Nutrient-dense Foods Research Articles

Are home gardening programs a sustainable way to improve nutrition? Lessons from a cluster-randomized controlled trial in Rufiji, Tanzania

Homestead food production (HFP) programs may improve diet and nutrition outcomes by increasing availability of nutrient dense foods such as vegetables and supporting livelihoods. We conducted a pair-matched cluster-randomized controlled trial to investigate whether vegetable home gardens could improve women’s dietary diversity, household food security, maternal and child iron status, and the probability of women consuming nutrient-rich food groups. We enrolled 1006 women of reproductive age (18–49 years) in ten villages in Pwani Region, Eastern Tanzania, matched the villages into pairs according to village characteristics, and randomly allocated villages to intervention or control. Households in the intervention villages received agricultural training, inputs to promote home production of nutritious crops, and nutrition and health education. Data were collected in 2016, 2017, and 2019 and analyzed using linear regression models with propensity score weighting adjusting for individual-level confounders, differential loss to follow-up, and fixed effects for village pairs to accommodate the pair-matched design. Results after one year of the intervention (previously published) found significant improvements in dietary diversity. However, three years after the start of the intervention the difference in dietary diversity disappeared, even though the number of women who grew at least one crop was significantly higher (75 percentage points, 95% CI: 72, 81) in treatment households compared to controls. Barriers to maintaining a home garden, including lack of irrigation opportunities and fencing materials, and social disruption may have precluded sustained impacts from home gardening in this context. Future home garden programs should carefully consider mechanisms and investments needed for sustained impact over time.

Nutrition Education Curriculum Promotes Adolescent Runners’ Self-Efficacy, Knowledge, and Intake of Nutrient-Rich Carbohydrate Foods

Background: Endurance runners exhibit an elevated prevalence of low bone mass and characteristics consistent with undernourishment. Objective: This quasi-experimental, pretest-posttest design study evaluated the efficacy of a 4-week nutrition education curriculum to optimize nutrition knowledge, self-efficacy, and the intake of nutrient-rich carbohydrate foods. Methods: Forty-eight adolescent endurance runners, age 15.7 ± 1.2 y, from two high schools in Southern California were recruited to complete four, weekly lessons addressing the quantity, quality, and timing of carbohydrate intake. Differences in pre- compared to post-intervention nutrition knowledge and self-efficacy to consume nutrient-rich carbohydrate foods were evaluated using paired samples t-tests. Qualitative coding of open-response questions explored changes in food intake behaviors reported by runners during the intervention. Results: The percent of nutrition knowledge questions answered correctly increased after Lessons 1 and 2 (59.0% ± 20.0% pre- vs. 81.9% ± 22.8% post-Lesson 1; 44.7% ± 13.7% pre- vs. 74.5% ± 17.4% post-Lesson 2, P<.001) and the number of identified nutrient-rich carbohydrate foods (8.7 ± 2.7 vs. 12.4 ± 2.3, P < 0.001). Self-efficacy scores improved after all lessons (P<.001). After Lesson 2, 84% (n = 27/32) of runners increased the carbohydrate included in a snack or meal; after Lesson 4, 85% (n = 29/34) added a post-exercise snack. Frequent themes identified from questions addressing dietary changes included increasing quantity and quality of carbohydrates in snacks and meals and being more aware of food choices.Conclusions: Findings suggest that the curriculum enhanced nutrition knowledge, self-efficacy, and dietary behaviors related to intake of nutrient-dense carbohydrate foods in adolescent runners.

Malnutrition and Pressure Injury Risk in Vulnerable Populations: Application of the 2019 International Clinical Practice Guideline.

Nutrition plays a vital role in promoting skin integrity and supporting tissue repair in the presence of chronic wounds such as pressure injuries (PIs). Individuals who are malnourished are at greater risk of polymorbid conditions, adverse clinical outcomes, longer hospital lengths of stay, PI development, and mortality, and incur increased healthcare costs compared with patients who are adequately nourished. In addition, some patient populations tend to be more vulnerable to PI formation, such as neonates, patients with obesity, older adults, and individuals who are critically ill. Accordingly, this article aims to review the latest nutrition care recommendations for the prevention and treatment of PIs, including those recommendations tailored to special populations. A secondary objective is to translate nutrition recommendations into actionable steps for the healthcare professional to implement as part of a patient plan of care.Implementing an evidence-based plan of care built around individualized nutrition interventions is an essential step supporting skin integrity for these populations. The 2019 Prevention and Treatment of Pressure Ulcers/Injuries: Clinical Practice Guideline (CPG) affirms that meeting nutrient requirements is essential for growth, development, maintenance, and repair of body tissues. Many macronutrients and micronutrients work synergistically to heal PIs. Registered dietitian nutritionists play an important role in helping patients identify the most nutrient dense foods, protein supplements, and oral nutrition supplements to meet their unique requirements.

