9995 results in Proceedings of the Nutrition Society
Selenotranscriptome network in Alzheimer’s disease
- B.R. Cardoso, K. Day
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E110
-
- Article
-
- You have access Access
- Export citation
-
The interplay between selenoproteins, oxidative stress, and cell death pathways holds promise in unravelling novel therapeutic targets for Alzheimer’s disease (AD) in the future. Nonetheless, further comprehensive investigations are warranted to fully comprehend the precise contributions of selenoproteins in the aetiology and potential therapeutic strategies for Alzheimer’s disease. Previous work into gene expression networks in AD has included analysis of the entire transcriptome and, as of yet, has not yielded consistent insight into pathological pathways.1 Despite the comprehensive assessment of the transcriptome enabled by current technologies, one drawback of the whole transcriptome analysis is the risk of overlooking subtle yet significant variations in metabolic pathways.2 Thus, we aimed to assess gene expression of known selenoprotein and selenium-containing pathways in two different brain regions (dorsolateral prefrontal cortex (DPC) and posterior cingulate cortex (PCC)) across the AD spectrum. We used RNA sequencing data from The Rush University’s Religious Orders Study and Memory and Aging Project (ROSMAP) cohort available in the AD Knowledge Portal (https://www.synapse.org/).3 This study included data available for a total of 889 DPC and 647 PCC samples. Four pathological phenotypes were determined based on pathology (CERAD) and clinical (CDR) status: AD ([(+) pathology, (+) clinical], prodromal disease, corresponding to donors that have not received a clinical diagnosis despite the presence of pathological alterations ([(+) pathology, (−) clinical], controls ([(−) pathology, (−) clinical] and non-AD dementia [(+) pathology, (+) clinical]. This last group was excluded from the analysis as it is assumed they may have been misdiagnosed or presented with non-AD dementia. Six selenium or AD-related pathways were assessed, accounting for 421 unique genes. Group comparisons were performed using linear mixed modelling adjusted for age, sex, APOEe4 status and batch via DESeq2 package with Benjamini-Hochberg adjustment for multiple testing. A total of 18 genes significantly differed between AD and controls in both brain areas (same direction in both brain areas; P < 0.05), including eight selenoprotein genes or genes directly associated with selenoprotein synthesis. Fifteen of them were also different (same direction) in PCC (seven selenoprotein/selenoprotein synthesis genes), and four were different in DPC (four selenoprotein/selenoprotein synthesis genes) between AD and prodromal. Only three genes significantly differed between prodromal and control samples (DPC), including the selenoprotein DIO3 and the transcription factor SP3. Our findings indicate a progressive change in gene expression across the different stages of AD. These findings shed light on critical genes involved in selenoprotein synthesis that play a role in AD pathogenesis. Restricting the analysis to a subset of pathways enabled the detection of smaller alterations between groups, which is particularly appropriate in trace element homeostasis, where small alterations may have significant downstream effects.
Dietary fibre intake, adiposity, and metabolic disease risk in Pacific and New Zealand European women
- N. Renall, B. Merz, J. Douwes, M. Corbin, J. Slater, G.W. Tannock, R. Firestone, R. Kruger, B.H. Breier, L. Te Morenga
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E21
-
- Article
-
- You have access Access
- Export citation
-
The aim of this study was to explore associations between habitual dietary fibre intake, adiposity, and biomarkers of metabolic health in Pacific and New Zealand European women who are known to have different metabolic disease risks. Pacific (n = 126) and New Zealand European (NZ European; n = 161) women (18-45years) were recruited to the PROMISE cross-sectional study(1) based on normal (18-24.9kg/m2) and obese BMI (≥30kg/m2). Body fat percentage (BF%), measured using whole body DXA, was used to stratify participants into low (<35%) or high (≥35%) BF% groups. Habitual dietary intake was calculated using the National Cancer Institute method, involving a 5-day-food-record and a semi-quantitative FFQ. Fasting blood was analysed for glucose, insulin, and lipid profile. NZ European women in the low- and high-BF% groups were older, less socioeconomically deprived, and consumed more dietary fibre (median 23.7g/day [25-75-percentile, 20.1, 29.9]; 20.9 [19.4, 24.9]) than Pacific women (18.8 [15.6, 22.1]; 17.8 [15.0, 20.8]; both p<0.001), respectively. Pacific women consumed a higher proportion of their total fibre intake from discretionary fast foods, in contrast NZ European women consumed more dietary fibre from wholegrains. Regression analysis controlling for ethnicity, age, socioeconomic deprivation, energy intake, protein, total carbohydrate, and fat intake showed significant inverse associations between higher dietary fibre intake and BF% and visceral fat% (β = −0.47, 95% CI = −0.62, −0.31, p<0.001; β = −0.61, [−0.82, −0.40], p<0.001, respectively) among both Pacific and NZ European women. LDL-C (β = −0.04, [−0.06, −0.01]) was inversely associated with fibre intake following further adjustment for BF%-groups in NZ European women. Despite differences in intake, dietary fibre was inversely associated with adiposity and metabolic disease risk in both Pacific and NZ European women. However younger woman living in areas of higher socio-economic deprivation who consumed a higher proportion of total dietary fibre intake from discretionary fast foods were more likely to have low dietary fibre intakes than older, wealthier women. These women were also more likely to be Pacific women. Increasing habitual dietary fibre intake could help to reduce adiposity and metabolic disease risk; so implementing policies that make health-promoting high fibre foods more affordable, ensuring households have sufficient income to purchase nutritious food and limiting the amount of unhealthy food marketing that low income communities are exposed to should be public health priorities.
