Clinical Nutrition Open Science最新文献

{"title":"The application of ginger supplementation on peptic ulcer disease management: A randomized, double blind, placebo-controlled clinical trial","authors":"Hoda Arefpour ,&nbsp;Amir Sadeghi ,&nbsp;Farid Zayeri ,&nbsp;Azita Hekmatdoost","doi":"10.1016/j.nutos.2024.08.008","DOIUrl":"10.1016/j.nutos.2024.08.008","url":null,"abstract":"<div><h3>Background</h3><p>Although the beneficial role of ginger consumption on peptic ulcer disease (PUD) has been shown in experimental studies, there is no clinical trial on patients with PUD.</p></div><div><h3>Methods</h3><p>The current study was performed as a randomized, double blind, placebo-controlled, clinical trial on patients with PUD. Patients were randomized to take either ginger (2000mg/day) or placebo as a supplement after the standard treatment for 6 weeks. At the beginning and the week 8, all participants underwent endoscopic exam, and gastric ulcers were evaluated and biopsied for pathologic assessment. Serum high-sensitive C-reactive protein (hs-CRP), IL-8, and total anti-oxidant capacity (TAC) were measured at the baseline, and the end of the study.</p></div><div><h3>Results</h3><p>There was no significant difference in the number of ulcers at baseline and ending point of the study in the control group (<em>P</em>-value=0.772). Meanwhile, the number of ulcers were significantly lower in the intervention group after 6 weeks of ginger supplementation compared to the baseline (<em>P</em>-value=0.01). Moreover, higher reduction in mean dyspepsia scores was found in the intervention group compared to the control group (<em>P</em>=0.04). As another finding, the mean TAC increase in the intervention group (1.12±0.44 U/ml) was significantly higher than the control group (0.09±0.16 U/ml) (<em>P</em>&lt;0.001). Finally, the mean reduction in hs-CRP and IL-8 levels in the intervention group were significantly higher than the control group (<em>P</em>&lt;0.001).</p></div><div><h3>Conclusion</h3><p>In conclusion, our results have shown that supplementation with two grams of ginger increases the efficacy of the standard treatment in patients with PUD in reduction of ulcers, H. pylori presence, SHH grade, and dyspepsia, which might be at least partially through its anti-oxidative, and anti-inflammatory properties.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 231-240"},"PeriodicalIF":0.0,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000809/pdfft?md5=dab5f554b3bd16f54f9ff06bfc1e91e2&pid=1-s2.0-S2667268524000809-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121664","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":"Associations of serum branched-chain amino acid and marine omega-3 fatty acid levels with exercise intolerance in heart failure patients","authors":"Takeshi Sota ,&nbsp;Yoshiharu Kinugasa ,&nbsp;Natsuko Nakayama ,&nbsp;Kensuke Nakamura ,&nbsp;Masayuki Hirai ,&nbsp;Masahiko Kato ,&nbsp;Taisuke Ono ,&nbsp;Masashige Takahashi ,&nbsp;Hisashi Matsuo ,&nbsp;Ryuichi Matsukawa ,&nbsp;Ichiro Yoshida ,&nbsp;Shigeo Kakinoki ,&nbsp;Kazuya Yonezawa ,&nbsp;Yoshihiro Himura ,&nbsp;Takashi Yokota ,&nbsp;Kazuhiro Yamamoto ,&nbsp;Miyuki Tsuchihashi-Makaya ,&nbsp;Shintaro Kinugawa","doi":"10.1016/j.nutos.2024.08.007","DOIUrl":"10.1016/j.nutos.2024.08.007","url":null,"abstract":"<div><h3>Background &amp; Aims</h3><p>Branched-chain amino acids (BCAAs), and the marine omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), prevent physical decline in older people. However, their combined effect on physical function in heart failure (HF) is unclear. This study aimed to investigate the association of BCAAs and EPA/DHA with exercise tolerance in people with HF.</p></div><div><h3>Methods</h3><p>In total, 124 patients with HF were prospectively enrolled, and their serum BCAA and EPA/DHA levels, dietary pattern, and 6-minute walking distance (6-MWD) were assessed.