Anthropometric, biochemical, and nutritional risk factors for osteoporosis in Korean adults based on a large cross-sectional study

Background Osteoporosis a common bone disorder characterized by decreases in bone mass, tension, and strength. Although many previous studies worldwide have sought to identify the risk factors for osteoporosis, studies that simultaneously examine a variety of factors, such as biochemical, anthropometric and nutritional components, are very rare. Therefore, the objective of this study was to simultaneously examine the association of osteoporosis with biochemical profiles, anthropometric factors, and nutritional components in a large-scale cross-sectional study. Method This cross-sectional study was based on data from the Korea National Health and Nutrition Examination Survey (KNHANES VI-VII) from 2015 to 2018. Based on data from 16,454 participants, logistic regression was used to examine the association between various parameters in a crude analysis and in models adjusted for confounders. Results In men, osteoporosis was significantly associated with the anthropometric variables height and weight; the biochemical components hemoglobin, hematocrit, urea nitrogen and urine pH and creatinine; and the nutritional components total food intake, energy, water, protein, phosphorus, and kalium. However, these associations disappeared in adjusted model 2. In women, osteoporosis was significantly related to the anthropometric measures height, weight, and systolic blood pressure; the biochemical components hemoglobin, hematocrit and urine pH; and the nutritional components total food intake, water, calcium, phosphorus, and kalium. Most of these associations were maintained in the adjusted models. Conclusion Osteoporosis was linked to various anthropometric, biochemical and urine and nutritional components in Korean women, but the association between osteoporosis and risk factors differed according to sex.

A Comparison of Total Food Intake at a Personalised Buffet in People with Obesity, before and 24 Months after Roux-en-Y-Gastric Bypass Surgery

Long-term reductions in the quantity of food consumed, and a shift in intake away from energy dense foods have both been implicated in the potent bariatric effects of Roux-en-Y gastric bypass (RYGB) surgery. We hypothesised that relative to pre-operative assessment, a stereotypical shift to lower intake would be observed at a personalised ad libitum buffet meal 24 months after RYGB, driven in part by decreased selection of high energy density items. At pre-operative baseline, participants (n = 14) rated their preference for 72 individual food items, each of these mapping to one of six categories encompassing high and low-fat choices in combination with sugar, complex carbohydrate or and protein. An 18-item buffet meal was created for each participant based on expressed preferences. Overall energy intake was reduced on average by 60% at the 24-month buffet meal. Reductions in intake were seen across all six food categories. Decreases in the overall intake of all individual macronutrient groups were marked and were generally proportional to reductions in total caloric intake. Patterns of preference and intake, both at baseline and at follow-up appear more idiosyncratic than has been previously suggested by verbal reporting. The data emphasise the consistency with which reductions in ad libitum food intake occur as a sequel of RYGB, this being maintained in the setting of a self-selected ad libitum buffet meal. Exploratory analysis of the data also supports prior reports of a possible relative increase in the proportional intake of protein after RYGB.

FC 081ULTRA-PROCESSED FOOD CONSUMPTION AND RISK OF INCIDENT CHRONIC KIDNEY DISEASE: THE LIFELINES COHORT

Background and Aims Ultra-processed foods (UPF), that are widespread in Western-style diet, are risk factors for the development of cardiovascular disease, diabetes, obesity, hypertension, and all-cause mortality. The role of UPF in kidney function decline, however, is still unknown. The aim of this study was to investigate the associations of UPF consumption with incident CKD and estimated glomerular filtration rate (eGFR) decline. Additionally, we considered the heterogeneity of UPF by identifying different patterns of UPF consumption. Method The study was performed in a prospective general population-based cohort in the Northern Netherlands. A total of 78 346 participants who were free of CKD at baseline were included in this study. The dietary information was assessed at baseline using a 110-item food frequency questionnaire. The proportion (in weight) of UPF in the total diet was calculated and UPF consumption patterns were identified by principle component analysis (PCA). Multivariable logistic regression analyses were used to evaluated the associations of the proportion of UPF consumption and UPF patterns, respectively, with risk of incident CKD and a ≥20% eGFR decline. Results Average UPF consumption was 37.7% of total food intake in grams. After a mean (SD) follow-up of 7.9±1.1 years, 2 072 participants developed CKD and 7 611 had a ≥20% eGFR decline. The consumption of UPF was independently associated with a higher risk of incident CKD (OR for an absolute increment of 10 % of UPF in the diet 1.07 [95% CI 1.01-1.13], P=0.026) and with a higher risk of ≥20% eGFR decline (OR10% increment 1.07 [95% CI 1.05-1.10], P<0.001). PCA revealed four habitual UPF consumption patterns. The “warm savory snack” pattern was associated with both incident CKD (OR 1.13 [1.04-1.23], P=0.003) and a ≥20% eGFR decline (OR 1.08 [1.05-1.11], P<0.001). The “sweet snack” pattern was associated with eGFR decline (OR 1.06 [1.03-1.09], P<0.001) only, whereas the “Dutch traditional” and the “cold snack” were not associated with CKD or eGFR decline. Conclusion A higher UPF consumption was associated with higher risks of incident CKD and eGFR decline in the general population. Different UPF consumption patterns were identified, with different impact on renal risk. The “warm savory snack” pattern and the “sweet snack” pattern were associated with kidney function decline. Our findings suggest that UPF need to be considered in designing future dietary strategies for CKD prevention.

