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Xie G, Zhang Q, Dong J, Fang Z, Che L, Lin Y, Xu S, Zhuo Y, Hua L, Jiang X, Sun M, Huang C, Li L, Zou Y, Wu D, Feng B. Maternal Vitamin D3 Supplementation in an Oxidized-Oil Diet Protects Fetus from Developmental Impairment and Ameliorates Oxidative Stress in Mouse Placenta and Fetus. J Nutr 2024:S0022-3166(24)00406-1. [PMID: 39053607 DOI: 10.1016/j.tjnut.2024.07.025] [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: 02/27/2024] [Revised: 07/01/2024] [Accepted: 07/16/2024] [Indexed: 07/27/2024] Open
Abstract
BACKGROUND Fried food has increased in popularity worldwide. However, deep frying can increase the production of peroxidative toxins in food, which might be harmful to fetal development. The antioxidative effect of vitamin D3 (VD3) has been reported previously. OBJECTIVES This study aimed to explore how maternal VD3 supplementation in an oxidized-oil diet during gestation affects fetal antioxidative ability and development. METHODS Pregnant mice were randomly assigned into 3 groups: Control group (diet with fresh soybean oil), OSO group [diet with oxidized soybean oil (OSO)], and OSOV group (diet with OSO and 10,000 IU/Kg VD3). Mice were fed with the corresponding diet during gestation. On day 16.5 of gestation, the placenta and fetus were harvested to analyze antioxidative status. RESULTS Maternal oxidized-oil diet during gestation significantly reduced placental vessel abundance, labyrinth zone area, and fetal body weight. However, dietary VD3 supplementation prevented these negative effects of oxidized-oil diet. Maternal intake of oxidized-oil diet increased serum concentrations of malondialdehyde, total-nitric oxide synthase, and inducible nitric oxide synthase, whereas VD3 supplementation showed a protection effect on it. Additionally, maternal VD3 supplementation increased the levels of antioxidative enzymes and the nuclear translocation of nuclear factor erythroid 2-related factor 2 (NRF2), thereby protecting placenta and fetus from apoptosis and oxidative stress caused by an oxidized-oil diet. The gene expression and protein levels of a fatty acid transporter solute carrier family 27 member 1 in the fetal liver were increased by maternal VD3 supplementation under oxidized-oil diet. Notably, NRF2 could be co-immunoprecipitated with the VD receptor in the placenta. CONCLUSIONS Maternal VD3 supplementation could protect fetus from oxidized-oil diet induced developmental impairment by alleviating oxidative stress in the placenta and fetus through the VD receptor/NRF2 pathway, at least partially. Thus, ensuring adequate levels of VD3 through supplementation is often critical during pregnancy.
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Affiliation(s)
- Guangrong Xie
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory of Animal Disease-Resistant Nutrition of Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Qipeng Zhang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jinbin Dong
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Zhengfeng Fang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Lianqiang Che
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yan Lin
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Shengyu Xu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yong Zhuo
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Lun Hua
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xuemei Jiang
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Mengmeng Sun
- College of Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Chao Huang
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Lixia Li
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Yuanfeng Zou
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - De Wu
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory of Animal Disease-Resistant Nutrition of Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, China.
| | - Bin Feng
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China; Key Laboratory of Animal Disease-Resistant Nutrition of Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan, China.
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Sandri E, Piredda M, De Maria M, Mancin S, Sguanci M, Cabo A, Cerdá Olmedo G. Development and psychometric testing of the nutritional and social health habits scale (NutSo-HH): A methodological review of existing tools. MethodsX 2024; 12:102768. [PMID: 38883583 PMCID: PMC11177200 DOI: 10.1016/j.mex.2024.102768] [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: 02/05/2024] [Accepted: 05/16/2024] [Indexed: 06/18/2024] Open
Abstract
Habits represent repeated patterns of behavior over time that exert a significant influence on individual health. While specific tools exist to measure individual habits, the number of instruments capable of simultaneously exploring multiple dimensions of health is limited. This research had two main objectives: 1) to examine the literature to find existing tools for evaluating health habits, especially in the Spanish population; 2) through a methodological review, to develop and validate a tool capable of measuring multiple dimensions of health habits. The Nutritional and Social Health Habits Scale (NutSo-HH) was conceived, tested, and refined through pilot testing with cognitive interviews and expert content validation. Construct validity was explored through confirmatory factor analysis and known-group validity, while criterion validity was verified in comparison with the ``Healthy Nutrition Index for the Spanish Population.'' Reliability was assessed using omega coefficients. Confirmatory factor analysis yielded satisfactory fit indices. The final model included two second-order factors (nutritional habits and health habits) and two first-order factors (Mediterranean diet and alcohol consumption). Omega coefficients ranged from 0.521 to 0.815. The NutSo-HH Scale emerges as a valid and reliable tool to assess nutritional and social habits among Spanish young adults. This novel instrument fills a gap in the field, allowing exploration of various health determinants through a single scale and providing support for decision-making in the realm of public health nutrition.
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Affiliation(s)
- Elena Sandri
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo, 2, Valencia 46001, Spain
- Doctoral School, Catholic University of Valencia San Vicente Mártir, c/Quevedo, 2, Valencia 46001, Spain
| | - Michela Piredda
- Research Unit Nursing Science, Campus Bio-Medico di Roma University, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Maddalena De Maria
- Department of Life Health Sciences and Health Professions, Link Campus University, Via del Casale di San Pio V, 44, 00165 Rome, Italy
| | - Stefano Mancin
- IRCCS Humanitas Research Hospital, Via Manzoni 56, 20089 Rozzano - Milan, Italy
| | - Marco Sguanci
- Research Unit Nursing Science, Campus Bio-Medico di Roma University, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Asensi Cabo
- Clinical Psychologist, Onda Town Council, Career Civil Servant, c/El Pla 1, Onda-Castellón, 12200, Spain
| | - Germán Cerdá Olmedo
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo, 2, Valencia 46001, Spain
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Newport MT, Dayrit FM. The Lipid-Heart Hypothesis and the Keys Equation Defined the Dietary Guidelines but Ignored the Impact of Trans-Fat and High Linoleic Acid Consumption. Nutrients 2024; 16:1447. [PMID: 38794685 PMCID: PMC11123895 DOI: 10.3390/nu16101447] [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: 04/10/2024] [Revised: 05/02/2024] [Accepted: 05/05/2024] [Indexed: 05/26/2024] Open
Abstract
In response to a perceived epidemic of coronary heart disease, Ancel Keys introduced the lipid-heart hypothesis in 1953 which asserted that high intakes of total fat, saturated fat, and cholesterol lead to atherosclerosis and that consuming less fat and cholesterol, and replacing saturated fat with polyunsaturated fat, would reduce serum cholesterol and consequently the risk of heart disease. Keys proposed an equation that would predict the concentration of serum cholesterol (ΔChol.) from the consumption of saturated fat (ΔS), polyunsaturated fat (ΔP), and cholesterol (ΔZ): ΔChol. = 1.2(2ΔS - ΔP) + 1.5ΔZ. However, the Keys equation conflated natural saturated fat and industrial trans-fat into a single parameter and considered only linoleic acid as the polyunsaturated fat. This ignored the widespread consumption of trans-fat and its effects on serum cholesterol and promoted an imbalance of omega-6 to omega-3 fatty acids in the diet. Numerous observational, epidemiological, interventional, and autopsy studies have failed to validate the Keys equation and the lipid-heart hypothesis. Nevertheless, these have been the cornerstone of national and international dietary guidelines which have focused disproportionately on heart disease and much less so on cancer and metabolic disorders, which have steadily increased since the adoption of this hypothesis.
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Affiliation(s)
| | - Fabian M. Dayrit
- Department of Chemistry, Ateneo de Manila University, Loyola Heights, Quezon City 1108, Philippines
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Maruyama C, Uchiyama M, Umezawa A, Tokunaga A, Yasuda A, Chibai K, Fukuda C, Ichiki R, Kameyama N, Shinohara M. A Cross-Sectional Pilot Study on Association of Ready-to-Eat and Processed Food Intakes with Metabolic Factors, Serum Trans Fat and Phospholipid Fatty Acid Compositions in Healthy Japanese Adults. Nutrients 2024; 16:1032. [PMID: 38613065 PMCID: PMC11013905 DOI: 10.3390/nu16071032] [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: 02/19/2024] [Revised: 03/21/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Frequently consuming processed and ready-to-eat (RTE) foods is regarded as unhealthy, but evidence on the relationships with circulating metabolic parameters is lacking. Japanese residents of a metropolitan area, 20 to 50 years of age, were studied in terms of anthropometric and biochemical parameters, including circulating trans fat and serum phospholipid fatty acid levels. Processed foods, except drinks and dairy items, were categorized according to requirements for additional ingredients and cooking before eating. Processed and RTE foods were divided according to fat and/or oil content into non-fatty or fatty foods. The participants were grouped into tertiles based on the energy percent (En%) derived from fatty-RTE foods. Fatty-RTE En% showed negative associations with fish, soybean and soybean products, dairy, eggs, vegetables, seaweed/mushrooms/konjac, fruit and non-oily seasonings reflecting lower dietary fiber, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and mineral and vitamin intakes, while the associations with fat/oil, confectionaries, and sweet beverages were positive. Fatty-RTE En% consumption was positively associated with alkaline phosphatase, leucine aminopeptidase, direct bilirubin, elaidic acid, and C18:2 but inversely associated with HDL cholesterol, C15:0, C17:0, EPA, and DHA. A higher fatty-RTE food intake was suggested to contribute to unbalanced nutrient intakes, as reflected in lipid metabolic parameters. Further large-scale studies are needed to evaluate the quality and impacts of RTE foods.
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Affiliation(s)
- Chizuko Maruyama
- Division of Food and Nutrition, Graduate School of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan;
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Miya Uchiyama
- Division of Food and Nutrition, Graduate School of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan;
| | - Ariko Umezawa
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Aoi Tokunaga
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Akari Yasuda
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Kanako Chibai
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Chieko Fukuda
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Rina Ichiki
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Noriko Kameyama
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, Tokyo 112-8681, Japan; (A.U.); (N.K.)
| | - Masakazu Shinohara
- The Integrated Center for Mass Spectrometry, Kobe University Graduate School of Medicine, Kobe 650-0017, Japan;
- Division of Molecular Epidemiology, Kobe University Graduate School of Medicine, Kobe 650-0017, Japan
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Wan X, Ao Y, Liu X, Zhuang P, Huang Y, Shi H, Jiao J, Zhang Y. Fried food consumption, genetic risk, and incident obesity: a prospective study. Food Funct 2024; 15:2760-2771. [PMID: 38385219 DOI: 10.1039/d3fo02803h] [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: 02/23/2024]
Abstract
Background and aims: Genetic and dietary factors contribute to adiposity risk, but little evidence supports genetic personalization of fried food intake recommendations for the management of obesity. This study aimed to assess the associations between fried food consumption and adiposity incidence and whether the associations were modified by an individual's genotype. Methods: We included 27 427 participants who had dietary data assessed by a validated 24 h dietary recall and available anthropometric information from the UK Biobank study. The genetic risk score (GRS) was calculated using 940 BMI associated variants. Results: With an average of 8.1 years of follow-up, 1472 and 2893 participants were defined as having overall obesity and abdominal obesity, respectively. Individuals in the highest categories of fried food consumption were positively associated with the risk of obesity (HR = 1.31; 95% CI 1.10-1.56) and abdominal obesity (HR = 1.27; 95% CI 1.12-1.45) compared with the lowest categories. Moreover, fried food consumption had a significant interatction with obesity GRS for abdominal obesity risk (P interaction = 0.016). Fried food intake was associated with a higher abdominal obesity risk (HR = 1.59, 95% CI: 1.25-2.00) among participants with a lower genetic risk. Conclusions: Our findings indicated that fried food consumption had a higher abdominal obesity risk among individuals with a lower genetic risk, suggesting the restriction of fried food intake for this group of people.
