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Dial LA, DeNardo FA, Fevrier B, Morgan AL, Du C, Tucker RM, Hsiao PY, Ludy MJ. Comparing mental health and well-being of US undergraduate and graduate students during the early stages of the COVID-19 pandemic. J Am Coll Health 2023; 71:2775-2785. [PMID: 34788587 DOI: 10.1080/07448481.2021.1996372] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 08/31/2021] [Accepted: 10/17/2021] [Indexed: 06/13/2023]
Abstract
Objective: This study explored how COVID-related mental health and well-being varied between undergraduate and graduate students. Relationships with physical health behaviors were also examined. Participants: Undergraduate (n = 897) and graduate (n = 314) students were recruited from three US universities between mid-April and late-May 2020. Methods: Participants in this cross-sectional survey self-reported perceived stress, financial stress, resilience, repetitive negative thinking, mood, anxiety, diet, sleep, and physical activity using validated instruments. Results: Undergraduate students reported more perceived stress, more repetitive negative thinking, less positive mood, and less support from professors than graduate students. Perceived stress, repetitive negative thinking, negative mood, and anxiety increased among all students (p < .05 for all). Correlations between mental health outcomes and physical health behaviors were weak to moderate (r = .08 to .49). Conclusions: College students, particularly undergraduates, perceived negative mental health impacts during COVID. Creative approaches for meeting student needs are necessary.
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Affiliation(s)
- Lauren A Dial
- Department of Psychology, Bowling Green State University, Bowling Green, Ohio, USA
- Department of Psychology, California State University, Fresno, California, USA
| | - Faith A DeNardo
- Division of Health and Wellness, Bowling Green State University, Bowling Green, Ohio, USA
| | - Bradley Fevrier
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, Ohio, USA
| | - Amy L Morgan
- School of Human Movement, Sport, and Leisure Studies, Bowling Green State University, Bowling Green, Ohio, USA
| | - Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, Pennsylvania, USA
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, Ohio, USA
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2
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Keaver L, Ludy MJ, Folk SYL, Gadd S, Oleksiak M, Hsiao PY, Tucker RM. Use of Ripple Effects Mapping to assess student-perceived benefits of undergraduate research and learning objective attainment with Irish nutrition students. Adv Physiol Educ 2023; 47:194-201. [PMID: 36759146 DOI: 10.1152/advan.00043.2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 01/12/2023] [Accepted: 02/03/2023] [Indexed: 06/18/2023]
Abstract
Ripple Effects Mapping (REM) is a qualitative data analysis approach that combines mind mapping with inductive analysis to condense data obtained from group interviews. One benefit of REM is the ability to identify unintended outcomes, or "ripples," of the intervention of interest. Ripples are visually represented by a mind map created during the REM session. Mind maps connect related concepts, typically with the main concept in the center of the map and supporting ideas radiating from a central node. This project applied REM to undergraduate course evaluation. The purpose of this study was threefold: to use REM to identify undergraduate student-perceived benefits of research projects, to assess whether REM could be used to confirm achievement of course learning objectives, and to compare the themes identified from the mind mapping component of REM to those identified by inductive analysis. Mind maps were generated with Xmind (Xmind Ltd., Hong Kong) during online sessions by two groups of students, those who completed a "mandatory" research project (n = 11) and those who chose to participate in an additional "optional" research project (n = 9). There was considerable overlap in identified themes between mind mapping and inductive analysis, with skills, relationships, career direction, and unexpected benefits identified by both techniques. Mind mapping identified several additional themes. Findings from both approaches were compared to course learning objectives, and both confirmed that all objectives were met. In situations where time is a limiting factor, mind mapping could be superior to the complete REM approach for course learning objective assessments.NEW & NOTEWORTHY This study used Ripple Effects Mapping (REM) to identify undergraduate student-perceived benefits of research projects, to assess whether REM could confirm achievement of course learning objectives for a research project-based course, and to compare themes identified from the mind mapping component of REM to those identified by inductive analysis. Mind mapping confirmed achievement of course objectives and may be a better choice compared to inductive reasoning when time is limited.
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Affiliation(s)
- Laura Keaver
- Department of Health and Nutritional Science, Institute of Technology Sligo, Sligo, Ireland
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, Ohio, United States
| | - Sara Yi Ling Folk
- Department of Neuroscience, Michigan State University, East Lansing, Michigan, United States
| | - Suzannah Gadd
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, United States
| | - Maggie Oleksiak
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, Ohio, United States
| | - Pao-Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, Pennsylvania, United States
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, United States
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3
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Contreras DA, Williams E, Tucker RM. Equivalent Improvements in Sleep Duration and Sleep Quality Regardless of Program Delivery Modality: The SLeep Education for Everyone Program (SLEEP). Clocks Sleep 2023; 5:226-233. [PMID: 37092430 PMCID: PMC10123633 DOI: 10.3390/clockssleep5020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/10/2023] [Accepted: 04/13/2023] [Indexed: 04/25/2023] Open
Abstract
Sleep issues are pervasive, and treatment can be difficult to access, if available at all. The purpose of this study was to test whether the delivery modality (online vs. in person) of the SLeep Education for Everyone Program (SLEEP) influenced programmatic outcomes. A total of 60 participants completed the study, 28 in the online group and 32 in the in-person group. Across all participants, SLEEP improved sleep duration, sleep quality, and sleep hygiene behaviors (p < 0.001 for all). When comparing delivery modality, sleep duration and quality improved similarly between groups; however, sleep hygiene behaviors improved more in the in-person group (p = 0.033). Sleep hygiene scores did not correlate with sleep duration or quality after the program. Based on these findings, SLEEP appears to be equally effective in improving sleep duration and quality when delivered online or in person. These findings suggest that SLEEP can be delivered based on the organization's and participant's resources, needs, and preferred style of interaction.
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Affiliation(s)
- Dawn A Contreras
- Michigan State University Extension, East Lansing, MI 48824, USA
| | | | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
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4
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Amoako M, Amoah-Agyei F, Du C, Fenton JI, Tucker RM. Emotional Eating among Ghanaian University Students: Associations with Physical and Mental Health Measures. Nutrients 2023; 15:nu15061526. [PMID: 36986256 PMCID: PMC10056396 DOI: 10.3390/nu15061526] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Eating behaviors are a set of cognitive processes that influence dietary decision making and, thus, overall health. Some of the most studied eating behaviors are those characterized by the Three Factor Eating Questionnaire-18 (TFEQ). The TFEQ examines three eating behaviors: emotional eating (EE), uncontrolled eating (UE), and restrained eating (RE). While frequently used, there is little information characterizing these eating behaviors in the Ghanaian population. This cross-sectional study describes EE, UE, and RE behaviors in a university student population (n = 129) in Ghana. Of the three behaviors, EE was the only one associated with any of the health outcomes in this study: BMI for males (r = 0.388, p = 0.002) and anxiety (r = 0.471, p < 0.001, higher score is less desirable), and sleep quality (r = 0.464, p < 0.001, higher score is less desirable) for females. Overweight and obese females reported significantly higher EE scores compared to healthy weight females (35.7 ± 23.7 vs. 11.9 ± 15.6, p = 0.002). No such observation was observed among overweight and obese males (p > 0.05). EE, UE, and RE scores did not differ between males and females. While this study provides important information about the eating behaviors of Ghanaian university students and allows for comparison to students from other cultures, future work must develop culturally relevant tools for the Ghanaian population.
