Total Calories Research Articles

High Added Sugars Intake among US Adults: Characteristics, Eating Occasions, and Top Sources, 2015-2018.

The 2020−2025 Dietary Guidelines for Americans (DGA) recommends less than 10% of total daily calories come from added sugars. However, many adults overconsume added sugars putting them at risk for poor health outcomes. We examined characteristics of high added sugars consumers among US adults (≥20 years) and described their top 10 sources of added sugars intake using National Health and Nutrition Examination Survey 2015−2018 data (n = 9647). We defined high consumers as consuming >15% of daily calories from added sugars (1.5 times higher than the DGA). We used the National Cancer Institute method to estimate usual intake of energy and percent of calories from added sugars. Top 10 sources were identified based on their percentage contribution to total added sugars intake on a given day. T-tests were used to examine differences by age, sex, race/ethnicity, education, income, marital status, and weight status. Overall, mean usual total energy intake and added sugars intake was 2068 kcal/day and 264 kcal/day, respectively, and 30% of adults were classified as high consumers. The prevalence of high added sugars consumers was significantly higher among 20−30-year-olds (29%), 31−50-year-olds (33%), and 51−70-year-olds (29%) than those aged ≥70 years (22%); non-Hispanic Black (39%) and non-Hispanic White (31%) adults than Hispanics (26%); adults with <high school (37%), high school/GED (38%), or some college (34%) than adults with college or higher (15%); adults living in lower-income households (39% for federal poverty income ratio < 130% and 35% for 130%−<350%) than high-income households (21%). The prevalence of high consumers did not differ by sex or weight status. Top sources of added sugars were sweetened beverages (42%), tea (12%), sweet bakery products (11%), and jams/syrups/sugars (7%). Our findings can inform intervention efforts to decrease added sugars intake to support health.

Socio-economic factor impact on malnutrition in South Indian government school children

India finds itself in a vulnerable position with the highest prevalence of malnutrition in the world. In this study, we investigated the various socio-economic factors affecting the amount and variety of calories consumed by children studying in government schools in South India. After a pilot study, we conducted an online survey of 214 children (boys=95, girls=119) between the ages of 13–16 years in three states of India. Overall, we found that 63% of the children had a caloric intake of less than 1,500 calories per day, which is lower than World Health Organization guidelines of 2,100 calories. Parental education, parental income, parental diet reminders, and geographical area were significant factors influencing the total calorie intake among the participants. Cohen's D test revealed a medium effect size for parental income and a large effect size for parental diet reminders. Chi-square test confirmed that geographical location, income, and parental education were not correlated with one another, affecting the total calorie consumption independently. Parental reminders and income had a significant influence across all components of total calories including carbohydrates, proteins, fats, and vitamins/minerals. To alleviate malnutrition, in addition to alleviating the income challenges, other initiatives include improving parental education and parental awareness of a balanced diet, such that parents can enable healthy diet habits among children.

ENHANCING THE QUALITY ATTRIBUTES OF RICE BREAD FORTIFIED WITH OKRA MUCILAGE VIA SWEET POTATO (Ipomoea batatas) FLOUR

Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF foods like rice bread (RB) are found to be nutritionally poor when compared to gluten-containing ones. Moreover, due to the absence of gluten, technological properties of RB are different from those of wheat bread (WB). This study was conducted on gluten free rice bread (GFRB) for improving its chemical, physical, textural, sensorial properties, as well as staling rate (SR) with adding of sweet potato flour (SPF) and okra mucilage (OM) used as novel hydrocolloid. Hence, the results revealed that as the replacement levels of rice flour (RF) by orange sweet potato flour (OSPF) and/or white sweet potato flour (WSPF) increased, the RB content from ash (0.82-2.13%) and crude fibers (CF) (1.43-5.17%) increased, while the values for crude protein (CP) (5.97-4.20%), total carbohydrates (TC) (86.42-81.43%), and total calories (412-381kcal/100g) decreased comparing to RB prepared from 100% RF. Concerning physical properties, the bread volume (BV) and specific volume (SV) increased, while the baking loss (BL) and bread density (BD) decreased when replacement levels were up to 30% for both types of SPF and vice versa when the ratios were more than 30% for BV,SV, and BD. In terms of texture profile analysis (TPA), the RB samples made from RF replaced by OSPF and/or WSPF at 30% exhibited minimum values of hardness (2.97 and 3.66 N), chewiness (10.95 and 11.22 mJ), and gumminess (2.94 and 3.05 N), and the maximum values of resilience (0.96 and 0.91) and springiness (3.72 and 3.67 mm) for OSPF and WSPF, respectively. However, the superiority was in favor of OSPF. Regarding bread SR, it is clear that increasing substitution levels of RF with OSPF and/or WSPF caused a decreasing trend in the SR until it reached the best ratio at 30% (0.080 and 0.087, respectively). Accordingly, the current study suggested that the substitution of RF by OSPF at 30% was the ideal ratio to produce a high-quality GFRB, where the produced loaves had the same sensory qualities as wheat bread.

