Nutritional Value of Edible Seaweeds MacArtain, Paul; Gill, Christopher I R; Brooks, Mariel ...
Nutrition reviews,
12/2007, Letnik:
65, Številka:
12
Journal Article
Recenzirano
This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated ...nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily amounts of nutrients and are contrasted with terrestrial foodstuffs with respect to selected nutrients. For the purpose of comparison, a sample serving size of 8 g dry weight of seaweed is used to illustrate the potential contribution of seaweeds to the diet.
Novel plant-based meat and dairy alternatives are designed to mimic and replace animal-sourced products, yet their nutritional composition differs from traditional alternatives such as legumes and ...beans. The nutritional impacts of switching from animal-sourced to traditional or novel plant-based alternatives remains unclear.
This study aimed to model the impact of partial and complete substitution of animal-sourced meat and dairy products with traditional or novel plant-based alternatives on diet quality and nutrient adequacy in a nationally representative sample of Australian adults.
Dietary data (1 24-h recall) from the Australian Health Survey 2011–2013 (n = 9115; ≥19 y) were analyzed. Four models simulated partial or complete substitution of animal-sourced meat and dairy with traditional or novel plant-based alternatives. Diet quality was assessed using the Dietary Guideline Index (DGI), and nutrient adequacy was determined using age- and sex-specific nutrient reference values. Modeled diets were compared to a baseline diet using survey-weighted paired t tests.
DGI scores improved by 0.3% to 6.0% for all models across all sex and age groups compared to baseline. Improvements in diet quality were greatest for the complete substitution to traditional alternatives (5.1% average increase in DGI). Overall, inclusion of plant-based alternatives (complete or partial) decreased saturated fat and increased dietary fiber. Long-chain n–3 polyunsaturated fatty acids decreased to below adequate intakes for all complete substitution models. Substitution with traditional alternatives decreased sodium and increased calcium, whereas substitution with novel alternatives increased sodium and decreased calcium.
All models using traditional alternatives, and the partial substitution using novel alternatives, showed small but statistically significant improvements in diet quality. Nutrient adequacy varied between models, with nutrients including saturated fat, sodium, calcium, and long-chain fatty acids implicated. Findings highlight the importance of informed choices when switching to traditional or novel plant-based alternatives to prevent suboptimal dietary intake.
Overconsumption of energy-dense, nutrient-poor “discretionary” foods and beverages can indicate poor diet quality, which is a risk factor for obesity and chronic disease. With 60% of Australians ...exceeding the recommended intake of discretionary foods, there is a need for interventions to reduce their consumption.
The objective was to model the impact of 26 specific scenarios to limit discretionary food intake on energy and nutrient intake.
The scenario modeling analysis was based on reduction strategies targeting portion size, frequency, or variety of discretionary food and beverage items consumed.
Data from 12,153 respondents aged 2 to 85 years from the 2011-12 Australian National Nutrition and Physical Activity Survey were used.
The outcome measures were change in servings of discretionary foods and key nutrients (energy, total fat, saturated fat, sugar, alcohol, sodium, trans fat) for the population, and by sex, age group, weight status, and socioeconomic status.
Descriptive and inferential statistical analysis were conducted.
Scenarios reduced total energy intake by up to 26% across the population as a whole. The removal of discretionary foods (not beverages) resulted in the greatest reduction in servings and energy (74.8% and 25.6%, respectively), followed by the removal of discretionary items in portions greater than 143 kcal (59.1% and 24.3%) and not consuming discretionary items at main meals (51.2% and 17.8%). Targeting single categories of discretionary foods reduced energy intake by an average of 5.6% for the removal of cakes and biscuits, 4.4% for alcohol, and 3.9% for sugar-sweetened beverages. Strategies reduced total fat, saturated fat, and sugar by up to 35%, 38%, and 40% respectively.
