scholarly journals The interaction between brain-derived neurotrophic factor (BDNF) Val66met polymorphism and dietary indices, The Healthy Eating Index (HEI), The Diet Quality Index-International (DQI-I) , and Phytochemical index (PI) , on anthropometric indices, inflammatory, and oxidative stress markers in patient with type2 diabetes

2021 ◽  
Author(s):  
Zeinab Naeini ◽  
Negin Aghazadeh ◽  
Elmira Karimi ◽  
Zahra Esmaeily ◽  
Faezeh Abaj ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Healthy Eating ◽  
Diet Quality ◽  
Quality Index ◽  
Healthy Eating Index ◽  
Quality Indices ◽  
Val66met Polymorphism ◽  
Diet Quality Index ◽  
Bdnf Val66met Polymorphism ◽  
And Oxidative Stress

Abstract Background: Although many studies suggest an association between BDNF Val66Met with eating disorders and obesity especially in type 2 diabetes mellitus (T2DM), the interaction between BDNF Val66Met polymorphism and diet quality indices in diabetic patients have not been investigated yet. The current study was aimed to evaluate the interaction between the diet quality indices including Healthy Eating Index (HEI), Diet Quality Index-International (DQI-I), Phytochemical Index (PI) and BDNF Val66Mat (rs6265) polymorphism on markers of inflammation, and oxidative stress in T2DM patients.Methods: This current cross-sectional study was conducted on 634 Iranian T2DM patients aged 35–65 years of both genders were randomly recruited. Dietary intakes was estimated by a food frequency questionnaire (FFQ) with 148 food items. All participants were categorized into three categories, based on DQI, HEI, and PI scores. The interactions were tested using analysis of covariance (ANCOVA) in adjusted and unadjusted models.Results: There were significant gene-diet interactions between BDNF Val66Met polymorphism and HEI, DQI, and PI scores in modulating body mass index (BMI) and waist circumference (WC) values. Our results showed that higher scores for all diet-quality indices were significantly associated with a lower BMI and WC values after adjustment (P Interactions < 0.05). We also observed a significant interaction between the DQI scores and Val66Met polymorphism on level of superoxide dismutase (SOD) (p-interaction= 0.01). The highest quartile of DQI was associated with elevated level of SOD in the Val/Met and Met/Met genotype group. Moreover, the interaction between the DQI scores and Val66Met polymorphism on total antioxidant capacity (TAC) tended to be significant.Conclusions: Higher scores for all diet-quality indices were significantly associated with a lower BMI and WC values. There were significant differences for PTX and PGF2A among HEI tertiles. The interaction between the polymorphism and DQI on TAC and SOD levels were significant.

scholarly journals The interaction between brain-derived neurotrophic factor (BDNF) Val66met polymorphism and dietary indices, The Healthy Eating Index (HEI), The Diet Quality Index-International (DQI-I), and Phytochemical index (PI), on anthropometric indices, inflammatory, and oxidative stress markers in patient with type2 diabetes

2021 ◽  
Author(s):  
Fariba Koohdani ◽  
Zeinab Naeini ◽  
Negin Aghazadeh ◽  
Elmira Karimi ◽  
Zahra Esmaeily ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Healthy Eating ◽  
Diet Quality ◽  
Quality Index ◽  
Healthy Eating Index ◽  
Quality Indices ◽  
Val66met Polymorphism ◽  
Diet Quality Index ◽  
Bdnf Val66met Polymorphism ◽  
And Oxidative Stress

Abstract Background: Although many studies suggest an association between BDNF Val66Met with eating disorders and obesity especially in type 2 diabetes mellitus (T2DM), the interaction between BDNF Val66Met polymorphism and diet quality indices in diabetic patients have not been investigated yet. The current study was aimed to evaluate the interaction between the diet quality indices including Healthy Eating Index (HEI), Diet Quality Index-International (DQI-I), Phytochemical Index (PI) and BDNF Val66Mat (rs6265) polymorphism on markers of inflammation, and oxidative stress in T2DM patients.Methods: This current cross-sectional study was conducted on 634 Iranian T2DM patients aged 35–65 years of both genders were randomly recruited. Dietary intakes was estimated by a food frequency questionnaire (FFQ) with 148 food items. All participants were categorized into three categories, based on DQI, HEI, and PI scores. The interactions were tested using analysis of covariance (ANCOVA) in adjusted and unadjusted models.Results: There were significant gene-diet interactions between BDNF Val66Met polymorphism and HEI, DQI, and PI scores in modulating body mass index (BMI) and waist circumference (WC) values. Our results showed that higher scores for all diet-quality indices were significantly associated with a lower BMI and WC values after adjustment (P Interactions < 0.05). We also observed a significant interaction between the DQI scores and Val66Met polymorphism on level of superoxide dismutase (SOD) (p-interaction= 0.01). The highest quartile of DQI was associated with elevated level of SOD in the Val/Met and Met/Met genotype group. Moreover, the interaction between the DQI scores and Val66Met polymorphism on total antioxidant capacity (TAC) tended to be significant.Conclusions: Higher scores for all diet-quality indices were significantly associated with a lower BMI and WC values. There were significant differences for PTX and PGF2A among HEI tertiles. The interaction between the polymorphism and DQI on TAC and SOD levels were significant.

