scholarly journals Diet Quality and Biological Risk in a National Sample of Older Americans

2020 ◽  
Vol 4 (Supplement_1) ◽  
pp. 920-920
Author(s):  
Yeon Jin Choi ◽  
Jennifer Ailshire ◽  
Jung Ki Kim ◽  
Eileen Crimmins
Keyword(s):  
Fatty Acids ◽  
Diet Quality ◽  
Access To Health Care ◽  
Saturated Fat ◽  
Whole Grains ◽  
Plant Proteins ◽  
Biological Risk ◽  
Access To Health ◽  
Quality Diet ◽  
Dietary Components

Abstract Biomarkers are sensitive to current health status and capture aspects of health that may precede the development of disease and other health problems. Using comprehensive measures of biological risk, this study aims to investigate the relationship between intake of individual dietary components, overall diet quality, and biological dysregulation. For the analysis, we used nutrition and biomarker data from 3,641 older adults (over age 50) in the Health and Retirement Study. Eleven out of 13 individual dietary components were associated with lower biological risk. After controlling for SES, health behaviors, and access to health care, a high intake of fruits, greens and beans, whole grains, seafood and plant proteins, and fatty acids and a low intake of sodium and saturated fat were still associated with lower biological risk. Respondents with poor/suboptimal quality diet had higher biological risk than those with good quality diet. After controlling for SES, health behaviors, and access to health care, respondents with poor/suboptimal quality diet continued to exhibit higher biological risk than those with good quality diet, though the differences in biological risk were reduced. Findings from this study emphasize the importance of healthy eating in improving health of older adults. Encouraging intake of fruits, greens and beans, whole grains, seafood and plant proteins, and fatty acids, while limiting consumption of sodium and saturated fat would improve overall diet quality and contribute to the prevention of chronic diseases and morbidity.

Diet Quality and Biological Risk in a National Sample of Older Americans

2021 ◽  
pp. 089826432110468
Author(s):  
Yeon Jin Choi ◽  
Jennifer A. Ailshire ◽  
Jung Ki Kim ◽  
Eileen M. Crimmins
Keyword(s):  
Older Adults ◽  
Diet Quality ◽  
Venous Blood ◽  
Saturated Fat ◽  
National Sample ◽  
Nutrition Survey ◽  
Biological Risk ◽  
Quality Diet ◽  
Dietary Components ◽  
Nationally Representative

Objectives: Using comprehensive measures of biological risk, this study aims to investigate the relationship between intake of individual dietary components, overall diet quality, and biological dysregulation. Methods: We analyzed nationally representative data from 3734 older adults who participated in the Health and Retirement Study Venous Blood Study in 2016 and Health Care and Nutrition Survey in 2013. Results: Eleven out of 13 individual dietary components were associated with lower biological risk. Respondents with poor/suboptimal quality diet had higher biological risk than those with good quality diet. Discussion: Findings from this study emphasize the importance of healthy eating in improving health of older adults. Encouraging intake of fruits, greens and beans, whole grains, and fatty acids, while limiting consumption of sodium, added sugar, and saturated fat would improve overall diet quality and contribute to the prevention of chronic diseases and morbidity.

Abstract P138: Diet Quality Improvements In Response To Evening Snacks That Differ By Carbohydrate And Fat Composition: A 6-week, Randomized, Crossover Trial In Participants With Impaired Fasting Glucose

Circulation ◽  
2021 ◽  
Vol 143 (Suppl_1) ◽  
Author(s):  
Philip Sapp ◽  
Kristina Petersen ◽  
Penny M Kris-Etherton
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
G Protein ◽  
Diet Quality ◽  
Total Protein ◽  
Crossover Trial ◽  
Fasting Glucose ◽  
Saturated Fat ◽  
Whole Grains ◽  
Randomized Crossover Trial

