Current Developments in Nutrition最新文献_第2页

Calculation of Compound Intake Levels Using Integrated Food Compound Databases and Food Intake Data 利用综合食品化合物数据库和食品摄入数据计算化合物摄入水平

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2026-01-01 DOI: 10.1016/j.cdnut.2025.107612

Marie Y Meima , Joost Westerhout , Sabina Bijlsma , Fiona DM van Schaik , Bas Oldenburg , Marjo JE Campmans-Kuijpers , Marjolein Meijerink , Geert F Houben

Background

Despite substantial research, the mechanisms through which food influences disease largely remain unclear. Analyzing cohort data at the level of food compounds (i.e. individual molecules present in foods) may reveal new insights, and as a first step, we previously integrated 3 food compound databases.

Objectives

This study aimed to combine the integrated food compound databases with food intake data to estimate compound intake levels and evaluate their plausibility.

Methods

We used food frequency questionnaire (FFQ) records from 135 adult patients with inflammatory bowel disease from University Medical Center Utrecht. Generic FFQ-based dietary data were translated into compound intake values. We dealt with differing compound values across the databases by applying a systematic prioritization strategy to obtain a single representative value per compound in each food item. Intake amounts of 770 compounds were calculated for all 135 subjects. For vitamins and minerals, plausibility was assessed by checking whether the p50 of our calculated intake fell within the p5 to p95 range of Dutch population intake data. For fatty acids and polyphenols, plausibility was assessed by evaluating whether percentile ranges overlapped with those reported in literature.

Results

Our findings indicate that all p50 values of our calculated intake data fell within the p5 to p90 range of the Dutch population intake data for vitamins and minerals. For fatty acids and polyphenols, intake ranges overlapped with those reported in literature for all compounds, but showed more deviation, likely due to regional dietary differences and the absence of standardized population-based intake benchmarks.

Conclusions

Our study provides a foundation for food-health research by offering plausible intake estimates for a wide range of dietary compounds derived from Dutch cohort data.

尽管进行了大量研究，但食物影响疾病的机制在很大程度上仍不清楚。在食物化合物（即食物中存在的单个分子）水平上分析队列数据可能会揭示新的见解，作为第一步，我们之前整合了3个食物化合物数据库。目的将综合食物化合物数据库与食物摄入数据相结合，估算食物化合物摄入水平，并评价其合理性。方法采用乌得勒支大学医学中心135例炎性肠病患者的食物频率问卷（FFQ）记录。将基于ffq的通用膳食数据转化为复合摄入量。我们通过应用系统的优先级策略来处理数据库中不同的化合物值，以获得每种食品中每种化合物的单个代表性值。计算了所有135名受试者770种化合物的摄入量。对于维生素和矿物质，通过检查我们计算的摄入量的p50是否落在荷兰人口摄入量数据的p5到p95范围内，来评估其合理性。对于脂肪酸和多酚，通过评估百分位数范围是否与文献报道重叠来评估其合理性。结果我们的研究结果表明，我们计算的摄入量数据的所有p50值都在荷兰人口维生素和矿物质摄入量数据的p5到p90范围内。对于脂肪酸和多酚，摄入范围与文献报道的所有化合物重叠，但显示出更大的偏差，可能是由于区域饮食差异和缺乏标准化的基于人群的摄入基准。结论sour研究通过对荷兰队列数据中广泛的膳食化合物提供合理的摄入量估计，为食品健康研究提供了基础。

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引用次数: 0

Eliminate the In Vivo Digestibility Requirement for Protein Content Claims in North America to Align Consumer Purchasing Behavior with Dietary Guidelines 在北美取消蛋白质含量声明的体内消化率要求，使消费者的购买行为与膳食指南保持一致

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-25 DOI: 10.1016/j.cdnut.2025.107627

Joseph Manuppello , Christopher D Gardner , Anna Herby , Elaine S Krul , Christopher PF Marinangeli , Amanda Gomes Almeida Sá , Mingyang Song

A roundtable discussion, held on 10 December, 2024, addressed requirements for protein quality assessment in United States and Canadian food labeling regulations, focusing on concerns with the protein digestibility-corrected amino acid score (PDCAAS), which includes an in vivo rat assay to determine true fecal protein digestibility. Because animal proteins tend to score higher, the PDCAAS disadvantages nonanimal foods in substantiating protein content claims despite dietary guidelines recommending increased intake of plant proteins. In addition, the use of animal testing raises ethical concerns for some consumers. Roundtable participants weighed the benefits and costs of requiring the PDCAAS and discussed alternative regulatory approaches to better promote human health, prevent chronic disease, replace animal testing, and support sustainable food production. Options included relying solely on the amount of protein per serving, correcting only for the amino acid score, using fixed coefficients of digestibility or in vitro assays to determine digestibility, and incorporating measures that reflect human health outcomes and environmental impact. Several in vitro methods, such as the pH-drop and pH-stat methods, were identified as promising candidates for regulatory acceptance. The consensus was that for foods that do not address special needs, relying solely on the amount of protein to substantiate content claims is appropriate for populations who already consume protein in excess of reference values from varied sources. This approach, already used in other high-income jurisdictions, allows more plant-based foods to qualify for protein claims while avoiding animal testing. Moving away from the in vivo derived PDCAAS would reduce existing regulatory barriers, better align with current dietary guidelines, and promote increased intake of plant-based foods, thereby improving public health and sustainability.

