scholarly journals MyPlate Food Group Consumption Predicts Metabolic Parameters Involved in Chronic Disease (P08-021-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Adam Baker ◽  
Alexander Nielson ◽  
Julian Chan ◽  
David Aguilar-Alvarez
Keyword(s):  
Blood Pressure ◽  
Undergraduate Research ◽  
Food Group ◽  
Metabolic Parameters ◽  
Percentage Increase ◽  
State University ◽  
Food Groups ◽  
Multiple Parameters ◽  
Diet Records ◽  
Specific Food

Abstract Objectives USDA established MyPlate as a guide to establish healthier eating choices. We investigated the influence of USDA MyPlate food group consumption on Metabolic Syndrome (MetS) parameters in Weber State students. We hypothesize that variation in the consumption amount and the percentage of daily calorie goals for each of the five food groups (grains, fruits, vegetables, dairy, protein, and empty calories) will significantly modulate MetS in the study participants. Methods etS parameters were measured in 236 Weber State University student participants, ages 18–59 years. Two-day diet records for each participant were collected and analyzed using Diet and Wellness Plus. Multiple linear regression (MLR) analysis was conducted to determine the influences of food groups on the MetS parameters. Results According to the MLR analysis conducted using MetS and food groups as predictors; we found that for an ounce increase in grain, SBP increased by 0.67239 mm/Hg (P = .001). DBP decreased by 0.87999 mm/Hg (P = .001448) per cup increase of dairy. Similarly, a one cup increase of fruit was associated with a Glucose increase of 0.96578 mg/dL (P = .029). For each percentage increase of empty calorie percentage, HDL-C increased by 0.018054 mg/dL (P = .001)and LDL-C increased by 0.014072 mg/dL (P = .005). Conclusions Specific food groups accounted for some of the variability of multiple parameters. Among the food groups studied; Grain consumption was the best predictor for systolic blood pressure. Dairy was the most influential for diastolic blood pressure. Glucose was influenced by fruit amount consumption. Empty calorie consumption was the most important predictor of HDL-C and LDL-C. Finally, details on specific food components within the food groups may help to enhance the models to predict these metabolic parameters. Funding Sources Weber State University, Office of Undergraduate Research.

scholarly journals Development, Validation, and Reproducibility of Food Group-Based Frequency Questionnaires for Clinical Use in Brazil: A Pre-Hypertension and Hypertension Diet Assessment

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3881
Author(s):  
Sinara L. Rossato ◽  
Francisca Mosele ◽  
Leila B. Moreira ◽  
Marcela Perdomo Rodrigues ◽  
Ruchelli França Lima ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Correlation Coefficient ◽  
Clinical Care ◽  
Control Diet ◽  
Dietary Assessment ◽  
Internal Validity ◽  
Pressure Control ◽  
Food Group ◽  
Food Groups ◽  
Diet Assessment

The Blood pressure control diet is well described; however, it has not been implemented in clinical care, possibly due to the impracticability of the diet assessment in these contexts. In order to facilitate the dietary assessment, we developed and assessed the validity and reproducibility of two food group-based food frequency questionnaires (FG-FFQs), with a one-week (7-day FG-FFQ) and a one-month (30-day FG-FFQ) period of coverage for patients with pre-hypertension or hypertension. In 2010, 155 men and women, 30–70 years old, were invited to participate in a prospective study in two outpatient clinics in Porto Alegre, southern Brazil. The participants responded to two 30-day, two 7-day FG-FFQ, four 24-h dietary recalls, and underwent demographic, anthropometric, and blood pressure assessments. The validity and reproducibility were assessed using partial correlation coefficients adjusted for sex and age, and the internal validity was tested using the intra-class correlation coefficient. The participants were aged 61 (±10) years and 60% were women. The validity correlation coefficient was higher than r = 0.80 in the 30-day FG-FFQ for whole bread (r = 0.81) and the 7-day FG-FFQ for diet/light/zero soda and industrialized juices (r = 0.84) in comparison to the 24-h dietary recalls. The global internal validity was α = 0.59, but it increased to α = 0.76 when 19 redundant food groups were excluded. The reproducibility was higher than r = 0.80 for pasta, potatoes and manioc, bakery goods, sugar and cocoa, and beans for both versions. The 30-day had a slightly higher validity, both had good internal validity, and the 7-day FG-FFQ had a higher reproducibility.

