Sugar Research Articles

Factors associated with Diabetes Mellitus among Patients Aged 18 to 60 years Attending Diabetic Clinic at Hoima Regional Referral Hospital-Hoima District

Diabetes mellitus often referred to simply as diabetes, is defined as a chronic disease that occurs either when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin produced. Insulin is a hormone that is needed to convert or regulate sugar (glucose), starches, and other food into energy needed for daily life and if the body cells do not absorb the glucose, the glucose accumulates in the blood (hyperglycemia) causing severe adverse effects to many body systems including the nervous, digestive, circulatory, endocrine and urinary systems, but all body systems are in some way affected. Thus, diabetes is a metabolic and multi-system disorder. Type 2 results from the body’s ineffective use of insulin. It is common in middle-aged and later life, although it had been more frequently seen in adolescents and young adults due to an increase in child obesity and inactivity and comprises between 90% and 95% of people with diabetes around the world. This study aimed to determine the factors associated with diabetes mellitus among patients aged between 18 to 60 years attending diabetic clinics at Hoima Regional Referral Hospital. A cross-sectional study embracing both analytical and descriptive data was conducted whereby both qualitative and quantitative data were acquired using participant self-administered questionnaires and investigator-administered questionnaires using the convenience sampling technique. A total of 105 participants were studied, with a response rate of 97.1%. Results are depicted in 95% Confidence Intervals (C.I), Odd Ratios (OR), and P-values; all calculated using Binary Logistic Regression with Pearson’s correlation in the Statistical Package for Social Sciences (SPSS) Version 20. Graphical representation was done by Microsoft Excel Software. A total of 105 participants was studied, with a response rate 97.1%. The results based on the 102 respondents showed that about 62(60.6%) of the respondents were female and 38(39.4%) were male. The mean age of the study population was 35 years with a standard deviation of 6.32 years. The significance of the associated factors was computed using Pearson’s correlation with the female gender being significant at P=0.021; increasing age being significant with a value of P=0.002; family history of diabetes being significant at P=0.027* with a 2-tailed test at 95% confidence level, P<0.05. The study showed that diabetes mellitus was highly associated with a positive family history of diabetes, the female gender, and social life. Keywords: Diabetes mellitus, Insulin, Glucose, Female gender, Body systems

Assessment of dietary interventions including low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols diet as management for fructose intolerance.

Abdominal pain remains one of the most common referral reasons to pediatric gastroenterology. Dietary intolerances are often considered but due to various factors are hardly pursued. We observed that diet review in large number of children with abdominal pain was high in sugary foods which led to food intolerance investigation and dietary intervention. A retrospective review was conducted of patients presenting with abdominal pain, diarrhea, or vomiting and negative GI evaluation, who underwent fructose breath testing. Patients younger than 20 years old who were seen between June 1, 2018 and March 1, 2021 were included. Statistical analysis was performed in R. There were 110 pediatric patients during the study period who underwent fructose breath testing, with 31% male and 69% female. The average age was 12.14 ± 4.01 years, and the average BMI was 21.21 ± 6.12. Abdominal pain was the most common presenting symptom (74.5%) followed by diarrhea and vomiting. Seventy-seven patients (70%) had a positive fructose breath test and were diagnosed with dietary intolerance to fructose. The 56 (67.5%) of those patients experienced symptoms during the breath test. Forty-three patients improved with dietary intervention. Twenty-seven on low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols diet and 16 on other diets. Based on analysis of our cohort of children with abdominal pain and high incidence of fructose intolerance as well as improvement in symptoms, following dietary changes, this condition should be considered and treated. Further investigation is needed to improve diagnostic testing but also into understanding mechanisms behind symptom presentation in this population.

