Nutrition Bulletin最新文献

Nutritional guidance sometimes prioritises avoiding certain 'negative' nutrients over seeking out 'positive' nutrients (i.e., nutrients recommended to "limit" or "increase" in dietary guidelines). This study evaluated the association between attention to positive or negative nutrients and the nutritional quality of ready-to-eat breakfast cereal choices. In an online survey, 962 adult US residents chose from 33 cereals displayed with nutritional information (i.e., energy, fat, sugar, sodium (negative), fibre, potassium, iron [positive]). After choosing, participants reported use of nutritional information. A "Guiding Stars" (GS) rating, which categorises foods based on their nutrient contents (not displayed to panellists during food choice), was used to categorise the healthfulness of cereals. Ordinal logistic regression was used to determine the relationship between attention to positive or negative nutrients and the GS rating of cereal choices. Each positive nutrient considered increased the odds of selecting a cereal with a higher GS rating 2.83 (95% confidence interval: 2.13, 3.80) times compared with someone considering no nutrients, which was significantly higher (p = 0.0015) than each additional negative nutrient considered (1.55 [1.33, 1.82]). For people considering only negative nutrients, the odds of selecting a cereal with a higher GS rating was 2.55 (1.89, 3.47) times that of someone considering no nutrients, but was 6.76 (3.72, 12.58) or 8.86 (6.09, 13.03) for people that considered only positive or both positive and negative nutrients. Thus, nutritional recommendations that highlight the importance of considering positive nutrients may be more effective at increasing the nutritional quality of food choices than messages focused on avoidance of negative nutrients.

White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory-produced sliced white bread as opposed to the whole grain breads made with traditional processes, with the classification of factory-produced sliced bread as 'ultra-processed' adding to these concerns. We examine the scientific basis for this debate and conclude that, despite the loss of bran and germ components during milling and the use of additives, factory-produced white bread is not intrinsically unhealthy. We therefore conclude that while wholegrain bread is generally recommended as a healthier choice, both white and wholegrain breads have a place in a healthy diet when consumed in moderation and as part of an overall nutrient-rich eating pattern.

Phytate, a naturally occurring compound found in plant-based foods, is known to chelate essential minerals such as iron and zinc, thereby reducing their bioavailability. For years, it has therefore been considered an antinutrient. Assessing dietary phytate intake at the population level is important for understanding potential risks to micronutrient absorption. However, the phytate intake in the national diet of Turkey has not yet been evaluated. In this study, daily energy and nutrient intakes were obtained from dietary recalls conducted as part of the Turkey Nutrition and Health Survey (TNHS) 2010 and 2017. The Global Food Composition Database for Phytate (PhyFoodComp) was used to determine the phytate content in the national diet, as well as the molar ratios of phytate to iron, zinc, and calcium. The data from 7017 and 9832 participants of TNHS 2010 and TNHS 2017, respectively, were analysed. The median daily dietary phytate intakes were 535.3 mg in 2010 and 658.0 mg in 2017 (p < 0.001). As revealed in both surveys, bread and cereals comprised the food group that contributed most to the daily phytate intake. Most of the sample population exhibited moderate zinc bioavailability and low iron bioavailability as indicated by the phytate-mineral molar ratios. Overall, this study reveals increased phytate intake in Turkey over the years. Although minimizing phytate consumption in people without a dietary mineral inadequacy is unnecessary, consuming plant foods as sources of iron and other nutrients that increase iron absorption among the population in Turkey, where anemia is prevalent, is recommended.

College student food insecurity is highly prevalent, yet qualitative analyses of this problem and potential campus solutions are scarce in the literature. The purpose of this online focus group study was to examine college students' knowledge of food insecurity, including barriers and facilitators of accessing federal food assistance programmes. Students from 13 colleges, universities and tech schools in one Midwestern state were recruited to participate using convenience sampling. Any enrolled student was eligible. A total of 26 students from 9 universities participated in 4 total focus groups (6-8 students per group) which all lasted between 45 and 55 min. The primary outcome was knowledge and use of the Supplemental Nutrition Assistance Program (SNAP). Focus groups were held online via Zoom, recorded, then transcribed, reviewed and discussed by all authors until data saturation was achieved. Data were coded based on agreed-upon themes. Participants included 35% males; the average age was 22.9 years, and 13 were from public institutions. Main themes included: challenges of applying for SNAP, including determining eligibility and difficulty applying; a lack of knowledge related to food insecurity and SNAP; the role of campuses in assisting food insecure students; and stigma associated with being food insecure, which was considered part of the college experience. College food insecurity should be addressed, particularly by targeting campus resources, and campus policies could be targeted to reduce food insecurity among students. Potential suggestions include campus administrators assisting in determining eligibility and applying for SNAP. Future work is needed to reduce stigma surrounding food insecurity and SNAP use.

