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

Previous research has demonstrated attenuated exercising carbohydrate oxidation and circulating glucose when endurance athletes are functionally overreached; however, whether free-living glycemic control is altered with overreaching is unknown. Trained endurance athletes (M:8, F:2) completed a 5-week training protocol composed of three phases: 1 week of reduced training, 3 weeks of high-intensity overtraining, and 1 week of recovery training. Participants wore continuous glucose monitors (CGM) to collect minute-by-minute interstitial glucose concentrations, and data were analyzed for weeks 1 (PRE), 4 (POST), and 5 (REC). A fasted 75 g oral glucose tolerance test (OGTT) was performed at the end of each phase with repeated capillary sampling to measure glucose concentrations. CGM-derived 24 h average glucose, overnight average glucose (12  am to 6  am), and daily time spent in low (<3.9 mmol/L), normal (3.9-5.0 mmol/L), and medium-high (5.1-7.8 mmol/L) glucose ranges were not different across training phases. The proportion of time with elevated interstitial glucose (>7.8 mmol/L) was elevated at REC (3.5 ± 1.1%) relative to PRE (2.4 ± 1.9%, P = 0.05) and POST (2.1 ± 1.0%, P = 0.021; ηp² = 0.66). The daily mean amplitude of glycemic excursions also increased at REC (2.6 ± 0.2 mmol/L) relative to PRE (2.3 ± 0.3 mmol/L, P = 0.05) and POST (2.2 ± 0.3 mmol/L, P = 0.008; ηp² = 0.41). Capillary glucose area-under-the-curve was nonsignificantly reduced from PRE (852.5 ± 87.6 mmol/L·min) to POST (811.4 ± 77.5 mmol/L·min, P = 0.06), and elevated from POST-to-REC (866.3 ± 79.8 mmol/L·min, P = 0.02; ηp² = 0.3) during the OGTT. Glycemic control and glucose tolerance are unchanged with overtraining; however, following a week of recovery there is greater time spent with elevated glucose and greater glucose variability suggesting disrupted glycemic control during recovery.

Malnutrition is prevalent among older adults in Canada and it can be mitigated through personalized dietitian-led counselling. This qualitative study aimed to explore how malnutrition is communicated and perceived, providing insight for future care. This multisite qualitative study was conducted in Alberta and Quebec, Canada. Participants were recruited through purposive sampling to target patients ≥65 years old who spoke French or English, had a malnutrition diagnosis, and received counseling for malnutrition from a dietitian. Dietitians who had worked directly with patients ≥65 years old with a diagnosis of malnutrition were recruited through advertisement. Semi-structured interviews were recorded both in person and over the phone. Data were transcribed verbatim and analyzed using reflexive thematic analysis. Twenty-five patients and 10 dietitians were interviewed, producing five themes (two dietitian themes and three patient themes). First, diagnosing malnutrition: dietitians highlighted challenges in diagnosing malnutrition due to limited support and resources. Second, using the "M" word: dietitians hesitated to use the term "malnutrition" with patients. Third: knowing I'm malnourished: patients reported not being informed of their diagnosis. Fourth, what is malnutrition? Patients revealed the word sounds extreme and unrelatable. Reactions to the diagnosis varied: acceptance, shock, detached, and neutral. Finally, stigma and blame: some patients distanced themselves from the stigma by rationalizing their nutrition problems. Gaps in management of malnutrition were identified. Future research should focus on how to communicate the diagnosis to improve outcomes for malnutrition.

Novelty: Two years of training interruption imposed by the COVID-19 pandemic impair physiological and functional outcomes in older women engaged in resistance training. Retraining led to resilience capacity only in muscular strength gains.

Current industrial food systems are not sustainable; they threaten future generations and cause rapid environmental degradation. Shifts to more sustainable food systems (SFS) and associated dietary practices can help reduce the carbon footprint and promote environmental sustainability. Dietitians working in healthcare settings can impact SFS initiatives. This study explored dietitians' SFS practices and their perceptions of the barriers and facilitators within healthcare settings. This study analyzed secondary data from a survey of dietitians in Canada, the United Kingdom (UK), Australia, and the United States (US). A convenience sample of dietitians was recruited through national dietetic associations, professional networks, social media, listservs and snowball sampling. Responses were isolated for dietitians working in clinical and food service practice areas and analyzed thematically. The socio-ecological framework was used to understand areas where dietitians have influence within healthcare settings. Across four countries, clinical and food services dietitians (n=111) are incorporating SFS into practice in healthcare settings through education, communication, and workplace-related activities. Barriers included operational and organizational factors (competing priorities), external factors (rising food costs), practice area constraints (limited role clarity), and concern for the client-practitioner relationship (CPR). The CPR tension emerged as a particular challenge for clinical dietitians in incorporating SFS into patient counselling. Facilitators included organizational factors (leadership), research and educational resources, personal factors (interest), and practical tools and resources (e.g. national food guides). This study underscores the important work that dietitians are already doing across countries with different yet comparable dietetic professions and health systems. Recognizing that the barriers and facilitators identified in this research will vary between nations, institutions and practitioners, four areas of consideration were suggested, including expanding the client-practitioner relationship to include planetary health; learning from what dietetics and nutrition professionals are doing in other countries; advocating for policy and organizational changes within healthcare, and communicating in the language of decision-makers. This study identified that there may be gaps for some dietitians in understanding client-centredness in the context of planetary health. This exploratory work calls for further research to understand how best to support those with specific health conditions in planetary health. SSHRC Insight Development Grant 2022.

