scholarly journals Impact of Fortified Ultra-Processed Foods on Risk of Anemia: A New Perspective for Pediatric Nutrition

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 841-841
Author(s):  
Daniel Hoffman ◽  
Paula dos Leffa ◽  
Caroline Sangalli ◽  
Julia Valmórbida ◽  
André Dornelles ◽  
...  
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Low Income ◽  
Lower Risk ◽  
Total Energy Intake ◽  
Processed Foods ◽  
Double Burden ◽  
Poor Diet ◽  
The Impact

Abstract Objectives Poor diet quality is a major risk factor for the development of anemia. An increased consumption of fortified ultra-processed food (UPF) among children presents a new contributor to micronutrient intake, one that could potentially improve anemia biomarkers despite having a concomitantly low diet quality. Our objective was to investigate the impact of fortified UPF consumption on the prevalence of anemia and diet quality among children from low-income families in Brazil. Methods A cross-sectional analyses from a randomized field trial of children at 3 years of age (n = 432) from Porto Alegre, Brazil. Capillary blood samples were taken to measure hemoglobin concentration (Hb) and used to determine anemia status. Dietary data was assessed using two multiple-pass 24-h recalls and the consumption of UPF was classified according to the NOVA system. Results UPF account for 42.6% of total energy intake. Children in the highest tertile of UPF consumption had significantly lower risk of anemia (Hb < 110 g/L) compared to those in the lowest tertile (tertile 3 vs. tertile 1; OR 0.56 95% CI 0.39 to 0.82). Similarly, a 10% increase in the consumption of UPF was associated with a 22% lower risk of anemia (95% CI 0.64 to 0.94). Conversely, consumption of UPF was negatively associated with consumption of unprocessed/minimally processed foods. Finally, as the contribution of UPF to total energy intake increased, the intake of added sugars, total fats, and sodium increased, whereas the intake of proteins, fiber, and calcium decreased. Conclusions The consumption of fortified UPF was associated with a lower risk of anemia and a poor diet quality in children from a low-income community in Brazil. The co-existence of normal Hb with poor diet quality suggests the need for a more nuanced assessment of dietary patterns in low-income settings to best address this paradoxical situation as the prevalence of the double burden of disease continues to increase throughout the world. Funding Sources Coordination for the Improvement of Higher Education Personnel (CAPES).

scholarly journals The role of eating frequency on total energy intake and diet quality in a low-income, racially diverse sample of schoolchildren

2014 ◽  
Vol 18 (3) ◽  
pp. 474-481 ◽  
Author(s):  
E Whitney Evans ◽  
Paul F Jacques ◽  
Gerard E Dallal ◽  
Jennifer Sacheck ◽  
Aviva Must
Keyword(s):  
Elementary School ◽  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Low Income ◽  
Healthy Eating Index ◽  
Total Energy Intake ◽  
School Age ◽  
Elementary School Age

AbstractObjectiveThe relationship of meal and snacking patterns with overall dietary intake and relative weight in children is unclear. The current study was done to examine how eating, snack and meal frequencies relate to total energy intake and diet quality.DesignThe cross-sectional associations of eating, meal and snack frequencies with total energy intake and diet quality, measured by the Healthy Eating Index 2005 (HEI-2005), were examined in separate multivariable mixed models. Differences were examined between elementary school-age participants (9–11 years) and adolescents (12–15 years).SettingTwo non-consecutive 24 h diet recalls were collected from children attending four schools in the greater Boston area, MA, USA.SubjectsOne hundred and seventy-six schoolchildren, aged 9–15 years.ResultsOverall, 82 % of participants consumed three daily meals. Eating, meal and snack frequencies were statistically significantly and positively associated with total energy intake. Each additional reported meal and snack was associated with an 18·5 % and a 9·4 % increase in total energy intake, respectively (P<0·001). The relationships of eating, meal and snack frequencies with diet quality differed by age category. In elementary school-age participants, total eating occasions and snacks increased HEI-2005 score. In adolescents, each additional meal increased HEI-2005 score by 5·40 points (P=0·01), whereas each additional snack decreased HEI-2005 score by 2·73 points (P=0·006).ConclusionsFindings suggest that snacking increases energy intake in schoolchildren. Snacking is associated with better diet quality in elementary school-age children and lower diet quality in adolescents. Further research is needed to elucidate the role of snacking in excess weight gain in children and adolescents.

