Health & Nutrition Sciences Publications

Dodd, F. L., Kennedy, D. O., Johnson, J., Haworth, E., Greener, J. P., & Jackson, P. A. (2024). Acute effects of mango leaf extract on cognitive function in healthy adults: a randomised, double-blind, placebo-controlled crossover study. Frontiers in Nutrition, 11. doi:10.3389/fnut.2024.1298807

Abstract:

Introduction: Extracts made from the leaves of the edible mango plant (Mangifera indica L., Anacardiaceae) have a long history of medicinal usage, most likely due to the presence of high levels of mangiferin, a polyphenol compound. Previous research has demonstrated that mango leaf extract (MLE) can beneficially modulate cognitive function in both animals and humans. This study aimed to assess the effects of an acute dose of 300 mg MLE (standardised to contain ≥60% mangiferin) on cognitive performance and mood in healthy adults.

Methods: In this double-blind, placebo-controlled, crossover study, 114 healthy men and women (18-43 years) received either MLE or a matched placebo at each testing visit (separated by at least 7 days). Cognitive performance (including the cognitive demand battery) and mood were measured at 30, 180, and 300 min post-dose.

Results: The results showed that, compared to placebo, the group taking MLE displayed a significant increase in serial 3 s and serial 7 s subtraction errors overall. There were no other significant effects on cognitive performance.

Discussion: The results of the current study suggest that the consumption of 300 mg MLE in the absence of an observed multitasking psychological stressor does not improve cognitive performance or mood at up to 300 min post-dose. Due to the very limited nature of the effects and since they were observed among many analyses, these findings should be treated with caution.

Mathews, R., & Chu, Y. (2024). An encompassing review of meta-analyses and systematic reviews of the effect of oats on all-cause mortality, cardiovascular risk, diabetes risk, body weight/adiposity and gut health. Critical Reviews in Food Science and Nutrition, 1–22. doi:10.1080/10408398.2024.2382352

Abstract:
The ability of oats to reduce blood cholesterol is well established but there is increasing evidence that its health benefits extend well beyond that. The purpose of this review was to critically evaluate the state of the science of oats in relation to all-cause mortality, cardiovascular and diabetes risk and the effects of oats on blood lipids, blood glucose, blood pressure, weight management and gut health from meta-analyses and systematic reviews. Limited epidemiological data indicated a possible beneficial effect of oats on all-cause mortality and incident diabetes when high versus low oat consumers were compared, but its effect on cardiovascular events was not adequately discerned. Observational data also showed an inverse association between oat intake and blood cholesterol, blood pressure, body weight and obesity variables in different populations. Randomized controlled oat intervention studies demonstrated a significant reduction in postprandial blood glucose in both diabetic and non-diabetic subjects, fasting blood glucose in diabetic subjects, blood pressure in prehypertensive individuals, and body weight and adiposity in overweight individuals. Increased fecal bulk was observed but clinical data for a potential gut barrier effect is lacking. The mechanism of action of each health effect was reviewed. While beta-glucan viscosity was once considered the only mode of action, it is evident that the fermentation products of beta-glucan and the associated gut microbial changes, as well as other components in oats (i.e., avenanthramides etc.) also play an important role.

Mah, E., Kamil, A., Blonquist, T. M., Rehm, C. D., Qu, S., Stern, P., & Wilson, A. R. (2024). Change in liking following reduction in sweetness level of carbonated beverages: A randomized controlled parallel trial. Scientific Reports, 14. doi:10.1038/s41598-024-77529-w

Abstract:

Despite recommendations to reduce sweet-tasting foods and beverage consumption, there is limited understanding of our ability to adapt to a less sweet diet and the optimal method for doing so. Thus, we conducted two parallel, double-blind, randomized controlled trials in the USA and Mexico to investigate whether different methods of reducing sweetness could change sweetness preferences. Over 6 months, habitual consumers of full-sugar sweetened (FSS-CSD) or low-calorie sweetened carbonated soft drinks (LCS-CSD) consumed a full sweetness CSD (Control), CSD with gradually decreasing sweetness levels (StepR), and a reduced sweetness test CSD (DirR). The StepR and DirR methods were similarly effective in helping the USA FSS-CSD cohort maintain their preference for reduced-sweetness CSD, without affecting sweetness intensity perception. However, neither method significantly impacted the sweetness intensity perception or preference of the USA LCS-CSD cohort, and the FSS-CSD and LCS-CSD cohorts in Mexico. Nevertheless, participants from both sweetness reduction groups in all cohorts were more willing to purchase reduced sweetness CSD compared to Control, underscoring the potential for consumer acceptance of less sweet beverages regardless of adaptation strategies.

