Energy-providing Nutrients Research Articles

Association of the habitual dietary intake with the fatty liver index and effect modification by metabotypes in the population-based KORA-Fit study

BackgroundNon-alcoholic fatty liver disease (NAFLD) is an emerging threat for public health with diet being a major risk factor in disease development and progression. However, the effects of habitual food consumption on fatty liver are still inconclusive as well as the proposed role of the individuals’ metabolic profiles. Therefore, the aim of our study is to examine the associations between diet and NAFLD with an emphasis on the influence of specific metabotypes in the general population.MethodsA total of 689 participants (304 men and 385 women) of the KORA-Fit (S4) survey, a follow-up study of the population-based KORA cohort study running in the Region of Augsburg, Germany, were included in this analysis. Dietary information was derived from repeated 24-h food lists and a food frequency questionnaire. The intake of energy and energy-providing nutrients were calculated using the national food composition database. The presence of fatty liver was quantified by the fatty liver index (FLI), and metabotypes were calculated using K-means clustering. Multivariable linear regression models were used for the analysis of habitual food groups and FLI; for the evaluation of macronutrients, energy substitution models were applied.ResultsA higher consumption of nuts and whole grains, and a better diet quality (according to Alternate Healthy Eating Index and Mediterranean Diet Score) were associated with lower FLI values, while the intake of soft drinks, meat, fish and eggs were associated with a higher FLI. The isocaloric substitution of carbohydrates with polyunsaturated fatty acids was associated with a decreased FLI, while substitution with monounsaturated fatty acids and protein showed increased FLI. Statistically significant interactions with the metabotype were observed for most food groups.ConclusionThe consumption of plant-based food groups, including nuts and whole grains, and diet quality, were associated with lower FLI values, whereas the intake of soft drinks and products of animal origin (meat, fish, eggs) were associated with a higher FLI. The observed statistically significant interactions with the metabotype for most food groups could help to develop targeted prevention strategies on a population-based level if confirmed in independent prospective studies.

Relative Validity of the Meal-Based Diet History Questionnaire for Estimating Nutrient Intake among Japanese Women and Men aged 30-76 Years.

The purpose of this study was to examine the relative validity of the Meal-based Diet History Questionnaire (MDHQ) for estimating nutrient intake. Dietary data were obtained from 111 Japanese women and 111 Japanese men, using the online MDHQ and the 4-non-consecutive-day weighed dietary record (DR). The number of nutrients (total n = 46) showing no significant mean differences between estimates from the online MDHQ and DR (with energy adjustment by the density model) was 17 among women and 12 among men. The median value (25th and 75th percentiles) of the Pearson correlation coefficients between the online MDHQ and DR estimates was 0.54 (0.35–0.57) among women and 0.45 (0.25–0.53) among men. Bland–Altman plots for energy-providing nutrients indicated wide limits of agreement (and proportional bias for protein) with overall underestimation of protein and fat and overestimation of carbohydrate by the online MDHQ. Similar results were found when the paper version of the MDHQ (completed after the DR) was examined. For example, the median value of the Pearson correlation coefficients was 0.54 for women and 0.45 for men. This study suggests that the MDHQ has an acceptable ability to rank individuals according to intakes of a wide range of nutrients.

Dietitian‐supported dietary intervention leads to favorable dietary changes in patients with type 2 diabetes: A randomized controlled trial

It remains to be fully elucidated whether nutrition education by dietitians can lead to specific positive changes in the food choices of patients with diabetes. A total of 96 patients with type 2 diabetes and diabetic kidney disease were randomly assigned to the intensive intervention group that received nutritional education at every outpatient visit and the control group that received nutritional education once a year. The total energy intake, energy-providing nutrients and 18 food groups were analyzed at baseline, and 1 and 2 years after the intervention in 87 patients. Furthermore, the relationship between the changes in hemoglobin A1c, body composition and changes in the total energy or energy-producing nutrient intake was analyzed in 48 patients who did not use or change hypoglycemic agents during the study period. The total energy intake, carbohydrates, cereals, confections, nuts and seeds, and seasonings significantly decreased, and fish and shellfish intake significantly increased during the study period in the intensive intervention group, whereas these changes were not observed in the control group. The decrease in the total energy intake and carbohydrates after 2 years was significantly greater in the intensive intervention group than in the control group. The change in the total energy and carbohydrate intake showed a significant positive correlation with that in muscle mass. The multivariate analysis showed that the decrease in total energy intake was independently associated with that in muscle mass. Dietitian-supported intensive dietary intervention helps improve the diet of patients with type 2 diabetes.

