scholarly journals Formation and Validation of the Healthy Diet Index (HDI) for Evaluation of Diet Quality in Healthcare

2021 ◽  
Vol 18 (5) ◽  
pp. 2362
Author(s):  
Jaana Lindström ◽  
Kirsikka Aittola ◽  
Auli Pölönen ◽  
Katri Hemiö ◽  
Kirsti Ahonen ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Glycaemic Index ◽  
Healthy Diet ◽  
Monounsaturated Fat ◽  
Dietary Counselling ◽  
Health Promoting ◽  
Total Fat ◽  
Quality In Healthcare

Lack of tools to evaluate the quality of diet impedes dietary counselling in healthcare. We constructed a scoring for a validated food intake questionnaire, to measure the adherence to a healthy diet that prevents type 2 diabetes (T2D). The Healthy Diet Index (HDI) consists of seven weighted domains (meal pattern, grains, fruit and vegetables, fats, fish and meat, dairy, snacks and treats). We studied the correlations of the HDI with nutrient intakes calculated from 7-day food records among 52 men and 25 women, and associations of HDI with biomarkers and anthropometrics among 645 men and 2455 women. The HDI correlated inversely with total fat (Pearson’s r = −0.37), saturated fat (r = −0.37), monounsaturated fat (r = −0.37), and the glycaemic index of diet (r = −0.32) and positively with carbohydrates (r = 0.23), protein (r = 0.25), fibre (r = 0.66), magnesium (r = 0.26), iron (r = 0.25), and vitamin D (r = 0.27), (p < 0.05 for all). In the linear regression model adjusted for BMI and age, HDI is associated inversely with waist circumference, concentrations of fasting and 2-h glucose and triglycerides in men and women, total and LDL cholesterol in women, and fasting insulin in men (p < 0.05 for all). The HDI proved to be a valid tool to measure adherence to a health-promoting diet and to support individualised dietary counselling.

scholarly journals Dietary treatment of the metabolic syndrome — the optimal diet

2000 ◽  
Vol 83 (S1) ◽  
pp. S143-S148 ◽  
Author(s):  
Gabriele Riccardi ◽  
A. A. Rivellese
Keyword(s):  
Metabolic Syndrome ◽  
Insulin Sensitivity ◽  
Diet Composition ◽  
Saturated Fat ◽  
Dietary Treatment ◽  
Glycaemic Index ◽  
Fat Intake ◽  
Monounsaturated Fat ◽  
The Metabolic Syndrome ◽  
Total Fat

The treatment of the metabolic syndrome aims to improve insulin sensitivity and correct/prevent the associated metabolic and cardiovascular abnormalities. Since many individuals with the metabolic syndrome are overweight, dietary treatment should be primarily focused on weight reduction. This approach can improve insulin sensitivity and exert beneficial effects on all the other abnormalities clustering in the syndrome. Insulin sensitivity can also be influenced by diet composition. In this respect, the specific effects of the quality of dietary fat are of great interest, given the considerable evidence in experimental animals that saturated fat in the diet may lead to insulin resistance. In man, there is indirect evidence that a higher saturated fat intake is associated with impaired insulin action. Human studies have also attempted to evaluate the relationship between total fat intake and insulin sensitivity. They are consistent in showing that fat intake is correlated with both plasma insulin values (positively) and insulin sensitivity (negatively). However, these correlations are largely mediated by body weight. Conversely, intervention studies are consistent in showing that when total fat intake is moderately increased (from 20 to 40 %), no major effect is observed on insulin sensitivity. We have recently undertaken a large, multicentre intervention study in 162 healthy individuals given either a high-saturated-fat or a high-monounsaturated-fat diet for 3 months. It shows that a high-monounsaturated-fat diet significantly improves insulin sensitivity compared to a high-saturated-fat diet. However, this beneficial effect of monounsaturated fat disappears when total fat intake exceeds 38 % of total energy. Independently of its effects on insulin sensitivity, diet composition can influence the factors clustering in the metabolic syndrome. Dietary carbohydrate increases blood glucose levels, particularly in the postprandial period, and consequently also insulin levels and plasma triglycerides. The detrimental effects of a high-carbohydrate diet on plasma glucose/insulin, triglyceride/HDL or fibrinolysis occur only when carbohydrate foods with a high glycaemic index are consumed, while they are abolished if the diet is based largely on fibre-rich, low-glycaemic-index foods. In conclusion, weight reduction is a powerful measure for the treatment of metabolic syndrome. Moreover, the diet for the treatment of the metabolic syndrome should be limited in the intake of saturated fat, while high fibre/low-glycaemic-index foods should be used without specific limitations. Moderate amounts of monounsaturated fat could be permitted as they do not induce detrimental metabolic effects.

