Proceedings of the Nutrition Society最新文献

{"title":"Empowering pharmacy professionals to enhance public health nutrition: a mixed methods study","authors":"G. Acar, R. Frost, S. Bhamra, M. Heinrich","doi":"10.1017/s0029665124004592","DOIUrl":"https://doi.org/10.1017/s0029665124004592","url":null,"abstract":"Unhealthy dietary patterns stand as the foremost risk factor for noncommunicable disease- associated morbidity and mortality<jats:sup>(1)</jats:sup>. As widely accessible healthcare providers, pharmacy professionals’ potential to catalyze improvements in public health nutrition is substantial, offering a means to combat the escalating epidemic of obesity and NCDs through tailored interventions, services, and education<jats:sup>(2,3)</jats:sup>.Our study employed a mixed-methods approach to assess the role of pharmacy professionals in promoting nutrition advice and healthy dietary practices.An online questionnaire (N=200) was designed and conducted to evaluate pharmacy professionals’ nutrition knowledge, the advice given in various diet-related conditions (e.g. obesity, type 2 diabetes, cardiovascular disease risk factors, malnutrition, sustainable diets), practices in delivering diet- related guidance within their routine practice and perceived roles and future ambitions of pharmacy professionals towards nutrition counselling, yielding both quantitative and qualitative insights.Subsequently, qualitative interviews and focus group discussions (N=19) were conducted, engaging pharmacists, nutritionists and dietitians to gather insights essential for the development of a comprehensive nutrition toolkit tailored for pharmacy practice.These interviews delved deeper into the subject, with the goal of designing a nutrition toolkit that empowers pharmacists with the knowledge, tools, and resources needed to play a more active and impactful role in promoting nutrition and healthy lifestyle practices among their patients. Thematic analysis was conducted, and emerging themes and subthemes were identified.Our findings indicate that a significant portion of participants in our study are involved in providing nutrition and diet advice for various health conditions. The majority of pharmacists considered diabetes programmes having a high level of importance (84%), followed by weight management services (78%), hypertension management (86%), and healthy diet campaigns (63.5%). However, our knowledge and confidence rating questions revealed a significant gap in training and a clear need for educational materials tailored for pharmacists to enhance their ability to provide nutrition advice effectively. Key themes identified in open-text questions were referrals and collaboration, training and education needs, wider needs (changes in the public health system, materials/resources, integration and implementation of nutrition in pharmacy practice) and perceived roles as pharmacists in providing nutrition advice (patient support, feeling responsible, specialised focus areas).Qualitative findings underscore the pressing demand for nutrition training and education to deliver comprehensive services, as well as the necessity for collaborative efforts with dietitians and nutritionists to ensure effective care and the improvement of referral pathways in pharmacy practice.This ","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"143 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of LCn-3 PUFA supplementation on body weight, body composition, and muscle function during alternate-day fasting (ADF)","authors":"M. Alblaji, S.R Gray, T. Almesbehi, H. Miller, A. Gonzalo, D. Malkova","doi":"10.1017/s0029665124004403","DOIUrl":"https://doi.org/10.1017/s0029665124004403","url":null,"abstract":"During weight loss the loss of body mass is associated not only with body fat reduction but also with a decrease in fat-free mass (FFM), related to the reduction in muscle mass and function<jats:sup>(1)</jats:sup>. Supplementation with long-chain n-3 fatty acids (LCn-3 PUFA), in the absence of caloric restriction, results in a significant decrease in fat mass and an increase in FFM<jats:sup>(2)</jats:sup> along with improvements in muscle mass and strength<jats:sup>(3)</jats:sup>. However, the impact