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Cunha MCDA, Terra LH, Campos E Sousa P, Vilela DR, Oliveira AL, Silva JS, Simão SD, Pereira J, Alves JGLF, Carvalho EENDE, Vilas Boas EVB. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product. AN ACAD BRAS CIENC 2023; 95:e20201550. [PMID: 37436198 DOI: 10.1590/0001-3765202320201550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 04/07/2021] [Indexed: 07/13/2023] Open
Abstract
This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker's formulation. Besides, the dehydration process caused significant changes (p<0.05) in the L* value and chromaticity (C*), mainly of the flours (husk and pequi pulp), such changes are due to non-enzymatic oxidative processes and pigment degradation, especially carotenoids. The effect of the substitution of ingredients (wheat flour and water) by husk and pulp flours and pequi pulp contributed to the increase in lipid, crude fiber, nitrogen-free extract and energy value content. However, the substitution promoted changes in the attributes of color and textural properties, such as increased hardness, chewiness and cohesiveness. Nevertheless, all formulations showed good sensory acceptance and thus, pequi sweet breads can be implemented in school meals for contributing and meeting the nutritional recommendations established by the School Feeding Brazilian Program (PNAE).
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Affiliation(s)
- Mariana C DA Cunha
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Laila H Terra
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Piêtra Campos E Sousa
- Universidade Federal de Lavras, Departamento de Nutrição, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Daiana R Vilela
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Ana Lázara Oliveira
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Jéssyca S Silva
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Sérgio Domingos Simão
- Universidade Federal de Lavras, Departamento de Zootecnia, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Joelma Pereira
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - José Guilherme L F Alves
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | | | - Eduardo V B Vilas Boas
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
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Corbin KD, Carnero EA, Dirks B, Igudesman D, Yi F, Marcus A, Davis TL, Pratley RE, Rittmann BE, Krajmalnik-Brown R, Smith SR. Host-diet-gut microbiome interactions influence human energy balance: a randomized clinical trial. Nat Commun 2023; 14:3161. [PMID: 37258525 PMCID: PMC10232526 DOI: 10.1038/s41467-023-38778-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 05/12/2023] [Indexed: 06/02/2023] Open
Abstract
The gut microbiome is emerging as a key modulator of human energy balance. Prior studies in humans lacked the environmental and dietary controls and precision required to quantitatively evaluate the contributions of the gut microbiome. Using a Microbiome Enhancer Diet (MBD) designed to deliver more dietary substrates to the colon and therefore modulate the gut microbiome, we quantified microbial and host contributions to human energy balance in a controlled feeding study with a randomized crossover design in young, healthy, weight stable males and females (NCT02939703). In a metabolic ward where the environment was strictly controlled, we measured energy intake, energy expenditure, and energy output (fecal and urinary). The primary endpoint was the within-participant difference in host metabolizable energy between experimental conditions [Control, Western Diet (WD) vs. MBD]. The secondary endpoints were enteroendocrine hormones, hunger/satiety, and food intake. Here we show that, compared to the WD, the MBD leads to an additional 116 ± 56 kcals (P < 0.0001) lost in feces daily and thus, lower metabolizable energy for the host (89.5 ± 0.73%; range 84.2-96.1% on the MBD vs. 95.4 ± 0.21%; range 94.1-97.0% on the WD; P < 0.0001) without changes in energy expenditure, hunger/satiety or food intake (P > 0.05). Microbial 16S rRNA gene copy number (a surrogate of biomass) increases (P < 0.0001), beta-diversity changes (whole genome shotgun sequencing; P = 0.02), and fermentation products increase (P < 0.01) on an MBD as compared to a WD along with significant changes in the host enteroendocrine system (P < 0.0001). The substantial interindividual variability in metabolizable energy on the MBD is explained in part by fecal SCFAs and biomass. Our results reveal the complex host-diet-microbiome interplay that modulates energy balance.
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Affiliation(s)
- Karen D Corbin
- AdventHealth Translational Research Institute, Orlando, FL, USA
| | - Elvis A Carnero
- AdventHealth Translational Research Institute, Orlando, FL, USA
| | - Blake Dirks
- Biodesign Center for Health through Microbiomes, Arizona State University, Tempe, AZ, USA
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, USA
| | - Daria Igudesman
- AdventHealth Translational Research Institute, Orlando, FL, USA
| | - Fanchao Yi
- AdventHealth Translational Research Institute, Orlando, FL, USA
| | - Andrew Marcus
- Biodesign Center for Health through Microbiomes, Arizona State University, Tempe, AZ, USA
- Skyology Inc, San Francisco, CA, USA
| | - Taylor L Davis
- Biodesign Center for Health through Microbiomes, Arizona State University, Tempe, AZ, USA
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, USA
| | | | - Bruce E Rittmann
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ, USA
- School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, AZ, USA
| | - Rosa Krajmalnik-Brown
- Biodesign Center for Health through Microbiomes, Arizona State University, Tempe, AZ, USA.
- School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, AZ, USA.
| | - Steven R Smith
- AdventHealth Translational Research Institute, Orlando, FL, USA.
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3
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Hejazi J. Validating dietary assessment tools with energy expenditure measurement methods: Is this accurate? INT J VITAM NUTR RES 2023; 93:4-8. [PMID: 34989598 DOI: 10.1024/0300-9831/a000744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Having an accurate dietary assessment tool is a necessity for most nutritional studies. As a result, many validation studies have been carried out to assess the validity of commonly used dietary assessment tools. Since based on the energy balance equation, among individuals with a stable weight, Energy Intake (EI) is equal to Energy Expenditure (EE) and there are precise methods for measurement of EE (e.g. doubly labeled water method), numerous studies have used this technique for validating dietary assessment tools. If there was a discrepancy between measured EI and EE, the researchers have concluded that self-reported dietary assessment tools are not valid or participants misreport their dietary intakes. However, the calculation of EI with common dietary assessment tools such as food frequency questionnaires (FFQs), 24-hour dietary recalls, or weighed food records, is based on fixed factors that were introduced by Atwater and the accuracy of these factors are under question. Moreover, the amount of energy absorption, and utilization from a diet, depends on various factors and there are considerable interindividual differences in this regard, for example in gut microbiota composition. As a result, the EI which is calculated using dietary assessment tools is likely not representative of real metabolizable energy which is equal to EE in individuals with stable weight, thus validating dietary assessment tools with EE measurement methods may not be accurate. We aim to address this issue briefly and propose a feasible elucidation, albeit not a complete solution.