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Affiliation(s)
- Xuzhi Wan
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Yang Ao
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Xiaohui Liu
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Pan Zhuang
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Yingyu Huang
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Hongbo Shi
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
| | - Jingjing Jiao
- Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Yu Zhang
- Department of Gastroenterology, The First Affiliated Hospital, Zhejiang University School of Medicine, Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
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Das P, Saha S, Das T, Das P, Roy TB. Assessing the modifiable and non-modifiable risk factors associated with multimorbidity in reproductive aged women in India. BMC Public Health 2024; 24:676. [PMID: 38439011 PMCID: PMC10910662 DOI: 10.1186/s12889-024-18186-6] [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: 11/21/2023] [Accepted: 02/22/2024] [Indexed: 03/06/2024] Open
Abstract
BACKGROUND Reproductive span is the foundation of every woman's health in later life. India is currently facing a growing burden of multiple morbidities among the women in their reproductive age group which may further increase over the coming decades. The purpose of the present study aimed to identify different modifiable and non-modifiable risk factors affecting multimorbidity among the women in reproductive age group in Indian context. METHODS Secondary data were obtained from the Demography and Health Survey (DHS), conducted in India during 2019-2021. A total of 671,967 women aged 15-49 years were selected for this present study. Descriptive, association studies and multinominal logistic regression analyses were performed to accomplish the objectives. RESULTS Currently, 6.3% of total study participant's reproductive age group women suffered from multimorbidity in India. Never consuming protein, fruits, vegetables and milk increase the chances of developing multimorbidity. Consumption of fried foods, aerated drinks and addiction towards tobacco and alcohol also has a greater influence on the prevalence of multimorbidity. The prevalence of multimorbidity is sharply increased with increasing age and Body Mass Index (BMI). Regionally, the prevalence of multimorbidity was found more among the women hailed from eastern and north-eastern India. CONCLUSION To reduce the risk of developing multimorbidity, targeted interventions are needed in the form of educating every woman concerning the importance of having minimum health-related knowledge, maintaining healthy lifestyle, weight management and having proper and balanced diet.
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Affiliation(s)
- Priya Das
- Department of Geography, University of Gour Banga, 732101, Malda, West Bengal, India
| | - Subhadeep Saha
- Department of Geography, Raiganj University, 733134, Uttar Dinajpur, West Bengal, India
| | - Tanu Das
- Department of Geography, Raiganj University, 733134, Uttar Dinajpur, West Bengal, India
| | - Partha Das
- Department of Geography, Raiganj University, 733134, Uttar Dinajpur, West Bengal, India
| | - Tamal Basu Roy
- Department of Geography, Raiganj University, 733134, Uttar Dinajpur, West Bengal, India.
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Liu Y, Zhang M, Jiang Q, Mujumdar AS, Lin J. Improvement in the quality of frozen dough for fried flour products by electrostatic field-assisted freezing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:620-628. [PMID: 37649403 DOI: 10.1002/jsfa.12944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/25/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND With the development of the food industry, frozen dough technology has gradually become an indispensable part of dough processing but its quality is often reduced due to freezing during the production process. Electrostatic field-assisted freezing (EF) technology, a key research project in recent years, reduces the physical damage to food materials by reducing or changing the size of ice crystals in frozen products. RESULTS In this study, different intensities of electrostatic fields were used to assist in the repeated freezing and thawing of dough. The effects of electrostatic fields on the freezing nucleation process were evaluated by measuring dough freezing curves, low field nuclear magnetic resonance, and melting enthalpy. It was found that the freezing time of frozen dough added with electrostatic field-assisted freezing processing was shortened, the rate at which hardness, viscosity, and elasticity decreased was reduced, and the indicators of water distribution and protein secondary structure components were closer to those of fresh dough. CONCLUSION This experiment used electrostatic field-assisted freezing to reduce the damage to the dough structure during the freezing process, improve the quality of frozen dough and fried products, and improve the freezing efficiency of frozen dough. It provides a new idea for the study of frozen dough. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuqi Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Qiyong Jiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Jiacong Lin
- Jiangsu New Herun Shijia Food Company Limited, Zhenjiang, China
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Godbharle S, Kesa H, Jeyakumar A, Shambharkar P. Socio-demographic and economic factors associated with the consumption of processed foods in South Africa - Evidence from Demographic and Health Survey VII. Public Health 2024; 226:190-198. [PMID: 38071952 DOI: 10.1016/j.puhe.2023.11.018] [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: 05/18/2023] [Revised: 10/16/2023] [Accepted: 11/07/2023] [Indexed: 01/15/2024]
Abstract
OBJECTIVE The primary objective of this study was to examine the socio-demographic and economic factors associated with the consumption of processed foods in South Africa. STUDY DESIGN This is an empirical study where secondary data analysis was performed from the South African Demographic and Health Survey VII. METHODS A nationally representative sample of 10,336 participants (aged ≥15 years) was included in the analysis. Using regression models, we studied the association between socio-demographic and economic predictors and the intake of processed foods. RESULTS The regression models found that the odds of consumption of any type of processed foods were significantly high in all South African provinces but specifically higher in urban settings, those with any level of education, and young adults. The odds of processed meat consumption were significantly higher among the coloured population, while that of fried food, fast food, and salty snacks was significant in the white population. The odds of consumption increased irrespective of marital status and were higher among males, specifically among those in the poorer and poorest wealth quintiles. CONCLUSION These findings warrant advocacy and action for healthy food choices in the population. The role of industry, ethnic vulnerability, and gender stereotypes in food preparation are areas that need priority attention.
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Affiliation(s)
- S Godbharle
- Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, PO Box 524, Auckland Park, 2006, South Africa; Department of Health Sciences, Savitribai Phule Pune University, Ganeshkhind Road, Pune 411007, Maharashtra, India.
| | - H Kesa
- Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, PO Box 524, Auckland Park, 2006, South Africa.
| | - A Jeyakumar
- Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, PO Box 524, Auckland Park, 2006, South Africa; Department of Health Sciences, Savitribai Phule Pune University, Ganeshkhind Road, Pune 411007, Maharashtra, India; Department of Nutrition, University of Nevada, Reno, NV, USA.
| | - P Shambharkar
- Department of Health Sciences, Savitribai Phule Pune University, Ganeshkhind Road, Pune 411007, Maharashtra, India.
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MacMillan Uribe AL, Demment M, Graham ML, Szeszulski J, Rethorst CD, Githinji P, Nelson ME, Strogatz D, Folta SC, Bailey RL, Davis JN, Seguin-Fowler RA. Improvements in dietary intake, behaviors, and psychosocial measures in a community-randomized cardiovascular disease risk reduction intervention: Strong Hearts, Healthy Communities 2.0. Am J Clin Nutr 2023; 118:1055-1066. [PMID: 37717638 PMCID: PMC10636233 DOI: 10.1016/j.ajcnut.2023.09.003] [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: 11/02/2022] [Revised: 09/05/2023] [Accepted: 09/12/2023] [Indexed: 09/19/2023] Open
Abstract
BACKGROUND Cardiovascular disease (CVD) prevalence has disproportionately risen among midlife and older female adults of rural communities, partly due to poor diet and diet-related behaviors and psychosocial factors that impede healthy eating. OBJECTIVES This study aimed to evaluate the impact of Strong Hearts Healthy Communities 2.0 (SHHC-2.0) on secondary diet-related outcomes between intervention and control participants that align with the dietary goal and behavioral aims of the SHHC-2.0, a CVD risk reduction program. METHODS A community-randomized controlled trial was conducted in rural, medically underserved communities. Participants were female adults ≥40 y who were classified as obese or both overweight and sedentary. Communities were randomized to SHHC-2.0 intervention (n = 5 communities; n = 87 participants) or control (with delayed intervention) (n = 6 communities; n = 95 participants). SHHC-2.0 consisted of 24 wk of twice-weekly experiential nutrition education and group-based physical activity classes led by local health educators. Changes between baseline and end point (24 wk) in dietary intake (24-h recalls), dietary behaviors (e.g., Rapid Eating Assessment for Participants-Short Version [REAP-S] scores) and diet-related psychosocial measures (e.g., Three Factor Eating questionnaire) between groups were analyzed using linear mixed-effects multilevel models. RESULTS At 24 wk, participants from the 5 intervention communities, compared with controls, consumed fewer calories (mean difference [MD]= -211 kcal, 95% CI: -412, -110, P = 0.039), improved overall dietary patterns measured by REAP-S scores (MD: 3.9; 95% CI: 2.26, 5.6; P < 0.001), and improved psychosocial measures (healthy eating attitudes, uncontrolled eating, cognitive restraint, and emotional eating). CONCLUSIONS SHHC-2.0 has strong potential to improve diet patterns and diet-related psychosocial wellbeing consistent with improved cardiovascular health. This trial was registered at www. CLINICALTRIALS gov as NCT03059472.
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Affiliation(s)
| | - Margaret Demment
- Texas A&M Institute for Advancing Health Through Agriculture, Dallas, TX, United States
| | - Meredith L Graham
- Texas A&M Institute for Advancing Health Through Agriculture, Dallas, TX, United States
| | - Jacob Szeszulski
- Texas A&M Institute for Advancing Health Through Agriculture, Dallas, TX, United States
| | - Chad D Rethorst
- Texas A&M Institute for Advancing Health Through Agriculture, Dallas, TX, United States
| | - Phrashiah Githinji
- Texas A&M Institute for Advancing Health Through Agriculture, Dallas, TX, United States
| | - Miriam E Nelson
- Tufts University, Friedman School of Nutrition, Boston, MA, United States
| | - David Strogatz
- Bassett Research Institute, Cooperstown, NY, United States
| | - Sara C Folta
- Tufts University, Friedman School of Nutrition, Boston, MA, United States
| | - Regan L Bailey
- Texas A&M Institute for Advancing Health Through Agriculture, Dallas, TX, United States
| | - Jaimie N Davis
- Department of Nutritional Sciences, College of Natural Sciences, University of Texas at Austin, Austin, TX, United States
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Hoenink JC, Huang Y, Keeble M, Mackenbach JD, Pinho MG, Burgoine T, Adams J. Socioeconomic distribution of food outlet availability through online food delivery services in seven European countries: A cross-sectional study. Health Place 2023; 84:103135. [PMID: 37832327 DOI: 10.1016/j.healthplace.2023.103135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 09/04/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023]
Abstract
This area-level cross-sectional study examined online food outlet availability through the most popular online food delivery service platforms (OFDS) across seven European countries, and explored how this online food outlet availability was socioeconomically distributed. Data collection of online food outlet availability was automated in England, Italy, Luxembourg, the Netherlands, Portugal, Spain and Switzerland. We used a geographic information system to join online food outlet availability to socio-demographic information. Median number of food outlets delivering through OFDS was highest in England and lowest in Italy, Portugal and Spain. We also found that high-income areas have the greatest online food outlet availability in most countries. In England, areas with a middle income had the least online food outlets available and no income data was available for Switzerland. Further work is needed to understand drivers of disparities in online food outlet availability, as well as possible implications for public health.