of supplementation with LCn-3 PUFA during weight loss) remains unknown. Therefore, the aim of this study was to explore the effects of LCn-3 PUFA supplementation, in the form of Krill oil (KO), during alternate day fasting (ADF) on body weight, fat mass loss, FFM and muscle function changes in healthy overweight and obese adults.A total of 41 men and women (age: 39.35 ± 10.4 years, BMI: 31.05 ± 4.2 kg/m<jats:sup>2</jats:sup>) completed the study (NCT06001632), in which they were randomised into either a KO or Placebo (PL) groups. Both groups carried out 8-weeks of ADF combined with intake of 4 g/day of the corresponding supplements. ADF involved consuming no more than 500 calories on the 'fast day’ and consuming food ad libitum on each 'feed day’. Data on body weight and body composition (TBF-300, Tanita, Manchester, UK), handgrip strength (Handheld Hydraulic Dynamometer, Vernier Jamar; England, UK), and time to conduct 5 repetition of chair rising test were obtained pre-and post-intervention. Changes from baseline within groups were assessed using paired samples t-test. Mixed analysis of variance (Mixed-ANOVA) was used to measure 2-way interactions between time and group to identify the differences between groups. All statistical analysis were conducted using IBM Statistical Package for the Social Sciences SPSS 28.0.In both groups, body mass decreased significantly (KO:-4.7 ± 0.4kg, <jats:italic>p</jats:italic><0.001; PL:-4.5 ± 0.4kg, <jats:italic>p</jats:italic><0.001), along with a significant reduction in fat mass (KO:-2.4 ± 0.5kg <jats:italic>p</jats:italic><0.001; PL:-2.3 ± 0.5kg <jats:italic>p</jats:italic><0.001), and FFM (KO:-0.6 ± 0.2kg <jats:italic>p</jats:italic><0.001; PL:-0.7 ± 0.2kg, <jats:italic>p</jats:italic><0.001), with no differences between groups. In the PL group, there was a reduction in handgrip strength (-0.9 ± 0.7 kg, <jats:italic>p</jats:italic><0.001), while there was no change in KO group (-0.2 ± 0.5 kg, <jats:italic>p</jats:italic>=0.1), with a significant difference between groups (<jats:italic>p</jats:italic><0.001). In the KO group there was a significant reduction in time to conduct chair rising test (-1.8 ± 0.9s, <jats:italic>p</jats:italic><0.05), with no change in the PL group (-0.3 ± 1.3s, <jats:italic>p</jats:italic>=0.2), with a significant difference between groups (<jats:italic>p</jats:italic><0.001).Supplementation with LCn-3 PUFA (4 g/day) during 8 weeks of ADF, applied to ind","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"54 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the use of telehealth in Dietetics’ practice during the COVID-19 pandemic in the Kingdom of Saudi Arabia","authors":"N.M Al-Mana, S.A Khalil, A.A Qari, M. Eldigire, W. Alshehri, L. Baabdullah","doi":"10.1017/s0029665124004324","DOIUrl":"https://doi.org/10.1017/s0029665124004324","url":null,"abstract":"Telehealth, which involves the remote delivery of healthcare services through virtual technologies, has been shown to have benefits such as reducing hospitalisations and length of stay for patients <jats:sup>(1,2)</jats:sup>. The global COVID-19 pandemic has greatly accelerated the adoption of telehealth among clinical nutritionists. For instance, in the USA, telehealth usage for nutritional care has increased from 37% to 78% among clinical nutritionists <jats:sup>(3)</jats:sup>, while in Italy, the adoption of telenutrition services by Registered Dieticians (RDNs) has risen from 16% to 63% <jats:sup>(4)</jats:sup>. These statistics highlight the rapid integration of telehealth into dietetics practices as a response to the global health crisis, reflecting a growing trend towards virtual care delivery as an effective method for providing nutritional care. While telehealth has made progress in Saudi Arabia (5), there is a research gap regarding its prevalence and effectiveness in dietetics practice. This study aims to evaluate the current implementation of telehealth in dietetics practice during the COVID-19 pandemic in Saudi Arabia.In this cross-sectional, a web-based online survey was used from mid-December 2022 to mid-May 2023. The study was distributed in several Saudi Arabian regions including (central, western, eastern, south, and north) and