Contribution of Plant-Based Foods to Protein Intake in the Portuguese Population

Abstract Objectives Plant-based foods (PBFs) are in cutting edge of nutrition due to well-established physical and environmental health benefits. The knowledge of amino acid (AA) composition of PBFs is crucial to evaluate the protein intake. This work aims to assess how PBFs can contribute to the protein intake, according to the Mediterranean diet's reference portions. Methods Protein quality was determined in 58 PBFs belonging to cereals and tubers, vegetables, fruits, legumes, animal protein substitutes and algae available in Portuguese markets. The AA score and specific intake estimated in agreement with WHO, National recommendation and Portuguese food consumption patterns, after UPLC/PDA analysis. Results The highest protein content found in algae, with 35.1 ± 1.2 g/100g DW, and animal protein substitutes with 26.1 ± 0.8 g/100g. Regarding the essential AA scores, by food group, histidine, threonine and aromatic amino acids (AAA) present scores above 1 (1 to 3.5) and lysine, valine and isoleucine current results below 1 for all food groups, despite that lysine in legumes have a 0.9 score. Only legumes for leucine, and cereals and meat substitutes for sulfur AA have scores greater than 1. They are considering the maximum recommended portions, for Portuguese consumption, each of the food groups supplies between 400% of AAA and 100% of lysine regarding essential AA. According to data of consumption on specific plant food groups, an average of 80% of the recommended intake is represented by AAA, and the Portuguese population consumes 15% lysine. The primary sources, of essential AA that contribute to the Portuguese intake, are cereals and tubers with 67.9% of AAA in men and 56.3% in women and 10% of lysine in men and 8.3% in women. The groups of vegetables, legumes and fruits contribute less than 10% of all essential AA. Conclusions Complementarity and diversity of PBFs can reduce some essential AA to achieve the established protein recommendations. A combination of different food groups, such as cereals and legumes, should be taken into account. Increasing seaweed consumption, legumes, and vegetables should be encouraged to the general population. Funding Sources INSA2020DAN1844 - Characterization of commercially available processed plant-based products.

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Using Photography to Assess Foods Offered to Preschoolers in Parent Packed Lunches (P11-069-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz048.p11-069-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Savannah Hobbs ◽

Morgan McCloskey ◽

Savanah Elliott ◽

Taren Swindle ◽

Laura Bellows

Keyword(s):

Care Program ◽

Food Group ◽

Food Groups ◽

Colorado State University ◽

Funding Sources ◽

Meal Quality ◽

Before And After ◽

The Mean ◽

Protein Milk ◽

Serving Sizes

Abstract Objectives To examine the quality of meals offered to children ages 3–5 years in parent packed lunches at a university-based early childhood center. Methods Using a protocol based on the Remote Food Photography Method, trained research staff used iPads to take before and after photos of preschoolers’ packed lunches over 1 week. Meal quality was assessed using the Healthy Meal Index (HMI) and Child and Adult Food Care Program (CACFP) standards. Photos were independently coded by 2 researchers for key meal details, including availability and type of fruits, vegetables, grains, proteins and dairy, which fed into established scoring criteria to generate a HMI adequacy score. The mean HMI adequacy score for all lunches and percentages of lunches containing each adequacy food group were calculated to assess total meal quality. Photos were also reviewed using CACFP standards for availability, type, and amount of foods offered. Researchers coded photos (k = .86) for the inclusion of 4 food groups (fruits, vegetables, grains, and protein; milk was not served), and serving sizes were visually estimated and compared with recommended CACFP serving sizes: 1.5 oz of protein and 0.25 c each of fruits, vegetables, and grains. Mean standardized servings offered to children were calculated from these standards. Results Lunches (n = 301) from 79 children were photographed (2-5 days/child). The mean HMI adequacy score was $\bar{\rm x}$ = 37.7 11.0 (out of 65), with a range of 15.0 to 65.0. For all meals, 89% contained a grain, 86% contained fruit, 75% contained dairy (non-milk), 60% contained protein, and 48% contained a vegetable. Compared to CACFP standards, lunches had an average of 2.77 0.78 food groups present out of 4. Standardized servings offered for grains ($\bar{\rm x}$ = 2.60 ± 1.49), fruits ($\bar{\rm x}$ = 1.89 ± 1.09), protein ($\bar{\rm x}$ = 1.42 ± .68), and vegetables ($\bar{\rm x}$ = 1.35 ± .74) were high when calculated based on recommended CACFP serving sizes. Conclusions In this study, parent packed lunches fell short of meeting CACFP guidelines by offering less than 3 of the recommended 4 food groups, with a large percentage of lunches containing grains, fruits, and dairy. Children were provided with larger amounts than recommended for all food groups, particularly for grains. Funding Sources Colorado State University Health Behaviors Lab.