scholarly journals Consensus among experts on healthy eating and diet quality index

2020 ◽  
Vol 25 (7) ◽  
pp. 2551-2560
Author(s):  
Simone dos Anjos Caivano ◽  
Semíramis Martins Álvares Domene
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Quality Index ◽  
Healthy Eating Index ◽  
Risk Markers ◽  
Diet Quality Index ◽  
Quality Markers ◽  
Minimum Score ◽  
Meat And Eggs ◽  
Milk And Dairy Products

Abstract The article aims to achieve a consensus about Healthy Eating and Diet Quality Index to enable a validation study on the Diet Quality Index. Experts were identified among authors of articles published from 2010 to 2015 that presented the key worlds healthy eating index and diet quality index. The query was carried out by combining the Delphi technique with the Likert method. To determine a consensus, at least three of the following criteria had to be met: minimum score in each statement (≥ 3,00); standard deviation (< 1,5); frequency of agreement (≥ 51%) and differences between interquartile ranges (< 1,0). Topics regarding Highly palatable foods, oilseeds, and Meat and eggs did not arrived at a consensus in the first round. Experts proposed new themes: Gluten, Meal frequency, Alcohol consumption, and Including nutrients in the diet quality index. Although quality and risk markers in diet are periodically studied, it was only possible to reach consensus on subjects such as fruits, vegetables, milk and dairy products, legumes, and oilseeds as quality markers after theoretical justification. Processed and ready-to-eat foods, highly palatable foods, excessive sweets and fats, and alcohol were readily identified as risk factors.

scholarly journals Cocaine and amphetamine-regulated transcript prepropeptide gene (CARTPT) polymorphism interacts with Diet Quality Index-International (DQI-I) and Healthy Eating Index (HEI) to affect hypothalamic hormones and cardio-metabolic risk factors among obese individuals

2020 ◽  
Vol 18 (1) ◽  
Author(s):  
Mahsa Mahmoudi-Nezhad ◽  
Mahdieh Abbasalizad Farhangi ◽  
Houman Kahroba
Keyword(s):  
Risk Factors ◽  
Gene Polymorphism ◽  
Healthy Eating ◽  
Diet Quality ◽  
Quality Index ◽  
Healthy Eating Index ◽  
Metabolic Risk ◽  
Diet Quality Index ◽  
Healthy Obese ◽  
Apparently Healthy

Abstract Background Epidemiologic studies show that cocaine- and amphetamine-regulated transcript prepropeptide (CARTPT) gene polymorphism modifies diet-obesity relationships. However, the interaction between CARTPT gene polymorphism and diet quality indices have not been investigated yet. The current study was aimed to evaluate the interaction between major dietary indices including Diet Quality Index-International (DQI-I) and Healthy Eating Index (HEI)-2015 and CARTPT gene rs2239670 variants among apparently healthy obese Iranians. Methods This cross-sectional study was carried out by employing 288 apparently healthy obese adults aged 20–50 years with a BMI of 30–40 kg/m2. Diet quality was evaluated by Diet Quality Index-International (DQI-I) and Healthy Eating Index-2015 (HEI-2015) using a 132-items semi-quantitative validated food frequency questionnaire. The CARTPT gene rs2239670 polymorphism was genotyped by polymerase chain reaction-restriction fragment length polymorphism (PCR–RFLP) technique. Blood concentrations of glycemic markers, lipid profile, α-melanocyte stimulating hormone (MSH) and agouti-related peptide (AgRP) were also measured. ANCOVA multivariate interaction model was used to analyze gene-diet interactions. Results The significant interactions were identified between CARTPT gene polymorphism and HEI, affecting BMR (PInteraction = 0.003), serum glucose (PInteraction = 0.009) and high density lipoprotein cholesterol HDL concentrations (PInteraction = 0.03) after adjusting for the effects of sex and age. Also we found gene-diet interaction between CARTPT genotypes and DQI-I in terms of fat mass (FM; PInteraction = 0.02), waist circumference (WC; PInteraction < 0.001), body mass index (BMI; PInteraction < 0.001), basal metabolic rate (BMR, PInteraction < 0.001), serum fasting glucose (PInteraction < 0.01) and AgRP (PInteraction = 0.05) in individuals even after adjusting for potential confounders. Conclusion Current study showed the effects of interaction between CARTPT genotype with adherence to HEI and DQI-I scores on obesity-related anthropometric and metabolic risk-factors.