The Role of Multiply-Fortified Table Salt and Bouillon in Food Systems Transformation.

Our global food system lacks the critically needed micronutrients to meet the daily requirements of the most at-risk populations. Diets also continue to shift toward unhealthy foods, including the increased intake of salt. While most countries exceed the WHO’s recommended levels, sodium does play an essential physiological role. Table salt and other salt-containing condiments, such as bouillon, also have cultural importance, as they are used to enhance the flavor of foods cooked at home. Given their universal consumption across income classes and both urban and rural populations, these condiments are an integral part of the food system and should, therefore, be part of its transformation. Fortification of salt and salt-containing condiments can play a catalytic role in the delivery of population-wide nutritional and health benefits. With relatively consistent levels of intake across the population, these condiments hold high potential for delivering micronutrients beyond iodine while also reducing concerns related to high micronutrient intake, particularly so in countries where the industries are relatively consolidated. As a flexible and complementary strategy to an evolving food system, fortification levels can also be adjusted over time to ensure micronutrient delivery targets continue to be achieved as the system improves, whether through lower intakes of sodium in line with WHO recommendations, enhanced consumption of nutrient-dense foods, and/or broader adoption of biofortified crops. Future areas of innovation are required to realize this vision, including developing affordable salt substitutes to meet cost requirements of consumers in low-and middle-income countries, improving the stability and bioavailability of the micronutrients in condiments so that delivery targets can be reached without affecting sensory attributes, and the development of efficient systems for monitoring population intake and micronutrient status to inform fortification program design and management. Rather than being considered antithetical to the transformation, multiply-fortified salt and bouillon can strengthen our ability to meet the cultural, sensory, nutritional, and health needs of an evolving food system.

Flax and Sorghum: Multi-Element Contents and Nutritional Values within 210 Varieties and Potential Selection for Future Climates to Sustain Food Security.

The Dietary Guidelines for Americans recommends giving priority to nutrient-dense foods while decreasing energy-dense foods. Although both flax (Linum usitatissimum) and sorghum (Sorghum bicolor) are rich in various essential minerals, their ionomes have yet to be investigated. Furthermore, previous studies have shown that elevated CO2 levels could reduce key nutrients in crops. In this study, we analyzed 102 flax and 108 sorghum varieties to investigate their ionomic variations (N, P, K, Ca, Mg, S, B, Zn, Mn, Fe, Cu, and Mo), elemental level interactions, and nutritional value. The results showed substantial genetic variations and elemental correlations in flax and sorghum. While a serving size of 28 g of flax delivers 37% daily value (DV) of Cu, 31% of Mn, 28% of Mg, and 19% of Zn, sorghum delivers 24% of Mn, 16% of Cu, 11% of Mg, and 10% of Zn of the recommended daily value (DV). We identified a set of promising flax and sorghum varieties with superior seed mineral composition that could complement breeding programs for improving the nutritional quality of flax and sorghum. Overall, we demonstrate additional minerals data and their corresponding health and food security benefits within flax and sorghum that could be considered by consumers and breeding programs to facilitate improving seed nutritional content and to help mitigate human malnutrition as well as the effects of rising CO2 stress.

Feces consumption by nominally herbivorous fishes in the Caribbean: an underappreciated source of nutrients?

