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Coca M, Besançon L, Erblang M, Bourdon S, Gruel A, Lepetit B, Beauchamps V, Tavard B, Oustric P, Finlayson GS, Thivel D, Malgoyre A, Tardo-Dino PE, Bourrilhon C, Charlot K. Twenty four-hour passive heat and cold exposures did not modify energy intake and appetite but strongly modify food reward. Br J Nutr 2024; 132:209-226. [PMID: 38634266 DOI: 10.1017/s0007114524000825] [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] [Indexed: 04/19/2024]
Abstract
Effects of acute thermal exposures on appetite appear hypothetical in reason of very heterogeneous methodologies. The aim of this study was therefore to clearly define the effects of passive 24-h cold (16°C) and heat (32°C) exposures on appetitive responses compared with a thermoneutral condition (24°C). Twenty-three healthy, young and active male participants realised three sessions (from 13.00) in a laboratory conceived like an apartment dressed with the same outfit (Clo = 1). Three meals composed of three or four cold or warm dishes were served ad libitum to assess energy intake (EI). Leeds Food Preference Questionnaires were used before each meal to assess food reward. Subjective appetite was regularly assessed, and levels of appetitive hormones (acylated ghrelin, glucagon-like peptite-1, leptin and peptide YY) were assessed before and after the last meal (lunch). Contrary to the literature, total EI was not modified by cold or heat exposure (P = 0·120). Accordingly, hunger scores (P = 0·554) were not altered. Levels of acylated ghrelin and leptin were marginally higher during the 16 (P = 0·032) and 32°C (P < 0·023) sessions, respectively. Interestingly, implicit wanting for cold and low-fat foods at 32°C and for warm and high-fat foods at 16°C were increased during the whole exposure (P < 0·024). Moreover, cold entrées were more consumed at 32°C (P < 0·062) and warm main dishes more consumed at 16°C (P < 0·025). Thus, passive cold and hot exposures had limited effects on appetite, and it seems that offering some choice based on food temperature may help individuals to express their specific food preferences and maintain EI.
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Affiliation(s)
- Maxime Coca
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Louis Besançon
- Hôpital d'instruction des armées Percy, 92140 Clamart, France
| | - Mégane Erblang
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Stéphanie Bourdon
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Arnaud Gruel
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Benoît Lepetit
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Vincent Beauchamps
- Unité Fatigue et Vigilance, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- EA 7330 VIFASOM, Université de Paris, 75004 Paris, France
| | - Blandine Tavard
- Centre Interarmées du Soutien « Equipements Commissariats », Service du commissariat des armées, 78120 Rambouillet, France
| | - Pauline Oustric
- Inserm, U1296 Unit, "Radiation: Defense, Health and Environment", Centre Léon Bérard, 28 rue Laënnec, 69008 Lyon, France
| | - Graham S Finlayson
- Appetite Control Energy Balance Research Group, School of Psychology, Faculty of Medicine and Health, University of Leeds, LeedsLS2 9JT, UK
| | - David Thivel
- Laboratoire des adaptations Métaboliques à l'Exercice en conditions Physiologiques et Pathologiques (EA 3533), Université Clermont Auvergne, Clermont-Ferrand, France
| | - Alexandra Malgoyre
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Pierre-Emmanuel Tardo-Dino
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Cyprien Bourrilhon
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
| | - Keyne Charlot
- Unité de Physiologie des Exercices et Activités en Conditions Extrêmes, Département Environnements Opérationnels, Institut de Recherche Biomédicale des Armées, 1 Place Général Valérie André, 91223 Brétigny Cedex, France
- LBEPS, Univ Evry, IRBA, Université Paris Saclay, 91025 Evry, France
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Whitman JA, Doherty LA, Pantoja-Feliciano de Goodfellow IG, Racicot K, Anderson DJ, Kensil K, Karl JP, Gibson GR, Soares JW. In Vitro Fermentation Shows Polyphenol and Fiber Blends Have an Additive Beneficial Effect on Gut Microbiota States. Nutrients 2024; 16:1159. [PMID: 38674850 PMCID: PMC11053737 DOI: 10.3390/nu16081159] [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: 02/29/2024] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Polyphenols and fermentable fibers have shown favorable effects on gut microbiota composition and metabolic function. However, few studies have investigated whether combining multiple fermentable fibers or polyphenols may have additive beneficial effects on gut microbial states. Here, an in vitro fermentation model, seeded with human stool combined from 30 healthy volunteers, was supplemented with blends of polyphenols (PP), dietary fibers (FB), or their combination (PPFB) to determine influence on gut bacteria growth dynamics and select metabolite changes. PP and FB blends independently led to significant increases in the absolute abundance of select beneficial taxa, namely Ruminococcus bromii, Bifidobacterium spp., Lactobacillus spp., and Dorea spp. Total short-chain fatty acid concentrations, relative to non-supplemented control (F), increased significantly with PPFB and FB supplementation but not PP. Indole and ammonia concentrations decreased with FB and PPFB supplementation but not PP alone while increased antioxidant capacity was only evident with both PP and PPFB supplementation. These findings demonstrated that, while the independent blends displayed selective positive impacts on gut states, the combination of both blends provided an additive effect. The work outlines the potential of mixed substrate blends to elicit a broader positive influence on gut microbial composition and function to build resiliency toward dysbiosis.
