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Cobo M, Relaño de la Guía E, Heredia I, Aguilar F, Lloret-Iglesias L, García D, Yuste S, Recio-Fernández E, Pérez-Matute P, Motilva MJ, Moreno-Arribas MV, Bartolomé B. Novel digital-based approach for evaluating wine components' intake: A deep learning model to determine red wine volume in a glass from single-view images. Heliyon 2024; 10:e35689. [PMID: 39170194 PMCID: PMC11336811 DOI: 10.1016/j.heliyon.2024.e35689] [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: 07/06/2023] [Revised: 07/30/2024] [Accepted: 08/01/2024] [Indexed: 08/23/2024] Open
Abstract
Estimation of wine components' intake (polyphenols, alcohol, etc.) through Food Frequency Questionnaires (FFQs) may be particularly inaccurate. This paper reports the development of a deep learning (DL) method to determine red wine volume from single-view images, along with its application in a consumer study developed via a web service. The DL model demonstrated satisfactory performance not only in a daily lifelike images dataset (mean absolute error = 10 mL), but also in a real images dataset that was generated through the consumer study (mean absolute error = 26 mL). Based on the data reported by the participants in the consumer study (n = 38), average red wine volume in a glass was 114 ± 33 mL, which represents an intake of 137-342 mg of total polyphenols, 11.2 g of alcohol, 0.342 g of sugars, among other components. Therefore, the proposed method constitutes a diet-monitoring tool of substantial utility in the accurate assessment of wine components' intake.
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Affiliation(s)
- Miriam Cobo
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005, Santander, Cantabria, Spain
| | | | - Ignacio Heredia
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005, Santander, Cantabria, Spain
| | - Fernando Aguilar
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005, Santander, Cantabria, Spain
| | - Lara Lloret-Iglesias
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005, Santander, Cantabria, Spain
| | - Daniel García
- Institute of Physics of Cantabria (IFCA), CSIC - UC, 39005, Santander, Cantabria, Spain
| | - Silvia Yuste
- Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, 26007, Logroño, La Rioja, Spain
| | - Emma Recio-Fernández
- Infectious Diseases, Microbiota and Metabolism Unit, Center for Biomedical Research of La Rioja (CIBIR), CSIC Associated Unit, 26006, Logroño, La Rioja, Spain, USA
| | - Patricia Pérez-Matute
- Infectious Diseases, Microbiota and Metabolism Unit, Center for Biomedical Research of La Rioja (CIBIR), CSIC Associated Unit, 26006, Logroño, La Rioja, Spain, USA
| | - M. José Motilva
- Institute of Grapevine and Wine Sciences (ICVV), CSIC-University of La Rioja-Government of La Rioja, 26007, Logroño, La Rioja, Spain
| | | | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, 28049, Madrid, Spain
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2
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Li X, Yin A, Choi HY, Chan V, Allman-Farinelli M, Chen J. Evaluating the Quality and Comparative Validity of Manual Food Logging and Artificial Intelligence-Enabled Food Image Recognition in Apps for Nutrition Care. Nutrients 2024; 16:2573. [PMID: 39125452 PMCID: PMC11314244 DOI: 10.3390/nu16152573] [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: 07/08/2024] [Revised: 07/25/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
For artificial intelligence (AI) to support nutrition care, high quality and accuracy of its features within smartphone applications (apps) are essential. This study evaluated popular apps' features, quality, behaviour change potential, and comparative validity of dietary assessment via manual logging and AI. The top 200 free and paid nutrition-related apps from Australia's Apple App and Google Play stores were screened (n = 800). Apps were assessed using MARS (quality) and ABACUS (behaviour change potential). Nutritional outputs from manual food logging and AI-enabled food-image recognition apps were compared with food records for Western, Asian, and Recommended diets. Among 18 apps, Noom scored highest on MARS (mean = 4.44) and ABACUS (21/21). From 16 manual food-logging apps, energy was overestimated for Western (mean: 1040 kJ) but underestimated for Asian (mean: -1520 kJ) diets. MyFitnessPal and Fastic had the highest accuracy (97% and 92%, respectively) out of seven AI-enabled food image recognition apps. Apps with more AI integration demonstrated better functionality, but automatic energy estimations from AI-enabled food image recognition were inaccurate. To enhance the integration of apps into nutrition care, collaborating with dietitians is essential for improving their credibility and comparative validity by expanding food databases. Moreover, training AI models are needed to improve AI-enabled food recognition, especially for mixed dishes and culturally diverse foods.
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Affiliation(s)
- Xinyi Li
- Discipline of Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Annabelle Yin
- Discipline of Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Ha Young Choi
- Discipline of Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Virginia Chan
- Discipline of Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Margaret Allman-Farinelli
- Discipline of Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Juliana Chen
- Discipline of Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
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3
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Dai Z, Tran BNH, Watson DE, Tan ECK. The association between patient-reported experiences with hospital food services and recovery outcomes - A population survey of patients from 75 public hospitals. Clin Nutr ESPEN 2024; 63:688-693. [PMID: 39098606 DOI: 10.1016/j.clnesp.2024.07.1062] [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: 03/12/2024] [Revised: 07/14/2024] [Accepted: 07/31/2024] [Indexed: 08/06/2024]
Abstract
BACKGROUND The quality of food service is vital to patients' experiences in care and recovery in hospitals. This study aimed to identify opportunities for improving hospital food services to enhance overall patient experiences and outcomes. METHODS This retrospective cross-sectional study uses the Adult Admitted Patient Survey in 2019. Adult patients discharged from acute or rehabilitation care across 75 public hospitals were surveyed about their in-hospital experiences, including ratings of hospital food services, overall ratings of hospital care, complications acquired, and delayed discharge due to feeling unwell. Population weighting was applied in descriptive and multivariable logistic regression analyses. We used adjusted odds ratios (AORs) and 95% confidence intervals (CIs) to estimate the association between hospital food service and the overall rating of hospital care and two recovery outcomes. RESULTS Eight in ten participants (weighted, 16,919/21,900) consumed food in a hospital [mean age: 60.6 years (SE:0.5; SD: 18.3), 53% female]. Compared to a fair rating, adults who rated "poor/very poor" of hospital food service were 2.7 times more likely to report dissatisfaction with overall care in the hospital [Adjusted Odds Ratio (AOR) (95% CI): 2.73 (1.49, 4.99)], 1.4 times more likely to report complications [AOR:1.43 (1.11, 1.83)] and 1.9 times more likely to report delayed discharge [AOR 1.85 (1.30, 2.62)]. More moderate ratings were associated with attenuation of risk for these outcomes. Furthermore, the magnitude of the effect for these associations was more substantial among patients from non-English-speaking backgrounds (n = 1,759) after controlling for patient characteristics. Food service attributes, including received food as ordered, food delivered within reach, the taste of the meals, and meal interruption, were significant factors for the outcomes assessed. CONCLUSION These findings underscore the importance of patients' positive experiences of hospital food service in recovery outcomes and identify several food service indicators that can be used to monitor and improve patient experiences and recovery outcomes in hospitals.