Breakfast Consumption Suppresses Appetite but Does Not Increase Daily Energy Intake or Physical Activity Energy Expenditure When Compared with Breakfast Omission in Adolescent Girls Who Habitually Skip Breakfast: A 7-Day Randomised Crossover Trial

With concerns that adolescent girls often skip breakfast, this study compared the effects of breakfast consumption versus breakfast omission on free-living physical activity (PA) energy expenditure (PAEE) and dietary intakes among adolescent girls classified as habitual breakfast skippers. The participants went through two 7-day conditions in a trial with a crossover design: daily standardised breakfast consumption (energy content: 25% of resting metabolic rate) before 09:00 (BC) and daily breakfast omission (no energy-providing nutrients consumed) until 10:30 (BO). Free-living PAEE, dietary intakes, and perceived appetite, tiredness, and energy levels were assessed. Analyses were linear mixed models. Breakfast manipulation did not affect PAEE or PA duration. Daily fibre intake was higher (p = 0.005; d = 1.31), daily protein intake tended to be higher (p = 0.092; d = 0.54), post-10:30 carbohydrate intake tended to be lower (p = 0.096; d = 0.41), and pre-10:30 hunger and fullness were lower and higher, respectively (p ≤ 0.065; d = 0.33–1.01), in BC versus BO. No other between-condition differences were found. Breakfast-skipping adolescent girls do not compensate for an imbalance in energy intake caused by breakfast consumption versus omission through subsequent changes in PAEE but may increase their carbohydrate intakes later in the day to partially compensate for breakfast omission. Furthermore, breakfast can make substantial contributions to daily fibre intake among adolescent girls.

Chemometric estimation of captured Farfantepenaeus notialis, Pérez-Farfante 1967 (Crustacea: Penaeidae) [pdf

BACKGROUND Chemometrics can be used to analyze a wide range of food products for authentication, quality control, differentiation and the determination of nutrition quality. Owing to the scarcity of studies relating to the intrinsic physico-chemical characteristics of penaeid shrimps caught on the Nigerian coast, the aim of this research was to estimate the energy-supplying nutrients, mineral elements and functional characteristics of Farfantepenaeus notialis from the Lagos Lagoon. METHODS The proximate composition was determined using the AOAC method while the energy-providing nutrients were multiplied by the Atwater factors. The samples were digested in HNO3/HCl for mineral determination and the functional properties were estimated using optical measurements. RESULTS Higher concentrations of moisture, crude protein, crude fat, and carbohydrate were recorded in the flesh while crude fibre and total ash were higher in the exoskeleton samples. The flesh had higher total metabolisable energy (1524 kJ 100 g-1) and utilizable energy due to protein (36.49 kJ). All the investigated minerals (Ca, Mg, K, P and Na) were more concentrated in the exoskeleton. In both samples, Na/K and Na/Mg ratios were within acceptable ideal ranges of 1.4-3.4 and 2-6, respectively. All values of the MSI (calculated) were lower than their comparative standard index values, having positive contrasts in both exoskeleton and flesh samples. The exoskeleton sample had better functional properties, but the flesh sample was higher in swelling strength. CONCLUSIONS In addition to good flesh quality, F. notialis contains considerable amounts of energy-providing nutrients. As the content of fibre is very low, F. notialis may be ideal as a weaning food for children.

Chemometric estimation of captured Farfantepenaeus notialis, Pérez-Farfante 1967 (Crustacea: Penaeidae).

