Pub Date : 2024-07-03DOI: 10.1017/s0029665124004488
G. Alnooh, E. Williams, M. S Hawley
Nutrition smartphone apps have become a popular and readily accessible approach to improving dietary behaviour. Hypertension is often associated with a poor diet, and its prevalence is increasing in Saudi Arabia<jats:sup>(1)</jats:sup>. The Dietary Approaches to Stop Hypertension (DASH) eating plan has been shown to reduce blood pressure in people with hypertension<jats:sup>(2)</jats:sup>. A previous study identified two high-quality, safe, and potentially effective smartphone apps for managing hypertension: NOOM and DASH To TEN<jats:sup>(3)</jats:sup>. This study aimed to explore the potential of these two DASH diet self- management apps for controlling blood pressure in the Saudi Arabian context.Fifteen patients were recruited at King Abdullah bin Abdulaziz University Hospital in Riyadh, Saudi Arabia. Ten patients had hypertension, and five had prehypertension (mean age = 45). Patients were given the two apps and asked to try each for one week. Focus groups (n=4) were held at the end of the trial to understand the patient perceptions of the apps. Discussions were recorded, and the transcriptions were analysed using a thematic framework analysis<jats:sup>(4)</jats:sup>.The following four themes emerged:<jats:list list-type="number"><jats:list-item><jats:label>1.</jats:label>Managing hypertension through diet was perceived as important. Most patients reported thatadhering to the DASH diet was challenging due to a lack of motivation and willpower,inadequate support from household members, and high prices for healthy food.</jats:list-item><jats:list-item><jats:label>2.</jats:label>The potential and current reach of dietary apps emerged as a main theme, and manycomments related to patients’ belief that dietary apps could increase their motivation and awareness about the DASH diet. Barriers to the use of apps were also identified including their difficulty of use, a preference for dietetic monitoring, and cost.</jats:list-item><jats:list-item><jats:label>3.</jats:label>Interactive app functionality was identified as a key theme, as evidenced by comments about a straightforward sign-up process, an extensive food database for dietary self-monitoring, feedback, goal setting, and reminders, considered essential for diet adherence.</jats:list-item><jats:list-item><jats:label>4.</jats:label>A preference for the NOOM app emerged. Patients perceived the NOOM app more suitable in the Saudi context. Noom was deemed to support DASH self-management because it supports weight reduction, which helps lower blood pressure. NOOM was perceived as highly interactive, offering motivational reminders, feedback, realistic dietary plans, and a comprehensive food database. Patients made several recommendations for app improvement; these included Arabic language support, automatic calculation of sodium and potassium consumption, and lower cost. Patients also expressed a desire for training in the use of the app.</jats:list-item></jats:list>This qualitative analysis suggests
{"title":"A qualitative study of patients’ perceptions of DASH diet apps for dietary self- management of hypertension in Saudi Arabia","authors":"G. Alnooh, E. Williams, M. S Hawley","doi":"10.1017/s0029665124004488","DOIUrl":"https://doi.org/10.1017/s0029665124004488","url":null,"abstract":"Nutrition smartphone apps have become a popular and readily accessible approach to improving dietary behaviour. Hypertension is often associated with a poor diet, and its prevalence is increasing in Saudi Arabia<jats:sup>(1)</jats:sup>. The Dietary Approaches to Stop Hypertension (DASH) eating plan has been shown to reduce blood pressure in people with hypertension<jats:sup>(2)</jats:sup>. A previous study identified two high-quality, safe, and potentially effective smartphone apps for managing hypertension: NOOM and DASH To TEN<jats:sup>(3)</jats:sup>. This study aimed to explore the potential of these two DASH diet self- management apps for controlling blood pressure in the Saudi Arabian context.Fifteen patients were recruited at King Abdullah bin Abdulaziz University Hospital in Riyadh, Saudi Arabia. Ten patients had hypertension, and five had prehypertension (mean age = 45). Patients were given the two apps and asked to try each for one week. Focus groups (n=4) were held at the end of the trial to understand the patient perceptions of the apps. Discussions were recorded, and the transcriptions were analysed using a thematic framework analysis<jats:sup>(4)</jats:sup>.The following four themes emerged:<jats:list list-type=\"number\"><jats:list-item><jats:label>1.</jats:label>Managing hypertension through diet was perceived as important. Most patients reported thatadhering to the DASH diet was challenging due to a lack of motivation and willpower,inadequate support from household members, and high prices for healthy food.</jats:list-item><jats:list-item><jats:label>2.</jats:label>The potential and current reach of dietary apps emerged as a main theme, and manycomments related to patients’ belief that dietary apps could increase their motivation and awareness about the DASH diet. Barriers to the use of apps were also identified including their difficulty of use, a preference for dietetic monitoring, and cost.</jats:list-item><jats:list-item><jats:label>3.</jats:label>Interactive app functionality was identified as a key theme, as evidenced by comments about a straightforward sign-up process, an extensive food database for dietary self-monitoring, feedback, goal setting, and reminders, considered essential for diet adherence.</jats:list-item><jats:list-item><jats:label>4.</jats:label>A preference for the NOOM app emerged. Patients perceived the NOOM app more suitable in the Saudi context. Noom was deemed to support DASH self-management because it supports weight reduction, which helps lower blood pressure. NOOM was perceived as highly interactive, offering motivational reminders, feedback, realistic dietary plans, and a comprehensive food database. Patients made several recommendations for app improvement; these included Arabic language support, automatic calculation of sodium and potassium consumption, and lower cost. Patients also expressed a desire for training in the use of the app.</jats:list-item></jats:list>This qualitative analysis suggests ","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"42 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004221
S. Callanan, M. Talaei, A. Delahunt, S.O Shaheen, F.M McAuliffe
Atopic diseases, including asthma and eczema, represent a substantial public health problem in children and adolescents globally; asthma is the commonest chronic disorder of childhood<jats:sup>(1)</jats:sup>. Research suggests that the origins of childhood asthma lie in utero, and several components of the maternal diet during pregnancy have been investigated in relation to atopic outcomes in children. Epidemiological evidence suggests that a higher intake of sugar during pregnancy is associated with a higher risk of childhood asthma and atopy<jats:sup>(2,3)</jats:sup>. However, randomised trial evidence supporting such a link is lacking.Aims <jats:list list-type="number"><jats:list-item><jats:label>1.</jats:label>To examine whether a low glycaemic index (GI) dietary intervention during pregnancy decreases the risk of asthma and eczema in childhood.</jats:list-item><jats:list-item><jats:label>2.</jats:label>To assess observationally whether maternal intake of sugar during pregnancy is positively associated with asthma and eczema in childhood.