Showing papers on "Reference Daily Intake published in 2019"

Dietary Fiber, Atherosclerosis, and Cardiovascular Disease.

Abstract: Observational studies have shown that dietary fiber intake is associated with decreased risk of cardiovascular disease. Dietary fiber is a non-digestible form of carbohydrates, due to the lack of the digestive enzyme in humans required to digest fiber. Dietary fibers and lignin are intrinsic to plants and are classified according to their water solubility properties as either soluble or insoluble fibers. Water-soluble fibers include pectin, gums, mucilage, fructans, and some resistant starches. They are present in some fruits, vegetables, oats, and barley. Soluble fibers have been shown to lower blood cholesterol by several mechanisms. On the other hand, water-insoluble fibers mainly include lignin, cellulose, and hemicellulose; whole-grain foods, bran, nuts, and seeds are rich in these fibers. Water-insoluble fibers have rapid gastric emptying, and as such may decrease the intestinal transit time and increase fecal bulk, thus promoting digestive regularity. In addition to dietary fiber, isolated and extracted fibers are known as functional fiber and have been shown to induce beneficial health effects when added to food during processing. The recommended daily allowances (RDAs) for total fiber intake for men and women aged 19–50 are 38 gram/day and 25 gram/day, respectively. It is worth noting that the RDA recommendations are for healthy people and do not apply to individuals with some chronic diseases. Studies have shown that most Americans do not consume the recommended intake of fiber. This review will summarize the current knowledge regarding dietary fiber, sources of food containing fiber, atherosclerosis, and heart disease risk reduction.

Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States.

Abstract: This review utilizes current national dietary guidelines and published databases to evaluate the impacts of reasonable shifts in the amount and type of protein intake in the United States on the intersection of human and environmental health. The established scientific basis and recommendations for protein intake as described in the US Dietary Reference Intakes are reviewed. Data on food availability from both the US Department of Agriculture and the Food and Agriculture Organization of the United Nations and data on consumption from the National Health and Nutrition Examination Survey are used to examine estimates of current US protein consumption. Greenhouse gas (carbon dioxide equivalents, CO2eq) and blue and green water impacts of US protein consumption resulting from US agricultural practices were obtained from previously published meta-analyses. A 25% decrease in protein intake paired with a 25% shift from animal food to plant food protein intake-from an 85:15 ratio to a 60:40 ratio-would best align protein intake with national dietary recommendations while simultaneously resulting in 40% fewer CO2eq emissions and 10% less consumptive water use. The modeling of this strategy suggests a savings of 129 billion kilograms of CO2eq and 3.1 trillion gallons of water relative to current consumption.

Determinants of Childhood Anemia in India.

Abstract: We analyzed a sample of 112714 children from the 2015–2016 Indian National Fertility and Health Survey with available data on hemoglobin. Multinomial logistic regression models were used to establish associations between parent anemia, household characteristics and nutritional intake of children. Linear regression analysis was also conducted to see the link between the household characteristic and childhood nutritional intake on one hand and hemoglobin levels on the other hand. A number of socio-demographic factors, namely maternal age, type of residence and maternal education, as well as wealth index, among others correlate with incidence of childhood anemia. For instance, whereas 52.9% of children in the richest households were anemic, 63.2% of children in the poorest household were anemic (p < 0.001). Mean Vitamin A intake in the last six months was 0.63 (0.626–0.634) which was 0.18% of the recommended intake. Mean iron intake, from sources other than breast milk, in the last 24 hours was 0.29 (0.286–0.294) and 2.42% of the recommended daily intake. Fifty-nine percent (58.5%) of the children surveyed were anemic (Hb level: 9.75 g/dL [9.59–9.91]). Children with anemia were more prone to being iron deficient (odds ratio [OR]: 0.981 (0.961–1.001), Vitamin A deficient (OR: 0.813 (0.794–0.833)), and have lower maternal hemoglobin level (OR: 1.992 (1.957–2.027)). Combining nutritional supplementation and food-fortification programmes with reduction in maternal anemia and family poverty may yield optimal improvement of childhood anemia in India.

Characterization, dietary habits and nutritional intake of omnivorous, lacto-ovo vegetarian and vegan runners - a pilot study.

