scholarly journals Lower Energy-Dense Ready Meal Consumption Affects Self-Reported Appetite Ratings with No Effect on Subsequent Food Intake in Women

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4505
Author(s):  
Sophie C. Hannon ◽  
Sarah E. Hillier ◽  
Pariyarath S. Thondre ◽  
Miriam E. Clegg
Keyword(s):  
Food Intake ◽  
Energy Content ◽  
Saturated Fat ◽  
Portion Size ◽  
Food Diary ◽  
Fat Consumption ◽  
Significant Difference ◽  
Ready Meal ◽  
Standard Breakfast ◽  
Analogue Scales

Slimming World (SW), a commercial weight management organisation, has designed a range of low energy-dense ready meals (LEDRMs) in line with their programme. This randomised crossover study compared commercially available equicaloric ready meals differing in energy density on satiety and food intake. It was hypothesised that the LEDRM would reduce energy intake (EI) whilst increasing fullness and reducing hunger compared to higher energy-dense ready meal (HEDRM, control). A total of 26 female participants (aged 18–65 years; body mass index of 28.8 ± 3.0 kg·m−2) attended two test days. The participants ate a standard breakfast, and four hours later, ate either a LEDRM or HEDRM at lunch. EI was measured four hours later at an ad libitum tea. Satiety measurements were recorded throughout the day using visual analogue scales and a weighed food diary was completed for the remainder of the day. The results revealed that the LEDRM reduced hunger and increased fullness (both p < 0.001). There was no difference in EI at the evening meal between the ready meals (p > 0.05), however, during the whole LEDRM testing day, the participants consumed significantly less fat (7.1%) and saturated fat (3.6%) (both p < 0.01), but significantly more carbohydrates, sugars, fibre, protein, and salt (all p < 0.01). The results indicate that the participants felt more satiated after consuming ready meals of the same energy content but larger portion size. Despite no significant difference in short-term EI between the ready meals, the results indicated that the LEDRM produced beneficial subjective satiety responses and, therefore, can help to improve the nutritional content of meals i.e., reduce saturated fat consumption.

scholarly journals The accuracy of nutrition labels as a means of monitoring the reformulation of food in Ireland - The case of yoghurts

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
S. O'Mahony ◽  
C. B. O'Donovan ◽  
K. McDonald ◽  
O. C. Lyons ◽  
S. F. Quinn ◽  
...  
Keyword(s):  
Energy Content ◽  
Rank Order ◽  
Action Plan ◽  
Sugar Content ◽  
Saturated Fat ◽  
Portion Size ◽  
Rank Test ◽  
Nutrition Labels ◽  
Significant Difference ◽  
Level Of Agreement

AbstractOver half of the Irish population is overweight or obese. The Obesity Policy and Action Plan 2016–2025 will set reformulation targets for fat, saturated fat and sugar in Ireland and review progress. In 2016, the Food Safety Authority of Ireland undertook a cross-sectional market scan of yoghurts to evaluate the energy, fat, saturated fat and sugar content based solely on declared nutrition labels. The aims of this 2018 study were to verify the accuracy of declared nutrition information on yoghurts and to confirm the suitability of declared nutrition labels for energy, fat, saturated fat and sugar reformulation monitoring.Yoghurts identified in the 2016 market scan (n578) were weighted based on categorisation of manufacturer type (branded, own brand), product category (natural, flavoured and luxury) and declared nutrition content. Samples (n200) were randomly selected from these weighted groups and tested by a laboratory accredited for energy, fat, saturated fat, and sugar analysis. Data was analysed using IBM SPSS (version25). As data was not normally distributed, median values were investigated for declared and tested energy, fat, saturated fat and sugar content using Wilcoxon Signed-Rank Test and Spearman Rank-Order Correlation.Of the tested yoghurts, 3% (n6), 5% (n9) and 19% (n31) were outside the recommended European Commission (EC) labelling tolerance for fat, saturated fat and sugar, respectively. Tested nutrient content was consistently lower than declared. There was a statistically significant difference in declared vs. tested energy (87kcal vs. 84kcal p = 0.03), fat (2.7 g vs. 2.5 g p < 0.001), and sugar (9.9 g vs. 8.7 g p < 0.001) content per 100 g yoghurt. Declared vs. tested sugar content per 100 g yoghurt was statistically significant across all yoghurt types, including natural (4.8 g vs. 3.4 g p < 0.001), flavoured (9.7 g vs. 8.6 g p < 0.001) and luxury (15 g vs. 13.6 g p = 0.002). There was a statistically significant difference between declared vs. tested fat (2.8 g vs. 2.5 g p < 0.001) and saturated fat (1.9 g vs.1.6 g p = 0.017) content of own brand yoghurts per 100 g. There was a positive correlation between energy content and portion size (r = .2,p < 0.01).There was a high level of agreement between declared vs. tested fat and saturated fat content of yoghurts, but a lower level of agreement between declared vs. tested sugar content of yoghurts. This indicates that declared nutrition labels are suitable for reformulation monitoring of fat and saturated fat, but may not be suitable for sugar. This finding will be further investigated and tested in future work planned for nutrition label verification of other food categories.