2024年12月10日举行的圆桌会议讨论了美国和加拿大食品标签法规中蛋白质质量评估的要求，重点关注蛋白质消化率校正氨基酸评分（PDCAAS），其中包括确定真实粪便蛋白质消化率的体内大鼠试验。由于动物蛋白往往得分更高，尽管膳食指南建议增加植物蛋白的摄入量，但PDCAAS在证实蛋白质含量方面使非动物食品处于不利地位。此外，动物试验的使用引起了一些消费者的道德担忧。圆桌会议与会者权衡了要求PDCAAS的收益和成本，并讨论了更好地促进人类健康、预防慢性疾病、取代动物试验和支持可持续粮食生产的替代监管方法。选择包括仅依赖每份蛋白质的数量，仅校正氨基酸评分，使用固定消化率系数或体外测定来确定消化率，并结合反映人类健康结果和环境影响的措施。几种体外方法，如pH-drop和pH-stat方法，被认为是有希望被监管机构接受的候选者。共识是，对于不满足特殊需求的食物，仅依靠蛋白质的数量来证实含量声明，对于已经从各种来源摄入超过参考值的蛋白质的人群是合适的。这种方法已经在其他高收入司法管辖区使用，允许更多的植物性食品符合蛋白质声明的要求，同时避免了动物试验。放弃体内衍生的PDCAAS将减少现有的监管障碍，更好地符合当前的饮食指南，并促进植物性食品的摄入，从而改善公众健康和可持续性。

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引用次数: 0

Associations between Diet Quality and Global Cognitive Ability across the Life Course: Longitudinal Analysis of the 1946 British Birth Cohort 饮食质量与整体认知能力在整个生命过程中的关系：1946年英国出生队列的纵向分析

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-20 DOI: 10.1016/j.cdnut.2025.107619

Kelly C Cara , Tammy M Scott , Mei Chung , Paul F Jacques

Background

Diet is a risk factor for later-life cognitive decline and dementia. The long-term relationship between diet quality and cognitive function is unknown.

Objectives

This study investigated trends in diet quality and cognitive ability and their interrelationship across the life course.

Methods

Using data from the 1946 British Birth Cohort (n = 3059, 50.2% male), group-based trajectory modeling identified diet and cognitive trajectories from childhood to later adulthood, associations between those trajectories, and associations between diet trajectories and later indications of likely dementia. Healthy Eating Index-2020 scores were calculated from food recalls and diaries at ages 4, 36, 43, 53, and 60 to 64 y. Global cognitive ability percentile ranks were derived from tests of intellectual ability and cognitive function at ages 8, 11, 15, 43, 53, 60 to 64, and 68 to 69 y. Addenbrooke’s Cognitive Examination-III scores indicated likely dementia at age 68 to 69 y. Multinomial logit models determined early-life predictors of trajectory groups.

Results

Three diet quality trajectories and 4 cognitive ability trajectories were identified. Sex, birth region, childhood social class, and leisure activities predicted trajectory group membership. In a joint trajectory model, the lowest cognitive ability group included mostly participants with lower (58%) or moderate (35%) diet quality. Conversely, the highest cognitive ability group included mostly participants with moderate (57%) and higher (36%) diet quality. The percentage of participants showing indications of likely dementia at age 68 to 69 y was 3.8% to 7.4% greater in the lower diet quality group compared with the moderate and higher groups, respectively.

Conclusions

Findings indicate a link between diet quality and cognitive ability across the life course and a higher chance of likely dementia in individuals with lower diet quality from childhood to later adulthood. Consistent dietary alignment with dietary guidelines over time may positively impact cognitive outcomes throughout life, but more longitudinal studies are needed to confirm these findings.

饮食是晚年认知能力下降和痴呆的危险因素。饮食质量与认知功能之间的长期关系尚不清楚。目的探讨饮食质量与认知能力的变化趋势及其在生命过程中的相互关系。方法使用1946年英国出生队列（n = 3059, 50.2%为男性）的数据，基于群体的轨迹建模确定了从童年到成年后期的饮食和认知轨迹，这些轨迹之间的关联，以及饮食轨迹与后期可能出现痴呆的适应症之间的关联。健康饮食指数-2020得分是根据4岁、36岁、43岁、53岁和60岁至64岁时的食物召回和日记计算的。全球认知能力百分比排名是根据8岁、11岁、15岁、43岁、53岁、60岁至64岁和68岁至69岁时的智力和认知功能测试得出的。阿登布鲁克认知检查- iii得分表明68岁至69岁时可能患有痴呆症。多项逻辑模型确定了轨迹组的早期生活预测因子。结果确定了3条饮食质量轨迹和4条认知能力轨迹。性别、出生地区、童年社会阶层和休闲活动预测轨迹群体成员。在联合轨迹模型中，认知能力最低的一组主要包括饮食质量较低（58%）或中等（35%）的参与者。相反，认知能力最高的一组大多是饮食质量中等（57%）和较高（36%）的参与者。在68岁至69岁之间表现出痴呆迹象的参与者中，低饮食质量组的比例分别比中等和高饮食质量组高3.8%至7.4%。研究结果表明，饮食质量与整个生命过程中的认知能力之间存在联系，从童年到成年后期饮食质量较低的人患痴呆症的可能性更高。随着时间的推移，饮食指南的一致性可能会对一生的认知结果产生积极影响，但需要更多的纵向研究来证实这些发现。