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Affiliation(s)
- Jalal Hejazi
- Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
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Corbin KD, Carnero EA, Dirks B, Igudesman D, Yi F, Marcus A, Davis TL, Pratley RE, Rittmann BE, Krajmalnik-Brown R, Smith SR. Reprogramming the Human Gut Microbiome Reduces Dietary Energy Harvest. RESEARCH SQUARE 2023:rs.3.rs-2382790. [PMID: 36747835 PMCID: PMC9901041 DOI: 10.21203/rs.3.rs-2382790/v1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The gut microbiome is emerging as a key modulator of host energy balance1. We conducted a quantitative bioenergetics study aimed at understanding microbial and host factors contributing to energy balance. We used a Microbiome Enhancer Diet (MBD) to reprogram the gut microbiome by delivering more dietary substrates to the colon and randomized healthy participants into a within-subject crossover study with a Western Diet (WD) as a comparator. In a metabolic ward where the environment was strictly controlled, we measured energy intake, energy expenditure, and energy output (fecal, urinary, and methane)2. The primary endpoint was the within-participant difference in host metabolizable energy between experimental conditions. The MBD led to an additional 116 ± 56 kcals lost in feces daily and thus, lower metabolizable energy for the host by channeling more energy to the colon and microbes. The MBD drove significant shifts in microbial biomass, community structure, and fermentation, with parallel alterations to the host enteroendocrine system and without altering appetite or energy expenditure. Host metabolizable energy on the MBD had quantitatively significant interindividual variability, which was associated with differences in the composition of the gut microbiota experimentally and colonic transit time and short-chain fatty acid absorption in silico. Our results provide key insights into how a diet designed to optimize the gut microbiome lowers host metabolizable energy in healthy humans.
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Affiliation(s)
- Karen D. Corbin
- AdventHealth Translational Research Institute, Orlando, Florida
| | | | - Blake Dirks
- Biodesign Center for Health through Microbiomes, Tempe, AZ,Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ
| | - Daria Igudesman
- AdventHealth Translational Research Institute, Orlando, Florida
| | - Fanchao Yi
- AdventHealth Translational Research Institute, Orlando, Florida
| | - Andrew Marcus
- Biodesign Center for Health through Microbiomes, Tempe, AZ,Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ
| | - Taylor L. Davis
- Biodesign Center for Health through Microbiomes, Tempe, AZ,Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ
| | | | - Bruce E. Rittmann
- Biodesign Swette Center for Environmental Biotechnology, Arizona State University, Tempe, AZ,School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, AZ
| | - Rosa Krajmalnik-Brown
- Biodesign Center for Health through Microbiomes, Tempe, AZ,School of Sustainable Engineering and the Built Environment, Arizona State University, Tempe, AZ
| | - Steven R. Smith
- AdventHealth Translational Research Institute, Orlando, Florida
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Glynn EL, Fleming SA, Edwards CG, Wilson MJ, Evans M, Leidy HJ. Consuming a Protein and Fiber-Based Supplement Preload Promotes Weight Loss and Alters Metabolic Markers in Overweight Adults in a 12-Week, Randomized, Double-Blind, Placebo-Controlled Trial. J Nutr 2022; 152:1415-1425. [PMID: 35212740 PMCID: PMC9178960 DOI: 10.1093/jn/nxac038] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 01/03/2022] [Accepted: 02/14/2022] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND Higher protein and fiber diets promote weight management and metabolic health. OBJECTIVES This study aimed to determine if greater weight loss and positive changes in metabolic outcomes could be achieved with twice-daily consumption of a high-protein and fiber-based multi-ingredient nutritional shake (HPF) compared with an isocaloric low-protein, lower fiber-based placebo (LPF). METHODS Study procedures were conducted by an independent research organization under clinicaltrials.gov registration NCT03057873. Healthy overweight and obese adults [n = 206; BMI (kg/m2): 27-35; 70% female] were randomly assigned to HPF or LPF. All participants were prescribed an energy-restricted diet (500 kcal/d less than energy needs) and consumed a HPF (17 g protein, 6 g fiber) or LPF (1 g protein, 3 g fiber) shake 30 min before breakfast and lunch for 12 wk. Primary outcomes included body weight and total body fat percentage. Blood samples were collected at days (D) 0, 28, 56, and 84 for secondary analyses related to metabolic markers of health. RESULTS Although weight loss occurred in both groups, HPF had greater weight loss at D84 compared with LPF (-3.3 kg vs. -1.8 kg, P < 0.05). Percentage body fat decreased in both groups (HPF: -1.33%, LPF: -1.09%; P < 0.001) with no differences between groups. Serum total cholesterol, LDL cholesterol, and oxidized LDL decreased between -5.1% to -8.3%, whereas adiponectin increased over time in both groups; these changes occurred to a greater extent in HPF compared with LPF (all P < 0.05). CONCLUSIONS A multi-ingredient HPF nutritional supplement shake consumed as a preload before breakfast and lunch positively influenced weight management and metabolic outcomes in overweight adults compared with an LPF placebo. These findings suggest that specific nutrient factors (i.e., potentially including protein, fiber, and bioactive content) other than calorie reduction alone influence the success of a weight-loss regimen. This trial was registered at www.clinicaltrials.gov as NCT03057873.
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Affiliation(s)
- Erin L Glynn
- Scientific Affairs, Beachbody, LLC, El Segundo, CA, USA
- Research and Development, Beachbody, LLC, El Segundo, CA, USA
| | | | | | | | | | - Heather J Leidy
- Department of Nutritional Sciences, University of Texas at Austin, Austin, TX, USA
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6
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Hejazi J. Validating dietary assessment tools with energy expenditure measurement methods: Is this accurate? INT J VITAM NUTR RES 2022. [DOI: doi.org/10.1024/0300-9831/a000744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Abstract. Having an accurate dietary assessment tool is a necessity for most nutritional studies. As a result, many validation studies have been carried out to assess the validity of commonly used dietary assessment tools. Since based on the energy balance equation, among individuals with a stable weight, Energy Intake (EI) is equal to Energy Expenditure (EE) and there are precise methods for measurement of EE (e.g. doubly labeled water method), numerous studies have used this technique for validating dietary assessment tools. If there was a discrepancy between measured EI and EE, the researchers have concluded that self-reported dietary assessment tools are not valid or participants misreport their dietary intakes. However, the calculation of EI with common dietary assessment tools such as food frequency questionnaires (FFQs), 24-hour dietary recalls, or weighed food records, is based on fixed factors that were introduced by Atwater and the accuracy of these factors are under question. Moreover, the amount of energy absorption, and utilization from a diet, depends on various factors and there are considerable interindividual differences in this regard, for example in gut microbiota composition. As a result, the EI which is calculated using dietary assessment tools is likely not representative of real metabolizable energy which is equal to EE in individuals with stable weight, thus validating dietary assessment tools with EE measurement methods may not be accurate. We aim to address this issue briefly and propose a feasible elucidation, albeit not a complete solution.
