“Forever young at the table”: metabolic effects of eating speed in obesity

Background Cardiometabolic diseases (CMD) are recognized as the main causes of morbidity and mortality in developed countries. In recent years eating speed (ES) has been of particular interest since some studies have associated it with the development of obesity and CMD. However, the different impact of the ES at which main meals are eaten on the risk of developing these diseases has not yet been identified. Thus, we aimed to investigate the effect of ES at the main meals (breakfast, lunch, and dinner) on the risk of developing cardiometabolic diseases (type 2 diabetes mellitus, dyslipidaemia and hypertension) in middle-aged Caucasian subjects with obesity. Methods For this purpose we carried out a cross-sectional, observational study. One hundred and eighty-seven middle-aged subjects aged 43.6 ± 16 years were enrolled of which anthropometric parameters and lifestyle habits were studied. A dietary interview was performed to collect information about meal duration and eating habits at the main meals. According to median value of meal duration, meals were classified in two groups: fast eating group (FEG) and slow eating group (SEG). Results The prevalence of dyslipidaemia was more than twice in FEG compared to SEG at lunch and dinner. For all main meals, FEG had a significantly higher risk of dyslipidaemia than SEG (p < 0.05) in unadjusted model. However, when the model was adjusted for age, BMI, physical activity, smoking and alcohol use and medication, the result remained significant for lunch and dinner (p < 0.05). Conclusion The results of our study suggest that fast eating increases at lunch and dinner increase the risk of developing dyslipidaemia in obesity.

Mentorship in Developing Micro Enterpreneur of Rengginang Business in Babakan Mulya Village, Kuningan City, West Java

Besides working as a farmer, Mrs. Sutinah has run a business selling rengginang (a form of traditional rice cakes, popular as snacks and crisps as a side dish for main meals) since 2012. Mrs. Sutinah can be said to be the pioneer in the rengginang business around her village, Babakan Mulya, in the city of Kuningan, West Java. Nevertheless, in recent years, Mrs. Sutinah has been facing some challenges due to the emergence of competitors who offer a lower price than that of Mrs. Sutinah’s rengginang. This condition demotivates Mrs. Sutinah from developing her business because many people in the Babakan Mulya village prefer cheap rengginang, regardless of its quality. The purpose of this activity is to help develop Mrs. Sutinah’s rengginang business through three stages: pre-business mentoring, businessmentoring, and post-business mentoring. In the first stage of pre-mentorship, the community service team conducted interviews and field observations to identify the problems faced by Mrs. Sutinah’s business. The second stage involves direct mentorship given to Mrs. Sutinah, who can learn by directly implementing the concepts taught by the team to increase the competitive advantage of her products. In the final stage of post-mentorship, the team monitors and evaluates the success of the business and the actual implementation of the lessons given to Mrs. Sutinah. The pre-mentorship was conducted in one week, followed by the mentor’s accompaniment completed in four weeks. Meanwhile, monitoring and evaluation of Mrs. Sutinah’s engagement and implementation of the gained knowledge and skills were conducted periodically in the next four months after the mentorship ended. The outcomes revealed that the development and sustainability of micro entrepreneur need intensive mentorship, particularly by involving academia to ensure that the knowledge and skill transfer would be effective and consistently implement what they have learned

Content Validation of a Chrononutrition Questionnaire for the General and Shift Work Populations: A Delphi Study

Unusual meal timing has been associated with a higher prevalence of chronic disease. Those at greater risk include shift workers and evening chronotypes. This study aimed to validate the content of a Chrononutrition Questionnaire for shift and non-shift workers to identify temporal patterns of eating in relation to chronotype. Content validity was determined using a Delphi study of three rounds. Experts rated the relevance of, and provided feedback on, 46 items across seven outcomes: meal regularity, times of first eating occasion, last eating occasion, largest meal, main meals/snacks, wake, and sleep, which were edited in response. Items with greater than 70% consensus of relevance were accepted. Rounds one, two, and three had 28, 26, and 24 experts, respectively. Across three rounds, no outcomes were irrelevant, but seven were merged into three for ease of usage, and two sections were added for experts to rate and comment on. In the final round, all but one of 29 items achieved greater than 70% consensus of relevance with no further changes. The Chrononutrition Questionnaire was deemed relevant to experts in circadian biology and chrononutrition, and could represent a convenient tool to assess temporal patterns of eating in relation to chronotype in future studies.