Rare earth elements in rice samples in Australian market from different origins
- M. Imran, A. Nguyen, Y. Sultanbawa
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E182
-
- Article
-
- You have access Access
- Export citation
-
Rare earth elements, also known as lanthanides, are comprised of seventeen elements including lanthanum (La) to lutetium (Lu) in the periodic table(1). Despite their increased utilisation, little attention is given to them as emerging environmental contaminants and their associated health risks. The concentration of these elements in urban and agronomic soil is critical and may trigger bioaccumulation in plants and may enter the food chain. Also, the consumption of fertilizers in agricultural practices on a larger scale is a significant challenge. The REEs enriched fertilizers are a risk factor for contamination in soil and food(2). However, there is very limited data in the literature regarding the occurrence of these elements in a staple food such as rice. Thus, this study is aimed at quantification of REEs in 64 rice samples imported from different countries (Australia, India, Italy, Pakistan, Sri Lanka, Thailand, and Vietnam, including polished, brown, and parboiled) and sourced locally and consumed by the Australian population by using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The average concentration of REEs in Australian, Thailand and Vietnamese rice samples were quantified at 0.013- 2.974 µg/kg, 0.012-3.113 µg/kg, 0.009-0.919 µg/kg, respectively and were lower than other countries. The highest average concentrations of REEs were found in Pakistan (0.299-128.2 µg/kg), India (0.063-20.574 µg/kg), and Sri Lankan (0.022-11.522 µg/kg) rice samples imported to Australia. Scandium (Sc) and yttrium (Y) were found in the range of 107.463- 85.961 µg/kg. The pattern of light REEs (LREE) was more abundant than heavy REEs (HREE). This study did not include field experiments to find the translocation factors of REEs from soil to different parts of plant bodies, thus cannot establish the correlation between fertilizers and REEs concentration in rice grains. However, this study presented the general interpretation of REEs quantification in rice grains from different countries. The outcome of this study includes filling the subsequent knowledge gaps in analysing REEs in rice. This study also indicated the need to establish regulatory policies and monitoring programs for this type of staple cereals, aiming at promoting public health.
Increasing consumption of milk, yoghurt, and cheese in older adults in aged care reduces falls and fractures without adverse effects on serum lipids: a cluster randomised controlled trial
- S. Iuliano, D.L. Hare, S. Vogrin, S. Poon, J. Robbins, C. French, E. Seeman
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E162
-
- Article
-
- You have access Access
- Export citation
-
Correction of dietary calcium and protein undernutrition using milk, yoghurt, and cheese in older adults in aged care homes is associated with reduced fractures and falls(1). As these foods contain potentially atherogenic fats, we aimed to determine whether these dietary changes adversely affect serum lipid profiles. Sixty aged care homes in Australia were randomised to intervention (n = 30 milk, yoghurt, and cheese enriched menu) or control (n = 30 regular menu) for 2 years. A sample of 159 intervention and 86 control residents (median age 87.8 years) had dietary intakes recorded using plate waste analysis and fasting serum lipids measured at baseline and 12 months. Diagnosis of cardiovascular disease and use of relevant medications were determined from medical records. Data were analysed using mixed effects linear regression model adjusting for clustering (aged care home) and other confounders. Intervention increased daily dairy servings from 1.9 ± 1.0 to 3.5 ± 1.4 (p<0.001) while controls continued daily intakes of £ 2 servings daily (1.7 ± 1.0 to 2.0 ± 1.0 (p<0.05). No group differences were observed for serum total cholesterol/high-density lipoprotein-C (TC/HDL-C) ratio, Apoprotein B/Apoprotein A (ApoB/ApoA) ratio, low-density lipoprotein-C (LDL-C), non-HDL-C, or triglycerides (TGs) at baseline and 12 months. Among older adults in aged care homes, correcting insufficiency in the daily intake of calcium and protein using milk, yoghurt and cheese does not alter serum lipid levels, suggesting that this is a suitable intervention for reducing the risk of falls and fractures.
Estimated intake of vitamin D is low in Aboriginal and Torres Strait Islander people
- B. Neo, N. Nannup, D. Tilbrook, A. Daly, E. Dunlop, C. Shepherd, L.J. Black
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E147
-
- Article
-
- You have access Access
- Export citation
-
Despite high UVB radiation from the sun in Australia (the primary source of vitamin D), vitamin D deficiency (serum 25-hydroxyvitamin D concentrations [25(OH)D] <50 nmol/L) is prevalent among Aboriginal and Torres Strait Islander peoples (27% of adults nationally; 39% of adults living in remote areas)(1). Vitamin D deficiency affects musculoskeletal health and may be associated with non-communicable diseases, such as type 2 diabetes and cardiovascular diseases, prevalent in Aboriginal and Torres Strait Islander peoples.(2, 3) Alternative to UVB radiation, vitamin D can also be obtained from foods (e.g., fish, eggs, and meat) and supplements. However, vitamin D intake in Aboriginal and Torres Strait Islander peoples is currently unknown. Hence, we aimed to provide the first estimate of absolute vitamin D intake in Aboriginal and Torres Strait Islander peoples. We used food consumption data from the 2012-2013 National Aboriginal and Torres Strait Islander Nutrition and Physical Activity Survey and vitamin D food composition data for vitamin D3, 25(OH)D3, vitamin D2, and 25(OH)D2. Absolute vitamin D intake was estimated by sex and remote and non-remote areas using bioactivity factors (BF) of 1 and 5 for 25(OH)D, which may be up to five times more bioactive than vitamin D. The estimated average requirement for vitamin D intake recommended by the Institute of Medicine is 10 μg/day(4). The estimated absolute vitamin D intake from food and beverages was low for Aboriginal and Torres Strait Islander peoples. The mean estimated absolute vitamin D intake of Aboriginal and Torres Strait Islander peoples was 2.9 μg/day and 5.3 μg/day for BF 1 and 5, respectively. Males had a higher mean intake (3.2 μg/day, BF 1 and 5.9 μg/day, BF 5) than females (2.6 μg/day, BF 1 and 4.7 μg/day, BF 5). Vitamin D intake was 2.9 μg/day (BF 1) and 5.2 μg/day (BF 5) in non-remote and 2.8 μg/day (BF 1) and 5.4 μg/day (BF 5) in remote areas. The high prevalence of vitamin D deficiency and low vitamin D intake highlights a need to promote vitamin D sufficiency through public health policies. The results from this study can be used to model food fortification strategies to provide evidence for the development of nutrition policies to improve the vitamin D status of the Aboriginal and Torres Strait Islander population.
