial diversity, decreasing the Firmicutes/Bacteroidetes ratio, increasing beneficial bacteria (Bifidobacterium, Alloprevotella, and Lactobacillus), and decreasing harmful bacteria (Staphylococcus and Corynebacterium_1). This study provided a new idea to use PPDF as functional food to prevent obesity, alleviate dyslipidemia, or a potential probiotic to ameliorate gut microbiota dysbiosis.
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Affiliation(s)
- Jing Ni
- State Key Laboratory of Mariculture Breeding, Fisheries College of Jimei University, Xiamen 361021, China
| | - Yuchen Shangguan
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Jiangle County Agricultural Products Quality and Safety Inspection Station, Sanming 353300, China
| | - Lili Jiang
- Xiamen Municipal Southern Ocean Testing Co., L, Xiamen 361021, China
| | - Chuanbo He
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ying Ma
- State Key Laboratory of Mariculture Breeding, Fisheries College of Jimei University, Xiamen 361021, China
| | - Hejian Xiong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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Wang Y, He B, Zhang L, Zhu R, Huang L. Physicochemical properties of superfine grinding-microwave modified artichoke soluble dietary fiber and their alleviation of alcoholic fatty liver in mice. Front Nutr 2023; 10:1253963. [PMID: 37662596 PMCID: PMC10473878 DOI: 10.3389/fnut.2023.1253963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 08/04/2023] [Indexed: 09/05/2023] Open
Abstract
The effects of superfine grinding (SG) and microwave treatment (MT) on the structure and physicochemical properties of artichoke soluble dietary fiber (ASDF) and its protective effects on mice with alcoholic fatty liver (AFL) were studied. We compared the changes in structural characteristics and physicochemical properties of ASDF, SG-ASDF (ASDF treated by SG), MT-ASDF (ASDF treated by MT), and CM-ASDF (ASDF treated by SG and MT). Moreover, we evaluated the effects of the obtained ASDF on the growth characteristics, blood lipid levels, and liver of mice with AFL. Our results of the study showed that CM-ASDF had a more concentrated and uniform particle size, a higher extraction rate of ASDF and significantly improved water-holding capacity (WHC), oil-holding capacity (OHC) and water swelling capacity (WSC) of ASDF (p < 0.05). After the ASDF intervention, mice with AFL exhibited a significant improvement in body lipid levels and reduce liver inflammation. Specifically, aspartate aminotransferase (AST), alanine aminotransferase (ALT), malonaldehyde (MDA), Tumor necrosis factor-α (TNF-α) and Interleukin-6 (IL-6) were significantly decreased, while superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) were significantly increased (p < 0.05). And the hematoxylin-eosin (HE) staining results showed significant improvement of hepatic steatosis in mice with AFL. In summary, our study found that both SG and MT could improve the structure and physicochemical properties of ASDF, with CM-ASDF being the most effective. Additionally, CM-ASDF was selected to continue the investigation and demonstrated an excellent protective effect on mice with AFL, with the high dose group (H-ASDF) showing the greatest benefit. These findings provided some new insights for future comprehensive utilization of ASDF and drug development for the treatment of AFL.
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Affiliation(s)
- Yayi Wang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Bian He
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Linwei Zhang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Renwei Zhu
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Liang Huang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
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Yu D, Zhu L, Gao M, Yin Z, Zhang Z, Zhu L, Zhan X. A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota. Foods 2023; 12:2847. [PMID: 37569116 PMCID: PMC10418403 DOI: 10.3390/foods12152847] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/24/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Cereals are one of the most important foods on which human beings rely to sustain basic life activities and are closely related to human health. This study investigated the effects of different steamed buns on intestinal microbiota. Three steamed buns were prepared using refined flour (RF), 1:1 mixed flour (MF), and whole wheat flour (WF). In vitro digestion simulations were conducted using a bionic gastrointestinal reactor (BGR) to examine their influence on intestinal microbiota. The results showed that at 0.5% addition, butyric acid and short-chain fatty acids in WF were significantly different from those in RF and MF (p < 0.05). WF also promoted the proliferation of beneficial microbiota, such as Megamonas and Subdoligranulum. At 0.5%, 1.0%, and 1.5% additions of WF, acetic acid and short-chain fatty acids at 1.5% WF increased by 1167.5% and 11.4% from 0.5% WF, respectively, and by 20.2% and 7.6% from 1.0% WF, respectively. WF also promoted the proliferation of Bifidobacterium, Lactobacillus, and Bacteroides and inhibited the growth of pathogenic microbiota, such as Streptococcus, Enterococcus, and Klebsiella. These findings support the consumption of whole cereals and offer insights into the development of new functional foods derived from wheat.
