scholarly journals How Much Can Product Reformulation Improve Diet Quality in Households with Children and Adolescents?

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 618 ◽  
Author(s):  
Mary Muth ◽  
Shawn Karns ◽  
Lisa Mancino ◽  
Jessica Todd
Keyword(s):  
Children And Adolescents ◽  
Dietary Fiber ◽  
Diet Quality ◽  
Daily Intake ◽  
Caloric Intake ◽  
Saturated Fat ◽  
Product Categories ◽  
Products Analysis ◽  
Fiber Consumption ◽  
Households With Children

Improvements in the healthfulness of packaged foods and beverages through reformulation could help reduce the prevalence of obesity among children and adolescents through improved diet quality. This study assessed changes in calories and four nutrients (saturated fat, total sugars, sodium, and dietary fiber) from 2012 through 2014 for packaged products frequently consumed by children and adolescents, simulated effects of potential improvements in 12 frequently consumed product categories based on actual purchasing patterns, and compared differences in prices of healthier versus less healthy products. Analysis of trends showed limited evidence that healthfulness of foods improved over the years examined. Simulation results showed minimal changes for calories and sodium, but daily intake of saturated fat could decrease by 4%, sugar consumption could decrease by 5%, and dietary fiber consumption could increase by 11% if products were reformulated to meet an existing healthfulness standard. Using a higher standard, caloric intake could decline by 4%, saturated fat by 6%, sugar by 9%, and sodium by 4%, and dietary fiber could increase by 14%. Healthier versions of most products ranged from an average of 3 to 12 cents more per serving, but not all healthier versions were more costly. Overall, reformulation is a potential avenue for improving diet quality in households with children and adolescents, but price could be a barrier to purchasing healthier products for some households.

scholarly journals Egg Consumption in U.S. Children is Associated with Greater Daily Nutrient Intakes, including Protein, Lutein + Zeaxanthin, Choline, α-Linolenic Acid, and Docosahexanoic Acid

Nutrients ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 1137 ◽  
Author(s):  
Yanni Papanikolaou ◽  
Victor L. Fulgoni
Keyword(s):  
Children And Adolescents ◽  
Linolenic Acid ◽  
Diet Quality ◽  
Daily Intake ◽  
Saturated Fat ◽  
Optimal Growth ◽  
Nutrient Intakes ◽  
Dietary Folate ◽  
Egg Consumption ◽  
Daily Energy

Dietary pattern recommendations include consuming a variety of nutrient-dense foods in children and adolescents to promote optimal growth and development. The current study investigated associations with egg consumption and nutrient intakes, diet quality, and growth outcomes relative to non-egg consumers. The analysis used data from the U.S. National Health and Nutrition Examination Survey (NHANES) 2001-2012 in children and adolescents aged 2–18 years (N = 3,299, egg consumers; N = 17,030, egg non-consumers). Daily energy and nutrient intakes were adjusted for the complex sample design of NHANES using appropriate weights. Consuming eggs was associated with increased daily energy intake relative to non-egg consumption. Children and adolescents consuming eggs had elevated daily intake of protein, polyunsaturated, monounsaturated and total fat, α-linolenic acid, docosahexaenoic acid (DHA), choline, lutein + zeaxanthin, vitamin D, potassium, phosphorus, and selenium. Egg consumers had greater consumption, sodium, saturated fat, with reduced total and added sugar versus egg non-consumers. The analysis also showed that egg consumption was linked with lower intake of dietary folate, iron, and niacin. No associations were determined when examining diet quality and growth-related measures. A sub-analysis considering socioeconomic status showed that egg consumption was positively related with daily lutein + zeaxanthin and DHA intake. The current analysis demonstrated several nutrient-related benefits to support the continued inclusion of eggs in the dietary patterns of children and adolescents.