Nutritional composition of plant-based meat and dairy alternatives: comparison of supermarket products to the Australian Food Composition Database
- L.E. Marchese, G.A. Hendrie, S.A. McNaughton, P.G. Brooker, K.M. Dickinson, K.M. Livingstone
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E98
-
- Article
-
- You have access Access
- Export citation
-
Consumer interest in plant-based diets has increased, alongside significant growth in the availability of plant-based meat and dairy alternatives in supermarkets(1). The nutritional profile of these products is likely to vary due to the broad range of ingredients used(2). Food composition databases, such as the Australian Food Composition Database (AFCD), are used extensively in research, practice, and policy, including by nutrition and dietetics researchers and health professionals to identify the nutrient content of foods. However, it is unclear if, and to what extent, the AFCD data on plant-based alternatives reflects the current food supply. This study aimed to examine the range and composition of plant-based meat and dairy alternatives available in Australian supermarkets and compare this with the AFCD. Data on core plant-based meat and dairy alternatives were collected from eight Melbourne supermarkets between June and October 2022 using the CSIRO FoodTrackTM database methodology(3). Products were included if they were i) meat or dairy substitutes outlined in the AFCD; or ii) plant-based alternatives for core meat and dairy included in the Australian Dietary Guidelines. Product images were taken, and data was transcribed. Products collected in supermarkets were then ‘matched’ to the most appropriate reference item in the AFCD. In total, 455 meat alternatives (n = 219 legumes/pulses; n = 178 meat substitutes; n = 38 tofu/tempeh; n = 20 sausages) and 249 dairy alternatives (n = 157 milk; n = 52 cheese; n = 40 yoghurt) were identified. Over half of the plant-based meat substitutes (n = 102; 57%) were made from a soy/wheat/pea base protein. Of the dairy alternatives, just over half of the cheese substitutes had coconut as their main ingredient (n = 28; 54%), and almost two-thirds of yoghurts were coconut-based (n = 28; 70%). The majority of the 157 milks were oat-based (n = 57; 37%), followed by almond (n = 45; 29%), and soy (n = 27; 17%). Many supermarket products were not reflected in the AFCD, including over two-thirds of dairy alternatives (n = 159; 67%), and one-third of meat alternatives (n = 150; 33%). This was due to more product options within categories, such as the variety of canned beans/legumes (n = 96) and flavoured milk substitutes (n = 34) available in supermarkets, and a greater variety of main ingredients used, most notably for cheese substitutes (n = 52). This study highlights that the range of plant-based meat and dairy alternatives available in Australian supermarkets is diverse, with many different base ingredients used, and a great range of products available in-store than in the AFCD. Findings highlight the challenges of food composition databases in keeping up to date with the fast-growing plant-based sector. Outcomes from this study have implications for the monitoring of the food supply and population level dietary data.
Alterations to sour taste intensity in depression
- C. Ferraris, C.J. Scarlett, T. Bucher, E.L. Beckett
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E143
-
- Article
-
- You have access Access
- Export citation
-
Sour foods, such as citrus fruits, some berries and fermented foods provide a range of nutrients and benefits important to mental health [1]. When sourness is perceived as unpleasant, intake of these foods may be reduced affecting mental health. Early research has shown changes to sour taste perception in depression and stress however, changes in anxiety have not been studied [4-8]. To address this gap and build on the knowledge base, a survey was conducted in which participants (n = 424) rated recalled intensity and liking of sour index foods and completed the Depression, Anxiety, and Stress Scale (DASS-21) to measure these states. Variations in sour taste and mood have been demonstrated between females and males, hence the data were explored for sex-differences. Standard least squares regression (post hoc Tukey’s HSD) compared means between groups, and nominal logistic regression assessed differences in distributions between categories. Recalled sour intensity was 16-19.2% higher in those with scores indicative of mild depression than in those with normal scores in the total sample (p range 0.03-0.04), and 17.9-21.3% higher in females (p values were 0.03). There were no differences in sour taste intensity between the intergroup means for anxiety or stress and no associations between sour liking and any of the mood states. The results suggest that the sourness of index foods increases in depression. Further research to elucidate the biological processes and possible taste-related genetic influences that may be occurring would be beneficial. With this knowledge it may be possible to screen for mood conditions by measuring changes to sour taste that appear alongside other signs and symptoms, create more tailored dietary interventions and develop additional therapeutics.
Quantifying the greenhouse gas emissions of New Zealand households’ food purchases: An analysis by sociodemographic variables
- E. Kliejunas, A. Cavadino, B. Kidd, C. Cleghorn, J. Drew, C. Ni Mhurchu, K. Bradbury
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E5
-
- Article
-
- You have access Access
- Export citation
-
New Zealand has committed to a 50% reduction in greenhouse gas emissions (GHGEs) from 2005 levels by 2030. Dietary changes within New Zealand could simultaneously improve population health and contribute towards the nation’s emissions reduction target, as agricultural emissions are estimated to account for half of New Zealand’s GHGEs(1). This research aimed to quantify the GHGEs associated with household purchases of major food groups in New Zealand and identify the sociodemographic characteristics that are associated with per capita household dietary emissions. Household dietary emissions were estimated using the NielsenIQ Homescan(R) consumer panel — a large sample of households within New Zealand who report purchasing data of take-home food and beverages. The sample is nationally representative in terms of broad geographical regions and selected key demographic characteristics. Carbon emission estimates were assigned to 1,908,485 total food and beverage purchases from 1,775 households over one year (2019) using a process-based life cycle assessment (LCA) dataset initially constructed in the United Kingdom (UK) and adapted for New Zealand(2). This LCA dataset contains estimates of greenhouse gas emissions generated over the life cycle of the production of food products from the following stages: farming and processing, transit packaging, consumer packaging, transport, warehouse and distribution, refrigeration, and overheads. Greenhouse gas emissions are expressed in kg of carbon dioxide equivalents per kg of food product over a 100-year time horizon. Total emissions from purchases of major food groups were then estimated. Multiple linear regression was used to examine the relationships between household variables and per capita dietary emissions. Overall purchases of red and processed meat (35%) and dairy products (19%) were responsible for the greatest proportion of emissions. The age group of the primary household shopper as well as household size were predictors of per capita dietary emissions — households with primary shoppers > 65 years had, on average, 33% (95% CI: 20% to 49%) higher per capita dietary emissions, compared to households with primary shoppers 34 years; and every additional household member was associated with, on average, 11% (95% CI: 9% to 13%) lower per capita dietary emissions. We have shown in this large representative sample of New Zealand households that purchases of just two food groups — red and processed meat, and dairy — were responsible for approximately half of dietary greenhouse gas emissions. Larger households had lower per capita dietary greenhouse gas emissions, and older shoppers had relatively higher greenhouse gas emissions. Whilst similar associations have been reported elsewhere more research is needed to confirm these latter findings. With enhanced understanding of the observed association between age of a household’s primary shopper and per capita dietary emissions, interventions may be devised that encourage shoppers to purchase lower-emitting foods, particularly less meat and dairy.
