Human microRNAs modulated by diet: A scoping review

Because of their role in regulating and fine-tuning gene expression in the post-transcriptional period, microRNA (miRNA) may represent a mediating factor that connects diet and metabolic regulation. Given the vast number of miRNA and that modulations in miRNA happen in response to a variety of stimuli, a comprehensive registry of miRNA impacted by diet and the food items that modulate them, would have utility in the identification of miRNA complements for analysis of diet interventions and in helping to establish linkages between the specific impacts of diet components. A scoping literature search of online databases (PubMed, SCOPUS, Embase, Web of Science) was performed. Only studies in human populations, that utilized a diet intervention or meal challenge, that measured microRNA profiles in the same subject at multiple time points were included. Of the 6167 studies screened, only 25 met the study criteria and were included in the review. Seven studies examined miRNA following a meal challenge, while 18 investigated miRNA following a sustained diet intervention. The results demonstrate miRNA are modulated following a variety of diet interventions and that intensity of miRNA response is greater in metabolically healthy subjects. Heterogeneity in the intensity and length of the diet intervention, the study populations being observed, and the methodology through which target miRNA are identified contribute to a lack of comparability across studies. The findings of this review highlight the need for more study of miRNA responsiveness to intake and provide recommendations for future research.

Home-prepared meals among college students at-risk for food insecurity: A mixed-methods study

The ability to prepare meals at home is an important life skill with potential to improve dietary quality and reduce costs and thus may be particularly important for college students with food insecurity. However, heavy time demands, limited financial resources, and therefore other barriers such as lack of motivation to follow a healthy diet may constrain meal preparation skills. To gain greater insight into this issue, we conducted a mixed-methods study. The quantitative component assessed relationships among food security, motivation, and meal preparation skills. The qualitative component used focus groups to more closely consider college students' perceptions, values, and barriers surrounding preparing meals at home, including current practices, desired future practices, and the ways in which the campus could support their efforts. The survey (n = 226) assessed food security, meal preparation skills, and motivation (i.e., perceived ability and willingness) to consume a healthy diet. Ten focus groups (n = 60) discussed food choice, meal preparation practices, and ways in which the campus could help students develop meal preparation skills. Students with food insecurity had lower meal preparation skills and lower perceived ability to consume a healthy diet. However, a) willingness to consume a healthy diet and b) the impact of both willingness and perceived ability did not differ by food security status. Focus group data indicated that in-person and online cooking classes, information cards in the food pantry, and incentives (e.g., kitchen equipment and vouchers from local grocery stores) were popular ideas for improving home-meal preparation. A greater understanding of meal preparation skills and their interconnectedness to food choice and the campus environment may inform effective ways to support the ability and willingness of college students with food insecurity to prepare meals at home.

Associations between campus climate perceptions and food insecurity among undergraduates at a public university

Objective:Food-insecure college students have expressed frustration toward their academic institution for failing to meet students' needs. However, it is unclear whether campus climate perceptions are related to food insecurity status. We examined the association between campus climate surrounding health and food insecurity status among college students.Participants:Participants were undergraduate students (n = 1378) enrolled at a public university.Methods:We used secondary data from the American College Health Association-National College Health Assessment II (ACHA-NCHA-II) with campus-specific measures of campus climate and food insecurity status.Results:Findings showed that students with less favorable views of campus climate were between 1.85 and 1.74 times more likely to be food insecure, even after adjusting for demographics and financial hardship.Conclusions:Future research is needed to better understand how students' campus climate perceptions can inform programs that effectively address food insecurity on college campuses.

Validation of Diet ID™ in Predicting Nutrient Intake Compared to Dietary Recalls, Skin Carotenoid Scores, and Plasma Carotenoids in University Students

Background and Aim: Collecting accurate dietary information in the research setting is challenging due to the inherent biases, duration, and resource-intensive nature of traditional data collection methods. Diet ID™ is a novel, rapid assessment method that uses an image-based algorithm to identify dietary patterns and estimate nutrient intake. The purpose of this analysis was to explore the criterion validity between Diet ID™ and additional measures of dietary intake. Methods: This prospective cohort study (n = 42) collected dietary information using Diet ID™, the Nutrition Data System for Research (NDSR), plasma carotenoid concentrations, and the Veggie Meter^® to estimate carotenoid levels in the skin. Results: There were significant correlations between Diet ID™ and NDSR for diet quality, calories, carbohydrates, protein, fiber, and cholesterol. Vitamin A and carotenoid intake were significantly correlated, with the exception of α-carotene and lycopene. Significant correlations were observed for calcium, folate, iron, sodium, potassium, Vitamins B₂, B₃, B₆, C, and E. Skin carotenoid scores and plasma carotenoids were correlated with carotenoid intake from Diet ID™. Conclusions: Diet ID™ may be a useful tool in nutrition research as a less time-intensive and minimally burdensome dietary data collection method for both participants and researchers.