Mango Consumption Is Associated with Improved Nutrient Intakes, Diet Quality, and Weight-Related Health Outcomes

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 59
Author(s):  
Yanni Papanikolaou ◽  
Victor L. Fulgoni
Keyword(s):  
Vitamin C ◽  
Health Outcomes ◽  
Dietary Fiber ◽  
Diet Quality ◽  
Daily Intake ◽  
The United States ◽  
Nutrient Intakes ◽  
Added Sugar ◽  
Daily Energy ◽  
Daily Intakes

As nutrient-dense fruits, mangoes are commonly consumed globally and are important sources of nutrients in the diet. Nonetheless, mangoes remain relatively under-consumed in the United States. The objective of the present analysis was to examine nutrient intakes, diet quality, and health outcomes using data from NHANES 2001–2018 in children and adult mango consumers (n = 291; adults n = 449) compared with mango non-consumers (children n = 28,257; adults n = 44,574). Daily energy and nutrient intakes were adjusted for a complex sample design of NHANES using appropriate weights. Mango consumption was not associated with daily energy intake, compared with non-consumption, in both children and adults. Children consuming mangoes had a significantly lower daily intake of added sugar, sodium, total fat, and a higher intake of dietary fiber, magnesium, potassium, total choline, vitamin C, and vitamin D, compared with non-consumers. In adults, mango consumers had significantly higher daily intakes of dietary fiber, magnesium, potassium, folate, vitamin A, vitamin C, and vitamin E and significantly lower intakes of added sugar and cholesterol, compared with non-consumers. Mango consumption was also associated with a better diet quality vs. mango non-consumers (p < 0.0001). Mango consumption in adolescents was associated with lower BMI z-scores, compared with non-consumption. In adults, BMI scores, waist circumference, and body weight were significantly lower only in male mango consumers when compared with mango non-consumers. The current results support that mango consumption is associated with improved nutrient intakes, diet quality, and certain health outcomes. Thus, dietary strategies that aim to increase mango consumption in the American population should be evaluated as part of future dietary guidance.

scholarly journals Daily intake of non-fried potato does not affect markers of glycaemia and is associated with better diet quality compared with refined grains: a randomised, crossover study in healthy adults

2020 ◽  
Vol 123 (9) ◽  
pp. 1032-1042 ◽  
Author(s):  
E. A. Johnston ◽  
K. S. Petersen ◽  
P. M. Kris-Etherton
Keyword(s):  
Crossover Study ◽  
Diet Quality ◽  
Daily Intake ◽  
Saturated Fat ◽  
Healthy Eating Index ◽  
Refined Grains ◽  
Cardiometabolic Diseases ◽  
Side Dish ◽  
Increased Risk ◽  
Potato Consumption

AbstractEpidemiological studies suggest that consumption of potatoes is associated with increased risk of cardiometabolic diseases. However, few clinical trials have empirically tested this. The aim of this single-blind, randomised, crossover study was to evaluate the effect of daily potato consumption, compared with refined grains, on risk factors for cardiometabolic diseases. It was hypothesised that no difference in cardiometabolic endpoints would be detected between conditions, but diet quality would improve with potato consumption. Healthy participants on self-selected diets received one potato-based side dish or one refined grain-based side dish daily, for 4 weeks, separated by a minimum 2-week break. Dishes were isoenergetic, carbohydrate-matched and prepared without excess saturated fat or Na. Participants were instructed to consume the side dish with a meal in place of carbohydrates habitually consumed. Lipids/lipoproteins, markers of glycaemic control, blood pressure, weight and pulse wave velocity were measured at baseline and condition endpoints. Diet quality was calculated, based on 24-h recalls, using the Healthy Eating Index (HEI)-2015. Fifty adults (female n 34; age 40 (sd 13) years; BMI 24·5 (sd 3·6) kg/m2) completed the present study. No between-condition differences were detected for fasting plasma glucose (–0·05 mmol/l, 95 % CI –0·14, 0·04; P = 0·15), the primary outcome or any other outcomes. Compared with refined grains, the HEI-2015 score (3·5, 95 % CI 0·6, 6·4; P = 0·01), K (547 mg, 95 % CI 331, 764, P < 0·001) and fibre (2·4 g, 95 % CI 0·6, 4·2, P = 0·01) were higher following the potato condition. Consuming non-fried potatoes resulted in higher diet quality, K and fibre intake, without adversely affecting cardiometabolic risk.

