Breakfast Meal Research Articles

Effect of high protein and fat diet on postprandial blood glucose levels in children and adolescents with type 1 diabetes in Cairo, Egypt

Background and aimsTo determine the effect of high protein and high fat meals on post prandial glycemia in patients with type 1 diabetes. MethodsThis study included 51 children and adolescents with type 1 diabetes who were following up at Diabetes, Endocrine and Metabolism Pediatric Unit (DEMPU), Abo Elrish Children’s hospital, Cairo University.Post prandial blood glucose levels were recorded and compared following three breakfast meals with varying protein and fat content (standard carbohydrate meal, high fat meal, and high protein meal) over a period of 5 hours on 3 consecutive days. ResultsHigh protein meal resulted in hyperglycemia with the peak level at 3.5 hours and continued for 5 hours post prandial while high fat meal caused early hyperglycemia reached the peak at 2 hours then declined towards 5 hours.Comparison of the three different breakfast meals revealed statistically significant difference regarding the postprandial glycemia at 30, 60, 90,120, 180, 210, 240, 270, 300 min. ConclusionMeals high in protein caused sustained increase in postprandial glucose levels over a period of 5 h. However, high fat meals caused early postprandial hyperglycemia. Protein and fat content of meals affect the timing and values of the peak blood glucose as well as the duration of postprandial hyperglycemia. Therefore, fat/protein unit should be taken in consideration while calculating the bolus insulin dose and anticipating the postprandial glucose response.

Feeding habits, Overweight, Obesity and Hypertension and Associated Factors among Polytechnic Students in Ekiti State, Southwest Nigeria

Overweight and obesity is a risk factor to chronic non-communicable diseases. This study assessed level of overweight/obesity and blood pressure among students of a higher institution in Southwest Nigeria. This cross-section study involved 300 students of a public higher institution in Ado- Ekiti, Southwest, Nigeria. A validated self-administered questionnaire was used to collect data on personal characteristics, feeding pattern and lifestyle of the students. Body Mass Index (BMI) was categorized into normal weight (BMI<25) and overweight/obesity (BMI ≥ 25). Waist circumference and waist-hip-ratio (WHR) were classified as normal and at risk. Hypertension was defined as systolic blood pressure (SBP) ≥ 140 mmHg and diastolic blood pressure (DBP) ≥ 90 mmHg. Chi square test was used to establish relationship between variables at 5% level of significance. The mean age of the students was 22.25 years and 62.8% were above 20years. Monthly allowance less than ₦30000.00 was received by 64.4% of the students, 47.3% skipped breakfast meal, 96% consumed carbonated soft drinks and 37.1% did not engaged in physical exercise. Prevalence of general obesity was 17.1% (BMI≥25); 7% and 15.5% were at risk of abdominal and central obesity respectively. Students in systolic pre-hypertension and stage I hypertension were 33.3% and 3% respectively whereas 15.5% and 2.4% were in diastolic pre-hypertension and stage I hypertension respectively. Female gender, monthly allowance less than ₦30000.00 and adolescent stage were associated with obesity. Older age, male gender and monthly allowance less than ₦30000.00 were associated with BP. Nutrition education is recommended for this population group.

A systematic approach to reduce hospital food waste based on patient experience

Background/Aims Organisational research has been shown to enhance the quality of hospital diet services. This study investigated methods to reduce food waste in the inpatient facilities of a large teaching hospital in Sri Lanka. Methods A patient experience survey was conducted to assess the quality of hospital diets. A new diet process was formulated and evaluated based on the results. Results Patients were satisfied with the food and food service quality, but preferred to eat homemade food during longer hospital stays. Before the intervention, 55% of breakfast meals, 62% of lunch meals and 57% of dinner meals were wasted. Post-intervention evaluation showed a significant reduction in food waste to less than 4% for all meal types. Conclusions Offering patients the opportunity to express meal preference through the diet ordering process reduced hospital food waste to less than 4% in total.

Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends

The aim of this study was to produce and assess breakfast meals produced from composite fl our samples of processed malted amaranth and roasted sesame blends. The various biomaterials were processed separately. The resulting fl our samples were blended at various ratios and processed to extruded breakfast meals. The extruded fl aked meals were assessed for selected quality parameters (total dietary fi bre, reducing/total sugar, sensory, amino acid and glycemic index/load) using standard methods. The results showed that there was increase in the amino acids, soluble, insoluble and total dietary fi bre of sesame substituted samples. There was decrease in the reducing sugar and total sugar, glycemic index and load, total and reducing sugar of the samples containing sesame. The sample containing 50% sesame and 50% amaranth was the most acceptable in all the sensory parameters except in colour. The study concluded that high nutritional quality breakfast meal, also of low glycemic index/load could be produced from malted amaranth substituted with roasted sesame.

