Current Developments in Nutrition最新文献

{"title":"Maternal Anemia during Pregnancy and Infant Birth Outcomes: A Prospective Cohort Study in Eastern Maharashtra, India","authors":"Jacqueline M Lauer ,&nbsp;Shilpa Bhaise ,&nbsp;Varsha Dhurde ,&nbsp;Abigail Gugel ,&nbsp;Miloni Shah ,&nbsp;Patricia L Hibberd ,&nbsp;Archana Patel ,&nbsp;Lindsey M Locks","doi":"10.1016/j.cdnut.2024.104476","DOIUrl":"10.1016/j.cdnut.2024.104476","url":null,"abstract":"<div><h3>Background</h3><div>Anemia during pregnancy may be associated with poor infant outcomes, although its consequences may vary based on etiology and timing.</div></div><div><h3>Objectives</h3><div>We examined the associations between anemia and anemia-related biomarkers during pregnancy and infant outcomes [birthweight, gestational age at birth, birthweight-for-gestational age percentile, and infant hemoglobin (Hb) at 6 wk of age] in Nagpur, Eastern Maharashtra, India.</div></div><div><h3>Methods</h3><div>We conducted a prospective cohort study of 200 pregnant women. In the first trimester, venous blood was collected to assess Hb via cyanmethemoglobin analysis, micronutrient status (ferritin, vitamin B12, and folate), and inflammation (C-reactive protein). Hb was also assessed in capillary samples using a hemoglobinometer in the first and third trimesters for mothers and at 6 wk for infants. Associations were assessed using generalized linear models controlling for background characteristics.</div></div><div><h3>Results</h3><div>In the first trimester, high (compared with normal) venous Hb was significantly associated with lower gestational age at birth [<em>β</em>: −1.0 wk, 95% confidence interval (CI): −1.9, −0.2] and higher birthweight-for-gestational age percentile (<em>β</em>: 20.1, 95% CI: 9.0, 31.2). Mild anemia, moderate anemia, and high (compared with normal) capillary Hb were significantly associated with lower birthweight (<em>β</em>: −147.7 g, 95% CI: −243.4, −51.7; <em>β</em>: −77.7 g, 95% CI: −123.9, −31.4; and <em>β</em>: −236.0 g, 95% CI: −478.0, −48.1) and birthweight-for-gestational age percentile (<em>β</em>: −7.3, 95% CI: −13.7, −0.9; <em>β</em>: −8.4, 95% CI: −14.1, −2.8; and <em>β</em>: −8.9, 95% CI: −15.9, −1.9). Higher serum ferritin was significantly associated with higher birthweight (<em>β</em>: 2.0 g, 95% CI: 0.1, 3.9) and gestational age at birth (<em>β</em>: 0.01 wk, 95% CI: 0.00, 0.01). In the third trimester, mild anemia was significantly associated with lower gestational age at birth (<em>β</em>: −0.5 wk, 95% CI: −0.7, −0.3).</div></div><div><h3>Conclusions</h3><div>Associations between maternal anemia during pregnancy and infant outcomes were mixed indicating further studies are needed to better understand these relationships.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142592696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Knowledge, Behavior, and Influencing Factors of Coarse Grain Consumption among Chinese Adults: A Focus Group Study in Xi’an","authors":"Jiawen Xie ,&nbsp;Junqi Li ,&nbsp;Guoqing Ma ,&nbsp;Menghan Wang ,&nbsp;Yunfeng Li ,&nbsp;Yafang He ,&nbsp;Kun Xu ,&nbsp;Tian Tian ,&nbsp;Nan Yang ,&nbsp;Qian Wang ,&nbsp;Jie Chang ,&nbsp;Xin Liu","doi":"10.1016/j.cdnut.2024.104474","DOIUrl":"10.1016/j.cdnut.2024.104474","url":null,"abstract":"<div><h3>Background</h3><div>Coarse grains are rich in fiber, minerals, and other beneficial nutrients but are consumed at low levels in modern populations. The factors that influence coarse grain consumption in current living and dietary environments are not fully understood.</div></div><div><h3>Objectives</h3><div>This study aimed to explore the knowledge and behavior related to coarse grain consumption and identify the influencing factors among Chinese citizens.</div></div><div><h3>Methods</h3><div>Six focus group discussions were conducted with 39 participants aged 18–65 years from diverse social backgrounds in Xi'an, China. All discussions were transcribed verbatim and analyzed using inductive thematic analysis.