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Kristensen KB, Ranjan AG, McCarthy OM, Bracken RM, Nørgaard K, Schmidt S. Sensor-Based Glucose Metrics during Different Diet Compositions in Type 1 Diabetes-A Randomized One-Week Crossover Trial. Nutrients 2024; 16:199. [PMID: 38257092 PMCID: PMC10820230 DOI: 10.3390/nu16020199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
By reducing carbohydrate intake, people with type 1 diabetes may reduce fluctuations in blood glucose, but the evidence in this area is sparse. The aim of this study was to investigate glucose metrics during a one-week low-carbohydrate-high-fat (HF) and a low-carbohydrate-high-protein (HP) diet compared with an isocaloric high-carbohydrate (HC) diet. In a randomized, three-period cross-over study, twelve adults with insulin-pump-treated type 1 diabetes followed an HC (energy provided by carbohydrate: 48%, fat: 33%, protein: 19%), HF (19%, 62%, 19%), and an HP (19%, 57%, 24%) diet for one week. Glucose values were obtained during intervention periods using a Dexcom G6 continuous glucose monitoring system. Participant characteristics were: 33% females, median (range) age 50 (22-70) years, diabetes duration 25 (11-52) years, HbA1c 7.3 (5.5-8.3)% (57 (37-67) mmol/mol), and BMI 27.3 (21.3-35.9) kg/m2. Glycemic variability was lower with HF (30.5 ± 6.2%) and HP (30.0 ± 5.5%) compared with HC (34.5 ± 4.1%) (PHF-HC = 0.009, PHP-HC = 0.003). There was no difference between groups in mean glucose (HF: 8.7 ± 1.1, HP: 8.2 ± 1.0, HC: 8.7 ± 1.0 mmol/L, POverall = 0.08). Time > 10.0 mmol/L was lower with HP (22.3 ± 11.8%) compared with HF (29.4 ± 12.1%) and HC (29.5 ± 13.4%) (PHF-HP = 0.037, PHC-HP = 0.037). In conclusion, a one-week HF and, specifically, an HP diet improved glucose metrics compared with an isocaloric HC diet.
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Affiliation(s)
- Kasper B. Kristensen
- Copenhagen University Hospital—Steno Diabetes Center Copenhagen, 2730 Herlev, Denmark; (A.G.R.); (O.M.M.); (K.N.); (S.S.)
- Department of Clinical Medicine, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen N, Denmark
| | - Ajenthen G. Ranjan
- Copenhagen University Hospital—Steno Diabetes Center Copenhagen, 2730 Herlev, Denmark; (A.G.R.); (O.M.M.); (K.N.); (S.S.)
| | - Olivia M. McCarthy
- Copenhagen University Hospital—Steno Diabetes Center Copenhagen, 2730 Herlev, Denmark; (A.G.R.); (O.M.M.); (K.N.); (S.S.)
- Applied Sport, Technology, Exercise and Medicine Research Centre, Swansea University, Swansea SA1 8EN, UK;
| | - Richard M. Bracken
- Applied Sport, Technology, Exercise and Medicine Research Centre, Swansea University, Swansea SA1 8EN, UK;
| | - Kirsten Nørgaard
- Copenhagen University Hospital—Steno Diabetes Center Copenhagen, 2730 Herlev, Denmark; (A.G.R.); (O.M.M.); (K.N.); (S.S.)
- Department of Clinical Medicine, Faculty of Health and Medical Sciences, University of Copenhagen, 2200 Copenhagen N, Denmark
| | - Signe Schmidt
- Copenhagen University Hospital—Steno Diabetes Center Copenhagen, 2730 Herlev, Denmark; (A.G.R.); (O.M.M.); (K.N.); (S.S.)
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Monnard C, Rytz A, Tudorica CM, Fiore GL, Do TAL, Bhaskaran K, Macé K, Shahkhalili Y. Nutritional Composition of Infant Cereal Prototypes Can Precisely Predict Their Glycemic Index. Nutrients 2022; 14:nu14183702. [PMID: 36145078 PMCID: PMC9504606 DOI: 10.3390/nu14183702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/24/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
Designing cereal-based products with appropriate metabolic responses is of high interest to the food industry in view of the potential health impact of the product. The objective of this study was to test whether a model that used the nutrient composition of breakfast cereals to predict their glycemic index (GI) and glycemic load (GL) could also accurately predict the GI and GL for complete (containing protein, reconstituted in water) infant cereal prototypes. Four independent studies measured the postprandial glucose response of 20 complete infant cereal prototypes (51−76 g/100 g glycemic carbohydrates) in healthy adults. The predictions were strongly correlated with the measured values for both the GI (r = 0.93, p-value < 0.01) and GL (r = 0.98, p-value < 0.01). The in vivo incremental area under the curve (iAUC) for glucose showed a strong linear relationship with the predicted GL (r = 0.99, p < 0.01). In summary, the model previously developed to predict the GI and GL of breakfast cereals was both accurate and precise for infant cereals and could be considered a simple tool to support nutritionally responsible product development.
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Affiliation(s)
- Cathriona Monnard
- Nestlé Institute of Health Sciences, Société des Produits Nestlé S.A., 1015 Lausanne, Switzerland
- Correspondence:
| | - Andreas Rytz
- Nestlé Research Center, 1000 Lausanne, Switzerland
| | | | | | - Tram Anh Line Do
- Nestlé Product Technology Center, Société des Produits Nestlé S.A., Route de Chavornay 3, 1350 Orbe, Switzerland
| | - Kalpana Bhaskaran
- Centre for Applied Nutrition Services, Glycemic Index Research Unit, School of Applied Science, Temasek Polytechnic, Singapore 529757, Singapore
| | | | - Yasaman Shahkhalili
- Nestlé Institute of Health Sciences, Société des Produits Nestlé S.A., 1015 Lausanne, Switzerland
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Chamorro R, Kannenberg S, Wilms B, Kleinerüschkamp C, Meyhöfer S, Park SQ, Lehnert H, Oster H, Meyhöfer SM. Meal Timing and Macronutrient Composition Modulate Human Metabolism and Reward-Related Drive to Eat. Nutrients 2022; 14:562. [PMID: 35276920 DOI: 10.3390/nu14030562] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 01/25/2022] [Accepted: 01/25/2022] [Indexed: 12/15/2022] Open
Abstract
The ‘time-of-day’ modifies the metabolic response to meals, but less data exist on the diurnal variations in the hedonic drive to eat. In the present paper, we evaluate the effects of meal timing and macronutrient composition on metabolic responses and the homeostatic vs. hedonic regulation of appetite. In study 1, 84 young, healthy adults completed an online computer-based task assessing the homeostatic and hedonic drive to eat in the morning and evening. In study 2, 24 healthy, young men received 2 identical (850 kcal each) meals in the morning (8:45 h) and evening (18:00 h), of 2 experimental conditions: (i) regular carbohydrate (CH) meals (regular-CH), and (ii) high carbohydrate (high-CH) meals, containing 50 and 80% of energy from CHs, respectively. Serial blood samples were obtained, and the postprandial feelings of hunger, satiety, wanting and liking were assessed. Study 1 revealed a higher hedonic drive to eat in the evening compared to the morning. Study 2 confirmed this diurnal pattern of hedonic appetite regulation and, moreover, showed increased glucose and insulin responses to the evening meal. Postprandial ghrelin and leptin as well as feelings of hunger and satiety were not different between the mealtimes nor between the macronutrient conditions. In line with this, the homeostatic drive to eat was neither affected by the mealtime nor macronutrient composition. Increased the hedonic drive to eat in the evening may represent a vulnerability to palatable food and, thus, energy overconsumption. Together with lower evening glucose tolerance, these findings reflect an adverse metabolic constellation at the end of the day, especially after the ingestion of CH-rich foods.