scholarly journals Frequency of takeaway food consumption and its association with major food group consumption, anthropometric measures and blood pressure during adolescence

2016 ◽  
Vol 115 (11) ◽  
pp. 2025-2030 ◽  
Author(s):  
Bamini Gopinath ◽  
Victoria M. Flood ◽  
George Burlutsky ◽  
Jimmy C. Y. Louie ◽  
Louise A. Baur ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Food Consumption ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Food Group ◽  
Food Groups ◽  
Anthropometric Indices ◽  
Anthropometric Measures ◽  
Major Food ◽  
Single Question

AbstractWe prospectively assessed the (1) frequency and socio-economic correlates of takeaway food consumption during adolescence; and (2) association between frequent takeaway food consumption with intakes of major food groups and anthropometric measures and blood pressure (BP). In total, 699 Sydney schoolchildren (380 girls and 319 boys) who had dietary data at both 12 and 17 years of age were included for analyses. Takeaway food consumption was self-reported and based on a single question. Anthropometric measures and BP were collected. The proportion of participants who ate takeaway foods once per week or more increased significantly over 5 years from the age of 12 to 17 years: 35·5–44·1 % (P<0·0001). In total, 12-year-old girls compared with boys had reduced odds of takeaway foods once per week or more at the age of 17 years (P=0·01), multivariable-adjusted OR 0·63 (95 % CI 0·44, 0·90). In total, 12-year-old children who ate takeaway foods once per week or more had significantly lower mean fruit (220·3 v. 253·0 g/d; P=0·03) and vegetable consumption (213·2 v. 247·7 g/d; P=0·004), 5 years later (at 17 years of age). Frequent takeaway food consumption at the age of 12 years was not associated with anthropometric indices and BP at the age of 17 years. Consumption of takeaway foods became more frequent during adolescence, particularly among boys, and it was associated with reduced intake of fruits and vegetables.

scholarly journals Food sources and correlates of sodium and potassium intakes in Flemish pre-school children

2011 ◽  
Vol 15 (6) ◽  
pp. 1039-1046 ◽  
Author(s):  
Inge Huybrechts ◽  
Willem De Keyzer ◽  
Yi Lin ◽  
Stefanie Vandevijvere ◽  
Carine Vereecken ◽  
...  
Keyword(s):  
School Children ◽  
Meat Products ◽  
Food Group ◽  
Food Sources ◽  
Cluster Sampling ◽  
Dietary Intakes ◽  
Food Groups ◽  
Diet Records ◽  
Fried Potatoes ◽  
Low K

AbstractObjectiveThe aim of the present study was to investigate dietary sources of Na and K intakes among Flemish pre-school children using multiple linear regression analyses.DesignThree-day estimated diet records were used to assess dietary intakes. The contribution to Na and K intakes of fifty-seven food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake for all individuals.SettingA random cluster sampling design at the level of schools, stratified by province and age, was used.SubjectsA representative sample of 696 Flemish pre-school children aged 2·5–6·5 years was recruited.ResultsMean Na intake was above and mean K intake was largely below the recommendation for children. Bread (22 %) and soup (13 %) were main contributors to Na intake followed by cold meat cuts and other meat products (12 % and 11 %, respectively). Sugared milk drinks, fried potatoes, milk and fruit juices were the main K sources (13 %, 12 %, 11 % and 11 %, respectively). Although Na and K intakes were positively correlated, several food categories showed Na:K intake ratio well above one (water, cheeses, soup, butter/margarine, fast foods and light beverages) whereas others presented a ratio well below one (oil & fat, fruits & juices, potatoes, vegetables and hot beverages).ConclusionsFlemish pre-school children had too high Na and too low K intakes. The finding that main dietary sources of Na and K are clearly different indicates the feasibility of simultaneously decreasing Na and increasing K intake among children.