scholarly journals Revision of food-based dietary guidelines for Ireland, Phase 1: evaluation of Ireland's food guide

2011 ◽  
Vol 15 (3) ◽  
pp. 518-526 ◽  
Author(s):  
Mary AT Flynn ◽  
Clare M O'Brien ◽  
Gemma Faulkner ◽  
Cliona A Flynn ◽  
Magda Gajownik ◽  
...  
Keyword(s):  
Vitamin D ◽  
Energy Content ◽  
Phase 1 ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Portion Sizes ◽  
Food Patterns ◽  
Total Fat ◽  
Gender Groups

AbstractObjectiveTo evaluate Ireland's food-based dietary guidelines and highlight priorities for revision.DesignEvaluation with stakeholder input. Energy and nutrient intake goals most appropriate for Ireland were determined. Advice from Ireland's food guide was translated into 4 d food intake patterns representing age and gender groups from 5 to 51+ years. Nutritional content of the food patterns was compared with identified goals and appropriateness of food advice was noted. Feedback from stakeholders was obtained on portion size of foods within the Bread, Cereal and Potato group and of portion descriptors for meat and cereal foods.SettingGovernment agency/community.SubjectsGeneral population aged 5+ years, dietitians/nutritionists (n 44) and 1011 consumers.ResultsGoals were identified for energy, macronutrients, fibre, Fe, Ca and vitamin D. Goals not achieved by the food patterns included energy, total fat, saturated fat, fibre and vitamin D. Energy content of food portions within the Bread, Cereal and Potato group varied widely, yet advice indicated they were equivalent. Dietitians/nutritionists agreed with the majority of consumers surveyed (74 %, n 745) that larger portion sizes within the Bread, Cereal and Potato group were more meaningful. ‘Palm of hand’ as a descriptor for meat portions and a ‘200 ml disposable cup’ for quantifying cereal foods were preferred.ConclusionsRevision of the guidelines requires specific guidance on energy and vitamin D intakes, and comprehensive advice on how to reduce fat and saturated fat and increase fibre intakes. Advice should use portion descriptors favoured by consumers and enlarged portion sizes for breads, cereals and potatoes that are equivalent in terms of energy.

scholarly journals The effects of sucrose and maize oil on subsequent food intake and mood

1999 ◽  
Vol 82 (6) ◽  
pp. 447-455 ◽  
Author(s):  
Marie Reid ◽  
Richard Hammersley
Keyword(s):  
Food Intake ◽  
Energy Content ◽  
Controlled Trial ◽  
Normal Weight ◽  
Solid Food ◽  
Restrained Eaters ◽  
Food Diary ◽  
Mood Effects ◽  
Single Blind ◽  
Maize Oil

The effects of sucrose and oil preloads were explicitly compared in a single-blind controlled trial using a between-subjects design. Eighty adult subjects (forty-three male, thirty-seven female) aged 18–50 years received at 11.00 hours one of four yoghurt preloads. All were 80 g low-fat, unsweetened yoghurt (188 kJ), containing additionally (1) saccharin (control, 23 kJ), or (2) 40 g sucrose (859 kJ), (3) 40 g maize oil (1569 kJ), (4) 20 g sucrose, 20 g maize oil (1213 kJ). Subjects were normal eaters and of normal weight (male mean weight: 68·8 (sd 3·2) kg, BMI 21·8 (sd 1·6) kg/m2; female mean weight: 53·7 (sd 5·1) kg, BMI 20·4 (sd 1·2) kg/m2). Food intake was measured with a food diary and mood with ten single Likert scales. ANOVA was conducted using preload type (saccharin, sucrose, oil, sucrose + oil), sex (male, female) and early v. late breakfast times as factors. Mood was analysed using the same design, with time of rating (immediate, 60 min, 120 min) as an additional factor. Men ate more after the saccharin preload than after the other preloads, but did not vary the time of their next solid food. Women increased the intermeal interval only after the oil preload, which also had the highest energy content value, but did not vary the energy content of their next solid food. The saccharin preload decreased rated tiredness at 2 h compared with the sucrose preload, possibly due to its lower energy content. The preloads containing sucrose or sucrose + oil increased calmness between 1 and 2 h afterwards, compared with the saccharin preload. It is concluded that both sucrose and oil increase the intermeal interval in men, but that women are less sensitive to preloading. The mood effects suggest that tiredness after carbohydrate at 2 h may in part be a decrease in rated energy compared with the increased rated energy found after a preload with low energy content. Carbohydrate may genuinely increase calmness. These effects apply to non-restrained eaters of normal weight.