</jats:list-item></jats:list>This is a secondary analysis of children from the ROLO trial. Healthy women were randomised to receive an intervention of low GI dietary advice or routine antenatal care from early pregnancy. All women completed a 3-day food diary in each trimester of pregnancy. Estimates of maternal intake of sugar in each trimester were averaged to provide mean intakes during pregnancy. Mothers reported current doctor-diagnosed eczema in their children at 2-years of age (n=271), and current doctor-diagnosed asthma and eczema in their children at 5 (n=357) and 9-11 years (n=391) of age. Multivariable logistic regression models were used a) to test the effect of the intervention on child outcomes overall, and stratified by maternal education level (with, versus without, a complete tertiary level education), and b), in observational analyses, to analyse the relation between sugar and carbohydrate intake in pregnancy and child outcomes.There was weak evidence overall for a reduction in asthma at 5-years of age in children whose mothers received the low GI dietary intervention during pregnancy compared to usual care [adjusted odds ratio (OR) 0.43 (95% CI 0.18, 1.03); <jats:italic>P</jats:italic>=0.06]. However, in stratified analyses the intervention was associated with a marked reduction in risk of asthma at 5-years of age in children born to mothers with lower educational attainment [adjusted OR 0.16 (0.03, 0.85); <jats:italic>P</jats:italic>=0.032]. Intake of sugar during pregnancy was positively associated with the development of asthma at any time point in childhood [adjusted OR per quartile of mean sugar intake 1.40 (0.99, 1.97), <jats:italic>P</jats:italic>-trend=0.048] and at 5-years of age [adjusted OR per quartile 1.55 (1.00, 2.40), <jats:italic>P</jats:italic>-trend=0.046]. No associations with eczema outcomes were found.This novel study provides stronger evidence that higher sugar intake
特应性疾病，包括哮喘和湿疹，是全球儿童和青少年的一个重大公共卫生问题；哮喘是儿童时期最常见的慢性疾病(1)。研究表明，儿童哮喘起源于子宫内，而孕期饮食中的几种成分与儿童特应性结果的关系已得到研究。流行病学证据表明，怀孕期间摄入较多的糖与儿童哮喘和特应性疾病的高风险有关（2,3）。目的 1.研究孕期低血糖指数（GI）饮食干预是否会降低儿童期哮喘和湿疹的发病风险。健康妇女被随机分配接受低 GI 饮食建议干预或从孕早期开始接受常规产前护理。所有妇女在怀孕的每个孕期都填写了一份为期 3 天的食物日记。对孕妇在每个孕期的糖摄入量进行平均估算，得出孕期的平均摄入量。据母亲报告，她们的孩子在两岁时曾被医生诊断为湿疹（人数=271），在 5 岁（人数=357）和 9-11 岁（人数=391）时曾被医生诊断为哮喘和湿疹。多变量逻辑回归模型用于：a) 检验干预措施对儿童结果的总体影响，并按母亲教育水平（受过高等教育与未受过高等教育）进行分层；b) 在观察分析中，分析孕期糖和碳水化合物摄入量与儿童结果之间的关系。总体而言，与常规护理相比，母亲在孕期接受低 GI 饮食干预的儿童在 5 岁时哮喘发病率降低的证据不足[调整后的几率比（OR）为 0.43（95% CI 0.18，1.03）；P=0.06]。然而，在分层分析中，干预措施与教育程度较低的母亲所生子女 5 岁时罹患哮喘的风险明显降低有关[调整后 OR 为 0.16 (0.03, 0.85)；P=0.032]。孕期糖摄入量与儿童期任何时间点的哮喘发病率呈正相关[平均糖摄入量每四分位数的调整OR值为1.40 (0.99, 1.97)，P趋势=0.048]，与5岁时的哮喘发病率呈正相关[每四分位数的调整OR值为1.55 (1.00, 2.40)，P趋势=0.046]。这项新研究提供了更有力的证据，证明孕期糖摄入量越高，后代患哮喘的风险越大。减少孕期糖分摄入量的干预措施可能是一种潜在的初级预防策略，尤其是在教育程度较低的母亲所生的孩子中。
{"title":"Low glycaemic index diet in pregnancy and child asthma and eczema: follow-up of the ROLO trial","authors":"S. Callanan, M. Talaei, A. Delahunt, S.O Shaheen, F.M McAuliffe","doi":"10.1017/s0029665124004221","DOIUrl":"https://doi.org/10.1017/s0029665124004221","url":null,"abstract":"Atopic diseases, including asthma and eczema, represent a substantial public health problem in children and adolescents globally; asthma is the commonest chronic disorder of childhood<jats:sup>(1)</jats:sup>. Research suggests that the origins of childhood asthma lie in utero, and several components of the maternal diet during pregnancy have been investigated in relation to atopic outcomes in children. Epidemiological evidence suggests that a higher intake of sugar during pregnancy is associated with a higher risk of childhood asthma and atopy<jats:sup>(2,3)</jats:sup>. However, randomised trial evidence supporting such a link is lacking.Aims <jats:list list-type=\"number\"><jats:list-item><jats:label>1.</jats:label>To examine whether a low glycaemic index (GI) dietary intervention during pregnancy decreases the risk of asthma and eczema in childhood.</jats:list-item><jats:list-item><jats:label>2.</jats:label>To assess observationally whether maternal intake of sugar during pregnancy is positively associated with asthma and eczema in childhood.</jats:list-item></jats:list>This is a secondary analysis of children from the ROLO trial. Healthy women were randomised to receive an intervention of low GI dietary advice or routine antenatal care from early pregnancy. All women completed a 3-day food diary in each trimester of pregnancy. Estimates of maternal intake of sugar in each trimester were averaged to provide mean intakes during pregnancy. Mothers reported current doctor-diagnosed eczema in their children at 2-years of age (n=271), and current doctor-diagnosed asthma and eczema in their children at 5 (n=357) and 9-11 years (n=391) of age. Multivariable logistic regression models were used a) to test the effect of the intervention on child outcomes overall, and stratified by maternal education level (with, versus without, a complete tertiary level education), and b), in observational analyses, to analyse the relation between sugar and carbohydrate intake in pregnancy and child outcomes.There was weak evidence overall for a reduction in asthma at 5-years of age in children whose mothers received the low GI dietary intervention during pregnancy compared to usual care [adjusted odds ratio (OR) 0.43 (95% CI 0.18, 1.03); <jats:italic>P</jats:italic>=0.06]. However, in stratified analyses the intervention was associated with a marked reduction in risk of asthma at 5-years of age in children born to mothers with lower educational attainment [adjusted OR 0.16 (0.03, 0.85); <jats:italic>P</jats:italic>=0.032]. Intake of sugar during pregnancy was positively associated with the development of asthma at any time point in childhood [adjusted OR per quartile of mean sugar intake 1.40 (0.99, 1.97), <jats:italic>P</jats:italic>-trend=0.048] and at 5-years of age [adjusted OR per quartile 1.55 (1.00, 2.40), <jats:italic>P</jats:italic>-trend=0.046]. No associations with eczema outcomes were found.This novel study provides stronger evidence that higher sugar intake ","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"75 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004257
A.A Mulligan, M.A.H Lentjes, A.A Welch
The development of multiple long-term conditions (MLTC) has been shown to be associated with low-grade chronic inflammation<jats:sup>(1)</jats:sup>. The Dietary Inflammatory Index (DII<jats:sup>®</jats:sup>) is a literature-based dietary score that was developed to measure the potential impact of diet on the inflammatory status of an individual<jats:sup>(2)</jats:sup>. In this study, we aimed to validate the DII<jats:sup>®</jats:sup> score against biomarkers, including high- sensitivity C-reactive protein (hs-CRP), and plasma concentrations of vitamin C, retinol and α- tocopherol in European Prospective Investigation Into Cancer and Nutrition (EPIC)-Norfolk participants, aged 39–79 years at baseline<jats:sup>(3)</jats:sup>.The DII<jats:sup>®</jats:sup> score was calculated using a 130-item Food Frequency Questionnaire collected at baseline, between 1993 and 1997. The dietary intakes were adjusted to a 2000 kcal/day diet, to assess diet quality independently of diet quantity. Non-fasting serum cholesterol, hs-CRP, and plasma α- tocopherol, vitamin C and retinol concentrations were also measured at this time-point. Data collected via a self-administered Health and Lifestyle Questionnaire were used to establish classification of a number of variables. Analyses were conducted on sub-samples with a DII<jats:sup>®</jats:sup> score and measures of hs-CRP (8,034 men and 9,861 women), and concentrations of vitamin C (9,866 men and 11,702 women), retinol (3,673 men and 3,517 women) and cholesterol-adjusted α- tocopherol (3,623 men and 3,476 women). Analysis of covariance and linear regression were used to study associations across sex-specific quintiles of the DII<jats:sup>®</jats:sup> score (adjusted for age, BMI, smoking status, physical activity, social class and educational level), where a higher score indicates a more pro-inflammatory diet.Mean concentrations in men and women were 2.99 and 3.09 mg/L for hs-crp, 47 and 59 μmol/L for vitamin C, 53 and 50 μg/dL for retinol and 4.34 and 4.42 μmol/mmol for cholesterol-adjusted α- tocopherol, respectively. In both men and women, mean hs-CRP was higher if the diet was more pro-inflammatory (p-trend = 0.02 in men and 0.07 in women), while concentrations of vitamin C, retinol and α-tocopherol were significantly lower (p-trend < 0.001). Positive associations for hs-CRP, but negative associations for plasma concentrations of vitamin C, retinol and α-tocopherol were evident in both men and women, after adjustments for covariates (p-trend < 0.001). The differences between Q1 and Q5 adjusted means for hs-CRP, vitamin C, retinol and α-tocopherol were +9.4%, -22.1%, -3.9% and -8.6% in men and +7.9%, -17.5%, -4.8% and -7.6% in women, respectively.We observed statistically significant positive associations between the DII<jats:sup>®</jats:sup> score and hs-CRP, a well-known inflammatory biomarker, whilst significant negative associations were found for circulating concentrations of three anti-inflammatory vitamin
