Impact of adopting lower-fat food choices on energy and nutrient intakes of American adults

Dynamic changes in hepatic DNA methylation during the development of nonalcoholic fatty liver disease induced by a high-sugar diet

DNA methylation is an important epigenetic mechanism of gene expression control. The present study aimed to evaluate the temporal effect of isocaloric high-sugar diet (HSD) intake on the development of nonalcoholic fatty liver disease (NAFLD) and the role of DNA methylation in this event. Newly weaned Wistar rats were divided into eight groups and fed a standard chow diet or an HSD ad libitum for 4 weeks, 8 weeks, 15 weeks, and 18 weeks. After the experimental periods, the animals were euthanized and their livers were removed for histological analysis, gene expression of maintenance methylase (Dnmt1), de novo methylases (Dnmt3a and Dnmt3b), demethylases (Tet2 and Tet3) of DNA, and global DNA methylation. HSD intake led to the gradual development of NAFLD. HSD intake for 18 weeks was associated with downregulation of Dnmt1 expression and global DNA hypomethylation; these results were negatively correlated with more severe steatosis scores observed in these animals. The HSD consumption for 18 weeks was also associated with a decrease in Dnmt3a and Tet2 expression. Interestingly, the expression of de novo methyltransferase Dnmt3b was reduced by HSD during all experimental periods. Together, these results indicate that the downregulation of de novo DNA methylation, Dnmt3b, induced by HSD is the primary factor in the development of NAFLD. On the other hand, disease progression is associated with downregulation of maintenance DNA methylation and global DNA hypomethylation. These results suggest a link between the dynamic changes in hepatic DNA methylation and the development of NAFLD induced by an HSD intake.

Are foods with fat-related claims useful for weight management?

Many consumers believe that foods labelled with fat claims (e.g. low fat) are lower in calories than comparable regular foods and are therefore helpful for weight management. However, it is unknown whether such foods are actually lower in calories. Our aims were to determine 1) the relative proportion of foods carrying fat claims among various food categories within the Canadian marketplace; and 2) whether foods with fat claims are actually lower in calories than comparable foods without claims. The Food Label Information Program 2010, a database of Canadian foods developed at the University of Toronto, was used to compare the calorie content of products with and without fat claims within a given food subcategory, as defined by Schedule M of the Food and Drug Regulations. Median differences of 25% or greater were deemed nutritionally significant, as that is the minimum difference required for comparative claims such as "reduced" and "lower" in the Food and Drug Regulations. Fat claims were present on up to 68% of products in a given food subcategory. Products with fat claims were not significantly lower in both fat and calories compared to comparable products without fat claims in more than half of the subcategories (24 out of 40) analyzed. Conversely, in 16 subcategories, foods with fat claims were at least 25% lower in calories; however, for many of these foods, the absolute difference in calories was small, i.e., for 9 of the 16 subcategories, the absolute difference between foods with and without fat claims was <50 calories, even though the relative percent difference was high. This research suggests that foods with fat claims may be misleading consumers and undermining their efforts to manage body weight or prevent obesity.

Daily dietary energy and macronutrient intake and anthropometric measurements of the peritoneal dialysis patients

INTRODUCTION

This study was planned to investigate the relation between dietary macronutrient status and anthropometric measurements in peritoneal dialysis (PD) patients.

MATERIALS AND METHODS

A total of 28 clinically stable patients were enrolled in this study. All patients were taken a dietary therapy according to the guidelines of the American Journal of Kidney Foundation for 12 weeks. The anthropometric measurements were taken by bioelectrical impedance analyzer. The daily macronutrient intakes of the patients were calculated by the food consumption records.

RESULTS

The mean age was 48.3 ± 13.10 years [56.3 ± 7.41 years for males (n = 14) and 40.3 ± 12.84 years for females (n = 14)]. There were significant changes in fat percentage (%), total body water (TBW; %, L), extracellular water (ECW; %, L), basal metabolic rate over body weight (BMR/BW), and body fat mass index (BMFI) in males (p < 0.05), but there was no change in females (p > 0.05). The daily dietary energy and protein intakes were under the recommended level in the study period.

CONCLUSION

Patients undergoing PD frequently have low intakes of protein and energy. It is recommended that individuals undergoing PD periodically maintain 3-day dietary records followed by dietary interviews conducted by a dietitian.

