Dietary nutrient intake comparisons for rural and urban Russian boys, ages 6, 9, and 15 years, living in St. Petersburg and surrounding areas

(1) Background: Although daily total dietary nutrient intakes were potentially important factors in maintaining glycemic balance, their overall effect on glycemic control was still unclear among American adults. Objectives: We aimed to examine the association between daily total dietary nutrient intake and recent glycemic control status (RGCS). Methods: This cohort was composed of 41,302 individuals from the National Health and Nutrition Examination Survey (NHANES). The daily total intake of dietary nutrients and RGCS were independent and dependent variables, respectively. To evaluate their association, we carried out binary logistic regression, model fitting, linear discriminant analysis, and the receiver operator characteristic (ROC) analysis. Results: The result of robust check model showed that only the daily total dietary vitamin B6 intake (adjusted OR = 0.848; 95% CI: 0.738, 0.973; p-value = 0.019) was significantly negatively correlated with RGCS. When daily total dietary vitamin B6 intake and glycosylated hemoglobin (HbA1c) were used as independent variables and dependent variables, respectively, to fit the curves and lines, the established robust check model could distinguish American adults with different RGCS well. Moreover, the robust check model results of ROC analysis indicated that daily total dietary vitamin B6 intake might be a potential predictor for RGCS (AUC = 0.977; 95% CI: 0.974, 0.980; p-value < 0.001). (2) Conclusions: This study showed that only daily total dietary vitamin B6 intake was a beneficial factor in RGCS, but it might need further multicenter or prospective studies to verify whether vitamin B6 had biological implications and public health meaning for glycemic control among American adults (specifically referred to non-pregnant participants over 20 years old).

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Maternal Dietary Nutrient Intake During Pregnancy and Offspring Linear Growth and Bone: The Vitamin D in Pregnancy Cohort Study

Calcified Tissue International ◽

10.1007/s00223-016-0199-2 ◽

2016 ◽

Vol 100 (1) ◽

pp. 47-54 ◽

Cited By ~ 6

Author(s):

Natalie K. Hyde ◽

Sharon L. Brennan-Olsen ◽

John D. Wark ◽

Sarah M. Hosking ◽

Julie A. Pasco

Keyword(s):

Vitamin D ◽

Cohort Study ◽

Nutrient Intake ◽

Linear Growth ◽

Pregnancy Cohort ◽

Dietary Nutrient ◽

In Pregnancy

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Abstract P078: Contribution of Nutrients from Consumption of Low/Non-Fat/Light Ice Cream and Frozen Yogurt versus Regular Ice Cream to Total Daily Nutrient Intake

Circulation ◽

10.1161/circ.125.suppl_10.ap078 ◽

2012 ◽

Vol 125 (suppl_10) ◽

Author(s):

Jessica Smerling ◽

Douglas Balentine ◽

Mary Kearney ◽

Carolyn Scrafford ◽

Leila Barraj ◽

...

Keyword(s):

Nutrient Intake ◽

Saturated Fat ◽

Ice Cream ◽

The United States ◽

United States Department ◽

Nutrient Intakes ◽

Frozen Yogurt ◽

Dietary Nutrient ◽

Nationally Representative ◽

The Impact

Objective: The impact on nutrient intake of replacing regular ice cream with low/non-fat/light ice cream and frozen yogurt (lower fat ice cream) is heretofore unknown. The objective of this study was to evaluate the contribution of daily nutrient intake from ice cream consumption to total daily dietary nutrient intake. Methods: Food intake and frequency of consumption data were based on the National Health and Nutrition Examination Survey (NHANES) (2003–2004 and 2005–2006) and nutrient composition data from the United States Department of Agriculture (USDA) Food and Nutrient Database for Dietary Studies (FNDDS). The NHANES datasets provide nationally representative nutrition and health data of the civilian U.S. population. A total of 16,783 individuals in the 2003–2006 survey periods provided 2 complete days of dietary recalls and nutrient intake estimates were derived using 2-day average intake analysis. Results: Mean consumption of regular and lower fat ice cream products in the US population was 68.5 and 77.1 grams/day, respectively and frequency of consumption was 0.2 and 0.22 eating occasion/day, respectively among consumers of ice cream. Figure 1 reveals that lower fat ice cream contributed equal or greater amounts of calcium, phosphorus, potassium, riboflavin, and niacin to daily nutrient intakes for the U.S. population when compared with regular ice cream, with the exception of vitamin D. Alternatively, lower fat ice cream contributed lesser amounts of energy, saturated fat, and added sugar to daily nutrient intakes when compared to regular ice cream; lower fat ice cream contributed 56% less saturated fat to daily nutrient intake compared to regular ice cream. Conclusion: Consumers of low/non-fat/light ice cream and frozen yogurt had lower percent contribution of saturated fat to total daily nutrient intake compared to users of regular ice cream. Figure 1

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Consumers’ Requirements for Functional Foods

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2019.0032 ◽

2019 ◽

Vol 76 (2) ◽

pp. 138

Author(s):

