A lipid-related metabolomic pattern of diet quality

ABSTRACT Background Adherence to a healthy diet has been associated with reduced risk of chronic diseases. Identifying nutritional biomarkers of diet quality may be complementary to traditional questionnaire-based methods and may provide insights concerning disease mechanisms and prevention. Objective To identify metabolites associated with diet quality assessed via the Alternate Healthy Eating Index (AHEI) and its components. Methods This cross-sectional study used FFQ data and plasma metabolomic profiles, mostly lipid related, from the Nurses’ Health Study (NHS, n = 1460) and Health Professionals Follow-up Study (HPFS, n = 1051). Linear regression models assessed associations of the AHEI and its components with individual metabolites. Canonical correspondence analyses (CCAs) investigated overlapping patterns between AHEI components and metabolites. Principal component analysis (PCA) and explanatory factor analysis were used to consolidate correlated metabolites into uncorrelated factors. We used stepwise multivariable regression to create a metabolomic score that is an indicator of diet quality. Results The AHEI was associated with 83 metabolites in the NHS and 96 metabolites in the HPFS after false discovery rate adjustment. Sixty-three of these significant metabolites overlapped between the 2 cohorts. CCA identified “healthy” AHEI components (e.g., nuts, whole grains) and metabolites (n = 27 in the NHS and 33 in the HPFS) and “unhealthy” AHEI components (e.g., red meat, trans fat) and metabolites (n = 56 in the NHS and 63 in the HPFS). PCA-derived factors composed of highly saturated triglycerides, plasmalogens, and acylcarnitines were associated with unhealthy AHEI components while factors composed of highly unsaturated triglycerides were linked to healthy AHEI components. The stepwise regression analysis contributed to a metabolomics score as a predictor of diet quality. Conclusion We identified metabolites associated with healthy and unhealthy eating behaviors. The observed associations were largely similar between men and women, suggesting that metabolomics can be a complementary approach to self-reported diet in studies of diet and chronic disease.

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Diet Quality As It Relates to ADHD and Emotional Dysregulation Symptoms in a Pediatric Population

Current Developments in Nutrition ◽

10.1093/cdn/nzab038_060 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 448-448

Author(s):

Lisa Robinette ◽

Irene Hatsu ◽

Jeanette Johnstone ◽

Gabriella Tost ◽

Leanna Eiterman ◽

...

Keyword(s):

Conduct Problems ◽

Diet Quality ◽

Family Income ◽

Pediatric Population ◽

Neurodevelopmental Disorder ◽

Cross Sectional Study ◽

Healthy Eating Index ◽

Emotional Dysregulation ◽

Linear Regression Models ◽

Cross Sectional

Abstract Objectives Attention Deficit Hyperactivity Disorder (ADHD) is a neurodevelopmental disorder with a US pediatric prevalence of 10%. It presents with inattention and hyperactivity/impulsivity as well as emotional dysregulation (ED) symptoms such as irritability and defiant behavior, typical of Oppositional Defiance Disorder (ODD) and Disruptive Mood Dysregulation Disorder (DMDD). The etiology of ADHD is multi-factorial with suggested effects related to diet. Building on prior studies, this study examines the association of diet quality with ADHD and ED symptoms among a pediatric population. Methods This cross-sectional study utilized baseline data for 134 children aged 6–12 years with symptoms of ADHD and ED enrolled in an RCT of multinutrient supplementation. Diet quality was based on Healthy Eating Index-2015 (HEI) determined from the Vioscreen FFQ. ADHD, ODD, and DMDD symptoms were assessed using the Child and Adolescent Symptom Inventory-5. Other ED symptoms were assessed using the Strengths and Difficulties Questionnaire. Analysis for association was conducted using linear regression models, adjusting for covariates when necessary. Results Family income level was significantly associated with severity of inattention (P = 0.04), emotional problems (P = 0.01), conduct problems (P = 0.002), along with ODD (P = 0.004) and DMDD (P = 0.005) symptoms. Mean HEI score was 63.4 (SD = 8.8) and it was not significantly associated with any of the outcome symptoms. However, scores of HEI components vegetables (β = −0.118, P = 0.016) and refined grains (β = 0.052, P = 0.017) were both associated with inattention even after adjusting for covariates. Similarly, total fruit (β = −0.423, P = 0.037) was associated with conduct problems after adjusting for covariates. Conclusions While better vegetable and total fruit scores were associated with better symptoms in aspects of ADHD and emotional dysregulation, overall diet quality was not associated with inattention, hyperactivity/impulsivity, and ED symptoms severity among this cohort of children. Our findings could be explained by the fact that our study sample had a good diet quality and were only mildly impaired in their ADHD and ED symptoms. Funding Sources This study was funded by the Foundation for Excellence in Mental Health Care, the Wells Fargo/Gratis Foundation, and OSU CTSA award # UL1TR002733.

