Exploring dietary changes in an interdisciplinary intervention trial: Application of a dietary guidelines food composition database

2020 ◽  
Author(s):  
K. Zoszak ◽  
E. Neale ◽  
L. Tapsell ◽  
Y. Probst
Keyword(s):  
Food Composition ◽  
Dietary Guidelines ◽  
Intervention Trial ◽  
Dietary Changes ◽  
Interdisciplinary Intervention

Dietary Vitamin and Stability of Oral Anticoagulation: Proposal of a Diet with Constant Vitamin K1 Content

1997 ◽  
Vol 77 (03) ◽  
pp. 504-509 ◽  
Author(s):  
Sarah L Booth ◽  
Jacqueline M Charnley ◽  
James A Sadowski ◽  
Edward Saltzman ◽  
Edwin G Bovill ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Vitamin K ◽  
High Performance ◽  
Case Reports ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Dietary Vitamin ◽  
Vitamin K1 ◽  
The Stability ◽  
The Impact

SummaryCase reports cited in Medline or Biological Abstracts (1966-1996) were reviewed to evaluate the impact of vitamin K1 dietary intake on the stability of anticoagulant control in patients using coumarin derivatives. Reported nutrient-drug interactions cannot always be explained by the vitamin K1 content of the food items. However, metabolic data indicate that a consistent dietary intake of vitamin K is important to attain a daily equilibrium in vitamin K status. We report a diet that provides a stable intake of vitamin K1, equivalent to the current U.S. Recommended Dietary Allowance, using food composition data derived from high-performance liquid chromatography. Inconsistencies in the published literature indicate that prospective clinical studies should be undertaken to clarify the putative dietary vitamin K1-coumarin interaction. The dietary guidelines reported here may be used in such studies.

scholarly journals Environmental Impact of Increased Adherence to SENC Food Based Dietary Guidelines in the Average Dietary Patterns in Spain

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 563-563
Author(s):  
Carmen Perez-Rodrigo ◽  
Marta Gianzo Citores ◽  
Gotzone Hervás Bárbara ◽  
Javier Aranceta-Bartrina
Keyword(s):  
Environmental Impact ◽  
Greenhouse Gas ◽  
Dietary Patterns ◽  
Population Sample ◽  
Ghg Emissions ◽  
Food Group ◽  
Consumer Involvement ◽  
Dietary Guidelines ◽  
Dietary Changes ◽  
Freshwater Use

Abstract Objectives To analyze estimated changes in greenhouse gas (GHG) emission, cropland use and freshwater use of greater adherence to recommendations in Food-Based Dietary Guidelines (FBDG) issued by the Spanish Society of Community Nutrition (SENC) in average dietary patterns in Spain. Methods The data analyzed was drawn from the ENPE study (n = 6800), a cross-sectional study conducted on a random population sample of Spanish population (2015). Dietary intake data was collected by means of a validated 210-item quantitative food frequency questionnaire. A score of adherence to recommendations in SENC FBDG (DG score) was computed (DG score range 0 to 16). Based on food group intake and adherence to each quantitative recommendation, we estimated food group consumption for a 20% increase in adherence to FBDGs. We calculated the potential environmental impact for those estimates, considering data available on crop specific environmental footprints for greenhouse gas emissions, cropland use and freshwater use. Results SENC FBDGs were formulated in tune with current food, cultural, gastronomic, and economic context. Changes in usual diets that people could comfortably afford in the short and medium term were suggested. Mean adherence DG score in this sample was 7.43 ± 1.94 (median = 7). Dietary changes required for increased adherence DG score included decreased consumption of red and processed meats as well as sugary foods and beverages. In addition, higher consumption of whole grains, fish, eggs, legumes, fruit, vegetables and nuts. Such dietary changes were estimated to contribute to 24% reduction in GHG emissions, but 16% increase in cropland use and 25% in freshwater use. Conclusions FBDG are useful tools for preventive actions and health promotion, helpful for guidance in health, education, and community settings. Despite limited evidence, increased adherence to SENC FBDGs can contribute to reduce GHG emissions. Analysis of impact on a variety of indicators of sustainability, comprehensive food system view and consumer involvement are needed to gain adherence to FBDGs and additional impact on sustainability. Funding Sources Non-for-profit Eroski Foundation funded the ENPE study field work in collaboration with SPRIM. Funders had no role in data analysis, selection or interpretation of results. The authors declare no competing interests.

scholarly journals Percentage contribution of reference recipes to Food Groups for Irish and UK Food Based Dietary Guidelines.