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引用次数: 0

Corrigendum to: The Role of Diet and Hormones on Taste: Low Carb Compared With Low Fat Study Findings. Curr Dev Nutr. 2025 May 19;9(6):107467. doi: 10.1016/j.cdnut.2025.107467 饮食和激素对味觉的作用：低碳水化合物与低脂肪研究结果的比较。当前发展动态，2025年5月19日；9(6):107467。doi: 10.1016 / j.cdnut.2025.107467

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-18 DOI: 10.1016/j.cdnut.2025.107618

Rosario B Jaime-Lara , Alexis T Franks , Nafisa Nawal , Meaghan C Steck , Ariana M Chao , Carolyn Allen , Brianna E Brooks , Monica Atkinson , Amber B Courville , Juen Guo , Shanna Yang , Marinza Marzouk , Valerie L Darcey , Stephanie Chung , Ciarán G Forde , Kevin D Hall , Paule V Joseph

引用次数: 0

Effects of Minimally Processed Red Meat within a Plant-Forward Diet on Biomarkers of Physical and Cognitive Aging: A Randomized Controlled Crossover Feeding Trial 植物性饮食中最低限度加工红肉对身体和认知衰老生物标志物的影响：一项随机对照交叉喂养试验

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-10 DOI: 10.1016/j.cdnut.2025.107615

Saba Vaezi , Bruna O de Vargas , Lee Weidauer , Jessica L Freeling , Moul Dey

Background

Popular dietary patterns for cardiovascular and cognitive health often emphasize limiting red meat intake. However, evidence specifically examining the effects of minimally processed lean red meat, independent of processed varieties, remains limited.

Objectives

This study aims to evaluate the impact of incorporating minimally processed lean red meat into a plant-forward dietary pattern aligned with the 2020–2025 Dietary Guidelines for Americans on markers of age-related cognitive, metabolic, and physical health.

Methods

This 18-wk randomized controlled crossover feeding trial tested a red meat diet with 162 g/d minimally processed pork (MPP) against a macronutrient- and energy-matched no-meat control diet with minimally processed lentils (MPL) in ≥65 y older adults. Serum biomarkers relevant to metabolic-related cognitive and physical health were explored. Primary and secondary endpoints comprised 5 cardiovascular markers, 12 nutrition and neurotransmitter measures, and 2 metrics each of body composition and muscular fitness. Data were analyzed with robust mixed-effects models adjusted for covariates.

Results

Thirty-six Midwestern older adults (26/10 females/males; mean age 71.7 y; mean body mass index: 28 kg/m²) completed the study. Cognitive-related metabolic biomarkers improved across both arms. Adoption of a plant-forward diet led to a reduction in fasting insulin after both MPP and MPL phases (P < 0.001), and Single Point Insulin Sensitivity Estimator Index increased after MPP (P = 0.032), with no significant between-diet differences. High-density lipoprotein concentrations were higher post-MPP than post-MPL (P = 0.034). Body weight decreased in both phases (P < 0.05), with a trend toward smaller lean mass loss post-MPP. Grip strength and chair-rise performance were maintained throughout the intervention. Neuroactive metabolites and bioactive amino acid concentrations shifted favorably after both interventions.

Conclusions

Findings challenge the perception that red meat is broadly unsuitable for older adults. Including familiar foods like red meat (pork), particularly in minimally processed form and within a healthy overall dietary pattern, may provide age-associated health benefits and improve adherence to plant-forward diets in populations where red meat remains popular.

This trial was registered at clinicaltrials.gov as NCT05581953 (12 October, 2022) and NCT06261775 (7 February, 2024).