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Affiliation(s)
- Zhaoli Dai
- School of Population Health, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia; The University of Sydney School of Pharmacy, Faculty of Medicine and Health, Sydney, NSW, Australia; UNSW Ageing Futures Institute, Faculty of Medicine and Health, University of New South Wales, Sydney, NSW, Australia.
| | - Bich N H Tran
- Bureau of Health Information, Sydney, New South Wales, Australia
| | - Diane E Watson
- Bureau of Health Information, Sydney, New South Wales, Australia
| | - Edwin C K Tan
- The University of Sydney School of Pharmacy, Faculty of Medicine and Health, Sydney, NSW, Australia
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4
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Mauldin K, Pignotti GAP, Gieng J. Measures of nutrition status and health for weight-inclusive patient care: A narrative review. Nutr Clin Pract 2024; 39:751-771. [PMID: 38796769 DOI: 10.1002/ncp.11158] [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: 12/19/2023] [Revised: 04/07/2024] [Accepted: 04/25/2024] [Indexed: 05/28/2024] Open
Abstract
In healthcare, weight is often equated to and used as a marker for health. In examining nutrition and health status, there are many more effective markers independent of weight. In this article, we review practical and emerging clinical applications of technologies and tools used to collect non-weight-related data in nutrition assessment, monitoring, and evaluation in the outpatient setting. The aim is to provide clinicians with new ideas about various types of data to evaluate and track in nutrition care.
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Affiliation(s)
- Kasuen Mauldin
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, California, USA
- Clinical Nutrition, Stanford Health Care, Stanford, California, USA
| | - Giselle A P Pignotti
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, California, USA
| | - John Gieng
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, California, USA
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Kittrell HD, Shaikh A, Adintori PA, McCarthy P, Kohli-Seth R, Nadkarni GN, Sakhuja A. Role of artificial intelligence in critical care nutrition support and research. Nutr Clin Pract 2024. [PMID: 39073166 DOI: 10.1002/ncp.11194] [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: 01/11/2024] [Revised: 06/06/2024] [Accepted: 06/28/2024] [Indexed: 07/30/2024] Open
Abstract
Nutrition plays a key role in the comprehensive care of critically ill patients. Determining optimal nutrition strategy, however, remains a subject of intense debate. Artificial intelligence (AI) applications are becoming increasingly common in medicine, and specifically in critical care, driven by the data-rich environment of intensive care units. In this review, we will examine the evidence regarding the application of AI in critical care nutrition. As of now, the use of AI in critical care nutrition is relatively limited, with its primary emphasis on malnutrition screening and tolerance of enteral nutrition. Despite the current scarcity of evidence, the potential for AI for more personalized nutrition management for critically ill patients is substantial. This stems from the ability of AI to integrate multiple data streams reflecting patients' changing needs while addressing inherent heterogeneity. The application of AI in critical care nutrition holds promise for optimizing patient outcomes through tailored and adaptive nutrition interventions. A successful implementation of AI, however, necessitates a multidisciplinary approach, coupled with careful consideration of challenges related to data management, financial aspects, and patient privacy.
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Affiliation(s)
- Hannah D Kittrell
- The Charles Bronfman Institute for Personalized Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Mount Sinai Clinical Intelligence Center, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Division of Data Driven and Digital Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
| | - Ahmed Shaikh
- Institute for Critical Care Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
| | - Peter A Adintori
- Food and Nutrition Services Department, Memorial Sloan Kettering Cancer Center, New York, New York, USA
- Program in Rehabilitation Sciences, New York University Steinhardt, New York, New York, USA
| | - Paul McCarthy
- Department of Cardiovascular and Thoracic Surgery, Division of Cardiovascular Critical Care, West Virginia University, Morgantown, West Virginia, USA
| | - Roopa Kohli-Seth
- Institute for Critical Care Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
| | - Girish N Nadkarni
- The Charles Bronfman Institute for Personalized Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Mount Sinai Clinical Intelligence Center, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Division of Data Driven and Digital Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Department of Medicine, Division of Nephrology, Icahn School of Medicine at Mount Sinai, New York, New York, USA
| | - Ankit Sakhuja
- The Charles Bronfman Institute for Personalized Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Division of Data Driven and Digital Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
- Institute for Critical Care Medicine, Icahn School of Medicine at Mount Sinai, New York, New York, USA
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6
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Sosa-Holwerda A, Park OH, Albracht-Schulte K, Niraula S, Thompson L, Oldewage-Theron W. The Role of Artificial Intelligence in Nutrition Research: A Scoping Review. Nutrients 2024; 16:2066. [PMID: 38999814 PMCID: PMC11243505 DOI: 10.3390/nu16132066] [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: 05/06/2024] [Revised: 06/20/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
Artificial intelligence (AI) refers to computer systems doing tasks that usually need human intelligence. AI is constantly changing and is revolutionizing the healthcare field, including nutrition. This review's purpose is four-fold: (i) to investigate AI's role in nutrition research; (ii) to identify areas in nutrition using AI; (iii) to understand AI's future potential impact; (iv) to investigate possible concerns about AI's use in nutrition research. Eight databases were searched: PubMed, Web of Science, EBSCO, Agricola, Scopus, IEEE Explore, Google Scholar and Cochrane. A total of 1737 articles were retrieved, of which 22 were included in the review. Article screening phases included duplicates elimination, title-abstract selection, full-text review, and quality assessment. The key findings indicated AI's role in nutrition is at a developmental stage, focusing mainly on dietary assessment and less on malnutrition prediction, lifestyle interventions, and diet-related diseases comprehension. Clinical research is needed to determine AI's intervention efficacy. The ethics of AI use, a main concern, remains unresolved and needs to be considered for collateral damage prevention to certain populations. The studies' heterogeneity in this review limited the focus on specific nutritional areas. Future research should prioritize specialized reviews in nutrition and dieting for a deeper understanding of AI's potential in human nutrition.
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Affiliation(s)
- Andrea Sosa-Holwerda
- Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Oak-Hee Park
- College of Health & Human Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | | | - Surya Niraula
- Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Leslie Thompson
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
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An R, Perez-Cruet J, Wang J. We got nuts! use deep neural networks to classify images of common edible nuts. Nutr Health 2024; 30:301-307. [PMID: 35861193 DOI: 10.1177/02601060221113928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND Nuts are nutrient-dense foods that contribute to healthier eating. Food image datasets enable artificial intelligence (AI) powered diet-tracking apps to help people monitor daily eating patterns. AIM This study aimed to create an image dataset of commonly consumed nut types and use it to build an AI computer vision model to automate nut type classification tasks. METHODS iPhone 11 was used to take photos of 11 nut types-almond, brazil nut, cashew, chestnut, hazelnut, macadamia, peanut, pecan, pine nut, pistachio, and walnut. The dataset contains 2200 images, 200 per nut type. The dataset was randomly split into the training (60% or 1320 images), validation (20% or 440 images), and test sets (20% or 440 images). A neural network model was constructed and trained using transfer learning and other computer vision techniques-data augmentation, mixup, normalization, label smoothing, and learning rate optimization. RESULTS The trained neural network model correctly predicted 338 out of 440 images (40 per nut type) in the validation set, achieving 99.55% accuracy. Moreover, the model classified the 440 images in the test set with 100% accuracy. CONCLUSION This study built a nut image dataset and used it to train a neural network model to classify images by nut type. The model achieved near-perfect accuracy on the validation and test sets, demonstrating the feasibility of automating nut type classification using smartphone photos. Being made open-source, the dataset and model can assist the development of diet-tracking apps that facilitate users' adoption and adherence to a healthy diet.
