Publicaciones H&NS

Shi, Y., Johnson, J., O'Shea, M., & Chu, Y. F. (2014). The bioavailability and metabolism of phenolics, a class of antioxidants found in grains. Cereal Foods World, 59(2), 52-58. doi:10.1094/CFW-59-2-0052

Abstract:

Consumption of whole grains has been shown to reduce the risk of chronic diseases. Whole grains contain a variety of bioactive compounds with antioxidant properties that can help prevent disease by inhibiting oxidative damage. The health benefits of whole grains depend not only on the functions of the bioactive compounds they contain, but also on the quantities of those compounds consumed, their metabolism, their bioavailability in different tissues, and the functions of their metabolites in the body. This article provides an overview of grain antioxidants, including their metabolism and bioavailability, with a focus on the phenolics ferulic acid, alk(en)ylresorcinols, and avenanthramides. Ferulic acid is the most abundant form of phenolic acid found in cereal grains; alk(en)ylresorcinols are found in large quantities in rye and wheat; and avenanthramides are found only in oats. Results from in vitro, in vivo, and human studies indicate that all three phenolic compounds have potent antioxidant properties

Clemens, R., & Van Klinken, B. J. (2014). The future of oats in the food and health continuum. British Journal of Nutrition, 112, S75-S79. doi:10.1017/S0007114514002724

Abstract:

A large body of clinical evidence suggests that the consumption of 3 g or more per d of β-glucan from oats or barley, as part of a diet low in saturated fat and cholesterol, may reduce the risk of CHD. The unique chemical and physical properties of oats and physiological responses to oat consumption contribute to their demonstrated health benefits; other health attributes are still under evaluation. Many of these benefits, such as those associated with a reduced risk of CVD, are codified in health claims by several regulatory agencies, such as the Food and Drug Administration in the USA and the European Food Safety Authority in Europe. Despite these oat–health relationships, an apparent decline in agricultural production, the presence of an array of plant pathogens, and dynamics of climatic conditions may preclude the availability and subsequent consumption of this commodity worldwide. Therefore, it is incumbent on scientists from multiple disciplines to advance research in a spectrum of arenas, including physico-chemical properties of oats, the impact of oats on an array of non-communicable diseases and human microbiome, agricultural practices and environments, and processing technologies that contribute to global food policies.

Rebello, C. J., Chu, Y. F., Johnson, W. D., Martin, C. K., . . . Greenway, F. L. (2014). The role of meal viscosity and oat β-glucan characteristics in human appetite control: A randomized crossover trial. Nutrition Journal, 13, 49. doi:10.1186/1475-2891-13-49

Abstract:

Background Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals. Methods Forty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time. Results IO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC. Conclusion IO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.

Rebello, C. J., Johnson, W. D., Martin, C. K., Xie, W., . . . Greenway, F. L. (2013). Acute effect of oatmeal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal: A randomized crossover trial. Journal of the American College of Nutrition, 32(4), 272-279. doi:10.1080/07315724.2013.816614

Abstract:

Objective: The physicochemical properties of soluble oat fiber (β-glucan) affect viscosity-dependent mechanisms that influence satiety. The objective of this study was to compare the satiety impact of oatmeal with the most widely sold ready-to-eat breakfast cereal (RTEC) when either was consumed as a breakfast meal. Methods: Forty-eight healthy individuals ≥18 years of age were enrolled in a randomized crossover trial. Following an overnight fast, subjects consumed either oatmeal or RTEC in random order at least a week apart. The breakfasts were isocaloric and contained 363 kcal (250 kcal cereal, 113 kcal milk). Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. The content and physicochemical properties of oat β-glucan were determined. Appetite and satiety responses were analyzed by area under the curve (AUC). Physicochemical properties were analyzed using t tests. Results: Oatmeal, higher in fiber and protein but lower in sugar than the RTEC, resulted in greater increase in fullness (AUC: p = 0.005 [120 minute: p = 0.0408, 180 minute: p = 0.0061, 240 minute: p = 0.0102]) and greater reduction in hunger (AUC: p = 0.0009 [120 minute: p = 0.0197, 180 minute: p = 0.0003, 240 minute: p = 0.0036]), desire to eat (AUC: p = 0.0002 [120 minute: p = 0.0168, 180 minute: p < 0.0001, 240 minute: p = 0.0022]), and prospective intake (AUC: p = 0.0012 [120 minute: p = 0.0058, 180 minute: p = 0.006, 240 minute: p = 0.0047]) compared to the RTEC. Oatmeal had higher β-glucan content, higher molecular weight (p < 0.0001), higher viscosity (p = 0.025), and larger hydration spheres (p = 0.0012) than the RTEC. Conclusion: Oatmeal improves appetite control and increases satiety. The effects may be attributed to the viscosity and hydration properties of its β-glucan content.