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Affiliation(s)
- Mary Amoako
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana
| | - Felicity Amoah-Agyei
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana
| | - Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
| | - Jenifer I Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
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Du C, Tucker RM, Yang CL. How Are You Sleeping? Why Nutrition Professionals Should Ask Their Patients About Sleep Habits. J Am Nutr Assoc 2023; 42:263-273. [PMID: 35512763 DOI: 10.1080/07315724.2022.2025547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Current literature has identified relationships among sleep, nutrition, and diet-related chronic diseases; however, knowledge about how sleep influences diet-related diseases is lacking in dietetics practice. This narrative review briefly explains sleep physiology and outlines the relationships between sleep duration and quality and common nutrition-related diseases, including obesity, diabetes, cardiovascular disease, obstructive sleep apnea, and cancer. Additionally, the review discusses how sleep influences wound healing and pregnancy outcomes and why hospitalized patients are likely to experience sleep problems. Plausible mechanisms explaining the relationships between sleep and disease are presented. Finally, commonly used sleep assessment tools and interventions are reviewed. Given the importance of sleep to health, dietitians should not only be aware of the role sleep plays in disease development and prevention but also assess sleep when feasible and refer patients and clients who are at high risk for sleep problems to a sleep clinic or community program that can address sleep issues.Teaching points:Sleep duration and quality influence risk and outcomes of common nutrition-related diseases.Sleep health evaluation is a missing piece in dietetic practice.There are easy-to-use, validated tools that dietitians can use to screen for sleep problems in order to refer patients and clients to sleep experts.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
| | - Chia-Lun Yang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
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Du C, Keast R, Tan SY, Tucker RM. The Effects of Acute Sleep Curtailment on Salt Taste Measures and Relationships with Energy-Corrected Sodium Intake: A Randomized Cross-Over Trial with Methodology Validation. Int J Environ Res Public Health 2023; 20:4140. [PMID: 36901152 PMCID: PMC10001849 DOI: 10.3390/ijerph20054140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
(1) Background: Sleep may be a factor that influences the taste-dietary intake relationship. The effect of sleep on salt taste measures has not been adequately studied, and no standardized methodology has been developed for measuring salt taste preference. (2) Methods: A sweet taste forced-choice paired-comparison test was adapted and validated to determine salt taste preference. In a randomized cross-over trial, participants slept a curtailed night (33% reduction in sleep duration) and a habitual night, confirmed by a single-channel electroencephalograph. Salt taste tests were conducted the day after each sleep condition using five aqueous NaCl solutions. One 24-h dietary recall was obtained after each taste test. (3) Results: The adapted forced-choice paired-comparison tracking test reliably determined salt taste preference. No changes in salt taste function (intensity slopes: p = 0.844) or hedonic measures (liking slopes: p = 0.074; preferred NaCl concentrations: p = 0.092) were observed after the curtailed sleep condition compared to habitual sleep. However, sleep curtailment disrupted the association between liking slope and energy-corrected Na intake (p < 0.001). (4) Conclusions: The present study serves as the first step toward more standardized taste assessments to facilitate comparison between studies and suggests accounting for sleep when exploring taste-diet relationships.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
| | - Sze-Yen Tan
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
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7
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Du C, Luo N, Wu L, Gadd S, Zhang X, Tucker RM. Health behavior changes associated with weight gain among first-year international students studying at an American university. J Am Coll Health 2023; 71:300-309. [PMID: 33651676 DOI: 10.1080/07448481.2021.1891082] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 01/12/2021] [Accepted: 02/11/2021] [Indexed: 06/12/2023]
Abstract
Objectives: To characterize the health behaviors and outcomes of first-year international students (FYIS) studying in the U.S. Participants and methods: Three different cohorts of FYIS from a large midwestern university in the U.S. completed three laboratory visits between August and March. The study began in 2017 and ended in March 2020. Anthropometrics, acculturative stress, eating behaviors, sleep, physical activity, and eating habits were assessed. Results: Fifty-four students completed the study. Females had a significant increase in percent body fat (p = .036) and a decrease in sleep quality (p = .006) at the final visit vs. baseline, and uncontrolled (p = .006) and emotional (p < .001) eating behaviors were higher. FYIS who gained more than the median 1.2 kg over the study period experienced higher acculturative stress (p = .004) and a decline in sleep quality (p = .003). Conclusion: Reducing acculturative stress and improving sleep quality should be explored as interventions to protect against undesirable changes in adiposity among FYIS.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Nachuan Luo
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Linmeng Wu
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Suzannah Gadd
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Xinyi Zhang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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8
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Amoako M, Amoah-Agyei F, Mensah GO, Du C, Sergin S, Fenton JI, Tucker RM. Effects of the COVID-19 Pandemic on Health Behaviors of Higher Education Students in Ghana: A Cross-Sectional Study. Int J Environ Res Public Health 2022; 19:16442. [PMID: 36554322 PMCID: PMC9778950 DOI: 10.3390/ijerph192416442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/28/2022] [Accepted: 12/04/2022] [Indexed: 06/17/2023]
Abstract
Stressful events can significantly impact health behaviors of tertiary students in various ways. Many studies reported adverse alterations in health behaviors during the COVID-19 pandemic. However, there is limited knowledge about students from sub-Saharan African countries. Therefore, this study aimed to assess effects of the COVID-19 pandemic on the health behaviors of Ghanaian tertiary students, with an emphasis on the association between sleep and other health behaviors. A cross-sectional study with eligible tertiary students from the Kwame Nkrumah University of Science and Technology in Ghana (n = 129) was conducted. An online survey assessed quality and duration of sleep, financial stress, dietary risk, alcohol misuse, and physical exercise using validated tools. Health behaviors did not differ by gender. The COVID-19 pandemic negatively affected health behaviors for many students including dietary intake (20.2%), sleep quality (20.2%) and duration (81.4%), alcohol consumption (3.1%), exercise frequency (4.1%), and exercise intensity (38%). Shorter sleep duration was linked with greater alcohol misuse scores (p < 0.05). A majority of the students (56%) had increased financial stress during the pandemic. This study contributes important insights into the effects that stressful events such as a pandemic have on the health of higher education students in sub-Saharan Africa.
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Affiliation(s)
- Mary Amoako
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana
| | - Felicity Amoah-Agyei
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana
| | - Gideon Okyere Mensah
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana
| | - Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
| | - Selin Sergin
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd., East Lansing, MI 48824, USA
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9
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Becker TB, Fenton JI, Nikolai M, Comstock SS, Swada JG, Weatherspoon LJ, Tucker RM. The impact of COVID-19 on student learning during the transition from remote to in-person learning: using mind mapping to identify and address faculty concerns. Adv Physiol Educ 2022; 46:742-751. [PMID: 36302137 PMCID: PMC9662797 DOI: 10.1152/advan.00079.2022] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
The COVID-19 pandemic led to the suspension of in-person learning at many higher education institutions (HEIs) in March 2020. In response, HEIs transitioned most courses to online formats immediately and continued this mode of instruction through the 2020-2021 academic year. In fall 2021, numerous HEIs resumed in-person courses and some hybrid courses, and faculty began noting academic-related behavior deficiencies not previously observed in students. Focus groups of teaching faculty (n = 8) from one university department were conducted to gather information on changes in student academic-related behaviors attributed to the disruption of teaching and learning due to COVID-19 and to compare observed deficiencies with the university's undergraduate learning goals. Mind mapping software was utilized to capture themes and subthemes. Identified themes were related to problem-solving skills, grades, time management, attendance, and interpersonal communication, both in terms of student-to-student and student-to-faculty communication. For these identified areas, outcomes during the return to in-person learning were mostly undesirable. Based on these identified issues, suggested modifications that HEIs could use to modify course content and delivery to offset skill gaps and improve interpersonal communication were identified. Furthermore, observations may indicate that fully remote learning inhibited student learning and skill development during the 2020-2021 academic year. Future work should examine the effectiveness of the proposed modifications on student success.NEW & NOTEWORTHY This article contains information gathered from mind map-driven faculty focus group observations of student academic-related deficiencies resulting from transitioning from remote to in-person learning and how said deficiencies compare to university undergraduate learning goals.
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Affiliation(s)
- Tyler B Becker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
- MSU Extension, Health and Nutrition Institute, Michigan State University, East Lansing, Michigan
| | - Jenifer I Fenton
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
| | - Michele Nikolai
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
| | - Sarah S Comstock
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
| | - Jeffrey G Swada
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
| | - Lorraine J Weatherspoon
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
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10
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Haggerty D, Contreras DA, Carter A, Drake C, Tucker RM. SLeep Education for Everyone Program (SLEEP) Results in Sustained Improvements in Sleep Outcomes at Six Months. Behav Sleep Med 2022:1-7. [PMID: 36377788 DOI: 10.1080/15402002.2022.2146693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
OBJECTIVE Community-delivered sleep education interventions have been demonstrated to be effective in improving sleep outcomes, but whether these benefits persist once the program ends is not well characterized. This study sought to determine whether the previously reported positive effects attributed to the SLeep Education for Elders Program (SLEEP) were maintained six months after program completion. METHOD Nineteen participants were surveyed three times: at baseline, program completion (six weeks), and the six-month post-program timepoint. Sleep outcomes for quality, duration, insomnia symptoms, sleep hygiene behaviors, and excessive daytime sleepiness were assessed using validated surveys, including the Pittsburgh Sleep Quality Index (from which duration was also extracted), the Insomnia Severity Index, the Sleep Hygiene Index, and the Epworth Sleepiness Scale. RESULTS Longitudinal models adjusted for baseline sleep problems revealed the benefits achieved immediately after the program were retained at six months for sleep quality (estimate: -2.0 (95%CI: -2.7, -1.3)), sleep duration (estimate: 0.9 (95%CI: 0.6, 1.2)), insomnia symptoms (estimate: -3.5 95%CI: (-4.6, -2.3)), and sleep hygiene behaviors (estimate: -2.6 (-4.3, -0.9)). CONCLUSIONS These results suggest that a community-delivered sleep education intervention can produce sustained benefits for participants and should be considered as a tool to address uncomplicated sleep issues.
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Affiliation(s)
- Diana Haggerty
- Office of Research and Education, Spectrum Health West Michigan, Grand Rapids, Michigan
| | - Dawn A Contreras
- Michigan State University Extension. Michigan State University, East Lansing, Michigan
| | - Anita Carter
- Michigan State University Extension. Michigan State University, East Lansing, Michigan
| | - Christopher Drake
- Division of Sleep Medicine, Henry Ford Health System, Detroit, Michigan
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan
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11
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Bu S, Kar W, Tucker RM, Comstock SS. Minimal Influence of Cayenne Pepper on the Human Gastrointestinal Microbiota and Intestinal Inflammation in Healthy Adult Humans-A Pilot Study. Life (Basel) 2022; 12:life12111849. [PMID: 36430985 PMCID: PMC9695709 DOI: 10.3390/life12111849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/03/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022]
Abstract
Diet impacts human gut microbial composition. Phytochemicals in cayenne pepper (CP), such as capsaicin, have anti-inflammatory properties and alter bacterial growth in vitro. However, the evidence that CP impacts the human microbiota and intestinal inflammation in free-living adults is lacking. Thus, the objective of this randomized cross-over study was to determine the influence of CP on human gut microbiota and intestinal inflammation in vivo. A total of 29 participants were randomly allocated to consume two 250 mL servings of tomato juice plus 1.8 g of CP each day or juice only for 5 days before crossing over to the other study arm. Fecal samples were analyzed. CP reduced Oscillibacter and Phascolarctobacterium but enriched Bifidobacterium and Gp6. When stratified by BMI (body mass index), only the increase in Gp6 was observed in all BMI groups during CP treatment. Stool concentrations of lipocalin-2 and calprotectin were similar regardless of CP treatment. However, lipocalin-2 and calprotectin levels were positively correlated in samples taken after CP consumption. Neither lipocalin-2 nor calprotectin levels were related to gut microbial composition. In conclusion, in healthy adult humans under typical living conditions, consumption of CP minimally influenced the gut microbiota and had little impact on intestinal inflammation.
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12
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Tan SY, Tuli P, Thio G, Noel B, Marshall B, Yu Z, Torelli R, Fitzgerald S, Chan M, Tucker RM. A Systematic Review of Salt Taste Function and Perception Impairments in Adults with Chronic Kidney Disease. Int J Environ Res Public Health 2022; 19:ijerph191912632. [PMID: 36231932 PMCID: PMC9564527 DOI: 10.3390/ijerph191912632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/27/2022] [Accepted: 09/29/2022] [Indexed: 05/15/2023]
Abstract
Individuals with chronic kidney disease (CKD) experience physiological changes that likely impair salt taste function and perception. Sodium restriction is a cornerstone of CKD management but dietary sodium plays an important role in food enjoyment and may interfere with compliance to this intervention. Therefore, confirming that taste deficits are present in CKD will improve our understanding of how taste deficits can affect intake, and inform dietary counselling in the future. A systematic review was conducted. Studies that included adults with CKD and healthy controls, and assessed salt taste sensitivity, perceived intensity, and/or hedonic ratings were included. Study quality was assessed using the Academy of Nutrition and Dietetics Evidence Analysis Library Quality Criteria Checklist: Primary Research. Of the 16 studies, the majority reported decreased salt taste sensitivity, but no consistent differences in intensity or hedonic ratings were observed. Higher recognition thresholds in CKD patients were associated with higher sodium intake, but results should be interpreted with caution as the measures used were subject to error in this population. In conclusion, salt taste sensitivity is decreased in CKD, but intensity and hedonic evaluations appear to be more robust. Given that hedonic assessments are better predictors of intake, and that salt taste preferences can be changed over time, dietary counselling for low-sodium intake is likely to be effective for this population.