{"title":"Pro-inflammatory diets are associated with higher C-reactive protein and lower plasma concentrations of vitamins with anti-inflammatory potential, in the EPIC-Norfolk cohort","authors":"A.A Mulligan, M.A.H Lentjes, A.A Welch","doi":"10.1017/s0029665124004257","DOIUrl":"https://doi.org/10.1017/s0029665124004257","url":null,"abstract":"The development of multiple long-term conditions (MLTC) has been shown to be associated with low-grade chronic inflammation<jats:sup>(1)</jats:sup>. The Dietary Inflammatory Index (DII<jats:sup>®</jats:sup>) is a literature-based dietary score that was developed to measure the potential impact of diet on the inflammatory status of an individual<jats:sup>(2)</jats:sup>. In this study, we aimed to validate the DII<jats:sup>®</jats:sup> score against biomarkers, including high- sensitivity C-reactive protein (hs-CRP), and plasma concentrations of vitamin C, retinol and α- tocopherol in European Prospective Investigation Into Cancer and Nutrition (EPIC)-Norfolk participants, aged 39–79 years at baseline<jats:sup>(3)</jats:sup>.The DII<jats:sup>®</jats:sup> score was calculated using a 130-item Food Frequency Questionnaire collected at baseline, between 1993 and 1997. The dietary intakes were adjusted to a 2000 kcal/day diet, to assess diet quality independently of diet quantity. Non-fasting serum cholesterol, hs-CRP, and plasma α- tocopherol, vitamin C and retinol concentrations were also measured at this time-point. Data collected via a self-administered Health and Lifestyle Questionnaire were used to establish classification of a number of variables. Analyses were conducted on sub-samples with a DII<jats:sup>®</jats:sup> score and measures of hs-CRP (8,034 men and 9,861 women), and concentrations of vitamin C (9,866 men and 11,702 women), retinol (3,673 men and 3,517 women) and cholesterol-adjusted α- tocopherol (3,623 men and 3,476 women). Analysis of covariance and linear regression were used to study associations across sex-specific quintiles of the DII<jats:sup>®</jats:sup> score (adjusted for age, BMI, smoking status, physical activity, social class and educational level), where a higher score indicates a more pro-inflammatory diet.Mean concentrations in men and women were 2.99 and 3.09 mg/L for hs-crp, 47 and 59 μmol/L for vitamin C, 53 and 50 μg/dL for retinol and 4.34 and 4.42 μmol/mmol for cholesterol-adjusted α- tocopherol, respectively. In both men and women, mean hs-CRP was higher if the diet was more pro-inflammatory (p-trend = 0.02 in men and 0.07 in women), while concentrations of vitamin C, retinol and α-tocopherol were significantly lower (p-trend < 0.001). Positive associations for hs-CRP, but negative associations for plasma concentrations of vitamin C, retinol and α-tocopherol were evident in both men and women, after adjustments for covariates (p-trend < 0.001). The differences between Q1 and Q5 adjusted means for hs-CRP, vitamin C, retinol and α-tocopherol were +9.4%, -22.1%, -3.9% and -8.6% in men and +7.9%, -17.5%, -4.8% and -7.6% in women, respectively.We observed statistically significant positive associations between the DII<jats:sup>®</jats:sup> score and hs-CRP, a well-known inflammatory biomarker, whilst significant negative associations were found for circulating concentrations of three anti-inflammatory vitamin","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"26 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004592
G. Acar, R. Frost, S. Bhamra, M. Heinrich
Unhealthy dietary patterns stand as the foremost risk factor for noncommunicable disease- associated morbidity and mortality<jats:sup>(1)</jats:sup>. As widely accessible healthcare providers, pharmacy professionals’ potential to catalyze improvements in public health nutrition is substantial, offering a means to combat the escalating epidemic of obesity and NCDs through tailored interventions, services, and education<jats:sup>(2,3)</jats:sup>.Our study employed a mixed-methods approach to assess the role of pharmacy professionals in promoting nutrition advice and healthy dietary practices.An online questionnaire (N=200) was designed and conducted to evaluate pharmacy professionals’ nutrition knowledge, the advice given in various diet-related conditions (e.g. obesity, type 2 diabetes, cardiovascular disease risk factors, malnutrition, sustainable diets), practices in delivering diet- related guidance within their routine practice and perceived roles and future ambitions of pharmacy professionals towards nutrition counselling, yielding both quantitative and qualitative insights.Subsequently, qualitative interviews and focus group discussions (N=19) were conducted, engaging pharmacists, nutritionists and dietitians to gather insights essential for the development of a comprehensive nutrition toolkit tailored for pharmacy practice.These interviews delved deeper into the subject, with the goal of designing a nutrition toolkit that empowers pharmacists with the knowledge, tools, and resources needed to play a more active and impactful role in promoting nutrition and healthy lifestyle practices among their patients. Thematic analysis was conducted, and emerging themes and subthemes were identified.Our findings indicate that a significant portion of participants in our study are involved in providing nutrition and diet advice for various health conditions. The majority of pharmacists considered diabetes programmes having a high level of importance (84%), followed by weight management services (78%), hypertension management (86%), and healthy diet campaigns (63.5%). However, our knowledge and confidence rating questions revealed a significant gap in training and a clear need for educational materials tailored for pharmacists to enhance their ability to provide nutrition advice effectively. Key themes identified in open-text questions were referrals and collaboration, training and education needs, wider needs (changes in the public health system, materials/resources, integration and implementation of nutrition in pharmacy practice) and perceived roles as pharmacists in providing nutrition advice (patient support, feeling responsible, specialised focus areas).Qualitative findings underscore the pressing demand for nutrition training and education to deliver comprehensive services, as well as the necessity for collaborative efforts with dietitians and nutritionists to ensure effective care and the improvement of referral pathways in pharmacy practice.This
