Early Introduction of Multi-Allergen Mixture for Prevention of Food Allergy

The incidence and prevalence of food allergy (FA) are increasing. While several studies have established the safety and efficacy of early introduction of single allergens in infants for the prevention of FA, the exact dose, frequency, and number of allergens that can be safely introduced to infants particularly in those at high or low risk of atopy are still unclear. This 1-year study evaluated the safety of early introduction of single foods (milk, egg, or peanut), vs. two foods (milk/egg, egg/peanut, milk/peanut), vs. multiple foods (milk/egg/peanut/cashew/almond/shrimp/walnut/wheat/fish/soy at low, medium, or high doses) vs no early introduction in infants between 4-6 months of age. At the end of the study, they were evaluated for plasma biomarkers associated with food reactivity with standardized blood tests. Two to four years after the start of the study, participants were evaluated by standardized food challenges. The serving sizes for the single, double, and low dose mixtures were 300 mg total protein per day. The serving sizes for the medium and high dose mixture was 900 mg and 3000 mg total protein, respectively. Equal parts of each protein were used for double or mixture foods. All infants were breastfed until at least 6 months of age. Results demonstrate that infants at either high or low risk for atopy were able to tolerate early introduction of multiple allergenic foods with no increases in any safety issues, including eczema, FA, or food protein induced enterocolitis. The mixtures of foods at either low, medium, or high doses demonstrated trends for improvement in food challenge reactivity and plasma biomarkers compared to single and double food introductions. The results of this study suggest that early introduction of foods, particularly simultaneous mixtures of many allergenic foods is efficacious for preventing FA and can occur safely.

Dietary patterns and sarcopenia in elderly adults: the TCLSIH study

Sarcopenia is a core contributor to several health consequences, including falls, fractures, physical limitations, and disability. The pathophysiological processes of sarcopenia may be counteracted with the proper diet, delaying sarcopenia onset. Dietary pattern analysis is a whole diet approach used to investigate the relationship between diet and sarcopenia. Here we aimed to investigate this relationship in an elderly Chinese population. A cross-sectional study with 2,423 participants aged more than 60 years was performed. Sarcopenia was defined based on the guidelines of the Asian Working Group for Sarcopenia, composed of low muscle mass plus low grip strength and/or low gait speed. Dietary data were collected using a food-frequency questionnaire that included questions on 100 food items along with their specified serving sizes. Three dietary patterns were derived by factor analysis: sweet pattern; vegetable pattern; animal food pattern. The prevalence of sarcopenia was 16.1%. The higher vegetable pattern score and animal food pattern score were related to lower prevalence of sarcopenia (Ptrend =0.006 and Ptrend <0.001, respectively); the multivariate-adjusted odds ratio (95% confidence interval) of the prevalence of sarcopenia in the highest versus lowest quartiles were 0.54 (0.34, 0.86) and 0.50 (0.33, 0.74), separately. The sweet pattern score was not significantly related to the prevalence of sarcopenia. The present study showed that vegetable pattern and animal food pattern were related to a lower prevalence of sarcopenia in Chinese older adults. Further studies are required to clarify these findings.

Nutritional Benefits of Lettuce Consumed at Recommended Portion Sizes

This new 8-page publication of the UF/IFAS Horticultural Sciences Department explains which nutrients are abundant among the major lettuce types compared to other leafy vegetables, encourages consumers to help satisfy dietary recommendations by eating lettuce at appropriate serving sizes, and outlines the basic growing conditions that help maximize its nutrition as a crop. Written by Jesse J. Murray, Gilles Basset, and German Sandoya.

Impact of Portion Control Tools on Portion Size Awareness, Choice and Intake: Systematic Review and Meta-Analysis

Portion control utensils and reduced size tableware amongst other tools, have the potential to guide portion size intake but their effectiveness remains controversial. This review evaluated the breadth and effectiveness of existing portion control tools on learning/awareness of appropriate portion sizes (PS), PS choice, and PS consumption. Additional outcomes were energy intake and weight loss. Published records between 2006–2020 (n = 1241) were identified from PubMed and WoS, and 36 publications comparing the impact of portion control tools on awareness (n = 7 studies), selection/choice (n = 14), intake plus related measures (n = 21) and weight status (n = 9) were analyzed. Non-tableware tools included cooking utensils, educational aids and computerized applications. Tableware included mostly reduced-size and portion control/calibrated crockery/cutlery. Overall, 55% of studies reported a significant impact of using a tool (typically smaller bowl, fork or glass; or calibrated plate). A meta-analysis of 28 articles confirmed an overall effect of tool on food intake (d = –0.22; 95%CI: –0.38, –0.06; 21 comparisons), mostly driven by combinations of reduced-size bowls and spoons decreasing serving sizes (d = –0.48; 95%CI: –0.72, –0.24; 8 comparisons) and consumed amounts/energy (d = –0.22; 95%CI: –0.39, –0.05, 9 comparisons), but not by reduced-size plates (d = –0.03; 95%CI: –0.12, 0.06, 7 comparisons). Portion control tools marginally induced weight loss (d = –0.20; 95%CI: –0.37, –0.03; 9 comparisons), especially driven by calibrated tableware. No impact was detected on PS awareness; however, few studies quantified this outcome. Specific portion control tools may be helpful as potentially effective instruments for inclusion as part of weight loss interventions. Reduced size plates per se may not be as effective as previously suggested.