</p></div><div><h3>Results</h3><p>Lower 6-MWD quantiles contained more female patients than higher 6-MWD quantiles. Patients with a shorter 6-MWD were older and had a smaller leg circumference, higher B-type natriuretic peptide concentrations, and lower BCAA and EPA/DHA levels than those with longer 6-MWD (all <em>P</em> &lt; 0.05). Patients with a shorter 6-MWD had an imbalanced dietary pattern with low intakes of oily fish, soy products, and vegetables. Meanwhile, their estimated nutrient intakes were high in saturated fatty acids and sucrose and low in polyunsaturated fatty acids and dietary fiber (all <em>P</em> &lt; 0.05). According to multivariate analysis, low EPA/DHA concentrations (per 50 μg/mL decrease) [odds ratio, 95% confidence interval: 1.479 (1.025–2.137)], low dietary fiber intake (per 1 g/1000kcal decrease) [1.524 (1.098–2.119)], and high sucrose intake (per 1 g/1000kcal increase) [1.170 (1.040–1.310)] were independently associated with short 6-MWD (the lowest quantile of 6-MWD, &lt;350m) (<em>P</em> &lt; 0.05). When the effect of EPA/DHA and BCAAs on 6-MWD was assessed, the impact of low EPA/DHA concentrations on short 6-MWD was stronger in patients with low BCAA levels (<em>P</em> &lt; 0.05 for interaction).</p></div><div><h3>Conclusions</h3><p>Patients with HF and impaired exercise tolerance consumed an imbalanced diet; the combination of low BCAA and low EPA/DHA concentrations was associated with exercise intolerance in these patients.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 241-252"},"PeriodicalIF":0.0,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000810/pdfft?md5=04230c897be30afcd1387ad9e0e83719&pid=1-s2.0-S2667268524000810-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130228","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":"Oral health-related patterns of food selectivity among French adults","authors":"Léo Beyer ,&nbsp;Isabelle Maitre ,&nbsp;Flore Lourtioux ,&nbsp;Pierre Picouet ,&nbsp;Adeline Braud","doi":"10.1016/j.nutos.2024.08.004","DOIUrl":"10.1016/j.nutos.2024.08.004","url":null,"abstract":"<div><h3>Background and aims</h3><p>Food selectivity has been poorly evaluated in dental clinical populations. The frequency of oral health-related food selectivity (i.e. avoiding at least one food item due to oral discomfort) may be underestimated in adult patients with oral health needs. The present study aimed to assess food selectivity in dental and non-dental populations aged 35–65 years.</p></div><div><h3>Methods</h3><p>The food selective behavior of dental patients recruited in a clinic (n=63) and non-dental participants recruited within the general population (n=62) was assessed by using a food selectivity questionnaire based on traditional French dishes. Food selectivity scores, their reason-why and oral characteristics were collected and submitted to a principal component analysis and a cluster analysis to identify clusters among this population. Significance levels were set at p &lt; 0.05.</p></div><div><h3>Results</h3><p>Thirty participants (24.0% of the study sample, with respectively 7 within the non-dental group and 23 within the dental group (X²=10.42, p˂0.05) reported avoiding at least one food product because of oral discomfort. Thus 11.1% of non-dental participants and 37.1% of dental patients reported oral discomfort-related food selectivity. The clustering analysis showed three patterns of food selectivity within the sample study. Among them, a cluster representing 9.6% of the sample presented the highest food selectivity (mean±SD=16.3±5.3 avoided foods) and oral discomfort-related food selectivity scores (mean±SD=11.7±5.0 avoided foods), and included dental patients with high periodontal index, high DMFT index, low teeth and OFUs numbers.</p></div><div><h3>Conclusion</h3><p>These findings indicate that oral-discomfort related food selectivity is increased in dental patients. They suggest the need of integrated care including food intake assessment and diet advice when treating oral disease and poor oral conditions.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 253-265"},"PeriodicalIF":0.0,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000767/pdfft?md5=b3e25ded0be661ddaa1e9651fa93c75f&pid=1-s2.0-S2667268524000767-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142150299","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 and functional evaluation of innovative processed cheese using papaya pulp","authors":"Mohamed M. El-Loly,&nbsp;Eman S.A. Farahat,&nbsp;Ashraf G. Mohamed","doi":"10.1016/j.nutos.2024.08.006","DOIUrl":"10.1016/j.nutos.2024.08.006","url":null,"abstract":"<div><p>Over the past few decades, nutrition and nutritious care have added broad clinical and scientific attention, where increased information on clinical nutrition and metabolism for chronic and acute diseases has led to rapid progress in the advance and clinical