Chu, Y. F., Wise, M. L., Gulvady, A. A., Chang, T., . . . O'Shea, M. (2013). In vitro antioxidant capacity and anti-inflammatory activity of seven common oats. Food Chemistry, 139(1-4), 426-431. doi:10.1016/j.foodchem.2013.01.104

Abstract:

Oats are gaining increasing scientific and public interest for their purported antioxidant-associated health benefits. Most reported studies focused on specific oat extracts or particular oat components, such as β-glucans, tocols (vitamin E), or avenanthramides. Studies on whole oats with respect to antioxidant and anti-inflammatory activities are still lacking. Here the antioxidant and anti-inflammatory activities from whole oat groats of seven common varieties were evaluated. All oat varieties had very similar oxygen radical absorption capacity compared with other whole grains. In an anti-inflammatory assay, oat variety CDC Dancer inhibited tumor necrosis factor-α induced nuclear factor-kappa B activation by 27.5% at 2 mg/ml, whereas variety Deiter showed 13.7% inhibition at a comparable dose. Avenanthramide levels did not correlate with the observed antioxidant and anti-inflammatory activities. Further investigations are needed to pinpoint the specific antioxidant and anti-inflammatory compounds, and potential synergistic and/or matrix effects that may help explain the mechanisms of oat’s anti-inflammatory actions.

Chu, Y. F. (2013). Oats nutrition and technology. Wiley-Blackwell, 1-453. doi:10.1002/9781118354100

Yang, M., Lee, S. G., Wang, Y., Lloyd, B., . . . Chun, O. K. (2013). Orange juice, a marker of diet quality, contributes to essential micronutrient and antioxidant intakes in the United States population. Journal of Nutrition Education and Behavior, 45(4), 340–348. doi:10.1016/j.jneb.2012.07.005

Abstract:

Objective To evaluate the impact of 100% orange juice (OJ) on the healthy diet and micronutrient intakes of the United States population. Methods Cross-sectional study of 13,971 people in the United States aged ≥ 4 years using 2 24-hour diet recalls from the National Health and Nutrition Examination Survey, 2003-2006. Results Consumption of OJ was higher among 4- to 8-year-old children, older adults (> 50 y old), non-Hispanic blacks, those with lower body mass index, those of lower income level, nonsmokers, dietary supplement users, and those participating in regular exercise (P < .05). Consumption of OJ was positively associated with the percentage of participants meeting MyPyramid recommendations for fruit consumption. Increased OJ consumption was correlated with increased daily intakes of certain micronutrients and antioxidants (P < .05). Percentages of participants with intakes below Estimated Average Requirements for these micronutrients decreased with increased OJ consumption (P < .001). Conclusions and Implications The implicated nutritional and potential health benefits of OJ warrant further investigation in clinical research studies.

Zachwieja, J., Hentges, E., Hill, J. O., Black, R., & Vassileva, M. (2013). Public-private partnerships: The evolving role of industry funding in nutrition research. Advances in Nutrition, 4(5), 570-572. doi:10.3945/an.113.004382

Abstract:

The global burdens of morbidity and mortality associated with obesity-related chronic diseases are crippling public health and are predicted to exponentially increase over the next 3 decades. Meanwhile, the resources necessary to conduct research that may offer solutions to the obesity epidemic continue to decline and funding has become increasingly difficult to secure. Alternative models for funding nutrition and health research are necessary to make considerable and timely progress to improve public health. Key stakeholders include, but are not limited to, government agencies, foundations, private industry, and nongovernmental organizations.