Johnson, A. F., Lamontagne, N., Bhupathiraju, S. N., Brown, A. G., Eicher-Miller, H. A., Fulgoni, V. L., Rehm, C. D., Tucker, K. L., Woteki, C. E., & Ohlhorst, S. D. (2024). Workshop summary: building an NHANES for the future. The American Journal of Clinical Nutrition, 119(4), 1075–1081. doi:10.1016/j.ajcnut.2024.02.001

Abstract:

The American Society for Nutrition's (ASN) Committee on Advocacy and Science Policy (CASP) organized a workshop, "Building a National Health and Nutrition Examination Survey (NHANES) for the Future," held during NUTRITION 2023, which took place in Boston, MA in July 2023. CASP had already identified an urgent need for increased support and modernization to ensure that a secure future for NHANES is achievable. The survey faces challenges associated with data collection, stagnant funding, and a need for more granular data for subpopulations and groups at risk. The workshop provided an overview of NHANES, including the nutrition component, and the many other uses for the survey's data, which extend beyond nutrition. Speakers highlighted NHANES's current and emerging challenges, as well as possible solutions to address these challenges, especially with regard to response rates of underrepresented groups, linkage of survey data to other resources, incorporation of new survey methodologies, and emerging data needs. The workshop also included a "Town Hall" component to gather additional feedback on NHANES' challenges and proposed solutions from audience members. The workshop provided many possible action items that ASN will explore and use to inform effective continued advocacy in support of NHANES and to find possible opportunities for ASN and others to partner with the Centers for Disease Control and Prevention National Center for Health Statistics to strengthen this vital survey and maintain its robust and relevant data moving forward.

Jackson, P. A., Kenney, C., Forster, J., Smith, E. F., . . . Kennedy, D. O. (2023). Acute cognitive performance and mood effects of coffeeberry extract: A randomized, double blind, placebo-controlled crossover study in healthy humans. Nutrients, 15(11), 2418. doi:10.3390/nu15112418

Abstract:

Background: Coffeeberry extract, rich in chlorogenic acids, shows promise in improving mood and cognition, particularly when co-supplemented with phenolic compounds. However, limited work has considered the effects of coffeeberry in isolation, especially at low doses. Objective: The current study investigated the effect of low and moderate doses of coffeeberry extract on cognition and mood. Design: This randomized, double-blind, placebo-controlled crossover design investigated three active beverages on a sample of 72 healthy adults aged 18–49 years. The investigational beverages contained 100 mg or 300 mg coffeeberry extract (standardized to 40% chlorogenic acid), or 75 mg caffeine (positive control). Cognition, mood, and subjective energy were measured at baseline and then again at 60 and 120 min post-treatment. Results: Analysis revealed no effect of 300 mg coffeeberry extract, while 100 mg resulted in increased mental fatigue during the performance of cognitively demanding tasks (p = 0.025) and decreased accuracy on a task of sustained attention (p = 0.003), compared to placebo, at 60 min post dose. Conclusions: Administration of 100 mg and 300 mg coffeeberry extracts revealed limited, transient negative effects following 100 mg coffeeberry. Given the large number of outcome measures analysed and the absence of findings following the 300 mg dose, these negative findings should be interpreted with caution. Overall, the findings of the current study suggest that coffeeberry extract at a low or moderate dose does not have a beneficial effect on mood, mental and physical energy levels, or cognition; higher doses, as have been administered previously, may be more effective.