application of nutritional care. Currently, increasing demand for functional foods has gained popularity among healthy circles, which play a major role in preventing or reducing some disease risks, besides providing the basic nutritional aspect. As far as we know, this is the first article that produces processed cheese using papaya fruit pulp as a naturally sweet flavor at levels 5, 10, and 15%. Papaya increased the functionality of high-quality and nutritionally processed cheese, improving vitamins (especially K, C A), minerals (K) and antioxidants (β-carotene, TPC). Further, most chemical properties decreased slightly according to papaya ratios, the reductions were greater in Na and Na/K contents, but in contrast, K and total fiber levels increased. The best was 15%, which had the highest overall sensory, flavor properties, easier to spread and more acceptable than other formula samples. In conclusion, adding papaya to processed cheese did not negatively affect its properties and can be presented to consumers as a nutritious functional product with numerous amazing health benefits. Thus, it can be widely recommended for enhancement in other dairy products. This work aims to develop an innovative flavored-processed cheese supplemented with ripe papaya fruit pulp extract and evaluate chemical, nutritional and sensory properties to improve nutrition, and health benefits and provide a solution to nutritional deficiency.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 218-230"},"PeriodicalIF":0.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000792/pdfft?md5=ea247c698b91c34d51f1b9fda318dfec&pid=1-s2.0-S2667268524000792-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121663","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":"Understanding dental caries in adults: A cross-sectional examination of risk factors and dietary behaviors","authors":"Nour Amin Elsahoryi ,&nbsp;Ghada A. Maghaireh ,&nbsp;Fwziah Jammal Hammad","doi":"10.1016/j.nutos.2024.08.003","DOIUrl":"10.1016/j.nutos.2024.08.003","url":null,"abstract":"<div><h3>Aim</h3><p>This study aimed to assess dental caries levels, as indicated by the Decay-Missing-Filled Teeth (DMFT) index, and identify risk factors and dietary behaviors associated with DMFT.</p></div><div><h3>Material and Methods</h3><p>A cross-sectional study of 402 adults (aged 18–70) was conducted in 2022, involving individuals attending oral health outpatient centers selected through random sampling. Participants completed a validated nutrition questionnaire to assess dental caries risk factors, and DMFT index assessments were performed at dental centers. Descriptive statistics and multiple linear regression analysis were employed to determine the factors influencing the DMFT index.</p></div><div><h3>Results</h3><p>The majority of the patients (40.3%) fell into the category of “High DMFT index” with a score of &gt;13.9. The “very low DMFT index” group had the lowest percentage among the patients (11.90%). Higher education levels were associated with lower DMFT scores. Among oral health behaviors, frequent tooth brushing and mouthwash use showed the highest association with lower DMFT scores. Conversely, higher consumption of sugary evening snacks, sweetened drinks during evening meals, between-meal snacks, sweetened juice, energy drinks, and soft drinks correlated with higher DMFT scores.</p></div><div><h3>Conclusion</h3><p>This study underscores a significant rise in dental caries risk among participants following the COVID-19 pandemic. The findings highlight the need for targeted interventions, education, and policies to address the increased risk of dental caries and promote oral health among adults.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 163-176"},"PeriodicalIF":0.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000755/pdfft?md5=c62d3a10a3ef10409a1df6d0903b814a&pid=1-s2.0-S2667268524000755-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089118","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":"Association between dietary acid load and cancer: An updated systematic review and meta-analysis of observational studies","authors":"Omid Nikpayam ,&nbsp;Mahsa Yousefi ,&nbsp;Erfan Khodadifard ,&nbsp;Mohtaram Hashemi ,&nbsp;Bahareh Arghavan","doi":"10.1016/j.nutos.2024.08.002","DOIUrl":"10.1016/j.nutos.2024.08.002","url":null,"abstract":"<div><h3>Background &amp; Aims</h3><p>Epidemiological studies have indicated a potential association between dietary acid load (DAL) and the risk and prognosis of cancer; however, the evidence needs more research. Hence, we performed an updated systematic review and meta-analysis to comprehensively investigate the relationship between DAL and risk for different types of cancer.