Building deep neural networks to detect candy from photos and estimate nutrient portfolio

Approximately one third of American youth consume candy on a given day. Consuming excess candy contributes to added sugar intake and may lead to tooth decay and other health concerns. Diet-tracking apps may inform and help regulate candy consumption but depend on the availability of annotated candy image data and predictive models. A recent review documented differences in daily intakes of calories and macronutrients between app predictions and ground truths ranging from 1.4%–10.4%. Transfer learning-based deep neural networks could outperform those benchmarks and reduce the error margin. We built a dataset of 1,008 images comprising nine common candy types and developed four neural network models to detect candy pieces. The best-performing model achieved a mean average precision of 0.8736 for localizing candy pieces of different types in the validation dataset and an accuracy of 99.8% for predicting the quantity and types of multiple candy pieces in the test dataset. By combining candy type-specific nutritional information obtained from the nutrition facts label, the model accurately estimated (within an error margin of 0.5%) the aggregate nutrient portfolios, including total calories, total fat, saturated fat, cholesterol, sodium, carbohydrates, total sugars, and added sugars, of all candy pieces shown in an image. This study demonstrates the feasibility of automating candy calorie/nutrition counting using photos, which may facilitate the development of diet-tracking apps to provide real-time, accurate nutritional information to inform candy consumption.

Glycemic Index of a High Protein and High Fiber Oral Nutritional Supplement Vidaslim®

Background: Food products with a low Glycemic index (GI) help control blood glucose levels and may also help reduce body weight. The risk of obesity-related chronic diseases increases with the consumption of refined carbohydrate-rich or a diet with high GI food choices. Vidaslim®, an Oral Nutrition Supplement was formulated by Signutra Inc, with a high protein blend (whey, soy, and casein), dietary Fiber (polydextrose), and several phytonutrients with an attempt to reduce body weight. Aim: To determine the GI of the Vidaslim® in fifteen overweight / obese people aged between 20 and 45 years. Methodology: The study participants consumed the test food, Vidaslim® containing 25 g of available carbohydrate. Participants underwent 3 days of reference food (glucose) testing and 1 day of test food with 2 days of wash-out period. In between capillary blood glucose was measured after overnight fasting at 0, 15, 30, 45, 60, 90, and 120 min after consuming the reference and test food in a random order. The GI was assessed using a validated protocol by FAO and ISO (2010). Following this, the glycemic load (GL) of Vidaslim® was also calculated. Results: Out of 15 participants who completed the study, 3 were removed as statistical outliers (GI &gt; mean ± 2SD), and hence the data was presented for the remaining 12 participants. The mean age of the participants was 28.1±5.4 years, and body mass index (BMI) was 27.2±2.7 kg/m2. Vidaslim® had a low GI value of 21±3.6 (Mean+SD). The GI value was not influenced by age, sex, dietary total calories, protein, fat, carbohydrates, dietary Fiber, and physical activity levels. The Glycemic Load (GL) of Vidaslim® was 4.86 (low GL). Conclusion: The oral nutritional supplement, Vidaslim®, has a low GI and GL value, and hence, could be a suitable healthy supplement for those with obesity and diabetes.