Wolever, T.M.S., Campbell, J.E., Au-Yeung, F., Dioum, E.H.M., . . . Chu, Y. (2023). Chia seeds (Salvia hispanica L.), incorporated into cookies, reduce postprandial glycaemic variability but have little or no effect on subjective appetite. Journal of Functional Foods, 109, 105806. doi:10.1016/j.jff.2023.105806

Abstract:

Chia seeds are gaining interest as a potential functional food. We compared the subjective hunger, fullness and glycaemic responses elicited by 30 g cookies containing 0, 3, 5 or 7 g chia seed (CS0, CS3, CS5 or CS7; 140–150 kcal, 7–8 g fat, 4 g protein, 0–2 g dietary-fibre, 16 g available-carbohydrate) using a randomized, double-blind, cross-over design. Overnight-fasted heathy adults (24 male, 22 female) consumed test-cookies with endpoints measured before and intermittently for 3 h after eating. Total areas under the curve (tAUC0-3 h) for hunger were similar among treatments (p = 0.49) but fullness differed (p = 0.019) with tAUC0-3 h after CS3 > CS7 (mean ± SEM) (140 ± 9 vs 122 ± 10 mm × h, p < 0.025), but neither different from CS0 (127 ± 10 mm × h). Mean incremental glucose AUC0-2 h after CS3, CS5 and CS7, respectively, were 22%, 23% and 30% less than CS0 (p < 0.05). Thus, although chia seeds reduced glycaemic responses, we were unable to demonstrate a significant effect on hunger or fullness versus control.

Fabiano, G. A., Shinn, L. M., & Antunes, A. E. C. (2023). Relationship between oat consumption, gut microbiota modulation, and short-chain fatty acid synthesis: An integrative review. Nutrients, 15(16), 3534. doi:10.3390/nu15163534

Abstract:

The gut microbiota consists of a set of microorganisms that colonizes the intestine and ferment fibers, among other nutrients, from the host’s diet. A healthy gut microbiota, colonized mainly by beneficial microorganisms, has a positive effect on digestion and plays a role in disease prevention. However, dysregulation of the gut microbiota can contribute to various diseases. The nutrition of the host plays an important role in determining the composition of the gut microbiota. A healthy diet, rich in fiber, can beneficially modulate the gut microbiota. In this sense, oats are a source of both soluble and insoluble fiber. Oats are considered a functional ingredient with prebiotic potential and contain plant proteins, unsaturated fats, and antioxidant compounds. The impact of oat consumption on the gut microbiota is still emerging. Associations between oat consumption and the abundance of Akkermansia muciniphila, Roseburia, Lactobacillus, Bifidobacterium, and Faecalibacterium prausnitzii have already been observed. Therefore, this integrative review summarizes the findings from studies on the relationship between oat consumption, the gut microbiota, and the metabolites, mainly short-chain fatty acids, it produces.

Sanders, L. M., Goltz, S., & Maki, K. C. (2023). Resiliency of the digestive system during aging and the impact of diet. Nutrition Today, 58(4), 165-174. doi:10.1097/NT.0000000000000616

Abstract:

Increases in life expectancy are contributing to rapid growth in the aging population around the globe. Aging is accompanied by physiological decline and susceptibility to age-related diseases. To enable healthy aging, it is important to understand the independent effects of aging on biological systems and how comorbidities and lifestyle factors may influence the health of these systems. The digestive system is a multifunctional set of tissues and organs that not only enable the digestion and absorption of nutrients, but also serves as a physical and immunological barrier to the external environment and the primary interface to commensal microbes. This review examined current evidence regarding the effects of aging on gastrointestinal function, including digestion, absorption, motility, microbiome, and barrier function. Overall, the digestive system is quite resilient to the normal aging process with comorbidities and other lifestyle factors contributing to most digestive health issues associated with aging. Emerging research on the gut microbiome and barrier function suggests an important role for the digestive system in the etiology of many age-related diseases and demonstrates how diet may be able to modify the effects of chronic diseases.

Taylor, J. R. N., Rehm, C. D., L. de Kock, H., Donoghue, S., Johnson, A., Thompson, C., & Berezhnaya, Y. (2023). South African consumers’ knowledge, opinions and awareness of whole grains and their health benefits: A cross-sectional online survey. Nutrients, 15(16), 3522. doi.org/10.3390/nu15163522

Abstract

Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in developing countries is likely to significantly benefit the health of the population. However, there is very limited information on consumer whole-grain knowledge, attitudes, and behaviors in developing countries. An online cross-sectional survey was conducted among 1000 South African consumers with sufficient income to make food purchase choices and who were generally representative in terms of gender, age, and ethnicity. Most respondents (64%) were confident of their whole-grain knowledge. However, 60% of all participants selected incorrect definitions of whole grains. Whilst most correctly identified common cereals as whole grains, at most 50% of participants correctly identified common whole-grain foods. Also, whilst most (67%) thought that they were consuming enough whole grains, the majority (62%) underestimated the recommended level of consumption. Furthermore, respondent knowledge regarding whole-grain food attributes and the health benefits of whole-grain consumption was generally poor. Clearly, consumer-focused strategies are needed in developing countries to increase whole-grain food consumption to help the broader population achieve a healthy and sustainable diet. Actions proposed include: simple-to-understand information on whole-grain content relative to recommendations on food product labels, the provision of whole-grain foods in school nutrition schemes, and coordinated social and behavior change communication initiatives.

