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Ketchum K, Jevitt CM. Evidence-Based Eating Patterns and Behavior Changes to Limit Excessive Gestational Weight Gain: A Scoping Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 21:15. [PMID: 38276803 PMCID: PMC10815062 DOI: 10.3390/ijerph21010015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/02/2023] [Accepted: 12/15/2023] [Indexed: 01/27/2024]
Abstract
BACKGROUND International prenatal care guidelines set a standard for clinicians to discuss gestational weight gain with their patients along with the complications associated with prepregnancy obesity and excessive gestational weight gain. Clinicians often lack evidence-based eating, nutrition, and activity strategies to share with patients. METHODS This systematic review aimed to find eating patterns and behaviors that could be used safely during pregnancy to limit excessive gestational weight gain. PubMed, MEDLINE, and Web of Science were searched for research or systematic reviews performed in the United States or Canada and published in English from 2013 to 2023. Keyword search terms included weight, manage, behavior, strategy, strategies, gestational weight gain, and nutrition. Excluded research used pediatric or adolescent populations, restrictive diets, such as no carbohydrate or no fat diets, fasting, bariatric surgery, weight loss medications, private industry or profit-earning programs using food brands, or specific diet programs. RESULTS A total of 844 abstracts were retrieved, with 103 full-text studies reviewed. Behaviors had to be useful for maintaining a healthy gestational weight gain and had to be safe for use during pregnancy. Behaviors useful during pregnancy included meal planning, home meal preparation, portion control, using diets such as the Mediterranean diet, the low-glycemic index diet, and the Dietary Approaches to Stop Hypertension diet (DASH), regular physical activity, sleeping 6-7 h a night, mindful eating, intuitive eating, and regular seif-weighing. CONCLUSION The evidence-based strategies outlined in this review are safe for use during pregnancy and can assist patients in avoiding excessive gestational weight gain while maintaining the nutrition needed for healthy fetal growth.
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Affiliation(s)
| | - Cecilia M. Jevitt
- Midwifery Program, Department of Family Practice, Faculty of Medicine, University of British Columbia, Vancouver, BC V6T 1Z3, Canada;
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Yeung CYY, Chu CH, Yu OY. A concise review of chewing gum as an anti-cariogenic agent. FRONTIERS IN ORAL HEALTH 2023; 4:1213523. [PMID: 37383517 PMCID: PMC10299855 DOI: 10.3389/froh.2023.1213523] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Accepted: 05/25/2023] [Indexed: 06/30/2023] Open
Abstract
Chewing gum has been endorsed as a caries preventive agent by the FDI World Dental Federation, the American Dental Association, and the European Food Safety Authority. This review discusses the mechanism and provides an update of the use of chewing gum for caries prevention. Chewing gum typically consists of a water-insoluble gum base, water-soluble added ingredients, and active ingredients. It can be classified as sugar-containing or sugar-free, as well as nonmedicated or medicated. Chewing gum prevents dental caries through a range of mechanisms, including the clearance of the oral cavity, neutralization of oral acidity, inhibition of cariogenic bacterial growth, remineralization of enamel, and reduction of appetite. Recent clinical studies have evaluated the efficacy of sugar-free chewing gum for caries prevention, with most demonstrating positive results, although some studies have reported contradictory outcomes. To achieve optimal caries prevention, it is generally recommended that individuals chew sugar-free gum for five minutes after meals, three times daily.
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Rakha A, Mehak F, Shabbir MA, Arslan M, Ranjha MMAN, Ahmed W, Socol CT, Rusu AV, Hassoun A, Aadil RM. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Front Nutr 2022; 9:1002619. [PMID: 36225863 PMCID: PMC9549911 DOI: 10.3389/fnut.2022.1002619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.