Application of digital transformations of dietary microdata and factor analysis to study the nutritional patterns of breakfast and its significance in providing the nutritional value of the diet of adults

Eating disorders with skipping meals are considered as a risk factor for chronic non-communicable diseases. Frequent skipping of meals is associated with the risk of developing metabolic syndrome, type 2 diabetes, and obesity. Breakfast is considered to be the most important meal of the day. However, studies on the impact of skipping breakfast on the risk of overweight and obesity are highly controversial. The aim of this study was to analyze the prevalence of skipping the morning breakfast meal and its impact on the actual daily intake of nutrients and energy in the Russian adult population. Material and methods. The data from a sample survey of dietary intake conducted in 2013 by the Russian Federal State Statistics Service have been used. The analysis included adult respondents (19 years and older) in the amount of 163 000 people in 2 stages of the survey (in April and September). The dietary intake of all members of the surveyed households was studied using the 24-hour recall method. Since the survey questionnaires did not contain information about type of meals, therefore, with the help of binning in thзe SPSS program, time intervals of the maximum food energy intake by the respondents were established, which were taken as evidence of the main meals and snacks. Results. Of the main meals, the largest proportion of respondents skipped dinner (23.1%), then breakfast (13.0%), and the smallest proportion skipped lunch (5.7%).The proportion of men and women who skipped breakfast was 12.6 and 13.3%, respectively, a greater frequency of skipping breakfast was observed at a young age (19-30 years, 19.3%) and at an old age (75 years and older, 16.1%). With an increase in the average monthly income of a family, the percentage of those who skip breakfast increases. Adult members of families with many children (3 or more children), whose average per capita income is lower than those in families with 2 children, skip breakfast less frequently. The smallest share of people skipping breakfast was found in the North Caucasian and Southern districts, and the maximum in the Siberian and Far Eastern districts. Adults who skipped breakfast had a higher percentage of malnourished (BMI <18.5 kg/m2) and normal nutritional status (BMI 18.5-24.9 kg/m2). At the same time, the proportion of people who consumed breakfast was significantly higher in overweight people (25.0-29.9 kg/m2), and no differences were found among obese people. It is shown that skipping breakfast is accompanied by a decrease in the energy value of the daily diet by an average of 200 kcal. Despite the increase in the caloric content of the 2nd breakfast, afternoon snack and evening snack in absolute terms (р<0.01), there was no compensation for the loss of energy value in the absence of breakfast. A decrease in the absolute values of nutrient intake associated with a decrease in energy consumption was established. However, skipping breakfast showed a decrease in added sugar intake as a per cent of total calorie intake (12.1±8.6 vs 13.2±9.1%, р<0.01), while the contribution of other macronutrients to energy intake did not change significantly. In connection with the heterogeneity of the actual dietary intake of the population, factor analysis was used to describe the main food models of the breakfast using the principal component method. 6 factors were identified that determine the eating patterns of breakfasts and correlate with 2-4 individual food items of actual dietary intake. Conclusion. The results obtained are consistent in a number of positions with the literature data, in particular, indicating a decrease in daily energy consumption when skipping breakfast.

A Study on Calories Burnt Prediction Using Machine Learning

In this growing technological era, People are less aware of their health and mental stability. Due to lack of time, they intake more junk food than healthy options, which leads to an increase in the total calorie rate in their body. which is a major cause of obesity a calorie is the rate of energy stored and energy expenditure. People nowadays want quick solutions to every problem they want to exercise less and get more results, so to check the level of improvement and the burnt calories level after exercise in the human body we came up with this machine Learning System which takes some attributes as input and gives approximate calories burnt value which will motivate people to do more exercise and will show their daily growth The project is nourished with more than 15,000 data and its MAE (Mean Absolute error) is 1.48 which will enhance over time for better Results.

Ultra-processed foods and the nutritional quality of the diet of Brazilian pregnant women

The aim of this study was to evaluate the consumption of ultra-processed foods by Brazilian pregnant women and its association with the nutritional quality of the diet. This is a prospective and cross-sectional study with food consumption data of Brazilian pregnant women from the 2017 to 2018 Family Budgets Survey (Pesquisa de Orçamentos Familiares). Food consumption was measured using two 24-h food recalls, and the foods were categorized according to the NOVA classification. The averages of absolute and relative energy consumption for each of the NOVA groups and subgroups were estimated. The sociodemographic characteristics described the diet's caloric contribution of ultra-processed and non-ultra-processed food fractions. Linear regression models were used to describe the association between quintiles of the caloric contribution of ultra-processed foods and the average content of nutrients in the diet. Consumption of ultra-processed foods represented 20.9% of the total calories in the diet of Brazilian pregnant women. There was a higher energy contribution of ultra-processed foods in the diet of pregnant women living in urban areas (22%), with higher per capita income (23.7%), and in the south region of the country (26.9%). In addition, the data showed an association between higher consumption of ultra-processed foods with reduced intake of protein, carbohydrate, fiber, potassium, iron, zinc, and folate and increased intake of total fat, saturated fat, trans fat, and free sugar. Results show that higher consumption of ultra-processed foods is associated with a reduction in the nutritional quality of the diet of Brazilian pregnant women.