was completed by 306 clinical Registered Dietitians (RDNs) in public and private healthcare facilities who met the study’s inclusion criteria. The survey consisted of 28 questions divided into four sections, covering sociodemographic information, past or current experiences, obstacles and challenges of telehealth usage, and the future prospects of telehealth. In this study, participants were requested to reflect on their current observations and previous experiences pertaining to the utilisation of telehealth in the field of dietetics. To ensure the validity and relevance of the survey, it was reviewed by a panel of experienced dietitians in Saudi Arabia to obtain their feedback before being used to collect data.Our research findings reveal that 76% of RDNs in Saudi Arabia utilize telehealth in their practice. The most common obstacles reported by RDNs using telehealth include internet connectivity issues (21.9%), patient disengagement and lack of enthusiasm (21.3%), and difficulties in coordinating with patients (21%). Telehealth interventions used by RDNs primarily involve diet recall (33.7%), weight- related measurements (30.6%), lab findings (26%), and only 8% reported using telehealth for vital signs. A majority of participants (69.4%) believed that telehealth could improve patient accessibility and help reduce no-show rates (68.9%). Additionally, over 70% of participants agreed that telehealth offers them flexibility in inpatient consultations.In conclusion, telehealth is widely utilised among RDNs in Saudi Arabia, with potential benefits such as decreased no-show rates. Further research is needed t","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"12 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The association between selenium status and cognitive decline in very old adults: The Newcastle 85+ Study","authors":"G. Perri, J. C Mathers, C. Martin-Ruiz, C. Parker, K. Demircan, T. S. Chillon, L. Schomburg, L. Robinson, E. J Stevenson, G. Terrera, F. F Sniehotta, C. Ritchie, A. Adamson, A. Burns, A.M Minihane, O. Shannon, T.R Hill","doi":"10.1017/s0029665124004245","DOIUrl":"https://doi.org/10.1017/s0029665124004245","url":null,"abstract":"The trace element selenium is known to protect against oxidative damage which is known to contribute to cognitive impairment with ageing <jats:sup>(1,2)</jats:sup>. The aim of this study was to explore the association between selenium status (serum selenium and selenoprotein P (SELENOP)) and global cognitive performance at baseline and after 5 years in 85-year-olds living in the Northeast of England.Serum selenium and SELENOP concentrations were measured at baseline by total reflection X-ray fluorescence (TXRF) and enzyme-linked immunosorbent assay (ELISA), respectively, in 757 participants from the Newcastle 85+ study. Global cognitive performance was assessed using the Standardized Mini-Mental State Examination (SMMSE) where scores ≤25 out of 30 indicated cognitive impairment. Logistic regressions explored the associations between selenium status and global cognition at baseline. Linear mixed models explored associations between selenium status and global cognition prospectively after 5 years. Covariates included sex, body mass index, physical activity, high sensitivity C-reactive protein, alcohol intake, self-rated health, medications and smoking status.At baseline, in fully adjusted models, there was no increase in odds of cognitive impairment with serum selenium (OR 1.004, 95% CI 0.993-1.015, p = 0.512) or between SELENOP (OR 1.006, 95% CI 0.881-1.149, p = 0.930). Likewise, over 5 years, in fully adjusted models there was no association between serum selenium and cognitive impairment (β 7.20<jats:sup>E-4</jats:sup> ± 5.57<jats:sup>E-4</jats:sup>, p = 0.197), or between SELENOP and cognitive impairment (β 3.50<jats:sup>E-3</jats:sup> ± 6.85<jats:sup>E-3</jats:sup>, p = 0.610).In this UK cohort of very old adults, serum selenium or SELENOP was not associated with cognitive impairment at baseline and 5 years. This was an unexpected finding despite SELENOP’s key role in the brain and the observed associations in other studies. Further research is needed to explore the effect of selenium on global cognition in very old adults.