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Affiliation(s)
- Ruopeng An
- Brown School, Washington University, St Louis, MO, USA
| | | | - Junjie Wang
- Department of Kinesiology, Dalian University of Technology, Dalian, China
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Chrysoula L, Magriplis E, Chourdakis M, Poulia KA. Assessing the Level of Knowledge, Implementation Practices, and Use of Digital Applications for the Optimal Adoption of the Nutrition Care Process in Greece. Nutrients 2024; 16:1716. [PMID: 38892649 PMCID: PMC11174944 DOI: 10.3390/nu16111716] [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: 05/15/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024] Open
Abstract
The level of NCP implementation varies across countries due to differences identified in major components of health systems such as infrastructures, legislation, training, and cultural diversities. Dietitians in Greece receive sufficient training in the implementation of the NCP as part of their main studies; however, the level of awareness and adoption of the NCP model is still quite low, with limited information on the potential barriers. The primary aim of this study was to gain a deeper understanding of the perspectives of Greek dietitians on the NCP and the use of digital tools. An online survey was created and distributed through the platform "SurveyMonkey version 4.1.1". The overall structure of the questionnaire was modeled according to the validated NCP/NCPT INIS Tool. A total of 279 subjects were included in this study, and 192 were aware of the NCP tool. The most important challenges for the implementation of the NCP included communication with other healthcare professionals (68.2%), provision of appropriate care (33.9%), and insufficient access to continuous education (29.2%). Of the 192 participants who knew the NCP, 81.3% reported using digital applications for the collection and assessment of health data, while 18.8% indicated that they did not utilize such tools. No relationship was found between the use of digital applications by dietitians, NCP knowledge, and demographic characteristics. Our findings highlight the need for targeted educational interventions and appropriate application of standardized protocols by Greek dietitians in daily practice. National Dietetic Associations should provide sufficient guidance on digital tool utilization in facilitating patient data management and enhancing NCP implementation.
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Affiliation(s)
- Lydia Chrysoula
- Laboratory of Hygiene, Social & Preventive Medicine and Medical Statistics, School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54621 Thessaloniki, Greece; (L.C.); (M.C.)
| | - Emmanouela Magriplis
- Laboratory of Dietetics & Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Michael Chourdakis
- Laboratory of Hygiene, Social & Preventive Medicine and Medical Statistics, School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54621 Thessaloniki, Greece; (L.C.); (M.C.)
| | - Kalliopi Anna Poulia
- Laboratory of Dietetics & Quality of Life, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
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9
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Wong A, Huang Y, Banks MD, Sowa PM, Bauer JD. A Cost-Consequence Analysis of Nutritional Interventions Used in Hospital Settings for Older Adults with or at Risk of Malnutrition. Healthcare (Basel) 2024; 12:1041. [PMID: 38786451 PMCID: PMC11120964 DOI: 10.3390/healthcare12101041] [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: 03/30/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024] Open
Abstract
BACKGROUND Malnutrition is a significant and prevalent issue in hospital settings, associated with increased morbidity and mortality, longer hospital stays, higher readmission rates, and greater healthcare costs. Despite the potential impact of nutritional interventions on patient outcomes, there is a paucity of research focusing on their economic evaluation in the hospital setting. This study aims to fill this gap by conducting a cost-consequence analysis (CCA) of nutritional interventions targeting malnutrition in the hospital setting. METHODS We performed a CCA using data from recent systematic reviews and meta-analyses, focusing on older adult patients with or at risk of malnutrition in the hospital setting. The analysis included outcomes such as 30-day, 6-month, and 12-month mortality; 30-day and 6-month readmissions; hospital complications; length of stay; and disability-adjusted life years (DALYs). Sensitivity analyses were conducted to evaluate the impact of varying success rates in treating malnutrition and the proportions of malnourished patients seen by dietitians in SingHealth institutions. RESULTS The CCA indicated that 28.15 DALYs were averted across three SingHealth institutions due to the successful treatment or prevention of malnutrition by dietitians from 1 April 2021 to 31 March 2022, for an estimated 45,000 patients. The sensitivity analyses showed that the total DALYs averted ranged from 21.98 (53% success rate) to 40.03 (100% of malnourished patients seen by dietitians). The cost of implementing a complex nutritional intervention was USD 218.72 (USD 104.59, USD 478.40) per patient during hospitalization, with additional costs of USD 814.27 (USD 397.69, USD 1212.74) when the intervention was extended for three months post-discharge and USD 638.77 (USD 602.05, USD 1185.90) for concurrent therapy or exercise interventions. CONCLUSION Nutritional interventions targeting malnutrition in hospital settings can have significant clinical and economic benefits. The CCA provides valuable insights into the costs and outcomes associated with these interventions, helping healthcare providers and policymakers to make informed decisions on resource allocation and intervention prioritization.
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Affiliation(s)
- Alvin Wong
- Department of Dietetics, Changi General Hospital, Singapore 529889, Singapore
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, QLD 4072, Australia
| | - Yingxiao Huang
- Department of Dietetics, Changi General Hospital, Singapore 529889, Singapore
| | - Merrilyn D. Banks
- Department of Nutrition and Dietetics, Royal Brisbane and Women’s Hospital, Herston, QLD 4029, Australia
| | - P. Marcin Sowa
- Centre for the Business and Economics of Health, University of Queensland, St Lucia, QLD 4067, Australia
| | - Judy D. Bauer
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC 3168, Australia;
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10
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An R, Perez-Cruet JM, Wang X, Yang Y. Build Deep Neural Network Models to Detect Common Edible Nuts from Photos and Estimate Nutrient Portfolio. Nutrients 2024; 16:1294. [PMID: 38732541 PMCID: PMC11085677 DOI: 10.3390/nu16091294] [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: 03/04/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Nuts are nutrient-dense foods and can be incorporated into a healthy diet. Artificial intelligence-powered diet-tracking apps may promote nut consumption by providing real-time, accurate nutrition information but depend on data and model availability. Our team developed a dataset comprising 1380 photographs, each in RGB color format and with a resolution of 4032 × 3024 pixels. These images feature 11 types of nuts that are commonly consumed. Each photo includes three nut types; each type consists of 2-4 nuts, so 6-9 nuts are in each image. Rectangular bounding boxes were drawn using a visual geometry group (VGG) image annotator to facilitate the identification of each nut, delineating their locations within the images. This approach renders the dataset an excellent resource for training models capable of multi-label classification and object detection, as it was meticulously divided into training, validation, and test subsets. Utilizing transfer learning in Python with the IceVision framework, deep neural network models were adeptly trained to recognize and pinpoint the nuts depicted in the photographs. The ultimate model exhibited a mean average precision of 0.7596 in identifying various nut types within the validation subset and demonstrated a 97.9% accuracy rate in determining the number and kinds of nuts present in the test subset. By integrating specific nutritional data for each type of nut, the model can precisely (with error margins ranging from 0.8 to 2.6%) calculate the combined nutritional content-encompassing total energy, proteins, carbohydrates, fats (total and saturated), fiber, vitamin E, and essential minerals like magnesium, phosphorus, copper, manganese, and selenium-of the nuts shown in a photograph. Both the dataset and the model have been made publicly available to foster data exchange and the spread of knowledge. Our research underscores the potential of leveraging photographs for automated nut calorie and nutritional content estimation, paving the way for the creation of dietary tracking applications that offer real-time, precise nutritional insights to encourage nut consumption.
