Food & Nutrition Research https://foodandnutritionresearch.net/index.php/fnr <p>As one of the first Open Access journals in its field,&nbsp;<em>Food &amp; Nutrition Research&nbsp;</em>offers an important forum for researchers&nbsp;to exchange the latest results from research on human nutrition broadly and food-related nutrition in particular. The&nbsp;Journal&nbsp;is widely indexed and has an&nbsp;<strong>Impact Factor of 2.553 (2018).</strong></p> en-US <p><span style="color: #4b7d92;">This work is licensed under a <a href="http://creativecommons.org/licenses/by/4.0/" rel="license">Creative Commons Attribution 4.0 International License</a> <br>Authors retain copyright of their work, with first publication rights granted to SNF Swedish Nutrition Foundation.</span></p> <p><a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" rel="noopener"><img src="/public/site/images/ecsemiczky/88x31_CC_BY.png"></a></p> <p>&nbsp;</p> anneli.hovstadius@snf.ideon.se (The Food & Nutrition Research Editorial Team) veronica.svard@openacademia.net (Veronica Svärd) Mon, 06 Jan 2020 12:44:58 -0800 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 The effects of diet on levels of physical activity during winter in forensic inpatients – A randomized controlled trial https://foodandnutritionresearch.net/index.php/fnr/article/view/3610 <p><strong>Background</strong>: Fish consumption has been shown to have beneficial effects on biological and subjective measures of health and well-being. However, little is known about the effects of fish consumption at the behavioral level.</p> <p><strong>Objective</strong>: The primary aim of this study was to investigate the influence of diet on behavior such as physical activity during winter in forensic inpatients. The secondary aim was to investigate the relationship between vitamin D status and physical activity.</p> <p><strong>Design</strong>: Eighty-one male forensic inpatients participated in this study. Participants were randomized into two different diet groups: a Fish group receiving fatty fish three times per week and a Control group receiving an alternative meal (e.g. chicken, pork, and beef); while the Fish group received their fish, the Control group received an alternate meal, but with the same nutritional value as their habitual diet. The duration of the food intervention was 6 months.</p> <p><strong>Results</strong>: The results revealed that the Fish group had a regular pattern of physical activity throughout the intervention period. The participants in the Control group showed a more irregular pattern of physical activity in addition to a significant reduction in physical activity over time.</p> <p><strong>Conclusion</strong>: Behavior such as physical activity during winter seemed to be influenced by the diet.</p> Anita L. Hansen, Gina Ambroziak, David Thornton, Lisbeth Dahl, Bjørn Grung Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3610 Fri, 21 Feb 2020 13:03:32 -0800 Capsaicin has an anti-obesity effect through alterations in gut microbiota populations and short-chain fatty acid concentrations https://foodandnutritionresearch.net/index.php/fnr/article/view/3525 <p><strong>Objective</strong>: The present study investigated whether CAP exerted its anti-obesity effect through changes in the composition of gut microbiota and SCFAs, and whether the TRPV1 contributes to CAP’s effects against obesity in HFD-fed mice.</p> <p><strong>Design</strong>: C57BL/6J (TRPV1+/+) and B6.129X1-Trpv1tm1Jul/J (TRPV1-/-) mice were respectively divided into three groups (n = 6),that is SLD, HFD-fed, and CAP (2 mg/kg, po) +HFD fed and were administered respective treatment for 12 weeks.</p> <p><strong>Results</strong>: We observed significantly lower weight gain and food intake, triglyceride, cholesterol, glucose, and insulin levels in HFD+CAP-fed TRPV1knockout (KO) mice compared to the HFD-fed KO mice, though this effect was more obvious in wild-type (WT) mice. CAP increased the numbers of Akkermansia, Prevotella, Bacteroides, Odoribacter, Allobaculum, Coprococcus, and S24-7, and reduced the numbers of Desulfovibrio, Escherichia, Helicobacter, and Sutterella in the HFD+CAP-fed WT and KO mice compared with HFD-fed WT and KO mice. CAP increased the relative abundances of SCFAs producing the bacterial species, which increased intestinal acetate and propionate concentrations, which were beneficial in prevention and treatment of obesity.