{"title":"Empowering pharmacy professionals to enhance public health nutrition: a mixed methods study","authors":"G. Acar, R. Frost, S. Bhamra, M. Heinrich","doi":"10.1017/s0029665124004592","DOIUrl":"https://doi.org/10.1017/s0029665124004592","url":null,"abstract":"Unhealthy dietary patterns stand as the foremost risk factor for noncommunicable disease- associated morbidity and mortality<jats:sup>(1)</jats:sup>. As widely accessible healthcare providers, pharmacy professionals’ potential to catalyze improvements in public health nutrition is substantial, offering a means to combat the escalating epidemic of obesity and NCDs through tailored interventions, services, and education<jats:sup>(2,3)</jats:sup>.Our study employed a mixed-methods approach to assess the role of pharmacy professionals in promoting nutrition advice and healthy dietary practices.An online questionnaire (N=200) was designed and conducted to evaluate pharmacy professionals’ nutrition knowledge, the advice given in various diet-related conditions (e.g. obesity, type 2 diabetes, cardiovascular disease risk factors, malnutrition, sustainable diets), practices in delivering diet- related guidance within their routine practice and perceived roles and future ambitions of pharmacy professionals towards nutrition counselling, yielding both quantitative and qualitative insights.Subsequently, qualitative interviews and focus group discussions (N=19) were conducted, engaging pharmacists, nutritionists and dietitians to gather insights essential for the development of a comprehensive nutrition toolkit tailored for pharmacy practice.These interviews delved deeper into the subject, with the goal of designing a nutrition toolkit that empowers pharmacists with the knowledge, tools, and resources needed to play a more active and impactful role in promoting nutrition and healthy lifestyle practices among their patients. Thematic analysis was conducted, and emerging themes and subthemes were identified.Our findings indicate that a significant portion of participants in our study are involved in providing nutrition and diet advice for various health conditions. The majority of pharmacists considered diabetes programmes having a high level of importance (84%), followed by weight management services (78%), hypertension management (86%), and healthy diet campaigns (63.5%). However, our knowledge and confidence rating questions revealed a significant gap in training and a clear need for educational materials tailored for pharmacists to enhance their ability to provide nutrition advice effectively. Key themes identified in open-text questions were referrals and collaboration, training and education needs, wider needs (changes in the public health system, materials/resources, integration and implementation of nutrition in pharmacy practice) and perceived roles as pharmacists in providing nutrition advice (patient support, feeling responsible, specialised focus areas).Qualitative findings underscore the pressing demand for nutrition training and education to deliver comprehensive services, as well as the necessity for collaborative efforts with dietitians and nutritionists to ensure effective care and the improvement of referral pathways in pharmacy practice.This ","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"143 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004403
M. Alblaji, S.R Gray, T. Almesbehi, H. Miller, A. Gonzalo, D. Malkova
During weight loss the loss of body mass is associated not only with body fat reduction but also with a decrease in fat-free mass (FFM), related to the reduction in muscle mass and function<jats:sup>(1)</jats:sup>. Supplementation with long-chain n-3 fatty acids (LCn-3 PUFA), in the absence of caloric restriction, results in a significant decrease in fat mass and an increase in FFM<jats:sup>(2)</jats:sup> along with improvements in muscle mass and strength<jats:sup>(3)</jats:sup>. However, the impact of supplementation with LCn-3 PUFA during weight loss) remains unknown. Therefore, the aim of this study was to explore the effects of LCn-3 PUFA supplementation, in the form of Krill oil (KO), during alternate day fasting (ADF) on body weight, fat mass loss, FFM and muscle function changes in healthy overweight and obese adults.A total of 41 men and women (age: 39.35 ± 10.4 years, BMI: 31.05 ± 4.2 kg/m<jats:sup>2</jats:sup>) completed the study (NCT06001632), in which they were randomised into either a KO or Placebo (PL) groups. Both groups carried out 8-weeks of ADF combined with intake of 4 g/day of the corresponding supplements. ADF involved consuming no more than 500 calories on the 'fast day’ and consuming food ad libitum on each 'feed day’. Data on body weight and body composition (TBF-300, Tanita, Manchester, UK), handgrip strength (Handheld Hydraulic Dynamometer, Vernier Jamar; England, UK), and time to conduct 5 repetition of chair rising test were obtained pre-and post-intervention. Changes from baseline within groups were assessed using paired samples t-test. Mixed analysis of variance (Mixed-ANOVA) was used to measure 2-way interactions between time and group to identify the differences between groups. All statistical analysis were conducted using IBM Statistical Package for the Social Sciences SPSS 28.0.In both groups, body mass decreased significantly (KO:-4.7 ± 0.4kg, <jats:italic>p</jats:italic><0.001; PL:-4.5 ± 0.4kg, <jats:italic>p</jats:italic><0.001), along with a significant reduction in fat mass (KO:-2.4 ± 0.5kg <jats:italic>p</jats:italic><0.001; PL:-2.3 ± 0.5kg <jats:italic>p</jats:italic><0.001), and FFM (KO:-0.6 ± 0.2kg <jats:italic>p</jats:italic><0.001; PL:-0.7 ± 0.2kg, <jats:italic>p</jats:italic><0.001), with no differences between groups. In the PL group, there was a reduction in handgrip strength (-0.9 ± 0.7 kg, <jats:italic>p</jats:italic><0.001), while there was no change in KO group (-0.2 ± 0.5 kg, <jats:italic>p</jats:italic>=0.1), with a significant difference between groups (<jats:italic>p</jats:italic><0.001). In the KO group there was a significant reduction in time to conduct chair rising test (-1.8 ± 0.9s, <jats:italic>p</jats:italic><0.05), with no change in the PL group (-0.3 ± 1.3s, <jats:italic>p</jats:italic>=0.2), with a significant difference between groups (<jats:italic>p</jats:italic><0.001).Supplementation with LCn-3 PUFA (4 g/day) during 8 weeks of ADF, applied to ind
{"title":"The effect of LCn-3 PUFA supplementation on body weight, body composition, and muscle function during alternate-day fasting (ADF)","authors":"M. Alblaji, S.R Gray, T. Almesbehi, H. Miller, A. Gonzalo, D. Malkova","doi":"10.1017/s0029665124004403","DOIUrl":"https://doi.org/10.1017/s0029665124004403","url":null,"abstract":"During weight loss the loss of body mass is associated not only with body fat reduction but also with a decrease in fat-free mass (FFM), related to the reduction in muscle mass and function<jats:sup>(1)</jats:sup>. Supplementation with long-chain n-3 fatty acids (LCn-3 PUFA), in the absence of caloric restriction, results in a significant decrease in fat mass and an increase in FFM<jats:sup>(2)</jats:sup> along with improvements in muscle mass and strength<jats:sup>(3)</jats:sup>. However, the impact of supplementation with LCn-3 PUFA during weight loss) remains unknown. Therefore, the aim of this study was to explore the effects of LCn-3 PUFA supplementation, in the form of Krill oil (KO), during alternate day fasting (ADF) on body weight, fat mass loss, FFM and muscle function changes in healthy overweight and obese adults.A total of 41 men and women (age: 39.35 ± 10.4 years, BMI: 31.05 ± 4.2 kg/m<jats:sup>2</jats:sup>) completed the study (NCT06001632), in which they were randomised into either a KO or Placebo (PL) groups. Both groups carried out 8-weeks of ADF combined with intake of 4 g/day of the corresponding supplements. ADF involved consuming no more than 500 calories on the 'fast day’ and consuming food ad libitum on each 'feed day’. Data on body weight and body composition (TBF-300, Tanita, Manchester, UK), handgrip strength (Handheld Hydraulic Dynamometer, Vernier Jamar; England, UK), and time to conduct 5 repetition of chair rising test were obtained pre-and post-intervention. Changes from baseline within groups were assessed using paired samples t-test. Mixed analysis of variance (Mixed-ANOVA) was used to measure 2-way interactions between time and group to identify the differences between groups. All statistical analysis were conducted using IBM Statistical Package for the Social Sciences SPSS 28.0.In both groups, body mass decreased significantly (KO:-4.7 ± 0.4kg, <jats:italic>p</jats:italic><0.001; PL:-4.5 ± 0.4kg, <jats:italic>p</jats:italic><0.001), along with a significant reduction in fat mass (KO:-2.4 ± 0.5kg <jats:italic>p</jats:italic><0.001; PL:-2.3 ± 0.5kg <jats:italic>p</jats:italic><0.001), and FFM (KO:-0.6 ± 0.2kg <jats:italic>p</jats:italic><0.001; PL:-0.7 ± 0.2kg, <jats:italic>p</jats:italic><0.001), with no differences between groups. In the PL group, there was a reduction in handgrip strength (-0.9 ± 0.7 kg, <jats:italic>p</jats:italic><0.001), while there was no change in KO group (-0.2 ± 0.5 kg, <jats:italic>p</jats:italic>=0.1), with a significant difference between groups (<jats:italic>p</jats:italic><0.001). In the KO group there was a significant reduction in time to conduct chair rising test (-1.8 ± 0.9s, <jats:italic>p</jats:italic><0.05), with no change in the PL group (-0.3 ± 1.3s, <jats:italic>p</jats:italic>=0.2), with a significant difference between groups (<jats:italic>p</jats:italic><0.001).Supplementation with LCn-3 PUFA (4 g/day) during 8 weeks of ADF, applied to ind","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"54 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004324