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Affiliation(s)
- Ruopeng An
- Brown School, Washington University in St. Louis, St. Louis, MO 63130, USA;
| | | | - Xi Wang
- Brown School, Washington University in St. Louis, St. Louis, MO 63130, USA;
| | - Yuyi Yang
- Brown School, Washington University in St. Louis, St. Louis, MO 63130, USA;
- Division of Computational and Data Science, Washington University in St. Louis, St. Louis, MO 63130, USA
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11
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Theodore Armand TP, Nfor KA, Kim JI, Kim HC. Applications of Artificial Intelligence, Machine Learning, and Deep Learning in Nutrition: A Systematic Review. Nutrients 2024; 16:1073. [PMID: 38613106 PMCID: PMC11013624 DOI: 10.3390/nu16071073] [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: 03/18/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
In industry 4.0, where the automation and digitalization of entities and processes are fundamental, artificial intelligence (AI) is increasingly becoming a pivotal tool offering innovative solutions in various domains. In this context, nutrition, a critical aspect of public health, is no exception to the fields influenced by the integration of AI technology. This study aims to comprehensively investigate the current landscape of AI in nutrition, providing a deep understanding of the potential of AI, machine learning (ML), and deep learning (DL) in nutrition sciences and highlighting eventual challenges and futuristic directions. A hybrid approach from the systematic literature review (SLR) guidelines and the preferred reporting items for systematic reviews and meta-analyses (PRISMA) guidelines was adopted to systematically analyze the scientific literature from a search of major databases on artificial intelligence in nutrition sciences. A rigorous study selection was conducted using the most appropriate eligibility criteria, followed by a methodological quality assessment ensuring the robustness of the included studies. This review identifies several AI applications in nutrition, spanning smart and personalized nutrition, dietary assessment, food recognition and tracking, predictive modeling for disease prevention, and disease diagnosis and monitoring. The selected studies demonstrated the versatility of machine learning and deep learning techniques in handling complex relationships within nutritional datasets. This study provides a comprehensive overview of the current state of AI applications in nutrition sciences and identifies challenges and opportunities. With the rapid advancement in AI, its integration into nutrition holds significant promise to enhance individual nutritional outcomes and optimize dietary recommendations. Researchers, policymakers, and healthcare professionals can utilize this research to design future projects and support evidence-based decision-making in AI for nutrition and dietary guidance.
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Affiliation(s)
- Tagne Poupi Theodore Armand
- Institute of Digital Anti-Aging Healthcare, Inje University, Gimhae 50834, Republic of Korea; (T.P.T.A.); (J.-I.K.)
| | - Kintoh Allen Nfor
- Department of Computer Engineering, Inje University, Gimhae 50834, Republic of Korea;
| | - Jung-In Kim
- Institute of Digital Anti-Aging Healthcare, Inje University, Gimhae 50834, Republic of Korea; (T.P.T.A.); (J.-I.K.)
| | - Hee-Cheol Kim
- Institute of Digital Anti-Aging Healthcare, Inje University, Gimhae 50834, Republic of Korea; (T.P.T.A.); (J.-I.K.)
- Department of Computer Engineering, Inje University, Gimhae 50834, Republic of Korea;
- College of AI Convergence, u-AHRC, Inje University, Gimhae 50834, Republic of Korea
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12
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Wong A, Huang Y, Banks MD, Sowa PM, Bauer JD. A Conceptual Study on Characterizing the Complexity of Nutritional Interventions for Malnourished Older Adults in Hospital Settings: An Umbrella Review Approach. Healthcare (Basel) 2024; 12:765. [PMID: 38610187 PMCID: PMC11011329 DOI: 10.3390/healthcare12070765] [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: 01/23/2024] [Revised: 03/28/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
INTRODUCTION Malnutrition is a widespread and intricate issue among hospitalized adults, necessitating a wide variety of nutritional strategies to address its root causes and repercussions. The primary objective of this study is to systematically categorize nutritional interventions into simple or complex, based on their resource allocation, strategies employed, and predictors of intervention complexity in the context of adult malnutrition in hospital settings. METHODS A conceptual evaluation of 100 nutritional intervention studies for adult malnutrition was conducted based on data from a recent umbrella review (patient population of mean age > 60 years). The complexity of interventions was categorized using the Medical Research Council 2021 Framework for Complex Interventions. A logistic regression analysis was employed to recognize variables predicting the complexity of interventions. RESULTS Interventions were divided into three principal categories: education and training (ET), exogenous nutrient provision (EN), and environment and services (ES). Most interventions (66%) addressed two or more of these areas. A majority of interventions were delivered in a hospital (n = 75) or a hospital-to-community setting (n = 25), with 64 studies being classified as complex interventions. The logistic regression analysis revealed three variables associated with intervention complexity: the number of strategies utilized, the targeted areas, and the involvement of healthcare professionals. Complex interventions were more likely to be tailored to individual needs and engage multiple healthcare providers. CONCLUSIONS The study underlines the importance of considering intervention complexity in addressing adult malnutrition. Findings advocate for a comprehensive approach to characterizing and evaluating nutritional interventions in future research. Subsequent investigations should explore optimal balances between intervention complexity and resource allocation, and assess the effectiveness of complex interventions across various settings, while considering novel approaches like telehealth.
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Affiliation(s)
- Alvin Wong
- Department of Dietetics, Changi General Hospital, 2 Simei Street 3, Singapore 529889, Singapore
| | - Yingxiao Huang
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, QLD 4072, Australia
| | - Merrilyn D. Banks
- Centre for the Business and Economics of Health, The University of Queensland, St. Lucia, QLD 4067, Australia
| | - P. Marcin Sowa
- Department of Nutrition and Dietetics, Royal Brisbane and Women’s Hospital, Herston, QLD 4029, Australia
| | - Judy D. Bauer
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC 3168, Australia
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13
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Guerreiro MP, Félix IB, Camolas J. Editorial: Digital approaches in the nutritional prevention and management of chronic diseases. Front Nutr 2023; 10:1341135. [PMID: 38152464 PMCID: PMC10751927 DOI: 10.3389/fnut.2023.1341135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 12/29/2023] Open
Affiliation(s)
- Mara Pereira Guerreiro
- Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal
| | - Isa Brito Félix
- Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal
| | - José Camolas
- Centro Hospitalar Universitário Lisboa Norte—EPE, Lisbon, Portugal
- Laboratório de Nutrição, Faculdade de Medicina da Universidade de Lisboa, Lisbon, Portugal
- Instituto de Saúde Ambiental (ISAMB), Faculdade de Medicina da Universidade de Lisboa, Lisbon, Portugal
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14
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Shonkoff E, Cara KC, Pei X(A, Chung M, Kamath S, Panetta K, Hennessy E. AI-based digital image dietary assessment methods compared to humans and ground truth: a systematic review. Ann Med 2023; 55:2273497. [PMID: 38060823 PMCID: PMC10836267 DOI: 10.1080/07853890.2023.2273497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 10/16/2023] [Indexed: 12/18/2023] Open
Abstract
OBJECTIVE Human error estimating food intake is a major source of bias in nutrition research. Artificial intelligence (AI) methods may reduce bias, but the overall accuracy of AI estimates is unknown. This study was a systematic review of peer-reviewed journal articles comparing fully automated AI-based (e.g. deep learning) methods of dietary assessment from digital images to human assessors and ground truth (e.g. doubly labelled water). MATERIALS AND METHODS Literature was searched through May 2023 in four electronic databases plus reference mining. Eligible articles reported AI estimated volume, energy, or nutrients. Independent investigators screened articles and extracted data. Potential sources of bias were documented in absence of an applicable risk of bias assessment tool. RESULTS Database and hand searches identified 14,059 unique publications; fifty-two papers (studies) published from 2010 to 2023 were retained. For food detection and classification, 79% of papers used a convolutional neural network. Common ground truth sources were calculation using nutrient tables (51%) and weighed food (27%). Included papers varied widely in food image databases and results reported, so meta-analytic synthesis could not be conducted. Relative errors were extracted or calculated from 69% of papers. Average overall relative errors (AI vs. ground truth) ranged from 0.10% to 38.3% for calories and 0.09% to 33% for volume, suggesting similar performance. Ranges of relative error were lower when images had single/simple foods. CONCLUSIONS Relative errors for volume and calorie estimations suggest that AI methods align with - and have the potential to exceed - accuracy of human estimations. However, variability in food image databases and results reported prevented meta-analytic synthesis. The field can advance by testing AI architectures on a limited number of large-scale food image and nutrition databases that the field determines to be adequate for training and testing and by reporting accuracy of at least absolute and relative error for volume or calorie estimations.