THE CONSEQUENCES OF COVID-19 PANDEMIC ON DIET AND PHYSICAL ACTIVITY

Aim:The COVID-19 pandemic has had major consequences on our habits and style of living. For this study, an online questionnaire was conducted online, with a total of 103 participants. This survey aimed to determine the pandemic's implications on nutrition and behavior patterns. Results: During quarantine, the feelings of hunger and satiety did suffer changes: 17% of the cases reported a decrease, compared to the vast majority (55%), who experienced high levels of hunger. Three-quarters of participants reported either an enhanced or at least a similar intake of main meals and snacks between meals. Boredom and stress proved to be the central factors determining these results. When the participants were asked about the level of physical activity, a small number answered that the frequency of training grew. Meanwhile, the subjects who moved occasionally had more time to do it at home. Most of the participants (75%) stated that the length of leisure time was "more than sufficient". Conclusion: As the pandemic is still ongoing, more research should be made on a larger population, to obtain more accurate results.

Sodium Alginate Supplementation Plus HIIT and MICT Can Induce CCK and PYY Increment in Men With Metabolic Syndrome

Background: Abdominal obesity is a common phenomenon in metabolic syndrome (MetS). Inducing satiety by weight management plays an important role in reducing the risk of obesity and consequently MetS. This study was investigated effect of sodium alginate supplementation plus HIIT and MICT on CCK and PYY increment in MetS men. Methods: For this purpose, 40 men with MetS volunteered and were randomly divided into five groups as follow: HIIT groups with supplement (n=8, 4*4 min bouts at 85-95% of HRpeak, with 3 min of active recovery at 50-70% HRpeak, 3 ses/week), HIIT (n=8, 4*4 min bouts at 85-95% of HRpeak, with 3 min of active recovery at 50-70% HRpeak, 3 ses/week), MICT with supplement (n=8, 30 min at 60-70% HRpeak, 3 ses/week), MICT (n=8, 30 min at 60-70% HRpeak, 3 ses/week) and control group (n = 8, no exercise). The HITT+S and MICT+S groups consumed 1.5 g of Sigma sodium alginate (made in the USA) solution in 100 mg of sweet water (7 g of fructose), 30 minutes before 3 main meals three days per week during 8 weeks. Results: After 8 weeks of interventions, CCK and PYY were markedly increased in the studied groups, this increase was significantly greater in the HIIT+S than other groups. Also, the MetS Z score was significantly decreased in all studied groups and this decrease was significantly higher in the HIIT+S than other groups (P <0.05). Conclusion: The results showed that HIIT and MICT led to an overall improvement in men with MetS. However, combining sodium alginate supplementation triggers these improvements.Trial registration: IRCT20190916044788N1. Registered 12 march 2020, https://www.irct.ir/

Dietary supplement use and knowledge among students from a health science faculty in a Turkish University

Dietary supplements are concentrated sources of nutrients used as an addition to a normal diet with a nutritional or physiological effect. In this cross-sectional study, it was aimed to determine the factors of dietary supplement use, the related knowledge, and their relationship with supplement use in a faculty of health sciences among university students. This cross-sectional study was carried out with 333 voluntary university students from Ankara Yıldırım Beyazıt University, the Faculty of Health Sciences. A questionnaire form consisting of 5 sections was applied to the students by face-to-face interview method. The most remarked purposes of supplement use were to improve health (44.2%) and boost immunity (22.1%). There was no difference between age, gender, department, coexistent disease, tobacco smoking and alcohol consumption in terms of dietary supplement use (p = 0.611, p = 0.720, p = 0.682, p = 0.062, p = 0.491, and p = 0.658, respectively). No significant difference was observed between physical activity status, the duration of physical activity, dieting status, the source of diet program, daily frequency of main meals and snacks, body mass index (BMI) groups, and the reason for meal skipping among students according to dietary supplement use (p = 0.180, p = 0.205, p = 0.686, p = 0.226, p = 0.533, p = 0.449, p = 0.976, and p = 0.758, respectively). There was not any significant difference between physical activity status, the duration of physical activity, dietary supplement use, dieting status, the frequency of main meals and snacks and BMI in terms of total knowledge score of dietary supplements (p = 0.245, p = 0.713, p = 0.278, p = 0.067, p = 0.466, p = 0.647, and p = 0.851, respectively). Scientific attention should be paid to the use of dietary supplements. Arbitrary approaches can lead to unwanted interactions. Therefore, in order for health and government policies to be established related to dietary supplements, it is essential to determine the factors related to their use.