</div></div><div><h3>Results</h3><div>The majority of participants demonstrated insufficient knowledge about coarse grains, including their definitions, health benefits, and recommended intake. A small number of the participants reported regular consumption. The barriers to coarse grain consumption were poor sensory properties, insufficient cooking skills and time, limited availability of ready-to-eat foods, established dietary habits, and high prices. Additionally, new barriers included psychological burden, concerns about food safety, the impact of processing methods on health benefits, and special health conditions. Health benefits and family influence emerged as the 2 primary factors motivating coarse grain consumption. Most participants expressed a positive attitude toward partially replacing staple foods with coarse grains. Enhancing health education, innovating food processing methods, improving labeling systems, and strengthening safety supervision have been recommended for increasing coarse grain consumption.</div></div><div><h3>Conclusions</h3><div>A gap exists between health awareness and healthy behaviors regarding coarse grain consumption; thus, collaborative efforts among government agencies, educational institutions, nutrition societies, the food industry, policymakers, and health professionals are essential to overcome these challenges.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dairy Intake in Relation to Prediabetes and Continuous Glycemic Outcomes: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies","authors":"Isabel AL Slurink ,&nbsp;Yakima D Vogtschmidt ,&nbsp;Bo Brummel ,&nbsp;Tom Smeets ,&nbsp;Nina Kupper ,&nbsp;Sabita S Soedamah-Muthu","doi":"10.1016/j.cdnut.2024.104470","DOIUrl":"10.1016/j.cdnut.2024.104470","url":null,"abstract":"<div><h3>Background</h3><div>Modest inverse associations have been found between dairy intake, particularly yogurt, and type 2 diabetes risk. Investigating associations of dairy intake with early onset of type 2 diabetes offers opportunities for effective prevention of this condition.</div></div><div><h3>Objectives</h3><div>This study aims to investigate the relationships between the intake of different dairy types, prediabetes risk, and continuous glycemic outcomes.</div></div><div><h3>Methods</h3><div>Systematic literature searches across multiple databases were performed of studies published up to September 2023. Included were prospective cohort studies in healthy adults that examined the association between dairy intake and prediabetes risk according to diagnostic criteria, or continuous glycemic markers. A dose-response random-effects meta-analysis was used to derive incremental relative risks (RRs) for associations of total dairy, fermented dairy, milk, yogurt, cheese (all total, high-fat, and low-fat), cream, and ice cream with prediabetes risk adjusted for sociodemographic, health and cardiometabolic risk factors, and dietary characteristics.</div></div><div><h3>Results</h3><div>The meta-analyses encompassed 6653 prediabetes cases among 95,844 individuals (age range 45.5–65.5 y) including 6 articles describing 9 cohorts. A quadratic inverse association was observed for total dairy intake and prediabetes risk, with the lowest risk at 3.4 servings/d (RR: 0.75; 95% confidence interval: 0.60, 0.93; <em>I</em>² = 18%). Similarly, total, and high-fat cheese exhibited nonlinear inverse associations with prediabetes risk, showing the lowest risk at 2.1 servings/d (0.86; 0.78, 0.94; <em>I</em>² = 0%, and 0.90; 0.81, 0.99; <em>I</em>² = 12%), but a higher risk at intakes exceeding 4 servings/d. Ice cream intake was linearly associated with prediabetes risk (0.85; 0.73, 0.99; <em>I</em>² = 0% at the highest median intake of 0.23 servings/d). Other dairy types showed no statistically significant associations. The systematic review on dairy intake and glycemic outcomes showed considerable variabilities in design and results.</div></div><div><h3>Conclusions</h3><div>The findings suggest an inverse association between moderate dairy and cheese intake in preventing prediabetes. The potential for reverse causation and residual confounding highlights the need for studies with comprehensive repeated measurements.</div></div><div><h3>Trial registration number</h3><div>PROSPERO 2023 CRD42023431251.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142578406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health Claims, Product Features and Instructions for Use on the Labels of Potassium-enriched Salt Products: A Content Analysis","authors":"James Bullen ,&nbsp;Xuejun Yin ,&nbsp;Katrina Kissock ,&nbsp;Laura Fisher ,&nbsp;Bruce Neal ,&nbsp;Kathy Trieu","doi":"10.1016/j.cdnut.2024.104473","DOIUrl":"10.1016/j.cdnut.2024.104473","url":null,"abstract":"<div><h3>Background</h3><div>Potassium-enriched salt is a proven dietary intervention for reducing risk of stroke, cardiovascular disease, and premature mortality when used instead of regular table salt. Potassium-enriched salt products are available globally, but the on-pack health claims, product features, and instructions for use are diverse.