scholarly journals Dietary recommendations during the Covid-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences

2021 ◽  
pp. 209-220
Author(s):  
Lidia Wądołowska ◽  
Małgorzata Drywień ◽  
Jadwiga Hamułka ◽  
Piotr Socha ◽  
Maria Borawska ◽  
...  
Keyword(s):  
Beta Carotene ◽  
Scientific Basis ◽  
Dietary Recommendations ◽  
Adequate Diet ◽  
Nutrition Science ◽  
Nutritional Recommendations ◽  
Varied Diet ◽  
Reasonable Approach ◽  
Healthy Body Weight ◽  
Academy Of Sciences

During the COVID-19 pandemic, care for an adequate diet, well adapted to the body's needs and the current level of physical activity, becomes of particular importance. Many dietary compounds participate in the functioning of the immune system, while vitamins D, C, A (including beta-carotene), E, B6, B12, folic acid, zinc, copper, selenium, iron, amino acids, n-3 and n-6 polyunsaturated fatty acids and intestinal microbiota are crucial in various types of defence processes. There has been no evidence that consumed food and its compounds, including those with pro-/prebiotic properties, play a significant role in preventing SARS-CoV-2 infection or alleviating its course. However, in terms of the nutritional value of food and the prevention of dysbiosis, recommending a varied diet with a high proportion of plant-based foods and an adequate amount of animal-based foods has a sound scientific basis. Malnutrition, underweight and obesity are considered independent and prognostic risk factors of severe SARS-CoV-2 infection, which reduce a patient's chances of survival. Therefore, ensuring good nutritional status, including healthy body weight, is a reasonable approach in the prevention of viral infection SARS-CoV-2 or alleviating its course. The document is accompanied by two catalogues of practical nutritional recommendations during the COVID-19 pandemic, addressed to the general population and children.

scholarly journals Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences on the use of dietary supplements containing vitamins and minerals by adults

2021 ◽  
Author(s):  
Agata Wawrzyniak ◽  
Katarzyna Przybyłowicz ◽  
Lidia Wądołowska ◽  
Jadwiga Charzewska ◽  
Danuta Górecka ◽  
...  
Keyword(s):  
Side Effects ◽  
General Population ◽  
Dietary Supplements ◽  
Dietary Supplementation ◽  
Dietary Recommendations ◽  
Nutrition Science ◽  
Naturally Occurring ◽  
The Individual ◽  
Academy Of Sciences ◽  
Usual Diet

The use of dietary supplements (supplementation) is the individual enrichment of the diet with ingredients naturally occurring in food. As a rule, dietary supplements should be used periodically. In nutritional practice, there are many indications for dietary supplementation, but the decision to take dietary supplements should be made by consumers wisely and only in justified situations, when there is a risk that the usual diet does not provide vitamins and minerals in an amount adequate to meet dietary recommendations. However, we should remember about the real dangers of taking too large doses of vitamins and minerals. Many people using dietary supplements, especially several types at the same time, may experience undesirable side effects and deterioration of health, and in addition, people taking medicines may seriously disrupt or weaken the effect of the drug, or even lack the therapeutic effect of the drug. The document presents 10 steps and rules for the use of dietary supplements available on the market, which are addressed to the general population.

scholarly journals Prospective association between adherence to dietary recommendations and incident depressive symptoms in the French NutriNet-Santé cohort

2018 ◽  
Vol 120 (3) ◽  
pp. 290-300 ◽  
Author(s):  
Moufidath Adjibade ◽  
Cédric Lemogne ◽  
Chantal Julia ◽  
Serge Hercberg ◽  
Pilar Galan ◽  
...  
Keyword(s):  
Depressive Symptoms ◽  
Depression Scale ◽  
Healthy Eating Index ◽  
Continuous Variables ◽  
Dietary Recommendations ◽  
Nutritional Recommendations ◽  
Dietary Record ◽  
Prospective Association ◽  
Incident Cases