scholarly journals Food sources of energy and nutrients among Canadian adults following a gluten-free diet

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9590
Author(s):  
Jennifer A. Jamieson ◽  
Anna Neufeld
Keyword(s):  
Food Group ◽  
B Vitamins ◽  
Gluten Free Diet ◽  
Food Sources ◽  
Gluten Free ◽  
Dietary Intakes ◽  
Food Groups ◽  
Diet Records ◽  
Pattern Approach ◽  
Nutritional Sciences

Background The gluten-free diet (GFD) involves the elimination of wheat and related grains. Wheat is a key fortification vehicle for nutrients such as iron and B vitamins. While there is growing evidence of low nutrients intake and poor diet quality amongst people following long-term GFD, few studies have used a dietary pattern approach to analyse top food sources of nutrients in today’s complex food environment. Thus, the purpose of this study was to identify food sources of energy and nutrients from previously collected diet records of adults following a GFD. Methods Three, 3-day food records were collected from 35 participants in a lifestyle intervention study (n = 240 records). All food items were categorised according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food groups were ranked. Results Mean intakes of dietary fibre, calcium and iron (females) were lower than recommended, with half the sample consuming below the recommended proportion of energy as carbohydrate. Meat, poultry and fish were the top source of energy (19.5%) in the diet. Gluten-free (GF) grain products were the top source of carbohydrate, fibre and iron and second greatest source of energy. Amongst grains, breakfast/hot cereals, yeast breads, and mixed grain dishes were the greatest nutrient contributors, despite most commercial cereals and breads (65%) being unenriched. Legumes were not frequently consumed. Conclusions GF grains were the top food source of carbohydrate, fibre and iron, despite few brands being enriched or fortified. It is a challenge to assess and monitor nutrient intakes on GFD due to the lack of nutrient composition data for B vitamins and minerals (other than iron). Dietary planning guidance for the appropriate replacement of nutrients provided by wheat is warranted.

scholarly journals Traditional Old Dietary Pattern of Castellana Grotte (Apulia) Is Associated with Healthy Outcomes

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3097 ◽  
Author(s):  
Fabio Castellana ◽  
Roberta Zupo ◽  
Ilaria Bortone ◽  
Gianluigi Giannelli ◽  
Rossella Donghia ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Dietary Pattern ◽  
Density Lipoprotein ◽  
Health Indicators ◽  
Hdl Cholesterol ◽  
Mediterranean Area ◽  
Food Group ◽  
Healthy Diet ◽  
Food Groups ◽  
Time Period

Background: There is still room for further studies aimed at investigating the most widespread diets in the Mediterranean area. The objective of the study is to analyze the relation of food group intake to clinical chemical indicators of health, and also to compare the food group intake with healthy well-known diet indices. Methods: Lifestyle, dietary, and clinical data collected in 2005/2006 and 2012/2018 from Castellana Grotte, located in the rural area of Apulia, were analyzed. The study populations included newly recruited subjects at each time period (n = 1870) as well as subjects examined twice and compared over time regarding health indicators (n = 734). Diet was assessed through a validated food frequency questionnaire. Three healthy diet indices were calculated and related to 29 food groups. We also performed prospective regression of food group consumption with health indicators. Results: The diet over the time period of observation was very stable and consisted of a high proportion of vegetables, fruit and grains. No major changes in body mass index (BMI) and blood pressure were observed. Consumption of low-fat dairy, juices, olive oil, and water were related to reductions in weight gain, systolic blood pressure, high-density lipoprotein (HDL)-cholesterol and cholesterol (total and HDL) levels, in that order. Over the time periods we observed only a slight decrease of adherence to the Meddietscore. The correlations of the healthy diet indices with food groups revealed some differences among the indices, mostly regarding the intake of fruit and vegetables. Conclusions: The dietary pattern of Apulia is in line with many principles of a healthy diet and the cohort population seems to be less liable to undergo a transition to a westernized diet.