</div></div><div><h3>Objectives</h3><div>The objective of this study was to summarize the label features of potassium-enriched salt products available worldwide.</div></div><div><h3>Methods</h3><div>A content analysis was conducted on the labels of potassium-enriched salt products available for sale in May 2023. Potassium-enriched salt products were identified through a systematic search of literature, major online shopping websites, and Google using similar keywords such as “salt substitute” or “low sodium salt.” Information on product labels was coded relating to health claims, product features, and instructions for use, and were quantitatively summarized.</div></div><div><h3>Results</h3><div>A total of 117 potential potassium-enriched salt products were identified, with 83 included in the final analysis after excluding products containing no sodium (<em>n</em> = 15), no potassium (<em>n</em> = 5), or that were duplicates (<em>n</em> = 14). There were 23 (28%) products with on-pack claims for health benefits and 36 (43%) with health warnings. Twenty-five (30%) of product labels included descriptions of other product features such as taste and potassium content, and 36 (43%) had instructions for use.</div></div><div><h3>Conclusions</h3><div>There was large variability in the label features of potassium-enriched salt products identified in this study. Most product labels made no health-related statements, but among those that did, warnings occurred more frequently than statements of health benefits. The diversity in labeling may cause confusion among consumers, and standardized, evidence-based labeling should be developed.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using Less Processed Food to Mimic a Standard American Diet Does Not Improve Nutrient Value and May Result in a Shorter Shelf Life at a Higher Financial Cost","authors":"Julie M Hess ,&nbsp;Madeline E Comeau ,&nbsp;Angela J Scheett ,&nbsp;Anne Bodensteiner ,&nbsp;Allen S Levine","doi":"10.1016/j.cdnut.2024.104471","DOIUrl":"10.1016/j.cdnut.2024.104471","url":null,"abstract":"<div><h3>Background</h3><div>The “clean eating” trend suggests that consuming fewer processed foods is important for healthy diets. Yet, a diet of mostly ultra-processed foods (UPFs) can meet recommendations from the Dietary Guidelines for Americans. Whether a diet comprised mostly of simple ingredient foods can provide a low-quality diet remains unexplored.</div></div><div><h3>Objectives</h3><div>The objective of this study was to compare the diet quality, shelf stability, and cost of 2 similar nutrient-poor menus, one containing primarily UPFs and the other containing less-processed foods (LPW), as defined by the Nova classification system.</div></div><div><h3>Methods</h3><div>A “Western” menu using LPW was developed to match the meals and recipes of a menu that contained more-processed foods (MPW). Processing level was determined using the Nova classification system. Final menus were assessed for nutrient quality and Healthy Eating Index (HEI) score. Shelf stability of foods/ingredients on both menus was determined from food storage guidance manuals. The condition of each food item when purchased (room temperature, frozen, refrigerated) was used to estimate the number of days until expiration. Food costs were determined from prices at grocery chains in Fall 2023.</div></div><div><h3>Results</h3><div>The LPW had similar nutrient density and diet quality scores to the MPW (HEI scores of 44 and 43, respectively). The LPW included 20% energy (kcal) from UPFs, whereas the MPW included 67% energy from UPFs. Relative percentages of shelf-stable, frozen, and refrigerated foods were similar. Using the Kaplan-Meier survival analysis method, median time to expiration of the LPW menu items was 35 d compared with 120 d for the MPW items. The “per person” cost reflecting only the amount of the food used in the menu was $15.91/d for the LPW and $9.85/d for the MPW.</div></div><div><h3>Conclusions</h3><div>Less-processed menus can have comparable diet quality with more-processed menus although being more costly and less shelf stable.