Chemometrics can be used to analyze a wide range of food products for authentication, quality control, differentiation and the determination of nutrition quality. Owing to the scarcity of studies relating to the intrinsic physico-chemical characteristics of penaeid shrimps caught on the Nigerian coast, the aim of this research was to estimate the energy-supplying nutrients, mineral elements and functional characteristics of Farfantepenaeus notialis from the Lagos Lagoon. The proximate composition was determined using the AOAC method while the energy-providing nutrients were multiplied by the Atwater factors. The samples were digested in HNO3/HCl for mineral determination and the functional properties were estimated using optical measurements. Higher concentrations of moisture, crude protein, crude fat, and carbohydrate were recorded in the flesh while crude fibre and total ash were higher in the exoskeleton samples. The flesh had higher total metabolisable energy (1524 kJ 100 g-1) and utilizable energy due to protein (36.49 kJ). All the investigated minerals (Ca, Mg, K, P and Na) were more concentrated in the exoskeleton. In both samples, Na/K and Na/Mg ratios were within acceptable ideal ranges of 1.4-3.4 and 2-6, respectively. All values of the MSI (calculated) were lower than their comparative standard index values, having positive contrasts in both exoskeleton and flesh samples. The exoskeleton sample had better functional properties, but the flesh sample was higher in swelling strength. In addition to good flesh quality, F. notialis contains considerable amounts of energy-providing nutrients. As the content of fibre is very low, F. notialis may be ideal as a weaning food for children.

Estimation of nutritional energy values, mineral ratio and mineral safety index in the Royal spiny lobster, Panulirus regius (De Brito Capello, 1864)

Royal spiny lobster is a marine crustacean with a significant economic value as a popular consumer product. However, information on the energy-providing nutrients of lobster is scarce, especially on those living in the southern coast of Nigeria. This study provides information about the nutritional quality and metabolizable energy of flesh and shell of the Royal spiny lobster, Panulirus regius. Proximate and mineral compositions were analyzed, while energy contributions, mineral ratio and mineral safety index were estimated. Higher concentrations of moisture, crude protein and fat were recorded in flesh, while crude fibre, total ash, and nitrogen free extract were more in shell. The proximate with the highest values were crude protein (57.71 g100g-1) and total ash (40.67 g100g-1) in flesh and shell samples, respectively. The flesh had higher total metabolisable energy (1375 kJ 100g-1) and utilizable energy due to protein (38.62). The minerals, with the exception of Na, were concentrated more in the shell. In the flesh sample, Na/K and Na/Mg ratios were within the acceptable ideal range of 1.4 – 3.4 and 2 – 6, respectively, while other ratios were below ideal range. In shell samples, Ca/K (3.55) was within the ideal range of 2.2 – 6.2, while Ca/P (5.23) was higher than the reference balance of 2.6. Mg in shell sample was the only mineral whose safety index value (21.85) was higher than the table value (15) with negative difference (-6.85). K, P and Na showed negative relationships with all the proximate compositions except for the moisture and protein in shell sample, while only K showed positive relationships with moisture (???? = 0.68), protein (???? = 0.63), fat (???? = 0.64) and nitrogen free extract (???? = 0.17) in the flesh sample. The flesh and shell of the lobster will be good alternative sources of nutrients in human diet and animal feed, respectively.

Nutritional and functional attributes of raw and grilled crabmeat

Abstract. Crab is a good source of animal protein, eaten either as snacks or as part of main meal in Southern Nigeria. The effect of grilling on energy-providing nutrients and functional attributes of Cardiosoma armatum (Herklots, 1851) were determined. The comparison of the raw and grilled crabmeat showed that grilling had considerable effect on the quality of this species. Significant changes (p<0.05) in crude fiber (%), calcium (mg/100g), magnesium (mg/100g), potassium (mg/100g), sodium (mg/100g), and oil absorbing capacity (%) were observed after grilling. Utilizable energy due to protein (60% of protein energy utilization assumed) was comparable in both raw (9.36 kJ/9.27 kcal) and grilled samples (10.92 kJ/10.83 kcal). The ratio, Ca/Mg was high with a little variation between the two samples, having coefficient of variation percent of 12.94%. Only calcium had its Mineral Safety Index (MSI) greater than the standard value for both the raw samples (23.68>10.00) and the grilled samples (13.86>10.00). All the significant energy-providing nutrients have a positive correlation with the investigated minerals except magnesium. Grilling was found to be a suitable cooking process for C. armatum, since it conserved the main energy-providing nutrients and functional characteristics.