McKeown, N. M., Jacques, P. F., Seal, C. J., de Vries, J., . . . Marquart, L. F.  (2013). Whole grains and health: From theory to practice-highlights of The Grains for Health Foundations Whole Grains Summit 2012. The Journal of Nutrition, 143(5), 744S-758S. doi:10.3945/jn.112.172536

Abstract:

The Grains for Health Foundations Whole Grains Summit, held May 19–22, 2012 in Minneapolis, was the first meeting of its kind to convene >300 scientists, educators, food technologists, grain breeders, food manufacturers, marketers, health professionals, and regulators from around the world. Its goals were to identify potential avenues for collaborative efforts and formulate new approaches to whole-grains research and health communications that support global public health and business. This paper summarizes some of the challenges and opportunities that researchers and nutrition educators face in expanding the knowledge base on whole grains and health and in translating and disseminating that knowledge to consumers. The consensus of the summit was that effective, long-term, public-private partnerships are needed to reach across the globe and galvanize the whole-grains community to collaborate effectively in translating whole-grains science into strategies that increase the availability and affordability of more healthful, grain-based food products. A prerequisite of that is the need to build trust among diverse multidisciplinary professionals involved in the growing, producing, marketing, and regulating of whole-grain products and between the grain and public health communities.

Barrett, D. M., & Lloyd, B. (2012). Advanced preservation methods and nutrient retention in fruits and vegetables. Journal of the Science of Food and Agriculture, 92(1), 7–22. doi:10.1002/jsfa.4718

Abstract:

Despite the recommendations of international health organizations and scientific research carried out around the world, consumers do not take in sufficient quantities of healthy fruit and vegetable products. The use of new, ‘advanced’ preservation methods creates a unique opportunity for food manufacturers to retain nutrient content similar to that found in fresh fruits and vegetables. This review presents a summary of the published literature regarding the potential of high-pressure and microwave preservation, the most studied of the ‘advanced’ processes, to retain the natural vitamin A, B, C, phenolic, mineral and fiber content in fruits and vegetables at the time of harvest. Comparisons are made with more traditional preservation methods that utilize thermal processing. Case studies on specific commodities which have received the most attention are highlighted; these include apples, carrots, oranges, tomatoes and spinach. In addition to summarizing the literature, the review includes a discussion of postharvest losses in general and factors affecting nutrient losses in fruits and vegetables. Recommendations are made for future research required to evaluate these advanced process methods.

Etcheverry, P., Grusak, M. A., & Fleige, L. E. (2012). Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B₆, B₁₂, D, and E. Frontiers in Physiology, 3, 317. doi:10.3389/fphys.2012.00317

Abstract:

A review of in vitro bioaccessibility and bioavailability methods for polyphenols and selected nutrients is presented. The review focuses on in vitro solubility, dialyzability, the dynamic gastrointestinal model (TIM)^™, and Caco-2 cell models, the latter primarily for uptake and transport, and a discussion of how these methods have been applied to generate data for a range of nutrients, carotenoids, and polyphenols. Recommendations are given regarding which methods are most justified for answering bioaccessibility or bioavailability related questions for specific nutrients. The need for more validation studies in which in vivo results are compared to in vitro results is also discussed.

Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3(4), 506–516. doi:10.3945/an.112.002154

Abstract:

Fruits and vegetables are universally promoted as healthy. The Dietary Guidelines for Americans 2010 recommend you make one-half of your plate fruits and vegetables. Myplate.gov also supports that one-half the plate should be fruits and vegetables. Fruits and vegetables include a diverse group of plant foods that vary greatly in content of energy and nutrients. Additionally, fruits and vegetables supply dietary fiber, and fiber intake is linked to lower incidence of cardiovascular disease and obesity. Fruits and vegetables also supply vitamins and minerals to the diet and are sources of phytochemicals that function as antioxidants, phytoestrogens, and antiinflammatory agents and through other protective mechanisms. In this review, we describe the existing dietary guidance on intake of fruits and vegetables. We also review attempts to characterize fruits and vegetables into groups based on similar chemical structures and functions. Differences among fruits and vegetables in nutrient composition are detailed. We summarize the epidemiological and clinical studies on the health benefits of fruits and vegetables. Finally, we discuss the role of fiber in fruits and vegetables in disease prevention.