</p></div><div><h3>Methods</h3><p>We conducted a systematic literature search in the PubMed, Embase, Web of Science, and Scopus databases from inception to November 2023. We calculated pooled odds risks (ORs) with 95% CIs using a random-effects model. We also conducted analyses on publication bias, subgroups, and sensitivity. This systematic review and meta-analysis included fifteen case-control studies.</p></div><div><h3>Results</h3><p>The pooled OR showed a statistically significant association between potential renal acid load (PRAL) (OR: 2.73, 95%CI: 2.62–2.83, P: &lt;0.0001) and net endogenous acid production (NEAP) (OR: 2.70, 95%CI: 2.66–2.74, P: &lt;0.0001) and a considerably increased risk of cancer. To identify potential sources of heterogeneity, subgroup analyses were performed depending on gender and country. Iranian females showed a higher odds ratio for developing cancer, according to statistical research on the PRAL index. However, the NEAP variable revealed a higher cancer risk among Uruguayan males.</p></div><div><h3>Conclusion</h3><p>The high DAL may be associated with an increased cancer risk and a poor cancer prognosis. We need more high-quality prospective studies to explore the connections between DAL and the risk and prognosis of specific cancers.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 203-217"},"PeriodicalIF":0.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000743/pdfft?md5=be2f5c9499c90704afe17a2c912bc742&pid=1-s2.0-S2667268524000743-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142095983","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":"Investigation of associations of nutritional status and the olfactory function and perception of salty taste in the population of elderly nursing home residents","authors":"Helena Tomić-Obrdalj ,&nbsp;Marina Palfi ,&nbsp;Irena Keser","doi":"10.1016/j.nutos.2024.08.001","DOIUrl":"10.1016/j.nutos.2024.08.001","url":null,"abstract":"&lt;div&gt;&lt;h3&gt;Background &amp; aims&lt;/h3&gt;&lt;p&gt;The ageing process contributes to the declining function of the smell and taste senses, which consequently modifies the eating behaviour of the elderly and adversely impacts their nutritional status and health. The aim of this research was to determine the decline or loss of olfactory perception and salty taste sensitivity, as well as the nutritional status, body composition, and appetite of elderly people, and to find out if associations between impaired sense of smell and salty taste impact the nutritional status of elderly people in nursing homes.&lt;/p&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Methods&lt;/h3&gt;&lt;p&gt;The study included 123 elderly nursing home residents, mean age of 80.7 ± 5.8 y, 76.4% females, and 70 adults with a mean age of 42.8 ± 8.6 y, 90% females. Olfactory function was determined by The European Test of Olfactory Capabilities, parameters measured were detection and identification and based on the results proportion of subjects with hyposmia was calculated. Gustatory function was expressed by salty taste detection and recognition thresholds and measured by the rapid detection threshold method adapted for the elderly. Based on the recognition threshold, three groups of sensitivity to salty taste were developed. Sensory decline was established in comparison to the young adult group of participants. Nutritional status was determined by several methods: anthropometric measures of body mass index and body composition, the Mini Nutritional Assessment, and the Simplified Nutritional Appetite Questionnaire.