Frontiers in Nutrition最新文献

Background: Few studies have examined the secular trends of total calcium and vitamin D intake and their circulating levels together among adults in the United States (US). Understanding the trends of these nutrients may be useful for refining existing nutrition policy and guidelines.

Objective: The aim of this study was to report trends in total calcium and vitamin D intake and their circulating levels in the US population aged 18 years or older in 2007-2018.

Methods: This cross-sectional study identified adults aged 18 years or older in the US National Health and Nutrition Examination Survey (NHANES) from 2007 to 2018. Calcium and vitamin D intake including their supplements were the average of two 24-h recalls. Serum calcium and serum 25-hydroxyvitamin D [25(OH)D] were measured using established methods. Weighted regression was used to test trends in calcium and vitamin D intake, and serum total calcium and 25(OH)D levels.

Results: This research included 16,751 participants, including 9,046 males and 7,705 females. Serum total calcium significantly decreased with survey years from 2007 to 2018 (9.42 to 9.31 mg/dL) (P trend <0.001). Calcium intake declined from 2009 to 2018 (1,070 to 1,010 mg/day; P trend <0.001). In contrast, vitamin D intake and serum 25(OH)D increased with survey years (5.8 to 11.0 mcg/day and 65.6 to 68.5 nmol/L, respectively; all P trend <0.001). The trends in calcium intake vs. serum total calcium (P trend interaction =0.267), and vitamin D intake vs. serum 25(OH)D with survey years were comparable (P trend interaction =0.190). Inadequate vitamin D intake decreased with survey years (86.0 to 80.2%; P trend = 0.002). Moderate vitamin D deficiency (22.3 to 21.5%; P trend = 0.043), but not severe vitamin D deficiency (3.3 to 2.9%; P trend = 0.119), also declined with calendar years.

Conclusion: From 2007 to 2018, US adults showed a decrease in serum total calcium, and an increase in serum 25(OH)D levels. Both trends were partly due to declined calcium and increased vitamin D intake.

Background: This research aims to explore the potential association between lung function and the ratio of non-high-density lipoprotein cholesterol (NHL) to high-density lipoprotein cholesterol (NHHR). Previous research has shown that lipid metabolism imbalance is closely linked to cardiovascular disease, however, there is a lack of information regarding its impact on lung function.

Methods: This research used information from the National Health and Nutrition Examination Survey (NHANES) spanning the years 2007 to 2012, including a large-scale sample of 9,498 adults aged 20 years and older. A cross-sectional study employing multivariable regression models was aimed at examining the relevance between NHHR and indicators of lung function (FEV1, FVC, and FEV1/FVC). Adjustments were made for a wide range of confounding factors, encompassing race, gender, age, BMI, smoking status, physical activity, diabetes, alcohol consumption, and education level. Data analysis included categorizing NHHR into quartiles and using trend tests to evaluate dose-response relationships between NHHR quartiles and lung function. Sensitivity analyses were conducted by excluding participants with asthma and COPD to ensure the reliability of the results.

Results: The results manifested a significant correlation between decreased FEV1 and FVC values and elevated NHHR, most notably within the highest quartile of NHHR (Q4), where the association was most pronounced. Additionally, trend test results indicated a significant linear negative correlation between NHHR and both FEV1 and FVC. However, the correlation between FEV1/FVC and NHHR showed a nonlinear U-shaped pattern. Suggesting differential impacts of NHHR on various lung function indicators. The findings' robustness was shown by sensitivity analysis, which revealed that even after omitting people with asthma and COPD, the negative correlation between NHHR and FEV1 and FVC remained significant.

Conclusion: This research emphasizes the significance of tracking lipid levels in evaluating respiratory health and offers early evidence in favor of NHHR as a probable biomarker for respiratory function. Further longitudinal research has occasion to prove the causal relationship between NHHR and lung function and to explore its underlying biological mechanisms.

This study addresses challenges in China's staple grain production efficiency by examining the impact of the Minimum Purchase Price policy (MPP) on wheat production efficiency from the perspective of price support. First, relevant literature on price intervention policies is collected, summarized, and organized. This paper reviews previous research findings on the effects of the Minimum Purchase Price policy, social welfare implications, pricing studies, and comparative analyses of wheat production efficiency. Second, the study outlines the development of the Minimum Purchase Price policy and wheat production efficiency, and theoretically analyzes the mechanism by which the policy influences production efficiency. Finally, four recommendations for enhancing grain policy and improving wheat production efficiency in China are proposed: a focus on balanced macroeconomic development and coordinated efficiency, accelerating the allocation of production factors to unlock wheat production's potential, fostering a conducive external social environment for industrial integration, and optimizing the Minimum Purchase Price policy to maximize its benefits.