The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation

The residual dextran impurities in the upstream process significantly impact the crystallization of starch-based functional sugar and the related food properties. This study intends to reveal the mechanism of dextran’s influence on trehalose crystallization, and build a relationship among the dextran in syrup and the physicochemical and functional properties of trehalose. Instead of incorporating into the crystal lattice, dextran changes the assembly rate of trehalose molecules on crystal surface. The different sensitivity and adsorption capacity of the crystal surface to the chain length of dextran determines the growth rate of crystal surfaces, resulting in different crystal morphology. The bulk trehalose crystals, which were obtained from syrups with short chain dextran, have excellent powder properties, including best flowability (35◦), highest crystal strength (2.7 N), lowest caking rate (62.22 %), and the most uniform mixing with other sweeteners (sucrose/xylitol) in food formulations, achieving more stable starch preservation.

Technological and sensory characteristics of honey based candy

The aim of the present work was to investigate the possibilities of sugar replacing with honey in candies processing. Four candy samples were examined. Honey based groups - 10% (M10), 15% (M15) and 20% (M20) honey and sugar substitute - isomalt, compared to the control (sample K) obtained according to a classic recipe, with crystal sugar and glucose syrup. The color intensity, the hygroscopicity in candies and the spreadability of the candy mass increase linear with the honey content. The highest compressive strength after direct compression was found in the control (K). In the experimental samples (M10, M15, M20) the breaking force was over 250 N, while for the control it was 144.74 N. The honey taste decreased in the following order: M20> M15> M10> K. Replacing sugar with honey gives a caramel flavor in the candies. Stickiness significantly increased in M15 and M20, which was assessed as a product disadvantage. At the same time as the stickiness increases, the brittleness of the candies decreases. The energy value decreases by 39% in sample M10 and by 37% and 36% in samples M15 and M20, respectively, which gives an opportunity honey-based candies to be classified with the nutritional claim “Food with reduced energy content”.

Why there is a Need to Priortise Regulation of Ultra-processed Foods and HFSS Foods in India?

Abstract Incidence of non-communicable diseases (NCDs) such as diabetes and obesity is on the rise worldwide. Rising consumption of ultra-processed food (UPF) products or those high in fats, sugars or salt also called junk foods contributes to this grave situation. Increasing consumption of UPFs is associated with obesity, type-2 diabetes, cardiovascular disease, cancers, cerebral vascular disease and all-cause mortality. Aggressive and pervasive marketing of UPFs targeting children and adolescents leads to the development of preference for such junk foods, and turns diets to be unhealthy. India made progress in 2017 to document and recommend through national multisectoral plan of action to prevent and control NCDs using legal measures to have front-of-the-pack labels and ban on the advertisements. However, it remains to be implemented. This review article delves into scientific evidence on why there is need to prioritise regulating UPFs and high fat, salt and sugar (HFSS) foods in India, while there is need for mass awareness of citizens on the risks of UPFs and how to read labels of pre-packaged foods.

The Food Aspect of the Daily Life of Logging Workers of the Volga Region during the Years of Pre-war Modernization

The issues of nutrition and food security comprise an important part in the scholarship on the history of everyday life. This article addresses this topic with regard to logging workers of the forest trusts of the Middle Volga region in comparison with all-Union trends. The territorial framework includes the modern regions of Penza, Samara, Ulianovsk, and the Republic of Mordovia. The article shows the dynamics of solving the food problem in the region. The food shortage in logging camps was most acute in 1930–1931. With the creation of a food supply system for forest workers, the unresolved issues in the second half of the 1930s were the production of low-quality bread and interruptions in the supply of flour, pasta, sugar, and other food products to individual forest posts. The author of the article for the first time introduces into the scholarship quantitative indicators of the presence of shopping units and bakeries in the logging camps of the Kuibyshev region and the Autonomous Soviet Socialist Republic of Mordovia in the third five-year plan. The article also analyses the degree of food provision of timber farms of forestry trusts. In the Middle Volga region, food supply in the third five-year plan was best established in the “Sredles” trust of the People’s Commissariat of Heavy Industry. In the “Kuibyshevles” system of the People’s Commissariat of Forestry, the forest camps were provided with shopping units and bakeries to an insufficient extent. The food problem was exacerbated by organizational deficiencies in the trading system.