为了心血管和认知健康，流行的饮食模式经常强调限制红肉的摄入。然而，专门研究独立于加工品种的低加工瘦红肉影响的证据仍然有限。本研究旨在评估将最低限度加工的瘦红肉纳入符合2020-2025年美国人膳食指南的植物性饮食模式对与年龄相关的认知、代谢和身体健康指标的影响。方法在18周的随机对照交叉饲养试验中，对≥65岁的老年人进行了红肉饲粮中添加162 g/d最低加工猪肉（MPP）和宏量营养素和能量匹配的无肉饲粮中添加最低加工扁豆（MPL）的对照试验。探讨与代谢相关的认知和身体健康相关的血清生物标志物。主要和次要终点包括5项心血管指标，12项营养和神经递质指标，以及2项身体成分和肌肉健康指标。采用校正协变量的稳健混合效应模型分析数据。结果36名中西部老年人（男女比例26/10，平均年龄71.7岁，平均体重指数28 kg/m2）完成了研究。认知相关代谢生物标志物在两组均有改善。采用植物性饮食导致MPP和MPL阶段后空腹胰岛素降低（P < 0.001）， MPP后单点胰岛素敏感性估计指数升高（P = 0.032），饮食之间无显著差异。高密度脂蛋白浓度mpp后高于mpl后（P = 0.034）。体重在两个阶段均有所下降（P < 0.05）， mpp后瘦体质量下降趋势较小。在整个干预过程中，握力和椅子上升性能保持不变。神经活性代谢物和生物活性氨基酸浓度在两种干预后都发生了有利的变化。研究结果挑战了红肉普遍不适合老年人的看法。包括熟悉的食物，如红肉（猪肉），特别是以最低限度的加工形式和健康的整体饮食模式，可能提供与年龄相关的健康益处，并在红肉仍然流行的人群中提高对植物性饮食的坚持。该试验在clinicaltrials.gov注册为NCT05581953（2022年10月12日）和NCT06261775（2024年2月7日）。

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引用次数: 0

The Role of Beef for the Lowest Cost and Adequate Provision of Bioavailable Nutrients in Modeled Diets at a Population Level in the United States 在美国人口水平的模拟饲料中，牛肉在最低成本和充分提供生物可利用营养素方面的作用

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-01 DOI: 10.1016/j.cdnut.2025.107604

Sylvia MS Chungchunlam, Paul J Moughan

Background

The assumptions that animal-sourced food production is environmentally unsustainable and animal-sourced foods can be seamlessly replaced as a nutrient source by plant-based foods, seldom consider the higher quantity and greater bioavailability of essential nutrients that are naturally present in animal-sourced foods.

Objectives

With beef being a natural food source rich in higher quality protein and bioavailable vitamins, iron, and zinc, the inclusion levels of beef in dietary patterns that meet nutrient requirements at the lowest cost were determined.

Methods

Dietary optimization models using linear programming (LP) were developed to formulate cost-minimized nutrient adequate diets at a population level in the United States. The LP diet models used food compositional data from the USDA, published bioavailability estimates for protein, vitamins, iron, and zinc applied to their contents in foods, daily energy and nutrient requirements for different United States population groups, and food prices from the Thrifty Food Plan 2021 Supplementary datafiles.

Results

Lowest-cost nutrient adequate dietary formulations (total nutrient diets) included both animal-sourced foods (beef liver, milk, eggs, and fish) and plant-based foods, at a daily diet cost ranging from United States $0.73 to United States $1.23. When nutrient contents in foods were given in bioavailable units, rather than total dietary amounts, daily diet cost was higher, ranging from United States $1.75 to United States $7.80, and more animal-derived foods (beef meat, beef liver, milk, eggs, sausages, fish, and clams) were included in the modeled lowest-cost diets (bioavailable nutrient diets). Specifically, beef meat in the bioavailable nutrient diets was the lowest cost main contributor to bioavailable protein, bioavailable vitamin B-12, calcium, phosphorus, selenium, and bioavailable zinc.

Conclusions

Animal-sourced foods, particularly beef meat, were favorably included in adequately nutritious mixed diets formulated at the lowest retail dietary cost for the United States population.

假设动物源食品生产在环境上是不可持续的，并且动物源食品可以被植物性食品无缝地取代作为营养来源，很少考虑到动物源食品中天然存在的更高数量和更高的生物利用度的必需营养素。由于牛肉是一种富含高质量蛋白质和生物可利用维生素、铁和锌的天然食物来源，因此确定了以最低成本满足营养需求的膳食模式中牛肉的添加水平。方法采用线性规划（LP）方法建立膳食优化模型，在美国人群水平上制定成本最低的营养充足日粮。LP饮食模型使用了来自美国农业部的食品成分数据、已公布的蛋白质、维生素、铁和锌的生物利用度估算（应用于食品中蛋白质、维生素、铁和锌的含量）、不同美国人群的每日能量和营养需求，以及来自节俭食品计划2021补充数据的食品价格。结果：成本最低的营养充足膳食配方（总营养膳食）既包括动物性食品（牛肝、牛奶、鸡蛋和鱼），也包括植物性食品，每日饮食成本从0.73美元到1.23美元不等。当食物中的营养成分以生物利用度单位而不是膳食总量为单位时，每日饮食成本更高，从1.75美元到7.80美元不等，并且更多的动物源性食品（牛肉、牛肝、牛奶、鸡蛋、香肠、鱼和蛤蜊）被纳入模型最低成本饮食（生物利用度营养饮食）。具体而言，在生物可利用营养饲料中，牛肉是生物可利用蛋白质、生物可利用维生素B-12、钙、磷、硒和生物可利用锌的成本最低的主要贡献者。动物源性食品，特别是牛肉，被纳入美国人口以最低零售饮食成本制定的营养充足的混合饮食中。

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引用次数: 0

Effect of Replacing Added Sugars with Sucralose on Gut Microbiome Composition Among Asian Indian Adults in Two 12-week Randomized Controlled Trials 在两项为期12周的随机对照试验中，用三氯蔗糖替代添加糖对亚洲印度成年人肠道微生物组成的影响

