scholarly journals Lower carbohydrate and higher fat intakes are associated with higher hemoglobin A1c: findings from the UK National Diet and Nutrition Survey 2008–2016

2019 ◽  
Vol 59 (6) ◽  
pp. 2771-2782 ◽  
Author(s):  
Chaitong Churuangsuk ◽  
Michael E.J. Lean ◽  
Emilie Combet
Keyword(s):  
Smoking Status ◽  
Reference Value ◽  
Dietary Recommendations ◽  
Nutrition Survey ◽  
Point Increase ◽  
Nationally Representative ◽  
Total Fat ◽  
The Uk ◽  
Diagnosed Diabetes ◽  
Fat Diets

Abstract Purpose Evidence of low-carbohydrate, high-fat diets (LCHF) for type 2 diabetes (T2DM) prevention is scarce. We investigated how carbohydrate intake relates to HbA1c and T2DM prevalence in a nationally representative survey dataset. Methods We analyzed dietary information (4-day food diaries) from 3234 individuals aged ≥ 16 years, in eight waves of the UK National Diet and Nutrition Survey (2008–2016). We calculated LCHF scores (0–20, higher score indicating lower  %food energy from carbohydrate, with reciprocal higher contribution from fat) and UK Dietary Reference Value (DRV) scores (0–16, based on UK dietary recommendations). Associations between macronutrients and diet scores and diabetes prevalence were analyzed (in the whole sample) using multivariate logistic regression. Among those without diabetes, analyses between exposures and %HbA1c (continuous) were analyzed using multivariate linear regression. All analyses were adjusted for age, sex, body mass index, ethnicity, smoking status, total energy intake, socioeconomic status and survey years. Results In the overall study sample, 194 (6.0%) had diabetes. Mean intake was 48.0%E for carbohydrates, and 34.9%E for total fat. Every 5%E decrease in carbohydrate, and every 5%E increase in fat, was associated with 12% (95% CI 0.78–0.99; P = 0.03) and 17% (95% CI 1.02–1.33; P = 0.02) higher odds of diabetes, respectively. Each two-point increase in LCHF score is related to 8% (95% CI 1.02–1.14; P = 0.006) higher odds of diabetes, while there was no evidence for association between DRV score and diabetes. Among the participants without diagnosed diabetes (n = 3130), every 5%E decrease in carbohydrate was associated with higher %HbA1c by + 0.016% (95% CI 0.004–0.029; P = 0.012), whereas every 5%E increase in fat was associated with higher  %HbA1c by + 0.029% (95% CI 0.015–0.043; P < 0.001). Each two-point increase in LCHF score is related to higher  %HbA1c by + 0.010% (0.1 mmol/mol), while each two-point increase in the DRV score is related to lower  %HbA1c by − 0.023% (0.23 mmol/mol). Conclusions Lower carbohydrate and higher fat intakes were associated with higher HbA1c and greater odds of having diabetes. These data do not support low(er) carbohydrate diets for diabetes prevention.

scholarly journals The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data

2021 ◽  
pp. 1-31
Author(s):  
Dominic N Farsi ◽  
Dinithi Uthumange ◽  
Jose Munoz Munoz ◽  
Daniel M Commane
Keyword(s):  
Sugar Content ◽  
Saturated Fat ◽  
Nutritional Intake ◽  
Market Model ◽  
Nutrition Survey ◽  
Meat Intake ◽  
Policy Makers ◽  
Nationally Representative ◽  
Total Fat ◽  
The Uk