Genetic Association between the Risk of Dental Caries and MTR Gene Polymorphism in Chinese Children.

Early childhood caries (ECC) is common in children. Little is known about the genetic association of the methionine synthesis reductase (MTRR) gene rs1801394 and methionine synthetase (MTR) gene rs1805087 polymorphisms with ECC, which was examined in the Chinese Han population. Genotyping was performed using the buccal mucosa from 150 normal and 150 ECC children. For genotype and allele distribution comparison, Chi-square test and multiple logistic regression analysis were performed. The odd ratio (OR) and 95% confidence interval (CI) were calculated. MTR gene rs1805087 AG genotype distribution in the ECC group was clearly different from the control group (P = 0.029), and the ECC risk in cases with AG genotype was 0.525 times lower than those carrying AA genotype (95% CI = 0.292-0.942). Logistic regression analysis after adjustment for other clinical indicators determined that the MTR gene rs1805087 AG genotype was still strongly associated with susceptibility to ECC (OR = 0.499, 95% CI = 0.273-0.913, P = 0.024). Significant association was also seen for sugary food intakes (OR = 1.965, 95% CI = 1.162-3.321, P = 0.012), tooth brushing (OR = 0.569, 95% CI = 0.356-0.924, P = 0.023) and sex (OR = 0.562, 95% CI = 0.349-0.907, P = 0.018) with ECC risk. No notable genetic association was found between MTRR gene rs1801394 polymorphism and ECC risk. MTR gene rs1805087 polymorphism may aggrandize the susceptibility to ECC, and AA genotype appeared to be a dangerous element for the development of ECC.

A tendency toward evening chronotype associates with less healthy diet among preschoolers: cross-sectional findings from the DAGIS study.

Evidence suggests that adolescents and adults with a later chronotype have poorer sleep habits and are more susceptible to unhealthy behaviors, but little is known about these associations in younger children. The objective of the study was to (1) identify and compare individual chronotype tendencies among preschool-aged children and (2) investigate associations of sleep dimensions and chronotype with diet. Participants were 636 3-6 years old (mean ± SD age: 4.74 ± 0.89 years, 49% girls) preschoolers from the cross-sectional Increased Health and Well-Being in Preschoolers (DAGIS) study in Finland. Sleep duration, sleep variability (in duration and midpoint), social jetlag, and midsleep on weekends adjusted for sleep debt (MSWEadj) were measured with 7-day actigraphy. Morning, intermediate, and evening chronotype tendencies were defined based on the lowest and highest 10th percentile cutoffs of MSWEadj. Food, energy, and macronutrient intake were assessed from 3-day records. Associations between sleep dimensions and diet were assessed with regression models. MSWEadj was 1:13 ± 14 minutes for morning (n = 64), 2:25 ± 28 minutes for intermediate (n = 560), and 3:38 ± 15 minutes for evening (n = 64) chronotype tendency. Children with an evening chronotype tendency had greater social jetlag and sleep variability. Having an evening chronotype tendency was associated with higher added sugar, higher sugary food consumption, and lower vegetable consumption compared to intermediate tendency types. A later chronotype (MSWEadj) was associated with higher sugary food consumption, as well as lower vegetable and fiber intake. Sleep duration, social jetlag, and sleep variability were not associated with diet. Several less healthy sleep and diet behaviors were observed among children with later chronotypes. Future public health interventions aimed towards children would benefit from taking into account chronotype.

Sucre à la crème

Although the emergence of sucre à la crème left little paper trail, various lines of evidence point toward a late 18th -early 19th century origin in rural French-speaking communities of the St. Lawrence River Valley. Successful preparation of the confection relied on a mastery of sugar crystallization, which was common among contemporary maple sugar makers, but few others. Such humble beginnings have colored perceptions of the sweet ever since. Early Canadian cookbooks, which mostly adapted European cuisine to a local context, neglected it. Sucre à la crème nevertheless spread widely. The ubiquity and distinctness of the dish have loaded it with cultural meaning. And yet, many food historians and ethnographers have sought an exogeneous origin for it, thus perpetuating received ideas about the history of Québec eating and drinking. Using a variety of historical and ethnographic sources as well as insight from physical chemistry, this article attempts to redress the history of sucre à la crème.