scholarly journals CONSUMPTION OF MINIMALLY PROCESSED AND ULTRA-PROCESSED FOODS AMONG STUDENTS FROM PUBLIC AND PRIVATE SCHOOLS

2019 ◽  
Vol 37 (2) ◽  
pp. 173-180 ◽  
Author(s):  
Camila Silva Ferreira ◽  
Dyene Aparecida Silva ◽  
Cristiana Araújo Gontijo ◽  
Ana Elisa Madalena Rinaldi
Keyword(s):  
Public Schools ◽  
Total Energy ◽  
Energy Intake ◽  
Private Schools ◽  
Private School ◽  
Total Energy Intake ◽  
Processed Foods ◽  
School Students ◽  
Minimally Processed ◽  
Public And Private

ABSTRACT Objective: To compare and analyze the consumption of minimally processed and ultra-processed foods among students from public and private schools. Methods: Study conducted in Uberlândia, MG, with fifth-grade students from three private and six public schools, selected by stratified cluster sampling. We collected data on food consumption using the 24-hour recall. Foods were classified into four groups (G) according to extent and purpose of processing: fresh/minimally processed foods (G1) culinary ingredients (G2), processed foods (G3), and ultra-processed foods (G4). Total energy intake (kcal) of each group, amount of sugar (g), sodium (mg), and fiber (g) were quantified and compared according to administrative affiliation (private or public). Results: Percentage of total energy intake was: G1 - 52%; G2 - 12%; G3 - 5%; e G4 - 31%. Energy intake from G1 (53 vs. 47%), G2 (12 vs. 9%), and G3 (6.0 vs. 0.1%), and amount of sodium (3,293 vs. 2,724 mg) and fiber (23 vs. 18 g) were higher among students from public schools. Energy intake from G4 (36 vs. 28%) and amount of sugar (20 vs. 14%) were higher among students from private schools. The consumption of foods from G1 in the school environment was higher among students from public schools (40 vs. 9%). Conclusions: Foods from G1 represent the highest percentage of total energy intake, while those from G4 constitute a third of calories consumed. Processed juice, sandwich cookie, processed cake, and breakfast cereals are more frequent among private school students; snacks and juice powder are more common for students from public schools.

scholarly journals Ultra-processed foods and added sugars in the Chilean diet (2010)

2017 ◽  
Vol 21 (1) ◽  
pp. 125-133 ◽  
Author(s):  
Gustavo Cediel ◽  
Marcela Reyes ◽  
Maria Laura da Costa Louzada ◽  
Euridice Martinez Steele ◽  
Carlos A Monteiro ◽  
...  
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Total Energy Intake ◽  
Processed Foods ◽  
Food Groups ◽  
Dietary Recommendations ◽  
Cross Sectional ◽  
Added Sugars ◽  
Percentage Point Increase ◽  
Point Increase

AbstractObjectiveTo assess the consumption of ultra-processed foods and analyse its association with the content of added sugars in the Chilean diet.DesignCross-sectional study of national dietary data obtained through 24 h recalls and classified into food groups according to the extent and purpose of food processing (NOVA classification).SettingChile.SubjectsA probabilistic sample of 4920 individuals (aged 2 years or above) studied in 2010 by a national dietary survey (Encuesta Nacional de Consumo Alimentario).ResultsUltra-processed foods represented 28·6 (se 0·5) % of total energy intake and 58·6 (se 0·9) % of added sugars intake. The mean percentage of energy from added sugars increased from 7·7 (se 0·3) to 19·7 (se 0·5) % across quintiles of the dietary share of ultra-processed foods. After adjusting for several potential sociodemographic confounders, a 5 percentage point increase in the dietary share of ultra-processed foods determined a 1 percentage point increase in the dietary content of added sugars. Individuals in the highest quintile were three times more likely (OR=2·9; 95 % CI 2·4, 3·4) to exceed the 10 % upper limit for added sugars recommended by the WHO compared with those in the lowest quintile, after adjusting for sociodemographic variables. This association was strongest among individuals aged 2–19 years (OR=3·9; 95 % CI 2·7, 5·9).ConclusionsIn Chile, ultra-processed foods are important contributors to total energy intake and to the consumption of added sugars. Actions aimed at limiting consumption of ultra-processed foods are being implemented as effective ways to achieve WHO dietary recommendations to limit added sugars and processed foods, especially for children and adolescents.