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Affiliation(s)
- Dan Yu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Li Zhu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
- A & F Biotech. Ltd., Burnaby, BC V5A 3P6, Canada
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Zhongwei Yin
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Zijian Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Ling Zhu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; (D.Y.); (L.Z.); (M.G.); (Z.Y.); (Z.Z.); (L.Z.)
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Ahmadijoo P, Eftekhari MH, Masoumi SJ, Zahedani MR, Mohammadi F. The possible relationship between the healthy eating index-2015 and the 10-year risk of cardiovascular diseases. BMC Nutr 2023; 9:76. [PMID: 37370157 DOI: 10.1186/s40795-023-00735-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Accepted: 06/22/2023] [Indexed: 06/29/2023] Open
Abstract
BACKGROUND Cardiovascular diseases (CVDs) remain the leading cause of mortality worldwide. This underlies the need to evaluate different targets, such as diet quality. In this regard, we conducted the present study to find whether the healthy eating index-2015 (HEI-2015) score is associated with a 10-year risk of CVDs based on Framingham Risk Score (FRS) and QRISK3 in different body mass index (BMI) groups. METHODS This cross-sectional study was performed based on Shiraz University of Medical Sciences Employees Health Cohort Study (SUMS EHCS) data in April 2020. A total of 764 participants met the inclusion criteria. An expert performed demographic, anthropometric, and dietary evaluations. A semi-quantitative food frequency questionnaire (FFQ) was applied to assess the diet quality, and FRS and QRISK3 were used to evaluate the 10-year risk of CVDs. RESULTS Based on the results, many components of HEI-2015 indicated an increasing trend through quartiles (p < 0.001). However, the consumption of refined grains in higher quartiles showed a decreasing trend (p < 0.001). The consumption of added sugar and saturated fatty acids (SFAs) in higher quartiles revealed an increasing trend (p < 0.001). In addition, lower HEI-2015 scores and lower whole grain consumption were significantly associated with higher BMI (p < 0.05). Also, lower consumption of fruits showed a significant relationship with higher risk scores of Framingham and QRISK3 (p < 0.05). Higher added sugar and SFAs intake was significantly related to lower FRS (p < 0.05). A significant reverse association between HEI-2015 and QRISK3 and Framingham risk scores was seen (p < 0.05). CONCLUSION Our findings support dietary recommendations to increase fruit and whole grains intake to prevent CVD and obesity. Moreover, a significant inverse association between HEI-2015 and QRISK3 and Framingham risk scores was observed. Since the results for added sugars and SFA intakes were controversial, further studies are needed.
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Affiliation(s)
- Pegah Ahmadijoo
- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Hassan Eftekhari
- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
| | - Seyed Jalil Masoumi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Science, Shiraz, Iran
- Gastroenterohepatology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Maryam Ranjbar Zahedani
- Department of Nutrition Sciences, School of Health, Larestan University of Medical Sciences, Larestan, Iran
| | - Farzaneh Mohammadi
- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
- Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran
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Insoluble dietary fiber of pear fruit pomace (Pyrus ussuriensis Maxim) consumption ameliorates alterations of the obesity-related features and gut microbiota caused by high-fat diet. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
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Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods. Foods 2022; 11:foods11142161. [PMID: 35885404 PMCID: PMC9319332 DOI: 10.3390/foods11142161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/17/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from Pyrus ussuriensis Maxim pomace via three methods including enzymic extraction (EE), microwave-assisted enzymatic extraction (MEE), and three-phase partitioning (TPP). The effects of different extraction methods on the structure, physicochemical property, and functional activity of the extracted dietary fiber were evaluated. The results showed that different extraction methods had significant effects on the extraction yield, molecular weight distribution, thermal stability, antioxidant activity, and hypoglycemic activity in vitro, but resulted in no difference in the structure and composition of functional groups. It is noteworthy that SDF extracted by TPP has a more complex and porous structure, lower molecular weight, and higher thermal stability, as well as better physicochemical properties and in vitro hypoglycemic activity. IDF extracted by MEE showed the greatest water and oil holding capacity; the highest adsorption capacity for glucose, cholesterol, and nitrite ion; as well as the strongest inhibitory activity on α-amylase. These results suggest that PUP may be a source of cheap natural dietary fiber.