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Affiliation(s)
- Jordan A. Whitman
- Soldier Performance Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (J.A.W.); (L.A.D.); (I.G.P.-F.d.G.); (K.R.)
| | - Laurel A. Doherty
- Soldier Performance Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (J.A.W.); (L.A.D.); (I.G.P.-F.d.G.); (K.R.)
| | - Ida G. Pantoja-Feliciano de Goodfellow
- Soldier Performance Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (J.A.W.); (L.A.D.); (I.G.P.-F.d.G.); (K.R.)
| | - Kenneth Racicot
- Soldier Performance Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (J.A.W.); (L.A.D.); (I.G.P.-F.d.G.); (K.R.)
| | - Danielle J. Anderson
- Combat Feeding Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (D.J.A.); (K.K.)
| | - Katherine Kensil
- Combat Feeding Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (D.J.A.); (K.K.)
| | - J. Philip Karl
- Military Nutrition Division, U.S. Army Research Institute of Environmental Medicine (USARIEM), Natick, MA 01760, USA;
| | - Glenn R. Gibson
- Food and Nutritional Sciences, University of Reading, Reading RG6 6AH, UK;
| | - Jason W. Soares
- Soldier Performance Division, U.S. Army Combat Capabilities Development Command (DEVCOM) Soldier Center, Natick, MA 01760, USA; (J.A.W.); (L.A.D.); (I.G.P.-F.d.G.); (K.R.)
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Nees S, Lutsiv T, Thompson HJ. Ultra-Processed Foods-Dietary Foe or Potential Ally? Nutrients 2024; 16:1013. [PMID: 38613046 PMCID: PMC11013700 DOI: 10.3390/nu16071013] [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: 02/09/2024] [Revised: 03/22/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
The prevalence of non-communicable diseases (NCDs) has steadily increased in the United States. Health experts attribute the increasing prevalence of NCDs, in part, to the consumption of ultra-processed foods (UPFs) based on epidemiological observations. However, no definitive evidence of causality has been established. Consequently, there is an ongoing debate over whether adverse health outcomes may be due to the low nutrient density per kilocalorie, the processing techniques used during the production of UPFs, taste preference-driven overconsumption of calories, or unidentified factors. Recognizing that "the science is not settled," we propose an investigative process in this narrative review to move the field beyond current controversies and potentially identify the basis of causality. Since many consumers depend on UPFs due to their shelf stability, affordability, availability, ease of use, and safety from pathogens, we also suggest a paradigm for guiding both the formulation of UPFs by food designers and the selection of UPFs by consumers.
