Intake Of Bread Research Articles

Dietary Patterns are Associated with Leukocyte LINE-1 Methylation in Women: A Cross-Sectional Study in Southern Italy.

Bioactive food compounds have different effects on global DNA methylation, an epigenetic mechanism associated with chromosomal stability and genome function. Since the diet is characterized by a mixture of foods, we aimed to identify dietary patterns in women, and to evaluate their association with long interspersed nuclear elements (LINE-1) methylation, a surrogate marker of global DNA methylation. We conducted an observational cross-sectional study of 349 women from Southern Italy, with no history of severe diseases. Dietary patterns were derived by food frequency questionnaire and principal component analysis. LINE-1 methylation of leukocyte DNA was assessed by pyrosequencing. We observed that intake of wholemeal bread, cereals, fish, fruit, raw and cooked vegetables, legumes, soup, potatoes, fries, rice, and pizza positively correlated with LINE-1 methylation levels. By contrast, vegetable oil negatively correlated with LINE-1 methylation levels. Next, we demonstrated that adherence to a prudent dietary pattern—characterized by high intake of potatoes, cooked and raw vegetables, legumes, soup and fish—was positively associated with LINE-1 methylation. In particular, women in the 3rd tertile exhibited higher LINE-1 methylation level than those in the 1st tertile (median = 66.7 %5mC; IQR = 4.67 %5mC vs. median = 63.1 %5mC; IQR = 12.3 %5mC; p < 0.001). Linear regression confirmed that women in the 3rd tertile had higher LINE-1 methylation than those in the 1st tertile (β = 0.022; SE = 0.003; p < 0.001), after adjusting for age, educational level, employment status, smoking status, use of folic acid supplement, total energy intake and body mass index. By contrast, no differences in LINE-1 methylation across tertiles of adherence to the Western dietary pattern were evident. Interestingly, women who exclusively adhered to the prudent dietary pattern had a higher average LINE-1 methylation level than those who exclusively or preferably adhered to the Western dietary pattern (β = 0.030; SE = 0.004; p < 0.001; β = 0.023; SE = 0.004; p < 0.001; respectively), or those with no preference for a specific dietary pattern (β = 0.013; SE = 0.004; p = 0.002). Our study suggested a remarkable link between diet and DNA methylation; however, further mechanistic studies should be encouraged to understand the causal relationship between dietary intake and DNA methylation.

Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial.

Wheat bran fibre has a beneficial effect on gastrointestinal function, but evidence for wheat germ is scarce. Accordingly, we evaluated the effects of daily intake of wheat germ on gastrointestinal discomfort and gut microbiota by adding wheat germ to refined (white) wheat bread, the most consumed bread type. We hypothesised that an improvement in the composition of refined bread could beneficially affect intestinal health without compromising consumers' acceptance. Fifty-five healthy adults were recruited for a randomised, double-blind, crossover, controlled trial comprising two 4-week intervention periods separated by a 5-week washout stage. During the first 4-week period, one group consumed wheat bread enriched with 6g of wheat germ and the control group consumed non-enriched wheat bread. Wheat germ-enriched bread was well-appreciated and the number of participants that demonstrated minimal gastrointestinal improvements after wheat-germ intake was higher than in the control arm. Importantly, intake of wheat germ-enriched bread decreased the perceived gastrointestinal discomfort-related quality of life (subscale worries and concerns) over refined white bread. The improvements in the gastrointestinal function were accompanied by favourable changes in gut microbiota, increasing the number of Bacteroides spp. and Bifidobacterium spp. Adding wheat germ to industrially made white bread without altering sensory properties may promote a healthy gut bacterial microbiota and the gastrointestinal health.

Clustering of oral and general health risk behaviors among adolescents.