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Daily Avocado Intake on Food and Nutrient Displacement in a Free-Living Population with Abdominal Obesity","authors":"Abigail E Clarke ,&nbsp;Kristie S LeBeau ,&nbsp;Keiji Oda ,&nbsp;Gina Segovia-Siapco ,&nbsp;Michael Paalani ,&nbsp;David M Reboussin ,&nbsp;Alice H Lichtenstein ,&nbsp;Sujatha Rajaram ,&nbsp;Joan Sabaté","doi":"10.1016/j.cdnut.2024.104451","DOIUrl":"10.1016/j.cdnut.2024.104451","url":null,"abstract":"<div><h3>Background</h3><div>Avocado intake has been associated with improvements in diet quality. Whether this response is because of avocado intake, <em>per se</em>, or combined with a food and/or nutrient displacement (D) has yet to be determined.</div></div><div><h3>Objectives</h3><div>This secondary analysis, conducted using dietary data from the Habitual Diet and Avocado Trial, sought to assess the effect of consuming a large avocado (168 g, 281 kcal) daily in the avocado-supplemented diet (AD) group compared with the habitual diet (HD) group on food and nutrient D.</div></div><div><h3>Methods</h3><div>Using data from 3 unannounced telephone 24-h dietary recalls conducted during the 6-mo intervention period, food intake data were evaluated for 898 participants, aged 25–87 y, and a BMI range of 20.5–60.3 kg/m². The food group distribution, energy, and nutrient intake of the AD group (<em>n</em> = 436) were calculated and compared with those of the HD group (<em>n</em> = 462).</div></div><div><h3>Results</h3><div>The AD group had a higher daily intake of energy (159 ± 575 kcal) (<em>P</em> &lt; 0.001), potassium (3193 ± 817 mg compared with 2419 ± 843 mg) (<em>P</em> &lt; 0.005), fiber (30 ± 8 g compared with 19 ± 9 g) (<em>P</em> &lt; 0.05), and a lower daily intake of animal protein (49 ± 33 g compared with 55 ± 24 g) (<em>P</em> = 0.02) compared with the HD group. Partial D with an avocado was observed for energy (43%), total fat (23%), and carbohydrate (87%), indicating a lower intake of these nutrients from non-avocado sources in the AD group. Food group analysis revealed a lower consumption of animal-derived protein from red meat, processed meats, poultry, and fish in the AD group, with no significant differences observed in dairy and egg intake between groups.</div></div><div><h3>Conclusions</h3><div>Incorporating 1 avocado daily led to favorable modifications in the dietary composition of participants, including an increase in potassium and fiber intake, which can improve diet quality.</div><div>This trial was registered at <span><span>https://clinicaltrials.gov</span><svg><path></path></svg></span> as NCT03528031.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sodium Content and Sodium Intake Contributions of Store-Bought and Restaurant-Prepared Foods in Their As-Eaten Form: National Health and Nutrition Examination Survey, 2009–2018","authors":"Debra R Keast ,&nbsp;Patricia M Guenther","doi":"10.1016/j.cdnut.2024.104455","DOIUrl":"10.1016/j.cdnut.2024.104455","url":null,"abstract":"<div><h3>Background</h3><div>Guidance from the United States Food and Drug Administration (FDA) includes targets for the food industry to voluntarily reduce the sodium content (mg/100 g) of packaged, processed, and prepared foods sold by stores and restaurants. Assessments of sodium intake by the United States population are needed to inform sodium-reduction efforts.</div></div><div><h3>Objectives</h3><div>The objectives of this study were to assess the sodium content and sodium intake contributions of categories and subgroups of foods obtained from stores and restaurants and determine sodium intake reductions that would be achieved by meeting FDA targets.</div></div><div><h3>Methods</h3><div>Analyses used dietary data from the National Health and Nutrition Examination Survey, What We Eat in America (WWEIA), 2009–2018, to assess sodium in foods consumed by the United States population aged 2 y or older. Data describing where foods were obtained were used to identify store-bought and restaurant-prepared foods. Combination codes were used to group foods, such as separate salad ingredients, which were eaten together. Foods in their as-eaten form were then classified into WWEIA food categories and subgroups corresponding to FDA targets. Sample-weighted estimates generated by SUDAAN analyses were used to calculate projected sodium intake reductions.</div></div><div><h3>Results</h3><div>Store-bought, restaurant-prepared, and other foods contributed 62%, 26%, and 12%, respectively, of sodium in United States diets. Top-ranked food category contributors of sodium included sandwiches, tortilla products, pizza, poultry, soups, and breads. Subgroups of these categories contributing the most sodium included store-bought lunchmeat sandwiches and hotdogs, restaurant-prepared burgers, store-bought and restaurant-prepared tacos/burritos, restaurant-prepared pizza with meat, and store-bought white/wheat bread. Meeting the FDA targets for these subgroups achieved the highest projected sodium intake reductions.