Showing papers in "Food & Nutrition Research in 2008"
TL;DR: The milk fatty acids are derived almost equally from two sources, the feed and the microbial activity in the rumen of the cow and the lipids in bovine milk are mainly present in globules as an oil-in-water emulsion.
Abstract: Milk fat contains approximately 400 different fatty acid, which make it the most complex of all natural fats The milk fatty acids are derived almost equally from two sources, the feed and the microbial activity in the rumen of the cow and the lipids in bovine milk are mainly present in globules as an oil-in-water emulsion Almost 70% of the fat in Swedish milk is saturated of which around 11% comprises short-chain fatty acids, almost half of which is butyric acid Approximately 25% of the fatty acids in milk are mono-unsaturated and 23% are poly-unsaturated with omega-6/omega-3 ratio around 23 Approximately 27% are trans fatty acids
467 citations
TL;DR: Plant sterol containing products reduced LDL concentrations but the reduction was related to individuals’ baseline LDL levels, food carrier, and frequency and time of intake, and the observed differences between trial results were unlikely to have been caused by chance.
Abstract: Background: Consumption of plant sterols has been reported to reduce low density lipoprotein (LDL) cholesterol concentrations by 5 to 15%. Factors that affect plant sterol efficacy are still to be determined. Objective: To more precisely quantify the effect of plant sterols on LDL cholesterol concentrations in humans and to look into factors that affect plant sterols efficacy. Design: Fifty nine eligible randomized clinical trials published from 1992 to 2006 were identified from five databases. Weighted mean effect sizes were calculated for net differences in LDL levels using a random effect model (RevMan 4.2). Results: Plant sterol containing products decreased LDL levels by 0.31 mmol/L (95% CI, -0.35 to -0.27, P= Keywords : meta-analysis; plant sterols; LDL cholesterol; intake frequency; single dose; food carrier (Published online: 18 August, 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1811
323 citations
TL;DR: It is found that in many countries consumption >20 g of IP-TFA in a one-meal menu consisting of some popular foods is possible, even though the average intake in these countries is low, and the feasibility of eliminating IP- TFA from foods without side effects for the population is considered.
Abstract: Fatty acids of trans configuration in our food come from two different sources - industrially produced partially hydrogenated fat (IP-TFA) used in frying oils, margarines, spreads, and in bakery products, and from ruminant fat in dairy and meat products (RP-TFA). The first source may contain up to 60 % of the fatty acids in trans form, compared to the content in ruminant fat which generally not exceed 6%. In Western Europe, including Scandinavia, the average daily intake of IP-TFA has decreased during the recent decade due to societal pressure and a legislative ban, whereas the intake of RP-TFA has remained rather stable. In spite of this decrease we have found it possible in many countries consumption more than 20 g of IP-TFA in a one-meal menu consisting of some popular foods is possible, even though the average intake of IP-TFA in these countries is low. Subgroups of the populations may therefore, on average, consume more than 5 g IP-TFA per day. This level of consumption is generally not possible for RP-TFA. A daily intake of 5 gram TFA (primarily IP-TFA) is associated with a 29 % increased risk of coronary heart disease. Such an association is not found for RP-TFA up to a daily intake of 4 g. The high amount of IP-TFA in popular foods, the evidence of a more harmful effect on health by IP-TFA than by RP-TFA; and the feasibility of eliminating IP-TFA from foods without side effects for the population, suggest that a selective elimination of IP-TFA from our food is 'a low hanging fruit' in the quest for a more healthy diet for subgroups of the population. Keywords: trans fatty acids; ruminant; industrial; hydrogenated fats; health aspects; cardio-vascular disorders (Published online: 12 March, 2008) Citation: Food & Nutrition Research 2008. DOI:10.3402/fnr.v52i0.1651
132 citations
TL;DR: Peptides derived from food proteins may lead to significantly reduced blood pressure and could therefore be a supplement or alternative to pharmaceutical treatment for mild hypertension.
