scholarly journals Mindful Eating Is Related to Lower Intake of Energy and Added Sugars Among Overweight, Premenopausal Women

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1318-1318
Author(s):  
Linda Knol ◽  
Kristi Crowe-White ◽  
Susan Appel
Keyword(s):  
Energy Intake ◽  
Emotional Eating ◽  
Online Survey ◽  
Saturated Fat ◽  
Premenopausal Women ◽  
Mindful Eating ◽  
Obese Women ◽  
Coping With Stress ◽  
Added Sugars ◽  
Funding Sources

Abstract Objectives Mindful eating (ME) is the act of engaging in intentional awareness to eating experiences and internal body sensations in a non-judgmental manner. ME interventions have improved stress-related eating, which is associated with increased energy intake from highly palatable foods. The purpose of this study was to examine relationships between ME and dietary intake. Methods Premenopausal, overweight/obese [body mass index (BMI) of 25–40 kg/m2], women (n = 65), ages 25–50 years, completed three days of dietary recalls using the Automated Self-administered Recall System (ASA24) and an online survey including the Mindful Eating Questionnaire (MEQ). A 5-point Likert Scale was used to assess MEQ responses with higher scores reflecting greater ME. Linear regression was used to assess relationships between MEQ scores and energy intake, as well as, energy from saturated fat and added sugars. Results The average MEQ score was 3.22 (SD = 0.48). On average, participants consumed 1852 (SD = 540) kcals with 12.8% (SD = 3.5) and 10.8% (SD = 6.3) kcals from saturated fat and added sugars, respectively. MEQ scores were inversely related to overall energy intake (β = −349, F = 6.95, P = 0.01), and percentage of energy from added sugars (β = −3.44, F = 4.77, P = 0.03). Saturated fat intake was not related to MEQ scores. Energy intake was inversely related to only three of the five MEQ subscales: eating with awareness (β = −273, F = 7.40, P = 0.01), stress/emotional eating (β = −140, F = 4.49, P = 0.04), and distracted eating (β = −194, F = 6.13, P = 0.02). Conclusions Overweight/obese women consumed significantly less energy by paying attention to flavors, colors, textures, and tastes of food, eating meals without distractions, and coping with stress through means other than food. Interestingly, energy intake was unrelated to eating based on biological or environmental cues. Funding Sources Dietitians in Integrative and Functional Medicine DPG, Academy of Nutrition and Dietetics and Research Grant Committee, University of Alabama.

scholarly journals Sources of excessive saturated fat, trans fat and sugar consumption in Brazil: an analysis of the first Brazilian nationwide individual dietary survey

2012 ◽  
Vol 17 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Rosangela A Pereira ◽  
Kiyah J Duffey ◽  
Rosely Sichieri ◽  
Barry M Popkin
Keyword(s):  
Total Energy ◽  
Energy Intake ◽  
Rural Areas ◽  
Family Income ◽  
Saturated Fat ◽  
Total Sugar ◽  
Total Energy Intake ◽  
Food Groups ◽  
Cross Sectional ◽  
Added Sugars

AbstractObjectiveTo examine the patterns of consumption of foods high in solid fats and added sugars (SoFAS) in Brazil.DesignCross-sectional study; individual dietary intake survey. Food intake was assessed by means of two non-consecutive food records. Foods providing >9·1 % of energy from saturated fat, or >1·3 % of energy from trans fat, or >13 % of energy from added sugars per 100 g were classified as high in SoFAS.SettingBrazilian nationwide survey, 2008–2009.SubjectsIndividuals aged ≥10 years old.ResultsMean daily energy intake was 8037 kJ (1921 kcal), 52 % of energy came from SoFAS foods. Contribution of SoFAS foods to total energy intake was higher among women (52 %) and adolescents (54 %). Participants in rural areas (43 %) and in the lowest quartile of per capita family income (43 %) reported the smallest contribution of SoFAS foods to total energy intake. SoFAS foods were large contributors to total saturated fat (87 %), trans fat (89 %), added sugar (98 %) and total sugar (96 %) consumption. The SoFAS food groups that contributed most to total energy intake were meats and beverages. Top SoFAS foods contributing to saturated fat and trans fat intakes were meats and fats and oils. Most of the added and total sugar in the diet was supplied by SoFAS beverages and sweets and desserts.ConclusionsSoFAS foods play an important role in the Brazilian diet. The study identifies options for improving the Brazilian diet and reducing nutrition-related non-communicable chronic diseases, but also points out some limitations of the nutrient-based criteria.

