{"title":"Principles of nutritional assessment","authors":"L. Abrahamsson, A. Andersson","doi":"10.1080/17482970600794775","DOIUrl":"https://doi.org/10.1080/17482970600794775","url":null,"abstract":"","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"337 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115670218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Daryani, T. Kocturk, Åsa Andersson, B. Karlström, B. Vessby, W. Becker
{"title":"Reported macronutrient intake and metabolic risk factors: immigrant women from Iran and Turkey compared with native Swedish women","authors":"A. Daryani, T. Kocturk, Åsa Andersson, B. Karlström, B. Vessby, W. Becker","doi":"10.1080/17482970601069102","DOIUrl":"https://doi.org/10.1080/17482970601069102","url":null,"abstract":"Background: Immigrants in general seem to be more vulnerable than the host populations to developing nutrition-related chronic conditions. This may be in part related to diverging dietary habits. Objective: The aim of the study was to examine the nutrient intake and its relationship to metabolic variables among immigrant versus native Swedish women. Design: A cross-sectional health survey of 157 randomly selected foreign-born and native Swedish women. This included 24 h dietary recall repeated four times and administered in the native language. Results: Underreporting was significant, especially among immigrant women. There were no major differences in terms of energy distribution of the macronutrients between very low energy reporters and acceptable energy reporters, indicating that the dietary data reflected the qualitative composition in spite of the underreporting of energy intake. Immigrant women consumed less alcohol and obtained a lower proportion of their energy from saturated fatty acids, but a higher proportion from polyunsaturated fatty acids, sucrose and total carbohydrates. Associations between dietary variables and metabolic risk factors were relatively weak. Conclusions: Underreporting might have attenuated possible associations between diet and risk factors. The study illustrates specific problems in the dietary assessment and the need to develop valid techniques when studying groups of people of diverging ethnic backgrounds. Keywords: dietary intake; immigrants; Iran; metabolic risk factors; Sweden; Turkey; underreporting","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131896850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Trans fatty acids, insulin sensitivity and type 2 diabetes","authors":"U. Risérus","doi":"10.1080/17482970601133114","DOIUrl":"https://doi.org/10.1080/17482970601133114","url":null,"abstract":"Trans fatty acids (TFA) could affect cell membrane functions, and may therefore influence peripheral insulin sensitivity and the risk of developing type 2 diabetes. It is important to understand whether low amounts of TFA consumed during long periods may promote insulin resistance and have clinically relevant effects on diabetes risk. Data from controlled intervention studies examining the effects of TFA on insulin sensitivity and type 2 diabetes are reviewed. The results show no consistent effect of TFA on insulin sensitivity in lean healthy subjects, but there is some evidence that TFA could impair insulin sensitivity more than unsaturated fat in subjects with insulin resistance or type 2 diabetes. In particular, conjugated TFA, i.e. certain isomers of conjugated linoleic acid (CLA), impair insulin sensitivity and could promote metabolic disorders. The effect of CLA (trans10cis12) on insulin sensitivity and lipid peroxidation is the most dramatic adverse effect described for a dietary fatty acid. CLA isomers are found in relatively low amounts, but long-term exposure may, in theory, have unwanted health effects. The mechanisms of CLA effects are still not completely understood, but may involve increased oxidative stress and inflammation, as well as endothelial dysfunction and direct down-regulating effects on transcription factors required for optimal insulin sensitivity. The inconsistent effect of TFA as a group may be due to methodological limitations (e.g. few studies, with short duration and small sample size) and differences between studies in design, and the type and amount of TFA used. Large controlled trials have been required to demonstrate adverse effects of saturated fat on insulin sensitivity, and similar efforts will be needed to clarify the effect of TFA on insulin sensitivity and diabetes risk. CLA isomers are a group of TFA with potentially adverse effects on glucose metabolism. There are no data to suggest that TFA\u0000 in general impair insulin sensitivity in practice, compared with such an effect of the much more abundant saturated fatty acids. Keywords: CLA; controlled trial; inflammation; insulin resistance; insulin sensitivity; oxidative stress; trans fatty acids","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133119110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Nutrition for a healthy mouth","authors":"P. Lingström","doi":"10.1080/17482970600965821","DOIUrl":"https://doi.org/10.1080/17482970600965821","url":null,"abstract":"Every word to utter from the writer involves the element of this life. The writer really shows how the simple words can maximize how the impression of this book is uttered directly for the readers. Even you have known about the content of nutrition for healthy mouth so much, you can easily do it for your better connection. In delivering the presence of the book concept, you can find out the boo site here.