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Promoting a Healthy Diet in Young Adults: The Role of Nutrition Labelling

Nutrients ◽

10.3390/nu10101335 ◽

2018 ◽

Vol 10 (10) ◽

pp. 1335 ◽

Cited By ~ 6

Author(s):

Zehra Buyuktuncer ◽

Aylin Ayaz ◽

Damla Dedebayraktar ◽

Elif Inan-Eroglu ◽

Basma Ellahi ◽

...

Keyword(s):

Young Adults ◽

Healthy Eating ◽

Diet Quality ◽

Eating Behaviors ◽

Saturated Fat ◽

Cross Sectional Study ◽

Healthy Eating Index ◽

Cross Sectional ◽

Dietary Recall ◽

Label Use

The use of the nutrition facts label has been associated with healthy eating behaviors for adults. However, the relationship between nutrition facts label use and overall diet quality is not well known in young adults, a vulnerable group that acquire lifelong eating behaviors during this period of life. This study aimed to assess if the use of information on the nutrition facts label is associated with a higher diet quality in young adults. In this cross-sectional study, 958 university students aged 18–34 years were recruited. Nutrition facts label use was recorded. Dietary intake was assessed using 24-h dietary recall. Healthy Eating Index-2005 (HEI-2005) scores were calculated. HEI-2005 score was significantly associated with using nutrition facts label (p < 0.001). The mean total HEI-2005 score was 60.7 ± 10.11, 62.4 ± 11.43 and 67.1 ± 12.23 respectively for never, sometimes and everytime users of nutrition facts label (p < 0.001). Sub-group scores of HEI-2005 for total fruits, whole fruits, total vegetables, whole grains, milk, oils, saturated fat, and calories from solid fat, alcohol and added sugar (SoFAAS) were significantly higher in regular nutrition facts label users (p < 0.05, for each). This study showed that young adults who regularly use the nutrition facts label have a higher diet quality.

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Examining the Relationship Between Intuitive Eating and Diet Quality Among College Students

Current Developments in Nutrition ◽

10.1093/cdn/nzaa059_007 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1290-1290

Author(s):

Julia Borelli ◽

Giselle Pereira Pignotti ◽

Adrianne Widaman

Keyword(s):

College Students ◽

Diet Quality ◽

Online Survey ◽

Eating Behaviors ◽

Cross Sectional Study ◽

Healthy Eating Index ◽

Intuitive Eating ◽

Cross Sectional ◽

Funding Sources ◽

Study Participants

Abstract Objectives College students in the US tend to have low diet quality due to a confluence of interpersonal, intrapersonal, and environmental factors. Restrictive dieting is commonly used for weight management but often ineffective in the long term and can lead to dangerous eating behaviors. Intuitive eating is an adaptive form of eating that has gained interest as an alternative to restrictive dieting due to its successful use in eating disorder recovery and correlation with decreased body mass index in healthy populations. The objective of the current study was to identify if higher intuitive eating, as measured by the intuitive eating scale (IES-2), correlated with increased diet quality, as measured by the Healthy Eating Index 2015 (HEI-2015) in a college sample. Methods In this cross-sectional study, participants completed an online survey containing the IES-2 questionnaire which provides a total score for intuitive eating and four subscale scores representing the main behaviors of intuitive eating. The dietary intake of participants was assessed with up to three 24-hour diet recalls, which were completed over the phone. A total of 55 participants (40 females and 15 males) completed the survey and a minimum of two 24-hour diet recalls, which were used to calculate the HEI-2015. Independent sample t-test and Pearson's correlation were used for statistical analysis. Results The total IES-2 scores were higher for males than females (82.9 ± 8.1 vs. 76.3 ± 11.2, P = 0.04). The average total HEI-2015 score was 59.5 ± 15.1 and did not differ between gender (P = 0.93). The total IES-2 score was not significantly correlated with the total HEI scores (r = −0.218, P = 0.11), and one subscale of the IES-2, the Unconditional Permission to Eat subscale, was negatively correlated with the total HEI score (r = −0.418, P < 0.01) and BMI (r = −0.335, P < 0.05). Conclusions The results of the study do not support that intuitive eating is correlated with diet quality, furthermore, increased scores of the Unconditional Permission to Eat subscale of intuitive eating was correlated with a lower diet quality suggesting that intuitive eating and diet quality may be separate constructs that should be addressed individually. Funding Sources None.