Strategies that are specific to discretionary food and beverage intake targeting reductions in portion size, frequency, or variety have the potential to reduce energy intake and improve diet quality. These findings have implications for designing interventions with potential to tailor messages to current dietary habits. Exploration of how these strategies could be effectively implemented will be the focus of further research.
Shiftworkers are more likely to suffer from gastrointestinal disease and Type 2 Diabetes than the general population, likely due to their altered dietary intakes. Previous research has suggested that ...coping strategies and health behaviours may be linked, however, questions remain regarding these relationships in shiftworking populations. The Standard Shiftwork Index and Food Frequency Questionnaire were completed by nurses/midwives working forward rotating shifts (N=27, female=24, age=38.4 ± 13.1 y). Greater engaged coping strategy usage was associated with lower total energy, fat, carbohydrate and sugar intake (ρs>−0.1). Greater disengaged coping strategy usage was associated with greater intake of these nutrients (ρs>0.1). Results suggest that engaged coping strategies may contribute to healthier dietary choices. A greater focus on coping styles, particularly during nursing education, may improve shiftworkers’ health.
Ultra-processed foods are highly palatable and can be consumed anywhere at any time, but typically have a poor nutritional profile. Therefore, their contribution to total energy intake has been ...proposed as an indicator for studying overall dietary quality.
The aim of this study was to investigate the associations between the energy contribution from ultra-processed foods and the intake of nutrients related to chronic non-communicable diseases in Mexico.
This study used a secondary analysis of cross-sectional data from the 2012 Mexican National Health and Nutrition Survey.
This study included participants aged 1 year and older (n=10,087) who had completed a 1-day 24-hour recall.
Intake from added sugar (% kcal), total fat (% kcal), saturated fat (% kcal), protein (% kcal), dietary fiber (g/1,000 kcal), and dietary energy density (kcal/g) were measured.
Multiple linear regression models adjusted for sociodemographic variables were fitted to assess the association between quintiles of energy contribution from ultra-processed foods and nutrient intake.
Mean reported energy contribution from ultra-processed foods to the Mexican population’s diet ranged from 4.5% kcal in quintile 1 (Q1) to 64.2% kcal in quintile 5 (Q5). An increased energy contribution from ultra-processed foods was positively associated with intake from added sugar (Q1: 7.4% kcal; Q5: 17.5% kcal), total fat (Q1: 30.6% kcal; Q5: 33.5% kcal) and saturated fat (Q1: 9.3% kcal; Q5: 13.2% kcal), as well as dietary energy density (Q1: 1.4 kcal/g; Q5: 2.0 kcal/g) (P≤0.001); and inversely associated with intake from protein (Q1: 15.1% kcal; Q5: 11.9% kcal) and dietary fiber (Q1: 16.0 g/1,000 kcal; Q5: 8.4 g/1,000 kcal) (P≤0.001).
In the Mexican population, an increased energy contribution from ultra-processed foods was associated with a lower dietary quality with regard to intake of nutrients related to chronic non-communicable diseases. Future research is needed to identify barriers to eating a variety of unprocessed and minimally processed foods for the Mexican population, as well as effective public health strategies and policies to overcome these barriers.
Background
. The rational nutrition of the child population is given great medical importance as a factor in preserving the health and development of the child. A complete and balanced diet in terms ...of the content of basic nutrients ensures the normal growth and development of the child’s body.
The aim
. To analyze of the actual nutrition of adolescents living in rural areas of the Irkutsk region.
Materials and methods
. The study involved 69 rural adolescents aged 11–17 years (34 boys, 35 girls). The actual nutrition was studied by the method of 24-hour nutrition reproduction. The energy value of the diet was determined, the nature of the provision of the diet with basic macro- and microelements was studied. The obtained values were compared with the norms of physiological needs for energy and nutrients in 2008 and 2021.