ОСОБЕННОСТИ ПРОЦЕССА СЕДИМЕНТАЦИИ ВЗВЕСИ В РОТОРЕ ЦЕНТРИФУГИ ПЕРИОДИЧЕСКОГО ДЕЙСТВИЯ

The present paper quantitatively investigates special aspects of the sediment skeleton formation from sucrose crystals and their fragments there of precipitation on the rotor shell of a filtering centrifuge of periodic action (PCPA) as a result of processing of first fillmass into the action field of centrifugal forces. In order to correctly predict the process, it is obvious that it is important not only to understand it correctly, but also requires computational analytical apparatus, taking into account the aspects of massecuite centrifugation process. The study proposes a quantitative analysis technique, based on the physical mechanical and geometric parameters of sucrose crystals precipitation from first fillmass on sieve (perforated) surface of the rotor of a periodic filter centrifuge. Based on the proposed physical and mathematical model of particle motion kinetics numerical analysis is performed of the object of study on calculation of centrifuge performance and the nature of stratification of the solid phase in the formed precipitate as a result of centrifugal processing from crystalline white sugar crystals on the surface of the rotor.

Design and Characterization of a Melt Electrostatic Precipitator for Advanced Drug Formulations

Electrostatic precipitators (ESP) are especially known for the efficient separation of micron and submicron particles from aerosols. Wet electrostatic precipitators are particularly suitable for highly resistive materials. Using these, particles can be directly transferred into a liquid for further processing or safer handling, which is advantageous for either hazardous or valuable materials. In this work, a wet ESP, which enables the separation of highly resistive particles into a heated liquid, was designed and investigated. To do this, spray-dried drug particles were embedded in a molten sugar alcohol to enhance the drug dissolution rate. After cooling, the solidified product showed advantageous properties such as a high drug dissolution rate and easy handling for further processing. For the design of the wet ESP, different discharge electrode configurations were tested. A wall film served as the collection electrode, which was generated by a specially designed distributer die. A laminar flow regime was achieved with a homogeneous film serving as the collection electrode, which is particularly important for a high separation efficiency. A prototype was designed and constructed in this respect. The particle separation into hot liquids or onto hot surfaces is challenging due to thermal effects in ESPs. The influence of thermophoresis and drag force on the particle transport was investigated, and optimum operation parameters were found for the present ESP. A broad field of applications can be covered with the presented device, where particles are embedded in even hot liquids to form liquid suspensions or, as it is presented here, solid dispersions. The dissolution of the drug-containing solid dispersion was studied in vitro. A remarkably faster drug dissolution was observed from the solid dispersion, as compared to a powder mixture of the drug and xylitol.

Effectiveness of Egg Carton Simulation Model as a Method of Teaching Tooth Brushing in School going Children – A Quasi Experimental Study

Background: The majority of oral diseases, which are among the most common illnesses worldwide, can be avoided. Adequate oral health depends on establishing significant tooth brushing routines to prevent gingivitis and dental caries and controlling the consumption of sugared foods. Elementary schools are a potential target for these interventions to support children in developing healthy behaviors independently. Large scale school-based programs are effective in reducing preventable diseases through cost-effective interventions. Objectives: To establish and assess a new activity-based approach for teaching schoolchildren regarding tooth brushing, by using egg cartons as models for teeth. Materials and Methods: Two methods of teaching tooth brushing technique to school children of age group of 8–12 years were compared: (i) Conventional method (n = 15): Instructions on study model (ii) egg carton simulation method (n = 15): Hands-on activity on egg cartons as simulated models. The outcome assessed was the plaque index (Silness and Loe, 1964). Gender-wise comparisons were done using a Chi-square test for comparing the categorical variables. Results: Plaque scores compared using an independent t-test showed significant improvement in the egg carton group after the teaching sessions (P < 0.01 for the egg carton method). Conclusion: The egg carton simulation method is an effective method for plaque removal compared to the conventional approach as there is significant plaque score reduction in children after the teaching session.