Optimasi Proses Pembuatan Tepung Pisang Termodifikasi terhadap Kadar Pati Resisten, Nilai Indeks Glikemik, dan Total Kalori Snack Bar

Experimental research in the laboratory was carried out to obtain young kepok banana flour with high resistant starch which was then processed into snack bar products. Young kepok bananas obtained from Sumbawa Regency were treated with different retrogradation treatments, namely: P1 (1 time retrogradation process); P2 (2 times retrogradation process); P3 (3 times retrogradation process); and P4 (4 times the retrogradation process). The research data were analyzed using ANOVA, and each treatment that was significantly different was followed by Duncan's further test at the 5% level of confidence. Both of these analytical methods were processed using SPSS 25 software. The results showed that the retrogradation treatment (autoclaving-cooling) which was carried out repeatedly had a significant effect on increasing the resistant starch content produced in modified banana flour, with a value obtained in treatment P1 = 3.000% , treatment P2 = 4.567%, treatment P3 = 7.333%, and P4 = 11.333%. The P4 treatment was then chosen as a raw material for making snack bars because it has the highest resistant starch content. Testing the value of the glycemic index and total snack bar calories are then calculated. The glycemic index was analyzed through the ratio of area under the curve (area under curve) of food glucose response by measuring fasting blood glucose 0, and once every 30 minutes, namely 30, 60, 90, and 120 minutes after consumption of the test food (modified banana flour snack bar). ) and standard food (glucose water). The results of the Area Under Curve (AUC) for banana flour snack bars were 7.619 and the AUC for glucose was 11.841. The results of the glycemic index value of the modified banana flour snack bar were 42.2. Modified banana flour snack bar in 50 g contains a total of 89.3 Kcal calories.

Children With Celiac Disease Consume Specific Food Additives More Frequently Compared to Children Without Celiac Disease.

Gluten-free foods often contain food additives to improve palatability, but the long-term effects on the human gastrointestinal tract are not well known. This study aimed to quantify frequency of food additive exposure in children with and without celiac disease (CD). Children with and without CD were enrolled and demographic data and three-day diet records were obtained. Foods were classified as gluten-free products (GFP) and "processed food", and were evaluated for presence of select food additives: polysorbate 80, carboxymethylcellulose, xanthan gum, guar gum, soy lecithin, titanium dioxide, carrageenan, maltodextrin, and aluminosilicates. The frequency of exposure was described. Twenty-eight participants were included in final analysis. Children with CD had a higher number of daily exposures to xanthan gum (5.3±3.1 vs 2.3±2.4; p=0.009), but similar exposures to the other additives. GFP contributed 29% of total calories in the GF diet. Both groups had similar intake of processed foods. Comparing GFP and gluten-containing processed foods, 68% vs. 25% contained at least one food additive of interest (p<0.0001); in the celiac group, those with higher consumption of GFP tended to have a higher frequency of exposure to food additives (p=0.09). A gluten-free diet and consumption of GFP may contribute to differences in food additive intake; quantifying food additive exposures and their effect on humans requires further study.

Eating behavior in atypical anorexia nervosa.