Since the co-occurrence of several health-risk behaviors is associated with an increase in chronic diseases, the study of clustering is relevant. The aim of this study was to evaluate how seven types of general and oral health-risk behaviors, cluster among adolescents. A cross-sectional analysis was performed with a sample of high school students from state public schools in São Lourenco da Mata, State of Pernambuco, Brazil (n = 1154). Data were obtained using a self-reported questionnaire. To identify cluster solutions of seven general and oral health-risk behaviors, Hierarchical Agglomerative Cluster Analysis (HACA) was performed. Most of the adolescents participating in the study was female (54.3%) and aged <16 years old (77.1%). HACA indicated two broad stable clusters for the seven health-risk types of behaviors. The first cluster included following behaviors: smoking, drinking and less frequent tooth brushing. The second cluster reveals the combination of high bread, pasta and snack intake; high intake of sweets; high intake of soft drinks; low intake of fruits and vegetables. Results provided by HACA identified two groups of health-risk behaviors. The first cluster mainly shows risk (problematic) behaviors, whereas the second cluster denotes the non-adhesion of preventive behavior (non-healthy diet). Health-compromising behaviors are common among teens and occur in distinct clusters. These findings could be used by schools, health promotion authorities and other stakeholders to design and implement tailored preventive interventions in Pernambuco, Brazil. Therefore, clustering of several types of behavior has important implications for a comprehensive strategy in health promotion policies and practices.

Limited Nutrition Knowledge and Altered Dietary Patterns Among Collegiate Females with PCOS (P16-009-19)

ObjectivesLifestyle modification including dietary change is considered the first line of treatment for polycystic ovary syndrome (PCOS). Diet modification, even in the absence of weight loss, is linked with metabolic and reproductive improvement; yet, the optimal diet for treatment remains unclear.1 Poor diet intake has been previously reported;2 however, few studies have examined nutrition knowledge, a potential determinant of diet quality. The present study assessed nutrition knowledge and explored the relationship between knowledge and diet quality among collegiate women with PCOS. MethodsFemales attending a public university in Texas were recruited for voluntary participation in a 12-week nutrition education study. Diagnosis of PCOS was confirmed by university health center medical staff according to Rotterdam criteria. At baseline, participants completed a medical questionnaire, 3-day food diary, and Nutrition Knowledge Questionnaire.3 Diet quality was assessed using the Eating Choices Index, which provides a score of 1–5 according to four daily eating behaviors: (i) breakfast intake, (ii) two portions of fruit intake, (iii) quality of milk intake (iv) quality of bread intake.4 Descriptive analysis was used to examine demographic, knowledge and dietary data and Pearson’s correlation was used to examine the relationship between knowledge and diet. ResultsPreliminary study results included nine females with PCOS (mean age: 23.0 ± 2.9 years; 33.3% African American; 33.3% Caucasian). Most women (89%) were obese (BMI ≥30 kg/m2), reported seeking nutrition advice from the internet (89%), and perceived that energy from carbohydrates was most likely to contribute to weight gain (55%). Mean score on the nutrition knowledge questionnaire was low (47% correct); total nutrition knowledge was negatively associated with fruit consumption (r = −815; P < .01). Mean Eating Choice Index score was poor (8.7 ± 4.7) and milk or bread intake were avoided by 67%. ConclusionsLimited nutrition knowledge and poor diet quality reported among women with PCOS is related. Diet quality reported supports belief that carbohydrates contribute most to weight gain. Specific nutrition education from reputable sources is warranted in this population. Funding SourcesSam Houston State University Faculty Research Grant.

Bread Consumption Is Not Associated with Weight-, Diabetes- and CVD-Risk Related Health Outcomes in US Adults: Results from NHANES 2011–2014 (P18-086-19)