Composition, structure and absorption of milk lipids: a source of energy, fat-soluble nutrients and bioactive molecules

Milkfat is a remarkable source of energy, fat-soluble nutrients and bioactive lipids for mammals. The composition and content of lipids in milkfat vary widely among mammalian species. Milkfat is not only a source of bioactive lipid components, it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins. Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids. Beneficial activities of milk lipids include anticancer, antimicrobial, anti-inflammatory, and immunosuppression properties. The major mammalian milk that is consumed by humans as a food commodity is that from bovine whose milkfat composition is distinct due to their diet and the presence of a rumen. As a result of these factors bovine milkfat is lower in polyunsaturated fatty acids and higher in saturated fatty acids than human milk, and the consequences of these differences are still being researched. The physical properties of bovine milkfat that result from its composition including its plasticity, make it a highly desirable commodity (butter) and food ingredient. Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable-both towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable, and therefore the composition, functions and biological properties of milkfat will need to be re-evaluated as the food marketplace moves increasingly towards more personalized diets.

Improved diet quality with peanut consumption

OBJECTIVE

To evaluate the diet quality of free-living men, women, and children choosing peanuts and peanut products.

DESIGN

Using data reported in the Continuing Survey of Food Intake by Individuals and Diet and Health Knowledge Survey (CSFII/DHKS) from 1994-1996, food codes were used to sort respondents by use or nonuse of peanuts.

SUBJECTS

A nationally representative sample of 4,751 men, 4,572 women, and 4,939 children (boys and girls, 2-19 yrs) who completed 2-day intake records.

MEASURES OF OUTCOME

The two-sample t test was used to analyze differences between peanut users and nonusers for energy, nutrient intakes, Health Eating Index (HEI) scores, and body mass index (BMI).

RESULTS

Peanut users (24% of CSFII/DHKS) had higher intakes (p < 0.001) of protein, total fat, polyunsaturated fat (PUFA), monounsaturated fat, (MUFA) (p < 0.01), fiber, vitamin A, vitamin E, folate, calcium, magnesium, zinc, and iron. Percent of energy from saturated fat was not significantly different for men, women or girls and was slightly lower (p < 0.01) for boys. Dietary cholesterol of peanut users was lower for all population groups; this decrease was significant for both men (p < 0.01) and children (p < 0.001). The HEI was calculated as a measure of overall nutrient profile of the diets and was significantly greater for peanut users (men 61.4, women, 65.1, children 66.8) compared to nonusers (men 59.9, women 64.1, children 64.7) for men (p = 0.0074) and children (p < 0.001). Energy intake was significantly higher in all population groups of peanut users (p < 0.001; boys: p < 0.01); however mean BMI for peanut users was lower for all gender/age categories (women: p < 0.05; children: p < 0.001).

CONCLUSIONS

These results demonstrate improved diet quality of peanut users, indicated by the higher intake of the micronutrients vitamin A, vitamin E, folate, calcium, magnesium, zinc, and iron and dietary fiber, and by the lower intake of saturated fat and cholesterol. Despite a higher energy intake over a two-day period, peanut consumption was not associated with a higher BMI.

Measurement characteristics of diet-related psychosocial questionnaires among African-American parents and their 8- to 10-year-old daughters: results from the Girls' health Enrichment Multi-site Studies

OBJECTIVE

This paper presents the reliability and validity of several diet-related psychosocial questionnaires.

METHODS

At baseline and 12 weeks follow-up, parents/caregivers of one hundred fifty 8- to 10-year-old African-American completed questionnaires on food preparation habits for their daughter, perceived home barriers to healthy eating, and fruit, juice, vegetable (FJV), low-fat and high-fat food availability. Girls completed a sweetened beverage preferences questionnaire and two 24-h dietary recalls to assess intake. Principal components analyses were conducted for two newly designed measures. Internal consistency was calculated and construct validity was assessed between the psychosocial scales and obesity-related dietary variables.

RESULTS

Low-fat and high-fat food preparation for daughters, and perceived home barriers to eating low-fat food and FJV subscales were derived from the new questionnaires. Internal consistency reliabilities were moderate (0.58) to substantial (0.80) across all new and existing scales. Test-retest reliabilities were moderate (0.44) to substantial (0.79). Girls' intake of fat as a percentage of energy was positively related to parental high-fat food preparation for daughters (P < 0.01) and negatively related to parental low-fat food preparation practices for daughters (P < 0.05).