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Affiliation(s)
- Jalal Hejazi
- Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
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7
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Azman Halimi R, Raymond CA, Barkla BJ, Mayes S, King GJ. Development of Selection Indices for Improvement of Seed Yield and Lipid Composition in Bambara Groundnut ( Vigna subterranea (L.) Verdc.). Foods 2021; 11:foods11010086. [PMID: 35010212 PMCID: PMC8750730 DOI: 10.3390/foods11010086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/15/2021] [Accepted: 12/23/2021] [Indexed: 11/16/2022] Open
Abstract
The underutilised grain legume bambara groundnut (Vigna subterranea) has the potential to contribute significantly to nutritional security. However, the lack of commercial cultivars has hindered its wider adoption and utilisation as a food source. The development of competitive cultivars is impeded by (1) lack of systematic data describing variation in nutritional composition within the gene pool, and (2) a poor understanding of how concentrations of different nutritional components interact. In this study, we analysed seed lipid and protein concentration and lipid composition within a collection of 100 lines representing the global gene pool. Seed protein and lipid varied over twofold with a normal distribution, but no significant statistical correlation was detected between the two components. Seed lipid concentration (4.2–8.8 g/100 g) is primarily determined by the proportion of oleic acid (r2 = 0.45). Yield and composition data for a subset of 40 lines were then used to test selection parameters for high yielding, high lipid breeding lines. From five selection indices tested using 15 scenarios, an index based on the seed number, seed weight, and oleic acid yielded a >50% expected increase in each of the mean values of seed number, pod dry weight, seed dry weight, and seed size, as well as an expected 7% increase in seed lipid concentration.
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Affiliation(s)
- Razlin Azman Halimi
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
| | - Carolyn A. Raymond
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
| | - Bronwyn J. Barkla
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
| | - Sean Mayes
- School of Bioscience, University of Nottingham, Loughborough LE12 5RD, UK;
- Crops for the Future, NIAB-EMR, Cambridge CB3 0LG, UK
| | - Graham J. King
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW 2480, Australia; (R.A.H.); (C.A.R.); (B.J.B.)
- School of Bioscience, University of Nottingham, Loughborough LE12 5RD, UK;
- Correspondence:
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8
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Mullie P, Deliens T, Clarys P. East-Greenland traditional nutrition: a reanalysis of the Inuit energy balance and the macronutrient consumption from the Høygaard nutritional data (1936-1937). Int J Circumpolar Health 2021; 80:1932184. [PMID: 34058960 PMCID: PMC8172218 DOI: 10.1080/22423982.2021.1932184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Greenlandic traditional nutrition was unique in the arctic environment because it was an almost exclusive meat dietary pattern. Høygaard et al. left Copenhagen in August 1936, and stayed in East Greenland until August 1937. The four members of the expedition resided in Tasisaq and visited eight settlements around where nutritional intake was recorded by residing in families. However, the nutritional intake was analysed on a household level. The aim of the present study is to reanalyse the Høygaard et al. data according to modern scientific standards. In total, 21 males and 14 females participated. Median (IQR) energy consumption was 3881 (1568) kcal.day−1 for males and 2910 (882) kcal.day−1 for females. Without the five participants living near trading centres, this was 3268 (219) kcal.day−1 and 2634 (723) kcal.day−1, respectively. Expressed in energy-percent, the macronutrient consumptions were 34% for protein, 37% for fat and 29% for carbohydrates. Without imported food, this was 41%, 49% and 10%, respectively. The main findings of the present study are, as expected, that the food consumed came mainly from traditional hunting, was low in plant foods and extremely low in carbohydrates. The Inuit succeeded to stay in apparently healthy conditions with a traditional meat-based dietary pattern.
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Affiliation(s)
- Patrick Mullie
- Belgian Defence, DG H&WB, Queen Elisabeth Barracks, Evere, Belgium.,Faculty of Physical Education and Physiotherapy, Department of Movement and Sport Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Tom Deliens
- Faculty of Physical Education and Physiotherapy, Department of Movement and Sport Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Peter Clarys
- Faculty of Physical Education and Physiotherapy, Department of Movement and Sport Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Adejuwon KP, Osundahunsi OF, Akinola SA, Oluwamukomi MO, Mwanza M. Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum-Soybean-Orange flesh Sweet Potato Complementary Diet. Food Sci Nutr 2021; 9:639-650. [PMID: 33598149 PMCID: PMC7866588 DOI: 10.1002/fsn3.2013] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/06/2020] [Accepted: 11/02/2020] [Indexed: 11/21/2022] Open
Abstract
The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange-fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty-nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%-25.29%), ash (1.09%-3.71%), fat (10.28%-15.24%), and fiber (0.85%-3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein-rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.
