scholarly journals Impulsivity is associated with food intake, snacking, and eating disorders in a general population

2018 ◽  
Vol 109 (1) ◽  
pp. 117-126 ◽  
Author(s):  
Marc Bénard ◽  
France Bellisle ◽  
Emmanuelle Kesse-Guyot ◽  
Chantal Julia ◽  
Valentina A Andreeva ◽  
...  
Keyword(s):  
Eating Disorders ◽  
General Population ◽  
Energy Intake ◽  
Diet Quality ◽  
Ad Hoc ◽  
Food Group ◽  
Cross Sectional Study ◽  
Alcoholic Beverages ◽  
Processed Meat ◽  
Cross Sectional

ABSTRACTBackgroundImpulsivity is a psychological trait linked to health issues such as obesity. However, few studies have explored the relation between impulsivity, dietary intake, and eating disorders (EDs) in a general population.ObjectiveThe aim of this cross-sectional study was to assess whether impulsivity was associated with energy intake, food-group consumption, snacking, and risk of EDs.DesignIn 2014, 51,368 adult participants from the NutriNet-Santé Study completed the 11th version of the Barratt Impulsiveness Scale (BIS-11), which assesses impulsivity. Food-group consumption and diet quality were evaluated by using ≥3 self-reported 24-h dietary records (n = 35,830), whereas snacking behavior was evaluated by an ad hoc question (n = 48,562). Risk of EDs was assessed with the Sick-Control-One-Fat-Food Questionnaire (SCOFF), and categories of ED (restrictive, bulimic, hyperphagic, and other types of EDs) were determined with the Expali algorithm (n = 48,824). Logistic and linear regressions were used to analyze the associations between impulsivity and energy intake, food-group consumption, diet quality, snacking, and risk of EDs, taking into account sociodemographic and lifestyle factors.ResultsPositive associations were found between impulsivity and consumption of alcoholic beverages and appetizers, whereas negative associations were found for fruit and vegetables, meat and poultry, processed meat, dairy products, milk-based desserts, and starchy foods. Impulsivity was positively associated with energy intake and negatively associated with diet quality. Impulsivity was also positively associated with snacking (OR: 3.32; 95% CI: 2.99, 3.68) and risk of EDs (OR: 3.02; 95% CI: 2.74, 3.33). The strongest associations were found for bulimic disorders (OR: 4.38; 95% CI: 3.66, 5.23) and hyperphagic disorders (OR: 2.91; 95% CI: 2.56, 3.31).ConclusionImpulsivity was associated with food intakes, snacking, and risk of EDs and could be taken into account in the promotion of healthy eating behavior. This study was registered at clinicaltrials.gov as NCT03335644.

scholarly journals Processed and ultra-processed food consumption are related to metabolic markers in hemodialysis subjects

2020 ◽  
Vol 33 ◽  
Author(s):  
Aline Lage WENDLING ◽  
Karla Pereira BALBINO ◽  
Priscila Vaz de Melo RIBEIRO ◽  
Andreza de Paula Santos EPIFÂNIO ◽  
Luciane Domingos MAROTA ◽  
...  
Keyword(s):  
Caloric Intake ◽  
Food Group ◽  
Cross Sectional Study ◽  
Processed Meat ◽  
Processed Foods ◽  
Cross Sectional ◽  
Metabolic Markers ◽  
Nutritional Guidelines ◽  
Prepared Food ◽  
Structured Questionnaire

ABSTRACT Objective To investigate the consumption of processed and ultra-processed foods and evaluate its relationship with the nutritional and metabolic status of hemodialysis patients in a single center in Brazil. Methods This cross-sectional study enrolled 73 individuals in hemodialysis (50 men and 23 women, 21-87 years-old). Clinical and lifestyle variables were assessed by a semi-structured questionnaire and dietary data by food frequency questionnaire. Anthropometric and metabolic data are collected from medical records. Results Processed and ultra-processed foods represented 11.0% of daily caloric intake, 53.0% of trans fatty acid, and 12.5% of salt consumed in the study sample. Individuals who had high intake of this food group (≥128.4g/day, median intake) had higher serum phosphorus and pre-dialysis urea values (p=0.038; p=0.013, respectively). Also, individual with higher consumption of processed meat, sausages and ready prepared food had higher pre-dialysis serum urea (p=0.021), while serum potassium was higher among the subjects who consumed more sauces and salt-based seasonings (p=0.002). Conclusion Higher consumption of processed and ultra-processed foods was associated with important biomarkers of metabolic control for hemodialysis subjects, probably due to non-health dietary composition. Nutritional guidelines and intervention strategies must be promoted to reduce consumption of these food-group in thisspecific population.