CONCLUSIONS

Measures of family influences on FJV, fat, and sweetened beverage consumption were internally consistent with moderate to substantial stability. Scales for low-fat and high-fat food preparation practices for daughters achieved construct validity with fat consumption in the hypothesized direction. Family food preparation habits appear to be important targets for future interventions.

Defining and interpreting intakes of sugars

This paper clarifies the myriad of terminologies used to describe intakes of sugars by American consumers. In addition, it carefully critiques information sources used to explain and interpret consumption levels. Sugars are incorporated into foods for their biological, sensory, physical, and chemical properties. By chemical definition, the sugars normally consumed are the monosaccharides and disaccharides: glucose, fructose, galactose, sucrose, lactose, maltose, and trehalose. US governmental agencies use 4 terms to describe sugars: added sugars, caloric sweeteners, sugar, and sugars. Different sources are included when measuring sugars. Knowledge regarding intakes of sugars relies on food intake surveys (primarily dietary recalls) and economic food availability estimates. Although intake data may underestimate actual consumption, availability data tend to overestimate it. Furthermore, the sugars contents of many foods appearing in composition databases are derived from the summation of recipe ingredients rather than from actual measurements. Intakes of sugars over time (trends) must be viewed within the context of varying definitions, changes in food composition, changes in dietary intake methods, and acknowledged increases in the underreporting of intake. Agreement is needed to identify one common definition to describe intakes of sugars. Convergence between intake data and economic availability data would more accurately depict consumption. Precise amounts of sugars within currently available foods should be measured, not calculated. Without a common language, accurate and precise measurements, and consensus among scientists, educators, regulatory agencies, and the public, conversations regarding any health effects of sugars may lead to continued misunderstandings.

Nutrition education worksite intervention for university staff: application of the health belief model

OBJECTIVE

To evaluate the efficacy of an 8-week worksite nutrition education intervention for university staff using the Health Belief Model (HBM) to promote healthful dietary behaviors that reduce risks for cardiovascular disease and cancer.

DESIGN

2 3 2 repeated measures baseline/posttest ex post facto research design.

PARTICIPANTS

Staff employees were randomly assigned to treatment (n = 28) and control groups (n = 25).

INTERVENTION

The intervention focused on specific health beliefs, nutrition knowledge, and dietary practices to demonstrate treatment effect.

MAIN OUTCOME MEASURES

Dependent variables were specific health beliefs, nutrition knowledge, and dietary behaviors. Independent variables were demographic characteristics and group assignment.

ANALYSES

Tests of parametric assumptions, power analyses, analysis of variance, and Kuder-Richardson and Pearson product-moment coefficients were computed and specificity of treatment effects was assessed.

RESULTS

Perceived benefits of healthy nutrition practices and nutrition knowledge related to cardiovascular disease and cancer significantly improved among the treatment participants, P <.001. Treatment group participants also significantly reduced total calories, fat, saturated fat, and cholesterol intake (each P <.001).

CONCLUSIONS

The intervention appears to be related to treatment effects and significantly increased nutrition knowledge and decreased energy, fat, saturated fat, and cholesterol intake to levels consistent with national recommendations.

Selected lower-fat foods positively impact nutrient quality in diets of free-living Americans

OBJECTIVE

To compare nutrient profiles of Continuing Survey of Food Intake by Individuals (CSFII) respondents who reported use of regular and lower-fat versions of selected foods with those not reporting intake of these foods.

SUBJECTS

American children (ages 2 to 19) and adults completing two days of recalls for the 1994 to 1996 CSFII.

DESIGN

Dietary intakes were reviewed for selected foods for which regular (high) and modified-fat versions were available. Foods included added table fats (eg, salad dressings, margarine, creams), desserts, snacks, cheeses, and yogurts. Respondents were divided into non-users (none of these foods reported), mixed users (lower-fat and high-fat foods), and high-fat (only) users.

STATISTICAL ANALYSES PERFORMED

Weighted data were used for descriptive analyses. Unweighted data were used for reported nutrient intake, nutrient density, fat intakes, and Food Guide Pyramid comparisons. A P value of < or =.01 was selected to determine whether group differences were statistically significant. Post hoc analyses were conducted to identify where differences were found.