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"49 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of diet composition of Pakistani ethnic groups in the UK – does dietary pattern change between 1st and 2nd generations?","authors":"M.E.B. Syeda, A.C. Hauge-Evans","doi":"10.1017/s0029665124004336","DOIUrl":"https://doi.org/10.1017/s0029665124004336","url":null,"abstract":"Dietary acculturation in immigrant groups can impact health and may increase the risk of conditions like diabetes and cardiovascular disease among East Asian immigrants as they adopt host-country eating patterns&lt;jats:sup&gt;(1)&lt;/jats:sup&gt;. Pakistani immigration to the UK has resulted in a dynamic cultural exchange, including modifications in culinary preferences and practices among Pakistani ethnic groups. Prior research indicates that second-generation adults exhibit more signs of acculturation in their choice of diets than their first-generation counterparts &lt;jats:sup&gt;(2)&lt;/jats:sup&gt;. There is limited understanding of the food habits or the effects of acculturation on this group. The primary purpose of this study was to investigate intergenerational disparities in food preferences among Pakistani immigrants and the impact of dietary acculturation.This cross-sectional study examined the food habits and acculturation experiences of 51 first (1G) and 51 second-generation (2G) participants of the Pakistani community living in London. Data was collected using survey questionnaires modified from previous studies &lt;jats:sup&gt;(3,4)&lt;/jats:sup&gt;. We compared traditional foods like paratha and samosa with Western options like fish and chips through a set of questions, from which a dietary score was calculated (Global scale) &lt;jats:sup&gt;(5)&lt;/jats:sup&gt;. We measured food acculturation using a 5-point scale, with higher scores indicating greater Western influence and lower scores indicating less Western acculturation. Scores ranged from 6 to 30 and were categorised as low, moderate, high, or very high. Data was analysed using SPSS (version 28.0). Chi-square and t-tests were applied to identify differences between groups with significance levels set to &lt;jats:italic&gt;p&lt;/jats:italic&gt;&lt;0.05.Most of the participants were male (67%) with 38.8% aged 36-45 years. Urdu ethnicity predominated in both generations (64.8%). Significant differences in dietary restrictions for health conditions (&lt;jats:italic&gt;p&lt;/jats:italic&gt; =.008), language (&lt;jats:italic&gt;p&lt;/jats:italic&gt; = .001), consumption frequency of traditional Pakistani cuisine (&lt;jats:italic&gt;p&lt;/jats:italic&gt; = .001), desserts/sweets (&lt;jats:italic&gt;p&lt;/jats:italic&gt; = .001), chai/lassi (&lt;jats:italic&gt;p&lt;/jats:italic&gt; = .017), popular UK meals, fizzy drinks, and inclusion of rice/flatbread (&lt;jats:italic&gt;p&lt;/jats:italic&gt; = .003) emerged between first and second generations. Health-related dietary behaviours differed in fruits/vegetables, dairy, and meat consumption (&lt;jats:italic&gt;p&lt;/jats:italic&gt; =.001). ‘Traditional’ and ‘Western’ dietary scores were significantly different between generations (‘Traditional’: 1G: 17.15 ± 3.52 vs 2G: 13.68 ± 4.71, &lt;jats:italic&gt;p&lt;/jats:italic&gt; = .001; ‘Western’: 1G: 16.29 ± 1.98 vs 2G: 18.21 ± 3.84, &lt;jats:italic&gt;p&lt;/jats:italic&gt; = .001). The results demonstrated a preference for traditional eating patterns by 1G, whereas a nuanced move towards Western food preferences was observed among the 2G participants,","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"32 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527437","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Degree of hydrolysis of chicken versus plant-based chicken analogues: An in vitro digestion comparison","authors":"M. Saleh Alotaibi, S. Eldeghaidy, M. Muleya, C. Hoad, A. Salter","doi":"10.1017/s0029665124004361","DOIUrl":"https://doi.org/10.1017/s0029665124004361","url":null,"abstract":"The adoption of plant-based meat analogues is increasing as an alternative to real meat products among consumers because they offer a more ecologically friendly and sustainable source of protein while also alleviating the ethical concerns related to livestock rearing and slaughter &lt;jats:sup&gt;(1).