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Zhao Y, Araki T. Evaluation of Disparities in Adults' Macronutrient Intake Status: Results from the China Health and Nutrition 2011 Survey. Nutrients 2021; 13:3044. [PMID: 34578923 DOI: 10.3390/nu13093044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/20/2021] [Accepted: 08/27/2021] [Indexed: 01/28/2023] Open
Abstract
Little is known about the macronutrient intake status of adult Chinese people. This cross-sectional study assessed the macronutrient intake status of adults (aged ≥20 years) by comparing their intake level of macronutrients against the Dietary Reference Intakes (DRI). It further explored the associations between macronutrient intake status and age groups, genders, education levels, smoking status, drinking frequency, social classes, knowledge of Chinese Dietary Guidelines 2016 (CDGs), healthy diet priorities, and areas (urban and rural) within two regions (northern and southern). The analysis includes the dietary intake data of 7860 Chinese adults, with complete data entries in the China Health and Nutrition 2011 survey. Dietary data were obtained through the 24 h recall method. More than half had carbohydrate intake below the recommended level of intake, and more than half had fat intake above the recommended level of intake. There were significant associations between three macronutrient intakes and education levels, social classes, healthy diet priorities, areas, and regions. Disparities in macronutrient consumptions revealed geographical and socioeconomic variations in dietary patterns, as well as risks for many different noncommunicable diseases. Public health and nutrition interventions should take notice of regional differences in dietary intake and place more emphasis on vulnerable populations including women, rural residents, and people with lower education level.
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Alimenti K, Chen A, Saxena R, Dashti HS. Habitual Sleep Duration, Daytime Napping, and Dietary Intake: A Mendelian Randomization Study. Curr Dev Nutr 2021; 5:nzab019. [PMID: 34095735 PMCID: PMC8171253 DOI: 10.1093/cdn/nzab019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/12/2021] [Accepted: 02/23/2021] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND Chronic inadequate sleep and frequent daytime napping may inflict deleterious health effects including weight gain, cardiometabolic and psychiatric diseases, and cancer. It is plausible that these relations may be partly influenced by the consumption of suboptimal diets. OBJECTIVES The study aimed to identify potential causal links of genetically proxied longer habitual sleep duration and more frequent daytime napping on 61 dietary variables derived from an FFQ. In addition, the study aimed to assess potential bidirectional causal links between habitual sleep duration or daytime napping and macronutrient composition. METHODS Genetic variants robustly associated with habitual sleep duration and daytime napping from published genome-wide association analyses were used. Outcomes included 61 dietary variables estimated from FFQs in the UK Biobank (n = 361,194). For bidirectional associations with macronutrient composition, genetic variants associated with percentage of energy from carbohydrate, fat, and protein were used. Two-sample Mendelian randomization (MR) effects were estimated with inverse-variance weighted (IVW) analysis. RESULTS In 2-sample MR, genetically proxied longer sleep duration was associated with a 0.068 (95% CI: 0.034, 0.103) category increase in salad/raw vegetable intake [P false discovery rate (FDR) = 0.006] per hour of sleep and with "no major dietary changes in the past 5 years" (P FDR = 0.043). No associations were evident for daytime napping on dietary variables (all P FDR > 0.05). In addition, there were no bidirectional associations between habitual sleep duration or daytime napping with the relative intake of carbohydrate, fat, and protein (all P IVW > 0.05). CONCLUSIONS In this MR study, there was modest evidence for associations between habitual sleep duration with dietary intake and no evidence for associations between daytime napping frequency with dietary intake. These preliminary findings suggest that changes to habitual sleep duration or daytime napping frequency may have limited impact on long-term changes in dietary intake.
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Affiliation(s)
- Kaitlyn Alimenti
- Center for Genomic Medicine, Massachusetts General Hospital,
Boston, MA, USA
| | - Angela Chen
- Center for Genomic Medicine, Massachusetts General Hospital,
Boston, MA, USA
| | - Richa Saxena
- Center for Genomic Medicine, Massachusetts General Hospital,
Boston, MA, USA
- Broad Institute, Cambridge, MA, USA
- Department of Anesthesia, Critical Care, and Pain Medicine, Massachusetts
General Hospital and Harvard Medical School, Boston, MA, USA
- Division of Sleep Medicine, Harvard Medical School, Boston,
MA, USA
| | - Hassan S Dashti
- Center for Genomic Medicine, Massachusetts General Hospital,
Boston, MA, USA
- Broad Institute, Cambridge, MA, USA
- Department of Anesthesia, Critical Care, and Pain Medicine, Massachusetts
General Hospital and Harvard Medical School, Boston, MA, USA
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Zhu Z, Yang X, Fang Y, Zhang J, Yang Z, Wang Z, Liu A, He L, Sun J, Lian Y, Ding G, He Y. Trends and Disparities of Energy Intake and Macronutrient Composition in China: A Series of National Surveys, 1982-2012. Nutrients 2020; 12:nu12082168. [PMID: 32707793 PMCID: PMC7468974 DOI: 10.3390/nu12082168] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/18/2020] [Accepted: 07/20/2020] [Indexed: 12/27/2022] Open
Abstract
Background: China’s diet transition might offer guidance to undeveloped countries on the way to prosperity. This report describes the trends and disparities in energy and macronutrient composition among Chinese adults, and between subpopulations. Methods: Data for the current study were obtained from the 1982, 1992, 2002, and 2010–2012 China National Nutrition Survey (CNNS) rounds, which were nationally representative cross-sectional surveys. We applied 24-h dietary recall and food weighing to assess dietary intake. Results: There were 204,877 participants aged 20 years or older included in the current analysis. From 1982 to 2012, the estimated energy intake declined from 2614.7 kcal to 2063.9 kcal. The trend in the estimated percentage of energy intake from fat showed a spike. It increased from 16.3% to 33.1% (1992 vs. 1982 difference, 7.6%; 95% CI 7.4% to 7.7%; 2002 vs. 1992 difference, 7.7%; 95% CI 7.6% to 7.9%; 2012 vs. 2002 difference, 1.6%; 95% CI 1.4% to 1.7%; p < 0.01 for trend). The trends coincided in all the subgroups (all p < 0.01 for trend) except for the subgroup of those educated over 15 years, whose percentage of energy intake from fat declined from 37.4% to 36.6% (2012 vs. 2002 difference, −0.8%; 95% CI −1.6% to 0.0%). The estimated percentage of energy intake from carbohydrates declined from 74.0% to 55.0%. The ranges of the estimated percentage of energy intake from fat, within population subgroups stratified by education level, area and Gross national product (GNP) level, were narrowed. Conclusions: Quick improvements in society and the economy effectively curbed undernutrition, but easily triggered overnutrition. Disparities persistently existed between different subpopulations, while the gaps would narrow if comprehensive efforts were made. Education might be a promising way to prevent overnutrition during prosperous progress. The low-social profile populations require specific interventions so as to avoid further disease burdens.
