Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Please help us test our new pre-print finding feature by giving the pre-print link a rating. A 5 star rating indicates the linked pre-print has the exact same content as the published article.
Authors:Kaartinen; Niina E, Tapanainen, Heli, Maukonen, Mirkka, Päivärinta, Essi, Valsta, Liisa M, Itkonen, Suvi T, Pajari, Anne-Maria, Männistö, Satu Pages: 303 - 314 Abstract: Objective:The shift towards plant-based diets with less meat and more legumes is a global target and requires an understanding of the consequences of dietary adequacy on the population level. Our aim was to model the impact of partial replacement of red and processed meat with legumes on nutrient intakes and population shares below dietary reference intakes.Design:Modelling study with three scenarios anchored in meat cut-offs: ≤ 70 g/d (Finnish dietary guideline); ≤ 50 g/d (Danish dietary guideline); ≤ 30 g/d (EAT-Lancet recommendation). In all subjects, the amount of meat in grams over the cut-off was replaced with the same amount of legumes. The SPADE method was used to model usual intake distributions. Meaningful differences in average intakes and in population shares below dietary reference intakes compared to the reference (FinDiet) were evaluated based on non-overlapping 95 % CI.Setting:Finnish national food consumption survey (FinDiet 2017).Subjects:Finnish adults (n 1655) aged18–74 years (47 % men).Results:The scenarios introduced increases in the average intakes of fibre, folate, K, Mg, Cu and Fe, and decreases in intakes of saturated fat, niacin, vitamin B12, Se and Zn. Meaningful shifts of the usual intake distributions of fibre and folate towards improvement in intakes emerged already in ‘scenario 70 g’. Overall, distribution shifts towards a higher probability of inadequate intakes of the studied nutrients were not observed.Conclusions:These results support the public health message to partly replace meat with legumes and may benefit nutrition policy actions towards sustainable diets in the Nordic countries and beyond. PubDate: 2022-11-07 DOI: 10.1017/S1368980022002440
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Authors:Cheng; Christopher Chi Wai, Wu, Jason HY, Louie, Jimmy Chun Yu Pages: 315 - 322 Abstract: Objective:To examine the labelling status of trans-fat of pre-packaged foods sold in Hong Kong.Design:Data from 19 027 items in the 2019 FoodSwitch Hong Kong database were used. Ingredient lists were screened to identify specific (e.g. partially hydrogenated vegetable oil, PHVO) and non-specific trans-fat ingredient indicators (e.g. hydrogenated oil). Trans-fat content was obtained from the on-pack nutrition labels, which was converted into proportion of total fat (%total fat). Descriptive statistics were calculated for trans-fat content and the number of specific, non-specific and total trans-fat ingredients indicators found on the ingredients lists. Comparisons were made between regions using one-way ANOVA and χ2 for continuous and categorical variables, respectively.Setting:Cross-sectional audit.Participants:Not applicable.Results:A total of 729 items (3·8 % of all products) reported to contain industrially produced trans-fat, with a median of 0·4 g/100 g or 100 ml (interquartile range (IQR): 0·1–0·6) and 1·2 %totalfat (IQR: 0·6–2·9). ‘Bread and bakery products’ had the highest proportion of items with industrially produced trans-fat (18·9 %). ‘Non-alcoholic beverages’ had the highest proportion of products of ‘false negatives’ labelling (e.g. labelled as 0 trans-fat but contains PHVO; 59·3 %). The majority of products with trans-fat indicator originated from Asia (70 %).Conclusions:According to the labelling ∼4 % of pre-packaged food and beverages sold in Hong Kong in 2019 contained industrially produced trans-fat, and a third of these had trans-fat>2 %total fat. The ambiguous trans-fat labelling in Hong Kong may not effectively assist consumers in identifying products free from industrially produced trans-fat. PubDate: 2022-11-23 DOI: 10.1017/S1368980022002464