Design and Usability Evaluation of Mobile Voice-Added Food Reporting for Elderly People: Randomized Controlled Trial.

BackgroundAdvances in voice technology have raised new possibilities for apps related to daily health maintenance. However, the usability of such technologies for older users remains unclear and requires further investigation.ObjectiveWe designed and evaluated two innovative mobile voice-added apps for food intake reporting, namely voice-only reporting (VOR) and voice-button reporting (VBR). Each app features a unique interactive procedure for reporting food intake. With VOR, users verbally report the main contents of each dish, while VBR provides both voice and existing touch screen inputs for food intake reporting. The relative usability of the two apps was assessed through the metrics of accuracy, efficiency, and user perception.MethodsThe two mobile apps were compared in a head-to-head parallel randomized trial evaluation. A group of 57 adults aged 60-90 years (12 male and 45 female participants) was recruited from a retirement community and randomized into two experimental groups, that is, VOR (n=30) and VBR (n=27) groups. Both groups were tested using the same set of 17 food items including dishes and beverages selected and allocated to present distinct breakfast, lunch, and dinner meals. All participants used a 7-inch tablet computer for the test. The resulting data were analyzed to evaluate reporting accuracy and time efficiency, and the system usability scale (SUS) was used to measure user perception.ResultsFor eight error types identified in the experiment, the VBR group participants were significantly (P<.001) more error prone owing to the required use of button-tapping actions. The highest error rates in the VOR group were related to incomprehensible reporting speech (28/420, 6.7%), while the highest error rates in the VBR group were related to failure to make required button taps (39/378, 10.3%). The VOR group required significantly (P<.001) less time to complete food reporting. The overall subjective reactions of the two groups based on the SUS surpassed the benchmark and were not significantly different (P=.20).ConclusionsExperimental results showed that VOR outperformed VBR, suggesting that voice-only food input reporting is preferable for elderly users. Voice-added apps offer a potential mechanism for the self-management of dietary intake by elderly users. Our study contributes an evidence-based evaluation of prototype design and selection under a user-centered design model. The results provide a useful reference for selecting optimal user interaction design.Trial RegistrationInternational Standard Randomized Controlled Trial Registry ISRCTN17335889; http://www.isrctn.com/ISRCTN17335889.

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005-2015 Clinical Trial Cohort of Overweight and Obese Adults.

Consumption of nuts has been associated with a range of favorable health outcomes. Evidence is now emerging to suggest that walnuts may also play an important role in supporting the consumption of a healthy dietary pattern. However, limited studies have explored how walnuts are eaten at different meal occasions. The aim of this study was to explore the food choices in relation to walnuts at meal occasions as reported by a sample of overweight and obese adult participants of weight loss clinical trials. Baseline usual food intake data were retrospectively pooled from four food-based clinical trials (n = 758). A nut-specific food composition database was applied to determine walnut consumption within the food intake data. The a priori algorithm of association rules was used to identify food choices associated with walnuts at different meal occasions using a nested hierarchical food group classification system. The proportion of participants who were consuming walnuts was 14.5% (n = 110). The median walnut intake was 5.14 (interquartile range, 1.10–11.45) g/d. A total of 128 food items containing walnuts were identified for walnut consumers. The proportion of participants who reported consuming unsalted raw walnut was 80.5% (n = 103). There were no identified patterns to food choices in relation to walnut at the breakfast, lunch, or dinner meal occasions. A total of 24 clusters of food choices related to walnuts were identified at others (meals). By applying a novel food composition database, the present study was able to map the precise combinations of foods associated with walnuts intakes at mealtimes using data mining. This study offers insights into the role of walnuts for the food choices of overweight adults and may support guidance and dietary behavior change strategies.