AbstractParrotfishes and surgeonfishes are major Caribbean herbivores that primarily graze reef algae and thereby play an important functional role in indirectly promoting coral recruitment and growth. Yet, an emerging body of research suggests that these nominal herbivores graze on a diverse array of other food sources and researchers have questioned whether they may target more nutrient-dense foods growing within or upon algae, such as cyanobacteria. In this study, we investigated the species-specific foraging rates of parrotfishes and surgeonfishes on Brown Chromis (Chromis multilineata) fecal pellets compared to other major dietary items. We found that almost 85% of observed fecal pellets were ingested by fishes and that over 90% of ingested fecal pellets were consumed by parrotfishes and surgeonfishes alone. While there were species-specific differences in the levels of feces consumption (coprophagy), we found that all three surgeonfishes (Acanthurus chirurgus, A. coeruleus, and A. tractus) and six of the nine of parrotfish species surveyed (Scarus coeruleus, S. iseri, S. taeniopterus, S. vetula, Sparisoma aurofrenatum, and S. viride) consumed C. multilineata feces. To better understand the nutritional value of this behavior, we analyzed the composition of proteins, lipids, carbohydrates, total calories, and micronutrients in C. multilineata fecal pellets and compared these to published values for other food sources targeted by these fishes. Our findings suggest that these fecal pellets may have higher values of proteins, carbohydrates, total calories, and important micronutrients, such as phosphorus, compared to various macroalgae and the epilithic algae matrix, though comparable or lower values compared to cyanobacteria. To our knowledge, this is the first study to document coprophagy by tropical herbivorous fishes in the Caribbean region. This research advances our understanding of the foraging ecology of nominally herbivorous fishes and highlights the importance of fish feces as a nutritional resource on coral reefs. Graphical abstract

Modeling the Contribution of Meat to Global Nutrient Availability.

An increasing global population requires increasing food and nutrient availability. Meat is recognized as a nutrient dense food, particularly notable for its high-quality protein content, B vitamin and mineral content. However, it is not known how important meat is currently in nourishing the global population. The DELTA Model was used to calculate the contribution of meat (defined as animal flesh, excluding fish and seafood) to the global availability of 29 nutrients. This model utilizes global food production and use data, coupled with data for food waste, food nutrient composition and nutrient bioavailability to calculate the total amount of each nutrient available for consumption by the global population. Around 333 million tons of meat were produced globally in 2018, 95% of which was available as food, constituting ~7% of total food mass. Meat's contribution to nutrient availability was disproportionately higher than this: meat provided 11% of global food energy availability, 29% of dietary fat and 21% of protein. For the micronutrients, meat provided high proportions of vitamins: A (24%), B1 and B2 (15% each), B5 (10%), B6 (13%), and B12 (56%). Meat also provided high proportions of several trace elements: zinc (19%), selenium (18%), iron (13%), phosphorous (11%), and copper (10%). Meat is a poor contributor to fiber, magnesium and vitamins C and E. Meat was responsible for 16% (cystine) to 32% (lysine) of global availability of the bioavailable indispensable amino acids included in the model, due partly to the high digestibility of these nutrients from meat (83–100%). Of the total meat mass available as food in 2018, 23% was ruminant meat, 34% poultry meat, 32% pig meat, 2% other meat, and 9% offal and fats. The disproportionate contribution of meat to the global availability of nutrients emphasizes its important place in delivering nutrition to the current global population.

Randomised controlled trial of a web-based low carbohydrate diet intervention for adults with type 2 diabetes: the T2Diet study protocol

IntroductionType 2 diabetes (T2D) management frequently involves a multidisciplinary care team. However, standard care for patients with T2D is the central role of the general practice physician, and consists of...

Has Food Security and Nutritional Status Improved in Children 1-

The 1999 National Food Consumption Survey in South Africa showed that food insecurity (hunger) was prevalent in households with children aged one to <10 years. A repeat of the survey in two provinces: Gauteng (GTG) and the Western Cape (WC) was undertaken in 2018. Results showed that in all domains (living areas) in GTG, food shortage prevalence decreased between 1999 and 2018, from 55.0% to 29.6% in urban informal areas, from 34.1% to 19.4% in urban formal areas and from 42.1% to 15.6% in rural areas. While the prevalence of food shortage in urban formal areas in the WC remained similar in 2018, prevalence decreased from 81.8% to 35.7% in urban informal areas and from 38.3% to 20.6% in rural areas. Energy and macronutrient intakes improved significantly in GTG between 1999 and 2018 but not in the WC; intakes were significantly higher in the WC at both time points. The only significant change in stunting, wasting, overweight and obesity prevalence was that 7–<10-year-olds in GTG were significantly more likely to be wasted (BAZ < 2SD) in 2018 than in 1999 (20.2% versus 6.9% respectively). In the WC, 1–3-year-olds were significantly more likely to be obese in 2018 than in 1999 (8.1% versus 1.7% respectively) and 7–<10-year-olds were less likely to be stunted (14.5% versus 4.9% respectively). There were significant negative correlations between the hunger score and dietary variables in both provinces in 1999. In GTG in 2018, only the correlation with fat intake remained while there were still several significant correlations in WC in 2018. Changes in top 12 energy contributors reflect a shift to high or moderate energy foods low in nutrients from 1999 to 2018. Nutrient dense (high micronutrients, low energy/g) foods (e.g., fruit) fell off the list in 2018. Logistic regression analyses reflect the importance for food security of having a parent as head of the household and/or caregiver, and parents having grade 12 or higher education and being employed. We conclude that food security nutritional status indicators improved amongst 1–<10-year-old children especially in GTG between 1999 and 2018. However, the shift to poorer food choices and increase in wasting in older children and overweight in younger children are of concern.

