Norman J. Temple

Bio: Norman J. Temple is an academic researcher from Athabasca University. The author has contributed to research in topics: Population & Vitamin E. The author has an hindex of 27, co-authored 175 publications receiving 3577 citations. Previous affiliations of Norman J. Temple include University of Wolverhampton & University of Alberta.

Diet, nutrition and the prevention of type 2 diabetes.

Abstract: Objectives: The overall objective of this study was to evaluate and provide evidence and recommendations on current published literature about diet and lifestyle in the prevention of type 2 diabetes. Design: Epidemiological and experimental studies, focusing on nutritional intervention in the prevention of type 2 diabetes are used to make disease-specific recommendations. Long-term cohort studies are given the most weight as to strength of evidence available. Setting and subjects: Numerous clinical trials and cohort studies in low, middle and high income countries are evaluated regarding recommendations for dietary prevention of type 2 diabetes. These include, among others, the Finnish Diabetes Prevention Study, US Diabetes Prevention Program, Da Qing Study; Pima Indian Study; Iowa Women’s Health Study; and the study of the US Male Physicians. Results: There is convincing evidence for a decreased risk of diabetes in adults who are physically active and maintain a normal body mass index (BMI) throughout adulthood, and in overweight adults with impaired glucose tolerance who lose weight voluntarily. An increased risk for developing type 2 diabetes is associated with overweight and obesity; abdominal obesity; physical inactivity; and maternal diabetes. It is probable that a high intake of saturated fats and intrauterine growth retardation also contribute to an increased risk, while non-starch polysaccharides are likely to be associated with a decreased risk. From existing evidence it is also possible that omega3 fatty acids, low glycaemic index foods and exclusive breastfeeding may play a protective role, and that total fat intake and trans fatty acids may contribute to the risk. However, insufficient evidence is currently available to provide convincing proof. Conclusions: Based on the strength of available evidence regarding diet and lifestyle in the prevention of type 2 diabetes, it is recommended that a normal weight status in the lower BMI range (BMI 21‐23) and regular physical activity be maintained throughout adulthood; abdominal obesity be prevented; and saturated fat intake be less than 7% of the total energy intake.

Vegetarian diets, low-meat diets and health: a review

Abstract: Objective: To review the epidemiological evidence for vegetarian diets, low-meat dietary patterns and their association with health status in adults. Design: Published literature review focusing primarily on prospective studies and meta-analyses examining the association between vegetarian diets and health outcomes. Results: Both vegetarian diets and prudent diets allowing small amounts of red meat are associated with reduced risk of diseases, particularly CHD and type 2 diabetes. There is limited evidence of an association between vegetarian diets and cancer prevention. Evidence linking red meat intake, particularly processed meat, and increased risk of CHD, cancer and type 2 diabetes is convincing and provides indirect support for consumption of a plant-based diet. Conclusions: The health benefits of vegetarian diets are not unique. Prudent plant-based dietary patterns which also allow small intakes of red meat, fish and dairy products have demonstrated significant improvements in health status as well. At this time an optimal dietary intake for health status is unknown. Plant-based diets contain a host of food and nutrients known to have independent health benefits. While vegetarian diets have not shown any adverse effects on health, restrictive and monotonous vegetarian diets may result in nutrient deficiencies with deleterious effects on health. For this reason, appropriate advice is important to ensure a vegetarian diet is nutritionally adequate especially for vulnerable groups.

Mediterranean diet and cardiovascular disease: a systematic review and meta-analysis of observational studies.

Abstract: To provide evidence of the relationship of Mediterranean diet (MD) on incidence/mortality for cardiovascular disease (CVD), coronary/ischemic heart disease (CHD)/acute myocardial infarction (AMI) and stroke (ischemic/hemorrhagic) by sex, geographic region, study design and type of MD score (MDS). We performed a systematic review and meta-analysis of observational studies. Pooled relative risks (RRs) were calculated using random-effects models. We identified 29 articles. The RR for the highest versus the lowest category of the MDS was 0.81 (95% CI 0.74–0.88) for the 11 studies that considered unspecified CVD, consistent across all strata. The corresponding pooled RR for CHD/AMI risk was 0.70 (95% CI 0.62–0.80), based on 11 studies. The inverse relationship was consistent across strata of study design, end point (incidence and mortality), sex, geographic area, and the MDS used. The overall RR for the six studies that considered unspecified stroke was 0.73 (95% CI 0.59–0.91) for the highest versus the lowest category of the MDS. The corresponding values were 0.82 (95% CI 0.73–0.92) for ischemic (five studies) and 1.01 (95% CI 0.74–1.37) for hemorrhagic stroke (four studies). Our findings indicate and further quantify that MD exerts a protective effect on the risk of CVD. This inverse association includes CHD and ischemic stroke, but apparently not hemorrhagic stroke.

Heart Disease and Stroke Statistics-2021 Update: A Report From the American Heart Association.

Abstract: Background: The American Heart Association, in conjunction with the National Institutes of Health, annually reports the most up-to-date statistics related to heart disease, stroke, and cardiovascul...

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Abstract: Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing This research group found vitamin C in apples contributed < 04% of total antioxidant activity, indicating most of the activity comes from the natural combination of phytochemicals This suggests that processed fruits and vegetables may retain their antioxidant activity despite the loss of vitamin C Here it is shown that thermal processing elevated total antioxidant activity and bioaccessible lycopene content in tomatoes and produced no significant changes in the total phenolics and total flavonoids content, although loss of vitamin C was observed The raw tomato had 076 +/- 003 micromol of vitamin C/g of tomato After 2, 15, and 30 min of heating at 88 degrees C, the vitamin C content significantly dropped to 068 +/- 002, 064 +/- 001, and 054 +/- 002 micromol of vitamin C/g of tomato, respectively (p < 001) The raw tomato had 201 +/- 004 mg of trans-lycopene/g of tomato After 2, 15, and 30 min of heating at 88 degrees C, the trans-lycopene content had increased to 311+/- 004, 545 +/- 002, and 532 +/- 005 mg of trans-lycopene/g of tomato (p < 001) The antioxidant activity of raw tomatoes was 413 +/- 036 micromol of vitamin C equiv/g of tomato With heat treatment at 88 degrees C for 2, 15, and 30 min, the total antioxidant activity significantly increased to 529 +/- 026, 553 +/- 024, and 670 +/- 025 micromol of vitamin C equiv/g of tomato, respectively (p < 001) There were no significant changes in either total phenolics or total flavonoids These findings indicate thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce This information may have a significant impact on consumers' food selection by increasing their consumption of fruits and vegetables to reduce the risks of chronic diseases