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Affiliation(s)
- Sze-Yen Tan
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
- Institute for Physical Activity and Nutrition (IPAN), Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
- Correspondence:
| | - Paridhi Tuli
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Giecella Thio
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Breannah Noel
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Bailey Marshall
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Zhen Yu
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Rachael Torelli
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Sarah Fitzgerald
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Maria Chan
- Department of Nutrition and Dietetics, The St. George Hospital, Kogarah, NSW 2217, Australia
- Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 2110 Anthony Hall, 474 S Shaw Lane, East Lansing, MI 48824, USA
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13
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Du C, Adjepong M, Zan MCH, Cho MJ, Fenton JI, Hsiao PY, Keaver L, Lee H, Ludy MJ, Shen W, Swee WCS, Thrivikraman J, Amoah-Agyei F, de Kanter E, Wang W, Tucker RM. Gender Differences in the Relationships between Perceived Stress, Eating Behaviors, Sleep, Dietary Risk, and Body Mass Index. Nutrients 2022; 14:nu14051045. [PMID: 35268020 PMCID: PMC8912409 DOI: 10.3390/nu14051045] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 02/01/2023] Open
Abstract
Background: Obesity is a growing epidemic among university students, and the high levels of stress reported by this population could contribute to this issue. Singular relationships between perceived stress; engagement in restrained, uncontrolled, and emotional eating; sleep; dietary risk; and body mass index (BMI) have been reported in the current body of literature; however, these constructs interact with each other, and the complex relationships among them are infrequently examined. Therefore, the aim of the present study was to explore the complex relationships between these constructs using mediation and moderation analyses stratified by gender. Methods: A cross-sectional study, enrolling university students from the United States (U.S.), the Netherlands, South Korea, Malaysia, Ireland, Ghana, and China, was conducted between October 2020 and January 2021 during the COVID-19 pandemic. Perceived stress; maladaptive eating behaviors including restrained, uncontrolled, and emotional eating; sleep duration and quality; dietary risk; and BMI were assessed using validated questionnaires, which were distributed through an online platform. Results: A total of 1392 students completed the online survey (379 male, 973 female, and 40 who self-identified as “other”). Uncontrolled and emotional eating mediated the relationship between perceived stress and dietary risk for both males and females; higher sleep quality weakened this relationship among female students but not males. Emotional eating mediated the relationship between perceived stress and BMI for both males and females, but higher sleep quality weakened this relationship only among females. Conclusions: Our findings suggest that students in higher education are likely to benefit from interventions to reduce uncontrolled and emotional eating. Programs that improve sleep quality, especially during highly stressful periods, may be helpful.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (W.W.)
| | - Mary Adjepong
- Department of Biochemistry, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana; (M.A.); (F.A.-A.)
| | - Megan Chong Hueh Zan
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Min Jung Cho
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.); (E.d.K.)
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (W.W.)
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Laura Keaver
- Department of Health and Nutritional Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland;
| | - Heesoon Lee
- Department of Human Services, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Wan Shen
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Winnie Chee Siew Swee
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Jyothi Thrivikraman
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.); (E.d.K.)
| | - Felicity Amoah-Agyei
- Department of Biochemistry, Kwame Nkrumah University of Science and Technology, Kumasi 00233, Ghana; (M.A.); (F.A.-A.)
| | - Emilie de Kanter
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.); (E.d.K.)
| | - Wenyan Wang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (W.W.)
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (W.W.)
- Correspondence: ; Tel.: +1-517-353-3408
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14
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Ellithorpe ME, Ulusoy E, Eden A, Hahn L, Yang CL, Tucker RM. The complicated impact of media use before bed on sleep: Results from a combination of objective EEG sleep measurement and media diaries. J Sleep Res 2022; 31:e13551. [PMID: 35137471 DOI: 10.1111/jsr.13551] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 01/04/2022] [Accepted: 01/04/2022] [Indexed: 12/21/2022]
Abstract
Media use has been linked to sleep disturbance, but the results are inconsistent. This study explores moderating conditions. A media diary study with 58 free-living adults measured the time spent with media before bed, the location of use, and multitasking. Electroencephalography (EEG) captured bedtime, total sleep time, and the percent of time spent in deep (Stage N3), and rapid eye movement (REM) sleep. Media use in the hour before sleep onset was associated with an earlier bedtime. If the before bed use did not involve multitasking and was conducted in bed, that use was also associated with more total sleep time. Media use duration was positively associated with (later) bedtime and negatively associated with total sleep time. Sleep quality, operationalised as the percent of total sleep time spent in N3 and REM sleep, was unaffected by media use before bed. Bedtime media use might not be as detrimental for sleep as some previous research has shown. Important contextual variables moderate the relationship, such as location, multitasking, and session length.
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Affiliation(s)
| | - Ezgi Ulusoy
- Department of Communication, Michigan State University, East Lansing, MI, USA
| | - Allison Eden
- Department of Communication, Michigan State University, East Lansing, MI, USA
| | - Lindsay Hahn
- Department of Communication, University of Buffalo, Buffalo, NY, USA
| | - Chia-Lun Yang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA
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15
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Yang CL, Tucker RM. Snacking behavior differs between evening and morning chronotype individuals but no differences are observed in overall energy intake, diet quality, or food cravings. Chronobiol Int 2021; 39:616-625. [PMID: 34930076 DOI: 10.1080/07420528.2021.2016795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There is a growing body of literature that links chronotype to certain undesirable eating behaviors. However, the relationship between chronotype and dietary intake is poorly characterized among adults in the United States (U.S.). This cross-sectional study examined the associations among chronotype, snacking habits, dietary intake and quality, and food cravings. One-hundred adults living in the U.S. completed the study. Based on the Horne-Östberg Morningness-Eveningness Questionnaire score, an individual was categorized as having either a morning (M)-type, intermediate (I)-type, or evening (E)-type chronotype. Snack intake was assessed using a previously published specialized food frequency questionnaire. Sugar-sweetened beverage (SSB) intake was assessed using the updated version of the Beverage Intake Questionnaire-15. Alcohol misuse was measured using the Alcohol Use Disorders Identification Test-Consumption. Diet quality was obtained using the Diet History Questionnaire III. The validated General Food Cravings Questionnaire-Trait measured participants' food cravings. E-type individuals reported consuming snacks more often over the course of a week than M-types (p = .002) but not I-types. In terms of timing of snacking, E-type individuals consumed more snacks after dinner than M-types (p < .001). E-type individuals consumed more energy-dense snacks (p = .005), especially candies (p = .005), than M-types. However, there were no significant differences in healthy snack frequency, diet quality, energy and macronutrient intake, SSB consumption, alcohol misuse, or food cravings among chronotypes (p > .05, for all). In conclusion, E-type individuals consumed snacks more frequently and later than M-types; however, chronotype was not associated with an individual's energy intake, diet quality, and food cravings, which suggests that chronotype is negligibly associated with weight gain-related behaviors in this population.
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Affiliation(s)
- Chia-Lun Yang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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16
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Tan SY, Hack C, Yu C, Rennick I, Ohanian J, Dezan M, Mott N, Manibo R, Tucker RM. Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications. Crit Rev Food Sci Nutr 2021; 63:2613-2625. [PMID: 34904473 DOI: 10.1080/10408398.2021.2015282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Diet therapy for diabetes involves controlling carbohydrate intake in order to manage blood glucose concentrations. Simple carbohydrates, like sucrose, quickly and potently raise blood glucose when ingested, and are typically perceived as sweet. Sweetness is innately pleasurable and contributes to the positive hedonic evaluation of foods and beverages. There is some evidence to suggest that individuals with diabetes mellitus may be less able to detect sweetness, which could result in increased intake and, thus, more difficulty managing blood glucose. A systematic review that included PubMed, PsycInfo, and Embase databases was conducted. Inclusion criteria included observational studies that investigated the sweet taste function of adults with and without diabetes mellitus (Prospero CRD42021225058). The quality of the final included studies was assessed using the Academy of Nutrition and Dietetics' Evidence Analysis Library Quality Criteria Checklist: Primary Research tool. Eighteen studies that compared sweet taste thresholds, intensity ratings, or hedonic responses in adults both with and without diabetes were included. Differences in sweet taste thresholds, both detection and recognition, indicated that individuals with diabetes were less sensitive than healthy controls. The same findings were observed for intensity ratings. Only two studies examined hedonic responses; results were inconclusive.
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Affiliation(s)
- Sze-Yen Tan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia.,Institute for Physical Activity and Nutrition (IPAN), Deakin University, Burwood, Australia
| | - Caitlyn Hack
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Cindy Yu
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Isabella Rennick
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - James Ohanian
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Marina Dezan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Nicole Mott
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Rebecca Manibo
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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17
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Morgan AL, Ludy MJ, Nieschwitz NC, Huzyak MG, Du C, Tucker RM. Physical Activity Patterns Of College Students During The Early Stages Of The Covid-19 Pandemic. Med Sci Sports Exerc 2021. [DOI: 10.1249/01.mss.0000761496.85341.0c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Du C, Wang W, Hsiao PY, Ludy MJ, Tucker RM. Insufficient Sleep and Poor Sleep Quality Completely Mediate the Relationship between Financial Stress and Dietary Risk among Higher Education Students. Behav Sci (Basel) 2021; 11:bs11050069. [PMID: 34063082 PMCID: PMC8147970 DOI: 10.3390/bs11050069] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 04/27/2021] [Accepted: 04/28/2021] [Indexed: 11/16/2022] Open
Abstract
The coronavirus disease 2019 (COVID-19) pandemic worsened financial stress for higher education students in the U.S. Financial stress is associated with poor dietary behaviors; however, factors that might influence this relationship are not well characterized. The present cross-sectional study investigated the associations between financial stress and dietary intake and dietary risk scores among higher education students (undergraduate and graduate students) in the U.S. and examined whether poor sleep quality and short sleep duration mediated the relationship between financial stress and dietary risk score. Validated tools were used to assess financial stress, sleep quality, sleep duration, dietary intake, and dietary risk. A total of 1280 students from three large U.S. universities completed the study. Results indicated that higher financial stress was associated with lower vegetable, fruit, fiber, and calcium intake, higher added sugar intake from sugar sweetened beverages, and higher dietary risk score. Further, the positive relationship between financial stress and dietary risk score was completely mediated by poor sleep quality among students who reported poor sleep quality and by short sleep duration among students who slept less than 7 h per night. These findings suggest that students might benefit from both financial management training and sleep education services to reduce undesirable dietary behaviors.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (W.W.)
| | - Wenyan Wang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (W.W.)