Dietary Patterns And Risk Of Cancer: Current Evidence And Future Directions

2018 ◽  
Author(s):  
Fang Fang Zhang
Keyword(s):  
Healthy Eating ◽  
Cancer Incidence ◽  
Diet Quality ◽  
Dietary Patterns ◽  
Healthy Eating Index ◽  
Quality Indices ◽  
Alternative Healthy Eating Index ◽  
Incidence And Mortality ◽  
Risk Of Cancer ◽  
Diet Score

Dietary patterns capture the overall diet and its constituent foods and nutrients, representing a powerful approach to identifying the effect of nutrition on health and disease. In this review, we describe the two main approaches being used to characterize dietary patterns: a prior approach that defines dietary patterns using predefined diet quality indices, and a posterior approach that derives dietary patterns using factor or cluster analysis. Methods to define diet quality indices (Healthy Eating Index, Alternative Healthy Eating Index, Alternative Mediterranean Diet Score, Dietary Approaches to Stop Hypertension Score) are presented, and their similarities and differences are discussed among the different approaches. We review the recent evidence on the relationships between dietary patterns and cancer outcomes, including all-cancer incidence and mortality and the incidence of colorectal, breast, prostate, and lung cancers. Despite the different methods that are used to characterize dietary patterns in different studies, results consistently suggest that adherence to existing dietary guidelines is associated with a reduced risk of cancer incidence and mortality. Given the important role of dietary patterns in cancer prevention, clinicians need to consider providing appropriate nutrition counseling  to improve patients’ dietary patterns. Continuous efforts need to be devoted to better characterize the relationships between dietary patterns and cancer risk by studying specific cancer types, different cancer subtypes, and population subgroups, with a better approach that can accurately assess dietary patterns throughout the life cycle. This review contains 3 figures, 6 tables and 91 references Key words: Alternative Healthy Eating Index, breast cancer, cancer incidence, cancer mortality, cluster analysis, colorectal cancer, Dietary Approaches to Stop Hypertension, dietary patterns, diet quality index, factor analysis, Healthy Eating Index, lung cancer, Mediterranean Diet Score, prostate cancer, Recommended Food Score

Abstract P360: Dietary Saturated Fats From Different Food Sources Show Inconsistent Associations With Various Indices of Diet Quality in the Canadian Population

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Stephanie Harrison ◽  
Didier Brassard ◽  
Simone Lemieux ◽  
Benoit Lamarche
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Nutritive Value ◽  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Dietary Intakes ◽  
Trans Fat ◽  
Quality Indices ◽  
Saturated Fats

Background: Canadian dietary guidelines include a recommendation to limit the consumption of foods high in saturated fats (SFA), regardless of their dietary source. The same guidelines also recommend consumption of lean red meat and low-fat dairy products. Yet, the association between the consumption of SFA from different food sources and diet quality is currently unknown. The objective of this study was to examine associations between SFA from various food sources and different indices of diet quality. Methods: Analyses are based on a sample of 11 106 respondents representative of Canadian adults (19-70 y) from the 2015 Canadian Community Health Survey (CCHS 2015). Dietary intakes and diet quality indices were calculated using a single interview-administered 24-hour recall. Food sources of SFA were classified according to the 2019 Canada’s Food Guide categories: 1) vegetables and whole fruits, 2) whole grain foods and 3) protein foods (including dairy and meat, among others). Foods not included in these three categories were grouped as All other foods . The 2010 alternative Healthy eating index (aHEI), the 2015 Healthy eating index (HEI-2015) and the 2007 Canadian Healthy eating index (C-HEI) were calculated. Due to the unreliability of data for trans-fat consumption in the CCHS 2015 database, the trans-fat subscore of the aHEI was removed from the original score. Results: While total SFA intake and SFA from All other foods were inversely correlated with all indices of diet quality (-0.55<r<-0.10, all p<0.001), associations with SFA from dairy and meat were inconsistent. SFA from dairy were inversely correlated (p<0.001) with the aHEI (r=-0.14) and the HEI-2015 (r=-0.16) but showed a weak positive correlation with the C-HEI (r=0.05, p<0.001). SFA from meat were negatively correlated with the aHEI (r=-0.21, p<0.001) and positively correlated with the C-HEI (r=0.11, p<0.001). Removing subscores directly related to SFA intake in diet quality indices yielded positive correlations between SFA from dairy and the HEI-2015 (r=0.13, p<0.001) and the C-HEI (r=0.19, p<0.001). Conclusion: Consumption of SFA from different food sources are inconsistently associated with different indices of overall diet quality. Unsurprisingly, SFA from All other foods , which include low nutritive value foods, showed the strongest negative correlation with all diet quality scores. These results provide further support to the notion that guidance on SFA in future health policies should focus on food sources rather than on total intake of SFA.