scholarly journals Breakfast Consumption in Spain: Patterns, Nutrient Intake and Quality. Findings from the ANIBES Study, a Study from the International Breakfast Research Initiative

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1324 ◽  
Author(s):  
Emma Ruiz ◽  
José Ávila ◽  
Teresa Valero ◽  
Paula Rodriguez ◽  
Gregorio Varela-Moreiras
Keyword(s):  
Diet Quality ◽  
Daily Intake ◽  
Beta Carotene ◽  
Food Group ◽  
Cross Sectional Study ◽  
Spanish Population ◽  
Cross Sectional ◽  
Added Sugars ◽  
Nationally Representative ◽  
Total Fat

This study aimed to investigate energy, nutrient and food group intakes at breakfast in Spain and to examine for the first time, their relationship to the overall Diet Quality (DQ). The data used were from the Spanish ANIBES (anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain), a cross-sectional study using a nationally representative sample of the Spanish population (9–75 years old). DQ was assessed using the Nutrient Rich Foods Index, adapted to total diets (NRF9.3d). Most (>85%) of the Spanish population were regular breakfast consumers, although one in five adolescents were breakfast skippers. Breakfast provides just 16–19% of the daily intake of energy. Relative to its daily energy contribution, the Spanish breakfast contributed a higher proportion of daily total carbohydrates, added sugars, sodium, thiamin, riboflavin, folates, iron, potassium, magnesium, phosphorus and especially in calcium. By contrast, the breakfast is low in water intake, protein, dietary fibre, total fat, polyunsaturated fatty acids, beta-carotene and vitamins E and D. In children and teenagers, the most commonly consumed breakfast food was chocolate (mainly as chocolate-flavoured milk and powder), followed by bakery and pastry, whole milk and semi-skimmed milk. In the older groups, a bigger variety of foods were reported. Consumers in the highest NRF9.3d tertile for diet quality tended to have a higher intake of positive nutrients at breakfast than other tertiles, most notably among adults.

scholarly journals Correction: Brazilian vegetarians diet quality markers and comparison with the general population: A nationwide cross-sectional study

PLoS ONE ◽  
2020 ◽  
Vol 15 (7) ◽  
pp. e0235991
Author(s):  
Shila Minari Hargreaves ◽  
Wilma Maria Coelho Araújo ◽  
Eduardo Yoshio Nakano ◽  
Renata Puppin Zandonadi
Keyword(s):  
General Population ◽  
Diet Quality ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Quality Markers

scholarly journals The Dutch Healthy Diet index as assessed by 24 h recalls and FFQ: associations with biomarkers from a cross-sectional study

2013 ◽  
Vol 2 ◽  
Author(s):  
Linde van Lee ◽  
Edith J. M. Feskens ◽  
Eveline J. C. Hooft van Huysduynen ◽  
Jeanne H. M. de Vries ◽  
Pieter van 't Veer ◽  
...  
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Cross Sectional Study ◽  
Epidemiologic Studies ◽  
Index Score ◽  
Healthy Diet ◽  
Cross Sectional ◽  
Micronutrient Intake ◽  
Using Data

AbstractThe Dutch Healthy Diet index (DHD-index) was developed using data from two 24 h recalls (24hR) and appeared useful to evaluate diet quality in Dutch adults. As many epidemiologic studies use FFQ, we now estimated the DHD-index score using FFQ data. We compared whether this score showed similar associations with participants' characteristics, micronutrient intakes, and biomarkers of intake and metabolism compared with the DHD-index using 24hR data. Data of 121 Dutch participants of the European Food Consumption Validation study were used. Dietary intake was assessed by two 24hR and a 180-item FFQ. Biomarkers measured were serum total cholesterol and carotenoids, EPA + DHA in plasma phospholipids and 24 h urinary Na. A correlation of 0·48 (95 % CI 0·33, 0·61) was observed between the DHD-index score based on 24hR data and on FFQ data. Classification of participants into the same tertiles of the DHD-index was achieved for 57 %. Women showed higher DHD-index scores. Energy intake was inversely associated with both DHD-index scores. Furthermore, age and intakes of folate, Fe, Mg, K, vitamin B6 and vitamin C were positively associated with both DHD-index scores. DHD-index scores showed acceptable correlations with the four combined biomarkers taking energy intake into account (r24hR 0.55; rFFQ 0.51). In conclusion, the DHD-index score based on FFQ data shows similar associations with participants' characteristics, energy intake, micronutrient intake and biomarkers compared with the score based on 24hR data. Furthermore, ranking of participants was acceptable for both methods. FFQ data may therefore be used to assess diet quality using the DHD-index in Dutch populations.