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Sali Abouhajar ◽  
Michael Dolan ◽  
Damian O'Kelly ◽  
Aileen Kennedy ◽  
Katherine Younger ◽  
...  
Keyword(s):  
Healthcare Professionals ◽  
Food Group ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Food Groups ◽  
High Fat ◽  
Median Percentage ◽  
Percentage Contribution ◽  
Protein Sources ◽  
Alternative Protein

AbstractFood Based Dietary Guidelines (FBDG) are a set of recommendations that describe the quantity and types of foods to consume to promote healthy eating and prevent diseases such as obesity. However, when assessing compliance with FBDG, calculating contributions from composite dishes is challenging, since the specific recipe ingredients are often unknown. This project aims to establish proportional contribution of composite dishes to food groups defined by the Irish and UK FBDG. This will facilitate automated assessment of compliance with FBDG for users of novel technology such as Nutritics, a suite of integrated nutrition analysis software tools for healthcare professionals, educators and industries. Territory specific food composition data (n = 3291) for Ireland and the UK were downloaded from the 2015 McCance & Widdowson Composition of Foods Integrated Dataset (CoFIDs). Recipes were identified and classified into groups broadly aligned with the food groups defined in the Healthy Food for Life Ireland and the Eatwell Guide UK. Supplementary recipe details were accessed from McCance & Widdowson 7th Edition book and online resources. Recipes were categorised by recipe type and ingredients were categorised into food groups. Percentage contribution of each food group to the total recipe was calculated. Of the 3,291 foods, 1,108 were classified as recipes, details were available for 138 of these. Of the 138 recipes, there were fruit & vegetable dishes (n = 20), breads, potatoes, pasta and rice dishes (n = 12), meat, fish and alternative protein sources dishes (n = 40), dairy dishes (n = 23), high fat/oil, sugar, salt dishes (n = 43). For fruit & vegetable dishes, the median percentage contribution to the fruit & vegetable food group was 67% (15% min/ 100% max). For breads, potatoes, pasta and rice dishes the median percentage contribution to the breads, potatoes, pasta and rice food group was 53% (17% min/ 89% max). For meat, fish and alternative protein sources dishes, the median percentage contribution to meat, fish and alternative protein sources food group was 55% (16% min/ 85% max), for dairy dishes, the median percentage contribution to the dairy food group was 90% (53% min/ 96% max). For high fat/oil, sugar, salt dishes the median percentage contribution to the high fat/oil, sugar, salt food group was 22% (3% min/ 97% max). The calculation of recipes into percentage contribution to food groups can support assessment of adherence to FBDG when using reference recipes. This is a useful tool to support healthcare professionals when assessing dietary intake where specific recipe components are unknown.

Women Participating in a Dietary Intervention Trial Maintain Dietary Changes Without Much Effect on Household Members

2006 ◽  
Vol 55 (1) ◽  
pp. 44-52 ◽  
Author(s):  
Katherine Radakovich ◽  
Lance K. Heilbrun ◽  
Raghu Venkatranamamoorthy ◽  
Samir Lababidi ◽  
David M. Klurfeld ◽  
...  
Keyword(s):  
Dietary Intervention ◽  
Intervention Trial ◽  
Dietary Changes ◽  
Household Members ◽  
Dietary Intervention Trial

scholarly journals Deriving Sustainable Food-Based Dietary Guidelines for Germany via Multidimensional Optimization: Insights to Operationalise the Diet-Health Dimension

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 881-881
Author(s):  
Anne Schäfer ◽  
Rozenn Gazan ◽  
Heiner Boeing ◽  
Christina Breidenassel ◽  
Typhaine Haurogne ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Adult Population ◽  
Whole Grains ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Sustainable Food ◽  
Dietary Changes ◽  
Food And Agriculture ◽  
Life Years ◽  
Optimization Methodology