Mathews, R., & Chu, Y. (2023). The effect of whole-grain oats, oat bran, and isolated beta-glucan on indices of Satiety and short-term Energy Intake. Food Reviews International, 40(4), 1196–1216. doi:10.1080/87559129.2023.2214807

Abstract:

This review examines the totality of evidence from randomized controlled trials to answer critical questions about the satiety perception of whole-grain oats, oat bran, and isolated beta-glucan. Twenty-two randomized controlled studies were selected following stringent criteria to minimize confounding. Whole-grain oats and oat bran more effectively promoted the perception of satiety than other grain foods that were lower in fiber, higher in refined grains, or lower in viscosity. When oat products were compared with other oat products, those higher in fiber and viscosity generally resulted in increased perception of satiety. Data for isolated beta-glucan were very limited, and no clear conclusions could be drawn. Of the different indices of satiety perception (i.e. hunger, fullness, satiety, desire to eat, prospective food intake), increased fullness was found to be the most positive satiety measurement for whole-grain oat and oat bran products. However, the intake of oat products was not found to consistently reduce short-term energy intake, particularly when limited to a second-meal effect. This may be attributed to the fact that the energy intake for the entire day was typically not measured, as the impact of soluble fiber on energy intake may be delayed.

Rehm, C. D., Goltz, S. R., Katcher, J. A., Guarneiri, L. L., . . . Maki, K. C. (2023) Trends and patterns of chickpea consumption among United States adults: Analyses of National Health and Nutrition Examination Survey Data. The Journal of Nutrition, 153(5), 1567-1576. doi:10.1016/j.tjnut.2023.03.029

Abstract:

Background: Chickpeas are an affordable and nutrient-dense legume, but there is limited United States data on consumption patterns and the relationship between chickpea consumption and dietary intakes.

Objectives: This study examined trends and sociodemographic patterns among chickpea consumers and the relationship between chickpea consumption and dietary intake.

Methods: Adults consuming chickpeas or chickpea-containing foods on 1 or both of the 24-h dietary recalls were categorized as chickpea consumers. Data from NHANES 2003-2018 were used to evaluate trends and sociodemographic patterns in chickpea consumption (n = 35,029). The association between chickpea consumption and dietary intakes was compared to other legume consumers and nonlegume consumers from 2015-2018 (n = 8,342).

Results: The proportion of chickpea consumers increased from 1.9% in 2003-2006 to 4.5% in 2015-2018 (P value for trend < 0.001). This trend was consistent across age group, sex, race/ethnicity, education, and income. In 2015-2018, chickpea consumption was highest among individuals with higher incomes (2.4% among those with incomes <185% of the federal poverty guideline compared with 6.4% with incomes ≥300%), education levels (1.0% for less than high school compared with 10.2% for college graduates), physical activity levels (1.9% for no physical activity compared with 7.7% for ≥430 min of moderate-equivalent physical activity per week), and those with better self-reported health (1.7% fair/poor compared with 6.5% for excellent/very good, P-trend < 0.001 for each). Chickpea consumers had greater intakes of whole grains (1.48 oz/d for chickpea consumers compared with 0.91 for nonlegume consumers) and nuts/seeds (1.47 compared with 0.72 oz/d), less intake of red meat (0.96 compared with 1.55 oz/d), and higher Healthy Eating Index scores (62.1 compared with 51.2) compared with both nonlegume and other legume consumers (P value < 0.05 for each).

Conclusions: Chickpea consumption among United States adults has doubled between 2003 and 2018, yet intake remains low. Chickpea consumers have higher socioeconomic status and better health status, and their overall diets are more consistent with a healthy dietary pattern.