N.M Al-Mana, S.A Khalil, A.A Qari, M. Eldigire, W. Alshehri, L. Baabdullah
Telehealth, which involves the remote delivery of healthcare services through virtual technologies, has been shown to have benefits such as reducing hospitalisations and length of stay for patients <jats:sup>(1,2)</jats:sup>. The global COVID-19 pandemic has greatly accelerated the adoption of telehealth among clinical nutritionists. For instance, in the USA, telehealth usage for nutritional care has increased from 37% to 78% among clinical nutritionists <jats:sup>(3)</jats:sup>, while in Italy, the adoption of telenutrition services by Registered Dieticians (RDNs) has risen from 16% to 63% <jats:sup>(4)</jats:sup>. These statistics highlight the rapid integration of telehealth into dietetics practices as a response to the global health crisis, reflecting a growing trend towards virtual care delivery as an effective method for providing nutritional care. While telehealth has made progress in Saudi Arabia (5), there is a research gap regarding its prevalence and effectiveness in dietetics practice. This study aims to evaluate the current implementation of telehealth in dietetics practice during the COVID-19 pandemic in Saudi Arabia.In this cross-sectional, a web-based online survey was used from mid-December 2022 to mid-May 2023. The study was distributed in several Saudi Arabian regions including (central, western, eastern, south, and north) and was completed by 306 clinical Registered Dietitians (RDNs) in public and private healthcare facilities who met the study’s inclusion criteria. The survey consisted of 28 questions divided into four sections, covering sociodemographic information, past or current experiences, obstacles and challenges of telehealth usage, and the future prospects of telehealth. In this study, participants were requested to reflect on their current observations and previous experiences pertaining to the utilisation of telehealth in the field of dietetics. To ensure the validity and relevance of the survey, it was reviewed by a panel of experienced dietitians in Saudi Arabia to obtain their feedback before being used to collect data.Our research findings reveal that 76% of RDNs in Saudi Arabia utilize telehealth in their practice. The most common obstacles reported by RDNs using telehealth include internet connectivity issues (21.9%), patient disengagement and lack of enthusiasm (21.3%), and difficulties in coordinating with patients (21%). Telehealth interventions used by RDNs primarily involve diet recall (33.7%), weight- related measurements (30.6%), lab findings (26%), and only 8% reported using telehealth for vital signs. A majority of participants (69.4%) believed that telehealth could improve patient accessibility and help reduce no-show rates (68.9%). Additionally, over 70% of participants agreed that telehealth offers them flexibility in inpatient consultations.In conclusion, telehealth is widely utilised among RDNs in Saudi Arabia, with potential benefits such as decreased no-show rates. Further research is needed t
{"title":"Evaluation of the use of telehealth in Dietetics’ practice during the COVID-19 pandemic in the Kingdom of Saudi Arabia","authors":"N.M Al-Mana, S.A Khalil, A.A Qari, M. Eldigire, W. Alshehri, L. Baabdullah","doi":"10.1017/s0029665124004324","DOIUrl":"https://doi.org/10.1017/s0029665124004324","url":null,"abstract":"Telehealth, which involves the remote delivery of healthcare services through virtual technologies, has been shown to have benefits such as reducing hospitalisations and length of stay for patients <jats:sup>(1,2)</jats:sup>. The global COVID-19 pandemic has greatly accelerated the adoption of telehealth among clinical nutritionists. For instance, in the USA, telehealth usage for nutritional care has increased from 37% to 78% among clinical nutritionists <jats:sup>(3)</jats:sup>, while in Italy, the adoption of telenutrition services by Registered Dieticians (RDNs) has risen from 16% to 63% <jats:sup>(4)</jats:sup>. These statistics highlight the rapid integration of telehealth into dietetics practices as a response to the global health crisis, reflecting a growing trend towards virtual care delivery as an effective method for providing nutritional care. While telehealth has made progress in Saudi Arabia (5), there is a research gap regarding its prevalence and effectiveness in dietetics practice. This study aims to evaluate the current implementation of telehealth in dietetics practice during the COVID-19 pandemic in Saudi Arabia.In this cross-sectional, a web-based online survey was used from mid-December 2022 to mid-May 2023. The study was distributed in several Saudi Arabian regions including (central, western, eastern, south, and north) and was completed by 306 clinical Registered Dietitians (RDNs) in public and private healthcare facilities who met the study’s inclusion criteria. The survey consisted of 28 questions divided into four sections, covering sociodemographic information, past or current experiences, obstacles and challenges of telehealth usage, and the future prospects of telehealth. In this study, participants were requested to reflect on their current observations and previous experiences pertaining to the utilisation of telehealth in the field of dietetics. To ensure the validity and relevance of the survey, it was reviewed by a panel of experienced dietitians in Saudi Arabia to obtain their feedback before being used to collect data.Our research findings reveal that 76% of RDNs in Saudi Arabia utilize telehealth in their practice. The most common obstacles reported by RDNs using telehealth include internet connectivity issues (21.9%), patient disengagement and lack of enthusiasm (21.3%), and difficulties in coordinating with patients (21%). Telehealth interventions used by RDNs primarily involve diet recall (33.7%), weight- related measurements (30.6%), lab findings (26%), and only 8% reported using telehealth for vital signs. A majority of participants (69.4%) believed that telehealth could improve patient accessibility and help reduce no-show rates (68.9%). Additionally, over 70% of participants agreed that telehealth offers them flexibility in inpatient consultations.In conclusion, telehealth is widely utilised among RDNs in Saudi Arabia, with potential benefits such as decreased no-show rates. Further research is needed t","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"12 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004397
M. Timraz, A. Binmahfoz, T. J Quinn, E. Combet, S. Gary