Introduction: Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor.

Methods: In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. The volatile flavor compounds in potato chips were evaluated using gas chromatography-ion mobility spectroscopy (GC-IMS).

Results and discussion: GC-IMS identified 57 volatile flavor compounds, including 17 aldehydes, 9 esters, 10 ketones, 3 pyrazines, 12 alcohols, 3 acids, 1 pyridine, and 2 ethers. Moreover, the aldehydes had the largest relative amount and kind. Seven identical key volatile flavor compounds with ROAV ≥ 1 were examined in five potato chips. In addition, the variety of key flavor compounds with ROAV ≥ 1 was more abundant in Leshi (LS) industrial fresh-cut fried potato chips. While the types of key volatile flavor compounds in Leshi (LS) industrial fresh-cut fried potato chips and other composite potato chips varied, the types of key volatile flavor compounds in composite fried and baked potato chips made with various formulations were consistent. In the sensory evaluation, Shuyuan (SY) industrial composite potato chips and Shiyanshi (SYS) homemade composite baked potato chips were preferred overall. The Leshi (LS) industrial fresh-cut fried potato chips and Kebike (KBK) industrial composite fried potato chips had greater relative levels of harmful factors. But none of the potato chips included trans-fatty acids. The correlation heatmap showed that the harmful factors in potato chips were mainly positively correlated with volatile flavor compounds such as aldehydes and ketones originating from the oxidative degradation of fat.

Conclusion: The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.

Objectives: The metabolites of the ketogenic diet (KD), specifically ketone bodies (KB), are closely linked to brain health. The KD is widely used to treat epilepsy. It's also getting more attention for treating neurodegenerative disorders like Alzheimer's and Parkinson's diseases, and its effectiveness in these areas is well - recognized. This study aims to explore the research hotspots in the field of KD and brain health from 2013 to 2024, providing references and directions for future research.

Methods: This study utilized R software, VOSviewer, and CiteSpace to analyze 1,162 publications in this field from 2013 to 2024.

Results: A total of 1,162 publications were included in this study. From 2013 to 2021, there was an upward trend in the number of publications in this field, followed by a slight decline from 2021 to 2023. The United States has the highest number of publications and exhibits the most extensive collaboration with other countries, positioning it as the leading nation in this field. The journal Nutrients has the highest number of publications, while Epilepsia is the most cited journal. Key subject terms include KD, Brain, Beta-Hydroxybutyrate, KB, Metabolism, and Oxidative Stress. The primary research focuses in this field are the application of the KD and its metabolites in treating brain disorders such as epilepsy, the role and mechanisms of the KD and its metabolites in brain metabolism, and the effects of the physiological properties of KD metabolites (e.g., KB) such as antioxidative stress and neuroprotection on brain health.

Conclusion: The KD is beneficial for brain health, and its use in treating brain disorders has garnered widespread attention and recognition globally. This study provides a comprehensive and in-depth analysis of the literature in this field, offering valuable insights into the research hotspots and future directions for investigation.

Background: Blood hemoglobin level is a key indicator of organ function and health status throughout the life course. As hemoglobin-related health problems are gaining attention, many studies on factors related to hemoglobin concentration are being conducted, yet few researches have been conducted targeting persons with disabilities. Furthermore, researches that consider the association between blood hemoglobin and the regional level health welfare resources are rare. This study aimed to explore the factors related to blood hemoglobin concentration among people with and without disability, and to contribute to the development of future nutritional policies and projects for persons with disabilities.

Methods: A health insurance claims database with check-ups provided by the National Health Insurance Services (NHIS) was used. One-to-three propensity score matching was conducted between participants with and without disabilities. In addition to the individual clinical and health behavioral aspects based on the claims data, regional-level data of healthcare and social welfare resources was also collected, and multi-level analysis was conducted to identify factors associated with low blood hemoglobin level.

Results: A total of 1,697 participants with disability and 5,091 without disabilities were yielded. Disability was significantly associated with lower hemoglobin level, even after propensity score matching. Sex, BMI, health behaviors, and clinical indicators were significantly associated with the blood hemoglobin level. Furthermore, region-level welfare budget was a significant factor among persons with disability.

Conclusion: Our findings confirmed the significant association between disability and lower hemoglobin level. Regional health and welfare resources, as well as individual characteristics should be considered in implementation of further nutrition and health policies for persons with disabilities. Further studies are needed to understand of health outcomes of low hemoglobin level.

Introduction: This study explore the association between the dietary index for gut microbiota (DI-GM) and the prevalence of chronic kidney disease (CKD).