</p> <p><strong>Conclusions</strong>: Results from our study indicate that the reduced food intake and anti-obesity effect of CAP had been observed regardless of TRPV1 channel activation, and which is mediated by changes in the gut microbiota populations and SCFAs concentrations.</p> Yuanwei Wang, Cheng Tang, Yong Tang, Haiyan Yin, Xiong Liu Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3525 Wed, 19 Feb 2020 13:45:05 -0800 Associations between breastfeeding mode and duration and food neophobia in toddlerhood: A cross-sectional study among Norwegian toddlers https://foodandnutritionresearch.net/index.php/fnr/article/view/3615 <p><strong>Background</strong>: Research on the association between breastfeeding duration and food neophobia is inconclusive. Breastfeeding and measures to reduce food neophobia are highly recommended to ensure a healthy diet early in life.</p> <p><strong>Objective</strong>: The aim of this study was to evaluate the association between breastfeeding duration and food neophobia in young Norwegian children.</p> <p><strong>Design</strong>: Participants (n = 246) were recruited through kindergartens in four Norwegian counties in 2017. The parents of 1-year-olds filled in questionnaires, including standardized questions on breastfeeding and food neophobia. Cross-sectional results are presented. Comparisons of child neophobia score at 16 months of age according to breastfeeding status at various timepoints during infancy were explored in linear regression models adjusted for maternal education and parental food neophobia.</p> <p><strong>Results</strong>: Still being breastfed at 12 months and being exclusively breastfed at 5 months were independently associated with slightly higher food neophobia score at the mean age of 16 months compared to shorter duration of breastfeeding. We found no other associations between breastfeeding duration and child food neophobia.</p> <p><strong>Discussion</strong>: Our study adds to the somewhat scarce literature regarding associations between breastfeeding mode and duration and later food neophobia; some literature shows protective relations between breastfeeding and food fussiness, and others report opposite or null findings.</p> <p><strong>Conclusion</strong>: We found that both being breastfed at 12 months and being exclusively breastfed at 5 months were independently associated with slightly higher food neophobia score at the mean age of 16 months compared to shorter duration of breastfeeding. As the data are derived from a cross-sectional study, these findings should be interpreted with caution.</p> Nina Cecilie Øverby, Eli Anne Myrvoll Blomkvist, Elisabet Rudjord Hillesund Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3615 Fri, 14 Feb 2020 13:18:09 -0800 Purple sweet potato color protects against hepatocyte apoptosis through Sirt1 activation in high-fat-diet-treated mice https://foodandnutritionresearch.net/index.php/fnr/article/view/1509 <p><strong>Background</strong>: Recent evidence indicates that the inhibition of hepatocyte apoptosis is possible to develop a potential therapeutic strategy for nonalcoholic fatty liver disease (NAFLD). Our previous work suggested that purple sweet potato color (PSPC), a class of naturally occurring anthocyanins, effectively improved many features of high-fat diet (HFD)-induced NAFLD. However, whether PSPC ameliorates HFD-induced hepatocyte apoptosis has never been investigated.</p> <p><strong>Objective</strong>: Here we investigated the effects of PSPC on HFD-induced hepatic apoptosis and the mechanisms underlying these effects.</p> <p><strong>Design</strong>: Mice were divided into four groups: Control group, HFD group, HFD + PSPC group and PSPC group. PSPC was administered by daily oral gavage at doses of 700 mg/kg/day for 20 weeks. EX-527 (a SirT1-selective inhibitor) and Sirt1 siRNA were used to demonstrate the Sirt1 dependence of PSPC-mediated effects on apoptotic and survival signaling pathways in vivo and in vitro.