Aluminum (Al) is widely found in the nature. Although the relation between Al and neurodegenerative diseases is still controversial, Al is related with many brain diseases including Alzheimer's ...disease, Parkinson's disease, and multiple sclerosis. Al exposure occurs mainly through environment, occupational, and dietary factors for humans. Al exposure with diet can be through foods, food additives, water, and contamination of Al equipment/utensils. The aim of this review is to summarize various hypotheses, which link Al and neurodegeneration, and to determine the roles of Al exposure through different sources including diet, environment, and occupation. Future studies should be done in vulnerable subgroups of population including children, patients receiving antacid or Al-containing pharmeteucials on a daily basis, patients with reduced renal function, and patients on parenteral nutrition regimens that are likely to be affected by possible adverse health effects of Al. In addition, gender, age, and Al interactions need to be determined. One of the most important challanges in future epidemiological studies is to determine which variables should be controlled. In addition, experimental studies should be more focused and translational. In this context, exposure dose, dose-response effects, and time lapse between exposures and cognitive assessments are very important.
Background Despite the well-established capacity of physical activity to reduce blood pressure, the associations between physical activity with cardiovascular disease (CVD) incidence and mortality in ...people living with hypertension are not well understood. We examine the dose-response associations of device-assessed physical activity with all-cause and CVD mortality and CVD incidence (total, stroke, and coronary heart disease) in adults with hypertension. Methods and Results This prospective study included data from 39 294 participants with hypertension in the UK Biobank study who had valid accelerometry data and for whom mortality and CVD followed-up data were available. We categorized moderate-to-vigorous physical activity and total physical activity volume into 4 categories based on the 10th, 50th, and 90th percentiles and used Cox regressions to estimate their associations with CVD mortality and incidence outcomes. Splines were used to assess the dose-response associations. During a median follow-up of 6.25 years (241 418 person-years), 1518 deaths (549 attributable to CVD) and 4933 CVD (fatal and nonfatal) incident events were registered. Compared with the lowest category of moderate-to-vigorous physical activity, the relative risks (hazard ratios and 95% CIs) of all-cause mortality for increasing categories were 0.53 (0.46-0.61), 0.41 (0.34-0.49), and 0.36 (0.26-0.49). We found associations of similar magnitude for total CVD incidence, stroke, and coronary heart disease; and for total physical activity volume across all outcomes. For all outcomes, there were linear or nearly linear inverse dose-response relationships with no evidence of harms with high levels of physical activity. Results were robust to removing participants who died within the first 2 years. Conclusions Our findings underscore the importance of physical activity for people living with hypertension and provide novel insights to support the development of physical activity guideline recommendations for this high-risk group.
Physical activity (PA) and discretionary screen time (DST; television and computer use during leisure) are both associated with obesity risk, but little longitudinal evidence exists on their combined ...influence. This study examined the independent and joint associations of changes in PA and DST with incident obesity, body mass index (BMI) and waist circumference (WC).
We analysed the data of individuals aged 40-69 years from the UK Biobank, a large-scale, population-based prospective cohort study. PA was measured using the International Physical Activity Questionnaire and DST was defined as the total of daily TV viewing and non-occupational computer use. Changes in PA and DST over time were defined using departure from sex-specific baseline tertiles and categorised as worsened (PA decreased/DST increased), maintained, and improved (PA increased/DST decreased). We then used each exposure change to define a joint PA-DST change variable with nine mutually exclusive groups. We used multivariable adjusted mixed-effects linear and Poisson models to examine the independent and joint associations between PA and DST changes with BMI and WC and incident obesity, respectively. Development of a BMI ≥ 30 kg/m
was defined as incident obesity.
Among 30,735 participants, 1,628 (5.3%) developed incident obesity over a mean follow-up of 6.9 (2.2) years. In the independent association analyses, improving PA (Incident Rate Ratio (IRR) 0.46 (0.38-0.56)) was associated with a lower risk of incident obesity than maintaining PA, maintaining DST, or improving DST. Compared to the referent group (both PA and DST worsened), all other combinations of PA and DST changes were associated with lower incident obesity risk in the joint association analyses. We observed substantial beneficial associations in the improved PA groups, regardless of DST change e.g., DST worsened (IRR 0.31 (0.21-0.44)), maintained (IRR 0.34 (0.25-0.46)), or improved (IRR 0.35 (0.22-0.56). The most pronounced decline in BMI and WC was observed when PA was maintained or improved and DST was maintained.
We found that improved PA had the most pronounced beneficial associations with incident obesity, irrespective of DST changes. Improvements in PA or DST mutually attenuated the deleterious effects of the other behaviour's deterioration.
The incidence of both non-alcoholic fatty liver disease (NAFLD) and alcoholic fatty liver disease (ALD) are expected to grow as a consequence of the ongoing obesity and alcohol consumption trends.