&lt;/p&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Results&lt;/h3&gt;&lt;p&gt;The study determined a significant decline in the olfactory function of elderly subjects, with 65% of participants having hyposmia and declining salty taste perception (22.1 ± 14.9 mM) (&lt;em&gt;P&lt;/em&gt; &lt; 0.0001). The results showed increased body mass with a trend towards obesity, with a mean body mass index of 29.6 ± 5.2 kg/m&lt;sup&gt;2&lt;/sup&gt;, of which 8.1% of subjects were undernourished and 41.5% were overweight or obese. A mini-nutritional assessment showed that most respondents (75.6%) have a normal nutritional status (13.3 ± 0.9), about a fifth of respondents (22.8%) were at risk of malnutrition (9.8 ± 1.0), and 1.6% of respondents were malnourished (5.5 ± 2.1). Nutritional appetite analysis determined that 32.5% of elderly people were at a significant risk of at least 5% weight loss within six months. A significant impact of chemosensory function on measured parameters of nutritional status was only found in olfactory perception between individuals with normal status and those with malnutrition.&lt;/p&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Conclusions&lt;/h3&gt;&lt;p&gt;Elderly people, residents of nursing homes, have a declining chemosensory function, but there is also a high percentage of overweight and obese individuals. A potential weak effect of olfactory function was found on nutritional status; however, nutritional status seems to be independent of a decline in salty taste perception. Although this research did not show a si","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 150-162"},"PeriodicalIF":0.0,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000731/pdfft?md5=604be9176655540628107c6a25ccb319&pid=1-s2.0-S2667268524000731-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997442","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":"Exploring relationships between chewing difficulty, eating experience, pain, and well-being: A cross-sectional self-report study","authors":"Claire McGrogan ,&nbsp;Faith Matcham ,&nbsp;Helen Dawes ,&nbsp;Chee Siang Ang ,&nbsp;Helen Cartner ,&nbsp;Dawn Branley-Bell","doi":"10.1016/j.nutos.2024.07.013","DOIUrl":"10.1016/j.nutos.2024.07.013","url":null,"abstract":"<div><h3>Background &amp; Aims</h3><p>Chewing difficulties are associated with poor physical and mental well-being in elderly populations. Little is known about these relationships in other age groups. Pain and biopsychosocial domains of eating (physical – anatomical, physical – functional, sensory, cognitive, behavioural, social/cultural, and emotional), as defined by the Altered Eating Framework (AEF) ⁽²³⁾ have also not been considered as influential factors when exploring the impact of chewing difficulty on well-being. This study aimed to a) investigate relationships between chewing difficulty, pain, AEF domains, and well-being, and b) explore pain as a potential mediator between chewing difficulty and well-being.</p></div><div><h3>Method</h3><p>One-hundred and seventy-nine participants, aged 19–82 years (mean = 43.39 yrs, <em>SD</em> = 15.46 yrs) completed an online survey comprising 8 measures, including chewing difficulty, pain and health, altered eating, and well-being. Data were collected April to November 2023.</p></div><div><h3>Results</h3><p>Chewing difficulty was a significant positive predictor of depression, anxiety, and stress. Pain positively predicted depression and partially mediated the relationship between chewing difficulty and depression. The emotional AEF domain positively predicted depression and stress.</p></div><div><h3>Conclusion</h3><p>Chewing difficulty was associated with poor well-being across a wide age range, findings highlight the importance of considering the impact of pain when exploring such relationships. The emotional AEF domain was most strongly associated with poor well-being, suggesting a possible hierarchical relationship between AEF domains. Future work is needed using prospective designs, and to develop a validated altered eating scale to capture eating experiences and impacts on well-being in real-time.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 177-202"},"PeriodicalIF":0.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000718/pdfft?md5=0b04e6cbb95e1978b04f8018e98a64ae&pid=1-s2.0-S2667268524000718-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089155","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":"Quantitative and qualitative deterioration in skeletal muscles and nutritional considerations during critical illness in a patient with myotonic dystrophy","authors":"Natsuhiro Yamamoto ,&nbsp;Takae Yoshida ,&nbsp;Yoh Sugawara ,&nbsp;Masahide Ohtsuka","doi":"10.1016/j.nutos.2024.07.014","DOIUrl":"10.1016/j.nutos.2024.07.014","url":null,"abstract":"<div><h3>Background</h3><p>An optimal nutritional strategy has not been established for the patients with muscle atrophy. Moreover, acute critical illness causes drastic changes in skeletal muscles, complicating nutritional treatment. Here, we present a case of myotonic dystrophy suffered acute respiratory distress syndrome (ARDS). We aimed to describe the changes in skeletal muscle as well as nutrition therapy.