Abstract: The number of people preferring plant-based nutrition is growing continuously in the western world. Vegetarianism and veganism are also becoming increasingly popular among individuals participating in sport. However, whether recreationally active vegetarian and vegan populations can meet their nutritional needs is not clear. The purpose of this cross-sectional study was to compare the nutrient intake of omnivorous (OMN, n = 27), lacto-ovo vegetarian (LOV, n = 25) and vegan (VEG, n = 27) recreational runners (two to five training sessions per week) with intake recommendations of the German, Austrian and Swiss Nutrition Societies (Deutsche, Osterreichische und Schweizerische Gesellschaften fur Ernahrung, D-A-CH) for the general population. Lifestyle factors and supplement intake were examined via questionnaires; dietary habits and nutrient intake were determined based on 3-day dietary records. More than half of each group did not reach the recommended energy intake (OMN: 10.4, 8.70–12.1; LOV: 9.67, 8.55–10.8; VEG: 10.2, 9.12–11.3 MJ). Carbohydrate intake was slightly below the recommendations of > 50 EN% in OMN (46.7, 43.6–49.8 EN%), while LOV (49.4, 45.5–53.3 EN%) and VEG (55.2, 51.4–59.0 EN%) consumed adequate amounts (p = 0.003). The recommended protein intake of 0.8 g/kg body weight (D-A-CH) was exceeded in all three groups (OMN: 1.50, 1.27–1.66; LOV: 1.34, 1.09–1.56; VEG: 1.25; 1.07–1.42 g/kg BW; p = 0.047). Only VEG (26.3, 22.7–29.8 EN%) did not achieve the recommended fat intake of 30 EN%. The supply of micronutrients, such as vitamin D and cobalamin, was dependent on supplement intake. Additionally, female OMN and LOV achieved the recommended daily intake of 15 mg iron only after supplementation, while VEG consumed adequate amounts solely via food. All three groups were sufficiently supplied with most nutrients despite the exceptions mentioned above. The VEG group even showed advantages in nutrient intake (e.g. carbohydrates, fiber and iron) in comparison to the other groups. However, the demand for energy and several macro- and micronutrients might be higher for athletes. Thus, it is also necessary to analyze the endogenous status of nutrients to evaluate the influence of a vegetarian and vegan diet on the nutrient supply of athletes. German Clinical Trial Register (DRKS00012377), registered on April 28, 2017.

The association between dietary protein intake, energy intake and physical frailty: results from the Rotterdam Study

Abstract: Sufficient protein intake has been suggested to be important for preventing physical frailty, but studies show conflicting results which may be explained because not all studies address protein source and intake of other macronutrients and total energy. Therefore, we studied 2504 subjects with data on diet and physical frailty, participating in a large population-based prospective cohort among subjects aged 45+ years (the Rotterdam Study). Dietary intake was assessed with a FFQ. Frailty was defined according to the frailty phenotype as the presence of at least three out of the following five symptoms: weight loss, low physical activity, weakness, slowness and fatigue. We used multinomial logistic regression models to evaluate the independent association between protein intake and frailty using two methods: nutrient residual models and energy decomposition models. With every increase in 10 g total, plant or animal protein per d, the odds to be frail were 1·06 (95 % CI 0·98, 1·15), 0·87 (95 % CI 0·71, 1·07) and 1·07 (95 % CI 0·99, 1·15), respectively, using the nutrient residual method. Using the energy partition model, we observed that the odds to be frail were lower with higher vegetable protein intake (OR per 418·4 kJ (100 kcal): 0·61, 95 % CI 0·39, 0·97), however, results disappeared when adjusting for physical activity. For energy intake from any source we observed that with every 418·4 kJ (100 kcal) increase, the odds to be frail were 5 % lower (OR: 0·95, 95 % CI 0·93, 0·97). Our results suggest that energy intake, but not protein specifically, is associated with less frailty. Considering other macronutrients, physical activity and diet quality seems to be essential for future studies on protein and frailty.

New Insights on the Nutrition Status and Antioxidant Capacity in Multiple Sclerosis Patients

Abstract: Background: Multiple sclerosis (MS) is a multifactorial disease with unknown etiology. It is assumed to result from interplay between genetic and environmental factors, including nutrition. We hypothesized that there are differences in nutritional parameters between MS patients and healthy controls. Methods: We examined 63 MS patients and 83 healthy controls. Nutritional status was determined by a dietary questionnaire, blood tests, quantification of cell membrane fatty acids, and serum antioxidant capacity. Results: We found that MS patients consumed a more limited diet compared with the healthy group, indicated by a lower average of 31 nutrients and by consumption levels of zinc and thiamine below the recommended daily intake. Both consumption and measured iron values were significantly lower in MS patients, with the lowest measures in the severe MS group. Long saturated fatty acids (>C16) were significantly lower in MS patients, while palmitic and palmitoleic acids were both higher. Serum total antioxidant capacity was significantly lower in the MS group compared with healthy controls, with the lowest measures in patients with severe MS. Conclusions: This study points to a possible correlation between nutritional status and MS. Understanding the clinical meaning of these findings will potentially allow for the development of future personalized dietary interventions as part of MS treatment.