Atypical anorexia nervosa (AN) has been increasingly identified in the community and in clinical settings. Initial studies indicate that psychological symptoms are similar or more severe among patients with atypical AN, as compared with AN. This study examined whether eating behavior differed among patients with AN (n= 98), patients with atypical AN (n= 18), and healthy controls (HC, n= 75). Adults and adolescents chose what to eat from a standardized, laboratory-based multi-item meal. Total intake, macronutrient composition, diet variety, and energy density were compared between groups. Both AN and atypical AN severely restricted caloric intake as compared with HC (431 ± 396 kcal and 340 ± 338 kcal vs. 879 ± 350 kcal, F2,188= 35.4, p< .001). Individuals with AN and atypical AN did not differ in the mean intake of total calories or percentage of calories from fat (15.2± 25.2% vs. 11.5± 16.9%). This study demonstrates that individuals with atypical AN are at least as restrictive in their food intake as individuals with AN, and the restriction of dietary fat is particularly notable. Examination of eating behavior in a larger sample would be useful to replicate these findings. The current study highlights the need to understand maladaptive eating behavior in atypical AN in order to develop appropriate treatment recommendations. Atypical anorexia nervosa is emerging as a prevalent eating disorder in community and clinical populations. The findings that patients with atypical anorexia nervosa limit calorie and fat intake in a pattern similar to that of patients with anorexia nervosa highlights the need for research to identify appropriate treatment strategies for normalization of eating patterns.

Wheat Productivity, Efficiency, and Sustainability: A Stochastic Production Frontier Analysis

The agriculture sector plays a crucial role in the overall development of the country. The sector shares about 24 percent of the GDP and employs about 44 percent of the workforce in the country. Crops sub-sector is the major contributor towards agriculture, sharing more than 53 percent of the value-added. Wheat, being the staple food of Pakistanis, carries immense importance: it contributes about 12 percent of sector value-added, is sown on about 37 percent of the total cropped area, and shares 80 percent in consumption of food grains, while its share in food grain production is around 70 percent. As primary diet, wheat alone shares about 50 percent of the total calories’ and proteins intake in Pakistan, and contributes about 8 percent of the total fat consumed [FAO (Various Issues]. Consequently, overall dietary well being of our people especially the urban and rural poor is largely dependent on the performance of wheat economy.

Determination of carbohydrate levels in fruits by UV-Visible Spectrophotometer

Fruits are very nutrient-dense and incredibly healthy. A rapid method was developed for the quantitative estimation of carbohydrates present in the different natural green leafy vegetables by UV-Visible Spectro-photometer. A study was carried out to determine the soluble carbohydrate content of some selected fruit which include apple, banana, custard apple, guava, papaya, grapes, pineapple, orange, pomegranate, kiwi fruit, mango, strawberries. Soluble carbohydrate was determined by Anthrone method Spectrophotometry at wavelength of 750 nm1. For most people, between 40% and 60% of total calories should come from carbohydrates, preferably from complex carbohydrates (starches) and naturally occurring sugars2. This study was aimed at evaluating the soluble carbohydrate content of some selected fruits consumed locally with a view to determine whether they meet the dietary requirement of consumers. It is envisaged that the findings of the investigation would provide additional information on the nutritional status of the fruits.

FIFTEEN-YEAR TRENDS IN THE PATTERNS OF MEAL TIMING AND EATING FREQUENCY AMONG US ADULTS

Abstract Understanding patterns of eating behavior may provide insights into contributors to obesity and metabolic diseases. To characterize trends in meal timing and frequency in US population age &amp;gt;19 years, we performed a serial cross-sectional analysis of 8 National Health and Nutrition Examination Survey (NHANES) cycles (2003-2018) on 34,470 adults (52.5% women and 21% black). Time of food and beverage intake was extracted from two 24-hour food recalls. The following meal timing measures were defined: 1) The time of the last and first calorie intake either from food or drink, 2) Eating window: The time elapsed between the first and last food intake, 3) Calorie midpoint time: The time when half of the calories for the day were consumed, 4) Late night eating: Consumption of ≥33% of total daily energy between 5:00pm and midnight, and 5) Eating frequency: Frequency of food or beverage consumption &amp;gt;0 kcal which were &amp;gt;15 minutes apart. From 2003 to 2018, survey-weighted mean (±SE) of eating window decreased from 12.21±0.06 to 12.02±0.05 hours/d (Ptrend=0.002). Time of the last calorie intake significantly decreased from 20.31±0.04 to 20.09±0.03 hours/d, while the time of first calorie intake and eating frequency remained unchanged. More than two-third of participants consumed ≥33% of total daily energy after 5:00pm. Over the 15-year span, composition of diet has also changed, including a decline in total calorie intake and percentage of energy from carbohydrate intake, while percentage of energy from dietary fats increased, Ptrend&amp;lt; 0.05. Patterns of eating behavior have changed in American adults over time.