Corina MAXIM ◽

Anca FĂRCAȘ ◽

Dan Cristian VODNAR ◽

Maria TOFANĂ ◽

Sonia SOCACI

Keyword(s):

Chronic Disease ◽

Food Consumption ◽

Functional Food ◽

Nutrient Intake ◽

Scientific Community ◽

Functional Foods ◽

Health Benefit ◽

Rural And Urban ◽

Rural And Urban Area ◽

Different Levels

Although there is still no legal definition, functional foods are considered by the scientific community as providing additional benefits beyond the general benefits of nutrient intake and satisfaction of hunger. The bioactive compounds present in these products should provide a scientifically proven health benefit for the prevention, management or treatment of chronic disease. The aim of the present study was to investigate the consumers’ awareness, knowledge and interest for functional food consumption. The study was conducted on 120 respondents that answered a 16-questionaire distributed online. The participants were adults from rural and urban area, with different levels of education. The data collected from the respondents showed that women are more aware and interested in functional foods than the male respondents. Only 15% of the participants said that they do not know the meaning of the term “functional foods”. This study has shown that the knowledge and interest of consumers’ for the functional foods is influenced by factors such as gender, age, education or income level. The prices together with the sensorial and health benefits were among the decisive factors.

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The Infant Gut Microbiota and Risk of Asthma: The Effect of Maternal Nutrition during Pregnancy and Lactation

Microorganisms ◽

10.3390/microorganisms8081119 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1119 ◽

Cited By ~ 1

Author(s):

Naser A. Alsharairi

Keyword(s):

Gut Microbiota ◽

Early Life ◽

Nutrient Intake ◽

Maternal Nutrition ◽

Current Knowledge ◽

Increased Risk ◽

Dietary Nutrient ◽

Pregnancy And Lactation ◽

Gut Microbiota Composition

Research has amply demonstrated that early life dysbiosis of the gut microbiota influences the propensity to develop asthma. The influence of maternal nutrition on infant gut microbiota is therefore of growing interest. However, a handful of prospective studies have examined the role of maternal dietary patterns during pregnancy in influencing the infant gut microbiota but did not assess whether this resulted in an increased risk of asthma later in life. The mechanisms involved in the process are also, thus far, poorly documented. There have also been few studies examining the effect of maternal dietary nutrient intake during lactation on the milk microbiota, the effect on the infant gut microbiota and, furthermore, the consequences for asthma development remain largely unknown. Therefore, the specific aim of this mini review is summarizing the current knowledge regarding the effect of maternal nutrition during pregnancy and lactation on the infant gut microbiota composition, and whether it has implications for asthma development.

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Abstract 4257: Dietary nutrient intake, ethnicity, and epigenetic silencing of lung cancer genes detected in sputum in New Mexican smokers

10.1158/1538-7445.am2017-4257 ◽

2017 ◽

Author(s):

Shuguang Leng ◽

Maria Picchi ◽

Piotr Filipczak ◽

Frank Gilliland ◽

Steven A. Belinsky

Keyword(s):

Lung Cancer ◽

Nutrient Intake ◽

Epigenetic Silencing ◽

Cancer Genes ◽

New Mexican ◽

Dietary Nutrient

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Dietary nutrient profiles of wild wolves: insights for optimal dog nutrition?

British Journal Of Nutrition ◽

10.1017/s0007114514002311 ◽

2014 ◽

Vol 113 (S1) ◽

pp. S40-S54 ◽

Cited By ~ 34

Author(s):

Guido Bosch ◽

Esther A. Hagen-Plantinga ◽

Wouter H. Hendriks

Keyword(s):

Food Waste ◽

Nutrient Intake ◽

Foraging Ecology ◽

Prey Availability ◽

Domestic Dogs ◽

Free Living ◽

Nutrient Profile ◽

Dietary Nutrient ◽

Nutrient Profiles

Domestic dogs diverged from grey wolves between 13 000 and 17 000 years ago when food waste from human settlements provided a new niche. Compared to the carnivorous cat, modern-day dogs differ in several digestive and metabolic traits that appear to be more associated with omnivorous such as man, pigs and rats. This has led to the classification of dogs as omnivores, but the origin of these ‘omnivorous’ traits has, hitherto, been left unexplained. We discuss the foraging ecology of wild wolves and calculate the nutrient profiles of fifty diets reported in the literature. Data on the feeding ecology of wolves indicate that wolves are true carnivores consuming a negligible amount of vegetal matter. Wolves can experience prolonged times of famine during low prey availability while, after a successful hunt, the intake of foods and nutrients can be excessive. As a result of a ‘feast and famine’ lifestyle, wolves need to cope with a highly variable nutrient intake requiring an adaptable metabolism, which is still functional in our modern-day dogs. The nutritive characteristics of commercial foods differ in several aspects from the dog's closest free-living ancestor in terms of dietary nutrient profile and this may pose physiological and metabolic challenges. The present study provides new insights into dog nutrition and contributes to the ongoing optimisation of foods for pet dogs.

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