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Affiliation(s)
- Eleanor Shonkoff
- School of Health Sciences, Merrimack College, North Andover, MA, USA
| | - Kelly Copeland Cara
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Xuechen (Anna) Pei
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Mei Chung
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Shreyas Kamath
- School of Engineering, Tufts University, Medford, MA, USA
| | - Karen Panetta
- School of Engineering, Tufts University, Medford, MA, USA
| | - Erin Hennessy
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
- ChildObesity180, Tufts University, Boston, MA, USA
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15
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Casey JL, Meijer JL, IglayReger HB, Ball SC, Han-Markey TL, Braun TM, Burant CF, Peterson KE. Comparing Self-Reported Dietary Intake to Provided Diet during a Randomized Controlled Feeding Intervention: A Pilot Study. DIETETICS (BASEL, SWITZERLAND) 2023; 2:334-343. [PMID: 38107624 PMCID: PMC10722558 DOI: 10.3390/dietetics2040024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Systematic and random errors based on self-reported diet may bias estimates of dietary intake. The objective of this pilot study was to describe errors in self-reported dietary intake by comparing 24 h dietary recalls to provided menu items in a controlled feeding study. This feeding study was a parallel randomized block design consisting of a standard diet (STD; 15% protein, 50% carbohydrate, 35% fat) followed by either a high-fat (HF; 15% protein, 25% carbohydrate, 60% fat) or a high-carbohydrate (HC; 15% protein, 75% carbohydrate, 10% fat) diet. During the intervention, participants reported dietary intake in 24 h recalls. Participants included 12 males (seven HC, five HF) and 12 females (six HC, six HF). The Nutrition Data System for Research was utilized to quantify energy, macronutrients, and serving size of food groups. Statistical analyses assessed differences in 24 h dietary recalls vs. provided menu items, considering intervention type (STD vs. HF vs. HC) (Student's t-test). Caloric intake was consistent between self-reported intake and provided meals. Participants in the HF diet underreported energy-adjusted dietary fat and participants in the HC diet underreported energy-adjusted dietary carbohydrates. Energy-adjusted protein intake was overreported in each dietary intervention, specifically overreporting beef and poultry. Classifying misreported dietary components can lead to strategies to mitigate self-report errors for accurate dietary assessment.
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Affiliation(s)
- James L. Casey
- Department of Nutritional Sciences, University of Michigan, Ann Arbor, MI 48109, USA
- Department of Molecular, Cellular, and Developmental Biology, University of Michigan, Ann Arbor, MI 48109, USA
| | - Jennifer L. Meijer
- Department of Nutritional Sciences, University of Michigan, Ann Arbor, MI 48109, USA
- Department of Medicine, Dartmouth-Hitchcock Medical Center, Lebanon, NH 03756, USA
- Geisel School of Medicine, Dartmouth College, Hanover, NH 03755, USA
| | - Heidi B. IglayReger
- Division of Metabolism, Endocrinology, and Diabetes, Department of Internal Medicine, University of Michigan, Ann Arbor, MI 48109, USA
| | - Sarah C. Ball
- Department of Nutritional Sciences, University of Michigan, Ann Arbor, MI 48109, USA
| | - Theresa L. Han-Markey
- Department of Nutritional Sciences, University of Michigan, Ann Arbor, MI 48109, USA
| | - Thomas M. Braun
- Department of Biostatistics, University of Michigan, Ann Arbor, MI 48109, USA
| | - Charles F. Burant
- Department of Nutritional Sciences, University of Michigan, Ann Arbor, MI 48109, USA
- Division of Metabolism, Endocrinology, and Diabetes, Department of Internal Medicine, University of Michigan, Ann Arbor, MI 48109, USA
| | - Karen E. Peterson
- Department of Nutritional Sciences, University of Michigan, Ann Arbor, MI 48109, USA
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16
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Namkhah Z, Fatemi SF, Mansoori A, Nosratabadi S, Ghayour-Mobarhan M, Sobhani SR. Advancing sustainability in the food and nutrition system: a review of artificial intelligence applications. Front Nutr 2023; 10:1295241. [PMID: 38035357 PMCID: PMC10687214 DOI: 10.3389/fnut.2023.1295241] [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: 09/19/2023] [Accepted: 11/02/2023] [Indexed: 12/02/2023] Open
Abstract
Promoting sustainability in food and nutrition systems is essential to address the various challenges and trade-offs within the current food system. This imperative is guided by key principles and actionable steps, including enhancing productivity and efficiency, reducing waste, adopting sustainable agricultural practices, improving economic growth and livelihoods, and enhancing resilience at various levels. However, in order to change the current food consumption patterns of the world and move toward sustainable diets, as well as increase productivity in the food production chain, it is necessary to employ the findings and achievements of other sciences. These include the use of artificial intelligence-based technologies. Presented here is a narrative review of possible applications of artificial intelligence in the food production chain that could increase productivity and sustainability. In this study, the most significant roles that artificial intelligence can play in enhancing the productivity and sustainability of the food and nutrition system have been examined in terms of production, processing, distribution, and food consumption. The research revealed that artificial intelligence, a branch of computer science that uses intelligent machines to perform tasks that require human intelligence, can significantly contribute to sustainable food security. Patterns of production, transportation, supply chain, marketing, and food-related applications can all benefit from artificial intelligence. As this review of successful experiences indicates, artificial intelligence, machine learning, and big data are a boon to the goal of sustainable food security as they enable us to achieve our goals more efficiently.
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Affiliation(s)
- Zahra Namkhah
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyedeh Fatemeh Fatemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amin Mansoori
- Department of Biostatistics, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Saeid Nosratabadi
- Department of Nutrition, Electronic Health and Statistics Surveillance Research Center, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Majid Ghayour-Mobarhan
- International UNESCO Center for Health Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyyed Reza Sobhani
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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17
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Miragall MF, Knoedler S, Kauke-Navarro M, Saadoun R, Grabenhorst A, Grill FD, Ritschl LM, Fichter AM, Safi AF, Knoedler L. Face the Future-Artificial Intelligence in Oral and Maxillofacial Surgery. J Clin Med 2023; 12:6843. [PMID: 37959310 PMCID: PMC10649053 DOI: 10.3390/jcm12216843] [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: 10/06/2023] [Revised: 10/24/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
Artificial intelligence (AI) has emerged as a versatile health-technology tool revolutionizing medical services through the implementation of predictive, preventative, individualized, and participatory approaches. AI encompasses different computational concepts such as machine learning, deep learning techniques, and neural networks. AI also presents a broad platform for improving preoperative planning, intraoperative workflow, and postoperative patient outcomes in the field of oral and maxillofacial surgery (OMFS). The purpose of this review is to present a comprehensive summary of the existing scientific knowledge. The authors thoroughly reviewed English-language PubMed/MEDLINE and Embase papers from their establishment to 1 December 2022. The search terms were (1) "OMFS" OR "oral and maxillofacial" OR "oral and maxillofacial surgery" OR "oral surgery" AND (2) "AI" OR "artificial intelligence". The search format was tailored to each database's syntax. To find pertinent material, each retrieved article and systematic review's reference list was thoroughly examined. According to the literature, AI is already being used in certain areas of OMFS, such as radiographic image quality improvement, diagnosis of cysts and tumors, and localization of cephalometric landmarks. Through additional research, it may be possible to provide practitioners in numerous disciplines with additional assistance to enhance preoperative planning, intraoperative screening, and postoperative monitoring. Overall, AI carries promising potential to advance the field of OMFS and generate novel solution possibilities for persisting clinical challenges. Herein, this review provides a comprehensive summary of AI in OMFS and sheds light on future research efforts. Further, the advanced analysis of complex medical imaging data can support surgeons in preoperative assessments, virtual surgical simulations, and individualized treatment strategies. AI also assists surgeons during intraoperative decision-making by offering immediate feedback and guidance to enhance surgical accuracy and reduce complication rates, for instance by predicting the risk of bleeding.