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Authors:Bander; Amela, Murphy-Alford, Alexia J, Owino, Victor O, Loechl, Cornelia U, Wells, Jonathan CK, Gluning, Imara, Kerac, Marko Pages: 323 - 350 Abstract: Objective:There is growing evidence that childhood malnutrition is associated with non-communicable diseases (NCD) in adulthood and that body composition mediates some of this association. This review aims to determine if childhood body composition can be used to predict later-life cardiometabolic NCD and which measures of body composition predicts future NCD.Design:Electronic databases were searched for articles where: children aged under 5 years had body composition measured; cardiometabolic health outcomes were measured a minimum of 10 years later.Setting:The databases Embase, Medline and Global Health were searched through July 2020.Participants:Children aged under 5 years with a follow-up of minimum 10 years.Results:Twenty-nine studies met the inclusion criteria. Though a poor proxy measure of body composition, body mass index (BMI) was commonly reported (n 28, 97 %). 25 % of these studies included an additional measure (ponderal index or skinfold thickness). Few studies adjusted for current body size (n 11, 39 %).Conclusions:Many studies reported that low infant BMI and high childhood BMI were associated with an increased risk of NCD-related outcomes in later life but no conclusions can be made about the exact timing of child malnutrition and consequent impact on NCD. Because studies focussed on BMI rather than direct measures of body composition, nothing can be said about which measures of body composition in childhood are most useful. Future research on child nutrition and long-term outcomes is urgently needed and should include validated body composition assessments as well as standard anthropometric and BMI measurements. PubDate: 2022-10-24 DOI: 10.1017/S136898002200235X
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Authors:Marshall; Allison N, Ranjit, Nalini, van den Berg, Alexandra, Gill, Montana, Hoelscher, Deanna M Pages: 351 - 362 Abstract: Objective:To examine demographic and dietary correlates of consumption of a variety of fruits and vegetables (FV) among Texas adolescents. Different types of FV are needed for adequate dietary intake of vitamins and phytochemicals for proper development and functioning throughout the lifespan.Design:Cross-sectional analysis from the Texas Surveillance of Physical Activity and Nutrition (Texas SPAN) data comparing consumption of a variety of fruit and vegetables by gender, race/ethnicity and region (Texas-Mexico border/non-border).Setting:Middle, high schools in Texas.Participants:8th, 11th grade Texas adolescents (n 9056 representing n 659 288) mean age 14·8 years.Results:Within this sample, mean fruit and vegetable variety scores (0–7) ranged from 2·47 to 2·65. Boys consumed a significantly greater variety of fruit than girls (mean = 1·12 compared with 1·04). Adolescents in non-border regions consumed a greater variety of vegetables and FV compared with those in border regions. FV variety was associated with healthier eating in the full sample, particularly in the highest socio-economic status (SES) tertile. Within the highest SES tertile, a one-unit increase in variety of fruit, vegetable and FV was associated with significant increases (P < 0·001) in a healthy eating measure, the SPAN Healthy Eating Index: Fruit variety (β = 1·33, se = 0·29), vegetable variety (β = 0·90, se = 0·28) and FV variety (β = 0·81, se = 0·19).Conclusions:Consumption of a greater variety of FV appears to be associated with a healthier overall diet. Associations of FV variety with healthy eating were most significant in the highest SES tertile. These findings support the need to further examine consuming a variety of FV within healthy eating behaviour. PubDate: 2022-08-18 DOI: 10.1017/S1368980022001690
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Authors:Kavle; Justine A Pages: 363 - 380 Abstract: Objective:The WHO recommends counselling on healthy eating, weight gain, and physical activity during antenatal care (ANC) and postnatal care (PNC), yet advice and information are often not tailored to women’s nutritional needs and contexts. The purpose of the gap analysis was to identify key elements related to the provision of maternal nutrition counselling during routine health contacts and provide programme considerations to strengthen quality service delivery.Design:A search of PubMed, Cochrane Library, CINAHL Plus and Scopus databases was conducted to retrieve studies from January 2010 to December 2021. Using inclusion criteria, quantitative, qualitative and mixed methods studies were included in the final gap analysis.Setting:Low-, middle- and high-income country contexts.Participants:Following application of gap analysis criteria, thirty-seven articles from sixteen countries were included in the analysis.Results:Gaps in delivery of maternal nutrition counselling include provider capacity building, frequency, content and delivery platforms. Globally, counselling on appropriate weight gain during pregnancy is often not delivered with the desired content nor quality, while targeted counselling to