&lt;/jats:sup&gt; However, there are concerns regarding plant-based meat analogues in terms of its nutritional quality, particularly their protein digestibility. This study aims to compared between chicken and plant-based chicken analogues in terms of nutritional composition and degree of protein hydrolysis.Proximate analyses were performed for raw and cooked samples to assess protein, fat, and energy concentrations in two chicken samples (breast and thigh) and four commercial plant-based chicken (P-C1[Wheat Protein 37%, Pea Protein 10%], P-C2 [ Soya Protein 63%], P-C3 [ Soya and Wheat Protein 83%], and P-C4 [Soya Protein 30%, Pea Protein 2%]). As a first step, the proximate analyses were assessed for the averaged samples, then the product-cooking interactions was assessed using a one-way ANOVA followed by Tukey test (p &lt;0.05). &lt;jats:italic&gt;In vitro&lt;/jats:italic&gt; digestion was performed following the INFOGEST harmonised static &lt;jats:italic&gt;in vitro&lt;/jats:italic&gt; digestion model &lt;jats:sup&gt;(2)&lt;/jats:sup&gt; for cooked samples. After digestion, o- Phthaldialdehyde (OPA) assay was carried out to measure the degree of protein hydrolysis for each sample, and two-way ANOVA test was performed.Protein content of chicken was higher compared with the plant-based chicken, whereas fat content and energy concentrations were higher in plant-based chicken. The protein content of chicken was higher for raw and cooked samples (raw: 19.8 ± 0.38 g/100 g; cooked: 30.55 ± 4 g/100g), compared with plant-based chicken (raw: 13.8 ± 5.3 g/100 g; cooked: 23.4 ± 4.5 g/100g). Plant-based chicken have a higher fat content and energy concentrations for raw and cooked samples (raw:6.52 ± 1.5 g/100 g; cooked: 9.6 ± 3.17 g/100g) and (raw:189.4 ± 28.1 g/100 g; cooked: 291.3 ± 48.1 g/100g) respectively; compared to chicken fat content (raw:4.6 ± 2.7 g/100 g; cooked: 6.1 ± 4 g/100g) and energy concentration (raw:150.9 ± 25.4 g/100 g; cooked: 228.3 ± 20.7 g/100g). The product-cooking interactions showed a significant increase (P ≤0.0001) in the protein content (raw: 15.6 ± 2.3g/100g to 19.8 ± 0.74 g/100g; cooked: 21.4 ± 0.55 g/100g to 33.06 ± 0.71 g/100g), and fat content P&lt;0.001 (raw: 2.7 ± 0.06 g/100g to 8.3 ± 0.27 g/100g; cooked: 3.29 ± 0.19 g/100g to 13.22 ± 0.33 g/100g) in both chicken and plant-based chicken samples. No significant product-cooking interactions on energy content was found. The results from a two-way ANOVA test of the OPA and the degree of hydrolysis analyses demonstrated a significant increase in the degree of hydrolysis of chicken samples compared with plant-based chicken (P&lt;0.0001).The degree of hydrolysis and digestibility of chicken and chicken analogues was influence","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"13 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional assessment of the diets of prisoners in Young Offender Institutions","authors":"M. Poulter, S. Coe, C-AM Graham, J. Stein, J. Tammam","doi":"10.1017/s0029665124004646","DOIUrl":"https://doi.org/10.1017/s0029665124004646","url":null,"abstract":"Adequate nutrition is necessary for overall health and development<jats:sup>(1)</jats:sup>. Prisoners in general lack autonomy over their diet, in addition to being a population with a high risk of poor health outcomes<jats:sup>(2, 3)</jats:sup>. It is important therefore that prisons are offered menus which meet dietary reference values (DRVs), as set by the UK government, aiming for equity with the general population, and that prisoners choose food options that are beneficial for their health. The aim of this study was to conduct a nutritional analysis of prisoners’ food diaries to determine whether dietary recommendations were being met.Seven-day food diaries were collected from prisoners eating the normal food supplied by three young offender institutions in 2009. Food eaten was analysed using DietPlan6 version 6.0 (Forestfield Software Ltd). Individual nutrient data were tested for normality and compared against the UK DRVs and NDNS data from 2008/9 using either the one-sample T-test, or one-sample Wilcoxon Signed