Manipulation of the mouse gut microbiome has been shown to increase gut-derived short-chain fatty acids and improve exercise capacity. Associations between exercise performance and gut microbiome composition and metabolites have also been identified in human studies. Yet there is little direct evidence that prebiotics are able to increase acetate production and improve exercise capacity in human participants. We conducted a randomised controlled cross-over trial with 21 healthy and active males (35.0 ± 6.9 years; 24.4 ± 2.7 kg/m²) to investigate the effect of 15 g of inulin (prebiotic) on exercise performance (15 km cycle time trial), compared to placebo. Time to completion of a 15 km time trial was the primary outcome, while plasma acetate concentration and markers of inulin fermentation (breath H₂ concentration) and muscle oxygenation were measured to explore potential mechanisms of action. Time to complete the 15 km time trial was not affected by inulin mean difference between inulin and placebo trials: (-10.37 s, 95% CI [-150.8, 130.1 s], p = 0.884). The marker of inulin fermentation (H₂ concentration increase from baseline) was significantly higher in inulin compared to placebo condition (+42.61 ppm, 95% CI [30.04, 55.19], p = 0.001 and +31.13 ppm, 95% CI [3.73, 58.51], p = 0.029, respectively), but plasma acetate concentration did not differ between conditions. Likewise, markers of muscle oxygenation were not different between inulin and placebo. Our current results do not support the acute use of prebiotics to improve exercise performance in adults. Possible explanations for the absence of ergogenic effects may be that the timing between prebiotic ingestion and exercise was too short to allow for complete fermentation into acetate, participants were in a fasted rather than a fed state, or that the single dose of supplement was insufficient. These factors, together with advanced methods (stable isotope studies) should be investigated in a follow-up study to elucidate the fate and role of colonic-derived acetate during exercise.

This study aimed to investigate whether serum vitamin B12 concentration is associated with placental weight and maternal sociodemographic characteristics in pregnant women who delivered in a tertiary hospital. A total of 497 pregnant women with a single foetus who had achieved 37 weeks gestational age were included in this cross-sectional study. All pregnant women were evaluated via a questionnaire about nutrition and dietary habits, weight gain during pregnancy, antenatal multivitamin supplementation and sociodemographic features. The serum vitamin B12 levels were measured in pregnant women, and their placentas were weighed immediately after delivery. Vitamin B12 deficiency was observed in about 79.5% of pregnant women, despite 63% of participants reporting the use of antenatal multivitamin supplements. Household economic status and pre-pregnancy body mass index (BMI) were identified as significant factors associated with maternal vitamin B12 levels. Furthermore, household economic status and maternal age were found to be significant factors associated with placental weight. This study identified a high prevalence of vitamin B12 deficiency among pregnant women with low family incomes. Moreover, it revealed a relationship between placental weight and household economic status. The findings also highlight that despite a relatively high rate of antenatal multivitamin supplementation, vitamin B12 deficiency remains a critical issue. No statistically significant relationship between placental weight and serum vitamin B12 concentration has been detected. Further large-scale and prospective studies are needed to establish the effect of maternal vitamin B12 levels on placental weight.

Expanding and aging populations, sustainability drivers and changing attitudes to the way we eat mean that there has been growing interest in non-animal derived protein food sources. Given this shift, there has been an uprise in consumer demand and commercial innovation of meat analogues and alternative protein food sources. The question, with a focus on fungal proteins, is where to best place them within Food-based Dietary Guidelines? A Nutrition Society Member-Led meeting was convened as a roundtable on 12th February 2024 to gather views on whether there is a specific role for fungal protein within Food-based Dietary Guidelines and how this role is best communicated. The intention of the roundtable was to establish areas of consensus or any disparities, and pinpoint future research directions. The roundtable format included three contextual presentations followed by discussions around seven core statements. A group of 11 experts from academia, policymaking and industry participated. There was agreement that health and sustainability research had advanced (for mycoprotein in particular). Subsequently, there is no reason to exclude fungal-derived proteins from Food-based Dietary Guidelines. The panel agreed on the need for an updated database on mycoprotein intakes in different countries along with long-term population studies comparing fungal, plant and meat sources against health and sustainability outcomes. The consensus was that fungal-derived mycoprotein could be represented within Food-based Dietary Guidelines, within a 'non-animal/non-meat' or 'other protein' sector, or as part of a generic protein diversification message.