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Physical Activity and Diet Quality Modify the Association between Comorbidity and Disability among Stroke Patients

Nutrients ◽

10.3390/nu13051641 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1641

Author(s):

Lien T. K. Nguyen ◽

Binh N. Do ◽

Dinh N. Vu ◽

Khue M. Pham ◽

Manh-Tan Vu ◽

...

Keyword(s):

Physical Activity ◽

Diet Quality ◽

Negative Impact ◽

Cross Sectional Study ◽

World Health ◽

Short Version ◽

Linear Regression Models ◽

Stroke Patients ◽

Disability Score ◽

Cross Sectional

Background: Comorbidity is common and causes poor stroke outcomes. We aimed to examine the modifying impacts of physical activity (PA) and diet quality on the association between comorbidity and disability in stroke patients. Methods: A cross-sectional study was conducted on 951 stable stroke patients in Vietnam from December 2019 to December 2020. The survey questionnaires were administered to assess patients’ characteristics, clinical parameters (e.g., Charlson Comorbidity Index items), health-related behaviors (e.g., PA using the International Physical Activity Questionnaire- short version), health literacy, diet quality (using the Dietary Approaches to Stop Hypertension Quality (DASH-Q) questionnaire), and disability (using the World Health Organization Disability Assessment Schedule II (WHODAS II)). Linear regression models were used to analyze the associations and interactions. Results: The proportion of comorbidity was 49.9% (475/951). The scores of DASH-Q and WHODAS II were 29.2 ± 11.8, 32.3 ± 13.5, respectively. Patients with comorbidity had a higher score of disability (regression coefficient, B, 8.24; 95% confidence interval, 95%CI, 6.66, 9.83; p < 0.001) as compared with those without comorbidity. Patients with comorbidity and higher tertiles of PA (B, −4.65 to −5.48; p < 0.05), and a higher DASH-Q score (B, −0.32; p < 0.001) had a lower disability score, as compared with those without comorbidity and the lowest tertile of PA, and the lowest score of DASH-Q, respectively. Conclusions: Physical activity and diet quality significantly modified the negative impact of comorbidity on disability in stroke patients. Strategic approaches are required to promote physical activity and healthy diet which further improve stroke rehabilitation outcomes.

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Caregiver Status and Diet Quality in Community-Dwelling Adults

Nutrients ◽

10.3390/nu13061803 ◽

2021 ◽

Vol 13 (6) ◽

pp. 1803

Author(s):

Sharmin Hossain ◽

May A. Beydoun ◽

Michele K. Evans ◽

Alan B. Zonderman ◽

Marie F. Kuczmarski

Keyword(s):