scholarly journals Trends in Free Sugar Content of Slovenian Pre-Packaged Foods and Non-Alcoholic Beverages

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Nina Zupanic ◽  
Igor Pravst
Keyword(s):  
General Population ◽  
Soft Drink ◽  
Sugar Content ◽  
Self Regulation ◽  
Cross Sectional Study ◽  
Alcoholic Beverages ◽  
World Health ◽  
Free Sugar ◽  
Sugar Consumption ◽  
Cross Sectional

AbstractIn 2015, World Health Organization (WHO) has issued guidelines to reduce the consumption of free sugars to no more than 10% of the total daily energy intake, with additional health benefits achieved when aiming to less than 5%. For the general population, following these recommendations has proven difficult due to the massive amount of free sugar available in pre-packed products on the market. In Slovenia, a series of actions have been undertaken to reduce the availability and consumption of foods high in free sugar, including food industry responsibility pledges from soft drink and dairy industry (in 2015 and 2017, respectively).To monitor the efficacy of those actions as well as general trends in free sugar content on the Slovenian food market, the cross-sectional study from 2015 was repeated in 2017. Data from 21,115 pre-packed food items were systematically collected from major retailer shops in Ljubljana, Slovenia. All products were photographed and their European/International Article (EAN) codes scanned to assemble an online database. The products were later assigned to one of the 49 pre-defined food categories, matching those from 2015. The categories that contributed to free sugar consumption in 2015 the most were re-analysed in 2017.Results showed that in the category of Chocolate and sweets, which in 2015 contributed one third of all free sugar sold on Slovenian market, mean free sugar content increased by 4.7 %. Among Soft drinks, which followed shortly after, free sugar content dropped by 8 %. The decrease was also observed among Jellies (10.7 %) Yogurt products (5.7 %), Breakfast cereals (1.7 %), Biscuits (0.9 %), as well as Fruit and vegetable juices (0.9 %). On the other hand, large increase was observed among Ice creams and edible ices (31.3 %) and in the category of Jam and spreads, in which mean free sugar content increased by 20.3 %.The data showed some favourable trends in free sugar content in many food categories that contribute an important share to an overall free sugar consumption. However, free sugar in certain food categories such as Chocolate and sweets is still on the rise, exposing the need for additional actions that would encourage industry to reformulate products with a lesser amount of free sugar. Moreover, industry self-regulation may be one of, but not the only measure to efficiently reduce free sugar consumption among general population.

scholarly journals Decreasing the number of small eating occasions (<15 % of total energy intake) regardless of the time of day may be important to improve diet quality but not adiposity: a cross-sectional study in British children and adolescents

2015 ◽  
Vol 115 (2) ◽  
pp. 332-341 ◽  
Author(s):  
Kentaro Murakami ◽  
M. Barbara E. Livingstone
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Cross Sectional Study ◽  
Time Of Day ◽  
Total Sugar ◽  
Sectional Study ◽  
Energy Contribution ◽  
Cross Sectional ◽  
Eating Occasions ◽  
British Children

AbstractEvidence of associations between meal frequency (MF) and snack frequency (SF) and diet and obesity in young populations is limited. This cross-sectional study examined MF and SF in relation to dietary intake and adiposity measures in British children aged 4–10 years (n 818) and adolescents aged 11–18 years (n 818). Based on data from a 7-d weighed dietary record, all eating occasions were divided into meals or snacks on the basis of contribution to energy intake (≥15 or <15 %) or time (06.00–10.00, 12.00–15.00 and 18.00–21.00 hours or others). All measures of MF and SF showed positive associations with energy intake, except for MF based on energy contribution in children. Irrespective of the definition of snacks, SF was associated with higher intakes of soft drinks, confectionery and total sugar, lower intakes of cereals, fish, meat, protein, PUFA, starch and dietary fibre, and a lower diet quality (assessed by the Mediterranean diet score, except for SF based on energy contribution in adolescents). MF based on time, but not based on energy contribution, was associated with higher intakes of confectionery and total sugar, lower intakes of fish, protein, PUFA and starch, and, only in children, a lower diet quality. All measures of MF and SF showed no association with adiposity measures. In conclusion, this cross-sectional study in British children and adolescents suggests that decreasing the number of small eating occasions (<15 % of total energy intake) regardless of the time of day may be important to improve diet quality but not adiposity.