Abstract: Background: Peptides derived from food proteins have in clinical trials shown an effect on blood pressure. Their biological mechanism is mainly due to inhibition of angiotensin-I-converting enzyme (ACE) and thereby regulation of blood pressure through the renin-angiotensin system. A meta-analysis of these trials is needed to better quantify their effect, sources of variation and possible publication bias. Objective: To perform a meta-analysis of placebo-controlled clinical trials on peptides derived from food proteins and their effect on blood pressure. Design: Trials identified using a defined search strategy in PubMed was included in meta-analysis and their pooled effect was estimated with a random effects model. Results: Pooled effect by peptides was for systolic blood pressure –5.13 mmHg (95% CI -7.12, -3.14) and for diastolic blood pressure -2.42 mmHg (95% CI -3.82, -1.03). There were indications of publication bias for diastolic blood pressure data. Conclusions: Peptides derived from food proteins can give a significant reduced blood pressure and could therefore be a supplement or alternative to pharmaceutical treatment of mild hypertension. Their effect seems more pronounced than, or at least comparable to that of other food components studied by randomised controlled trials. A high proportion of the reported trials were done using the well-known ACE inhibiting tripeptides Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP). Key words: angiotensin-I-converting enzyme (ACE), hypertension, clinical trials (Published online: 18 January, 2008) Citation: Food & Nutrition Research, Vol. 52, 2008. DOI: 10.3402/fnr.v52i0.1641
108 citations
TL;DR: Exercise during growth seems to enhance the building of a stronger skeleton through a higher peak bone mass and a larger bone size.
Abstract: Background: The incidence of fragility fractures has increased during the last half of the 1900?s. One important determinant of fractures is the bone mineral content (BMC) or bone mineral density (BMD), the amount of mineralised bone. If we could increase peak bone mass (the highest value of BMC reached during life) and/or decrease the age-related bone loss, we could possibly improve the skeletal resistance to fracture. Objective: This review evaluates the importance of exercise as a strategy to improve peak bone mass, including some aspects of nutrition. Design: Publications within the field were searched through Medline (PubMed) using the search words: exercise, physical activity, bone mass, bone mineral content, bone mineral density, BMC, BMD, skeletal structure and nutrition. We included studies dealing with exercise during growth and young adolescence. We preferably based our inferences on randomised controlled trials (RCT), which provide the highest level of evidence. Results: Exercise during growth increases peak bone mass. Moderate intensity exercise intervention programs are beneficial for the skeletal development during growth. Adequate nutrition must accompany the exercise to achieve the most beneficial skeletal effects by exercise. Conclusion: Exercise during growth seems to enhance the building of a stronger skeleton through a higher peak bone mass and a larger bone size. Keywords: bone mass; bone mineral content, BMC; bone mineral density, BMD; exercise; growth; nutrition; physical activity; skeletal structure (Published online: 1 October 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1871
88 citations
TL;DR: Physical activity in older ages can be recommended to improve muscle strength and balance, to reduce the risk to fall and fractures, although the highest level of evidence – RCT with fracture as endpoint – is lacking.
Abstract: Study design: A thematic review. Objectives: To evaluate if physical activity enhances muscle strength, improves balance, and reduces the fall frequency and the fracture incidence. Background: One of the major medical problems of today is the increasing incidence of fragility fractures. Muscle strength and fall is one of the major determinants of a fracture. If physical activity could increase muscle strength, improve balance and reduce the fall frequency, then training could be recommended as prevention for fractures. Methods: The review used Medline (Pub Med) and the search words exercise, physical activity, muscle, muscle strength, balance, falls, fractures Randomised controlled trials (RCT) were predominantly included, although this not is a systematic review. Results: The evidence that physical activity modifies the risk factors for fall is compelling, although RCT with fractures as end point are lacking. Physical activity is associated with improved muscle strength, co-ordination and balance. Physical training increases muscle strength also in octogenarians by up to 200 %, i.e. a much more pronounced effect than the corresponding increase in muscle volume or bone mass. There is also evidence that physical activity decrease the actual number of falls. Observational cohort and case-control studies imply that physical activity is associated with reduced hip fracture risk. If exercise reduces the number of vertebral fractures and other fragility fractures is less evaluated. Conclusions: Physical activity in older ages can be recommended to improve muscle strength and balance, to reduce the risk to fall and fractures, although the highest level of evidence - RCT with fracture as endpoint - is lacking. Keywords: exercise; muscle strength; muscle mass; fall; fractures; physical activity (Published online: 30 December 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1920
82 citations
TL;DR: A regular meal pattern with a relatively high proportion of energy from in-between-meal eating occasions and a low intake of especially fruits were typical of this group of people with ID, however, the total intake of energy and other food items varied a great deal between individuals.