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Li Z, Yan H, Chen L, Wang Y, Liang J, Feng X, Hui S, Wang K. Effects of whole grain intake on glycemic control: a meta-analysis of randomized controlled trials. J Diabetes Investig 2022; 13:1814-1824. [PMID: 35678196 PMCID: PMC9623515 DOI: 10.1111/jdi.13866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/13/2022] [Accepted: 06/03/2022] [Indexed: 11/27/2022] Open
Abstract
Aims/Introduction Although mounting evidence has suggested an inverse association between the intake of whole grains and glycemic control, findings from randomized controlled trials are still conflicting. The current study was carried out to evaluate the effect of medium/long‐term whole grain intake on glycemic control in metabolic syndrome and healthy populations. Materials and Methods A literature search was carried out to identify qualified studies up to July 2021. The effects of whole grain consumption on glycemic control were calculated using a fixed effects model. Subgroup analysis was used to study whether grouping factors were important influencing factors of heterogeneity between research results. Results A total of 32 randomized controlled trials with 2,060 participants were included in the analyses. Whole grain consumption showed a significant inverse regulatory effect on fasting glucose concentration, but no significant effect was found for other glycemic measures, such as fasting insulin, homeostatic model assessment for insulin resistance, glycated hemoglobin and 2‐h glucose, in the pooled analysis. Through subgroup analyses, a significant decrease in fasting glucose concentration was observed for studies with a higher whole grain dose, with participants of normal glycemia, and with mixed types of whole grain. Conclusions Medium‐/long‐term whole grain intake reduced the fasting glucose concentration compared with similar refined foods. Appropriate intervention dose and accurate population selection might be the key links for whole grain consumption to exert its glycemic control effect. Thirty‐two RCTs with 2060 participants were included in analyses. The whole grain consumption showed significant inverse regulation effect on fasting glucose concentration.
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Affiliation(s)
- Zhiwei Li
- Department of Respiratory and Critical Care Medicine, The General Hospital of Western Theater Command PLA
| | - Hongjia Yan
- Department of Clinical Nutrition, The Third Affiliated Hospital of Chongqing Medical University
| | - Liying Chen
- Department of Respiratory and Critical Care Medicine, Eighth Medical Center, PLA General Hospital
| | - Yixing Wang
- Department of Research, The PLA Rocket Force Characteristic Medical Center
| | - Jingjing Liang
- Department of Research, The PLA Rocket Force Characteristic Medical Center
| | - Xin Feng
- Department of Research, The PLA Rocket Force Characteristic Medical Center
| | - Suocheng Hui
- Department of Clinical Nutrition, The Third Affiliated Hospital of Chongqing Medical University
| | - Kai Wang
- Department of Research, The PLA Rocket Force Characteristic Medical Center
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12
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Sanders LM, Zhu Y, Wilcox ML, Koecher K, Maki KC. Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34930065 DOI: 10.1080/10408398.2021.2017838] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Whole grain (WG) intake has been associated with reduced risk of type 2 diabetes (T2D) and may protect against T2D by lowering postprandial glycemia and insulinemia and improving insulin sensitivity. The objective of this systematic review and meta-analysis was to evaluate the effect of WG intake, compared to refined grain (RG) intake, on postprandial glycemia and insulinemia and markers of glycemic control and insulin resistance in randomized controlled trials (RCTs) in adults. A search of PubMed and Scopus yielded 80 relevant RCTs. Compared to RG, WG intake significantly reduced postprandial glycemia (SMD: -0.30; 95% CI: -0.43, -0.18; P < 0.001), insulinemia (SMD: -0.23; 95% CI: -0.35, -0.10; P < 0.001) and glycated hemoglobin (HbA1c) (SMD: -0.21; 95% CI: -0.37, -0.06; P = 0.007). There was no effect of WG on fasting glucose, fasting insulin, or homeostatic model assessment of insulin resistance (HOMA-IR). These results suggest WG foods improve short-term glycemia and insulinemia, which may improve HbA1c, a marker of long-term glycemic control. This may partially explain the inverse association between WG intake and risk of T2D, but further investigations are needed to understand if short-term reductions in glycemia translate to longer term benefits in reducing the risk of T2D.Systematic Review Registration: PROSPERO Registration CRD42020180069.