AbstractA posteriorihealthier dietary patterns and several nutrients have been associated with lower risks of depression in various studies; however, evidence is lacking with regard to the prospective association between adherence to nutritional recommendations (food-based and nutrient-based recommendations) and incident depression or depressive symptoms. In this study, we investigate such associations in the NutriNet Santé cohort. The study sample included 26 225 participants (aged 18–86 years) who were initially free of depressive symptoms. Adherence to nutritional recommendations was measured by four scores namely modified French Programme National Nutrition Santé-Guideline Score (mPNNS-GS), Alternative Healthy Eating Index-2010 (AHEI-2010), Probability of Adequate Nutrient Intake Dietary Score (PANDiet) and Diet Quality Index-International (DQI-I), using non-consecutive dietary record data during the first 2 years of follow-up (mean number of recording days=8,sd2). Depressive symptoms were defined by a Center for Epidemiologic Studies Depression Scale (CES-D) score ≥17 for men and ≥23 for women. We used Cox proportional hazards models to estimate hazard ratios and 95 % CI, modelling the dietary scores as standardised continuous variables and as tertiles. Over a mean follow-up of 6 years, we identified 2166 incident cases of depressive symptoms. All dietary scores with the exception of the AHEI-2010 were significantly inversely associated with incident depressive symptoms. In the fully adjusted model, an increase of 1sdin the mPNNS-GS, PANDiet and DQI-I was, respectively, associated with an 8 % (95 % CI 4, 13), 5 % (95 % CI 1, 9) and 9 % (95 % CI 5, 13) reduction in the risk of depressive symptoms. Overall, these findings suggest that diet in accordance with national or international guidelines could have beneficial effects with regard to mental health.

scholarly journals Iodine and pregnancy – a UK cross-sectional survey of dietary intake, knowledge and awareness

2015 ◽  
Vol 114 (1) ◽  
pp. 108-117 ◽  
Author(s):  
E. Combet ◽  
M. Bouga ◽  
B. Pan ◽  
M. E. J. Lean ◽  
C. O. Christopher
Keyword(s):  
Iodine Intake ◽  
Dietary Recommendations ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Nutritional Recommendations ◽  
Level Of Confidence ◽  
Healthy Growth ◽  
The Uk ◽  
The Right ◽  
In Pregnancy

Iodine is a key component of the thyroid hormones, which are critical for healthy growth, development and metabolism. The UK population is now classified as mildly iodine-insufficient. Adequate levels of iodine during pregnancy are essential for fetal neurodevelopment, and mild iodine deficiency is linked to developmental impairments. In the absence of prophylaxis in the UK, awareness of nutritional recommendations during pregnancy would empower mothers to make the right dietary choices leading to adequate iodine intake. The present study aimed to: estimate mothers' dietary iodine intake in pregnancy (using a FFQ); assess awareness of the importance of iodine in pregnancy with an understanding of existing pregnancy dietary and lifestyle recommendations with relevance for iodine; examine the level of confidence in meeting adequate iodine intake. A cross-sectional survey was conducted and questionnaires were distributed between August 2011 and February 2012 on local (Glasgow) and national levels (online electronic questionnaire); 1026 women, UK-resident and pregnant or mother to a child aged up to 36 months participated in the study. While self-reported awareness about general nutritional recommendations during pregnancy was high (96 %), awareness of iodine-specific recommendations was very low (12 %), as well as the level of confidence of how to achieve adequate iodine intake (28 %). Median pregnancy iodine intake, without supplements, calculated from the FFQ, was 190 μg/d (interquartile range 144–256μg/d), which was lower than that of the WHO's recommended intake for pregnant women (250 μg/d). Current dietary recommendations in pregnancy, and their dissemination, are found not to equip women to meet the requirements for iodine intake.

The history of formation and development of additives to lubricants

2021 ◽  
pp. 43-48
Author(s):  
E.A. Naghieva ◽  
Keyword(s):  
Soviet Union ◽  
Former Soviet Union ◽  
Technological Development ◽  
Scientific Basis ◽  
Laboratory Staff ◽  
Mineral Oils ◽  
Functional Additives ◽  
History Of ◽  
Academy Of Sciences

The technological development led to the substitution of vegetable and animal oils for the mineral ones. With further development of engine manufacturing, the requirements to the quality of lubricants increased. It was revealed that the mineral oils, as though they are cleaned, do not satisfy the requirements. In this regard, the new method for the improvement of the quality of lubricants is the addition of organic compounds with various functional groups providing the lubricants with set properties into so-called “additives”. In 1945 on the offer of academician U. Mammadaliev a laboratory of the lubricants and additives had been established and leaded by academician A.M. Kuliev under AzNIINP named after V.V. Kuybyshev. Fundamental studies of this staff were considered a basis for the development of industrial production of efficient additives in the former Soviet Union. First developments of the staff related to the depressor and detergent, afterwards to the multi-functional additives. Based on carried out surveys by the laboratory staff the first local additives – depressors AzNII, AzNII-4, AzNII-5, AzNII-TSIATIM etc. have been developed in Azerbaijan. The success of the staff in the studies and developments, as well as the presence of qualified specialists in the chemistry of additives promoted the establishment of the single in our country profiled Institute for the chemistry of additives of the Academy of Sciences of Azerbaijan SSR under the leadership of A.M. Kuliev in 1965. The diapason of fundamental works, enabling to develop the scientific basis of synthesis of efficient additives of optimum structure has been dramatically increased. Numerous efficient additives of various purpose have been obtained. The lubricants are being used in all spheres of the economy.