Longitudinal association of egg intake frequency with cardiovascular disease in Chinese adults

Background and aimsReducing dietary cholesterol is generally acceptable for the prevention of cardiovascular disease (CVD). Eggs are nutrient-dense and common food items across the world, while rich in cholesterol. The potential effects of egg intake on cardiovascular health remain uncertainty and have been under debate in past decades. Methods and resultsA nationwide cohort of 20,688 participants aged 16–110 years without CVD at baseline were derived from the China Family Panel Studies. Egg consumption was assessed by a semi-quantitative food frequency questionnaire. We adopted stratified Cox proportional hazards model with random intercepts for provinces to evaluate associations of egg intake with CVD incidence. During a median follow-up of 6.0 years, we identified 2395 total CVD incidence and mean egg consumption was 3 times/week. Egg intakes were associated lower risks of CVD incidence in the multivariate-adjusted model. Compared with the non-consumers, the corresponding HRs (95% confidence interval) for total CVD events were 0.84 (0.74–0.94) for 1–2 times per week, 0.78 (0.69–0.88) for 3–6/week, and 0.83 (0.72–0.95) for ≥7/week. Similar relationships were found in hypertension. Approximately non-linear relationships were observed between egg consumption with total CVD and hypertension incidence, identifying the lowest risk in 3–6 times/week. Subgroup analyses estimated lower risks of total CVD and hypertension in females only, with significant effect modification by sex (P for interaction = 0.008 and 0.020). ConclusionEgg consumption may be associated with lower risks of CVD incidence among Chinese adults. Our findings could have implications in CVD prevention and might be considered in the development of dietary guidelines.

Intakes of nutrients and food categories in Canadian children and adolescents across levels of sugars intake: cross-sectional analyses of the Canadian Community Health Survey 2015 Public Use Microdata File.

Dietary recommendations to reduce sugars consumption may influence choices of sugars-containing foods and affect the intake of key micronutrients. We compared intakes of nutrients and food sources stratified by quintiles of total sugars in Canadian children (2-8 y) and adolescents (9-13 y, 14-18 y) using 24-hour dietary recalls from the 2015 Canadian Community Health Survey-Nutrition. Energy intakes did not differ across quintiles of sugars intake. Those with lower sugars intakes (Q1/Q3) generally had higher protein, fat, sodium, niacin, folate, and zinc and lower vitamin C compared with those with the highest sugars intakes (Q5). Q1 also had lower potassium but higher saturated fat compared with Q5. Further, Q1 generally had higher protein, fats, and niacin compared with Q3, while children in Q3 had higher potassium and riboflavin and older adolescents had higher calcium and fibre. Q5 had highest intakes of multiple sugar-containing food categories (e.g., fruit, confectionary, milks, cakes/pies/pastries), with higher sugars-sweetened beverages in adolescents. Q3 had higher fruit, milks, and fruit juice compared with Q1 and lower sugars/syrups/preserves, confectionary, and fruit juices compared with Q5. Certain nutrient-dense food sources of sugars (fruit, milks) may help increase key nutrients (potassium, calcium, fibre) in older adolescents with low sugars intakes. However, in those with the highest sugars intakes, nutrient-poor foods may displace nutrient-dense foods. Novelty: Canadian children and adolescents with lower sugars intake have better intakes of some nutrients. Energy intakes did not differ across sugars intake. Older adolescents with mean intakes of total sugars had better intakes of some key nutrients (potassium, calcium, fibre).

Awareness, Knowledge and Attitude towards 'Superfood' Kale and Its Health Benefits among Arab Adults.