Kutepova, I., Rehm, C.D., & Friend, S.J. (2023). UK chickpea consumption doubled from 2008/09–2018/19. Nutrients, 15(22), 4784. doi:10.3390/nu15224784

Abstract:

Background: Only 9% of individuals in the United Kingdom (UK) meet the recommendation for dietary fibre intake. Little is known about chickpea consumption in the UK. Methods: Chickpea intake trends and sociodemographic patterns were analysed using the National Diet and Nutrition Survey Rolling Programme data collected from 2008/09 to 2018/19 among 15,655 individuals ≥1.5 years completing a four-day food diary. Chickpea consumers were identified based on a list of chickpea-containing foods, with the most consumed foods being hummus, boiled chickpeas, chickpea flour, and low/reduced-fat hummus. Micronutrient and food group intakes were compared between chickpea consumers and non-consumers; the Modified Healthy Dietary Score was also assessed, which measures adherence to UK dietary recommendations. Results: Chickpea consumption increased from 6.1% (2008–2012) to 12.3% (2016–2019). Among 1.5–3 years, consumption increased from 5.7% to 13.4%, and among 19–64 years, consumption increased from 7.1% to 14.4%. The percentage of individuals eating chickpeas was higher among individuals with higher incomes and more education. Healthy-weight adults were more likely to consume chickpeas compared to those who were overweight or obese. Compared to both bean and non-bean consumers, chickpea consumers ate significantly more dietary fibre, fruits and vegetables, pulses, nuts, and less red meat and processed meat products. Chickpea consumers also had a higher Modified Healthy Dietary Score. Conclusions:  In the UK, chickpea consumption more than doubled from 2008/09 to 2018/19. Chickpea consumers had a higher diet quality than non-consumers.

Pigat, S., Soshina, M., Berezhnaya, Y., & Kryzhanovskaya, E. (2023). Web-based 24-Hour dietary recall tool for Russian adults and school-aged children: Validation study. Journal of Medical Internet Research, 7, e41774. doi:10.2196/41774

Abstract:

Background: Data on dietary intakes in Russian adults and children are assessed very infrequently primarily due to the time, cost, and burden to the participants for assessing dietary patterns. To overcome some of those challenges, the use of web-based 24-hour recall methods can be successfully used.

Objective: The study objective is to assess the extent of agreement between a self-administered and an interviewer-administered 24-hour dietary recall in Russian adults and school-aged children using an adaptation of a web-based 24-hour recall tool.

Methods: This web-based dietary assessment tool is based on a previously validated tool, which has been adapted to the Russian diet and language. A randomized 50% (n=97) of 194 participants initially completed a self-administered web-based dietary recall, followed by an interviewer-administered 24-hour dietary recall later that same day, and vice versa for the other 50% (n=97) of participants. Following at least 1 week wash-out period, during visit 2, participant groups completed the 2 dietary recalls in the opposite order. Statistical analysis was carried out on the intake results from both methods for the 2 recalls. Finally, an evaluation questionnaire on ease-of-use of the tool was also completed.

Results: In total, intakes of 28 nutrients and energy were analyzed in this study. The Bland-Altman analysis showed that between 98.4% and 90.5% of data points were within the limits of agreement among all age groups and nutrients analyzed. A “moderate to excellent” reliability between the 2 methods was observed in younger children. In older children, a “moderate to good” reliability was observed, with the exception of sodium. In adults, “moderate to excellent” reliability between both methods was observed with the exception of vitamins B1, B2, and B6, and pantothenic acid. The level of agreement between the categorization of estimates into thirds of the intake distribution for the average of the 2 days was satisfactory, since the percentages of participants categorized into the same tertile of intake were ˃50%, and the percentages of participants categorized into the opposite tertile of intake were <10%. The majority of respondents were very positive in their evaluation of the web-based dietary assessment tool.

Conclusions: Overall, the web-based dietary assessment tool performs well when compared with a face-to-face, interviewer-administered 24-hour dietary recall and provides comparable estimates of energy and nutrient intakes in Russian adults and children.