Nutritional Intervention Facilitates Food Intake after Epilepsy Surgery

Background: We investigated whether nutritional intervention affected food intake after epilepsy surgery and if intravenous infusions were required in patients with epilepsy. We hypothesized that postoperative food intake would be increased by nutritional intervention. The purpose of this study was to compare postoperative food intake in the periods before and after nutritional intervention. Methods: Between September 2015 and October 2020, 124 epilepsy surgeries were performed. Of these, 65 patients who underwent subdural electrode placement followed by open cranial epilepsy surgery were studied. Postoperative total food intake, rate of maintenance of food intake, and total intravenous infusion were compared in the periods before and after nutritional intervention. Results: A total of 26 females and 39 males (age range 3–60, mean 27.1, standard deviation (SD) 14.3, median 26 years) were enrolled. Of these, 18 females and 23 males (3–60, mean 28.2, SD 15.1, median 26 years) were in the pre-nutritional intervention period group, and eight females and 16 males (5–51, mean 25.2, SD 12.9, median 26.5 years) were in the post-nutritional intervention period group. The post-nutritional intervention period group showed significantly higher food intake (p = 0.015) and lower total infusion (p = 0.006) than the pre-nutritional intervention period group. Conclusion: The nutritional intervention increased food intake and also reduced the total amount of intravenous infusion. To identify the cut-off day to cease the intervention and to evaluate whether the intervention can reduce the complication rate, a multicenter study with a large number of patients is warranted.

“Stay-at-Home” Lifestyle Effect on Weight Gain during the COVID-19 Outbreak Confinement in China

In February 2020, a novel coronavirus (SARS-COV2) broke out in Wuhan city of China. The Chinese government decisively imposed nationwide confinement. This study comprised a structured, online questionnaire, based on 40 items inquiring about socio-demographic information and anthropometric data (reporting weight and height), as well as changes in food intake, physical activity, and sleep during the COVID-19 outbreak. Questionnaires were distributed to residents of Jiangsu and other provinces from 29 March to 5 April. A total of 889 respondents were included, aged between 16 and 70 years (61% females). There was a significant increase in total food intake by 9.8% and a slight increase by 29.2% of respondents, and a significant decrease in physical activity by 31.5% and a slight decrease by 23.4% of respondents, especially in snacks and drinks, and outdoor activities. The rate of weight gain in the total population was 30.6% and the average weight gain was 0.5 ± 2.8 kg. The main factors contributing to weight gain were increased food intake and reduced physical activity. Additionally, normal-weight people were more likely to gain weight than people with overweight/obesity during the COVID-19 confinement. This study provided a good warning and educational reference value on lifestyle changes during the COVID-19 confinement.

THE EFFECT OF AMORPHOPHALLUS MUELLERI BLUME AND MORINGA OLEIFERA L LEAVES ON BODY WEIGHT, FEED INTAKE, AND HEPATIC HISTOPATHOLOGY IN MICE

Objective: This study aims to determine the effect of Amorphophallus muelleri Blume and Moringa oleifera L leaf on body weight, food intake, and hepatic histopathology in mice. Methods: The mice were divided into five groups according to their diet, which includes porang, wheat, porang-moringa, wheat-moringa, and control diet. Each group consists of 5 males and 5 females, which were fed for 28 d, and then analyzed for their body weight, total food intake, alanine aminotransferase (ALT) as well as aspartate aminotransferase (AST) levels in plasma, and hepatic histopathology. Results: The result showed that the group of porang and porang-moringa has lower body weight and feed intake, which is significantly different compared to the others. Furthermore, an increase was observed on plasma AST/ALT activities in 30% porang and 20% porang-moringa group. Also, one of the mice of porang group has inflammatory cell infiltration (++) on histopathology results. Conclusion: It was therefore concluded that feeding containing porang causes low food consumption. Furthermore, weight loss increases AST/ALT and leukocyte infiltration even though a mouse consistently deteriorates.