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Affiliation(s)
| | - Yong Zhu
- Bell Institute of Health and Nutrition, General Mills, Inc, Minneapolis, MN, USA
| | | | - Katie Koecher
- Bell Institute of Health and Nutrition, General Mills, Inc, Minneapolis, MN, USA
| | - Kevin C Maki
- Midwest Biomedical Research, Addison, IL, USA.,Department of Applied Health Science, School of Public Health, Indiana University, Bloomington, IN, USA
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13
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Li S, Zong A, An R, Wang H, Liu L, Liu J, Guo X, Xu Z, Wang J, Li D, Du F, Xu T. Effects of whole grain intake on glycemic traits: A systematic review and meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr 2021:1-20. [PMID: 34793262 DOI: 10.1080/10408398.2021.2001429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Whole grains (WGs) may have various health benefits, including lowering blood glucose and improving insulin sensitivity. To conduct a meta-analysis of the effects of WGs compared with non-WGs on changes in fasting glucose, fasting insulin, glycated hemoglobin (HbA1c), and homeostasis model assessment of insulin resistance (HOMA-IR). A systematic literature search was performed for all published randomized controlled trials on the effects of WG intake on fasting glucose, fasting insulin, HbA1c and HOMA-IR response up to February 2021. Weighted mean differences (WMD) were calculated. Pre-specified subgroup and univariate meta-regression analyses were explored to identify the sources of heterogeneity. Sensitivity analysis and bias analysis were conducted to appraise study quality. Among 12,435 articles screened for eligibility, data were extracted from 48 articles. Meta-analysis of 4,118 participants showed that WG consumption resulted in a significant reduction in fasting glucose by -0.15 mmol/L, fasting insulin by -2.71 pmol/L, HbA1c by -0.44%, and HOMA-IR by -0.28, respectively. Compared with mixed grains, brown rice, and wheat, oats were significantly lower on marker of glycemic. Besides, multiple interventions per day consolidated effectiveness of WGs. WG consumption decreased the levels of fasting glucose, fasting insulin, HbA1c, and HOMA-IR compared with non-WG consumption.
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Affiliation(s)
- Shixiang Li
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China.,College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Aizhen Zong
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China.,College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Ran An
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China.,College of Life Sciences, Shandong Normal University, Jinan, China
| | - Haiou Wang
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China
| | - Lina Liu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China
| | - Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xiaofei Guo
- Institute of Nutrition and Health, Qingdao University, Qingdao, China
| | - Zhixiang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Duo Li
- Institute of Nutrition and Health, Qingdao University, Qingdao, China
| | - Fangling Du
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China
| | - Tongcheng Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Jinan, China.,College of Food Science and Engineering, Shandong Agricultural University, Taian, China.,College of Life Sciences, Shandong Normal University, Jinan, China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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14
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Comettant-Rabanal R, Carvalho CWP, Ascheri JLR, Chávez DWH, Germani R. Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112042] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Dietary fiber and the microbiota: A narrative review by a group of experts from the Asociación Mexicana de Gastroenterología. REVISTA DE GASTROENTEROLOGÍA DE MÉXICO 2021; 86:287-304. [PMID: 34144942 DOI: 10.1016/j.rgmxen.2021.02.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 02/12/2021] [Indexed: 12/12/2022]
Abstract
Dietary fiber intake is one of the most influential and efficacious strategies for modulating the gut microbiota. Said fiber can be digested by the microbiota itself, producing numerous metabolites, which include the short-chain fatty acids (SCFAs). SCFAs have local and systemic functions that impact the composition and function of the gut microbiota, and consequently, human health. The aim of the present narrative review was to provide a document that serves as a frame of reference for a clear understanding of dietary fiber and its direct and indirect effects on health. The direct benefits of dietary fiber intake can be dependent on or independent of the gut microbiota. The use of dietary fiber by the gut microbiota involves several factors, including the fiber's physiochemical characteristics. Dietary fiber type influences the gut microbiota because not all bacterial species have the same capacity to produce the enzymes needed for its degradation. A low-fiber diet can affect the balance of the SCFAs produced. Dietary fiber indirectly benefits cardiometabolic health, digestive health, certain functional gastrointestinal disorders, and different diseases.
