scholarly journals Nutrition and Human Space Flight: Evidence from 4–6 Month Missions to the International Space Station

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1146-1146
Author(s):  
Scott Smith ◽  
Martina Heer ◽  
Sara Zwart
Keyword(s):  
Vitamin D ◽  
Space Flight ◽  
Time Course ◽  
Fruits And Vegetables ◽  
Food System ◽  
Uv Light ◽  
Light Exposure ◽  
Space Station ◽  
Saturated Fat ◽  
Interferon Γ

Abstract Objectives 2020 marks the 20th anniversary of a continuous human presence off the planet. Space flight is physically and physiologically challenging, with environmental stressors, a closed food system, and adaptations affecting virtually all body systems. Key objectives for this effort included evaluating the time course of biochemical changes that occur during flight, the effects of exercise countermeasures, and the relationship between dietary intake and physiological outcomes. Methods Blood and urine samples were collected before, during, and after flight from 65 astronauts. These were analyzed for a broad-based survey of physiological systems. Detailed diet records were available from 27 astronauts using an iPad App designed for use on ISS. Results The average intake of fruits and vegetables was lower than recommended (2.6 ± 0.9 servings per day), but intakes correlated with outcomes at landing. Specifically, higher intakes were positively correlated with vitamin C status (R2 = 0.43, P < 0.05), and negatively correlated with inflammation (Interferon-γ, R2 = 0.76, P = 0.001) and oxidative stress (malondialdehyde, R2 = 0.51, P < 0.05). Despite limited dietary sources and no UV light exposure, supplementing with 800 IU vitamin D/day maintained vitamin D status (serum 25OH-vitamin D was 78 ± 4 nmol/L during flight). Cholesterol (298 ± 163 mg/d) and saturated fat (26.1 ± 11 g/d, 10.4 ± 3.1% of kcals) intakes were associated with a 10% and 14% increase in circulating total and LDL cholesterol concentrations, respectively (P < 0.001). Perhaps the most notable finding is evidence that one-carbon biochemistry is altered in astronauts who experienced ophthalmic changes during and after flight, where circulating homocysteine concentrations were higher in affected astronauts compared to unaffected astronauts (P < 0.001), and these differences existed before flight. Conclusions Evaluation of countermeasure effectiveness and individual and group responses to spaceflight will continue to be important on the ISS, and will inform future space programs including Artemis and Gateway missions to the moon. Those efforts will require similar types of comprehensive assessments to allow the next steps in human exploration of space. By uniting nutrition with other disciplines, the importance of diet in heath can be further enlightened, with potential implications for both space explorers and for those remaining on Earth. Funding Sources This research was funded by the NASA Human Research Program and DLR.

scholarly journals Nutrition and Human Space Flight: Evidence From 4–6 Month Missions to the International Space Station

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 863-863
Author(s):  
Scott Smith ◽  
Martina Heer ◽  
Sara Zwart
Keyword(s):  
Vitamin D ◽  
Space Flight ◽  
Time Course ◽  
Fruits And Vegetables ◽  
Food System ◽  
Uv Light ◽  
Light Exposure ◽  
Space Station ◽  
Saturated Fat ◽  
Interferon Γ

Abstract Objectives 2020 marked the 20th anniversary of a continuous human presence off the planet. Space flight is challenging, with environmental stressors, a closed food system, and adaptations affecting virtually all body systems. Our objective was to evaluate the time course of biochemical changes during flight, the effects of countermeasures, and the relationship between diet and physiological outcomes. Methods Blood and urine samples were collected before, during, and after flight from 65 astronauts. These were analyzed for a broad-based survey of physiological systems. Detailed diet records were available from 27 astronauts using an iPad App designed for use on ISS. Results The average intake of fruits and vegetables was lower than recommended (2.6 ± 0.9 servings per day), but intakes correlated with outcomes at landing. Specifically, higher intakes were positively correlated with vitamin C status (R2 = 0.43, P < 0.05), and negatively correlated with inflammation (Interferon-γ, R2 = 0.76, P = 0.001) and oxidative stress (malondialdehyde, R2 = 0.51, P < 0.05). Despite limited dietary sources and no UV light exposure, 800 IU vitamin D/d supplements maintained vitamin D status (serum 25OH-vitamin D was 78 ± 4 nmol/L during flight). Cholesterol (298 ± 163 mg/d) and saturated fat (26.1 ± 11 g/d, 10.4 ± 3.1% of kcals) intakes were associated with a 10% and 14% increase in circulating total and LDL cholesterol, respectively (P < 0.001). Perhaps the most notable finding is that one-carbon biochemistry is altered in astronauts who experienced ophthalmic changes during and after flight, where circulating homocysteine concentrations were higher in affected astronauts compared to unaffected astronauts (P < 0.001), and these differences existed before flight. Conclusions Evaluation of countermeasure effectiveness and individual and group responses to spaceflight will continue to be important on the ISS and will inform future space programs including Artemis and Gateway missions to the moon. Those efforts will require similar types of comprehensive assessments to allow the next steps in human exploration of space. By uniting nutrition with other disciplines, the importance of diet in heath can be further enlightened, with potential implications for both space explorers and for those remaining on Earth. Funding Sources This research was funded by the NASA Human Research Program and DLR.

