Consumption Of Starchy Foods Research Articles

468 Reconstruction of consumption of starchy food in prehistoric Japan from starch granules

468 Reconstruction of consumption of starchy food in prehistoric Japan from starch granules

Cortisol, energy intake, and food frequency in overweight/obese women

Objective This retrospective study investigated the relation between daily urinary free cortisol excretion rate, as a marker of cortisol production rate, to daily caloric intake, food choice, body mass index (BMI), and waist circumference. Methods One hundred twenty-seven overweight/obese women and 21 normal-weight subjects were enrolled in the study. Fasting blood samples for metabolic parameters were taken from each subject, followed by an oral glucose tolerance test. Cortisol excretion rate was assessed on 24-h urine collection (UFC/24 h). In obese patients, the daily caloric intake was calculated, and a weekly food-frequency questionnaire was assessed. Analysis of variance was used to assess the differences between groups. The relations between parameters were investigated by simple and multiple regressions. Results Obese women had significantly higher UFC/24 h than the normal-weight women ( P < 0.001). The obese subjects had an unbalanced diet, particularly rich in saturated lipids, and weekly food choice showed a preference for highly caloric foods. UFC/24 h values and waist circumference were significantly correlated ( P < 0.001), regardless of BMI. In the obese group, after adjustment for BMI, the UFC/24 h values were also significantly and positively correlated to daily carbohydrate and lipid intake and to weekly starchy food consumption. Conclusion We demonstrated a significant association between higher UFC/24 h and energy intake, fats, and consumption of starchy foods, and that these relations were independent of BMI.

Associations of socioeconomic factors with inadequate dietary intake in food aid users in France (The ABENA study 2004–2005)

Few studies in Europe have examined the relationship of sociodemographic and economic factors with diet in deprived populations. We analysed the association between socioeconomic characteristics and consumption of different food groups in food aid users. A cross-sectional study was conducted among food aid users in four urban French zones (n=1664). Associations of sociodemographic and economic factors and food aid use with frequency of consumption of the main food groups were tested using multivariate logistic regression models accounting for sampling weights. Both migrant status and consumption of fewer than three daily meals were associated with risk of low frequency of starchy food consumption (<3 times per day). Migrant status was also associated with low frequency of consumption of fruits and vegetables (<3.5 times per day) and dairy products (<2 times per day). Subjects with severe food insufficiency were more likely to be low consumers of fruits and vegetables, meat, seafood and eggs (<1 time per day), and dairy products. A low monthly food budget, temporary housing in a shelter and no source of household income were all associated with risk of low frequency of seafood consumption (<2 times per week). Finally, duration of food aid use, type of food aid distribution and perception of poor health status were associated with low consumption of meat, seafood and eggs. Economic level and other social characteristics were associated with an unhealthy diet within this deprived French population.

Comparison of three school-based intervention strategies to increase starch consumption in adolescent Scottish boys

The aim of the present study was to compare three 4-week school-based interventions to increase starch intake in adolescent Scottish boys. A randomised controlled intervention study was employed and seventy-six boys (aged 12‐13 years) from four local authority schools within North Lanarkshire were randomly recruited to one of four groups: A, control (received no specific advice); B, provided with an education package on starch that was designed to be fun and educate the subjects on the benefits of eating starchy foods; C, provided with starchy snacks (Rice Krispies, Cornflakes and Nutrigrain bars (Kellogg’s Manchester, UK) and Twiglets (United Biscuits, Aintree, Merseyside, UK); D, provided with both the education package and the snacks. Ethical approval for the study was granted by Queen Margaret University College Ethical Committee and The Research Ethics Committee of Lanarkshire Health Board. Dietary intakes were estimated using a 3 d diet diary at baseline and at 4 weeks post intervention. Full instructions for completion of the diary were given at the start of the dietary recording period by the researcher. Specific questions on starchy food consumption were included to ensure that all starchy foods consumed were recorded. Energy and nutrient intakes were assessed using CompeatPro version 5.0 (Nutrition Systems, Banbury, Oxon, UK). Statistical analyses were performed using SPSS version 11.5 (SPSS Inc, Chicago, IL, USA). Paired-sample t tests were used to compare data at baseline and at 4 weeks post intervention. After 4 weeks group C showed an increased % energy from starch (from 29 to 34; P < 0.001) and a decreased % energy from total sugar (from 24 to 19.7; P < 0.05) with no significant change in total carbohydrate. Group D showed an increased % energy from starch (from 27 to 33; P < 0.005) and total carbohydrate (from 49.8 to 54.3; P < 0.01). Group D also showed a decreased % energy from fat (from 39 to 35; P < 0.005). It was concluded from the study that a simple intervention package, including dietary education and provision of snacks high in starch, resulted in beneficial dietary changes in adolescent boys. However, longer-term studies are required to assess the sustainability of these dietary changes.