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Affiliation(s)
- Jody C Hoenink
- MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285 Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK; Upstream Team, Amsterdam UMC, the Netherlands.
| | - Yuru Huang
- MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285 Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK
| | - Matthew Keeble
- MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285 Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK
| | - Joreintje D Mackenbach
- Upstream Team, Amsterdam UMC, the Netherlands; Amsterdam UMC location Vrije Universiteit Amsterdam, Epidemiology and Data Science, De Boelelaan 1117, Amsterdam, the Netherlands; Amsterdam Public Health, Amsterdam, the Netherlands
| | - Maria Gm Pinho
- Upstream Team, Amsterdam UMC, the Netherlands; Copernicus Institute of Sustainable Development, Department Environmental Sciences, Utrecht University, Utrecht, the Netherlands
| | - Thomas Burgoine
- MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285 Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK
| | - Jean Adams
- MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Box 285 Institute of Metabolic Science, Cambridge Biomedical Campus, Cambridge, CB2 0QQ, UK
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11
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Sandri E, Cantín Larumbe E, Part-Ferrer R, Ferrer-Torregrosa J, Fernández-Ehrling N. Diet and Lifestyle in the Spanish Population and Their Relationship with Sociodemographic Variables: A Descriptive Study. Foods 2023; 12:3409. [PMID: 37761118 PMCID: PMC10527864 DOI: 10.3390/foods12183409] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/09/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
A healthy lifestyle and proper nutrition have a major impact on the well-being of a population. Therefore, the aim of this research is to describe the behavior of these habits in relation to sociodemographic variables to provide data on the development of effective training and awareness-raising actions. METHODS An observational, descriptive and cross-sectional study was carried out. To study the behavior of a series of variables related to eating habits and lifestyle, a questionnaire was designed and validated and subsequently disseminated online, by means of nonprobabilistic snowball sampling, relying on social networks. The sample collected consisted of 18,070 young adults of Spanish nationality. Bivariate comparative analyses were performed using t-test independent samples, and the effect size (ES) was calculated by determining Cohen's D coefficient. A multivariate analysis were conducted using linear regression and principal component analysis. RESULTS Adults eat better but have a poorer quality of rest and are more sedentary than young people. No gender differences were found in nutritional habits; however, men engage in more sports and sleep better. People with a higher educational level have better nutritional and sleep habits, but are more sedentary, as are people of a higher socioeconomic level. CONCLUSIONS Higher socioeconomic and educational levels seem to favor a healthier lifestyle. The Spanish population aged 18-45 years needs to make dietary changes but leads an active lifestyle.
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Affiliation(s)
- Elena Sandri
- Doctorate School, Catholic University of Valencia San Vicente Mártir, 46001 Valencia, Spain;
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo 2, 46001 Valencia, Spain
| | - Eva Cantín Larumbe
- Escuela Técnica Superior de Ingeniería Informática, Polytechnical University of Valencia, Camí de Vera s/n, 46022 Valencia, Spain;
| | - Roser Part-Ferrer
- Podiatry Department, Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, C/Ramiro de Maeztu, 14, 46900 Torrent, Spain; (R.P.-F.); (N.F.-E.)
| | - Javier Ferrer-Torregrosa
- Podiatry Department, Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, C/Ramiro de Maeztu, 14, 46900 Torrent, Spain; (R.P.-F.); (N.F.-E.)
| | - Nadia Fernández-Ehrling
- Podiatry Department, Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, C/Ramiro de Maeztu, 14, 46900 Torrent, Spain; (R.P.-F.); (N.F.-E.)
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12
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Nakanishi K, Ishibashi C, Ide S, Yamamoto R, Nishida M, Nagatomo I, Moriyama T, Yamauchi-Takihara K. Association of secondhand smoke exposure and health-related lifestyle behaviors among male university employees in Japan. Sci Rep 2023; 13:13848. [PMID: 37696832 PMCID: PMC10495441 DOI: 10.1038/s41598-023-40873-4] [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: 02/09/2023] [Accepted: 08/17/2023] [Indexed: 09/13/2023] Open
Abstract
Secondhand smoke (SHS) exposure causes various health problems associated with an unhealthy lifestyle. However, the lifestyles of individuals exposed to SHS have not been characterized extensively. Therefore, this cross-sectional study aimed to investigate the association between SHS exposure and lifestyle behaviors. The participants were 2379 healthy male employees at Osaka University who underwent health examinations. Physical and biochemical parameters and lifestyle behavior data were obtained from all the participants. Participants with SHS exposure had significantly higher body mass index, waist circumference, and serum levels of triglycerides and uric acid than that of those without SHS exposure. SHS exposure was significantly correlated with several lifestyle behaviors, including TV time, frequency of breakfast consumption and fried food consumption, vegetable and fruit intake, alcohol consumption frequency and daily alcohol intake, and smoking status. Thus, SHS exposure may be associated with an unhealthy lifestyle. The lifestyle behaviors of the smoke-excluded population were assessed further; however, SHS exposure was still associated with dietary and drinking habits. Since participants with SHS exposure are likely to have an unhealthy life and combined unhealthy lifestyle behaviors, the confounding effect of these factors should be considered when assessing the impact of SHS exposure on health.
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Affiliation(s)
- Kaori Nakanishi
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan.
| | - Chisaki Ishibashi
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Seiko Ide
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Ryohei Yamamoto
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Makoto Nishida
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Izumi Nagatomo
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Toshiki Moriyama
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
| | - Keiko Yamauchi-Takihara
- Health Care Division, Health and Counseling Center, Osaka University, 1-17 Machikaneyama, Toyonaka, Osaka, 560-0043, Japan
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13
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Jamil S, Hossain MJ, Alam M, Bari QI, Hasan M, Swadhin HR, Akhter A, Sohel MS, Mukul MEH, Ali HM, Islam MR. Prevalence of fried food consumption in Ramadan (Arabian) month and factors associated with health status among university students in Bangladesh: A cross-sectional study. Health Sci Rep 2023; 6:e1551. [PMID: 37674623 PMCID: PMC10478645 DOI: 10.1002/hsr2.1551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 09/08/2023] Open
Affiliation(s)
- Safayet Jamil
- Department of PharmacyKhwaja Yunus Ali UniversitySirajganjBangladesh
| | | | - Morshed Alam
- Institute of Education and ResearchJagannath UniversityDhakaBangladesh
| | - Quazi Istiaque Bari
- Department of PharmacyKhwaja Yunus Ali UniversitySirajganjBangladesh
- Department of PharmacyState University of BangladeshDhakaBangladesh
| | - Mahdi Hasan
- Department of StatisticsDhaka CollegeDhakaBangladesh
| | | | - Asma Akhter
- Department of PharmacyKhwaja Yunus Ali UniversitySirajganjBangladesh
| | - Md. Salman Sohel
- Department of Development StudiesDaffodil International UniversityDhakaBangladesh
| | | | - Habib Mohammad Ali
- Department of Media Studies and JournalismUniversity of Liberal Arts Bangladesh (ULAB), MohammadpurDhakaBangladesh
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Sandri E, Cantín Larumbe E, Cerdá Olmedo G. The Influence of Socio-Economic Factors on Diet and Active Lifestyle in the Spanish Female Population. Nutrients 2023; 15:3319. [PMID: 37571261 PMCID: PMC10421480 DOI: 10.3390/nu15153319] [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: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
A balanced diet and healthy social habits are two pillars on which the health of the population is based. Therefore, the efforts of the health system should be aimed at prevention. To this end, it is important to know the prevalence of these habits in different population groups and how they vary according to socioeconomic variables. This is an observational, descriptive, cross-sectional study using surveys. A questionnaire was designed to explore a set of variables related to diet and an active lifestyle and was validated through a pilot study and a nominal group. Dissemination was carried out online through social networks by means of non-probabilistic snowball sampling, obtaining a sample of 14.784 women aged between 18 and 45 years. Bivariate comparative analyses were performed using the Mann-Whitney method and the principal component analysis (PCA) method of dimensionality reduction was used to study the relationships between ordinal numerical variables. Results indicate that nutrition was influenced by the age of the sample; adult women have better nutrition than younger women, although they are more sedentary and do less sport. Women with higher education and a medium-high income have better nutrition and healthier lifestyles and a lower BMI and higher self-perceived health status than women with basic education and a lower income. It was concluded that a higher level of income and a higher level of education generally lead to a healthier lifestyle. Spanish women aged 18-45 years need to make changes in their nutrition and lead a more active life.
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Affiliation(s)
- Elena Sandri
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo 2, 46001 Valencia, Spain;
- Doctoral School, Catholic University of Valencia San Vicente Mártir, c/Quevedo 2, 46001 Valencia, Spain
| | - Eva Cantín Larumbe
- Escuela Técnica Superior de Ingeniería Informática, Polytechnical University of Valencia, Camí de Vera s/n, 46022 Valencia, Spain;
| | - Germán Cerdá Olmedo
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo 2, 46001 Valencia, Spain;
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15
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Bekele TH, Trijsburg L, Brouwer ID, de Vries JH, Covic N, Kennedy G, Alemayehu D, Feskens EJ. Dietary Recommendations for Ethiopians on the Basis of Priority Diet-Related Diseases and Causes of Death in Ethiopia: An Umbrella Review. Adv Nutr 2023; 14:895-913. [PMID: 37182739 PMCID: PMC10334157 DOI: 10.1016/j.advnut.2023.05.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 05/02/2023] [Accepted: 05/04/2023] [Indexed: 05/16/2023] Open
Abstract
Food-based dietary guidelines (FBDG) need to be evidence-based. As part of the development of Ethiopian FBDG, we conducted an umbrella review to develop dietary recommendations. Protein-energy malnutrition (PEM), deficiencies of vitamin A, zinc, calcium, or folate, cardiovascular diseases (CVD), and type 2 diabetes mellitus (T2DM) were selected as a priority. Systematic reviews were eligible if they investigated the impact of foods, food groups, diet, or dietary patterns on priority diseases. After a search, 1513 articles were identified in PubMed, Scopus, and Google Scholar published from January 2014 to December 2021. The results showed that 19 out of 164 systematic reviews reported the impact of diet on PEM or micronutrient deficiencies. Daily 30-90 g whole-grain consumption reduces risk of CVD and T2DM. Pulses improve protein status, and consuming 50-150 g/d is associated with a reduced incidence of CVD and T2DM. Nuts are a good source of minerals, and consuming 15-35 g/d improves antioxidant status and is inversely associated with CVD risk. A daily intake of 200-300 mL of milk and dairy foods is a good source of calcium and contributes to bone mineral density. Limiting processed meat intake to <50 g/d reduces CVD risk. Fruits and vegetables are good sources of vitamins A and C. CVD and T2DM risks are reduced by consuming 200-300 g of vegetables plus fruits daily. Daily sugar consumption should be below 10% of total energy to lower risk of obesity, CVD, and T2DM. Plant-based fat has favorable nutrient profiles and modest saturated fat content. The association of saturated fatty acids with CVD and T2DM is inconclusive, but intake should be limited because of the low-density lipoprotein cholesterol-raising effect. Plant-based diets lower risk of CVD and T2DM but reduce micronutrient bioavailability. The review concludes with 9 key dietary recommendations proposed to be implemented in the Ethiopian FBDG. This review was registered at PROSPERO (CRD42019125490).
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Affiliation(s)
- Tesfaye Hailu Bekele
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia; Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands.
| | - Laura Trijsburg
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Inge D Brouwer
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Jeanne Hm de Vries
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Namukolo Covic
- Poverty, Health and Nutrition Division, International Food Policy Research Institute, Addis Ababa, Ethiopia
| | - Gina Kennedy
- Knowledge Leadership, Global Alliance for Improved Nutrition, Washington, DC, United States
| | - Dawit Alemayehu
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
| | - Edith Jm Feskens
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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16
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Huang L, Tao Y, Chen H, Chen X, Shen J, Zhao C, Xu X, He M, Zhu D, Zhang R, Yang M, Zheng Y, Yuan C. MIND diet and cognitive function and its decline: A prospective study and meta-analysis of prospective cohort studies. Am J Clin Nutr 2023:S0002-9165(23)47385-6. [PMID: 37105521 DOI: 10.1016/j.ajcnut.2023.04.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 04/29/2023] Open
Abstract
BACKGROUND Evidence on the association of the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet with cognitive aging is limited and inconsistent. OBJECTIVE We examined how the MIND diet is related to cognitive function and its decline among middle-aged and older adults. METHODS We included 4066 participants with baseline dietary assessment and at least one cognitive test from the China Health and Nutrition Survey (CHNS) in 1997, 2000, 2004, and 2006, with a median follow-up of 3 years. The modified MIND diet score (range: 0-12) was calculated based on nine healthy and three unhealthy food groups. Linear mixed-effect models were used to examine the association of adherence to the MIND diet with z-scores of cognitive function and cognitive decline. We also conducted a meta-analysis including our findings and seven other cohort studies. RESULTS At baseline, median MIND diet scores for the increasing tertile were 3.0, 4.0, and 5.5, respectively. Participants with higher MIND diet scores had significant better global cognitive function. The adjusted difference in global cognitive function z-score for every three-point increment of MIND diet scores was 0.11 (95% CI, 0.06, 0.16, p-trend<0.001), which was approximately equivalent to being one year younger in age. Consumption of nuts, fish, red meats, and tea showed independent positive associations with cognitive function, and fried food consumption exhibited negative associations. In the meta-analysis of 26,103 participants, one standardized deviation increment of the MIND score was associated with 0.042 (95 % CI 0.020, 0.065) units higher in global cognitive function z-score and 0.014 (95 % CI -0.010, 0.037) units slower in annual cognitive decline. CONCLUSIONS Our findings suggest that higher adherence to the MIND diet was associated with better cognitive function and potentially slower cognitive decline in later life. Further large-scale observational and interventional studies are warranted to elucidate the cognitive effects of the MIND diet. PROSPERO REGISTRY NUMBER This meta-analysis was registered at PROSPERO as CRD42022330417.