We ...examined the joint associations of adiposity (body mass index (BMI) and waist circumference (WC)) and alcohol consumption on ALD, NAFLD and liver disease incidence and mortality (n = 465,437).
Alcohol consumption was categorised based on current UK guidelines (14 units/week). Data were analysed using Cox proportional hazard models. A total of 1090 liver disease deaths, 230 ALD deaths and 192 NAFLD deaths occurred over an average follow-up length of 10.5 ± 1.7 years.
In multivariate models, we observed greater point estimates for risk of ALD, NAFLD and liver disease incidence and mortality among overweight/obese participants who consumed alcohol at the same level as normal weight participants. We found that overweight/obese participants who reported alcohol consumption above the guidelines had a greater HR for liver disease incidence and mortality (HR 1.52, 95% CI 1.32, 1.75 and HR 2.20, 95% CI 1.41, 3.44, respectively) than normal weight individuals (HR 0.95, 95% CI 0.83, 1.09 and HR 1.24, 95% CI 0.8, 1.93, respectively). The results for the associations of alcohol consumption and WC with ALD, NAFLD and liver disease mortality were similar. Participants with high WC who reported alcohol consumption above the guidelines had a greater HR for liver disease incidence (HR 1.59, 95% CI 1.35, 1.87) than normal WC individuals (HR 0.85, 95% CI 0.72, 1.01).
We found evidence that being overweight/obese amplified the harmful effect of alcohol on the liver incidence and mortality.
Purpose
Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic ...characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods.
Design/methodology/approach
Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic.
Findings
Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health.
Originality/value
This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.
Purpose
The purpose of this study was to examine the potential association between the glycemic index (GI) and the glycemic load (GL) with early childhood caries in preschool children.
...Design/methodology/approach
This cross-sectional study collected data from 225 children aged 37–71 months in governmental nursery schools within the Altindag district of Ankara, Turkey. GI and GL values of foods and beverages were calculated using 2008 international tables of GI and GL. Dental examinations were done under daylight and by using a headlight. The prevalence of caries was obtained by calculating the number of the decayed, missing and filled teeth (dmft) index score or decayed, missing and filled surface (dmfs) index score.
Findings
There were significant differences in the dmft and dmfs scores according to GI groups (p = 0.022 for both). The multivariate models showed that children who consumed a high-GI diet had higher dmft scores compared to children who consumed a medium-GI diet (ß 1.48, 95% CI −1.48, 4.44), whereas children who consumed a high-GL diet had lower dmft score compared to children who consumed low-GL diet (ß 0.55, 95% CI −0.97, 2.07), however, they were not statistically significant.
Originality/value
Dietary total GI and GL did not significantly influence the caries experience of preschool children. Future studies should focus on the different age groups with a broader perspective.
In this study, aluminium (Al) leaching from different types of Al foils (Al‐only foil and baking paper‐Al foil) into baked meat were determined. Meat (beef, mutton, and chicken (breast and drumstick) ...was cooked in oven, using two foil types, at 150°C for 60 min, 200°C for 40 min, 250°C for 20 min. Al content was determined by ICPS‐MS. Increasing meat fat content, cooking temperature, time, and decreasing pH caused more increase of leaching from Al‐only foil than from baking paper‐Al foil, which warrants further studies to determine effects of foil types on Al leaching into food under different conditions. This study shows information about Al leaching from different foils. Results provide clues regarding how cooking applications can change leaching of Al.
Practical applications
The use of Al foil with meat in baking process is a common practice in order to protect food against direct heat effect and prevent water uptake. It is important to determine the Al leaching into foods from Al foils since there is a relationship between Al and neurological diseases. Though Al foil is widely used in different cooking methods, the use of the foil, whose one side is baking paper and the other side is Al, is not commonly used by consumers. The present study was performed to compare Al leaching from different types of foils. The results of this study will have greater potential for foil manufacturers to develop safer foils as well as policy makers to encourage consumers to be informed and use the foil, whose one side is baking paper and the other side is Al.
IntroductionThe Prospective Physical Activity Sitting and Sleep consortium (ProPASS) is an international collaboration platform committed to harmonise thigh-worn accelerometry data. The aim of this ...paper is to (1) outline observational thigh-worn accelerometry studies and (2) summarise key strategic directions arising from the inaugural ProPASS meeting.Methods(1) We performed a systematic scoping review for observational studies of thigh-worn triaxial accelerometers in free-living adults (n≥100, 24 hours monitoring protocols). (2)Attendees of the inaugural ProPASS meeting were sent a survey focused on areas related to developing ProPASS: important terminology (Q1); accelerometry constructs (Q2); advantages and distinct contribution of the consortium (Q3); data pooling and harmonisation (Q4); data access and sharing (Q5 and Q6).Results(1) Eighty eligible articles were identified (22 primary studies; n~17 685). The accelerometers used most often were the ActivPAL3 and ActiGraph GT3X. The most commonly collected health outcomes were cardiometabolic and musculoskeletal. (2) None of the survey questions elicited the predefined 60% agreement. Survey responses recommended that ProPASS: use the term physical behaviour or movement behaviour rather than ‘physical activity’ for the data we are collecting (Q1); make only minor changes to ProPASS’s accelerometry construct (Q2); prioritise developing standardised protocols/tools (Q4); facilitate flexible methods of data sharing and access (Q5 and Q6).ConclusionsThigh-worn accelerometry is an emerging method of capturing movement and posture across the 24 hours cycle. In 2020, the literature is limited to 22 primary studies from high-income western countries. This work identified ProPASS’s strategic directions—indicating areas where ProPASS can most benefit the field of research: use of clear terminology, refinement of the measured construct, standardised protocols/tools and flexible data sharing.