Development and validation of the Diet Quality Tool for use in cardiovascular disease prevention settings

2012 ◽  
Vol 18 (2) ◽  
pp. 138 ◽  
Author(s):  
S. L. O'Reilly ◽  
L. R. McCann
Keyword(s):  
Cardiovascular Disease ◽  
Cardiac Rehabilitation ◽  
Diet Quality ◽  
Assessment Tool ◽  
Saturated Fat ◽  
Dietary Quality ◽  
Food Diary ◽  
Significant Difference ◽  
Cvd Prevention ◽  
Quality Tool

The aim of this study was to develop and evaluate a dietary screening tool for use in a secondary cardiovascular disease (CVD) prevention setting to identify an individual’s overall dietary quality. The Diet Quality Tool (DQT) was validated against a 4-day food diary for 37 individuals with established CVD attending cardiac rehabilitation. Construct validity was demonstrated for % energy from saturated fat (P = 0.002, r = –0.500), dietary fibre (P < 0.001, r = 0.559) and omega-3 fatty acids (P = 0.048, r = 0.327). Criterion validity was established with a significant difference found between mean (95% CI) dietary intakes of fibre (28.2 g, 4.4 to 17.3) and % total energy from saturated fat (10.6%, –4.8 to –0.8) for those with better DQT scores (>60%) versus those with poorer scores (≤60%) when compared with 4-day food diary nutrient values. The usefulness of the DQT was confirmed by both patients (n = 25) and cardiac rehabilitation health professionals (n = 8). The DQT was found to be a valid and useful dietary assessment tool with potential for use in a secondary CVD prevention setting. The tool has the capacity to be used in a wider variety of settings and further refinement of the tool would enable a greater amount of nutrients to be reliably screened.

scholarly journals Nutrition composition of children’s meals in twenty-six large US chain restaurants

2020 ◽  
Vol 23 (12) ◽  
pp. 2245-2252 ◽  
Author(s):  
Caroline G Dunn ◽  
Kelsey A Vercammen ◽  
Johannah M Frelier ◽  
Alyssa J Moran ◽  
Sara N Bleich
Keyword(s):  
Fast Food ◽  
Lower Energy ◽  
Linear Models ◽  
Energy Content ◽  
Saturated Fat ◽  
Portion Size ◽  
Total Fat ◽  
Side Dishes ◽  
Children's Meals ◽  
Marketing To Children

AbstractObjective:To compare the nutritional quality of children’s combination meals offered at large US chain restaurants characterised by three versions – default (advertised), minimum (lower-energy) and maximum (higher-energy).Design:We identified default children’s meals (n 92) from online restaurant menus, then constructed minimum and maximum versions using realistic additions, substitutions and/or portion size changes for existing menu items. Nutrition data were obtained from the MenuStat database. Bootstrapped linear models assessed nutrition differences between meal versions and the extent to which meal components (main dish, side dish, beverage) drove differences across versions. For each version, we examined the proportion of meals meeting the Guidelines for Responsible Food Marketing to Children.Setting:Twenty-six fast-food and fast-casual restaurants, in 2017.Participants:None.Results:Nutrient values differed significantly across meal versions for energy content (default 2443 kJ (584 kcal), minimum 1674 kJ (400 kcal), maximum 3314 kJ (792 kcal)), total fat (23, 17, 33 g), saturated fat (8, 6, 11 g), Na (1046, 915, 1287 mg) and sugar (35, 14, 51 g). The substitution of lower-energy beverages resulted in the greatest reduction in energy content (default to minimum, −418 kJ (−100 kcal)) and sugar (−20 g); choosing lower-energy side dishes resulted in the greatest reduction in total fat (default to minimum, −4 g), saturated fat (−1·1 g) and Na (−69 mg). Only 3 % of meals met guidelines for all nutrients.Conclusions:Realistic modifications to children’s combination meals using existing menu options can significantly alter a meal’s nutrient composition. Promoting lower-energy items as the default option, especially for beverages and side dishes, has a potential to reduce fat, saturated fat and/or sugar in children’s meals.