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-01 DOI: 10.1016/j.cdnut.2025.107600

Danielle E Haslam , Kuzhandaivelu Abirami , Jacqueline R Starr , Ranjit Unnikrishnan , Jessica Lasky-Su , Rajagopal Gayathri , Kuppan Gokulakrishnan , Valangaiman Sriram Manasa , Eric B Rimm , Ranjit Mohan Anjana , Kamala Krishnaswamy , Frank B Hu , Vasudevan Sudha , Viswanathan Mohan , Shilpa N Bhupathiraju

Background

Replacing added sugars with nonnutritive sweeteners, such as sucralose, may help reduce weight gain in adults over time. Because sucralose is primarily excreted in the stool, its consumption could lead to changes in the gut microbiome.

Objectives

We aimed to explore whether replacing sucrose used in beverages with small quantities of sucralose led to gut microbiome changes among Asian Indian adults with type 2 diabetes (T2D) or overweight/obesity (BMI ≥23 kg/m²) without T2D.

Methods

In 2 analogous substudies nested within two 12-wk, open-label parallel-arm randomized controlled trials, adults with T2D (n = 49) or overweight/obesity and no T2D (n = 48) were instructed to replace sucrose in their daily coffee and tea with sucralose or to continue their use of sucrose. We examined changes in gut microbiome community structure and taxonomic composition profiled using 16S rRNA sequencing in stool samples collected before and after the 12-wk interventions. The false discovery rate was controlled using the Benjamini-Hochberg method (q < 0.20).

Results

Compared with the control group, the sucralose intervention decreased α diversity (Shannon index: P = 0.02; Simpson index: P = 0.03) and increased β diversity (P = 0.001) in gut microbiome communities of adults with T2D, but not among adults with overweight/obesity (all between-group P > 0.05). Among 185 genera tested in the T2D trial, compared with the control, relative abundances of 14 primarily sugar-fermenting or short-chain fatty-acid-producing Firmicutes bacteria in the Lachnospiracae family were reduced, whereas Enterococcus and Pediococcus increased during the intervention (q < 0.20). In contrast, adults with overweight/obesity and no T2D showed no similar changes.

Conclusions

Replacing daily sucrose added to coffee and tea with sucralose resulted in changes in gut microbiome community structure and taxonomic composition among Asian Indian adults with T2D, but not those with overweight/obesity and no T2D. Further studies are needed to understand potential health implications and the underlying drivers of these gut microbiome changes.

Clinical Trial Register No. (India Trial Register): CTRI/2021/04/032686, CTRI/2021/04/032809.

背景：随着时间的推移，用三氯蔗糖等非营养性甜味剂代替添加糖可能有助于减少成年人的体重增加。由于三氯蔗糖主要通过粪便排出，它的摄入可能会导致肠道微生物群的变化。我们旨在探讨用少量三氯蔗糖替代饮料中使用的蔗糖是否会导致患有2型糖尿病（T2D）或超重/肥胖（BMI≥23 kg/m2）的亚洲印度成年人的肠道微生物群变化。方法在两个12周的开放标签平行随机对照试验中，在2个类似的亚组研究中，患有T2D （n = 49）或超重/肥胖但没有T2D （n = 48）的成年人被指示用三氯蔗糖代替日常咖啡和茶中的蔗糖或继续使用蔗糖。我们研究了在干预前后12周收集的粪便样本中肠道微生物群落结构和分类组成的变化，使用16S rRNA测序。采用Benjamini-Hochberg方法控制错误发现率（q < 0.20）。结果与对照组相比，三氯蔗糖干预降低了T2D成人肠道微生物群落的α多样性（Shannon指数：P = 0.02； Simpson指数：P = 0.03），增加了β多样性（P = 0.001），而超重/肥胖成人肠道微生物群落的β多样性没有降低（组间P >； 0.05）。在T2D试验检测的185个属中，与对照组相比，在干预期间，Lachnospiracae科中14种主要产糖或短链脂肪酸的厚壁菌门细菌的相对丰度降低，而肠球菌和Pediococcus的相对丰度增加（q < 0.20）。相比之下，超重/肥胖且没有T2D的成年人没有类似的变化。结论用三氯蔗糖替代每日添加在咖啡和茶中的蔗糖，会改变患有T2D的亚洲印度成年人肠道微生物群落结构和分类组成，而超重/肥胖和无T2D的印度成年人肠道微生物群落结构和分类组成没有变化。需要进一步的研究来了解这些肠道微生物组变化的潜在健康影响和潜在驱动因素。临床试验注册编号：（印度审判登记）：CTRI/2021/04/032686, CTRI/2021/04/032809。

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引用次数: 0

The contribution of beef consumed as part of the National School Lunch Program to nutrient intake and adequacy: a National Health and Nutrition Examination Survey 2003–2018 Analysis 作为国家学校午餐计划一部分的牛肉消费对营养摄入和充足性的贡献：2003-2018年国家健康和营养检查调查分析

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-01 DOI: 10.1016/j.cdnut.2025.107603

Kristina S Petersen , Kristin Fulgoni , Victor L Fulgoni III

Background

Beef intake in youth is associated with higher micronutrient intake. The contribution of beef consumed as part of the National School Lunch Program (NSLP) to nutrient intake is unclear, and warrants investigation given the variety of options used to meet the NSLP meats/meat alternates requirements.