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Affiliation(s)
- Kikelomo P. Adejuwon
- Department of Nutrition and Health PromotionOndo State Primary Healthcare Development AgencyAkureNigeria
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | | | - Stephen A. Akinola
- Department of MicrobiologyFood Security and Safety NicheFaculty of Natural and Agricultural SciencesNorth West UniversityMmabathoSouth Africa
| | - Matthew O. Oluwamukomi
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Mulunda Mwanza
- Center for Animal Health StudiesFood Security and Safety NicheFaculty of Natural and Agricultural SciencesNorth West UniversityMmabathoSouth Africa
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10
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CUNHA MCD, SILVA JS, GUIMARÃES JS, CARVALHO EEN, BOAS EVDBV. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.38419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Shinn LM, Li Y, Mansharamani A, Auvil LS, Welge ME, Bushell C, Khan NA, Charron CS, Novotny JA, Baer DJ, Zhu R, Holscher HD. Fecal Bacteria as Biomarkers for Predicting Food Intake in Healthy Adults. J Nutr 2020; 151:423-433. [PMID: 33021315 PMCID: PMC7849973 DOI: 10.1093/jn/nxaa285] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/08/2020] [Accepted: 08/27/2020] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Diet affects the human gastrointestinal microbiota. Blood and urine samples have been used to determine nutritional biomarkers. However, there is a dearth of knowledge on the utility of fecal biomarkers, including microbes, as biomarkers of food intake. OBJECTIVES This study aimed to identify a compact set of fecal microbial biomarkers of food intake with high predictive accuracy. METHODS Data were aggregated from 5 controlled feeding studies in metabolically healthy adults (n = 285; 21-75 y; BMI 19-59 kg/m2; 340 data observations) that studied the impact of specific foods (almonds, avocados, broccoli, walnuts, and whole-grain barley and whole-grain oats) on the human gastrointestinal microbiota. Fecal DNA was sequenced using 16S ribosomal RNA gene sequencing. Marginal screening was performed on all species-level taxa to examine the differences between the 6 foods and their respective controls. The top 20 species were selected and pooled together to predict study food consumption using a random forest model and out-of-bag estimation. The number of taxa was further decreased based on variable importance scores to determine the most compact, yet accurate feature set. RESULTS Using the change in relative abundance of the 22 taxa remaining after feature selection, the overall model classification accuracy of all 6 foods was 70%. Collapsing barley and oats into 1 grains category increased the model accuracy to 77% with 23 unique taxa. Overall model accuracy was 85% using 15 unique taxa when classifying almonds (76% accurate), avocados (88% accurate), walnuts (72% accurate), and whole grains (96% accurate). Additional statistical validation was conducted to confirm that the model was predictive of specific food intake and not the studies themselves. CONCLUSIONS Food consumption by healthy adults can be predicted using fecal bacteria as biomarkers. The fecal microbiota may provide useful fidelity measures to ascertain nutrition study compliance.
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Affiliation(s)
- Leila M Shinn
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Yutong Li
- Department of Statistics, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Aditya Mansharamani
- Department of Computer Science, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Loretta S Auvil
- National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Michael E Welge
- National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, Urbana, IL, USA,Mayo-Illinois Alliance for Technology-Based Healthcare, Urbana, IL,
USA
| | - Colleen Bushell
- National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, Urbana, IL, USA,Mayo-Illinois Alliance for Technology-Based Healthcare, Urbana, IL,
USA
| | - Naiman A Khan
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA,Department of Kinesiology & Community Health, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Craig S Charron
- Beltsville Human Nutrition Research Center, USDA Agricultural Research Service, Beltsville, MD, USA
| | - Janet A Novotny
- Beltsville Human Nutrition Research Center, USDA Agricultural Research Service, Beltsville, MD, USA
| | - David J Baer
- Beltsville Human Nutrition Research Center, USDA Agricultural Research Service, Beltsville, MD, USA
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12
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Zitha EZM, Machado PDS, Junqueira LA, João ECB, Resende JV, Carvalho EEN, Vilas Boas EVDB. Impact of processing, packages, and storage on quality of mangaba (
Hancornia speciosa
Gomes) jelly. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14814] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Miketinas DC, Bray GA, Beyl RA, Ryan DH, Sacks FM, Champagne CM. Fiber Intake Predicts Weight Loss and Dietary Adherence in Adults Consuming Calorie-Restricted Diets: The POUNDS Lost (Preventing Overweight Using Novel Dietary Strategies) Study. J Nutr 2019; 149:1742-1748. [PMID: 31174214 PMCID: PMC6768815 DOI: 10.1093/jn/nxz117] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 03/18/2019] [Accepted: 05/07/2019] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND The effects of dietary composition on weight loss are incompletely understood. In addition to energy intake, fiber intake, energy density, macronutrient composition, and demographic characteristics have all been suggested to contribute to weight loss. OBJECTIVE The primary aim of this analysis was to assess the role of dietary fiber as a predictor of weight loss in participants who consumed calorie-restricted diets (-750 kcal/d from estimated energy needs) for 6 mo, using data from the POUNDS Lost (Preventing Overweight Using Novel Dietary Strategies) Study-a randomized trial that examined the effects of calorie-restricted diets varying in macronutrient composition on weight loss in adults. METHODS Data were randomly partitioned to a training data set (70%) in which the effects of fiber and other weight-loss predictors were identified using adjusted Least Absolute Shrinkage and Selection Operator and model averaging. The retained predictors were then fit on the testing data set to assess predictive performance. RESULTS Three hundred and forty-five participants (53.9% female) provided dietary records at baseline and 6 mo. Mean ± SD age and BMI for the full sample was 52.5 ± 8.7 y and 32.6 ± 3.9 kg/m2, respectively. Mean ± SD (99% CI) weight change at 6 mo for the full sample was -7.27 ± 5.6 kg (-8.05, -6.48 kg). The final, best fit model (R2 = 0.41) included fiber, energy density, fat, age, adherence, baseline weight, race, and changes from baseline in carbohydrate, fiber, PUFA, and MUFA intake, but the most influential predictor was fiber intake ($\hat{\beta }$ = -0.37; P < 0.0001). In addition, fiber was strongly associated with adherence to the macronutrient prescriptions (P < 0.0001). Interactions between race and adherence, age, baseline weight, carbohydrate, energy density, and MUFAs were also retained in the final model. CONCLUSION Dietary fiber intake, independently of macronutrient and caloric intake, promotes weight loss and dietary adherence in adults with overweight or obesity consuming a calorie-restricted diet. This trial was registered at clinicaltrials.gov as NCT00072995.