Abstract: Background: Knowledge is lacking about dietary habits among people with intellectual disability (ID) living in community residences under new living conditions. Objective: To describe the dietary habits of individuals with ID living in community residences, focusing on intake of food, energy and nutrients as well as meal patterns. Design: Assisted food records and physical activity records over a 3-day observation period for 32 subjects. Results: Great variation was observed in daily energy intake (4.9-14 MJ) dispersed across several meals, with on average 26% of energy coming from in-between-meal consumption. Main energy sources were milk products, bread, meat products, buns and cakes. The daily intake of fruit and vegetables (320 ± 221 ) as well as dietary fiber (21 ± 9.6 g) was generally low. For four vitamins and two minerals, 19-34% of subjects showed an intake below average requirement (AR). The physical activity level was low for all individuals (1.4± 0.1). Conclusion: A regular meal pattern with a relatively high proportion of energy from in-between-meal eating occasions and a low intake of especially fruits were typical of this group of people with ID. However, the total intake of energy and other food items varied a great deal between individuals. Thus, every adult with ID has to be treated as an individual with specific needs. A need for more knowledge about food in general and particularly how fruit and vegetables could be included in cooking as well as encouraged to be eaten as in-between-meals seems imperative in the new living conditions for adults with ID. Keywords: observed food record; community residence; intellectual disability; fruit and vegetables; micronutrients (Published online: 20 November 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1857
67 citations
TL;DR: Whole grain rye porridge at breakfast has prolonged satiating properties up to 8 h after consumption compared to refined wheat bread, but did not diminish subsequent food intake.
Abstract: Background: Previous studies show that dietary fibre rich foods with low energy density have a stronger effect on satiety per calorie compared to more energy dense foods. Objective: To investigate subjective appetite and voluntary energy intake (24 h) after consumption of rye porridge breakfast and pasta lunch made from whole grain compared to iso-energetic reference meals made from refined cereals: wheat bread breakfast and wheat pasta lunch. Subjects: In all, 22 healthy subjects, 14 females and 8 males, aged 21-64 years, BMI ranging from 18.7-27.5 kg/m2, participated. Design: A randomised, single-blind, cross-over design was used. Appetite was rated by visual analogue scales (VAS) regularly from just before breakfast (08:00) until bedtime. An ad libitum dinner was served at 16:00. After leaving the clinic and in the morning day 2, subjects recorded foods consumed. Results: Whole grain rye porridge gave a significantly prolonged satiety, lowered hunger and desire to eat (p Keywords: appetite; dietary fibre; whole grain; rye; porridge and pasta (Published online: 28 July 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr/v52i0.1809
45 citations
TL;DR: A simple visual model is developed where the various choices that can be made are indicated and allows for easy comparison of existing schemes.
Abstract: Nutrient profiling is a highly pressing issue. However, as there are currently various nutrient profiling schemes it may be difficult to maintain an overview. We therefore developed a simple visual model where the various choices that can be made are indicated. This allows for easy comparison of existing schemes. The model is available in PowerPoint format and attached as a separate file to this paper (see Supplementary files under Reading Tools online). Keywords: nutrient profiles; schemes; simple visual model (Published online: 13 March, 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1649
42 citations
TL;DR: Screening (SSM) for malnutrition in cancer patients is a valid simple approach to define cancer patients for nutritional care because more patients regard themselves in need for nutritional counseling than the number of patients really achieving any.