The metabolic health of New Zealand vegans
- L. Hill, C. Conlon, H. Mazahery, K.L. Beck, K. Mumme, R. Batty, P. von Hurst
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E179
-
- Article
-
- You have access Access
- Export citation
-
The popularity of a vegan diet is growing worldwide. Data analysed from the 2018 NZ Attitudes and Values study showed that 1.1% of New Zealanders followed a vegan diet(1). Though there are potential nutrient deficiencies in a vegan diet, it is generally accepted that a vegan diet, with its emphasis on a variety of vegetables, fruit, grains, legumes, and pulses, has greater metabolic benefits than a Western-style diet high in red meat and processed foods and lower in plants(2). This observational cross-sectional study aimed to explore the dietary intake (4-day food diary) and metabolic health status (including anthropometry, blood pressure, lipids, body fat percentage, omega-3 index and glycaemic control) of adults who had been consuming a vegan diet for 2+ years. Participants (N = 212) were predominantly female (N = 155) with a mean (SD) age of 39.5 (12.4) years. Mean cardiometabolic markers of systolic and diastolic blood pressure, BMI, waist circumference, HbA1c, total cholesterol, LDL-cholesterol, HDL-cholesterol, Chol:HDL ratio and triglycerides were all below the thresholds for disease risk. Omega-3 index results <4% placed most participants (86.3%) in the high-risk category for heart disease. Many female participants (71%) had >30% body fat, compared to 5.3% of males. With reference to the AMDR (total fat 20-35%, carbohydrate 45-65% and protein 15-25%), the intake of total fat was at the upper end (males 34.4%, females 35.9%), carbohydrate was at the lower end (males 46.2%, females 44.7%), and protein was below the lower end (males 14.9%, females 14.2%). Saturated fat intakes ranged from 4.0-65.9 g/d, with a mean (SD) of 24.9 (10.5) g/d for males and 20.2 (9.9) g/d for females. The mean (SD) dietary fibre intake was much higher than the AI set by the Ministry of Health of 25g/d for females and 30g/d for males, at 55.0 (17.8) g/d for males and 43.4 (12.8) g/d for females, ranging from 10.9-133.9g/d. This is the first New Zealand study to examine the metabolic health and dietary intake of adult vegans. The results of cardiometabolic health markers indicate that the vegan diet confers cardioprotective benefits. However, the low Omega-3 index of most participants is concerning, which warrants longitudinal research to assess the level of risk conferred by a low Omega-3 index result in a population with no other cardiometabolic risk factors. The findings of the present study may help guide the growing New Zealand vegan community towards a nutritionally optimal vegan diet.
Mealtime and food provision environments in primary schools – an opportunity for nutrition intervention?
- J. Kempler, C. Margerison, J. Nanayakkara, A. Booth
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E28
-
- Article
-
- You have access Access
- Export citation
-
Mealtime environments and food provision contexts in primary school influence students’ food behaviours(1) and are an opportunity for nutrition intervention(2). This study aims to explore primary school food provision contexts including eating environments and food provision models and policies. A quantitative cross-sectional online survey of Australian primary school teachers undertaken between August 2022-July 2023 collected data about: (1) designated eating times and locations for lunch and snacks; (2) teacher use of mealtimes for food and nutrition education; and(3) presence of food services and food-related policies. Descriptive statistics were generated using Stata 17.0 statistical software. Participants were 239 teachers recruited via social media advertising and education/nutrition networks. The majority of teachers reported their school provided allocated time for children to eat a morning snack (n = 201, 84%) and lunch (n = 234, 98%). Around three quarters of teachers reported an allocated eating time of 10 minutes or less for morning snack (n = 146, 73%) and 15 minutes or less for lunch (n = 174, 74%). Teachers stated lunch was most commonly eaten in the classroom with time to finish in the yard (n = 90, 38%) or in the yard as a group (n = 70, 30%). It was most common for morning snack to be eaten in the classroom (n = 119, 59%). Most teachers stated they had the opportunity to eat lunch with their students at least sometimes (n = 159, 67%). Of these teachers, 31% (n = 50) reported they used this time to teach students about food and nutrition, for example, in a pedagogical lunch. Of 109 teachers who did not use lunch time to teach students about food and nutrition, 43% (n = 69) stated they would be interested in doing this in the future. When asked about the availability of food services at their school, 62% (n = 147) of teachers reported their school had a canteen, 28% (n = 67) reported their school offered lunch orders via an external food outlet and 35% (n = 83) reported their school had a breakfast program. Only 34% of teachers reported their school had policies about the foods available from school food services. From these findings we conclude that a variety of mealtime and food provision contexts exist within Australian primary schools, and that there is opportunity to leverage eating occasions and food provision models and policies for nutrition intervention. This includes the opportunity to utilise mealtimes for delivering food and nutrition education, for example, through the concept of a pedagogical lunch.
The sports food buzz: Understanding consumption, motivations and perceptions in Australian adults
- C.I. Chapple, C.G. Russell, A.J. Burnett, J.L. Woods
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E99
-
- Article
-
- You have access Access
- Export citation
-
Sports foods are formulations of protein powders, carbohydrate gels and other nutrients such as creatine and pre work out, that are designed for athletes to provide additional nutrients for optimum performance(1). These contain specific amounts of nutritive substances not meant for non-athletes(2). However, over the last decade there has been a substantial increase in the availability, types, and sales of sports foods in mainstream retailers(3,4), likely driven by non-athlete consumption. Increased consumption could lead to nutrient intake above recommendations(5) or unwanted side effects (e.g. caffeine overload) due to consumption of multiple products(6). Little is known about the characteristics and motivations of non-athletes and it is important to understand the drivers of this increase, to ensure appropriate and safe consumption. This study aims to investigate characteristics and motivations, consumption patterns, exercise participation, reasons for product selection and perception of risks and side effects of non-athlete sports food consumers. In 2022, non-athlete Australian adults (18-65) completed a purpose designed online cross-sectional survey. Closed ended questions collected demographic characteristics, sports food consumption (type, frequency, amount, cost), exercise participation (type, frequency, duration), purchase location, recommendation source (friends, family social media) and use of packaging attributes (e.g. claims) to inform decision making. Open-ended questions captured reasons for consumption, perceptions of any risks and side effects experienced. Descriptive statistics were performed for participant characteristics and open-ended questions were analysed using inductive thematic analysis. Participants (n = 307) were predominately female (56%), middle aged (45%), moderate income earners (53%) and tertiary educated (54%). Protein products were most consumed (powder 82%, bar 61%, snack 37%), with over two thirds (65%) consuming 2 or more products. Walking was the most frequent exercise performed (65%), supermarkets the most common purchase location (52%) and media the most frequent recommendation source (39%), with on-pack nutrition information being used by most respondents (95%) to inform product selection. Just over half (52%) stated perceived risks and more than a third (35%) reported experiencing side effects from sports food consumption. The main reasons for consuming sports foods were for protein intake, muscle recovery, stamina and energy. The key risks stated were kidney/liver/organ effects, caffeine overdose and gut/digestion problems. The main side effects reported were bloating, tingling, anxiety (jitters, shaking, trembling), nausea or stomach upsets. Despite the consumer characteristics and their stated awareness of the risks, and side effects experienced, they continue to consume sports foods for their many perceived benefits. This is potentially driven by on-pack nutrition information and claims, which appear particularly influential in purchasing. Previous research shows that on-pack information can be inaccurate, or misleading(4). Tighter regulation and enforcement would benefit non-athletes, ensuring safer and more informed consumption.