Abstract Dietary patterns high in meat compromise both planetary and human health. Meat-alternatives may help facilitate meat reduction, however the nutritional implications of displacing meat with meat-alternatives does not appear to have been evaluated. Here, data from the 9th cycle of the National Diet and Nutrition Survey was used as the basis of models to assess the effect of meat substitution on nutritional intake. We implemented three models; model 1 progressively replaced 25%, 50%, 75%, or 100% of the current meat intake with a weighted mean of meat-alternatives available in the UK market. Model 2 compared different ingredient categories of meat-alternative; vegetable, mycoprotein, a combination of bean and pea, tofu, nut and soy. Model 3 compared fortified versus unfortified meat-alternatives. The models elicited significant shifts in nutrients. Overall, there were increases in carbohydrate, fibre, sugars and sodium, whereas reductions were found for protein, total and saturated fat, iron and B12. The greatest effects were seen for; vegetable-based (+24.63g/day carbohydrates), mycoprotein-based (−6.12g/day total fat), nut-based (−19.79g/day protein, +10.23g/day fibre; −4.80g/day saturated fat, +7.44g/day sugars), soy-based (+495.98mg/day sodium), and tofu-based (+7.63mg/day iron, −2.02μg/day B12). Our results suggest meat-alternatives can be a healthful replacement for meat if chosen correctly. Consumers should seek out meat-alternatives which are low in sodium and sugar, high in fibre, protein and with high micronutrient density, to avoid compromising nutritional intake if reducing their meat intake. Manufacturers and policy makers should consider fortification of meat-alternatives with nutrients such as iron and B12 and focus on reducing sodium and sugar content.

scholarly journals Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom

2016 ◽  
Vol 76 (3) ◽  
pp. 369-377 ◽  
Author(s):  
Kay D. Mann ◽  
Mark S. Pearce ◽  
Chris J. Seal
Keyword(s):  
Food Composition ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Nutrition Survey ◽  
Reactive Protein ◽  
The United Kingdom ◽  
Adults And Children ◽  
Dietary Fibre Intake ◽  
The Uk

Observational evidence suggests that increased whole grain (WG) intake reduces the risks of many non-communicable diseases, such as CVD, type 2 diabetes, obesity and certain cancers. More recently, studies have shown that WG intake lowers all-cause and cause-specific mortality. Much of the reported evidence on risk reduction is from US and Scandinavian populations, where there are tangible WG dietary recommendations. At present there is no quantity-specific WG dietary recommendation in the UK, instead we are advised to choose WG or higher fibre versions. Despite recognition of WG as an important component of a healthy diet, monitoring of WG intake in the UK has been poor, with the latest intake assessment from data collected in 2000–2001 for adults and in 1997 for children. To update this information we examined WG intake in the National Diet and Nutrition Survey rolling programme 2008–2011 after developing our database of WG food composition, a key resource in determining WG intake accurately. The results showed median WG intakes remain low in both adults and children and below that of countries with quantity-specific guidance. We also found a reduction in C-reactive protein concentrations and leucocyte counts with increased WG intake, although no association with other markers of cardio-metabolic health. The recent recommendations by the UK Scientific Advisory Committee on Nutrition to increase dietary fibre intake will require a greater emphasis on consuming more WG. Specific recommendations on WG intake in the UK are warranted as is the development of public health policy to promote consumption of these important foods.

scholarly journals Descriptive epidemiology of energy expenditure in the UK: Findings from the National Diet and Nutrition Survey 2008 – 2015

2019 ◽  
Author(s):  
Soren Brage ◽  
Tim Lindsay ◽  
Michelle Venables ◽  
Katrien Wijndaele ◽  
Kate Westgate ◽  
...  
Keyword(s):  
Energy Expenditure ◽  
Old Age ◽  
Gold Standard ◽  
Total Energy Expenditure ◽  
Fat Free Mass ◽  
Nutrition Survey ◽  
Representative Study ◽  
Human Energy ◽  
Nationally Representative ◽  
The Uk