overweight and obese women was provided in several high-income country contexts. Delivery of maternal nutrition counselling through multiple delivery platforms demonstrated improvements in maternal diet and/or weight gain during pregnancy.Conclusions:Strengthening the integration of maternal nutrition counselling into pre- and in-service curricula, routine health provider training, supportive supervision and provider mentoring is needed. Future efforts may consider generating global and regional weight gain guidelines and incorporating maternal nutrition counselling indicators as part of quality-of-care ANC/PNC standards and routine health systems. PubDate: 2022-10-10 DOI: 10.1017/S1368980022002129
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Authors:Wang; Dong D, Li, Yanping, Nguyen, Xuan-Mai T, Song, Rebecca J, Ho, Yuk-Lam, Hu, Frank B, Willett, Walter C, Wilson, Peter, Cho, Kelly, Gaziano, J Michael, Djoussé, Luc Pages: 381 - 392 Abstract: Objective:To examine the association between adherence to plant-based diets and mortality.Design:Prospective study. We calculated a plant-based diet index (PDI) by assigning positive scores to plant foods and reverse scores to animal foods. We also created a healthful PDI (hPDI) and an unhealthful PDI (uPDI) by further separating the healthy plant foods from less-healthy plant foods.Setting:The VA Million Veteran Program.Participants:315 919 men and women aged 19–104 years who completed a FFQ at the baseline.Results:We documented 31 136 deaths during the follow-up. A higher PDI was significantly associated with lower total mortality (hazard ratio (HR) comparing extreme deciles = 0·75, 95 % CI: 0·71, 0·79, Ptrend < 0·001]. We observed an inverse association between hPDI and total mortality (HR comparing extreme deciles = 0·64, 95 % CI: 0·61, 0·68, Ptrend < 0·001), whereas uPDI was positively associated with total mortality (HR comparing extreme deciles = 1·41, 95 % CI: 1·33, 1·49, Ptrend < 0·001). Similar significant associations of PDI, hPDI and uPDI were also observed for CVD and cancer mortality. The associations between the PDI and total mortality were consistent among African and European American participants, and participants free from CVD and cancer and those who were diagnosed with major chronic disease at baseline.Conclusions:A greater adherence to a plant-based diet was associated with substantially lower total mortality in this large population of veterans. These findings support recommending plant-rich dietary patterns for the prevention of major chronic diseases. PubDate: 2022-03-21 DOI: 10.1017/S1368980022000659
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Authors:Sugimoto; Minami, Murakami, Kentaro, Sasaki, Satoshi Pages: 393 - 407 Abstract: Objective:To identify temporal patterns of sleep and eating among school-age children during school closure due to the COVID-19 pandemic and to examine their associations with lifestyle behaviours and dietary intake.Design:In this cross-sectional study, questionnaires were used to assess sleep and eating times, lifestyle behaviours and dietary intake during school closure. Latent class analysis was performed to identify temporal patterns of sleep and eating based on self-reported clock times for wake-up, going to bed and eating meals. Lifestyle behaviours and dietary intake were compared between latent classes.Setting:Forty-eight primary and secondary schools in Japan.Participants:Totally, 6220 children (aged 8–15 years).Results:Four patterns, labelled ‘Very early (20 % of children)’, ‘Early (24 %)’, ‘Late (30 %)’ and ‘Very late (26 %),’ were identified and ordered according to the circadian timing. Latter patterns were characterised by later timings of sleep and eating, especially in clock times for wake-up, breakfast and lunch compared with earlier patterns. Children with latter patterns had a less physically active lifestyle, longer screen time (≥4 h/d), shorter study time ( PubDate: 2022-05-16 DOI: 10.1017/S1368980022001148