scholarly journals Diet and All-cause Mortality in Hemodialysis Patients (P18-010-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Janet Diaz-Martinez ◽  
Preciosa Martinez-Motta ◽  
Ivan Delgado-Enciso ◽  
Fatma Huffman ◽  
Marianna Baum ◽  
...  
Keyword(s):  
Energy Intake ◽  
Mortality Risk ◽  
Saturated Fat ◽  
Hemodialysis Patients ◽  
Food Sources ◽  
Protein Requirements ◽  
Funding Sources ◽  
Disease Outcomes ◽  
All Cause Mortality ◽  
Cereal Fiber

Abstract Objectives Evaluate the association between the hemodialysis (HD) patient's diet components and all-cause mortality in a 12-month prospective analysis. Methods The diet components of 77 HD participants were examined using 24-hr recalls administered on dialysis and non-dialysis days, participant's demographics were obtained from the chart and all-cause mortality was registered for 12 months. Results The mean age ± SD was 63.2 ± 15.7 years; 28.8% were female, 58.4% of the patients had DM and 13% died of cardiovascular disease. When comparing dietary energy intake (DEI) and dietary protein intake (DPI) with the National Kidney Disease Outcomes Quality Initiative (KDOQI) guidelines (30–35 kcal/kg; 1.2 g/kg daily) only 59.5% of the participants met energy recommendations and 25.2% met protein recommendations. Survivors had a greater protein and energy intake when compared to non-survivors; DEI (1917 ± 400 vs 1615 ± 321, P = 0.026) DPI (81 ± 16 vs 66 ± 11, P = 0.06); greater intake of fruit servings (2.4 ± 0.99 vs 1.5 ± 0.85, P = 0.09); greater intake of cereal-fiber grams (11.6 ± 4.5 vs 7.4 ± 4.4, P = 0.07). The intake of at least two fruit servings per day, decreased four-fold the mortality risk (HR:0.246; 95.0%, C.I. 0.069–0.880) P = 0.031; and the intake of at least 7 grams of cereal-fiber per day, decreased five-fold the mortality risk (HR:0.187; 95.0%, C.I. 0.050–0.693, P = 0.012); when adjusted by age, gender and diabetes the relationships remained significant (P < 0.05).The differences in the intake of vegetables, white/red meat, nuts/soy and fat (trans-, poly, and saturated fat) did not achieve significance, P > 0.05). Conclusions Hemodialysis patients should be encouraged to use various food sources to meet their energy and protein requirements as well as satisfy at least two servings of fruits and 7 grams of cereal-fiber per day to prevent cardiovascular mortality. Funding Sources No funding resources. This study is part of a PhD dissertation thesis.

scholarly journals Eating Behaviors and Dietary Intakes of Older Adults: What We Eat in America, NHANES 2015–2016 (FS02-07-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Alanna Moshfegh ◽  
Anne Garceau ◽  
John Clemens
Keyword(s):  
Older Adults ◽  
Energy Intake ◽  
Eating Behaviors ◽  
Saturated Fat ◽  
Dietary Intakes ◽  
Daily Energy Intake ◽  
Added Sugars ◽  
Daily Energy ◽  
Daily Intakes ◽  
The U.S

Abstract Objectives It is estimated that the number of older individuals in the U.S. will nearly double between 2020 and 2050 to over 80 million. This research examines eating behaviors and dietary intakes of older adults. Methods Nationally representative day 1 dietary data from 1684 adults ages 60+ participating in What We Eat in America (WWEIA), NHANES 2015–2016 were analyzed to estimate eating pattern behaviors and dietary intakes. The interviewer-administered 5-step USDA Automated Multiple-Pass Method (AMPM) was used to collect the 24-hour dietary recall. The WWEIA Food Categories were used to estimate the percentage who consumed vegetables or fruits. The Food Patterns Equivalents Database (FPED) was used to calculate added sugars intake. Results On any given day, almost all older adults reported eating breakfast (92%) and dinner (94%) and fewer ate lunch (78%); two-thirds reported all three meals. Snacks were consumed by 94%, most commonly 3 to 4 times per day, and provided 20% of daily mean energy intake. In relation to energy, snacks provided more of the daily intakes of caffeine (33%), total sugar (32%), carbohydrates (23%), and calcium (21%). More than 2/3 of older adults consumed a vegetable, 1/3 of which were white potatoes, such as French fried, mashed, or baked potatoes. A fruit was reported by just over half of older adults, the most common being bananas (16%), followed by apples (12%), berries (11%), citrus (9%), melons (8%), and grapes (5%). Four out of ten older adults consumed at least one food or beverage from a restaurant and among these individuals, intake at restaurants provided 42% of their daily energy intake and about half of daily intakes of fat, saturated fat, cholesterol, and sodium. Mean daily intakes of added sugars and saturated fat each provided 12% of daily energy intake, exceeding the Dietary Guidelines for Americans recommendations of less than 10% of calories per day from each, as did sodium with mean daily intake of 3091 mg, exceeding the recommendation of less than 2300 mg. Conclusions With the number and proportion of older adults increasing in the U.S., understanding their eating behaviors and dietary intakes can inform strategies for well-being during this life stage. Funding Sources USDA, Agricultural Research Service.