Objectives

The aim was to examine nutrient intake and adequacy in NSLP participants consuming beef, compared with those not consuming beef, overall, by gender–age categories, and food security status.

Methods

Data from the National Health and Nutrition Examination Survey (NHANES) 2003–2018 were used. NSLP participants were defined by a previously published method. Nutrient intake was assessed from the first 24-h recall. Usual nutrient intake, calculated from both recalls, was used to estimate nutrient adequacy assessed by the percentage of the population below the estimated average requirement (EAR); percentage above the adequate intake (AI) was also estimated. Regression analyses were used to examine differences in nutrient intake between beef consumers compared with nonconsumers at school lunch with adjustment for age, sex, race/ethnicity, and energy intake.

Results

The analytical sample included 3046 (weighted n = 18,787,280) NSLP participants, which included 1153 (n = 7,024,904) beef consumers and 1893 (n = 11,762,376) nonconsumers of beef at lunch. Overall, beef consumers at school lunch had a median beef intake of 14 g (IQR 5, 41). Beef consumers at school lunch had higher intakes of saturated fat (2.3 ± 0.5 g; P < 0.001), total fat (2.0 ± 1.0 g; P = 0.04), vitamin B12 (0.6 ± 0.2 μg; P = 0.003), and zinc (1.1 ± 0.3 mg; P < 0.001), and lower intake of carbohydrates (−6.2 ± 2.8 g; P = 0.03), niacin (−1.4 ± 0.4 mg; P = 0.002), and vitamin E (−0.5 ± 0.2 mg; P < 0.001) compared with beef nonconsumers at school lunch. A lower percentage of beef consumers at school lunch, compared with beef nonconsumers, had zinc intake (−3.94 ± 1.97 percentage points; P = 0.045) less than the EAR.

Conclusions

Beef intake as part of the NSLP made a limited contribution to nutrient intake and adequacy; however, beef intake at school lunch was low.

背景：青少年牛肉摄入量与较高的微量营养素摄入量有关。作为国家学校午餐计划（NSLP）的一部分，牛肉消费对营养摄入的贡献尚不清楚，考虑到用于满足NSLP肉类/肉类替代品要求的各种选择，需要进行调查。目的是通过性别、年龄类别和食品安全状况，检查食用牛肉的NSLP参与者与不食用牛肉的参与者的营养摄入和充足性。方法采用2003-2018年国家健康与营养检查调查（NHANES）的数据。NSLP参与者由先前发表的方法定义。从第一个24小时召回开始评估营养摄入量。通常的营养摄入量，从两次召回计算，用于估计营养充足性的人口比例低于估计的平均需求（EAR）；还估计了超过足够摄入量（AI）的百分比。使用回归分析来检查在调整年龄、性别、种族/民族和能量摄入后，学校午餐中牛肉消费者与非消费者之间营养摄入量的差异。结果分析样本包括3046名（加权n = 18,787,280） NSLP参与者，其中1153名（n = 7,024,904）名牛肉消费者和1893名（n = 11,762,376）名午餐时不吃牛肉的消费者。总体而言，在学校午餐中，牛肉消费者的平均牛肉摄入量为14克（IQR 5,41）。消费者在学校午餐有牛肉高饱和脂肪的摄入量(2.3±0.5 g; P & lt; 0.001),脂肪(2.0±1.0 g; P = 0.04),维生素B12(0.6±0.2μg; P = 0.003),和锌(1.1±0.3毫克;P & lt; 0.001),并降低摄入的碳水化合物(−6.2±2.8 g; P = 0.03),烟酸(−1.4±0.4毫克;P = 0.002),和维生素E(−0.5±0.2毫克;P & lt; 0.001)相比,在学校午餐牛肉非消费者。与不吃牛肉的人相比，在学校午餐中吃牛肉的人的锌摄入量比EAR低（- 3.94±1.97个百分点；P = 0.045）。结论牛肉摄入量作为NSLP的一部分对营养摄入和充足性的贡献有限；然而，学校午餐的牛肉摄入量很低。