<p>Muscle strength and mass decline as we age, typically starting around 35–40 years, and can eventually lead to the development of sarcopenia<span>(1)</span>. There are currently no effective drug treatments available for either the prevention or treatment of this condition<span>(2)</span> and whilst resistance exercise has efficacy<span>(3)</span> its effectiveness is limited due to issues with uptake and adherence<span>(4)</span>. However, emerging research suggests that nutrition may offer a potentially effective approach to delay the age-related decline in muscle mass and function among older individuals<span>(5)</span>, with LC<span>n</span>-3 PUFA emerging as a strong candidate.</p><p>The main objective of the current study was to perform a systematic literature review with the purpose of exploring the impact of long-chain <span>n</span>-3 polyunsaturated fatty acid (LC<span>n-</span>3 PUFA) relative to control oil supplementation on muscle strength, with secondary outcomes of muscle mass and physical function in older individuals under conditions of habitual physical activity/exercise.</p><p>The review protocol was registered with PROSPERO (CRD42021267011) and followed the guidelines outlined in the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) statement<span>(6)</span>. The search for relevant studies was performed utilizing databases such as PubMed, EMBASE, CINAHL, Scopus, Web of Science, and the Cochrane Central Register of Controlled Trials (CENTRAL) up to June 2023. Randomized controlled trials (RCTs) in older adults comparing the effects of LC<span>n-</span>3 PUFA with a control oil supplement on muscle strength were included.</p><p>Five studies<span>(7,8,9,10,11)</span> involving a total of 488 participants (348 females and 140 males) were identified that met the specified inclusion criteria and were included. Upon analyzing the collective data from these studies, it was observed that supplementation with LC<span>n-</span>3 PUFA did not have a significant impact on grip strength (standardized mean difference (SMD) 0.61, 95% confidence interval [−0.05, 1.27]; <span>p</span> = 0.07) in comparison to the control group. However, there was a considerable level of heterogeneity among the studies (<span>I</span><span>2</span> = 90%; <span>p</span> < 0.001). As secondary outcomes were only measured in a few studies, with significant heterogeneity in methods, meta-analyses of muscle mass and functional abilities were not performed. Papers with measures of knee extensor muscle mass as an outcome (<span>n</span> = 3) found increases with LC<span>n-</span>3 PUFA supplementation, but studies measuring whole body lean/muscle mass (<span>n</span> = 2) and functional abilities (<span>n</span> = 4) reported mixed results.</p><p>With a limited number of studies, our data indicate that LC<span>n-</span>3 PUFA supplementation has no effect on muscle strength or functional abilities in older adults but may increase muscl
{"title":"The effect of long chain n-3 fatty acid supplementation on muscle strength in older adults: A systematic review and meta-analysis","authors":"M. Timraz, A. Binmahfoz, T. J Quinn, E. Combet, S. Gary","doi":"10.1017/s0029665124004397","DOIUrl":"https://doi.org/10.1017/s0029665124004397","url":null,"abstract":"<p>Muscle strength and mass decline as we age, typically starting around 35–40 years, and can eventually lead to the development of sarcopenia<span>(1)</span>. There are currently no effective drug treatments available for either the prevention or treatment of this condition<span>(2)</span> and whilst resistance exercise has efficacy<span>(3)</span> its effectiveness is limited due to issues with uptake and adherence<span>(4)</span>. However, emerging research suggests that nutrition may offer a potentially effective approach to delay the age-related decline in muscle mass and function among older individuals<span>(5)</span>, with LC<span>n</span>-3 PUFA emerging as a strong candidate.</p><p>The main objective of the current study was to perform a systematic literature review with the purpose of exploring the impact of long-chain <span>n</span>-3 polyunsaturated fatty acid (LC<span>n-</span>3 PUFA) relative to control oil supplementation on muscle strength, with secondary outcomes of muscle mass and physical function in older individuals under conditions of habitual physical activity/exercise.</p><p>The review protocol was registered with PROSPERO (CRD42021267011) and followed the guidelines outlined in the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) statement<span>(6)</span>. The search for relevant studies was performed utilizing databases such as PubMed, EMBASE, CINAHL, Scopus, Web of Science, and the Cochrane Central Register of Controlled Trials (CENTRAL) up to June 2023. Randomized controlled trials (RCTs) in older adults comparing the effects of LC<span>n-</span>3 PUFA with a control oil supplement on muscle strength were included.</p><p>Five studies<span>(7,8,9,10,11)</span> involving a total of 488 participants (348 females and 140 males) were identified that met the specified inclusion criteria and were included. Upon analyzing the collective data from these studies, it was observed that supplementation with LC<span>n-</span>3 PUFA did not have a significant impact on grip strength (standardized mean difference (SMD) 0.61, 95% confidence interval [−0.05, 1.27]; <span>p</span> = 0.07) in comparison to the control group. However, there was a considerable level of heterogeneity among the studies (<span>I</span><span>2</span> = 90%; <span>p</span> < 0.001). As secondary outcomes were only measured in a few studies, with significant heterogeneity in methods, meta-analyses of muscle mass and functional abilities were not performed. Papers with measures of knee extensor muscle mass as an outcome (<span>n</span> = 3) found increases with LC<span>n-</span>3 PUFA supplementation, but studies measuring whole body lean/muscle mass (<span>n</span> = 2) and functional abilities (<span>n</span> = 4) reported mixed results.</p><p>With a limited number of studies, our data indicate that LC<span>n-</span>3 PUFA supplementation has no effect on muscle strength or functional abilities in older adults but may increase muscl","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"19 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141496188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004245
G. Perri, J. C Mathers, C. Martin-Ruiz, C. Parker, K. Demircan, T. S. Chillon, L. Schomburg, L. Robinson, E. J Stevenson, G. Terrera, F. F Sniehotta, C. Ritchie, A. Adamson, A. Burns, A.M Minihane, O. Shannon, T.R Hill
The trace element selenium is known to protect against oxidative damage which is known to contribute to cognitive impairment with ageing (1,2). The aim of this study was to explore the association between selenium status (serum selenium and selenoprotein P (SELENOP)) and global cognitive performance at baseline and after 5 years in 85-year-olds living in the Northeast of England.Serum selenium and SELENOP concentrations were measured at baseline by total reflection X-ray fluorescence (TXRF) and enzyme-linked immunosorbent assay (ELISA), respectively, in 757 participants from the Newcastle 85+ study. Global cognitive performance was assessed using the Standardized Mini-Mental State Examination (SMMSE) where scores ≤25 out of 30 indicated cognitive impairment. Logistic regressions explored the associations between selenium status and global cognition at baseline. Linear mixed models explored associations between selenium status and global cognition prospectively after 5 years. Covariates included sex, body mass index, physical activity, high sensitivity C-reactive protein, alcohol intake, self-rated health, medications and smoking status.At baseline, in fully adjusted models, there was no increase in odds of cognitive impairment with serum selenium (OR 1.004, 95% CI 0.993-1.015, p = 0.512) or between SELENOP (OR 1.006, 95% CI 0.881-1.149, p = 0.930). Likewise, over 5 years, in fully adjusted models there was no association between serum selenium and cognitive impairment (β 7.20E-4 ± 5.57E-4, p = 0.197), or between SELENOP and cognitive impairment (β 3.50E-3 ± 6.85E-3, p = 0.610).In this UK cohort of very old adults, serum selenium or SELENOP was not associated with cognitive impairment at baseline and 5 years. This was an unexpected finding despite SELENOP’s key role in the brain and the observed associations in other studies. Further research is needed to explore the effect of selenium on global cognition in very old adults.