Effects of Blend Formulation on Quality Characteristics of Mordum (A Nigerian Multi-Grain Breakfast Cereal) Fortified with Grain Legume or Powdered Milk

In this present study, mordum a millet-rice based Nigerian breakfast meal was produced from blends consisted of rice, millet or rice, maize, each fortified with cowpea, soybean or powdered milk(cereal1:cereal2:legume/milk or cereal2:cereal1:llegume/milk) in the ratios of 50:30:20 or 30:50:20. Nine spiced multigrain blends were produced and subjected to physicochemical and sensory evaluations. Percentage retentions on sieves revealed that the main mass fraction of the blends was 224-300 µm, however blends containing powdered milk were finer. Solubility (4.85-8.95%) and swelling power (2.71-3.27%) of the blends were generally low while water absorption capacity (159%-221%) and bulk density (0.7895-0.9181 g/ml) were moderately high. Moisture, crude protein, crude fat, total ash, crude fiber and carbohydrate varied significantly (p&lt;0.05): 5.03-10.30%, 10.46-20.15%, 7.01-12.08%, 2.45-4.20%, 1.52-3.38%, and 52.57-68.50% respectively. In order of dominance, the mineral elements were (mg/100g): 226.08-356.68 K, 220.69-360.34 Ca, 13.32-40.00 Mg, 5.34-9.21 P, 3.67-8.14 Fe, and 3.32-8.34 Zn. Bacterial and fungal populations of the blends were satisfactorily low, less than104cfu/g and 103cfu/g respectively, perhaps due to relatively low moisture contents of the blends. The overall sensory attributes of the gruel containing milk and maize were the best. Although the nutritive value of the blends were generally enhanced, however the study concluded by recommending commercial production of ready-to-cook blends containing rice and maize and fortified with either soybean or milk for improved nutritional status of the mordum consumers.

Changes in peripheral inflammation-related gene expression by postprandial glycemic response in healthy Japanese men

ObjectivesContinuous postprandial hyperglycemia is associated with the onset of cardiovascular disease. In recent years, the mRNA expression of inflammation-related genes in peripheral blood leukocytes has been shown to be induced by an increase in blood glucose levels. The aim of this study was to investigate differences in the expression of inflammation-related genes in peripheral blood leukocytes in response to an increase in blood glucose from individuals who consumed two kinds of breakfast meals with different glycemic indexes (GIs). MethodsTwenty healthy Japanese men 40 to 70 y of age were given low- or high-GI meals for breakfast for 14 d. Clinical examinations were performed on days 7 and 14. Their blood glucose levels and insulin concentrations were measured from before breakfast ingestion to 120 min after. Additionally, using the blood obtained before and 120 min after breakfast, the mRNA expression levels of inflammation-related genes in peripheral leukocytes were measured. ResultsThe blood glucose levels were significantly lower in the low-GI meal intake group at 30, 60, and 120 min after breakfast than in the high-GI meal intake group. The intake of high-GI meals for 6 d led to an increase in the mRNA levels of interleukin-1β, S100A4, and CD18 compared with the period of low-GI meals. ConclusionThe intake of a low-GI breakfast for 1 wk in healthy Japanese men resulted in lower postprandial blood glucose and insulin levels, which were accompanied by a reduced expression of inflammation-related genes in peripheral blood leukocytes.

Effects of fasting, feeding and exercise on plasma acylcarnitines among subjects with CPT2D, VLCADD and LCHADD/TFPD

BackgroundThe plasma acylcarnitine profile is frequently used as a biochemical assessment for follow-up in diagnosed patients with fatty acid oxidation disorders (FAODs). Disease specific acylcarnitine species are elevated during metabolic decompensation but there is clinical and biochemical heterogeneity among patients and limited data on the utility of an acylcarnitine profile for routine clinical monitoring. MethodsWe evaluated plasma acylcarnitine profiles from 30 diagnosed patients with long-chain FAODs (carnitine palmitoyltransferase-2 (CPT2), very long-chain acyl-CoA dehydrogenase (VLCAD), and long-chain 3-hydroxy acyl-CoA dehydrogenase or mitochondrial trifunctional protein (LCHAD/TFP) deficiencies) collected after an overnight fast, after feeding a controlled low-fat diet, and before and after moderate exercise. Our purpose was to describe the variability in this biomarker and how various physiologic states effect the acylcarnitine concentrations in circulation. ResultsDisease specific acylcarnitine species were higher after an overnight fast and decreased by approximately 60% two hours after a controlled breakfast meal. Moderate-intensity exercise increased the acylcarnitine species but it varied by diagnosis. When analyzed for a genotype/phenotype correlation, the presence of the common LCHADD mutation (c.1528G > C) was associated with higher levels of 3-hydroxyacylcarnitines than in patients with other mutations. ConclusionsWe found that feeding consistently suppressed and that moderate intensity exercise increased disease specific acylcarnitine species, but the response to exercise was highly variable across subjects and diagnoses. The clinical utility of routine plasma acylcarnitine analysis for outpatient treatment monitoring remains questionable; however, if acylcarnitine profiles are measured in the clinical setting, standardized procedures are required for sample collection to be of value.