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Dietary Protein Intake and Determinants in Māori and Non-Māori Octogenarians. Te Puāwaitanga o Ngā Tapuwae Kia Ora Tonu: Life and Living in Advanced Age: A Cohort Study in New Zealand

Nutrients ◽

10.3390/nu12072079 ◽

2020 ◽

Vol 12 (7) ◽

pp. 2079

Author(s):

Anishka Ram ◽

Ngaire Kerse ◽

Simon A. Moyes ◽

Marama Muru-Lanning ◽

Carol Wham

Keyword(s):

Dietary Protein ◽

Protein Intake ◽

Logistic Regression Model ◽

Food Group ◽

Advanced Age ◽

Food Sources ◽

Food Groups ◽

Protein Distribution ◽

Low Protein ◽

Age Related

Protein intake, food sources and distribution are important in preventing age-related loss of muscle mass and strength. The prevalence and determinants of low protein intake, food sources and mealtime distribution were examined in 214 Māori and 360 non-Māori of advanced age using two 24 h multiple pass recalls. The contribution of food groups to protein intake was assessed. Low protein intake was defined as ≤0.75 g/kg for women and ≤0.86 g/kg for men. A logistic regression model was built to explore predictors of low protein intake. A third of both women (30.9%) and men (33.3%) had a low protein intake. The main food group sources were beef/veal, fish/seafood, milk, bread though they differed by gender and ethnicity. For women and men respectively protein intake (g/meal) was lowest at breakfast (10.1 and 13.0), followed by lunch (14.5 and 17.8) and dinner (23.3 and 34.2). Being a woman (p = 0.003) and having depressive symptoms (p = 0.029) were associated with consuming less protein. In adjusted models the odds of adequate protein intake were higher in participants with their own teeth or partial dentures (p = 0.036). Findings highlight the prevalence of low protein intake, uneven mealtime protein distribution and importance of dentition for adequate protein intake among adults in advanced age.

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Dietary Protein Intake Associations with Insulin Resistance, BMI, Body Composition and Other Metabolic Markers in Subjects with Prediabetes and Type 2 Diabetes Mellitus (P08-020-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz044.p08-020-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Neda Akhavan ◽

Sarah Johnson ◽

Shirin Pourafshar ◽

Elizabeth Foley ◽

Kelli George ◽

...

Keyword(s):

