Fermentable Oligo-, Di-, and Mono-Saccharides and Polyols (FODMAPs) Consumption and Irritable Bowel Syndrome in the French NutriNet-Santé Cohort

(1) Background: Specific foods, and more particularly, fermentable oligo-, di-, and mono-saccharides and polyols (FODMAPs) are often considered as triggers of digestive symptoms in Irritable Bowel Syndrome (IBS). Our aim was to study FODMAP consumption in controls and IBS participants in a large French population-based cohort; (2) Methods: Participants from the NutriNet-Santé cohort study completed the Rome IV and IBS-SSS questionnaire in a cross sectional study. Among them, 27,949 eligible participants had previously completed three 24-h recalls as well as anthropometrics, socio-demographical and lifestyle data. Total FODMAP intake (in g/day) was computed using a specific composition table. The association between FODMAPs and IBS was estimated through multivariable logistic regression models; (3) Results: Included participants were mainly women (75.4%) and the mean age was 43.4 ± 14.1 years. FODMAPs accounted for a mean daily intake of 19.4 ± 9.5 g/day. Overall 1295 participants (4.6%) were identified with an IBS. After adjusting for confounding factors, IBS participants had lower intakes in FODMAPs than non-IBS ones (aOR: 0.88, 95% CI: 0.82–0.95, p-value: 0.001). IBS severity was associated with more frequent low FODMAP intakes (<9 g/day); (4) Conclusions: Participants tended to consume 19 g of FODMAPs per day, but slightly less for IBS participants than for controls. In IBS participants, higher severity was associated with lower intakes.

Assessment of macronutrients consumption in the diet of adolescent school children in four seasons: a longitudinal study from an urban city in Pakistan

Background A healthy diet in the adolescence period is essential for physical, mental, and immunological development. We aimed to assess macronutrient consumption in the diet of adolescent school children using 24 h recalls in four seasons of the year. Method This was a longitudinal study conducted from February 2014 to June 2015. The study population included 155 school children aged 7–14 years from an urban school in Karachi. 24HR recall was conducted on 4 random days of the 4 main seasons. A food composition table was developed where the weight, calories, carbohydrate, fat, and protein content of the food items were listed. Macronutrients quantification was calculated by using proportional weight from the food composition table. Food groups were also assigned to each food item including vegetables, fruits, grains, protein foods, dairy products, and oils. Results A total of 155 adolescent children aged between 7 and 14 years were approached. Out of the 155 preadolescents and adolescents, 150 (96.7%) agreed to participate. The mean (SD) age of the children was 11.31 (1.6) years, and 59% of all the children were males. Overall mean (SD) daily intake for all seasons was 195.31 (86.87) grams of carbohydrates, 94.77 (71.87) grams of proteins, and 55.87 (30.79) grams of fats. Carbohydrates formed 48.16%, protein 21.92%, and fat 29.93% of the total caloric intake. The mean (SD) daily caloric intake was 1517 (644) grams. Overall, the highest source of calories was from carbohydrate 781 (347) Kilocalories (Kcal), followed by fat 502 (277) Kcal and protein 379 (287). The Carbohydrate intake in 24 h was highest in the autumn; 212.81 (85.37), and there was a significant difference in carbohydrate intake in all seasons (p value 0.003). Consumption of discretionary food group was high (31.3%), and consumption of fruits and vegetables was low (29%). Conclusion The study reports a suboptimal caloric intake of fewer than 2000 cal/day among the adolescents from school. The highest source of calories was from carbohydrates.The highest consumption of food was in autumn and the least in summer. Fruits and vegetable intake was low, and discretionary food intake was high.