Blunted nutrient-response pathways in adipose tissue following high fat meals in men with metabolic syndrome: A randomized postprandial transcriptomic study

Excessive adipose tissue is central to disease burden posed by the Metabolic Syndrome (MetS). Whilst much is known of the altered transcriptomic regulation of adipose tissue under fasting conditions, little is known of the responses to high-fat meals. Nineteen middle-aged males (mean±SD 52.0±4.6 years), consumed two isocaloric high-fat, predominately dairy-based or soy-based, breakfast meals. Abdominal subcutaneous adipose biopsies were collected after overnight fast (0h) and 4h following each meal. Global gene expression profiling was performed by microarray (Illumina Human WG-6 v3). In the fasted state, 13 genes were differently expressed between control and MetS adipose tissue (≥1.2 fold-difference, p<0.05). In response to the meals, the control participants had widespread increases in genes related to cellular nutrient responses (≥1.2 fold-change, p<0.05; 2444 & 2367 genes; dairy & soy, respectively). There was blunted response in the MetS group (≥1.2 fold-change, p<0.05; 332 & 336 genes; dairy & soy, respectively). In middle-aged males with MetS, a widespread suppression of the subcutaneous adipose tissue nutrient responsive gene expression suggests an inflexibility in the transcriptomic responsiveness to both high-fat meals.

Improved metabolic function and cognitive performance in middle-aged adults following a single dose of wild blueberry

PurposeResearch has demonstrated cognitive benefits following acute polyphenol-rich berry consumption in children and young adults. Berry intake also has been associated with metabolic benefits. No study has yet examined cognitive performance in middle-aged adults. We investigated the relationships among cognitive and metabolic outcomes in middle-aged adults following wild blueberry (WBB) consumption.MethodsThirty-five individuals aged 40–65 years participated in a randomized, double blind, cross-over study. Participants consumed a breakfast meal and 1-cup equivalent WBB drink or matched placebo beverage on two occasions. Participants completed cognitive tasks and had blood drawn before and at regular intervals for 8 h after each meal/treatment. Changes in episodic memory and executive function (EF) were assessed alongside plasma levels of glucose, insulin, and triglyceride.ResultsAnalysis of the memory-related Auditory Verbal Learning Task (AVLT) word recognition measure revealed a decrease in performance over the test day after placebo intake, whereas performance after WBB was maintained. For the AVLT word rejection measure, participants identified more foils following WBB in comparison to placebo. Benefits were also observed for EF on the Go/No-Go task with fewer errors following WBB intake on cognitively demanding invalid No-Go trials in comparison to placebo. Furthermore, in comparison to placebo, response times were faster for the Go/No-Go task, specifically at 4 h and 8 h following WBB treatment. We also observed reduced post-meal glucose and insulin, but not triglyceride, concentrations in comparison to placebo over the first 2 h following ingestion. Though the addition of Age, BMI, glucose and insulin as covariates to the analysis reduced the significant effect of beverage for AVLT word rejection, metabolic outcomes did not interact with treatment to predict cognitive performance with the exception of one isolated trend.ConclusionsThis study indicated acute cognitive benefits of WBB intake in cognitively healthy middle-aged individuals, particularly in the context of demanding tasks and cognitive fatigue. WBB improved glucose and insulin responses to a meal. Further research is required to elucidate the underlying mechanism by which WBB improves cognitive function.

Energy Intake and Satiety Responses of Eggs for Breakfast in Overweight and Obese Adults-A Crossover Study.