{"title":"The association between selenium status and cognitive decline in very old adults: The Newcastle 85+ Study","authors":"G. Perri, J. C Mathers, C. Martin-Ruiz, C. Parker, K. Demircan, T. S. Chillon, L. Schomburg, L. Robinson, E. J Stevenson, G. Terrera, F. F Sniehotta, C. Ritchie, A. Adamson, A. Burns, A.M Minihane, O. Shannon, T.R Hill","doi":"10.1017/s0029665124004245","DOIUrl":"https://doi.org/10.1017/s0029665124004245","url":null,"abstract":"The trace element selenium is known to protect against oxidative damage which is known to contribute to cognitive impairment with ageing <jats:sup>(1,2)</jats:sup>. The aim of this study was to explore the association between selenium status (serum selenium and selenoprotein P (SELENOP)) and global cognitive performance at baseline and after 5 years in 85-year-olds living in the Northeast of England.Serum selenium and SELENOP concentrations were measured at baseline by total reflection X-ray fluorescence (TXRF) and enzyme-linked immunosorbent assay (ELISA), respectively, in 757 participants from the Newcastle 85+ study. Global cognitive performance was assessed using the Standardized Mini-Mental State Examination (SMMSE) where scores ≤25 out of 30 indicated cognitive impairment. Logistic regressions explored the associations between selenium status and global cognition at baseline. Linear mixed models explored associations between selenium status and global cognition prospectively after 5 years. Covariates included sex, body mass index, physical activity, high sensitivity C-reactive protein, alcohol intake, self-rated health, medications and smoking status.At baseline, in fully adjusted models, there was no increase in odds of cognitive impairment with serum selenium (OR 1.004, 95% CI 0.993-1.015, p = 0.512) or between SELENOP (OR 1.006, 95% CI 0.881-1.149, p = 0.930). Likewise, over 5 years, in fully adjusted models there was no association between serum selenium and cognitive impairment (β 7.20<jats:sup>E-4</jats:sup> ± 5.57<jats:sup>E-4</jats:sup>, p = 0.197), or between SELENOP and cognitive impairment (β 3.50<jats:sup>E-3</jats:sup> ± 6.85<jats:sup>E-3</jats:sup>, p = 0.610).In this UK cohort of very old adults, serum selenium or SELENOP was not associated with cognitive impairment at baseline and 5 years. This was an unexpected finding despite SELENOP’s key role in the brain and the observed associations in other studies. Further research is needed to explore the effect of selenium on global cognition in very old adults.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"49 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004336
M.E.B. Syeda, A.C. Hauge-Evans
Dietary acculturation in immigrant groups can impact health and may increase the risk of conditions like diabetes and cardiovascular disease among East Asian immigrants as they adopt host-country eating patterns<jats:sup>(1)</jats:sup>. Pakistani immigration to the UK has resulted in a dynamic cultural exchange, including modifications in culinary preferences and practices among Pakistani ethnic groups. Prior research indicates that second-generation adults exhibit more signs of acculturation in their choice of diets than their first-generation counterparts <jats:sup>(2)</jats:sup>. There is limited understanding of the food habits or the effects of acculturation on this group. The primary purpose of this study was to investigate intergenerational disparities in food preferences among Pakistani immigrants and the impact of dietary acculturation.This cross-sectional study examined the food habits and acculturation experiences of 51 first (1G) and 51 second-generation (2G) participants of the Pakistani community living in London. Data was collected using survey questionnaires modified from previous studies <jats:sup>(3,4)</jats:sup>. We compared traditional foods like paratha and samosa with Western options like fish and chips through a set of questions, from which a dietary score was calculated (Global scale) <jats:sup>(5)</jats:sup>. We measured food acculturation using a 5-point scale, with higher scores indicating greater Western influence and lower scores indicating less Western acculturation. Scores ranged from 6 to 30 and were categorised as low, moderate, high, or very high. Data was analysed using SPSS (version 28.0). Chi-square and t-tests were applied to identify differences between groups with significance levels set to <jats:italic>p</jats:italic><0.05.Most of the participants were male (67%) with 38.8% aged 36-45 years. Urdu ethnicity predominated in both generations (64.8%). Significant differences in dietary restrictions for health conditions (<jats:italic>p</jats:italic> =.008), language (<jats:italic>p</jats:italic> = .001), consumption frequency of traditional Pakistani cuisine (<jats:italic>p</jats:italic> = .001), desserts/sweets (<jats:italic>p</jats:italic> = .001), chai/lassi (<jats:italic>p</jats:italic> = .017), popular UK meals, fizzy drinks, and inclusion of rice/flatbread (<jats:italic>p</jats:italic> = .003) emerged between first and second generations. Health-related dietary behaviours differed in fruits/vegetables, dairy, and meat consumption (<jats:italic>p</jats:italic> =.001). ‘Traditional’ and ‘Western’ dietary scores were significantly different between generations (‘Traditional’: 1G: 17.15 ± 3.52 vs 2G: 13.68 ± 4.71, <jats:italic>p</jats:italic> = .001; ‘Western’: 1G: 16.29 ± 1.98 vs 2G: 18.21 ± 3.84, <jats:italic>p</jats:italic> = .001). The results demonstrated a preference for traditional eating patterns by 1G, whereas a nuanced move towards Western food preferences was observed among the 2G participants,
{"title":"Assessment of diet composition of Pakistani ethnic groups in the UK – does dietary pattern change between 1st and 2nd generations?","authors":"M.E.B. Syeda, A.C. Hauge-Evans","doi":"10.1017/s0029665124004336","DOIUrl":"https://doi.org/10.1017/s0029665124004336","url":null,"abstract":"Dietary acculturation in immigrant groups can impact health and may increase the risk of conditions like diabetes and cardiovascular disease among East Asian immigrants as they adopt host-country eating patterns<jats:sup>(1)</jats:sup>. Pakistani immigration to the UK has resulted in a dynamic cultural exchange, including modifications in culinary preferences and practices among Pakistani ethnic groups. Prior research indicates that second-generation adults exhibit more signs of acculturation in their choice of diets than their first-generation counterparts <jats:sup>(2)</jats:sup>. There is limited understanding of the food habits or the effects of acculturation on this group. The primary purpose of this study was to investigate intergenerational disparities in food preferences among Pakistani immigrants and the impact of dietary acculturation.This cross-sectional study examined the food habits and acculturation experiences of 51 first (1G) and 51 second-generation (2G) participants of the Pakistani community living in London. Data was collected using survey questionnaires modified from previous studies <jats:sup>(3,4)</jats:sup>. We compared traditional foods like paratha and samosa with Western options like fish and chips through a set of questions, from which a dietary score was calculated (Global scale) <jats:sup>(5)</jats:sup>. We measured food acculturation using a 5-point scale, with higher scores indicating greater Western influence and lower scores indicating less Western acculturation. Scores ranged from 6 to 30 and were categorised as low, moderate, high, or very high. Data was analysed using SPSS (version 28.0). Chi-square and t-tests were applied to identify differences between groups with significance levels set to <jats:italic>p</jats:italic><0.05.Most of the participants were male (67%) with 38.8% aged 