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (W.W.)
- Correspondence: ; Tel.: +1-517-353-3408
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19
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Du C, Almotawa J, Feldpausch CE, Folk SYL, Parag H, Tucker RM. Effects of macronutrient intake on sleep duration and quality: A systematic review. Nutr Diet 2021; 79:59-75. [PMID: 33876534 DOI: 10.1111/1747-0080.12671] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/28/2022]
Abstract
AIM The aim of this systematic review was to characterise and synthesise the literature that explores the effects of macronutrient manipulation on sleep outcomes in order to provide dietary recommendations for sleep improvement. METHODS Intervention studies that evaluated the effects of macronutrient manipulations on sleep were identified using four databases. A study was included if it: (a) delivered a macronutrient-based dietary intervention, regardless of length; (b) included healthy human participants aged 18 and older; and (c) measured some aspect of sleep, for example, duration or quality, in some manner. RESULTS A total of 17 papers and 19 studies met the inclusion criteria. Included studies were organised into acute studies lasting less than 24 hours (n = 4), longer-term (≥24 hours) studies (n = 10), and energy restriction studies (n = 5). The greatest amount of support was observed for longer-term administration of higher carbohydrate diets. These interventions positively influenced rapid eye movement sleep; however, non-rapid eye movement sleep was negatively affected. The overall health outcomes of these changes are difficult to assess. Limited evidence suggests higher protein diets under conditions of energy restriction can improve sleep quality, but these effects might be restricted to individuals with overweight or obesity. Current evidence does not support the effects of acute macronutrient manipulation, defined as less than 24 hours, on sleep outcomes. CONCLUSIONS Manipulating carbohydrate intake for at least 24 hours appears to alter sleep outcomes among healthy individuals. Interventions were highly varied and methodological shortcomings were identified. More work is required to fully understand how macronutrient intake affects sleep outcomes.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Juman Almotawa
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Clare E Feldpausch
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Sara Yi Ling Folk
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Hanah Parag
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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20
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Yang CL, Tucker RM. Beneficial effects of a high protein breakfast on fullness disappear after a night of short sleep in nonobese, premenopausal women. Physiol Behav 2021; 229:113269. [DOI: 10.1016/j.physbeh.2020.113269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 01/24/2023]
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21
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Du C, Zan MCH, Cho MJ, Fenton JI, Hsiao PY, Hsiao R, Keaver L, Lai CC, Lee H, Ludy MJ, Shen W, Swee WCS, Thrivikraman J, Tseng KW, Tseng WC, Doak S, Folk SYL, Tucker RM. The Effects of Sleep Quality and Resilience on Perceived Stress, Dietary Behaviors, and Alcohol Misuse: A Mediation-Moderation Analysis of Higher Education Students from Asia, Europe, and North America during the COVID-19 Pandemic. Nutrients 2021; 13:442. [PMID: 33572863 PMCID: PMC7911351 DOI: 10.3390/nu13020442] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND The coronavirus disease 2019 (COVID-19) pandemic has increased the already high levels of stress that higher education students experience. Stress influences health behaviors, including those related to dietary behaviors, alcohol, and sleep; yet the effects of stress can be mitigated by resilience. To date, past research studying the connections between dietary behaviors, alcohol misuse, sleep, and resilience commonly investigated singular relationships between two of the constructs. The aim of the current study was to explore the relationships between these constructs in a more holistic manner using mediation and moderation analyses. METHODS Higher education students from China, Ireland, Malaysia, South Korea, Taiwan, the Netherlands, and the United States were enrolled in a cross-sectional study from April to May 2020, which was during the beginning of the COVID-19 pandemic for most participants. An online survey, using validated tools, was distributed to assess perceived stress, dietary behaviors, alcohol misuse, sleep quality and duration, and resilience. RESULTS 2254 students completed the study. Results indicated that sleep quality mediated the relationship between perceived stress and dietary behaviors as well as the relationship between perceived stress and alcohol misuse. Further, increased resilience reduced the strength of the relationship between perceived stress and dietary behaviors but not alcohol misuse. CONCLUSION Based on these results, higher education students are likely to benefit from sleep education and resilience training, especially during stressful events.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (S.Y.L.F.)
| | - Megan Chong Hueh Zan
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Min Jung Cho
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.)
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (S.Y.L.F.)
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Richard Hsiao
- Department of Kinesiology, Health, and Sport Science, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Laura Keaver
- Department of Health and Nutritional Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland; (L.K.); (S.D.)
| | - Chang-Chi Lai
- Department of Exercise and Health Sciences, University of Taipei, Taipei 11153, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - HeeSoon Lee
- Department of Human Services, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Wan Shen
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Winnie Chee Siew Swee
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Jyothi Thrivikraman
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.)
| | - Kuo-Wei Tseng
- Department of Exercise and Health Sciences, University of Taipei, Taipei 11153, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - Wei-Chin Tseng
- Department of Exercise and Health Sciences, University of Taipei, Taipei 11153, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - Stephen Doak
- Department of Health and Nutritional Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland; (L.K.); (S.D.)
| | - Sara Yi Ling Folk
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (S.Y.L.F.)
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (S.Y.L.F.)
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22
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Du C, Zan MCH, Cho MJ, Fenton JI, Hsiao PY, Hsiao R, Keaver L, Lai CC, Lee H, Ludy MJ, Shen W, Swee WCS, Thrivikraman J, Tseng KW, Tseng WC, Almotwa J, Feldpausch CE, Folk SYL, Gadd S, Wang L, Wang W, Zhang X, Tucker RM. Health Behaviors of Higher Education Students from 7 Countries: Poorer Sleep Quality during the COVID-19 Pandemic Predicts Higher Dietary Risk. Clocks Sleep 2021; 3:12-30. [PMID: 33467418 PMCID: PMC7838912 DOI: 10.3390/clockssleep3010002] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/09/2021] [Accepted: 01/11/2021] [Indexed: 12/11/2022] Open
Abstract
Health behaviors of higher education students can be negatively influenced by stressful events. The global COVID-19 pandemic presents a unique opportunity to characterize and compare health behaviors across multiple countries and to examine how these behaviors are shaped by the pandemic experience. Undergraduate and graduate students enrolled in universities in China, Ireland, Malaysia, South Korea, Taiwan, the Netherlands and the United States (USA) were recruited into this cross-sectional study. Eligible students filled out an online survey comprised of validated tools for assessing sleep quality and duration, dietary risk, alcohol misuse and physical activity between late April and the end of May 2020. Health behaviors were fairly consistent across countries, and all countries reported poor sleep quality. However, during the survey period, the COVID-19 pandemic influenced the health behaviors of students in European countries and the USA more negatively than Asian countries, which could be attributed to the differences in pandemic time course and caseloads. Students who experienced a decline in sleep quality during the COVID-19 pandemic had higher dietary risk scores than students who did not experience a change in sleep quality (p = 0.001). Improved sleep quality was associated with less sitting time (p = 0.010). Addressing sleep issues among higher education students is a pressing concern, especially during stressful events. These results support the importance of making education and behavior-based sleep programming available for higher education students in order to benefit students' overall health.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Megan Chong Hueh Zan
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Min Jung Cho
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.)
| | - Jenifer I. Fenton
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Richard Hsiao
- Department of Kinesiology, Health, and Sport Science, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Laura Keaver
- Department of Health and Nutritional Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland;
| | - Chang-Chi Lai
- Department of Exercise and Health Sciences, University of Taipei, Taipei 11153, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - HeeSoon Lee
- Department of Human Services, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Mary-Jon Ludy
- Department of Public & Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Wan Shen
- Department of Public & Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Winnie Chee Siew Swee
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Jyothi Thrivikraman
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.)
| | - Kuo-Wei Tseng
- Department of Exercise and Health Sciences, University of Taipei, Taipei 11153, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - Wei-Chin Tseng
- Department of Exercise and Health Sciences, University of Taipei, Taipei 11153, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - Juman Almotwa
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Clare E. Feldpausch
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Sara Yi Ling Folk
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Suzannah Gadd
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Linyutong Wang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Wenyan Wang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Xinyi Zhang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.); (J.A.); (C.E.F.); (S.Y.L.F.); (S.G.); (L.W.); (W.W.); (X.Z.)
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Tucker RM, Contreras DA, Carlson BR, Carter A, Drake CL. Sleep Education for Elders Program (SLEEP): Promising Pilot Results of a Virtual, Health Educator-Led, Community-Delivered Sleep Behavior Change Intervention. Nat Sci Sleep 2021; 13:625-633. [PMID: 34040471 PMCID: PMC8141400 DOI: 10.2147/nss.s304035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 04/21/2021] [Indexed: 11/26/2022] Open
Abstract
PURPOSE Sleep problems pose serious public health concerns, and evidence suggests that the problem is worsening. Both sufficient sleep quantity and quality are needed for optimal health, particularly among older adults, but access to sleep care can be difficult. This study examined the efficacy of a six-week sleep behavior change program designed for older adults that was delivered virtually by health educators. PARTICIPANTS AND METHODS This quasi-experimental pilot study (intervention n = 22; control n = 31) explored the effects of the Sleep Education for Elders Program (SLEEP) on sleep outcomes, which included: 1) sleep quality, measured by the Pittsburgh Sleep Quality Index (PSQI); 2) sleep duration, extracted from the PSQI; 3) insomnia symptoms, measured by the Insomnia Severity Index; 4) sleep hygiene behaviors, obtained from the Sleep Hygiene Index; and 5) excessive daytime sleepiness, measured by the Epworth Sleepiness Scale. RESULTS After SLEEP, the intervention group experienced significantly improved sleep quality (p < 0.001), a reduction in maladaptive sleep hygiene behaviors (p = 0.007), and reduced daytime sleepiness (p < 0.027) compared to the control group. Effect sizes for all five sleep measures were medium or large. In the intervention group, all changes were judged to be clinically meaningful (≥ 0.5 SD) except for improvements in daytime sleepiness. CONCLUSION These data support the efficacy of a group-based, virtual behavior change intervention in improving sleep outcomes among older adults.