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Affiliation(s)
- Maximilian F. Miragall
- Department of Oral and Maxillofacial Surgery, University Hospital Regensburg, 93053 Regensburg, Germany
- Department of Oral and Maxillofacial Surgery, School of Medicine, Technical University of Munich, 81675 Munich, Germany
| | - Samuel Knoedler
- Division of Plastic Surgery, Department of Surgery, Yale New Haven Hospital, Yale School of Medicine, New Haven, CT 06510, USA
| | - Martin Kauke-Navarro
- Division of Plastic Surgery, Department of Surgery, Yale New Haven Hospital, Yale School of Medicine, New Haven, CT 06510, USA
| | - Rakan Saadoun
- Department of Plastic Surgery, University of Pittsburgh, Pittsburgh, PA 15261, USA
| | - Alex Grabenhorst
- Department of Oral and Maxillofacial Surgery, School of Medicine, Technical University of Munich, 81675 Munich, Germany
| | - Florian D. Grill
- Department of Oral and Maxillofacial Surgery, School of Medicine, Technical University of Munich, 81675 Munich, Germany
| | - Lucas M. Ritschl
- Department of Oral and Maxillofacial Surgery, School of Medicine, Technical University of Munich, 81675 Munich, Germany
| | - Andreas M. Fichter
- Department of Oral and Maxillofacial Surgery, School of Medicine, Technical University of Munich, 81675 Munich, Germany
| | - Ali-Farid Safi
- Craniologicum, Center for Cranio-Maxillo-Facial Surgery, 3011 Bern, Switzerland;
- Faculty of Medicine, University of Bern, 3010 Bern, Switzerland
| | - Leonard Knoedler
- Division of Plastic Surgery, Department of Surgery, Yale New Haven Hospital, Yale School of Medicine, New Haven, CT 06510, USA
- Department of Plastic, Hand and Reconstructive Surgery, University Hospital Regensburg, 93053 Regensburg, Germany
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18
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Townsend JR, Kirby TO, Sapp PA, Gonzalez AM, Marshall TM, Esposito R. Nutrient synergy: definition, evidence, and future directions. Front Nutr 2023; 10:1279925. [PMID: 37899823 PMCID: PMC10600480 DOI: 10.3389/fnut.2023.1279925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Accepted: 09/28/2023] [Indexed: 10/31/2023] Open
Abstract
Nutrient synergy refers to the concept that the combined effects of two or more nutrients working together have a greater physiological impact on the body than when each nutrient is consumed individually. While nutrition science traditionally focuses on isolating single nutrients to study their effects, it is recognized that nutrients interact in complex ways, and their combined consumption can lead to additive effects. Additionally, the Dietary Reference Intakes (DRIs) provide guidelines to prevent nutrient deficiencies and excessive intake but are not designed to assess the potential synergistic effects of consuming nutrients together. Even the term synergy is often applied in different manners depending on the scientific discipline. Considering these issues, the aim of this narrative review is to investigate the potential health benefits of consuming different nutrients and nutrient supplements in combination, a concept we define as nutrient synergy, which has gained considerable attention for its impact on overall well-being. We will examine how nutrient synergy affects major bodily systems, influencing systemic health. Additionally, we will address the challenges associated with promoting and conducting research on this topic, while proposing potential solutions to enhance the quality and quantity of scientific literature on nutrient synergy.
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Affiliation(s)
- Jeremy R. Townsend
- Research, Nutrition, and Innovation, Athletic Greens International, Carson City, NV, United States
- Health & Human Performance, Concordia University Chicago, River Forest, IL, United States
| | - Trevor O. Kirby
- Research, Nutrition, and Innovation, Athletic Greens International, Carson City, NV, United States
| | - Philip A. Sapp
- Research, Nutrition, and Innovation, Athletic Greens International, Carson City, NV, United States
| | - Adam M. Gonzalez
- Department of Allied Health and Kinesiology, Hofstra University, Hempstead, NY, United States
| | - Tess M. Marshall
- Research, Nutrition, and Innovation, Athletic Greens International, Carson City, NV, United States
| | - Ralph Esposito
- Research, Nutrition, and Innovation, Athletic Greens International, Carson City, NV, United States
- Department of Nutrition, Food Studies, and Public Health, New York University-Steinhardt, New York, NY, United States
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19
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Varela Rey I, Bandín Vilar EJ, Cantón Blanco A, Martinon Torres N, Amoedo Fariña B, Gayoso González D, Barrientos Lema I, de Moura Ramos JJ, Zarra Ferro I, González Barcia M, Mondelo García C, Martínez Olmos MÁ, Fernández Ferreiro A. NEmecum: digital tool for assisting in the prescription and dispensing of enteral nutrition formulas and infant preparations. NUTR HOSP 2023; 40:924-933. [PMID: 37705457 DOI: 10.20960/nh.04720] [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: 09/15/2023] Open
Abstract
Introduction Introduction: there is a wide variety of enteral nutrition and infant formulas preparations. When there is a need to find infomation on a product, only the infomation from industy is available. Comparison amomg products becomes then ardous. Objective: to describe the development of NEmecum as the first website that allows a directed and independent search for enteral nutrition products and infant formulas, currently available in Spain, and to evaluate the initial use of NEmecum. Methods: the structure of a database that unifies the parameters of all formulas was developed, and the nutritional composition of all formulas was analyzed. Subsequently, the main search algorithms were selected and the digital tool was codified. Intensive dissemination was performed and the impact was evaluated. The profile of users and registered centers and the use of the tool were analyzed, and its usability was evaluated using the System Usability Scale (SUS) questionnaire. Results: a free-access responsive website (http://nemecum.com) that allows searches based on pre-established search filters was obtained. This tool allows for a detailed analysis avalaible formulas in Spain by observing a wide variety of formulas with similar characteristics. The dissemination campaign managed to increase its use exponentially, currently reaching 1,370 users and 79 registered centers. Usability was rated as excellent. Conclusion: the development of the NEmecum represents a valuable tool in the search and consultation of the characteristics of enteral nutrition formulas and infant preparations.