Dietary phytochemicals as regulators of gut inflammation in the context of type 2 diabetes
- R. Visvanathan, G. Williamson, M.J. Houghton
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E190
-
- Article
-
- You have access Access
- Export citation
-
Numerous disorders, including type 2 diabetes and even COVID-19, are linked to poor gut health and inflammation(1,2). In addition to impacting food digestion and absorption, gut inflammation worsens diabetes outcomes by causing gut microbial dysbiosis, disrupting tight junctions (allowing microbial metabolites to freely enter into circulation), and altering glucose absorption(3). ACE2 is a crucial regulator of gut health and has received much attention during the COVID-19 pandemic due to its role as a major viral entry protease. Studies have shown that the ACE2/Ang-(1-7)/Mas axis is important in managing inflammation and maintaining normal glucose metabolism(3). Dietary phytochemicals are plant bioactive compounds, with promising anti-inflammatory and anti-diabetic properties, and may affect these processes. In this work, we aimed to look at the link between inflammation, ACE2 and the glucose transporters, SGLT1 and GLUT2, and how phytochemicals could be used to normalise the changes brought about by inflammation in Caco-2/TC7 human intestinal epithelium cells. We first examined how gut inflammation, ACE2 and glucose transporters are related and proceeded to look at the effect of some chosen phytochemicals on regulating glucose transport via modulation of the ACE2/Ang(1-7)/Mas axis. This included genistein (an isoflavone from soyabeans), sulforaphane (an isothiocyanate found in Brassica, especially broccoli), apigenin (a flavone found in vegetables and herbs), and artemisinin (a sesquiterpene lactone used as a drug). The impact of phytochemicals on the SARS-CoV-2 viral entry receptors, ACE2 and TMPRSS2, was also examined as a secondary outcome. To induce inflammation, the Caco2/TC7 cells were co-stimulated with IL-1β (25 ng/mL) and TNF-α (50 ng/mL) for varying durations (24 h, 48 h, 72 h, 168 h) and changes in target gene expression (ACE2, SGLT1, GLUT2, TMPRSS2) were assessed by droplet digital PCR. IL-6 and IL-8 were assessed as markers of inflammation in the cell culture media by multiplex ELISA. Inflammation increased ACE2, TMPRSS2 and SGLT1 mRNA. ACE2 increased with cytokine exposure duration, coupled with an obvious decrease in IL-8, SGLT1 and TMPRSS2. Pearson correlation analysis revealed that the increase in ACE2 was strongly associated with decreases in SGLT1 (r = −0.99, p<0.01) and IL-8 (r = −0.959, p<0.05), implying ACE2 to play a crucial role in gut inflammation and postprandial glycaemia. After establishing the gut cell inflammation model, we compared the effect of the phytochemicals on our target genes in cells cultured in normal and pro-inflammatory environments. None of the tested phytochemicals were effective in reducing IL-8 secretion, while phytochemicals showed varying effects on the target genes. Genistein normalised the effects of inflammation on the target genes with less effect from the other tested phytochemicals. However, further research is required to assess the importance of genistein in vivo in the context of gut inflammation and type 2 diabetes.
Dietary fat intakes and food sources in early childhood: results from the Melbourne Infant Feeding, Activity and Nutrition Trial (InFANT) Program
- T.S. Tesfaye, E.A. Szymlek-Gay, K.J. Campbell, M. Zheng
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E133
-
- Article
-
- You have access Access
- Export citation
-
Dietary fat is a major energy source and an essential nutrient that supports healthy growth and development in young children(1). Despite the important role of dietary fat in early childhood, our understanding of fat intake trends during this period is limited, particularly among Australian children. Insufficient evidence has led to the establishment of an Adequate Intake (AI) for infants aged 0-12 months in Australia, while no recommendation is available for children ages 1-5 years. This study aimed to comprehensively describe fat intake and major food sources in young Australian children. The data of children at ages 9 months (n = 393), 18 months (n = 284), 3.5 years (n = 244), and 5 years (n = 240) from the Melbourne InFANT Program were used(2). At each time point, child dietary intake data were collected via three 24-hour recalls. Food measurement booklets were utilised to estimate food portions. Food groups and nutrient intakes per day were calculated using the 2007 AUSNUT Food Composition Database. Daily energy (kJ/d) and fat (g/d) intake, the contribution of fat to total energy intake, and key food sources of fat intake were calculated. Descriptive statistics (mean and SD) were used to summarise all data. The mean daily energy intake increased from 3490 kJ/d at 9 months to 5889 kJ/d at 5 years. The mean (SD) fat intake (g/d) was 33.7 (8.0) (Australian AI is 30 g/d) at 9 months, 37.5 (9.5) at 18 months, 44.6 (13.4) at 3.5 years, and 49.0 (15.1) at 5 years. The WHO/FAO recommends that total fat intakes should constitute a minimum of 35% of energy (%E) for children aged 6-24 months, gradually reducing to a range of 25% to 35 %E for children aged 2 to 5 years(3). Notably, 40% of children at 9 months, 76% at 18 months, 14% at 3.5 years, and 12% at 5 years had fat intakes below the WHO/FAO recommendations. In contrast, 24% of children at 3.5 years and 28% at 5 years exceeded the recommendation. At 9 months, the primary source of fat was formula/breastmilk, while at later ages, the major sources were milk/milk products, cakes/cookies, and breads/cereals. The proportion of fat from discretionary foods, such as cakes/cookies, processed meats, butter, oil or fat spreads, increased with age. The percentage of total fat from fish, nuts, and seeds was low, contributing <4 %E at all time points. The study highlights a significant proportion of children exceeding or falling below fat intake recommendations. Moreover, the results suggest low consumption of healthy fat sources such as fish, nuts, and seeds. The study findings will contribute to the refinement of fat recommendations in young Australian children and contribute to interventions that aims to improve fat intakes.