Diabetes Mellitus ◽

Insulin Resistance ◽

Type 2 Diabetes ◽

Type 2 Diabetes Mellitus ◽

Body Composition ◽

Glycemic Control ◽

Protein Intake ◽

Animal Protein ◽

Funding Sources

Abstract Objectives The incidence of prediabetes and type 2 diabetes mellitus (T2DM) continues to increase and many individuals are not aware of having early stages of the disease until symptoms develop. Much focus has been on carbohydrate consumption for this population, with no established recommendations for protein intake and source. Therefore, the objective of this study was to examine the relationship between protein intake (amount and source) on glycemic control, and indices of cardiovascular health in individuals with prediabetes and T2DM. Methods Sixty-two overweight and obese men and women with prediabetes or T2DM, between the ages of 45–75 years participated in this study. Participants were stratified based on their protein intake: below (<0.8 g/kg body weight (bw); n = 17), meeting (0.8–1.0 g/kg bw; n = 22), and above (≥1.0 g/kg bw; n = 23) recommended levels. Measurements included blood biomarkers (lipid panel and glycemic control), anthropometric parameters, food records, and body composition, which were assessed for each group using one-way ANOVA and Pearson correlation coefficient for overall associations. Significance was accepted at (P ≤ 0.05). Results Body mass index (BMI), hip circumference (HC) and waist circumference (WC) were significantly higher in participants who consumed below recommended levels compared to above (35.1 ± 1.3 vs. 28.3 ± 0.9 kg/m2; 118.7 ± 3.2 vs. 105.2 ± 1.8 cm; 109.1 ± 2. vs. 96.8 ± 2.5 cm, respectively). Fat-to-lean mass (FM/LM) ratio was significantly lower in participants who consumed above recommended when compared to below and recommended levels (0.63 ± 0.03; 0.81 ± 0.04; 0.78 ± 0.07). Insulin resistance tended to be lower (3.53 ± 0.55 vs 5.19 ± 0.94; P = 0.09) in the above recommended group compared to below. Higher animal-to-plant protein ratios were significantly associated with higher insulin secretion (r = 0.259). Higher animal protein was associated with significantly lower triglyceride concentrations (r = 0.263). Conclusions These findings suggest that consumption of ≥1.0 g/kg bw protein was associated with lowered insulin resistance, in addition to lower BMI, HC, WC, and FM, without adverse effects on lipid profiles in this population. Additionally, increased animal protein may be associated with better outcomes for this population. Funding Sources There are no funding sources to disclose for this study.

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Maternal Dietary Protein Patterns in Pregnancy and Risk of Infant Eczema

Current Developments in Nutrition ◽

10.1093/cdn/nzaa046_078 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 578-578

Author(s):

Jingjing Zeng ◽

Weijia Wu ◽

Yajun Chen ◽

Jin Jing ◽

Li Cai

Keyword(s):

Dietary Protein ◽

Protein Intake ◽

Food Group ◽

Red Meat ◽

Protein Patterns ◽

Logistic Regression Models ◽

Telephone Interviews ◽

Funding Sources ◽

Infant Eczema ◽

In Pregnancy

Abstract Objectives To study the relationship between maternal dietary protein patterns in pregnancy and the risk of infant eczema. Methods A total of 714 mother-child pairs from a birth cohort in Guangzhou, China were studied. Maternal dietary intake was collected by a face-to-face food frequency questionnaire(FFQ) at 20–28 weeks' gestation, and protein intake of each food group was calculated for subsequent K-means cluster analysis to determine dietary protein patterns. Telephone interviews were used to collect parent-reported infant eczema data at age 6 months. The association between maternal dietary protein patterns and infant eczema was tested by using logistic regression models, after adjustment for potential confounders. Results Cumulative incidence of eczema by 6 months of age was 51.26%. Four dietary protein patterns were identified according to the dietary protein sources, including poultry pattern (characterized by a relatively higher protein intake from poultry), plant pattern (characterized by a relatively higher protein intake from grain, soybean, vegetables, nuts and seeds), dairy and egg pattern (characterized by a relatively higher protein intake from dairy, eggs, and fruits), and red meat and seafood pattern (characterized by a relatively higher protein intake from red meat, fish and seafood). Compared to the poultry dietary pattern, plant pattern and dairy and egg pattern were associated with a reduced risk of developing infant eczema: the adjusted odds ratios (95% confidence interval) were 0.572(0.330–0.992) and 0.288(0.279–0.854) respectively. No such association was observed in red meat and seafood pattern. Conclusions The maternal plant and dairy and egg dietary protein patterns in pregnancy may be preventive against infant eczema. Funding Sources This work was supported by the National Natural Science Foundation of China (81,602,862) and the Sanming Project of Medicine in Shenzhen (SZSM201803061).