ObjectivesWhile perceptions in the popular media suggest that bread consumption is linked to adverse weight and health outcomes, limited published data exist investigating various levels of yeast bread intake and associations with physiological and biochemical outcomes. The objective of the present analysis was to examine associations with deciles of usual bread intake and weight-, cardiovascular (CVD)-, and diabetes-related health outcomes in Americans. MethodsData from the National Health and Nutrition Examination Survey, 2011–2014 was used to determine deciles of usual intake of bread in adults (≥19 years-old). Percentiles of individual usual intake for bread (grams) was calculated using the USDA food coding system to define yeast bread. CVD risk was assessed using a quantitative tool approved and recommended by the American Heart Association and the American College of Cardiology to assess 10-year risk. Usual intakes were determined using the National Cancer Institute method and logistic regression analysis determined odds ratios for health variables across deciles of usual bread intake, ranging from the lowest decile (<27.86 ± 0.40 g/day; approximately 1 slice of bread/day) to the highest decile (94.06 ± 1.40 g/day; approximately 3.4 slices of bread/day). ResultsDecile trend analysis revealed no significant differences with decile of usual bread intake consumption and CVD risk score (least square mean (LSM) beta = −0.0008 ± 0.0004; P = 0.06). Similarly, no associations were observed for various biochemical parameters, including systolic and diastolic blood pressure, fasting plasma/insulin, insulin resistance, LDL- and HDL-cholesterol, and triglycerides. No associations were also observed for body mass index (LSM beta = −0.005 ± 0.03; P = 0.88) and waist circumference (LSM beta = 0.0026 ± 0.08; P = 0.97). No differences were observed when assessing odds ratios (OR) for being overweight or obese (OR = 0.98, CI: 0.94, 1.02; P = 0.18) and elevated waist circumference based on decile of usual bread intake (OR = 1.00 CI: 0.97–1.03; P = 0.18). Similarly, no differences were observed when determining OR for elevated blood pressure, glucose, insulin, insulin resistance, LDL-cholesterol, triglycerides, and reduced HDL-cholesterol. ConclusionsThe current epidemiological analysis suggests that consumption of bread, whether in the lowest or highest decile of usual intake, is not associated with several weight-, diabetes- and CVD-related outcomes in US adults. Funding SourcesSupported by the Grain Foods Foundation.

Dietary Patterns of Older Adults in the United States and Their Risk of Listeriosis: Characterizing Sociodemographic and Economic Attributes of Consumers by Dietary Patterns (P18-047-19)

Objectives1) Determine dietary consumption patterns, among older adults in the United States; 2) Evaluate sociodemographic and economic characteristics associated with each pattern; 3) Determine intake of foods associated with larger relative risk of listeriosis within these patterns; and 4) Rank these patterns based on risk. MethodsThe study included older adults, age 60 and older, from What We Eat in America, National Health and Nutrition Examination Surveys 2009–2010, 2011–2012 and 2013–2014 (n = 4967). Cluster analysis based on day 1 24-hour dietary recalls was used to define dietary patterns. ANOVA with Dunnett’s method of adjustment used to evaluate significant differences in mean intake of foods associated with higher risk of listeriosis within each pattern. Patterns were ranked based on relative risk of listeriosis using outbreak illness attribution and risk assessment data. ResultsFive distinct dietary patterns were identified -Vegetables, Fruits & Oils; Mixed Dishes; RTE (Ready-To-Eat) Cereal, Milk & Yogurt; Meat & Potatoes; and Cured Meats & Cheese. The patterns ranked at highest relative risk of listeriosis, based on 2013 outbreak illness attribution data, were (1) the Vegetables, Fruits & Oils, characterized by relatively higher intakes of fruits, vegetables, and vegetable oils (∼22% respondents), (2) the RTE (Ready-To-Eat) Cereal, Milk & Yogurt, with relatively higher intakes of cereal, milk, and yogurt (16% respondents); and, based on 2003 risk assessment data, (3) the Cured Meats & Cheese with relatively higher intakes of breads, cheese, and cured meats (∼9.6% respondents). Individuals consuming these dietary patterns differed in sex, race/ethnicity, food security, self-rated diet quality, and self-rated health. ConclusionsCluster analysis, despite methodological limitations, provides new information on consumption, sociodemographic, and economic characteristics of subgroups within susceptible populations that can be used to target educational messages. Funding SourcesAgricultural Research Service, US Department of Agriculture; Food and Drug Administration.

Associations between Physical Activity and Food Intake among Children and Adolescents: Results of KiGGS Wave 2.

A balanced diet and sufficient physical activity are essential for the healthy growth of children and adolescents and for obesity prevention. Data from the second wave of the population-based German Health Interview and Examination Survey for Children and Adolescents (KiGGS Wave 2; 2014–2017) were used to analyse the association between food intake and physical activity among 6- to 17-year-old children and adolescents (n = 9842). Physical exercise (PE) and recommended daily physical activity (RDPA) were assessed with self-administered questionnaires and food intake by a semi-quantitative food frequency questionnaire. Multivariable logistic regression was used to analyse the association between food group intake (dependent variable) and level of PE or RDPA. High levels of physical activity (PE or RDPA) were associated with higher consumption of juice, water, milk, dairy products, fruits, and vegetables among both boys and girls, and among boys with a higher intake of bread, potatoes/pasta/rice, meat, and cereals. Higher PE levels were also less likely to be associated with a high soft drink intake. High levels of RDPA were associated with high intake of energy-dense foods among boys, which was not observed for PE. This study indicates that school-aged children and adolescents with higher levels of physical activity consume more beneficial foods and beverages compared to those with lower physical activity levels.

Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.

Enhanced Vascular Function Following Intake of Feruloyl Esterase-processed High Fibre Bread.

Postprandial Metabolic Effects of Fiber Mixes Revealed by in vivo Stable Isotope Labeling in Humans.

Food supplementation with a fiber mix of guar gum and chickpea flour represents a promising approach to reduce the risk of type 2 diabetes mellitus (T2DM) by attenuating postprandial glycemia. To investigate the effects on postprandial metabolic fluxes of glucose-derived metabolites in response to this fiber mix, a randomized, cross-over study was designed. Twelve healthy, male subjects consumed three different flatbreads either supplemented with 2% guar gum or 4% guar gum and 15% chickpea flour or without supplementation (control). The flatbreads were enriched with ~2% of 13C-labeled wheat flour. Blood was collected at 16 intervals over a period of 360 min after bread intake and plasma samples were analyzed by GC-MS based metabolite profiling combined with stable isotope-assisted metabolomics. Although metabolite levels of the downstream metabolites of glucose, specifically lactate and alanine, were not altered in response to the fiber mix, supplementation of 4% guar gum was shown to significantly delay and reduce the exogenous formation of these metabolites. Metabolic modeling and computation of appearance rates revealed that the effects induced by the fiber mix were strongest for glucose and attenuated downstream of glucose. Further investigations to explore the potential of fiber mix supplementation to counteract the development of metabolic diseases are warranted.

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation

BackgroundA low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP rye bread or regular rye bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota.MethodsThe study was conducted as a randomized double blind controlled cross-over study (n = 50). Microbiota was analysed by 16S rRNA gene sequencing and associated with gastrointestinal symptoms. Both microbial changes and their associations to symptoms were secondary outcomes.ResultsThe consumption of the test breads did not alter microbiota diversity. Compared to baseline, consumption of the low FODMAP rye bread decreased the abundance of Bacteroides, Flavonifractor, Holdemania, Parasutterella and Klebsiella and showed a trend towards increased bifidobacteria, whereas the regular rye bread decreased the abundance of Flavonifractor. When comparing between the two test breads, Klebsiella was decreased after low-FODMAP rye bread intake. Patients whose symptoms decreased during the low-FODMAP rye bread displayed more Blautia and less Barnesiella at baseline.ConclusionsConsumption of low-FODMAP rye bread had modest, potentially beneficial effects on patients’ microbiota while increasing their intake of fibre substantially. The baseline microbiota composition was associated with the variable degrees of symptom relief experienced by the patients. Consumption of a low-FODMAP rye bread might be one way to increase dietary fibre intake and improve the mild dysbiosis often observed among patients with IBS.Trial registrationClinicalTrials.gov: NCT02161120. Retrospectively registered 11 June 2014.

What Can Dietary Patterns Tell Us about the Nutrition Transition and Environmental Sustainability of Diets in Uganda?

Uganda is undergoing dietary transition, with possible environmental sustainability and health implications, particularly for women. To explore evidence for dietary transitions and identify how environmentally sustainable women’s dietary patterns are, principal component analysis was performed on dietary data collected using a 24 h recall during the Uganda Food Consumption Survey (n = 957). Four dietary patterns explained 23.6% of the variance. The “traditional, high-fat, medium environmental impact” pattern was characterized by high intakes of nuts/seeds, fats, oils and spreads, fish and boiled vegetables. High intakes of bread and buns, rice and pasta, tea and sugar characterized the “transitioning, processed, low environmental impact’ pattern. The ‘plant-based, low environmental impact” pattern was associated with high intakes of legumes, boiled roots/tubers, boiled traditional vegetables, fresh fruit and fried traditional cereals. High intakes of red/organ meats, chicken, and soups characterized the “animal-based high environmental impact” pattern. Urban residence was positively associated with “transitioning, processed, low environmental impact” (β = 1.19; 1.06, 1.32) and “animal-based high environmental impact” (β = 0.45; 0.28, 0.61) patterns; but negatively associated with the “plant-based low environmental impact” pattern (β= −0.49; −0.62, −0.37). A traditional, high-fat dietary pattern with medium environmental impact persists in both contexts. These findings provide some evidence that urban women’s diets are transitioning.