scholarly journals Personalised nutrition: status and perspectives

2007 ◽  
Vol 98 (1) ◽  
pp. 26-31 ◽  
Author(s):  
Hans-Georg Joost ◽  
Michael J. Gibney ◽  
Kevin D. Cashman ◽  
Ulf Görman ◽  
John E. Hesketh ◽  
...  
Keyword(s):  
Complex Disease ◽  
Single Gene ◽  
Biological Response ◽  
Scientific Basis ◽  
Convincing Evidence ◽  
Nutrition Status ◽  
Gene Variants ◽  
Nutritional Recommendations ◽  
Nutritional Advice ◽  
Acceptable Method

Personalised, genotype-based nutrition is a concept that links genotyping with specific nutritional advice in order to improve the prevention of nutrition-associated, chronic diseases. This review describes the current scientific basis of the concept and discusses its problems. There is convincing evidence that variant genes may indeed determine the biological response to nutrients. The effects of single-gene variants on risk or risk factor levels of a complex disease are, however, usually small and sometimes inconsistent. Thus, information on the effects of combinations of relevant gene variants appears to be required in order to improve the predictive precision of the genetic information. Furthermore, very few associations between genotype and response have been tested for causality in human intervention studies, and little is known about potential adverse effects of a genotype-derived intervention. These issues need to be addressed before genotyping can become an acceptable method to guide nutritional recommendations.

scholarly journals Assessment of the knowledge of nutritional recommendations and way of nutrition in vegetarians and vegans

2021 ◽  
pp. 381-391
Author(s):  
Sandra Marciniak ◽  
Ewa Lange ◽  
Wacław Laskowski
Keyword(s):  
Fast Food ◽  
Sample Selection ◽  
Vegetarian Diet ◽  
The Body ◽  
Nutritional Knowledge ◽  
Whole Grain ◽  
Dietary Recommendations ◽  
Normal Range ◽  
Nutritional Recommendations ◽  
Vegetarian Diets

Background. People following a vegetarian diet can obtain all the essential nutrients from a variety of foods. Among the nutrients, protein, iron, calcium, zinc, and vitamins B12 and D3 require special attention. Objective. To assess the knowledge of dietary recommendations among different groups of vegetarians and the diet they follow. Material and methods. The study involved a total of 390 subjects (360 women and 30 men), aged 18–60 years, who were following different vegetarian diets. The study was conducted in November 2020 via Facebook using the Computerassisted web interviewing (CAWI) method. Participation in the study was voluntary and anonymous, and sample selection was intentional (participants were members of groups for vegetarians in Facebook). Statistical analysis was carried out using the Chi2 test, using Statistica 13.3 (at p=0.05). Results. To develop the results, the respondents were divided into 4 groups according to their diet: vegan, pescovegetarian, lactovegetarian, and people following other types of diets. The body mass index of nearly 2/3 of the respondents was within the normal range, and more than 80% of the respondents rated their health as good or very good. An analysis of the frequency of consumption of food products showed that, regardless of the type of vegetarian diet they followed, the participants adhered to the principles of proper nutrition. The respondents who rated their nutritional knowledge as very good were more likely to consume vegetables, fruits, legumes, and whole-grain cereals, and rarely consumed sweet and salty snacks, alcoholic and energizing drinks, or fast food. Vegans more frequently consumed fruits, vegetables, legumes, vegetable fats, and vegetable substitutes for meat and dairy products compared to other vegetarians. In addition to plant products, pesco- and lactovegetarians included selected animal-derived products in their food rations, thus skillfully diversifying the diet. More than 80% of the vegetarians used dietary supplements, mainly vitamins D and B12. Conclusions. Regardless of the type of vegetarian diet followed, the participants seemed to be aware of how to balance their diet and the ingredients that should be supplemented, even though a vast majority of them did not consult a diet specialist.

scholarly journals DIETARY INTAKE AND SELF-REPORTED NUTRITION CONCERNS OF PEOPLE WITH PARKINSON’S AND THEIR INFORMAL CAREGIVERS