</div></div><div><h3>Conclusions</h3><div>Reductions of sodium in widely consumed foods, such as luncheon-meat sandwiches and restaurant-prepared pizza, have the greatest impact on reducing sodium intake by the United States population. These findings could be used by restauranteurs, food manufacturers, policymakers and regulators, and clinical practitioners to inform sodium-reduction efforts.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Monitoring the Cost and Affordability of a Healthy Diet within Countries: Building Systems in Ethiopia, Ghana, Malawi, Nigeria, Pakistan, Tanzania, and Viet Nam","authors":"Anna W Herforth ,&nbsp;Rachel Gilbert ,&nbsp;Kristina Sokourenko ,&nbsp;Tehreem Fatima ,&nbsp;Olutayo Adeyemi ,&nbsp;Dawit Alemayehu ,&nbsp;Eunice Arhin ,&nbsp;Fantu Bachewe ,&nbsp;Yan Bai ,&nbsp;Imran Chiosa ,&nbsp;Tirsit Genye ,&nbsp;Hagos Haile ,&nbsp;Raja Jahangeer ,&nbsp;Joyce Kinabo ,&nbsp;Fulgence Mishili ,&nbsp;Chioma D Nnabugwu ,&nbsp;John Nortey ,&nbsp;Bernice Ofosu-Baadu ,&nbsp;Adeyinka Onabolu ,&nbsp;Daniel Bruce Sarpong ,&nbsp;William A Masters","doi":"10.1016/j.cdnut.2024.104441","DOIUrl":"10.1016/j.cdnut.2024.104441","url":null,"abstract":"<div><h3>Background</h3><div>Governments around the world collect food price data on a frequent basis, often monthly, for the purpose of monitoring inflation. These routine economic data can be used with a nutrition-sensitive lens for understanding economic access to a healthy diet. The Food and Agriculture Organization of the United Nations has adopted the cost and affordability of a healthy diet (CoAHD) for annual tracking alongside other food security indicators. This indicator is relevant in many countries for informed decision-making and accountability toward Food Systems Summit pathways. National governments may wish to include this indicator in their own monitoring systems, using existing subnational price and income data.</div></div><div><h3>Objectives</h3><div>We describe emerging systems in several countries for monitoring CoAHD and analytical tools that facilitate the calculation of CoAHD. We discuss reasons why the indicator may differ when calculated using subnational data compared with the global monitoring system and how to interpret differences.</div></div><div><h3>Methods</h3><div>Between June 2016 and February 2024, 19 workshops were held in 7 countries (Ethiopia, Ghana, Malawi, Nigeria, Pakistan, Tanzania, and Viet Nam), where stakeholder discussions covered sources of food price data, institutions involved, policy uses, and direct training in calculation of CoAHD. Food price data collected by national organizations were used to calculate CoAHD in partnership with government agencies.</div></div><div><h3>Results</h3><div>Calculating CoAHD using subnational data uses the same methods across settings, but the mechanisms for monitoring and dissemination are different in each country, illustrating heterogeneity in how the metric can most effectively be incorporated within existing structures. Results from national and global monitoring systems have expected differences based on data sources, healthy diet standards, and affordability standards.</div></div><div><h3>Conclusions</h3><div>CoAHD can be calculated with existing data and resources, facilitated by new software tools and user tutorials. In the future, it can be further streamlined, leveraging technical assistance from global institutions and aligning national and global monitoring systems.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Optimization for Brain Health in Contact Sports: A Systematic Review and Meta-Analysis on Long-Chain ω-3 Fatty Acids and Neurofilament Light","authors":"Jeffery L Heileson ,&nbsp;Michael J Macartney ,&nbsp;Nora L Watson ,&nbsp;Tina E Sergi ,&nbsp;Andrew R Jagim ,&nbsp;Ryan Anthony ,&nbsp;Gregory E Peoples","doi":"10.1016/j.cdnut.2024.104454","DOIUrl":"10.1016/j.cdnut.2024.104454","url":null,"abstract":"<div><h3>Background</h3><div>Accumulating evidence has highlighted the acute and chronic impact of repetitive subconcussive head impacts (rSHIs) in contact sports. Neurofilament-light (Nf-L), a brain-derived biomarker of neuroaxonal injury, elevates in concert with rSHI. Recently, long-chain ω-3 polyunsaturated fatty acids (LC ω-3 PUFAs) supplementation has been suggested to mitigate brain injury from rSHI as reflected by attenuation of Nf-L concentrations within contact sport athletes.