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Affiliation(s)
- Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Dawn A Contreras
- Health and Nutrition Institute, Michigan State University Extension, Michigan State University, East Lansing, MI, 48824, USA
| | - Breanne R Carlson
- Health and Nutrition Institute, Michigan State University Extension, Michigan State University, East Lansing, MI, 48824, USA
| | - Anita Carter
- Health and Nutrition Institute, Michigan State University Extension, Michigan State University, East Lansing, MI, 48824, USA
| | - Christopher L Drake
- Division of Sleep Medicine, Henry Ford Health System, Detroit, MI, 48202, USA
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Kiss N, Symons K, Hewitt J, Davis H, Ting C, Lee A, Boltong A, Tucker RM, Tan SY. Taste Function in Adults Undergoing Cancer Radiotherapy or Chemotherapy, and Implications for Nutrition Management: A Systematic Review. J Acad Nutr Diet 2020; 121:278-304. [PMID: 33071205 DOI: 10.1016/j.jand.2020.08.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 08/06/2020] [Accepted: 08/12/2020] [Indexed: 10/23/2022]
Abstract
BACKGROUND Taste changes are commonly reported by people with cancer undergoing radio- or chemotherapy. Taste changes may compromise dietary intake and nutritional status. OBJECTIVE To understand whether or not taste change is associated with cancer diagnosis or treatment modality in adults. METHODS A systematic literature search up to December 31, 2019, was conducted using PubMed, Embase, and PsycInfo (International Prospective Register of Systematic Reviews protocol no. CRD42019134005). Studies in adults with cancer objectively assessing the effect of a cancer diagnosis or chemotherapy and/or radiotherapy treatment on taste function compared with healthy controls or within participant changes were included. Additional outcomes were food liking, appetite, dietary intake, nutritional status, and body composition. Reference lists of relevant articles were searched to identify additional articles. Quality was assessed using the Academy of Nutrition and Dietetics quality criteria checklist. RESULTS A total of 24 articles were included, one of which consisted of two studies that reported the effects of radiotherapy and chemotherapy separately. From the total 25 studies reported in 24 published articles, 14 studies examined effects of radiotherapy, and remaining 11 studies examined chemotherapy. There is limited evidence of a cancer diagnosis per se contributing to taste dysfunction. Impaired taste function was reported in almost all radiotherapy studies, occurring as early as Week 3 of treatment and lasting for 3 to 24 months posttreatment. During chemotherapy, impairment of taste function was less consistently reported, occurring as early as the first few days of chemotherapy, and persisting up to 6 months posttreatment. Taxane-based chemotherapy was reported to affect taste function more than other treatments. Several studies reported reduced liking for food, appetite, and dietary intake. Only one study reported nutritional status of participants, finding no association between taste function and nutritional status. No studies examined associations between taste changes and body composition. CONCLUSIONS This review highlights the importance of considering treatment modality in practice. Research is required to identify factors contributing to taste alteration and to inform evidence-based interventions.
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25
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Du C, Zan MCH, Cho MJ, Fenton JI, Hsiao PY, Hsiao R, Keaver L, Lai CC, Lee H, Ludy MJ, Shen W, Swee WCS, Thrivikraman J, Tseng KW, Tseng WC, Tucker RM. Increased Resilience Weakens the Relationship between Perceived Stress and Anxiety on Sleep Quality: A Moderated Mediation Analysis of Higher Education Students from 7 Countries. Clocks Sleep 2020; 2:334-353. [PMID: 33089208 PMCID: PMC7573806 DOI: 10.3390/clockssleep2030025] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 08/05/2020] [Indexed: 12/12/2022] Open
Abstract
High levels of perceived stress and anxiety among university students are a global concern and are known to negatively influence sleep. However, few studies have explored how stress response styles, like psychological resilience and rumination, might alter these relationships. Using validated tools, perceived stress, anxiety, stress response styles, and sleep behaviors of undergraduate and graduate students from seven countries during the height of the COVID-19 pandemic were characterized in order to examine the relationships between these factors using mediation and moderation analyses. Students enrolled in universities in China, Ireland, Malaysia, Taiwan, South Korea, the Netherlands, and the United States were recruited in May 2020. A total of 2254 students completed this cross-sectional study. Perceived stress and anxiety were negatively associated with sleep quality through the mediation of rumination. Increased psychological resilience weakened the relationships between perceived stress and anxiety on sleep quality. The majority of students reported that COVID-19 negatively influenced their mental health and sleep quality but not sleep duration. Based on these results, university students would likely benefit from sleep education and mental health promotion programs that include trainings to increase psychological resilience and reduce rumination, particularly during times of increased stress.
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Affiliation(s)
- Chen Du
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.)
| | - Megan Chong Hueh Zan
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Min Jung Cho
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.)
| | - Jenifer I Fenton
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.)
| | - Pao Ying Hsiao
- Department of Food and Nutrition, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Richard Hsiao
- Department of Kinesiology, Health, and Sport Science, Indiana University of Pennsylvania, Indiana, PA 15705, USA;
| | - Laura Keaver
- Department of Health and Nutritional Science, Institute of Technology Sligo, F91 YW50 Sligo, Ireland;
| | - Chang-Chi Lai
- Department of Exercise and Health Sciences, University of Taipei, Taipei, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - HeeSoon Lee
- Department of Human Services, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Mary-Jon Ludy
- Department of Public & Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Wan Shen
- Department of Public & Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA; (M.-J.L.); (W.S.)
| | - Winnie Chee Siew Swee
- Division of Nutrition and Dietetics, International Medical University, Kuala Lumpur 57000, Malaysia; (M.C.H.Z.); (W.C.S.S.)
| | - Jyothi Thrivikraman
- Global Public Health, Leiden University College, 2595 DG The Hague, The Netherlands; (M.J.C.); (J.T.)
| | - Kuo-Wei Tseng
- Department of Exercise and Health Sciences, University of Taipei, Taipei, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - Wei-Chin Tseng
- Department of Exercise and Health Sciences, University of Taipei, Taipei, Taiwan; (C.-C.L.); (K.-W.T.); (W.-C.T.)
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (C.D.); (J.I.F.)
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26
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Haddad EN, Sugino KY, Tucker RM, Comstock SS. Gut enterotypes are stable during Bifidobacterium and Lactobacillus probiotic supplementation. J Food Sci 2020; 85:1596-1604. [PMID: 32267970 DOI: 10.1111/1750-3841.15127] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/24/2020] [Accepted: 03/11/2020] [Indexed: 01/15/2023]
Abstract
The human gut microbiome has been classified into three distinct enterotypes (Bacteroides, Prevotella, and Ruminococcus). The relationship between probiotics and gut enterotype is not yet clear. Cayenne pepper is effective in vitro as a prebiotic for Bifidobacteria and Lactobacilli, so cayenne ingestion with probiotics may lead to more profound gut microbial shifts. We aimed to determine whether probiotics (with or without cayenne pepper) alter gut bacterial community composition and if these changes are associated with the original gut enterotype of the individual. A total of 27 adult participants provided three fecal samples: prior to probiotic treatment (baseline), post probiotic treatment (probiotic), and post probiotic plus cayenne pepper treatment (probiotic + cayenne). DNA was extracted, amplified, and the V4 region sequenced on the Illumina MiSeq platform using V2 chemistry. Sequence reads were processed in mothur and assigned using the SILVA reference by phylotype. Three enterotypes characterized the study population-Bacteroides (B; n = 6), Prevotella (P; n = 11), and Ruminoccocus (R; n = 10). There was no significant increase in probiotic genera in fecal samples after treatment periods. Alpha diversity scores were significantly lower in B-type but not in P- or R-type individuals after probiotic treatment. For the majority of individuals, their enterotype remained constant regardless of probiotic (and cayenne) treatment. This suggests that baseline gut community characteristics and enterotype classification influence responsiveness to probiotic treatment, but that enterotype is stable across administration of prebiotic and probiotics. PRACTICAL APPLICATION: A person's gut microbial community influences their responsiveness to probiotics and prebiotic ingredients. Consumers must understand that it is difficult to shift their gut microbiota even with simultaneous administration of prebiotic and probiotic. Greater understanding of these phenomena will enable consumers to choose the most efficacious products for their needs.
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Affiliation(s)
- Eliot N Haddad
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Kameron Y Sugino
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Sarah S Comstock
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
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Ellithorpe ME, Eden A, Hahn L, Ulusoy E, Yang CL, Tucker RM. Meal-Concurrent Media Use is Associated with Increased Dietary Intake with no Evidence of Next Meal Compensation in Free-Living Adults. Obesity (Silver Spring) 2019; 27:1418-1422. [PMID: 31328893 DOI: 10.1002/oby.22577] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 06/11/2019] [Indexed: 12/31/2022]
Abstract
OBJECTIVE This study aimed to determine the effects of concurrent and prior media use on dietary intake and dietary compensation over 3 days in a free-living population. METHODS Participants recorded food intake and media use for a 3-day period. The US Department of Agriculture multiple-pass method was used to ensure completeness of food records. Energy, protein, fiber, carbohydrates, sugar, added sugar, fat, saturated fat, trans fat, and sodium intake were assessed. RESULTS Meals consumed while participants used media included 149.3 more calories on average than meals consumed without media. Media meals were higher in protein, carbohydrates, fat, and saturated fat. There was no evidence of dietary compensation at the meal following the media meal. CONCLUSIONS Energy and macronutrient intake increased during media-paired meals. Dietary compensation at the subsequent meal did not occur, suggesting that the effects of media-paired meals are additive over the short term.