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Affiliation(s)
- Liyan Huang
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Yang Tao
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Hui Chen
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Xiao Chen
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Jie Shen
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Caifeng Zhao
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Xin Xu
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Mengjie He
- Institute of Nutrition and Food Safety, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China, 310051
| | - Dafang Zhu
- Institute of Nutrition and Food Safety, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China, 310051
| | - Ronghua Zhang
- Institute of Nutrition and Food Safety, Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, China, 310051
| | - Min Yang
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058
| | - Yan Zheng
- Human Phenome Institute, School of Life Sciences, Fudan University, Shanghai, China
| | - Changzheng Yuan
- School of Public Health, the Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China, 310058; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, U.S., 02115.
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17
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Nutritional Intake Differences in Combinations of Carbohydrate-Rich Foods in Pirapó, Republic of Paraguay. Nutrients 2023; 15:nu15051299. [PMID: 36904296 PMCID: PMC10004760 DOI: 10.3390/nu15051299] [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: 02/04/2023] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
A national strategy for obesity prevention has been promoted in Paraguay, reflecting the situation where half of adults and 23.4% of children (under 5 years old) are overweight. However, the detailed nutritional intake of the population has not yet been studied, especially in rural areas. Therefore, this study aimed to identify obesity-causing factors in Pirapó by analyzing the results from a food frequency questionnaire (FFQ) and one-day weighed food records (WFRs). From June to October 2015, 433 volunteers (200 males and 233 females) completed the FFQ with 36 items and one-day WFRs. Body mass index (BMI) positively correlated with the consumption of sandwiches, hamburgers, and bread and with age and diastolic blood pressure, although pizza and fried bread (pireca) had a negative correlation in males (p < 0.05). BMI positively correlated with systolic blood pressure, whereas it negatively correlated with the consumption of cassava and rice in females (p < 0.05). The FFQ revealed that fried food with wheat flour was consumed once a day. WFRs showed that 40% of meals consisted of two or more carbohydrate-rich dishes, significantly higher in energy, lipids, and sodium than those containing only one carbohydrate-rich dish. These results imply that less oily wheat dish consumption and healthy combinations of dishes should be considered for obesity prevention.
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18
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METABOLITE PROFILING, HYPOLIPIDEMIC, and ANTI-ATHEROSCLEROSIS ACTIVITY of MIXED VEGETABLE FERMENTATION EXTRACT. Saudi Pharm J 2023; 31:639-654. [PMID: 37181140 PMCID: PMC10172600 DOI: 10.1016/j.jsps.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 03/01/2023] [Indexed: 03/11/2023] Open
Abstract
Although positive association between fermented vegetables intake with the risk of coronary heart disease (CHD) has increased attention nowadays, the metabolite profiling and the mechanism of action are still elusive. This study designed to investigate the secondary metabolites, hypolipidemic, and anti-atherogenic effect of mixed vegetable fermentation extract (MVFE). The metabolite screening of the MVFE was assessed using the Liquid Chromatography Tandem Mass Spectrophotometer (LC-MS/MS) method. The result of LC-MS/MS was used as ligands to inhibit the binding of oxidized LDL (oxLDL) and Cluster Differentiation 36 (CD36), Scavenger Receptor A1 (SRA1), Lectin-type oxidized LDL receptor 1 (LOX1). This work was performed with molecular docking using Discovery Studio 2021, PyRx 0.9, and Autodock Vina 4.2 followed by analyzing Network Pharmacology, Protein Protein Interaction (PPI) using Cytoscape 3.9.1 and String 2.0.0. Finally, the clinical effect of MVFE was evaluated using in vivo study. Twenty rabbits were assigned to normal, negative control, and MVFE group that were fed with standard diet, high fat diet (HFD), HFD supplemented with MVFE 100, 200 mg/kg BW, respectively. The serum level of Total Cholesterol (TC) and Low-Density Lipoprotein (LDL-c) were detected at the end of week 4. The LC-MS/MS analysis identified 17 compounds categorized as peptides, fatty acids, polysaccharides, nucleoside, flavonoids, flavanols, and phenolic compounds. Based on the docking study, more negative binding affinity was observed in the interaction between metabolites with the scavenger receptors (SR) than simvastatin. The number of nodes and edges based on Network Pharmacology analysis were 268 and 482, respectively. The PPI network showed that MVFE metabolites exerts its athero-protective effect by modulating various cellular processes including inflammation, improvement of endothelial function, and modulation of lipid metabolism. Blood TC and LDL-c concentrations in the negative control (458.82 ± 82.03; 191.87 ± 92.16 mg/dL) were higher significantly compared to the normal group (87.03 ± 29.27; 43.33 ± 5.75 mg/dL). The MVFE administration decreased the TC (100, 200 mg/kg BW MVFE: 269.96 ± 85.34; 130.17 ± 45.02 mg/dL) and LDL-c level (100, 200 mg/kg BW MVFE = 87.24 ± 22.85; 41.82 ± 11.08 mg/dL) dose-dependently (p < 0,001). The secondary metabolites derived from fermented mixed vegetables extract might be developed as a potential strategy to prevent CHD by targeting the multiple pathways in atherosclerosis.
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Özdemir A, Hall R, Lovell A, Ellahi B. Nutrition knowledge and influence on diet in the carer-client relationship in residential care settings for people with intellectual disabilities. NUTR BULL 2023; 48:74-90. [PMID: 36647738 DOI: 10.1111/nbu.12600] [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: 04/28/2022] [Revised: 12/11/2022] [Accepted: 12/13/2022] [Indexed: 01/18/2023]
Abstract
People with intellectual disabilities generally have poorer health outcomes compared with those who do not, including outcomes related to nutrition-related non-communicable diseases. Carers support people with intellectual disabilities in many aspects including habitual shopping and preparation of food, but their own nutrition knowledge and the influence this may have on dietary intakes of clients is unknown. We explored the nutrition knowledge of carers of people with intellectual disabilities in residential care settings, their dietary habits and their influence on clients' food shopping and preparation and therefore the diet consumed by their clients. Ninety-seven carers belonging to a large independent care sector organisation specialising in the care of people with an intellectual disability completed a validated general nutrition knowledge and behaviour questionnaire. Seventeen carers from the residential care settings were interviewed to contextualise practice. Knowledge about key dietary recommendations scored highly. Carers who had more work experience were found to have higher scores in 'making everyday food choices' (p = 0.034). Daily consumption of fruit and vegetables (at least one portion per day) was observed (for fruit by 46% of the carers and for vegetables by 60% of the carers), whilst most carers reported avoiding consuming full-fat dairy products, sugary foods and fried foods. The concept of a healthy diet; typical dietary habits of clients; role in food acquisition; and training in nutrition emerged as themes from the interviews. Carers discussed various topics including the importance of a balanced diet, cooking fresh foods and control of food portion sizes for clients relative to the care philosophy of a client-centred approach, which encapsulates client autonomy. Gaps in knowledge around specific nutrients, making healthy choices and cooking skills remain. Carers have an influence on clients' dietary choices; they are able to provide healthy meals and share good dietary habits with clients. Further training in nutrition is recommended for impact on clients' health.
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Affiliation(s)
- Aslıhan Özdemir
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Rebecca Hall
- Department of Mental Health and Learning Disabilities, Faculty of Health and Social Care, University of Chester, Chester, UK.,School of Nursing, Midwifery and Social Work, University of Salford, Salford, UK
| | - Andrew Lovell
- Department of Social Work and Interprofessional Studies, Faculty of Health and Social Care, University of Chester, Chester, UK
| | - Basma Ellahi
- Department of Social Work and Interprofessional Studies, Faculty of Health and Social Care, University of Chester, Chester, UK
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Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2810432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
To understand the effect of the interaction between wheat starch (
) and wheat gluten (
) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a
and
blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1
, respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of
and
, viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of
was higher than
at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of
decreased, the viscosity,
and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and
gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1
, then increased (
). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the
–
interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs.
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Kukafka R, Jordan A, Song J, Ge Y, Park A. A Novel Approach to Characterize State-level Food Environment and Predict Obesity Rate Using Social Media Data: Correlational Study. J Med Internet Res 2022; 24:e39340. [PMID: 36512396 PMCID: PMC9795398 DOI: 10.2196/39340] [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: 05/06/2022] [Revised: 09/09/2022] [Accepted: 09/26/2022] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Community obesity outcomes can reflect the food environment to which the community belongs. Recent studies have suggested that the local food environment can be measured by the degree of food accessibility, and survey data are normally used to calculate food accessibility. However, compared with survey data, social media data are organic, continuously updated, and cheaper to collect. OBJECTIVE The objective of our study was to use publicly available social media data to learn the relationship between food environment and obesity rates at the state level. METHODS To characterize the caloric information of the local food environment, we used food categories from Yelp and collected caloric information from MyFitnessPal for each category based on their popular dishes. We then calculated the average calories for each category and created a weighted score for each state. We also calculated 2 other dimensions from the concept of access, acceptability and affordability, to build obesity prediction models. RESULTS The local food environment characterized using only publicly available social media data had a statistically significant correlation with the state obesity rate. We achieved a Pearson correlation of 0.796 between the predicted obesity rate and the reported obesity rate from the Behavioral Risk Factor Surveillance System across US states and the District of Columbia. The model with 3 generated feature sets achieved the best performance. CONCLUSIONS Our study proposed a method for characterizing state-level food environments only using continuously updated social media data. State-level food environments were accurately described using social media data, and the model also showed a disparity in the available food between states with different obesity rates. The proposed method should elastically apply to local food environments of different sizes and predict obesity rates effectively.
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Affiliation(s)
| | - Alexis Jordan
- Department of Software and Information Systems, College of Computing and Informatics, University of North Carolina at Charlotte, Charlotte, NC, United States
| | - Jun Song
- Department of Statistics, Korea University, Seoul, Republic of Korea
| | - Yaorong Ge
- Department of Software and Information Systems, College of Computing and Informatics, University of North Carolina at Charlotte, Charlotte, NC, United States
| | - Albert Park
- Department of Software and Information Systems, College of Computing and Informatics, University of North Carolina at Charlotte, Charlotte, NC, United States
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22
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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23
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Foroozanfar Z, Moghadami M, Mohsenpour MA, Houshiarrad A, Farmani A, Akbarpoor MA, Shenavar R. Socioeconomic determinants of nutritional behaviors of households in Fars Province, Iran, 2018. Front Nutr 2022; 9:956293. [PMID: 36225881 PMCID: PMC9549329 DOI: 10.3389/fnut.2022.956293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
IntroductionHouseholds' dietary habits are affected by their environment and socioeconomic status (SES). This study aims to investigate eating behaviors and determine the factors affecting nutritional status in households in Fars Province in 2018.MethodIn this cross-sectional study, urban and rural households were selected using the multistage sampling method. A questionnaire was employed to interview the mother or householder to record the demographic, SES, and dietary habits of the family for major food items commonly used. A logistic regression model was used to analyze the data. The p-value less than 0.05 was considered significant.ResultsIn total, 6,429 households participated in the study. The majority of households use traditional flatbread, low-fat milk, and liquid/cooking oil. Frying was the most prevalent method of cooking. Parents' level of education and SES were associated with type of consumed bread, milk and dairy, methods of food preparation, adding salt at the table, eating out, and fast-food usage. Parents' higher level of education was significantly associated with salt storage in optimal conditions and not using salt before tasting the meal.ConclusionMost of the households had healthy practices, especially in consumption of certain oils and methods of preparing their food as well as keeping salt in an optimal condition and using iodized salt. The most important unhealthy nutritional behavior was high consumption of fast food and outdoor food, especially in urban regions. Unhealthy dietary habits were more prevalent in households with low household and regional SES. Both households and regions with higher SES had better dietary habits.