Variations in compliance with starchy food recommendations and consumption of types of starchy foods according to sociodemographic and socioeconomic characteristics

Nutritional recommendations call for balanced, diversified consumption of starchy foods and increased whole-grain food intake. Their efficiency may depend on sociodemographic and socioeconomic factors, for which little information is available. The aim of the present study was to investigate the relationship between sociodemographic and socioeconomic characteristics and starchy food consumption in a large general population of French adults. Dietary intake was assessed using at least six 24-h dietary records collected, during a 2-year period, from 4574 men and women aged 45-60 years who participated in the Supplémentation en VItamines Minéraux et AntioXydants cohort study in 1995-7. Compliance with the recommendation ( > or = 3 and < 6 servings/d), non-consumption of whole-grain products, variety and daily cost were compared across sociodemographic and socioeconomic categories using logistic regression and covariance analyses. About 55 % of subjects complied with the starchy food recommendation, with little variation across sociodemographic characteristics. Consumption of whole-grain products was less likely in men (P = 0.001), in subjects with a lower education level (P-trend = 0.01) and in those belonging to intermediate occupational categories (P = 0.02). The variety of starchy food intake increased with education level (P-trend = 0.0002) and was lowest for manual workers (P = 0.03). The proportion of daily food cost spent on starchy foods decreased with occupational category (P < 0.0001), and was higher in rural areas (P = 0.0004). The starchy food budget spent on potatoes decreased with the educational level (P-trend = 0.007), whereas it increased for rice and unsweetened breakfast cereals (P-trend = 0.001 for both). Public recommendations concerning starchy food variety and whole-grain intake should specifically target subjects with a lower education level and/or occupational category.

Starch granules, dental calculus and new perspectives on ancient diet

Recent work in various parts of the world has suggested the possibility of ancient starch granules surviving and adhering to archaeological artefacts. Often this information is used to infer aspects of diet. One additional source for recovery of archaeological starch granules is dental calculus. The presence of plant food debris in dental calculus is well known but has not been not widely investigated using archaeological material. The extraction of starch granules from dental calculus represents a direct link to the consumption of starchy food by humans or animals. Using dental calculus also sidesteps many other questions still inherent in using starch granules to reconstruct aspects of ancient diet, such as the effects of diagenesis on their morphology; as the starches are trapped inside a concreted matrix they are less likely to alter over time. We used amylase digestion by a starch-specific enzyme to confirm the material as starch.

Effect of SstI Polymorphism of the Apolipoprotein CIII Gene and Environmental Factors on Risks of Hypertriglyceridemia in Taiwan Aborigines

Hypertriglyceridemia (HTG) is a heterogeneous metabolic disorder. The aim of this study was to examine associations among genetic polymorphisms, SstI polymorphism of apolipoprotein CIII (ApoCIII) and Hind III polymorphism of lipoprotein lipase (LPL), environmental factors and risks of HTG. Two hundred and forty-nine southern Taiwanese aborigines were recruited for a cross-sectional study, which included 90 subjects with triglyceride (TG)>150 mg/dl (HTG) and 159 with TG<or=150 mg/dl (NTG). The frequencies of SstI major allele (S1) and minor allele (S2) of ApoCIII were 66.1% and 33.9% in HTG and 73.6% and 26.4% in NTG (p<0.1). In female subjects, the frequencies of the S2 allele was significantly higher in HTG (0.38) than NTG (0.27) (p<0.04). The frequencies of the LPL HindIII major allele (H+) and minor allele (H-) were similar between HTG (H+ 84.3%; H- 15.7%) and NTG (H+ 78.9%; H- 21.1%). In a multivariate adjusted logistic model, education<or=6 year (odds ratio (OR)=3.71, 95% confidence interval (CI): 1.24-8.13), Amis tribe (OR=3.08, 95% CI: 1.41-6.77), body mass index (BMI)>or=25 (OR=2.22, 95% CI: 1.18-4.16), starchy food consumption>or=3 times/week (OR=1.89, 95% CI: 1.00-3.59) and ApoCIII S2S2 genotype (OR=3.35, 95% CI: 1.10-10.19) were independently (p<0.05) associated with HTG risks. Among ApoCIII S1S1, S1S2 and S2S2 genotypes, ApoCIII and TG concentrations increased (p<0.01) in a dose-responsive manner. The ApoCIII S2 variant and environmental factors, including education, tribal background, BMI and starchy food intake, modulate the risks of HTG in aboriginal Taiwanese. Interaction between genetic and environmental factors warrants further investigation.

Consumption of foods by young children with diagnosed campylobacter infection - a pilot case-control study.