Qualitative Evaluation of a Diet Self-Monitoring Tool in a Sample of Older Adults

Objectives Adherence to diet self-monitoring tools typically declines over time. Diet self-monitoring tools often ask people to itemize their foods and record their serving sizes. This method of tracking does not conform to food guides that resemble a plate. The objective of this study is to explore the perceptions of healthy older adults on the usability of a traditional food journal (Journal) compared to a simplified plate-based (Plate) tool based on the 2019 Canada's Food Guide. Methods A crossover study design was used to evaluate the two tools. Participants (n = 48) were randomized to track their food on three days using either the Journal or the Plate for one week then the other tool for the following week. Once complete, 45 participants completed semi-structured interviews to assess their perceptions of the tools and their preferences. Results were analyzed using thematic analysis to identify emerging themes. Results The main themes identified for the Plate were “easy”, “visual”, and “quick” whereas for the Journal were “detail”, “quantification”, and “familiarity”, with 46.7% and 46.7% preferring the Plate and Journal respectively (6.7% preferred neither tool). When asked about using the tools for future dietary changes, 62.2% and 31.1% preferred the Plate and Journal respectively (6.7% preferred neither tool). Conclusions A simplified tool such as a plate is an acceptable self-monitoring tool for older adults. Future studies will be test adherence to self-monitoring using this simplified plate based self-monitoring tool. Funding Sources R. Howard Webster Foundation

Effects of Gynura bicolor on Glycemic Control and Antioxidant Ability in Prediabetes

There exists an intermediate group of individuals whose glucose levels do not meet the criteria for diabetes yet are higher than those considered normal (prediabetes mellitus (preDM)). Those people have a higher risk of developing diabetes in the future. Gynura bicolor (GB) is a red-purple-colored vegetable, which is common in Taiwan. GB has shown antioxidant, anti-inflammatory and anti-hyperglycemic effects in previous studies. The aim of this study was to assess the effects of serving two serving sizes of GB every day on the glycemic control and antioxidant ability of preDM subjects. According to the age and anthropometry data of the participates, we assigned them into a control or GB group for the 8-week intervention and 4-week washout period. Data of anthropometry and biochemical analysis were collected at 0, 8 and 12 weeks. Oral glucose tolerance tests were performed, and we collected dietary records on the baseline and Week 8. Both groups received nutrition education and a diet plan individually. After intervention, the fasting glucose and malondialdehyde (MDA) values were significantly decreased in the GB group. HOMA-IR and QUICKI values were improved, and antioxidant activity was increased in the GB group. GB could improve glycemic control and decrease oxidative stress because of its large amounts of polyphenols.

Analysis of Omega-3 Fatty Acid Content in Fish Oil Products

Background: Omega-3 fatty acids eicosapentaenoic acid (EPA) and docosehexaenoic acid (DHA), often found in fish oil supplements, have been linked to cardiovascular benefits in proper doses. Objectives: Quantify serving sizes and EPA and DHA content of fish oil products and determine which products contain appropriate amounts of EPA and DHA per serving to lower cholesterol. Methods: Products were identified through the National Institutes of Health’s Dietary Supplement Label Database using the search term “fish oil.” Product labels were reviewed for EPA and DHA content. The number of units, such as capsules, gummies, or milliliters, necessary to obtain a total of at least 2,000 mg of EPA and DHA was also evaluated. Descriptive statistics were used to report findings. Results: Of 493 products identified, 231 products were analyzed. Two (0.9%) products, both of which were liquid formulations, contained at least 2,000 mg of EPA and DHA in the standard serving size listed on the labeling. The total amount of EPA and DHA per serving ranged from 60.2 mg to 2684 mg with an average of 697 mg. The number of servings necessary to achieve 2,000 mg of EPA and DHA ranged from 1 to 34 servings with an average of 5 servings. Conclusions: Serving sizes of fish oil products rarely result in adequate EPA and DHA intake to provide cholesterol-lowering benefit. Instruction by a trained healthcare professional, such as a pharmacist, is important to ensure patients are taking an appropriate serving of fish oil to obtain cardiovascular benefit.

An exploration of food industry led reformulation on fortified food staples in Ireland

Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.