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Affiliation(s)
- Zohre Foroozanfar
- HIV/AIDS Research Center, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohsen Moghadami
- Health Policy Research Center, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Ali Mohsenpour
- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
- Student Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Anahita Houshiarrad
- Nutrition Research Department, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Azam Farmani
- Department of Community Nutrition, Shiraz University of Medical Science, Shiraz, Iran
| | - Mohsen Ali Akbarpoor
- Department of Community Nutrition, Shiraz University of Medical Science, Shiraz, Iran
| | - Razieh Shenavar
- Health Policy Research Center, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Community Nutrition, Shiraz University of Medical Science, Shiraz, Iran
- *Correspondence: Razieh Shenavar ;
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24
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Dietary Risk Factors and Eating Behaviors in Peripheral Arterial Disease (PAD). Int J Mol Sci 2022; 23:ijms231810814. [PMID: 36142725 PMCID: PMC9504787 DOI: 10.3390/ijms231810814] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/10/2022] [Accepted: 09/13/2022] [Indexed: 11/17/2022] Open
Abstract
Dietary risk factors play a fundamental role in the prevention and progression of atherosclerosis and PAD (Peripheral Arterial Disease). The impact of nutrition, however, defined as the process of taking in food and using it for growth, metabolism and repair, remains undefined with regard to PAD. This article describes the interplay between nutrition and the development/progression of PAD. We reviewed 688 articles, including key articles, narrative and systematic reviews, meta-analyses and clinical studies. We analyzed the interaction between nutrition and PAD predictors, and subsequently created four descriptive tables to summarize the relationship between PAD, dietary risk factors and outcomes. We comprehensively reviewed the role of well-studied diets (Mediterranean, vegetarian/vegan, low-carbohydrate ketogenic and intermittent fasting diet) and prevalent eating behaviors (emotional and binge eating, night eating and sleeping disorders, anorexia, bulimia, skipping meals, home cooking and fast/ultra-processed food consumption) on the traditional risk factors of PAD. Moreover, we analyzed the interplay between PAD and nutritional status, nutrients, dietary patterns and eating habits. Dietary patterns and eating disorders affect the development and progression of PAD, as well as its disabling complications including major adverse cardiovascular events (MACE) and major adverse limb events (MALE). Nutrition and dietary risk factor modification are important targets to reduce the risk of PAD as well as the subsequent development of MACE and MALE.
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25
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Feleke DG, Gebeyehu GM, Admasu TD. Effect of deep-fried oil consumption on lipid profile in rats. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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26
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Rodríguez-Guerra AI, López-Olmedo N, Medina C, Hernández-Alcaraz C, Ortega-Avila AG, Barquera S. Association between density of convenience and small grocery stores with diet quality in adults living in Mexico City: A cross sectional study. Front Public Health 2022; 10:857754. [PMID: 35991079 PMCID: PMC9389155 DOI: 10.3389/fpubh.2022.857754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 07/19/2022] [Indexed: 12/03/2022] Open
Abstract
There is evidence of the association between different retail stores and food consumption, yet research is still limited in low- and medium-income countries, where the context of the food retail environment is different from that observed in high-income countries. Specifically, less is known about how convenience and small grocery stores, which offer products with immediate access, are associated with the diet as a whole. The present study assessed the association between density of convenience and small grocery stores and diet quality in adults from the Mexico City Representative Diabetes Survey 2015. A final sample size of 1,023 adults aged 20–69 years was analyzed. The density of stores was measured using Euclidean buffers within 500 meters of each participant's home. The Mexican Alternate Healthy Eating Index (MxAHEI) was used to assess diet quality. Multivariable Poisson models were used to test the association of convenience and small grocery stores densities with the MxAHEI. Although our results were not statistically significant, we observed a lower diet quality score among adults from Mexico City living in areas with a higher density of small grocery and convenience stores. More research is needed on the influence of environmental food retail on food consumption.
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Affiliation(s)
| | - Nancy López-Olmedo
- Center for Population and Health Research, National Institute of Public Health, Cuernavaca, Mexico
- *Correspondence: Nancy López-Olmedo
| | - Catalina Medina
- Center for Health and Nutrition Research, National Institute of Public Health, Cuernavaca, Mexico
| | - César Hernández-Alcaraz
- Center for Health and Nutrition Research, National Institute of Public Health, Cuernavaca, Mexico
| | - Ana G. Ortega-Avila
- Institute of Geography, National Autonomous University of Mexico, Ciudad de Mexico, Mexico
| | - Simón Barquera
- Center for Health and Nutrition Research, National Institute of Public Health, Cuernavaca, Mexico
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Sharma BR, Jaiswal S, Ravindra PV. Modulation of gut microbiota by bioactive compounds for prevention and management of type 2 diabetes. Biomed Pharmacother 2022; 152:113148. [PMID: 35665671 DOI: 10.1016/j.biopha.2022.113148] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/10/2022] [Accepted: 05/15/2022] [Indexed: 01/08/2023] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a chronic metabolic disorder characterized by hyperglycemia and insulin resistance. Gut microbiota (GM) are specific groups of microbes colonized in the gastrointestinal (GI) tract. They profoundly influence health, disease protection, and associated with metabolic activities, and play a vital role in the production of functional metabolites from dietary substances. Dysbiosis of GM has been linked to the onset of T2DM and can be altered to attain eubiosis by intervention with various nutritional bioactive compounds such as polyphenols, prebiotics, and probiotics. This review presents an overview of the evidence and underlying mechanisms by which bioactive compounds modulate the GM for the prevention and management of T2DM.
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Affiliation(s)
- Basista Rabina Sharma
- Department of Biochemistry, CSIR-Central Food Technological Research Institute (CFTRI), KRS Road, Opp. Rail Museum, Mysuru 570020, India
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland
| | - P V Ravindra
- Department of Biochemistry, CSIR-Central Food Technological Research Institute (CFTRI), KRS Road, Opp. Rail Museum, Mysuru 570020, India.
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28
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Islam MR, Rahman SM, Rahman MM, Pervin J, Rahman A, Ekström EC. Gender and socio-economic stratification of ultra-processed and deep-fried food consumption among rural adolescents: A cross-sectional study from Bangladesh. PLoS One 2022; 17:e0272275. [PMID: 35901170 PMCID: PMC9333446 DOI: 10.1371/journal.pone.0272275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 07/15/2022] [Indexed: 11/23/2022] Open
Abstract
Background Although consumption of ultra-processed and deep-fried foods among adolescents is a global health concern, little is known about its gender and socio-economic stratification in rural settings of low- and middle-income countries. We, thus, aimed to describe ultra-processed and deep-fried food consumption among rural adolescents by gender and socio-economic factors, and to explore their relative importance in shaping consumption. Methods This cross-sectional study drew on data from a household survey in Matlab, a rural sub-district in Bangladesh. The analytic sample comprised 2463 adolescents. We assessed consumption of four ultra-processed food groups: ready-to-eat or “instant” foods; confectionery, sweets and similar packaged products; savory snacks; sugar-sweetened beverage; and of deep-fried foods with a 24-hour, qualitative recall. Asset scores were constructed. Proportion of consumption was calculated and compared by gender and household wealth. Logistic regression models were fitted to isolate socio-demographic variables associated with consumption. Results Approximately 83% (81.5–84.4) adolescents consumed at least one ultra-processed or deep-fried item. Confectioneries were the most consumed (53.5%), whereas sugar-sweetened beverage was the least consumed (12%) group. Boys had greater odds of consumption than girls for all food groups. The association was strongest for sugar-sweetened beverage (adjusted odds ratio = 2.57; 95% CI: 1.97, 3.37), followed by deep-fried foods (adjusted odds ratio = 1.96; 95% CI: 1.66, 2.32) and ready-to-eat foods (adjusted odds ratio = 1.85; 95% CI: 1.45, 2.38). Belonging to the richest households was associated with ready-to-eat food consumption (adjusted odds ratio = 1.55; 95% CI: 1.12, 2.16). Adolescents with higher educational attainment had lower odds of consuming sugar-sweetened beverage (adjusted odds ratio = 0.73; 95% CI: 0.54, 0.98). Conclusion Consumption of packaged confectioneries, savory snacks, and deep-fried foods appeared common, while SSB consumption was relatively low. Role of gender was pre-eminent as consumption was more likely among boys across the food groups. This may disproportionately expose them to the risk of diet-related non-communicable diseases.
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Affiliation(s)
| | - Syed Moshfiqur Rahman
- Department of Women’s and Children’s Health, Uppsala University, Uppsala, Sweden
- International Center for Diarrheal Disease Research, Bangladesh (icddr,b), Dhaka, Bangladesh
| | - Md. Monjur Rahman
- International Center for Diarrheal Disease Research, Bangladesh (icddr,b), Dhaka, Bangladesh
| | - Jesmin Pervin
- International Center for Diarrheal Disease Research, Bangladesh (icddr,b), Dhaka, Bangladesh
| | - Anisur Rahman
- Department of Women’s and Children’s Health, Uppsala University, Uppsala, Sweden
- International Center for Diarrheal Disease Research, Bangladesh (icddr,b), Dhaka, Bangladesh
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He J, Ma F, Yao J, Premaratne S, Gao H, Xu Z, Li J, You T, Du X, Xu H, Yu Y, Zhang Q, Jiao L, Zhang J, Ma T, Su X, Zhang W, Wang S, Sun L, Hao B, Yang T. Dietary Affects On Chronic Venous Disease. Ann Vasc Surg 2022; 88:257-267. [PMID: 35817383 DOI: 10.1016/j.avsg.2022.06.015] [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: 03/10/2022] [Revised: 06/01/2022] [Accepted: 06/19/2022] [Indexed: 11/25/2022]
Abstract
BACKGROUND Diet is fundamental to maintaining and improving human health. There is ample evidence identifying the beneficial and/or harmful effects of diet on noncommunicable diseases such as obesity, diabetes mellitus and cardiovascular disease. However, the associations of the diet to chronic venous disease has not been fully described. METHODS Data were collected through a cross-sectional survey conducted on 1,571 community-dwelling adults in 2018. Diet intake frequency was assessed using valid food group consumption frequency questionnaires. Multivariable logistic regression models were used to evaluate the association of diet with chronic venous disease. RESULTS 857 participants were diagnosed with chronic venous disease. Those who ate soybean products daily and 4-6 days per week had a 51% - 31% lower risk of chronic venous disease compared with those who only occasionally consumed soybean food, respectively. Participants who consumed eggs and egg products 1 to 3 days per week versus those who only occasionally ate eggs showed a lower risk of chronic venous disease (OR = 0.542, 95%CI: 0.375 - 0.782). Eating fried food 4 to 6 days each week was associated with an increased risk of chronic venous disease (OR = 3.872, 95%CI: 1.263 - 11.599) compared with those who only occasionally ate fried foods. There is a decreasing tendency of the adjusted OR for eating soybean products daily with the severity of disease (CVD (C0-C2),OR = 0.575, 95%CI: 0.408-0.812; CVI (C3-C6), OR = 0.222, 95%CI: 0.114-0.435). CONCLUSIONS A higher frequency in the consumption of soybean products and eggs were associated with a lower risk of chronic venous disease. High level of fried food consumption was positively associated with risk of chronic venous disease. There are a certain of specific trends in the relation of dietary consumption and the severity of disease, although the trends were less strong. These associations are largely independent of other dietary and non-dietary factors.