RESULTS

Respondents reporting inclusion of any selected lower-fat food had significantly lower fat intake (P<.01) than exclusive high-fat users (male respondents: 31.5% vs 35.1%; female respondents: 30.3% vs 34.4%; children: 30.6% vs 33.4%). In general, mixed users had higher micronutrient intakes than high-fat users. Specifically, mixed users reported higher intakes of most B vitamins; vitamins A, C, and folate; the minerals calcium, phosphorus, magnesium, iron, and zinc; and fiber. These differences were associated with higher intakes of milk, fruits, and grains.

APPLICATIONS/CONCLUSIONS

This research supports the "all foods can fit" paradigm and validates recommending lower-fat foods (including snacks, desserts, cheeses, yogurt, and added table fats) to American consumers to reduce total fat to moderate levels while ensuring adequacy for most micronutrients.

Children's dietary fat intake and fat practices vary by meal and day

OBJECTIVE

This research examined the relationship between the dietary fat intake and fat practices of children by meal, day of week, and weekend day vs weekday.

DESIGN

Cross-sectional study.

SUBJECTS/SETTING

Fourth- to sixth-grade students (n = 520; 25% African-American, 32% white, 33% Mexican-American, 10% Asian/other, 58% girls) attending 8 parochial schools in Houston, Texas.

MAIN MEASURES

Students completed daily food records in the classroom for 7 days. Food records were hand-coded for high-fat (eg, frying foods, adding fat) and low-fat (eg, removing meat fat, drinking low-fat milk) practices, and percent energy from fat.

STATISTICAL ANALYSES

Descriptive statistics, Spearman correlation coefficients, and analysis of variance on fat intake and fat practices by demographic variables and weekend vs weekday.

RESULTS

Students consumed 36% of total energy from fat, reported 0.59 low-fat practices, and 6.3 high-fat practices per day. Only 13% consumed 30% or less energy from fat. Significant correlations were found between percent energy from fat and high-fat practices and low-fat practices (r = 0.27, P < .001 and r = -0.15, P < .01, respectively).

APPLICATIONS/CONCLUSIONS

Intervention programs targeting children's dietary fat behaviors should include teaching skills that enable children to ask for low-fat foods like fruit, vegetables, low-fat snacks and dairy foods. These foods should be made available in the home to encourage children to practice low-fat dietary behaviors, which may differ depending on meal, day, and meal source.

Changes in the intake of vitamins and minerals by men and women with hyperlipidemia and overweight during dietetic treatment

OBJECTIVES

To assess the influence of a low-fat, low-energy diet on the intake of vitamins and minerals in patients with overweight and hyperlipidemia.

SETTING

Outpatient clinic for hyperlipidemia treatment.

SUBJECTS

A total of 134 subjects chosen from patients attending Outpatient Clinic of Metabolic Diseases.

INTERVENTIONS

Patients were assigned to a hypolipidemic, low-energy diet of 4.18-6.27 MJ/day (1000 or 1500 kcal/day), where fat provided less than 30% of energy, saturated fatty acids less than 10% of energy and daily supply of cholesterol was below 300 mg. Dietary assessment with the use of 3 days dietary records were performed at baseline and after 8 weeks of the diet.

RESULTS

The implementation of a low-fat, low-energy diet resulted in a decrease of the intake of nutrients assessed, statistically significant for phosphorus, magnesium, iron and vitamin B(1), B(2) and niacin in men and for iron in women. No marked and statistically significant reduction in the percentage of the RDA was found, except magnesium, thiamin and riboflavin in men and iron in women. Nutritional density was statistically improved for phosphorus, potassium, magnesium and vitamins E, C and B(6) in men and for all nutrients assessed in women.

CONCLUSIONS

In comparison with a habitual diet, the low-fat, low-energy diet did not cause any marked and statistically significant decrease in the intake of minerals and vitamins or in the adherence to the RDA, with the exception of magnesium, thiamin and riboflavin in men and iron in women.

Familial concordance of dietary fat practices and intake

This study examined parent and child dietary fat practices and child dietary fat intake. High- and low-fat practices and percentage of kilocalories from fat were obtained from food records completed by 132 students in the 4th to 6th grades. Parents completed three scales: meat modifications (MMOD); fat substitutions (FSUB); and fruit, juice, and vegetable practices (FJVP). A parent low-fat practices (PLFP) scale was created with the items matching the child low-fat practices (LFPs). Parent PLFP, FSUB, and FJVP were significantly correlated with child LFPs. Parent LFP was a significant predictor of child LFP. Family intervention programs targeting dietary fat behaviors should encourage use of low-fat dietary behaviors.

