British Journal of Nutrition
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Ultra-processed food consumption and excess weight among US adults Abstract Ultra-processed foods provide 58 % of energy intake and 89 % of added sugars in the American diet. Nevertheless, the association between ultra-processed foods and excess weight has not been investigated in a US sample. The present investigation therefore aims to examine the association between ultra-processed foods and excess weight in a nationally representative sample of US adults. We performed a cross-sectional analysis of anthropometric and dietary data from 15 977 adults (20–64 years) participating in the National Health and Nutrition Examination Survey 2005–2014. Dietary data were collected by 24-h recall. Height, weight and waist circumference (WC) were measured. Foods were classified as ultra-processed/non-ultra-processed according to the NOVA classification. Multivariable linear and logistic regression was used to evaluate the association between ultra-processed food consumption (% energy) and BMI, WC and odds of BMI≥25 kg/m2 , BMI≥30 kg/m2 and abdominal obesity (men: WC≥102 cm, women: WC≥88 cm). Prevalence of BMI≥25 kg/m2 , BMI≥30 kg/m2 and abdominal obesity was 69·2, 36·1 and 53·0 %, respectively. Consuming ≥74·2 v . ≤36·5 % of total energy from ultra-processed foods was associated with 1·61 units higher BMI (95 % CI 1·11, 2·10), 4·07 cm greater WC (95 % CI 2·94, 5·19) and 48, 53 and 62 % higher odds of BMI≥25 kg/m2 , BMI≥30 kg/m2 and abdominal obesity, respectively (OR 1·48; 95 % CI 1·25, 1·76; OR 1·53; 95 % CI 1·29, 1·81; OR 1·62; 95 % CI 1·39, 1·89, respectively; P for trend <0·001 for all). A significant interaction between being female and ultra-processed food consumption was found for BMI (F 4,79 =4·89, P =0·002), WC (F 4,79 =3·71, P =0·008) and BMI≥25 kg/m2 (F 4,79 =5·35, P <0·001). As the first study in a US population, our findings support that higher consumption of ultra-processed food is associated with excess weight, and that the association is more pronounced among women.
British Journal of Nutrition - Tập 120 Số 1 - Trang 90-100 - 2018
Utilization of dietary energy for maintenance, milk production and lipogenesis by lactating crossbred cows during their midstage of lactation 1. Twenty-four energy and nitrogen balances were determined using twenty-four crossbred cows (Brown Swiss × Sahiwal) during their midstage of lactation. Energy balances were estimated by subtracting milk energy and heat production from the metabolizable energy (me) intake. Heat production was estimated by indirect calorimetry, by collection and analysis of respiratory gases. The cows were given amounts corresponding to 90, 110 and 130 % of the me and 90 and 110% of the digestible crude protein (DCP) standards of the (US) National Research Council (1966). 2. Energy requirements were estimated by partitioning the me intake for maintenance, milk production and energy gain or loss by multiple regression of energy balance values. Heat production (and thus energy balance) was corrected for excess N intake. 3. Energy requirements for maintenance were 585.18, 580.17 and 574.41 kJ me/kg body-weight0.75 per d for cows in negative balance, cows in positive balance and for all cows, respectively. 4. The efficiency of utilization of me for milk production was 68.52, 65.48 and 66.12% respectively, for cows in negative balance, for cows in positive balance and all cows. Energy required per kg fat-corrected milk production was 4.580, 4.791 and 4.746 MJ me for the respective groups of cows. 5. The efficiency of utilization of me for tissue gain was 67.67 and 64.86 % for cows in positive balance and for all cows respectively.
British Journal of Nutrition - Tập 37 Số 1 - Trang 23-33 - 1977
Thermic effect of glucose and amino acids in man studied by direct and indirect calorimetry 1. In order to reinvestigate the classical concept of specific dynamic action of food, the thermic effect of ingested glucose (50 g) or essential amino acids (50 g) or both was measured in seven healthy male subjects dressed in shorts, by using both direct and indirect calorimetry simultaneously. Experiments were performed under conditions of thermal comfort at 28°. 2. Energy ‘balance’ (heat production minus heat losses) was negative during the control period (mean heat deficit: −16.0 ± 0.8 kJ/m2 per h. 3. Metabolic rate increased 13.6 ± 1.8% after the glucose load, 17.2 ± 1.4% after amino acids, and 17.3 ± 2.9% after both glucose and amino acids: thus there was no additive thermic effect when both nutrients were given together. 4. In contrast to the metabolic rate, heat losses were not significantly altered after nutrient ingestion; consequently, the energy ‘balance’ became rapidly positive. 5. These results show that: (a) the food-induced thermogenesis, for a moderate energy intake, is less dependent on the nature of the nutrients than was classically admitted; (b) this increased heat production mainly induces changes in heat storage rather than in heat losses during the first hours following ingestion of a meal.