</p> <p><strong>Results</strong>: Our results showed that PSPC reduced body weights, hepatic triglyceride contents, histopathological lesions and serum ALT levels in a mouse model of NAFLD induced by HFD. Furthermore, PSPC attenuated HFD-induced hepatocyte apoptosis ratio from 7.27 ± 0.92% to 1.79 ± 0.27% in mouse livers, which is insignificant compared with that of controls. Moreover, PSPC activated Sirt1 by boosting NAD+ level in HFD-treated mouse livers. Furthermore, PSPC promoted Sirt1-dependent suppression of P53-mediated apoptotic signaling and activation of Akt survival signaling pathway in HFD-treated mouse livers, which was confirmed by EX527 treatment. Moreover, Sirt1 knockdown abolished these ameliorative effects of PSPC on apoptosis and P53 acetylation and protein expression in PA-treated L02 cells. Ultimately, PSPC reduced Caspase-3 activation and Bax level, and elevated the Bcl-2 level in HFD-treated mouse livers.</p> <p><strong>Conclusion</strong>: PSPC protected against HFD-induced hepatic apoptosis by promoting Sirt1- dependent inhibition of p53-apoptotic pathway and facilitation of Akt survival pathway. This study indicates that PSPC is a candidate for nutritional intervention of NAFLD.</p> Weitong Su, Cheng Zhang, Feng Chen, Junwen Sui, Jiaqi Lu, Qingqing Wang, Qun Shan, Guihong Zheng, Jun Lu, Chunhui Sun, Shaohua Fan, Dongmei Wu, Zifeng Zhang, Yuanlin Zheng Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/1509 Tue, 04 Feb 2020 13:41:41 -0800 Long-term caloric restriction activates the myocardial SIRT1/ AMPK/PGC-1α pathway in C57BL/6J male mice https://foodandnutritionresearch.net/index.php/fnr/article/view/3668 <p><strong>Background</strong>: Caloric restriction (CR) can help in improving heart function. There is as yet no consensus on the mechanism of the effect of CR. Silent mating-type information regulation 1 (SIRT1), adenosine monophosphate- activated protein kinase (AMPK), and mTOR are key players in metabolic stress management. We aimed to explore the effect of CR on the myocardial SIRT1/AMPK/mTOR pathway in mice.</p> <p><strong>Methods</strong>: Thirty-six 6-week-old male C57BL/6J mice were randomly divided into three groups: normal control group (NC group, n = 12), high-energy group (HE group, n = 12) and CR group (n = 12) according to different diets. After 11 months, western blot was used to examine proteins such as p-AMPK, peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α), SIRT1, and p-mTOR, whereas real-time PCR was used to examine the expression of AMPK, PGC-1α, and SIRT1 transcripts.</p> <p><strong>Results</strong>: Compared to the HE group, the CR group displayed increased expression of myocardial p-AMPK protein, SIRT1 protein and mRNA, and PGC-1a mRNA. However, no difference was observed in the expression of p-mTOR protein and mTOR mRNA in the myocardium among the three groups.</p> <p><strong>Conclusions</strong>: CR improves the SIRT1/AMPK/PGC-1α pathway in mice myocardium with no effect on the mTOR pathway.</p> Lina Ma, Rong Wang, Hongjuan Wang, Yaxin Zhang, Zhiwei Zhao Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3668 Wed, 29 Jan 2020 02:35:10 -0800 Prediction model of artificial neural network for the risk of hyperuricemia incorporating dietary risk factors in a Chinese adult study https://foodandnutritionresearch.net/index.php/fnr/article/view/3712 <p><strong>Background</strong>: Risk of hyperuricemia (HU) has been shown to be strongly associated with dietary factors. However, there is scarce evidence on prediction models incorporating dietary factors to estimate the risk of HU.</p> <p><strong>Objective</strong>: The aim of this study was to develop a prediction model to predict the risk of HU in Chinese adults based on dietary information.</p> <p><strong>Design</strong>: Our study was based on a cross-sectional survey, which recruited 1,488 community residents aged 18 to 60 years in Beijing from October 2010 to January 2011. The eligible participants were randomly divided into a training set (n<sub>1</sub> = 992) and a validation set (n<sub>2</sub> = 496) in the ratio of 2:1. We developed the prediction model in three stages. We first used a logistic regression model (LRM) based on the training set to select a set of dietary risk factors which were related to the risk of HU. Artificial neural network (ANN) was then used to construct the prediction model using the training set. Finally, we used receiver operating characteristic (ROC) curve analysis to assess the accuracy of the prediction model using training and validation sets.