Consumption of ultra-processed foods and relationship between nutrient intake and obesity among participants undergoing specific health checkups provided by National Health Insurance

Objective Obesity associated with an increased consumption of ultra-processed foods (UPF) has been reported by studies abroad using the NOVA food classification system, an international framework for classifying food according to the degree of processing. However, no such study has been conducted in Japan. In this study, we evaluated the association between UPF consumption, nutrient intake, and obesity using the NOVA system.Method In September 2017, we conducted a survey using a questionnaire of patients who had attended routine health checkups in Manazuru Town, Kanagawa Prefecture and collected their three-day dietary records as well as medical examination results. The final analysis included 169 patients (66 men, 103 women). Food consumed by the respondents were classified into four groups of NOVA systems. The dietary share of UPF (UPF energy ratio) was compared to total energy intake (except alcoholic beverages and eating out). Nutrient intake and obesity risk were compared across the UPF energy ratio tertile (low, middle, and high intake). Covariance and logistic regression analysis were conducted and adjusted based on age, sex, household structure, education, income, and total energy intake (except energy-providing nutrients, macronutrients, and protein intake per body weight) to analyze the association between UPF consumption and nutrient intake. Finally, for obesity, we adjusted for physical activity and smoking status using a similar analysis of the relationship between UPF consumption and energy providing nutrients and macronutrients.Result Approximately 75% of patients investigated were older than 65 years. The average (standard deviation) UPF energy ratio was 29.7% (15.0). There were no significant differences in socioeconomic status among groups according to the UPF energy ratio. The high-UPF group had a significantly greater total energy intake. However, the protein energy ratio, protein intake per body weight, dietary fiber, and vitamins A, E, K, B1, B6, C, niacin, folic acid, potassium, magnesium, and iron intake were significantly lower in the high-UPF group. Moreover, the high-UPF group had a significantly higher BMI. The odds ratio for obesity was higher (4.51[1.50-13.57]) in the high-UPF group than in the low-UPF group (1.00).Conclusion Those who consumed more UPF had lower protein intake and suffered from multiple vitamin and mineral deficiencies. Furthermore, their energy intake was greater, and the odds ratio for obesity was significantly higher. It has been suggested that excessive UPF consumption warrants further attention.

Access to grocery stores and nutrition/food intake observed in the National Health and Nutrition Survey: Focusing on the substitution-complementary relation

Objective This study aimed to identify the characteristics of nutrition and food intake among people who have limited access to grocery stores (hereinafter, "people with limited access").Method Data from the 2011 National Health and Nutrition Survey and 2011 Comprehensive Survey of Living Conditions were compiled using a data-linkage method. These are the only surveys that contain data regarding people's access to grocery stores. Nutrition and food intake among people with limited access were examined using an econometric method targeting 1,051 women aged 65 years and older. The objective variables for the analysis were caloric intake (kcal) from energy-providing nutrients, namely, proteins, fats, and carbohydrates, and 17 items in different food groups (g/1,000 kcal). The analysis used the seemingly unrelated regressions model, a simultaneous equations model designed to address endogeneity through simultaneous determinations of objective variables. This model indicated, by way of coefficients, the influence of the factors (variables) that define caloric intake from each nutrient and food group. The substitution-complementary relation among the nutrients and among the food groups was expressed as a correlation matrix between error terms.Results The characteristics of people with limited access were examined targeting women aged 65 years and older with respect to their access to grocery stores and intake of energy-providing nutrients. The results indicated that their caloric intake (kcal) of carbohydrates was significantly high, whereas their caloric intake (kcal) of fats was significantly low. Their caloric intake by food group (g/1,000 kcal) also confirmed similar results: their intake of grains was high, but that of fats was low. Thus, the results indicated a strong likelihood that people with limited access, even after accounting for the substitution-complementary relation, had a diet that was too high in carbohydrates.Conclusion People with limited access tended to have a diet that was too high in carbohydrates. This tendency had a strong likelihood to be because of not simply the prices or their preferences but their food environment-that is, their limited access to grocery stores. The food environment prescribes people's diet, even when individuals' financial situations are taken into account. Therefore, the study indicated the necessity for chain store operators to cooperate with one another and with the government to create an environment that facilitates shopping-support services.