Objectives: To examine the effect of consuming one ounce of peanuts (PNUT) as an evening snack on diet quality compared to an isocaloric lower fat higher carbohydrate snack (LFHC), in individuals with impaired fasting glucose IFG. Methods: Fifty-one individuals (48% female; 42 ± 15 y; BMI 28.3 ± 5.6 kg/m 2 ; glucose 100 ± 8 mg/dL; total cholesterol 189 ± 30 mg/dL; LDL-C 121 ± 26 mg/dL; HDL-C 53 ± 14 mg/dL; triglycerides 116 ± 73 mg/dL) were enrolled in this two-period, randomized, crossover trial. In random order, subjects consumed each snack in the evening (after dinner and before bedtime) for 6 weeks (PNUT: 164 kcal, 14 g fat, 2.2 g saturated fat, 6 g carbohydrate, 7 g protein, 2.4 g fiber; LFHC: 165 kcal, 6 g fat, 2 g saturated fat, 22 g carbohydrate, 7 g protein, 3.0 g fiber) with a 4 week compliance break. Subjects were instructed not to consume other caloric foods/beverages after dinner. Participants self-reported being adherent to the protocol on 88% of study days. Dietary intake was assessed using 24-hour recalls (ASA24® Dietary Assessment Tool) conducted at the beginning and end of each diet period. The Healthy Eating Index-2015 (HEI-2015) was calculated using the NCI SAS code. Results: There was no between-condition difference in the HEI-2015 score for PNUT compared to LFHC (mean difference 3.2; 95% CI -1.1, 7.4). Individual mean component scores were significantly different following PNUT compared to LFHC (whole grains: -2.0 [95% CI -3.1, -1.0]; seafood and plant protein: 1.5 [95% CI 0.8, 2.3]; fatty acids: 2.0 [95% CI 0.8, 3.2]; and saturated fat 1.2 [95% CI 0.1, 2.4]). Following PNUT, consumption of polyunsaturated fatty acids (3 g; 95% CI 0.2, 6.6), total protein foods (2.0 oz-eq; 95% CI 0.5, 3.4) and vegetable oils (6.5 g; 95% CI 1.6, 11.5) were higher whereas whole grain (-0.9 oz-eq; 95% CI -1.2, -0.5) consumption was lower compared to LFHC. No other differences in dietary intake were observed. Conclusions: In individuals with IFG, consuming 28g of peanuts as an evening snack increased consumption of total protein foods, oils, and polyunsaturated fatty acids and reduced whole grains compared to the LFHC snack. Overall diet quality was not increased, but fatty acid and total protein food scores improved.

scholarly journals Dietary patterns before and during pregnancy and maternal outcomes: a systematic review

2019 ◽  
Vol 109 (Supplement_1) ◽  
pp. 705S-728S ◽  
Author(s):  
Ramkripa Raghavan ◽  
Carol Dreibelbis ◽  
Brittany L Kingshipp ◽  
Yat Ping Wong ◽  
Barbara Abrams ◽  
...  
Keyword(s):  
Systematic Review ◽  
Health Care ◽  
Dietary Patterns ◽  
Access To Health Care ◽  
Gestational Hypertension ◽  
Controlled Trial ◽  
Whole Grains ◽  
Access To Health ◽  
Caucasian Women ◽  
Reduced Risk

ABSTRACT Background Hypertensive disorders of pregnancy (HDP) and gestational diabetes mellitus (GDM) are common maternal complications during pregnancy, with short- and long-term sequelae for both mothers and children. Objective Two systematic review questions were used to examine the relation between 1) dietary patterns before and during pregnancy, 2) HDP, and 3) GDM. Methods A search was conducted from January 1980 to January 2017 in 9 databases including PubMed, Embase, and Cochrane. Two analysts independently screened articles using a priori inclusion and exclusion criteria; data were extracted from included articles, and risk of bias was assessed. After qualitative synthesis, a conclusion statement was drafted for each question and the evidence supporting the conclusion was graded. Results Of the 9103 studies identified, 8 [representing 4 cohorts and 1 randomized controlled trial (RCT)] were included for HDP and 11 (representing 6 cohorts and 1 RCT) for GDM. Limited evidence in healthy Caucasian women with access to health care suggests dietary patterns before and during pregnancy that are higher in vegetables, fruits, whole grains, nuts, legumes, fish, and vegetable oils and lower in meat and refined grains are associated with reduced risk of HDP, including preeclampsia and gestational hypertension. Limited but consistent evidence suggests certain dietary patterns before pregnancy are associated with reduced risk of GDM. These protective dietary patterns are higher in vegetables, fruits, whole grains, nuts, legumes, and fish and lower in red and processed meats. Most of the research was conducted in healthy, Caucasian women with access to health care. Insufficient evidence exists on the associations between dietary patterns before and during pregnancy and risk of HDP in minority women and those of lower socioeconomic status, and dietary patterns during pregnancy and risk of GDM. Conclusions Although some conclusions were drawn from these systematic reviews, more research is needed to address gaps and limitations in the evidence.