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Affiliation(s)
- Jing He
- Yunnan Center for Disease Control and Prevention ,Kunming, Yunnan, China
| | - Fan Ma
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Jie Yao
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Shyamal Premaratne
- Hunter Holmes McGuire Veterans Administration Medical Center,Richmond, Virginia, USA
| | - Hongxia Gao
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Zihang Xu
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Jiawei Li
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Tonghui You
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Xin Du
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Huimin Xu
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Ying Yu
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Qian Zhang
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Le Jiao
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Jiantao Zhang
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Tongqiang Ma
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Xudong Su
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Wenpei Zhang
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Shengquan Wang
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Lei Sun
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China
| | - Bin Hao
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China.
| | - Tao Yang
- Department of Vascular Surgery, Shanxi Bethune Hospital, Taiyuan, Shanxi, China.
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Dietary pH Enhancement Improves Metabolic Outcomes in Diet-Induced Obese Male and Female Mice: Effects of Beef vs. Casein Proteins. Nutrients 2022; 14:nu14132583. [PMID: 35807769 PMCID: PMC9268221 DOI: 10.3390/nu14132583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 02/01/2023] Open
Abstract
(1) Consumption of diets that are caloric dense but not nutrient dense have been implicated in metabolic diseases, in part through low-grade metabolic acidosis. Mitigation strategies through dietary intervention to alleviate acidosis have not been previously reported. Our objective is to determine the effects of pH enhancement (with ammonia) in high fat diet-induced obese mice that were fed beef or casein as protein sources compared to low fat diet-fed mice. (2) Methods: B6 male and female mice were randomized (n = 10) into eight diets that differ in protein source, pH enhancement of the protein, and fat content, and fed for 13 weeks: low fat (11% fat) casein (LFC), LF casein pH-enhanced (LFCN), LF lean beef (LFB), LFBN, high fat (46%) casein (HFC), HFCN, HF beef (HFB), and HFBN. Body weights and composition, and glucose tolerance tests were conducted along with terminal serum analyses. Three-way ANOVA was performed. (3) Results: A significant effect of dietary fat (LF vs. HF) was observed across all variables in both sexes (final body weight, fat mass, glucose clearance, and serum leptin). Importantly, pH enhancement significantly reduced adiposity (males only) and final body weights (females only) and significantly improved glucose clearance in both sexes. Lastly, clear sex differences were observed across all variables. (4) Conclusions: Our findings demonstrate metabolic benefits of increasing dietary pH using ammonia, while high fat intake per se (not protein source) is the major contributor to metabolic dysfunctions. Additional research is warranted to determine mechanisms underlying the beneficial effects of pH enhancement, and interactions with dietary fat content and proteins.
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Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. J Food Sci 2022; 87:2894-2907. [PMID: 35638337 DOI: 10.1111/1750-3841.16185] [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: 10/18/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105°C for 7.08 min at a reduced pressure of 14.79 kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. PRACTICAL APPLICATION: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.
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Affiliation(s)
- Pradeepika Chintha
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | - Namrata Giri
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India.,Food Technology, ICAR-National Research Centre on Pomegranate, Solapur, Maharashtra, India
| | - Krishnakumar Thulasimani
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | | | - Shanavas Safiya
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
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Hidayanti L, Rahfiludin MZ, Nugraheni SA, Murwani R. Association between the Habitual Snack Consumption at School and the Prevalence of Overweight in Adolescent Students in Tasikmalaya, Indonesia. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.9858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Background: Worldwide, More than 340 million children and adolescents have overweight problems, and snacking habits are likely contributing factors. However, little is known about habitual snack consumption in school, especially regarding snack types that may lead to overweight.
Purpose: Our study aims to analyse the association between habitual snack consumption and the prevalence of overweight in junior high school students.
Methods: An observational study with a cross-sectional design was conducted in Tasikmalaya, West Java, Indonesia, involving 397 participants from five public junior high schools. The habitual snack consumption included the consumption habits of various types of snacks (sweet-fried snacks, salty-fried snacks, sweet-non-fried snacks, salty-non-fried snacks, fruits, and sugar-sweetened beverages) measured by a food frequency questionnaire (FFQ) and categorised into rarely and often. The overweight status was determined based on the BMI-for-age z-score (BAZ) and categorised into not-overweight and overweight. We analysed the data using a logistic regression test.
Results: The habits of often consuming sweet-fried snacks (p<0.001; aOR=5.448; 95% CI=2.303–12.886), salty-fried snacks (p=0.040; aOR=3.662; 95%CI=1.063-12.621), and sugar-sweetened beverages (p=0.026; aOR= 3.100; 95%CI=1.143-8.407) were risk factors associated with overweight.
Conclusion: The habit of often consuming sweet-fried snacks was a risk factor for being overweight with the greatest odds. Therefore, education on healthy snacks could be included in school learning materials to prevent overweight in adolescent students.
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Huang X, Gao W, Yun X, Qing Z, Zeng J. Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil. Molecules 2022; 27:molecules27092865. [PMID: 35566214 PMCID: PMC9105600 DOI: 10.3390/molecules27092865] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 02/06/2023] Open
Abstract
In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.
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Affiliation(s)
- Xiuqiong Huang
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; (X.H.); (X.Y.)
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Wei Gao
- Chenguang Biotechnology Company Limited, Handan 056000, China;
| | - Xuan Yun
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; (X.H.); (X.Y.)
| | - Zhixing Qing
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; (X.H.); (X.Y.)
- Correspondence: (Z.Q.); (J.Z.); Tel.: +86-731-84686560 (Z.Q. & J.Z.)
| | - Jianguo Zeng
- Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; (X.H.); (X.Y.)
- Correspondence: (Z.Q.); (J.Z.); Tel.: +86-731-84686560 (Z.Q. & J.Z.)
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Changes in Food and Nutrient Intake and Diet Quality on a Low-Fat Vegan Diet Are Associated with Changes in Body Weight, Body Composition, and Insulin Sensitivity in Overweight Adults: A Randomized Clinical Trial. J Acad Nutr Diet 2022; 122:1922-1939.e0. [PMID: 35452873 DOI: 10.1016/j.jand.2022.04.008] [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: 04/08/2021] [Revised: 04/12/2022] [Accepted: 04/13/2022] [Indexed: 11/22/2022]
Abstract
BACKGROUND Consuming different food groups and nutrients can have differential effects on body weight, body composition, and insulin sensitivity. OBJECTIVE The aim was to identify how food group, nutrient intake, and diet quality change relative to usual-diet controls after 16 weeks on a low-fat vegan diet and what associations those changes have with changes in body weight, body composition, and measures of metabolic health. DESIGN Secondary analysis of a randomized clinical trial conducted between October 2016 and December 2018 in four replications. PARTICIPANTS/SETTING Participants included in this analysis were 219 healthy, community-based adults in the Washington, DC, area, with a body mass index (BMI) between 28 and 40 kg/m2, who were randomly assigned to follow either a low-fat vegan diet or make no diet changes. INTERVENTION A low-fat, vegan diet deriving approximately 10% of energy from fat, with weekly classes including dietary instruction, group discussion, and education on the health effects of plant-based nutrition. Control group participants continued their usual diets. MAIN OUTCOME MEASURES Changes in food group intake, macro- and micronutrient intake, and dietary quality as measured by Alternate Healthy Eating Index-2010 (AHEI-2010), analyzed from 3-day diet records, and associations with changes in body weight, body composition, and insulin sensitivity were assessed. STATISTICAL ANALYSES PERFORMED A repeated measure analysis of variance (ANOVA) model that included the factors group, subject, and time, was used to test the between-group differences throughout the 16-week study. Interaction between group and time (Gxt) was calculated for each variable. Within each diet group, paired comparison t-tests were calculated to identify significant changes from baseline to 16 weeks. Spearman correlations were calculated for the relationship between changes in food group intake, nutrient intake, AHEI-2010 score, and changes in body weight, body composition, and insulin sensitivity. The relative contribution of food groups and nutrients to weight loss was evaluated using linear regression. RESULTS Fruit, vegetable, legume, meat alternative, and whole grain intake significantly increased in the vegan group. Intake of meat, fish and poultry; dairy products; eggs; nuts and seeds; and added fats decreased. Decreased weight was most associated with increased intake of legumes (r=-0.38; p<.0001) and decreased intake of total meat, fish, and poultry (r=+0.43; p<.0001). Those consuming a low-fat vegan diet also increased their intake of carbohydrates, fiber, and several micronutrients and decreased fat intake. Reduced fat intake was associated with reduced body weight (r=+0.15; p=0.02) and, after adjustment for changes in BMI and energy intake, with reduced fat mass (r=+0.14; p=0.04). The intervention group's AHEI-2010 increased by 6.0 points on average in contrast to no significant change in the control group (treatment effect +7.2 [95% CI +3.7 to +10.7]; p<0.001). Increase in AHEI-2010 correlated with reduction in body weight (r=0.14; p=0.04), fat mass (r=-0.14; p=0.03), and insulin resistance as measured by HOMA-IR (r=-0.17; p=0.02), after adjustment for changes in energy intake. CONCLUSIONS When compared with participants' usual diets, intake of plant foods increased, and consumption of animal foods, nuts and seeds, and added fats decreased on a low-fat vegan diet. Increased legume intake was the best single food group predictor of weight loss. Diet quality as measured by AHEI-2010 improved on the low-fat vegan diet, which was associated with improvements in weight and metabolic outcomes. These data suggest that increasing low-fat plant foods and minimizing high-fat and animal foods is associated with decreased body weight and fat loss, and that a low-fat vegan diet can improve measures of diet quality and metabolic health.
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Fedko M, Kmiecik D, Siger A, Majcher M. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment. Molecules 2022; 27:molecules27082461. [PMID: 35458659 PMCID: PMC9028282 DOI: 10.3390/molecules27082461] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers.
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Affiliation(s)
- Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
- Correspondence:
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Małgorzata Majcher
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
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Wu F, Zhuang P, Zhan C, Shen X, Jiao J, Zhang Y. Egg and Dietary Cholesterol Consumption and the Prevalence of Metabolic Syndrome: Findings from a Population-Based Nationwide Cohort. J Acad Nutr Diet 2022; 122:758-770.e5. [PMID: 34506988 DOI: 10.1016/j.jand.2021.09.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 07/29/2021] [Accepted: 09/02/2021] [Indexed: 02/02/2023]
Abstract
BACKGROUND Although the Chinese Dietary Guidelines (2016) removed restrictions on dietary cholesterol intake, evidence of egg and dietary cholesterol intake and cardiometabolic diseases is inconsistent. Associations between egg and cholesterol consumption and metabolic syndrome (MetS) in non-Western populations are still poorly documented. OBJECTIVE Our aim was to assess egg and dietary cholesterol intake in relation to the prevalence of MetS among participants in a Chinese nationwide study. DESIGN This cross-sectional study used data from the China Health and Nutrition Survey (1991-2009). PARTICIPANTS/SETTING The sample consisted of 8,241 healthy Chinese adults (20 years and older). MAIN OUTCOME MEASURES MetS cases were defined according to the National Cholesterol Education Program Adult Treatment Panel III criteria. STATISTICAL ANALYSIS Cumulative means of egg and cholesterol consumption were calculated in accordance with 3 consecutive 24-hour dietary recalls in each examination cycle. Logistic regression models were conducted to assess the associations with prevalent MetS. RESULTS Overall, 2,580 (31.3%) participants were identified as MetS cases in 2009. After multivariate adjustment, total egg consumption (>1 egg/d) was associated with 20% higher odds of MetS (odds ratio [OR] 1.20, 95% CI 1.06 to 1.37; P trend = .001) compared with consumption of ≤1/2 egg/d. Examining cooking methods, a positive association was observed between fried egg consumption and MetS odds (OR comparing the highest category [>1/2 egg/d] with the lowest category [≤1/7 egg/d] 1.22, 95% CI 1.08 to 1.39; P trend = .001), and nonfried egg intake was not associated with MetS odds (P trend = .08). Total dietary intake and egg-sourced cholesterol intake were both positively correlated with MetS odds (OR 1.31, 95% CI 1.12 to 1.53; P trend = .005) comparing the highest consumption (>371 mg · 2,000 kcal-1 · d-1) with the lowest consumption (≤132 mg · 2,000 kcal-1 · d-1) for total dietary cholesterol (OR 1.36; 95% CI 1.17 to 1.58; P trend < .001) and comparing the highest consumption (>232 mg · 2,000 kcal-1 · d-1) with the lowest consumption (≤46 mg · 2,000 kcal-1 · d-1) for egg-sourced cholesterol; similar associations were not observed for non-egg-sourced cholesterol consumption (P trend = .83). Substituting eggs and fried eggs for other protein sources, including low-fat and whole-fat dairy products; nuts and legumes; total red meat; processed meat; poultry meat; or seafood, was still associated with higher odds of MetS. CONCLUSIONS Consumption of >1 egg/d and >1/2 fried egg/d was associated with a higher prevalence of MetS than consumption of ≤1/2 egg/d and ≤1/7 fried egg/d. Future longitudinal cohort studies and randomized controlled trials are needed to further investigate the relationship between egg consumption and MetS and explore possible mechanisms of action.
