Journal of the American Nutrition Association最新文献

Objective: In traditional Chinese philosophy, durian is classified as a "yang" food with heaty properties, believed to raise body temperature and blood pressure (BP) after consumption. In contrast, bananas are considered as "yin," possessing cooling effect. However, scientific evidence supporting these concepts is limited. This study aims to compare the metabolic effects in response to durian and banana ingestion.

Methods: This randomized cross-over clinical study recruited 16 young, healthy Chinese participants (8 males and 8 females). All participants ingested isocaloric portion (367.5 kcal) of durian and banana with a wash-out period of at least 5 days. 3-h thermic effect of food (TEF) and substrate oxidation were assessed by indirect calorimetry. Postprandial vital signs and metabolic responses were measured over a period of 3 h.

Results: Durian induced a higher and longer-lasting TEF than banana in most participants. Additionally, durian significantly lowered BP and increased triglyceride (TG) levels during 3 h after consumption, whereas bananas had no significant effects on these measures. Despite containing much fewer carbohydrates, durian prompted a comparable postprandial rise in blood glucose concentrations to that of banana.

Conclusion: While durian offers nutritional benefits and a BP-lowering effect, moderation is recommended due to its high sugar and fat content, which can elevate blood glucose and lipid levels, and its "heatiness" may cause digestive discomforts and a sore throat according to anecdotal experiences.

Objective: The purpose of this study was to assess the impact of bitter melon extract supplementation on glycemia in individuals with prediabetes.

Methods: This was a 12-week randomized, parallel, placebo-controlled study where 75 adults with prediabetes were randomly allocated into the low-dose bitter melon (300 mg/day) (n = 26), high-dose bitter melon (600 mg/day) (n = 24), or control (n = 25) groups.

Results: At baseline and weeks 6 and 12, anthropometrics were measured, and fasting blood samples were obtained. The high-dose (1.05% ± 10.2%) and low-dose bitter melon (3.35% ± 13.2%) groups showed smaller increases in blood glucose levels at 12 wk, compared to the control group (11.0% ± 16.3%) (p < 0.05). A subgroup analysis of participants with age ≥ the median demonstrated a greater reduction in glycated hemoglobin at 12 wk in the high-dose bitter melon group (median change: -0.20%; IQRL: -0.20%, -0.05%) vs. the control group (median change: 0.00%; IQRL: -0.10%, 0.20%) (p = 0.017). Compliance with the interventions was >95%, and the study products were tolerated well.

Conclusion: The bitter melon extract may help maintain a healthy level of glucose in adults with prediabetes.

Background: A diet rich in fat and sugar is present in society everyday life, leading to the development of metabolic changes, especially in intestinal microbiota. Chia oil is a source of alpha-linolenic acid, which has antioxidant and anti-glycemic effects. Based on this, we hypothesized that chia oil may promote intestinal health.

Objective: The study aims to investigate the effects of chia oil on gut microbiota and intestinal health in Wistar rats fed a high-fat and high-fructose diet (HFHF).

Methods: The animals were separated into two groups and received the following diets: standard murine diet (AIN-93M) (n = 10) and HFHF (n = 20) to induce metabolic changes (phase I) during eight weeks. After that, the AIN-93M group remained unchanged, while the HFHF group was divided into two groups: HFHF (n = 10) and HFHF with chia oil (HFHF+CO) (n = 10) for ten weeks (phase II, chia oil treatment). We analyzed immunoglobulin A (IgA) levels, cecal pH, short-chain fatty acids (SCFAs), intestinal permeability, intestinal microbiome composition, histomorphometry, and murinometric parameters.

Results: Chia oil consumption increased alpha-linolenic acid intake, IgA levels, propionic acid production, cecum weight, goblet cell number, thickness and depth of intestinal crypts, and the thickness of both circular and longitudinal muscle layers of the colon, and decreased cecal pH. No change was observed in the alpha and beta diversity between the HFHF and HFHF+CO groups. The HFHF+CO diet increased the relative abundance of genera Lactobacillus sp., Faecalibacterium sp., and Erysipelatoclostridium sp., compared to the AIN-93M group. No difference was observed in the intestinal permeability among the groups.

Conclusion: Chia oil consumption is an alternative for improving the intestinal health of rats fed a HFHF diet.

Objective: Since exam periods are used as a benchmark to determine academic achievement, they may result in increased anxiety, changes in dietary behavior, weight fluctuations and increased gastrointestinal symptoms in students. For this reason, this research was conducted to evaluate the effect of test anxiety on nutritional status and gastrointestinal symptoms in adolescents.

Methods: This study was conducted with 104 senior high school students who agreed to participate in the study in a private and public school in Ankara 7 months before the exam and 1 month before the exam to evaluate the effect of exam anxiety on nutritional status and gastrointestinal symptoms of students preparing for the university exam. Health status, nutritional status, anthropometric measurements, information about exam anxiety, International Physical Activity Questionnaire Short Form, Test Anxiety Inventory, Gastrointestinal Symptom Rating Scale, Food Frequency Questionnarie (FFQ) were asked to the students.