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Affiliation(s)
- Sabrina Nees
- Graduate Program in Horticulture and Human Health, Colorado State University, Fort Collins, CO 80523, USA;
| | - Tymofiy Lutsiv
- Cancer Prevention Laboratory, Colorado State University, Fort Collins, CO 80523, USA;
- Graduate Program in Cell and Molecular Biology, Colorado State University, Fort Collins, CO 80523, USA
| | - Henry J. Thompson
- Graduate Program in Horticulture and Human Health, Colorado State University, Fort Collins, CO 80523, USA;
- Cancer Prevention Laboratory, Colorado State University, Fort Collins, CO 80523, USA;
- Graduate Program in Cell and Molecular Biology, Colorado State University, Fort Collins, CO 80523, USA
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Turck D, Bohn T, Castenmiller J, de Henauw S, Hirsch‐Ernst K, Knutsen HK, Maciuk A, Mangelsdorf I, McArdle HJ, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Crous‐Bou M, Molloy A, Ciccolallo L, de Sesmaisons Lecarré A, Fabiani L, Horvath Z, Karavasiloglou N, Naska A. Scientific opinion on the tolerable upper intake level for folate. EFSA J 2023; 21:e08353. [PMID: 37965303 PMCID: PMC10641704 DOI: 10.2903/j.efsa.2023.8353] [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] [Indexed: 11/16/2023] Open
Abstract
Following a request from the European Commission (EC), the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on the revision of the tolerable upper intake level (UL) for folic acid/folate. Systematic reviews of the literature were conducted to assess evidence on priority adverse health effects of excess intake of folate (including folic acid and the other authorised forms, (6S)-5-methyltetrahydrofolic acid glucosamine and l-5-methyltetrahydrofolic acid calcium salts), namely risk of cobalamin-dependent neuropathy, cognitive decline among people with low cobalamin status, and colorectal cancer and prostate cancer. The evidence is insufficient to conclude on a positive and causal relationship between the dietary intake of folate and impaired cognitive function, risk of colorectal and prostate cancer. The risk of progression of neurological symptoms in cobalamin-deficient patients is considered as the critical effect to establish an UL for folic acid. No new evidence has been published that could improve the characterisation of the dose-response between folic acid intake and resolution of megaloblastic anaemia in cobalamin-deficient individuals. The ULs for folic acid previously established by the Scientific Committee on Food are retained for all population groups, i.e. 1000 μg/day for adults, including pregnant and lactating women, 200 μg/day for children aged 1-3 years, 300 μg/day for 4-6 years, 400 μg/day for 7-10 years, 600 μg/day for 11-14 years and 800 μg/day for 15-17 years. A UL of 200 μg/day is established for infants aged 4-11 months. The ULs apply to the combined intake of folic acid, (6S)-5-methyltetrahydrofolic acid glucosamine and l-5-methyltetrahydrofolic acid calcium salts, under their authorised conditions of use. It is unlikely that the ULs for supplemental folate are exceeded in European populations, except for regular users of food supplements containing high doses of folic acid/5-methyl-tetrahydrofolic acid salts.
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Buga A, Crabtree CD, Stoner JT, Decker DD, Robinson BT, Kackley ML, Sapper TN, Buxton JD, D'Agostino DP, McClure TS, Berardi A, Cline S, Fleck T, Krout J, Newby D, Koutnik AP, Volek JS, Prins PJ. Metabolic and ruck performance effects of a novel, light-weight, energy-dense ketogenic bar. Exp Physiol 2023; 108:715-727. [PMID: 36915239 PMCID: PMC10988523 DOI: 10.1113/ep091029] [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: 11/22/2022] [Accepted: 02/14/2023] [Indexed: 03/15/2023]
Abstract
NEW FINDINGS What is the central question of the study? Can a novel, energy-dense and lightweight ketogenic bar (1000 kcal) consumed 3 h before exercise modulate steady-state incline rucksack march ('ruck') performance compared to isocaloric carbohydrate bars in recreationally active, college-aged men? What is the main finding and its importance? Acute ingestion of either nutritional bar sustained ∼1 h of exhaustive rucking with a 30% of body weight rucksack. This proof-of-concept study is the first to demonstrate that carbohydrate bars and lipid bars are equally feasible for preserving ruck performance. Novel ketogenic nutrition bars may have military-relevant applications to lessen carry load without compromising exercise capacity. ABSTRACT Rucksack marches ('rucks') are strenuous, military-relevant exercises that may benefit from pre-event fuelling. The purpose of this investigation was to explore whether acute ingestion of carbohydrate- or lipid-based nutritional bars before rucking can elicit unique advantages that augment exercise performance. Recreationally active and healthy males (n = 29) were randomized and