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16
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Abreu Y Abreu AT, Milke-García MP, Argüello-Arévalo GA, Calderón-de la Barca AM, Carmona-Sánchez RI, Consuelo-Sánchez A, Coss-Adame E, García-Cedillo MF, Hernández-Rosiles V, Icaza-Chávez ME, Martínez-Medina JN, Morán-Ramos S, Ochoa-Ortiz E, Reyes-Apodaca M, Rivera-Flores RL, Zamarripa-Dorsey F, Zárate-Mondragón F, Vázquez-Frias R. Dietary fiber and the microbiota: A narrative review by a group of experts from the Asociación Mexicana de Gastroenterología. REVISTA DE GASTROENTEROLOGÍA DE MÉXICO 2021. [PMID: 34088566 DOI: 10.1016/j.rgmx.2021.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Dietary fiber intake is one of the most influential and efficacious strategies for modulating the gut microbiota. Said fiber can be digested by the microbiota itself, producing numerous metabolites, which include the short-chain fatty acids (SCFAs). SCFAs have local and systemic functions that impact the composition and function of the gut microbiota, and consequently, human health. The aim of the present narrative review was to provide a document that serves as a frame of reference for a clear understanding of dietary fiber and its direct and indirect effects on health. The direct benefits of dietary fiber intake can be dependent on or independent of the gut microbiota. The use of dietary fiber by the gut microbiota involves several factors, including the fiber's physiochemical characteristics. Dietary fiber type influences the gut microbiota because not all bacterial species have the same capacity to produce the enzymes needed for its degradation. A low-fiber diet can affect the balance of the SCFAs produced. Dietary fiber indirectly benefits cardiometabolic health, digestive health, certain functional gastrointestinal disorders, and different diseases.
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Affiliation(s)
| | - M P Milke-García
- Dirección de Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | - G A Argüello-Arévalo
- Departamento de Gastroenterología y Nutrición Pediátrica, Centro Médico Nacional La Raza, Instituto Mexicano del Seguro Social, Ciudad de México, México
| | - A M Calderón-de la Barca
- Departamento Nutrición y Metabolismo, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Sonora, México
| | | | - A Consuelo-Sánchez
- Departamento de Gastroenterología y Nutrición, Instituto Nacional de Salud Hospital Infantil de México Federico Gómez, Ciudad de México, México
| | - E Coss-Adame
- Departamento de Gastroenterología, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | - M F García-Cedillo
- Departamento de Gastroenterología, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
| | - V Hernández-Rosiles
- Departamento de Gastroenterología y Nutrición, Instituto Nacional de Salud Hospital Infantil de México Federico Gómez, Ciudad de México, México
| | | | - J N Martínez-Medina
- Unidad de Genómica de Poblaciones aplicada a la Salud, Instituto Nacional de Medicina Genómica, Ciudad de México, México
| | - S Morán-Ramos
- Unidad de Genómica de Poblaciones aplicada a la Salud, Instituto Nacional de Medicina Genómica, Consejo Nacional de Ciencia y Tecnología, Ciudad de México, México
| | | | - M Reyes-Apodaca
- Departamento de Gastroenterología y Nutrición, Instituto Nacional de Salud Hospital Infantil de México Federico Gómez, Ciudad de México, México
| | - R L Rivera-Flores
- Laboratorio de Investigación en Gastro-Hepatología, Instituto Mexicano del Seguro Social, Ciudad de México, México
| | - F Zamarripa-Dorsey
- Departamento de Gastroenterología, Hospital Juárez de México, Ciudad de México, México
| | - F Zárate-Mondragón
- Departamento de Gastroenterología, Instituto Nacional de Pediatría, Ciudad de México, México
| | - R Vázquez-Frias
- Departamento de Gastroenterología y Nutrición, Instituto Nacional de Salud Hospital Infantil de México Federico Gómez, Ciudad de México, México.
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17
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Liu J, Yu LL, Wu Y. Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12904-12915. [PMID: 32324395 DOI: 10.1021/acs.jafc.0c00705] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases, such as obesity, type 2 diabetes, cardiovascular diseases, and cancer. The health benefits of whole wheat foods are attributed to their bioactive components, including phytochemicals and dietary fiber. In this review, the current studies regarding bioactive components and their health-promoting roles and the underlying mechanisms were summarized and discussed. The current research advances in processing technologies capable of potentially enhancing the nutritional quality of wheat and wheat-based foods were also included. This review may promote the research, development, and consumption of whole wheat foods in reducing the risk of human chronic diseases.
