Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme最新文献

{"title":"Translation and cross-cultural adaptation of the Get Active Questionnaire for Pregnancy in Colombian Spanish.","authors":"Diana Carolina Rodríguez-González, Nelson Fernelly González Cetina, Carolina Sandoval Cuellar, Ledmar Jovanny Vargas Rodríguez","doi":"10.1139/apnm-2023-0021","DOIUrl":"10.1139/apnm-2023-0021","url":null,"abstract":"<p><p>To ensure safe, optimal, and personalized physical activity, exercise, or sport during pregnancy, the Canadian Society for Exercise Physiology, the Society of Obstetricians and Gynaecologists of Canada, the College of Family Physicians of Canada, and the Women's Health Division of the Canadian Physiotherapy Association, developed the Get Active Questionnaire for Pregnancy (GAQ_P) as a pre-assessment to identify women who may have a relative or absolute contraindication to prenatal exercise that requires further consultation with a health professional to determine if exercise can or should be continued or initiated during pregnancy. This study aims to translate and cross-culturally adapt the GAQ_P for use in Colombian Spanish. The original instrument was developed in English and French for the evaluation of the health of pregnant women before the beginning of physical activity and the guidelines for the same. Ten steps were followed according to the International Society for Pharmacoeconomics and Outcomes Research Translation and Cultural Adaptation guidelines, with the participation of four experts. The comprehensibility of the instrument was 99%, which shows a high percentage of intelligibility of the document. This article describes the translation and cross-cultural adaptation of the GAQ_P for use in Colombian Spanish, contributing positively to pre-exercise screening during pregnancy in Colombia.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141177075","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":"Pre-exercise ingestion of a low glycaemic index rice-based mixed meal increases fat oxidation and endurance running performance in a hot-humid environment.","authors":"Zaini Bahari, Abdul Rashid Aziz, Nik Shanita Safii, Ahmad Munir Che Muhamed","doi":"10.1139/apnm-2024-0219","DOIUrl":"10.1139/apnm-2024-0219","url":null,"abstract":"<p><p>Relative to exercise in a thermoneutral environment, there is only limited evidence demonstrating that a low glycaemic index (LGI) pre-exercise meal can enhance endurance exercise performance in a hot-humid (HH) condition. Also, previous studies predominantly utilised Western-based and single food items, with minimal focus on Asian-based mixed meals. This study aimed to investigate the impact of pre-exercise LGI and high glycaemic index (HGI) rice-based mixed meals on endurance performance among acclimatised trained athletes in HH condition (32 °C, 65% relative humidity). Twelve native-born endurance-trained male runners (age 22.0 ± 5.8 years; peak oxygen consumption (V̇O_2peak) 64.2 ± 5.5 mL kg^-1 min^-1) completed two trials consisting of 45 min steady-state (SS) run at 70% V̇O_2peak followed by 10 km performance run (TT_10km). Three hours before exercise, participants consumed an isocaloric rice-based mixed meals containing either LGI (GI value = 47) or HGI (GI value = 80), providing 1.3 g of carbohydrate (CHO) per kg of body mass. Participants ran faster during TT_10 km after consuming the LGI meal compared to the HGI meal (LGI: 55.18 ± 1.22 vs. HGI: 57.03 ± 2.25 min, <i>p</i> = 0.010). End rectal temperature did not significantly differ between trials (LGI: 39.16 ± 0.74 vs. HGI: 38.95 ± 0.46 °C, <i>p</i> = 0.352). Fat oxidation was higher during the SS run in the LGI compared to the HGI trial (LGI: 0.19 ± 0.05 vs. HGI: 0.13 ± 0.19 g min^-1, <i>p</i> = 0.001). This study demonstrated that, relative to HGI, consuming a pre-exercise LGI rice-based mixed meal enhanced endurance performance in HH environment among acclimatised trained male athletes.