This cross-sectional online survey aimed to determine the awareness of Arab adults on the benefits of consuming nutrient-dense foods, such as kale. A total of 1200 respondents completed the survey. The questionnaire included questions related to socio-economic information, e.g., whether the participants have consumed kale, if they observed any health effects, and 13 other questions to test their knowledge on this superfood. Only 276 (23%) of the participants had previously consumed kale, with 64.5% reporting favorable health outcomes, the most common of which was weight reduction, and only 17.8% reporting side effects, such as constipation and gastrointestinal irritation. From the 13 kale knowledge questions, the average total knowledge score, scaled from 0 to 10, was 3.5 and 3.7 for males and females, respectively. The regression analysis revealed that age, income, and educational status were significant contributors for predicting better knowledge scores, as older individuals with a higher income and higher education scored higher (odds ratio of 2.96, 2.00 and 4.58, respectively). To summarize, there is a dearth of awareness about kale and its health benefits in Saudi Arabia. Kale should be promoted as a super food in all segments, particularly among the younger, lower-income, and less-educated sections of the population.

Child dietary patterns in Homo sapiens evolution: A systematic review.

Dietary patterns spanning millennia could inform contemporary public health nutrition. Children are largely absent from evidence describing diets throughout human evolution, despite prevalent malnutrition today signaling a potential genome-environment divergence. This systematic review aimed to identify dietary patterns of children ages 6 months to 10 years consumed before the widespread adoption of agriculture. Metrics of mention frequency (counts of food types reported) and food groups (globally standardized categories) were applied to: compare diets across subsistence modes [gatherer–hunter–fisher (GHF), early agriculture (EA) groups]; examine diet quality and diversity; and characterize differences by life course phase and environmental context defined using Köppen–Geiger climate zones. The review yielded child diet information from 95 cultural groups (52 from GHF; 43 from EA/mixed subsistence groups). Animal foods (terrestrial and aquatic) were the most frequently mentioned food groups in dietary patterns across subsistence modes, though at higher frequencies in GHF than in EA. A broad range of fruits, vegetables, roots and tubers were more common in GHF, while children from EA groups consumed more cereals than GHF, associated with poor health consequences as reported in some studies. Forty-eight studies compared diets across life course phases: 28 showed differences and 20 demonstrated similarities in child versus adult diets. Climate zone was a driver of food patterns provisioned from local ecosystems. Evidence from Homo sapiens evolution points to the need for nutrient-dense foods with high quality proteins and greater variety within and across food groups. Public health solutions could integrate these findings into food-based dietary guidelines for children.

Nutrition Education 4.0 to Prevent Overweight and Obesity Through Webinar: A Research Protocol

The COVID-19 pandemic in Indonesia has made changes in the learning system from face-to-face learning to online learning. With these conditions, technology should be utilized by making an innovation to improve the quality of learning. In this regard, innovations that can be done include the implementation of website seminar activities (webinar) in the midst of a pandemic. Webinars are a learning resource that can be widely accessed by students, academics, and the general public. Of course, this webinar activity is very useful to increase knowledge and insight. The prevalence of obesity in Indonesia according to Riskesdas 2018 shows that 13.6% of adults aged &gt;18 years are overweight while 21.8% are obese. One of the challenges in this phase of life is how to influence and encourage young adults to adopt healthy eating behaviors. Therefore, one way that can be done to increase knowledge, attitudes, and behavior toward eating habits is to provide nutrition education through social media. This study aims to increase knowledge, attitudes, and behavior toward the habit of ordering food online, nutrient-dense food and energy-dense food, food safety, physical activity, sugar-sweetened beverage, and intake of energy, protein, fat, and fiber through the platform. Social media is widely used by the target. This is a randomized control trial study by giving nutrition education intervention related to reduction of obesity in adults age 17–25 years. This study targets adults using a quasi-experiment design with a pre- and post-test control group design. The study will be conducted online in Indonesia. A total of 311 adults aged 17–25 years are joining in this research.