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Affiliation(s)
- Iria Varela Rey
- Servicio de Farmacia Hospitalaria. Hospital Clínico Universitario de Santiago de Compostela
| | | | - Ana Cantón Blanco
- Servicio de Endocrinología y Nutrición. Complejo Hospitalario Universitario de Santiago de Compostela (CHUS)
| | | | | | | | - Iván Barrientos Lema
- Grupo VARPA. Instituto de Investigación Biomédica de A Coruña (INIBIC). Universidad de A Coruña
| | | | - Irene Zarra Ferro
- Servicio de Farmacia Hospitalaria. Hospital Clínico Universitario de Santiago de Compostela
| | - Miguel González Barcia
- Servicio de Farmacia Hospitalaria. Hospital Clínico Universitario de Santiago de Compostela
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20
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MacMillan Uribe AL, Patterson J. Are Nutrition Professionals Ready for Artificial Intelligence? JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:623. [PMID: 37684082 DOI: 10.1016/j.jneb.2023.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/10/2023]
Affiliation(s)
| | - Julie Patterson
- College of Health and Human Sciences, Northern Illinois University, DeKalb, IL
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21
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Salinari A, Machì M, Armas Diaz Y, Cianciosi D, Qi Z, Yang B, Ferreiro Cotorruelo MS, Villar SG, Dzul Lopez LA, Battino M, Giampieri F. The Application of Digital Technologies and Artificial Intelligence in Healthcare: An Overview on Nutrition Assessment. Diseases 2023; 11:97. [PMID: 37489449 PMCID: PMC10366918 DOI: 10.3390/diseases11030097] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/26/2023] Open
Abstract
In the last decade, artificial intelligence (AI) and AI-mediated technologies have undergone rapid evolution in healthcare and medicine, from apps to computer software able to analyze medical images, robotic surgery and advanced data storage system. The main aim of the present commentary is to briefly describe the evolution of AI and its applications in healthcare, particularly in nutrition and clinical biochemistry. Indeed, AI is revealing itself to be an important tool in clinical nutrition by using telematic means to self-monitor various health metrics, including blood glucose levels, body weight, heart rate, fat percentage, blood pressure, activity tracking and calorie intake trackers. In particular, the application of the most common digital technologies used in the field of nutrition as well as the employment of AI in the management of diabetes and obesity, two of the most common nutrition-related pathologies worldwide, will be presented.
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Affiliation(s)
- Alessia Salinari
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Michele Machì
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Yasmany Armas Diaz
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Zexiu Qi
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | - Bei Yang
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
| | | | - Santos Gracia Villar
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Projects, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
- Department of Extension, Universidad Internacional do Cuanza, Cuito P.O. Box 841, Angola
| | - Luis Alonso Dzul Lopez
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
- Department of Projects, Universidad Internacional Iberoamericana, Campeche 24560, Mexico
- Department of Projects, Universidad Internacional Iberoamericana, Arecibo, PR 00613, USA
| | - Maurizio Battino
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60131 Ancona, Italy
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
| | - Francesca Giampieri
- Research Group on Food, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain
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22
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Hinojosa-Nogueira D, Ortiz-Viso B, Navajas-Porras B, Pérez-Burillo S, González-Vigil V, de la Cueva SP, Rufián-Henares JÁ. Stance4Health Nutritional APP: A Path to Personalized Smart Nutrition. Nutrients 2023; 15:nu15020276. [PMID: 36678148 PMCID: PMC9864275 DOI: 10.3390/nu15020276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023] Open
Abstract
Access to good nutritional health is one of the principal objectives of current society. Several e-services offer dietary advice. However, multifactorial and more individualized nutritional recommendations should be developed to recommend healthy menus according to the specific user's needs. In this article, we present and validate a personalized nutrition system based on an application (APP) for smart devices with the capacity to offer an adaptable menu to the user. The APP was developed following a structured recommendation generation scheme, where the characteristics of the menus of 20 users were evaluated. Specific menus were generated for each user based on their preferences and nutritional requirements. These menus were evaluated by comparing their nutritional content versus the nutrient composition retrieved from dietary records. The generated menus showed great similarity to those obtained from the user dietary records. Furthermore, the generated menus showed less variability in micronutrient amounts and higher concentrations than the menus from the user records. The macronutrient deviations were also corrected in the generated menus, offering a better adaptation to the users. The presented system is a good tool for the generation of menus that are adapted to the user characteristics and a starting point to nutritional interventions.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Bartolomé Ortiz-Viso
- Departamento de Ciencias de la Computación e Inteligencia Artificial, Universidad de Granada, 18071 Granada, Spain
| | - Beatriz Navajas-Porras
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
| | - Sergio Pérez-Burillo
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
| | | | - Silvia Pastoriza de la Cueva
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain
| | - José Ángel Rufián-Henares
- Centro de Investigación Biomédica, Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Granada, 18071 Granada, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, 18071 Granada, Spain
- Correspondence: ; Tel.: +34-958-24-28-41
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23
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Dalakleidi KV, Papadelli M, Kapolos I, Papadimitriou K. Applying Image-Based Food-Recognition Systems on Dietary Assessment: A Systematic Review. Adv Nutr 2022; 13:2590-2619. [PMID: 35803496 PMCID: PMC9776640 DOI: 10.1093/advances/nmac078] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 06/06/2022] [Accepted: 07/06/2022] [Indexed: 01/29/2023] Open
Abstract
Dietary assessment can be crucial for the overall well-being of humans and, at least in some instances, for the prevention and management of chronic, life-threatening diseases. Recall and manual record-keeping methods for food-intake monitoring are available, but often inaccurate when applied for a long period of time. On the other hand, automatic record-keeping approaches that adopt mobile cameras and computer vision methods seem to simplify the process and can improve current human-centric diet-monitoring methods. Here we present an extended critical literature overview of image-based food-recognition systems (IBFRS) combining a camera of the user's mobile device with computer vision methods and publicly available food datasets (PAFDs). In brief, such systems consist of several phases, such as the segmentation of the food items on the plate, the classification of the food items in a specific food category, and the estimation phase of volume, calories, or nutrients of each food item. A total of 159 studies were screened in this systematic review of IBFRS. A detailed overview of the methods adopted in each of the 78 included studies of this systematic review of IBFRS is provided along with their performance on PAFDs. Studies that included IBFRS without presenting their performance in at least 1 of the above-mentioned phases were excluded. Among the included studies, 45 (58%) studies adopted deep learning methods and especially convolutional neural networks (CNNs) in at least 1 phase of the IBFRS with input PAFDs. Among the implemented techniques, CNNs outperform all other approaches on the PAFDs with a large volume of data, since the richness of these datasets provides adequate training resources for such algorithms. We also present evidence for the benefits of application of IBFRS in professional dietetic practice. Furthermore, challenges related to the IBFRS presented here are also thoroughly discussed along with future directions.
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Affiliation(s)
- Kalliopi V Dalakleidi
- Department of Food Science and Technology, University of the Peloponnese, Kalamata, Greece
| | - Marina Papadelli
- Department of Food Science and Technology, University of the Peloponnese, Kalamata, Greece
| | - Ioannis Kapolos
- Department of Food Science and Technology, University of the Peloponnese, Kalamata, Greece
| | - Konstantinos Papadimitriou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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24
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Livingstone KM, Ramos-Lopez O, Pérusse L, Kato H, Ordovas JM, Martínez JA. Reprint of: Precision nutrition: A review of current approaches and future endeavors. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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25
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Prediction, Discovery, and Characterization of Plant- and Food-Derived Health-Beneficial Bioactive Peptides. Nutrients 2022; 14:nu14224810. [PMID: 36432497 PMCID: PMC9697201 DOI: 10.3390/nu14224810] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/31/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Nature may have the answer to many of our questions about human, animal, and environmental health. Natural bioactives, especially when harvested from sustainable plant and food sources, provide a plethora of molecular solutions to nutritionally actionable, chronic conditions. The spectrum of these conditions, such as metabolic, immune, and gastrointestinal disorders, has changed with prolonged human life span, which should be matched with an appropriately extended health span, which would in turn favour more sustainable health care: "adding years to life and adding life to years". To date, bioactive peptides have been undervalued and underexploited as food ingredients and drugs. The future of translational science on bioactive peptides-and natural bioactives in general-is being built on (a) systems-level rather than reductionist strategies for understanding their interdependent, and at times synergistic, functions; and (b) the leverage of artificial intelligence for prediction and discovery, thereby significantly reducing the time from idea and concept to finished solutions for consumers and patients. This new strategy follows the path from benefit definition via design to prediction and, eventually, validation and production.