Diet Quality ◽

Healthy Aging ◽

Healthy Eating Index ◽

Community Dwelling ◽

Rate Of Change ◽

Least Square ◽

Inverse Association ◽

Linear Regression Models ◽

Middle Aged ◽

Cross Sectional

Objective: We investigated cross-sectional and longitudinal associations of diet quality with middle-aged caregiver status. Methods: Caregiving in the Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study (57.7% women, 62% African American (AA)) was measured at waves 3 (2009–2013) and 4 (2013–2017) (mean follow-up time 4.1 years). Diet quality was assessed by the Healthy Eating Index 2010 (HEI-2010) derived from two separate 24 h diet recalls. Multivariable ordinary least square regression was performed for cross-sectional analyses of the association of wave 4 caregiving with wave 4 HEI-2010. Wave 3 caregiving was examined both cross-sectionally and with annual rate of change in HEI using mixed-effects linear regression Models. Multivariable models were adjusted for age, sex, and poverty status. Results: Cross-sectional analyses at wave 4 demonstrate an inverse association of frequent caregiving (“Daily or Weekly” vs. “Never”) for grandchildren with HEI-2010 total score (i.e., lower diet quality) among Whites (β = −2.83 ± 1.19, p = 0.03, Model 2) and AAs (β = −1.84 ± 0.79, p = 0.02,). The “cross-sectional” analysis pertaining to grandchildren caregiving frequency suggested that frequent caregiving (i.e., “Daily or Weekly” vs. “Never” (β = −2.90 ± 1.17, p = 0.04)) only among Whites was inversely related to HEI-2010 total score. Total HEI-2010 score was also related to caring (Model 1), for the elderly over “5 years vs. Never” among Whites (−7.31 ± 3.54, p = 0.04, Model 2). Longitudinally, we found slight potential improvement in diet quality over time (“Daily or Weekly” vs. Never by TIME interaction: +0.88 ± 0.38, p = 0.02) with frequent caregiving among Whites, but not so among AAs. Conclusions: Frequent caring for grandchildren had an inverse relationship with the diet quality of White and AA urban middle-aged caregivers, while caring for elderly was inversely linked to diet quality among Whites only. Longitudinal studies should address the paucity of research on caregivers’ nutritional quality.

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Association Between Diet Quality and Food Waste in South Florida

Current Developments in Nutrition ◽

10.1093/cdn/nzaa042_008 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 143-143

Author(s):

Vanessa Mijares ◽

Jair Alcivar ◽

Cristina Palacios

Keyword(s):

Food Waste ◽

Diet Quality ◽

Inverse Correlation ◽

Cross Sectional Study ◽

Healthy Eating Index ◽

Quality Score ◽

South Florida ◽

Grocery Stores ◽

Cross Sectional ◽

Florida International University

Abstract Objectives In 2015, the USDA/EPA set a goal of reducing food waste in 50% by 2030. This goal will not only lower U.S. methane gas emissions but also redirect food to millions of food insecure Americans. Little is known on food waste and its association with diet quality. Therefore, our objective was to explore the associations between diet quality and food waste. Methods This was a cross sectional study among adults ³18 years in south Florida who are the primary household food provider conducting a primary shopping event for the week. Participants were recruited outside of local grocery stores and asked to fill out a quick food waste survey. Pictures of the participants’ grocery receipts were taken to analyze diet quality using the Grocery Purchase Quality Index 2016 (GPQI-2016). The GPQI-2016 is based on the Healthy Eating Index (HEI)– 2010 and has 11 different components (each with a maximum score of 5 or 10) for a total score of 75. Correlations were used to determine the associations between diet quality and amount of food waste (Pearson) or reasons for food waste (Point-biserial). Results A total of 109 participants were recruited but 103 had complete data. Mean age was 44.6 ± 13.6 years, most were females (74%) and Hispanics (79%). Most usually grocery shop in a main event and then go back for smaller items (44%) once (36%) or twice (28%) a week. Mean diet quality score was 40.9 ± 9.64 out of 75 points and mean amount of food waste was 17.7 ± 19.9 handfuls. Most reported throwing away food mainly because it went bad (90%) or it was past it's due date (80%). Handfuls of bread/rice waste were significantly inversely correlated with diet quality (r = −2.60; p = 0.013). Also, we found a significant inverse correlation between diet quality and food thrown away because it had gone past it's use by date (r = −.196; p = 0.049). Conclusions A lower diet quality score was related to higher amount of bread/rice wasted and with throwing away foods that has past it's use date. These results could justify directing reducing food waste efforts in the community by educating individuals on purchasing frozen products or on proper storage to prolong shelf life, as well as on understanding the different dates placed on products by manufacturers. Funding Sources Internal funds from Florida International University.