</div></div><div><h3>Objective</h3><div>Using a systematic review with a meta-analysis, we aimed to determine the effect of LC ω-3 PUFA supplementation on Nf-L concentrations in athletes routinely exposed to rSHI.</div></div><div><h3>Methods</h3><div>Electronic databases (PubMed and CINAHL) were searched from inception through January 2024. One-stage meta-analysis of individual participant-level data was used to detect changes in Nf-L concentrations between LC ω-3 PUFA and control/placebo (PL) groups from baseline to midseason (MS) and postseason (PS). Least square means (±SE) for Nf-L change from baseline were compared by treatment group for MS/PS using contrast t tests. Significance was set a priori at adjusted P ≤ 0.05.</div></div><div><h3>Results</h3><div>Of 460 records identified, 3 studies in collegiate American football players (n = 179; LC ω-3 PUFA = 105, PL = 71) were included in the meta-analysis. Compared with PL, the change in Nf-L concentrations was statistically similar at MS [mean difference (MD) = –1.66 ± 0.82 pg·mL–1, adjusted P = 0.09] and significantly lower at PS (MD = –2.23 ± 0.83 pg·mL–1, adjusted P = 0.02) in athletes following LC ω-3 PUFA supplementation.</div></div><div><h3>Conclusions</h3><div>Our findings demonstrate preliminary support for the prophylactic administration of LC ω-3 PUFA in contact sport athletes exposed to rSHI; however, further research is required to determine the effective dosage required.</div><div>This trial was registered at OSF (DOI: <span><span>https://doi.org/10.17605/OSF.IO/EY5QW</span><svg><path></path></svg></span>).</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relative Validity and Reproducibility of a Dietary Screening Tool in Nigerian Health Care","authors":"Nimisoere P Batubo ,&nbsp;Carolyn I Auma ,&nbsp;J Bernadette Moore ,&nbsp;Michael A Zulyniak","doi":"10.1016/j.cdnut.2024.104459","DOIUrl":"10.1016/j.cdnut.2024.104459","url":null,"abstract":"<div><h3>Background</h3><div>Hypertension and cardiovascular disease burden are rising rapidly in Nigeria. This trend is partly attributed to a transition from healthy to unhealthy dietary patterns. However, health care professionals lack a dietary screening tool to assess patient dietary intake and offer personalized dietary advice.</div></div><div><h3>Objectives</h3><div>We aimed to develop and validate a food frequency questionnaire (FFQ) that can quickly and accurately assess regional dietary intake for use by health care professionals in a hospital setting in Port Harcourt, Nigeria.</div></div><div><h3>Methods</h3><div>We recruited 58 patients from a single hospital in Nigeria. The FFQ was administered at baseline and again after 3 wk. To evaluate the validity of the FFQ, we used 3 repeated and nonconsecutive 24-h dietary recalls (24DR) as a reference method. Spearman rank correlations, Wilcoxon signed-rank tests, cross-classification, intraclass correlation coefficients (ICCs), and Bland–Altman analysis were performed in R software version 4.3.1 to assess the relative validity and reproducibility.</div></div><div><h3>Results</h3><div>The mean correlation coefficient (<em>r</em>_s) between the FFQ and 24DR was 0.60 (<em>P</em> &lt; 0.05), and ranged from 0.20 to 0.78. The Wilcoxon signed-rank tests indicated no significant differences in the 19 food groups queried (<em>P</em> &gt; 0.05), except for fats and oils (<em>P</em> &lt; 0.05). The exact agreement for classifying individuals into quartiles ranged from 17% for salt to 88% for processed meats and alcoholic drinks, with 90% of individuals classified into the same or neighboring quartile. Additionally, the Bland–Altman analysis demonstrated acceptable agreement, with &gt;96% of observations within the acceptable limits of agreement for all food groups. For reproducibility, the ICC ranged from 0.31 for stew to 0.98 for fruit, with an mean ICC of 0.77 between the FFQs delivered 2 wk apart.</div></div><div><h3>Conclusions</h3><div>Our results support the use of the FFQ as a valid and reliable tool for ranking intakes of certain food groups among patients in a hospital setting in Nigeria.</div><div>The trial was registered at <span><span>clinicaltrials.gov</span><svg><path></path></svg></span> as NCT05973760.</div></div>","PeriodicalId":10756,"journal":{"name":"Current Developments in Nutrition","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}