The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food

Abstract: The growing, ageing, more urbanized and more sedentary global population urges for increased, more nutritious and more secure food supply. To combat undernutrition, adequate nutrient intake is required. Staple foods, especially starch based ones, like (pseudo)cereals, roots and tubers, are by definition contributing for a very large extent to our nutrient intake. It is important therefore that the contribution of ready to consume staple foods to the recommended intakes of nutrients are compared. This can be done in a transparent and simple way by calculating the nutrient contribution of ready to eat staple foods to the recommended daily allowances (RDA) or daily reference intakes (DRI). By using online nutrition tables from the USA and Europe, and DRI by USA and RDA by European food authorities, the potential nutrient contributions of staple foods were calculated. It can be concluded that consumption of ready to eat staple foods from the bread category and lentils overall contribute most to the recommended nutrient intakes. In view of its convenience, bread, especially whole grain bread is the staple food of choice to combat the future food supply challenges ahead.

Improvements in Glycemic, Micronutrient, and Mineral Indices in Arab Adults with Pre-Diabetes Post-Lifestyle Modification Program.

Abstract: The present study aimed to investigate the changes in dietary patterns of adult Saudis with prediabetes who underwent a six-month lifestyle modification program. A total of 160 Saudis with prediabetes (baseline fasting glucose 5.6–6.9 mmol/L), aged 20–60 years, were enrolled in one of the two arms: A one-time general advice about lifestyle modification (GA group) at orientation or a well-structured and monitored nutrition and lifestyle counseling for six months (guidance group). Fasting blood samples and a dietary recall for daily intakes of macro/micronutrients using a validated computerized food database “ESHA—the Food Processor Nutrition Analysis program” were collected pre- and post-intervention. Compliance to reference daily intake (RDI) was also calculated at both time points. At baseline, overall, severe deficiencies in the majority of micronutrient intakes were observed. Post intervention, clinically significant improvements in the glycemic indices (fasting glucose and insulin resistance) were seen over time in the guidance group. Also, significant improvements in dietary habits and physical activity levels were more apparent in the guidance group than the GA group, particularly in the daily intakes of total carbohydrate (46.9% compliance post vs. 20.3% at baseline); dietary fiber (21.9% vs. 3.1%); and some micronutrients like vitamin B6 (21.3% vs. 6.7%), vitamin B12 (45.3% vs. 28%), vitamin C (21.9% vs. 7.8%), riboflavin (40% vs. 10.7%), niacin (41.3% vs. 14.7%), magnesium (18.8% vs. 4.7%), iron (54.7% vs. 34.4%), and copper (37.3% vs. 13.3%). The study highlights the effects of a six-month lifestyle modification program in improving dietary micronutrient intakes of Saudis with prediabetes. Since micronutrient intake was observed to be low, fortification of these micronutrients in the Saudi diet is recommended.

Dairy- and supplement-based calcium intake in adulthood and vertebral dimensions in midlife-the Northern Finland Birth Cohort 1966 Study.

Abstract: Among a representative sample of 1064 Northern Finns, we studied the association of dairy- and supplement-based calcium intake in adulthood with vertebral size in midlife. Inadequate calcium intake (< 800 mg/day) from age 31 to 46 predicted small vertebral size and thus decreased spinal resilience among women but not men. Small vertebral size predisposes individuals to fractures, which are common among aging populations. Although previous studies have associated calcium (Ca) intake with enhanced bone geometry in the appendicular skeleton, few reports have addressed the axial skeleton or the vertebrae in particular. We aimed to investigate the association of dairy- and supplement-based Ca intake in adulthood with vertebral cross-sectional area (CSA) in midlife. A sample of 1064 individuals from the Northern Finland Birth Cohort 1966 had undergone lumbar magnetic resonance imaging at the age of 46, and provided self-reported data on diet and Ca intake (dairy consumption and use of Ca supplements) at the ages of 31 and 46. We assessed the association between Ca intake (both continuous and categorized according to local recommended daily intake) and vertebral CSA, using generalized estimating equation and linear regression models with adjustments for body mass index, diet, vitamin D intake, education, leisure-time physical activity, and smoking. Women with inadequate Ca intake (< 800 mg/day) over the follow-up had 3.8% smaller midlife vertebral CSA than women with adequate Ca intake (p = 0.009). Ca intake among men showed no association with vertebral CSA. Inadequate Ca intake (< 800 mg/day) from the age of 31 to 46 predicts small vertebral size and thus decreased spinal resilience among middle-aged women. Future studies should confirm these findings and investigate the factors underlying the association of low Ca intake in women but not in men with smaller vertebral size.