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Authors:Zarate-Ortiz; Arli Guadalupe, Verhoef, Hans, Melse-Boonstra, Alida, Woods, Bo-Jane, Lee-Bazaldúa, Elida Estefania, Feskens, Edith JM, Quiroga-Garza, Angelica, Cepeda-Lopez, Ana Carla Pages: 408 - 415 Abstract: Objective:The study examined the association between depressive symptoms and iron status, anaemia, body weight and pubertal status among Mexican adolescent girls.Design:In this cross-sectional study, depressive symptoms were assessed by the 6-item Kutcher Adolescent Depression Scale, and latent class analysis (LCA) was used to identify and characterise groups of girls based on depressive symptoms. Iron status and inflammation were assessed using ferritin and soluble transferrin receptor, C-reactive protein and alpha-1-acid glycoprotein, respectively. Multiple logistic and linear regressions were applied to model class membership as a function of iron status, anaemia, body weight and pubertal status.Participants:We collected data from 408 girls aged 12–20 years.Setting:Public schools in northern Mexico.Results:LCA yielded three classes of depressive symptoms: 44·4 % of the adolescents were ‘unlikely to be depressed’, 41·5 % were ‘likely to be depressed’ and 14·1 % were ‘highly likely to be depressed’. Our analyses demonstrated that iron-deficient girls had greater odds of being ‘likely depressed’ (OR 2·01, 95 % CI 1·01, 3·00) or ‘highly likely depressed’ (OR 2·80, 95 % CI 1·76, 3·84). Linear regression analyses revealed that lower Hb concentrations and higher body weight increased the probability of being ‘likely depressed’. There was no evidence that depressive symptoms were associated with age at menarche and years since menstruation.Conclusions:This study shows that iron-deficient adolescent girls are more likely to suffer from depressive symptoms and that lower concentrations of Hb and higher body weight increased the probability of experiencing depressive symptoms. PubDate: 2022-05-18 DOI: 10.1017/S1368980022001203
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Authors:Wan; Eric Yuk Fai, Fung, Wing Tung, Yu, Esther Yee Tak, Cheng, Will Ho Gi, Chan, Kam Suen, Wang, Yuan, Chan, Esther Wai Yin, Wong, Ian Chi Kei, Lam, Cindy Lo Kuen Pages: 416 - 424 Abstract: Objective:This study examines the individual and combined association of BMI and waist-to-hip ratio (WHR) with CVD risk using genetic scores of the obesity measurements as proxies.Design:A 2 × 2 factorial analysis approach was applied, with participants divided into four groups of lifetime exposure to low BMI and WHR, high BMI, high WHR, and high BMI and WHR based on weighted genetic risk scores. The difference in CVD risk across groups was evaluated using multivariable logistic regression.Setting:Cohort study.Participants:A total of 408 003 participants were included from the prospective observational UK Biobank study.Results:A total of 58 429 CVD events were recorded. Compared to the low BMI and WHR genetic scores group, higher BMI or higher WHR genetic scores were associated with an increase in CVD risk (high WHR: OR, 1·07; 95 % CI (1·04, 1·10)); high BMI: OR, 1·12; 95 % CI (1·09, 1·16). A weak additive effect on CVD risk was found between BMI and WHR (high BMI and WHR: OR, 1·16; 95 % CI (1·12, 1·19)). Subgroup analysis showed similar patterns between different sex, age ( PubDate: 2022-05-27 DOI: 10.1017/S1368980022001276
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Authors:Haney; Erin, Parnham, Jennie C, Chang, Kiara, Laverty, Anthony A, von Hinke, Stephanie, Pearson-Stuttard, Jonathan, White, Martin, Millett, Christopher, Vamos, Eszter P Pages: 425 - 436 Abstract: Objective:School lunches represent a key opportunity to improve diets and health of schoolchildren. No recent nationally representative studies have examined the nutritional differences between school meals and packed lunches in the UK. This study aimed to characterise and compare the nutritional quality of school meals and packed lunches among primary and secondary school-age children.Design:A pooled cross-sectional analysis of the UK’s National Diet and Nutrition Survey (2008–2017).Setting:United Kingdom.Participants:3001 children (aged 4–16 years) who completed a 3/4-d food diary which recorded meal type (school meal/packed lunch). Multivariable logistic regression models assessed associations of meeting food and nutrient recommendations by meal type. Analyses were stratified by academic key stages (KS).Results:KS-1 (4–7 years) and 2 (8–11 years) children consuming school meals were more likely to meet minimum recommendations for vegetables, protein-rich foods and fibre, and not exceed maximum recommendations for salt, savoury and sweet snacks compared with pupils consuming packed lunches. However, in KS-3 (12–14 years) and 4 (14–16 years), these effects were reduced. As children aged, the median weight of fruits, vegetables, protein-rich foods and dairy products consumed typically decreased for both school meals and packed lunches, and generally an increasing proportion of school meals contained sweet and savoury snacks.Conclusion:These findings suggest school meals are nutritionally superior to packed lunches but are not yet optimal. Quality declined at higher KS. Actions to improve lunches of primary and secondary schoolchildren across the UK are needed, with attention to KS-3 and 4 in secondary schools. PubDate: 2022-06-01 DOI: 10.1017/S1368980022001355