scholarly journals Grain Foods in US Infants Are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2840
Author(s):  
Yanni Papanikolaou ◽  
Victor L. Fulgoni
Keyword(s):  
Dietary Fiber ◽  
Diet Quality ◽  
Dietary Pattern ◽  
Vitamin B6 ◽  
Daily Intake ◽  
Food Group ◽  
Dietary Guidelines ◽  
Committee Report ◽  
Food Groups ◽  
Grain Foods

There are limited data providing guidance on grain foods as part of a healthy dietary pattern in infants and may represent a gap in knowledge for the development of the 2020–2025 Dietary Guidelines for Americans Scientific Advisory Committee report currently in progress. An analysis using infant data from the National Health and Nutrition Examination Survey was conducted to assess grain food relationships with nutrient and energy intakes, diet quality, and food group consumption in infant consumers relative to non-consumers. Grain consumers were defined as infants consuming foods from the main grain food group, as defined by the US Department of Agriculture, and included whole and refined/enriched grains. All infants consuming grain foods had greater energy (kcal) vs. grain non-consumers (p’s < 0.0047). While infant grain consumers 6- to 12-months-old (N = 942) had higher daily intakes of sodium and added and total sugars, these infants also had significantly higher dietary fiber, calcium, folate, potassium, magnesium, zinc, phosphorus, choline, thiamin, riboflavin, and vitamin B6 compared to non-consumers. In 13- to 23-month-olds (N = 1668), grain consumption was associated with greater daily dietary fiber, iron, zinc, magnesium, phosphorus, folate, riboflavin, niacin, thiamin, vitamin A, vitamin B6, and vitamin B12 relative to non-consumers. Diet quality scores were significantly higher in all infant grain consumers examined in comparison to non-consumers (p’s < 0.0065). Grain intake was also linked with greater daily intake of several recommended food groups in both younger and older infants versus non-consumption of grains. The current analysis provides evidence to substantiate the inclusion of whole and enriched grain foods as part of the infant dietary pattern as beneficial associations between grain food consumption and dietary quality are apparent. Eliminating and/or reducing grain foods in infant dietary patterns may lead to unintended nutrient and health consequences.

Dietary nutrient intakes and slight albuminuria in people at least 40 years old

1993 ◽  
Vol 39 (10) ◽  
pp. 2191-2198 ◽  
Author(s):  
P A Metcalf ◽  
J R Baker ◽  
R K Scragg ◽  
E Dryson ◽  
A J Scott ◽  
...  
Keyword(s):  
Relative Risk ◽  
Dietary Fiber ◽  
Dietary Protein ◽  
Salt Intake ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Dietary Nutrient ◽  
Fiber Consumption ◽  
Log Linear ◽  
Screening Survey

Abstract We studied the relation between diet and slight albuminuria in 5416 people, ages 40 years and over, who participated in a health screening survey of a local workforce. Degree of albuminuria showed log-linear univariate relations with dietary protein, cholesterol, and sodium intakes, and negative log-linear univariate relations with dietary fiber and polyunsaturated to saturated fat (P/S) ratio. After adjusting for age, gender, and ethnicity, the relative risk (95% confidence interval) for slight albuminuria was significantly increased in people reporting dietary cholesterol consumption &gt; 226 mg/day compared with people reporting consumption &lt; or = 226 mg/day [1.32 (1.02, 1.70)], and significantly reduced in people reporting dietary fiber consumption &gt; 26 g/day compared with people reporting consumption &lt; or = 26 g/day [0.74 (0.58, 0.95)]. There was no significant effect of dietary protein, P/S ratio, or salt intake. We conclude that risk of slight albuminuria is increased by consumption of dietary cholesterol and reduced by consumption of dietary fiber.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

scholarly journals The Effect of Dietary Intake and Nutritional Status on Anthropometric Development and Systemic Inflammation: An Observational Study