Drewnowski, A., Gonzalez, T. D., & Rehm, C. D. (2022). Balanced hybrid nutrient density score compared to Nutri-Score and health star rating receiver operating characteristic curve analyses. Frontiers in Nutrition, 9. doi:10.3389/fnut.2022.867096

Abstract:

Background: Nutrient profiling (NP) models that are used to assess the nutrient density of foods can be based on a combination of key nutrients and desirable food groups. Objective: To compare the diagnostic accuracy of a new balanced hybrid nutrient density score (bHNDS) to Nutri-Score and Health Star Rating (HSR) front-of-pack systems using receiver operating characteristic (ROC) curve analyses. The diet-level bHNDS was first validated against Healthy Eating Index (HEI-2015) using data from the 2017–18 National Health and Nutrition Examination Survey (2017–18 NHANES). Food-level bHNDS values were then compared to both the Nutri-Score and HSR using ROC curve analyses. Results: The bHNDS was based on 6 nutrients to encourage (protein, fiber, calcium, iron, potassium, and vitamin D); 5 food groups to encourage (whole grains, nuts and seeds, dairy, vegetables, and fruit), and 3 nutrients (saturated fat, added sugar, and sodium) to limit. The algorithm balanced components to encourage against those to limit. Diet-level bHNDS values correlated well with HEI-2015 (r = 0.67; p < 0.001). Food-level correlations with both Nutri-Score (r = 0.60) and with HSR (r = 0.58) were significant (both p < 0.001). ROC estimates of the Area Under the Curve (AUC) showed high agreement between bHNDS values and optimal Nutri-Score and HSR ratings (>0.90 in most cases). ROC analysis identified those bHNDS cut-off points that were predictive of A-grade Nutri-Score or 5-star HSR. Those cut-off points were highly category-specific. Conclusion: The new bHNDS model showed high agreement with two front-of-pack labeling systems. Cross-model comparisons based on ROC curve analyses are the first step toward harmonization of proliferating NP methods that aim to “diagnose” high nutrient-density foods.

Alexander, C., Brauchla, M., Sanoshy, K. D., Blonquist, T. M., . . . Swanson, K. S. (2022). Bowel habits, faecal microbiota and faecal bile acid composition of healthy adults consuming fruit pomace fibres: Two-arm, randomised, double-blinded, placebo-controlled trials. British Journal of Nutrition, 1-14. doi:10.1017/S0007114522002951

Abstract:

Dietary fibre modulates gastrointestinal (GI) health and function, providing laxation, shifting microbiota, and altering bile acid (BA) metabolism. Fruit juice production removes the polyphenol- and fibre-rich pomace fraction. The effects of orange and apple pomaces on GI outcomes were investigated in healthy, free-living adults. Healthy adults were enrolled in two double-blinded, crossover trials, being randomised by baseline bowel movement (BM) frequency. In the first trial, subjects (n 91) received orange juice (OJ, 0 g fibre/d) or OJ + orange pomace (OJ + P, 10 g fibre/d) for 4 weeks, separated by a 3-week washout. Similarly, in the second trial, subjects (n 90) received apple juice (AJ, 0 g fibre/d) or AJ + apple pomace (AJ + P, 10 g fibre/d). Bowel habit diaries, GI tolerance surveys and 3-d diet records were collected throughout. Fresh faecal samples were collected from a participant subset for microbiota and BA analyses in each study. Neither pomace interventions influenced BM frequency. At Week 4, OJ + P tended to increase (P = 0·066) GI symptom occurrence compared with OJ, while AJ + P tended (P = 0·089) to increase flatulence compared with AJ. Faecalibacterium (P = 0·038) and Negativibacillus (P = 0·043) were differentially abundant between pre- and post-interventions in the apple trial but were no longer significant after false discovery rate (FDR) correction. Baseline fibre intake was independently associated with several microbial genera in both trials. Orange or apple pomace supplementation was insufficient to elicit changes in bowel habits, microbiota diversity or BA of free-living adults with healthy baseline BM. Future studies should consider baseline BM frequency and habitual fibre intake.

Khomich, L. M., Berezhnaya, Y. A., Shashin, D. L., Polyakov, S. A., . . . Eller, K. I. (2022). Comparative analysis of the total content of polyphenols in some types of industrial juice products. Voprosy Pitaniia, 91(5), 124-132. doi:10.33029/0042-8833-2022-91-5-124-132 

Abstract:

Fruits are the most important source of polyphenols - substances that have a positive effect on human health. Modern technologies for the industrial processing of fruits into juice are aimed at preserving the useful components of the raw material in it. The issue of the content of polyphenols in industrial juice products and especially the change in their concentration over time is important for understanding the nutritional value of juice products and requires further study.

The purpose of the work is to study the total content of polyphenols depending on the type of juice products and the time elapsed since the product was manufactured.

Material and methods. The total content of polyphenols in terms of gallic acid was determined by the Folin-Ciocalteu method in 4 popular types of juice products (orange, grapefruit and apple juices, cherry nectar) of various brands and with different production dates. The results of the determination of polyphenols in 60 product samples taken from Russian retail chains were analyzed.