Dietary fibre intakes of two cohorts of New Zealand adults with and without constipation
- H.M. Ng, J. Maggo, C. Wall, S. Bayer, N.C. Roy, R. Gearry
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E72
-
- Article
-
- You have access Access
- Export citation
-
Adequate dietary fibre (DF) intake is recommended to relieve constipation and improve gut health(1). It is often assumed that individuals with constipation have relatively low DF intake and do not meet the recommended adequate intake of 25 g and 30 g for females and males, respectively. The 2008/09 New Zealand Adult Nutrition Survey confirmed that the mean DF was 17.9 grams (g) per day for females and 22.8 g per day for males, which was well below the recommended adequate intake(2). With the continuous shift of dietary patterns over time, we sought to compare the current usual DF intake of two cohorts of New Zealand adults: those who have constipation with those without constipation but with relatively low DF intake. We report baseline dietary data from two randomised controlled dietary studies (Kiwifruit Ingestion to Normalise Gut Symptoms (KINGS) (ACTRN12621000621819) and Bread Related Effects on microbiAl Distribution (BREAD) (ACTRN12622000884707)) conducted in Christchurch, New Zealand in 2021 and 2022, respectively. The KINGS study included adults with either functional constipation or constipation-predominant irritable bowel syndrome to consume either two green kiwifruit or maltodextrin for four weeks. The BREAD study is a crossover study and included healthy adults without constipation but with relatively low DF intake (<18 g for females, <22 g for males) to consume two types of bread with different DF content, each bread for four weeks separated by a two-week washout period. All participants completed a non-consecutive three-day food diary at baseline. Dietary data were entered into FoodWorks Online Professional (Xyris Software Australia, 2021) to assess mean daily DF intake. Fifty-six adults from the KINGS study (n = 48 females, n= 8 males; mean age ± standard deviation: 42.8 ± 12.6 years) and BREAD study (n = 33 females, n= 23 males; mean age: 40.4 ± 13.4 years) completed a baseline food diary. In the KINGS study, females with constipation had a daily mean DF intake of 25.0 ± 9.4 g whilst male participants consumed 26.9 ± 5.0 g per day. In the BREAD study, females without constipation had a mean daily DF intake of 19.4 ± 5.8 g, whereas males had 22.6 ± 8.5 g per day. There was a statistically significant difference in the mean daily DF intake between females with constipation and those without constipation (p < 0.001) but not between males (p = 0.19). These two studies found that DF intakes among females with constipation were not as relatively low as previously assumed, as they met their adequate intake of 25 g. Further data analysis from the KINGS and BREAD studies will reveal the effects of using diet to manage constipation and promote better gut health in these two cohorts of New Zealand adults.
Reducing hip and non-vertebral fractures in institutionalised older adults by restoring inadequate intakes of protein and calcium is cost-saving
- Y. Baek, S. Iuliano, J. Robbins, S. Poon, E. Seeman, Z. Ademi
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E108
-
- Article
-
- You have access Access
- Export citation
-
Older adults in aged care homes account for 30% of the population burden of hip fractures(1). Nutritional interventions to correct protein and calcium inadequacies reduce these and other debilitating fractures, perhaps partly by reducing falls and slowing deterioration in bone morphology. We aimed to determine whether a nutritional approach to fracture risk reduction in aged care homes is cost-effective. Costing was estimated based on results of a prospective two-year cluster-randomised controlled trial involving 3313 residents in 27 aged care homes (intervention using high dairy menus), 3911 residents in 29 aged care homes (controls consuming from normal menus) and cost of ambulance, hospital, rehabilitation, and residential care incurred after fracture. The incremental cost-effectiveness ratios per fracture averted within a 2-year time horizon were estimated from the Australian healthcare perspective applying a 5% discount rate on costs after the first year. Intervention resulted in a total of 3.5 servings of milk, yoghurt and/or cheese daily, achieving 1,142mg calcium and 69g protein versus usual daily intakes of 700mg calcium and 58g protein consumed by controls. This intervention reduced all fractures by 33% at a daily cost of AU$0.66 per resident. The base-case results showed that intervention was cost-saving per fracture averted, with robust results in a variety of sensitivity and scenario analyses. Scaling the benefits of intervention to the Australian community equated to a saving of AU$66,780,000 annually in Australia and remained cost saving up to a daily food expenditure of AU$1.07 per aged care resident. Averting hip and other non-vertebral fractures in older adults in aged care homes by restoring nutritional inadequacies of protein and calcium is cost saving and supports the wide-spread implementation of this type of nutritional intervention in similar settings.