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-15"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142585101","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":"Brown rice attenuates iron-induced Parkinson's disease phenotypes in male wild-type <i>drosophila</i>: insights into antioxidant and iron metabolism modulation.","authors":"Hassan Muhammad Yankuzo, Ismail Sulaiman, Suleiman Alhaji Muhammad, Abdullahi Abdullahi Raji, Yaaqub Abiodun Uthman, Mustapha Umar Imam","doi":"10.1139/apnm-2024-0110","DOIUrl":"10.1139/apnm-2024-0110","url":null,"abstract":"<p><p>Parkinson's disease (PD) is a progressive movement disorder associated with brain iron (Fe) accumulation and free radicals. Brown rice (BR) is antioxidant-rich and has been shown to ameliorate oxidative stress-induced damage. The aim of this study was to investigate the effects of BR compared to white rice (WR) on Fe-induced PD in a fruit fly model. Three-day-old male adult flies were divided into two groups: one on a normal diet and the other on Fe-diet (1 mmol/L) for 10 days to induce PD. After 10 days, the Fe-fed flies were redistributed into four groups: one on normal diet (Fe group), while the others were treated with BR (Fe + BR group), WR (Fe + WR group), or L-3,4-dihydroxyphenylalanine (L-dopa) (Fe + L-dopa group) for 5 days. Similarly, the flies initially on a normal diet were separated into four groups: one on normal diet (Control group), while the others were treated with BR (BR group), WR (WR group), or L-dopa (L-dopa group) for 5 days. Finally, Fe levels, dopamine, malonaldehyde (MDA), and antioxidant enzymes were measured, and the mRNA levels of antioxidant and Fe metabolism genes were assessed. BR significantly improved motor and cognitive functions, decreased fly head MDA and Fe levels, and increased antioxidant enzyme levels in comparison to the Fe and WR groups. Similarly, BR upregulated the mRNA levels of antioxidant genes: catalase, GPx, Nrf2, and DJ-1. The results suggest that BR could potentially reduce morbidities associated with PD possibly due to its bioactive compounds compared to WR.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142717925","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":"Note of appreciation.","authors":"","doi":"10.1139/apnm-2024-0496","DOIUrl":"https://doi.org/10.1139/apnm-2024-0496","url":null,"abstract":"","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":"50 ","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142985838","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":"A comparison of the effects of dairy products with their plant-based alternatives on metabolic responses in healthy young Canadian adults: a randomized crossover study.","authors":"Nicole Da Silva, G Harvey Anderson, Amira M Amr, Shirley Vien, Hrvoje Fabek","doi":"10.1139/apnm-2024-0158","DOIUrl":"10.1139/apnm-2024-0158","url":null,"abstract":"<p><p>Plant-based food demand is rapidly increasing. However, the metabolic responses of plant proteins within their commercially available form remain unclear. Two randomized crossover experiments compared plant-based alternatives to dairy on postprandial glycemia, metabolic hormones, and appetite before and after a fixed-size (12 kcal/kg body weight) pasta meal in sixteen healthy young adults (eight males and eight females). In experiment 1, participants (22.8 ± 2.3 year) consumed one serving of Greek yogurt (175 g), cheddar cheese (30 g), plant-based cheese (30 g), or plant-based yogurt (175 g). In experiment 2, participants (22.3 ± 2.4 year) consumed one serving (250 mL) of cow's milk, vanilla soy beverage or vanilla almond beverage, and (30 g) of cheddar cheese or plant-based cheese. Blood glucose, insulin, and appetite were measured at baseline, post-treatment, and following a fixed-size pasta meal (post-meal) within 15-30 min. In experiment 2, C-peptide, glucagon-like peptide-1 (GLP-1), and ghrelin were measured. Greek yogurt and cheddar cheese lowered post-meal blood glucose more than their plant-based alternatives (<i>p</i> < 0.01) and post-treatment blood glucose was higher following almond beverage than cheddar cheese and plant-based cheese (<i>p</i> < 0.01). In experiment 1, post-treatment insulin was higher after Greek yogurt than cheddar cheese and plant-based cheese and all treatments post-meal (<i>p</i> < 0.02). Post-meal appetite was lower after plant-based yogurt than cheddar cheese and plant-based cheese (<i>p</i> < 0.01). In experiment 2, post-treatment insulin was higher after almond beverage compared to all treatments (<i>p</i> < 0.01), and post-meal GLP-1 was higher after milk than almond beverage (<i>p</i> = 0.03). We conclude that the physiological functionality of plant-based alternatives as measured by blood glucose, insulin, C-peptide, and GLP-1 did not replicate the metabolic functions of dairy products. Clinical trial registry number: http://clinicaltrials.gov (NCT04600128 and NCT05919667).