2019 ◽  
Vol 3 (Supplement_1) ◽  
pp. S936-S936
Author(s):  
Dara L LoBuono ◽  
Kyla Shea ◽  
Sarah Sarah Dobiszewski ◽  
Alison Tovar ◽  
Skye N Leedahl ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Nutrient Intake ◽  
Qualitative Interviews ◽  
Informal Caregivers ◽  
Calorie Intake ◽  
Dietary Recommendations ◽  
National Academy Of Sciences ◽  
Added Sugars ◽  
Dietary Reference Intakes ◽  
Academy Of Sciences

Abstract Dietary recommendations for managing Parkinson’s disease (PD) can be confusing for people with PD (PwPD) and their informal caregivers (ICGs) who often have the responsibility to buy and prepare foods. PwPD (63-78 years of age) and their ICGs (39-75 years of age) completed two 24-hour dietary recalls and semi-structured, dyadic interviews which were conducted to gather information about dyads’ (n=9) nutrition concerns. Calorie, macro- and micro-nutrient intake were averaged over two days and compared to the National Academy of Sciences’ dietary reference intakes. Independent t-tests and the Mann-Whitney U tests compared PwPD and ICG. Interviews were audio-recorded, transcribed verbatim, and analyzed for preliminary themes. Mean calorie intake was 1766.6±658.5 kcal/d; the majority of calories were from carbohydrates. Calorie and nutrient intake between PwPD and ICG did not differ. All participants were below recommendations for fiber (17.2±7.9g/d) and potassium (2213.3±890.0mg/d) and exceeded recommendations for sodium (2741.2±1396.9mg/d) and added-sugars (59.5 ±38.3g/d). More than half of participants (55.6%) agreed an eating plan to manage PD symptoms is important and that a nutrition consultation would be helpful. Emerging themes from qualitative interviews include: nutrition concerns related to PD symptoms, managing other conditions and PD, perceptions regarding diet quality, impact of diet on PD symptoms, and complementary medicine. In conclusion, there were no differences in dietary intake between PwPD and ICG, and participants presented with lack of adherence to recommended dietary reference intakes. Sub-optimal dietary intake and self-reported nutrition concerns strongly suggest including both nutrition professionals and ICGs when providing care for PwPD.

scholarly journals The Role of Dietary Carbohydrates in Gestational Diabetes

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 385 ◽  
Author(s):  
Vikkie A. Mustad ◽  
Dieu T.T. Huynh ◽  
José M. López-Pedrosa ◽  
Cristina Campoy ◽  
Ricardo Rueda
Keyword(s):  
Gestational Diabetes ◽  
Complex Disease ◽  
Patient Adherence ◽  
Bowel Function ◽  
Nutritional Composition ◽  
Dietary Recommendations ◽  
Glucose Levels ◽  
Nutritional Recommendations ◽  
Wide Range ◽  
Continuous Glucose Monitors

Gestational diabetes (GDM) is hyperglycemia that is recognized for the first time during pregnancy. GDM is associated with a wide range of short- and long-term adverse health consequences for both mother and offspring. It is a complex disease with a multifactorial etiology, with disturbances in glucose, lipid, inflammation and gut microbiota. Consequently, its management is complex, requiring patients to self-manage their diet, lifestyle and self-care behaviors in combination with use of insulin. In addition to nutritional recommendations for all pregnant women, special attention to dietary carbohydrate (CHO) amount and type on glucose levels is especially important in GDM. Dietary CHO are diverse, ranging from simple sugars to longer-chain oligo- and poly- saccharides which have diverse effects on blood glucose, microbial fermentation and bowel function. Studies have established that dietary CHO amount and type can impact maternal glucose and nutritional recommendations advise women with GDM to limit total intake or choose complex and low glycemic CHO. However, robust maternal and infant benefits are not consistently shown. Novel approaches which help women with GDM adhere to dietary recommendations such as diabetes-specific meal replacements (which provide a defined and complete nutritional composition with slowly-digested CHO) and continuous glucose monitors (which provide unlimited monitoring of maternal glycemic fluctuations) have shown benefits on both maternal and neonatal outcomes. Continued research is needed to understand and develop tools to facilitate patient adherence to treatment goals, individualize interventions and improve outcomes.

scholarly journals Fruit and Vegetables Carotenoids Intake in Eight Latin American Countries, Results from the ELANS Study

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 107-107
Author(s):  
Georgina Gomez ◽  
Yadira Cortés ◽  
Ana Murillo ◽  
Irina Kovalskys ◽  
Mauro Fisberg ◽  
...  
Keyword(s):  
Latin American ◽  
Urban Areas ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Food Sources ◽  
Dietary Recommendations ◽  
Design Data ◽  
Funding Sources ◽  
Nutrition Study ◽  
Latin American Countries