An overview of labelling and environmental claims on fish and seafood products in New Zealand supermarkets
- X. le Folcalvez, S. Skeaff, K.E. Bradbury
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E33
-
- Article
-
- You have access Access
- Export citation
-
Fish and other seafood are a major component of New Zealanders’ diet; the 2018/2019 and 2019/2020 New Zealand Health Survey found that nearly three quarters of New Zealanders eat seafood at least once a week(1). Environmental and ethical factors influence New Zealand consumers’ purchase of seafood and consumers prefer to get their information about seafood at the point of purchase(2). However, environmental claims are not regulated under the Australia New Zealand Food Standards Code, unlike health and nutrition claims. Some seafood products are certified by programmes (e.g. Best Aquaculture Practice (BAP)), ensuring the seafood was sourced according to specific criteria related to environmental management, but other products carry self-declared environmental claims that have not been independently verified. This study aimed to describe labelling practices, including environmental claims, on fish and seafood packaged products sold in major New Zealand supermarkets and available in the 2022 Nutritrack database. Nutritrack is an annual survey conducted by trained fieldworkers who take photographs of all packaged food and beverage products displaying a nutrition information panel (NIP) from 4 major supermarkets in New Zealand. Information from the photographs, including the NIP and the ingredients list is entered into the Nutritrack database. For this study, data (including fish species, harvest location, processing country, fishing method, environmental certifications and self-declared environmental claims) were extracted from the archived photographs of all sides of the packaged fish and seafood products in the 2022 Nutritrack database. Self-declared environmental claims were assessed against the ISO 14021 standard for “Environmental labels and declarations — Self-declared environmental claims (Type II environmental labelling)” on specific criteria that were relevant for seafood products, including if the self-declared claim mentioned the word “sustainable” (as this term is difficult to substantiate and should be avoided); was vague and non-specific; or overstated the benefits (to imply multiple benefits from a single environmental change). There were 369 fish and seafood products included in this study. Eighty-eight products (23.8%) displayed a certification; the Marine Stewardship Council’s certification (MSC) for wild fish was the most common and was featured by 72 products (19.5%). One hundred and fifty-two products (41.2%) displayed at least one self-declared claim. Thirty-three distinct self-declared environmental claims were identified, 16 (48.5%) of which breached the ISO 14021 standard for environmental declarations because they used the term “sustainable” and 26 (78.8%) of which breached the ISO 14021 standard because they were vague. This analysis suggests that stricter regulation is needed for self-declared environmental claims on fish and other seafood products available for purchase in New Zealand, to prevent greenwashing and to provide consumers transparent, accurate and substantiated information.
Design of a multidimensional diet quality score for a global sustainable healthy diet based on plant food variety, intake of animal products and dietary contribution of ultra-processed foods (SUSDIET)
- P. Machado, E. Denniss, S.A. McNaughton, K.M. Livingstone, M. Lawrence
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E3
-
- Article
-
- You have access Access
- Export citation
-
A range of metrics have been developed and used to measure components of dietary patterns (e.g., adequacy, quality, diversity). However, no existing dietary metric simultaneously captures the three key dimensions of sustainable healthy diets recommended by the Food and Agriculture Organization of the United Nations and the World Health Organization: food processing; dietary diversity; and intake of animal products(1). This study aimed to identify indicators of a global sustainable healthy diet and translate these features into a multidimensional diet quality score (SUSDIET). Informed by our scoping review(1), a Delphi method was adopted in the form of a three-round online survey of 13 national and international experts in nutritional epidemiology, environmental health, dietary assessment and/or food and nutrition policy. Surveys were conducted between November 2022 and May 2023. Participants were asked about procedures to establish an operational definition for a global sustainable healthy diet. Based on consensus from global experts, we developed the SUSDIET, a food-based diet quality score incorporating variety of plant foods, intake of animal products, and dietary contribution of ultra-processed foods (the ‘dimensions’). Categories and amounts of foods consumed were informed by the Global Diet Quality Score(2), EAT Lancet Planetary Health(3) and a meta-analysis of the relationship between ultra-processed foods and all-cause mortality(4). The variety of plant foods is measured based on 12 food groups (citrus fruits, deep orange fruits, other fruits, dark green leafy vegetables, cruciferous vegetables, deep orange vegetables, other vegetables, legumes, deep orange tubers, nuts and seeds, whole grains, white roots and tubers), animal intake based on 5 food groups (egg, dairy, poultry, fish and seafood, red meat), and ultra-processed foods as one food group. Three categories of consumed amounts (in grams per day) are defined for variety of plant foods and animal intake, scoring as 0, 0.5 or 1. Ultra-processed food consumption is scored as 0 or 1 using ≤10% or >10% of total dietary intake as cut-offs. The components of each dimension are weighted so the three dimensions equally range from 0-5. SUSDIET overall score ranges from 0-15 (up to 5 points per dimension), with a higher score indicating a more healthy and sustainable diet. SUSDIET will be of immediate use for research aiming to assess the impact of diets on both health and environmental sustainability outcomes among the general adult population. This multidimensional diet quality score can also be used to inform and assess the effectiveness of policy actions that promote sustainable healthy diets, including the monitoring and surveillance of diets globally.
Effective methods for engaging with YOPI (Young, Old, Pregnant, Immunocompromised) on food safety matters
- S. Cook, R. Gray, K. Copeland
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E127
-
- Article
-
- You have access Access
- Export citation
-
Young, older, pregnant, and immunocompromised (YOPI) people are most vulnerable to foodborne illnesses due to impaired or underdeveloped immune systems(1). There is a lack of information regarding how YOPI groups access, receive or use information about food safety, what influences their food safety behaviour, and their preferences for receiving food safety advice. The objective of this research was to develop a better understanding of how YOPI consumers in New Zealand access and use food safety information, the types and sources of food safety information used, how information and advice are obtained, and how these influence their decision-making about food safety practices and related behaviours. Research questions were guided by a rapid review of literature. Twenty qualitative focus groups (comprising of either young, old, pregnant, or immunocompromised individuals) based in one of three locations in New Zealand were conducted. This was complemented with data from health care providers from relevant sectors (nutritionists, dietitians, aged care providers, cancer nurses, Well Child Tamariki Ora providers, and midwives). Recruitment included a focus on ethnic groups (Māori and Pasifika) to ensure diversity of experiences and perspectives were represented in the research and to reflect NZFS’s interest in developing fit-for-purpose messages and resources for these YOPI populations. Thematic and segmentation analysis was conducted to understand current food safety behaviours and how to best communicate food safety matters. Typologies of participants were developed by grouping participants based on common features: attitudes, beliefs, and experiences. The research revealed most participants are comfortable with their food safety practices and reported habitual behaviours. Many YOPI did not perceive themselves to be at a greater risk of foodborne illness, particularly older people. A key finding was that access to information does not necessarily lead to behaviour change. Groups undergoing periods of change (immunocompromised, pregnant and young) were more likely to seek additional information. Families and health professionals are trusted sources of information, with all groups reporting some use of the internet as an information source. An individual’s risk perception was the main motivating factor for obtaining and following advice. Habit, cost of food, and lack of information were key barriers to obtaining or acting on information, along with pregnant people reporting social pressures as a reason to not obtain or act on relevant advice. In general, there are three key types of food-safety messaging all groups would like to receive: situation-specific advice; information received alongside other key information (e.g., starting solids); and general information for the whole population. Gaining insights into YOPI preferences on food safety matters can aid the development of appropriate communication and engagement methods of the risks and impacts of food safety matters to vulnerable people.