The Impact of Trayless Dining Implementation on University Diners’ Satisfaction, Food Selection, Consumption, and Waste Behaviors

To evaluate the impact of trayless dining implementation on food selection, consumption, waste, and customer satisfaction, the authors used the quasi-experimental design to assess the attitudes and behaviors of on-campus diners at a university. Students dined as usual (i.e., with trays) while data were collected for one week and without trays for the second week. Digital photography and plate waste assessment of 329 trays evaluated participants’ food selection, consumption, and waste behaviors. Surveys were used to assess students’ attitudes and satisfaction with trayless dining (n = 73). An independent samples Mann–Whitney U test was utilized to analyze food selection, consumption, and waste differences. The result of the study revealed that the amount of food selected and consumed was reduced during trayless dining implementation. The total calories and fat content were lower during trayless dining implementation, and the participants reported reduced satiety. However, the data did not show significant food waste reduction but showed customer dissatisfaction and reluctance to change due to increased inconvenience. This study contributed to the existing literature by quantifying diners’ food selection, consumption, and waste amounts, revealing the positive impact of trayless dining on food selection and consumption. Additionally, the detailed methodology will allow future researchers to replicate a similar intervention.

İklim Değişikliğine Bağlı Faktörlerle (Yüksek CO2, Yüksek Sıcaklık ve Kuraklık) Değişen Yağış ve Sıcaklık İklim Modeli İlişkisinin Türkiye'de Buğday Üretimine Etkisi

Wheat (Triticum spp.), the staple food of approximately 50 countries, due to its appropriate nutritional value, storage and processing facilities, also providing approximately 20% of the total calories provided by plant-based foods to the world population, has a relevant importance in the food security of Turkey. Wheat yield, quality, and growth are all affected by environmental factors. Therefore, wheat production is affected by climate factors such as seasonal precipitation distribution, precipitation amount, temperature, and drought. With the increasing frequency and intensity of extreme weather events caused by global climate change, the risks to wheat production have become increasingly evident. In a study, it is estimated that wheat yield in Turkey will decrease by about 8% until 2100, according to the average scenario. According to the worst scenario, wheat production is expected to decrease by 23% on average in 2100. In order to solve this problem, appropriate scenarios should be developed regarding the effects of climate change on wheat. Strategies such as climate change adaptation strategies, low carbon emission technologies and capacity building can be developed. Our aim is to draw attention to the impact of climate change on wheat yield in Turkey.

We Are What We Eat: The Association Between Ultra-Processed Food Consumption, Colon Cancer Risk and All-Cause Mortality

We Are What We Eat: The Association Between Ultra-Processed Food Consumption, Colon Cancer Risk and All-Cause Mortality

Regimen comprising GLP-1 receptor agonist and basal insulin can decrease the effect of food on glycemic variability compared to a pre-mixed insulin regimen

BackgroundIncreasing evidence suggests that glucagon-like peptide 1 (GLP-1) receptor agonists (RA) can stabilize glycemic variability (GV) and interfere with eating behavior. This study compared the impact of insulin, GLP-1 RA, and dietary components on GV using professional continuous glucose monitoring (CGM).MethodsPatients with type 2 diabetes underwent CGM before and after switching from a twice-daily pre-mixed insulin treatment regimen to a GLP-1 RA (liraglutide) plus basal insulin regimen. The dietary components were recorded and analyzed by a certified dietitian. The interactions between the medical regimen, GV indices, and nutrient components were analyzed.ResultsSixteen patients with type 2 diabetes were enrolled in this study. No significant differences in the diet components and total calorie intake between the two regimens were found. Under the pre-mixed insulin regimen, for increase in carbohydrate intake ratio, mean amplitude of glucose excursion (MAGE) and standard deviation (SD) increased; in contrast, under the new regimen, for increase in fat intake ratio, MAGE and SD decreased, while when the protein intake ratio increased, the coefficient of variation (CV) decreased. The impact of the food intake ratio on GV indices disappeared under the GLP-1 RA regimen. After switching to the GLP-1 RA regimen, the median MAGE, SD, and CV values decreased significantly. However, the significant difference in GV between the two regimens decreased during the daytime.ConclusionA GLP-1 RA plus basal insulin regimen can stabilize GV better than a regimen of twice-daily pre-mixed insulin, especially in the daytime, and can diminish the effect of food components on GV.