scholarly journals Food insecurity and patterns of dietary intake in a sample of UK adults

2021 ◽  
pp. 1-24
Author(s):  
Jackie Shinwell ◽  
Melissa Bateson ◽  
Daniel Nettle ◽  
Gillian V. Pepper
Keyword(s):  
Weight Gain ◽  
Dietary Intake ◽  
Food Insecurity ◽  
Total Energy ◽  
Energy Intake ◽  
Low Income ◽  
Total Energy Intake ◽  
Metabolic Effects ◽  
Variable Time ◽  
Important Health

Abstract The aim of this study was to identify the dietary-intake correlates of food insecurity in UK adults. We recruited groups of low-income participants who were classified as food insecure (n = 196) or food secure (n = 198). Participants completed up to five 24h dietary recalls. There was no difference in total energy intake by food insecurity status (βFI = −0.06, 95% CI −0.25 to 0.13). Food insecure participants consumed a less diverse diet, as evidenced by fewer distinct foods per meal (βFI = −0.27, 95% CI −0.47 to −0.07), and had more variable time gaps between meals (βFI = 0.21, 95% CI 0.01 to 0.41). These associations corresponded closely to those found in a recent U.S. study using similar measures, suggesting that the dietary intake signature of food insecurity generalizes across populations. The findings suggest that the consequences of food insecurity for weight gain and health are not due to increased energy intake. We suggest that there may be important health and metabolic effects of temporal irregularity in dietary intake, which appears to be an important component of food insecurity.

scholarly journals The effect of eating frequency on total energy intake, BMI z‐score and diet quality in children and adolescents

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
E. Whitney Evans ◽  
Paul Jacques ◽  
Gerard E. Dallal ◽  
Jennifer Sacheck ◽  
Aviva Must
Keyword(s):  
Total Energy ◽  
Children And Adolescents ◽  
Energy Intake ◽  
Diet Quality ◽  
Total Energy Intake ◽  
Z Score ◽  
Eating Frequency

scholarly journals Associations Between Consumption of Ready to Eat Cereal and Dietary Intake and Diet Quality in Hispanics (P18-052-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Yong Zhu ◽  
Jessica Smith ◽  
Vipra Vanage ◽  
Neha Jain ◽  
Mitesh Sharma ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Dairy Products ◽  
Healthy Eating Index ◽  
Total Energy Intake ◽  
Hispanic Population ◽  
Hispanic Children ◽  
Added Sugar

Abstract Objectives To understand consumption pattern of ready to eat cereal (RTEC) in the Hispanic population in the United States and investigate associations between RTEC consumption and dietary intake as well as diet quality in this population. Methods Children aged between 2–17 years old (N = 899) and adults aged 18 years or older (N = 1593) who were Mexican American or other Hispanics from the National Health and Nutrition Examination Survey 2015–2016 were included in the study. Day 1 dietary data were used to determine RTEC consumption status, energy intake, nutrient and food group intake. Diet quality was measured as the Healthy Eating Index 2015 (HEI-2015). Multiple linear regression analyses for surveys were conducted to estimate covariates-adjusted associations between RTEC consumption and dietary intake, as well as diet quality. Results About 40% of Hispanic children reported RTEC consumption whereas only 14% of Hispanic adults were RTEC eaters. RTEC eaters were more likely from lower income families. Compared to non-eaters, both children and adults who reported RTEC consumption had significantly higher intake of whole grains, dairy products, and vitamins and minerals such as calcium, iron, zinc, folate, thiamin, riboflavin, niacin, vitamin B12, vitamin B6, vitamin A, vitamin D; as well as significantly lower intake of sodium and dietary cholesterol (P < 0.05 for all). Total energy intake and added sugar intake did not differ by RTEC consumption status in both age groups. HEI-2015 total score was significantly higher in RTEC eaters than non-eaters in both Hispanic children and adults (P < 0.05 for both). Conclusions Consumption of RTEC is associated with improved diet quality including higher intake of whole grain and dairy products, as well as several vitamins and minerals in both Hispanic children and adults. Consumption of RTEC is not associated with total energy intake or added sugar in the Hispanic population. Funding Sources The study was funded by General Mills, Inc.

scholarly journals The impact of restaurant consumption among US adults: effects on energy and nutrient intakes

