Modern Diet Research Articles

HUBUNGAN POLA MAKAN DENGAN KEJADIAN DIABETES MELLITUS DI PUSKESMAS NAMORAMBE KABUPATEN DELI SERDANG

Diabetes Mellitus (DM) is a degenerative’s disease which really has been associated with Diet. Diet is depiction abaout the various, amount and composition of foodstuff to some one who eaten everyday. The change of life style shifted from traditional Diet that contain more carbohydrate and fibre of vegetables to the modern Diet in the instaneous form in diet with hinger fat, protein, sugar, sald and e few fibre and result in many disease Inclucde DM. According to WHO, Indonesian is in 5th rank of number of patient with DM in prevalence 1,2% - 2,3% of the total population. The purpose of the research is to know about the relationship on Diet with Diabetes Mellitus type 2 in the Puskesmas Biru – Biru regency of Deli Serdang. This research is a descriptive analytic with cross sectional design (study cut latitude). The sampling method used to accidental sampling that consist of 44 Respondents. Research instruments used to quistionnaries study consisted of 20 questions. The answer of questions which there are in kuesioner, the data that collected is being analized using the chi - square test and counted by SPSS program. This result of this research which is gain the trusted level of 95 % show value p=0,001. This p value is smaller than α = 0,05. The conclusion of this research is showed that a significant relationship on diet with Diabetes Mellitus type-2 in the Puskesmas Namorambe, regency of Deli Serdang. The important suggestion of the medical staff and paramedic and nutritonist is to provide the patient with DM with information who visit Puskesmas Namorambe, to regualte the diet in good condition.

Diet as a Partial Explanation for Wisdom Teeth Problem

Abstract: Impacted wisdom teeth is a condition where the third molars experience malposition. Changes in dietary patterns are one of the reasons of impaction, as they result in less space for tooth growth. This study aimed to analyze the relationship between diet and wisdom teeth. This was a narrative review study using databases of Google Scholar, Science Direct, and Pubmed (MEDLINE) with a publication period between 2010-2019. The keywords used were amelogenesis imperfecta, enamel, and genes. The results showed that the definition of impaction was a condition that caused a tooth to fail to reach its functional position. Third molars, canines, and premolars were the most frequently impacted teeth. At present, evolution causes a reduction in the jaw dimensions due to dietary factors, namely the nature of the food or the level of utilization of chewing tools that affect the eruption of wisdom teeth. In conclusion, the modern diet results in the loss of growth stimulation in the jaw, which is a risk factor for non-eruption wisdom teeth that will cause impacted wisdom teeth.Keywords: wisdom teeth; diet; impaction

Public policy measures to manage nutrition-related health risks

Introduction. Modern diets characterized by high consumption of ultra-processed foods and reduced physical activity are leading to poor health outcomes and increased premature mortality, as well as higher health care costs. This requires that governments implement more effective models of public management in the field of nutrition which require evaluation of the impact of each management tool, as well as their cumulative effects. Objective. To summarize and characterize the key public policies that exist worldwide to reduce the risks of diet-related non-communicable diseases. Materials and methods. A content analysis of scientific and internet publications on nutrition and dietary management was used. Discussion. A common set of policy tools for many countries includes fiscal policy measures, quality standardization and food labeling, public education, financial incentives for responsible food behavior, development of national recommendations for healthy eating and its promotion, etc. Recently, these approaches have begun to rely on epidemiological monitoring data and studies evaluating the effectiveness of a particular type of intervention. Not all of the existing interventions are equally effective. Therefore, when choosing policy instruments, it is necessary to consider their potential, as well as their level of impact: individual, socio-cultural, industrial, governmental, etc. Conclusion. Rationalization of nutrition is the most important element of social policy of the state and one of the factors in the formation of a healthy lifestyle. This indicates the need for a comprehensive science-based systematic approach to solving problems in the field of healthy eating. The implementation of policy in this area should be based on scientific evidence, with the involvement of business and a wide range of the public, on the principle of interagency cooperation and taking into account multi-level factors that affect the formation of individual and population model of food behavior.

Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems

Current modern dietary patterns throughout the world have resulted in adverse health implications. On the other hand, current agricultural practices and methods employed in food industries lead to the exploitation of the environment and generate nutrient-rich waste, which is underutilized. The simple answer to both these problems could be the adoption of fermentation technology. Due to the presence of functional microorganisms, fermented foods possess unique properties like probiotics properties, antimicrobial, antioxidant, peptide production, etc., imparting health benefits to consumers. Moreover, agricultural and food processing waste fermentation could generate value-added healthy foods and sustainable food sources. Not only this, fermented food products can be an essential source of generating livelihoods by producing necessary food ingredients through fermentation of commonly generated organic wastes in rural areas and encouraging and promoting traditional fermented recipes that are also healthy. This review discusses how reviving and promoting food fermentation technology can help reduce these two problems related to health and sustainability. Furthermore, the role of lactic acid bacteria and fungi like yeast, Penicillium, Acetobacter etc., in producing beneficial metabolites and their impact on controlling various lifestyle disorders and aging have been discussed. In addition, fermented foods also enrich gut microbiota, which imparts health benefits.

Replacement of table sugar with clarified rice syrup in beverages

The worst element in the modern diet is white sugar, which contains the toxic fructose. As a result, many people have started avoiding fructose and switching to fructose-free sweets. Rice Syrup, for example, contains no fructose. White sugar was replaced with clarified rice syrup in this study. At a pilot plant scale, products such as red herbal syrup, chocolate syrup, cardamom syrup, aloe vera syrup, and plum syrup were made utilizing rice syrup in place of white sugar. During the shelf-life study, all parameters, including microbiological, physicochemical and sensory properties, were found acceptable. In addition, at zero weeks and 48 weeks, the effect of storage days on pH, acidity, brix, sugars content, and sensory attribute was determined. During storage, no notable changes in quality metrics were found. Bangladesh J. Sci. Ind. Res. 57(1), 23-26, 2022

An exploratory social media intervention for perception and behavior on eating away from home: A cluster randomized trial in Chongqing, China

A modern diet with high energy density is harmful to health and negatively affects the environment. Eating out is particularly prevalent among young adults and has steadily increased in many countries over the last few decades. This study aims to assess the impact of nutrition education interventions on social media on cognitive and behavioral changes in the diet of university students. A cluster-randomized trial with an intervention group (n = 853) and a no-intervention control group (n = 846) was conducted in Chongqing. A two-month educational intervention was conducted through social media (WeChat official account, Sina Weblog, and Tencent Weibo) with participants of the intervention group. Self-reported eating-out-related knowledge and behaviors were assessed at baseline and six and eight months after randomization. Multilevel mixed-effects logistic regression and linear regression analyses accessed the outcomes between the intervention and control groups. The proportion of participants in the high-level knowledge and attitude group in the intervention group increased by 13% and 8.5% compared with the control group (p < 0.05). The effects of the intervention on the outcomes significantly changed over time, as demonstrated by the achieved statistical significance for knowledge and attitude score (p for group and time interaction <0.001) in the interaction between time and randomization groups. The high-frequency eating away from home/school at weekends decreased from 29.6% to 27.3% in the intervention group. In the control group, the high-frequency eating away from home/school at weekends in the increase was increased (26.3%–27.2%). A total of 73.6% of respondents in the intervention group reported that they consciously reduced their frequency of eating away from home/school. The possibility exists for narrowing the perception and behavior disparity gap through the effective use of social media, such as WeChat and Microblog, which could be a sustainable platform to provide health education or new food policies to promote healthy eating and reduce food waste among university students.

Exposure to Chinese Famine during Early Life Increases the Risk of Fracture during Adulthood.

This study focused on identifying whether exposure to the Chinese Great Famine (1959–1961) in early life amplified the potential for fractures in adulthood. The survey was conducted using data from the 1997–2015 China Health and Nutrition Survey (CHNS)—5235 adults born between 1954 and 1964 were selected as the sample size. Fracture was defined based on self-report. Those born from 1962–1964 were treated as non-exposure group. Those with exposure to famine were divided into four subgroups: Fetal, early childhood, mid-childhood, and late childhood cohorts. The association between the groups and fracture was determined using Cox regression. In follow-up data (mean of 11 years), fractures were identified in 418 of the participants. The incidence of fracture was 8.7 in late childhood, 8.1 in mid-childhood, 8.3 in early childhood, 7.0 in fetal, and 5.4 in non-exposed cohorts per 1000 person-year. Compared with the non-exposed group, the famine-exposed groups had an increased risk of developing fracture in adulthood with hazard ratio (HR) and 95% CI of 1.29 (0.90–1.85), 1.48 (1.08–2.03), 1.45 (1.02–2.06), and 1.54 (1.08–2.20), respectively. The positive link of famine exposure to risk of fracture occurred primarily in those participants with a modern diet who lived in urban areas. In conclusion, the risk of fracture in Chinese adults is associated with famine exposure.