Food habits during treatment of childhood cancer: a critical review.

Abstract: Several factors can affect the nutritional status of children undergoing cancer therapy. The present review aims to describe children’s food intake during cancer treatments and to explore the contributing determinants. It also assesses the nutritional educational interventions developed for this clientele. Scientific literature from January 1995 to January 2018 was searched through PubMed and MEDLINE using keywords related to childhood cancer and nutritional intake. Quantitative and qualitative studies were reviewed: forty-seven articles were selected: thirty-eight related to food intake and parental practices and nine related to nutritional interventions. Patients’ intakes in energy, macronutrients and micronutrients were compared with those of healthy controls or with requirement standards. Generally, patients ate less energy and proteins than healthy children, but adhered similarly to national guidelines. There is a lack of consensus for standard nutrient requirement in this population and a need for more prospective evaluations. Qualitative studies provide an insight into the perceptions of children, parents and nurses on several determinants influencing eating behaviours, including the type of treatment and their side effects. Parental practices were found to be diverse. In general, savoury and salty foods were preferred to sweet foods. Finally, most interventional studies in childhood cancer have presented their protocol or assessed the feasibility of an intervention. Therefore, because of the variability of study designs and since only a few studies have presented results, their impact on the development of healthful eating habits remains unclear. A better understanding of children’s nutritional intakes and eating behaviours during cancer treatment could guide future nutritional interventions.

Vitamin D, diet, and lifestyle in a chronic SCI population

Abstract: Cross-sectional study. Determine dietary, lifestyle, and clinical factors associated with plasma 25-hydroxyvitamin D [25(OH)D] levels in persons with chronic spinal cord injury (SCI). Veterans Affairs Medical Center in Boston, MA. 174 participants completed food frequency and health questionnaires, provided a blood sample, and underwent dual x-ray absorptiometry (DXA) to assess %total body fat. Linear regression models were used to assess cross-sectional associations of personal, lifestyle, and nutritional factors with plasma 25(OH)D. Independent factors positively associated with higher plasma 25(OH)D included vitamin D intake, age, hours of planned exercise, female sex, white race, wine consumption, and if a never or former smoker. The most important predictor of 25(OH)D was supplement intake. The majority of subjects (98.9% for vitamin D and 74.1% for calcium) did not meet the recommended daily allowance for adults from their diet alone. Level and completeness of SCI, injury duration, mobility, %total body fat, time outside, and comorbid diseases were not associated with plasma 25(OH)D. Plasma 25(OH)D level in chronic SCI is not associated with clinical factors specific to SCI such as injury level and completeness, injury duration, and mobility mode, but related to supplement intake and other lifestyle factors.

Relationship of Teacher’s Role and Nutrient Intake with Obesity in Elementary School Student at Medan Maimun Sub-district, Indonesia

Abstract: Obesity is a problem of excessive fat accumulation and has a serious effect on health. The prevalence of overweight and obesity are in the children to increase significantly in the world. The objectives of this research are to analyze the relationships between teacher’s role and nutrient intake with obesity in elementary school student at Medan Maimun Sub-district. The research design uses a cross-sectional study, has taken location at Elementary School in Medan Maimun sub-district. Samples were taken by simple random sampling of 120 students. Data were collected by using questionnaires, form food recall 2x24 hours, and BMI for age. Data analyzed using Chi-Square test. The result showed as 22,5% children were obese; the teacher’s role were majority low (75%), and energy intake is under intake level Recommended Daily Allowance (55%). Bivariate analysis showed there is relation between teacher’s role with obesity (p=0 . 008), energy intake (p=0 . 007) and fat intake (p=0 . 038) with obesity. Intake of protein (p=0.739) and carbohydrate (p=0.540) are not related with obesity. The management of obesity in children is recommended to change children’s diet and lifestyle with family and teachers support at school .