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A Single-Goal Fiber Intervention Does Not Compromise Nutritional Intake During Pregnancy

Current Developments in Nutrition ◽

10.1093/cdn/nzaa054_072 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1000-1000

Author(s):

Amy Herman ◽

Lauren Hand ◽

Debra Sullivan ◽

Holly Hull

Keyword(s):

Healthy Eating ◽

Diet Quality ◽

Kansas City ◽

Food Group ◽

Healthy Eating Index ◽

Group Differences ◽

Fiber Intake ◽

Food Groups ◽

Pilot Studies ◽

Funding Sources

Abstract Objectives This study evaluated the effects of a single-goal (SG) vs. multiple goal (MG) intervention on food group and nutrient intake during pregnancy. Methods Two separate pilot studies randomized women to an intervention (SG or MG) or usual care (UC; n = 19 combined) aiming to prevent excessive gestational weight gain. Each group met weekly with a registered dietitian. In the MG study (n = 21), women were counseled on healthy eating and exercise. In the SG study (n = 16), weekly lessons focused only on increasing fiber intake (≥30 g/day); mention of all other nutrients including calories was intentionally omitted. In both studies, multiple-pass 24-hour dietary recalls were collected at baseline and end of study and analyzed with Nutrient Data System for Research (NDS-R). Diet quality was calculated using the Alternative Healthy Eating Index for Pregnancy (AHEI-P). ANOVA determined between group differences for micronutrient intake and food group servings. Paired t-tests determined within group differences in diet quality. Nutrients from dietary supplements were not included in analyses. Results All analyses reported are for data from the end of the studies. For nutrients of concern during pregnancy, when compared to the MG group, the SG group had greater calcium intake (P = 0.04). No between group difference was found for folate, iron, choline, or DHA. For food groups, when compared to the MG group, the SG group had greater fruit and whole grain intake (P < 0.05). No between group difference was found for protein, vegetables, nuts and legumes, or sugar-sweetened beverages (P > 0.05). No differences were found between SG and UC or MG and UC for any nutrients or food groups. AHEI-P score increased in the SG group during the study (P = 0.01), but not in the MG or UC groups (P > 0.05). Conclusions An intervention focused solely on increasing fiber intake did not cause decreased intake in other foods groups or nutrients. Only the SG group increased diet quality throughout the study. These data suggest focusing on fiber only did not create unintended negative dietary consequences and may be an effective simple message intervention for diet improvement. Larger studies are needed to further explore these results. Funding Sources This study was supported by a NIH Clinical and Translational Science Award and the Kansas City Area Life Sciences Institute.

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Inadequate Dietary Intakes: Among Pregnant Women

Canadian Journal of Dietetic Practice and Research ◽

10.3148/73.2.2012.72 ◽

2012 ◽

Vol 73 (2) ◽

pp. 72-77 ◽

Cited By ~ 17

Author(s):

Jennifer K. Fowler ◽

Susan E. Evers ◽

M. Karen Campbell

Keyword(s):

Pregnant Women ◽

Food Group ◽

Reproductive Age ◽

Dietary Intakes ◽

Food Groups ◽

Eating Behaviours ◽

Prenatal Health ◽

Canadian City ◽

Minimum Number ◽

Health Project

Purpose: Eating behaviours were assessed among pregnant women in a mid-sized Canadian city. Methods: As part of the Prenatal Health Project, we interviewed 2313 pregnant women in London, Ontario. Subjects also completed a food frequency questionnaire. Recruitment took place in ultrasound clinics at 10 to 22 weeks of gestation. The main outcome measures were number of daily servings for each food group, measured against the minimum number recommended by the 2007 Eating Well with Canada’s Food Guide (CFG), the proportion of women consuming the recommended number of servings for each and all of the four food groups, and factors associated with adequate consumption. We also determined the number of servings of “other foods.” Analysis included descriptive statistics and logistic regression, all at p<0.05. Results: A total of 3.5% of women consumed the recommended number of servings for all four food groups; 15.3% did not consume the minimum number of servings of foods for any of the four food groups. Women for whom this was their first pregnancy were less likely to consume the recommended number of servings from all four food groups (odds ratio=0.41; confidence interval=0.23, 0.74). Conclusions: Very few pregnant women consumed food group servings consistent with the 2007 recommendations. Strategies to improve dietary behaviours must focus on the establishment of healthy eating behaviours among women of reproductive age.