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Affiliation(s)
- Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Fakiha Mehak
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Asim Shabbir
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Waqar Ahmed
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Rana Muhammad Aadil
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Biodegradable medicated chewing gum: A modernized system for delivering bioactive compounds. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Hamada Y, Nagayama C, Fujihira K, Tataka Y, Hiratsu A, Kamemoto K, Shimo K, Kanno S, Osawa K, Miyashita M. Gum chewing while walking increases walking distance and energy expenditure: A randomized, single-blind, controlled, cross-over study. J Exerc Sci Fit 2021; 19:189-194. [PMID: 34135975 PMCID: PMC8164030 DOI: 10.1016/j.jesf.2021.04.001] [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: 12/06/2020] [Revised: 04/12/2021] [Accepted: 04/18/2021] [Indexed: 11/24/2022] Open
Abstract
Background/objective Gum chewing while walking increases walking distance and energy expenditure in middle-aged male and female individuals. This study aimed to examine the effects of gum chewing while walking on walking distance and energy metabolism in male and female individuals of various age groups. Methods Fifty participants (25 male and 25 female individuals) aged 22-69 years completed two trials in a random order. In the gum trial, participants walked at a natural pace for 15 min while chewing two gum pellets (1.5 g, 3 kcal per pellet) following a 50-min rest period. In the tablet trial, participants rested for 50 min before walking, and the participants then walked at a natural pace for 15 min after ingesting two pellets of tablet containing the same ingredients with the exception of the gum base. The walking distance, step count, walking speed, stride, heart rate, energy expenditure, and respiratory exchange ratio were measured. Results Walking distance, step count, walking speed, heart rate, and energy expenditure during walking were significantly higher in the gum trial than in the tablet trial. In participants aged ≥40 years, walking distance, walking speed, stride, heart rate, and energy expenditure during walking were significantly increased during the gum trial compared with those during the tablet trial. Conclusion The study findings demonstrated that gum chewing while walking increased walking distance and energy expenditure in both male and female individuals.
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Affiliation(s)
- Yuka Hamada
- Waseda Institute for Sport Sciences, Waseda University, Saitama, Japan
| | - Chihiro Nagayama
- Graduate School of Sport Sciences, Waseda University, Saitama, Japan
| | - Kyoko Fujihira
- Graduate School of Sport Sciences, Waseda University, Saitama, Japan
| | - Yusei Tataka
- Graduate School of Sport Sciences, Waseda University, Saitama, Japan
| | - Ayano Hiratsu
- Graduate School of Sport Sciences, Waseda University, Saitama, Japan
| | - Kayoko Kamemoto
- Waseda Institute for Sport Sciences, Waseda University, Saitama, Japan
| | - Kanako Shimo
- Central Laboratory, Lotte Co., Ltd., Saitama, Japan
| | - Susumu Kanno
- Central Laboratory, Lotte Co., Ltd., Saitama, Japan
| | - Kenji Osawa
- Central Laboratory, Lotte Co., Ltd., Saitama, Japan
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Requero B, Santos D, Cancela A, Briñol P, Petty RE. Promoting Healthy Eating Practices through Persuasion Processes. BASIC AND APPLIED SOCIAL PSYCHOLOGY 2021. [DOI: 10.1080/01973533.2021.1929987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rahman S, Zasadzinski L, Zhu L, Edirisinghe I, Burton-Freeman B. Assessing consumers' understanding of the term "Natural" on food labeling. J Food Sci 2020; 85:1891-1896. [PMID: 32449960 DOI: 10.1111/1750-3841.15128] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 03/03/2020] [Accepted: 03/11/2020] [Indexed: 12/18/2022]
Abstract
The objective of this study was to gain a better understanding of how consumers' interpret the term "natural" by assessing food choice based on labels describing attributes of a product associated with the term "natural"; to assess food intake of chosen food, and; to determine factors that influence food choice and intake. A randomized, single-visit pilot study was conducted where participants (n = 105) were presented with seven identical bowls of granola each bearing a different descriptive label. Participants were asked to choose and eat the granola (ad libitum) that coincided with what was closest to their view of "natural." Food choice, intake amount, demographics, self-health perception, label use, dietary restraint, and mindfulness were measured. "Organic" (31%), "Made with real grains" (17%), and "No preservatives" (15%) were the top three chosen labels. These choices related to concerns about environment and processing, personal health, and additives and preservatives, respectively (P = 0.049). Income level and age were significantly associated with choice (P = 0.003). Defining the term "natural" for use on food labels will require follow-up researchacrosseconomically diverse populations and age groups to understand expectations of food products bearing the term "natural."