British Journal of Nutrition - Tập 31 Số 3 - Trang 343-349 - 1974
New legume sources as therapeutic agents This review evaluates the potential health benefits of three legume sources that rarely appear in Western diets and are often overlooked as functional foods. Fenugreek (Trigonella foenum graecum ) and isolated fenugreek fractions have been shown to act as hypoglycaemic and hypocholesterolaemic agents in both animal and human studies. The unique dietary fibre composition and high saponin content in fenugreek appears to be responsible for these therapeutic properties. Faba beans (Vicia faba ) have lipid-lowering effects and may also be a good source of antioxidants and chemopreventive factors. Mung beans (Phaseolus aureus, Vigna radiatus ) are thought to be beneficial as an antidiabetic, low glycaemic index food, rich in antioxidants. Evidence suggests that these three novel sources of legumes may provide health benefits when included in the daily diet.
British Journal of Nutrition - Tập 88 Số S3 - Trang 287-292 - 2002
Omega 3 fatty acids on child growth, visual acuity and neurodevelopment The aim of this review is to evaluate the effects of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA) supplementation in pregnant and lactating women and infants during postnatal life, on the visual acuity, psychomotor development, mental performance and growth of infants and children. Eighteen publications (11 sets of randomized control clinical trial [RCTs]) assessed the effects of the n-3 LCPUFA supplementation duringpregnancy on neurodevelopment and growth, in the same subjects at different time points; 4 publications (2 data sets from RCTs) addressed physiological responses to n-3 LCPUFA supplementation duringpregnancy & lactation and 5 publications (3 data sets from RCTs) exclusively duringlactation . Some of these studies showed beneficial effects of docosahexaenoic acid (DHA) supplementation during pregnancy and/or lactation especially on visual acuity outcomes and some on long-term neurodevelopment; a few, showed positive effects on growth. There were also 15 RCTs involving term infants who received infant formula supplemented with DHA, which met our selection criteria. Many of these studies claimed a beneficial effect of such supplementation on visual, neural, or developmental outcomes and no effects on growth. Although new well designed and conducted studies are being published, evidence from RCTs does not demonstrate still a clear and consistent benefit of n-3 LCPUFA supplementation during pregnancy and/or lactation on term infants growth, neurodevelopment and visual acuity. These results should be interpreted with caution due to methodological limitations of the included studies.
British Journal of Nutrition - Tập 107 Số S2 - Trang S85-S106 - 2012
Sugar composition of dietary fibre and short-chain fatty acid production during <i>in vitro</i> fermentation by human bacteria The aim of the present study was to assess the relationship between the disappearance of dietary fibre sugars and the production of individual short-chain fatty acids (SCFA). The bacterial degradation of five dietary fibres whose sugars were quantified was investigated in vitro using a human faecal inoculum. Involvement of the main fibre sugars in SCFA production was evaluated by a stepwise multiple linear regression. The results show first that the nature and chiefly the associations between the fibre sugars were key variables in the fermentability. Second, the nature and the amounts of SCFA produced were closely related to the in vitro fermentation of the main sugars available: uronic acids seemed to be principally involved in the production of acetic acid whereas the production of propionic acid could be promoted by the fermentation of glucose and, to a lesser extent, by that of xylose and arabinose. Xylose tended to have a greater impact than uronic acids and glucose on the production of butyric acid. Thus, it would be possible to predict which SCFA could be specifically produced during the fermentation of a fibre, as far as the chemical composition and structure of this fibre are known.