Abstract Objectives To determine carotenoid intake (Beta and alpha carotene, lycopene and beta cryptoxanthin) from fruit and vegetable sources in ELANS participating countries. Methods Data were obtained from the Latin American Health and Nutrition Study (ELANS), a multicenter study developed in urban areas of 8 Latin American countries: Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru and Venezuela. Dietary intake among 9218 participants (15- 65 y) was assessed using two 24-hour recall and processed by Nutritional Data System for Research (NDS-R). Fruits and vegetables were classified according to the 2002–2007 FAO Supply Utilization Accounts Data. Major food sources of carotenoids were assessed using weighed-proportions. Median intake, expressed as micrograms per day (mcg/d), and sources of carotenoids were performed by country. Results *All data is presented as mcg/d The highest intake for beta-carotene was reported in Ecuador (2659.6 ± 82.8) and the lowest in Brazil (1368.9 ± 42.2). The same trend was observed for alpha-carotene (290.6 ± 15.2 in Brazil vs 975.6 ± 33.5 in Ecuador). The main sources of these carotenoids are root vegetables such as carrots and beets. In the case of lycopene, Ecuador showed the highest average intake (3038.5 ± 174.3) whereas Peru showed the lowest (1111.7 ± 75.2). The most important source of this carotenoid is fruity vegetables, such as tomatoes. For beta cryptoxanthin, the highest intake was observed in Venezuela (246.3 ± 10.7) and the lowest was reported in Brazil (99.5 ± 5.3) Conclusions Fruits and vegetables are important sources of carotenoids in the human diet. Of all countries included in this study, Brazil had the lowest intake of beta and alpha carotene and beta cryptoxanthin, and Ecuador had the highest intake of beta and alpha carotene and lycopene. Further studies are needed to assess bioavailability and serum concentrations in order to establish dietary recommendations regarding both pro vitamin and non pro-vitamin A carotenoids. Funding Sources The ELANS is supported by a scientific grant from the Coca Cola Company and support from participating academic institutions. The funders had no role in study design, data collection and analysis, the decision to publish, or the preparation of this abstract.

scholarly journals Food Based Dietary Guidance - Weighing up the recommendations

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Michael Dolan ◽  
Sali Abouhajar ◽  
Damian O'Kelly ◽  
Elizabeth O'Sullivan ◽  
Aileen Kennedy ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Automatic Assessment ◽  
Dietary Recommendations ◽  
Adequate Diet ◽  
Group A ◽  
Serving Sizes ◽  
Serving Size

AbstractFood Based Dietary Guidelines (FBDG) are dietary recommendations described in terms of amounts of foods that should be consumed. They are designed to support healthy eating through simple messaging and indicate how to achieve a nutritionally adequate diet. However, assessing compliance with FBDG targets can be difficult. The quantity of food either being consumed or prescribed and the amount of that food that constitutes a serving are needed to calculate the contribution of the food towards a food group target. The aim of this study was to define the serving weight of foods, guided by definitions from Irish FBDG, to the McCance and Widdowson Composition of Foods Integrated Dataset 2015 (CoFID). This will enable the automatic assessment of compliance to FBDG using Nutritics nutrition analysis software. Foods from CoFID were categorised into six food groups as defined by Ireland's FBDG. Quantified servings from the Irish FBDG were matched to foods. Calculation criteria were developed to establish a serving size for remaining foods within each food group. For fats and oils, as well as raw fruits and vegetables, household measurements were converted to grams, using Food Portion Sizes from the Food Standards Agency. Quantities for cooked fruits and vegetables were calculated using weight-change factors published by Bognar. For the breads, cereals and potatoes group a serving size was calculated using the midpoint for the calorie bands in this group, as defined by the Food Safety Authority of Ireland. For the dairy group, a serving size was determined by calculating the quantity needed to provide 250 mg of calcium. This was in line with achieving the total daily recommended amount of calcium from the dairy group from 3 servings. For meat, fish and alternatives (MFA), serving sizes were developed using the recommended amount of protein per body weight reference value for males and females. For foods high in fat, sugar and salt, serving sizes were defined using 100kcal as the recommended amount of energy provided for snacks. Out of 3,291 foods, 1,980 were grouped into 6 food groups. Quantified servings were available for 694 foods in 3 food groups. Calculated serving sizes were developed for the remaining 1,276 foods. The quantity of each food that constitutes a serving will be integrated into Nutritics to automatically assess compliance to FBDG. This will enable Health Care and Food Industry Professionals to deliver informed advice on meeting population health targets.

Sign in / Sign up

Export Citation Format

Share Document