scholarly journals Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6–7 years: association with nutrient intake and overall diet quality

2003 ◽  
Vol 89 (3) ◽  
pp. 419-428 ◽  
Author(s):  
Fernando Rodríguez-Artalejo ◽  
Esther López García ◽  
Lydia Gorgojo ◽  
Carmen Garcés ◽  
Miguel Ángel Royo ◽  
...  
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Soft Drinks ◽  
Bakery Products ◽  
Cross Sectional ◽  
Saturated Fats ◽  
The Difference ◽  
The Impact

The present study tests the hypothesis that higher consumption of bakery products, sweetened soft drinks and yogurt is associated with higher intake of energy, saturated fats, sugars and worse overall diet quality among Spanish children. This is a cross-sectional study covering 1112 children aged 6.0–7.0 years in four Spanish cities. Nutrient and food intake were obtained through a food-frequency questionnaire, and overall diet quality calculated using the healthy-eating index (HEI) developed by <bibr rid="b20">Kennedy et al. (1995)</bibr>. Standardized methods were used to measure anthropometric variables. Associations of interest were summarized as the difference in nutrient and food consumption between the value of the fifth and the first quintile of consumption (dq) of bakery products, sweetened soft drinks or yogurt, adjusted for energy intake and BMI. Bakery products, sweetened soft drinks and yogurt supplied 15·5, 1·0 and 5·6 % energy intake respectively. Higher consumption of these three foods was associated with greater energy intake (P<0·001), but not with higher BMI. Consumption of bakery products was associated with the proportion of energy derived from intake of total carbohydrates (dq 4·5 %, P<0·001) and sugars (dq 2 %, P<0·001), but did not show association with the HEI. Consumption of sweetened soft drinks was associated with a lower consumption of milk (dq −88 ml, P<0·001) and Ca (dq −175 m/, P<0·001), and worse HEI (dq −2, P<0·01). Consumption of yogurt, while associated with higher energy intake from saturated fats (dq 1·77 %, P<0·001) and sugars (dq 2·02 %, P<0·001), showed no association with the HEI. Differences in the intake of nutrients and foods across quintiles of consumption of bakery products, sweetened soft drinks and yogurt were usually very small. We conclude that the impact of the consumption of bakery products, sweetened soft drinks and yogurt on the quality of the diet of Spanish children is only modest, although it may contribute to aggravating certain unhealthy characteristics of their diet, particularly excess energy, saturated fats and sugars. Therefore, consumption of bakery products and sweetened soft drinks should be moderated, and priority given to consumption of low-fat, low-sugar yogurt.

scholarly journals Nutrient and food intakes differ among Latina subgroups during pregnancy

2011 ◽  
Vol 15 (2) ◽  
pp. 341-351 ◽  
Author(s):  
Amber Hromi-Fiedler ◽  
Angela Bermúdez-Millán ◽  
Sofia Segura-Pérez ◽  
Rafael Pérez-Escamilla
Keyword(s):  
Puerto Rican ◽  
Low Income ◽  
Geographical Area ◽  
Food Group ◽  
Cross Sectional Study ◽  
Food Sources ◽  
Processed Meat ◽  
Cross Sectional ◽  
Dark Green ◽  
Β Carotene

AbstractObjectiveTo document nutrient and food group serving intakes from food sources among Latina subgroups living in the same geographical area.DesignA cross-sectional study. Nutrient and food group serving intakes were assessed by means of a 24 h recall administered immediately after a prenatal survey.SettingHartford, CT, USA.SubjectsA total of 233 low-income pregnant Latinas. For analyses, Latinas were classified into two groups on the basis of self-reported ethnic identity: Puerto Ricans and non-Puerto Rican Latinas.ResultsPuerto Rican Latinas were more likely than non-Puerto Rican Latinas to be more acculturated and to consume foods (i.e. processed meat, cheese, soft drinks) and higher levels of nutrients (i.e. fat, SFA, MUFA, trans fatty acids) that have been implicated in the development of chronic diseases. By contrast, non-Puerto Rican Latinas were more likely to consume foods (i.e. fruits, dark green/yellow vegetables, tomatoes, non-starchy vegetables) and higher levels of nutrients (i.e. fibre, vegetable protein, folate, β-carotene) that promote health when compared with Puerto Rican Latinas.ConclusionsFindings suggest that acculturation may play a role in dietary intake. Clinicians and dietitians need to be aware of these differences to encourage healthy eating patterns among more acculturated pregnant Latina clients.

scholarly journals Diet quality – what is it and does it matter?