Nutritional composition of saskatoonberries - A review

Botany ◽  
2020 ◽  
Author(s):  
Jim Fang
Keyword(s):  
Seed Oil ◽  
Pantothenic Acid ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Volatile Components ◽  
Monounsaturated Fat ◽  
Health Promoting ◽  
Phytochemical Compounds ◽  
Total Fat ◽  
Excellent Source

Saskatoonberry (Amelanchier alnifolia Nutt., Rosaceae), also known as serviceberry, is a deciduous shrub native to the northern prairies and plains of North America. Saskatoonberries are an excellent source of typical health-promoting nutrients such as fibers, minerals (manganese, calcium, potassium, magnesium, iron) and vitamins (tocopherol, pyridoxine, riboflavin, ascorbic acid, riboflavin, thiamin, pantothenic acid). Saskatoonberries are rich in health-promoting phytochemical compounds, mainly anthocyanins (cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside, and cyanidin-3-xyloside), flavonols (Quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-arabinoglucoside, quercetin-3-arabinoside, quercetin-3-rutinoside, and quercetin-3-xyloside), proanthocyanidins (A- and B-type procyanidins with different degrees of polymerization), phenolic acids, and volatile components. Saskatoonberry seed oil contains 99 g/100g of total fat and out of which 9.8 g/100g is present as saturated fat, 31 g/100g as monounsaturated fat and 58 g/100g as cis-cis polyunsaturated fat. Saskatoonberry seed oil contains approximately 10 g/kg of phytosterols in total (β-sitosterol, Δ5-avenasterol, campesterol and stigmasterol). In mature (purple) saskatoonberries, the content of cyanogenic compounds amygdalin and prunasin were found to be 42-118 mg/kg and 5-17 mg/kg of fresh weight, respectively. These compounds are confined to seeds which greatly slows down their absorption when saskatoon fruits are consumed. In summary, as an emerging functional food, saskatoonberries are an excellent source of minerals, fiber and phenolic compounds, such as anthocyanins and proanthocyanidins.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

Abstract 3610: Comparative Effects of 3 Popular Diets on Lipids, Endothelial Function and Biomarkers of Atherothrombosis in the Absence of Weight Loss

Circulation ◽  
2007 ◽  
Vol 116 (suppl_16) ◽  
Author(s):  
Michael Miller ◽  
Valerie Beach ◽  
Charles Mangano ◽  
Jeffrey Rhyne ◽  
Christina Dobmeier ◽  
...  
Keyword(s):  
Weight Loss ◽  
Endothelial Function ◽  
Cardiovascular Health ◽  
Dietary Intervention ◽  
Saturated Fat ◽  
Inverse Correlation ◽  
Monounsaturated Fat ◽  
The South ◽  
Atkins Diet ◽  
Total Fat