Abstract: Objective: To evaluate a short screening sheet (SSM) for malnutrition and to investigate the nutritional status of patients receiving chemotherapy for cancer of the lungs, colon or breast at an outpatient clinic. Design: Full nutritional assessment was conducted to define malnutrition and validate the SSM. Additionally, weight change from earlier healthy weight was evaluated, and calculations for intake of energy-giving nutrients (three-day-weighed food records) and protein balance were performed. After the evaluation study, the SSM was tested in clinical routine and data collected about patients’ need for nutritional counseling. Subjects: Patients at the outpatient clinic of the Department of Oncology at Landspitali-University Hospital ( n = 30 with lung-, colon- or breast cancer in the study population, n = 93 with all cancer type in clinical routine screening). Results: Malnutrition was defined by full nutritional assessment in 20% of the participating patients and SSM had high sensitivity and specificity. Declining nutritional status of the patients was seen as a negative nitrogen balance and unintentional weight loss from healthy weight, but not as total energy intake, recent weight loss or underweight. The test of SSM in clinical routine showed that 40% were malnourished. According to the patients, 80% needed nutritional counseling but only 17% had such counseling. Conclusion: Screening (SSM) for malnutrition in cancer patients is a valid simple approach to define cancer patients for nutritional care. More patients regard themselves in need for nutritional counseling than the number of patients really achieving any. Keywords: screening malnutrition; nutritional counseling; malnutrition; protein balance; protein loss; weight loss Published online: 12 December 2008 Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1856
36 citations
TL;DR: The pharmacokinetics of a single dose of Selenium (Se) from yeast given to humans with a habitual long-term daily intake at a supra-nutritional level was evaluated and the Se from the standardised Se-enriched yeast was well absorbed and retained in the body.
Abstract: Objective: The purpose of this study was to evaluate the pharmacokinetics of a single dose of Se from yeast given to humans with a habitual long-term daily intake at a supra-nutritional level. Research Methods & Procedures: Twelve healthy males with a daily supplemental intake of 300 m g Se as selenised yeast over 10 weeks were supplemented with a single dose of 327 m g as stable 77 Se incorporated into selenised yeast manufactured by the same standardised process (SelenoPrecise ©, Pharma Nord, Denmark). Results: Absorption of Se from 77 Se-enriched yeast was 89 ± 4 % and the retention was 74 ± 6 %. The 77 Se excretion from the single-dose was 47 ± 15 m g in urine and 37 ± 13 m g in faeces. The maximum, enriched 77 Se concentration in plasma was 9.8 ± 1.5 m g/l and the time to maximum was 9.2 hours. The plasma halftime of 77 Se was longer with increasing time; 1.7 days for the initial phase (½ - 2 days), 3.0 days for the middle phase (2 - 3 days) and 11.1 days for the later phase (3 - 14 days). Conclusion: The Se from the standardised Se-enriched yeast was well absorbed and retained in the body. (Published online: 12 February, 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1642
TL;DR: There were no acute effects of grape juice consumption on mood, implicit memory, appetite or food intake in smokers during a time of increased lethargy – the post-lunch dip.
Abstract: Background: Animal experiments document effects of grape juice on cognitive performance and motor skills, and observational studies in humans suggest an inverse association between flavonoid intake and cognitive decline. These effects may be related to the antioxidant properties of polyphenols. Juice consumption and flavonoid intake may also affect appetite. Objective: To study the acute effects of grape juice consumption on appetite, mood and implicit memory during a time of increased lethargy the post-lunch dip. Design: Thirty-five participants with a mean age of 26 years who smoked a mean of 11 cigarettes/day for 8 years were included in the study. It included a practice session and two treatment sessions. All sessions involved consumption of grape juice or an energy-matched placebo with lunch followed by assessments of mood, implicit memory, appetite and food intake. Results: Mood decreased over time for both treatments, but there were no differences after lunch between grape juice and placebo for any measure. Conclusion: This study did not document any acute effects of grape juice consumption on mood, implicit memory, appetite or food intake in smokers.
TL;DR: Benefits in BMD achieved by exercise during growth seem to be eroded at retirement, but benefits in skeletal structure may possibly be retained in a longer perspective.