</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-17"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141989725","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":"What do Canadian universities suggest on their webpages as future career and educational pathways following completion of a kinesiology or exercise science undergraduate program?","authors":"Taniya S Nagpal, Hanna Randhawa, Rebecca Pallister, Jonathon R Fowles, Myles W O'Brien","doi":"10.1139/apnm-2024-0248","DOIUrl":"10.1139/apnm-2024-0248","url":null,"abstract":"<p><p>Kinesiology undergraduate programs are multidisciplinary, and graduates may navigate several post-graduate education and career pathways. This study summarized the pathways currently listed online by Canadian undergraduate programs following completion of a kinesiology or \"exercise science\" degree. An environmental scan was completed by reviewing Canadian undergraduate program (<i>n</i> = 59) webpages and their list of future pathways (<i>n</i> = 845). A content analysis summarized pathways into 46 common categories. The most mentioned pathway was education (<i>n</i> = 60), with coaching, health promotion and physiotherapy next (<i>n</i> = 46-48). Additional pathways included medical, allied health professions, business, and exercise training (<i>n</i> = 24-44). Most listed pathways likely require further training post-graduation.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142960228","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":"Exploring Canadian dietitians' knowledge, attitude, and practices providing culturally safe care to Muslims who fast during the month of Ramadan: a cross-sectional study.","authors":"Katherine A W Hillier, Hassan Vatanparast, Ginny Lane","doi":"10.1139/apnm-2024-0392","DOIUrl":"10.1139/apnm-2024-0392","url":null,"abstract":"<p><p>Fasting during Ramadan involves abstaining from food and drink from dawn to dusk for 29 to 30 days, annually. Dietitians, experts in food and nutrition, play a vital role in fostering the well-being of Canadians. Given that 1 in 20 Canadians are Muslim, access to culturally safe care is essential for their health. The consumption of adequate nutrients during the non-fasting hours is important for Muslims well-being. It is unknown whether dietitians in Canada feel comfortable and knowledgeable providing safe care during Ramadan. An online survey, was developed using the World Health Organization's Knowledge Attitude and Practice Protocol, and then reviewed for content validity by six dietitians. From 5 March 2023 to 1 April 2023, 159 Canadian dietitians, from a variety of practice areas, including acute care, community health, and private practice, completed the online survey. Descriptive statistics, cross tabulations, and <i>χ</i>² tests, enhanced by post hoc analyses with Bonferroni correction, were employed to determine any relationship between categorical variables and identify significant associations or differences. While most participants demonstrated an adequate understanding of Ramadan fasting practices, including its duration and restrictions, 91% reported not receiving information on how to provide culturally safe care during their university degree. Many dietitians expressed discomfort providing care (43.7%, 69/158) and lacked adequate resources (51.3%, 81/158). Among the 37% of dietitians who did offer care to Muslims (58/157), the majority felt comfortable (72.1%, 44/58). This study reveals a gap in capacity to provide culturally safe care, highlighting the need for training interventions for nutrition professionals, and curriculum for dietetics programs.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142960211","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":"Exploring contexts for using digital food retail services in Canada: a qualitative study.","authors":"Melissa A Fernandez, Jessica Dugan, Kim D Raine","doi":"10.1139/apnm-2024-0173","DOIUrl":"10.1139/apnm-2024-0173","url":null,"abstract":"<p><p>This study aimed to understand contexts for buying food online with food delivery apps, meal kits, and online grocers in Canada. A total of 34 participants (24% identified as men) between the ages of 16 and 60 were interviewed over the phone. The participants were recruited through personal and professional networks, electronic word of mouth, and paid social media ads. The interviews were transcribed verbatim and thematic analysis was used to generate major themes: convenience, food literacy, and cost-effectiveness. Convenience was multifaceted, including protecting time, minimizing food preparation effort, and facilitating food access (without a vehicle, during illness and isolation, during bad weather, with mobility challenges, or while consuming drugs or alcohol). It was found that regardless of