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Affiliation(s)
- Zhenni Zhu
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
- Division of Health Risk Factors Monitoring and Control, Shanghai Municipal Center for Disease Control and Prevention, 1380 West Zhongshan Road, Shanghai 20036, China
| | - Xiaoguang Yang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Yuehui Fang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Jian Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Zhenyu Yang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Zhu Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Ailing Liu
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Li He
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Jing Sun
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Yiyao Lian
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Gangqiang Ding
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
| | - Yuna He
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, 27 Nanwei Road, Xicheng District, Beijing 100050, China; (Z.Z.); (X.Y.); (Y.F.); (J.Z.); (Z.Y.); (Z.W.); (A.L.); (L.H.); (J.S.); (Y.L.); (G.D.)
- Correspondence: ; Tel.: +86-10-6623-7233
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Bulut Ö, Çoban A, İnce Z. Macronutrient analysis of preterm human milk using mid-infrared spectrophotometry. J Perinat Med 2019; 47:785-791. [PMID: 31365346 DOI: 10.1515/jpm-2019-0105] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 06/03/2019] [Indexed: 11/15/2022]
Abstract
Background Human milk is the optimal source of nutrition for preterm infants. However, breast milk alone is often not sufficient to satisfy the high nutritional needs for growth and development in preterm infants. Fortified human breast milk is the best way to meet the nutritional needs of preterm infants. Human breast milk is fortified according to the estimated nutrient content of mature breast milk; however, because the content of breast milk is highly variable, the macronutrient support may be more or less than needed. The goal of this study was to analyze the macronutrient content of preterm human milk during the first 6 weeks of lactation. Methods The study included 32 mothers of preterm infants with a gestational age of ≤32 weeks. Breast milk was collected in 24-h cycles and analyzed daily using mid-infrared (MIR) spectroscopy. We measured protein, fat and lactose concentrations in the breast milk, and the energy content was calculated. Results The protein content was high during the first weeks of lactation, but decreased as lactation progressed. The fat, energy and lactose contents of the breast milk were low during the first 2 weeks of lactation, increased as lactation progressed and remained constant thereafter. In women with high body mass index (BMI), higher protein levels were found in transitional milk. In women who had high income level, higher fat and energy levels were found in transitional milk. Conclusion Our findings indicate that the macronutrient content of preterm breast milk changes throughout the course of lactation, with BMI and income level. Knowledge of the macronutrient composition of breast milk is necessary to ensure that preterm infants receive the appropriate types and quantities of nutrients to promote optimal growth, and to ensure that breast milk is fortified according to individual needs. Our findings may be useful for the provision of optimal nutritional support for preterm infants.
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Affiliation(s)
- Özgül Bulut
- Department of Pediatrics, Division of Neonatology, Istanbul University Faculty of Medicine, Istanbul, Turkey
| | - Asuman Çoban
- Department of Pediatrics, Division of Neonatology, Istanbul University Faculty of Medicine, Istanbul, Turkey
| | - Zeynep İnce
- Department of Pediatrics, Division of Neonatology, Istanbul University Faculty of Medicine, Istanbul, Turkey
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Rytz A, Adeline D, Lê KA, Tan D, Lamothe L, Roger O, Macé K. Predicting Glycemic Index and Glycemic Load from Macronutrients to Accelerate Development of Foods and Beverages with Lower Glucose Responses. Nutrients 2019; 11:E1172. [PMID: 31130625 PMCID: PMC6566235 DOI: 10.3390/nu11051172] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 05/22/2019] [Accepted: 05/23/2019] [Indexed: 12/19/2022] Open
Abstract
Low glycemic index (GI) and/or low glycemic load (GL) are associated with decreased risks of type-2 diabetes and cardiovascular disease. It is therefore relevant to consider GI and GL in the early phases of the development of packaged foods and beverages. This paper proposes a model that predicts GI and GL from macronutrient composition, by quantifying both the impact of glycemic carbohydrates and the GI-lowering effects of nutrients such as proteins, fats and fibers. The precision of the model is illustrated using data on 42 breakfast cereals. The predictions of GI (r = 0.90, median residual = 2.0) and GL (r = 0.96, median residual = 0.40 g) compete well with the precision of the underlying in-vivo data (Standard Error SE = 3.5 for GI). This model can guide product development towards lowering GI and GL, before final confirmation by in vivo testing.
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Affiliation(s)
- Andreas Rytz
- Nestlé Research Center, 1000 Lausanne, Switzerland.
| | | | - Kim-Anne Lê
- Nestlé Research Center, 1000 Lausanne, Switzerland.
| | - Denise Tan
- Nestlé R&D Center, Singapore 618802, Singapore.
| | - Lisa Lamothe
- Nestlé Research Center, 1000 Lausanne, Switzerland.
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Myrmel LS, Fauske KR, Fjære E, Bernhard A, Liisberg U, Hasselberg AE, Øyen J, Kristiansen K, Madsen L. The Impact of Different Animal-Derived Protein Sources on Adiposity and Glucose Homeostasis during Ad Libitum Feeding and Energy Restriction in Already Obese Mice. Nutrients 2019; 11:E1153. [PMID: 31126082 DOI: 10.3390/nu11051153] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/13/2019] [Accepted: 05/20/2019] [Indexed: 12/16/2022] Open
Abstract
Low-fat diets and energy restriction are recommended to prevent obesity and to induce weight loss, but high-protein diets are popular alternatives. However, the importance of the protein source in obesity prevention and weight loss is unclear. The aim of this study was to investigate the ability of different animal protein sources to prevent or reverse obesity by using lean or obese C57BL/6J mice fed high-fat/high-protein or low-fat diets with casein, cod or pork as protein sources. Only the high-fat/high-protein casein-based diet completely prevented obesity development when fed to lean mice. In obese mice, ad libitum intake of a casein-based high-fat/high-protein diet modestly reduced body mass, whereas a pork-based high-fat/high-protein diet aggravated the obese state and reduced lean body mass. Caloric restriction of obese mice fed high-fat/high-protein diets reduced body weight and fat mass and improved glucose tolerance and insulin sensitivity, irrespective of the protein source. Finally, in obese mice, ad libitum intake of a low-fat diet stabilized body weight, reduced fat mass and increased lean body mass, with the highest loss of fat mass found in mice fed the casein-based diet. Combined with caloric restriction, the casein-based low-fat diet resulted in the highest loss of fat mass. Overall, the dietary protein source has greater impact in obesity prevention than obesity reversal.