Anorexia nervosa: A literature review

Introduction: Anorexia nervosa is a food intake disorder characterized by acute weight loss that it could cause severe psychosomatic problems. Purpose: To present the data and information as well as the treatment related to Anorexia nervosa. Materials and methods: The study material consisted of reviewed articles on the topic found in Greek and globally accepted electronic databases, Pubmed, Scopus, Medline, Google Scholar, regarding the effects of Anorexia nervosa on health and its treatment. Results: Initial symptoms of Anorexia nervosa and Bulimia Nervosa may be characterised by body-related negative interpretation bias, distorted body image and pronounced body dissatisfaction. Anorexic patients refuse to eat with their family or in public places. They lose weight by drastically reducing their total food intake, with a disproportionate reduction in the amount of meals containing carbohydrates and fats. The term Anorexia is unfortunate, because a decrease in appetite does not occur. Patients are constantly hungry and they are constantly thinking about food, but they refuse it. An indication of their way of thinking is that they often collect recipes or prepare complex meals for others. Conclusions: Anorexia nervosa is a disease that connects the physical with the mental dimension of health. A person's disharmonious relationship with oneself, which may have its roots in a dysfunctional family context or in a demanding and competitive social environment, finds the way to be manifested through the individual's reflection on food.

Ultra-processed food consumption patterns among older adults in the Netherlands and the role of the food environment

Purpose To describe the patterns of ultra-processed foods (UPFs) consumption in the Netherlands; to test if exposure to the food environment is associated with UPFs consumption; and if this association differed across educational levels and neighbourhood urbanisation. Methods Cross-sectional study using 2015-data of 8104 older adults from the Dutch EPIC cohort. Proportion of UPFs consumption was calculated from a validated food-frequency questionnaire. Exposure to the food environment was defined as proximity and availability of supermarkets, fast-food restaurants, full-service restaurants, convenience stores, candy stores and cafés. Consumption of UPFs was expressed as both percentage of total grams and total kilocalories. Results The study population was aged 70(± 10 SD) years and 80.5% was female. Average UPFs consumption was 17.8% of total food intake in grams and 37% of total energy intake. Those who consumed greater amounts of UPFs had a poorer overall diet quality. Adjusted linear regression models showed that closer proximity and larger availability to any type of food retailer was associated with lower UPFs consumption (both in grams and kilocalories). Somewhat stronger significant associations were found for proximity to restaurants (β = − 1.6%, 95% confidence interval (CI) = − 2.6; − 0.6), and supermarkets (β = − 2.2%, 95%CI = − 3.3; − 1.1); i.e., Individuals living within 500 m from the closest supermarket, as compared to 1500 m, had 2.6% less calories from UPFs. No differences were found on analyses stratified for urbanisation and education. Conclusions Using various measures of exposure to the food environment, we found that exposure to restaurants and supermarkets was associated with somewhat lower consumption of UPFs.

Fingerfoods: a feasibility study to enhance fruit and vegetable consumption in Dutch patients with dementia in a nursing home

Background Eating problems are highly prevalent in older patients with dementia and as a consequence, these patients are at greater risk of becoming malnourished. Fingerfoods, snacks that can be picked with thumb and forefinger, could be used to counteract malnutrition in patients with dementia. The aim of this feasibility study was to evaluate whether providing fruit and vegetable rich fingerfoods in the form of recognizable and familiar snacks on top of the normal intake was feasible for both patients with dementia and caregivers as a means to increase patients’ nutritional status. Methods Institutionalised patients with dementia (N = 15, 93% female, mean age = 85 years) were included in this feasibility study in the Netherlands. The residents received their regular diet supplemented with fingerfoods, comprising quiches and cakes rich in fruit or vegetables, for 6 weeks. Daily fingerfood consumption together with compensation behaviour at dinner of residents was administered with a checklist and food diaries at the start and end of the intervention as dose delivered. Furthermore, caregivers were asked to fill out a feedback form at the end of the intervention to measure fidelity and appreciation of the intervention. Results Patients consumed on average 1.4 pieces (70 g) of fingerfoods daily, containing 41 g of fruit and/or vegetables. Fruit and vegetable consumption increased during the provision of the fingerfoods and the residents seemed not to compensate this intake during the rest of the day. The intervention was generally positively received by the majority of caregivers, depending on the type of fingerfood and state of the resident. Conclusion This feasibility study showed that providing recognizable fruit and vegetable rich fingerfoods to patients with dementia seems feasible for both patients and caregivers and could provide a pragmatic approach to enhance fruit and vegetable consumption and total food intake in institutionalized elderly. In an up-scaled study, effects of fingerfoods on nutritional status and quality of life should be investigated.

Growth and hematological responses of tambaqui, Colossoma macropomum fed different levels of rice, Oryza spp.

The tambaqui (Colossoma macropomum) is a fish of primary importance in South American aquaculture, principally in the Amazon region and has a particularly unique diet in the wild. Oryza spp, or Wild rice as it is commonly known, is native to the floodplains of muddy rivers in the Amazon region. The aim of this study was to analyze the physical performance and the effects of dietary levels of Oryza spp. via the hematological parameters, total food intake, conversion efficiency, growth ratio and swimming performance of this fish. Diets containing 45% Oryza spp. induced the best performance in tambaqui. Diets containing 15% and 30% did not affect these indices, thus indicating that this amount of Oryza can be used as an alternative energy source for this important species within Brazilian aquaculture.