To determine whether parentally reported habitual intake of specific foods differed between children with diagnosed Campylobacter jejuni infection and children of a comparison group without diagnosed infection. Information was collected from the parents or primary caregivers of South Australian children aged 1-5 years with diagnosed C. jejuni (cases, n=172) and an age- and gender-matched group of uninfected children (controls, n=173). Frequency of consumption of 106 food and drink items was determined for the preceding two months by food-frequency questionnaire. Four children in the control group had recorded diarrhoeal episodes during the assessment period and were excluded, so 169 responses were evaluated for this group. Information was gathered on possible confounders including socio-economic status. Response frequencies were classified into three levels of consumption (rarely, weekly or daily) and statistical comparison was made by frequency of consumption of foods versus the 'rarely' classification for cases and controls, respectively. Frequency of consumption of most foods, including starchy foods and fruits and vegetables, did not differ between cases and controls. However, reported consumption of eight food items (block and processed cheese (slices and spread), salami/fritz (a form of processed sausage), chicken nuggets, pasteurised milk, fish (canned or fresh) and hot French fries) was significantly higher by controls. The hypothesis that reported consumption of starchy foods was lower by cases than by controls was not supported by the data. However, consumption of some processed and unprocessed foods was higher by controls. Some of these foods have established bactericidal actions in vitro that may indicate a possible mechanism for this apparent protection.

UK consumer perceptions of starchy foods.

To gain an understanding of UK consumer attitudes and beliefs regarding starchy foods and their dietary role, a questionnaire based on the theory of planned behaviour was developed and sent out to a UK consumer sample (n 800). The content focused on attitudes and beliefs towards starchy foods, perceived barriers towards increasing their intake (e.g. cost, habit, social influences), perceptions of personal and recommended starchy food intake, intention to increase starchy food intakes in the future and socio-demographic information. Responses (n 414) indicated that consumers have highly divergent attitudes and beliefs regarding starchy foods. These foods are seen as nutritious and good for one's health, but also as high in energy and not helping to control weight, and the overall intention to increase starchy food intake was extremely low. Possible barriers towards increasing starchy food intake were the perceptions that personal starchy food intakes were already high, beliefs that starchy food intakes should be reduced to achieve a healthier diet, and the view that personal starchy food intakes did not need to be changed any further, because (depending on attitude) individual's intakes had already been increased or reduced. The model including attitude and subjective norm had the best fit for predicting reported intention to increase starchy food consumption, with attitude being the strongest contributor. Addition of the factor 'family's liking of starchy foods' significantly improved the model. For reported starch intake, the model including attitude had the best fit, and addition of other factors did not improve the model. These findings indicate that health promotion strategies aimed at increasing complex carbohydrate intakes should take these perceptions into consideration; however, further work is required to examine how these potential barriers can best be addressed in practice.

A family‐based intervention to increase consumption of starchy foods

The UK public has been fairly resistant to health promotion messages encouraging reduced fat intake as a component of the strategy to help achieve the targets for cardiovascular disease risk reduction identified in The Health of the Nation and extended in Saving Lives: Our Healthier Nation. This project is designed to test the hypothesis that a more positive message to eat more (low fat) starchy foods would be better received and achieve the desired dietary goals. Newcastle families, in enumeration districts in the middle three quintiles of the Townsend Deprivation Index who do not meet current dietary targets for fat and starch, are being recruited to one of three interventions designed to encourage and enable them to choose diets richer in starchy foods. Dietary outcomes are being measured at three and six months after the interventions. We are investigating the process of change through use of questionnaires and in‐depth interviews with both “achievers” and “non‐achievers”.

Clues for the development of food-based dietary guidelines: how are dietary targets being achieved by UK consumers?

Expert scientific advice to the UK Government has been translated into eight general dietary guidelines, which form the core of population-based dietary advice in the UK and are supplemented by a food selection guide showing the types and proportions of foods needed for a balanced and healthy diet. Data from the Dietary and Nutritional Survey of British Adults were used to identify statistically significant differences between subgroups of the study population that met, or failed to meet, population nutritional goals for intakes of total fat, saturated fat and dietary fibre. Several eating habits--including greater consumption of starchy foods (particularly wholemeal varieties), greater consumption of fruit and the substitution of reduced-fat milk for whole-fat milk--were shared by the subgroups that met each of the nutritional goals. This analysis provides clues for any future refinement of food-based dietary guidelines.