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Affiliation(s)
- Fei Wu
- Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Pan Zhuang
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Chuchu Zhan
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Xinyi Shen
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Jingjing Jiao
- Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China; Department of Clinical Nutrition of Affiliated Second Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China.
| | - Yu Zhang
- Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China.
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Yunianto AE, Kushargina R, Permatasari TAE. Body Fat Composition Related to Fatty Snack Habit Consumption of Office Workers in Urban Area. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.7280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND:The fatty snack cooked with a deep-fried process is a snack that is often consumed by Indonesian people. The high oil content in fatty snacks results in the risk of obesity.
AIM: The purpose of this study was to analyze the consumption habits of fatty snacks with body fat composition of office workers in urban area.
METHOD: This research design uses a cross-sectional study with a purposive sampling method consisting of men and women with a total of 112 respondents. Food consumption data were obtained using semi-quantitative FFQ, while body fat composition used Bio Electrical Impedance Analysis. The relationship between fatty snacks consumption and body fat was analyzed using the chi-square test, while the differences between the two groups based on gender were analyzed using the independent sample t-test.
RESULT: There was a significant relationship between age and body fat (P=0.005) and visceral fat (P=0.004). Nutritional status had a significant relationship with body fat (P=0.003) and visceral fat (P=0.000). Fatty snacks consumption habits were associated with body fat (P=0.008), while not visceral fat (P>0.05). There was no significant difference (p>0.05) between men and women based on body and visceral fat composition, nutritional status, and frequency of consumption of fatty snacks.
CONCLUSION: Consumption of Fatty snacks more than once per day is closely related to body fat.
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Bejaoui S, Chetoui I, Ghribi F, Soudani N, Cafsi MEL. Different frying processes stimulate lipid peroxidation and promote changes in the composition of cholesterol, free fatty acids and triglycerides in the commercial clam’s tissues Venerupis decussata. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This investigation was aimed to assess and evaluate the effect of frying process with three different oils (corn, olive and margarine) on fatty acids and lipid classes’ composition of clam and their impact on the nutritional value and tissues quality. The results indicated that the contents of saturated, monounsaturated and polyunsaturated fatty acids varied significantly in fried clams and frying oil. Our data demonstrated that all lipid classes’ contents increased significantly after all frying processes. It was concluded that the frying process decreased the n-3/n-6 and DHA+EPA and increased the levels of atherogenic; thrombogenic indices. Additionally, these culinary processes promoted lipid peroxidation through the enhancement of TBARs, PV and FFA. These changes were more significant and intensive after frying with margarine and corn oils followed by virgin olive oil. These results suggest that clam fried with olive oil can be classified as highly nutritive in regard to its lipid content, major fatty acid profile; and nutritional value.
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Affiliation(s)
- Safa Bejaoui
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Biology Department, Faculty of Science of Tunis , University of Tunis El Manar , 2092 , Tunis , Tunisia
| | - Imene Chetoui
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Biology Department, Faculty of Science of Tunis , University of Tunis El Manar , 2092 , Tunis , Tunisia
| | - Feriel Ghribi
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Biology Department, Faculty of Science of Tunis , University of Tunis El Manar , 2092 , Tunis , Tunisia
| | - Nejla Soudani
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Biology Department, Faculty of Science of Tunis , University of Tunis El Manar , 2092 , Tunis , Tunisia
| | - Mhamed EL Cafsi
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Biology Department, Faculty of Science of Tunis , University of Tunis El Manar , 2092 , Tunis , Tunisia
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Szabo Z, Marosvölgyi T, Szabo E, Koczka V, Verzar Z, Figler M, Decsi T. Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils. Foods 2022; 11:foods11020192. [PMID: 35053923 PMCID: PMC8774349 DOI: 10.3390/foods11020192] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/10/2022] [Accepted: 01/10/2022] [Indexed: 01/25/2023] Open
Abstract
Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturated fatty acids and industrial trans fatty acids (TFAs) are linked to negative health consequences. Given the increased formation of TFAs during heating, many studies already investigated compositional changes in oils after prolonged heating or at extremely high temperatures. In contrast, our aim was to measure changes in fatty acid composition and in some health-related indices in edible oils after short-time heating that resembles the conventional household use. Potatoes were fried in palm, rapeseed, soybean, sunflower and extra virgin olive oils at 180 °C for 5 min, and samples were collected from fresh oils and after 1, 5 and 10 consecutive heating sequences. Regardless of the type of oil, the highest linoleic acid and alpha-linolenic acid values were measured in the fresh samples, whereas significantly lower values were detected in almost all samples following the heating sequences. In contrast, the lowest levels of TFAs were detected in the fresh oils, while their values significantly increased in almost all samples during heating. Indices of atherogenicity and thrombogenicity were also significantly higher in these oils after heating. The present data indicate that prolonged or repeated heating of vegetable oils should be avoided; however, the type of oil has a greater effect on the changes of health-related indices than the number of heating sequences.
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Affiliation(s)
- Zoltan Szabo
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary; (Z.S.); (Z.V.); (M.F.)
| | - Tamas Marosvölgyi
- Institute of Bioanalysis, Medical School, University of Pecs, 7624 Pecs, Hungary;
- Department of Pediatrics, Clinical Centre, University of Pecs, 7623 Pecs, Hungary;
| | - Eva Szabo
- Department of Biochemistry and Medical Chemistry, Medical School, University of Pecs, 7624 Pecs, Hungary;
- Correspondence:
| | - Viktor Koczka
- Department of Biochemistry and Medical Chemistry, Medical School, University of Pecs, 7624 Pecs, Hungary;
- Doctoral School of Health Sciences, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary
| | - Zsofia Verzar
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary; (Z.S.); (Z.V.); (M.F.)
| | - Maria Figler
- Institute of Nutritional Sciences and Dietetics, Faculty of Health Sciences, University of Pecs, 7621 Pecs, Hungary; (Z.S.); (Z.V.); (M.F.)
- 2nd Department of Internal Medicine and Nephrology Centre, Clinical Centre, University of Pecs, 7624 Pecs, Hungary
| | - Tamas Decsi
- Department of Pediatrics, Clinical Centre, University of Pecs, 7623 Pecs, Hungary;
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Grootveld M. Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products. Front Nutr 2022; 8:711640. [PMID: 35071288 PMCID: PMC8769064 DOI: 10.3389/fnut.2021.711640] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 12/06/2021] [Indexed: 01/16/2023] Open
Abstract
In this manuscript, a series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed in order to present a challenge to the mindset supporting, or strongly supporting, the notion that polyunsaturated fatty acid-laden frying oils are "safe" to use for high-temperature frying practises. The generation, physiological fates, and toxicities of less commonly known or documented LOPs, such as epoxy-fatty acids, are also considered. Primarily, an introduction to the sequential autocatalytic peroxidative degradation of unsaturated fatty acids (UFAs) occurring during frying episodes is described, as are the potential adverse health effects posed by the dietary consumption of aldehydic and other LOP toxins formed. In continuance, statistics on the dietary consumption of fried foods by humans are reviewed, with a special consideration of French fries. Subsequently, estimates of human dietary aldehyde intake are critically explored, which unfortunately are limited to acrolein and other lower homologues such as acetaldehyde and formaldehyde. However, a full update on estimates of quantities derived from fried food sources is provided here. Further items reviewed include the biochemical reactivities, metabolism and volatilities of aldehydic LOPs (the latter of which is of critical importance regarding the adverse health effects mediated by the inhalation of cooking/frying oil fumes); their toxicological actions, including sections focussed on governmental health authority tolerable daily intakes, delivery methods and routes employed for assessing such effects in animal model systems, along with problems encountered with the Cramer classification of such toxins. The mutagenicities, genotoxicities, and carcinogenic potential of aldehydes are then reviewed in some detail, and following this the physiological concentrations of aldehydes and their likely dietary sources are considered. Finally, conclusions from this study are drawn, with special reference to requirements for (1) the establishment of tolerable daily intake (TDI) values for a much wider range of aldehydic LOPs, and (2) the performance of future nutritional and epidemiological trials to explore associations between their dietary intake and the incidence and severity of non-communicable chronic diseases (NCDs).
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Affiliation(s)
- Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester, United Kingdom
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MANZOOR MF, SHABBIR U, GILANI SM, SAMEEN A, AHMAD N, SIDDIQUE R, AHMED Z, QAYYUM A, REHMAN A. Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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PINZÓN-MARTINEZ DL, OCA-ROSALES LMD, FLORES-PRIMO A, BERASAIN MDM. Frying edible vegetable oil quality from street-food vendors in a Metropolitan area in the Central Highlands of Mexico. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.26121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lanuza F, Morales G, Hidalgo-Rasmussen C, Balboa-Castillo T, Ortiz MS, Belmar C, Muñoz S. Association between eating habits and quality of life among Chilean university students. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2022; 70:280-286. [PMID: 32343200 DOI: 10.1080/07448481.2020.1741593] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Accepted: 02/02/2020] [Indexed: 06/11/2023]
Abstract
Objective To estimate the association between eating habits and quality of life (QOL) in Chilean university students. Participants: 1,212 students from the Universidad de La Frontera, Chile (mean age 18.7 ± 2.15) were surveyed in January-March 2018. Methods: Participants completed a cross-sectional self-report survey to evaluate QOL using the WHOQOL-BREF scale and eating habits with a food habits survey. Results: Students reporting a better healthy eating habits score also presented a higher QOL. Eating breakfast and eating home-cooked meals is a protective factor for QOL in each domain. The consumption of sweet snacks was shown to be a risk factor for the physical health and environment domains. The consumption of fast food is shown as the greatest risk factor in the physical domain. Conclusion: Healthy and unhealthy eating habits are associated with different dimensions of QOL. University authorities should develop new policies to improve the QOL of the entire university community.