The type of food eaten for breakfast may determine the amount of food consumed at the next meal. This may be important when considering dietary advice for overweight and obese individuals who are trying to lose weight. The aim of the study was to investigate the energy intake and subjective sensations of hunger using a visual analogue scale (VAS) of a breakfast meal of eggs compared with a breakfast meal of cereal in overweight Australian adults. In a cross-over study, participants attended the University of South Australia’s Clinical Trial Facility on two separate days, one week apart. On each day participants consumed one of two isoenergetic breakfasts (1800 kJ), either eggs and toast or cereal with milk and orange juice. Fifty overweight or obese participants, 44 ± 21 years, 86 ± 14 kg, with a body mass index (BMI) of 31 ± 4 kg/m2 completed both study visits. Energy intake following the egg breakfast was significantly reduced compared with the cereal breakfast (4518 vs. 5283 kJ, p = 0.001). BMI and gender were unrelated to these effects. The sensation of hunger was less after the egg breakfast (p = 0.028 for diet by time interaction) and returned more quickly after the cereal breakfast. There were no effects of gender or age. Energy intake was reduced at an ad libitum lunch meal 4 hours after a breakfast meal containing eggs. The findings suggest that satiety responses of overweight and obese are not different to non-obese participants as our study confirms findings from studies conducted in different populations. Determining which foods may help overweight and obese individuals manage their food intake is important for diet planning.

Vitamin A Absorption Efficiency Determined by Compartmental Analysis of Postprandial Plasma Retinyl Ester Kinetics in Theoretical Humans

ABSTRACTBackgroundBetter methods are needed for determining vitamin A absorption efficiency in humans to support development of dietary recommendations and to improve the accuracy of predictions of vitamin A status.ObjectivesWe developed and evaluated a method for estimating vitamin A absorption efficiency based on compartmental modeling of theoretical data on postprandial plasma retinyl ester (RE) kinetics.MethodsWe generated data on plasma RE and retinol kinetics (30 min to 8 h or 56 d, respectively) after oral administration of labeled vitamin A for 12 theoretical adults with a range of values assigned for vitamin A absorption (55–90%); we modeled all data to obtain best-fit values for absorption and other parameters using Simulation, Analysis, and Modeling software. We then modeled RE data only (16 or 10 samples), with or without added random error, and compared assigned to predicted absorption values. We also compared assigned values to areas under RE response curves (RE AUCs).ResultsWe confirmed that a unique value for vitamin A absorption cannot be identified by modeling plasma retinol tracer kinetics. However, when RE data were modeled, predicted vitamin A absorptions were within 1% of assigned values using data without error and within 12% when 5% error was included. When the sample number was reduced, predictions were still within 13% for 10 of the 12 subjects and within 23% overall. Assigned values for absorption were not correlated with RE AUC (P = 0.21).ConclusionsWe describe a feasible and accurate method for determining vitamin A absorption efficiency that is based on compartmental modeling of plasma RE kinetic data collected for 8 h after a test meal. This approach can be used in a clinical setting after fasting subjects consume a fat-containing breakfast meal with a known amount of vitamin A or a stable isotope label.

Short-term, but not acute, intake of New Zealand blackcurrant extract improves insulin sensitivity and free-living postprandial glucose excursions in individuals with overweight or obesity

Impaired postprandial glucose handling and low-grade systemic inflammation are risk factors for developing insulin resistance in individuals with overweight or obesity. Acute ingestion of anthocyanins improves postprandial glucose responses to a single carbohydrate-rich meal under strictly controlled conditions.PurposeExamine whether acute and short-term supplementation with anthocyanin-rich New Zealand blackcurrant (NZBC) extract can improve postprandial glucose responses to mixed-macronutrient meals.MethodsTwenty-five overweight (BMI > 25 kg m2) sedentary individuals participated in one of the following double-blinded, randomised controlled trials: (1) ingestion of 600 mg NZBC extract or placebo prior to consumption of a high-carbohydrate, high-fat liquid meal (n = 12); (2) 8-days supplementation with NZBC extract (600 mg day−1) or placebo, with insulin sensitivity and markers of inflammation assessed on day-7, and free-living postprandial glucose (continuous glucose monitoring) assessed on day-8 (n = 13).ResultsA single dose of NZBC extract had no effect on 3 h postprandial glucose, insulin or triglyceride responses. However, in response to short-term NZBC extract supplementation insulin sensitivity was improved (+ 22%; P = 0.011), circulating C-reactive protein concentrations decreased (P = 0.008), and free-living postprandial glucose responses to both breakfast and lunch meals were reduced (− 9% and − 8%, respectively; P < 0.05), compared to placebo.ConclusionThese novel results indicate that repeated intake, rather than a single dose of NZBC extract, is required to induce beneficial effects on insulin sensitivity and postprandial glucose handling in individuals with overweight or obesity. Continuous glucose monitoring enabled an effect of NZBC extract to be observed under free-living conditions and highlights the potential of anthocyanin-rich supplements as a viable strategy to reduce insulin resistance.

Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat‐fermented Bambara flour

AbstractCroissants are wheat flour‐based delicious bakery products that are usually consumed as part of breakfast or lunch meals. In this study, fermented bambara groundnut was used to supplement wheat flour in the following ratios (5:95%; 10:90%; 15:85%; 20:80%, and 25:75%, respectively) to produce croissant snacks. The results of the functional properties of the flour blends revealed an increase in water absorption capacity (81–92%) and bulk densities (0.81–1.20 g/cm3) with an increased added ratio of fermented Bambara flour. Contrarily, increasing the Bambara groundnut in the blend resulted in the decreased oil absorption capacity (70–63%) and the swelling capacity (0.75–0.4%). The pasting characteristics data revealed an increase in pasting temperature and setback viscosity and a decrease in peak, breakdown, and final viscosities, as well as trough and peak time with an increase in the addition of fermented Bambara flour. Proximate composition of the croissant showed an increase in protein, fiber, ash, moisture, and fat content and a decrease in carbohydrate content. Physical properties data showed an increase in loaf weight but a decrease in loaf volume and specific volume of the snacks. The amino acid profile showed an increase in the amount of essential amino acids in the enriched croissants (28.66/100 g protein) compared with the control sample (24.05/100 g protein). The sensory attributes obtained for the croissants showed that the products were highly acceptable by the panelists. Hence, the affirmation that the acceptable quality and high nutritional croissants could be produced from wheat‐fermented Bambara groundnut flour blends.

Breakfast Consumption Patterns among the Students at Ahfad University for Women

Background: The intake of breakfast fuels the body with essential nutrients needed for the optimal function and helping the brain to concentrate during the day. Skipping breakfast puts the body at risking of entering into a starvation mode, leading to compensate and overeat later in the day. This current study was conducted between July 2019 and March 2020 at Ahfad University for Women. The main objective: To assess breakfast consumption pattern among the female students of Health sciences, Department of Nutrition and Dietetics at Ahfad University for Women in Sudan. Methodology: An epidemiological, cross-sectional study was conducted at Ahfad University for Women. A total of 100 students were selected by a stratified multi stage sample technique. Data was collected by using close ended questionnaire and analyzed by using SPSS (version 21). Results: The results showed that 80% of the students skipped their breakfast. Reasons for skipping their breakfast included lack of time to eat breakfast (32%), lack of appetite (18%), financial constraints (16%), stress and family eating patterns (6%), with only 2% mentioned they were following dietary regimen. Statistically significant differences was found between the observed and expected distributions of the sample regarding difficulties facing the students when skipping their breakfast (P=0.000), more than half of the students (n=56) faced many difficulties when skipping their breakfast. These included feeling hungry, lack of attention and being less active during their practical class. Linear regression model revealed that when students’ pocket money increased, some types of their food consumed increased by 90%. Conclusion: The study concluded that the majority of the student skipped their breakfast and there was significant relationship between students' pocket-money and types of food consumed in the breakfast meal. Recommendation: The study recommends development of nutrition education program on the importance of breakfast meal for the student’s health.

Assessment Of Pre-season Body Composition, Meal Patterns, Food Choices And Preferences In NCAA Division 1 College Athletes

The transition from high-school to college is typically associated with substantial changes in body composition, eating patterns, and food choices. PURPOSE: To assess pre-season body composition, eating patterns, food choices and preferences in Division I NCAA college athletes. METHODS: 118 incoming first-year athletes (males: n=69, BMI 25.5±5.5 kg/m2; females: n=49, BMI 22.3±2.7 kg/m2) from basketball, football, soccer, lacrosse, cross-country and tennis teams were recruited. Meal Patterns (MPQ), Food Preferences (FPQ) and Food Choices (FCQ) Questionnaires were used to assess eating patterns, factors that influence food choices and preferences. Body composition was assessed using dual energy x-ray absorptiometry (DXA) for lean body mass (LBM), fat mass (FM) and body fat % (BF%). A two-way ANOVA was used for analysis with significance accepted at p<0.05. RESULTS: Evening (86.2%) and lunch (66.1%) meals were the most frequently consumed meals followed by breakfast (52.5%) and evening snacks (21.2%). Nocturnal eating (eating during the night after having been to sleep) was the least common form of eating (31.4%). There was no significant difference observed in FPQ and FCQ between genders (p>0.05). However, a significant difference was observed in the importance of food for weight control (p=0.02), preference for vegetables (p=0.03) and starches (p=0.02) among sports. In addition, significant body composition differences were observed between males and females (FM: 13.4±10.9 kg and 17.0±7.3 kg, LBM: 67.5±9.0 kg and 44.8±5.3 kg, BF%: 14.8±8.4% and 26.7±7.3 %, p<0.001, respectively) and among sports (p<0.001 ). CONCLUSIONS: Certain eating patterns, such as skipping breakfast or lunch meals, may be detrimental to the maintenance of appropriate body composition in their sport. In addition, athletes in the endurance sports had higher preference for starches and based their food choices on the need to control weight.