ASCIA-P55: THE INFLUENCE OF VITAMIN D AND UV-LIGHT EXPOSURE ON THE DEVELOPING IMMUNE PHENOTYPE IN INFANCY

2016 ◽  
Vol 46 ◽  
pp. 21-22 ◽  
Author(s):  
Kristina Rueter ◽  
Anderson Jones ◽  
Aris Siafarikas ◽  
Ee M Lim ◽  
Susan L. Prescott ◽  
...  
Keyword(s):  
Vitamin D ◽  
Uv Light ◽  
Light Exposure ◽  
Immune Phenotype

scholarly journals Modeling the Nutritional Impact of Adding Mushrooms to USDA Food Patterns

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 501-501
Author(s):  
Sanjiv Agarwal ◽  
Victor Fulgoni, III
Keyword(s):  
Vitamin D ◽  
Uv Light ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Funding Sources ◽  
Vitamin D Levels ◽  
Food Patterns ◽  
Scientific Report ◽  
Central Database ◽  
Nutrient Profiles

Abstract Objectives The objective was to assess the nutritional impact of adding a serving of mushrooms in USDA Food Patterns (Healthy US-Style Food Patterns, Healthy Mediterranean-Style Patterns and Healthy Vegetarian Patterns) using a similar approach to that used by USDA for Dietary Guidelines. Methods A composite of commonly consumed raw mushrooms (white, brown/crimini and portabella; at 1:1:1 ratio), and raw specialty mushrooms (oyster mushrooms) were used for modeling. USDA Food Data Central database (https://fdc.nal.usda.gov/) was used to obtain nutrient profiles of mushrooms. Nutritional profiles of USDAs Food Patterns were obtained from the Scientific Report of the 2015 Dietary Guidelines Advisory Committee, Appendix E-3 (https://health.gov/dietaryguidelines/2015-scientific-report/15-appendix-E3/) and dietary modeling was accomplished by adding nutrients from mushrooms. Results Addition of a serving (84 g) of raw mushrooms to USDA Food Patterns (each at 2000 kcal levels) resulted in about 1% increase in calories, less than 5% increase in macronutrients, 2–6% increase in fiber, 9–11% increase in potassium, 14–15% increase in riboflavin, 13–26% increase in niacin, and 13–22% increase in copper in USDA Food Patterns. Addition of oyster mushroom also additionally increased 9–11% vitamin D and 12–14% choline in USDA Food Patterns. Mushrooms exposed to UV light to increase vitamin D levels to 200 IU/serving also increased vitamin D by 70–90% in USDA Food Patterns. Addition of mushrooms had minimal effect on sodium (1% or less increase) and no effect on saturated fat or cholesterol in USDA's Food Patterns. Conclusions Addition of mushrooms to USDA Food Patterns increased several micronutrients including shortfall nutrients, and had a minimal or no impact on overall calories, sodium or saturated fat. Funding Sources Mushroom Council.

scholarly journals The Influence of Sunlight Exposure and Sun Protecting Behaviours on Allergic Outcomes in Early Childhood

2021 ◽  
Vol 18 (10) ◽  
pp. 5429
Author(s):  
Kristina Rueter ◽  
Anderson P. Jones ◽  
Aris Siafarikas ◽  
Paola Chivers ◽  
Susan L. Prescott ◽  
...  
Keyword(s):  
Vitamin D ◽  
Early Childhood ◽  
Allergic Disease ◽  
Environmental Changes ◽  
Uv Light ◽  
Light Exposure ◽  
Outdoor Exposure ◽  
Vitamin D Supplementation ◽  
Sunlight Exposure ◽  
Dramatic Rise

The dramatic rise in allergic disease has occurred in tandem with recent environmental changes and increasing indoor lifestyle culture. While multifactorial, one consistent allergy risk factor has been reduced sunlight exposure. However, vitamin D supplementation studies have been disappointing in preventing allergy, raising possible independent effects of ultraviolet (UV) light exposure. The aim of this study was to examine whether UV light exposure influences the development of allergic disease in early childhood. Direct sunlight exposure (290–380 nm) in early infancy was measured via UV dosimeters. Outdoor exposure, sun protective behaviours, and allergy outcomes were assessed over the first 2.5 years of life with clinical assessment appointments at 3, 6, 12 and 30 months of age. Children with eczema had less (p = 0.038) direct UV light exposure between 0-3 months of age (median (IQR) 747 (473–1439) J/m2) than children without eczema (median (IQR) 1204 (1717–1843) J/m2); and less outdoor exposure time (7 min/day) between 11 a.m. and 3 p.m. compared to children without eczema (20 min/day, p = 0.011). These associations were seen independent of vitamin D status, and after adjusting for other potential confounders. Whilst we could not find any associations between direct UV light exposure and other allergic disease outcomes, exposure to UV light appears to be beneficial in reducing the risk of eczema development in early childhood. Further research is required to determine optimal levels of UV light exposure while balancing the potential risks.