Evaluating Knowledge, Attitudes, and Practices Regarding CalFresh Participation in University Students

Objective: (1) Identify demographic and academic differences among university students who are food secure or food insecure and (2) explore CalFresh knowledge, attitudes, and practices (KAPs) among university students. Design: A questionnaire, including the 10-item USDA Adult Food Security Survey Module, CalFresh KAPs, and student factors was distributed in Winter 2020 to 10,000 university students. Chi-square test of independence, logistic and linear regressions were used to assess associations between food-secure status and student factors. Exploratory factor analysis determined factors relating to CalFresh KAPs. Kendall’s tau assessed association between CalFresh KAPs factors. Setting: A public research university in California. Participants: Enrolled undergraduate and graduate/professional students (n = 10,000). 1535 responses with 1408 included in analysis for having complete data. Results: Food insecurity was associated with: race/ethnicity (Latino/a, OR = 1.97; p < 0.001); first-generation status (OR = 2.01; p < 0.001); and transfer status (OR = 1.58; p = 0.01). Exploratory factor analysis identified five factors related to CalFresh knowledge and attitudes: (1) CalFresh knowledge, (2) Positive attitudes around participating in CalFresh, (3) Negative attitudes around participating in CalFresh, (4) Negative attitudes around others participating in CalFresh, and (5) Fortunate attitudes for not participating in CalFresh. CalFresh knowledge was correlated with positive attitudes towards CalFresh participation (τb = 0.15, p = 0.025); negative attitudes towards other individuals’ CalFresh participation (τb = −0.28, p < 0.001); feeling fortunate for not needing CalFresh (τb = 0.12, p = 0.004); and CalFresh participation OR = 1.40; p = 0.02). Conclusions: CalFresh knowledge may influence program participation. Populations who are most impacted by food insecurity should be a focus for improving CalFresh knowledge to promote CalFresh participation.

Campus Food Pantry Use Is Linked to Better Health Among Public University Students

OBJECTIVE

To examine retrospectively whether access to a campus food pantry (CFP) is related to improvements in sleep, mental health, and physical health among college students in a public university system.

DESIGN

Retrospective, cross-sectional study of student CFP users who completed an online survey in the summer of 2019.

SETTING

Ten-campus University of California system.

PARTICIPANTS

A total of 1,855 students completed the survey.

MAIN VARIABLES MEASURED

Students reported the number of CFP visits in a usual week or month. Students retrospectively rated their perceived health, depressive symptoms, and sleep sufficiency before and after having food pantry access. The difference between pre- and post-food pantry access responses was calculated.

ANALYSIS

Path analysis was used to examine direct and indirect paths of the relationship between CFP visits with self-reported changes in depressive symptoms and perceived health through positive changes in self-reported sleep sufficiency, controlling for sociodemographic factors.

RESULTS

More monthly CFP visits were directly related to decreased depressive symptoms and improved perceived health (β_depressive = 0.10, P < 0.001; β_health = 0.12, P < 0.001). In addition, more CFP visits were related to improved sleep sufficiency (β = 0.09, P = 0.001), which in turn was related to a decrease in depressive symptoms (β = 0.24, P = 0.001; indirect effect: 0.02, P < 0.01) and improved perceived health (β = 0.23, P < 0.001; indirect effect: 0.02, P < 0.01).

CONCLUSIONS AND IMPLICATIONS

Findings suggest that college campus emergency food access is associated with self-reported improvements in student health outcomes associated with food security. Until more long-term solutions that improve college student nutrition are developed, food pantries may be filling a gap.