Method: A cross-sectional study of participants aged ≥20 years using the data drawn from NHANES (2007-2018). DI-GM is comprised 14 dietary components (10 beneficial and 4 unfavorable). CKD diagnosis based on urine albumin-to-creatinine ratio (uACR) and estimated glomerular filtration rate (eGFR). Logistic regression models were employed to evaluate the relationship between DI-GM and CKD while controlling for various covariates. Additionally, a spline smooth analysis was performed. Subgroup and interaction analyses were conducted to investigate whether any factors modified this relationship.

Results: A total of 28,843 participants were eligible for the study, of whom 5,461 were diagnosed with CKD, while 23,382 were not. Patients with CKD exhibited significantly lower DI-GM scores compared to healthy individuals. A negative association between DI-GM and the prevalence of CKD was observed across all models, with the relationship being more pronounced in individuals with DI-GM scores greater than 5 compared to those with scores ≤3. Beneficial components, such as dietary fiber, whole grains, and coffee, were identified as protective factors. Moreover, sex make an effect on this relationship, with stronger effects noted in women.

Conclusion: Higher DI-GM scores correlate with reduced CKD prevalence, and the effect appears to be more pronounced in women than in men. These findings suggest that enhancing gut health through diet may serve as a viable strategy for the prevention and management of CKD, with particular attention to sex-based differences in prevention.

Background and objectives: Cancer-related fatigue is a common and distressing symptom experienced by cancer patients, which may persist from the time of diagnosis to the end of life. This fatigue negatively affects patients' physical, emotional, and cognitive well-being. Nutrition plays a key role in managing cancer-related fatigue, and recently, the Mediterranean diet has gained attention as a potential intervention. The present study uses data from the National Health and Nutrition Examination Survey (NHANES) to investigate the association between cancer-related fatigue and the Mediterranean diet.

Methods: Data from the NHANES 2017-2020.03 cycle were selected for this cross-sectional study. The Alternative Mediterranean Diet Adherence (AMED) score was used to evaluate the participants' adherence to the Mediterranean diet. AMED scores were calculated based on data from 24-h dietary recall interviews conducted on both day one and day two. Multiple linear regression modeling was used to explore the association between AMED scores and cancer-related fatigue, as well as the relationship between AMED scores and fatigue in the general population.

Results: A total of 6,413 adults aged 20 years and older were included in the study, with 707 identified as cancer patients. There was a noteworthy inverse relationship found between AMED scores and fatigue, which was more pronounced in cancer patients: β = -0.121, 95% CI: -0.172, -0.071 (p < 0.001) in the unadjusted model. This correlation remained significant after adjusting for all variables in model 3: β = -0.074, 95% CI: -0.127, -0.021 (p = 0.007). A significant dose-dependent relationship was found when AMED scores were expressed in quartiles, with a more pronounced negative association as AMED increased across all models (p for trend <0.05). In the cancer population, the analysis of individual nutrients and fatigue revealed that alcohol was significantly negatively associated with cancer-related fatigue in all models, particularly in the unadjusted model: β = -0.710, 95% CI: -1.058, -0.362 (p < 0.001). Subgroup analyses indicated that diabetes, education level and type of cancer had a significant effect on the relationship between AMED and fatigue, with interaction p-values of 0.010, 0.023 and 0.049, respectively.

Conclusion: The present study suggests that higher adherence to the Mediterranean diet may contribute to reduce fatigue, especially in cancer patients; however, further research is necessary to validate this correlation.

Food industry by-products can be valorized by extracting various nutritional components, like proteins, dietary fiber or other bioactive compounds, depending on the type of by-products. By adding these to new or already existing food products, the consumers' health and wellbeing may increase due to a more nutritional diet while at the same time increasing the sustainability of the food chain. However, for a successful market implementation of products containing ingredients from by-products, the consumer perception and consumer acceptance are one of the most important aspects that need to be considered. Therefore, focus group studies were organized in four European countries, namely Italy, Germany, Romania and Norway, to investigate the perception, acceptance and willingness of the general population (ages 18-60) to buy these new products. When possible, individual purchasing and consumption trends were analyzed as well to get a deeper insight into the decision-making processes during grocery shopping. In summary, the acceptance of new food ingredients from by-products was high in all four studied countries, and most participants were interested in enriched bakery, meat or dairy products. The main reason for the interest in these new products were health benefits due to an increased nutrient uptake, and to contribute to reducing food waste. However, participants were afraid of new food allergies and intolerances as well as increased concentrations of food contaminants like pesticides or mycotoxins, which makes food safety an important point to consider before developing new products.