Background : While the effect of popular diets on weight loss has been extensively studied, less is known in the absence of weight loss. We hypothesized that a diet high in total and saturated fat would be associated with adverse effects on LDL-C, endothelial function and biomarkers of atherothrombosis compared to lower fat diets. Methods : We tested 3 popular diets, including Atkins (50% fat), South Beach (30% fat) and Ornish (10% fat) in a randomized and counterbalanced, crossover study. Subjects completed each of the three 4-week dietary intervention phases followed by a 4-week washout period. They were weighed weekly and caloric adjustments made if weight change exceeded 1 kg. At the completion of each dietary phase, 3-day food records were analyzed, fasting blood was sampled and brachial artery reactivity testing (BART) performed. Results : Eighteen of 26 adults (mean age: 30.6 ± 9.6 yrs, 50% female) completed all 3 dietary phases. There were no changes in weight at the conclusion of each phase. However, non-significant increases in LDL-C occurred during the Atkins phase (pre: 96.5, post: 112.9 mg/dL; P=0.12 ), whereas LDL-C was reduced during the Ornish (pre: 110.1, post: 84.6 mg/dL; P=0.006 ) and South Beach phases (pre: 101.7, post: 91.5 mg/dL; P=0.01 ). BART testing revealed a significant inverse correlation between flow-mediated vasodilation and intake of total fat (r 2 =−0.29; P=0.03 ), saturated fat (r 2 =−0.31; P=0.02 ) and monounsaturated fat (r 2 =−0.35; P=0.01 ). Microarray analysis demonstrated increased expression of several leukocyte biomarkers including, ICAM2 (37%; P=0.002 ), SELL (26%; P=0.007 ) and SOD1 (42%; P=0.04 ) at the completion of the Atkins diet compared to baseline. In contrast, expression of atherothrombotic biomarkers was not increased after the South Beach or Ornish phase. Conclusions: In the absence of weight loss, the high fat Atkins diet is associated with increased LDL-C, reduced endothelial vasoreactivity and increased expression of biomarkers of atherothrombosis. As such, these data suggest that isocaloric conversion to the Atkins diet may negatively impact cardiovascular health as compared to the South Beach or Ornish Diet.

Prudent Life-style for Children: Dietary Fat and Cholesterol

PEDIATRICS ◽  
1986 ◽  
Vol 78 (3) ◽  
pp. 521-525 ◽  
Author(s):  
Keyword(s):  
American Heart ◽  
Eating Habits ◽  
Saturated Fat ◽  
Heart Association ◽  
The United States ◽  
Dietary Factors ◽  
Atherosclerotic Cardiovascular Disease ◽  
Food Groups ◽  
Monounsaturated Fat ◽  
Total Fat

In the 1983 AAP Committee on Nutrition statement, "Toward a Prudent Diet for Children," the evidence linking dietary factors with the risk of atherosclerosis was reviewed.1 Based on the analysis of the available information, the Committee made seven recommendations concerning steps to be taken during childhood that would reduce the risk of atherosclerotic cardiovascular disease in adults. With respect to childhood eating habits, it was noted that, after 1 year of age, a varied diet that includes items from each of the major food groups is the best assurance of nutritional adequacy. The dietary trends in the United States during the last few decades, with emphasis on decreased consumption of saturated fats, cholesterol, and salt and increased intake of polyunsaturated fats, were recommended as sensible when followed with moderation.1 OTHER FINDINGS Since publication of that Committee statement, recommendations for alteration of childhood diets have also been made by the American Heart Association, 2 by the American Health Foundation, 3 and by a Consensus Development panel sponsored by the National Institutes of Health (NIH).4 All three of these groups have recommended more restrictive childhood diets than had been recommended by the Committee on Nutrition. The American Heart Association2 recommends a total fat intake that would be approximately 30% of total calories; this 30% would include 10% or less from saturated fat, 10% from monounsaturated fat, and less than 10% from polyunsaturated fat. The recommendation for daily cholesterol intake was 100 mg/1,000 calories and not to exceed 300 mg/d, total. Similar recommendations have been made by the American Health Foundation3 to achieve a target goal of serum total cholesterol values averaging 140 mg/dL for children and young adults.