The Effect Of Fasted Cycling Exercise At Different Times Of The Day In Overweight Individuals

Intermittent fasting has become an increasingly popular intervention for metabolic health. Combining intermittent fasting with exercise may lead to benefits for weight management. PURPOSE: To investigate the effect of fasted exercise at different times of the day on metabolic responses and appetite regulation in overweight males. METHODS: Twelve healthy males (Mean ± SD; age 26 ± 4 y; body fat 23 ± 2%) completed four, 60 min cycle ergometry trials at 60% V̇O2peak in a randomised order; in the morning fasted (AMFAST), evening fasted (PMFAST) and after consuming a breakfast meal in the morning (AMFED) and evening (PMFED). Circulating levels of ghrelin, glucagon-like peptide-1 (GLP-1), pancreatic polypeptide (PP), peptide tyrosine tyrosine (PYY), insulin, triglycerides, non-esterified fatty acid (NEFA), glucose, and cholesterol were measured at baseline, post-breakfast, pre-exercise, post-exercise, pre-soup ingestion, then every 30 min post soup-ingestion for 2 h. Appetite was assessed at 15 min intervals throughout. Substrate utilisation was measured every 30 min and continuously throughout exercise. RESULTS: Area under the curve (AUC) values for NEFA were greater in PMFAST compared to all trials (186.5 ± 46.3 vs. AMFAST 120.5 ± 42.6, AMFED 80.8 ± 23.8, PMFED 91.1 ± 36.4 mmol/L 4.75 h; P<0.05). AMFAST NEFA was also greater than AMFED (P=0.029). AUC values were greater for GLP-1 in AMFED trial compared to PMFAST (8660.2 ± 12232.5 vs 5967.0 ± 12027.5 mmol/L 4.75 h, P<0.05), and PP values for PMFED greater compared to all trials (155411.9 ± 86064.1 vs. AMFAST 90165.4 ± 90145.6, AMFED 107162.5 ± 72846.2, PMFAST 105364.0 ± 81320.2 mmol/L 4.75 h, P<0.05). A time of day effect was seen for cholesterol with PM greater than AM (P<0.05). Fat oxidation was greater during AMFAST and PMFAST exercise compared to FED trials (P<0.05). Ratings of appetite did not change between trials once all participants consumed the lunch meal post exercise (P>0.05). No differences were seen in AUC between trials for ghrelin, PYY, glucose or insulin. CONCLUSION: Fasted exercise elicited greater NEFA responses, and some appetite hormones appear to respond differently to varying exercise conditions and time of day in overweight males. Regardless of the time of day, fasted exercise favours fat metabolism and may induce a short-term negative energy balance.

Decreased Ghrelin And Increased PYY And GLP-1 Following Acute Aerobic Vs Resistance Exercise

