The effects of grazing on daily caloric intake and dietary quality

Background The duration and frequency of eating occasions has been identified as a factor contributing to poor dietary quality among U.S. adults. The objective of this study is to examine whether grazing, defined as eating more than three times a day, affects total daily caloric intake and dietary quality measured by the 2015 Healthy Eating Index (HEI-2015). Methods We used a multivariate individual fixed-effects model to compare the caloric intake and dietary quality of individuals who grazed on 1 day but not another. This allowed us to control for differences in individual food intake and diet quality preferences among study participants. We use the National Health and Nutrition Examination Survey (NHANES), 2007-2018, and include data for adults aged 18 years or older who reported 2 days of dietary intake and were not pregnant or lactating (n = 27,775). Results Grazing increased total daily caloric intake by 205 cal and increased the daily HEI score by 0.59 points. Grazing increased HEI component scores for total fruit, whole fruit, and refined grains, and decreased HEI component scores for saturated fats. Morning grazing increased total daily caloric intake by 159 cal and increased the daily HEI score by 0.87 points — primarily by increasing component scores for total fruit, whole fruit, whole grains, total dairy, seafood and plant proteins, and sodium. Evening grazing increased daily caloric intake by 76 cal and decreased the daily HEI score by 0.41 points — primarily by decreasing the component scores for total fruit, whole grains, fatty acids, and saturated fats. Evening grazing increased HEI component scores for sodium and refined grains. Conclusions Grazing increases daily caloric intake and can decrease dietary quality (particularly when grazing in the evening).

Effect of ultrasonic surface deep rolling combined with oxygen boost diffusion treatment on fatigue properties of pure titanium

Ultrasonic surface deep rolling (USDR), oxygen boost diffusion (OBD), and their combination (USDR-OBD) were all used to improve the surface hardening of pure titanium. The microstructure, microhardness, and fatigue life of pure titanium treated by USDR, OBD, and USDR-OBD methods were analyzed. USDR treatment induced a severe deformation area, while OBD treatment produced a brittle oxygen diffusion zone. The USDR-OBD treated samples approached the highest hardness in comparison with other treated samples. The fatigue lives of USDR treated samples were improved, which was due to the high compressive residual stress and refined grains. However, the fatigue lives of both OBD treated samples and USDR-OBD treated samples were decreased due to premature crack initiation and rapid propagation in the oxygen diffusion zone. Finally, the fatigue fracture mechanisms of different samples were proposed.

The Role of Fortified and Enriched Refined Grains in the US Dietary Pattern: A NHANES 2009–2016 Modeling Analysis to Examine Nutrient Adequacy

Background: While dietary recommendations call for greater whole-grain intake and reduced refined grain consumption, there are limited peer-reviewed studies examining the influence of fortified/enriched refined grains on nutrient adequacy.Methods: A modeling analysis using data from National Health and Nutrition Examination Survey (NHANES) 2009–2016 estimated usual daily intake of shortfall nutrients for Dietary Guidelines for Americans (DGA) in the current dietary pattern and when specific percentages of fortified/enriched refined grain foods (bread, ready-to-eat cereals, and all-grained foods) were removed from the diet (19–50-year-old adults, N = 11,169; 51–99-year-old adults, N = 9,641).Results: While American adults are currently falling short of nutrient recommendations, eliminating 25, 50, and 100% of all grains consumed in the US dietary pattern resulted in a greater percentage of adults not meeting recommendations for several shortfall nutrients, including dietary fiber, folate DFE, iron, and magnesium. Removal of all grains led to a reduced energy intake by ~10% in both age groups examined. Currently, ~3.8% of 19–50-year-old adults meet the adequate intake (AI) for dietary fiber. Removal of 25, 50, and 100% of grains from the diet resulted in 2.6 ± 0.3, 1.8 ± 0.2, and 0.7 ± 0.1% of adults exceeded the AI for dietary fiber, respectively. Similarly, 11.0 and 13.8% of younger and older adults, respectively, fall short of folate, DFE recommendations with the current diet. Following the removal of 100% of grains from the diet, 43.4 ± 1.1 and 56.2 ± 1.0%, respectively, were below the estimated average requirement (EAR) for folate DFE. For iron, current dietary pattern consumption shows 8.4% and 0.8% of younger and older adults, respectively, are not meeting iron recommendations, however, removal of 100% of grains from the diet results in nearly 10 and 22% falling short of the EAR. Currently, about 51 and 54% of younger and older adults are below the EAR for magnesium; however, with the removal of 100% of grains, 68 and 73%, respectively, fall below the EAR.Conclusion: Removal of specific refined grains led to an increased percentage of Americans not meeting recommendations for several shortfall nutrients, including dietary fiber, folate, iron, and magnesium.