E. Safarli’s novel “The Sweet Salt of the Bosphorus” as a transcultural text

E. Safarli’s novel “The Sweet Salt of the Bosphorus” as a transcultural text

Performance Analysis of Sugar Production in Ngadirejo Sugar Factory

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.

GUEST`S PREFERENCES FOR DIFFERENT FOODS AT HOTEL’S BREAKFAST: RESULTS OF AN ON-LINE SURVEY

Consumer choice and satisfaction are very important for the hotel industry. For guests, food has a big impact on satisfaction and so does breakfast. The objective of this work is to know what the preferences of guests in a hotel breakfast are and how this varies according to their characteristics. An online questionnaire was sent using social media to hotel guests (n=626). Most respondents live in Europe (62%) and they prefer fruit juices (37%) and pastries (37%) while non-European residents suggested fruits (58%) and dairy products (39%) as the main preferences. Respondents aged over 55 years old have also preferences for fruits and dairy products, whereas guests aged 18-34 prefer pastries. For families traveling with children, bread was preferred for breakfast. Moreover, guests between the ages of 18 and 34 prefer lactose-free foods; and vegans or vegetarians or guests between the ages of 35 and 54 prefer gluten-free foods; whereas those 35 or younger prefer sugar foods. Most women prefer lactose-free food and non-Europeans give more importance to low-carbohydrate food while Europeans prefer lactose-free food and vegetarians or vegans. Breakfast is a meal valued by guests. Knowing the preferences of the guests following the profile of each one will be an asset for hotel projects that can satisfy and retain their customers. As far as we are aware, this is the first assessment of travellers about their preferences in hotels breakfast.

Analysis of the Potential Hazards of Work Accidents Department of Production Using Failure Mode Effect Analysis (FMEA) and Fault Tree Analysis (FTA) Methods in PT. XYZ

PT. XYZ is a company engaged in the business of white crystal sugar with raw sugar cane in Jombang. As the industrial world develops, companies are required to produce products both in terms of quality and quantity. Therefore, the production process has the potential to experience work accidents. To minimize this from happening, this research identified the potential hazards of work accidents in the production division. The methods used are the Failure Mode Effect Analysis (FMEA) and Fault Tree Analysis (FTA) methods. Using the FMEA method produced 3 potential hazards with the highest RPN values namely potential for exposed hot ashes at the boiler station with an RPN of 33,716. In second place is the potential collapse of the crane at the mill station with RPN 27,192. Then in third place is the potential Explosion of pipes and tanks at the evaporation station with an RPN value of 23.549. With the FTA method, the 3 potential hazards that have been obtained are used as top events and an analysis is carried out to find out the root causes of the potential accidents that occur. The analysis is grouped from human, equipment, and environmental aspects. From the human factor, it is known that the cause was workers who were not concentrating, were negligent, and did not comply with SOPs. The equipment factor comes from the age of the old tool and lack of maintenance. As well as environmental factors, namely high temperature pressure and humidity which can have an impact on corrosion of iron equipment. So that the suggestions that can be given to companies are imposing sanctions on employees who do not comply with the rules, providing job training according to their respective fields, and scheduling regular machine maintenance.

Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

Background: Diabetes prevention can be pursued by utilizing abundant local food. Cilembu sweet potato is a staple food in demand by the community because it has a distinctive sweet taste. The higher starch content than other sweet potatoes makes Cilembu sweet potato a potential starch source, namely into liquid sugar with enzyme hydrolysis. Liquid sugar has advantages over crystal sugar; it dissolves easily during processing and is more practical. Cilembu sweet potato liquid sugar can be used as an alternative to prevent the occurrence of Diabetes Mellitus. Objectives: This study aims to determine glucose levels and acceptability of Cilembu sweet potato liquid sugar (Ipomoea batatas L.) by adding α-amylase and glucoamylase 1, 2, and 3 mL enzymes.Methods: This study used a quasi-experimental design using a Completely Randomized Design (CRD). This study consisted of 3 treatments and 3 replications, adding 1 ml, 2 ml and 3 ml of α-amylase and glucoamylase enzymes. The research on glucose levels was located at the Food Analysis Laboratory of the Jember State Polytechnic, and the acceptance test was carried out at the Faculty of Public Health, University of Jember, on 30 people aged 18-25 years. Glucose levels were tested using the Luff school method. Analysis of glucose level data used the One-Way ANOVA test, while the acceptance test used the Kruskal Wallis test.Results: The results of this study indicate that the lowest average test value for glucose levels in liquid sugar made from Cilembu sweet potato is with the proportion of adding 1 ml amylase enzyme, namely 31,55% with statistical test results p=0,000 with α=0,05. In the acceptability test, which included scent, texture, and taste, the highest score was found in liquid sugar with the addition of 1 ml of the enzyme with statistical test results p=0,012; p=0,014; p=0,000, while the color acceptability had the highest value in liquid sugar with the addition of 2 ml of the enzyme (p=0,004).Conclusion: The best formulation based on the glucose content and acceptability test is liquid sugar with adding 1 ml of enzyme.

Effects of Inclusion of Food Purchase Restrictions and Incentives in a Food Benefit Program on Diet Quality and Food Purchasing: Results From a Randomized Trial

BackgroundThere is interest in reshaping the Supplemental Nutrition Assistance Program (SNAP) to better support family nutrition. ObjectiveThe Grocery Assistance Program Study (GAPS) for Families evaluated the effects of prohibiting using program funds for the purchase of certain sugary foods on the nutritional quality of foods purchased and consumed by program participants. DesignA randomized experimental trial was carried out with participants randomized to one of three food benefit conditions. Baseline and follow-up measures collected included interviewer-administered 24-hour dietary recalls, food purchase receipts, food security, height, and weight. Participant/settingAdult–child dyads in households eligible for SNAP but currently not enrolled were recruited from the Minneapolis/St Paul MN metropolitan area from May of 2018 through May of 2019. A total of 293 adult–child dyads received the intervention as allocated. Of these dyads, 233 adults completed follow-up measures and met criteria for inclusion in the analytic sample, resulting in an attrition rate of 20.5%. A total of 224 children completed follow-up measures and met criteria for inclusion in the analytic sample, resulting in an attrition rate of 23.5%. InterventionParticipants were randomized to 1 of 3 conditions: restriction (not allowed to buy sugar-sweetened beverages [SSB], sweet baked goods, or candy with program funds); restriction paired with incentive (30% incentive for fruits and vegetables [FV] purchased with funds); and control (funds provided with no restrictions or incentives). Funds were provided on a 4-week cycle for 20 weeks via a study-provided debit card. Main outcome measuresThe primary outcome was the Healthy Eating Index (HEI)-2015 total score. Additional outcomes included selected HEI-2015 component scores; energy intake; food security; body weight; and purchasing of SSB, sweet baked goods, candies, fruits, and vegetables. Statistical analysisLinear regression analyses were conducted with change in the outcome regressed on treatment condition for the primary outcome analyses. ResultsNo differences were observed between conditions in change in the nutrition and food security measures examined. Purchases of SSB and sweet baked goods and candies significantly differed by experimental condition. Purchase of restricted foods was lower at follow-up in the restriction and restriction paired with incentive conditions compared with the control condition. For example, spending on SSB at follow-up was significantly lower in the restriction ($2.66/week) and restriction paired with incentive ($2.06/week) conditions in comparison with control condition ($4.44/week) (P < 0.0003 and P < 0.0001, respectively). ConclusionsThis study failed to find evidence in support of prohibiting the purchase of sugary foods with food program funds as a strategy to improve program participant nutrition, even when paired with an FV incentive. Research carried out in the context of the SNAP program is needed for a more robust evidence base.