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Affiliation(s)
| | - George A Bray
- Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA
| | - Robbie A Beyl
- Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA
| | - Donna H Ryan
- Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA
| | - Frank M Sacks
- Harvard TH Chan School of Public Health, Boston, MA, USA
| | - Catherine M Champagne
- Pennington Biomedical Research Center, Louisiana State University, Baton Rouge, LA, USA
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14
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Capuano E, Oliviero T, Fogliano V, Pellegrini N. Role of the food matrix and digestion on calculation of the actual energy content of food. Nutr Rev 2019. [PMID: 29529265 DOI: 10.1093/nutrit/nux072] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The energy content of food is calculated on the basis of general factors for fat, protein, and carbohydrates. These general factors were derived by W.O. Atwater in the late 19th century, while additional factors for dietary fiber, polyols, and organic acids were introduced more recently. These factors are applied indiscriminately to all types of foods, yet the same nutrient may be digested to different extents to generate energy, depending on the characteristics of the food matrix, the processing methods applied to foods, and the meal composition. As a consequence, the actual energy content of food may differ from what is theoretically calculated with the Atwater factors. In this review, the relationship of macronutrient digestibility with food structure, macronutrient structure, and food composition is examined, and the implications for the amount of energy achievable through diet are highlighted. Estimates of the discrepancy between calculated energy content and actual energy content are provided for different diets. The findings may have implications for consumer purchasing decisions as well as for the design of dietary interventions.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Teresa Oliviero
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands
| | - Nicoletta Pellegrini
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.,Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma Italy
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15
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Tapsell LC, Neale EP, Probst Y. Dietary Patterns and Cardiovascular Disease: Insights and Challenges for Considering Food Groups and Nutrient Sources. Curr Atheroscler Rep 2019; 21:9. [PMID: 30741361 PMCID: PMC6373325 DOI: 10.1007/s11883-019-0770-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
PURPOSE OF REVIEW The relationship between dietary patterns and cardiovascular disease has been the subject of much research, but an important methodological consideration is the interdependence between the nutrient composition of foods and the recognition of healthy dietary patterns. This review considers some of the challenges in researching dietary patterns with implications for translation to public health promotions. RECENT FINDINGS A number of statistical methods have emerged for analysing dietary patterns using population dietary data. There are limitations in the assumptions underpinning food categorisation, but this research is able to consistently identify foods and dietary patterns that are positively related to health. Aligned to this activity is the ongoing development of food composition databases which has its own limitations such as keeping up to date with changing foods and newly identified components, sampling of foods, and developments in chemical analytical methods. Finally, dietary patterns form the basis for current dietary guidelines and related public health-oriented programs, but the issues raised for research (e.g. food categorisation and cuisine influences on dietary patterns) can also translate to these settings. The study of dietary patterns in cardiovascular disease prevention presents with a number of methodological challenges relating to the way food groups are formed and the limitations of food composition databases. Added to this are new considerations for the environmental impact of recommended dietary patterns. Future research across the entire knowledge chain should target more accurate methods in a number of analytical areas.
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Affiliation(s)
- Linda C Tapsell
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, 2522, Australia.
- Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, 2522, Australia.
- Smart Foods Centre, University of Wollongong, Wollongong, New South Wales, 2522, Australia.
| | - Elizabeth P Neale
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, 2522, Australia
- Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, 2522, Australia
- Smart Foods Centre, University of Wollongong, Wollongong, New South Wales, 2522, Australia
| | - Yasmine Probst
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, 2522, Australia
- Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, 2522, Australia
- Smart Foods Centre, University of Wollongong, Wollongong, New South Wales, 2522, Australia
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16
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Proximal composition, sensorial properties and effect of ascorbic acid and α - tocopherol on oxidative stability of bread made with whole flours and vegetable oils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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17
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Tindall AM, Petersen KS, Lamendella R, Shearer GC, Murray-Kolb LE, Proctor DN, Kris-Etherton PM. Tree Nut Consumption and Adipose Tissue Mass: Mechanisms of Action. Curr Dev Nutr 2018; 2:nzy069. [PMID: 30488045 PMCID: PMC6252345 DOI: 10.1093/cdn/nzy069] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 07/18/2018] [Accepted: 08/02/2018] [Indexed: 01/03/2023] Open
Abstract
There is concern that tree nuts may cause weight gain due to their energy density, yet evidence shows that tree nuts do not adversely affect weight status. Epidemiologic and experimental studies have shown a reduced risk of chronic diseases with tree nut consumption without an increased risk of weight gain. In fact, tree nuts may protect against weight gain and benefit weight-loss interventions. However, the relation between tree nut consumption and adiposity is not well understood at the mechanistic level. This review summarizes the proposed underlying mechanisms that might account for this relation. Evidence suggests that tree nuts may affect adiposity through appetite control, displacement of unfavorable nutrients, increased diet-induced thermogenesis, availability of metabolizable energy, antiobesity action of bioactive compounds, and improved functionality of the gut microbiome. The gut microbiome is a common factor among these mechanisms and may mediate, in part, the relation between tree nut consumption and reduced adiposity. Further research is needed to understand the impact of tree nuts on the gut microbiome and how the gut microbial environment affects the nutrient absorption and metabolism of tree nuts. The evidence to date suggests that tree nut consumption favorably affects body composition through different mechanisms that involve the gut microbiome. A better understanding of these mechanisms will contribute to the evolving science base that addresses the causes and treatments for overweight and obesity.
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Affiliation(s)
- Alyssa M Tindall
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
| | - Kristina S Petersen
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
| | | | - Gregory C Shearer
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
| | - Laura E Murray-Kolb
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
| | - David N Proctor
- Departments of Kinesiology, The Pennsylvania State University, University Park, PA
| | - Penny M Kris-Etherton
- Departments of Nutritional Sciences, The Pennsylvania State University, University Park, PA
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18
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Chiu TH, Lin MN, Pan WH, Chen YC, Lin CL. Vegetarian diet, food substitution, and nonalcoholic fatty liver. Tzu Chi Med J 2018; 30:102-109. [PMID: 29875591 PMCID: PMC5968737 DOI: 10.4103/tcmj.tcmj_109_17] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Objectives: Vegetarian diets have been shown to improve insulin resistance and reduce body weight, but the effects on nonalcoholic fatty liver require further confirmation. We aim to investigate the association between vegetarian diets, major food groups, and nonalcoholic fatty liver, and to compare the degree of liver fibrosis between vegetarians and nonvegetarians in those with fatty liver. Materials and Methods: We analyzed cross-sectional data from the Tzu Chi Health Study which included 2127 nonvegetarians and 1273 vegetarians who did not smoke or habitually drink alcohol and had no hepatitis B or hepatitis C. Fatty liver and liver fibrosis were determined using ultrasonography and the nonalcoholic fatty liver disease fibrosis score, respectively. Diet was assessed through a validated food frequency questionnaire. Results: Vegetarian diets were associated with lower odds of fatty liver (odds ratio = 0.79, 95% confidence interval: 0.68–0.91) after adjusting for age, gender, education, history of smoking and alcohol drinking. Adjustment for body mass index (BMI) attenuated the protective association. Vegetarians had less severe fibrosis than nonvegetarians. Replacing a serving of soy with a serving of meat or fish was associated with 12%–13% increased risk, and replacing a serving of whole grains with a serving of refined grains, fruits, and fruit juice was associated with 3%–12% increased the risk of fatty liver. Conclusion: Vegetarian diets, replacing meat and fish with soy, and replacing refined carbohydrates with whole grains, may be inversely associated with nonalcoholic fatty liver related to BMI.