Dietary patterns and nutrient intakes of 7-year-old children taking part in an atherosclerosis prevention project in Finland

OBJECTIVE

To evaluate the dietary patterns of 7-year-old children participating in an atherosclerosis prevention project and the relationship of those dietary patterns to nutrient intakes and serum cholesterol values.

DESIGN

In the randomized, prospective Special Turku Coronary Risk Factor Intervention Project (STRIP) 1,062 children were randomly assigned to an intervention group (n=540; low-saturated fat, low-cholesterol diet) or to a control group (n=522; unrestricted diet) at 7 months of age.

SUBJECTS/SETTINGS

The intervention families received, at 6-month intervals, individualized counseling that focused on the known environmental atherosclerosis risk factors and aimed at reducing children's saturated fat and cholesterol intake. Nutrition counseling was targeted at the child but, because of the young age of the children, was given to the parents. When children were 7 years old, food and nutrient intakes of 307 intervention and 323 control children were studied using 4-day food records.

STATISTICAL ANALYSES PERFORMED

K-means cluster analysis was used to classify children into 4 groups on the basis of similarity of food intake. Differences in nutrient intakes and serum lipid concentrations between children in the 4 food intake clusters were evaluated using Tukey's multiple comparison test.

RESULTS

Intervention children dominated the bread, skim milk, and margarine cluster and the cereals, rice, and pasta cluster whereas the 1.5%-fat milk and butter cluster included mainly control children. Saturated fat intake was nearest to the recommendations, that is 11.7% and 11.9% of energy, in the bread, skim milk, and margarine cluster and the cereals, rice, and pasta cluster, respectively. Children in the bread, skim milk, and margarine cluster had 20% to 27% higher fiber intakes (P<.001) whereas children in the sugar and sweets cluster had markedly higher sugar intakes than children in other clusters (P<.001). Serum cholesterol concentrations were lower in those clusters with high dietary ratios of polyunsaturated to saturated fat.

CONCLUSION

Detailed and repeated dietary counseling of parents, starting when children are aged 7 months, that aims at decreasing children's exposure to known nutrition risk factors for coronary heart disease modifies children's food patterns and nutrient intakes toward expected values.

Consumers' understanding of the Dietary Guidelines for Americans: insights into the future

The purpose of this study was to examine consumers' knowledge and understanding of the 1995 Dietary Guidelines for Americans and the sources from where consumers obtain their health information. A telephone survey was administered to 400 adults in the Twin Cities area in Minnesota. The number of guideline recommendations recalled per person was, on average, less than 2.5 of a total of 13 recommendations. Participants had difficulties interpreting the guidelines. Knowledge of the dietary fat guideline was especially poor. Only 17% of survey participants correctly stated the amount of total fat they should have in their diet. The total number of media sources used to obtain health information was the variable that best explained the variance in knowledge of the Dietary Guidelines recommendations. To effectively change dietary behavior, health educators must work effectively with the media to develop behavior-focused nutrition messages that are meaningful and clear to consumers.

Dietary fat reduction strategies used by a group of adults aged 50 years and older

OBJECTIVE

To investigate the fat-reduction strategies used by a group of older adults who successfully made and maintained positive dietary changes for 5 years or longer.

DESIGN

Participants completed 2 copies of a self-administered food frequency questionaire: The first copy assessed diet before they began making changes and the second copy assessed diet after initiation of healthful dietary changes. Positive food changes were identified from the food frequency questionnaires. During in-person interviews, participants placed food changes onto a time line according to the nearest estimated date of initiation of the change.

SUBJECTS

Participants were 65 free-living older adults (aged >50 years) who had maintained substantial changes to decrease fat intake in their diet for at least 5 years. Statistical analyses performed Quantitative and qualitative data were used to identify the fat-reduction strategies and to confirm and validate the fat-reduction strategy model. Confirmatory factor analysis was performed to confirm the new model. The Kuder-Richardson-20 reliability coefficient (kr) was used to determine internal consistency of the scales developed for the study.

RESULTS

The majority of participants decreased their fat intake gradually, at different time points in their lives, and over a long period of time (5 to 43 years). Mean percent energy intake from fat decreased from 44.3 +/- 5.9% before dietary improvement to 25.9 +/- 7.1% at the time of the study. The final model consisted of 5 fat-reduction strategies with 63 food changes. The strategies were: increase summer fruits (4 items; kr=0.66), increase vegetables and grains (14 items; kr=0.79), decrease recreational foods (14 items; kr=0.76), decrease cooking fat (20 items; kr=0.86), and use fat-modified foods (11 items; kr=0.80).