</p></div><div><h3>Methods</h3><p>A female in her 30s with myotonic dystrophy received mechanical ventilation for severe ARDS. Her respiratory status improved by day 15 of admission, but she developed severe weakness. We evaluated the cross-sectional area and mean computed tomography (CT) value of the psoas muscle at the level of the third lumber vertebra using abdominal CT scans performed on days 1 and 15. We also performed bioelectrical impedance analyses (BIA) on days 37 and 44. The patient received enteral nutrition from day 4, which was increased to administer 21.1 kcal/kg of energy and 1.05 g/kg of protein per day as the maintenance dose.</p></div><div><h3>Results</h3><p>The cross-sectional area remarkably decreased from 8.59 cm² on day 1–7.39 cm² on day 15. The CT values decreased from 47.2 HU to 13.6 HU. BIA performed during the recovery phase showed impaired muscle quality (phase angle of 2.6 or 2.9°). The muscle volume was preserved with maintenance doses of enteral nutrition.</p></div><div><h3>Conclusion</h3><p>Acute muscle volume loss and deteriorating muscle quality was observed during acute critical illness in a patient with myotonic dystrophy. The patient received a standard dose of energy and protein, and the muscle volume was preserved.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 126-132"},"PeriodicalIF":0.0,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266726852400072X/pdfft?md5=eac45ac4a03fa8c15f1fe673f49dfc17&pid=1-s2.0-S266726852400072X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141985249","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":"An exploratory study on the perception of Irish adults older than 55 years towards protein-fortified foods","authors":"Mahrokh Jamshidvand ,&nbsp;Richard J. FitzGerald ,&nbsp;Owen Kenny ,&nbsp;Maria Dermiki","doi":"10.1016/j.nutos.2024.07.010","DOIUrl":"10.1016/j.nutos.2024.07.010","url":null,"abstract":"<div><p>Ageing affects food choices, food-related life and the nutritional status of older people. The latter may be addressed through the targeted development of specific food products. For example, the development of protein-fortified foods could help older adults increase their protein consumption, thus contributing to the prevention of age-related diseases. This exploratory qualitative study focused on exploring the factors affecting the choice of protein-fortified foods amongst community-dwelling Irish adults ≥ 55 years of age. Sixteen community-dwelling adults (between 55 and 89 years) residing in Ireland were interviewed online in relation to their preferences and perceptions of these foods. Thematic analysis of the transcribed interviews revealed that the willingness to consume protein-fortified foods was low and that the interviewees generally preferred to consume foods naturally high in protein. However, if they had to consume protein-fortified foods, their choice and acceptance would depend on the product characteristics such as its sensory properties, functionality, composition, nutritional value and digestibility. Moreover, most of the interviewees would prefer to consume savoury (e.g. bread, soup) rather than sweet (e.g. pancake, ice cream) products. The study also revealed individual-related factors that affected acceptance of protein-fortified foods including sociodemographic characteristics (living situation), physiological factors (health issues), food-related life (diet and food habits) and food-related awareness (lack of information about protein). This preliminary qualitative study provides valuable information to help guide the development of protein-fortified foods acceptable by the target population.</p></div>","PeriodicalId":36134,"journal":{"name":"Clinical Nutrition Open Science","volume":"57 ","pages":"Pages 133-149"},"PeriodicalIF":0.0,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667268524000688/pdfft?md5=74cc1d80fd573c0646f56ff64ac8561e&pid=1-s2.0-S2667268524000688-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997441","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}