2021 ◽  
Vol 18 (11) ◽  
pp. 5635
Author(s):  
Roxana Maria Martin-Hadmaș ◽  
Ștefan Adrian Martin ◽  
Adela Romonți ◽  
Cristina Oana Mărginean
Keyword(s):  
Serum Proteins ◽  
Caloric Intake ◽  
Saturated Fat ◽  
The Body ◽  
Total Serum ◽  
Fat Intake ◽  
Trans Fats ◽  
Study Objective ◽  
Inflammatory Status ◽  
Total Fat

(1) Background: Daily caloric intake should aim to reduce the risk of obesity or poor anthropometric development. Our study objective was to analyze the association between food consumption, inflammatory status and anthropometric development; (2) Methods: We performed a prospective observational analytical research during September 2020 and April 2021 on a group of 160 healthy subjects, aged between 6 and 12 years old, by analyzing food ingestion, the basal metabolic rate, anthropometric development and the inflammatory status; (3) Results: IL-6 was significantly correlated to the sum of skinfolds, along with both serum proteins and triglycerides. The skin folds were significantly correlated with the caloric intake and with total fat intake, next to saturated and trans fats. Unlike the skin folds, the body weight was significantly correlated with the caloric intake along with some vitamins, such as Vitamin A and Vitamin B12. Inactive mass increased with excessive folic acid, Vitamin E, Vitamin K and saturated fat intake; (4) Conclusions: The inflammatory status was influenced by the ingestion of micronutrients, total serum lipids and proteins. The anthropometric development was associated with the ingestion of carbohydrates, energy balance and energy intake. We can conclude that daily menu and nutrition imbalances can influence both the risk of obesity and the inflammatory status.

scholarly journals Effect of ultraprocessed food intake on cardiometabolic risk is mediated by diet quality: a cross-sectional study

2021 ◽  
pp. bmjnph-2020-000225
Author(s):  
Jennifer Griffin ◽  
Anwar Albaloul ◽  
Alexandra Kopytek ◽  
Paul Elliott ◽  
Gary Frost
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Food Consumption ◽  
Outcome Measures ◽  
Diet Quality ◽  
Cardiometabolic Risk ◽  
Saturated Fat ◽  
Secondary Outcome ◽  
Cross Sectional ◽  
Occupational Cohort

ObjectiveTo examine the effect of the consumption of ultraprocessed food on diet quality, and cardiometabolic risk (CMR) in an occupational cohort.DesignCross-sectional.SettingOccupational cohort.Participants53 163 British police force employees enrolled (2004–2012) into the Airwave Health Monitoring Study. A total of 28 forces across the UK agreed to participate. 9009 participants with available 7-day diet record data and complete co-variate data are reported in this study.Main outcome measuresA CMR and Dietary Approaches to Stop Hypertension score were treated as continuous variables and used to generate measures of cardiometabolic health and diet quality. Secondary outcome measures include percentage of energy from fat, saturated fat, carbohydrate, protein and non-milk extrinsic sugars (NMES) and fibre grams per 1000 kcal of energy intake.ResultsIn this cohort, 58.3%±11.6 of total energy intake was derived from ultraprocessed (NOVA 4) foods. Ultraprocessed food intake was negatively correlated with diet quality (r=−0.32, p<0.001), fibre (r=−0.20, p<0.001) and protein (r = −0.40, p<0.001) and positively correlated with fat (r=0.18, p<0.001), saturated fat (r=0.14, p<0.001) and nmes (r=0.10, p<0.001) intake . Multivariable analysis suggests a positive association between ultraprocessed food (NOVA 4) consumption and CMR. However, this main effect was no longer observed after adjustment for diet quality (p=0.209). Findings from mediation analysis indicate that the effect of ultraprocessed food (NOVA 4) intake on CMR is mediated by diet quality (p<0.001).ConclusionsUltraprocessed food consumption is associated with a deterioration in diet quality and positively associated with CMR, although this association is mediated by and dependent on the quality of the diet. The negative impact of ultraprocessed food consumption on diet quality needs to be addressed and controlled studies are needed to fully comprehend whether the relationship between ultraprocessed food consumption and health is independent to its relationship with poor diet quality.

