Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme最新文献

Relative to exercise in a thermoneutral environment, there is only limited evidence demonstrating that a low glycaemic index (LGI) pre-exercise meal can enhance endurance exercise performance in a hot-humid (HH) condition. Also, previous studies predominantly utilised Western-based and single food items, with minimal focus on Asian-based mixed meals. This study aimed to investigate the impact of pre-exercise LGI and high glycaemic index (HGI) rice-based mixed meals on endurance performance among acclimatised trained athletes in HH condition (32 °C, 65% relative humidity). Twelve native-born endurance-trained male runners (age 22.0 ± 5.8 years; peak oxygen consumption (V̇O_2peak) 64.2 ± 5.5 mL kg^-1 min^-1) completed two trials consisting of 45 min steady-state (SS) run at 70% V̇O_2peak followed by 10 km performance run (TT_10km). Three hours before exercise, participants consumed an isocaloric rice-based mixed meals containing either LGI (GI value = 47) or HGI (GI value = 80), providing 1.3 g of carbohydrate (CHO) per kg of body mass. Participants ran faster during TT_10 km after consuming the LGI meal compared to the HGI meal (LGI: 55.18 ± 1.22 vs. HGI: 57.03 ± 2.25 min, p = 0.010). End rectal temperature did not significantly differ between trials (LGI: 39.16 ± 0.74 vs. HGI: 38.95 ± 0.46 °C, p = 0.352). Fat oxidation was higher during the SS run in the LGI compared to the HGI trial (LGI: 0.19 ± 0.05 vs. HGI: 0.13 ± 0.19 g min^-1, p = 0.001). This study demonstrated that, relative to HGI, consuming a pre-exercise LGI rice-based mixed meal enhanced endurance performance in HH environment among acclimatised trained male athletes.

Parkinson's disease (PD) is a progressive movement disorder associated with brain iron (Fe) accumulation and free radicals. Brown rice (BR) is antioxidant-rich and has been shown to ameliorate oxidative stress-induced damage. The aim of this study was to investigate the effects of BR compared to white rice (WR) on Fe-induced PD in a fruit fly model. Three-day-old male adult flies were divided into two groups: one on a normal diet and the other on Fe-diet (1 mmol/L) for 10 days to induce PD. After 10 days, the Fe-fed flies were redistributed into four groups: one on normal diet (Fe group), while the others were treated with BR (Fe + BR group), WR (Fe + WR group), or L-3,4-dihydroxyphenylalanine (L-dopa) (Fe + L-dopa group) for 5 days. Similarly, the flies initially on a normal diet were separated into four groups: one on normal diet (Control group), while the others were treated with BR (BR group), WR (WR group), or L-dopa (L-dopa group) for 5 days. Finally, Fe levels, dopamine, malonaldehyde (MDA), and antioxidant enzymes were measured, and the mRNA levels of antioxidant and Fe metabolism genes were assessed. BR significantly improved motor and cognitive functions, decreased fly head MDA and Fe levels, and increased antioxidant enzyme levels in comparison to the Fe and WR groups. Similarly, BR upregulated the mRNA levels of antioxidant genes: catalase, GPx, Nrf2, and DJ-1. The results suggest that BR could potentially reduce morbidities associated with PD possibly due to its bioactive compounds compared to WR.

This study examined the effects of core and muscle temperature on force steadiness and motor unit discharge rate (MUDR) variability after a hot-water immersion session. Fifteen participants (6 women; 25 ± 6 years) completed neuromuscular assessments before and after either 42 °C (hot) or 36 °C (control) water immersion. Force steadiness was measured during knee extension, while HD-sEMG signals were recorded from vastus lateralis and medialis for MUDR variability analysis. Following water immersion, force steadiness decreased by 0.11% (p < 0.05; d = 0.38) and MUDR variability increased by 1.25% (p < 0.01; d = 0.57) potentially driven by increased muscle temperature. Elevated core temperature did not further affected these changes.

Kinesiology undergraduate programs are multidisciplinary, and graduates may navigate several post-graduate education and career pathways. This study summarized the pathways currently listed online by Canadian undergraduate programs following completion of a kinesiology or "exercise science" degree. An environmental scan was completed by reviewing Canadian undergraduate program (n = 59) webpages and their list of future pathways (n = 845). A content analysis summarized pathways into 46 common categories. The most mentioned pathway was education (n = 60), with coaching, health promotion and physiotherapy next (n = 46-48). Additional pathways included medical, allied health professions, business, and exercise training (n = 24-44). Most listed pathways likely require further training post-graduation.

Fasting during Ramadan involves abstaining from food and drink from dawn to dusk for 29 to 30 days, annually. Dietitians, experts in food and nutrition, play a vital role in fostering the well-being of Canadians. Given that 1 in 20 Canadians are Muslim, access to culturally safe care is essential for their health. The consumption of adequate nutrients during the non-fasting hours is important for Muslims well-being. It is unknown whether dietitians in Canada feel comfortable and knowledgeable providing safe care during Ramadan. An online survey, was developed using the World Health Organization's Knowledge Attitude and Practice Protocol, and then reviewed for content validity by six dietitians. From 5 March 2023 to 1 April 2023, 159 Canadian dietitians, from a variety of practice areas, including acute care, community health, and private practice, completed the online survey. Descriptive statistics, cross tabulations, and χ² tests, enhanced by post hoc analyses with Bonferroni correction, were employed to determine any relationship between categorical variables and identify significant associations or differences. While most participants demonstrated an adequate understanding of Ramadan fasting practices, including its duration and restrictions, 91% reported not receiving information on how to provide culturally safe care during their university degree. Many dietitians expressed discomfort providing care (43.7%, 69/158) and lacked adequate resources (51.3%, 81/158). Among the 37% of dietitians who did offer care to Muslims (58/157), the majority felt comfortable (72.1%, 44/58). This study reveals a gap in capacity to provide culturally safe care, highlighting the need for training interventions for nutrition professionals, and curriculum for dietetics programs.