Microstructures and Mechanical Properties of Solid-State Welded Steels

This study aimed to evaluate the soundness of solid-state welded steels. STS 430F alloy with a rod type was selected as experimental material, and the friction welding was conducted at a rotation speed of 2,000 RPM and upset length of 3 mm. The application of friction welding on STS 430F rods led to significant grain refinement in the welded zone (1.3 µm) compared to that observed in the base material (16.8 µm). The refined grains in the welds contributed to the development of the mechanical properties. In particular, the Vickers microhardness was increased by approximately 25% compared to the base material, and the fracture at the tensile specimen of the welds occurred at the base material zone and not in the welded zone, which suggests a soundly welded state on the STS 430F rods.

Whole Grain Intakes Are Associated with Healthcare Cost Savings Following Reductions in Risk of Colorectal Cancer and Total Cancer Mortality in Australia: A Cost-of-Illness Model

Whole grain consumption has been associated with the reduced risk of several chronic diseases with significant healthcare monetary burden, including cancer. Colorectal cancer (CRC) is one of the most common cancers globally, with the highest rates reported in Australia. Three servings of whole grains provide a 15% reduction in total cancer and 17% reduction in CRC risk; however, 70% of Australians fall short of this level of intake. The aim of this study was to assess the potential savings in healthcare costs associated with reductions in the relative risk of CRC and total cancer mortality following the whole grain Daily Target Intake (DTI) of 48 g in Australia. A three-step cost-of-illness analysis was conducted using input parameters from: (1) estimates of current and targeted whole grain intakes among proportions (5%, 15%, 50%, and 100%) of the Australian adult (≥20 years) population; (2) estimates of reductions in relative risk (with 95% confidence intervals) of CRC and total cancer mortality associated with specific whole grain intake from meta-analysis studies; and (3) estimates of annual healthcare costs of CRC and all cancers from disease expenditure national databases. A very pessimistic (5% of population) through to universal (100% of population) adoption of the recommended DTI in Australia were shown to potentially yield savings in annual healthcare costs equal to AUD 1.9 (95% CI 1.2–2.4) to AUD 37.2 (95% CI 24.1–48.1) million for CRC and AUD 20.3 (95% CI 12.2–27.0) to AUD 405.1 (95% CI 243.1–540.1) million for total cancers. As treatment costs for CRC and other cancers are increasing, and dietary measures exchanging whole grains for refined grains are not cost preclusive nor does the approach increase energy intake, there is an opportunity to facilitate cost-savings along with reductions in disease for Australia. These results suggest specific benefits of encouraging Australians to swap refined grains for whole grains, with greater overall adherence to suggestions in dietary guidelines.

The associations between whole grain and refined grain intakes and serum C-reactive protein

Background/objectives Epidemiological studies suggest that whole grain intake has inverse associations with low-grade inflammation, but findings regarding refined grains are inconclusive. Our objective was to investigate whether consumption of whole or refined grains is associated with serum high sensitivity CRP (hs-CRP). Subjects/methods The study included 756 generally healthy men and women aged 53–73 years from the Kuopio Ischaemic Heart Disease Risk Factory Study, examined in 1999–2001. Dietary intakes were assessed using 4-day food records. ANCOVA and linear regression were used for analyses. Results The mean intake of whole and refined grains was 136 g/day (SD 80) and 84 g/day (SD 46), respectively. Higher whole grain intake was associated with lower hs-CRP concentration and higher refined grain intake with higher concentration after adjustment for lifestyle and dietary factors. Each 50 g/d higher whole grain intake was associated with 0.12 mg/L (95% Cl 0.02–0.21 mg/L) lower hs-CRP concentration and each 50 g/d higher refined grain intake with 0.23 mg/L (95% Cl 0.08–0.38) higher concentration. Adjustment for fibre from grains attenuated the associations especially with whole grains. There were no statistically significant interactions according to gender or BMI (P for interactions >0.065). Conclusions The results of this study suggest that higher intake of whole grains is associated with lower concentrations of hs-CRP and higher intake of refined grains is associated with higher concentrations. However, especially the association with whole grain intake was attenuated after adjusting for fibre intake from grains, suggesting that cereal fibre may partly explain the association.