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Affiliation(s)
- Morgan E Ellithorpe
- Department of Advertising and Public Relations, Michigan State University, East Lansing, Michigan, USA
| | - Allison Eden
- Department of Communication, Michigan State University, East Lansing, Michigan, USA
| | - Lindsay Hahn
- Grady College of Journalism and Mass Communication, University of Georgia, Athens, Georgia, USA
| | - Ezgi Ulusoy
- Department of Communication, Michigan State University, East Lansing, Michigan, USA
| | - Chia-Lun Yang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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28
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Szczygiel EJ, Cho S, Tucker RM. Multiple Dimensions of Sweet Taste Perception Altered after Sleep Curtailment. Nutrients 2019; 11:E2015. [PMID: 31461917 PMCID: PMC6770090 DOI: 10.3390/nu11092015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 01/08/2023] Open
Abstract
Short sleep duration increases preferences for high-carbohydrate and high-fat foods. It is unclear if insufficient sleep-induced changes in food preference are mediated by changes in taste perception and if these changes are related to sweetener type (sucrose or sucralose) or sweet liking phenotype. The primary objective of this study was to determine if sleep curtailment results in changes in sweet taste perception after sleep curtailment. Forty participants used a single-channel electroencephalograph to record both a habitual and curtailed night (33% reduction) of sleep at home. The following morning, multiple dimensions of sweet taste perception were measured, including preferred sweetener concentrations, patterns of sweet liking, and intensity perception over a range of concentrations. After curtailment, a significant increase in preferred concentration for both sucrose and sucralose (p < 0.001 for both) was observed. The slope of sucrose sweet liking increased after curtailment (p = 0.001). The slope of sucralose liking also increased, but this was not significant (p = 0.129). Intensity perception of the sweeteners was not altered by curtailment. Hierarchical cluster analysis was used to classify participants by sweet liking phenotype. Phenotypes were found to predict preferred sweetener concentration. These findings illustrate a possible need to control for sleep in food sensory studies and suggest a potential mechanism by which insufficient sleep can lead to excess energy intake.
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Affiliation(s)
- Edward J Szczygiel
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Sungeun Cho
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
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29
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Szczygiel EJ, Cho S, Snyder MK, Tucker RM. Associations between chemosensory function, sweet taste preference, and the previous night’s sleep in non-obese males. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Yang CL, Schnepp J, Tucker RM. Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity. Nutrients 2019; 11:nu11030663. [PMID: 30893841 PMCID: PMC6470707 DOI: 10.3390/nu11030663] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/28/2019] [Accepted: 03/13/2019] [Indexed: 01/09/2023] Open
Abstract
This study examined the effects of one night of sleep curtailment on hunger, food cravings, food reward, and portion size selection. Women who reported habitually sleeping 7⁻9 h per night, were aged 18⁻55, were not obese, and had no sleep disorders were recruited. Sleep conditions in this randomized crossover study consisted of a normal night (NN) and a curtailed night (CN) where time in bed was reduced by 33%. Hunger, tiredness, sleep quality, sleepiness, and food cravings were measured. A progressive ratio task using chocolates assessed the food reward. Participants selected portions of various foods that reflected how much they wanted to eat at that time. The sleep duration was measured using a single-channel electroencephalograph. Twenty-four participants completed the study. The total sleep time was shorter during the CN (p < 0.001). Participants reported increased hunger (p = 0.013), tiredness (p < 0.001), sleepiness (p < 0.001), and food cravings (p = 0.002) after the CN. More chocolate was consumed after the CN (p = 0.004). Larger portion sizes selected after the CN resulted in increased energy plated for lunch (p = 0.034). In conclusion, the present study observed increased hunger, food cravings, food reward, and portion sizes of food after a night of modest sleep curtailment. These maladaptive responses could lead to higher energy intake and, ultimately, weight gain.
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Affiliation(s)
- Chia-Lun Yang
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
| | - Jerry Schnepp
- College of Technology Architecture and Applied Engineering, Bowling Green State University, Bowling Green, OH 43402, USA.
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
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31
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Abstract
Taste is frequently cited as an important factor in food choice, and while a number of studies have attempted to identify relationships between taste function and dietary intake, a systematic review of these studies has been lacking. This review identified studies that examined associations between taste function or taste perception and dietary intake. The purpose was to determine which taste measure was most closely associated with dietary intake in healthy adults. Studies that measured some component of dietary intake, either acutely or longer-term, were eligible for inclusion. Studies were grouped into three categories: those that measured sensitivity (thresholds), intensity, or hedonic responses to sweet stimuli. Sensitivity and intensity studies demonstrated little association with dietary intake measures. Hedonic measurements were more likely to be associated with dietary intake, especially if sweet likers were analyzed separately from sweet dislikers, but the degree of heterogeneity among stimulus concentrations and dietary measures as well as small sample sizes likely obscured more consistent relationships between hedonic evaluation and dietary intake. Due to the potential for within-day and between-day variability in both taste function and dietary intake, future work should explore obtaining more than one taste measurement before comparing results to longer-term dietary assessments and attempts to standardize methods.
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Affiliation(s)
- Sze-Yen Tan
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, IC 3220, Australia.
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 2110 S. Anthony Hall, 474 S. Shaw Ln, East Lansing, MI 48824, USA.
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32
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Cherian S, Lee BS, Tucker RM, Lee K, Smutzer G. Toward Improving Medication Adherence: The Suppression of Bitter Taste in Edible Taste Films. Adv Pharmacol Sci 2018; 2018:8043837. [PMID: 30046304 PMCID: PMC6036852 DOI: 10.1155/2018/8043837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/06/2018] [Accepted: 04/16/2018] [Indexed: 01/23/2023] Open
Abstract
Bitter taste is aversive to humans, and many oral medications exhibit a bitter taste. Bitter taste can be suppressed by the use of inhibitors or by masking agents such as sucralose. Another approach is to encapsulate bitter tasting compounds in order to delay their release. This delayed release can permit the prior release of bitter masking agents. Suppression of bitter taste was accomplished by encapsulating a bitter taste stimulus in erodible stearic acid microspheres, and embedding these 5 µmeter diameter microspheres in pullulan films that contain sucralose and peppermint oil as masking agents, along with an encapsulated masking agent (sucralose). Psychophysical tests demonstrated that films which encapsulated both quinine and sucralose produced a significant and continuous sweet percept when compared to films without sucralose microspheres. Films with both quinine and sucralose microspheres also produced positive hedonic scores that did not differ from control films that contained only sucralose microspheres or only empty (blank) microspheres. The encapsulation of bitter taste stimuli in lipid microspheres, and embedding these microspheres in rapidly dissolving edible taste films that contain masking agents in both the film base and in microspheres, is a promising approach for diminishing the bitter taste of drugs and related compounds.
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Affiliation(s)
- Silvy Cherian
- Department of Biology, Temple University, 1900 N. 12th Street, Philadelphia, PA 19122, USA
| | - Brian Sang Lee
- Department of Biology, Temple University, 1900 N. 12th Street, Philadelphia, PA 19122, USA
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
| | - Kevin Lee
- Department of Biology, Temple University, 1900 N. 12th Street, Philadelphia, PA 19122, USA
| | - Gregory Smutzer
- Department of Biology, Temple University, 1900 N. 12th Street, Philadelphia, PA 19122, USA
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33
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Ludy MJ, Tan SY, Leone RJ, Morgan AL, Tucker RM. Weight gain in first-semester university students: Positive sleep and diet practices associated with protective effects. Physiol Behav 2018; 194:132-136. [PMID: 29753713 DOI: 10.1016/j.physbeh.2018.05.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 05/08/2018] [Accepted: 05/09/2018] [Indexed: 12/18/2022]
Abstract
For university students, alterations in sleep and diet quality are common, and the propensity for weight gain is well established. The role of sleep duration during periods of rapid weight gain is understudied. This study explored the relationships between sleep duration, diet patterns, and body composition in first-year university students. Data collection occurred during the beginning of the fall (August) and spring semesters (January). Anthropometric measures included weight, height, and percent body fat (%BF). Survey questions assessed sleep and diet quality. As a group, participants (N = 60) gained weight (1.8 ± 2.1 kg) over the 4.5-month period of study. Hierarchical cluster analysis (HCA) identified three groups based on weight change between baseline and follow-up visits. Group 1 ("maintainers") (N = 21) gained 0.1 ± 1.3 kg, group 2 ("modest gainers") (N = 24) gained 2.0 ± 1.7 kg, and group 3 ("major gainers") (N = 15) gained 3.8 ± 1.8 kg. No differences in weight, body mass index (BMI), %BF, or average sleep duration existed between clusters at baseline. Minimal differences in baseline dietary behaviors between groups were noted other than maintainers used more fat, e.g., butter, to season vegetables, bread, and potatoes compared to modest gainers (p = .010). At follow-up, sleep duration significantly decreased from baseline among major gainers (7.1 ± 0.7 vs. 6.8 ± 0.7 h, p = .017) while sleep duration increased from baseline among maintainers (7.3 ± 0.9 vs. 7.6 ± 1.0 h, p = .048). Sleep duration at follow-up was significantly shorter among major gainers compared to maintainers (p = .016). Total diet scores for maintainers and modest gainers improved between visits (p = .038 and 0.002, respectively) but did not change among major gainers. Combining sleep and diet education may increase the effectiveness of interventions designed to mitigate weight gain in this high-risk population.
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Affiliation(s)
- Mary-Jon Ludy
- Department of Public and Allied Health, 135 Health and Human Services Building, Bowling Green State University, Bowling Green, OH 43403, USA
| | - Sze-Yen Tan
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria 3220, Australia
| | - Ryan J Leone
- Loretto Heights School of Nursing, 337 Carroll Hall, Regis University, Denver, CO 80221, USA
| | - Amy L Morgan
- Exercise Science Program, 216 Eppler South, Bowling Green State University, Bowling Green, OH 43403, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Trout Hall, Room 204, 469 Wilson Rd, Michigan State University, East Lansing, MI 48824, USA.
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34
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Szczygiel EJ, Cho S, Tucker RM. Characterization of the Relationships Between Sleep Duration, Quality, Architecture, and Chemosensory Function in Nonobese Females. Chem Senses 2018. [DOI: 10.1093/chemse/bjy012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- Edward J Szczygiel
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA
| | - Sungeun Cho
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, USA
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Abstract
The Army Physical Fitness Test (APFT), including timed push-ups, sit-ups, and run, assesses physical performance for the Army. Percent body fat is estimated using height and circumference measurements. The objectives of the study were to (a) compare the accuracy of height and circumference measurements to other, more accepted, body fat assessment methods and (b) determine the relationships between body composition and APFT results. Participants included Reserve Officer Training Corps (ROTC) cadets (n = 11 males, 2 females, 21.6 ± 3.5 years) from a midwestern university). At one visit, percent body fat was assessed using height and circumference measurements, air-displacement plethysmography, and bioelectrical impedance analysis. APFT results were provided by the ROTC director. All assessment methods for percent body fat were strongly associated (r ≥ 0.7, p < 0.01), implying that height and circumference measurement is a practical tool to estimate percent body fat of ROTC cadets. Total APFT score was not associated with any body fat assessment method. Push-up number was negatively associated with percent body fat by all assessment methods (r ≥ -0.8, p = 0.001), although run time was positively associated (r ≥ 0.6, p < 0.05). This suggests that percent body fat may be an important variable in determining or improving cardiovascular and muscular endurance, but not APFT performance.