AbstractBackgroundLittle is known about population levels of energy expenditure as national surveillance systems typically employ only crude measures. The National Diet and Nutrition Survey (NDNS) in the UK measures energy expenditure in a 10% subsample by gold-standard doubly-labelled water (DLW).MethodsDLW-subsample participants from the NDNS (383 males, 387 females) aged 4-91yrs were recruited between 2008 and 2015. Height and weight were measured, and bodyfat percentage was estimated by deuterium dilution.ResultsAbsolute Total Energy Expenditure (TEE) increases steadily throughout childhood, ranging from 6.3 and 7.2 MJ/day in 4-7yr-old to 9.9 and 11.8 MJ/day for 14-16yr-old girls and boys, respectively. TEE peaked in 17-27yr-old women (10.9 MJ/day) and 28-43yr-old men (14.4 MJ/day), before decreasing gradually in old age. Physical Acitivty Energy Expenditure (PAEE) declines steadily with age from childhood (87.7 kJ/day/kg in 4-7yr olds) through to old age (38.9 kJ/day/kg in 71-91yr olds). Bodyfat percentage was strongly inversely associated with PAEE throughout life, irrespective of expressing PAEE relative to bodymass or fat-free mass. Compared to females with <30% bodyfat, females >40% recorded 28 kJ/day/kg and 17 kJ/day/kg fat-free mass less PAEE in analyses adjusted for age, geographical region, and time of assessment. Similarly, compared to males with <25% bodyfat, males >35% recorded 26 kJ/day/kg and 10 kJ/day/kg fat-free mass less PAEE.ConclusionsThis first nationally representative study reports levels of human energy expenditure as measured by gold-standard methodology; values may serve as reference for other population studies. Age, sex and body composition are main biological determinants of energy expenditure.Key messagesFirst nationally representative study of human energy expenditure, covering the UK in the period 2008-2015Total Energy Expenditure (MJ/day) increases steadily with age thoughout childhood and adolescence, peaks in the 3rd decade of life in women and 4th decade of life in men, before decreasing gradually in old agePhysical Acitivty Energy Expenditure (kJ/day/kg or kJ/day/kg fat-free mass) declines steadily with age from childhood to old age, more steeply so in malesBodyfat percentage is strongly inversely associated with physical activity energy expenditure

Abstract MP96: Dysglycemia and Mortality in Older Adults With and Without Diabetes

Circulation ◽  
2013 ◽  
Vol 127 (suppl_12) ◽  
Author(s):  
Priya Palta ◽  
Elbert S Huang ◽  
Rita R Kalyani ◽  
Sherita H Golden ◽  
Frederick L Brancati ◽  
...  
Keyword(s):  
Older Adults ◽  
Mortality Risk ◽  
Survey Design ◽  
Smoking Status ◽  
Hdl Cholesterol ◽  
Mortality Data ◽  
Risk Of Mortality ◽  
Increased Risk ◽  
Nationally Representative ◽  
Diagnosed Diabetes

Studies in middle-aged adults report higher levels of glycated hemoglobin are associated with increased risk of mortality in non-diabetic individuals. Few studies have sufficient data to assess this association in older adults. We analyzed data from the Third National Health and Nutrition Examination Survey (1988-1994), Continuous NHANES (1999-2004), and their linked mortality data (through December 2006) to determine the risk of mortality by levels of HbA1c in older adults with and without diabetes. All analyses are weighted to represent the US population and to account for the complex survey design. Cox proportional hazard models examining the relationship between HbA1c and mortality were adjusted for age, sex, race, education, body mass index, smoking status, HDL cholesterol and hypertension. At baseline, in 7,405 adults, age ≥65 with HbA1c data (42.9% men; 7.5% black; 2.4% Mexican; mean age 73.5 (0.13)), 22.8% had clinically diagnosed diabetes (defined as self-reported physician diagnosis of diabetes and/or use of insulin or hypoglycemic medications). Over a median follow-up of 7.8 years, 4,625 participants (41.9%; 68.1 per 1000 person-years) died due to cardiovascular disease (CVD; n=1520) or non-CVD (n=3105). Non-diabetic older adults with a HbA1c between 5.7-6.4% (defined as “at risk for diabetes” by the American Diabetes Association) had a significantly greater risk of all-cause (HR: 1.39; 95% CI: 1.03-1.89) and non-CVD (HR: 1.55; 95% CI: 1.13-2.13) mortality compared to those with HbA1c<5.0% (referent). In older diabetic adults, there was a graded increase in mortality risk with significant associations found between HbA1c and all-cause (HR: 1.90; 95% CI: 1.13-3.28) and CVD (HR: 2.67; 95% CI: 1.17-6.09) mortality, in analyses comparing participants with a HbA1c between 8.0-8.9% to those with HbA1c <6.5% (referent). These data from a large, nationally representative sample of older adults indicate that dysglycemia is associated with increased mortality risk in older adults with and without diabetes.