The effectiveness of a Lactobacillus probiotic on measures of psychosocial health in adults diagnosed with subthreshold depression: a double-blind, randomised, placebo-controlled trial
- G. Moschonis, K. Sarapis, S. Resciniti, R. Hall, K. Yim, M. Tonkovic, C. Fitzgerald, F. Anixiadis, Q. Nhu Dinh, M. Hale, B. Wright, M. Pane, C.J. Tuck, J.R. Biesiekierski
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E58
-
- Article
-
- You have access Access
- Export citation
-
Depression is the leading cause of disability worldwide(1). The microbiota-gut-brain axis may play a role in the aetiology of depression, and probiotics show promise for improving mood and depressive state(2). Further evidence is required to support mechanisms and in high-risk populations, such as those with sub-threshold depression (which may be 2-3 times more prevalent than diagnosed depression)(3). The aims were to assess the efficacy of a probiotic compared with placebo in reducing the severity of depressive symptoms in participants with subthreshold depression, and to investigate potential mechanistic markers of inflammatory, antioxidant status and stress response. A double-blind, randomised, placebo-controlled trial was conducted in participants meeting diagnosis of subthreshold depression (DSM-5); aged 18-65 years; ≥18.5 kg/m2 body mass index; not taking antidepressants, centrally acting medications, probiotics nor antibiotics for at least 6 weeks. The probiotic (4 × 109 AFU/CFU, 2.5 g freeze-dried powder containing Lactobacillus fermentum LF16 (DSM26956), L. rhamnosus LR06 (DSM21981), L. plantarum LP01 (LMG P-21021), Bifidobacterium longum BL04 (DSM 23233)) or placebo was taken daily for 3-months. Data was collected at 3 study visits (pre-, mid- (6 weeks), post-intervention). Self-reported questionnaires measured psychological symptoms (Beck Depression Inventory, BDI; Hospital Anxiety Depression Scale, HADS) and quality of life. Blood and salivary samples were collected for biomarkers including cortisol awakening response (CAR). General linear models examined within-group and between-group differences across all time points. Thirty-nine participants completed the study (n = 19 probiotic; n = 20 placebo) using intention-to-treat analysis. The probiotic group decreased in BDI score by −6.5 (95% CI −12.3; −0.7) and −7.6 (95% CI −13.4; −1.8) at 6 and 12 weeks, respectively. The HADS-A score decreased in the probiotic group by −2.8 (95% CI −5.2; −0.4) and −2.7 (95% CI −5.1; −0.3) at 6 and 12, respectively. The HADS-D score decreased in the probiotic group by −3.0 (95% CI −5.4; −0.7) and −2.5 (−4.9; −0.2) at 6 and 12 weeks of intervention, respectively. No between group differences were found. There were no changes in perceived stress or quality of life scores. The probiotic group had reduced hs-CRP levels (7286.2 ± 1205.8 ng/dL vs. 5976.4 ± 1408.3; P = 0.003) and increased total glutathione (14.2 ± 8.9 ng/dL vs. 9.3 ± 4.7; P = 0.049) compared to placebo, post intervention. Lower levels of CAR were found in the probiotic compared to placebo (−0.04 ± 0.17 μg/dL vs. 0.16 ± 0.25; P = 0.009). A significant reduction in depressive symptoms and anxiety was observed within the probiotic group only. These results were supported by improvements observed in biomarkers, suggesting probiotics may improve psychological wellbeing in adults experiencing sub-threshold depression, by potential pathways involved in central nervous system homeostasis and inflammation. Future analyses are required to understand changes within the intestinal microbiota and to clarify how their metabolites facilitate emotional processing.
A qualitative exploration of food choice motives of Pacific Islanders: Implications for the use of the Food Choice Questionnaire in understudied populations
- S.M. Buksh
-
- Journal:
- Proceedings of the Nutrition Society / Volume 83 / Issue OCE1 / April 2024
- Published online by Cambridge University Press:
- 07 May 2024, E158
-
- Article
-
- You have access Access
- Export citation
-
Nutrition transitions are key contributors to the obesity epidemic plaguing South Pacific Island countries (SPIC). Prior to European contact and colonisation, traditional Pacifica diets consisted mainly of root crops, indigenous fruits and vegetables, freshwater proteins and seafood(1). This diet has been replaced by diets high in processed foods which are high in salt, sugar and unhealthy fats(2). Various political, economic, environmental and socio-cultural factors have been associated with the proliferation of unhealthy foods in Pacifica diets. However, very few studies have examined how these changes have impacted individual food choices. This study aims to address the gap in the knowledge of food choice motives of Pacific Islanders. An online qualitative survey was used(1) to explore how the nine food choice motives in the widely used Food Choice Questionnaire (FCQ)(3) impact food choice and (2) to identify additional food choice motives, not captured in the FCQ. The first section of the survey included open-ended questions which explored the top three food choice motives of the participants. This section was followed by a series of open-ended questions exploring participant’s views on the nine food choice motives from the FCQ. The last part of the survey asked participants to identify any other food choice motives which were not already identified in the survey. An exploratory qualitative approach, employing inductive and deductive thematic analyses, was used to analyse results(4). The sample (N = 105) was predominantly female (73%), living with family (72%) and the average age was 22.06 years (S.D = 5.0). It consisted of 28% indigenous Fijians, 26% Fijians of Indian descent, 15% Solomon Islanders, 13% I-Kiribati and smaller percentages of students from Niue (3%), Samoa (5%), Tonga (5%) and Vanuatu (5%). Of the nine FCQ motives, the most commonly identified top three food choice motives included price (n = 54), health (n = 45), and sensory appeal, especially taste (n = 40). Participants also identified three new food choice motives which many ranked in their top three motives: satiety concerns (n = 22), food quality and hygiene when eating out (n = 26) and religious or cultural food restrictions (n = 11). Additionally, issues with face validity of the health, convenience, price, weight control and familiarity food choice motives from the FCQ were identified. These findings highlight the importance of validity studies prior to using FCQ, and more broadly other similar instruments, with understudied populations like that of SPIC. The findings also provided important insights into the food choice motives of Pacific Islanders and can inform public health interventions for encouraging healthy eating. Further research using an adapted FCQ with larger and diverse samples will increase its effectiveness of measuring food choice motives in the region.