Prospective randomized controlled pilot study on the effects of almond consumption on skin lipids and wrinkles

OBJECTIVE

Almonds are a rich source of fatty acids and antioxidants, and their supplementation is known to significantly modulate serum lipids. The effects of almond on the skin's lipid barrier and the appearance of wrinkles have not yet been elucidated. The aim of this study was to investigate the effects of almond consumption on facial sebum production and wrinkles.

METHODS

This was a prospective, investigator-blinded, randomized controlled trial in which subjects consumed 20% of their daily energy consumption in either almonds or a calorie-matched snack for 16 weeks. This study was completed at the UC Davis Dermatology clinic. Participants were a volunteer sample of generally healthy postmenopausal females with Fitzpatrick skin types 1 and 2. A facial photograph and image analysis system was used to obtain standardized photographs and information on wrinkle width and severity at 0, 8, and 16 weeks. Measurements of transepidermal water loss and sebum production were also completed at 0, 8, and 16 weeks.

RESULTS

Fifty healthy postmenopausal females were recruited, 31 participants were enrolled, and 28 completed the study. Under photographic analysis, the almond group had significantly decreased wrinkle severity and width compared with the control group at 16 weeks (p < .02). Changes in skin barrier function were nonsignificant, measured by the transepidermal water loss (p = .65) between the almond and control groups relative to baseline after 16 weeks. No adverse effects were reported.

CONCLUSION

Our study demonstrates that daily almond consumption may reduce wrinkle severity in postmenopausal females to potentially have natural antiaging benefits.

Assessing food system vulnerabilities: a fault tree modeling approach

BACKGROUND

Food system function is vulnerable to disruption from a variety of sources. Disruption of the processes required for food provision may result in decreases in food security in affected communities. Currently, there are few tools that quantitatively predict or analyze food system vulnerabilities to contribute to food system resilience analysis. This work presents a prototype version of one such tool, a fault tree, which can be used conceptually and for future modeling work. Fault tree analysis is an engineering tool used to illustrate basic and intermediate factors that can cause overall system failures.

METHODS

The fault tree defines food system functioning as food security at the community level and maps the components of the food system onto three main tenets of food security - accessibility, availability, and acceptability. Subtrees were populated using a top down approach guided by expertise, extant literature, and 36 stakeholder interviews.

RESULTS

The food system is complex, requiring 12 subtrees to elaborate potential failures. Subtrees comprising accessibility include physical accessibility of the vending point and economic accessibility among community members. Food availability depends on the functioning of the food supply chain, or, in the case of individuals who rely on donated food, the food donation system. The food supply chain includes processing, wholesale operations, distribution systems, and retail center subtrees. Elements of acceptability include the medical appropriateness, nutritional adequacy, and cultural acceptability of food. Case studies of the effects of Winter Storm Jonas of 2016 and the 2013-2017 California drought in Baltimore City illustrate the utility of the fault tree model.

CONCLUSION

FTA of potential routes to food system failure provides a tool that allows for consideration of the entirety of the food system; has potential to provide a quantitative assessment of food system failure and recovery; and is able to capture short-term and long-term hazards in a single framework. This systems modeling approach highlights an extensive list of vulnerability points throughout the food system, and underscores the message that reducing food system vulnerabilities requires action at all levels to protect communities from the risks of short-term and long-term threats to food security.

The Diversity of Chemoprotective Glucosinolates in Moringaceae (Moringa spp.)

Glucosinolates (GS) are metabolized to isothiocyanates that may enhance human healthspan by protecting against a variety of chronic diseases. Moringa oleifera, the drumstick tree, produces unique GS but little is known about GS variation within M. oleifera, and even less in the 12 other Moringa species, some of which are very rare. We assess leaf, seed, stem, and leaf gland exudate GS content of 12 of the 13 known Moringa species. We describe 2 previously unidentified GS as major components of 6 species, reporting on the presence of simple alkyl GS in 4 species, which are dominant in M. longituba. We document potent chemoprotective potential in 11 of 12 species, and measure the cytoprotective activity of 6 purified GS in several cell lines. Some of the unique GS rank with the most powerful known inducers of the phase 2 cytoprotective response. Although extracts of most species induced a robust phase 2 cytoprotective response in cultured cells, one was very low (M. longituba), and by far the highest was M. arborea, a very rare and poorly known species. Our results underscore the importance of Moringa as a chemoprotective resource and the need to survey and conserve its interspecific diversity.