Results. Polyphenols are found in all types of products in significant quantities: in orange juices - from 678 to 870 mg/kg, in grapefruit juices - from 447 to 798 mg/kg, in apple juices - from 264 to 1320 mg/kg, in cherry nectars - from 696 to 1090 mg/kg. The highest average content was found in cherry nectars (859±106 mg/kg), followed by orange (781±54 mg/kg) and grapefruit juices (634±91 mg/kg). In apple juices, there is a significant variation in the content of polyphenols depending on the method of juice production - the highest content of polyphenols was found in straight-pressed apple juices (1119±124 mg/kg). The content of polyphenols in products stored for six months or more does not show any significant differences from the content in fresher products.

Conclusion. The study showed the presence of high concentrations of common polyphenols in juice products.

The dependence of the content of polyphenols in the product on the time elapsed since the production of the product was not found. Juice products of industrial production can make a significant contribution to the intake of polyphenols in the human body.

Wolever, T. M. S., Jenkins, A., L., Campbell, J. E., Ezatagha, A., . . . Chu, Y. (2022). Decreasing the RAG:SAG ratio of granola cereal predictably reduces postprandial glucose and insulin responses: A report of four randomised trials in healthy adults. Journal of Nutritional Science, 11, e21. doi:10.1017/jns.2022.22

Abstract:

Dietary starch contains rapidly (RAG) and slowly available glucose (SAG). To establish the relationships between the RAG:SAG ratio and postprandial glucose, insulin and hunger, we measured postprandial responses elicited by test meals varying in the RAG:SAG ratio in n 160 healthy adults, each of whom participated in one of four randomised cross-over studies (n 40 each): a pilot trial comparing six chews (RAG:SAG ratio 2·4–42·7) and three studies comparing a test granola (TG1-3, RAG:SAG ratio 4·5–5·2) with a control granola (CG1–3, RAG:SAG ratio 54·8–69·3). Within studies, test meals were matched for fat, protein and available carbohydrate. Blood glucose, serum insulin and subjective hunger were measured for 3 h. Data were subjected to repeated-measures analysis of variance (ANOVA). The relationships between the RAG:SAG ratio and postprandial end points were determined by regression analysis. In the pilot trial, 0–2 h glucose incremental areas under the curve (iAUC0–2; primary end point) varied across the six chews (P = 0·014) with each 50 % reduction in the RAG:SAG ratio reducing relative glucose response by 4·0 %. TGs1-3 elicited significantly lower glucose iAUC0–2 than CGs1–3 by 17, 18 and 17 %, respectively (similar to the 15 % reduction predicted by the pilot trial). The combined means ± SEM (n 120) for TC and CG were glucose iAUC0–2, 98 ± 4 v. 118 ± 4 mmol × min/l (P < 0·001), and insulin iAUC0–2, 153 ± 9 v. 184 ± 11 nmol × h/l (P < 0·001), respectively. Neither postprandial hunger nor glucose or hunger increments 2 h after eating differed significantly between TG and CG. We concluded that TGs with RAG:SAG ratios <5·5 predictably reduced glycaemic and insulinaemic responses compared with CGs with RAG:SAG ratios >54. However, compared with CG, TG did not reduce postprandial hunger or delay the return of glucose or hunger to baseline.

Dicklin, M. R., Barron, R., Goltz, S., Warren, J., . . . Maki, K. C. (2022). Fiber and micronutrient intakes among fruit juice consumers and non-consumers in the United Kingdom and France: Modeling the effects of consumption of an orange pomace juice product. Journal of Human Nutrition and Dietetics, 35(6), 1230-1244. doi:10.1111/jhn.12995

Abstract:

Fruit intake, including consumption of 100% fruit juice, is generally associated with a better diet quality and overall health. However, fruit and vegetable intakes are below recommendations in many countries. Methods The present study examined fruit juice intake and total energy and nutrient intakes according to juice consumption or non-consumption in participants in the National Dietary and Nutrition Survey Rolling Programme 2014–2016 in the UK (n = 2723) and the Individual and National Study on Food Consumption 2006–2007 (n = 4079) in France. Total energy and nutrient intakes were also estimated for scenarios in which orange juice with pomace was either added to the daily diet or replaced 100% orange juice or beverages containing fruit juice. Results Fruit juice consumers had higher intakes of fruits and vegetables than non-consumers, were more likely to reach 5-a-day targets for fruit and vegetable consumption, and had significantly higher intakes of folate, vitamin C, potassium, magnesium, and fibre. Juice consumers also had higher total energy and sugar intakes, but lower body mass index than non-juice consumers. Modelling consumption of orange juice with pomace increased fibre and potassium intakes in orange juice consumers, and also increased fibre, most micronutrients, and 5-a-day achievements in non-juice consumers. Conclusions These national survey results demonstrate that fruit juice consumers in the UK and France had higher intakes of fruits and vegetables than fruit juice non-consumers, and significantly higher intakes of several micronutrients and fibre. Furthermore, modelling of consumption of orange juice with pomace increased fibre and select micronutrient intakes, particularly among fruit juice non-consumers.

Rao, E. S., Yadav, R., Rizwana, Lalmuanpuia, C., . . . Meena, P. M. (2022). Impact of nutrition education on whole grains consumption amongst primary and middle school children in Delhi. Food Science and Technology, 10(2), 23 – 33. doi:10.13189/fst.2022.100202

Abstract:

Imparting nutrition education in schools is an effective tool for inculcating healthy eating behavior in early childhood, which will bestow lifelong positive health implications. Ignorance, illiteracy, lack of nutrition knowledge, and inappropriate nutritional practices and dietary traditions influence the nutritional status of children. This study assesses the existing knowledge, attitude, and practices prevalent amongst the school children (6-14 years) in the consumption of whole grains and examines the impact of nutritional intervention on them. 22% of participants were from primary school in the age group of 6-10 years, and 78% were from middle school between the ages of 11-14 years. Total percentage of girl students was 84% against boys, which was 16%. Nutrition education was imparted to the school children through visual presentation on the importance of consuming whole grains, structure and composition of whole grains, difference between refined and whole grains, food sources, nutritional importance, rich sources of dietary and soluble fibre, besides promoting digestive health and wellness. Self-designed fun nutrition games and food quizzes were employed to engage with the school students. In the pre-assessment survey, the middle school students showed significantly (p≤0.05) higher knowledge than primary school students. Although after implementing the nutrition education program in the post-assessment survey, an increase in knowledge about whole grains was observed both in primary as well as middle school students. However, no significant difference was seen in the knowledge acquisition between male and female students in pre or post-nutrition intervention assessment. The present study showed an incremental rise in the knowledge and attitude of primary and secondary school children in the age group of 6-14 years in all aspects of whole-grain education. Therefore, this intervention showed that in order to bridge the gap of nutrition literacy among school-going children, integrating nutrition education into the school curriculum can be an effective tool for inculcating healthy eating behavior in early childhood.

Liska, D. J, Dioum, E., Chu, Y., Mah, E. (2022). Narrative review on the effects of oat and sprouted oat components on blood pressure. Nutrients, 14(22), 4772. doi:10.3390/nu14224772

Abstract:

Hypertension (HTN) is a major risk factor for cardiovascular disease (CVD) and cognitive decline. Elevations in blood pressure (BP) leading to HTN can be found in young adults with increased prevalence as people age. Oats are known to decrease CVD risk via an established effect of β-glucan on the attenuation of blood cholesterol. Many past studies on CVD and oats have also reported a decrease in BP; however, a thorough assessment of oats and BP has not been conducted. Moreover, oats deliver several beneficial dietary components with putative beneficial effects on BP or endothelial function, such as β-glucan, γ-amino butyric acid (GABA), and phytochemicals such as avenanthramides. We conducted a comprehensive search for systematic reviews, meta-analyses, and clinical intervention studies on oats and BP and identified 18 randomized controlled trials (RCTs) and three meta-analyses that supported the role of oats in decreasing BP. Emerging data also suggest oat consumption may reduce the use of anti-hypertensive medications. The majority of these studies utilized whole oats or oat bran, which include a vast array of oat bioactives. Therefore, we also extensively reviewed the literature on these bioactives and their putative effect on BP-relevant mechanisms. The data suggest several oat components, such as GABA, as well as the delivery of high-quality plant protein and fermentable prebiotic fiber, may contribute to the anti-HTN effect of oats. In particular, GABA is enhanced in oat sprouts, which suggests this food may be particularly beneficial for healthy BP management.