{"title":"The contribution of beef consumed as part of the National School Lunch Program to nutrient intake and adequacy: a National Health and Nutrition Examination Survey 2003–2018 Analysis","authors":"Kristina S Petersen , Kristin Fulgoni , Victor L Fulgoni III","doi":"10.1016/j.cdnut.2025.107603","DOIUrl":"10.1016/j.cdnut.2025.107603","url":null,"abstract":"<div><h3>Background</h3><div>Beef intake in youth is associated with higher micronutrient intake. The contribution of beef consumed as part of the National School Lunch Program (NSLP) to nutrient intake is unclear, and warrants investigation given the variety of options used to meet the NSLP meats/meat alternates requirements.</div></div><div><h3>Objectives</h3><div>The aim was to examine nutrient intake and adequacy in NSLP participants consuming beef, compared with those not consuming beef, overall, by gender–age categories, and food security status.</div></div><div><h3>Methods</h3><div>Data from the National Health and Nutrition Examination Survey (NHANES) 2003–2018 were used. NSLP participants were defined by a previously published method. Nutrient intake was assessed from the first 24-h recall. Usual nutrient intake, calculated from both recalls, was used to estimate nutrient adequacy assessed by the percentage of the population below the estimated average requirement (EAR); percentage above the adequate intake (AI) was also estimated. Regression analyses were used to examine differences in nutrient intake between beef consumers compared with nonconsumers at school lunch with adjustment for age, sex, race/ethnicity, and energy intake.</div></div><div><h3>Results</h3><div>The analytical sample included 3046 (weighted <em>n</em> = 18,787,280) NSLP participants, which included 1153 (<em>n</em> = 7,024,904) beef consumers and 1893 (<em>n</em> = 11,762,376) nonconsumers of beef at lunch. Overall, beef consumers at school lunch had a median beef intake of 14 g (IQR 5, 41). Beef consumers at school lunch had higher intakes of saturated fat (2.3 ± 0.5 g; <em>P</em> < 0.001), total fat (2.0 ± 1.0 g; <em>P</em> = 0.04), vitamin B12 (0.6 ± 0.2 μg; <em>P</em> = 0.003), and zinc (1.1 ± 0.3 mg; <em>P</em> < 0.001), and lower intake of carbohydrates (−6.2 ± 2.8 g; <em>P</em> = 0.03), niacin (−1.4 ± 0.4 mg; <em>P</em> = 0.002), and vitamin E (−0.5 ± 0.2 mg; <em>P</em> < 0.001) compared with beef nonconsumers at school lunch. A lower percentage of beef consumers at school lunch, compared with beef nonconsumers, had zinc intake (−3.94 ± 1.97 percentage points; <em>P</em> = 0.045) less than the EAR.</div></div><div><h3>Conclusions</h3><div>Beef intake as part of the NSLP made a limited contribution to nutrient intake and adequacy; however, beef intake at school lunch was low.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":"9 12","pages":"Article 107603"},"PeriodicalIF":3.2,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Social and Cultural Barriers and Facilitators Affecting Mothers’ Dietary Practices in Eastern Ethiopia: A Qualitative Study 影响埃塞俄比亚东部母亲饮食习惯的社会文化障碍和促进因素：一项定性研究

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-01 DOI: 10.1016/j.cdnut.2025.107602

Ketema Degefa , Luisa Schneider , Freek Colombijn , Kedir Teji Roba

Background

Inadequate dietary practices during pregnancy and breastfeeding, adversely affecting the health of both mothers and their children, are a serious public health challenge in Ethiopia. Analyzing barriers and facilitators will help take appropriate steps to facilitate change and enable better dietary practices.

Objectives

The aim of this study is to analyze barriers to and facilitators of adequate dietary practices in Eastern Ethiopia, and to help health workers recognize existing adequate dietary practices and implement effective nutritional interventions.

Methods

Qualitative research was conducted with in-depth interviews, focus group discussions, and participant observation. The interviews and focus group discussions involved 112 participants: 27 pregnant females, 30 breastfeeding females, 49 health workers, 3 traditional birth attendants, and 3 religious leaders (sheikhs).

Results

The study identified the social and cultural barriers and facilitators of dietary practices. Barriers to adequate dietary practices included inadequate family income, the sale of self-produced healthy food items to purchase less healthy packed food, prioritizing family members, dietary self-restraint, khat use, and religious fasting practices. Facilitators of dietary practices included positive religious leaders’ views, cooking demonstrations, and pregnancy conferences (public health forums for pregnant females in Ethiopia).

Conclusions

Understanding the social and cultural barriers and facilitators of dietary practices can help health workers effectively implement existing interventions to support pregnant and breastfeeding females. However, the females had partly different priorities than the health workers in making dietary choices and kept more factors in mind than nutritional considerations. Cooking demonstrations and pregnancy conferences were, alongside regular health extension sessions, effective moments to encourage pregnant females to increase dietary diversity, because there the females had the opportunity to exchange experiences.

在埃塞俄比亚，怀孕和哺乳期间不适当的饮食习惯对母亲及其子女的健康产生不利影响，是一项严重的公共卫生挑战。分析障碍和促进因素将有助于采取适当步骤，促进改变和实现更好的饮食习惯。本研究的目的是分析埃塞俄比亚东部适当饮食习惯的障碍和促进因素，并帮助卫生工作者认识到现有的适当饮食习惯并实施有效的营养干预措施。方法采用深度访谈、焦点小组讨论、参与观察等定性研究方法。访谈和焦点小组讨论涉及112名参与者：27名孕妇、30名哺乳妇女、49名保健工作者、3名传统助产士和3名宗教领袖（酋长）。结果研究确定了社会文化障碍和饮食习惯的促进因素。妨碍适当饮食习惯的障碍包括家庭收入不足、出售自己生产的健康食品以购买不太健康的包装食品、优先考虑家庭成员、饮食自我约束、阿拉伯茶的使用和宗教斋戒习俗。饮食习惯的推动者包括积极的宗教领袖观点、烹饪示范和怀孕会议（埃塞俄比亚孕妇公共卫生论坛）。结论了解饮食习惯的社会文化障碍和促进因素可以帮助卫生工作者有效地实施现有干预措施，以支持怀孕和哺乳期妇女。然而，女性在选择饮食时的优先顺序与卫生工作者有一定程度的不同，她们考虑的因素比营养因素更多。烹饪示范和怀孕会议，以及定期的健康推广会议，是鼓励怀孕女性增加饮食多样性的有效时机，因为在那里，女性有机会交流经验。