scholarly journals Assessment of Nutrient and Food Group Intakes across Sex, Physical Activity, and Body Mass Index in an Urban Brazilian Population

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1714 ◽  
Author(s):  
Alessandra Sousa ◽  
Teresa da Costa
Keyword(s):  
Physical Activity ◽  
Body Mass Index ◽  
Body Mass ◽  
Sodium Intake ◽  
Food Group ◽  
State University ◽  
Food Groups ◽  
Nutrient Intakes ◽  
Physically Active ◽  
Daily Serving

The burden of preventable diet-related diseases is significant and becoming worse. Thus, accurately assessing food intake is crucial to guide public health policies and actions. Using food dietary recalls, we evaluated usual dietary intake according to physical activity and nutritional status in an adult urban population from Brasília, Brazil. The usual nutrient and energy intakes distributions were estimated using the Iowa State University (ISU) method. Energy and nutrient intakes were stratified by gender, age group, body mass index (BMI), and physical activity (PA). The prevalence of inadequate intake was highest for vitamins E and D. Both men and women had excessive sodium intake. The percentage of intakes below daily serving recommendations for food groups were 96% for cereals, 74% for vegetables, and 87% for dairy products, whereas percentage of intakes above daily serving recommendations were 97% for meat, 93% for pulses, and 99% for fat/oils. Energy and nutrient intakes were highest in overweight and physically active individuals within the categories of BMI and physical activity, respectively. Our study found that high-income urban Brazilians consume large quantities of meat, beans, fat/oils, and exhibit a low prevalence of nutrient inadequacies but have excessive sodium intake. Energy and nutrient intakes are highest among men, as well as overweight and physically active individuals.

Inadequate Dietary Intakes: Among Pregnant Women

2012 ◽  
Vol 73 (2) ◽  
pp. 72-77 ◽  
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.

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

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2710 ◽  
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.

scholarly journals Associations of Variability in Metabolic Parameters with Lung Cancer: A Nationwide Population-Based Study

Cancers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1982
Author(s):  
In Young Cho ◽  
Kyungdo Han ◽  
Dong Wook Shin ◽  
Mi Hee Cho ◽  
Jung Eun Yoo ◽  
...  
Keyword(s):  
Lung Cancer ◽  
Blood Pressure ◽  
Blood Glucose ◽  
Cancer Risk ◽  
Systolic Blood Pressure ◽  
Total Cholesterol ◽  
Lung Cancer Risk ◽  
Fasting Blood Glucose ◽  
High Variability ◽  
Metabolic Parameters

We investigated whether visit-to-visit variability in metabolic parameters is associated with lung cancer risk. We used nationally representative data from the Korean National Health Insurance System, and 8,011,209 lung-cancer-free subjects who underwent over three health examinations from 2005 to 2010 were followed until 2017. Variability of fasting blood glucose, total cholesterol, systolic blood pressure, and body weight were measured by the variability independent of the mean, assessed by quartiles. There were 44,982 lung cancer events. The hazard ratio (HR) and 95% confidence interval (CI) for lung cancer risk was 1.07 (1.04, 1.10) for fasting blood glucose in the highest quartile, 1.08 (1.05, 1.10) for systolic blood pressure, 1.04 (1.01, 1.07) for weight, and 1.11 (1.08, 1.14) for total cholesterol. When comparing ≥3 vs. 0 high-variability metabolic parameters, the HR for lung cancer was 1.18 (95% CI, 1.14, 1.22). However, while ≥3 high-variability parameters showed an increased lung cancer risk in men (HR 1.26, 95% CI 1.21, 1.31), women did not show increased risk (HR 0.99, 95% CI 0.92, 1.06). High variability in each metabolic parameter, and a higher number of high-variability parameters, were associated with increased lung cancer risk.

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