Highlights: Maximal glycolytic rate is not transferable between ergometer and on-water settings in canoe players. Calculated glycolytic contribution is highly correlated to power output on the ergometer. νLa_max is moderately correlated to on-water performance.

Occupational heat stress increases acute kidney injury risk. Drinking a soft drink sweetened with high fructose corn syrup further elevates this acute kidney injury risk. However, the impact of sucrose, another fructose-containing sweetener, on acute kidney injury risk remains unexplored. We tested the hypothesis that drinking a sucrose-containing sports drink increases acute kidney injury risk when compared to drinking a sugar-free sports drink during 4 h of simulated occupational heat stress. Ten healthy adults consumed a sucrose-containing or sugar-free sport drink ad libitum during 4 h exposures to wet bulb globe temperatures of ∼28 °C. Thirty min of work and 30 min of rest were completed each hour. Work involved treadmill walking at a fixed rate of metabolic heat production (sucrose-containing: 6.0 ± 1.2 W/kg, sugar-free: 5.5 ± 0.9 W/kg, p = 0.267). The product of urinary insulin-like growth factor-binding protein 7 and tissue inhibitor of metalloproteinase-2, normalized to urine specific gravity ([IGFBP7·TIMP-2]_USG), provided an acute kidney injury risk index. Mean core (intestinal: n = 13, rectal: n = 7) temperature (sucrose-containing: 37.5 ± 0.1 °C, sugar-free: 37.5 ± 0.3 °C; p = 0.914), peak core temperature (sucrose-containing: 37.8 ± 0.2 °C, sugar-free: 37.9 ± 0.3 °C; p = 0.398), and percent changes in body mass (sucrose-containing: -0.5 ± 0.4%, sugar-free: -0.3 ± 0.6%; p = 0.386) did not differ between groups. [IGFBP7∙TIMP-2]_USG increased in both groups (time effect: p = 0.025) with no drink (p = 0.675) or interaction (p = 0.715) effects. Peak change [IGFBP7∙TIMP-2]_USG did not differ between sucrose-containing (median 0.0116 [-0.0012, 0.1760] (ng/mL)²/1000) and sugar-free (median 0.0021 [0.0003, 0.2077] (ng/mL)²/1000; p = 0.796). Sucrose-containing sports drink consumption during simulated occupational heat stress does not modify acute kidney injury risk when compared to sugar free-sport drink consumption.

Conventional belief is that high-intensity (HI) exercise inhibits immune function; however, recent work challenges this position. The purpose of this was to quantify changes in T cell proliferative capacity following either a HI or moderate-intensity (MI) exercise. Sixteen males were randomly selected to a HI or MI exercise group. Blood was obtained baseline and immediately, 1, 4, and 6 h post-exercise for analyses of CD3⁺ T cell proliferation (co-stimulation via phytohaemagglutinin or CD3 + CD28). The proliferative response increased in T cells in the HI group and remained significantly elevated up to 6 h post-exercise in both co-stimulation conditions. In contrast, the MI group saw no change proliferative ability following exercise. Analyses of serum stress hormones, and immunomodulatory cytokines failed to reveal any correlated variations that could clarify the T cell findings. We suggest the increase in proliferative capacity following HI exercise is indicative of an exercise-induced activation that provides for enhanced functional responses to stimuli. Moreover, this study shows that HI exercise increases T cell processes, effectively priming them for activation in response to stimuli. This study is registered with ClinicalTrials.gov (NCT06638684).

Suboptimal diets are linked to higher cardiometabolic risks and influenced by socioeconomic status. In 2019, Health Canada released an updated Canda's Food Guide (CFG) supported with Canada's Dietary Guidelines (CDG) to help Canadians achieve healthy diet. This study aims to investigate the association between food choices assessed by a Food Choices Assessment Score (FCAS) according to 2019 CFG/CDG, and socioeconomic status and cardiometabolic risk factors among Canadian adults. Dietary choices of Canadian adults (n = 6352) from the food frequency questionnaire data of the Canadian Health Measures Survey cycles 5 and 6 (2016-2019) were used. Canadian adults with post-secondary education and high household income were associated with higher FCAS (+6.2; 95%CI 4.2, 8.2) and (+2.1; 95%CI 0.3, 3.8), respectively. Compared with the lowest quintile of the FCAS, Canadians in the highest quintile of the FCAS had lower odds of elevated BMI (0.63; 95%CI 0.44, 0.91), elevated WC (0.51; 95%CI 0.27, 0.97) in females but not in males, elevated systolic (0.69; 95%CI 0.48, 0.97), diastolic blood pressure (0.69; 95%CI 0.50, 0.96), TC (0.59; 95%CI 0.39, 0.89), non-HDL-C (0.51; 95%CI 0.31, 0.86), LDL-C (0.60; 95%CI 0.38, 0.95), Apo-B (0.62; 95%CI 0.39, 0.96), HbA1C (0.53; 95%CI 0.31, 0.93), FBG (0.62; 95%CI 0.4, 0.94), HOMA-IR (0.60; 95%CI 0.39, 0.91), and hs-CRP (0.59; 95%CI 0.36, 0.96). HDL-C and TG were not associated with FCAS. These analyses suggest strong associations between dietary choices, aligned with 2019 CFG/CDG as measured by the FCAS, and socioeconomic status and better cardiometabolic health among Canadian adults.