counterbalanced to consume 1000 kcal derived from a novel, energy-dense (percentage energy from carbohydrate/fat/protein: 5/83/12) ketogenic bar (KB), or isocaloric high-carbohydrate bars (CB; 61/23/16) 3 h before a time-to-exhaustion (TTE) ruck. Conditions were separated by a 1-week washout. The rucksack weight was standardized to 30% of bodyweight. Steady-state treadmill pace was set at 3.2 km/h (0.89 m/s) and 14% grade. TTE was the primary outcome; respiratory exchange ratio (RER), capillary ketones (R-β-hydroxybutyrate), glucose and lactate, plus subjective thirst/hunger were the secondary outcomes. Mean TTE was similar between conditions (KB: 55 ± 25 vs. CB: 54 ± 22 min; P = 0.687). The RER and substrate oxidation rates revealed greater fat and carbohydrate oxidation after the KB and CB, respectively (all P < 0.0001). Capillary R-βHB increased modestly after the KB ingestion (P < 0.0001). Neither bar influenced glycaemia. Lactate increased during the ruck independent of the condition (P < 0.0001). Thirst/fullness perceptions changed independent of the nutritional bar consumed. A novel KB nutritional bar produced equivalent TTE ruck results to the isocaloric CBs. The KB's energy density relative to CB (6.6 vs. 3.8 kcal/g) may provide a lightweight (-42% weight), pre-event fuelling alternative that does not compromise ruck physical performance.
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Affiliation(s)
- Alex Buga
- Department of Human SciencesThe Ohio State UniversityColumbusOHUSA
| | | | - Justen T. Stoner
- Department of Human SciencesThe Ohio State UniversityColumbusOHUSA
| | - Drew D. Decker
- Department of Human SciencesThe Ohio State UniversityColumbusOHUSA
| | | | | | - Teryn N. Sapper
- Department of Human SciencesThe Ohio State UniversityColumbusOHUSA
| | | | - Dominic P. D'Agostino
- Department of Molecular Pharmacology & PhysiologyUniversity of South FloridaTampaFLUSA
- Human Health, Resilience, and PerformanceInstitute of Human and Machine CognitionPensacolaFLUSA
| | - Tyler S. McClure
- Human Health, Resilience, and PerformanceInstitute of Human and Machine CognitionPensacolaFLUSA
| | - Anthony Berardi
- Department of Exercise ScienceGrove City CollegeGrove CityPAUSA
| | - Shawn Cline
- Department of Exercise ScienceGrove City CollegeGrove CityPAUSA
| | - Trevor Fleck
- Department of Exercise ScienceGrove City CollegeGrove CityPAUSA
| | - Jared Krout
- Department of Exercise ScienceGrove City CollegeGrove CityPAUSA
| | - Doran Newby
- Department of Exercise ScienceGrove City CollegeGrove CityPAUSA
| | - Andrew P. Koutnik
- Department of Molecular Pharmacology & PhysiologyUniversity of South FloridaTampaFLUSA
- Human Health, Resilience, and PerformanceInstitute of Human and Machine CognitionPensacolaFLUSA
| | - Jeff S. Volek
- Department of Human SciencesThe Ohio State UniversityColumbusOHUSA
| | - Philip J. Prins
- Department of Exercise ScienceGrove City CollegeGrove CityPAUSA
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Karl JP, Armstrong NJ, Player RA, Rood JC, Soares JW, McClung HL. The Fecal Metabolome Links Diet Composition, Foacidic positive ion conditions, chromatographicallyod Processing, and the Gut Microbiota to Gastrointestinal Health in a Randomized Trial of Adults Consuming a Processed Diet. J Nutr 2022; 152:2343-2357. [PMID: 36774101 DOI: 10.1093/jn/nxac161] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/17/2022] [Accepted: 07/15/2022] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Food processing alters diet digestibility and composition, thereby influencing interactions between host biology, diet, and the gut microbiota. The fecal metabolome offers insight into those relations by providing a readout of diet-microbiota interactions impacting host health. OBJECTIVES The aims were to determine the effects of consuming a processed diet on the fecal metabolome and to explore relations between changes in the fecal metabolome with fecal microbiota composition and gastrointestinal health markers. METHODS This was a secondary analysis of a randomized controlled trial wherein healthy adults [94% male; 18-61 y; BMI (kg/m2): 26 ± 3] consumed their usual diet [control (CON), n = 27] or a Meal, Ready-to-EatTM (Ameriqual Packaging) military ration diet composed of processed, shelf-stable, ready-to-eat items for 21 d (MRE; n = 27). Fecal metabolite profiles, fecal microbiota composition, biomarkers of intestinal barrier function, and gastrointestinal symptoms were measured before and after the intervention. Between-group differences and associations were assessed using nonparametric t tests, partial least-squares discriminant analysis, correlation, and redundancy analysis. RESULTS Fecal concentrations of multiple dipeptides [Mann-Whitney effect size (ES) = 0.27-0.50] and long-chain SFAs (ES = 0.35-0.58) increased, whereas plant-derived compounds (ES = 0.31-0.60) decreased in MRE versus CON (P < 0.05; q < 0.20). Changes in dipeptides