Energy content of milk from nursing mothers of premature infants and its relationship with caloric intake and maternal sociodemographic characteristics/ Conteúdo energético do leite de nutrizes de lactentes prematuros e sua relação com a ingestão calórica e com características sociodemográficas maternas

Aim: To evaluate the energy content of milk of nursing mothers of premature infants and identify whether there is association with caloric intake and maternal sociodemographic variables. Methods: analytical, cross-sectional study with milk donated by 18 nursing mothers of premature infants admitted to the Neonatal Intensive Care Unit of the National Institute of Woman, Child and Adolescent Health - IFF/Fiocruz. The energy content of breast milk was evaluated by crematocrit, by the human milk bank. To assess maternal food consumption, the Food Frequency Questionnaire was used and sociodemographic data were obtained from interviews with the nursing mothers. Data were evaluated using the SPSS 22.0 software.Results: It was found that 89% of the milk collected was normocaloric, with an average energy content of 597.2 ± 79.1 kcal/L and that most of the milk expressed was colostrum. The average caloric intake of the nursing mothers was 2554 ± 413.1 kcal/day and the consumption of polyunsaturated fats, which corresponded to 3.5% of the total energy intake, was below the recommendation. There was no association between the energy content of human milk and the studied variables, but there was a tendency for nursing mothers living outside the city of Rio de Janeiro to have a higher caloric content in milk (p = 0.06).Conclusion: The human milk samples were normocaloric, maternal food consumption was inadequate for polyunsaturated fats and there was no association of sociodemographic variables or maternal caloric intake with the energy content of human milk.

Ultra-Processed Food Consumption Among Chilean Preschoolers Is Associated With Diets Promoting Non-communicable Diseases

Introduction: In adults, intake of ultra-processed foods (UPF) has been linked with poor diets and adverse health outcomes. In young children, evidence is scarcer but suggests a higher dietary share of UPF.Objective: To quantify the intake of UPF and its association with the nutrient composition of the diet in a sample of preschoolers in Santiago, Chile.Methods: Cross-sectional analysis of dietary data (24-h recall survey) from 960 preschoolers. Foods were categorized according to the extent and purpose of processing (NOVA classification) and participants were classified in quintiles of UPF intake. We explored the associations between UPF intake (% of the total energy) and intake of nutrients of concern for non-communicable disease development (carbohydrates, total sugars, fats, and sodium), and nutrients for promotion (proteins, polyunsaturated fats, iron, calcium, zinc, vitamins A, D, C, and B12, folate, and fiber) using multivariate regression after controlling for covariates.Results: UPF constituted 49% of the total energy intake. Preschoolers with higher intake consumed more energy, saturated and monounsaturated fats, carbohydrates, total sugars, and vitamin D, compared to preschoolers in the lowest quintile of UPF intake. In contrast, UPF intake was negatively associated with the consumption of proteins, polyunsaturated fats, fiber, zinc, vitamin A, and sodium (p < 0.05).Conclusion: In Chilean preschoolers, UPF was the primary source of energy intake. The dietary share of UPF was associated with the nutrient composition of the diet. Improving children's diet should consider not only promoting healthy food consumption but also limiting UPF consumption.

Effects of nutrition education using a food-based approach, carbohydrate counting or routine care in type 1 diabetes: 12 months prospective randomized trial

IntroductionEvidence on the effects of structured nutrition education is weak in adults with type 1 diabetes mellitus (T1D) with moderately impaired glycemic control. Objective was to compare the effects of different types of nutrition education programs on glycemic control, cardiovascular risk factors, quality of life, diet quality and food choices in T1D.Research design and methodsA 12 months randomized controlled study conducted at nine diabetes specialist centers with three parallel arms: (i) a food-based approach (FBA) including foods with low glycemic index or (ii) carbohydrate counting (CC) according to today’s standard practice or (iii) individual sessions according to routine care (RC). The primary end point was difference in glycated hemoglobin A1c (HbA1c) between groups at 12 months.Results159 patients were randomized (FBA: 51; CC: 52; RC: 55). Mean (SD) age 48.6 (12.0) years, 57.9% females and mean (SD) HbA1c level 63.9 (7.9) mmol/mol, 8% (0.7%). After 3 months, HbA1c improved in both FBA and CC compared with RC. However, there were no significant differences at 12 months in HbA1c; FBA versus RC (−0.4 mmol/mol (1.3), 0.04% (0.1%)), CC versus RC (−0.8 mmol/mol (1.2), 0.1% (0.1%)), FBA versus CC (0.4 mmol/mol (0.3), 0.04% (0.01%)). At 12 months, intake of legumes, nuts and vegetables was improved in FBA versus CC and RC. FBA also reported higher intake of monounsaturated and polyunsaturated fats compared with RC, and dietary fiber, monounsaturated and polyunsaturated fats compared with CC (all p values <0.05). There were no differences in blood pressure levels, lipids, body weight or quality of life.ConclusionsNutrition education using an FBA, CC or RC is equivalent in terms of HbA1c and cardiovascular risk factors in persons with T1D with moderately impaired glycemic control. An FBA had benefits regarding food choices compared with CC and RC.