scholarly journals Dietary Patterns and Their Association with Anxiety Symptoms among Older Adults: The ATTICA Study

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1250 ◽  
Author(s):  
Maria F. Masana ◽  
Stefanos Tyrovolas ◽  
Natasa Kollia ◽  
Christina Chrysohoou ◽  
John Skoumas ◽  
...  
Keyword(s):  
Older Adults ◽  
Energy Intake ◽  
Affective Disorders ◽  
Dietary Habits ◽  
Saturated Fat ◽  
Female Gender ◽  
Anxiety Symptoms ◽  
Family Status ◽  
Added Sugars ◽  
Anxiety Levels

By 2050, the global population aged 60 years and over is expected to reach nearly 2.1 billion and affective disorders might be also expected to increase. Although nutrition has been related with affective disorders, there is a lack of studies assessing the relation between dietary habits and anxiety among European and Mediterranean older populations. In the present study, we aimed to evaluate the association between dietary habits, energy intake, and anxiety symptoms using data from 1128 Greek older adults (>50 years) without pre-existing cardiovascular disease (CVD) or any other chronic disease who participated in the ATTICA study. Various socio demographic lifestyle, bio-clinical (e.g., blood pressure), and psychological (e.g., depression) characteristics were used, and dietary habits as well as energy intake were calculated using standard procedures. Older people with anxiety were more likely to be sedentary, to be smokers, and to show symptoms of depression. The saturated fat and added sugars (SFAS) dietary pattern was associated with higher anxiety levels (non-standardized b (95% CI): 5.82 (0.03 to 11.61)). No association between energy intake tertiles and anxiety levels pictured in the later regression model. Moreover, female gender, family status, and depression were positively related to anxiety. Therefore, promoting healthy dietary habits could reduce anxiety symptoms of the older adults.

scholarly journals Is Wheat Bread a Better Choice Than White Bread?

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 568-568
Author(s):  
Lynn Ulatowski ◽  
Marina Marusic
Keyword(s):  
Dietary Fiber ◽  
Saturated Fat ◽  
Wheat Bread ◽  
White Bread ◽  
Added Sugars ◽  
Funding Sources ◽  
Nutritional Analysis ◽  
Nutritional Characteristics ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

scholarly journals A Methodology to Assess a Relevant Combination of Parameters for a Satisfying Snacking in a Reasonable Portion Size

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1324-1324
Author(s):  
Aurelie LesdemaLaurent ◽  
Sophie Vinoy ◽  
Isabelle Fremont-Lefebvre ◽  
Caroline Heyraud
Keyword(s):  
Energy Intake ◽  
Portion Size ◽  
Mindful Eating ◽  
Portion Control ◽  
Funding Sources ◽  
Complementary Approach ◽  
Level Of Satisfaction ◽  
Daily Allowance ◽  
Eating Occasions ◽  
The Right