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Nie Y, Wei F, Zhou W, Hu Y, Senior AM, Wu Q, Yan L, Raubenheimer D. Giant Pandas Are Macronutritional Carnivores. Curr Biol 2019; 29:1677-1682.e2. [PMID: 31056385 DOI: 10.1016/j.cub.2019.03.067] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 03/13/2019] [Accepted: 03/27/2019] [Indexed: 01/21/2023]
Abstract
Giant pandas are unusual in belonging to a primarily carnivorous clade and yet being extremely specialized herbivores that feed almost exclusively on highly fibrous bamboo [1]. Paradoxically, they appear inconsistently adapted to their plant diet, bearing a mix of herbivore and carnivore traits. Herbivore traits include a skull, jaw musculature, and dentition that are adapted for fibrous diets and a specialized "pseudo-thumb" used for handling bamboo [2, 3]. They have lost functional versions of the T1R1 gene codes for umami taste receptors, which are often associated with meat eating [3]. They also have an herbivore-like subcellular distribution of the metabolic enzyme alanine: glyoxylate aminotransferase [4]. But meanwhile, giant pandas have a digestive tract [5], digestive enzymes [6], and a gut microbiota composition that resemble those of carnivores and not of herbivores [6, 7]. We draw on recent developments in multi-dimensional niche theory [8] to examine this apparent paradox. We show that the pandas' diet clustered in a macronutrient space among carnivores and was distinct from that of herbivores. The similarity with carnivore diets applied not only to the ingested diet but also to the absorbed diet, with the absorbed macronutrient ratios similar to those of the ingested foods. Comparison of the macronutrient composition of pandas' milk with those of other species shows that the carnivore-like dietary macronutrient composition extends across the life cycle. These results cast new light on the seemingly incongruous constellation of dietary adaptations in pandas, suggesting that the transition from carnivorous and omnivorous ancestry to specialized herbivory might be less abrupt than it might otherwise appear.
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Affiliation(s)
- Yonggang Nie
- Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China; CAS Center for Excellence in Animal Evolution and Genetics, Chinese Academy of Sciences, Kunming 650223, China
| | - Fuwen Wei
- Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China; CAS Center for Excellence in Animal Evolution and Genetics, Chinese Academy of Sciences, Kunming 650223, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Wenliang Zhou
- Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China
| | - Yibo Hu
- Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China; CAS Center for Excellence in Animal Evolution and Genetics, Chinese Academy of Sciences, Kunming 650223, China
| | - Alistair M Senior
- The Charles Perkins Centre, The University of Sydney, Sydney 2006, Australia
| | - Qi Wu
- Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China
| | - Li Yan
- Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China
| | - David Raubenheimer
- The Charles Perkins Centre, The University of Sydney, Sydney 2006, Australia
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11
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Hjorth MF, Bray GA, Zohar Y, Urban L, Miketinas DC, Williamson DA, Ryan DH, Rood J, Champagne CM, Sacks FM, Astrup A. Pretreatment Fasting Glucose and Insulin as Determinants of Weight Loss on Diets Varying in Macronutrients and Dietary Fibers-The POUNDS LOST Study. Nutrients 2019; 11:nu11030586. [PMID: 30861997 PMCID: PMC6470525 DOI: 10.3390/nu11030586] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 03/04/2019] [Accepted: 03/06/2019] [Indexed: 12/20/2022] Open
Abstract
Efforts to identify a preferable diet for weight management based on macronutrient composition have largely failed, but recent evidence suggests that satiety effects of carbohydrates may depend on the individual's insulin-mediated cellular glucose uptake. Therefore, using data from the POUNDS LOST trial, pre-treatment fasting plasma glucose (FPG), fasting insulin (FI), and homeostatic model assessment of insulin resistance (HOMA-IR) were studied as prognostic markers of long-term weight loss in four diets differing in carbohydrate, fat, and protein content, while assessing the role of dietary fiber intake. Subjects with FPG <100 mg/dL lost 2.6 (95% CI 0.9;4.4, p = 0.003) kg more on the low-fat/high-protein (n = 132) compared to the low-fat/average-protein diet (n = 136). Subjects with HOMA-IR ≥4 lost 3.6 (95% CI 0.2;7.1, p = 0.038) kg more body weight on the high-fat/high-protein (n = 35) compared to high-fat/average-protein diet (n = 33). Regardless of the randomized diet, subjects with prediabetes and FI below the median lost 5.6 kg (95% CI 0.6;10.6, p = 0.030) more when consuming ≥35 g (n = 15) compared to <35 g dietary fiber/10 MJ (n = 16). Overall, subjects with normal glycemia lost most on the low-fat/high-protein diet, subjects with high HOMA-IR lost most on the high-fat/high protein diet, and subjects with prediabetes and low FI had particular benefit from dietary fiber in the diet.
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Affiliation(s)
- Mads F Hjorth
- Department of Nutrition, Exercise and Sports, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - George A Bray
- Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, LA 70803, USA.
| | | | | | - Derek C Miketinas
- Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, LA 70803, USA.
- School of Nutrition and Food Sciences, Texas Woman's University, Denton, TX 76204, USA.
| | - Donald A Williamson
- Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, LA 70803, USA.
| | - Donna H Ryan
- Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, LA 70803, USA.
| | - Jennifer Rood
- Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, LA 70803, USA.
| | - Catherine M Champagne
- Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge, LA 70803, USA.
| | - Frank M Sacks
- Nutrition Department, Harvard T.H Chan School of Public Health and Department of Medicine, Harvard Medical School, Boston, MA 02115, USA.