The association between dietary pattern and depression in middle-aged Korean adults.

BACKGROUND/OBJECTIVESThe association between dietary patterns and depression has been reported but the results have been inconsistent. This study was conducted to investigate the association between dietary patterns and depression in middle-aged Korean adults.SUBJECTS/METHODSThe participants were selected from a community-based cohort, a subset of the Korean Genome and Epidemiology Study. Depression was assessed using the Korean version of the Beck Depression Inventory (BDI) and those with a BDI score ≥ 16 were defined as having depression. The subjects' food intakes over the year preceding the survey were estimated by using a validated semi-quantitative food frequency questionnaire. Dietary patterns were identified by using factor analysis. Multiple logistic regression was used to assess the association of dietary pattern with depression.RESULTSAmong 3,388 participants, 448 (13.2%) were identified as having depression. We identified two major dietary patterns: ‘Healthy’ dietary pattern was characterized by high intakes of vegetables, soybeans, mushroom, seaweeds, white fish, shellfish and fruits and a low intake of white rice. ‘Unhealthy’ dietary pattern was characterized by high intakes of white rice, meats, ramen, noodles, bread and coffee and a low intake of rice with other grains. Compared with subjects in the lowest quartiles, those in the highest quartiles of the healthy dietary pattern had a significantly lower odds ratio (OR = 0.59, 95% CI: 0.42–0.82, P for trend = 0.0037) after adjusting for potential confounders. In contrast, the unhealthy dietary pattern was negatively associated with depression (OR = 1.65, 95% CI: 1.19–2.28, P for trend = 0.0021).CONCLUSIONThis results suggest that a healthy dietary pattern (rich in vegetables, soybeans, mushroom, seaweeds, white fish, shellfish, and fruits) is associated with low risk of depression. Whereas an unhealthy dietary pattern (rich in white rice, meats, ramen, noodles, bread, and coffee) is associated with a high risk of depression in middle-aged Korean adults.

Nutrition and gastronomy in the community of Murcia Region

Noncommunicable diseases are responsible for a high number of deaths in industrialized populations. The interventions of health promotion and prevention of these diseases, which affect their modifiable factors such as not smoking, not being overweight, maintaining normal blood pressure values, are more effective when they have a population focus. The Fifty-Fifty Program reflects that the knowledge and promotion of gastronomy and its nutritional value with the Mediterranean connotations, typical of the Region of Murcia, can induce changes that promote cardiovascular health (1). The literature search was conducted to assess the influence of Murcia gastronomy on the regional diet. In the consumption of foods in the Region of Murcia highlights a greater intake of fresh vegetables, soft drinks, prepared dishes, dairy products and bread with respect to the national average. This region with lower energy consumption, carbohydrates, proteins and lipids than the rest of Spain, shows the highest rates of obesity, probably due to other factors such as the extra domestic consumption of food, sedentary lifestyle, etc. In addition, the percentages of macronutrients have values similar to those observed at the national level that are out of the nutritional recommendations. The Region of Murcia, due to its Mediterranean characteristics, allows a high availability of food such as fruits, vegetables and a great gastronomic offer. Therefore, the education and training of the consumer should be improved, so that the choice of food is the most appropriate for their health and weight control.

Does intake of bread supplemented with wheat germ have a preventive role on cardiovascular disease risk markers in healthy volunteers? A randomised, controlled, crossover trial.

ObjectiveIntake of whole grains is associated with a reduced risk of cardiovascular disease (CVD). This evidence is also strong for bran alone, but findings about germ are conflicting. Our aim...