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Affiliation(s)
- Tina H Chiu
- Department of Nutrition Therapy, Dalin Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Chiayi, Taiwan.,Graduate Institute of Epidemiology and Preventive Medicine, National Taiwan University, Taipei, Taiwan
| | - Ming-Nan Lin
- Department of Family Medicine, Dalin Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Chiayi, Taiwan.,Department of Family Medicine, College of Medicine, Tzu Chi University, Hualien, Taiwan
| | - Wen-Harn Pan
- Graduate Institute of Epidemiology and Preventive Medicine, National Taiwan University, Taipei, Taiwan.,Institute of Biomedical Sciences, Academia Sinica, Taipei, Taiwan
| | - Yen-Ching Chen
- Graduate Institute of Epidemiology and Preventive Medicine, National Taiwan University, Taipei, Taiwan
| | - Chin-Lon Lin
- Department of Internal Medicine, Hualien Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Hualien, Taiwan.,Department of Internal Medicine, College of Medicine, Tzu Chi University, Hualien, Taiwan
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19
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Viguiliouk E, Blanco Mejia S, Kendall CW, Sievenpiper JL. Can pulses play a role in improving cardiometabolic health? Evidence from systematic reviews and meta-analyses. Ann N Y Acad Sci 2017; 1392:43-57. [PMID: 28253436 PMCID: PMC5413842 DOI: 10.1111/nyas.13312] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 12/14/2016] [Accepted: 12/22/2016] [Indexed: 12/21/2022]
Abstract
Obesity, diabetes, and cardiovascular disease (CVD) present important unmet prevention and treatment challenges. Dietary pulses are sustainable, affordable, and nutrient-dense foods that have shown a wide range of health benefits in the prevention and management of these conditions. Despite these findings, recommendations for pulse intake continue to vary across chronic disease guidelines, and intake levels continue to remain low. Here, we summarize findings from recent systematic reviews and meta-analyses assessing the relationship between dietary pulse consumption and cardiometabolic health and assess the overall strength of the evidence using the Grading of Recommendations, Assessment, Development, and Evaluation tool. We conclude that systematic reviews and meta-analyses of prospective cohort studies assessing the relationship between legumes and the risk of coronary heart disease appear to provide moderate-quality evidence of a benefit, and several systematic reviews and meta-analyses of randomized controlled trials assessing the effect of pulses on cardiometabolic risk factors provide low- to moderate-quality evidence of a benefit. There remains an urgent need, however, for more high-quality prospective cohort studies and large, high-quality, randomized trials to clarify the benefits of dietary pulses in the prevention and management of overweight/obesity, diabetes, and CVD.
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Affiliation(s)
- Effie Viguiliouk
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification CenterSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional Sciences, Faculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Sonia Blanco Mejia
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification CenterSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional Sciences, Faculty of MedicineUniversity of TorontoTorontoOntarioCanada
| | - Cyril W.C. Kendall
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification CenterSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional Sciences, Faculty of MedicineUniversity of TorontoTorontoOntarioCanada
- College of Pharmacy and NutritionUniversity of SaskatchewanSaskatoonSaskatchewanCanada
| | - John L. Sievenpiper
- Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification CenterSt. Michael's HospitalTorontoOntarioCanada
- Department of Nutritional Sciences, Faculty of MedicineUniversity of TorontoTorontoOntarioCanada
- Division of Endocrinology and MetabolismSt. Michael's HospitalTorontoOntarioCanada
- Li Ka Shing Knowledge InstituteSt. Michael's HospitalTorontoOntarioCanada
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20
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Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR. Role of polysaccharides in food, digestion, and health. Crit Rev Food Sci Nutr 2017; 57:237-253. [PMID: 25921546 PMCID: PMC5152545 DOI: 10.1080/10408398.2014.939263] [Citation(s) in RCA: 294] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/24/2014] [Accepted: 06/24/2014] [Indexed: 12/19/2022]
Abstract
Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.
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Affiliation(s)
- A. Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - C. H. Edwards
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - I. De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - H. Patel
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - S. N. El
- Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
| | - T. Grassby
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - C. Zielke
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - M. Ulmius
- Solve Research and Consultancy AB, Lund, Sweden
| | - L. Nilsson
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - P. J. Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
- Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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21
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Sánchez-Peña MJ, Márquez-Sandoval F, Ramírez-Anguiano AC, Velasco-Ramírez SF, Macedo-Ojeda G, González-Ortiz LJ. Calculating the metabolizable energy of macronutrients: a critical review of Atwater’s results. Nutr Rev 2016; 75:37-48. [DOI: 10.1093/nutrit/nuw044] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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22
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Sehwag S, Das M. Composition and functionality of whole jamun based functional confection. Journal of Food Science and Technology 2016; 53:2569-79. [PMID: 27478212 DOI: 10.1007/s13197-016-2219-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2016] [Accepted: 03/28/2016] [Indexed: 11/26/2022]
Abstract
Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl2.2H2O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe(2+)/g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.