Total and added sugars consumption in Argentina: Their contribution to daily energy intake. Results from Latin American Study of Nutrition and Health (ELANS)

Abstract: AIM: The aim of the present study is to determine the intake of total sugars (TS) and added sugars (AS) in Argentina based on the local data of the Latin American Study of Nutrition and Health (ELANS). METHODS: This is a cross‐sectional study of a representative sample of the urban Argentine population (n = 1266). The sample was stratified by age group (15–65 years), gender, geographic region and socioeconomic level (SEL). TS and AS intake were obtained by two 24‐hour recalls (R24) and analysed using the Nutrition Data System for Research Software 2013. RESULTS: On average, TS consumption in Argentina was 114.3 g/day, accounting for 39.8% of the total carbohydrate intake and 20.6% total energy (TE) intake. Overall, 77.2% of the TS intake consisted of AS (90.4 g/day), contributing to 30.4% of total carbohydrate intake and 15.9%TE. Men consume more TS and AS (in g/day), with no difference in the AS %TE between men and women. The consumption of sugars decreased with age, with adolescents consuming more AS and older adults more intrinsic sugars. The intake of AS was higher in low SEL. CONCLUSIONS: In Argentina, the intake of AS was 50% above the recommendations. Younger and socially vulnerable people are at higher risk of excessive intake.

Sustainable Diets and Meat Consumption Reduction in Emerging Economies: Evidence from Colombia

Abstract: The growing demand for meat and animal products in emerging economies has become a concern given its environmental and health impacts. The sustainable diets approach has emerged to address the multidimensional challenge of reaching a context-based diet that minimizes negative environmental impacts, provides health and nutrition to all segments of the population, and is affordable and coherent with the local culture and traditions. The aim of this study was to explore the prospects for meat consumption reduction and challenges encompassing the environmental, and health spheres. In order to do so, we analyzed: (1) The current carbon and water per capita footprints for two animal-based options and two plant-based options; and (2) the contribution of each food alternative to the local dietary reference intakes based on average per capita daily consumption and significant differences among the nutrient values for each food alternative through a two proportion Z-test. Our results show that the annual per capita carbon and water footprints for beef were higher compared to other alternatives, despite a higher per capita consumption of chicken. Also, our findings reveal that the average consumption of beef and chicken contributes 39% of the maximum recommended daily intake for cholesterol and 61% of the Recommended Dietary Allowance for protein in the country. Finally, relevant promoting forces and barriers related to meat consumption reduction were identified based on the two dimensions evaluated. This study calls for a joint effort to make changes in public policy, food systems, and consumer education.

A comparative examination of dietary sodium content in bread and its public consumption pattern in Muscat, Oman

Abstract: This paper aims to examine and assess the sodium content in various pre-packed bread products marketed in three cities, Muscat, Morgantown (West Virginia) and Stockholm, and in combination with spread products. It also aims to investigate the pattern of public consumption of bread in Muscat.,A random cross-sectional investigation was followed. This study used the nutrition panel of selected bread and spread products to record sodium content and a close-ended questionnaire.,The mean sodium content in 100 g of bread marketed in Muscat was significantly lower than that in Morgantown (p < 0.001) and Stockholm (p < 0.022). The intake of 100 g of any bread type with 40 g of cheese spread will offer more than 20 per cent of the recommended daily intake of sodium, which poses a health risk upon frequent consumption. Results from the survey conducted in Muscat showed that most of the people consume bread in breakfast and the average amount of bread consumed per day was reported to be 100 g. Only 74.9 per cent of the participants knew that salt is added in the making of bread.,This research is of a value to food policymakers in relation to the use of salt (sodium) in bread. Sodium content in bread products varied significantly in the selected markets. Daily consumption of bread with cheese spreads should be either reduced or avoided by children because of high sodium content. Average intake of 100 g bread per day by participants in the survey is an indicator of a reduced exposure to sodium.

Sodium Content in Commonly Consumed Foods and Its Contribution to the Daily Intake.

Abstract: Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO’s objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers’ awarenessabout the importance of reducing sodium content in foods they produce and in public health.

Effects of menu labelling on students′ food choice: a preliminary study

Abstract: The purpose of this paper is to assess the relationship between nutrition knowledge and grocery store nutrition label use, with using nutrition information disclosure on menu selection in a group of hospitality management students, who shall be responsible for menu labelling in their future careers.,A between-subject design included 324 students, who were randomly assigned to choose from a menu labelled as follows: unlabelled; kcal label only; graphical label providing information on the per cent of the recommended daily intake of energy and four nutrients. Their nutrition knowledge and habit of reading grocery store nutrition labels were tested using an additional questionnaire.,The results showed that the provision of energy value information resulted in the selection of less energetic, less fat and less salted food, while a graphical label additionally led to the selection of food having a lower saturated fatty acid (SFA) and sugar content. Multiple regression analysis showed that the habit of packaged food nutrition label reading was a significant predictor of choosing food having a lower energy (p<0.001), fat (p<0.001), SFA (p<0.001), sugar (p<0.001) and salt (p=0.003) content, while the influence of nutrition knowledge on food selection was proven insignificant.,Given the established positive impact of menu labelling, these findings support the future European policy mandating energy and nutrient content disclosure on menus, but also point to the need for more-intense consumer education.