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
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12
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Koliaki C, Spinos T, Spinou Μ, Brinia ΜE, Mitsopoulou D, Katsilambros N. Defining the Optimal Dietary Approach for Safe, Effective and Sustainable Weight Loss in Overweight and Obese Adults. Healthcare (Basel) 2018; 6:healthcare6030073. [PMID: 29958395 PMCID: PMC6163457 DOI: 10.3390/healthcare6030073] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 01/06/2023] Open
Abstract
Various dietary approaches with different caloric content and macronutrient composition have been recommended to treat obesity in adults. Although their safety and efficacy profile has been assessed in numerous randomized clinical trials, reviews and meta-analyses, the characteristics of the optimal dietary weight loss strategy remain controversial. This mini-review will provide general principles and practical recommendations for the dietary management of obesity and will further explore the components of the optimal dietary intervention. To this end, various dietary plans are critically discussed, including low-fat diets, low-carbohydrate diets, high-protein diets, very low-calorie diets with meal replacements, Mediterranean diet, and diets with intermittent energy restriction. As a general principle, the optimal diet to treat obesity should be safe, efficacious, healthy and nutritionally adequate, culturally acceptable and economically affordable, and should ensure long-term compliance and maintenance of weight loss. Setting realistic goals for weight loss and pursuing a balanced dietary plan tailored to individual needs, preferences, and medical conditions, are the key principles to facilitate weight loss in obese patients and most importantly reduce their overall cardiometabolic risk and other obesity-related comorbidities.
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Affiliation(s)
- Chrysi Koliaki
- First Department of Propaedeutic Medicine, National Kapodistrian University of Athens, Laiko University Hospital, Athens 11527, Greece.
| | - Theodoros Spinos
- Medical School, National Kapodistrian University of Athens, Athens 11527, Greece.
| | - Μarianna Spinou
- Medical School, National Kapodistrian University of Athens, Athens 11527, Greece.
| | - Μaria-Eugenia Brinia
- Medical School, National Kapodistrian University of Athens, Athens 11527, Greece.
| | - Dimitra Mitsopoulou
- Medical School, National Kapodistrian University of Athens, Athens 11527, Greece.
| | - Nicholas Katsilambros
- First Department of Propaedeutic Medicine, National Kapodistrian University of Athens, Laiko University Hospital, Athens 11527, Greece.
- Research Laboratory Christeas Hall, Medical School, National Kapodistrian University of Athens, Athens 11527, Greece.
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13
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Lamming DW, Baar EL, Arriola Apelo SI, Tosti V, Fontana L. Short-term consumption of a plant protein diet does not improve glucose homeostasis of young C57BL/6J mice. ACTA ACUST UNITED AC 2017; 4:239-245. [PMID: 29276793 PMCID: PMC5734132 DOI: 10.3233/nha-170025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Recently, it has become apparent that dietary macronutrient composition has a profound impact on metabolism, health and even lifespan. Work from many laboratories now suggest that dietary protein quality - the precise amino acid composition of the diet, as well as possibly the source of dietary protein - may also be critical in regulating the impact of diet on health. Perhaps in part due to the naturally low methionine content of plants, vegan diets are associated with a decreased risk of diabetes and improved insulin sensitivity, but this association is confounded by the lower overall protein intake of vegans. Here, we test the effect of consuming isocaloric rodent diets with similar amino acid profiles derived from either plant protein or dairy protein. We find that male C57BL/6J mice consuming either diet have similar glycemic control, as assessed by glucose, insulin, and pyruvate tolerance tests, and have similar overall body composition. We conclude that short-term feeding of plant protein has no positive or negative effect on the metabolic health of young male C57BL/6J mice, and suggest that dietary interventions that alter either dietary protein levels or the levels of specific essential amino acids are more likely to improve metabolic health than alterations in dietary protein source.
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Affiliation(s)
- Dudley W Lamming
- Department of Medicine, University of Wisconsin-Madison, Madison, WI, USA.,William S. Middleton Memorial Veterans Hospital, Madison, WI, USA
| | - Emma L Baar
- Department of Medicine, University of Wisconsin-Madison, Madison, WI, USA.,William S. Middleton Memorial Veterans Hospital, Madison, WI, USA
| | - Sebastian I Arriola Apelo
- Department of Medicine, University of Wisconsin-Madison, Madison, WI, USA.,William S. Middleton Memorial Veterans Hospital, Madison, WI, USA.,Department of Dairy Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Valeria Tosti
- Department of Medicine, Washington University in St. Louis, MO, USA
| | - Luigi Fontana
- Department of Medicine, Washington University in St. Louis, MO, USA.,Department of Clinical and Experimental Science, Brescia University, Brescia, Italy.,CEINGE Biotecnologie Avanzate, Napoli, Italy
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14
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Muhammad HFL, Vink RG, Roumans NJT, Arkenbosch LAJ, Mariman EC, van Baak MA. Dietary Intake after Weight Loss and the Risk of Weight Regain: Macronutrient Composition and Inflammatory Properties of the Diet. Nutrients 2017; 9:nu9111205. [PMID: 29099051 PMCID: PMC5707677 DOI: 10.3390/nu9111205] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 10/26/2017] [Accepted: 10/27/2017] [Indexed: 12/14/2022] Open
Abstract
Weight regain after successful weight loss is a big problem in obesity management. This study aimed to investigate whether weight regain after a weight loss period is correlated with the macronutrient composition and/or the inflammatory index of the diet during that period. Sixty one overweight and obese adults participated in this experimental study. Subjects lost approximately 10% of their initial weight by means of very low-calorie diet for five weeks, or a low calorie diet for 12 weeks. After that, subjects in both groups followed a strict weight maintenance diet based on individual needs for four weeks, which was followed by a nine-month weight maintenance period without dietary counseling. Anthropometrics and dietary intake data were recorded before weight loss (baseline) and during the weight maintenance period. On average, participants regained approximately half of their lost weight. We found no evidence that macronutrient composition during the weight maintenance period was associated with weight regain. The dietary inflammatory index (r = 0.304, p = 0.032) was positively correlated with weight regain and remained significant after correction for physical activity (r = 0.287, p = 0.045). Our data suggest that the inflammatory properties of diet play a role in weight regain after weight loss in overweight and obese adults.
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Affiliation(s)
- Harry Freitag Luglio Muhammad
- Department of Nutrition and Health, Faculty of Medicine, Universitas Gadjah Mada, Jalan Farmako, Sekip Utara, Yogyakarta 55281, Indonesia.
| | - Roel G Vink
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, 6200MD Maastricht, The Netherlands.
| | - Nadia J T Roumans
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, 6200MD Maastricht, The Netherlands.
| | - Laura A J Arkenbosch
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, 6200MD Maastricht, The Netherlands.
| | - Edwin C Mariman
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, 6200MD Maastricht, The Netherlands.
| | - Marleen A van Baak
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, 6200MD Maastricht, The Netherlands.