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26
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Sun M, Jia W, Chen G, Hou M, Chen J, Mao ZH. Improved Wearable Devices for Dietary Assessment Using a New Camera System. SENSORS (BASEL, SWITZERLAND) 2022; 22:8006. [PMID: 36298356 PMCID: PMC9609969 DOI: 10.3390/s22208006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/12/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
An unhealthy diet is strongly linked to obesity and numerous chronic diseases. Currently, over two-thirds of American adults are overweight or obese. Although dietary assessment helps people improve nutrition and lifestyle, traditional methods for dietary assessment depend on self-report, which is inaccurate and often biased. In recent years, as electronics, information, and artificial intelligence (AI) technologies advanced rapidly, image-based objective dietary assessment using wearable electronic devices has become a powerful approach. However, research in this field has been focused on the developments of advanced algorithms to process image data. Few reports exist on the study of device hardware for the particular purpose of dietary assessment. In this work, we demonstrate that, with the current hardware design, there is a considerable risk of missing important dietary data owing to the common use of rectangular image screen and fixed camera orientation. We then present two designs of a new camera system to reduce data loss by generating circular images using rectangular image sensor chips. We also present a mechanical design that allows the camera orientation to be adjusted, adapting to differences among device wearers, such as gender, body height, and so on. Finally, we discuss the pros and cons of rectangular versus circular images with respect to information preservation and data processing using AI algorithms.
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Affiliation(s)
- Mingui Sun
- Department of Neurological Surgery, University of Pittsburgh, Pittsburgh, PA 15260, USA
- Department of Electrical & Computer Engineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
- Department of Bioengineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
| | - Wenyan Jia
- Department of Electrical & Computer Engineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
| | - Guangzong Chen
- Department of Electrical & Computer Engineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
| | - Mingke Hou
- Department of Mechanical Engineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
| | - Jiacheng Chen
- Department of Electrical & Computer Engineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
| | - Zhi-Hong Mao
- Department of Electrical & Computer Engineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
- Department of Bioengineering, University of Pittsburgh, Pittsburgh, PA 15260, USA
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27
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Livingstone KM, Ramos-Lopez O, Pérusse L, Kato H, Ordovas JM, Martínez JA. Precision nutrition: A review of current approaches and future endeavors. Trends Food Sci Technol 2022; 128:253-264. [DOI: https:/doi.org/10.1016/j.tifs.2022.08.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/29/2023]
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28
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Livingstone KM, Ramos-Lopez O, Pérusse L, Kato H, Ordovas JM, Martínez JA. Precision nutrition: A review of current approaches and future endeavors. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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29
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Pap IA, Oniga S. A Review of Converging Technologies in eHealth Pertaining to Artificial Intelligence. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11413. [PMID: 36141685 PMCID: PMC9517043 DOI: 10.3390/ijerph191811413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/31/2022] [Accepted: 09/06/2022] [Indexed: 06/16/2023]
Abstract
Over the last couple of years, in the context of the COVID-19 pandemic, many healthcare issues have been exacerbated, highlighting the paramount need to provide both reliable and affordable health services to remote locations by using the latest technologies such as video conferencing, data management, the secure transfer of patient information, and efficient data analysis tools such as machine learning algorithms. In the constant struggle to offer healthcare to everyone, many modern technologies find applicability in eHealth, mHealth, telehealth or telemedicine. Through this paper, we attempt to render an overview of what different technologies are used in certain healthcare applications, ranging from remote patient monitoring in the field of cardio-oncology to analyzing EEG signals through machine learning for the prediction of seizures, focusing on the role of artificial intelligence in eHealth.
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Affiliation(s)
- Iuliu Alexandru Pap
- Department of Electric, Electronic and Computer Engineering, Technical University of Cluj-Napoca, North University Center of Baia Mare, 430083 Baia Mare, Romania
| | - Stefan Oniga
- Department of Electric, Electronic and Computer Engineering, Technical University of Cluj-Napoca, North University Center of Baia Mare, 430083 Baia Mare, Romania
- Department of IT Systems and Networks, Faculty of Informatics, University of Debrecen, 4032 Debrecen, Hungary
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30
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Russo S, Bonassi S. Prospects and Pitfalls of Machine Learning in Nutritional Epidemiology. Nutrients 2022; 14:1705. [PMID: 35565673 PMCID: PMC9105182 DOI: 10.3390/nu14091705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/13/2022] [Accepted: 04/14/2022] [Indexed: 02/06/2023] Open
Abstract
Nutritional epidemiology employs observational data to discover associations between diet and disease risk. However, existing analytic methods of dietary data are often sub-optimal, with limited incorporation and analysis of the correlations between the studied variables and nonlinear behaviours in the data. Machine learning (ML) is an area of artificial intelligence that has the potential to improve modelling of nonlinear associations and confounding which are found in nutritional data. These opportunities notwithstanding, the applications of ML in nutritional epidemiology must be approached cautiously to safeguard the scientific quality of the results and provide accurate interpretations. Given the complex scenario around ML, judicious application of such tools is necessary to offer nutritional epidemiology a novel analytical resource for dietary measurement and assessment and a tool to model the complexity of dietary intake and its relation to health. This work describes the applications of ML in nutritional epidemiology and provides guidelines to avoid common pitfalls encountered in applying predictive statistical models to nutritional data. Furthermore, it helps unfamiliar readers better assess the significance of their results and provides new possible future directions in the field of ML in nutritional epidemiology.
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Affiliation(s)
- Stefania Russo
- EcoVision Lab, Photogrammetry and Remote Sensing Group, ETH Zürich, 8092 Zurich, Switzerland
| | - Stefano Bonassi
- Department of Human Sciences and Quality of Life Promotion, San Raffaele University, 00166 Rome, Italy;
- Unit of Clinical and Molecular Epidemiology, IRCCS San Raffaele Roma, 00163 Rome, Italy
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31
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An Italian Case Study for Assessing Nutrient Intake through Nutrition-Related Mobile Apps. Nutrients 2021; 13:nu13093073. [PMID: 34578951 PMCID: PMC8465951 DOI: 10.3390/nu13093073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/26/2021] [Accepted: 08/29/2021] [Indexed: 12/13/2022] Open
Abstract
National food consumption surveys are crucial for monitoring the nutritional status of individuals, defining nutrition policies, estimating dietary exposure, and assessing the environmental impact of the diet. The methods for conducting them are time and resource-consuming, so they are usually carried out after extended periods of time, which does not allow for timely monitoring of any changes in the population’s dietary patterns. This study aims to compare the results of nutrition-related mobile apps that are most popular in Italy, with data obtained with the dietary software Foodsoft 1.0, which was recently used in the Italian national dietary survey IV SCAI. The apps considered in this study were selected according to criteria, such as popularity (downloads > 10,000); Italian language; input characteristics (daily dietary recording ability); output features (calculation of energy and macronutrients associated with consumption), etc. 415 apps in Google Play and 226 in the iTunes Store were examined, then the following five apps were selected: YAZIO, Lifesum, Oreegano, Macro and Fitatu. Twenty 24-hour recalls were extracted from the IV SCAI database and inputted into the apps. Energy and macronutrient intake data were compared with Foodsoft 1.0 output. Good agreement was found between the selected apps and Foodsoft 1.0 (high correlation index), and no significant differences were found in the mean values of energy and macronutrients, except for fat intakes. In conclusion, the selected apps could be a suitable tool for assessing dietary intake.
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