Abstract P358: Consumption of Better Quality Grain Products and Fat Sources is Associated With the Greatest Increments in Diet Quality for US Adults

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Valerie Sullivan ◽  
Kristina Petersen ◽  
Victor Fulgoni ◽  
Fulya Eren ◽  
Martha E Cassens ◽  
...  
Keyword(s):  
Risk Factors ◽  
Diet Quality ◽  
Saturated Fat ◽  
Density Lipoprotein ◽  
Whole Grains ◽  
Cvd Risk Factors ◽  
Cvd Risk ◽  
Refined Grains ◽  
Acid Ratio ◽  
Total Diet

Introduction: The Healthy Eating Index (HEI)-2015 quantifies alignment with the 2015-2020 Dietary Guidelines for Americans by scoring and totaling 13 components. Higher scores have been associated with lower all-cause and cardiovascular disease (CVD) mortality. The contributions of individual components toward total diet quality and associations with health in American adults have not been determined. Hypothesis: It was hypothesized that the individual HEI-2015 components would differentially contribute to total diet quality and correlate with CVD risk factors in U.S. adults. Methods: Non-pregnant, non-lactating adult participants (age 19+ years) in the National Health and Nutrition Examination Survey (NHANES) 2001-2016 with at least one reliable 24-hour dietary recall were included in the analysis (n=39,799). Total and component HEI-2015 scores were calculated per person using a single recall. Linear regression models accounting for the complex sampling design were used to assess associations between total and component HEI-2015 scores and CVD risk factors after adjustment for potential confounders. Significance of beta coefficients was defined by p<0.01. Results: Total HEI-2015 score was positively associated with high-density lipoprotein cholesterol (HDL-C; ß±SE, 0.10±0.01 mg/dL) and inversely associated with BMI (-0.05±0 kg/m 2 ), waist circumference (WC; -0.13±0.01 cm), systolic blood pressure (SBP; -0.04±0.01 mmHg), low-density lipoprotein cholesterol (LDL-C; -0.09±0.03 mg/dL), triglycerides (-0.20±0.08 mg/dL), fasting glucose (-0.05±0.02 mg/dL), and insulin (-0.03±0.01 μU/mL). All component scores increased with total score. The Whole Grains and Fatty Acid Ratio components made the greatest contributions (both +0.12 points or 12%) to each one-unit increase in HEI-2015, followed by moderation components Refined Grains and Saturated Fat (both +0.11 or 11%). Increases in the Fatty Acid Ratio score were explained by decreasing saturated fat (-1.67 g/unit, 95% CI: -1.73 to -1.61) and increasing polyunsaturated fat (PUFA; 1.17 g/unit, 95% CI: 1.12, 1.22); increases in monounsaturated fats were relatively small (0.18 g/unit, 95% CI: 0.11 to 0.25). The predominant PUFA was linoleic acid, which increased 1.06 g/unit (95% CI: 1.02 to 1.11). Scores for grain-related components were favorably associated with BMI, WC, SBP and HDL-C; fat quality components were inversely associated with BMI, WC, HDL-C, LDL-C, and triglycerides. Conclusion: Diet quality is favorably associated with several CVD risk factors. Approximately 50% of each 1-point increase in HEI-2015 is related to the quality of grain-based products and fat sources. Choosing whole grains instead of refined grains, and PUFA in place of saturated fats, is associated with improvements in diet quality and cardiovascular health.

scholarly journals Healthy Eating Index: Assessment of the Diet Quality of a Brazilian Elderly Population

2018 ◽  
Vol 11 ◽  
pp. 117863881881884
Author(s):  
Dalila Pinto de Souza Fernandes ◽  
Maria Sônia Lopes Duarte ◽  
Milene Cristine Pessoa ◽  
Sylvia do Carmo Castro Franceschini ◽  
Andréia Queiroz Ribeiro
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Saturated Fat ◽  
Population Based ◽  
Cross Sectional Study ◽  
Whole Grains ◽  
Healthy Eating Index ◽  
Cross Sectional ◽  
Global Quality

Background: The food consumption assessment is necessary to monitor elderly’s nutritional status because it allows detecting nutrition deficits and guiding the elaboration of effective conducts. Objective: The objective of this study is to assess the global quality of the elderly’s diet in Viçosa—MG, Brazil. Methods: This is a population-based cross-sectional study, involving noninstitutionalized elderly. Diet quality was assessed through the Brazilian Healthy Eating Index-Revised (BHEI-R) validated to the Brazilian population. Results: The study comprised 620 elderly individuals. The mean total BHEI-R score was 64.28. The worse consumption scores concerned the components Whole grains, Milk and derivatives, Sodium, Total fruit, and Whole fruit. Approximately 82% scored zero (0%) for Whole grains and 67% for Sodium. Men presented significantly lower scores than women, who have presented maximal score in the same items. Women’s scores were not only significantly higher for Total fruit, Whole fruit, Milk and derivatives, but also significantly lower for Saturated fat. Discussion: Most elderly need to improve their diet quality. Strategies heading toward the improvement of diet quality must be priority in policies to health promotion toward the healthy and active aging.