COVID-19 Screening By Anti-SARS-CoV-2 Antibody Seropositivity: Clinical And Epidemiological Characteristics, Comorbidities, And Food Intake Quality

Background: Developing countries have reported lower molecular diagnostic testing levels due to a lack of infrastructure and resources. Therefore, antibody tests represent an alternative to detect exposure to SARS-CoV-2 and analyze possible risk factors in them. This study aimed to describe and compare the clinical and epidemiological characteristics and the quality of food intake between individuals with a positive or negative test to antibodies against SARS-CoV-2.Methods: Mexican individuals of diverse ages and sex, that attended to detect anti-SARS-CoV-2 antibody seropositivity from July to November 2020 were included. A survey was applied to identify the clinical and epidemiological characteristics and food intake quality in negative and positive individuals for anti-SARS-CoV-2 antibodies. These variables were compared using the Chi-square test, Kruskal Wallis, Fisher's exact test, or t-student.Results: In this study, a total of 1,799 individuals participated; 42% were positive for SARS-CoV-2. It was found that seropositive subjects were older and that diabetes was more prevalent in them (p <0.01). No differences were identified in the blood type nor vaccination against influenza between seronegative and seropositive cases. Cough, respiratory distress, muscle pain, joint pain, and anosmia were more prevalent in seropositive cases than in those seronegative (p<0.0001). The IgM or IgM+IgG seropositive cases presented anosmia more frequently than those with only IgG antibodies (p<0.05). The dietary patterns and individual food intake habits were similar in both groups, except for the most consumed type of fat (p = 0.006). Seronegative cases showed to consume monounsaturated fats more frequently than other types of fats, whereas seropositive subjects have more regular consumption of polyunsaturated fats.Conclusion: This study confirms the association between being anti-SARS-CoV-2 seropositive with older age and the presence of diabetes mellitus. Furthermore, it suggests muscle and joint pain could also be considered major criteria for discriminating patients with suspected COVID-19 seropositivity. Moreover, the results suggested polyunsaturated fats as a possible new risk factor associated with COVID-19, and anosmia as a marker of active disease. This finding will be of interest to investigate in further studies regarding the type of fat consumed and the risk of infection by SARS-CoV-2.

The Effect of Nut Consumption on Diet Quality, Cardiometabolic and Gastrointestinal Health in Children: A Systematic Review of Randomized Controlled Trials

Tree nuts and ground nuts are nutrient-rich foods known to improve human health when consumed regularly in the diet. Past observational studies suggest that nuts improve adult and child health; however, limited randomized control trials (RCTs) have assessed the health effects of nuts in children. Using a systematic review approach, we examined the effect of nut intake on health outcomes in children aged 8–18 years. We searched PubMed, Scopus, Web of Science, EMBASE and Cochrane library to identify RCTs of interest. A total of 5783 articles were identified, 4821 were screened by title and abstract and 37 by full text resulting in four articles that met the inclusion criteria for the review. Nut consumption was between 15 and 30 g with durations of between 3 and 16 weeks. Nut consumption was shown to improve children’s diet quality (increase children’s intake of essential nutrients including fats (monounsaturated and polyunsaturated fats), protein and fiber), there were inconsistent effects on biomarkers of cardiometabolic health (improve lipid profiles, microvascular reactivity and inflammation) and gastrointestinal health (increase in the proportion of beneficial fecal bacteria). Further studies exploring the broad health benefits of nuts in children are needed with consideration given to higher doses and longer intervention periods.

461 AMOUNTS OF FAT AND PROTEIN CONSUMPTION ARE HIGHER, BUT OF POLYUNSATURATED FATS LOWER IN CHILDREN WITH GERD COMPARED TO CONTROLS

In contrast to adults, characteristic features of diet in children with GERD are not widely studied. Still, they may play an important role in pathogenesis of the disease and are important from the viewpoint of possible non-pharmacological treatment. The aim of the study was to compare the rates of nutrients consumption in children and adolescents with gastroesophageal reflux disease (GERD) compared to the control group without the disease. Methods Based on symptom evaluation and esophageal pH-impedance recordings patients were allocated on to GERD and control groups. All patients underwent esophagogastroscopy. Levels of nutrients consumption were assessed with the use of food frequency questionnaire in the regard to the presence of the disease, oesophagitis, and z-score body mass index (BMI). Results Data of 219 children and adolescents were available for the final analysis. Energy values of the rations and amount of fat consumption were higher in the GERD group compared to the control when rations were compared according to z-score BMI. In contrast to nonerosive form of GERD, patients with erosive esophagitis consumed more protein (percentage deviation from the recommended daily allowance Me [25%;75%]): 14.3 (11.07; 19.1) % vs 8.5 (6.71; 14.1) %, total fat 36.8 (12.5; 75.5) % versus 16.9 (10.1; 17.9) %, and less polyunsaturated fats −54.3 (−73.4; −47.7) % vs −45.6 (−56.2; −33.1) %, P &lt; 0.05. Conclusion The rations of children with GERD are characterized by higher calorie values and larger amounts of fat intake compared to the control group in the regard to z score BMI. Low dietary fibre consumption is additional factor associated with GERD in children with excessive weight and obesity. Compared to nonerosive GERD, higher intake of energy, protein, and total fat and lower of polyunsaturated fats revealed in patients with GERD with erosive esophagitis.

Are some diets "mass murder"? Dietary guidelines worldwide advise limiting saturated fat in favour of monounsaturated and polyunsaturated fats

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Are some diets "mass murder"? Dietary guidelines worldwide advise limiting saturated fat in favour of monounsaturated and polyunsaturated fats

No description supplied