Food-Related Carbonyl Stress in Cardiometabolic and Cancer Risk Linked to Unhealthy Modern Diet.

Carbonyl stress is a condition characterized by an increase in the steady-state levels of reactive carbonyl species (RCS) that leads to accumulation of their irreversible covalent adducts with biological molecules. RCS are generated by the oxidative cleavage and cellular metabolism of lipids and sugars. In addition to causing damage directly, the RCS adducts, advanced glycation end-products (AGEs) and advanced lipoxidation end-products (ALEs), cause additional harm by eliciting chronic inflammation through receptor-mediated mechanisms. Hyperglycemia- and dyslipidemia-induced carbonyl stress plays a role in diabetic cardiovascular complications and diabetes-related cancer risk. Moreover, the increased dietary exposure to AGEs/ALEs could mediate the impact of the modern, highly processed diet on cardiometabolic and cancer risk. Finally, the transient carbonyl stress resulting from supraphysiological postprandial spikes in blood glucose and lipid levels may play a role in acute proinflammatory and proatherogenic changes occurring after a calorie dense meal. These findings underline the potential importance of carbonyl stress as a mediator of the cardiometabolic and cancer risk linked to today’s unhealthy diet. In this review, current knowledge in this field is discussed along with future research courses to offer new insights and open new avenues for therapeutic interventions to prevent diet-associated cardiometabolic disorders and cancer.

Impact of Essential Fatty Acids Consumption in Combating Neurological Disorders

Modernization of society have caused various momentous changes in dietary habits of people in this era of modern world. The modern dietary patterns are typically composed of Fatty acids mainly saturated fatty acids along with refined carbohydrates. This present-day diet together with a lifestyle with reduced physical activity is a major determinant of various metabolic disorders like obesity and diabetes. All these factors are also causing a gradual increase in the prevalence of cognitive disorders mainly depressive disorders and mood disorders. Neuroinflammation is the link between the metabolic disorders and cognitive disorders and this correlation is evident by significant clinical and epidemiological data. Fatty acids are of major interest as they have twofold functions. They are major contributors of modern diet causing obesity, diabetes and other metabolic disorders and on the other hand they serve as signaling molecules in the inflammatory responses. The difference lies in the choice of the fatty acids that are included as a part of daily diet. Saturated fatty acids are the ones should be avoided as they are the components of high caloric obesogenic diets whereas, polyunsaturated including Omega-6 and Omega-3 fatty acids must be consume through daily foods to prevent from Neuroinflammation considered to be the major cause of neuropsychiatric disorders.

Dietary Pattern Associated with the Risk of Hyperuricemia in Chinese Elderly: Result from China Nutrition and Health Surveillance 2015-2017.

Our current study aimed to estimate the relationship between dietary patterns and hyperuricemia among the Chinese elderly over 60 years old. All the data were obtained from China Nutrition and Health Surveillance during 2015–2017. A total of 18,691 participants who completed the whole survey were included in our statistical analysis. The definition of hyperuricemia was 420 μmmol/L (7 mg/dL) for male and 360 μmmol/L (6 mg/dL) for female. Exploratory factor analysis was applied to explore posterior dietary patterns in our samples, and five dietary patterns were recognized, namely “Typical Chinese”, “Modern Chinese”, “Western”, “Animal products and alcohol”, and “Tuber and fermented vegetables”. After multiple adjusted logistic regression, participants in the highest quartile of “typical Chinese” (Q4 vs. Q1, OR = 0.32, 95% CI: 0.28–0.37, p-trend < 0.0001), “modern Chinese” (Q4 vs. Q1, OR = 0.81, 95% CI: 0.71–0.93, p-trend = 0.0021) and “tuber and fermented vegetables” (Q4 vs. Q1, OR = 0.78, 95% CI: 0.69–0.88, p-trend < 0.0001) showed a lower risk of hyperuricemia, while animal products and alcohol was positively associated with hyperuricemia (Q4 vs. Q1, OR = 1.49, 95% CI: 1.31–1.7, p-trend < 0.0001). We also found that participants who mainly ate a modern Chinese diet tended to meet the RNI/AI of nutrients we discuss in this paper, which may supply some information for hyperuricemia prevention and management by dietary methods.