Dietary Patterns Related to Appendicular Skeletal Muscle Mass: The Korea National Health and Nutrition Examination Survey 2008–2011

Objective: Muscle mass plays an important role in healthy aging among elderly adults. We investigated the association between dietary patterns and appendicular skeletal muscle mass (ASM) among 3,488 adults ages 60 years or older.Methods: The Korea National Health and Nutrition Examination Survey (KNHANES) data for 2008–2011 were analyzed. Dietary information from a food frequency questionnaire was utilized. To identify dietary patterns, factor analysis was performed. Dual-energy x-ray absorptiometry was used to ascertain ASM. To examine the association between dietary patterns and ASM, a multivariable regression model was used after adjusting for potential confounding factors.Results: Two dietary patterns were identified: Healthy and Western dietary patterns. The Healthy dietary pattern was characterized as high frequencies of intake in vegetables, fish, fruits, seaweeds, legumes, mushrooms, whole grains, potatoes, eggs, dairy products, and red meat. In contrast, the Western dietary pattern was characterized by high intake of red meat, bread, noodles, fast food, rice cake, poultry, and soft drinks. Men showed a significant association between the Healthy dietary pattern and higher ASM, even after adjusting for covariates (p value =0.034).Conclusion: In this cross-sectional study, we observed that men ages 60 years and older with the Healthy dietary pattern had higher muscle mass.

Rice intake and risk of type 2 diabetes: the Singapore Chinese Health Study.

The prevalence of type 2 diabetes (T2D) is increasing in Asian populations. White rice is a common staple food in these populations and results from several studies suggest that high white rice consumption increases T2D risk. We assessed whether rice, noodles and bread intake was associated with T2D risk in an ethnic Chinese population. We included data from 45,411 male and female Chinese participants of the Singapore Chinese Health Study cohort aged 45-74years at baseline. Usual diet at baseline was evaluated by a validated 165-item semi-quantitative food frequency questionnaire. Physician-diagnosed T2D was self-reported during two follow-up interviews. Multivariable Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). During a mean follow-up of 11 years, 5207 incident cases of T2D were documented. Rice intake was not associated with higher T2D risk [HR for extreme quintiles, 0.98 (95% CI 0.90, 1.08)] despite the large variation in intake levels (median intake for extreme quintiles: 236.5g/day vs. 649.3g/day), although the precise risk estimate depended greatly on the substitute food. Replacing one daily serving of rice with noodles [HR 1.14 (95% CI 1.07, 1.22)], red meat [HR 1.40 (95% CI 1.23, 1.60)] and poultry [HR 1.37 (95% CI 1.18, 1.59)] was associated with higher T2D risk, whereas the replacement of rice with white bread [HR 0.90 (95% CI 0.85, 0.94)] or wholemeal bread [HR 0.82 (95% CI 0.75, 0.90)] was associated with lower T2D risk. Higher rice consumption was not substantially associated with a higher risk of T2D in this Chinese population. Recommendations to reduce high white rice consumption in Asian populations for the prevention of T2D may only be effective if substitute foods are considered carefully. NCT03356340, http://www.clinicaltrials.gov.

Relationship between Diet, Cosmetics and Degree of Acne Vulgaris in Dermatovenereology Outpatients at Dr. Soetomo General Hospital, Surabaya

Background : Acne vulgaris (AV) is a chronic inflammatory multifactorial disease that involves the pilosebaceous unit. The lesions of acne may be either non-inflammatory (comedones, which are blackheads or whiteheads) or inflammatory lesions (papules, nodules or pustules). The effects of diet and cosmetics on acne are still inconclusive. The objective of this study was to analyse the relationship between diet, cosmetics and the degree of AV. Methods : This was a hospital-based, analytic observational study with cross-sectional design. The subjects were patients from the Outpatient Clinic of Dermatovenereology Department of Dr. Soetomo General Hospital. The questionnaire was filled by the respondents and the degree of AV was graded by the specialist. Results : Among the types of diet, white bread (p=0.039), chocolate (p=0.044) and oily food (p=0.013) are significantly associated with the degree of AV. However, white rice, potatoes and milk were insignificantly related to degree of AV (p>0.05). No significant association was found in cosmetics (cleanser, moisturizer, facial protection, exfoliators and decorative cosmetics) with the degree of AV (p>0.05). Conclusions : The factors that have an influence on the degree of AV are white bread, chocolate and oily food intake.