correlated positively with changes in fecal concentrations of Maillard-reaction products (ρ = 0.29-0.70; P < 0.05) and inversely with changes in serum prealbumin (ρ = -0.30 to -0.48; P ≤ 0.03). Multiple bile acids, coffee and caffeine metabolites, and plant-derived compounds were associated with both fecal microbiota composition and gastrointestinal health markers, with changes in fecal microbiota composition explaining 26% of the variability within changes in gastrointestinal health-associated fecal metabolites (P = 0.001). CONCLUSIONS Changes in the fecal metabolomes of adults consuming a Meal, Ready-to-EatTM diet implicate interactions between diet composition, diet digestibility, and the gut microbiota as contributing to variability within gastrointestinal responses to the diet. Findings underscore the need to consider both food processing and nutrient composition when investigating the impact of diet-gut microbiota interactions on health outcomes. This trial was registered at www. CLINICALTRIALS gov as NCT02423551.
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Affiliation(s)
- J Philip Karl
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA, USA.
| | - Nicholes J Armstrong
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA, USA
| | - Robert A Player
- Johns Hopkins University Applied Physics Laboratory, Laurel, MD, USA
| | | | - Jason W Soares
- Soldier Effectiveness Directorate, US Army Combat Capabilities Development Command Soldier Center, Natick, MA, USA
| | - Holly L McClung
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA, USA
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Lenferna De La Motte KA, Schofield G, Kilding H, Zinn C. An Alternate Approach to Military Rations for Optimal Health and Performance. Mil Med 2021; 188:e1102-e1108. [PMID: 34908149 DOI: 10.1093/milmed/usab498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/30/2021] [Accepted: 11/18/2021] [Indexed: 11/12/2022] Open
Abstract
INTRODUCTION Operational ration packs are the sole source of nutrition when military personnel cannot access fresh food and field kitchens due to deployment and training in remote and hostile locations. They should be light, durable, nutrient rich, and contain sufficient energy to ensure that the personnel can carry out the expected duties. The macronutrient composition of rations has remained relatively unchanged despite escalating concerns related to the health and operational readiness of personnel globally. Currently, the New Zealand Defence Force (NZDF) provides the personnel with a 24-hour ration pack. The aims of this study were to (1) analyse the nutrient content, cost, and weight of the NZDF-supplied ration pack and (2) develop and analyse an alternate ration pack. The alternate ration pack was designed with the intention of improving overall quality and macronutrient distribution ratio, to align with optimal health and performance outcomes. MATERIALS AND METHODS Nutrient and weight analyses of the NZDF and alternate ration packs were conducted using nutrition analysis software Foodworks V. 10 (Xyris software). The ration packs were costed using information from the NZDF and from commercial online shopping websites (particularly Countdown supermarket and an online shop, iHerb). Data from nutrition panels were entered into Foodworks V. 10 (Xyris software). The data underlying this article will be shared on reasonable request to the corresponding author. RESULTS The NZDF-supplied ration pack cost 37.00 NZD and contained an excessive amount of sugar (636 g or 46% total energy) and marginally insufficient protein (118.7 g or 9% total energy) to sustain physically active military personnel. Comparatively, the alternate ration pack was more costly (63.55 NZD) and contained significantly less sugar (74.6 g or 7.2% total energy) and exceeded protein (263.1 g or 26% total energy) requirements for physically active military personnel. Furthermore, the alternate ration pack was significantly lighter (0.71 kg) than the NZDF ration pack (1.4 kg). In summary, the alternate ration was nutritionally superior and lighter when compared to the currently supplied NZDF ration, but more expensive when purchased as a one-off. CONCLUSIONS This work highlights the shortcomings of currently supplied military rations packs (i.e., excessive sugar and marginally inadequate protein) and proposes a novel alternate approach to ration pack formulation. This approach would significantly reduce sugar and increase protein and fat content in military rations. Although this work indicates that the alternate approach (which would produce lighter and nutritionally superior rations) is more costly, this cost could be reduced significantly through bulk purchasing and purpose-built rations and food items. Considering these findings, field user-testing of the alternate ration pack is recommended and subsequent reformulation of guidelines for ration pack development, as appropriate.