Exposure to arsenolipids and inorganic arsenic from marine-sourced dietary supplements

Dietary supplements sourced from marine environments, such as fish oils and seaweed-based supplements, are widely consumed to boost nutrient intakes, including by vulnerable populations such as pregnant women. Like other marine foods, these supplements are also a potential source of exposure to arsenic, including the known toxic species, inorganic arsenic, and the cytotoxic, lipid-soluble arsenic compounds, arsenic hydrocarbons. A study of 32 marine-sourced supplements found higher total arsenic concentrations (>1000 ng g−1) in supplements made from seaweed, krill and calanus oil, and in fish and fish liver products marketed as “unprocessed”. Inorganic arsenic was only detectable in the seaweed samples, and was elevated (8900 ng g−1) in one product. Arsenic hydrocarbons were not detected in krill oil samples but were present at concentrations from 169 to 2048 ng g−1 in “unprocessed” fish and fish liver oil, and calanus oil. Survey data from the New Hampshire Birth Cohort Study (NHBCS) found 13.5% of pregnant women (n = 1997) reported taking fish oil supplements; and of those, most did so daily (75.6%, 6 or more times per week). Only a small percentage (9%) of those who reported consuming fish oil used products associated with higher arsenic levels. Higher urinary arsenic concentrations were found among women who consumed fish oil compared with those who did not, and specifically higher arsenobetaine and dimethyl arsenic concentrations. Dietary supplements are becoming common components of modern diets, and some marine-sourced dietary supplements are a source of inorganic arsenic and arsenic hydrocarbons.

The Characteristics of Modern Diets and the Shift to Agroecological Ways of Eating

The Characteristics of Modern Diets and the Shift to Agroecological Ways of Eating

Chewing the Fat with Microbes: Lipid Crosstalk in the Gut.

It is becoming increasingly important for any project aimed at understanding the effects of diet on human health, to also consider the combined effect of the trillions of microbes within the gut which modify and are modified by dietary nutrients. A healthy microbiome is diverse and contributes to host health, partly via the production and subsequent host absorption of secondary metabolites. Many of the beneficial bacteria in the gut rely on specific nutrients, such as dietary fiber, to survive and thrive. In the absence of those nutrients, the relative proportion of good commensal bacteria dwindles while communities of opportunistic, and potentially pathogenic, bacteria expand. Therefore, it is unsurprising that both diet and the gut microbiome have been associated with numerous human diseases. Inflammatory bowel diseases and colorectal cancer are associated with the presence of certain pathogenic bacteria and risk increases with consumption of a Western diet, which is typically high in fat, protein, and refined carbohydrates, but low in plant-based fibers. Indeed, despite increased screening and better care, colorectal cancer is still the 2nd leading cause of cancer death in the US and is the 3rd most diagnosed cancer among US men and women. Rates are rising worldwide as diets are becoming more westernized, alongside rising rates of metabolic diseases like obesity and diabetes. Understanding how a modern diet influences the microbiota and how subsequent microbial alterations effect human health will become essential in guiding personalized nutrition and healthcare in the future. Herein, we will summarize some of the latest advances in understanding of the three-way interaction between the human host, the gut microbiome, and the specific class of dietary nutrients, lipids.

Validating Accuracy of a Mobile Application against Food Frequency Questionnaire on Key Nutrients with Modern Diets for mHealth Era

In preparation for personalized nutrition, an accurate assessment of dietary intakes on key essential nutrients using smartphones can help promote health and reduce health risks across vulnerable populations. We, therefore, validated the accuracy of a mobile application (app) against Food Frequency Questionnaire (FFQ) using artificial intelligence (AI) machine-learning-based analytics, assessing key macro- and micro-nutrients across various modern diets. We first used Bland and Altman analysis to identify and visualize the differences between the two measures. We then applied AI-based analytics to enhance prediction accuracy, including generalized regression to identify factors that contributed to the differences between the two measures. The mobile app underestimated most macro- and micro-nutrients compared to FFQ (ranges: −5% for total calories, −19% for cobalamin, −33% for vitamin E). The average correlations between the two measures were 0.87 for macro-nutrients and 0.84 for micro-nutrients. Factors that contributed to the differences between the two measures using total calories as an example, included caloric range (1000–2000 versus others), carbohydrate, and protein; for cobalamin, included caloric range, protein, and Chinese diet. Future studies are needed to validate actual intakes and reporting of various diets, and to examine the accuracy of mobile App. Thus, a mobile app can be used to support personalized nutrition in the mHealth era, considering adjustments with sources that could contribute to the inaccurate estimates of nutrients.

Characterization of Ingredients Incorporated in the Traditional Mixed-Salad of the Capuchin Monks.