PURPOSE: To determine if aerobic exercise (AEx) and resistance exercise (REx) differentially influence acute energy intake and appetite regulation. METHODS: Physically inactive adults with overweight/obesity (n=24, 35±1.7 yrs, BMI: 28.5±1.0 kg/m2; 50% female) completed 2 conditions; 1) AEx (treadmill walking at 65-70% of age-predicted maximum heart rate for 45 minutes) and 2) REx (1-set to failure of 12 resistance exercises). Each condition was initiated in the postprandial state (35 minutes post breakfast). Appetite (visual analog scale for hunger, satiety and prospective food consumption [PFC]) and hormones (ghrelin, PYY, and GLP-1) were measured before and every 30 minutes for 3 hours following consumption of the standardized breakfast meal. Post exercise food cravings (following 90 min VAS and blood draw via Food Cravings Inventory [FCI] questionnaire) and ad libitum energy intake at the lunch meal were also measured. RESULTS: There was no difference in post-exercise ad libitum energy intake between conditions (AEx: 937±65 kcal vs. REx: 991±68 kcal). There were also no differences in post exercise food cravings, nor area under the curve (AUC) for hunger, satiety, or PFC. However, there was a trend for higher satiety scores 150 min post breakfast in the REx condition (AEx: 35±4 mm vs. REx: 42±4 mm, p=0.08). AUC for ghrelin (AEx: 143,592±7,464 pg/mL vs. REx: 130,737±4,928 pg/mL, p=0.002), PYY (AEx: 23,812±1,592 pg/mL vs. REx: 20,540±1,177 pg/mL, p<0.001), and GLP-1 (AEx: 1,615±110 pg/mL vs. REx: 1,314±93 pmol/L, p<0.001 were all higher in the AEx condition compared to REx. For ghrelin and PYY, the higher AUC for AEx was due to greater values for all of the post-exercise time points evaluated (all p<0.05). For GLP-1, the higher AUC for AEx was due to significantly higher levels at the 90 minute postprandial time point (p<0.001), and a trend for greater levels at the 120 minute time point (p=0.07). CONCLUSIONS: The data suggest that an acute bout of aerobic exercise appears to increase both ghrelin, an oreixgenic gut peptide, as well as PYY and GLP-1, anoretic gut peptides, compared to an acute bout of resistance exercise. However, acute ad libitum energy intake was not different between conditions. Future work is needed to determine if exercise modality influences chronic energy intake and appetite regulation.

Fast Foods Intake of Highschool Students in Daejeon Area - Hamburger, Pizza, and Fried Chicken Intake -

간편성과 저렴한 가격, 대중매체를 통한 광고의 영향으로 청소년 소비층이 증가하지만, 한편 정크 푸드(junk food) 라는 오명을 지니는 패스트푸드에 대하여 대전에 거주하는 고등학생을 대상으로 섭취 실태를 조사하였다. 섭취빈도 조사 결과 프라이드치킨은 33회/년, 햄버거 29회/년, 피자 17회/년 섭취하고 있는 것으로 나타났다. 햄버거, 피자, 프라이드치킨의 섭취빈도는 BMI 비만도별, 아침과 저녁식사빈도별, 패스트푸드를 처음 먹었던 시기별 차이가 없었으며, 용돈의 경우 피자와 프라이드치킨은 용돈액수가 많은 사람이 섭취빈도가 높았다. 패스트푸드의 섭취자제 점수는 저체중 또는 비만 학생이 정상 체중의 학생보다 높았으며, 기대체격별 패스트푸드 섭취자제 점수는 차이가 없었다. 결론적으로 비만도, 식사 빈도, 패스트푸드의 처음 섭취 시기는 패스트푸드 섭취빈도와 관련이 없었던 반면, 용돈액수는 많을수록 패스트푸드의 섭취빈도가 높았던 것으로 나타나 용돈액수를 줄이는 것이 패스트푸드의 섭취빈도를 낮추는 효과적인 수단으로 확인되었다.Fast foods are very popular to adolescent and the sales are increasing due to the convenience, low price, and a broad scale advertisement through mass media. Fast foods are often named as junk foods because of high calorie and fat, low vitamins and minerals contents. This study investigated the intake frequency of hamburger, pizza and fried chicken, the 3 representative fast foods, in 306 male and female high school students living in Daejeon. Data were collected by food frequency questionnaire, and analyzed by SPSS(ver. 18.0). Intake frequency of hamburger, pizza and fried chicken were 33, 29, 17 times per year, respectively. Intake frequency of these 3 fast foods were not sig. different by BMI obesity, breakfast and supper meal frequency, and first time of fast foods intake. But intake frequency of fast foods were different by the allowance, intake frequence of pizza and fried chicken are higher in students with higher allowance. Restrain score of fast foods intake were higher in underweight and obese than normal weight students. There were no sig. difference of intake restrain score by preferable future body figure. As conclusion, the most effective way of reducing the fast food intake frequency in adolescent were cutting down the allowance. Besides that education based on analysis about what are the specific nutritional defects in each fast food may help to change the behavior of fast foods intake.