Comparison of Dietary Behaviors and the Prevalence of Metabolic Syndrome in Single- and Multi-Person Households among Korean Adults

Changes in household dynamics in Korea, such as the transition from multi- to single-person households, have led to changes in individuals’ dietary behavior patterns and health status. Thus, this study aimed to compare dietary behaviors and determine the prevalence of metabolic syndrome (MetS) as well as explore factors associated with MetS according to household type among Korean adults. Using data from the Korea National Health and Nutrition Examination Survey 2014–2018, we included 21,944 Korean adults with available health examination and dietary recall data. Based on self-reported information, individuals were divided into two household types: single- and multi-person households. We used multivariable logistic regression to estimate the adjusted odds ratios (AORs) and 95% confidence intervals (CIs) for MetS and its components after adjusting for potential covariates. Among the study population, 9.19% and 90.81% lived in single-person and multi-person households, respectively. Individuals in single-person households had a higher energy intake overall and a greater percentage of energy from animal protein; total, saturated, and monounsaturated fats; and animal source foods and a lower percentage of energy from carbohydrates, plant protein, and plant source foods than those from multi-person households (all, p < 0.05). Individuals living in single-person rather than multi-person households were more likely to consume milk/dairy products, alcoholic and non-alcoholic beverages, oils/fats, and others but were less likely to consume vegetables/mushrooms, fruits, seaweeds, and fish/shellfish (all, p < 0.05). Living alone was associated with higher energy intake from main meals and foods prepared away from home but a lower dietary variety score and fewer total main meals consumed (all, p < 0.05). Skipping breakfast, frequent eating out, food insecurity, and MetS combination phenotypes significantly differed by household type. Individuals living alone had higher odds of MetS (AOR: 1.14, 95% CI: 1.02–1.29), abdominal obesity (AOR: 1.14, 95% CI: 1.01–1.28), elevated blood pressure (AOR: 1.28, 95% CI: 1.12–1.47), and elevated fasting blood glucose (AOR: 1.18, 95% CI: 1.05–1.33) than those living with others. Compared with those in multi-person households, individuals in single-person households tend to have health and dietary behaviors that increase vulnerability to MetS; therefore, establishing health care strategies and nutrition policies according to household type is necessary.

Assessment Of Adults’ Use Of Complementary And Alternative Medicine Methods And Their Healthy Dietary Habits During COVID-19

The study aimed to investigate the dietary habits of adult individuals and their status of using complementary and alternative medicine practices during the COVID-19 pandemic. Method: In this cross-sectional and descriptive study, data was collected on general information about adult individuals, their status of using complementary and alternative medicine methods (CAMM), healthy eating habits, and their adherence to the Mediterranean diet (MEDAS) using an online questionnaire. The participants were asked if they knew about complementary and alternative medicine CAMM and two groups were formed based on their responses. The mean MEDAS score of those who stated that they were informed about CAMM (6.9±2.0) was higher than those who reported that they were not (6.5±1.8) (p<0.05). It was found out that 187 individuals who stated that they were informed about CAMM (46.6%) consumed three main meals, and 202 individuals who stated that they were not informed (61.6%) consumed two main meals (p<0.05). Among those who stated that they were informed about CAMM, 49.8% used herbal products, while 62.3% reported that they were not informed used herbal products (p> 0.05). It was observed that the majority of the two groups who stated they were and were not informed about CAMM used herbal products included in CAMM. Therefore, the results of the study emphasize the significance of consulting health experts before using CAMM and preventing their irrational use in order to curb health problems that might arise as a result of irrational use of CAMM.