British Journal of Nutrition - Tập 70 Số 1 - Trang 189-197 - 1993
Modulation of gut microbiota dysbioses in type 2 diabetic patients by macrobiotic Ma-Pi 2 diet Abstract The gut microbiota exerts a role in type 2 diabetes (T2D), and deviations from a mutualistic ecosystem layout are considered a key environmental factor contributing to the disease. Thus, the possibility of improving metabolic control in T2D by correcting gut microbiome dysbioses through diet has been evaluated. Here, we explore the potential of two different energy-restricted dietary approaches – the fibre-rich macrobiotic Ma-Pi 2 diet or a control diet recommended by Italian professional societies for T2D treatment – to correct gut microbiota dysbioses in T2D patients. In a previous 21-d open-label MADIAB trial, fifty-six overweight T2D patients were randomised to the Ma-Pi 2 or the control diet. For the present study, stools were collected before and after intervention from a subset of forty MADIAB participants, allowing us to characterise the gut microbiota by 16S rRNA sequencing and imputed metagenomics. To highlight microbiota dysbioses in T2D, the gut microbiota of thirteen normal-weight healthy controls were characterised. According to our findings, both diets were effective in modulating gut microbiome dysbioses in T2D, resulting in an increase of the ecosystem diversity and supporting the recovery of a balanced community of health-promoting SCFA producers, such asFaecalibacterium ,Roseburia ,Lachnospira ,Bacteroides andAkkermansia . The Ma-Pi 2 diet, but not the control diet, was also effective in counteracting the increase of possible pro-inflammatory groups, such asCollinsella andStreptococcus , in the gut ecosystem, showing the potential to reverse pro-inflammatory dysbioses in T2D, and possibly explaining the greater efficacy in improving the metabolic control.
British Journal of Nutrition - Tập 116 Số 1 - Trang 80-93 - 2016
Amino acids and immune function A deficiency of dietary protein or amino acids has long been known to impair immune function and increase the susceptibility of animals and humans to infectious disease. However, only in the past 15 years have the underlying cellular and molecular mechanisms begun to unfold. Protein malnutrition reduces concentrations of most amino acids in plasma. Findings from recent studies indicate an important role for amino acids in immune responses by regulating: (1) the activation of T lymphocytes, B lymphocytes, natural killer cells and macrophages; (2) cellular redox state, gene expression and lymphocyte proliferation; and (3) the production of antibodies, cytokines and other cytotoxic substances. Increasing evidence shows that dietary supplementation of specific amino acids to animals and humans with malnutrition and infectious disease enhances the immune status, thereby reducing morbidity and mortality. Arginine, glutamine and cysteine precursors are the best prototypes. Because of a negative impact of imbalance and antagonism among amino acids on nutrient intake and utilisation, care should be exercised in developing effective strategies of enteral or parenteral provision for maximum health benefits. Such measures should be based on knowledge about the biochemistry and physiology of amino acids, their roles in immune responses, nutritional and pathological states of individuals and expected treatment outcomes. New knowledge about the metabolism of amino acids in leucocytes is critical for the development of effective means to prevent and treat immunodeficient diseases. These nutrients hold great promise in improving health and preventing infectious diseases in animals and humans.
British Journal of Nutrition - Tập 98 Số 2 - Trang 237-252 - 2007
Effects of short- and long-term feeding of zinc oxide-supplemented diets on the mature, female domestic fowl with special reference to tissue mineral content 1. In Expt 1, the effects on laying hens of diets supplemented with zinc oxide providing up to 20 gadded zinc/kg were compared. In Expt 2 the diets contained up to 6 g added Zn/kg. 2. In both experiments, food intake, body-weight, egg number, and liver, oviduct and ovary weights/kg body-weight were significantly reduced by added ZnO; gizzard weight/kg body-weight was significantly increased. In Expt 2, pancreas weight was significantly reduced by added ZnO. 3. Liver, kidney and pancreatic Zn and iron concentrations were significantly elevated in both experiments. 4. In both experiments, liver, kidneys and pancreatic copper concentrations gave quadratic responses to added ZnO.
British Journal of Nutrition - Tập 55 Số 2 - Trang 333-349 - 1986
Semi-quantitative analysis of Ruminococcus flavefaciens, Fibrobacter succinogenes and Streptococcus bovis in the equine large intestine using real-time polymerase chain reaction
British Journal of Nutrition - Tập 100 Số 03 - Trang 561-568 - 2008
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