Abstract Objectives Development of a diet optimization methodology, forming the next generation of food-based dietary guidelines (FBDG) in Germany, to identify dietary changes accounting for various dimensions: diet-health relations, environmental impact, and nutrient needs while staying culturally acceptable. Methods Three parameters define the German Nutrition Optimization Model (GNOM): The decision variables, which are observed food intakes (FoodEx2 food grouping); acceptability constraints (acceptability upper limits (AL) are set for foods based on P95), and the linear objective function. The latter consists of three components that are weighted between each other and minimizes environmental impact (greenhouse-gas emissions and land use), diet-related health burden (disability adjusted life years), and relative deviation from the observed dietary intake (cultural acceptability). Also, deviations from nutritional needs for 39 nutrients are minimized. Five models were run on the adult population by increasing weight on diet-health and decreasing weight on cultural acceptability progressively (by steps of 20%, from 0% in model 1 (M1) to 80% in model 5 (M5)), with a fixed environmental weight at 20%. Dietary changes are exemplary described for fruits, vegetables, whole grains and red meat. Results All models satisfied nutrient needs and, compared to the observed diet, increased in fruits, vegetables, and whole grains and decreased in red meat; dietary changes were higher with increasing weight on diet-health. Compared to the observed intake (174,4g/d), fruits increased moderately in M1–3 (205,7g/d - 338,8g/d) and reached the AL of 552g/d in M4 and M5. Vegetables reached the AL of 267g/d in every model (observed intake: 96,3g/d) except M1 (261,5g/d). Whole grains increased progressively from 13g/d in observed intake to 16,3g/d and 16,7g/d in M1 and M2, 61,9g and 67,9g in M3 and M4 and increased strongly to 250,7g/d in M5. The observed amount of red meat was 34,4g/d, which dropped from 2,5g/d in M1 to 0g/d in M5. Conclusions This methodology accounts for multidimensional requirements in FBDGs and is flexible regarding the importance given to each dimension. Preliminary results suggest that using this innovative approach to operationalize diet-health relations, GNOM is able to help derive German FBDG. Funding Sources German Federal Ministry of Food and Agriculture.

scholarly journals Understanding Controversy: Government Information on Dietary Sustainability

2017 ◽  
Vol 44 (4) ◽  
pp. 16
Author(s):  
Sarah Klimek
Keyword(s):  
United States ◽  
The United States ◽  
Dietary Guidelines ◽  
News Story ◽  
Government Information ◽  
National Public Radio ◽  
Dietary Changes ◽  
Environmentally Sustainable ◽  
Dietary Guidelines For Americans

When the Advisory Report for the 2015 Dietary Guidelines for Americans was released in February 2015, news outlets and other media platforms quickly zeroed in on some of the report’s most controversial guidelines. Roughly one week after the report was released, National Public Radio released a news story titled “Will the Dietary Guidelines Consider the Planet? The Fight is On,” discussing the heated controversy that was already brewing over a particular recommendation that addressed the topic of environmental sustainability.This recommendation essentially warned that current dietary patterns in the United States have created serious environmental problems that threaten long-term food security, and therefore the guidelines should not only recommend dietary changes that support human nutrition, but that also support the consumption of more environmentally sustainable foods.

scholarly journals Food composition issues – implications for the development of food-based dietary guidelines

2001 ◽  
Vol 4 (2b) ◽  
pp. 677-682 ◽  
Author(s):  
Catherine Leclercq ◽  
Liisa M Valsta ◽  
Aida Turrini
Keyword(s):  
Nutrient Intake ◽  
Analytical Data ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Careful Study ◽  
The European Union ◽  
Nutrient Intakes ◽  
Inappropriate Use ◽  
Food Composition Data

AbstractSound food composition databases that are both comprehensive and representative of available foods are an essential basic tool to develop Food Based Dietary Guidelines (FBDG). The main drawbacks of current food composition databases available in the European Union are: partial coverage of foods and nutrients, variability of analytical data, lack of accuracy in the description of food items, need for harmonisation of the expression of nutrients. An inappropriate use of these databases could lead to gross errors in the assessment of the nutrient intake levels, in the identification of the major sources of a nutrient, in the comparison of data between countries and in the analysis of time trends. Inadequacy of food composition data is, in part, responsible for the failure to understand some relationships between nutrient intakes and health or disease and for difficulties in establishing quantitative dietary guidelines in terms of nutrients. Recommendations are made for the compilation of future food composition databases and tools are proposed to enhance the quality of existing data. A careful study of the food composition databases is always necessary before nutrition recommendations are given and before trends in nutrient intakes are interpreted.