scholarly journals Neuroprotective and immune effects of active forms of vitamin D3 and docosahexaenoic acid in Alzheimer disease patients

2011 ◽  
Vol 1 (12) ◽  
pp. 545 ◽  
Author(s):  
Milan Fiala ◽  
Mathew T. Mizwicki
Keyword(s):  
Vitamin D ◽  
Alzheimer Disease ◽  
Docosahexaenoic Acid ◽  
Fish Oil ◽  
Vitamin D3 ◽  
Fruits And Vegetables ◽  
Saturated Fat ◽  
Dihydroxyvitamin D ◽  
Amyloidogenic Processing

Neurodegenerative diseases, in particular Alzheimer disease (AD), afflict an increasing proportion of the older population with aging. Decreased exposure to sunlight and decreased consumption of fish, fruits, and vegetables, are two epidemiological factors that appear to be related to the pandemic of AD. In addition to replacing simple with complex carbohydrates and avoiding saturated fat, two nutritional components, vitamin D (acting through the endogenous hormonal form 1α,25 dihydroxyvitamin D, 1,25D) and docosahexaenoic acid (DHA) (acting through the docosanoid lipidic modulators resolvins and neuroprotectins) have high potential for prevention of Alzheimer disease. 1,25D is a neuroprotective, it acts both directly and indirectly in neurons by improving the clearance of amyloid-beta by macrophages/microglia. Resolvins and neuroprotectins inhibit amyloidogenic processing of amyloid-precursor protein, inflammatory cytokines, and apoptosis. It is likely that the increased consumption of vitamin D and fish oil could prevent neurodegeneration in some subjects by maintaining adequate endocrine, paracrine, and/or autocrine production of 1,25D and the DHA-derived lipidic modulators. Before firm recommendations of the dosage can be proposed, however, the in vivo effects of vitamin D3 and DHA supplementation should be investigated by prospective studies.Key words: Alzheimer disease, vitamin D3, DHA, fish oil

scholarly journals Nutrient Composition Comparison between a Modified Paleolithic Diet for Multiple Sclerosis and the Recommended Healthy U.S.-Style Eating Pattern

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 537 ◽  
Author(s):  
Catherine Chenard ◽  
Linda Rubenstein ◽  
Linda Snetselaar ◽  
Terry Wahls
Keyword(s):  
Multiple Sclerosis ◽  
Vitamin D ◽  
Fruits And Vegetables ◽  
Demyelinating Disease ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Paleolithic Diet ◽  
Nutritional Adequacy ◽  
Eating Pattern ◽  
Mean Adequacy Ratio

Multiple sclerosis (MS) is a demyelinating disease that attacks the central nervous system. Evidence-based dietary guidelines do not exist for MS; the default advice is to follow the Dietary Guidelines for Americans (DGA). A modified Paleolithic Wahls Elimination (WahlsElim) diet promoted for MS excludes grains and dairy and encourages 9+ cups fruits and vegetables (F/V) and saturated fat for cooking. This study evaluated the nutritional adequacy of seven-day menus and modeled them with varying amounts of F/V for comparison with the DGA Healthy US-Style Eating Pattern (HEP) for ages 31–50 years. WahlsElim menus had low added sugar and glycemic index. Nutritional adequacy of the menus and modeled versions were similar to HEP for 17 vitamins and minerals (mean adequacy ratio ≥92%). Nutrient shortfalls for the modeled diet with 60% F/V were identical to HEP for vitamin D, iron (females), magnesium (marginally males), choline and potassium; this modeled diet was also low in dietary fiber and calcium but met vitamin E requirements while HEP did not. WahlsElim-prescribed supplements corrected vitamin D and magnesium shortfalls; careful selection of foods are needed to meet requirements of other shortfall nutrients and reduce saturated fat and sodium. Doctors should monitor nutritional status, supplement doses, and possible contraindications to high vitamin K intake in individuals following the WahlsElim diet.

scholarly journals Mushrooms as functional foods

2010 ◽  
Vol 16 (5) ◽  
Author(s):  
J. Győrfi
Keyword(s):  
Vitamin D ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Lentinula Edodes ◽  
Energy Content ◽  
Uv Light ◽  
Research Area ◽  
Nutritional Composition ◽  
Main Research ◽  
Cultivated Mushrooms

In this study I compared the nutritional composition of the commonly consumed fruits and vegetables with three of the most important cultivated mushrooms: white button mushroom (Agaricus bisporus LANGE/IMBACH), oyster mushroom (Pleurotus spp. JACQ. P. KUMM.) and shiitake (Lentinula edodes BERKELY/PEGLER). I compared the energy content and some mineral values (sodium, potassium, calcium, magnesium and selenium), as these play a major role in the nutritional value of mushrooms. The focus was on the vitamin B group and the vitamin D content in mushrooms, which is especially important due to the fact that fruits and vegetables do not contain this vitamin. Nowadays one of the main research and experimental topic is finding possible ways for enhancing the vitamin D content in cultivated mushrooms by UV-light. The Corvinus University of Budapest is running a project in this research area as well. Based on the data presented in this study we can say that mushrooms and therefore the cultivated mushrooms have an honourable place within the group of functional foods.

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