Association between dietary factors and plasma fetuin-A concentrations in the general population.

Circulating fetuin-A, a novel marker for hepatic fat accumulation, has been related to a higher risk of type 2 diabetes and cardiovascular diseases in a growing number of prospective studies. However, little is known about dietary determinants of fetuin-A concentrations in the general population. Therefore, we aimed to investigate the association between dietary intake of energy, energy-providing nutrients, alcohol and major food groups and plasma fetuin-A concentrations in the Bavarian Food Consumption Survey II. Dietary intake was assessed by three 24-h dietary recalls, and plasma concentrations of fetuin-A were measured in 558 adults (18-81 years). After multivariable adjustment for lifestyle factors and body fatness, higher energy intake was nonsignificantly associated with higher fetuin-A concentrations (per 2092 kJ/d (500 kcal/d) 3·7 µg/ml, 95 % CI -0·5, 7·8 µg/ml). There was no clear association between energy-providing nutrients and fetuin-A concentrations. Higher alcohol intake was associated with lower fetuin-A concentrations (P trend 0·003): mean fetuin-A concentrations were 324 (95 % CI 313, 335) µg/ml in non-drinkers, and with 293 (95 % CI 281, 306) µg/ml significantly lower in participants who drank ≥30 g alcohol per d. Mean fetuin-A concentrations decreased across quintiles of milk and dairy product intake (lowest quintile 319 (95 % CI 309, 330) µg/ml; highest quintile 304 (95 % CI 293, 314) µg/ml; P trend 0·03), and each 150-g increment in milk/dairy products per d was associated with 5·6 (95 % CI -9·6, -1·5) µg/ml lower fetuin-A. Dietary intakes of vegetables, meat or fish were not associated with fetuin-A concentrations. Because of the preventive potential of our findings, further exploration is warranted.

Associations among 25-year trends in diet, cholesterol and BMI from 140,000 observations in men and women in Northern Sweden.

BackgroundIn the 1970s, men in northern Sweden had among the highest prevalences of cardiovascular diseases (CVD) worldwide. An intervention program combining population- and individual-oriented activities was initiated in 1985. Concurrently, collection of information on medical risk factors, lifestyle and anthropometry started. Today, these data make up one of the largest databases in the world on diet intake in a population-based sample, both in terms of sample size and follow-up period. The study examines trends in food and nutrient intake, serum cholesterol and body mass index (BMI) from 1986 to 2010 in northern Sweden.MethodsCross-sectional information on self-reported food and nutrient intake and measured body weight, height, and serum cholesterol were compiled for over 140,000 observations. Trends and trend breaks over the 25-year period were evaluated for energy-providing nutrients, foods contributing to fat intake, serum cholesterol and BMI.ResultsReported intake of fat exhibited two significant trend breaks in both sexes: a decrease between 1986 and 1992 and an increase from 2002 (women) or 2004 (men). A reverse trend was noted for carbohydrates, whereas protein intake remained unchanged during the 25-year period. Significant trend breaks in intake of foods contributing to total fat intake were seen. Reported intake of wine increased sharply for both sexes (more so for women) and export beer increased for men. BMI increased continuously for both sexes, whereas serum cholesterol levels decreased during 1986 - 2004, remained unchanged until 2007 and then began to rise. The increase in serum cholesterol coincided with the increase in fat intake, especially with intake of saturated fat and fats for spreading on bread and cooking.ConclusionsMen and women in northern Sweden decreased their reported fat intake in the first 7 years (1986–1992) of an intervention program. After 2004 fat intake increased sharply for both genders, which coincided with introduction of a positive media support for low carbohydrate-high-fat (LCHF) diet. The decrease and following increase in cholesterol levels occurred simultaneously with the time trends in food selection, whereas a constant increase in BMI remained unaltered. These changes in risk factors may have important effects on primary and secondary prevention of cardiovascular disease (CVD).