BackgroundWith the range of nutrition information online, assessing the resources that public access may improve the reliability and quality of the nutritional related COVID-19 information. The ...quality and reliability of the nutritional information in COVID-19 available on video sharing websites such as YouTube is unknown.ObjectivesTo evaluate whether the popularity of the videos correlated with the reliability and quality as determined by using the recognized quality scoring systems.MethodsYouTube was searched using the terms ‘nutrition and COVID-19’ in Turkish on February 1st, 2021. Videos were subsequently filtered according to relevancy, and first 280 videos were analyzed. Videos in other languages, duplicate videos, and live videos were excluded. A total of 218 videos were reviewed. Video demographics including number of views, likes, and dislikes were recorded. The upload source of each video was classified as news channel, health professionals, health centers, TV channels, government organisations, educational organisations and independent individual channels based on the information given at ‘about’ section of their YouTube profile. The transparency, utility, reliability and accuracy of video content was assessed using the Journal of the American Medical Association benchmark criteria (JAMA score). Quality of the videos were assessed with Global Quality Score (GQS).ResultsAccording to the video source, 30.7% of the videos were shared by health professionals including doctors, dietitians, and nurses, whereas 18.7% of them shared by independent users. Educational organisations only shared 5% of the videos. Videos shared by health centers had the highest JAMA score (2.2 ± 0.8) followed by government organisations (2.1 ± 0.7). The independent users and TV channels’ videos had the lowest JAMA score (1.7 ± 0.7). GQS was the highest for government organisations’ videos (3.5 ± 01.1) whereas it was lowest for TV channels’ videos (2.8 ± 01.1). There was a significant positive correlation between JAMA score and GQS of the videos (r=0.201, p=0.05). According to the assessment of the relationship between length, number of views, likes, dislikes, view and like ratio, there was a correlation between the length of the video, like ratio and GQS (r=0.193, p=0.004 and r=0.140, p=0.039 respectively). There were not any significant associations between quantitative variables and JAMA score.ConclusionHealth professionals, educational and government organisations need to more engage in the spread of nutrition-related COVID-19 information to internet platforms such as YouTube. This will be an effective and immediately implementable public health strategy to effectively spread the right information.
BackgroundNowadays, dietitians widely use social media tools such as Instagram in order to build their clientele as well as share healthy eating tips and recipes.ObjectivesThis study aimed to ...evaluate the nutritional content of recipes shared by dietitians on Instagram.MethodsInstagram accounts of Turkish dietitians who had a blue tick (known as the Instagram verified sticker) in their account and more than 100,000 followers were included. We determined the last 10 Instagram recipe posts of each dietitian and divided them into 7 categories according to their content: main dish, soup, healthy bakery products, breakfast, salads, drink including smoothies and sweets. Nutritional composition (macro and micronutrients) of the recipes was analyzed based on one serving size. Post demographics including number of likes, hashtags and comments were also recorded.ResultsWe identified a total of 98 recipes. The majority of the posts were shared as photo (80.6%) whereas the rest of the posts (19.4%) were shared as video. The mean (SD) number of likes was 6108.9 (17971.2). The most shared recipe category was sweets category (36.1%), followed by salads category (17.0%). Salads category had the highest energy (381.4±126.8 kcal), protein (15.1 ± 14.5 g) and fat content (24.0 ± 10.0 g) per one serving. Sweets category had the lowest energy (139.9 ± 63.2 kcal) per one serving. Soup category had the highest carbohydrate content (44.1 ± 24.0 g).ConclusionOur research provides important information about the nutrient content of the recipes shared by dietitians on Instagram, which is an increasingly popular avenue for the general public, especially for those who do not have an opportunity to see a dietitian. Healthy recipe posts of dietitians on Instagram may be potentially misleading for public who may believe these foods are healthier than the regular alternatives. As such, following healthy recipes may be unlikely to confer any additional health benefits to the individual. There is a need for social media guidelines on how dietitians can effectively communicate via social media with the potential clients as trusted source of information.
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