Abstract P064: Effects Of Pistachios On Blood Pressure And Systemic Hemodynamics In Type 2 Diabetes

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Katherine A Sauder ◽  
Cindy E McCrea ◽  
Jan S Ulbrecht ◽  
Penny M Kris-Etherton ◽  
Sheila G West
Keyword(s):  
Blood Pressure ◽  
Type 2 Diabetes ◽  
Control Diet ◽  
Ambulatory Monitoring ◽  
Peripheral Resistance ◽  
Saturated Fat ◽  
Systemic Hemodynamics ◽  
Cardiovascular Morbidity And Mortality ◽  
Total Fat

Controlling blood pressure in diabetes is important for reducing cardiovascular morbidity and mortality. This study compared the effects of two healthy diets that differed in fat content on blood pressure and hemodynamics. We enrolled 30 adults with type 2 diabetes in a randomized, crossover, controlled-feeding study with isocaloric diet periods. After a 2wk run-in on a typical Western diet (36% total fat, 12% saturated fat), participants consumed a low-fat control diet (27% total fat, 7% saturated fat) and a moderate fat pistachio diet (33% total fat, 7% saturated fat) for 4wk each. While on the pistachio diet, participants consumed pistachios equivalent to 20% of daily calories (ranging from 2-5 ounces/day). At the end of each diet period, blood pressure and systemic hemodynamics were assessed at rest and during acute psychological stress (mental arithmetic and hand cold pressor). A subset of participants (n=20) also underwent 24hr ambulatory blood pressure monitoring. Treatment effects were assessed with the mixed models procedure in SAS v9.3. There was no difference between treatments in resting blood pressure or systemic hemodynamics. During acute stress, stroke volume and cardiac output were significantly lower following the control diet (66.4 ml/beat and 4.43 l/min) than the pistachio diet (68.4 ml/beat and 4.57 l/min). Total peripheral resistance was significantly lower following the pistachio diet than the control diet (1682 vs 1746 dyne-sec/cm5). Systolic blood pressure during the 24hr ambulatory monitoring was significantly lower following the pistachio diet than the control diet (113.8 vs 117.3 mmHg). Taken together with other recent studies, these results provide evidence that daily pistachio consumption can benefit blood pressure and systemic hemodynamics in adults with type 2 diabetes.

Using Diffusion of Innovations Theory to Encourage Workers to Make Healthy Food Choices and Engage in Physical Activity

2017 ◽  
pp. 1781-1793
Author(s):  
Debra N. Weiss-Randall
Keyword(s):  
Diffusion Of Innovations ◽  
Healthcare Costs ◽  
Saturated Fat ◽  
Diffusion Of Innovations Theory ◽  
Early Adopters ◽  
Healthy Behaviors ◽  
Daunting Task ◽  
Doi Theory

Employers want workers to be as healthy as possible, to reduce absenteeism and to boost productivity. The challenge is getting employees to adopt healthy behaviors, a daunting task in our obesogenic society, which promotes a sedentary lifestyle and a diet high in saturated fat, sodium, and sugar. We are seeing an epidemic of obesity and type 2 diabetes, two preventable diseases that impair quality of life and increase healthcare costs. Rogers' Diffusions of Innovations (DOI) theory explains how and why people adopt new behaviors. Rogers observed how some workers were resistant to change. He categorized people according to how long it took them to adopt an innovation. He found that certain attributes were characteristic of early adopters, the opinion leaders that organizations need to win over to facilitate acceptance of an innovation. This chapter explores how DOI theory can be applied to the workplace to promote healthy behaviors.

scholarly journals Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?