MIND diet associated with less hippocampal sclerosis: A Community‐Based Neuropathologic Study

AbstractBackgroundMediterranean‐DASH Intervention for Neurodegenerative Delay (MIND) diet is associated with slower cognitive decline, reduced Alzheimer’s dementia risk, and greater brain volume. We have also shown MIND diet is associated with less Alzheimer’s disease (AD) pathology. Hippocampal sclerosis (HS, severe neuronal loss and astrogliosis in CA1/subiculum), is increasingly recognized as an important pathologic finding associated with TDP‐43 (“LATE‐NC), AD pathology, and dementia. The pathogenesis of HS is not clear but may be neurodegenerative and/or vascular. This study investigates the association of the MIND diet with hippocampal sclerosis in autopsied brains from a community sample.MethodsThe study was conducted among 581 deceased participants (age at death = 91.3 ± 6.1 years; 72% female, education = 14.8 ± 2.8 years) of the Rush Memory and Aging Project. The coronal section of the mid hippocampus CA1 and subiculum were assessed for severe neuronal loss and gliosis to define HS. Mean MIND diet scores were obtained from a validated food frequency questionnaire administered annually during follow‐up years prior to death. We used logistic models adjusted for age at death, sex, education, and total calories to examine associations of MIND diet (continuous and grouped in tertiles) with HS. Further models controlled for APOE‐ε4 status, and other pathologies including global AD pathology, arteriolosclerosis, and LATE‐NC stage.ResultsHigh and moderate adherence to MIND diet was associated with 69% (OR (95% CI) = 0.31(0.15, 0.64)) and 54% (OR (95% CI) = 0.46 (0.24, 0.79)) lower odds of HS. After adjusting for APOE‐ε4 status and AD pathology, the association was retained (T3 vs. T1: OR (95% CI) = 0.30 (0.15, 0.62); T2 vs. T1: (95% CI) = 0.46 (0.24, 0.87); p for trend = 0.0007). Further adjusting for arteriolosclerosis and LATE‐NC did not appreciably change the effect estimates.ConclusionThe MIND diet is associated with a lower likelihood of hippocampal sclerosis. Further studies are needed to more fully understand the role of diet on hippocampal structure and function in the context of AD and related brain pathologies.

Quantifying differences in packaged food and drink purchases among households with diet-related cardiometabolic multi-morbidity: a cross-sectional analysis

BackgroundDiet is important for chronic disease management, with limited research understanding dietary choices among those with multi-morbidity, the state of having 2 or more chronic conditions.The objective of this study was to identify associations between packaged food and drink purchases and diet-related cardiometabolic multi-morbidity (DRCMM).MethodsCross-sectional associations between packaged food and drink purchases and household DRCMM were investigated using a national sample of U.S. households participating in a research marketing study. DRCMM households were defined as household head(s) self-reporting 2 or more diet-related chronic conditions. Separate multivariable logistic regression models were used to model the associations between household DRCMM status and total servings of, and total calories and nutrients from, packaged food and drinks purchased per month, as well as the nutrient density (protein, carbohydrates, and fat per serving) of packaged food and drinks purchased per month, adjusted for household size.ResultsAmong eligible households, 3795 (16.8%) had DRCMM. On average, households with DRCMM versus without purchased 14.8 more servings per capita, per month, from packaged foods and drinks (p < 0.001). DRCMM households were 1.01 times more likely to purchase fat and carbohydrates in lieu of protein across all packaged food and drinks (p = 0.002, p = 0.000, respectively). DRCMM households averaged fewer grams per serving of protein, carbohydrates, and fat per month across all food and drink purchases (all p < 0.001). When carbonated soft drinks and juices were excluded, the same associations for grams of protein and carbohydrates per serving per month were seen (both p < 0.001) but the association for grams of fat per serving per month attenuated.ConclusionsDRCMM households purchased greater quantities of packaged food and drinks per capita than non-DRCMM households, which contributed to more fat, carbohydrates, and sodium in the home. However, food and drinks in DRCMM homes on average were lower in nutrient-density. Future studies are needed to understand the motivations for packaged food and drink choices among households with DRCMM to inform interventions targeting the home food environment.