Dietary patterns, dietary intakes and the risk of type 2 diabetes: results from the Hefei Nutrition and Health Study

A total of 1776 Chinese adults, aged 40–60 years, had been recruited to participate in the Hefei Nutrition and Health Study started in 2012. Three major dietary patterns were identified, “High-salt and high-fat”, “Traditional Chinese” and “Western” dietary patterns. After adjusting for potential confounders, there is no significant difference in the effect of different dietary pattern quintiles on the risk of type 2 diabetes (T2D). However, compared with lowest quintile intakes, the adjusted odds ratio of T2D for highest quintile intakes of bread and noodle, rice noodle and coarse grain were 2.45 (95% CI: 1.17, 5.12), 0.34 (95% CI: 0.17, 0.92), 0.27 (95% CI: 0.14, 0.51), with corresponding p trend being .002, .375, .003, respectively. Our study suggests that high intakes of bread and noodle are significantly associated with increased risk of T2D, while high intakes of rice noodle and coarse grain are remarkably correlated with decreased risk of T2D.

A Dietary Assessment App for Hospitalized Patients at Nutritional Risk: Development and Evaluation of the MyFood App.

BackgroundDisease-related malnutrition is a common challenge among hospitalized patients. There seems to be a lack of an effective system to follow-up nutritional monitoring and treatment of patients at nutritional risk after risk assessment. We identify a need for a more standardized system to prevent and treat disease-related malnutrition.ObjectiveWe aimed to develop a dietary assessment app for tablets for use in a hospital setting and to evaluate the app’s ability to measure individual intake of energy, protein, liquid, and food and beverage items among hospitalized patients for two days. We also aimed to measure patients’ experiences using the app.MethodsWe have developed the MyFood app, which consists of three modules: 1) collection of information about the patient, 2) dietary assessment function, and 3) evaluation of recorded intake compared to individual needs. We used observations from digital photography of the meals, combined with partial weighing of the meal components, as a reference method to evaluate the app’s dietary assessment system for two days. Differences in the intake estimations of energy, protein, liquid, and food and beverage items between MyFood and the photograph method were analyzed on both group and individual level.ResultsThirty-two patients hospitalized at Oslo University Hospital were included in the study. The data collection period ran from March to May 2017. About half of the patients had ≥90% agreement between MyFood and the photograph method for energy, protein, and liquid intake on both recording days. Dinner was the meal with the lowest percent agreement between methods. MyFood overestimated patients’ intake of bread and cereals and underestimated fruit consumption. Agreement between methods increased from day 1 to day 2 for bread and cereals, spreads, egg, yogurt, soup, hot dishes, and desserts. Ninety percent of participants reported that MyFood was easy to use, and 97% found the app easy to navigate.ConclusionsWe developed the MyFood app as a tool to monitor dietary intake among hospitalized patients at nutritional risk. The recorded intake of energy, protein, and liquid using MyFood showed good agreement with the photograph method for the majority of participants. The app’s ability to estimate intake within food groups was good, except for bread and cereals which were overestimated and fruits which were underestimated. The app was well accepted among study participants and has the potential to be a dietary assessment tool for use among patients in clinical practice.

서울시 거주 남자대학생들을 대상으로 한 건강신념모델에 근거한 영양교육의 효과

The purpose of this study was to compare study dietary habits of male college students before and after nutrition education. After nutrition education, the weight of the subjects decreased by 0.96 kg(p0.05), the regularity of the meals was increased and the breakfast intake was increased(p0.05). In the case of overeating, the ratio of eating out decreased significantly from 9.1% to 6.1% after nutrition education(p0.05). The rate of eating snacks decreased from 33.3% to 21.2% after nutrition education, and the ratio of bread and potato intake, soft drinks and ice cream consumption, and fast food and fried food intake decreased(p0.05). Dietary assessment of the subjects after nutrition education showed that eating more fat food twice a week was less and consumption of fried food decreased. In contrast, the regularity ratio of three meals after nutrition education increased(p0.05). After nutrition education, interest in health increased greatly, while the rate of exercise decreased. Balanced nutrient intake was increased after nutrition education, and vitamin D nutritional intake, was in the range of adequate intake after nutritional education(p0.05). These results suggest that if the eating habits are modified through education, positive results can be obtained to prevent the disease. In this study, the satisfaction rate of nutrition education after nutrition education was increased about twice that before nutrition education. Therefore, nutrition education can correct enough wrong eating habits. It is necessary to develop an objective program that can perform systematic nutrition education.