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Affiliation(s)
- Kayla-Anne Lenferna De La Motte
- Faculty of Health and Environmental Sciences, Human Potential Centre, Auckland University of Technology, Auckland 92006, New Zealand
| | - Grant Schofield
- Faculty of Health and Environmental Sciences, Human Potential Centre, Auckland University of Technology, Auckland 92006, New Zealand
| | - Helen Kilding
- Defence Technology Agency, New Zealand Defence Force, Auckland 0744, New Zealand
| | - Caryn Zinn
- Faculty of Health and Environmental Sciences, Human Potential Centre, Auckland University of Technology, Auckland 92006, New Zealand
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Jayne JM, Karl JP, McGraw SM, O'Connor K, DiChiara AJ, Cole RE. Eating Behaviors Are Associated With Physical Fitness and Body Composition Among US Army Soldiers. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:480-488. [PMID: 33674236 DOI: 10.1016/j.jneb.2021.01.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/11/2021] [Accepted: 01/12/2021] [Indexed: 06/12/2023]
Abstract
OBJECTIVE Examine associations between soldiers' eating behaviors, compliance with body composition and fitness standards, and physical performance. DESIGN Cross-sectional study. SETTING Eight Army installations. PARTICIPANTS US Army Soldiers (n = 1,591; 84% male). MAIN OUTCOME MEASURES Characteristics, eating behaviors, compliance with body composition and physical fitness standards, and fitness level were assessed via questionnaire. ANALYSIS Bivariate and multivariable logistic regression. RESULTS Eating mostly at a dining facility was associated with lower odds of body composition failure (odds ratio [OR], 0.44; 95% confidence interval [CI], 0.26-0.73); whereas, eating at a fast rate (OR, 1.51; 95% CI, 1.05-2.17) or often/always ignoring satiety cues (OR, 2.12; 95% CI, 1.06-4.27) was associated with higher odds of body composition failure. Eating mostly fast-food/convenience meals (OR, 1.75; 95% CI, 1.19-2.59) and eating at a fast rate (OR, 1.42; 95% CI, 1.04-1.93) was associated with higher odds of physical fitness failure. Skipping breakfast was associated with lower odds of high physical performance (OR, 0.41; 95% CI, 0.23-0.74); whereas, nutrition education was associated with higher odds of high physical performance (OR, 1.02; 95% CI, 1.01-1.04). CONCLUSIONS AND IMPLICATIONS As eating behaviors are modifiable, findings suggest opportunities for improving the specificity of Army health promotion and education programs.
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Affiliation(s)
- Julianna M Jayne
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA.
| | - J Philip Karl
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA
| | - Susan M McGraw
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA
| | - Kristie O'Connor
- Military Nutrition Division, US Army Research Institute of Environmental Medicine, Natick, MA
| | - Adam J DiChiara
- Combat Capabilities Development Command Soldier Center, US Army Soldier Systems Center, Natick, MA
| | - Renee E Cole
- US Military-Baylor University Graduate Program in Nutrition, Joint Base San Antonio-Fort Sam Houston, San Antonio, TX
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