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Effects of Indigenous Diet Iron Content and Location on Hemoglobin Levels of Ghanaians

Nutrients ◽

10.3390/nu12092710 ◽

2020 ◽

Vol 12 (9) ◽

pp. 2710 ◽

Cited By ~ 1

Author(s):

April Callister ◽

Joanna Gautney ◽

Christina Aguilar ◽

Julian Chan ◽

David Aguilar

Keyword(s):

Food Group ◽

Food Type ◽

Plant Proteins ◽

Food Groups ◽

Sex Distribution ◽

Dietary Interventions ◽

Food Frequency ◽

Blood Samples ◽

Ease Of Access ◽

The Impact

Multiple studies have demonstrated strong links between diet and anemia, but few have explored the impact of food groups on hemoglobin (Hb). We analyzed the correlation between Ghanaian diet and Hb levels to explore reduction of anemia prevalence through dietary interventions. Demographics, food frequency questionnaires (FFQ), and blood samples were obtained from 140 volunteers (ages 18–65) in five locations across Ghana. Hb was measured; estimated iron consumption was calculated. FFQ items were grouped by food type, and a regression analysis was performed to determine the most important dietary predictors of Hb. Moreover, 47% of total participants were anemic; 64% of females and 28% of males. Hb levels were highest in Mole (13.9 g/dL, SD = ±1.9), independent of sex distribution. The regression model revealed a 62.7% adjusted correlation between food groups and Hb levels. Animal foods (β = 0.016, t = 5.08, p < 0.01) and plant protein (β = 0.013, t = 2.86, p < 0.01) were the most influential groups to Hb levels. It is of vital importance to emphasize the benefits of consuming animal foods and plant proteins within the Ghanaian population. The ease of access to plant proteins makes it likely that this food group will be most influential and have the greatest impact in reduction of anemia in the Ghanaian population.

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Impact of price and non-price policies on household cigarette consumption and nutrient intake in smoking-tolerant Indonesia

BMJ Open ◽

10.1136/bmjopen-2020-039211 ◽

2021 ◽

Vol 11 (1) ◽

pp. e039211

Author(s):

Triasih Djutaharta ◽

Nachrowi Djalal Nachrowi ◽

Aris Ananta ◽

Drajat Martianto

Keyword(s):

Protein Intake ◽

Smoking Prevalence ◽

National Health Survey ◽

Secondary Outcome ◽

Household Expenditure ◽

Food Groups ◽

Cigarette Price ◽

Cross Sectional ◽

Budget Share ◽

The Impact

ObjectiveTo examine the impact of cigarette price and smoking environment on allocation of household expenditure and its implication on nutrition consumption.DesignA cross-sectional study was conducted using the 2014 National Socioeconomic Survey (SUSENAS), the 2014 Village Potential Survey (PODES) and the 2013 Basic National Health Survey (RISKESDAS). SUSENAS and PODES data were collected by the Central Bureau of Statistics. RISKESDAS was conducted by National Institute of Health Research and Development (Balitbangkes), Indonesian Ministry of Health (MOH).Setting and participantsThe sample covered all districts in Indonesia; with sample size of 285 400 households. These households are grouped into low, medium and high smoking prevalence districts.Primary and secondary outcome measuresThe impact of cigarette price and smoking environment on household consumption of cigarette, share of eight food groups, as well as calorie and protein intake.Result1% increase in cigarette price will increase the cigarette budget share by 0.0737 points and reduce the budget share for eggs/milk, prepared food, staple food, nuts, fish/meat and fruit, from 0.0200 points (eggs/milk) up to 0.0033 points (fruit). Reallocation of household expenditure brings changes in food composition, resulting in declining calorie and protein intake. A 1% cigarette price increase reduces calorie and protein intake as much as 0.0885% and 0.1052%, respectively. On the other hand, existence of smoke-free areas and low smoking prevalence areas reduces the household budget for cigarettes.ConclusionA pricing policy must be accompanied by non-pricing policies to reduce cigarette budget share.

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