Recipes on the composition of the “salad of the monks” (Capuchin monks) have been reported in Italy since the 17th century. Different wild edible plants were highly regarded as an important ingredient of this mixed salad. Among these, some species played a key role for both their taste and nutritional properties: Plantago coronopus L. (PC), Rumex acetosa L., Cichorium intybus L., and Artemisia dracunculus L. In the present study, the micromorphological and phytochemical features as well as the antioxidant and anti-inflammatory properties of extracts of these fresh and blanched leaves, were investigated. The extracts obtained by blanched leaves, according to the traditionally used cooking method, showed the highest content of bioactive compounds (total phenols 1202.31–10,751.88 mg GAE/100 g DW; flavonoids 2921.38–61,141.83 mg QE/100 g DW; flavanols 17.47–685.52 mg CE/100 g DW; proanthocyanidins 2.83–16.33 mg CyE/100 g DW; total chlorophyll 0.84–1.09 mg/g FW; carbohydrates 0.14–1.92 g/100 g FW) and possess the most marked antioxidant (IC50 0.30–425.20 µg/mL) and anti-inflammatory activity (IC50 240.20–970.02 µg/mL). Considering this, our results indicate that increased consumption of the investigated plants, in particular of PC, raw or cooked briefly, could provide a healthy food source in the modern diet by the recovery and enhancement of ancient ingredients.

The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity.

Diet exerts a major influence upon host immune function and the gastrointestinal microbiota. Although components of the human diet (including carbohydrates, fats, and proteins) are essential sources of nutrition for the host, they also influence immune function directly through interaction with innate and cell-mediated immune regulatory mechanisms. Regulation of the microbiota community structure also provides a mechanism by which food components influence host immune regulatory processes. Here, we consider the complex interplay between components of the modern (Western) diet, the microbiota, and host immunity in the context of obesity and metabolic disease, inflammatory bowel disease, and infection.

Table salt and added free sugar as nutrient “targets” in preventive dietetics in essential hypertension and associated diseases (literature review)

A review of foreign and native sources of literature from scientometric databases provides data on the harmful and beneficial properties of such well-known nutrients as table salt and sugar in essential hypertension and associated diseases, primarily in abdominal obesity and diabetes mellitus. The historical aspects of obtaining these nutrients, their participation in the pathogenesis of hypertension, the physiology of sodium and glucose metabolism are considered; the evidence base for prospective epidemiological studies is provided; the negative impact of these products on the intestinal microbiota, alarming statistics of salt and added free sugar abuse in population of different countries, social, economic and medical aspects of excess salt and sugar as risk factors for chronic non-communicable diseases emergence and progression of arterial hypertension are noted. The methods for assessing their amount in food, approaches to inhibiting salt and sugar-rich food abuse are given; the attention on the materials of the WHO, European, American, and Ukrainian guidelines on the safe amount of both nutrients is focused. The paper gives advice on rational nutrition of patients and options for modern diets, first of all, a low-salt DASH diet (Dietary Approaches to Stop Hypertension) from the standpoint of salt and sugar limiting.

INCREASED DIETARY INTAKE AND SERUM LEVELS OF ADVANCED GLYCATION END PRODUCTS (AGES) ARE ASSOCIATED WITH DIABETIC MACULAR EDEMA.

Diabetic macular oedema (DME) can develop at all stages of diabetic retinopathy, causing visual impairment and blindness. Modern diets are high in advanced glycation end products (dAGEs), derived from processing methods, exerting a pivotal role in promoting diabetic retinopathy risk. In present study, we investigate the relationship between dietary and serum levels of AGEs and DME in type 2 diabetic subjects. This case-control study was conducted between July 2018 and February 2019 on 50 case subjects with DME and 40 healthy controls without DM without DME. The sociodemographic characteristics, nutritional status, and anthropometric measurements were evaluated. The advanced glycation end products (AGEs) and receptor for AGEs (sRAGE) levels in serum were analysed. The AGEs levels of the DME group were higher than in the control group (p <0.05). sRAGE levels were higher in the DME group, but not statistically significant (p >0.05). The dietary intake of AGEs was higher in the DME group (p <0.05). It was found that an increase in neck circumference increased the risk of DME (p <0.001). A positive correlation was found between DME and AGEs, dAGE, neck circumference, and waist circumference. For the validity of these results, studies, including controlled nutrition interventions, are needed.

Primena zrna Amaranthus spp. u ishrani

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.

Primena zrna Amaranthus spp. u ishrani

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.