age, gender, or lifestyle, the contexts for using digital food retail services were similar. These services made food acquisition and preparation easier; however, the benefits may be at the detriment to food literacy. The added value that digital food retail services provided made up for any additional costs. This study highlighted the need for public health practitioners to consider different facets of convenience and the added value that digital food retail services offer when making healthy food shopping and preparation recommendations. Additionally, further investigation into the impacts of digital food retail on food literacy is warranted. Results from this study will be integrated into a larger survey exploring the relationship between online food purchasing behaviors and diet quality among Canadians.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142303211","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":"A reduced carbohydrate diet improves glycemic regulation in hyperglycemic older people in a retirement home: the SAGE study.","authors":"Camille Vandenberghe, Elisabelle Hardy, Marie Christine Morin, Valérie St-Pierre, Karine Groulx, Mélanie Fortier, Daniel Tessier, Paul Leclerc, Stephen C Cunnane","doi":"10.1139/apnm-2024-0277","DOIUrl":"10.1139/apnm-2024-0277","url":null,"abstract":"<p><p>Poor glucose regulation associated with gradual insulin resistance is a significant risk factor in several age-related chronic diseases. An eating plan that promotes a lower carbohydrate intake may have a beneficial effect on glucose metabolism. This study aimed to evaluate how a diet reduced in carbohydrate by 32% (RCHO) over a 2 month period would influence the metabolic profile of older individuals (<i>N</i> = 24) living in a retirement home (RH). A continuous glucose monitor was used to measure blood glucose during four periods: the standard diet before (baseline) and after (washout) the intervention, during the 4 initial days of the RCHO diet (RCHO-early), and the final days of the 2 month intervention (RCHO-end). The blood metabolic profile was also measured (glucose, ketones, insulin, triglycerides, and cholesterol). RCHO intake decreased average blood glucose compared to the standard diet in hyperglycemic participants: RCHO-early 7.8 ± 1.0 vs 7.5 ± 1.1 mM (<i>p =</i> 0.012) and RCHO-end 7.8 ± 1.0 vs 7.0 ± 0.9 mM (<i>p =</i> 0.050). In the hyperglycemic participants, the percentage of time spent in hyperglycemia (>10.0 mM) decreased by 50% during the RCHO-early (<i>p =</i> 0.012) and by 66% at RCHO-end (<i>p</i>  <i>=</i> 0.021) compared to baseline. Glycated hemoglobin was significantly lower at RCHO-end in both hyperglycemic and normoglycemic participants compared to baseline (<i>p</i> < 0.008). Plasma ketones increased threefold in hyperglycemic participants at RCHO-end compared to baseline (<i>p</i> < 0.028). This study shows that an RCHO diet has metabolic health benefits in an older population and confirms its safety, tolerability, and acceptability in an RH (NCT06022094).</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":" ","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142376430","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":"The effects of acute hot-water immersion on force steadiness and motor unit discharge rate variability in young, healthy adults.","authors":"Patrick Rodrigues, Lucas B R Orssatto, Gabriel S Trajano, Lee Wharton, Geoffrey M Minett","doi":"10.1139/apnm-2024-0330","DOIUrl":"https://doi.org/10.1139/apnm-2024-0330","url":null,"abstract":"<p><p>This study examined the effects of core and muscle temperature on force steadiness and motor unit discharge rate (MUDR) variability after a hot-water immersion session. Fifteen participants (6 women; 25 ± 6 years) completed neuromuscular assessments before and after either 42 °C (hot) or 36 °C (control) water immersion. Force steadiness was measured during knee extension, while HD-sEMG signals were recorded from <i>vastus lateralis</i> and <i>medialis</i> for MUDR variability analysis. Following water immersion, force steadiness decreased by 0.11% (<i>p</i> < 0.05; <i>d</i> = 0.38) and MUDR variability increased by 1.25% (<i>p</i> < 0.01; <i>d</i> = 0.57) potentially driven by increased muscle temperature. Elevated core temperature did not further affected these changes.</p>","PeriodicalId":93878,"journal":{"name":"Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme","volume":"50 ","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143384347","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}