scholarly journals Empirical evaluation of the ability to learn a calorie counting system and estimate portion size and food intake

2007 ◽  
Vol 98 (2) ◽  
pp. 439-444 ◽  
Author(s):  
Corby K. Martin ◽  
Stephen D. Anton ◽  
Emily York-Crowe ◽  
Leonie K. Heilbronn ◽  
Claudia VanSkiver ◽  
...  
Keyword(s):  
Food Intake ◽  
Assessment Tool ◽  
Energy Content ◽  
Weight Maintenance ◽  
Empirical Evaluation ◽  
Portion Size ◽  
Accurate Estimation ◽  
Counting System ◽  
Calorie Counting ◽  
Within Subjects

The aim of this study was to determine if: (1) participants could learn the HMR Calorie System© by testing if their use of the system was more accurate after training; and (2) estimated portion size and food intake improved with training. A secondary aim was to use PACE (photographic assessment of calorie estimation) to assess if participants learned the HMR system. The PACE consists of pictures of foods, the energy content of which is known. A within-subjects design was used to test the aims of this study. Participants were 44 overweight (25 ≤ BMI < 30) adults who were randomly assigned to one of three calorie restriction groups or a weight maintenance group for 6 months. Participants attended weekly sessions and were trained to use the HMR system from weeks 5 to 8. Participants were provided with foods to test if they could effectively use the HMR system and accurately estimate portion size and the amount of food eaten. The PACE was also used to quantify accuracy at using the HMR system. Training resulted in more accurate estimation of food intake, use of the HMR system and estimated portion size when presented with food. Additionally, training resulted in significantly more accurate use of the HMR system when measured with PACE. It is concluded that people can learn the HMR Calorie System© and improve the accuracy of portion size and food intake estimates. The PACE is a useful assessment tool to test if participants learn a calorie counting system.

scholarly journals Effect of ultraprocessed food intake on cardiometabolic risk is mediated by diet quality: a cross-sectional study

2021 ◽  
pp. bmjnph-2020-000225
Author(s):  
Jennifer Griffin ◽  
Anwar Albaloul ◽  
Alexandra Kopytek ◽  
Paul Elliott ◽  
Gary Frost
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Food Consumption ◽  
Outcome Measures ◽  
Diet Quality ◽  
Cardiometabolic Risk ◽  
Saturated Fat ◽  
Secondary Outcome ◽  
Cross Sectional ◽  
Occupational Cohort

ObjectiveTo examine the effect of the consumption of ultraprocessed food on diet quality, and cardiometabolic risk (CMR) in an occupational cohort.DesignCross-sectional.SettingOccupational cohort.Participants53 163 British police force employees enrolled (2004–2012) into the Airwave Health Monitoring Study. A total of 28 forces across the UK agreed to participate. 9009 participants with available 7-day diet record data and complete co-variate data are reported in this study.Main outcome measuresA CMR and Dietary Approaches to Stop Hypertension score were treated as continuous variables and used to generate measures of cardiometabolic health and diet quality. Secondary outcome measures include percentage of energy from fat, saturated fat, carbohydrate, protein and non-milk extrinsic sugars (NMES) and fibre grams per 1000 kcal of energy intake.ResultsIn this cohort, 58.3%±11.6 of total energy intake was derived from ultraprocessed (NOVA 4) foods. Ultraprocessed food intake was negatively correlated with diet quality (r=−0.32, p<0.001), fibre (r=−0.20, p<0.001) and protein (r = −0.40, p<0.001) and positively correlated with fat (r=0.18, p<0.001), saturated fat (r=0.14, p<0.001) and nmes (r=0.10, p<0.001) intake . Multivariable analysis suggests a positive association between ultraprocessed food (NOVA 4) consumption and CMR. However, this main effect was no longer observed after adjustment for diet quality (p=0.209). Findings from mediation analysis indicate that the effect of ultraprocessed food (NOVA 4) intake on CMR is mediated by diet quality (p<0.001).ConclusionsUltraprocessed food consumption is associated with a deterioration in diet quality and positively associated with CMR, although this association is mediated by and dependent on the quality of the diet. The negative impact of ultraprocessed food consumption on diet quality needs to be addressed and controlled studies are needed to fully comprehend whether the relationship between ultraprocessed food consumption and health is independent to its relationship with poor diet quality.