2009 ◽  
Vol 13 (7) ◽  
pp. 1036-1041 ◽  
Author(s):  
Karen Z Walker ◽  
Julie Woods ◽  
Jamie Ross ◽  
Rachel Hechtman
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrition Information ◽  
High Fat ◽  
Nutrient Quality ◽  
Traffic Lights ◽  
Nutrient Profiling ◽  
Total Fat

AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (allP< 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.ConclusionsThe deterioration in nutrient quality of yoghurts needs to be redressed.

scholarly journals Associations of Monounsaturated Fats to Visual Cognitive Performance Training in Older Adults

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 920-920
Author(s):  
Aaron Riviere ◽  
Nicos Georghiades ◽  
Karen Beathard ◽  
Steven Riechman
Keyword(s):  
Cognitive Performance ◽  
Saturated Fat ◽  
Health Study ◽  
Fat Intake ◽  
Monounsaturated Fat ◽  
Dynamic Complexity ◽  
Unsaturated Fat ◽  
Monounsaturated Fats ◽  
Total Fat ◽  
Visual Cognitive

Abstract Objectives High levels of visual cognitive performance (VCP) are required for complex daily activities including driving and participating in sports. Many cognitive tests use simple measures of social cognition or memory that lack the dynamic complexity needed for daily living. Healthy fats including mono- and polyunsaturated fats have been shown to improve cognition and brain health due to the need for fatty acids for neurotransmitter production and myelin sheath insulation. The effects of specific fats on specific cognitive functions is still poorly understood. The Nutrition, Vision, and Cognition in Health Study (IONHealth) investigates nutritional and behavioral factors that influence cognition in 3-dimensional multiple objects tracking test (3DMOT). It was hypothesized that monounsaturated fats would affect cognitive performance. Methods 104 men and women adults age 50–75 years recorded 15 food logs and completed 15 training sessions (Neurotracker) during 10 lab visits over 15 days. Food logs were used to represent typical eating patterns for each individual and means over 15 days were used for analyses. Results Monounsaturated fat intake was significantly associated to VCP, however, this affect was not distinct from overall fat intake where higher fat intake (114.7, 99.8, 71.8, 62.9 g/day mean) was significantly associated (P &lt; 0.01) to higher VCP (1.10, 1.04, 0.89, 0.79 speed threshold mean, respectively). Conclusions Increased total fat intake may have a positive effect on brain function, even with higher saturated fat and lower unsaturated fat intake. Funding Sources Egg Nutrition Council.

scholarly journals A Mediterranean-like fat blend protects against the development of severe colitis in the mucin-2 deficient murine model

2021 ◽  
Author(s):  
Natasha Haskey ◽  
Jiayu Ye ◽  
Mehrbod Estaki ◽  
Andrea Verdugo-Meza ◽  
Jacqueline A Barnett ◽  
...  
Keyword(s):  
Milk Fat ◽  
Corn Oil ◽  
Saturated Fat ◽  
Intestinal Barrier ◽  
Protective Effects ◽  
Mucin 2 ◽  
Health Promoting ◽  
Total Fat ◽  
Isocaloric Diets ◽  
Lactobacillus Animalis

The Mediterranean diet (MD) is a health-promoting diet containing approximately 40% total fat. It is not known if the blend of fats found in the MD contribute to the beneficial protective effects. We compared the MD fat blend (high monounsaturated, 2:1 n-6:n-3 polyunsaturated and moderate saturated fat) to isocaloric diets composed with corn oil (CO, n-6 polyunsaturated-rich), olive oil (high monounsaturated-rich) or milk fat (MF, saturated-rich) on spontaneous colitis development in Muc2-/- mice. The MD resulted in lower clinical and histopathological scores, and induced tolerogenic CD103+CD11b+ dendritic, Th22 and IL-17+IL-22+ cells important for intestinal barrier repair. MD also reduced attendant insulin resistance and a shift to a higher health-promoting gut microbes including Lactobacillus animalis and Muribaculaceae, whereas CO showed higher prevalence of mucin-degraders (Akkermansia muciniphila) and colitis promoters (Enterobacteriaceae). Our findings suggest that the MD fat blend could be recommended as a maintenance diet for colitis.

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