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Affiliation(s)
- Carly L Steed
- School of Family and Consumer Sciences, Bowling Green State University, 201 Family and Consumer Sciences Building, Bowling Green, OH 43403
| | - Benjamin R Krull
- School of Family and Consumer Sciences, Bowling Green State University, 101 Family and Consumer Sciences Building, Bowling Green, OH 43403
| | - Amy L Morgan
- School of Human Movement, Sport and Leisure Studies, Bowling Green State University, 213 Eppler South, Bowling Green, OH 43403
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 2110 South Anthony Hall, 474 South Shaw Lane, East Lansing, MI 48824
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, 135 Health Center, Bowling Green, OH 43403
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Abstract
Dietary fats serve multiple essential roles in human health but may also contribute to acute and chronic health complications. Thus, understanding mechanisms that influence fat ingestion are critical. All sensory systems may contribute relevant cues to fat detection, with the most recent evidence supporting a role for the sense of taste. Taste detection thresholds for fat vary markedly between individuals and responses are not normally distributed. Genetics may contribute to these observations. Using crowdsourced data obtained from families visiting the Denver Museum of Nature & Science, our objective was to estimate the heritability of fat taste (oleogustus). A pedigree analysis was conducted with 106 families (643 individuals) who rated the fat taste intensity of graded concentrations of linoleic acid (LA) embedded in taste strips. The findings estimate that 19% (P = 0.043) of the variability of taste response to LA relative to baseline is heritable at the highest concentration tested.
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Affiliation(s)
- Nicole L Garneau
- Genetics of Taste Lab, Health Sciences Department, Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205, USA
| | - Tiffany M Nuessle
- Genetics of Taste Lab, Health Sciences Department, Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Rd, Room 204, East Lansing, MI 48824, USA
| | - Mengjie Yao
- Department of Mathematical and Statistical Science, University of Colorado Denver, 1201 Larimer St, Denver, CO 80202, USA
| | - Stephanie A Santorico
- Department of Mathematical and Statistical Science, University of Colorado Denver, 1201 Larimer St, Denver, CO 80202, USA
- Human Medical Genetics and Genomics Program, University of Colorado School of Medicine, 13001 E 17th Pl, Aurora, CO 80045, USA
- Department of Biostatistics & Informatics, Colorado School of Public Health, 13001 E 17th Pl, Aurora, CO 80045, USA and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN 47907, USA
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Garneau NL, Nuessle TM, Mendelsberg BJ, Shepard S, Tucker RM. Sweet liker status in children and adults: Consequences for beverage intake in adults. Food Qual Prefer 2017; 65:175-180. [PMID: 31320785 DOI: 10.1016/j.foodqual.2017.10.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Different patterns of sweet liking exist. For some, liking increases as concentration increases up to a point at which it typically plateaus. These individuals are referred to as sweet likers. How sweet likers' beverage intake, especially sugar sweetened beverage intake, differs from sweet dislikers' beverage intake is not well characterized. A total of 953 visitors (650 adults; 62.0% women; 303 children; 58.7% girls) to the Denver Museum of Nature & Science rated the taste intensity and liking of 5 sucrose solutions that spanned concentrations typically encountered in sugar-sweetened beverages (0.0-13.7% w/v) using visual analog scales. Beverage intake by adults was quantified using the validated BEVQ-15 questionnaire. Among adults, hierarchical cluster analysis identified three clusters of liking patterns (likers, dislikers, and neutrals). Among children, two clusters of liking patterns were identified (likers and dislikers). For both adults and children, BMI, percent body fat, age, and sex did not differ between clusters. Concentration by cluster interaction effects were observed for both adults and children. Adult sweet likers consumed more energy from all beverages, more sweetened juice and tea, and less water than those in other clusters. Sweet liker status may be a useful predictor of increased energy intake from beverages, but prospective trials are necessary to confirm this utility.
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Affiliation(s)
- Nicole L Garneau
- Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205 United States
| | - Tiffany M Nuessle
- Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205 United States
| | - Barbara J Mendelsberg
- Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205 United States
| | - Stephanie Shepard
- Denver Museum of Nature & Science, 2001 Colorado Blvd, Denver, CO 80205 United States
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, 2110 S. Anthony Hall, 474 S. Shaw Ln, Michigan State University, East Lansing, MI 48824, United States
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Tucker RM, Kaiser KA, Parman MA, George BJ, Allison DB, Mattes RD. Comparisons of Fatty Acid Taste Detection Thresholds in People Who Are Lean vs. Overweight or Obese: A Systematic Review and Meta-Analysis. PLoS One 2017; 12:e0169583. [PMID: 28060900 PMCID: PMC5218398 DOI: 10.1371/journal.pone.0169583] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 12/19/2016] [Indexed: 11/19/2022] Open
Abstract
Given the increasing evidence that supports the ability of humans to taste non-esterified fatty acids (NEFA), recent studies have sought to determine if relationships exist between oral sensitivity to NEFA (measured as thresholds), food intake and obesity. Published findings suggest there is either no association or an inverse association. A systematic review and meta-analysis was conducted to determine if differences in fatty acid taste sensitivity or intensity ratings exist between individuals who are lean or obese. A total of 7 studies that reported measurement of taste sensations to non-esterified fatty acids by psychophysical methods (e.g.,studies using model systems rather than foods, detection thresholds as measured by a 3-alternative forced choice ascending methodology were included in the meta-analysis. Two other studies that measured intensity ratings to graded suprathreshold NEFA concentrations were evaluated qualitatively. No significant differences in fatty acid taste thresholds or intensity were observed. Thus, differences in fatty acid taste sensitivity do not appear to precede or result from obesity.
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Affiliation(s)
- Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, United States of America
- * E-mail:
| | - Kathryn A. Kaiser
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Mariel A. Parman
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Brandon J. George
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - David B. Allison
- Office of Energetics, School of Health Professions, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
- Nutrition Obesity Research Center, University of Alabama at Birmingham, Birmingham, Alabama, United States of America
| | - Richard D. Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, Indiana, United States of America
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Tan SY, Hemmelgarn M, Baumgardner K, Tucker RM. Attitudes towards and experiences with research: Differences between dietetics students and professionals in Australia and the United States. Nutr Diet 2016; 74:388-395. [PMID: 28901699 DOI: 10.1111/1747-0080.12313] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 07/12/2016] [Accepted: 07/19/2016] [Indexed: 11/28/2022]
Abstract
AIM Research conducted by dietitians is encouraged by national and international organisations, yet research output remains low. The attitudes towards and experiences with research and research methods course work of students and practitioners in Australia and the United States were examined. METHODS A cross-sectional online survey was conducted. Participants were contacted by email; 173 Australian (N = 50 students; 123 practitioners) and 499 US (N = 231 students; 268 practitioners) respondents completed the survey. RESULTS A smaller proportion of American students (74%) indicated that they would consider conducting research in the future compared to Australian students (84%) (P < 0.001). More Australian than American practitioners indicated interest in conducting research in their current position (87% vs 66%; P < 0.001). Research training did not increase future research plans, but respondents who had conducted research either as a student or at work responded more favourably to conducting research in the future (P < 0.001). In general, Australian respondents were more supportive of and more experienced with research. CONCLUSIONS Unlike classroom training, past research experiences supported plans for future research. Further work needs to investigate how the culture of the profession can be changed to support more dietitian-conducted research.
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Affiliation(s)
- Sze-Yen Tan
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Megan Hemmelgarn
- Food and Nutrition Program, Department of Public and Allied Health, Bowling Green State University, Bowling Green, Ohio, USA
| | - Kelli Baumgardner
- Food and Nutrition Program, Department of Public and Allied Health, Bowling Green State University, Bowling Green, Ohio, USA
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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Smith SL, Ludy MJ, Tucker RM. Changes in taste preference and steps taken after sleep curtailment. Physiol Behav 2016; 163:228-233. [PMID: 27184237 DOI: 10.1016/j.physbeh.2016.05.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 04/28/2016] [Accepted: 05/04/2016] [Indexed: 12/29/2022]
Abstract
A substantial proportion of the population does not achieve the recommended amount of sleep. Previous work demonstrates that sleep alterations perturb energy balance by disrupting appetite hormones, increasing energy intake, and decreasing physical activity. This study explored the influence of sleep duration on taste perception as well as effects on dietary intake and physical activity. Participants (n=24 habitual short sleepers and n=27 habitual long sleepers, 82.4% female, 88.2% white, 25.2±7.7years) completed two randomized taste visits; one following short sleep duration (≤7h) and one following long sleep duration (>7h). Taste perception measures included sweet and salt detection thresholds (ascending 3-alternative, forced-choice method), as well as sweet preference (Monell 2-series, forced-choice, paired-comparison, tracking method). Steps and sleep were tracked via FitBit, an activity monitoring device. Dietary intake was assessed using 24-hour recalls and analyzed using Nutritionist Pro. Habitual long-sleepers had a higher sweet taste preference (p=0.042) and took fewer steps (p=0.036) following sleep curtailment compared to the night where they slept >7h but did not experience changes in dietary intake or detection thresholds. Habitual short-sleepers did not experience changes in taste perception, activity, or dietary intake following sleep alteration. Habitual long-sleepers may be at greater risk of gaining weight when typical sleep patterns are disrupted.
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Affiliation(s)
- Shannon L Smith
- Department of Public and Allied Health, Bowling Green State University, USA
| | - Mary-Jon Ludy
- Department of Public and Allied Health, Bowling Green State University, USA
| | - Robin M Tucker
- Department of Public and Allied Health, Bowling Green State University, USA.