Canadian children consume a significant proportion of daily foods at school, do not benefit from any federal school food program, and have historically inadequate diets. Assessment of dietary intakes at school can inform policy discussions for the design, funding, and delivery of school-based nutrition interventions. The objectives were to examine the most recent nationally representative dietary intake data of Canadian children at school by (i) location of food preparation, (ii) meal occasion, and (iii) as a proportion of total daily intakes. Intake data from the first day 24 h dietary recalls of the 2015 Canadian Community Health Survey-Nutrition were examined for children 4-18 years old (n = 1690). Intakes were reported by location of food preparation and meal occasion and were expressed as means and as a proportion of daily intake. At school, 98.6% of children consumed foods that did not require preparation, while 37.1% consumed foods prepared at home. Lunch and snacks were the meal occasions consumed most often at school, by 85.5% and 66.1% of children. Children consumed 32.6% of their daily energy intake and between 28.4% and 35.6% of daily nutrient intakes at school. School-based nutrition interventions for frequently consumed meal occasions, such as snack or lunch programs, that include foods lower in added sugar and sodium and higher in calcium, fibre, and iron may improve the health of Canadian children.

This study aimed to understand contexts for buying food online with food delivery apps, meal kits, and online grocers in Canada. A total of 34 participants (24% identified as men) between the ages of 16 and 60 were interviewed over the phone. The participants were recruited through personal and professional networks, electronic word of mouth, and paid social media ads. The interviews were transcribed verbatim and thematic analysis was used to generate major themes: convenience, food literacy, and cost-effectiveness. Convenience was multifaceted, including protecting time, minimizing food preparation effort, and facilitating food access (without a vehicle, during illness and isolation, during bad weather, with mobility challenges, or while consuming drugs or alcohol). It was found that regardless of age, gender, or lifestyle, the contexts for using digital food retail services were similar. These services made food acquisition and preparation easier; however, the benefits may be at the detriment to food literacy. The added value that digital food retail services provided made up for any additional costs. This study highlighted the need for public health practitioners to consider different facets of convenience and the added value that digital food retail services offer when making healthy food shopping and preparation recommendations. Additionally, further investigation into the impacts of digital food retail on food literacy is warranted. Results from this study will be integrated into a larger survey exploring the relationship between online food purchasing behaviors and diet quality among Canadians.

Poor glucose regulation associated with gradual insulin resistance is a significant risk factor in several age-related chronic diseases. An eating plan that promotes a lower carbohydrate intake may have a beneficial effect on glucose metabolism. This study aimed to evaluate how a diet reduced in carbohydrate by 32% (RCHO) over a 2 month period would influence the metabolic profile of older individuals (N = 24) living in a retirement home (RH). A continuous glucose monitor was used to measure blood glucose during four periods: the standard diet before (baseline) and after (washout) the intervention, during the 4 initial days of the RCHO diet (RCHO-early), and the final days of the 2 month intervention (RCHO-end). The blood metabolic profile was also measured (glucose, ketones, insulin, triglycerides, and cholesterol). RCHO intake decreased average blood glucose compared to the standard diet in hyperglycemic participants: RCHO-early 7.8 ± 1.0 vs 7.5 ± 1.1 mM (p = 0.012) and RCHO-end 7.8 ± 1.0 vs 7.0 ± 0.9 mM (p = 0.050). In the hyperglycemic participants, the percentage of time spent in hyperglycemia (>10.0 mM) decreased by 50% during the RCHO-early (p = 0.012) and by 66% at RCHO-end (p  = 0.021) compared to baseline. Glycated hemoglobin was significantly lower at RCHO-end in both hyperglycemic and normoglycemic participants compared to baseline (p < 0.008). Plasma ketones increased threefold in hyperglycemic participants at RCHO-end compared to baseline (p < 0.028). This study shows that an RCHO diet has metabolic health benefits in an older population and confirms its safety, tolerability, and acceptability in an RH (NCT06022094).

Canada remains one of few Organisation for Economic Co-operation and Development (OECD) countries without a well-established nationally harmonized and funded school food program (SFP); however, the Canadian federal government recently announced the development and implementation of a national SFP that might supersede the uncoordinated patchwork of SFPs currently delivered across Canada. We designed and conducted novel survey research to systematically identify the characteristics of organization-led SFPs, building on previous research that focused on the characteristics of provincial and territorial government involvement in school food programming. An electronic survey was developed to include items deemed most relevant based on applicable literature and expert content validation, and distributed to organizations involved in the purchasing, planning, and/or preparation of school foods. Responses were categorized post hoc into the RE-AIM categories to assess SFP Reach, Effectiveness, Adoption, Implementation, and Maintenance. Analysis identified key SFP implementation characteristics (including funding source, payment model, and student eligibility), program components, SFP goals/mandates, and factors that determine what foods are served; and assessed correlations among key characteristics. Results from 67 SFPs across 10 provinces indicate considerable variability in SFP characteristics. SFP-delivering organizations reported a predominant goal of reducing student food insecurity, while nutrition and cost were cited as the main factors determining food served. Collectively, organizations were found to rely primarily on donations, while provincial funding accounted for only 30% of total funding. These findings reveal strengths and areas for improvement within Canada's current school food landscape and highlight important gaps that could be addressed with federal involvement.