Rank Test. Data in the results is presented as (Mean ± SD).There were n=466 diaries analysed, from male participants aged between 16 to 24 years. Twenty- eight nutrients were compared with their respective DRVs by age categories: 16-18y (n=156), 19-24y (n=310), and 16-24y (n=466).For ages 16-24y, chloride (5556 ± 1692mg), folate (302 ± 112ug), iodine (195 ± 81ug), monounsaturated fat (35 ± 10g), potassium (3667 ± 1161mg), sodium (3899 ± 1392mg), sugar (136 ± 73g), riboflavin (2 ± 1mg), vitamin B<jats:sub>12</jats:sub> (6 ± 4ug), vitamin C (92 ± 63mg), and zinc (11 ± 3mg) exceeded DRV requirements (P&lt;0.01). Carbohydrates (53 ± 5%E), saturated fat (12 ± 5%E), and sugar (19 ± 9%E) all exceeded their DRVs (P&lt;0.05). Vitamin A (553 ± 531ug) and fibre (15 ± 6g) were found 24% and 18% lower than the DRVs, respectively (P&lt;0.01). Fat (34 ± 5%E), polyunsaturated fat (6 ± 1%E), and protein (14 ± 2%E), as a percent of energy, were below the DRV by 3%, 8%, and 7% respectively (P&lt;0.01). Magnesium (301 ± 107mg) was equal to the DRV (P=0.81).For 16-18, and 19-24 respectively, calcium (1286 ± 928mg; 1337 ± 489mg), copper (1 ± 0.6mg; 2 ± 0.6mg), iron (14 ± 5mg; 15 ± 6mg), niacin (19 ± 7mg; 21 ± 7mg), phosphorus (1545 ± 381mg; 1620 ± 493mg), protein (96 ± 24g; 100 ± 29g), thiamine (2 ± 0.6mg; 2 ± 0.7mg), and vitamin B<jats:sub>6</jats:sub> (2.3 ± 0.7ug; 3 ± 0.9ug) exceeded their DRV (P&lt;0.01). For 16-18y, energy (kcals) was equal to the DRV (2748 ± 787kcal, P=0.91). For years 19-24y, energy (kcal) exceeded the DRV (2931 ± 939kcal, P&lt;0.01).This study represents the largest assessment of dietary intake of prisoners and demonstrates that the prison catering, for the most part, met the DRVs. However, sugar, fat, and energy intake exceeded their DRV target, posing clear risks to health by possibly contributing to later obesity, hypertension, Type 2 diabetes and heart disease.","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"14 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of long chain n-3 fatty acid supplementation on muscle strength in older adults: A systematic review and meta-analysis","authors":"M. Timraz, A. Binmahfoz, T. J Quinn, E. Combet, S. Gary","doi":"10.1017/s0029665124004397","DOIUrl":"https://doi.org/10.1017/s0029665124004397","url":null,"abstract":"&lt;p&gt;Muscle strength and mass decline as we age, typically starting around 35–40 years, and can eventually lead to the development of sarcopenia&lt;span&gt;(1)&lt;/span&gt;. There are currently no effective drug treatments available for either the prevention or treatment of this condition&lt;span&gt;(2)&lt;/span&gt; and whilst resistance exercise has efficacy&lt;span&gt;(3)&lt;/span&gt; its effectiveness is limited due to issues with uptake and adherence&lt;span&gt;(4)&lt;/span&gt;. However, emerging research suggests that nutrition may offer a potentially effective approach to delay the age-related decline in muscle mass and function among older individuals&lt;span&gt;(5)&lt;/span&gt;, with LC&lt;span&gt;n&lt;/span&gt;-3 PUFA emerging as a strong candidate.&lt;/p&gt;&lt;p&gt;The main objective of the current study was to perform a systematic literature review with the purpose of exploring the impact of long-chain &lt;span&gt;n&lt;/span&gt;-3 polyunsaturated fatty acid (LC&lt;span&gt;n-&lt;/span&gt;3 PUFA) relative to control oil supplementation on muscle strength, with secondary outcomes of muscle mass and physical function in older individuals under conditions of habitual physical activity/exercise.&lt;/p&gt;&lt;p&gt;The review protocol was registered with PROSPERO (CRD42021267011) and followed the guidelines outlined in the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) statement&lt;span&gt;(6)&lt;/span&gt;. The search for relevant studies was performed utilizing databases such as PubMed, EMBASE, CINAHL, Scopus, Web of Science, and the Cochrane Central Register of Controlled Trials (CENTRAL) up to June 2023. Randomized controlled trials (RCTs) in older adults comparing the effects of LC&lt;span&gt;n-&lt;/span&gt;3 PUFA with a control oil supplement on muscle strength were included.