scholarly journals Whole-grain intake of British young people aged 4–18 years

2005 ◽  
Vol 94 (5) ◽  
pp. 825-831 ◽  
Author(s):  
C. W. Thane ◽  
A. R. Jones ◽  
A. M. Stephen ◽  
C. J. Seal ◽  
S. A. Jebb
Keyword(s):  
Young People ◽  
Good Health ◽  
Food Sources ◽  
Whole Grain ◽  
Nutrition Survey ◽  
Cross Sectional ◽  
Head Of Household ◽  
Dietary Records ◽  
Nationally Representative ◽  
The Uk

Inverse associations between whole-grain food consumption and risk of CVD, some cancers and type 2 diabetes have been reported. However, there are few reports of whole-grain intake, particularly among young people. The objective of the present study was to estimate whole-grain intake in a nationally representative sample of young people aged 4–18 years living in Great Britain. Whole-grain intake was estimated using 7d weighed dietary records from 1583 young people who participated in the cross-sectional National Diet and Nutrition Survey in 1997. Whole-grain intake was quantified from the consumption of all foods containing ≥10% whole-grain content. Median whole-grain intake was 7g/d (interquartile range 0–19g/d), with a corresponding mean of 13 (sd18) g/d. Intake was significantly lower among young people whose head of household had a manual occupation, but did not differ significantly by sex, age, region or season. There was no whole-grain intake for 27% of participants. The percentages for less than one and less than three 16g amounts of whole-grain intake per d were 70 and 94, respectively, while corresponding percentages based on 20g amounts were 76 and 97. Foods with <51% whole-grain content provided 28% of whole-grain intake overall, with a higher percentage in older adolescents. The main sources of whole-grain intake were breakfast cereals (56%) and bread (25%). The present study provides the first quantification of absolute whole-grain intake from all significant food sources in any representative age group in the UK. Although there is some debate regarding the quantity of whole grains required for good health, whole-grain intake among British young people is low.

scholarly journals Prevalence of low serum vitamin B12 in Mexican children and women: results from the first National Nutrition Survey (1999) as a basis for interventions and progress

2020 ◽  
Vol 90 (3-4) ◽  
pp. 325-332 ◽  
Author(s):  
Miriam A. Anaya-Loyola ◽  
Alex Brito ◽  
Salvador Villalpando ◽  
Lindsay H. Allen
Keyword(s):  
Rural Areas ◽  
Serum Vitamin ◽  
Dietary Recommendations ◽  
Serum Samples ◽  
Nutrition Survey ◽  
Mexican Children ◽  
National Nutrition Survey ◽  
Micronutrient Status ◽  
Nationally Representative ◽  
Low Serum

Abstract. Serum samples from the 1999 Mexico National Nutrition Survey (NNS) were analyzed to determine the prevalence of low serum B12 concentrations, identify factors related with low values including B12 intake, and importantly, to provide a baseline for monitoring progress in reducing deficiency. Samples for B12 were available from 488 children and 464 women, a sub-sample of the nationally representative 1999 NNS. The national overall prevalence of low (<200 pg/mL) and marginal (200 to 300 pg/mL) serum B12 was 25.6% and 21.0%, respectively. Adolescent girls had the lowest serum B12 concentrations (325 ± 308 pg/mL) and the prevalence of deficiency was 40% in pregnant women even using a lower cut-point (<135 pg/mL). Residents of rural areas and the South, population groups with poorest socioeconomic status, and illiterate and indigenous women had the lowest serum B12 Children and women who met dietary recommendations for B12 intake had higher serum B12 than those who did not. Overall 45.9% of intakes fell below the Estimated Adequate Requirement. Dietary B12 intake of children and women was directly correlated with serum B12 (r = 0.18, p < 0.001 and r = 0.11, p = 0.0304). The prevalence of marginal and deficient B12 status in 1999 was much higher than the most recently published national data suggesting the success of national policies to improve micronutrient status.