Diet quality in patients with stroke

Abstract: Objective A healthy diet is associated with reduced risk for stroke, myocardial infarction, cancer and death. We examined the prevalence of a healthy diet in patients with a recent stroke or transient ischaemic attack (TIA). Methods We recruited a convenience sample of 95 patients with a recent ischaemic stroke or TIA. Using information from a 125-item Food Frequency Questionnaire, we calculated dietary quality and the percentage of patients meeting recommended daily intake (RDI) for common macronutrients and elements. Results The mean age of patients was 66 years (SD: 16) and 46% were women. 39 patients (41%) were classified as having a healthy diet (35% of men and 48% of women). The majority of patients were within the RDI for carbohydrates (56.8%), total fat (61.1%), long-chain n-3 fats (68.4%), polyunsaturated fats (79.0%) and protein (96.8%). Very few patients consumed the recommended intake for sodium (25.3%), and even fewer consumed the RDI for potassium (4.2%), with the majority of patients consuming too much sodium and too little potassium. Conclusion We found that most patients with recent stroke or TIA were not following a healthy diet before their stroke event. For most patients, sodium intake was much above and potassium intake was much below RDI.

Vitamin d intoxication in 7-month-old infant with recommended daily intake of vitamin d

Abstract: Over the past decade there is increased use of vitamin D supplementation because of its benefits on bone health. It is a fat-soluble vitamin and cannot be excreted from the body. There is need for monitoring 25-hydroxyvitamin D levels in infants and children who receive long-term vitamin D supplementation at or above the upper level intake that is currently recommended. Vitamin D intoxication can present from mild ignorable to severe life-threatening symptoms. We present a 7-month-old infant with vitamin D intoxication at recommended daily doses of vitamin D. Keywords: Hypervitaminosis D; Recommended daily allowance; Hypercalcemia, Vitamin D

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Abstract: Background and aims: Bread is considered as one of the important sources of sodium in the Iranian diet and salt is the main source of sodium, which is used to produce bread The assessment of dietary intake is a reliable method that shows nutritional problems in the community Therefore, the purpose of this study was to evaluate the intake of salt, sodium, and potassium through bread consumption Methods: In the present study, 451 samples of different types of bread were tested, sent to the Food Control Laboratory for health control, and the amount of salt, sodium, and potassium was determined by potentiometric and flame-photometric methods, respectively In addition, the amounts of salt, sodium, and potassium intake were evaluated based on their average concentration in different types of bread and per capita consumption of bread Finally, the status of salt, sodium, and potassium intake was investigated by comparing their recommended daily allowance (RDA) and sodium/potassium ratio and sodium to caloric intake Results: Based on the results, the concentrations of salt, sodium, and potassium were 195%, 769%, and 108% (mg per 100 g of bread), respectively Furthermore, per capita consumption of bread was 320 g/d and the average intake of salt, sodium, and potassium through bread consumption was 403 g, 1588 mg, and 223 mg/d, respectively Moreover, 79% of sodium RDA was received through bread consumption In these breads, the ratio of sodium to potassium, as well as that of sodium to calorie was 1207 (mmol/mmol) and 2 mg/calories, respectively Conclusion: In general, the results showed that the intake of sodium and salt by using bread is more than that of their RDA Accordingly, the ratio of sodium to potassium and sodium to caloric intake is higher than the permitted limit in these conditions, which provides the basis for the incidence of cardiovascular diseases Therefore, strong monitoring of bread producing units is necessary

Higher Intake of Sulfur Amino Acids Is Associated with Greater Mortality Among US Adults: NHANESIII Cohort Study (P18-061-19)

Abstract: Objectives Preclinical evidence has suggested that low consumptions of sulfur amino acids (SAA) methionine (Met) and cysteine (Cys) are associated with a variety of health benefits including delayed aging and lower incidence of aging-related diseases including diabetes. Further, in the United States, the average person consumes SAA at levels far in excess of the Recommended Dietary Allowance (RDA) and a variety of negative effects of excess SAA intake have been reported. However, there is little data regarding the relationship between SAA intake and health status in humans. We thus prospectively analyzed the associations between SAA intake and all-cause and disease-specific mortality rates in a large cohort of US adults participating in the Third National Examination and Nutritional Health Survey (NHANES III) Study. Methods Dietary intake of SAA was assessed via a 24-h recall questionnaire. Mortality cases were assessed via search in the National Death Index. Hazard ratios (HR) were calculated from Cox proportional hazards models to evaluate associations between intakes of SAAs intake (in quintiles) and risk of mortality. Models were adjusted for age, sex, body mass index (BMI), smoking, alcohol intake, dietary factors, and disease history. Results A total of 3594 mortality events out of 12,395 eligible participants occurred during 23 years of follow-up. After full adjustment, absolute intake of higher Met, Cys, and total SAA were associated with increases in all-cause mortality (HR = 1.13 (1.00-1.13), 1.15 (1.01-1.30), 1.13 (1.00-1.27), respectively), and in diabetes mortality (HR = 3.00 (1.53-5.70), 3.26(1.65-6.46), 3.81(1.87-7.77), respectively). No associations were found with other causes of mortality. When SAA intake was expressed as protein density, only Cys and total SAA intake were positively associated with increased diabetes mortality (P < 0.02). Conclusions Overall, these data support our hypothesis that higher consumption of SAA is associated with increased mortality. Given the high intake of SAA among the US population, our findings may have important public health implications. Funding Sources This study was not externally funded. Supporting Tables Images and/or Graphs