2009 ◽  
Vol 12 (12) ◽  
pp. 2473-2492 ◽  
Author(s):  
Annika Wirt ◽  
Clare E Collins
Keyword(s):  
Health Outcomes ◽  
Diet Quality ◽  
English Language ◽  
Food Group ◽  
Cross Sectional Study ◽  
Dietary Quality ◽  
Food Groups ◽  
Cross Sectional ◽  
The Relationship ◽  
Quality Tools

AbstractObjectiveMeasures of diet quality have evolved with a number of scoring indices currently in use. They are increasingly being used to examine epidemiological associations between dietary intake and nutrition-related health outcomes. The present review aims to describe current diet quality tools and their applications, and to examine the relationship between diet quality and morbidity and mortality.DesignA search was conducted of MEDLINE, Cochrane, EMBASE, CINAHL and ProQuest electronic databases. Inclusion criteria were: English language; published from 2004 on; conducted in adult populations; longitudinal/cohort/case–control or cross-sectional study; included a theoretically defined measure of diet quality.ResultsA total of twenty-five indices of overall diet quality and/or variety were found, with components ranging from nutrients only to adherence to recommended food group servings, to variety within healthful food groups. The majority of studies reviewed had methodological weaknesses but demonstrated that higher dietary quality was consistently inversely related to all-cause mortality, with a protective effect of moderate magnitude. The associations were stronger for men and for all-cause and CVD mortality.ConclusionsThe limitations of both the indices and the studies that use them need to be considered when interpreting and comparing results. However, diet quality indices do appear to be able to quantify risk of some health outcomes, including biomarkers of disease and risk of CVD, some cancers and mortality. Further research is needed to improve the validity of these tools and to adapt them for use in clinical dietetic practice.

scholarly journals Snacking Behavior Differs Between Evening and Morning Chronotype Individuals but Chronotype Is Not Associated With Energy Intake and Diet Quality

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 463-463
Author(s):  
Chia-Lunx Yang ◽  
Olivia McKeever ◽  
Robin Tucker
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Eating Behaviors ◽  
Adult Population ◽  
The United States ◽  
Cross Sectional Study ◽  
Sleep Cycle ◽  
Type I ◽  
Cross Sectional ◽  
Food Cravings

Abstract Objectives There is a growing body of literature that links a person's preferred time for activities and sleep cycle, or chronotype, to eating behaviors and the risk of becoming overweight or obese. However, the relationships among chronotype, snacking behavior, diet quality, and food cravings are poorly characterized among US adults. This cross-sectional study examined the associations among chronotype, snacking habits, dietary intake and quality, and food cravings these relationships. Methods One-hundred adults (mean age: 28.4 ± 7.3 y; 63% female) living in the United States completed the study. Based on their score on the HorneÖstberg Morningness-Eveningness Questionnaire, an individual was categorized into morning-type (M-type), intermediate-type (I-type), or evening-type (E-type). Snack intake was assessed using a previously published specialized food frequency questionnaire. Diet quality was obtained using the Diet History Questionnaire III. The validated General Food Cravings Questionnaire-Trait measured cravings. General linear regression was used to assess differences in outcomes among chronotypes. Results Over the course of a week, E-type individuals consumed snacks more often than the M-type (E-type: 13.9 ± 4.5, M-type: 11.2 ± 4.6; P = 0.002), but not the I-type (10.1 ± 4.1; P = 0.086). In terms of timing of snacking, E-type individuals consumed more snacks after dinner than the M-type (E-type: 5.3 ± 1.6; M-type: 3.7 ± 2.2; P &lt; 0.001). E-type individuals consumed more energy-dense snacks (E-type: 14.4 ± 4.4; M-type: 11.3 ± 4.7; P = 0.005), especially candies (E-type: 2.0 ± 1.0; M-type: 1.1 ± 0.9, P = 0.005), than the M-type. However, there were no significant differences in healthy snack frequency, food cravings, diet quality, and energy and macronutrient intake among chronotypes (P &gt; 0.05, for all). Conclusions In this relatively young population, E-type individuals consumed snacks more frequently than M-types. However, chronotypes were not associated with an individual's energy intake, diet quality, and food cravings, which suggests that chronotype negligibly influences weight gain risk in this young adult population. Funding Sources USDA NIFA and Michigan AgBioResearch.

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