APPLICATIONS/CONCLUSIONS

Dietetics professionals should base their advice on the dietary strategies used by consumers rather than hypothetical premises such as food or nutrient groupings. Nutrition education interventions will have better chances for success if they are based on a set of customized programs that guide appropriate consumer segments through a series of small, comfortable, and sustainable dietary changes over a prolonged period of time.

Zinc levels in foods from southeastern Spain: relationship to daily dietary intake

The zinc content of 300 food and 79 beverage samples was determined using flame atomic absorption spectrometry. Sample recoveries, repeatability, and analyses of NIST and CBR-CEC reference materials demonstrated the reliability and accuracy of this technique. Mean zinc concentrations varied from 0.02 microg/ml in fresh water to 71.0 microg/g (fresh weight) in pork liver. The daily dietary intake of zinc for inhabitants of southeastern Spain was estimated to be 10.1 mg (5.5, 4.0, 0.5, and 0.1 mg Zn/day per person from foods of animal and vegetable origin, drinks, and other foods, respectively). Zinc levels found in high protein foods (meat, fish, milk products, eggs, dry fruits, cereals and legumes) were significantly higher than those found in food with a low protein content (vegetables, fruits and drinks) (p < 0.001). A significant linear correlation between zinc levels and the corresponding protein content of cereals, legumes and dry fruits was found (r = 0.754, p < 0.005). Zinc concentrations in milk samples were significantly modified by the thermal treatment (p < 0.001), and the skimming (p < 0.05) and calcium enrichment processes (p < 0.001). Shellfish zinc levels were also significantly higher than those measured in fish (p < 0.05). Mean zinc concentrations found in cheese were statistically higher than those determined in the remaining milk products (p < 0.001). Zinc levels measured in distilled beverages were also statistically lower than those found in fermented ones (p < 0.001).

Nutrient intakes and characteristics of normal weight, female military personnel consuming foods reduced in fat or energy content

The nutritional implications of consuming reduced fat or reduced energy foods (RED) were examined in 50 women who were participating in a larger study of iron status while enrolled in the U.S. Army Medical Department Officer Basic Course. The subjects recorded their food intake for a 7-day period. Reduced fat or reduced energy foods were identified as foods labeled "reduced-calorie, reduced-fat, diet, or low-calorie". The women were divided into two groups, those eating > 14 RED per week (N = 28) and those eating < or = 14 RED (N = 22). The > 14 RED group tended to be Caucasian, single, had a lower body mass index (21.2 vs. 22.5), and exercised more. The mean daily intake of the > 14 RED group was significantly higher in carbohydrate, dietary fiber, thiamin, riboflavin, niacin, vitamin B6, folacin, calcium, phosphorus, magnesium, iron, zinc, potassium, and sodium, and significantly lower in cholesterol. The percentage of energy from fat was significantly lower in the > 14 RED group than the < or = 14 RED group (p < 0.01). There was no significant difference in energy intake between the two groups. More women in the > 14 RED group used dietary supplements. The > 14 group consumed more dairy products and less sweetened beverages. These results demonstrate that the consumption of reduced fat or energy foods did not have a significant impact on total energy intake in these normal weight women. Individuals consuming these foods may subsequently consume less energy from fat and improve the nutrient composition of their diet by selecting healthier food choices.

Mechanisms of vitamin E regulation: research over the past decade and focus on the future

This paper discusses the developments in human vitamin E research since 1990. New methodologies such as the use of stable isotopes, advances in vitamin E measurements, and isolation and cloning of specific alpha-tocopherol binding proteins have facilitated investigation of alpha-tocopherol absorption, metabolism, and transport in humans in vivo. Changes in food production in the United States and dietary intake impacted vitamin E availability and intake. Epidemiologic and therapeutic studies have pointed to its role in disease prevention and in healing processes. Specific molecular functions of alpha-tocopherol have been the most recent and surprising new findings and are an important area for future experimentation. Given the aging of the American population and the potential role for alpha-tocopherol in preventive medicine, the study of the molecular functions of vitamin E promises to provide some of the most exciting discoveries of the next decade.