scholarly journals Pilot testing an intervention to educate and promote nutritious choices at food pantries

2021 ◽  
Author(s):  
Sarah L. McKee ◽  
Eminet Abebe Gurganus ◽  
Abiodun T. Atoloye ◽  
Ran Xu ◽  
Katie Martin ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Diet Quality ◽  
Food System ◽  
Saturated Fat ◽  
Comparison Study ◽  
Regression Analyses ◽  
Food Pantry ◽  
Food Pantries ◽  
Client Choice ◽  
The Impact

Abstract Aim This study aimed to assess the impact of the Supporting Wellness at Pantries (SWAP) system on client food selections at a food pantry. Subject and methods In a pre–post comparison study design, a client-choice food pantry implemented SWAP by reorganizing its inventory to promote healthy options. Each product was ranked as “choose often” (green), “sometimes” (yellow), or “rarely” (red) based on saturated fat, sodium, and sugar. Signage was added to indicate each item’s SWAP rank and healthier foods were placed at eye level. Client food baskets were assessed at time 1 (n = 121) and time 2 (n = 101). The proportions of green and red foods selected were compared using regression analyses. Results The regression analyses showed that the proportion of green foods selected by clients increased by 11% (p < 0.001) and the proportion of red foods selected decreased by 7% (p < 0.001) after SWAP was implemented (n = 222). Conclusions SWAP has the potential to positively shift client choices among the items available in a food pantry setting. SWAP is one component of a suite of changes to the charitable food system that have the potential to alleviate food insecurity, improve diet quality, and assist clients in managing diet-related diseases.

scholarly journals Quantifying associations of the dietary share of ultra-processed foods with overall diet quality in First Nations peoples in the Canadian provinces of British Columbia, Alberta, Manitoba and Ontario

2017 ◽  
Vol 21 (1) ◽  
pp. 103-113 ◽  
Author(s):  
Malek Batal ◽  
Louise Johnson-Down ◽  
Jean-Claude Moubarac ◽  
Amy Ing ◽  
Karen Fediuk ◽  
...  
Keyword(s):  
Vitamin A ◽  
First Nations ◽  
Diet Quality ◽  
Saturated Fat ◽  
Wild Plants ◽  
Free Sugar ◽  
Processed Foods ◽  
Cross Sectional ◽  
Canadian Provinces ◽  
The Impact

AbstractObjectiveTo quantify associations of the dietary share of ultra-processed foods (UPF) with the overall diet quality of First Nations peoples.DesignA cross-sectional analysis of data from the First Nations Food, Nutrition and Environment Study, designed to contribute to knowledge gaps regarding the diet of First Nations peoples living on-reserve, south of the 60th parallel. A multistage sampling of communities was conducted. All foods from 24 h dietary recalls were categorized into NOVA categories and analyses were performed to evaluate the impact of UPF on diet quality.SettingWestern and Central Canada.SubjectsFirst Nations participants aged 19 years or older.ResultsThe sample consisted of 3700 participants. UPF contributed 53·9 % of energy. Compared with the non-UPF fraction of the diet, the UPF fraction had 3·5 times less vitamin A, 2·4 times less K, 2·2 times less protein, 2·3 times more free sugars and 1·8 times more Na. As the contribution of UPF to energy increased so did the overall intakes of energy, carbohydrate, free sugar, saturated fat, Na, Ca and vitamin C, and Na:K; while protein, fibre, K, Fe and vitamin A decreased. Diets of individuals who ate traditional First Nations food (e.g. wild plants and game animals) on the day of the recall were lower in UPF.ConclusionsUPF were prevalent in First Nations diets. Efforts to curb UPF consumption and increase intake of traditional First Nations foods and other fresh or minimally processed foods would improve diet quality and health in First Nations peoples.

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