</p> <p><strong>Results</strong>: In the training set, the mean age of participants with and without HU was 39.3 (standard deviation [SD]: 9.65) and 38.2 (SD: 9.38) years, respectively. Patients with HU consisted of 101 males (77.7%) and 29 females (22.3%). The LRM found that food frequency (vegetables [odds ratio (OR) = 0.73], meat [0.72], eggs [0.80], plant oil [0.78], tea [0.51], eating habits (breakfast [OR = 1.28]), and the salty cooking style (OR = 1.33) were associated with risk of HU. In the ANN analysis, we selected a three-layer back propagation neural network (BPNN) model with 14, 3, and 1 neuron in the input, hidden, and output layers, respectively, as the best prediction model. The areas under the ROC of the training and validation sets were 0.827 and 0.814, respectively. HU would occur when the incidence probability is greater than 0.128. The indicators of accuracy, sensitivity, specificity, and Yuden Index suggested that the ANN model in our study is successful and valuable.</p> <p><strong>Conclusions</strong>: This study suggests that the ANN model could be used to predict the risk of HU in Chinese adults. Further prospective studies are needed to improve the accuracy and to generalize the use of model.</p> Jie Zeng, Junguo Zhang, Ziyi Li, Tianwang Li, Guowei Li Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3712 Mon, 20 Jan 2020 13:53:40 -0800 Resveratrol-induced brown fat-like phenotype in 3T3-L1 adipocytes partly via mTOR pathway https://foodandnutritionresearch.net/index.php/fnr/article/view/3656 <p><strong>Background</strong>: Browning of white adipose tissues (WAT) is recognized as a novel way to combat obesity and its related comorbidities. Thus, a lot of dietary agents contributing to browning of WAT have been identified.</p> <p><strong>Objective</strong>: In this study, we try to explore the mechanism of the browning of WAT induced by resveratrol (Res) in 3T3-L1 adipocytes.</p> <p><strong>Methods</strong>: The levels of cell viability and lipid accumulation were evaluated under different concentrations of Res. Cell signaling pathway analysis was performed to investigate the possible mechanisms of the WAT browning effect of Res in 3T3-L1 cells.</p> <p><strong>Results</strong>: We found that Res induced the brown fat-like phenotype by activating protein expressions of brown adipocyte-specific markers, such as peroxisome proliferator-activated receptor gamma (PPAR-γ), peroxisome proliferator- activated receptor gamma coactivator-1 alpha (PGC-1α), and uncoupling protein 1 (UCP1). Besides, Res reduced lipid accumulation, as shown by Oil Red O staining. The increased small lipid droplets implied that Res-treated 3T3-L1 adipocytes had some features of brown adipocytes. The brown fat-like phenotype in 3T3-L1 adipocytes induced by Res was possibly mediated by activation of mammalian target of rapamycin (mTOR), as brown adipocyte-specific markers were decreased by rapamycin, an inhibitor of mTOR and the MHY1485 treatment, an activator of mTOR, showed the similar effect of Res on browning markers.</p> <p><strong>Conclusions</strong>: Res induced brown-like adipocyte phenotype in 3T3-L1 adipocytes partly via mTOR pathway, which provided new insights into the utilization of Res to prevent obesity and related comorbidities.</p> Weiyao Liao, Zihui Liu, Xiaohan Yin, Xinjie Zheng, Qingrong Li, Hongmin Zhang, Lin Zheng, Xiang Feng Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3656 Tue, 14 Jan 2020 00:00:00 -0800 Groundnut spread likability, sensory properties, and intent to pay for quality certification https://foodandnutritionresearch.net/index.php/fnr/article/view/3600 <p>Quality-certified, nutritious novel groundnut spread has great commercialization possibilities due to evolving urban lifestyles in Africa, but lack of information about likability, sensory attributes, and consumer safety awareness is a severe barrier for small enterprises. This paper examines a novel groundnut spread, made of sorted kernels deemed free of aflatoxin, intended for use on bread