Abstract MP39: Trends in Diet Quality Among US Adults by Supplemental Nutrition Assistance Program Participation Status: 1999-2014

Circulation ◽  
2018 ◽  
Vol 137 (suppl_1) ◽  
Author(s):  
Fangfang Zhang ◽  
Junxiu Liu ◽  
Colin D Rehm ◽  
Parke Wilde ◽  
Jerold R Mande ◽  
...  
Keyword(s):  
Diet Quality ◽  
Whole Grains ◽  
Supplemental Nutrition Assistance Program ◽  
Food Groups ◽  
Supplemental Nutrition ◽  
Assistance Program ◽  
Dietary Components ◽  
Nutrition Assistance ◽  
Diet Score ◽  
Over Time

Introduction: Unhealthful diet is one of the top contributors to the chronic disease burden in the U.S. There are growing concerns that socioeconomic disparities exist in Americans’ diets and this disparity may have widened over time. Aim: To characterize trends in dietary intake of key food groups and nutrients among low-income Americans who participated in the Supplemental Nutrition Assistance Program (SNAP), and assess whether disparities in U.S. diets have persisted, improved, or worsened over time. Methods: Nationally representative sample of 6,162 adults aged 20 years or older who participated in SNAP, 6,692 income-eligible nonparticipants, and 25,842 higher-income nonparticipants from 8 National Health and Nutrition Examination Survey (NHANES) cycles (1999-2014). Exposures are calendar year and SNAP participation status. Survey-weighted, energy-adjusted mean scores and proportion meeting the American Heart Association (AHA) 2020 Strategic Impact Diet Goals (5 primary components: fruits/vegetables, whole grains, fish/shellfish, sugar-sweetened beverages (SSBs), sodium; 3 secondary components: nuts/seeds/legumes, processed meats, saturated fat). Intakes of individual food groups and nutrients were also assessed. Results: From 2003-2004 to 2013-2014 among SNAP participants with data on two-day dietary recall, primary diet score (maximum of 50) modestly increased (15.6 to 16.6; P-trend =0.03) while the secondary diet score (maximum of 80 points) did not change (31.5 to 32.1; P-trend =0.11). The proportion of SNAP participants having a poor diet decreased from 74.3% to 68.6%, the proportion having an intermediate-quality diet increased from 25.5% to 31.2%, and the proportion of having an ideal diet remained unchanged (0.2%.). Among primary components, changes were strongest for SSBs (-0.43 servings/d, P-trend=0.001) and whole grains (+0.25 servings/d, P-trend<0.001). Compared to higher-income nonparticipants and income-eligible nonparticipants, SNAP participants had weaker improvements in both primary and secondary diet scores. From 1999-2000 to 2013-2014, disparities persisted for most dietary components, worsened for nuts/seeds and added sugars, and weakened for sodium. Conclusion: Despite some improvements in diet quality, SNAP participants still fall far short of meeting the AHA Goals for a healthful diet, and dietary disparities persisted or worsened for most dietary components.

scholarly journals Evaluation of the Proximity of Singaporean Children’s Dietary Habits to Food-Based Dietary Guidelines

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2615 ◽  
Author(s):  
Iain A Brownlee ◽  
Jasmine Low ◽  
Naageswari Duriraju ◽  
Mavis Chun ◽  
Jessica Xiu Yan Ong ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Diet Quality ◽  
Dietary Habits ◽  
Sodium Intake ◽  
Saturated Fat ◽  
Demographic Factors ◽  
Whole Grains ◽  
Dietary Guidelines ◽  
Cross Sectional ◽  
Total Diet