2014 ◽  
Vol 17 (11) ◽  
pp. 2445-2452 ◽  
Author(s):  
Binh T Nguyen ◽  
Lisa M Powell
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Fast Food ◽  
Fixed Effects ◽  
Saturated Fat ◽  
Individual Characteristics ◽  
Total Energy Intake ◽  
Net Energy ◽  
The Impact ◽  
Daily Total

AbstractObjectiveTo examine the effect of fast-food and full-service restaurant consumption on adults’ energy intake and dietary indicators.DesignIndividual-level fixed-effects regression model estimation based on two different days of dietary intake data was used.SettingParallel to the rising obesity epidemic in the USA, there has been a marked upward trend in total energy intake derived from food away from home.SubjectsThe full sample included 12 528 respondents aged 20–64 years who completed 24 h dietary recall interviews for both day 1 and day 2 in the National Health and Nutrition Examination Survey (NHANES) 2003–2004, 2005–2006, 2007–2008 and 2009–2010.ResultsFast-food and full-service restaurant consumption, respectively, was associated with an increase in daily total energy intake of 813·75 kJ (194·49 kcal) and 858·04 kJ (205·21 kcal) and with higher intakes of saturated fat (3·48 g and 2·52 g) and Na (296·38 mg and 451·06 mg). Individual characteristics moderated the impacts of restaurant food consumption with adverse impacts on net energy intake being larger for black adults compared with their white and Hispanic counterparts and greater for middle-income v. high-income adults.ConclusionsAdults’ fast-food and full-service restaurant consumption was associated with higher daily total energy intake and poorer dietary indicators.

scholarly journals Probable insomnia is associated with future total energy intake and diet quality in men

2016 ◽  
Vol 104 (2) ◽  
pp. 462-469 ◽  
Author(s):  
Feon W Cheng ◽  
Yanping Li ◽  
John W Winkelman ◽  
Frank B Hu ◽  
Eric B Rimm ◽  
...  
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Total Energy Intake

scholarly journals Bread type intake is associated with lifestyle and diet quality transition among Bedouin Arab adults

2009 ◽  
Vol 102 (10) ◽  
pp. 1513-1522 ◽  
Author(s):  
Kathleen Abu-Saad ◽  
Iris Shai ◽  
Vered Kaufman-Shriqui ◽  
Larissa German ◽  
Hillel Vardi ◽  
...  
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Diet Quality ◽  
Lifestyle Changes ◽  
Total Energy Intake ◽  
White Bread ◽  
Nutrition Survey ◽  
Nutritional Interventions ◽  
White Flour ◽  
Total Fat

The traditionally semi-nomadic Bedouin Arabs in Israel are undergoing urbanisation with concurrent lifestyle changes, including a shift to using unfortified white-flour bread instead of wholewheat bread as the main dietary staple. We explored associations between the transition from wholewheat to white-flour bread and (1) lifestyle factors, (2) overall diet quality, and (3) health status. We conducted a nutrition survey among 451 Bedouin adults, using a modified 24 h recall questionnaire. Bread intake accounted for 32·7 % of the total energy intake. Those consuming predominantly white bread (PWB) (n 327) were more likely to be urban (OR 2·79; 95 % CI 1·70, 4·58), eating store-bought rather than homemade bread (OR 8·18; 95 % CI 4·34, 15·41) and currently dieting (OR 4·67; 95 % CI 1·28, 17·11) than those consuming predominantly wholewheat bread (PWWB) (n 124). PWB consumption was associated with a lower intake of dietary fibre (23·3 (se 0·6) v. 41·8 (se 1·0) g/d; P ≤ 0·001), a higher intake of saturated fats (26·9 v. 24·6 % of total fat; P = 0·013) and lower intakes of Fe (11·0 (se 0·3) v. 16·7 (se 0·4) mg/d), Mg (262·2 (se 5·9) v. 490·3 (se 9·8) mg/d), vitamin E (6·5 (se 0·2) v. 8·6 (se 0·3) mg/d) and most B vitamins than PWWB consumption (P < 0·001 for all), after adjusting for total energy intake. Among those aged ≥ 40 years, PWB consumption was associated with a 9·85-fold risk (95 % CI 2·64, 36·71; P = 0·001) of having one or more chronic conditions, as compared with PWWB consumption, after controlling for other risk factors. White bread intake was associated with a less traditional lifestyle and poorer diet quality, and may constitute a useful marker for at-risk subgroups to target for nutritional interventions.

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