Nutritional status of children with sickle cell disease: A study at the Komfo Anokye Teaching Hospital of Ghana

Abstract: Purpose This study aims to assess the nutritional status of children with sickle cell diseases using anthropometric measurements, biochemical markers and dietary intakes. Design/methodology/approach The study was conducted in 100 children of 3-12 years of age with sickle cell diseases (SCDs) at the Komfo Anokye Teaching Hospital in the Kumasi Metropolis of Ghana. Weight, height and age of participants were used to calculate body mass index-for-age. The mid-upper-arm-circumference-for-age, weight-for-age (percentiles) and height-for-age (percentiles) were compared with standards growth charts for children. Biochemical measures such as serum albumin and ferritin, as well as full blood count, were assessed. Dietary intake was assessed using 24-h dietary recall and food frequency questionnaire. Findings From the study, 73 and 37 per cent of the children with SCD recorded inadequate intake of iron and vitamin E, respectively, when compared to the recommended daily allowance. Out of the 100 participants, 37 per cent were underweight and 22 per cent were stunted. There was significant difference (p < 0.05) in underweight (weight-for-age) prevalence by gender. A multiple variate regression showed a significant association between zinc (r2 = 0.763, p < 0.05) and haemoglobin levels. Originality/value The evidence in this paper is relevant for treatment, health education and nutritional counselling of parents with children who have SCD.

Calcium and magnesium distribution in groundwater and food substances in parts of Central plateau state, Northcentral Nigeria.

Abstract: Adequate intakes of calcium and magnesium in water have been found to reduce the risk of some diseases (cardiovascular, diabetes, rectal cancer, neurological disturbances and pre-eclemsia in women) especially where adequate amount of these ions are not supplemented in foods. The dependence on waters abstracted directly from hand dug wells and other sources without any form of treatment and or regulation are of great concern to the health of humans and animals. Groundwater abstracted from hand dug wells and hand pumps without any form of treatment, are the main sources of water supply for rural inhabitants of central Plateau State, Nigeria. The aim of this study was to map out the distribution of calcium and magnesium using GIS in parts of central Plateau State. Multivariate analysis to explain the variation of these ions in aquifers of the area was also employed. Four rock types constitute the aquifers from which water is abstracted for drinking (migmatite, biotite granite, granite gneiss and basalts) exhibiting variations in their contents of calcium and magnesium. Averagely, content of calcium and magnesium are higher in the migmatite compared to the other rock types. Generally the total content of calcium in both foods and water do not meet the recommended daily intake of 1000 mg for an adult. Although, magnesium is quite low in 90% of water points, the daily recommended daily intake of 200 – 400 mg for adult is supplemented in (Zea Mays, and sorghum) staple foods consumed daily by every household in the area. There is the need for calcium supplements in the area to meet the recommended daily intake.

Vitamin B1 (Thiamine)

Abstract: Vitamin B1 is one of the eight B vitamins, also known as thiamin (thiamine). Because thiamin can only be stored in the body for a short time before it is readily excreted, a regular dietary intake of thiamin is necessary to maintain proper blood levels. The recommended daily intake (RDI) for adults over age eighteen is 1.2 mg/day for men and 1.1 mg/day for women. For children, adequate intake levels are lower. Women of any age who are pregnant or should increase their daily intake of thiamin to 1.4 mg/day. This activity outlines the indications, mechanism of action, methods of administration, significant adverse effects, contraindications, and monitoring of vitamin B1 so providers can direct patient therapy in treatment or supplementation where it is indicated, as part of the interprofessional team.

Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka

Abstract: Iron is an important micronutrient that can be found in different food sources in varying quantities. Iron deficiency is common in populations consuming cereal-based diets with little or no animal-derived food products. Rice is the staple for Sri Lankans, which may not provide sufficient bioavailable iron. Sri Lankan food composition table does not contain data on iron in home-cooked foods. Aim of the present study was to determine the iron content in commonly consumed home-cooked foods (rice, vegetables, green leaves, pulses, fish, etc.) by children aged 15-16 years. The study was carried out in eight schools at the Divisional Secretariat, Horana. The average iron values of cooked rice, vegetables, green leaves, pulses, and fish were 23.29 ± 14.46, 19.34 ± 9.90, 29.56 ± 13.64, 45.16 ± 22.28, and 46.72 ± 14.53 mg/kg, respectively. A serving of cooked red raw rice (rathu kekulu) provided the highest Estimated Daily Intake (EDI) of iron. The total EDI per serving for all categories was 6.39 ± 1.06 mg, contributing to the recommended daily allowance (RDA) of 42.62% of girls and 58.12% of boys as defined by the United States Department of Agriculture. Meanwhile, based on the Sri Lankan RDA, dietary iron contribution per serving ranges from 16.39% to 17.76% in girls and 16.39% to 21.31% in boys in the 15-16 years age category. Therefore, these home-cooked foods which were prepared using local recipes have high iron content and can replenish a major proportion of recommended quotidian values for iron intake.

Dietary Supplements Contributed Substantially to Total Intakes and Nutritional Adequacy of Several Micronutrients Among U.S. Adults, NHANES 2011–2014 (OR14-07-19)

Abstract: To estimate total mean usual micronutrient intakes (inclusive of dietary supplements (DS)), Dietary Reference Intakes (DRI) adherence, and the % contribution of DS to total usual micronutrient intakes for U.S. adults (≥19y) using data from the 2011–2014 National Health and Nutrition Examination Survey (NHANES, n = 9474), by sex, age, and race and Hispanic origin groupings. Dietary data were collected using two 24-hour recalls; DS data was collected via an in-home 30-day questionnaire that ascertained participants’ usage in the past 30 days. The National Cancer Institute Method was used to estimate mean total usual micronutrient intakes and the proportion of the population complying with DRI by population subgroups: sex, age, and race and Hispanic origin. DS contributed substantially to meeting the DRI recommendations for several key nutrients, including calcium, magnesium, folate, zinc, and vitamins C, D, B6, and K in both men and women. However, approximately half of U.S. adults still failed to meet the estimated average requirement (EAR) for magnesium (45%), and vitamins C (35%), K (45%), and D (63%), even with the inclusion of DS. The proportion of total usual intakes < EAR was significantly higher in men than women for magnesium (46 v 42%) and vitamins C (39 v 32%), and D (66 v 59%). In both men and women, total intakes of folate, zinc, and vitamins A, D, and B12 increased with age. Vitamin D from DS contributed the most towards total intake for most sex and age groups, with the largest contribution being in older women (84%). Non-Hispanic (NH) Blacks and Hispanics had significantly lower total intake of vitamin D than those of NH Whites and Asians, while NH Whites and Hispanics had significantly higher total intakes of calcium than their NH Black and Asian counterparts. Adherence to DRI recommendations for nutrient intake differs significantly by sex, race and other demographic characteristics. Dietary supplements substantially contribute to total intakes for several micronutrients among users; however, many population subgroups continue to be at risk for inadequacy for key nutrients. This work was supported through the National Institutes of Health.

Development the nutrimix powder and its quality analysis

Abstract: Nutri–mix is an instant food type that can be a good supplement of essential vitamins and minerals that contribute to recommended daily intake. Ragi and oats are commonly found in almost all areas in India, and they can be used as good replacements for traditional ingredients in nutri–mix, without altering their nutritional content. Under nutrition in children is a widespread health problem in our country. ICDS that addresses the problem of malnutrition has been unsuccessful even after three decades of implementation. Nutrimix - a nutritious supplementary food given for malnourished children is not utilized due to monotony in its preparation. Hence an attempt was made to formulate nutrimix. The nutrimix was prepared using soy,chia seeds, jeggary, and different levels of oats i.e., 30%,35%,40%, and 45% respectively and four different levels of soyabean i.e., 30%,25%,20%, and 15% respectively. There are four treatment combinations used in the study i.e. T1,T2,T3,T4 were replicate three times. The chemical composition observed as carbohydrates content ranges from 63.71, protein 16.66, fat 13.13, fiber 11.70, and moisture 6.99 respectively. Therefore, treatment 1 was selected as the best ingredient combination for nutri-mix as it showed significantly higher sensory and chemical attributes among others.