&lt;/p&gt;&lt;p&gt;Five studies&lt;span&gt;(7,8,9,10,11)&lt;/span&gt; involving a total of 488 participants (348 females and 140 males) were identified that met the specified inclusion criteria and were included. Upon analyzing the collective data from these studies, it was observed that supplementation with LC&lt;span&gt;n-&lt;/span&gt;3 PUFA did not have a significant impact on grip strength (standardized mean difference (SMD) 0.61, 95% confidence interval [−0.05, 1.27]; &lt;span&gt;p&lt;/span&gt; = 0.07) in comparison to the control group. However, there was a considerable level of heterogeneity among the studies (&lt;span&gt;I&lt;/span&gt;&lt;span&gt;2&lt;/span&gt; = 90%; &lt;span&gt;p&lt;/span&gt; &lt; 0.001). As secondary outcomes were only measured in a few studies, with significant heterogeneity in methods, meta-analyses of muscle mass and functional abilities were not performed. Papers with measures of knee extensor muscle mass as an outcome (&lt;span&gt;n&lt;/span&gt; = 3) found increases with LC&lt;span&gt;n-&lt;/span&gt;3 PUFA supplementation, but studies measuring whole body lean/muscle mass (&lt;span&gt;n&lt;/span&gt; = 2) and functional abilities (&lt;span&gt;n&lt;/span&gt; = 4) reported mixed results.&lt;/p&gt;&lt;p&gt;With a limited number of studies, our data indicate that LC&lt;span&gt;n-&lt;/span&gt;3 PUFA supplementation has no effect on muscle strength or functional abilities in older adults but may increase muscl","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"19 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141496188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring healthcare professionals’ perceptions of diet and exercise as a form of symptom management in Parkinson’s Disease","authors":"A. Calladine, S. Coe, A. Daly, S. Lawrie","doi":"10.1017/s0029665124004531","DOIUrl":"https://doi.org/10.1017/s0029665124004531","url":null,"abstract":"<p>Parkinson’s Disease (PD) is a neurodegenerative disorder in which dopaminergic neurons of the substantia nigra, a region of the brain that controls movement, are lost over time <span>(1)</span>. This results in motor symptoms, such as bradykinesia, and non-motor symptoms such as depression <span>(2)</span>. Evidence- based resources and programmes utilising exercise for symptom management are widely available <span>(3)</span>. However, despite emerging evidence showing that diet changes can improve quality of life and reduce disease severity <span>(4)</span>, there are few dietary guidelines and programmes. This study aims to address a current literature gap in qualitative studies assessing the opinions of healthcare professionals (HCPs) towards diet and exercise in PD care, and to identify barriers and facilitators of this in care.</p><p>A qualitative design was used to assess the views and beliefs of HCPs. Semi-structured interviews were conducted via telephone, using a topic guide developed by the research team, consisting of 20 questions. The data were analysed using the six-phase process of Reflexive Thematic analysis to determine key themes in the data <span>(5)</span>.</p><p>Five HCPs participated in this study. One main theme and two subthemes were identified. The main theme was that provisions of care and dietary advice are limited by a lack of knowledge of evidence- based, PD-specific, dietary guidelines. Subtheme 1 was that evidence-based exercise guidelines have been important facilitators in supporting care provision. Subtheme 2 was that lack of dietary guidance has been a barrier to optimum care provision and self-efficacy of HCPs.</p><p>HCPs were less likely to discuss diet, due to barriers including lack of available resources or knowledge thereof, self-efficacy to recommend dietary changes, time constraints in the clinic, and less well-established referral pathways for dietitians. HCPs were unaware of the influence of diet in PD treatment, despite diet’s impact on symptoms being discussed in clinic. However, HCPs agreed that evidence-based resources would benefit HCPs’ practice, to improve symptom severity and nutritional status of patients. Exercise was more likely to be discussed, as evidence-based guidelines and empirical understanding meant HCPs were more aware of the beneficial effects on symptoms.