Bath Breakfast Project (BBP)--examining the role of extended daily fasting in human energy balance and associated health outcomes: study protocol for a randomised controlled trial [ISRCTN31521726

BackgroundCurrent guidance regarding the role of daily breakfast in human health is largely grounded in cross-sectional observations. However, the causal nature of these relationships has not been fully explored and what limited information is emerging from controlled laboratory-based experiments appears inconsistent with much existing data. Further progress in our understanding therefore requires a direct examination of how daily breakfast impacts human health under free-living conditions.Methods/DesignThe Bath Breakfast Project (BBP) is a randomised controlled trial comparing the effects of daily breakfast consumption relative to extended fasting on energy balance and human health. Approximately 70 men and women will undergo extensive laboratory-based assessments of their acute metabolic responses under fasted and post-prandial conditions, to include: resting metabolic rate, substrate oxidation, dietary-induced thermogenesis and systemic concentrations of key metabolites/hormones. Physiological and psychological indices of appetite will also be monitored both over the first few hours of the day (i.e. whether fed or fasted) and also following a standardised test lunch used to assess voluntary energy intake under controlled conditions. Baseline measurements of participants' anthropometric characteristics (e.g. DEXA) will be recorded prior to intervention, along with an oral glucose tolerance test and acquisition of adipose tissue samples to determine expression of key genes and estimates of tissue-specific insulin action. Participants will then be randomly assigned either to a group prescribed an energy intake of ≥3000 kJ before 1100 each day or a group to extend their overnight fast by abstaining from ingestion of energy-providing nutrients until 1200 each day, with all laboratory-based measurements followed-up 6 weeks later. Free-living assessments of energy intake (via direct weighed food diaries) and energy expenditure (via combined heart-rate/accelerometry) will be made during the first and last week of intervention, with continuous glucose monitors worn both to document chronic glycaemic responses to the intervention and to verify compliance.Trial registrationCurrent Controlled Trials ISRCTN31521726.

The interplay between nutrients and the adipose tissue

The importance of adipose tissue in health as well as disease has been demonstrated in several studies recently, and it has become appropriate to use the term 'adipose organ' when referring to adipose tissue as a whole. The obesity epidemic, with a marked increase in the incidence of the metabolic syndrome leading to diabetes type 2 as well as cardiovascular complications, has stimulated considerable interest in adipose tissue biology. Moreover, several studies in different species have shown that limited energy intake is associated with less inflammation, improved biomarkers of health and a marked increase in longevity. In addition, there is convincing evidence that an optimal amount of adipose tissue is essential for many body functions such as immune response, reproduction and bone quality. Some nutrients and their metabolites are important as energy sources as well as ligands for many transcription factors expressed in adipose tissue, including all energy-providing nutrients both directly and indirectly as well as cholesterol, vitamin E and vitamin D. In particular, fatty acids can be effectively taken up by adipocytes and they can interact with several transcription factors crucial for growth, development and metabolic response, e.g. PPARalpha, -delta and -gamma, sterol regulatory element-binding proteins1 and 2 and liver X receptors alpha and beta). Moreover, glucose is also readily taken up and stored as fatty acids via lipogenesis in adipocytes. It is known that some metabolic signals released as proteins from adipose tissue (adipokines) are important for normal as well as pathological responses to the amount of energy stored in the adipose organ. The future challenge will be to understand the function of adipose tissue in energy homeostasis and the interplay with nutrients in order to be able to give optimal advice for the prevention and treatment of obesity.

Food habits, energy and nutrient intake in adolescents with Type 1 diabetes mellitus