Abstract Objectives Portion size, and especially oversizing lead to overconsumption without compensation at next meals. This has been well demonstrated in children and in adults (Hetherington et al. 2018). Downsizing showed interesting reduction in energy intake, especially in lab conditions (Poelman et al. 2015). One proposal from industry is to offer single-served packs, especially the ones more dedicated to snacking occasions. One of the big challenges is to provide high enough satisfaction to the consumer with a defined fixed portion. The objective of our methodology is to define the right portion size which provides enough satisfaction for most of the consumers, in line with the recommended daily allowance. Methods We developed a methodology to determine the right portion of food based on satisfaction. In cross-over designs, at least 100 consumers were asked to eat as much as they want of the proposed snack until they feel fully satisfied for a snack at this time of the day. We then evaluated the amount of snack consumed (g and kcal), their appetite sensations, the measured expectation based on pictures, the feelings after consumption (appropriateness, guiltiness, fullness) and the sensory properties of foods, in lab condition. Results Based on the results of 4 studies, the data showed that the right portion is not only about hunger. It is also a compromise including overall satisfaction driven by a balance between appropriateness, healthiness, less guiltiness, liking and other sensory dimensions. Cultural differences were observed with a higher preferred portion for the same product for UK compared to France. Optimal portion size is generally higher for men than women. The bigger the volume, the smaller the portion consumed. For several products, the portion inducing the higher level of satisfaction is different from the serving size mentioned on the packs. Conclusions In conclusion, portion control may help in snacking occasions if it is related to consumers’ satisfaction to limit energy intake during these eating occasions. This may be a complementary approach which could be part of mindful eating and limit the quantity of energy dense foods eaten each day. Funding Sources Mondelēz International and Sam research.

scholarly journals Meeting the Dietary Guidelines Added Sugars Recommendation Is Associated with Higher Fruit, Dairy, and Whole Grains Intakes in Children: WWEIA, NHANES 2015–2016 (P18-005-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shanthy Bowman ◽  
Randy LaComb ◽  
James Friday ◽  
Alanna Moshfegh
Keyword(s):  
Energy Intake ◽  
Lower Energy ◽  
Agricultural Research ◽  
Food Group ◽  
Whole Grains ◽  
Dietary Guidelines ◽  
P Value ◽  
Added Sugars ◽  
Funding Sources ◽  
Nutritional Benefits

Abstract Objectives The 2015–2020 Dietary Guidelines for Americans (DGA) recommend that Americans limit their added sugars intake to less than 10% of their total calories (energy) for the day, because the calories obtained from added sugars often come with low nutritional benefits. The research objective was to compare mean intakes of nutritious foods such as fruit, dairy, and whole grains by children grouped based on whether they met the DGA added sugars recommendation or not. Methods Children ages 2 to 19 years who had complete dietary intake data on day 1 of What We Eat in America, National Health and Nutrition Examination Survey, 2015–2016 were included in the study. They were divided into two groups: (1) those who met the DGA added sugars recommendation; and (2) those who did not meet the recommendation. Energy and selected food group intakes of the two groups were estimated and compared using SAS-callable SUDAAN software, and a p-value less than 0.01 was considered as significantly different. Results There were 2901 children in the study. Only about one-third of all children (34.8 ± 1.2%), met the added sugars recommendation, and household income did not impact the percentage of children meeting the recommendation. Forty-seven % of 2–5 year old and 31% of 6–19 year old children met the recommendation. The estimated mean added sugars intake of the children who met the recommendation was considerably lower than those who did not meet the recommendation, 6.4 ± 0.23 vs. 21.2 ± 0.51 teaspoon equivalents (eq.), respectively. The children who met the recommendation had significantly lower energy intake than those who did not meet the recommendation, 1764 ± 32 vs. 1924 ± 30 kilocalories, respectively. In spite of their lower energy intake, children who met the recommendation had significantly higher intakes of total fruit, 1.3 ± 0.05 vs. 0.8 ± 0.05 cup eq.; total dairy, 2.1 ± 0.12 vs. 1.8 ± 0.08 cup eq.; and whole grains 1.0 ± 0.07 vs. 0.8 ± 0.04 ounce eq. than the other group. In other words, those who met the recommendation made better food choices by eating nutritious foods for lower energy intake. Conclusions The study findings showed that high added sugars intake have the potential to replace nutritious foods and reduce the overall quality of the diet, in children. Funding Sources The study was funded by USDA, Agricultural Research Service.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

scholarly journals Effect of ultraprocessed food intake on cardiometabolic risk is mediated by diet quality: a cross-sectional study

2021 ◽  
pp. bmjnph-2020-000225
Author(s):  
Jennifer Griffin ◽  
Anwar Albaloul ◽  
Alexandra Kopytek ◽  
Paul Elliott ◽  
Gary Frost
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Food Consumption ◽  
Outcome Measures ◽  
Diet Quality ◽  
Cardiometabolic Risk ◽  
Saturated Fat ◽  
Secondary Outcome ◽  
Cross Sectional ◽  
Occupational Cohort