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Authors:García-Blanco; Lorena, de la O Pascual, Víctor, Berasaluce, Arantxa, Moreno-Galarraga, Laura, Martínez-González, Miguel Ángel, Martín-Calvo, Nerea Pages: 437 - 445 Abstract: Background:Ultra-processed food (UPF) consumption is increasing exponentially, becoming a matter of concern for Public Health, given its adverse health effects.Objective:To identify individual and faGmily factors predicting UPF consumption in childhood.Design:The SENDO project is an ongoing prospective dynamic cohort of Spanish children. In this study, we used baseline information of participants recruited between January 2015 and June 2021. Dietary information was collected with a validated semi-quantitative FFQ, and food items were classified using the NOVA classification. Individual and family factors associated with UPF consumption (P < 0·20) in univariate analyses were introduced in a model of generalised estimating equations which accounted for intra-cluster correlations between siblings.Setting:The SENDO project (Spain), 2015–2021.Participants:Spanish children are recruited at the age of 4–5 years and followed yearly through online questionnaires completed by parents.Results:In this sample of 806 participants (49 % girls; mean age 5 years (sd: 0·90)), the mean UPF consumption was 37·64 % of total energy intake (sd: 9·59). Large family size and longer exposure to screens predicted higher consumption of UPF. On the other hand, better knowledge of children’s dietary recommendations, healthy dietary attitudes towards child’s eating habits and longer breastfeeding were associated with lower consumption of UPF. All these factors accounted for approximately 16 % of the variability on the consumption of UPF in childhood.Conclusion:Since most of the factors identified in this study are modifiable, they should be considered in public health strategies aimed at promoting healthy dietary habits in early life. PubDate: 2022-05-27 DOI: 10.1017/S136898002200132X
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Authors:Fernández-Escobar; Carlos, Díez, Julia, Martínez-García, Alba, Bilal, Usama, O’Flaherty, Martin, Franco, Manuel Pages: 446 - 454 Abstract: Objective:Although food environments have been highlighted as potentially effective targets to improve population diets, evidence on Mediterranean food environments is lacking. We examined differences in food availability and affordability in Madrid (Spain) by store type and area-level socio-economic status (SES).Design:Cross-sectional study. Trained researchers conducted food store audits using the validated Nutrition Environment Measures Survey in Stores for Mediterranean contexts (NEMS-S-MED) tool to measure the availability and price of twelve food groups (specific foods = 35). We computed NEMS-S-MED scores and summarised price data with a Relative Price Index (RPI, comparing prices across stores) and an Affordability Index (normalising prices by area-level income). We compared the availability and affordability of ‘healthier–less healthy’ food pairs, scores between food store types (supermarkets, specialised, convenience stores and others) and area-level SES using ANOVA and multi-level regression models.Setting:City of Madrid. 2016 and 2019 to cover a representative sample.Participants:Food stores within a socio-economically diverse sample of sixty-three census tracts (n 151).Results:Supermarkets had higher food availability (37·5/49 NEMS-S-MED points), compared to convenience stores (13·5/49) and specialised stores (8/49). Supermarkets offered lower prices (RPI: 0·83) than specialised stores (RPI: 0·97) and convenience stores (RPI: 2·06). Both ‘healthy’ and ‘less healthy’ items were more available in supermarkets. We found no differences in food availability or price by area-level SES, but affordability was higher in higher-income areas.Conclusions:Supermarkets offered higher food availability and affordability for healthy and less healthy food items. Promoting healthy food availability through supermarkets and specialised stores and/or limiting access to convenience stores are promising policy options to achieve a healthier food environment. PubDate: 2022-10-24 DOI: 10.1017/S1368980022002348