scholarly journals Adherence to Recommended Eating Patterns Is Associated With Lower Risk of Peripheral Arterial Disease: Results From the Women’s Health Initiative

Hypertension ◽  
2021 ◽  
Author(s):  
Guo-Chong Chen ◽  
Rhonda Arthur ◽  
Yasmin Mossavar-Rahmani ◽  
Xiaonan Xue ◽  
Bernhard Haring ◽  
...  
Keyword(s):  
Peripheral Arterial Disease ◽  
Healthy Eating ◽  
Diet Quality ◽  
Lower Risk ◽  
Arterial Disease ◽  
Healthy Eating Index ◽  
Eating Patterns ◽  
Quality Indices ◽  
Health Initiative ◽  
Peripheral Arterial

The potential role of nutritional factors in the development of peripheral arterial disease (PAD) remains poorly understood. We evaluated multiple recommended eating patterns as reflected by predefined diet quality indices in relation to long-term risk of PAD. We included 138 506 US postmenopausal women in the Women’s Health Initiative who had no known PAD at baseline (1993–1998). Four diet quality indices, including alternate Mediterranean diet index, alternate Healthy Eating Index-2010, Dietary Approaches to Stop Hypertension diet index, and Healthy Eating Index-2015, were derived using dietary information collected by a validated food frequency questionnaire at baseline. Incident cases of symptomatic PAD in the lower extremities were ascertained and adjudicated through March 2019 via medical record review. During a median 18.6 years of follow-up, 1036 incident PAD cases were identified. After multivariable adjustment, all diet quality scores were significantly and inversely associated with 21% (for alternate Healthy Eating Index 2010) to 34% (for Dietary Approaches to Stop Hypertension index) lower risk of PAD when comparing the highest with the lowest quartiles (all P -for-trend values ≤0.010). Among contributing food groups and nutrients, intakes of legumes, dietary fiber, and vegetable protein were associated lower risk of PAD, while intakes of unprocessed red meat, processed meat, and regular soft drinks were associated with higher risk. In a broad sample of US postmenopausal women, adhering to different recommended eating patterns is associated with lower risk of PAD. Our findings suggest that current clinical and public health strategies that recommend healthful eating patterns may also be applicable to PAD prevention.

scholarly journals Diet quality assessment indexes

2014 ◽  
Vol 27 (5) ◽  
pp. 605-617 ◽  
Author(s):  
Kênia Mara Baiocchi de Carvalho ◽  
Eliane Said Dutra ◽  
Nathalia Pizato ◽  
Nádia Dias Gruezo ◽  
Marina Kiyomi Ito
Keyword(s):  
General Population ◽  
Quality Assessment ◽  
Healthy Eating ◽  
Diet Quality ◽  
Dietary Patterns ◽  
Nutritional Quality ◽  
Quality Index ◽  
Healthy Eating Index ◽  
Risk Of Disease ◽  
Diet Score

Various indices and scores based on admittedly healthy dietary patterns or food guides for the general population, or aiming at the prevention of diet-related diseases have been developed to assess diet quality. The four indices preferred by most studies are: the Diet Quality Index; the Healthy Eating Index; the Mediterranean Diet Score; and the Overall Nutritional Quality Index. Other instruments based on these indices have been developed and the words 'adapted', 'revised', or 'new version I, II or III' added to their names. Even validated indices usually find only modest associations between diet and risk of disease or death, raising questions about their limitations and the complexity associated with measuring the causal relationship between diet and health parameters. The objective of this review is to describe the main instruments used for assessing diet quality, and the applications and limitations related to their use and interpretation.