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More frequent cooking at home is associated with higher Healthy Eating Index-2015 score

Public Health Nutrition ◽

10.1017/s1368980019003549 ◽

2020 ◽

Vol 23 (13) ◽

pp. 2384-2394 ◽

Cited By ~ 10

Author(s):

Julia A Wolfson ◽

Cindy W Leung ◽

Caroline R Richardson

Keyword(s):

Healthy Eating ◽

Diet Quality ◽

Healthy Eating Index ◽

Lower Income ◽

Linear Regression Models ◽

Cross Sectional ◽

Dietary Recall ◽

Income Status ◽

The Usa ◽

At Home

AbstractObjective:To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults.Design:Cross-sectional analysis using multivariable linear regression models to examine the association between cooking frequency and total HEI-2015 score adjusted for sociodemographic variables, overall and stratified by income.Setting:Nationally representative survey data from the USA.Participants:Adults aged ≥20 years (with 2 d of 24 h dietary recall data) obtained from the 2007 to 2010 National Health and Nutrition Examination Survey (n 8668).Results:Compared with cooking dinner 0–2 times/week, greater cooking frequency was associated with higher HEI-2015 score overall (≥7 times/week: +3·57 points, P < 0·001), among lower-income adults (≥7 times/week: +2·55 points, P = 0·001) and among higher-income adults (≥7 times/week: +5·07 points, P < 0·001). Overall, total HEI-2015 score was higher among adults living in households where dinner was cooked ≥7 times/week (54·54 points) compared with adults living in households where dinner was cooked 0–2 times/week (50·57 points). In households in which dinner was cooked ≥7 times/week, total HEI-2015 score differed significantly based on income status (lower-income: 52·51 points; higher-income: 57·35 points; P = 0·003). Cooking frequency was associated with significant differences in HEI-2015 component scores, but associations varied by income.Conclusions:More frequent cooking at home is associated with better diet quality overall and among lower- and higher-income adults, although the association between cooking and better diet quality is stronger among high-income adults. Strategies are needed to help lower-income Americans consume a healthy diet regardless of how frequently they cook at home.

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Healthy Eating Index: Assessment of the Diet Quality of a Brazilian Elderly Population

Nutrition and Metabolic Insights ◽

10.1177/1178638818818845 ◽

2018 ◽

Vol 11 ◽

pp. 117863881881884

Author(s):

Dalila Pinto de Souza Fernandes ◽

Maria Sônia Lopes Duarte ◽

Milene Cristine Pessoa ◽

Sylvia do Carmo Castro Franceschini ◽

Andréia Queiroz Ribeiro

Keyword(s):

Healthy Eating ◽

Diet Quality ◽

Saturated Fat ◽

Population Based ◽

Cross Sectional Study ◽

Whole Grains ◽

Healthy Eating Index ◽

Cross Sectional ◽

Global Quality

Background: The food consumption assessment is necessary to monitor elderly’s nutritional status because it allows detecting nutrition deficits and guiding the elaboration of effective conducts. Objective: The objective of this study is to assess the global quality of the elderly’s diet in Viçosa—MG, Brazil. Methods: This is a population-based cross-sectional study, involving noninstitutionalized elderly. Diet quality was assessed through the Brazilian Healthy Eating Index-Revised (BHEI-R) validated to the Brazilian population. Results: The study comprised 620 elderly individuals. The mean total BHEI-R score was 64.28. The worse consumption scores concerned the components Whole grains, Milk and derivatives, Sodium, Total fruit, and Whole fruit. Approximately 82% scored zero (0%) for Whole grains and 67% for Sodium. Men presented significantly lower scores than women, who have presented maximal score in the same items. Women’s scores were not only significantly higher for Total fruit, Whole fruit, Milk and derivatives, but also significantly lower for Saturated fat. Discussion: Most elderly need to improve their diet quality. Strategies heading toward the improvement of diet quality must be priority in policies to health promotion toward the healthy and active aging.