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Authors:Burkhart; Sarah, Hayman, Ann, Lam, Fiasili, Jones, Breanna, Horsey, Bridget, Craven, Dana, Underhill, Steven Pages: 455 - 466 Abstract: Objective:The school setting can provide an environment that supports healthy behaviours, including the provision of food. School food activities, that is, school feeding, are commonplace globally, but not well understood in the Pacific Islands region. The aim of this research is to explore learnings associated within existing school food programmes (SFP), and adoption resistors in those Pacific Island Countries and Territories (PICT) without SFP, with the intent of improving current and future SFP interventions.Design:This observational cross-sectional study utilised four facilitated workshop sessions to explore SFP within an existing framework.Setting:Pacific Islands region.Participants:Fourteen participants representing the education and health sectors from eleven PICT, and two participants representing regional organisations.Results:Most countries reported some form of related policy, but key critical constraints to the use of SFP included local food environments, strategic alignment to organisational priorities, advocacy and organisational leadership, and community and cultural connections and collaboration. There are opportunities for integration of SFP into existing frameworks (i.e. Health Promoting Schools), increased collaboration, greater professional development and awareness activities, improved monitoring and evaluation, improved awareness of SFP and promotion of healthy eating for the wider school community.Conclusions:Given the current health, social and economic challenges faced by countries and territories in the Pacific Islands region, SFP should be considered as an opportunity for food provision and associated nutrition education for students and their wider community. Further research is needed to understand the critical constraints of SFP in this region and how to support stakeholders to advocate for, develop and sustain SFP that are contextually and culturally appropriate. PubDate: 2022-11-21 DOI: 10.1017/S1368980022001951
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Authors:Haghighatdoost; Fahimeh, Hajihashemi, Parisa, Mohammadifard, Noushin, Najafi, Farid, Farshidi, Hossein, Lotfizadeh, Masoud, Kazemi, Tooba, Karimi, Simin, Shirani, Shahin, Solati, Kamal, Sarrafzadegan, Nizal Pages: 467 - 475 Abstract: Objective:To identify ultra-processed foods (UPF) contribution to daily energy and nutrient intake in Iranians and examine whether UPF intake is associated with nutrient profile and diet quality.Design:In this cross-sectional study, a validated FFQ was used to evaluate usual dietary intake over the preceding year. NOVA system was applied to categorise foods based on their levels of processing. Diet quality was evaluated using the nutrient adequacy ratio (NAR), Nutrient Rich Food Index (NRF) and hybrid nutrient density.Setting:The LIPOKAP study conducted in five cities of Iran (Isfahan, Birjand, Bandar Abbas, Kermanshah and Shahrekord).Participants:A total of 1994 adults aged ≥18 years were recruited using stratified multistage random cluster sampling method.Results:UPF were responsible for 8·5 % of daily energy intake. In the adjusted model, UPF consumption was inversely associated with carbohydrate, protein, refined and whole grains, fibre, fruit and meat, but was positively linked to energy, total fat, saturated and trans fatty acids and cholesterol. Compared with those in the lowest tertile, individuals in the highest tertile of UPF had smaller NAR for Ca, Mg, Zn, Fe, phosphorus, thiamin, niacin, folate and vitamin C. Both NRF and hybrid nutrient density decreased when the share of daily energy intake from UPF increased.Conclusion:The higher consumption of UPF is associated with poorer diet quality and lower nutrient intake. It is recommended that UPF be replaced with minimally processed foods to improve diet quality and nutrient profile. PubDate: 2022-10-24 DOI: 10.1017/S1368980022002038
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Authors:Yin; Zenong, Liang, Yuanyuan, Howard, Jeffrey T, Errisuriz, Vanessa, Estrada, Vanessa Marie, Martinez, Cristina, Li, Shiyu, Ullevig, Sarah Lynn, Sosa, Erica, Olmstead, Todd, Small, Sharon, Ward, Dianne Stanton, Parra-Medina, Deborah Pages: 476 - 487 Abstract: Objective:To test a culturally tailored obesity prevention intervention in low-income, minority preschool age children.Design:A three-group clustered randomised controlled trial.Setting:Twelve Head Start centres were randomly assigned to a centre-based intervention, a combined centre- and home-based intervention, or control using a 1:1:1 ratio. The centre-based intervention modified centre physical activity and nutrition policies, staff practices, and child behaviours, while the home-based intervention supported parents