The effect of Type I diabetes on the eating patterns of free-living French: a diet diary study

The Association of Dining Companionship with Energy and Nutrient Intake Among Community-Dwelling Japanese Older Adults

BACKGROUND

Community-dwelling older adults are at risk of malnutrition due to age-related declines in energy and nutrient intake. While the positive effect of dining companions on energy and nutrient intake has been suggested, evidence remains inconclusive. This study investigated the association between the number of dining companions and energy and nutrient intake, as well as the contribution of specific food groups to higher intake in the presence of dining companions.

METHODS

This cross-sectional study included 2865 community-dwelling older adults. The number of dining companions was assessed through self-administered questionnaires and categorized into three groups (none, 1, ≥2). Dietary intake was evaluated using a validated food frequency questionnaire, and multivariable regression analyses were conducted to control for potential confounders.

RESULTS

Participants dining with two or more companions consumed significantly more energy (β 143.85; 95% CI: 30.05, 257.65; p for trend = 0.01), protein (β 6.32; 95% CI: 1.05, 11.59), fat (β 6.78; 95% CI: 2.44, 11.12; p for trend = 0.002), and carbohydrates (β 17.43; 95% CI: 1.48, 33.37; p for trend = 0.06) compared to those dining alone. They also consumed higher amounts of rice, fats and oils, meat, other vegetables, fruits, and mushrooms.

CONCLUSIONS

Dining with two or more companions is associated with greater energy and nutrient intake, particularly from energy- and nutrient-dense foods. Encouraging shared meals could serve as a potential approach to support dietary quality and address risks of malnutrition in older adults.

A systematic review and meta-analysis of the social facilitation of eating

BACKGROUND

Research suggests that people tend to eat more when eating with other people, compared with when they eat alone, and this is known as the social facilitation of eating. However, little is known about when and why this phenomenon occurs.

OBJECTIVES

This review aimed to quantify the evidence for social facilitation of eating and identify moderating factors and underlying mechanisms.

METHODS

We systematically reviewed studies that used experimental and nonexperimental approaches to examine food intake/food choice as a function of the number of co-eaters. The following databases were searched during April 2019: PsychInfo, Embase, Medline, and Social Sciences Citation Index. Studies that used naturalistic techniques were narratively synthesized, and meta-analyses were conducted to synthesize results from experimental studies.

RESULTS

We reviewed 42 studies. We found strong evidence that people select and eat more when eating with friends, compared with when they eat alone [Z = 5.32; P < 0.001; standardized mean difference (SMD) = 0.76; 95% CI: 0.48, 1.03]. The meta-analysis revealed no evidence for social facilitation across studies that had examined food intake when participants ate alone or with strangers/acquaintances (Z = 1.32; P = 0.19; SMD = 0.21, 95% CI: -0.10, 0.51). There was some evidence that the social facilitation of eating is moderated by gender, weight status, and food type. However, this evidence was limited by a lack of experimental research examining the moderating effect of these factors on the social facilitation of eating among friends. In 2 studies, there was evidence that the effect of the social context on eating may be partly mediated by longer meal durations and the perceived appropriateness of eating.

CONCLUSIONS

Findings suggest that eating with others increases food intake relative to eating alone, and this is moderated by the familiarity of co-eaters. The review identifies potential mechanisms for the social facilitation of eating and highlights the need for further research to establish mediating factors. Finally, we propose a new theoretical framework in which we suggest that the social facilitation of eating has evolved as an efficient evolutionary adaptation.

Contribution of snacks and meals in the diet of French adults: a diet-diary study

To investigate the relative contributions of meals and snacks in the daily intake of free-living humans, 54 French adults maintained food intake diaries for four 7-day periods. They recorded all food and fluid intakes mentioning whether, in their opinion, each intake event was a snack or a meal. The weekly food diaries also contained information on the circumstances of each event such as time and place, number of persons present, and affective states (hunger, satiety, etc.) before and after intake. On average, 2.7 meals and 1.3 snacks were consumed each day. Very few days included no snacking. Total daily energy and nutrient intake were not different between days with and days without snacks. Snacks differed from meals in several dimensions. Meals were about twice as large as snacks in energy and weight. Nutrient intake, in absolute values, was higher in meals. In proportions, however, snacks contained more CHO and less fat and proteins. Most foods were consumed in larger amounts in the context of meals but a few (sweets, cereal bars, biscuits, and sodas) were mostly consumed as snacks. Hunger was more intense before but less intense after meals than snacks. The satiety ratio was higher for snacks than meals. Time of day affected many intake parameters. For example, afternoon snacks exhibited a high satiety ratio for a modest intake. The present study describes the status of several potential determining factors at the time of snacks in humans, demonstrating a specific role for snacks, as opposed to meals, in the daily eating pattern of healthy adults.

Glycemic, auxologic, and seasonal aspects of continuous subcutaneous insulin infusion therapy in children and young adults with type 1 diabetes

Use of continuous subcutaneous insulin infusion (CSII) therapy has increased among patients with type 1 diabetes. This study was performed: (1) to evaluate the effect of CSII on diabetes control in children and young adults, (2) to detect effects of CSII on weight, body mass index (BMI), and insulin requirements, (3) to investigate seasonal variation in diabetes control during CSII therapy, and (4) to investigate the effect of season of initiation of CSII on glycemic control. Thirty-nine patients, ranging in age from 10.1 to 20.5 years, with type 1 diabetes were studied. Quarterly data over 12 months preceding and following CSII initiation were obtained retrospectively. Variables were compared over similar time periods. SAS was used for descriptive and paired t test analysis. (1) Mean blood glucose level was significantly lower at 3 months but not different from baseline at 6, 9, and 12 months post-CSII. (2) Glycosylated hemoglobin (HbA1c) was significantly lower at 3 and 6 months but not at 9 and 12 months post-CSII. (3) There was no significant difference in the frequency of hypoglycemia or hyperglycemia at any of the time periods studied. (4) There was an initial but unsustained decrease in daily weight-adjusted insulin requirements after CSII. (5) There was a rapid, sustained increase in weight and BMI following CSII in females. (6) Frequency of ketoacidosis decreased in two patients. (7) There was no seasonal variation in weight change, HbA1c, or frequency of measured hypoglycemic episodes with CSII. (8) There was some effect of the season of initiation of CSII therapy on glycemic control. Thus, (1) CSII glycemic benefits may not be sustained, (2) weight gain is a significant effect of CSII in adolescent females, and (3) CSII may be a means of decreasing ketoacidosis episodes, and eliminating seasonal variability in diabetes control.