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15
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Meng H, Matthan NR, Ausman LM, Lichtenstein AH. Effect of prior meal macronutrient composition on postprandial glycemic responses and glycemic index and glycemic load value determinations. Am J Clin Nutr 2017; 106:1246-1256. [PMID: 28903959 PMCID: PMC5657290 DOI: 10.3945/ajcn.117.162727] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Accepted: 08/18/2017] [Indexed: 12/22/2022] Open
Abstract
Background: The potential impact of prior meal composition on the postprandial glycemic response and glycemic index (GI) and glycemic load (GL) value determinations remains unclear.Objective: We determined the effect of meals that varied in macronutrient composition on the glycemic response and determination of GI and GL values of a subsequent standard test food.Design: Twenty healthy participants underwent 6 test sessions within 12 wk. The subjects received each of 3 isocaloric breakfast meals (i.e., high carbohydrate, high fat, or high protein) on separate days in a random order, which was followed by a standard set of challenges (i.e., white bread and a glucose drink) that were tested on separate days in a random order 4 h thereafter. Each challenge provided 50 g available carbohydrate. Arterialized venous blood was sampled throughout the 2-h postchallenge period. GI, GL, and insulin index (II) values were calculated with the use of the incremental area under the curve (AUCi) method, and serum lipids were determined with the use of standard assays.Results: The consumption of the high-protein breakfast before the white-bread challenge attenuated the rise in the postprandial serum glucose response (P < 0.0001) and resulted in lower glucose AUCi (P < 0.0001), GI (P = 0.0096), and GL (P = 0.0101) values than did the high-carbohydrate and high-fat breakfasts. The high-protein breakfast resulted in a lower insulin AUCi (P = 0.0146) for white bread than did the high-fat breakfast and a lower II value (P = 0.0285) than did the high-carbohydrate breakfast. The 3 breakfasts resulted in similar serum lipid responses to the white-bread challenge.Conclusions: These data indicate that the macronutrient composition of the prior meal influences the glycemic response and the determination of GI and GL values for white bread. Future studies are needed to determine whether the background food macronutrient composition influences mean dietary GI and GL values that are calculated for eating patterns, which may alter the interpretation of the associations between these values and chronic disease risk. This trial was registered at clinicaltrials.gov as NCT01023646.
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Affiliation(s)
| | | | | | - Alice H Lichtenstein
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA
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16
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Shingleton AW, Masandika JR, Thorsen LS, Zhu Y, Mirth CK. The sex-specific effects of diet quality versus quantity on morphology in Drosophila melanogaster. R Soc Open Sci 2017; 4:170375. [PMID: 28989746 PMCID: PMC5627086 DOI: 10.1098/rsos.170375] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2017] [Accepted: 08/03/2017] [Indexed: 06/07/2023]
Abstract
Variation in the quality and quantity of nutrition is a major contributor to phenotypic variation in animal populations. Although we know much of how dietary restriction impacts phenotype, and of the molecular-genetic and physiological mechanisms that underlie this response, we know much less of the effects of dietary imbalance. Specifically, although dietary imbalance and restriction both reduce overall body size, it is unclear whether both have the same effect on the size of individual traits. Here, we use the fruit fly Drosophila melanogaster to explore the effect of dietary food versus protein-to-carbohydrate ratio on body proportion and trait size. Our results indicate that body proportion and trait size respond differently to changes in diet quantity (food concentration) versus diet quality (protein-to-carbohydrate ratio), and that these effects are sex specific. While these differences suggest that Drosophila use at least partially distinct developmental mechanisms to respond to diet quality versus quantity, further analysis indicates that the responses can be largely explained by the independent and contrasting effects of protein and carbohydrate concentration on trait size. Our data highlight the importance of considering macronutrient composition when elucidating the effect of nutrition on trait size, at the levels of both morphology and developmental physiology.
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Affiliation(s)
| | | | - Lily S. Thorsen
- Department of Biology, Lake Forest College, Lake Forest, IL 60045, USA
| | - Yuqing Zhu
- Department of Biology, Lake Forest College, Lake Forest, IL 60045, USA
- Division of Biology and Biomedical Sciences, Washington University, St Louis, MO 63110, USA
| | - Christen K. Mirth
- School of Biological Sciences, Monash University, Clayton, Victoria, Australia
- Instituto Gulbenkian de Ciência, Rua da Quinta Grande 6, 2780-156 Oeiras, Portugal
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17
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Brinkworth GD, Luscombe-Marsh ND, Thompson CH, Noakes M, Buckley JD, Wittert G, Wilson CJ. Long-term effects of very low-carbohydrate and high-carbohydrate weight-loss diets on psychological health in obese adults with type 2 diabetes: randomized controlled trial. J Intern Med 2016; 280:388-97. [PMID: 27010424 DOI: 10.1111/joim.12501] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
BACKGROUND/OBJECTIVE Very low-carbohydrate, high-fat (LC) diets are used for type 2 diabetes (T2DM) management, but their effects on psychological health remain largely unknown. This study examined the long-term effects of an LC diet on psychological health. METHODS One hundred and fifteen obese adults [age: 58.5 ± 7.1 years; body mass index: 34.6 ± 4.3 kg m(-2) ; HbA1c : 7.3 ± 1.1%] with T2DM were randomized to consume either an energy-restricted (~6 to 7 MJ), planned isocaloric LC or high-carbohydrate, low-fat (HC) diet, combined with a supervised exercise programme (3 days week(-1) ) for 1 year. Body weight, psychological mood state and well-being [Profile of Mood States (POMS), Beck Depression Inventory (BDI) and Spielberger State Anxiety Inventory (SAI)] and diabetes-specific emotional distress [Problem Areas in Diabetes (PAID) Questionnaire] and quality of life [QoL Diabetes-39 (D-39)] were assessed. RESULTS Overall weight loss was 9.5 ± 0.5 kg (mean ± SE), with no difference between groups (P = 0.91 time × diet). Significant improvements occurred in BDI, POMS (total mood disturbance and the six subscales of anger-hostility, confusion-bewilderment, depression-dejection, fatigue-inertia, vigour-activity and tension-anxiety), PAID (total score) and the D-39 dimensions of diabetes control, anxiety and worry, sexual functioning and energy and mobility, P < 0.05 time. SAI and the D-39 dimension of social burden remained unchanged (P ≥ 0.08 time). Diet composition had no effect on the responses for the outcomes assessed (P ≥ 0.22 time × diet). CONCLUSION In obese adults with T2DM, both diets achieved substantial weight loss and comparable improvements in QoL, mood state and affect. These results suggest that either an LC or HC diet within a lifestyle modification programme that includes exercise training improves psychological well-being.