Cross-Sectional Analysis of Sodium in Chinese Restaurants and Implications for Salt Reduction Initiatives

BackgroundSodium intake in China is extremely high. Given the increasing consumption of restaurant foods, and limited research has explored the sodium level of these foods. The present study aims to assess the content and sources of sodium in Chinese restaurants. MethodsCross-sectional data were obtained from the baseline survey of Restaurant-based Intervention Study (RIS) in 2019. 8131 best-selling restaurant dishes with detailed recipe information from 192 restaurants in China were selected. Sodium levels per 100g and per serving were calculated according to Chinese Food Composition Table. The proportions of serving-size restaurant dishes exceeding the daily sodium reference intake level and sodium contributions by major sources were also explored. ResultsIn total, the median values of sodium in restaurant dishes were 487.3mg per 100g, 3.4mg per kcal, and 2543.7mg per serving. 74.9% of dishes per serving exceeded Chinese adults’ daily sodium adequate intake (AI, 1500mg per day), while 62.6% of dishes exceeded the proposed intake for preventing non-communicable chronic diseases (PI, 2000mg per day). Cooking salt was the leading source of sodium in Chinese restaurant dishes, accounting for 45.8%, followed by monosodium glutamate (17.5%), food ingredients (17.1%), soy sauce (9.4%), and other condiments/seasonings (10.2%). More categories of salted condiments/seasonings usage were related to higher sodium level. ConclusionsThe sodium level in Chinese restaurants is high. Coordinated salt reduction initiatives are needed according to the major sources of sodium in restaurant foods.

Composition Table Of Moroccan Culinary Recipes

Good nutrition plays an essential role in our health. It decreases the risk of developing certain chronic diseases and thus increases life expectancy. This study is the first of its kind in Morocco, its objective is to determine the nutrient composition of the most consumed Moroccan culinary recipes. Thus, thanks to the calculation of the nutriscore, we can know which culinary recipe is the “healthiest”. Some of the most consumed Moroccan traditional dishes were collected in which carbohydrates, fats, and proteins were analyzed using the procedures of the Association of Official Analytical Chemists, then followed by a calculation of the food exchange lists per serving using the Wheeler method. Variations in macronutrients, micronutrients (minerals and trace elements) and trans-fatty acid content, polyunsaturated and monounsaturated were found among the Moroccan dishes. The highest protein (17.37g/100g) in Chicken, French Fries, and Cumin Tajine while the lowest (0.06g/100g) in Orange and Carrot Salad. The highest carbohydrates (42.68g / 100g) in Tuna Pizza while lowest (2.37g / 100g) in tomato with pepper. And the highest lipids (19.2g/ 100 g) in meat with onion Tajine and the lowest (0.6g/ 100g) in Harira. Meanwhile, the energy ranged between 35.7 and 352.4 Kcal/100 g in the dishes. For each dish and according to the size of each serving, the exchanges of carbohydrates (starch), fats, and proteins (lean meat, medium fat, and high-fat meat) were calculated. This study offers an opportunity - for health professionals, dietitians as well as consumers - to orchestrate with knowledge traditional dishes and ensuring leading dietary and medical nutritional therapy practices and patient self-control.

Description of the updated nutrition calculation of the Oxford WebQ questionnaire and comparison with the previous version among 207,144 participants in UK Biobank

PurposeThe Oxford WebQ is a web-based 24-hour dietary assessment method which has been used in UK Biobank and other large prospective studies. The food composition table used to calculate nutrient intakes has recently been replaced with the UK Nutrient Databank, which has food composition data closer in time to when participants completed the questionnaire, and new dietary variables were incorporated. Here we describe the updated version of the Oxford WebQ questionnaire nutrient calculation, and compare nutrient intakes with the previous version used.Methods207,144 UK Biobank participants completed ≥1 Oxford WebQs, and means and standard deviations of nutrient intakes were averaged for all completed 24-h dietary assessments. Spearman correlations and weighted kappa statistics were used to compare the re-classification and agreement of nutrient intakes between the two versions.Results35 new nutrients were incorporated in the updated version. Compared to the previous version, most nutrients were very similar in the updated version except for a few nutrients which showed a difference of >10%: lower with the new version for trans-fat (−20%), and vitamin C (−15%), but higher for retinol (+42%), vitamin D (+26%) and vitamin E (+20%). Most participants were in the same (>60%) or adjacent (>90%) quintile of intake for the two versions. Except for trans-fat (r=0.58, κ=0.42), very high correlations were found between the nutrients calculated using the two versions (r>0.79 and κ>0.60).ConclusionSmall absolute differences in nutrient intakes were observed between the two versions, and the ranking of individuals was minimally affected, except for trans-fat.