Wang, Y., Lloyd, B., Yang, M., Davis, C. G., . . . Chun, O. K. (2012). Impact of orange juice consumption on macronutrient and energy intakes and body composition in the US population. Public Health Nutrition, 15(12), 2220–2227. doi:10.1017/S1368980012000742

Abstract:

Objective The present study evaluated the contribution of 100 % orange juice (OJ) consumption to the intakes of macronutrients and energy and its impact on body composition. Design A cross-sectional study was conducted. The main exposure was OJ consumption based on two non-consecutive 24 h diet recalls. Macronutrient and energy intakes and body composition parameters were outcome measures. All statistical analyses were carried out using SAS and SUDAAN statistical software packages to allow for multistage sample designs. Setting The US population and its subgroups. Subjects The US population aged ≥4 years (n 13 971) from the National Health and Nutrition Examination Survey 2003–2006, conducted by the National Center for Health Statistics. Results In this US population, OJ consumers had lower BMI and healthier lifestyle behaviours (including lower alcohol consumption and smoking as well as higher exercise level) than non-consumers (P < 0·05). After adjusting for covariates, OJ consumers had higher daily intakes of carbohydrate, total sugar, total fat and energy than non-consumers (P < 0·01). However, these linear trends still remained even after OJ was removed from the food list of items consumed. Adult OJ consumers had lower BMI, waist circumference and percentage body fat than non-consumers (P < 0·01), as well as lower odds ratio for overweight and obesity (P < 0·01). These effects were not seen in children and adolescents, where there was no significant difference in BMI, waist circumference and percentage body fat in OJ consumers compared with non-consumers. Conclusions OJ consumption was associated with healthier body composition in adults; while there were no significant associations between OJ consumption and body composition in children and adolescents.

Moore, S., & Lloyd, B. (2012). Improving the comparability of national estimates of fruit and vegetable consumption for cross-national studies of dietary patterns. Food and Nutrition Bulletin, 33(4), 312–317. doi:10.1177/156482651203300412

Abstract:

Background Developing global approaches to the problem of low fruit and vegetable consumption requires cross-nationally comparable estimates of fruit and vegetable consumption. National differences in the definitions of fruits and vegetables and serving size amounts limit the comparability of estimates. Objectives To describe national differences in fruit and vegetable definitions, serving size amounts, and how these factors can influence the comparability of fruit and vegetable consumption estimates; and to provide a series of reporting recommendations that could facilitate cross-national studies of fruit and vegetable consumption. Methods A comprehensive review of national dietary guidelines, fruit and vegetable definitions, and fruit and vegetable consumption recommendations was undertaken for Canada, the United States, and the United Kingdom. Results To improve cross-national comparability, the findings suggest that researchers could report fruit and vegetable consumption separately, provide separate average fruit and vegetable intake amounts, report potato and legume or pulse consumption separately from vegetable consumption, and report consumption of 100% fruit juice separately from fruit consumption. Conclusions These four low-cost, high-value additions to conventional research reporting standards will aid in the development of cross-national research on global fruit and vegetable consumption and the design of global policies that can target low fruit and vegetable consumption in populations.

Zhang, J., Li, L., Song, P., Wang, C., . . . Kurilich, A. (2012). Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia. Nutrition Journal, 11, 54. doi:10.1186/1475-2891-11-54

Abstract:

Background Cardiovascular disease (CVD) is the leading cause of death in China and worldwide. Whole grain oats can reduce risk of CVD by reducing total and LDL-cholesterol, major risk factors for CVD. While this association has been established in many populations, data from Asian populations is limited. Thus, this study investigated the impact of oat consumption on cholesterol levels in Chinese adults. Male and female data from this work were previously published separately in mandarin in two Chinese journals. The combined male and female data were reanalyzed and are presented here. Methods A randomized, controlled, parallel-arm study was conducted at Beijing Hospital, Beijing china. Subjects were adults (men and women) with mild to moderate hypercholesterolemia. The oat group (n=85) consumed 100grams of instant oat cereal versus the control group (n=81) who consumed 100grams of wheat flour-based noodles daily for 6weeks. Laboratory and anthropometric measurements were conducted at baseline and at the end of the 6-week intervention. Results Dietary fiber intake increased significantly in the oat group compared to the control group at the end of the 6-week intervention. Total-, LDL-cholesterol and waist circumference decreased significantly in the oat group compared to the control. HDL-cholesterol decreased significantly in the control group versus the oat group. There were no significant changes in blood pressure, other anthropometric or laboratory measures between the two groups at the end of the intervention. Conclusions Instant oatmeal consumed daily for 6 weeks significantly increased fiber intake and decreased major risk factors for CVD in Chinese adults with hypercholesterolemia. Increased consumption of whole grains, including oats, should continue to be encouraged.