Association of Healthy Eating Index and oxidative stress in adolescent volleyball athletes and non-athletes

Nutrition ◽  
2019 ◽  
Vol 60 ◽  
pp. 230-234
Author(s):  
Priscila Berti Zanella ◽  
Pauline Maciel August ◽  
Fernanda Donner Alves ◽  
Cristiane Matté ◽  
Carolina Guerini de Souza
Keyword(s):  
Oxidative Stress ◽  
Healthy Eating ◽  
Healthy Eating Index ◽  
And Oxidative Stress

scholarly journals Diet Quality Is Associated with Serum Antioxidant Capacity in Women with Breast Cancer: A Cross Sectional Study

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 115
Author(s):  
Luiza K. Reitz ◽  
Sheyla de L. Baptista ◽  
Elaine da S. Santos ◽  
Patrícia F. Hinnig ◽  
Gabriele Rockenbach ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Oxidative Stress ◽  
Adjuvant Treatment ◽  
Diet Quality ◽  
Cell Injury ◽  
Healthy Eating Index ◽  
Oxidative Stress Biomarkers ◽  
Oxidative Stress Parameters ◽  
And Oxidative Stress ◽  
Stress Parameters

Oxidative stress produced by adjuvant treatments is associated with cell injury; however, a healthy diet can help mitigate it. The aim of this study is to investigate the association between diet quality and oxidative stress parameters in women subjected to adjuvant treatment for breast cancer. The sample comprised 70 women. Oxidative stress biomarkers and diet quality parameters based on the Brazilian Healthy Eating Index—Revised (BHEI-R)—were evaluated at baseline (p0) and after adjuvant treatment (p1). Ferric reducing antioxidant potential (FRAP) was associated with diet quality at p0. BHEI-R scores were not different between p0 and p1; however, scores from total vegetables, total fruits, milk and dairy products, and meat, eggs and legumes were lower during treatment. On the other hand, lower sodium and saturated fat intake observed at p1 counterbalanced the BHEI-R score. Oxidative stress parameters have increased at p1, but they were not associated with diet quality; thus, changes in component intake were not enough to promote changes in oxidative stress during treatment. It appears that diet can enhance patients’ antioxidant defense before treatment, which could lead to better outcomes in the long term. Further investigations may help to clarify the association between diet and oxidative stress in women with breast cancer.

Established diet quality indices are not universally associated with body composition in young adult women

2021 ◽  
pp. 1-24
Author(s):  
Sofija E. Zagarins ◽  
Alayne G. Ronnenberg ◽  
Elizabeth R. Bertone-Johnson
Keyword(s):  
Body Composition ◽  
Body Fat ◽  
Young Women ◽  
Healthy Eating ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Healthy Plant ◽  
Adult Women ◽  
Quality Indices ◽  
Diet Score

Abstract Objective: To determine which established diet quality indices best predict weight-related outcomes in young women. Design: In this cross-sectional analysis, we collected dietary information using the Harvard Food Frequency Questionnaire (FFQ), and measured body fat percentage (BF%) by duel-energy X-ray absorptiometry. We used FFQ data to derive five diet quality indices: Recommended Food Score (RFS), Healthy Eating Index 2015 (HEI-2015), Alternate Healthy Eating Index 2010 (AHEI-2010), alternate Mediterranean Diet Score (aMED), Healthy Plant-Based Diet Index (HPDI). Setting: University of Massachusetts at Amherst Participants: n=260 healthy women aged 18-30 Results: The AHEI-2010 and HPDI were associated with body mass index (BMI) and BF%, such that a 10-point increase in either diet score was associated with a 1.2 percentage-point lower BF% and a 0.5 kg/m2 lower BMI (P<0.05). Odds of excess body fat (i.e., BF%>32%) were 50% lower for those in the highest vs. lowest tertile of the AHEI-2010 (P=0.04). Neither the RFS nor HEI-2015 were associated with BMI or BF%; the aMED was associated with BMI but not BF%. Conclusions: These results suggest that diet quality tends to be inversely associated with BMI and BF% in young women, but that this association is not observed for all diet quality indices. Diet indices may have limited utility in populations where the specific healthful foods and food groups emphasized by the index are not widely consumed. Future research should aim to replicate these findings in longitudinal studies that compare body composition changes over time across diet indices in young women.

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