scholarly journals The Design and Development of a Food Composition Database for an Electronic Tool to Assess Food Intake in New Caledonian Families

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1668
Author(s):  
Juliana Chen ◽  
Solène Bertrand ◽  
Olivier Galy ◽  
David Raubenheimer ◽  
Margaret Allman-Farinelli ◽  
...  
Keyword(s):  
New Caledonia ◽  
Phase 1 ◽  
Saturated Fat ◽  
Food Composition ◽  
Mobile App ◽  
Portion Size ◽  
Cross Sectional ◽  
Food Items ◽  
Specific Food ◽  
Country Specific

The food environment in New Caledonia is undergoing a transition, with movement away from traditional diets towards processed and discretionary foods and beverages. This study aimed to develop an up-to-date food composition database that could be used to analyze food and nutritional intake data of New Caledonian children and adults. Development of this database occurred in three phases: Phase 1, updating and expanding the number of food items to represent current food supply; Phase 2, refining the database items and naming and assigning portion size images for food items; Phase 3, ensuring comprehensive nutrient values for all foods, including saturated fat and total sugar. The final New Caledonian database comprised a total of 972 food items, with 40 associated food categories and 25 nutrient values and 615 items with portion size images. To improve the searchability of the database, the names of 593 food items were shortened and synonyms or alternate spelling were included for 462 foods. Once integrated into a mobile app-based multiple-pass 24-h recall tool, named iRecall.24, this country-specific food composition database would support the assessment of food and nutritional intakes of families in New Caledonia, in a cross-sectional and longitudinal manner, and with translational opportunities for use across the wider Pacific region.

scholarly journals Analysis of the National Adult Nutrition Survey (Ireland) and the Food4Me Nutrition Survey Databases to Explore the Development of Food Labelling Portion Sizes for the European Union

Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 6 ◽  
Author(s):  
Michael Gibney ◽  
Aifric O’Sullivan ◽  
Albert Flynn ◽  
Janette Walton ◽  
Hannelore Daniel ◽  
...  
Keyword(s):  
European Union ◽  
Survey Data ◽  
Portion Size ◽  
Food Labelling ◽  
Food Diary ◽  
Nutrition Survey ◽  
Portion Sizes ◽  
Food Portion ◽  
Food Portion Size ◽  
The Eu

The present study set out to explore the option of developing food portion size for nutritional labelling purposes using two European Union (EU) dietary surveys. The surveys were selected as they differed in (a) methodologies (food diary versus food frequency questionnaire), (b) populations (Irish National Adult Nutrition Survey (NANS) versus a seven-country survey based on the pan EU study Food4Me), (c) food quantification (multiple options versus solely photographic album) and (d) duration (4 consecutive days versus recent month). Using data from these studies, portion size was determined for 15 test foods, where portion size was defined as the median intake of a target food when consumed. The median values of the portion sizes derived from both the NANS and Food4Me surveys were correlated (r = 0.823; p < 0.00) and the mean of the two survey data sets were compared to US values from the Recognized as Customarily Consumed (RACC) database. There was very strong agreement across all food categories between the averaged EU and the US portion size (r = 0.947; p < 0.00). It is concluded that notwithstanding the variety of approaches used for dietary survey data in the EU, the present data supports using a standardized approach to food portion size quantification for food labelling in the EU.

scholarly journals Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

2017 ◽  
Vol 70 (1) ◽  
pp. 26-33 ◽  
Author(s):  
Joyce A. Nettleton ◽  
Ingeborg A. Brouwer ◽  
Johanna M. Geleijnse ◽  
Gerard Hornstra
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Ischemic Stroke ◽  
Saturated Fat ◽  
The Body ◽  
Epidemiological Methods ◽  
Risk Markers ◽  
Fat Consumption ◽  
Chd Risk ◽  
Important Health

At a workshop to update the science linking saturated fatty acid (SAFA) consumption with the risk of coronary heart disease (CHD) and ischemic stroke, invited participants presented data on the consumption and bioavailability of SAFA and their functions in the body and food technology. Epidemiological methods and outcomes were related to the association between SAFA consumption and disease events and mortality. Participants reviewed the effects of SAFA on CHD, causal risk factors, and surrogate risk markers. Higher intakes of SAFA were not associated with higher risks of CHD or stroke apparently, but studies did not take macronutrient replacement into account. Replacing SAFA by cis-polyunsaturated fatty acids was associated with significant CHD risk reduction, which was confirmed by randomized controlled trials. SAFA reduction had little direct effect on stroke risk. Cohort studies suggest that the food matrix and source of SAFA have important health effects.

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