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132403519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Sweeteners are safe: but when are they useful?","authors":"N. Asp","doi":"10.1080/17482970600968882","DOIUrl":"https://doi.org/10.1080/17482970600968882","url":null,"abstract":"","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134107647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Calcium does not impair iron status in practice","authors":"N. Asp","doi":"10.1080/17482970600969310","DOIUrl":"https://doi.org/10.1080/17482970600969310","url":null,"abstract":"I ncreased calcium intake with dairy products or supplements has been associated with weight loss in epidemiological studies, and animal experiments support a role of calcium in body weight regulation. An effect on energy balance by decreased fat absorption due to calcium soap formation in the intestine has been suggested, as well as an influence on energy metabolism at the cellular level. A systematic review and meta-analysis of randomized controlled trials with calcium supplements or increased provision of dairy products (at least 300 mg extra calcium per day) was published recently (1). Studies for 12 weeks or more in nonpregnant, non-lactating individuals aged at least 18 years were included. The meta-analysis was based on 13 studies, nine with calcium supplementation and four with increased intake of dairy products. No association was found between the increased consumption of calcium from supplements or dairy products and weight loss after adjustments for differences in baseline weights between the study and control groups. The overall conclusion was that calcium supplementation has no statistically significant association with a reduction in body weight. Although several studies, on both humans and experimental animals, indicate that dietary calcium may be involved in body weight regulation, it is too early to promote calcium supplements or dairy products as slimming agents. More properly powered intervention studies specifically aimed at testing this hypothesis are needed before any conclusions can be drawn in practice.","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133883532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Sweeteners permitted in the European Union: safety aspects","authors":"A. Mortensen","doi":"10.1080/17482970600982719","DOIUrl":"https://doi.org/10.1080/17482970600982719","url":null,"abstract":"Sweeteners are substances with a sweet taste. Based on their relative sweetness compared to sucrose, sweeteners are divided into intense or bulk sweeteners. In the past, the Scientific Committee on Food was the scientific guarantor for the safety of food additives (including sweeteners) in use within the European Union (EU). At present, this responsibility lies with the European Food Safety Authority. Extensive scientific research has demonstrated the safety of all sweeteners permitted for food use in the EU. Their safety is documented by the results of several in vitro and in vivo animal studies, tests in humans, and in some cases epidemiological studies. Their safety has been evaluated through a risk assessment process covering hazard identification, hazard characterization, exposure assessment and risk characterization. Permitted sweeteners have been allocated an acceptable daily intake (ADI), which is the amount of a food additive, expressed as mg/kg body weig\u0000 ht, that can be ingested daily over a lifetime without incurring any appreciable health risk. ADI ‘‘acceptable’’ means that the expected exposure to the substance used in foods at the levels necessary to achieve desired technological effects does not represent a hazard to health. The consumption of sweeteners in the quantities within the ADI does not constitute a health hazard to consumers. Keywords: acesulfame K; ADI; aspartame; cyclamate; polyol; risk assessment; saccharin; sweetener","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123352386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Preschool children’s meal patterns analysed using the Food-Based Classification of Eating Episodes model","authors":"H. Sepp, M. Lennernäs, L. Abrahamsson","doi":"10.1080/17482970600960681","DOIUrl":"https://doi.org/10.1080/17482970600960681","url":null,"abstract":"Background: Because of changing food habits that may influence nutritional status it is important, especially in children, reproducibly to describe and analyse the timing and frequency of eating and the composition of different types of eating episodes. Objective: To describe eating patterns of 3-5-year-old Swedish preschool children by analysing 7 day food records using the Food-Based Classification of Eating Episodes (FBCE) model. Design: Food intakes were categorized into four types of ‘‘meals’’ and four types of ‘‘snacks’’, according to their food profile. Complete 7 day weighed and estimated food records for 109 children were processed and analysed. Results: On weekdays the children ate significantly more frequently than on weekend days, having 5.6 and 5.2 eating episodes per day, respectively. More eating episodes were classified as ‘‘meals’’ on weekdays than on weekend days: 72% and 60%, respectively. On average for the whole week, 4 3% of the daily energy intake was derived from ‘‘complete meals’’ (CM) and 34% from ‘‘incomplete meals’’ (IM). CM contributed significantly more energy and more nutrients, except for calcium, than did IM. In low-quality snacks (LS), sucrose contributed with about one-third of the energy content and the nutrient density was low. Conclusions: The qualitative FBCE model verified nutritional characteristics of the children’s diet previously found in the same cohort by the traditional dietary assessment methods. Processing of the dietary data by the model to show the prevalence and temporal distribution of eating episodes appears to be an applicable tool for nutritional screening of children’s eating patterns. Keywords: eating episodes; frequency; meals and snacks; preschool children; timing","PeriodicalId":225599,"journal":{"name":"Scandinavian Journal of Food & Nutrition","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2006-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116932299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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