scholarly journals The association between dietary fats and the incidence risk of cardiovascular outcomes: Tehran Lipid and Glucose Study

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Zahra Gaeini ◽  
Parvin Mirmiran ◽  
Zahra Bahadoran ◽  
Maryam Aghayan ◽  
Fereidoun Azizi
Keyword(s):  
Cox Regression ◽  
Asian Population ◽  
Dietary Fats ◽  
Dietary Intakes ◽  
Dietary Recommendations ◽  
Cvd Risk ◽  
Hazard Ratios ◽  
Incidence Risk ◽  
Total Fat ◽  
Fat Diets

Abstract Background The association between dietary fats and the risk of cardiovascular disease (CVD) is under debate. We aimed to determine the potential effects of dietary saturated fats (SFA), mono-unsaturated (MUFA) and poly-unsaturated (PUFA) fatty acids on the occurrence of CVD in an adult Asian population. Methods This study was conducted within the framework of the Tehran Lipid and Glucose Study on 2809 CVD-free adults, aged ≥ 19 years. Dietary intakes of fats were estimated using a validated 168-items semi-quantitative food frequency questionnaire, at baseline. Adjusted hazard ratios and 95% confidence intervals of CVD were calculated in tertile categories of dietary fats. The risk of CVD was estimated with multivariable Cox regression for the substitution of total fat or SFA with other macronutrients. Results During 10.6 years of follow up, the incidence rate of CVD events was 7.1%. Mean (± SD) age of the participants was 39 (± 14) years and 43.9% were men. Total fat, animal and plant sources of fats were not associated with risk of CVD events. No significant associations were found between total SFA, lauric acid, myristic acid, stearic acid, palmitic acid as well as MUFA and PUFA and CVD incidence. Substitutions of total fats or SFA with other macronutrients were not associated with CVD risk. Conclusions In this study, no significant associations were found between dietary fats and CVD risk. Considering the emerging body of literature that suggests no association between fats and CVD risk, reconsideration of dietary recommendations regarding low fat diets to prevent CVD, seems to be essential.

scholarly journals Breakfast Consumption in the UK: Patterns, Nutrient Intake and Diet Quality. A Study from the International Breakfast Research Initiative Group

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 999 ◽  
Author(s):  
Szilvia Gaal ◽  
Maeve A. Kerr ◽  
Mary Ward ◽  
Helene McNulty ◽  
M. Barbara E. Livingstone
Keyword(s):  
Diet Quality ◽  
Age Groups ◽  
Food Group ◽  
Food Diary ◽  
Nutrition Survey ◽  
Breakfast Consumption ◽  
Total Fat ◽  
Daily Intakes ◽  
Calcium Iron ◽  
The Uk

Breakfast consumption is associated with higher overall dietary adequacy; however, there is a lack of quantitative guidelines for optimal nutrient intakes at breakfast in the UK. This study aimed to investigate nutrient and food group intakes at breakfast and examine their relationship to overall Diet Quality (DQ). Data from the most recent National Diet and Nutrition Survey (NDNS, 2008–2014) were accessed to provide a representative sample (n = 8174) of the UK population, aged 5–96 years, mean age of 33 years. Food intake was measured by a 4-day estimated food diary and DQ was assessed by the Nutrient Rich Food Index 9.3 method. Energy- and socio-economic-adjusted nutrient and food group intakes were compared across age groups and DQ tertiles by ANCOVA. Breakfast contributed 20–22% to total energy intake. Breakfast intakes of carbohydrate and non-milk extrinsic sugars (NMES) were higher, and intakes of protein, total fat and saturated fatty acid (SFA) were lower, than relative daily intakes. Breakfast was particularly rich in B vitamins, vitamin D, calcium, iron, iodine and magnesium. From the lowest to the highest DQ tertile decreasing intakes of NMES, SFA and total fat and increasing intakes of carbohydrate, protein, fibre and most micronutrients were found. These findings could help to inform the development of nutrient-based recommendations for a balanced breakfast for the first time in the UK.