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Affiliation(s)
- Fabián Lanuza
- Departamento de Pediatría y Cirugía Infantil, Facultad de Medicina, Universidad de La Frontera, Temuco, Chile
- Centro de Investigación en Epidemiología Cardiovascular y Nutricional (EPICYN), Universidad de La Frontera, Temuco, Chile
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Instituto de Salud Carlos III, University of Barcelona, Barcelona, Spain
| | - Gladys Morales
- Centro de Investigación en Epidemiología Cardiovascular y Nutricional (EPICYN), Universidad de La Frontera, Temuco, Chile
- Departamento de Salud Pública, Facultad de Medicina, Universidad de La Frontera, Temuco, Chile
| | - Carlos Hidalgo-Rasmussen
- Centro de Investigación en Riesgos y Calidad de vida (CIRCAV), Universidad de Guadalajara, Jalisco, México
- Centro de Estudios Avanzados, Universidad de Playa Ancha, Viña del Mar, Chile
| | - Teresa Balboa-Castillo
- Centro de Investigación en Epidemiología Cardiovascular y Nutricional (EPICYN), Universidad de La Frontera, Temuco, Chile
- Departamento de Salud Pública, Facultad de Medicina, Universidad de La Frontera, Temuco, Chile
| | - Manuel S Ortiz
- Centro de Investigación en Epidemiología Cardiovascular y Nutricional (EPICYN), Universidad de La Frontera, Temuco, Chile
- Departamento de Psicología, Facultad de Educación, Ciencias Sociales y Humanidades, Universidad de La Frontera, Temuco, Chile
| | - Carlos Belmar
- Dirección de Desarrollo Estudiantil, Vicerrectoría Académica, Universidad de La Frontera, Temuco, Chile
| | - Sergio Muñoz
- Centro de Investigación en Epidemiología Cardiovascular y Nutricional (EPICYN), Universidad de La Frontera, Temuco, Chile
- Departamento de Salud Pública, Facultad de Medicina, Universidad de La Frontera, Temuco, Chile
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Kommentar. DIABETOL STOFFWECHS 2021. [DOI: 10.1055/a-1687-3383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness. Foods 2021; 10:foods10123029. [PMID: 34945580 PMCID: PMC8702101 DOI: 10.3390/foods10123029] [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: 10/27/2021] [Revised: 11/23/2021] [Accepted: 12/03/2021] [Indexed: 11/26/2022] Open
Abstract
We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found that the oil content, breaking force, and puffing ratio of fried pork skin with different raw skin thickness have no significant difference under similar water content (1.68–1.98 g/100 g wet weight basis, wb) after 3–5 min of deep-frying at 180 °C. Additionally, sensory score results have shown that fried pork skins with 4 mm raw skin thickness had lower flavor, texture, and overall acceptability than those with 2 mm and 3 mm raw skin thickness. Scanning electron micrographs (SEM) have revealed less holes and irregular and crack microstructure in fried pork skins with 4 mm raw skin thickness than in other groups. Different thickness of raw pork skins resulted in different effects in microstructure and influenced water evaporation and oil uptake of fried pork skin. Finally, we have proposed the kinetic equations of water loss and oil uptake of fried pork skins. Fried pork skin from raw skin thicker than 4 mm need frying at temperature higher than 180 °C to improve their puffing ratio and sensory acceptability.
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Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01132-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Zhu J, Tan Y, Lu W, He Y, Yu Z. Current Assessment of Weight, Dietary and Physical Activity Behaviors among Middle and High School Students in Shanghai, China-A 2019 Cross-Sectional Study. Nutrients 2021; 13:nu13124331. [PMID: 34959883 PMCID: PMC8707717 DOI: 10.3390/nu13124331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/23/2021] [Accepted: 11/28/2021] [Indexed: 01/22/2023] Open
Abstract
Poor nutrition or insufficient physical activity (PA) are risk factors for obesity and chronic diseases. This 2019 cross-sectional study from the school health survey examined the dietary and PA behaviors of Chinese adolescents. A total of 12,860 adolescents aged 11–18 participated through multistage and stratified cluster random sampling. A questionnaire collected data on weight, PA, sedentary lifestyle, and eating habits. Unhealthy behaviors were identified and summed up for each behavior. Participants were then classified into high and low amounts of risk behaviors. Weight status was defined using Body Mass Index (BMI) cutoff points for Chinese individuals aged 6–18. Multinomial logistic regression was used to assess effects of lifestyle behaviors on weight status. The prevalence of overweight and obesity was 22.3% among all participants (30.6% in boys, 13.2% in girls). Females engaged in more risk physical activities (4.12 vs. 3.80, p < 0.05), while males engaged in more risk dietary activities (2.20 vs. 2.02, p < 0.05). Higher number of risk dietary, PA, and sedentary behaviors were all significantly correlated with higher BMI (dietary: r = 0.064; PA: r = 0.099; sedentary: r = 0.161; p < 0.001 for all) and body weight (dietary: r = 0.124; PA: r = 0.128; sedentary: r = 0.222; p < 0.001 for all). Risk sedentary behaviors was a significant risk factor for overweight/obesity (Adjusted Odds Ratio AOR = 1.30, 95% Confidence Interval CI 1.11–1.52). Obesity and unhealthy lifestyle behaviors remain a concern among Chinese adolescents. These results provide an update on the factors contributing to overweight/obesity among adolescents and call for efforts to address obesity among adolescents.
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Affiliation(s)
- Jingfen Zhu
- School of Public Health, Shanghai Jiao Tong University, Shanghai 200025, China; (J.Z.); (Y.T.); (W.L.); (Y.H.)
| | - Yinliang Tan
- School of Public Health, Shanghai Jiao Tong University, Shanghai 200025, China; (J.Z.); (Y.T.); (W.L.); (Y.H.)
| | - Weiyi Lu
- School of Public Health, Shanghai Jiao Tong University, Shanghai 200025, China; (J.Z.); (Y.T.); (W.L.); (Y.H.)
| | - Yaping He
- School of Public Health, Shanghai Jiao Tong University, Shanghai 200025, China; (J.Z.); (Y.T.); (W.L.); (Y.H.)
| | - Zhiping Yu
- Department of Nutrition and Dietetics, University of North Florida, Jacksonville, FL 32224, USA
- Correspondence: ; Tel.: +1-904-6201442
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Park S, Yang HJ, Kim MJ, Hur HJ, Kim SH, Kim MS. Interactions between Polygenic Risk Scores, Dietary Pattern, and Menarche Age with the Obesity Risk in a Large Hospital-Based Cohort. Nutrients 2021; 13:3772. [PMID: 34836030 PMCID: PMC8622855 DOI: 10.3390/nu13113772] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 10/21/2021] [Accepted: 10/23/2021] [Indexed: 12/18/2022] Open
Abstract
Obese Asians are more susceptible to metabolic diseases than obese Caucasians of the same body mass index (BMI). We hypothesized that the genetic variants associated with obesity risk interact with the lifestyles of middle-aged and elderly adults, possibly allowing the development of personalized interventions based on genotype. We aimed to examine this hypothesis in a large city hospital-based cohort in Korea. The participants with cancers, thyroid diseases, chronic kidney disease, or brain-related diseases were excluded. The participants were divided into case and control according to their BMI: ≥25 kg/m2 (case; n = 17,545) and <25 kg/m2 (control; n = 36,283). The genetic variants that affected obesity risk were selected using a genome-wide association study, and the genetic variants that interacted with each other were identified by generalized multifactor dimensionality reduction analysis. The selected genetic variants were confirmed in the Ansan/Ansung cohort, and polygenetic risk scores (PRS)-nutrient interactions for obesity risk were determined. A high BMI was associated with a high-fat mass (odds ratio (OR) = 20.71) and a high skeletal muscle-mass index (OR = 3.38). A high BMI was positively related to metabolic syndrome and its components, including lipid profiles, whereas the initial menstruation age was inversely associated with a high BMI (OR = 0.78). The best model with 5-SNPs included SEC16B_rs543874, DNAJC27_rs713586, BDNF_rs6265, MC4R_rs6567160, and GIPR_rs1444988703. The high PRS with the 5-SNP model was positively associated with an obesity risk of 1.629 (1.475-1.798) after adjusting for the covariates. The 5-SNP model interacted with the initial menstruation age, fried foods, and plant-based diet for BMI risk. The participants with a high PRS also had a higher obesity risk when combined with early menarche, low plant-based diet, and a high fried-food intake than in participants with late menarche, high plant-based diet, and low fried-food intake. In conclusion, people with a high PRS and earlier menarche age are recommended to consume fewer fried foods and a more plant-based diet to decrease obesity risk. This result can be applied to personalized nutrition for preventing obesity.
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Affiliation(s)
- Sunmin Park
- Obesity/Diabetes Research Center, Department of Food and Nutrition, Hoseo University, Asan-si 31499, Korea
| | - Hye Jeong Yang
- Research Group of Healthcare, Korea Food Research Institute, Wanju-gun 55365, Korea; (H.J.Y.); (M.J.K.); (H.J.H.); (S.-H.K.)
| | - Min Jung Kim
- Research Group of Healthcare, Korea Food Research Institute, Wanju-gun 55365, Korea; (H.J.Y.); (M.J.K.); (H.J.H.); (S.-H.K.)
| | - Haeng Jeon Hur
- Research Group of Healthcare, Korea Food Research Institute, Wanju-gun 55365, Korea; (H.J.Y.); (M.J.K.); (H.J.H.); (S.-H.K.)
| | - Soon-Hee Kim
- Research Group of Healthcare, Korea Food Research Institute, Wanju-gun 55365, Korea; (H.J.Y.); (M.J.K.); (H.J.H.); (S.-H.K.)
| | - Myung-Sunny Kim
- Research Group of Healthcare, Korea Food Research Institute, Wanju-gun 55365, Korea; (H.J.Y.); (M.J.K.); (H.J.H.); (S.-H.K.)
- Department of Food Biotechnology, Korea University of Science & Technology, Wanju-gun 55365, Korea
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Matsuzaki M, Birk N, Bromage S, Bowen L, Batis C, Fung TT, Li Y, Stampfer MJ, Deitchler M, Willett WC, Fawzi WW, Kinra S, Bhupathiraju SN. Validation of Global Diet Quality Score Among Nonpregnant Women of Reproductive Age in India: Findings from the Andhra Pradesh Children and Parents Study (APCAPS) and the Indian Migration Study (IMS). J Nutr 2021; 151:101S-109S. [PMID: 34689191 PMCID: PMC8564710 DOI: 10.1093/jn/nxab217] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/28/2021] [Accepted: 06/11/2021] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND In India, there is a need to monitor population-level trends in changes in diet quality in relation to both undernutrition and noncommunicable diseases. OBJECTIVES We conducted a study to validate a novel diet quality score in southern India. METHODS We included data from 3041 nonpregnant women of reproductive age (15-49 years) from 2 studies in India. Diet was assessed using a validated food frequency questionnaire (FFQ). The Global Diet Quality Score (GDQS) was calculated from 25 food groups (16 healthy; 9 unhealthy), with points for each group based on the frequency and quantity of items consumed in each group. We used Spearman correlations to examine correlations between the GDQS and several nutrient intakes of concern. We examined associations between the GDQS [overall, healthy (GDQS+), and unhealthy (GDQS-) submetrics] and overall nutrient adequacy, micro- and macronutrients, body mass index (BMI), midupper arm circumference, hemoglobin, blood pressure, high density lipoprotein (HDL), and total cholesterol (TC). RESULTS The mean GDQS was 23 points (SD, 3.6; maximum, 46.5). In energy-adjusted models, positive associations were found between the overall GDQS and GDQS+ and intakes of calcium, fiber, folate, iron, monounsaturated fatty acid (MUFA), protein, polyunsaturated fatty acid (PUFA), saturated fatty acid (SFA), total fat, and zinc (ρ = 0.12-0.39; P < 0.001). Quintile analyses showed that the GDQS was associated with better nutrient adequacy. At the same time, the GDQS was associated with higher TC, lower HDL, and higher BMI. We found no associations between the GDQS and hypertension. CONCLUSIONS The GDQS was a useful tool for reflecting overall nutrient adequacy and some lipid measures. Future studies are needed to refine the GDQS for populations who consume large amounts of unhealthy foods, like refined grains, along with healthy foods included in the GDQS.
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Affiliation(s)
- Mika Matsuzaki
- Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA
| | - Nick Birk
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Sabri Bromage
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Liza Bowen
- King's College, Department of Population Health Sciences, London, United Kingdom
| | - Carolina Batis
- CONACYT—Health and Nutrition Research Center, National Institute of Public Health, Cuernavaca, Mexico
| | - Teresa T Fung
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Nutrition, Simmons University, Boston, MA, USA
| | - Yanping Li
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Meir J Stampfer
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Brigham and Women's Hospital, Boston, MA, USA
| | - Megan Deitchler
- Intake–Center for Dietary Assessment, FHI Solutions, Washington, DC, USA
| | - Walter C Willett
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Brigham and Women's Hospital, Boston, MA, USA
| | - Wafaie W Fawzi
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Sanjay Kinra
- London School of Hygiene and Tropical Medicine, London, United Kingdom
| | - Shilpa N Bhupathiraju
- Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Brigham and Women's Hospital, Boston, MA, USA
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