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Affiliation(s)
- Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
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18
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Marshall S, Petocz P, Duve E, Abbott K, Cassettari T, Blumfield M, Fayet-Moore F. The Effect of Replacing Refined Grains with Whole Grains on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials with GRADE Clinical Recommendation. J Acad Nutr Diet 2020; 120:1859-1883.e31. [DOI: 10.1016/j.jand.2020.06.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/08/2023]
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19
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Galán MG, Weisstaub A, Zuleta A, Drago SR. Effects of extruded whole-grain sorghum (Sorghum bicolor (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats. Food Funct 2020; 11:508-513. [PMID: 31833511 DOI: 10.1039/c9fo01817d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Apparent calcium absorption, total bone mineral content and density, and mineral contents of the right femur were studied using a growing rat model. Twenty-four male Wistar rats were fed with diets based on extruded whole grain red (RSD) or white sorghum (WSD), and control diet (CD) up to 60 days. The animals fed with sorghum diets consumed less and gained less weight compared to those fed with CD, but the efficiency of all diets was similar. Calcium intake was lower in animals fed with sorghum diets, related to the lower total intake of these animals. Apparent calcium absorption in animals fed with RSD was lower than in those fed with CD (CD: 72.7%, RSD: 51.0%, WSD: 64.8%). No significant differences in bone mineral density of total body, spin, femur, distal femur, tibia and proximal tibia were observed among the groups. However, Ca and P contents in the right femur of the rats consuming RSD were lower, indicating a certain imbalance in the metabolism of these minerals.
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Affiliation(s)
- María Gimena Galán
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000) Santa Fe, Argentina.
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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. SUSTAINABILITY 2020. [DOI: 10.3390/su12187785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
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Koç F, Mills S, Strain C, Ross RP, Stanton C. The public health rationale for increasing dietary fibre: Health benefits with a focus on gut microbiota. NUTR BULL 2020. [DOI: 10.1111/nbu.12448] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- F. Koç
- APC Microbiome Ireland University College Cork Cork Ireland
- APC Microbiome Ireland Teagasc Food Research Centre Moorepark Fermoy Ireland
| | - S. Mills
- APC Microbiome Ireland University College Cork Cork Ireland
| | - C. Strain
- APC Microbiome Ireland University College Cork Cork Ireland
- APC Microbiome Ireland Teagasc Food Research Centre Moorepark Fermoy Ireland
| | - R. P. Ross
- APC Microbiome Ireland University College Cork Cork Ireland
| | - C. Stanton
- APC Microbiome Ireland University College Cork Cork Ireland
- APC Microbiome Ireland Teagasc Food Research Centre Moorepark Fermoy Ireland
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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Shah BR, Li B, Al Sabbah H, Xu W, Mráz J. Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations. Trends Food Sci Technol 2020; 102:178-192. [PMID: 32834500 PMCID: PMC7309926 DOI: 10.1016/j.tifs.2020.06.010] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/06/2020] [Accepted: 06/13/2020] [Indexed: 12/14/2022]
Abstract
Background Dietary fibers (DFs) are known as potential formulations in human health due to their beneficial effects in control of life-threatening chronic diseases including cardiovascular disease (CVD), diabetes mellitus, obesity and cancer. In recent decades scientists around the globe have shown tremendous interest to evaluate the interplay between DFs and gastrointestinal (GIT) microbiota. Evidences from various epidemiological and clinical trials have revealed that DFs modulate formation and metabolic activities of the microbial communities residing in the human GIT which in turn play significant roles in maintaining health and well-being. Furthermore, interestingly, a rapidly growing literature indicates success of DFs being prebiotics in immunomodulation, namely the stimulation of innate, cellular and humoral immune response, which could also be linked with their significant roles in modulation of the probiotics (live beneficial microorganisms). Scope and approach The main focus of the current review is to expressively highlight the importance of DFs being prebiotics in human health in association with their influence on gut microbiota. Now in order to significantly achieve the promising health benefits from these prebiotics, it is aimed to develop novel formulations to enhance and scale up their efficacy. Therefore, finally, herein unlike previously published articles, we highlighted different kinds of prebiotic and probiotic formulations which are being regarded as hot research topics among the scientific community now a days. Conclusion The information in this article will specifically provide a platform for the development of novel functional foods the demands for which has risen drastically in recent years.