The aims were to describe the food habits of adolescents with Type 1 diabetes (Type 1 DM) and to compare them with healthy control subjects; to describe the distribution of energy-providing nutrients in patients and compare it with current recommendations and previous reports; and finally, to investigate associations between dietary intake and glycaemic control. One hundred and seventy-four adolescents with Type 1 DM and 160 age- and sex-matched healthy control subjects completed a validated food frequency questionnaire, and 38 randomly chosen patients completed a prospective 4-day food record. Patients ate more regularly, and more often ate fruit and fruit juice, potatoes and root vegetables, meat, fish, egg, offal and sugar-free sweets than control subjects. Control subjects more often ate ordinary sweets and snacks. Patients chose coarse rye bread and dairy products with less fat to a greater extent than control subjects. Patients were heavier than control subjects. The intake of saturated fat was higher in patients compared with recommendations and, for boys with diabetes, the intake of protein was higher than recommended. Patients with poorer glycaemic control ate vegetables, fruit and fish less often than patients with better control. The food habits of adolescents with Type 1 DM were healthier than those of control subjects. The intake of energy-providing nutrients was in line with current recommendations and showed improvements compared with previous reports, with the exception of fibre intake. The association between dietary intake and glycaemic control needs further investigation in prospective studies.

Flavonoid Intake in Relation to Lung Cancer Risk: Case-Control Study Among Women in Greece

: We have examined the role of three classes of flavonoids that are relatively common in the Greek diet (flavanones, flavan-3-ols, and flavonols) in the etiology of lung cancer using data from a case-control study among women, which was undertaken in Athens, Greece, in the late 1980s. Study subjects were 154 women with lung cancer and 145 control women with orthopedic conditions. Women reported their life-long smoking histories and average frequency of consumption, before onset of present disease, of 47 food items or beverages that collectively covered >80% of the intake of each of the energy-providing nutrients. Intakes of flavonoids were calculated using the recently published U.S. Department of Agriculture database. The data were modeled through logistic regression, controlling for energy intake and smoking. There was no indication that intake of any of the studied flavonoid categories reduces the risk of lung cancer; indeed, for flavonols there was an unexpected positive association. Thus, our study does not indicate a protective effect of flavanones, flavan-3-ols, or flavonols on lung cancer risk and indicates that the factors responsible for the protective effect of vegetables and fruits against the risk of this cancer are unlikely to belong to these flavonoid categories.

Validity of self-reported dietary intake at school meals by American Indian children: the pathways study

ObjectiveTo examine the validity of a modified diet record-assisted 24-hour recall in third-grade (8 to 10 years old) American Indian children. DesignThe children were trained to record their food intake using diet records, and then they recalled their 24-hour food intakes, using the diet records as memory prompts, during interviews by trained staff using the Minnesota Nutrition Data System (NDS; version 2.6, 1993, Food database version 8A, Nutrient database version 23; Nutrition Coordinating Center, University of Minnesota, Minneapolis). The modified method added training in portion size estimation. Direct observation of the children’s intakes during school meals was used to validate the accuracy of their selfreported recalls. SubjectsEighty third-grade children recruited from schools from four of the American Indian Nations participating in the Pathways Study. Statistical analyses performedPearson correlations were used for nutrient level data. A mixed regression model (PROC MIXED), with no other fixed effects and site as a random effect, was used to test the null hypothesis that the difference between recalled and observed intakes was zero (Ho: βo=0). Food intake data were obtained from the Nutrition Data System Record Reports. ResultsThere were no significant differences between recalled and observed energy intakes for the school meals combined or for either meal individually. Percentages of energy intake from fat, protein, and carbohydrate from recalls were not significantly different from those observed for the combined school meals. Pearson correlations for energy and energy-providing nutrients ranged from 0.52 to 0.86 for both meals, from 0.55 to 0.86 for school lunch, and from 0.61 to 0.86 for school breakfast. Agreement between recalled and observed food items was 75%. Children recalled 57% of food quantities within ±10% of observed quantities. ConclusionsAt the group level, American Indian children were able to accurately report the macronutrient proportions of their total energy intake, and their reporting of total energy intake (+13% of criterion) compares favorably with that of other ethnic groups of children of similar age. They were able to accurately recall the majority of foods that they were independently observed consuming during school meals.