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Affiliation(s)
- Sneha Sehwag
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| | - Madhusweta Das
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
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23
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Kim SJ, de Souza RJ, Choo VL, Ha V, Cozma AI, Chiavaroli L, Mirrahimi A, Blanco Mejia S, Di Buono M, Bernstein AM, Leiter LA, Kris-Etherton PM, Vuksan V, Beyene J, Kendall CW, Jenkins DJ, Sievenpiper JL. Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials. Am J Clin Nutr 2016; 103:1213-23. [PMID: 27030531 DOI: 10.3945/ajcn.115.124677] [Citation(s) in RCA: 121] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Accepted: 02/16/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Obesity is a risk factor for developing several diseases, and although dietary pulses (nonoil seeds of legumes such as beans, lentils, chickpeas, and dry peas) are well positioned to aid in weight control, the effects of dietary pulses on weight loss are unclear. OBJECTIVE We summarized and quantified the effects of dietary pulse consumption on body weight, waist circumference, and body fat by conducting a systematic review and meta-analysis of randomized controlled trials. DESIGN We searched the databases MEDLINE, Embase, CINAHL, and the Cochrane Library through 11 May 2015 for randomized controlled trials of ≥3 wk of duration that compared the effects of diets containing whole dietary pulses with those of comparator diets without a dietary pulse intervention. Study quality was assessed by means of the Heyland Methodologic Quality Score, and risk of bias was assessed with the Cochrane Risk of Bias tool. Data were pooled with the use of generic inverse-variance random-effects models. RESULTS Findings from 21 trials (n = 940 participants) were included in the meta-analysis. The pooled analysis showed an overall significant weight reduction of -0.34 kg (95% CI: -0.63, -0.04 kg; P = 0.03) in diets containing dietary pulses (median intake of 132 g/d or ∼1 serving/d) compared with diets without a dietary pulse intervention over a median duration of 6 wk. Significant weight loss was observed in matched negative-energy-balance (weight loss) diets (P = 0.02) and in neutral-energy-balance (weight-maintaining) diets (P = 0.03), and there was low evidence of between-study heterogeneity. Findings from 6 included trials also suggested that dietary pulse consumption may reduce body fat percentage. CONCLUSIONS The inclusion of dietary pulses in a diet may be a beneficial weight-loss strategy because it leads to a modest weight-loss effect even when diets are not intended to be calorically restricted. Future studies are needed to determine the effects of dietary pulses on long-term weight-loss sustainability. This protocol was registered at clinicaltrials.gov as NCT01594567.
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Affiliation(s)
- Shana J Kim
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit
| | - Russell J de Souza
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Department of Clinical Epidemiology & Biostatistics, McMaster University, Hamilton, Canada;
| | - Vivian L Choo
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit
| | - Vanessa Ha
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Department of Clinical Epidemiology & Biostatistics, McMaster University, Hamilton, Canada
| | - Adrian I Cozma
- Department of Nutritional Sciences, Department of Medicine, and Toronto 3D Knowledge Synthesis and Clinical Trials Unit
| | - Laura Chiavaroli
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit
| | - Arash Mirrahimi
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, School of Medicine, Faculty of Health Sciences, Queen's University, Kingston, Canada
| | - Sonia Blanco Mejia
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit
| | - Marco Di Buono
- Department of Nutritional Sciences, American Heart Association, Dallas, TX
| | - Adam M Bernstein
- Department of Nutrition, Harvard School of Public Health, Boston, MA; Wellness Institute of the Cleveland Clinic, Cleveland, OH
| | - Lawrence A Leiter
- Department of Nutritional Sciences, Department of Medicine, and Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Li Ka Shing Knowledge Institute, and Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Canada
| | - Penny M Kris-Etherton
- Department of Nutritional Sciences, Pennsylvania State University, University Park, PA; and
| | - Vladimir Vuksan
- Department of Nutritional Sciences, Department of Medicine, and Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Li Ka Shing Knowledge Institute, and Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Canada
| | - Joseph Beyene
- Dalla Lana School of Public Health, University of Toronto, Toronto, Canada; Department of Clinical Epidemiology & Biostatistics, McMaster University, Hamilton, Canada
| | - Cyril Wc Kendall
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Canada
| | - David Ja Jenkins
- Department of Nutritional Sciences, Department of Medicine, and Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Li Ka Shing Knowledge Institute, and Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Canada
| | - John L Sievenpiper
- Department of Nutritional Sciences, Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Li Ka Shing Knowledge Institute, and Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Canada
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24
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Min JE, Green DB, Kim L. Calories and sugars in boba milk tea: implications for obesity risk in Asian Pacific Islanders. Food Sci Nutr 2016; 5:38-45. [PMID: 28070314 PMCID: PMC5217910 DOI: 10.1002/fsn3.362] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 02/16/2016] [Accepted: 03/03/2016] [Indexed: 11/26/2022] Open
Abstract
In the last several decades, obesity rates have reached epidemic proportions, and increases the risk for a host of comorbidities, including diabetes, cardiovascular disease, and certain kinds of cancers. Boba milk tea, first became popular in the 1990s throughout Asia, and has gained more popularity in the United States and in Europe since 2000. Currently, available nutrition data from online sites suggest this beverage contains high amounts of sugar and fat. One published nutrition study suggests that boba tea drinks are part of the larger group of sugar‐sweetened beverages (SSB) because these beverages are usually sweetened with high‐fructose corn syrup (HFCS). This study experimentally determined the sugar composition (sucrose, fructose, glucose, and melezitose) and calorific values of boba milk tea drinks and their components. Results suggested that boba drinks fit the US Dietary Guidelines definition of a SSB. One 16‐ounce boba drink exceeds the upper limit of added sugar intake recommended by the 2015 US Dietary Guidelines Advisory Committee. The high caloric and sugar content of boba beverages pose public health concerns as they have the potential to further exacerbate the childhood obesity epidemic. Nutrition education targeting Asian populations should give special attention to boba tea as a SSB. Also, prudent public health recommendations should be suggested for moderate consumption of these beverages. With the growing popularity of boba beverages in the United States, the findings from this study provide public health practitioners with valuable data on how boba beverages compare with other SSBs.
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Affiliation(s)
- Jae Eun Min
- Department of Nutritional Sciences Pepperdine University 24255 Pacific Coast Highway Malibu California 90263
| | - David B Green
- Department of Chemistry Pepperdine University 24255 Pacific Coast Highway Malibu California 90263
| | - Loan Kim
- Department of Nutritional Sciences Pepperdine University 24255 Pacific Coast Highway Malibu California 90263
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Novotny JA, Gebauer SK, Baer DJ. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am J Clin Nutr 2012; 96:296-301. [PMID: 22760558 PMCID: PMC3396444 DOI: 10.3945/ajcn.112.035782] [Citation(s) in RCA: 127] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND The energy content of foods is primarily determined by the Atwater factors, which may not be accurate for certain food groups. Nuts are a food group for which substantial evidence suggests that the Atwater factors may be poorly predictive. OBJECTIVE A study was conducted to determine the energy value of almonds in the human diet and to compare the measured energy value with the value calculated from the Atwater factors. DESIGN Eighteen healthy adults consumed a controlled diet or an almond-containing diet for 18 d. Three treatments were administered to subjects in a crossover design, and diets contained 1 of 3 almond doses: 0, 42, or 84 g/d. During the final 9 d of the treatment period, volunteers collected all urine and feces, and samples of diets, feces, and urine were analyzed for macronutrient and energy contents. The metabolizable energy content of the almonds was determined. RESULTS The energy content of almonds in the human diet was found to be 4.6 ± 0.8 kcal/g, which is equivalent to 129 kcal/28-g serving. This is significantly less than the energy density of 6.0-6.1 kcal/g as determined by the Atwater factors, which is equivalent to an energy content of 168-170 kcal/serving. The Atwater factors, when applied to almonds, resulted in a 32% overestimation of their measured energy content. CONCLUSION This study provides evidence for the inaccuracies of the Atwater factors for certain applications and provides a rigorous method for determining empirically the energy value of individual foods within the context of a mixed diet. This trial was registered at clinicaltrials.gov as NCT01007188.