Demographic and Socioeconomic Variations in Diet Quality Among Pregnant Women in Mbeya, Tanzania

BackgroundSub-optimal diets are the primary risk factor for mortality among pregnant women. In Tanzania, many pregnant women have micronutrient deficiencies in iron, iodine, and vitamin A. Promoting healthy diets, with a focus on food quality and the consumption of fortified foods, may help to reduce mortality amongst pregnant women. However, more evidence is needed to inform the development of effective food based approaches. The aim of the study was to evaluate associations between demographic and socioeconomic factors with diet quality among pregnant women in Mbeya, Tanzania. MethodsData from a cross-sectional study conducted, in 2020, in Mbeya which included a population-based sample of 420 pregnant women was analyzed. Dietary intake was assessed using the Prime Diet Quality Score (PDQS) with data from 24-HR diet recalls. Socioeconomic variables were also collected. Chi square-tests and one way ANOVAs were used to assess differences across demographic and socio-economic predictors of PDQS. Multivariate analyses were conducted to adjust for confounders and effect modifiers. All tests were two-tailed and significance level was set at 5%. ResultsStudy participants had a mean age of 25.49 ± 6.37 years. The mean PDQS was 16.2±2.7. For the PDQS, the consumption of at least 4 servings per week of food groups was as follows: dark green leafy green vegetables (29.2%), other vegetables (14.7%) and vegetable liquid oil (57.2%). Consumption of refined grains was high (48.0%). Pregnant women who visited antenatal clinics (ANC) had a reduced diet quality. Occupational status and household wealth index were significantly associated with PDQS in high quintile groups. Marital status was negatively associated with the PDQS and, pregnant women who reported to visit ANC were positively associated with PDQS. ConclusionsPregnant women aged 15-49 years in Mbeya region have low PDQS scores due to high intakes of refined grains, limited consumption of red meats, and low intakes of healthy cruciferous vegetables, whole citrus fruits and poultry. These findings suggest that public health action is needed to improve diet quality amongst pregnant women to improve health outcomes of this population.

Associations of Changes in Blood Lipid Concentrations with Changes in Dietary Cholesterol Intake in the Context of a Healthy Low-Carbohydrate Weight Loss Diet: A Secondary Analysis of the DIETFITS Trial

In 2015, the Dietary Guidelines for Americans (DGA) eliminated the historical upper limit of 300 mg of dietary cholesterol/day and shifted to a more general recommendation that cholesterol intake should be limited. The primary aim of this secondary analysis of the Diet Intervention Examining the Factors Interacting With Treatment Success (DIETFITS) weight loss diet trial was to evaluate the associations between 12-month changes in dietary cholesterol intake (mg/day) and changes in plasma lipids, particularly low-density lipoprotein (LDL) cholesterol for those following a healthy low-carbohydrate (HLC) diet. Secondary aims included examining high-density lipoprotein (HDL) cholesterol and triglycerides and changes in refined grains and added sugars. The DIETFITS trial randomized 609 healthy adults aged 18–50 years with body mass indices of 28–40 kg/m2 to an HLC or healthy low-fat (HLF) diet for 12 months. Linear regressions examined the association between 12-month change in dietary cholesterol intake and plasma lipids in 208 HLC participants with complete diet and lipid data, adjusting for potential confounding variables. Baseline dietary cholesterol intake was 322 ± 173 (mean ± SD). At 12 months, participants consumed an average of 460 ± 227 mg/day of dietary cholesterol; 76% consumed over the previously recommended limit of 300 mg/day. Twelve-month changes in cholesterol intake were not significantly associated with 12-month changes in LDL-C, HDL-C, or triglycerides. Diet recall data suggested participants’ increase in dietary cholesterol was partly due to replacing refined grains and sugars with eggs. An increase in daily dietary cholesterol intake to levels substantially above the previous 300 mg upper limit was not associated with a negative impact on lipid profiles in the setting of a healthy, low-carbohydrate weight loss diet.