Effects of substitution dietary guidelines targeted at prevention of ischemic heart disease on dietary intake and risk factors in middle-aged Danish adults: The DIPI randomized controlled trial

2020 ◽  
pp. 1-35
Author(s):  
Johanne Louise Gotfredsen ◽  
Camilla Hoppe ◽  
Rikke Andersen ◽  
Elisabeth Wreford Andersen ◽  
Rikard Landberg ◽  
...  
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Heart Disease ◽  
Ischemic Heart Disease ◽  
Dietary Intake ◽  
Controlled Trial ◽  
Dietary Guidelines ◽  
Ischemic Heart ◽  
Control Group ◽  
Dietary Changes

Abstract The objective was to investigate the effects of substitution (SUB) dietary guidelines (DG) targeted at prevention of ischemic heart disease (IHD) on dietary intake and IHD risk factors in Danish adults with minimum one self-assessed IHD risk factor. A 6-month single-blinded parallel randomised controlled trial with a follow-up at month 12 included 219 subjects (median age 51 years, 59% female, 73 % overweight or obese) randomised into a SUB DG, an official (OFF) DG or a control group following their habitual diet (HAB). Participants in the DG intervention groups received bi-weekly reminders of their DG and recipes for dishes and the HAB group received a greeting. Dietary intake and fasting blood, anthropometric, and blood pressure measurements were obtained at baseline, month 6 and month 12. Linear regression analyses were applied. At month 6, when compared with the HAB, the SUB had a greater impact on the extent of dietary changes with increased intake of whole grains, dietary fibre, and low fibre vegetables compared with the OFF DG and both DG groups had similar decreased percentage of energy (E%) intake from saturated fatty acids. The extent of dietary changes were similar at month 12. No overall significant changes from baseline were found in blood pressure (BP), anthropometrics and IHD risk markers. In conclusion, both SUB and OFF DG resulted in cardioprotective dietary changes. However, neither the SUB nor the OFF DG resulted in any overall effects on the selected intermediate risk factors for IHD.

scholarly journals Analysis and valuation of the health and climate change cobenefits of dietary change

2016 ◽  
Vol 113 (15) ◽  
pp. 4146-4151 ◽  
Author(s):  
Marco Springmann ◽  
H. Charles J. Godfray ◽  
Mike Rayner ◽  
Peter Scarborough
Keyword(s):  
Food System ◽  
Economic Valuation ◽  
Economic Benefits ◽  
Dietary Guidelines ◽  
Environmental Benefits ◽  
Reference Scenario ◽  
Middle Income ◽  
Dietary Changes ◽  
Environmental Consequences ◽  
Valuation Method

What we eat greatly influences our personal health and the environment we all share. Recent analyses have highlighted the likely dual health and environmental benefits of reducing the fraction of animal-sourced foods in our diets. Here, we couple for the first time, to our knowledge, a region-specific global health model based on dietary and weight-related risk factors with emissions accounting and economic valuation modules to quantify the linked health and environmental consequences of dietary changes. We find that the impacts of dietary changes toward less meat and more plant-based diets vary greatly among regions. The largest absolute environmental and health benefits result from diet shifts in developing countries whereas Western high-income and middle-income countries gain most in per capita terms. Transitioning toward more plant-based diets that are in line with standard dietary guidelines could reduce global mortality by 6–10% and food-related greenhouse gas emissions by 29–70% compared with a reference scenario in 2050. We find that the monetized value of the improvements in health would be comparable with, or exceed, the value of the environmental benefits although the exact valuation method used considerably affects the estimated amounts. Overall, we estimate the economic benefits of improving diets to be 1–31 trillion US dollars, which is equivalent to 0.4–13% of global gross domestic product (GDP) in 2050. However, significant changes in the global food system would be necessary for regional diets to match the dietary patterns studied here.

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