ObjectiveTo examine the effect of the consumption of ultraprocessed food on diet quality, and cardiometabolic risk (CMR) in an occupational cohort.DesignCross-sectional.SettingOccupational cohort.Participants53 163 British police force employees enrolled (2004–2012) into the Airwave Health Monitoring Study. A total of 28 forces across the UK agreed to participate. 9009 participants with available 7-day diet record data and complete co-variate data are reported in this study.Main outcome measuresA CMR and Dietary Approaches to Stop Hypertension score were treated as continuous variables and used to generate measures of cardiometabolic health and diet quality. Secondary outcome measures include percentage of energy from fat, saturated fat, carbohydrate, protein and non-milk extrinsic sugars (NMES) and fibre grams per 1000 kcal of energy intake.ResultsIn this cohort, 58.3%±11.6 of total energy intake was derived from ultraprocessed (NOVA 4) foods. Ultraprocessed food intake was negatively correlated with diet quality (r=−0.32, p<0.001), fibre (r=−0.20, p<0.001) and protein (r = −0.40, p<0.001) and positively correlated with fat (r=0.18, p<0.001), saturated fat (r=0.14, p<0.001) and nmes (r=0.10, p<0.001) intake . Multivariable analysis suggests a positive association between ultraprocessed food (NOVA 4) consumption and CMR. However, this main effect was no longer observed after adjustment for diet quality (p=0.209). Findings from mediation analysis indicate that the effect of ultraprocessed food (NOVA 4) intake on CMR is mediated by diet quality (p<0.001).ConclusionsUltraprocessed food consumption is associated with a deterioration in diet quality and positively associated with CMR, although this association is mediated by and dependent on the quality of the diet. The negative impact of ultraprocessed food consumption on diet quality needs to be addressed and controlled studies are needed to fully comprehend whether the relationship between ultraprocessed food consumption and health is independent to its relationship with poor diet quality.

scholarly journals Impact of Experimentally Induced Cognitive Dietary Restraint on Eating Behavior Traits, Appetite Sensations, and Markers of Stress during Energy Restriction in Overweight/Obese Women

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Isabelle Morin ◽  
Catherine Bégin ◽  
Julie Maltais-Giguère ◽  
Alexandra Bédard ◽  
André Tchernof ◽  
...  
Keyword(s):  
Weight Loss ◽  
Body Weight ◽  
Eating Behavior ◽  
Perceived Stress ◽  
Negative Impact ◽  
Dietary Restraint ◽  
Premenopausal Women ◽  
Energy Restriction ◽  
Obese Women ◽  
Experimentally Induced

Weight loss has been associated with changes in eating behaviors and appetite sensations that favor a regain in body weight. Since traditional weight loss approaches emphasize the importance of increasing cognitive dietary restraint (CDR) to achieve negative energy imbalance, it is difficult to untangle the respective contributions of energy restriction and increases in CDR on factors that can eventually lead to body weight regain. The present study aimed at comparing the effects of energy restriction alone or in combination with experimentally induced CDR on eating behavior traits, appetite sensations, and markers of stress in overweight and obese women. We hypothesized that the combination of energy restriction and induced CDR would lead to more prevalent food cravings, increased appetite sensations, and higher cortisol concentrations than when energy restriction is not coupled with induced CDR. A total of 60 premenopausal women (mean BMI: 32.0 kg/m2; mean age: 39.4 y) were provided with a low energy density diet corresponding to 85% of their energy needs during a 4-week fully controlled period. At the same time, women were randomized to either a condition inducing an increase in CDR (CDR+ group) or a condition in which CDR was not induced (CRD− group). Eating behavior traits (Three-Factor Eating Questionnaire and Food Craving Questionnaire), appetite sensations (after standardized breakfast), and markers of stress (Perceived Stress Scale; postawakening salivary cortisol) were measured before (T = 0 week) and after (T = 4 weeks) the 4-week energy restriction, as well as 3 months later. There was an increase in CDR in the CDR+ group while no such change was observed in the CDR− group (p=0.0037). No between-group differences were observed for disinhibition, hunger, cravings, appetite sensations, perceived stress, and cortisol concentrations. These results suggest that a slight increase in CDR has no negative impact on factors regulating energy balance in the context of energy restriction.

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