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Key Words
- CS, chitosan
- Dietary fiber
- Encapsulation
- FOS, Fructooligosaccharide
- Formulations
- GIT, Gastro intestinal tract
- GO, gum odina
- Gut micro-biota
- Human health
- In, Inulin
- MD, maltodextrin
- OL, oligofructose
- OSA, octenyl-succinic anhydride
- PS, potato starch
- PSY, plantago psyllium
- Prebiotics
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Affiliation(s)
- Bakht Ramin Shah
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Haleama Al Sabbah
- Department of Public Health Nutrition, College of Natural and Health Sciences, Zayed University, Dubai, United Arab Emirates
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang, 464000, People's Republic of China
| | - Jan Mráz
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
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Sadeghi O, Sadeghian M, Rahmani S, Maleki V, Larijani B, Esmaillzadeh A. Whole-Grain Consumption Does Not Affect Obesity Measures: An Updated Systematic Review and Meta-analysis of Randomized Clinical Trials. Adv Nutr 2020; 11:280-292. [PMID: 31390462 PMCID: PMC7073321 DOI: 10.1093/advances/nmz076] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Since the release of a previous meta-analysis on the effect of whole-grain intake on obesity measures, several clinical trials have been published. Therefore, we aimed to update the previous meta-analysis on the effect of whole-grain intake on obesity measures by including recently published studies, as well as considering the main limitations in that analysis. We searched the online databases of PubMed, Scopus, Clarivate Web of Science, EmBase, and Google Scholar for relevant studies published up to February 2019, using relevant keywords. Randomized clinical trials investigating the effect of whole-grain products or diets high in whole-grain foods, compared with a control diet, on anthropometric measures [including body weight, BMI, waist circumference, and fat mass (FM)] were included. In total, 21 studies with a total sample of 1798 participants, aged ≥18 years, were considered. Based on 22 effect sizes from 19 studies on body weight, with a total sample of 1698 adults, we found no significant effect of whole-grain consumption on body weight. The same findings were obtained for BMIs, such that using 10 effect sizes from 10 clinical trials with a total sample of 769 individuals we did not find any significant effect. With regards to body fat percentage [weighted mean difference (WMD): 0.27; 95% CI: -0.05 to 0.58%; P = 0.09], FM (WMD: 0.45; 95% CI: -0.12 to 1.02 kg; P = 0.12), fat-free mass (WMD: 0.31; 95% CI: -0.67 to 0.06 kg; P = 0.10), and waist circumference (WMD: 0.06; 95% CI: -0.50 to 0.63 cm; P = 0.82), we failed to find any significant effect of whole-grain consumption. In conclusion, our findings did not support current recommendations of whole-grain intake in attempts to control obesity measures. Given the beneficial effects of whole-grain intake on other measures of human health, additional well-designed studies are required to further investigate the effect on obesity. The protocol has been registered with PROSPERO (registration number CRD42019125320).
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Affiliation(s)
- Omid Sadeghi
- Students Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran,Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehdi Sadeghian
- Department of Nutrition, School of Paramedical Sciences, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran
| | - Sepideh Rahmani
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Vahid Maleki
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Bagher Larijani
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ahmad Esmaillzadeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran,Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran,Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran,Address correspondence to AE (e-mail: )
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25
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Specific Wheat Fractions Influence Hepatic Fat Metabolism in Diet-Induced Obese Mice. Nutrients 2019; 11:nu11102348. [PMID: 31581733 PMCID: PMC6836242 DOI: 10.3390/nu11102348] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/23/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022] Open
Abstract
Low whole grain consumption is a risk factor for the development of non-communicable diseases such as type 2 diabetes. Dietary fiber and phytochemicals are bioactive grain compounds, which could be involved in mediating these beneficial effects. These compounds are not equally distributed in the wheat grain, but are enriched in the bran and aleurone fractions. As little is known on physiological effects of different wheat fractions, the aim of this study was to investigate this aspect in an obesity model. For twelve weeks, C57BL/6J mice were fed high-fat diets (HFD), supplemented with one of four wheat fractions: whole grain flour, refined white flour, bran, or aleurone. The different diets did not affect body weight, however bran and aleurone decreased liver triglyceride content, and increased hepatic n-3 polyunsaturated fatty acid (PUFA) concentrations. Furthermore, lipidomics analysis revealed increased PUFA concentration in the lipid classes of phosphatidylcholine (PC), PC-ether, and phosphatidylinositol in the plasma of mice fed whole grain, bran, and aleurone supplemented diets, compared to refined white flour. Furthermore, bran, aleurone, and whole grain supplemented diets increased microbial α-diversity, but only bran and aleurone increased the cecal concentrations of short-chain fatty acids. The effects on hepatic lipid metabolism might thus at least partially be mediated by microbiota-dependent mechanisms.