Mensah, G. A., Yach, D., & Khan, M. (2011). Industry response to the obesity threat. Journal of the American Medical Association, 305(4), 361-362. doi:10.1001/jama.2011.20

Alexander, E., Yach, D., & Mensah, G. A. (2011). Major multinational food and beverage companies and informal sector contributions to global food consumption: Implications for nutrition policy. Globalization and Health, 7, 26. doi:10.1186/1744-8603-7-26

Abstract:

Background In recent years, 10 major multinational food and beverage companies have worked together within the International Food and Beverage Alliance (IFBA) to increase their commitments to public health. Current IFBA commitments include initiatives to improve the nutrition quality of products and how these products are advertised to children. The impact and magnitude of IFBA member contributions to the total market share of packaged foods and beverages consumed remain incompletely understood, however. Methods In order to evaluate this impact, we examined packaged food and soft drink company shares provided by Euromonitor, an international independent market analysis company. Packaged foods include baby food, bakery, canned/preserved food, chilled/processed food, confectionery, dairy, dried processed food, frozen processed food, ice cream, meal replacement, noodles, oils and fats, pasta, ready meals, sauces, dressings and condiments, snack bars, soup, spreads, and sweet and savoury snacks. Soft drinks include carbonates, packaged fruit/vegetable juice, bottled water, functional drinks, concentrates, ready-to-drink tea, ready-to-drink coffee and Asian specialty drinks. We calculated the market shares for IFBA companies, globally and within nine countries--the US, China, India, Egypt, South Africa, Brazil, Mexico, Turkey and the UK. Results Worldwide, the top ten packaged food companies account for 15.2% of sales, with each individual company contributing less than 3.3%. The top ten soft drink companies account for 52.3% of sales worldwide; Coca-Cola and PepsiCo lead with 25.9% and 11.5% of sales, respectively. Conclusions Although the top ten soft drink companies account for half of global sales, the top ten packaged food companies account for only a small proportion of market share with most individual companies contributing less than 3.3% each. Major multinational companies need to be joined by the myriad of small- and medium-sized enterprises in developing and implementing programs to improve the health of the public, globally. Without full participation of these companies, the impact of commitments made by IFBA members and other major multinational food and beverage companies will remain limited.

Yach, D., Feldman, Z. A., Bradley, D. G., & Khan, M. (2010). Can the food industry help tackle the growing global burden of undernutrition? American Journal of Public Health, 100(6), 974-980. doi:10.2105/AJPH.2009.174359

Abstract:

Hunger and undernutrition remain major threats to global health. The solutions required will be complex and long term and should include stronger private–public collaboration. We identify eight specific actions by food companies that could contribute to reducing hunger worldwide. These include investing in agriculture, especially local smallholders; expanding use of corporations’ core capabilities in distribution and quality control; greater support for fortification of staples and commonly consumed nutritious foods and beverages; expansion of the portfolio of foods currently available for complementary feeding in settings of acute and chronic undernutrition; cocreation of new and innovative social business models to help combat the global burden of undernutrition; investment in the development of nutrition science capacity, especially in developing nations; innovation of product reformulation aimed at developing low-cost nutritious foods for all markets; and committed advocacy by multinational food and beverage corporations for nutrition-friendly trade policies.

Feldman, Z., Bradley, D. G., & Greenberg, D. (2010). The food and beverage industry's efforts regarding obesity prevention. Obesity Epidemiology: From Aetiology to Public Health. Oxford Scholarship Online. doi:10.1093/acprof:oso/9780199571512.003.0024

Abstract:

It is well known that obesity affects populations in both developed and developing countries, with significant consequences for public health. What is less understood is the role of the food and beverage industry in reducing the prevalence of obesity and its long-term consequences on individuals and, potentially, society. This chapter addresses the industry's role in obesity prevention by citing examples of industry-led initiatives offering early indicators that the industry can contribute to the effort of global obesity prevention.

Feldman, Z., Bradley, D. G., & Greenberg, D. (2010). The food and beverage industry's efforts regarding obesity prevention. Obesity Epidemiology: From Aetiology to Public Health. Oxford Scholarship Online. doi:10.1093/acprof:oso/9780199571512.003.0024

Abstract:

It is well known that obesity affects populations in both developed and developing countries, with significant consequences for public health. What is less understood is the role of the food and beverage industry in reducing the prevalence of obesity and its long-term consequences on individuals and, potentially, society. This chapter addresses the industry's role in obesity prevention by citing examples of industry-led initiatives offering early indicators that the industry can contribute to the effort of global obesity prevention.