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Diet Quality of First Semester Southeastern College Students and the Impact of COVID-19

Current Developments in Nutrition ◽

10.1093/cdn/nzab029_059 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 258-258

Author(s):

Zhiping Yu ◽

Paul Fuglestad ◽

Veruska Gonzalez

Keyword(s):

College Students ◽

Diet Quality ◽

Eating Behaviors ◽

Healthy Eating Index ◽

National Average ◽

First Semester ◽

Funding Sources ◽

Unhealthy Eating ◽

The Impact

Abstract Objectives Studies have reported poor food choices and unhealthy eating behaviors among college students. The purpose of this study was to assess the diet quality of college freshmen and the impact of the COVID-19 pandemic. Methods Freshman students 18 years or older in all majors in a southeastern university were invited to take the Diet History Questionnaire III (DHQ III) in fall 2019 and in fall 2020. The Healthy Eating Index (HEI) scores from the participants were obtained and compared to the HEI-2015 national averages through one-sample t-tests. Results Thirty students in fall 2019 cohort (86.7% female, 46.7% white) and 55 students in fall 2020 cohort (78.2% female, 63.5% white) completed the survey. Compared to national average data, participants in the current study had higher total HEI scores (60.9 vs. 58.3, P < 0.05), higher total fruits scores (3.8 vs. 2.6, P < 0.001), higher dairy scores (6.4 vs. 5.4, P < 0.001), but lower total protein scores (4.1 vs. 5.0, P < 0.001), lower seafood and plant protein scores (3.6 vs. 5.0, P < 0.001), higher refined grains scores (8.0 vs. 6.7, P < 0.001), and higher sodium scores (4.7 vs. 3.4, P < 0.001). Just examining the 2020 cohort of students, after the onset of the COVID-19 pandemic, the overall HEI scores were lower and not significantly different from the national average (P > 0.05) and HEI fatty acids scores were lower (3.7 vs. 4.5, P < 0.05). Conclusions The diet quality of freshman college students remains inadequate and interventions are needed to prevent or postpone the health problems especially during the COVID-19 pandemic. Funding Sources Brooks College of Health, University of North Florida

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1259Adherence to healthy diet reduces mortality associated with systemic inflammation

International Journal of Epidemiology ◽

10.1093/ije/dyab168.698 ◽

2021 ◽

Vol 50 (Supplement_1) ◽

Author(s):

Yoko Wang ◽

Amanda Page ◽

Tiffany Gill ◽

Yohannes Adama Melaku

Keyword(s):

Systemic Inflammation ◽

Diet Quality ◽

Inflammatory Marker ◽

Cross Sectional Study ◽

Healthy Eating Index ◽

Multivariable Logistic Regression Analysis ◽

Cross Sectional ◽

Reactive Protein ◽

All Cause Mortality ◽

The Cross

Abstract Background Systemic inflammation is a precursor of many chronic diseases that contributes to morbidity and mortality. In this study, we examined the joint association of systemic inflammation and diet quality with all-cause mortality. Methods A total of 27,305 adults (mean age = 50 years, male: 50.6%) from the National Health and Nutrition Examination Survey (1999-2010 and 2015-2018) were included in the study. A serum inflammatory marker, C-reactive protein (CRP), was measured. The Healthy Eating Index-2015 (HEI-15) was computed. Multivariable logistic regression analysis was used to determine the cross-sectional association between HEI-15 and inflammation. Multivariable Cox proportional hazard models were performed to assess the risk of all-cause mortality associated with the joint classification of inflammation and diet quality. Results In the cross-sectional study, a higher tertile of HEI-15 was associated with reduced odds of inflammation (OR = 0.85, 95% CI: 0.78-0.93) in all participants. Similar results were observed in obese and non-obese groups. In the prospective study (median follow-up = 9.4 years), a higher adherence to HEI-15 was associated with a reduced risk of mortality. Compared to non-obese group, obese participants with high levels of inflammation had a higher risk of all-cause mortality (HR = 1.26, 95% CI: 1.08-1.47; HR = 1.60, 95% CI: 1.19-2.17, respectively). Conclusions A higher adherence to HEI-15 was associated with reduced inflammation. Higher diet quality may reduce mortality risks associated with inflammation, particularly in non-obese groups and obese participants with moderate inflammation. Key messages Adhering to a high quality diet may mitigate the mortality risk associated with increased inflammation.

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