Results: In both genders, the mean BMI-Z score increased during the second evaluation, indicating a significant difference in various dietary and lifestyle factors such as meal frequency, water intake, and nutrient intake. Most students were classified as minimally active. Additionally, the total score of affective, delusional, and test anxiety inventory increased closer to the exam date. Weak positive correlations were observed between gastrointestinal symptoms and affective, delusional, and test anxiety scores during the first evaluation, while a moderately strong positive correlation emerged during the second evaluation.

Conclusion: The results of the current study support that students experience increased gastrointestinal symptoms during the exam period. Nutrition and stress reduction educations should be given in high schools both during and before the exam period in a multidisciplinary team consisted of dietitians and psychologists in order to provide healthy stress management.

Objective: The potential adverse effects of dietary creatine on kidney health are rarely addressed at the population level, particularly in individuals with preexisting kidney disease. This study aimed to evaluate the association between dietary creatine intake and serum cystatin C levels in participants with and without kidney failure, utilizing data from the 1999-2001 National Health and Nutrition Examination Survey (NHANES) round.

Method: A total of 4969 individuals (50.0% female; mean age 51.2 ± 23.9 years) who provided information on dietary creatine intake and had serum cystatin C levels measured were included in the final analysis.

Results: Linear regression across the entire sample revealed a significant inverse association between daily creatine intake and cystatin C concentrations (unstandardized B = -0.003; ß = -0.067; p < 0.001), indicating that for each additional milligram of creatine intake, the expected reduction in cystatin C levels was 0.003 mg/dL. In a subsample of respondents with kidney dysfunction, a significant negative association was found between creatine intake and cystatin C levels (unstandardized B = -0.024; ß = -0.165; p = 0.046).

Conclusions: Findings suggest that food-derived creatine does not pose a risk of kidney stress, even for individuals with kidney failure, and might be considered a renoprotective nutrient.

Mindfulness is the practice of focusing one's attention and energy on the present moment with an accepting attitude and an open mindset. Its adoption is increasingly utilized in addressing health concerns, particularly in the realm of nutrition. Mindful eating seeks to adjust disordered eating patterns by cultivating intentional awareness of the physical, mental, and emotional aspects of eating. Mindfulness techniques may involve meditation, breathing exercises, and simply being more attentive in daily activities. Integrating mindfulness into a nutrition strategy may improve digestion, foster a healthier relationship with food, and lead to making better choices aligned with overall well-being. This critical review aims to examine recent prevailing studies on the effects of mindfulness-based interventions (MBI) on weight regulation, eating disorders related to obesity, emotional eating, and diabetes management. For the methods section, the study utilized the Google Scholar and PubMed databases, employing the Medical Subject Headings (MeSH) descriptors. The search included articles published up to September 2024, resulting in a total of 122 articles gathered using various keyword combinations. Results show that out of the 122 studies, 28 articles were common, leaving a total of 94 articles. They included 33 randomized controlled trials (RCTs), 17 systematic reviews and meta-analyses, 11 observational studies, 14 reviews, and 19 others. The findings from these studies demonstrate the positive impact of MBI on conditions such as binge eating disorder, weight loss, emotional eating, and diabetes-related issues. In conclusion, the review supports the growing evidence suggesting that the incorporation of mindfulness can play a crucial role in managing obesity, eating disorders, and their associated consequences. However, further research is necessary to establish a definitive understanding of its effectiveness and how to integrate it into healthcare practices.

Objective: To explore the association between oxidative balance score (OBS) and osteoporosis risk, as well as to identify the specific population group.

Methods: In this cross-sectional study, we included the data of 5,413 participants using the National Health and Nutrition Examination Survey of 2013-2014 and 2017-2018. Restricted cubic spline (RCS) curves, logistic regression models, trend tests, and stratification analyses were used to evaluate the association between the OBS and osteoporosis risk. Generalized linear models (GLM) were used to identify independent factors related to OBS. Finally, whether OBS played a mediating role in osteoporosis was evaluated using a mediation analysis.

Results: Patients with osteoporosis had a lower OBS, and a high OBS score was associated with a decreased risk of osteoporosis (p < 0.05). Further stratification analysis revealed that the relationship between OBS and osteoporosis was robust in the three models in female patients aged < 70 years, which was validated using a trend test (p < 0.05). Age and sex were independent predictors of osteoporosis and the OBS. The OBS was a mediator in the association between sex, but not age, and disease.

Conclusion: Our findings indicate a negative relationship between OBS and osteoporosis risk, which was pronounced in younger women and individuals aged < 70 years. Moreover, sex may be related to osteoporosis through the regulation of OBS.