Individual differences in starchy food consumption: The application of preference mapping

In this study, we applied the technique of Internal preference mapping to examine the individual UK consumer intentions to eat each of 12 common starchy food dishes, and consider how individual opinions varied or clustered into similar groups. The results showed that subjects overall tend to ‘prefer’ (measured as reported frequency of consumption) the most familiar starchy foods, but it was also possible to identify two subject sub-groups, characterised by a different ‘preference’ for these foods. Subjects with traditional food habits prefer potatoes more than any different starchy food and in particular they prefer roast and chipped potatoes. In contrast there is another group composed with subjects who are interested in the health properties of starchy food, who prefer a varied intake of many kinds of starchy products (potato, rice and pasta). The ‘traditional’ group seems to be associated with greater degree of overweight and, to some extent, males more than females, but were no consistent group associations with age or measures of socio-economic status. The existence of these two consumer sub-groups may help to explain the finding of previous research on consumer perceptions of starchy foods, which shows that consumers hold divergent views about the importance and desirability of increasing starchy foods consumption, and about the role of these foods in weight control. This has implications for the communication of dietary recommendations to increase consumption of starchy food rich in complex carbohydrates (for example, boiled potatoes or boiled rice) rather than focusing on generic starchy food.

PH Measurements of Human Dental Plaque after Consumption of Starchy Foods Using the Microtouch and the Sampling Method

The aim was to study the effect of different starch-containing food items on pH changes in dental plaque. The pH was, in 10 subjects, simultaneously measured at various occasions up to 60 min in: (1) two approximal spaces in the premolar-molar region with the microtouch method, and (2) pooled samples of dental plaque with the sampling method. Six starchy products were tested: (1) spaghetti, (2) macaroni, (3) potato, (4) rice, (5) unsweetened bread, and (6) sweetened bread. A glucose chewing tablet and a mouthrinse with 10% sucrose served as controls. Saliva was collected for HPLC analysis of maltose and maltotriose when testing the spaghetti, rice and unsweetened bread. The glucose tablet and the sucrose solution resulted in the greatest pH drops. However, all starchy products resulted in obvious pH falls, which were most pronounced for sweetened bread, followed, in order, by unsweetened bread and potato. Significantly more maltose and maltotriose were found in saliva after consumption of unsweetened bread compared to spaghetti. There seemed to be a relationship between the amount of starch hydrolysates in saliva and the area of the plaque pH curve (AUC). The microtouch method gave consistently lower pH values than the sampling method. Both methods, however, ranked the eight test products roughly in the same order with respect to minimum pH, maximum pH decrease and AUC.

A case-control study of diet and colo-rectal cancer in northern Italy.

The relation between dietary factors and the risk of colorectal cancer was investigated in a case-control study conducted in Northern Italy on 339 cases of colon cancer, 236 cases of rectal cancer and 778 controls admitted to hospital for acute, non-neoplastic or digestive disorders. Consistent positive associations were observed with more frequent consumption of starchy foods (pasta or rice) (relative risk, RR = 3.0 for colon and 1.8 for rectum for highest vs. lowest tertile) and beef/veal meats (RR = 2.1 for colon, 2.3 for rectum), whereas reduced relative risks were observed in subjects reporting more frequent green vegetable consumption (RR = 0.5 for highest vs. lowest tertile), a few specific vegetable or fruit items, and coffee (RR = 0.6 for highest vs. lowest tertile). Various fats in seasonings were positively, but inconsistently, related to intestinal cancer risk, whereas no association was evident with measures of whole grain foods or alcohol intake. For both intestinal sites, a 4- to 5-fold difference in risk was evident between the extreme quintiles of a simple score obtained by algebraic sum of the 4 major groups of foods. These findings could not be explained in terms of confounding by socio-economic status or other major potential distorting factors, are in agreement with the results from previous studies of colo-rectal cancer in Southern Europe, and are consistent with various aspects of the descriptive epidemiology of intestinal cancer in Italy.

The role of starches in etiology of gastric cancer.

A case control study revealed a higher consumption frequency of starches among gastric cancer patients than in three matched control groups. This finding was not due to a higher consumption frequency of a few items. For every food item eaten less frequently by the gastric cancer patients there were approximately three items eaten more frequently. The finding was not related to a socioeconomic differential. It is suggested that long-term consumption of starchy foods may affect the mechanics of gastric acid secretion and thus render the gastric mucosa more susceptible to an exogenous carcinogen.

LONG‐TERM CHANGES IN FOOD CONSUMPTION IN JAPAN*

The Japanese economy has shown a high rate of growth compared with European countries and America. Food consumption in Japan, however, has risen less rapidly than in these countries. The purpose of this paper is to explain the prewar rigidity in food consumption in Japan and to show how this has changed in the postwar period. The main factor in the rise of food consumption is usually the increase in per‐capita income. Consumption of starchy foods generally decreases at certain levels of percapita income. In Japan, however, this level of income is lower than in other countries. While in the West the decline in demand for starchy foods has generally been due to the increased substitution of livestock products, in Japan this has been due mainly to low caloric consumption. Before the Second World War, starch intake in Japan remained fairly constant despite the rise in per‐capita income. One reason for this rigidity is Japan's fondness for rice. In the postwar period, however, income elasticity for food and drink has doubled and livestock products have become more important, thus raising total caloric intake. This shift in food consumption, however, has caused problems for food production and agricultural incomes.