Trends in The Intake oF Food Groups Among Different Age Groups

Although there has been a vast increase in nutritional knowledge, a healthy dietary pattern is still established due to a lack of knowledge, availability, and accessibility. Even if vegetables are consumed higher percentage of starchy vegetables is consumed hence a balanced and adequate diet is still not followed. This research collected data from different cities of Pakistan via a questionnaire which was filled both face to face as well as online. The sample size was 60 with 10 people from each group. Data was collected majorly in form of a food frequency questionnaire and then percentages and frequencies were calculated for all food groups. In age groups 3-12 years there was a higher consumption of beverages both hot and sweet and nuts and seeds were consumed in higher amounts. On the other hand, the age group 13-18 consumed more fruits and vegetables. Similarly, when moving to age 19-25 and 26-40 there is a higher consumption of milk and milk products. Cereals are consumed most by adults of age 41-60 years and 60+ leaned more towards sweets and snacks. Women tend to consume a more calorie-dense diet than men. Also, children and older adults rely more on sweets and snacks rather than fruits, vegetables, and other nutrient-dense foods.

COVID-19: Lifestyle, CoVesity and ExerciseTime to Identify and Defeat the Real Culprits with Clinical Physiological Interventions

Coronavirus Disease-2019 (COVID-19) is a global pandemic. Morbidity-mortality is related with hyper-immuno-thrombo-inflammation. Unhealthy lifestyle and obesity with high inflammation, should be prone for increased morbidity-morbidity in COVID-19. Hence, physical-activity, exercise and positive lifestyle are beneficial. The review explored this relationship. Literature search was done for association of physical-inactivity, obesity, fitness, exercise and other lifestyle-factors with COVID-19. Relevant articles (~43) were selected, the core-information was then incorporated. The complications of COVID-19 are associated with modifiable lifestyle riskfactors: physical-inactivity, obesity and low-fitness etc, which are the real culprits. There is bidirectional, reciprocal and positive association between pandemic of physical-inactivity/obesity and that of COVID-19. Obesity and inactivity are associated with high COVID-19 incidence, viral shedding-duration, vaccine-inefficiency; hospital and Intensive Care Unit (ICU) admission, duration-ofstay and death. These real culprits need effective management using various Clinical Physiological Interventions (CPIs) including fitness, nutritional and lifestyle improvement. Cardiorespiratory-fitness (CRF), physical-activity and exercise have protective role in COVID-19. Moderate aerobic-exercise of ≥150-300 minutes/week, or ≥75 minutes/week of vigorous-activity (or combination), with ≥2 days/week of strength-training should be done. Unexplained alterations in physical-activity Ratings-of-Perceived-Exertions (RPE) may indicate Severe Acute Respiratory Syndrome Corona Virus 2 (SARS-CoV-2) infection. Early mobilisation from passiveto-active movements to light-to-moderate activity should be part of multidisciplinary, phased, and symptom-led rehabilitation. Asymptomatic positives should restrain from intense-exercise for ≥2 weeks. Return-to-Play (RTP), with ≥2 weeks of minimalexertion reaching preCOVID activity after ≥4-5 weeks, may be done for recovered players (no-symptoms for ≥7-10 days and ≥10 days of symptom-onset). There should be no sports for ≥3 and ≥6 months for players with pericarditis and myocarditis, ≥4 weeks for pneumonia, and ≥2-4 weeks for symptomatic players with no myocarditis and pneumonia. Medical evaluation and relevant cardiac-pulmonary-ergometry-biochemical and other investigations are needed before RTP. Optimal, individualised, nutrient-dense, natural and whole food based chrono-nutrition with no metaflammation is a must. Good sleep, healthy circadian-rhythm, limiting sedentary-behaviour, coping-skills with no mental/ psychological/ emotional stress and addiction, meditation, healthy-relationship and positive social-connections are other key lifestyle-factors to be prioritised.

Effects of Dental Implants on Diabetic Patients

Diabetes mellitus is a chronic condition which produces an inflammatory response in hosts leading to accelerated periodontal destruction and subsequent tooth loss. There is substantial evidence of a dose-response relationship between glycemic control and periodontal health in diabetes. Diabetes and edentulism are especially found to coexist in the elderly. Edentulism in diabetic individuals restricts dietary choices causing reduced consumption of nutrient-dense foods in favor of a soft, starch rich diet. Dental implants restore functional tooth loss, enhancing chewing ability and comfort, speaking ability and facial appearance, consequently improving patient satisfaction and oral health related quality of life. Peri-implant disease is an important consideration in dental implant maintenance therapy in diabetic individuals due to slow wound healing, and increased susceptibility to microbial plaque accumulation and periodontal inflammation. There is evidence of improved glycemic control after insertion of dental implants due to improved masticatory function allowing stimulation of satiety centers in the brain as well as improved nutrition from selection of healthier dietary choices in patients undergoing dietary counseling. Current literature supports the use of implant supported dentures in diabetic patients experiencing poor tissue health and treatment satisfaction despite conventional denture therapy.