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引用次数: 0

Seasonal and Community Size-Related Patterns of Population Dietary Energy, Macronutrients, and Fiber Purchased in Grocery Stores across Nunavut, Canada 在加拿大努纳武特地区杂货店购买的人口膳食能量、常量营养素和纤维的季节性和社区规模相关模式

IF 3.2 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition

Pub Date : 2025-12-01 DOI: 10.1016/j.cdnut.2025.107558

Sappho Z Gilbert , Mahsa Jessri , Lindsay Turner , Timothy O Fawehinmi , Amy Caughey , Shondra Stadnyk , Laurie Kaminsky , James D Ford , Rafael Pérez-Escamilla , Nicola L Hawley , Robert Dubrow

Background

Food composition-linked grocery sales data provide time- and resource-efficient, low-bias population nutrition insights. This is particularly valuable in the Inuit-majority territory of Nunavut, Canada, where up-to-date diet-related data are lacking amid a nutrition transition.

Objectives

We aimed to investigate whether, in 21 Nunavut communities served by a market-dominant retailer: 1) mean daily per capita sales of energy, macronutrients (protein, fat, and carbohydrate), and fiber; 2) percentage of energy from each macronutrient; 3) mean daily energy density; and 4) food category contributions to sales of energy, macronutrients, and fiber differed across the 1) 6 Inuit-defined seasons and 2) 5 community size levels (with the territorial capital, Iqaluit, representing the highest level).

Methods

Each of 24,463 unique products sold between 1 February, 2013, and 31 July, 2019 was matched to its closest nutritional equivalent in the Canadian Nutrient File or the United States FoodData Central database for energy, macronutrient, and fiber values to be multiplied by product amount. Per capita standardization was performed with 2016 Census data. Analysis of variance tested for the statistical significance of differences in means.

Results

Consumer nutrition patterns were seasonally consistent. In the 4 community size levels other than Iqaluit, percentage of energy from protein was relatively low (9%–10%), percentage of energy from carbohydrate was high (63%–66%), and food energy density was high (295–319 kcal/100 edible g). Purchases were least energy-dense in Iqaluit and the largest community size quartile (276 and 295 kcal/100 edible g, respectively). Among 16 categories and across community size levels, Beverages and Juices & Drinks constituted roughly one-fifth of energy and one-third of carbohydrates sold. Sale of fiber was consistently low (6–7 g/capita/day).

Conclusions

To our knowledge, this is the first analysis of nutrient-linked grocery sales data in the Arctic. Our findings reveal energy-dense, high-carbohydrate, low-protein, low-fiber store-bought grocery sales in the context of an advanced nutrition transition in Nunavut.

与食品成分相关的杂货销售数据提供了时间和资源效率高、低偏差的人口营养见解。这在加拿大努纳武特的因纽特人占多数的领土上尤其有价值，在那里，由于营养过渡，缺乏最新的饮食相关数据。我们的目的是调查在21个由市场主导零售商服务的努纳武特社区中，是否：1)能量、常量营养素（蛋白质、脂肪和碳水化合物）和纤维的日均人均销售额；2)各常量营养素的能量百分比；3)平均日能量密度；4)食物类别对能量、常量营养素和纤维销售的贡献在1)6个因纽特人定义的季节和2)5个社区规模水平之间存在差异（领土首府伊魁特代表最高水平）。方法：检索2013年2月1日至2019年7月31日期间销售的24,463种独特产品，将其与加拿大营养文件或美国食品数据中心数据库中最接近的营养等量物进行匹配，以获得能量、常量营养素和纤维值乘以产品量。人均标准化采用2016年人口普查数据。方差分析检验均值差异的统计显著性。结果消费者营养模式具有季节性一致性。在4个群落规模水平中，除伊魁特人外，蛋白质能量比例较低（9% ~ 10%），碳水化合物能量比例较高（63% ~ 66%），食物能量密度较高（295 ~ 319 kcal/100可食g）。伊魁特人的能量密度最低，而社区规模最大的四分位数（分别为276千卡和295千卡/100可食用克）。在16个类别和不同规模的社区中，饮料和果汁饮料约占能量饮料销量的五分之一，碳水化合物销量的三分之一。纤维的销售量一直很低（6-7克/人/天）。据我们所知，这是第一次对北极地区与营养相关的食品销售数据进行分析。我们的研究结果揭示了在努纳武特地区先进的营养转型背景下，能量密集、高碳水化合物、低蛋白质、低纤维的商店购买的杂货销售。

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引用次数: 0