High intake of energy, sucrose, and polyunsaturated fatty acids is associated with increased risk of preeclampsia

Objective: Preeclampsia is associated with high body mass index, insulin resistance, and hypertriglyceridemia. Our objective was to investigate prospectively whether diet in the first half of pregnancy is associated with the risk for preeclampsia. Study Design: This prospective, population-based, cohort study of pregnant women investigated dietary intake early in the second trimester with a quantitative food frequency questionnaire. Results: The questionnaire was completed by 3133 women (83%). Preeclampsia developed in 85 women. Adjusted odds ratio (95% CI) for preeclampsia was 3.7 (1.5-8.9) for energy intake of >3350 kcal/d compared with ≤2000 kcal/d. Adjusted odds ratio (95% CI) for preeclampsia was 3.6 (1.3-9.8) for sucrose intake (percent of total energy) of >25% compared with ≤8.5% and 2.6 (1.3-5.4) for polyunsaturated fatty acids intake (percent of total energy) of >7.5% compared with ≤5.2%. Other energy-providing nutrients were not associated with the risk for preeclampsia. Conclusion: The current study suggests that high intakes of energy, sucrose, and polyunsaturated fatty acids independently increase the risk for preeclampsia. (Am J Obstet Gynecol 2001;185:451-8.)

Sucrose intake in Germany.

The present investigation reevaluated the German National Food Consumption Survey in order to obtain data on sucrose intake and food sources of sucrose intake in Germany. Moreover, it focused on the effect of sucrose intake on nutrient intake. By means of the food composition data base Bundeslebensmittelschlüssel, version II.2, 7-days dietary records of a representative sample of 15,838 persons aged 4 years and older were analyzed. The relation between sucrose and nutrients intake was investigated by variance and regression analyses. Low, moderate, and high sucrose intake categories were defined by means of sucrose density quartiles and comparisons were made for the percentages of persons meeting the German nutrient intake recommendations. Mean daily sucrose intake ranges between 43.2 g/d (f, 51-64 years) and 82.3 g/d (m, 13-14 years). The mean contribution of sucrose to total energy intake is highest with 14% in young age (4-6 years) and decreases to 9% and 7% in 51-64 year old women and men, respectively. The food groups "table sugar", "confectionery and ice cream", "biscuits, cake and pastries", "preserves", "dairy products", and "non-alcoholic beverages" are the main sucrose sources with varying importance in different age groups. The average amount of naturally occurring sucrose in the Germans' diet is estimated to 15-25% of total sucrose intake. Sucrose contributes 80-90% to total disaccharides intake in Germany. With each gram of sucrose the intake of energy rises on the average by 12.5 kcal (52.4 kJ), of protein by 0.3 g (9% of the energy increase), of fat by 0.5 g (34%), and of carbohydrates by 1.8 g (57%). Consequently, the higher the sucrose content of a diet, the lower is the contribution of fat to total energy intake. In contrast, the energy-adjusted effect of sucrose was found to be negative for energy-providing nutrients (except mono- and disaccharides) as well as for all the selected micronutrients, except calcium, vitamin E, vitamin C, and dietary fiber. Accordingly, the comparison between moderate and high sucrose consumers revealed a lower percentage of persons meeting nutrient intake recommendations in the high sucrose category under the condition of a comparable energy intake. This unfavorable effect of high sucrose intake is most prominent in 4-6 year old boys and girls as the groups with the highest sucrose intake. Since from the present data no exact figure for a sucrose or sugars intake recommendation can be deduced, it is suggested to keep on the WHO recommendation for a moderate sugar intake of 10% of energy intake.

Breast cancer risk and nutrient intake among French Canadians in Montreal: a case-control study

Abstract The association between dietary patterns and breast cancer risk remains one of the most important unresolved questions in epidemiology at the present time. In order to contribute to this debate, a case-control study of breast cancer was conducted in members of the Francophone community in Montreal. In total, 414 cases and 429 population-based controls were interviewed in this study. There was no association found between breast cancer risk and total energy intake or energy-providing nutrients, fat, protein and carbohydrates in any form or from any source. There was also no association found between the risk of breast cancer and the intake of vitamins and minerals, including vitamin A, retinol, beta-carotene, vitamin C or vitamin E. These results provide further evidence against the association between adult dietary fat intake and breast cancer risk. Given the indirect evidence supporting such an association, it appears imperative that consideration be given to how to further approach the subject of dietary fat intake and breast cancer risk. The lack of association between vitamins and minerals and breast cancer risk also casts doubt on such associations, indicating the importance of developing new hypotheses and approaches to the nutritional study of breast cancer.