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Mills S, Lane JA, Smith GJ, Grimaldi KA, Ross RP, Stanton C. Precision Nutrition and the Microbiome Part II: Potential Opportunities and Pathways to Commercialisation. Nutrients 2019; 11:E1468. [PMID: 31252674 PMCID: PMC6683087 DOI: 10.3390/nu11071468] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 06/05/2019] [Accepted: 06/05/2019] [Indexed: 12/11/2022] Open
Abstract
Modulation of the human gut microbiota through probiotics, prebiotics and dietary fibre are recognised strategies to improve health and prevent disease. Yet we are only beginning to understand the impact of these interventions on the gut microbiota and the physiological consequences for the human host, thus forging the way towards evidence-based scientific validation. However, in many studies a percentage of participants can be defined as 'non-responders' and scientists are beginning to unravel what differentiates these from 'responders;' and it is now clear that an individual's baseline microbiota can influence an individual's response. Thus, microbiome composition can potentially serve as a biomarker to predict responsiveness to interventions, diets and dietary components enabling greater opportunities for its use towards disease prevention and health promotion. In Part I of this two-part review, we reviewed the current state of the science in terms of the gut microbiota and the role of diet and dietary components in shaping it and subsequent consequences for human health. In Part II, we examine the efficacy of gut-microbiota modulating therapies at different life stages and their potential to aid in the management of undernutrition and overnutrition. Given the significance of an individual's gut microbiota, we investigate the feasibility of microbiome testing and we discuss guidelines for evaluating the scientific validity of evidence for providing personalised microbiome-based dietary advice. Overall, this review highlights the potential value of the microbiome to prevent disease and maintain or promote health and in doing so, paves the pathway towards commercialisation.
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Affiliation(s)
- Susan Mills
- APC Microbiome Ireland, University College Cork, Cork T12 K8AF, Ireland.
| | - Jonathan A Lane
- H&H Group, Technical Centre, Global Research and Technology Centre, Cork P61 C996, Ireland.
| | - Graeme J Smith
- H&H Group, Technical Centre, Global Research and Technology Centre, Cork P61 C996, Ireland.
| | | | - R Paul Ross
- APC Microbiome Ireland, University College Cork, Cork T12 K8AF, Ireland.
| | - Catherine Stanton
- APC Microbiome Ireland, Teagasc Food Research Centre, Fermoy P61 C996, Co Cork, Ireland.
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Regional Disparities in the Association between Cereal Consumption and Metabolic Syndrome: Results from the China Health and Nutrition Survey. Nutrients 2019; 11:nu11040764. [PMID: 30939825 PMCID: PMC6521195 DOI: 10.3390/nu11040764] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 03/27/2019] [Accepted: 03/28/2019] [Indexed: 02/06/2023] Open
Abstract
This study examines regional disparities in the association between cereal consumption and metabolic syndrome (MetS) among Chinese adults. We used data from the longitudinal China Health and Nutrition Survey (CHNS) for 2892 healthy adults aged 18⁻75 years (1088 in northern China, 1804 in southern China) who had no non-communicable chronic diseases or MetS at the initial visit in 2009 and the follow-up in 2015. We used a 74-item food frequency questionnaire (FFQ) to assess the dietary intake. We defined MetS according to the International Diabetes Federation (IDF) criteria. Multiple logistic regressions stratified by region were performed to estimate the association between cereal consumption and the risk of MetS, and the quantile regression analyzed the relationship between cereal consumption and individual components of MetS in 2015. The rice consumption in southern China (9.00 kg/month) was more than twice that in northern China (3.60 kg/month). Consumption of wheat and wheat products in northern China (4.20 kg/month) was more than twice that in southern China (1.50 kg/month). After we adjusted for potential confounders, rice consumption was inversely associated with a risk of MetS 0.709 (95% CI: 0.458⁻1.003), the intake of wheat and wheat products was positively associated with a risk of MetS 1.925 (95% CI: 1.292⁻2.867) in southern China. We found no association between the intake of cereal and the prevalence of MetS in northern China. The quantile regression showed that various cereals were differentially associated with the components of MetS. The association between cereal consumption and the risk of MetS, and the components of MetS varied across these two regions of China.
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Călinoiu LF, Vodnar DC. Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability. Nutrients 2018; 10:E1615. [PMID: 30388881 PMCID: PMC6265897 DOI: 10.3390/nu10111615] [Citation(s) in RCA: 215] [Impact Index Per Article: 35.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/16/2018] [Accepted: 10/24/2018] [Indexed: 12/14/2022] Open
Abstract
Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world's population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012⁻2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.
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Affiliation(s)
- Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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30
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Aoe S. Health Functions of Wheat and Barley. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Seiichiro Aoe
- Department of Food Science, Otsuma Women’s University
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