Analisis dan Sinkronisasi Tabel Komposisi Pangan Aplikasi Nutrisurvey Versi Indonesia

Latar Belakang: Ahli gizi Indonesia masih banyak yang menggunakan aplikasi Nutrisurvey (NS) untuk menganalisis kandungan gizi pada bahan makanan dan resep makanan. Nutrisurvey Indonesia (2005) memiliki kekurangan berupa database nilai gizi pangan atau Food Composition Table (FCT) yang masih belum diperbaharui atau disinkronkan dengan Tabel Komposisi Pangan Indonesia (TKPI-2017). Hal ini menyebabkan terjadi ketidaksesuaian perhitungan estimasi nilai gizi pangan. Tujuan: mengetahui perbedaan; jenis pangan, jumlah zat gizi dan nilai gizi pangan pada aplikasi Nutrisurvey (NS-2005) dan TKPI-2017 dan melakukan pembaharuan pangkalan data NS. Metode: Jenis penelitian adalah deskriptif observasional, dengan menyelia perbedaan jenis pangan, jumlah zat gizi dan nilai gizi pangan. Pembaharuan pangkalan data aplikasi NS. Hasil: Jumlah jenis pangan di TKPI sebanyak 1.113 jenis dan Nutrisurvey sebanyak 934 jenis. Nutrisurvey sebanyak 43 zat gizi dan TKPI sebanyak 21 zat gizi. Perbedaan jumlah zat gizi pada keduanya sebesar 22 zat gizi. Nutrisurvey memiliki rerata nilai gizi pangan lebih tinggi daripada TKPI sebesar 34,3%. Hasil sinkronisasi menghasilkan Aplikasi Nutrisurvey dengan pangkalan data baru yang disebut Nutrisurvey-TKPI 2017 (NS-TKPI 2017). Kesimpulan: Nutrisurvey-TKPI 2017 dengan berbagai kelebihannya masih layak untuk digunakan oleh ahli gizi dan praktisi gizi. Nutrisurvey memiliki fitur yang cukup mendukung kerja ahli gizi.

Bottled Water from National Manufacturers in Somaliland: Water Quality and Health Implications

(1) Background: Somaliland, the breakaway republic of Northern Somalia, has a growing, commercial bottled water industry, but no available data on end-user water quality. The objective of this study was to do a public health quality assessment of popular brands of bottled water available in Somaliland. (2) Method: Between June and December 2010, 36 bottles with water from eight brands were purposefully sampled from shops in all four parts of Hargeisa city and analysed for 22 physico-chemical, five microbiological and nine informational variables. The findings were compared with international guidelines and the composition tables of the respective brands. (3) Results: The production and expiry dates on 50% of the bottles were inadequately presented. All of the physico-chemical measurements were within healthy limits; however, average pH was 5.6. Discrepancies between the physico-chemical analysis results and the composition table values provided on the bottles were large and significant (p = .018): Individual mineral concentrations could be as low as 1% of labelled values. Undesirable growth of total coliforms where found in 50% of all samples. (4) Conclusions: This study indicates a need for improved cleanliness in the production and distribution system, consistent production date labelling and regular physico-chemical analysis leading to accurate composition tables. There is a need for external monitoring of the quality of water delivered from the bottled water companies in Somaliland in order to prevent adverse public health effects.

Supplemental Material: Juxtaposition of diverse, subduction-related tectonic blocks with contrasting metamorphic features and ages in the Paleoproterozoic Aketashitage orogen, NW China: Implications for Precambrian orogeny

Including mineral contents (Table S1), bulk-rock composition (Table S2), mineral EMPA data (Table S3), SIMS U-Pb data of monazite (Table S4), SIMS U-Pb data of zircon (Table S5), and LA-ICP-MS U-Pb data of zircon (Table S6)