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Dhillon J, Craig BA, Leidy HJ, Amankwaah AF, Osei-Boadi Anguah K, Jacobs A, Jones BL, Jones JB, Keeler CL, Keller CEM, McCrory MA, Rivera RL, Slebodnik M, Mattes RD, Tucker RM. The Effects of Increased Protein Intake on Fullness: A Meta-Analysis and Its Limitations. J Acad Nutr Diet 2016; 116:968-83. [PMID: 26947338 DOI: 10.1016/j.jand.2016.01.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Accepted: 01/08/2016] [Indexed: 10/22/2022]
Abstract
BACKGROUND Higher protein intake has been implicated in weight management because of its appetitive properties. However, the effects of protein intake on appetitive sensations such as fullness have not been systematically assessed. Meta-analysis is a useful technique to evaluate evidence of an intervention's effect on testable outcomes, but it also has important limitations. OBJECTIVE The primary aim of this study was to synthesize the available evidence on the effect of protein intake on fullness using a quantitative meta-analysis and a secondary directional analysis using the vote-counting procedure. A tertiary aim was to address limitations of meta-analyses as they pertain to findings from this meta-analysis. DESIGN We searched multiple databases for interventional studies that evaluated the effect of increased protein intake on fullness ratings. Inclusion criteria for both analyses were as follows: healthy human participants, preload studies that utilized intact dietary protein, delivery of protein load orally, and studies reporting fullness as an outcome. For the meta-analysis, an additional criterion was that the studies also needed to report 2- to 4-hour area under the curve value for fullness. RESULTS Five studies met all criteria for the meta-analysis. Twenty-eight studies met all criteria for the directional analysis. The meta-analysis indicated higher protein preloads have a greater effect on fullness than lower protein preloads (overall effect estimate: 2,435.74 mm.240 min, (95% CI 1,375.18 to 3,496.31 mm.240 min; P<0.0001). The directional analysis also revealed a positive effect on fullness with higher protein preloads (P<0.01). Many related scientifically rigorous studies were excluded from the analysis because analytical criteria required a narrowly focused research question. CONCLUSIONS The present analyses show that higher protein preloads increase fullness ratings more than lower protein preloads under tightly defined conditions. Extrapolation of findings to common conditions outside the specified criteria of this analysis must be made cautiously, as must speculation about the influence of fullness sensations on ingestive behavior, body weight, and various health outcomes.
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Tucker RM, Nuessle TM, Garneau NL, Smutzer G, Mattes RD. No Difference in Perceived Intensity of Linoleic Acid in the Oral Cavity between Obese and Nonobese Individuals. Chem Senses 2015; 40:557-63. [PMID: 26232811 PMCID: PMC4570991 DOI: 10.1093/chemse/bjv040] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Findings from studies examining interactions between fat taste and dietary fat intake or body weight are mixed. A convenience sample of 735 visitors to the Denver Museum of Nature & Science ≥8 years old rated the taste intensity of edible taste strips impregnated with varying concentrations (%v/v) of linoleic acid (LA) (blank = 0.0, low = 0.06, medium = 0.15, high = 0.38). Percent body fat (BF%) was measured using bioelectrical impedance. Fat taste intensity was rated as significantly different across all concentrations (P < 0.001) except between the blank and low concentrations (P = 0.1). Ratings increased monotonically across concentrations. Children (<18 years; N = 180) rated all concentrations as more intense than adults (P < 0.001 for all). Women and girls rated the highest concentration as more intense than men and boys (P < 0.02 for all). BF% was not correlated with fat taste intensity ratings. Self-reported dietary intake indicated that obese individuals’ intensity ratings for medium and high concentrations of LA were inversely related to recent mono- and poly-unsaturated fat exposure (r = −0.19 to −0.27; P < 0.03 for all). No such associations were observed in the nonobese group. Findings suggest that factors other than simple adiposity status influence fat taste intensity ratings, and that participants in fat taste studies should receive standardized meals prior to testing.
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Affiliation(s)
- Robin M Tucker
- Department of Public and Allied Health, Bowling Green State University, Health and Human Services 136, Bowling Green, OH 43403-0154, USA,
| | - Tiffany M Nuessle
- Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA
| | - Nicole L Garneau
- Denver Museum of Nature & Science, 2001 Colorado Blvd. Denver, CO 80205, USA
| | - Gregory Smutzer
- Department of Biology, Temple University, 435B Biological Life Sciences Building, Philadelphia, PA 19122, USA and
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, 700 W. State St., Stone Hall 113, West Lafayette, IN 47907-2059, USA
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Abstract
Evidence supporting a "taste" cue from fat in the oral cavity continues to accrue. The proposed stimuli for fat taste, non-esterified fatty acids (NEFA), are released from food through hydrolytic rancidity and lipase activity derived from foods or saliva. NEFA must then be released from the food matrix, negotiate the aqueous environment to reach taste cell surfaces, and interact with receptors such as CD36 and GPR120 or diffuse across cell membranes to initiate a taste signal. Knowledge of these processes in non-gustatory tissues should inform understanding of taste responses to NEFA. Additionally, downstream effects of oral triglyceride exposure have been observed in numerous studies. Data specific to effects of NEFA versus triglyceride are scarce, but modified sham feeding trials with triglyceride document cephalic phase responses including elevations in serum lipids and insulin as well as potential, but debated, effects on gut peptides, appetite, and thermogenesis. In this review, we highlight the mechanisms by which NEFA migrate to and interact with taste cells, and then we examine physiological responses to oral fat exposure.
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Affiliation(s)
- Robin M Tucker
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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Abstract
The objective of this study was to examine the reliability of associations between fat taste, hunger, dietary fat intake, and body mass index (BMI). Detection thresholds for oleic acid (OA) were obtained during each of 7 consecutive visits using a modified staircase procedure. Participants were 48 (N = 17 male; N = 31 female) healthy adults (mean age: 28.5 ± 10.4 years) with BMI's ranging from 18.9 to 47.2 (≥ 25 kg · m(-2), N = 24). OA detection thresholds and self-reported hunger (100-mm visual analog scale) were assessed at each visit. BMI and dietary fat intake (Block Rapid Fat Screener) were determined at baseline. There was a significant decrease of threshold concentration over repeated trials among lean and overweight (BMI between 25.0 and 29.9 kg · m(-2)) participants but not in the obese. Combining the lean and overweight and contrasting their responses to the obese revealed the lean plus overweight group to be significantly more sensitive at visits 6 and 7. No change of threshold sensitivity or correlation with fat intake was observed in the obese participants unlike findings in the lean and lean plus overweight participants. Correlations between saturated fat intake and threshold sensitivity were positive (greater intake associated with higher thresholds) at baseline for the group, with additional correlations observed among the lean plus overweight but not in the obese, leaving open questions about the nutritional significance of the association. No significant associations were observed between sensitivity to OA and hunger. Repeated testing is required to assess associations between fat taste and other outcome variables.
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Affiliation(s)
- Robin M Tucker
- Department of Nutrition Science, Purdue University, 700W. State Street, West Lafayette, IN 47907, USA.
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Running CA, Mattes RD, Tucker RM. Fat taste in humans: Sources of within- and between-subject variability. Prog Lipid Res 2013; 52:438-45. [DOI: 10.1016/j.plipres.2013.04.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 04/26/2013] [Accepted: 04/27/2013] [Indexed: 01/14/2023]
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Tucker RM, Mattes RD. Are free fatty acids effective taste stimuli in humans? Presented at the symposium "The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond" held at the iNstitute of Food Technologists 2011 Annual Meeting, New Orleans, LA, June 12, 2011. J Food Sci 2012; 77:S148-51. [PMID: 22384969 DOI: 10.1111/j.1750-3841.2011.02518.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The popularity of low- and reduced-fat foods has increased as consumers seek to decrease their energy consumption. Fat replacers may be used in fat-reduced products to maintain their sensory properties. However, these ingredients have been largely formulated to replicate nongustatory properties of fats to foods and have only achieved moderate success. There is increasing evidence that fats also activate the taste system and uniquely evoke responses that may influence product acceptance. Work supporting a taste component of fat has prompted questions about whether fat constitutes an additional "primary" or "basic" taste quality. This review briefly summarizes this evidence, focusing on human studies, when possible. Effective stimuli, possible receptors, and physiological changes due to oral fat exposure are discussed. Some studies suggest that there are fatty acid tasters and nontasters and if verified could have implications for targeted product development.
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Affiliation(s)
- Robin M Tucker
- Dept. of Nutrition Science, Purdue Univ., 212 Stone Hall, 700 W. State St., West Lafayette, IN 47907-2059, USA
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Tucker RM, Vyse TJ, Rozzo S, Roark CL, Izui S, Kotzin BL. Genetic control of glycoprotein 70 autoantigen production and its influence on immune complex levels and nephritis in murine lupus. J Immunol 2000; 165:1665-72. [PMID: 10903778 DOI: 10.4049/jimmunol.165.3.1665] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The F1 hybrids of New Zealand Black (NZB) and New Zealand White (NZW) mice spontaneously develop an autoimmune disease that serves as a model for human systemic lupus erythematosus. Autoimmunity in (NZB x NZW)F1 mice includes the production of autoantibodies to the endogenous retroviral envelope glycoprotein, gp70, and gp70-anti-gp70 immune complexes (gp70 IC) have been implicated in the development of lupus nephritis in these animals. We used backcross and intercross combinations of C57BL/6 (B6; low gp70 levels) and NZB mice (high gp70 levels) to examine the contribution of serum gp70 Ag levels to the development of gp70 IC and nephritis. Analysis of (B6.H2z x NZB)F1 x NZB backcross mice and (NZB x B6)F2 mice showed a much stronger association of gp70 IC with kidney disease compared with IgG anti-chromatin autoantibodies in both populations of mice. Serum levels of gp70 correlated with production of gp70 IC in mice producing autoantibodies, although the overall effect on nephritis appeared to be small. Genetic mapping revealed three NZB-derived regions on chromosomes 2, 4, and 13 that were strongly linked with increased gp70 levels, and together, accounted for over 80% of the variance for this trait. However, additional linkage analyses of these crosses showed that loci controlling autoantibody production rather than gp70 levels were most important in the development of nephritogenic immune complexes. Together, these studies characterize a set of lupus-susceptibility loci distinct from those that control autoantibody production and provide new insight into the components involved in the strong association of gp70 IC with murine lupus nephritis.
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Affiliation(s)
- R M Tucker
- Department of Medicine and Immunology, University of Colorado Health Sciences Center, Denver, CO 80262, USA
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