Abstract: Background: The prevalence of osteoporosis with related fragility fractures has increased during the last decades. As physical activity influences the skeleton in a beneficial way, exercise may hypothetically be used as a prophylactic tool against osteoporosis. Objective: This review evaluates if exercise-induced skeletal benefits achieved during growth remain in a long-term perspective. Design: Publications within the field were searched through Medline (PubMed) using the search words: exercise, physical activity, bone mass, bone mineral content (BMC), bone mineral density (BMD) and skeletal structure. We based our inferences on publications with the highest level of evidence, particularly randomised controlled trials (RCT). Results: Benefits in BMD achieved by exercise during growth seem to be eroded at retirement, but benefits in skeletal structure may possibly be retained in a longer perspective. Recreational exercise seems to at least partially maintain exercise-induced skeletal benefits achieved during growth. Conclusions: Exercise during growth may be followed by long-term beneficial skeletal effects, which could possibly reduce the incidence of fractures. Exercise during adulthood seems to partly preserve these benefits and reduce the age-related bone loss. Keywords: bone mass; bone mineral content, BMC; bone mineral density, BMD; exercise; physical activity; skeletal architecture (Published online: 1 October 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1872
TL;DR: It is possible to perform a clinical lifestyle intervention program for outpatients on an ongoing basis with weight loss, lowered SAD and triglycerides, and a similar or lower dropout rate compared to clinical trials.
Abstract: Background : In recent randomised prospective studies, lifestyle intervention induced a weight loss of approximately 5%. Objective : To describe and evaluate a 2-year on-going group intervention program in clinical practice in terms of weight loss and changes in metabolic risk factors, i.e. sagital abdominal diameter (SAD), triglycerides, fasting blood glucose and blood pressure. Design : The aim of the intervention program was to motivate lifestyle changes concerning food intake and physical activity. The emphasis was on lifestyle modification, followed up at regular visits during 2 years. Subjects evaluated were 100 women with mean BMI 37.6?kg/m 2 and 26?men with mean BMI 36.5?kg/m 2 . Results : One hundred of 151 enrolled women and 26 of 36 men completed the program. Mean weight decreased by 3.8 kg in women (from 103.5 to 99.7, p Keywords: overweight; weight changes; triglycerides; sagital abdominal diameter; food intake; physical activity (Published online: 17 March, 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1656
TL;DR: Hip fracture patients had a mean calcium intake above the recommended daily intake, however, more than one-third of patients had an intake below the recommended 800 mg/day, and the intake appeared to decrease over the investigated years.
Abstract: Background: Dietary calcium intake is assumed to be important for prevention and treatment of osteoporosis. However, people in countries with high calcium intake from commodities such as milk and milk products have a high incidence of hip fracture. The effect and influence of calcium intake to prevent osteoporotic fracture vary from different studies. Objective: To investigate premorbid daily calcium intake in patients with low energy hip fractures during four consecutive years. Design: In total 120 patients (mean age 78±8,5 (SD) years) were included between 2002 and 2005. The patients answered a structured food frequency questionnaire (FFQ) interviews on patients' daily calcium intake from food and supplements took place during a 6-month period before the fracture. Dual energy X-ray absorptiometry (DEXA) was performed in a subgroup of 15 patients. Results: The mean daily calcium intake from food and supplementation was 970±500 mg. However, 38% had an intake below recommended 800 mg/d. There were no significant relationship between calcium intake and age, gender, bone mineral density, serum calcium or albumin, type of fracture or body mass index. The mean free plasma calcium concentration was 2.3±0.1, i.e. within the reference limit. In 2005, 80% of the patients who underwent DEXA had manifest osteoporosis. There was a trend towards decreased calcium intake over the observation period, with a mean calcium intake below 800 mg/day in 2005. Conclusion: Hip fracture patients had a mean calcium intake above the recommended daily intake, as assessed by a FFQ. However, more than one-third of patients had an intake below the recommended 800mg/day. The intake appeared to decrease over the investigated years. The relationship between calcium intake and fracture susceptibility is complex. Keywords: calcium intake, dairy products, osteoporosis, hip fracture, bone mineral density. (Published online: 2 April, 2008) Citation: Food & Nutrition Research 2008. DOI: 10.3402/fnr.v52i0.1654