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Affiliation(s)
- G D Brinkworth
- Commonwealth Scientific and Industrial Research Organisation - Food and Nutrition, Adelaide, SA, Australia.
| | - N D Luscombe-Marsh
- Commonwealth Scientific and Industrial Research Organisation - Food and Nutrition, Adelaide, SA, Australia.,Department of Medicine, University of Adelaide, Adelaide, SA, Australia
| | - C H Thompson
- Department of Medicine, University of Adelaide, Adelaide, SA, Australia
| | - M Noakes
- Commonwealth Scientific and Industrial Research Organisation - Food and Nutrition, Adelaide, SA, Australia
| | - J D Buckley
- Alliance for Research in Exercise, Nutrition and Activity (ARENA), Samson Institute for Health Research, University of South Australia, Adelaide, SA, Australia
| | - G Wittert
- Department of Medicine, University of Adelaide, Adelaide, SA, Australia
| | - C J Wilson
- Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide, SA, Australia
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18
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Muharemovic K, Taboul N, Håkansson A. Home cooking trends and dietary illness: nutritional compliance of recipes in a Swedish food magazine 1970-2010. Scand J Public Health 2015; 44:195-201. [PMID: 26603465 DOI: 10.1177/1403494815617060] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/20/2015] [Indexed: 11/17/2022]
Abstract
AIMS To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. METHODS The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. RESULTS The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. CONCLUSIONS The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.
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Affiliation(s)
- Kanita Muharemovic
- Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden
| | - Nicole Taboul
- Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden
| | - Andreas Håkansson
- Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden
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19
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Abstract
BACKGROUND The dietary intake in Swedish medical students has been reported for the periods 1987-1993 and 1994-2006. OBJECTIVE To analyse dietary intake in medical students between 2007 and 2012, in relation to Nordic Nutrition Recommendations, to previous surveys and to a contemporary Swedish population. DESIGN Nutrient intake was calculated from 3-day food records conducted by 698 medical students. The differences between surveys were evaluated using a t-test and the changes over time by linear regression. RESULTS The energy intake in valid female and male reporters was 8.7 and 11.9 MJ respectively. The intake of protein, fat and alcohol, as proportions of energy (E%) and dietary fibre, was within recommendations. The intake of most micronutrients was above recommendations, except for vitamin D, and in women, iron and folate. In women, E% fat increased between 2007 and 2012, while E% carbohydrate decreased. Compared to the 1994-2006 period, medical students in the present survey consumed less carbohydrates and more fat, more folate and more vitamin E. The students were more compliant with the dietary recommendations than the same age group of the Swedish population. CONCLUSIONS Energy intake in medical students, and dietary intake with some exceptions, remained stable during 1987-2012, and close to the Nordic Nutrition Recommendations for most nutrients. Between 2007 and 2012, fat intake increased and carbohydrate intake decreased significantly in women and also tended to do so in men. Similar trends were seen in the Swedish population, possibly indicating the impact of diet trends such as the Low-Carb/High-Fat diet.
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Affiliation(s)
- Ellinor Fredriksson
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Hilde Kristin Brekke
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden
| | - Lars Ellegård
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden Clinical Nutrition, Sahlgrenska University Hospital, Gothenburg, Sweden
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20
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Tay J, Luscombe-Marsh ND, Thompson CH, Noakes M, Buckley JD, Wittert GA, Yancy WS, Brinkworth GD. Comparison of low- and high-carbohydrate diets for type 2 diabetes management: a randomized trial. Am J Clin Nutr 2015; 102:780-90. [PMID: 26224300 DOI: 10.3945/ajcn.115.112581] [Citation(s) in RCA: 194] [Impact Index Per Article: 21.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Accepted: 07/02/2015] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Few well-controlled studies have comprehensively examined the effects of very-low-carbohydrate diets on type 2 diabetes (T2D). OBJECTIVE We compared the effects of a very-low-carbohydrate, high-unsaturated fat, low-saturated fat (LC) diet with a high-carbohydrate, low-fat (HC) diet on glycemic control and cardiovascular disease risk factors in T2D after 52 wk. DESIGN In this randomized controlled trial that was conducted in an outpatient research clinic, 115 obese adults with T2D [mean ± SD age: 58 ± 7 y; body mass index (in kg/m(2)): 34.6 ± 4.3; glycated hemoglobin (HbA1c): 7.3 ± 1.1%; duration of diabetes: 8 ± 6 y] were randomly assigned to consume either a hypocaloric LC diet [14% of energy as carbohydrate (carbohydrate <50 g/d), 28% of energy as protein, and 58% of energy as fat (<10% saturated fat)] or an energy-matched HC diet [53% of energy as carbohydrate, 17% of energy as protein, and 30% of energy as fat (<10% saturated fat)] combined with supervised aerobic and resistance exercise (60 min; 3 d/wk). Outcomes were glycemic control assessed with use of measurements of HbA1c, fasting blood glucose, glycemic variability assessed with use of 48-h continuous glucose monitoring, diabetes medication, weight, blood pressure, and lipids assessed at baseline, 24, and 52 wk. RESULTS Both groups achieved similar completion rates (LC diet: 71%; HC diet: 65%) and mean (95% CI) reductions in weight [LC diet: -9.8 kg (-11.7, -7.9 kg); HC diet: -10.1 kg (-12.0, -8.2 kg)], blood pressure [LC diet: -7.1 (-10.6, -3.7)/-6.2 (-8.2, -4.1) mm Hg; HC diet: -5.8 (-9.4, -2.2)/-6.4 (-8.4, -4.3) mm Hg], HbA1c [LC diet: -1.0% (-1.2%, -0.7%); HC diet: -1.0% (-1.3%, -0.8%)], fasting glucose [LC diet: -0.7 mmol/L (-1.3, -0.1 mmol/L); HC diet: -1.5 mmol/L (-2.1, -0.8 mmol/L)], and LDL cholesterol [LC diet: -0.1 mmol/L (-0.3, 0.1 mmol/L); HC diet: -0.2 mmol/L (-0.4, 0.03 mmol/L)] (P-diet effect ≥ 0.10). Compared with the HC-diet group, the LC-diet group achieved greater mean (95% CI) reductions in the diabetes medication score [LC diet: -0.5 arbitrary units (-0.7, -0.4 arbitrary units); HC diet: -0.2 arbitrary units (-0.4, -0.06 arbitrary units); P = 0.02], glycemic variability assessed by measuring the continuous overall net glycemic action-1 [LC diet: -0.5 mmol/L (-0.6, -0.3 mmol/L); HC diet: -0.05 mmol/L (-0.2, -0.1 mmol/L); P = 0.003], and triglycerides [LC diet: -0.4 mmol/L (-0.5, -0.2 mmol/L); HC diet: -0.01 mmol/L (-0.2, 0.2 mmol/L); P = 0.001] and greater mean (95% CI) increases in HDL cholesterol [LC diet: 0.1 mmol/L (0.1, 0.2 mmol/L); HC diet: 0.06 mmol/L (-0.01, 0.1 mmol/L); P = 0.002]. CONCLUSIONS Both diets achieved substantial weight loss and reduced HbA1c and fasting glucose. The LC diet, which was high in unsaturated fat and low in saturated fat, achieved greater improvements in the lipid profile, blood glucose stability, and reductions in diabetes medication requirements, suggesting an effective strategy for the optimization of T2D management. This trial was registered at www.anzctr.org.au as ACTRN12612000369820.