for obesity prevention at home.Study outcomes:The primary end point was change in children’s BMI (kg/m2) at post-test immediately following completion of the 8-month intervention. Secondary end points included standardised scores for BMI (BMIz) and body weight (WAZ), and BMI percentiles (BMI pctl).Participants:Three-year-old children enrolled in Head Start in San Antonio, Texas, with written parent consent (n 325), 87 % Latino, 57 % female with mean age (sd) of 3·58 years (0·29).Results:Change in BMI at post-test was 1·28 (0·97), 1·28 (0·87) and 1·41 (0·71) in the centre + home-based intervention, centre-based intervention and control, respectively. There was no significant difference in BMI change between centre + home-based intervention and control or centre-based intervention and control at post-test. BMIz (adjusted difference –0·12 (95 % CI, –0·24, 0·01), P = 0·06) and WAZ (adjusted difference, –0·09 (–0·17, –0·002), P = 0·04) were reduced for children in centre + home-based intervention compared with control group.Conclusions:There was no reduction in BMI at post-test in children who received the intervention. Findings shed light on methodological challenges in childhood obesity research and offer future directions to explore health equity-oriented obesity prevention. PubDate: 2022-11-11 DOI: 10.1017/S1368980022002439
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Authors:Nomura; Shuhei, Tanaka, Shiori, Eguchi, Akifumi, Kawashima, Takayuki, Nakamura, Haruyo, Lwin, Kaung Suu, Yamasaki, Lisa, Yoneoka, Daisuke, Tanoe, Yuta, Adachi, Megumi, Hayabuchi, Hitomi, Koganemaru, Shosei, Nishimura, Toshihide, Sigel, Byron, Uneyama, Hisayuki, Shibuya, Kenji Pages: 488 - 495 Abstract: Objective:Excessive salt intake raises blood pressure and increases the risk of non-communicable diseases (NCD), such as CVD, chronic kidney disease and stomach cancer. Reducing the Na content of food is an important public health measure to control the NCD. This study quantifies the amount of salt reduced by using umami substances, i.e. glutamate, inosinate and guanylate, for adults in the USA.Design:The secondary data analysis was performed using data of the US nationally representative cross-sectional dietary survey, the National Health and Nutrition Examination Survey (NHANES) 2017–2018. Per capita daily salt intake corresponding to the NHANES food groups was calculated in the four hypothetical scenarios of 0 %, 30 %, 60 % and 90 % market share of low-Na foods in the country. The salt reduction rates by using umami substances were estimated based on the previous study results.Setting:The USAParticipants:4139 individuals aged 20 years and older in the USAResults:Replacing salt with umami substances could help the US adults reduce salt intake by 7·31–13·53 % (7·50–13·61 % for women and 7·18–13·53 % for men), which is equivalent to 0·61–1·13 g/d (0·54–0·98 g/d for women and 0·69–1·30 g/d for men) without compromising the taste. Approximately, 21·21–26·04 % of the US adults could keep their salt intake below 5 g/d, the WHO’s recommendation in the scenario where there is no low-Na product on the market.Conclusions:This study provides essential information that the use of umami substances as a substitute for salt may help reduce the US adults’ salt intake. PubDate: 2022-12-01 DOI: 10.1017/S136898002200249X
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Authors:Bell; Brooke M Pages: 496 - 502 Abstract: Dietary behaviours and the food systems in which they occur have a significant impact on climate change. The 2022 Intergovernmental Panel on Climate Change (IPCC) reports and other major climate reports have identified population-level dietary shifts towards balanced, sustainable healthy diets as an important mitigation (i.e. prevention) solution for climate change. Thus, public health nutrition researchers and practitioners have a crucial role to play in combatting the climate crisis. They have the content expertise, interdisciplinary training and technical skills needed to facilitate wide-scale dietary behaviour changes at multiple levels of influence and ultimately improve both human and planetary health. This commentary article: (i) summarises how dietary behaviours and food systems contribute to climate change, with a particular focus on high-income countries; (ii) reviews food-system-related climate change mitigation solutions most relevant to public health nutrition researchers and practitioners; and (iii) identifies key gaps in the literature and future research directions for the field. PubDate: 2022-11-04 DOI: 10.1017/S1368980022002427
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