Health & Nutrition Sciences Publicações

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.

Yach, D., Khan, M., Bradley, D., Hargrove, R., . . . Mensah, G. (2010). The role and challenges of the food industry in addressing chronic disease. Globalization and Health, 6, 10. doi:10.1186/1744-8603-6-10

Abstract:

Increasingly, food companies play an important role in stemming the rising burden of nutrition-related chronic diseases. Concrete actions taken by these companies include global public commitments to address food reformulation, consumer information, responsible marketing, promotion of healthy lifestyles, and public-private partnerships. These actions are reviewed together with eleven specific PepsiCo goals and commitments that address products, the marketplace, and communities at large. Interim progress on these goals and commitments are discussed as well as constraints hampering faster progress. Further disease prevention depends on increasing implementation of private-public initiatives.

Slimko, M. L., & Mensah, G. A. (2010). The role of diets, food, and nutrients in the prevention and control of hypertension and prehypertension. Cardiology Clinics, 28(4), 665-674. doi:10.1016/j.ccl.2010.08.001

Abstract:

Hypertension is the leading risk factor for death worldwide, even surpassing tobacco use, high blood glucose, high blood cholesterol, and obesity. Globally, the estimated prevalence of hypertension is nearly 1 billion persons with an annual mortality of almost 7.5 million deaths. In the United States, hypertension affects an estimated 65 million Americans, and it is the leading risk-factor cause of death in women and only second to tobacco use as a contributory cause of death in men. Multiple sources of data from prospective observational, cohort, and randomized controlled clinical trials show that hypertension and its complications are highly preventable when the raised blood pressure (BP) is prevented, or treated and controlled. In fact, average reductions of just 5 to 6 mm Hg of diastolic BP in large, randomized, placebo-controlled trials resulted in an approximate reduction of 38% in stroke, 16% in incident coronary heart disease events, 21% in composite cardiovascular events, and 12% in death from all causes. A fundamental component of effective prevention, treatment, and control of hypertension is the adoption of recommended behavioral and lifestyle changes among which dietary intake of foods and nutrients play crucial roles. In this article, the authors focus on the role that diet, foods, and nutrients play in the prevention and control of hypertension and prehypertension. The report of the 2010 Dietary Guidelines Advisory Committee (DGAC) is reviewed, and its recommendations relevant to the promotion of nutrition education and the prevention and control of hypertension are summarized. The role of the dietitian, as a critical member of the care team for the management of hypertension, is also discussed. Finally, the role of the food system, including food manufacturers and restaurants, in addressing dietary sodium intake, calorie density, and other strategies in support of energy balance to support the prevention and control of hypertension and prehypertension is discussed.

Yach, D., Feldman, Z., Bradley, D., & Khan, M. (2010). YACH ET AL. respond. American Journal of Public Health, 100(12), 2334-2335. doi:10.2105/AJPH.2010.207233