scholarly journals Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017

2021 ◽  
Author(s):  
Mathilde Gressier ◽  
Gary Frost
Keyword(s):  
Fruits And Vegetables ◽  
Disease Risk ◽  
Communicable Disease ◽  
Age Groups ◽  
Fibre Content ◽  
Food Groups ◽  
Dietary Recommendations ◽  
Nutrition Survey ◽  
Fibre Intake ◽  
The Uk

AbstractThe benefits of increasing populations’ and individuals’ fibre intake on non-communicable disease risk have been known and promoted for decades in the UK and in the world. Public health campaigns, including dietary recommendations, called populations to increase their consumption of whole grains, fruits and vegetables, while manufacturers increased the fibre content of their products. In particular, the SACN report in 2015 highlighted the importance of fibres for the UK population. We analysed trends in fibre consumption for the whole population, by age group and gender using the UK National Diet and Nutrition Survey from 2008/09 to 2016/17. We investigated changes in total fibre intake and calculated the contribution to fibre intake and time trends from each food group. We compared the fibre content of food groups between 2008/09 and 2016/17. We found that fibre intake remained fairly stable. While the fibre content of some cereal-based products increased, it decreased for potato-based products. All age groups derived increasing fibre from pasta and other cereal-based products, and decreasing fibre from potato products. Adults, but not children or adolescents derived more fibre from vegetables. This resulted in an increase in fibre intake in adults, but not in children or adolescents.

scholarly journals Long Sleep Duration and Social Jetlag Are Associated Inversely with a Healthy Dietary Pattern in Adults: Results from the UK National Diet and Nutrition Survey Rolling Programme Y1–4

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1131 ◽  
Author(s):  
Suzana Almoosawi ◽  
Luigi Palla ◽  
Ian Walshe ◽  
Snieguole Vingeliene ◽  
Jason Ellis
Keyword(s):  
Sleep Duration ◽  
Dietary Patterns ◽  
Dietary Pattern ◽  
Survey Design ◽  
Nutrition Survey ◽  
Social Jetlag ◽  
Long Sleep ◽  
Nationally Representative ◽  
The Uk ◽  
Healthy Dietary Pattern

Limited observational studies have described the relationship between sleep duration and overall diet. The present study investigated the association between sleep duration on weekdays or social jetlag and empirically derived dietary patterns in a nationally representative sample of UK adults, aged 19–64 years old, participating in the 2008–2012 UK National Diet and Nutrition Survey Rolling Programme. Survey members completed between three to four days of dietary records. Sleep duration on weekdays was categorized into tertiles to reflect short, normal, and long sleep duration. Social jetlag was calculated as the difference between sleep duration on weekends and weekdays. The association between sleep duration/social jetlag and dietary patterns, derived by principal components analysis, was assessed by regressing diet on sleep, whilst accounting for the complex survey design and adjusting for relevant confounders. Survey members in the highest tertile of sleep duration had on average a 0.45 (95% Confidence Interval (CI) −0.78, −0.12) lower healthy dietary pattern score, compared to middle tertile (p = 0.007). There was an inverted u-shaped association between social jetlag and the healthy dietary pattern, such that when sleep on weekends exceeded weekday sleep by 1 h 45 min, scores for indicating a healthy dietary pattern declined (p = 0.005). In conclusion, long sleep duration on weekdays and an increased social jetlag are associated with a lower healthy dietary pattern score. Further research is required to address factors influencing dietary patterns in long sleepers.

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