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Affiliation(s)
- Jeannie Tay
- Commonwealth Scientific and Industrial Research Organisation-Food and Nutrition Flagship, Adelaide, Australia; Centre for Nutritional and Gastrointestinal Diseases, Discipline of Medicine, University of Adelaide, Adelaide, Australia; Agency for Science, Technology and Research, Singapore
| | - Natalie D Luscombe-Marsh
- Commonwealth Scientific and Industrial Research Organisation-Food and Nutrition Flagship, Adelaide, Australia; Centre for Nutritional and Gastrointestinal Diseases, Discipline of Medicine, University of Adelaide, Adelaide, Australia
| | - Campbell H Thompson
- Centre for Nutritional and Gastrointestinal Diseases, Discipline of Medicine, University of Adelaide, Adelaide, Australia
| | - Manny Noakes
- Commonwealth Scientific and Industrial Research Organisation-Food and Nutrition Flagship, Adelaide, Australia
| | - Jonathan D Buckley
- Alliance for Research in Exercise, Nutrition and Activity, Sansom Institute for Health Research, University of South Australia, Adelaide, Australia
| | - Gary A Wittert
- Centre for Nutritional and Gastrointestinal Diseases, Discipline of Medicine, University of Adelaide, Adelaide, Australia
| | - William S Yancy
- Division of General Internal Medicine, Department of Medicine, Duke University Medical Center, Durham, NC; Center for Health Services Research in Primary Care, Veterans Affairs Medical Center, Durham, NC; and
| | - Grant D Brinkworth
- Commonwealth Scientific and Industrial Research Organisation-Food and Nutrition Flagship, Adelaide, Australia;
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21
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Abstract
The purpose of this review is to describe the role of macronutrient composition on the suppression of short-term food intake (FI) and weight loss. The effects of macronutrient composition on short-term FI will be reviewed first, followed by a brief examination of longer-term clinical trials that vary in effects of dietary macronutrient composition on weight loss. The objectives were: 1) to examine the effect of macronutrient composition on the suppression of short-term FI, 2) to determine whether some macronutrient sources suppress FI beyond their provision of energy, 3) to assess the combined effects of macronutrients on FI and glycemic response, and 4) to determine whether knowledge of the effect of macronutrients on short-term FI has led to greater success in spontaneous weight loss, adherence to energy-restricted diets, and better weight maintenance after weight loss. Although knowledge of macronutrient composition on short-term FI regulation has advanced our understanding of the role of diet composition on energy balance, it has yet to lead to greater success in long-term weight loss and weight maintenance. It is clear from this review that many approaches based on manipulating dietary macronutrient composition can help people lose weight as long as they follow the diets. However, only by evaluating the interaction between the physiologic systems that govern FI and body weight may the benefits of dietary macronutrient composition be fully realized.
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Affiliation(s)
- Nick Bellissimo
- Ryerson University, Faculty of Community Services, School of Nutrition, Toronto, Canada
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22
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Anton SD, Gallagher J, Carey VJ, Laranjo N, Cheng J, Champagne CM, Ryan DH, McManus K, Loria CM, Bray GA, Sacks FM, Williamson DA. Diet type and changes in food cravings following weight loss: findings from the POUNDS LOST Trial. Eat Weight Disord 2012; 17:e101-8. [PMID: 23010779 PMCID: PMC4189179 DOI: 10.1007/bf03325333] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Few well-controlled trials have evaluated the effects that macronutrient composition has on changes in food cravings during weight loss treatment. The present study, which was part of the Preventing Overweight Using Novel Dietary Strategies (POUNDS LOST) trial, investigated whether the fat and protein content of four different diets affected changes in specific food cravings in overweight and obese adults. A sample of 811 adults were recruited across two clinical sites, and each participant was randomly assigned to one of four macronutrient prescriptions: 1) low fat (20% of energy), average protein (15% of energy); 2) moderate fat (40%), average protein (15%); 3) low fat (20%), high protein (25%); 4) moderate fat (40%), high protein (25%). With few exceptions, the type of diet that participants were assigned did not differentially affect changes in specific food cravings. Participants assigned to the high-fat diets, however, had reduced cravings for carbohydrates at month 12 (p<0.05) and fruits and vegetables at month 24. Also, participants assigned to high-protein diets had increased cravings for sweets at month 6 and month 12 (ps<0.05). Participants in all four dietary conditions reported significant reductions in food cravings for specific types of foods (i.e., high fat foods, fast food fats, sweets, and carbohydrates/starches; all ps<0.05). Cravings for fruits and vegetables, however, were increased at month 24 (p<0.05). Calorically restricted diets (regardless of their macronutrient composition) yielded significant reductions in cravings for fats, sweets, and starches whereas cravings for fruits and vegetables were increased.
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Affiliation(s)
- S D Anton
- Pennington Biomedical Research Center, LSU System, Baton Rouge, LA, USA.
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23
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Martin CK, Rosenbaum D, Han H, Geiselman PJ, Wyatt HR, Hill JO, Brill C, Bailer B, Miller BV, Stein R, Klein S, Foster GD. Change in food cravings, food preferences, and appetite during a low-carbohydrate and low-fat diet. Obesity (Silver Spring) 2011; 19:1963-70. [PMID: 21494226 PMCID: PMC3139783 DOI: 10.1038/oby.2011.62] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The study objective was to evaluate the effect of prescribing a low-carbohydrate diet (LCD) and a low-fat diet (LFD) on food cravings, food preferences, and appetite. Obese adults were randomly assigned to a LCD (n = 134) or a LFD (n = 136) for 2 years. Cravings for specific types of foods (sweets, high-fats, fast-food fats, and carbohydrates/starches); preferences for high-sugar, high-carbohydrate, and low-carbohydrate/high-protein foods; and appetite were measured during the trial and evaluated during this secondary analysis of trial data. Differences between the LCD and LFD on change in outcome variables were examined with mixed linear models. Compared to the LFD, the LCD had significantly larger decreases in cravings for carbohydrates/starches and preferences for high-carbohydrate and high-sugar foods. The LCD group reported being less bothered by hunger compared to the LFD group. Compared to the LCD group, the LFD group had significantly larger decreases in cravings for high-fat foods and preference for low-carbohydrate/high-protein foods. Men had larger decreases in appetite ratings compared to women. Prescription of diets that promoted restriction of specific types of foods resulted in decreased cravings and preferences for the foods that were targeted for restriction. The results also indicate that the LCD group was less bothered by hunger compared to the LFD group and that men had larger reductions in appetite compared to women.
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Affiliation(s)
- Corby K Martin
- Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA.
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