Results
. The analysis of actual nutrition revealed deviations from the principles of healthy nutrition: insufficient energy value of the diet, deficiency of proteins and fats. The diet of adolescents was characterized by an insufficient content of the main groups of macro- and micronutrients – vitamins A, C and D, essential trace elements, and a deficiency of dietary fiber. The diet of adolescents was characterized by increased sodium intake. The calculated ratio of proteins, fats, carbohydrates indicated a carbohydrate type of diet.
Conclusion
. Despite the great attention to the problem of balanced nutrition of adolescents, the question of the impact of nutrition on the health of a teenager, considering the regional factor, remains open. Recommendations for the development of a regional program for the organization of proper nutrition for school-age children are of great practical importance.
: Nutritional factors associated with gastric cancer (GC) are not completely understood. We aimed to determine the effect of nutrient intake on the incidence of GC.
: This was a
analysis of a ...prospective trial that evaluated modalities for GC screening in participants aged 30 to 74 years living in high-risk areas for GC in Japan between June 2011 and March 2013. The patients were followed up for GC incidence for 6 years. All participants completed a self-administered food frequency questionnaire (FFQ) upon enrollment before GC screening. Daily nutrient intake was calculated from the FFQ and dichotomized at each cutoff value using receiver operating characteristic analysis. Risk factors associated with GC incidence were investigated in terms of nutrient intake and participant characteristics using Cox proportional hazards regression analysis.
: Overall, 1,147 participants were included in this analysis. The median age was 62 years, and 50.7% of the participants were men. The median follow-up period was 2,184 days. GC was detected in 25 participants during the follow-up. Multivariate Cox proportional hazards regression analysis revealed that the intake of sodium (adjusted hazards ratio aHR, 3.905; 95% confidence interval CI, 1.520 to 10.035; p=0.005) and vitamin D (aHR, 2.747; 95% CI, 1.111 to 6.788, p=0.029) were positively associated with GC incidence, whereas the intake of soluble dietary fiber (aHR, 0.104; 95% CI, 0.012 to 0.905; p=0.040) was inversely associated with GC incidence.
: Daily high intake of sodium and vitamin D and low soluble dietary fiber intake are associated with GC incidence.
To determine the differences in environmental impact and nutrient content of the current Dutch diet and four healthy diets aimed at lowering greenhouse gas (GHG) emissions.
GHG emissions (as proxy ...for environmental impact) and nutrient content of the current Dutch diet and four diets adhering to the Dutch food based dietary guidelines (Wheel of Five), were compared in a scenario study. Scenarios included a healthy diet with or without meat, and the same diets in which only foods with relatively low GHG emissions are chosen. For the current diet, data from the Dutch National Food Consumption Survey 2007–2010 were used. GHG emissions (in kg CO2-equivalents) were based on life cycle assessments. Results are reported for men and women aged 19–30years and 31–50years.
The effect on GHG emissions of changing the current Dutch diet to a diet according to the Wheel of Five (corresponding with the current diet as close as possible), ranged from −13% for men aged 31–50years to +5% for women aged 19–30years. Replacing meat in this diet and/or consuming only foods with relatively low GHG emissions resulted in average GHG emission reductions varying from 28–46%. In the scenarios in which only foods with relatively low GHG emissions are consumed, fewer dietary reference intakes (DRIs) were met than in the other healthy diet scenarios. However, in all healthy diet scenarios the number of DRIs being met was equal to or higher than that in the current diet.
Diets adhering to food based dietary guidelines did not substantially reduce GHG emissions compared to the current Dutch diet, when these diets stayed as close to the current diet as possible. Omitting meat from these healthy diets or consuming only foods with relatively low associated GHG emissions both resulted in GHG emission reductions of around a third. These findings may be used to expand food based dietary guidelines with information on how to reduce the environmental impact of healthy diets.
Display omitted
•Adherence to food based dietary guidelines does not always reduce GHG emissions.•Replacing meat in healthy diets reduced GHG emissions by 34%.•Consuming only low GHG emission foods reduced GHG emissions by 28%.•Based on the number of dietary reference intakes met, replacing meat is favorable.
PDF