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Affiliation(s)
- Janet A Novotny
- USDA, Agricultural Research Service, Beltsville Human Nutrition Research Center, MD, USA.
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Van Kleef E, Van Trijp JCM, Van Den Borne JJGC, Zondervan C. Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges. Crit Rev Food Sci Nutr 2012; 52:611-28. [PMID: 22530713 PMCID: PMC3662086 DOI: 10.1080/10408398.2010.504901] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food-related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits, and environmental cues. Three interrelated routes to satiating enhancement are to change the food composition to develop stronger physiological satiation and satiety signals, anticipate and build on smart external stimuli at the moment of purchase and consumption, and improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving these routes in the field of nutrition, food technology, consumer, marketing, and communication are outlined.
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Affiliation(s)
- E Van Kleef
- Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands.
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Chung SC, Bond EF, Jarrett ME. Food Intake Changes Across the Menstrual Cycle in Taiwanese Women. Biol Res Nurs 2010; 12:37-46. [DOI: 10.1177/1099800410364554] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Background: Studies in Western countries have suggested that there are relationships among sex hormones, the neuropeptide leptin, women’s food intake, and body weight changes across the menstrual cycle. However, data on this question are needed from other cultural groups. Objectives: To compare total food and macronutrient intake and serum estrogen, progesterone, and leptin levels in Taiwanese women of varying body size during three menstrual cycle phases. Method: A cross-sectional survey was conducted using a sample of 39 healthy Taiwanese women (aged 20—40 years) with regular menstrual cycles. Food journals covering 3 days, body weight, height, waist and hip circumferences, and serum samples for estrogen, progesterone, and leptin were collected at three time points during one menstrual cycle. Data were analyzed using the paired t test, mixed-model analysis, and Pearson’s correlations. Results: Regardless of body weight, women consumed more total calories (+160 kcal/day, p < .05) and more grams of protein (+6—8 g/day, p = .01) during the luteal phase and ovulation compared with the follicular phase. A higher percentage of energy was consumed as carbohydrates (CHOs) during the follicular phase (+5% of total energy intake, p < .01). No correlations were noted among serum sex hormone levels, serum leptin levels, food intake, and body weight. Discussion: The findings support the hypothesis that Taiwanese women, as previously reported in women from mixed or Western cultural groups, experience menstrual-related variations in food intake. These changes, however, were not directly linked with serum sex hormone or leptin levels.
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Affiliation(s)
- Shih-Chi Chung
- School of Nursing, Chang Gung University, Tao-Yuan, Taiwan,
| | - Eleanor F. Bond
- Department of Biobehavioral Nursing and Health Systems, University of Washington, Seattle, WA, USA
| | - Monica E. Jarrett
- Department of Biobehavioral Nursing and Health Systems, University of Washington, Seattle, WA, USA
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Coles LT, Moughan PJ, Awati A, Darragh AJ, Zou ML. Predicted apparent digestion of energy-yielding nutrients differs between the upper and lower digestive tracts in rats and humans. J Nutr 2010; 140:469-76. [PMID: 20071653 DOI: 10.3945/jn.109.116293] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The apparent digestibility of energy-yielding nutrients (carbohydrate, protein, and fat) was predicted in the human upper digestive tract and large bowel separately for 4 diverse diets containing either a single dietary fiber source [wheat bran and pectin (PE) diets] or mixed fiber sources [low-fiber (LF) and high-fiber (HF) diets). A human balance study was undertaken to determine fecal energy and nutrient excretion and a rat model was used to predict human ileal energy and nutrient excretion. Total tract energy digestibility ranged from 92 (HF diet) to 96% (PE diet and LF diet), while at the ileal level it ranged from 79 to 86% for the HF diet to the LF diet. The predicted upper-tract digestion of starch, sugars, and fat was high, with ileal digestibilities exceeding 90% for all diets. Nonstarch polysaccharides were poorly digested in the upper tract for all diets except in the PE diet. The daily quantity of protein excreted at the ileal level was between 2 (HF diet) and 5 (PE diet) times higher than that at the fecal level. The large differences between fecal and ileal nutrient loss highlight that fecal digestibility data alone provide incomplete information on nutrient loss. There is a need to be able to routinely determine the uptake of energy in the upper and lower digestive tracts separately.
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Affiliation(s)
- Leah T Coles
- Riddet Institute, Massey University, Palmerston North, New Zealand
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Availability of free fruits and vegetables at canteen lunch improves lunch and daily nutritional profiles: a randomised controlled trial. Br J Nutr 2009; 102:1030-7. [PMID: 19338704 DOI: 10.1017/s000711450930389x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Canteens are known to be promising settings for activities to promote intake of fruits and vegetables, but it remains unclear to what extent distributing free fruits and vegetables can influence dietary patterns of customers. The present study evaluated the effect of providing fruits and vegetables for free in a university canteen on the daily diet of university canteen customers. Canteen customers (n 209) were randomly allocated to a fruit and vegetable group (FVG) and a control group (CG). FVG participants were given two portions of fruits and one portion of vegetables for free at lunchtime. Food and beverage intake was measured using a dietary record for 3 d and dietary quality was appraised using a comprehensive scoring system. The FVG participants ate 80 g more fruits (P < 0.01) and 108 g more vegetables (P < 0.001) on a daily basis compared with the CG participants. No differences were found for energy density, total energy, Na and energy from fat between the groups per day. A higher intake of fruits and vegetables was observed at lunch and of vegetables during the dinner and evening snacks. The FVG participants were more likely to comply with dietary recommendations for fruits and vegetables and had a better dietary profile on the study days and for the lunch consumed on those days. The results of the present study demonstrate how modifications of a canteen lunch can be instrumental to enhance the nutritional quality of lunch as well as the overall quality of the diet of the customers.
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