</p><p>While limited by small numbers, these findings suggest that a lack of knowledge, low self-efficacy, and time pressures mean that patients may not receive dietary guidelines which may be beneficial to their care. Self-efficacy of HCPs should be improved through PD-specific nutritional education, development and dissemination of PD-specific nutrition guidelines and resources. Future research should aim to determine the effectiveness of relevant dietary strategies’ in managing and caring for PD.</p>","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"4 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141496187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lower intake of plant-derived nitrate is associated with higher odds of frailty: a cross- sectional study in community-dwelling older women","authors":"E. Hayes, E. Dent, O.M Shannon, L.Z Zhong, T. Bozanich, L.C Blekkenhorst, K. Zhu, C.P Bondonno, M. Siervo, J.M Hodgson, R.L Prince, J.R Lewis, M. Sim","doi":"10.1017/s0029665124004476","DOIUrl":"https://doi.org/10.1017/s0029665124004476","url":null,"abstract":"Frailty is a distinctive health state related to the ageing process in which multiple body systems gradually lose their in-built reserves, and is associated with declines across sensory, neurological, cardiovascular, and musculoskeletal systems&lt;jats:sup&gt;(1)&lt;/jats:sup&gt;. Previously, relationships have been identified between high dietary nitrate intake and several components of frailty including muscle strength and cognitive function, as well as vascular disease&lt;jats:sup&gt;(2)&lt;/jats:sup&gt;. However, little is known about the relationship between dietary nitrate intake and frailty in older adults. We investigated if higher habitual nitrate intake, derived from plant (e.g., vegetables, grains, beans, and fruits) and animal foods (e.g., meats, cheese, yoghurt) was associated with frailty in older women.1390 community-dwelling older women (mean age 75.1 ± 2.7 years) from the Perth Longitudinal Study of Ageing Women completed a validated semi-quantitative food frequency questionnaire (FFQ) at baseline (1998). Nitrate concentrations in food were obtained from our recently published international plant and animal nitrate databases and applied to each of the plant and animal foods within the FFQ (described in&lt;jats:sup&gt;3&lt;/jats:sup&gt;). Frailty was operationalised using a standardised frailty index (FI) of cumulative deficits from 33 variables across multiple health domains (physical, mental, comorbidities), with a score ≥0.25 indicating frailty. Cross-sectional associations between dietary nitrate derived from plant and animal foods (separately) with frailty were analysed using multivariable-adjusted logistic regression models as part of restricted cubic splines. Models were adjusted for lifestyle and dietary factors (not used in the FI) that included age, smoking history, protein, alcohol, and energy intake.Frailty was observed in 276 (19.9 %) women. Median (IQR) daily plant and animal nitrate were 72.1 (55.6-90.0) mg/day and 3.5 (2.2-5.1) mg/day, respectively. A significant non-linear relationship was observed between higher plant nitrate intake and frailty, with a nadir recorded once intakes of ~64 mg/day were achieved (median of quartile [Q]2). Specifically, compared to women with the lowest intake of plant-derived nitrate (Q1, median 45 mg/day), women in Q2 (OR 0.69 95%CI 0.56-0.84), Q3 (OR 0.67 95%CI 0.50-0.90) and Q4 (OR 0.66 95%CI 0.45-0.98) had lower odds for frailty (all p&lt;0.05). Additional adjustment for diet quality (Nutrient Rich Food Index per 1000 kJ) or total plasma 25-hydroxyvitamin D did not alter the findings. Nitrate derived specifically from vegetables and grains were found to drive these results. No relationship was observed between animal-derived nitrate and frailty.Community-dwelling older women consuming higher amounts of nitrate derived primarily from plants were less likely to present with frailty. Consuming 1-2 servings (75-150 g) per day of nitrate- rich green leafy vegetables, as part of total vegetable intake, will provide adequa","PeriodicalId":20751,"journal":{"name":"Proceedings of the Nutrition Society","volume":"23 1","pages":""},"PeriodicalIF":7.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}