Effects of age and gender on dietary habits of people engaged in sports at the age of 40 and older

Objective: to analyze how eating habits depend on age and gender among people aged 40 and over engaged in sports (athletics, participation in 10 km or more road running races).Materials and methods: the information about eating habits was obtained through questionnaires of athletes aged 40 and over, participating in 10 km or more road running races. 1649 questionnaires were analyzed. The analysis was carried out in three age groups: 40–49 years old, 50–59 years old, and 60 years old and over.Results: more than half of men and a third of women do not follow any principles in organizing their diet. The most common habit, regardless of gender, is eating three or more times a day. The largest amount of food is consumed in the middle of the day and in the afternoon. Most of the respondents try to eat at the same time of the day, when there is such an opportunity. Snacking between main meals is a widespread habit, especially among women. Despite the fact that the majority of men and 30 % of women often consume flour products and products containing sugar, they are not overweight.Conclusion: most of the athletes aged 40 and over do not aim to follow a diet or improve nutrition.

Association of Meal and Snack Patterns With Mortality of All‐Cause, Cardiovascular Disease, and Cancer: The US National Health and Nutrition Examination Survey, 2003 to 2014

Background Although accumulating evidence has demonstrated that consumption time of energy and macronutrients plays an important role in maintaining health, the association between consumption time of different foods and cardiovascular disease, cancer, and all‐cause mortalities is still largely unknown. Methods and Results A noninstitutionalized household population of the US 21 503 participants from National Health and Nutrition Examination Survey was included. Meal patterns and snack patterns throughout a whole day were measured using 24‐hour dietary recall. Principal component analysis was performed to establish dietary patterns. Cox proportional hazards models were used to evaluate the association between dietary patterns across meals and cardiovascular disease (CVD), cancer, and all‐cause mortalities. During the 149 875 person‐years of follow‐up, 2192 deaths including 676 deaths because of CVD and 476 because of cancer were documented. After adjusting for potential confounders, participants consuming fruit‐lunch had lower mortality risks of all‐cause (hazard ratio [HR], 0.82; 95% CI, 0.72–0.92) and CVD (HR, 0.66; 95% CI, 0.49–0.87); whereas participants who consumed Western‐lunch were more likely to die because of CVD (HR, 1.44; 95% CI, 1.10–1.89). Participants who consumed vegetable‐dinner had lower mortality risks of all‐cause, CVD, and cancer (HR all‐cause , 0.69; 95% CI, 0.60–0.78; HR CVD , 0.77; 95% CI, 0.61–0.95; HR cancer , 0.63; 95% CI, 0.48–0.83). For the snack patterns, participants who consumed fruit‐snack after breakfast had lower mortality risks of all‐cause and cancer (HR all‐cause , 0.78; 95% CI, 0.66–0.93; HR cancer , 0.55; 95% CI, 0.39–0.78), and participants who consumed dairy‐snack after dinner had lower risks of all‐cause and CVD mortalities (HR all‐cause , 0.82; 95% CI, 0.72–0.94; HR CVD , 0.67; 95% CI, 0.52–0.87). Participants who consumed a starchy‐snack after main meals had greater mortality risks of all‐cause (HR after‐breakfast , 1.50; 95% CI, 1.24–1.82; HR after‐lunch , 1.52; 95% CI, 1.27–1.81; HR after‐dinner , 1.50; 95% CI, 1.25–1.80) and CVD (HR after‐breakfast , 1.55; 95% CI, 1.08–2.24; HR after‐lunch , 1.44; 95% CI, 1.03–2.02; HR after‐dinner , 1.57; 95% CI, 1.10–2.23). Conclusions Fruit‐snack after breakfast, fruit‐lunch, vegetable‐dinner, and dairy‐snack after dinner was associated with lower mortality risks of CVD, cancer, and all‐cause; whereas Western‐lunch and starchy‐snack after main meals had greater CVD and all‐cause mortalities.