Specialist adult weight management (AWM) services (tier 3) provide multidisciplinary support for people with obesity to manage their weight. Many people with severe mental illness (SMI)/learning disability also have obesity. This study explored the opinions of specialist AWM dietitians in the North-East and North Cumbria (NENC) region regarding their skills, knowledge, and services for supporting people with obesity and SMI/learning disability. Dietitians (n = 9) were purposively selected and interviewed using Microsoft Teams in July 2023. The data was thematically analysed. Dietetic pre-registration training on SMI/learning disability was inconsistent. Dietitians' confidence in supporting people with SMI/learning disability was wide-ranging. Six themes were identified: training, resources, service provision, networking & external influences, assessment and compassion & self-efficacy. Specialist AWM dietitians in the NENC region are compassionate and want to provide a quality service for people with obesity and SMI/learning disability. However, they sometimes feel they fail these service users through a lack of training and resources. Training, accessible resources, and collaboration with mental health dietitians may improve AWM dietitians' confidence and skills when supporting people with SMI/learning disability and may reduce stigma. The British Dietetic Association (BDA) may wish to ensure training on SMI and learning disability is available for all dietitians, along with resource sharing. Additionally, limited staffing and waiting lists may impact the provision of reasonable adjustments required for people with additional needs. Alternative pathways for people with obesity and additional requirements may be of benefit. More comprehensively completed referrals and additional funding may facilitate this.

This study explored experiences with time-restricted eating (TRE) and weight loss in the RESET trial, including 3 months of intervention and 3 months of follow-up. Participants were living with overweight and at risk for type 2 diabetes (T2D). Data included semi-structured interviews and body weight measurements at baseline, post-intervention and follow-up. Participants were grouped based on relative weight loss: (1) High weight loss (median -5.1% (range: -2.4% to -7.1%)) (n = 6), (2) moderate weight loss (median -1.1% (-1.4% to -0.7%)) (n = 7) and (3) low/no weight loss (median +0.8% (range: -0.2% to +3.4%)) (n = 7). Second, interviews were analysed longitudinally, applying content analysis. The concept of career was used to analyse TRE preparation, initiation, continuation and maintenance. Participants who achieved high weight loss when practicing TRE had structured daily routines, consistent meal patterns and strong social support from partners. They adapted quickly to TRE and maintained/furthered their weight loss during follow-up. Although weight loss was an initial motivator for all, participants motivated by health benefits found TRE easier and achieved better weight loss results than those overly focused on losing weight. Participants who achieved moderate weight loss faced TRE challenges due to inconsistent routines and motivations, often switching to 'traditional dieting' during follow-up. Participants who achieved low or no weight loss struggled with irregular routines, low social support, guilt when exceeding the eating window and viewing weight loss as an all-or-nothing goal of TRE, making it unmaintainable. In conclusion, successful TRE practice for weight loss requires greater flexibility in the concept, tailored guidance to adapt daily routines and strengthening social support.

Ageing, which is defined as the progressive deterioration of physiological functions, is an inevitable part of the lifecycle. Nevertheless, its progress is believed to be influenced by modifiable factors, one of the most important being dietary intake. Like many other systems within the human body, detection of nutrients (defined as nutrition sensing), their metabolism, and the body's response to nutrients may change with ageing. There is compelling evidence to suggest that nutrition sensing mechanisms can become dysregulated in certain ageing adults, which can lead to increased morbidity and mortality. However, there is still much to unravel in nutrition sensing and its impact on ageing on multiple levels from molecular signalling to the food environment. We hypothesise that nutrition sensing mechanisms play an important role in the ageing process. To this end, we formed the Ageing and Nutrition Sensing Network to bring together leading multi-disciplinary researchers and early career researchers with expertise across ageing, cell biology, nutrition, epidemiology, and policy. The network aims to address the priority area of health span and quality of life in older age. As a consortium, we defined nutrition sensing and identified five key challenges to be addressed to advance the field of nutrition sensing and ageing. This resulted in the development of four main projects, each one embracing multidisciplinary working and investigating nutrition sensing and ageing from different perspectives. Here we describe our network, our projects, and how we plan to incorporate our findings to promote healthy ageing from science and industry to policy.