Meat Helps Make Every Bite Count

New evidence-based dietary guidelines for feeding infants from birth to 24 months old recommend meat as an ideal first complementary food. Starting at 6 months old, infants need a variety of nutrient-dense foods, including foods that are rich in bioavailable iron and zinc. Because infants and toddlers eat small quantities of foods, it is critical to make every bite count in the early years. New parents are often unsure of optimal complementary feeding practices. The goal of this article is to review the role of red meat as a potential first complementary food for infants.

Dietary Mediators of the Genetic Susceptibility to Obesity—Results from the Quebec Family Study

BackgroundRecent studies showed that eating behaviors such as disinhibition, emotional and external eating, and snacking mediate genetic susceptibility to obesity. It remains unknown if diet quality and intake of specific food groups also mediate the genetic susceptibility to obesity. ObjectiveThis study aimed to assess if diet quality and intakes of specific food groups mediate the association between a polygenic risk score (PRS) for BMI and BMI and waist circumference (WC). We hypothesized that poor diet quality, high intakes of energy-dense food groups, and low intakes of nutrient-dense food groups mediate the genetic susceptibility to obesity. MethodsThis cross-sectional study included 750 participants (56.3% women, aged 41.5 ± 14.9 y, BMI 27.8 ± 7.5 kg/m2) from the Quebec Family Study. A PRSBMI based on >500,000 genetic variants was calculated using LDpred2. Dietary intakes were assessed with a 3-d food record from which a diet quality score (i.e. Nutrient Rich Food Index 6.3) and food groups were derived. Mediation analyses were conducted using a regression-based and bootstrapping approach. ResultsThe PRSBMI explained 25.7% and 19.8% of the variance in BMI and WC, respectively. The association between PRSBMI and BMI was partly mediated by poor diet quality (β = 0.33 ± 0.12; 95% CI: 0.13, 0.60), high intakes of fat and high-fat foods (β = 0.46 ± 0.16; 95% CI: 0.19, 0.79) and sugar-sweetened beverages (β = 0.25 ± 0.14; 95% CI: 0.05, 0.60), and low intakes of vegetables (β = 0.15 ± 0.08; 95% CI: 0.03, 0.32), fruits (β = 0.37 ± 0.12; 95% CI: 0.17, 0.64), and dairy products (β = 0.17 ± 0.09; 95% CI: 0.02, 0.37). The same trends were observed for WC. ConclusionsThe genetic susceptibility to obesity was partly mediated by poor diet quality and intakes of specific food groups. These results suggest that improvement in diet quality may reduce obesity risk among individuals with high genetic susceptibility and emphasize the need to intervene on diet quality among these individuals.

Nutrient-Dense, Functional Foods Enhance Hair, Skin, and Nail Appearance

Objective The American diet is nutrient-poor and rich in unhealthy compounds like sodium, sugar, and saturated fats. Whether food has an effect on appearance has not been fully elucidated. The purpose of this prospective, single-armed study was to evaluate the impact of consuming two nutrient-dense functional foods, which are low in salt, sugar, and saturated fats, on hair, skin, and fingernail health. Methods Both subjective (self-reported questionnaires and photographs) and objective (i.e., salivary pH and skin hydration) tests were used to evaluate appearance. Weekly compliance with nutrient-dense foods, body weight, and quality of life assessment were also recorded. Results Participants(n=28) consumed most of the nutrient-dense foods and remained weight stable, which was the goal of the study to exclude the effect of changes in body weight on appearance. Neither objective measurement of appearance showed significant improvements. Subjective measurements using questionnaires specific to hair, skin, and fingernails improved significantly over the 8-week study. Rating of photographs that the participants took of themselves improved significantly over the 8-weeks. These included reduced redness, decreased pore size, and better skin color. Using an acne-rating scale, a significant improvement was observed at week 8 compared to baseline. The quality of life parameters improved significantly including feeling of well-being, feeling full, having more energy, sleeping better, having less stress, and being more focused. Conclusion Inclusion of two nutrient-rich, functional foods in the diet improved the appearance of hair, skin, and fingernails. These foods were well-received and easy-to-prepare, leading to excellent compliance with the dietary protocol.