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Affiliation(s)
- Sajida Rahman
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Lindsay Zasadzinski
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Lanjun Zhu
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Indika Edirisinghe
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
| | - Britt Burton-Freeman
- Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA
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Influence of oral processing on appetite and food intake – A systematic review and meta-analysis. Appetite 2018; 125:253-269. [DOI: 10.1016/j.appet.2018.01.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/16/2018] [Accepted: 01/16/2018] [Indexed: 12/13/2022]
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Fardet A, Méjean C, Labouré H, Andreeva VA, Feron G. The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles. Food Funct 2017; 8:651-658. [PMID: 28106215 DOI: 10.1039/c6fo01495j] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food processing impacts both food structure and nutritional density. The effect of food structure on satiety and glycemic potentials is well recognized. However, the association between processing, satiety and glycemic potentials and nutrient profiles has not been much studied, especially in the diets of the elderly. Therefore, this study aimed at exploring relations between the level of food processing, consumption and nutrient profiles and satiety and glycemic potentials among 6686 French elderly people (≥65 years). Dietary assessment was realized through a web-based 24 h dietary record tool. Among a total of 2688 foods, 280 generic foods were aggregated based on a consumption threshold of at least 5% by the population. The satiety potential was calculated using the Fullness Factor equation, and the glycemic potential using the glycemic index and the glucose glycemic equivalent. Foods and dishes were ranked according to an adapted international NOVA classification as raw/minimally-processed (G1), processed (G2) and ultra-processed (G3). ANOVA and correlation analyses showed that the more food is processed, the lower its satiety potential and nutrient density and the higher its glycemic impact, especially when comparing G1 and G3. Besides, the foods consumed in the greatest quantity daily tend to be the most satiating, and ultra-processed foods were among the less frequently consumed both in terms of percentage and daily quantity (around two-fold difference between minimally- and ultra-processed foods). In conclusion, because it is partly related to health food potential, the degree of processing, especially for ultra-processed products, should be taken into consideration more when evaluating consumption profiles of different populations.
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Affiliation(s)
- Anthony Fardet
- INRA, JRU 1019, UNH, CRNH Auvergne, F-63000 Clermont-Ferrand & Université de Clermont, Université d'Auvergne, Unité de Nutrition Humaine, BP 10448, F-63000 Clermont-Ferrand, France.
| | - Caroline Méjean
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, INSERM (U1153), INRA (U1125), CNAM, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France
| | - Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Valentina A Andreeva
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, INSERM (U1153), INRA (U1125), CNAM, COMUE Sorbonne Paris Cité, F-93017, Bobigny, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, University of Bourgogne Franche-Comté, F-21000 Dijon, France
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Bobillo C, Finlayson G, Martínez A, Fischman D, Beneitez A, Ferrero AJ, Fernández BE, Mayer MA. Short-term effects of a green coffee extract-, Garcinia c
ambogia- and l-carnitine-containing chewing gum on snack intake and appetite regulation. Eur J Nutr 2016; 57:607-615. [DOI: 10.1007/s00394-016-1347-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Accepted: 11/10/2016] [Indexed: 11/24/2022]
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Daily snacking frequency is associated with age, working pattern and dietary nutritional profile of professional workers aged between 30 and 65 years old. Proc Nutr Soc 2016. [DOI: 10.1017/s0029665116001646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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