36-45 years. Urdu ethnicity predominated in both generations (64.8%). Significant differences in dietary restrictions for health conditions (<jats:italic>p</jats:italic> =.008), language (<jats:italic>p</jats:italic> = .001), consumption frequency of traditional Pakistani cuisine (<jats:italic>p</jats:italic> = .001), desserts/sweets (<jats:italic>p</jats:italic> = .001), chai/lassi (<jats:italic>p</jats:italic> = .017), popular UK meals, fizzy drinks, and inclusion of rice/flatbread (<jats:italic>p</jats:italic> = .003) emerged between first and second generations. Health-related dietary behaviours differed in fruits/vegetables, dairy, and meat consumption (<jats:italic>p</jats:italic> =.001). ‘Traditional’ and ‘Western’ dietary scores were significantly different between generations (‘Traditional’: 1G: 17.15 ± 3.52 vs 2G: 13.68 ± 4.71, <jats:italic>p</jats:italic> = .001; ‘Western’: 1G: 16.29 ± 1.98 vs 2G: 18.21 ± 3.84, <jats:italic>p</jats:italic> = .001). The results demonstrated a preference for traditional eating patterns by 1G, whereas a nuanced move towards Western food preferences was observed among the 2G participants,","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"32 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-03DOI: 10.1017/s0029665124004361
M. Saleh Alotaibi, S. Eldeghaidy, M. Muleya, C. Hoad, A. Salter
The adoption of plant-based meat analogues is increasing as an alternative to real meat products among consumers because they offer a more ecologically friendly and sustainable source of protein while also alleviating the ethical concerns related to livestock rearing and slaughter <jats:sup>(1).</jats:sup> However, there are concerns regarding plant-based meat analogues in terms of its nutritional quality, particularly their protein digestibility. This study aims to compared between chicken and plant-based chicken analogues in terms of nutritional composition and degree of protein hydrolysis.Proximate analyses were performed for raw and cooked samples to assess protein, fat, and energy concentrations in two chicken samples (breast and thigh) and four commercial plant-based chicken (P-C1[Wheat Protein 37%, Pea Protein 10%], P-C2 [ Soya Protein 63%], P-C3 [ Soya and Wheat Protein 83%], and P-C4 [Soya Protein 30%, Pea Protein 2%]). As a first step, the proximate analyses were assessed for the averaged samples, then the product-cooking interactions was assessed using a one-way ANOVA followed by Tukey test (p <0.05). <jats:italic>In vitro</jats:italic> digestion was performed following the INFOGEST harmonised static <jats:italic>in vitro</jats:italic> digestion model <jats:sup>(2)</jats:sup> for cooked samples. After digestion, o- Phthaldialdehyde (OPA) assay was carried out to measure the degree of protein hydrolysis for each sample, and two-way ANOVA test was performed.Protein content of chicken was higher compared with the plant-based chicken, whereas fat content and energy concentrations were higher in plant-based chicken. The protein content of chicken was higher for raw and cooked samples (raw: 19.8 ± 0.38 g/100 g; cooked: 30.55 ± 4 g/100g), compared with plant-based chicken (raw: 13.8 ± 5.3 g/100 g; cooked: 23.4 ± 4.5 g/100g). Plant-based chicken have a higher fat content and energy concentrations for raw and cooked samples (raw:6.52 ± 1.5 g/100 g; cooked: 9.6 ± 3.17 g/100g) and (raw:189.4 ± 28.1 g/100 g; cooked: 291.3 ± 48.1 g/100g) respectively; compared to chicken fat content (raw:4.6 ± 2.7 g/100 g; cooked: 6.1 ± 4 g/100g) and energy concentration (raw:150.9 ± 25.4 g/100 g; cooked: 228.3 ± 20.7 g/100g). The product-cooking interactions showed a significant increase (P ≤0.0001) in the protein content (raw: 15.6 ± 2.3g/100g to 19.8 ± 0.74 g/100g; cooked: 21.4 ± 0.55 g/100g to 33.06 ± 0.71 g/100g), and fat content P<0.001 (raw: 2.7 ± 0.06 g/100g to 8.3 ± 0.27 g/100g; cooked: 3.29 ± 0.19 g/100g to 13.22 ± 0.33 g/100g) in both chicken and plant-based chicken samples. No significant product-cooking interactions on energy content was found. The results from a two-way ANOVA test of the OPA and the degree of hydrolysis analyses demonstrated a significant increase in the degree of hydrolysis of chicken samples compared with plant-based chicken (P<0.0001).The degree of hydrolysis and digestibility of chicken and chicken analogues was influence
{"title":"Degree of hydrolysis of chicken versus plant-based chicken analogues: An in vitro digestion comparison","authors":"M. Saleh Alotaibi, S. Eldeghaidy, M. Muleya, C. Hoad, A. Salter","doi":"10.1017/s0029665124004361","DOIUrl":"https://doi.org/10.1017/s0029665124004361","url":null,"abstract":"The adoption of plant-based meat analogues is increasing as an alternative to real meat products among consumers because they offer a more ecologically friendly and sustainable source of protein while also alleviating the ethical concerns related to livestock rearing and slaughter <jats:sup>(1).</jats:sup> However, there are concerns regarding plant-based meat analogues in terms of its nutritional quality, particularly their protein digestibility. This study aims to compared between chicken and plant-based chicken analogues in terms of nutritional composition and degree of protein hydrolysis.Proximate analyses were performed for raw and cooked samples to assess protein, fat, and energy concentrations in two chicken samples (breast and thigh) and four commercial plant-based chicken (P-C1[Wheat Protein 37%, Pea Protein 10%], P-C2 [ Soya Protein 63%], P-C3 [ Soya and Wheat Protein 83%], and P-C4 [Soya Protein 30%, Pea Protein 2%]). As a first step, the proximate analyses were assessed for the averaged samples, then the product-cooking interactions was assessed using a one-way ANOVA followed by Tukey test (p <0.05). <jats:italic>In vitro</jats:italic> digestion was performed following the INFOGEST harmonised static <jats:italic>in vitro</jats:italic> digestion model <jats:sup>(2)</jats:sup> for cooked samples. After digestion, o- Phthaldialdehyde (OPA) assay was carried out to measure the degree of protein hydrolysis for each sample, and two-way ANOVA test was performed.Protein content of chicken was higher compared with the plant-based chicken, whereas fat content and energy concentrations were higher in plant-based chicken. The protein content of chicken was higher for raw and cooked samples (raw: 19.8 ± 0.38 g/100 g; cooked: 30.55 ± 4 g/100g), compared with plant-based chicken (raw: 13.8 ± 5.3 g/100 g; cooked: 23.4 ± 4.5 g/100g). Plant-based chicken have a higher fat content and energy concentrations for raw and cooked samples (raw:6.52 ± 1.5 g/100 g; cooked: 9.6 ± 3.17 g/100g) and (raw:189.4 ± 28.1 g/100 g; cooked: 291.3 ± 48.1 g/100g) respectively; compared to chicken fat content (raw:4.6 ± 2.7 g/100 g; cooked: 6.1 ± 4 g/100g) and energy concentration (raw:150.9 ± 25.4 g/100 g; cooked: 228.3 ± 20.7 g/100g). The product-cooking interactions showed a significant increase (P ≤0.0001) in the protein content (raw: 15.6 ± 2.3g/100g to 19.8 ± 0.74 g/100g; cooked: 21.4 ± 0.55 g/100g to 33.06 ± 0.71 g/100g), and fat content P<0.001 (raw: 2.7 ± 0.06 g/100g to 8.3 ± 0.27 g/100g; cooked: 3.29 ± 0.19 g/100g to 13.22 ± 0.33 g/100g) in both chicken and plant-based chicken samples. No significant product-cooking interactions on energy content was found. The results from a two-way ANOVA test of the OPA and the degree of hydrolysis analyses demonstrated a significant increase in the degree of hydrolysis of chicken samples compared with plant-based chicken (P<0.0001).The degree of hydrolysis and digestibility of chicken and chicken analogues was influence","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"13 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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