in a fashion similar to groundnut paste or groundnut butter, but with modified sensory characteristics. In particular, it seeks to measure the effects of sensory attributes of the novel spread on the intent to pay for safety certification and the role of consumer awareness of aflatoxin. A novel spread was prepared with groundnut paste from sorted kernels (to eliminate the risk of aflatoxin contamination) and cocoa. Adults intercepted at Ghana’s International Fair in 2012 volunteered to sample the spread and complete a questionnaire. Results from a tasting panel of untrained participants established that sensory attributes and panellist characteristics are relevant to the intent to pay for quality certification. Spread likability, aroma, education, knowledge about aflatoxin, packaging and being married were identified as major factors increasing the probability of intent to pay for quality certification whereas young age and the presence of children in a household lowered the probability. Results also identified income, education level, and having young children at home as increasing the chances of knowing about aflatoxin. Groundnut paste available in Ghana is often contaminated by aflatoxin as it is in other countries in the region and consumers cannot visually assess paste quality. Under the circumstances, quality certification is necessary.</p> Ozgur Kaya, Wojciech J. Florkowski, Daniel Sarpong, Manjeet S. Chinnan, Anna V. A. Ressurrecion Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3600 Thu, 09 Jan 2020 00:00:00 -0800 Insufficient iodine status in pregnant women as a consequence of dietary changes https://foodandnutritionresearch.net/index.php/fnr/article/view/3653 <p><strong>Background</strong>: Historically, Iceland has been an iodine-sufficient nation due to notably high fish and milk consumption. Recent data suggest that the intake of these important dietary sources of iodine has decreased considerably.</p> <p><strong>Objective</strong>: To evaluate the iodine status of pregnant women in Iceland and to determine dietary factors associated with risk for deficiency.</p> <p><strong>Methods</strong>: Subjects were women (<em>n</em> = 983; 73% of the eligible sample) attending their first ultrasound appointment in gestational weeks 11–14 in the period October 2017–March 2018. Spot urine samples were collected for assessment of urinary iodine concentration (UIC) and creatinine. The ratio of iodine to creatinine (I/Cr) was calculated. Median UIC was compared with the optimal range of 150–249 μg/L defined by the World Health Organization (WHO). Diet was assessed using a semiquantitative food frequency questionnaire (FFQ), which provided information on main dietary sources of iodine in the population studied (dairy and fish).</p> <p><strong>Results</strong>: The median UIC (95% confidence interval (CI)) and I/Cr of the study population was 89 μg/L (42, 141) and 100 (94, 108) μg/g, respectively. UIC increased with higher frequency of dairy intake, ranging from median UIC of 55 (35, 79) μg/L for women consuming dairy products &lt;1 time per week to 124 (98, 151) μg/L in the group consuming dairy &gt;2 times per day (P for trend &lt;0.001). A small group of women reporting complete avoidance of fish (<em>n</em> = 18) had UIC of 50 (21, 123) μg/L and significantly lower I/Cr compared with those who did not report avoidance of fish (58 (34, 134) μg/g vs. 100 (94, 108) μg/g, <em>P</em> = 0.041). Women taking supplements containing iodine (<em>n</em> = 34, 3.5%) had significantly higher UIC compared with those who did not take supplements (141 (77, 263) μg/L vs. 87 (82, 94), <em>P</em> = 0.037).</p> <p><strong>Conclusion</strong>: For the first time, insufficient iodine status is being observed in an Icelandic population. There is an urgent need for a public health action aiming at improving iodine status of women of childbearing age in Iceland.</p> Solveig Adalsteinsdottir, Ellen Alma Tryggvadottir, Laufey Hrolfsdottir, Thorhallur I. Halldorsson, Bryndis Eva Birgisdottir, Ingibjorg Th. Hreidarsdottir, Hildur Hardardottir, Petra Arohonka, Iris Erlund, Ingibjorg Gunnarsdottir Copyright (c) https://foodandnutritionresearch.net/index.php/fnr/article/view/3653 Mon, 06 Jan 2020 00:00:00 -0800