Objective: This study aimed to examine the association of nutritional literacy levels and sustainable nutritional behaviors with the risk of developing cardiovascular diseases and diabetes in the Turkish adult population.

Methods: Sociodemographic information, disease history, nutritional habits, and physical activity levels of 3146 volunteer individuals (male = 1590, female = 1556) between the ages of 40-75 were collected using a questionnaire form and face-to-face interviews. The sustainable nutritional behaviors of the participants were evaluated using Turkish validated scales for Sustainable and Healthy Eating Behavior (SHE) and nutritional literacy levels with the Evaluation Instrument of Nutrition Literacy on Adults (EINLA). Cardiovascular disease risks of the participants were assessed with the Atherosclerotic Cardiovascular Disease (ASCVD) Risk Estimator program and the Heart Score (SCORE) scale and type-2 diabetes risk with the Finnish Diabetes Risk Score (FINDRISC). Each participant's 24-h food consumption record was obtained using the retrospective recall method.

Results: It was determined that ASCVD and SCORE levels were significantly higher in males compared to females. It was observed that individuals with lower cardiovascular and diabetes risk scores had higher educational levels, and the risks increased significantly with age (p < 0.05). Anthropometric measurements such as body mass index, and waist hip circumference were significantly higher in those with higher cardiovascular and diabetes risk scores. Furthermore, in individuals with higher SCORE and FINDRISC levels, SHE and EINLA scores were significantly lower (p < 0.05). It was also observed that SCORE and diabetes risk scores increased with higher energy and macronutrient intakes.

Conclusion: The risk of developing cardiovascular disease and diabetes was associated with sustainable nutritional behaviors and nutritional literacy. It may be suggested that increasing nutritional literacy and encouraging sustainable nutritional behaviors may be effective strategies in the management and reduction of the prevalence of certain chronic diseases.KEY TEACHING POINTSCardiovascular diseases and diabetes are two major chronic conditions that can be managed and treated through proper nutrition.Increased nutritional literacy levels and sustainable dietary habits may result in reduced risk of cardiovascular diseases and diabetes.Nutritionists should assess the patients' nutrition literacy levels and implement sustainable, health-focused nutrition education programs to enhance their understanding of nutrition.

Background: Common gastrointestinal (GI) symptoms such as abdominal pain, indigestion, and constipation affect a significant portion of the global population and can substantially impair quality of life. Despite these widespread issues, research specifically investigating the effects of walnuts on gut function and GI symptoms remain limited.

Objective: This study investigates the effects of walnuts on gastrointestinal symptoms in healthy adults.

Design: An experimental baseline-end study with an equivalent group design was employed.

Setting: The experimental group consumed 42 grams of walnuts daily, and their gastrointestinal symptoms were compared with those of a control group that did not consume walnuts over a 3-week period.

Participants: Sixty university students were recruited as volunteer subjects, consisting of 30 males and 30 females.

Intervention(s): Participants were randomly assigned to either an experimental group or a control group.

Main outcome measure(s): The independent variable was walnut consumption, and the dependent variable was gastrointestinal health, assessed using the Gastrointestinal Symptom Rating Scale (GSRS) and a qualitative questionnaire to collect participants' perceived changes in GI symptoms.

Analysis: A t-test with a p-value of less than 0.05 and verbatim analysis were utilized.

Results: This mixed-methods study provides evidence for the beneficial effects of walnuts in promoting normal digestive function.

Conclusions and implications: The study provides alternative evidence for the beneficial effects of walnuts in promoting normal digestive function.

Objective: We explored potential relationships between dietary live microbe intake and chronic diarrhea (CD) and fecal incontinence (FI).

Methods: We conducted a cross-sectional retrospective study based on the National Health and Nutrition Examination Survey (NHANES) database. Participants were categorized into three groups according to the Sanders classification system (low, medium, and high dietary live microbe groups). CD and FI were defined using a bowel health questionnaire. Logistic regression and restricted cubic spline (RCS) analyses were performed on weighted data to explore potential relationships.

Results: In univariate logistic regression analyses, participants in the high dietary live microbe group exhibited a lower CD prevalence when compared to those in the low group (odds ratio (OR) = 0.58, 95% confidence interval (CI): 0.43-0.79). After adjusting for covariates, model 2 (OR = 0.69 95% CI: 0.49-0.96) and model 3 (OR = 0.66 95% CI: 0.45-0.96) data were consistent with model 1 data. No significant association was identified between dietary live microbe intake and FI. Withal, subgroup analyses revealed significant associations between high dietary live microbes and CD in males or participants without abdominal obesity, hypertension, diabetes, and sleep disorder (p < 0.05).

Conclusions: In this cross-sectional study, consuming foods rich in live microbes may exert positive effects on CD risk. This finding may facilitate new management strategies for CD.