Dietary habits in children may not only impact current health status but could also shape future, lifelong dietary choices. Dietary intake data in Singaporean children are limited. The current study aimed to define the overall diet quality of Singaporean children using an existing cross-sectional dataset and to consider how demographic factors (i.e., body mass index (BMI) status, ethnicity, age, and sex) were associated with these scores. Existing, cross-sectional dietary data (n = 561 children aged 6–12 years, collected in 2014–2015) from duplicate 24-h recalls were assessed for diet quality using an index based on the Singaporean Health Promotion Board dietary guidelines. Total diet quality scores were calculated from ten different components (frequencies of rice and alternatives, whole grains, fruits, vegetables, meat and alternatives, dairy and alternatives, total fat, saturated fat, sodium intake, and added sugars). Association with demographic factors and BMI category was evaluated by one-way multivariate ANOVA (MANOVA) tests, with Bonferroni post hoc analyses. Median (interquartile range) total diet quality scores were 65.4 (57.1–73.0). Median scores for whole grains (0.0, 0.0–33.4), fruits (24.1, 0.0–65.3), vegetables (36.5, 10.4-89.8), and sodium (58.4, 0.0–100.0) intake were frequently sub-optimal. Children of Malay ethnic origin had statistically lower total diet quality scores ((55.3, 47.5–60.3) vs. other ethnic groups (combined median 65.4 (57.1, 73.0); p < 0.001). These findings highlight the need for continuing efforts to improve dietary intake in young Singaporeans and for longitudinal dietary monitoring in this group.

scholarly journals Breakfast in Canada: Prevalence of Consumption, Contribution to Nutrient and Food Group Intakes, and Variability across Tertiles of Daily Diet Quality. A Study from the International Breakfast Research Initiative

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 985 ◽  
Author(s):  
Susan I. Barr ◽  
Hassan Vatanparast ◽  
Jessica Smith
Keyword(s):  
Energy Intake ◽  
Diet Quality ◽  
Saturated Fat ◽  
Canadian Community Health Survey ◽  
Food Group ◽  
Whole Grains ◽  
Dietary Quality ◽  
Total Sugars ◽  
Daily Diet ◽  
Fluid Milk

This study used 24-h recall data from the nationally representative 2015 Canadian Community Health Survey-Nutrition to assess breakfast intake among Canadians aged 6–12 years (n = 2331), 13–17 years (n = 2026), 18–54 years (n = 7651), and 55+ years (n = 6279). Overall, 90% consumed breakfast; breakfast consumers reported higher intakes of energy and key nutrients and had higher daily diet quality scores assessed using the Nutrient-Rich Foods Index 9.3 (NRF 9.3). Among breakfast consumers (n = 16,484), breakfast contributed a mean of 389 kcal (1628 kJ) and 21.6% of daily energy intake. Relative to its contribution to energy, breakfast contributed higher intakes of fruit, whole grains, and fluid milk, as well as associated nutrients (e.g., carbohydrate, total sugars, fiber, calcium, and vitamin D). Among breakfast consumers classified by daily dietary quality (NRF 9.3 score), energy intake at breakfast did not differ across tertiles for either children or adults. However, intakes of key nutrients, fiber, and total sugars increased across tertiles, and among adults, intakes of saturated fat and sodium decreased. Mean intakes of fruit, whole grains, and fluid milk also increased across tertiles, as did the proportion of individuals consuming these foods; higher fruit and milk intakes may explain higher sugar intakes as diet quality increased. Promoting the consumption of these foods at breakfast could contribute to improved diet quality among Canadians.

Using Technology to Improve Access to Health Care for Culturally and Linguistically Diverse Populations

2012 ◽  
Vol 19 (3) ◽  
pp. 71-76 ◽  
Author(s):  
Pauline A. Mashima
Keyword(s):  
Health Care ◽  
Health Care Providers ◽  
Access To Health Care ◽  
Underserved Populations ◽  
Linguistically Diverse ◽  
Care Providers ◽  
Department Of Health ◽  
Use Of Technology ◽  
Access To Health ◽  
Improve Access

Important initiatives in health care include (a) improving access to services for disadvantaged populations, (b) providing equal access for individuals with limited or non-English proficiency, and (c) ensuring cultural competence of health-care providers to facilitate effective services for individuals from diverse racial and ethnic backgrounds (U.S. Department of Health and Human Services, Office of Minority Health, 2001). This article provides a brief overview of the use of technology by speech-language pathologists and audiologists to extend their services to underserved populations who live in remote geographic areas, or when cultural and linguistic differences impact service delivery.

Diet Quality, a Term Subject to Change over Time

2012 ◽  
Vol 82 (3) ◽  
pp. 144-147 ◽  
Author(s):  
Ibrahim Elmadfa ◽  
Alexa L. Meyer
Keyword(s):  
Diet Quality ◽  
Functional Foods ◽  
Disease Risk ◽  
Well Being ◽  
Industrialized Countries ◽  
Quality Factors ◽  
Long Time ◽  
Quality Diet ◽  
Important Quality ◽  
Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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