Relative validity of habitual sugar and low/no-calorie sweetener consumption assessed by food frequency questionnaire, multiple 24-h dietary recalls and urinary biomarkers: an observational study within the SWEET project

BackgroundStudies investigating associations between sweeteners and health yield inconsistent results, possibly due to subjective self-report dietary assessment methods. ObjectivesWe compared the performance of a food frequency questionnaire (FFQ), multiple 24-h dietary recalls (24hRs), and urinary biomarkers to estimate intake of sugars and low/no-calorie sweeteners (LNCSs). MethodsParticipants (n = 848, age 54 ± 12 y) from a 2-y observational study completed 1 semiquantitative FFQ and ≥ 3 nonconsecutive 24hRs. Both methods assessed intake of sugars (mono- and disaccharides, sucrose, fructose, free and added sugars) and sweetened foods and beverages (sugary foods, fruit juice, and sugar or LNCS-containing beverages [sugar-sweetened beverages and low/no-calorie sweetened beverages (LNCSBs)]); 24hRs also included LNCS-containing foods and tabletop sweeteners (low/no-calorie sweetened foods [LNCSFs]). Urinary excretion of sugars (fructose+sucrose) and LNCSs (acesulfame K+sucralose+steviol glucuronide+cyclamate+saccharin) were simultaneously assessed using ultrapressure liquid chromatography coupled to tandem mass spectrometry in 288 participants with 3 annual 24-h urine samples. Methods were compared using, amongst others, validity coefficients (correlations corrected for measurement error). ResultsMedian (interquartile range) FFQ intakes ranged from 0 (0–7) g/d for LNCSBs to 94 (73–117) g/d for mono- and disaccharides. LNCSB use was reported by 32% of participants. Median LNCSB+LNCSF intake using 24hRs was 1 (0–50) g/d and reported by 58%. Total sugar excretions were detected in 100% of samples [56 (37–85) mg/d] and LNCSs in 99% of urine samples [3 (1–10) mg/d]. Comparing FFQ against 24hRs showed VCs ranging from 0.38 (fruit juice) to 0.74 (LNCSB). VCs for comparing FFQ with urinary excretions were 0.25 to 0.29 for sugars and 0.39 for LNCSBs; for 24hR they amounted to 0.31–0.38 for sugars, 0.37 for LNCSBs, and 0.45 for LNCSFs. ConclusionsThe validity of the FFQ against 24hRs for the assessment of sugars and LNCSBs ranged from moderate to good. Comparing self-reports and urine excretions showed moderate agreement but highlighted an important underestimation of LNCS exposure using self-reports.

Early Childhood Caries and Nutritional Status of Children: A Review.

Early childhood caries (ECC) is a serious public health issue affecting children around the world. Severe symptoms and complications commonly found with ECC are adverse effects on health and growth retardation triggered by sensitivity, pain, and abscesses associated with decayed teeth, premature tooth loss, and insufficient food intake due to difficulty in chewing and keeping food in the mouth. This article aims to provide an overview of the most recent and current evidence on the association between ECC and nutritional status with an aim to stimulate further research and to identify the impact of nutritional status on ECC and vice versa. PubMed, Web of Science, and Google Scholar databases were used to search the studies conducted between 2016 and 2022. The included studies were searched using some keyword combinations and saved in Mendeley Desktop for review and referencing. All books, policy briefs, thesis/dissertations, and non-peer-reviewed articles were excluded, and 47 studies were selected for this narrative review. Many studies have identified long-term, frequent, and nocturnal bottle-feeding and breastfeeding as well as frequent consumption of sugary food and beverages as high-risk factors for ECC. Adverse nutritional status assessed by anthropometric measures, vitamin D status, and iron-deficiency anemia have been studied as risk factors for ECC. Most of the prevailing studies are either case-control or cross-sectional studies, which are unable to provide strong evidence to prove the direction of causality. Thus, further prospective studies are needed to clarify the association between ECC and the nutritional status of children.