Nowe publikacje
Skoczek-Rubińska A, Muzsik-Kazimierska A, Chmurzynska A, Walkowiak PJ, Bajerska J.
Snacking may improve dietary fiber density and is associated with a lower body mass index in postmenopausal women
Objectives: This study aimed to examine the relationship between eating frequency (EF), meal frequency, and snacking frequency (SF), and the body weight status of postmenopausal women. We tested how meal frequency and SF were related with macronutrient intake, and how different definitions of snacking affected the study results.
Methods: Dietary intake was assessed using a 3-d food diary in 302 women age 45 to 65 y. Body weight, body fat percentage, and waist circumference were measured, and the body mass index (BMI) was computed. Women were classified as overweight-to-obese or of normal weight. Eating occasions that provided at least 50 kcal were classified as meals or snacks based on three definitions: Contribution to total energy intake (EI; ≥15% as a meal, <15% as a snack), self-reported, and based on time.
Results: When adjusted for confounders and the EI:estimated energy requirement, a negative association was seen between EF, self-reported SF, and BMI. EF and self-reported SF were negatively associated with EI. Differences in the dietary composition of the snacks between the groups were seen when identified by participants themselves. Specifically, the percentage energy from total sugar and alcohol in self-reported snacks was significantly lower, but dietary fiber density was significantly higher among normal-weight compared with overweight-to-obese women.
Conclusions: Higher EF and self-reported SF, independently of the EI:estimated energy requirement, is associated with lower BMI values and EI in postmenopausal women. Snacking may improve the dietary fiber density of the diet. An objective definition of snacking needs to be used in nutritional studies.Nutrition. 2020 Nov 13;83:111063. doi: 10.1016/j.nut.2020.111063.
Chmurzynska A, Mlodzik-Czyzewska MA, Malinowska AM, Radziejewska A, Mikołajczyk-Stecyna J, Bulczak E, Wiebe DJ.
Greater self-reported preference for fat taste and lower fat restraint are associated with more frequent intake of high-fat food
The determinants of the intake of high-fat products are not well recognized, but fat preference may be one of them. The aim of this study was thus to determine whether intake of different types of high-fat food is associated with fat preference in people with normal and increased body weight. Participants aged 20-40 years [n = 421] were enrolled in Poznań, Poland in 2016-2018. Fat preference was measured using the Fat Preference Questionnaire. Self-reported preference for fat taste (TASTE) and fat restraint (DIFF) scores were calculated. The frequency of consuming high-fat food was measured with an application for mobile devices using ecological momentary assessment. TASTE was positively associated with calorie intake and total frequency of eating high-fat food in both the normal weight and the overweight/obese groups. Overweight and obese people had lower DIFF (p < 0.001) than normal weight people. DIFF was negatively associated with total calorie intake and total intake of high-fat food, but only in normal weight people (β = -0.16, p < 0.01 and β = -0.26, p < 0.001, respectively). DIFF was negatively associated with the frequency of eating sweet (β = -0.33, p < 0.000) and meat high-fat food (β = -0.25, p < 0.001) in the normal weight group. The frequency of consumption of high-fat food and calorie intake are positively associated with self-reported preference for fat taste. In normal weight subjects fat restraint is negatively associated with calorie intake and total frequency of high-fat food intake, as well as with intake of different types of fatty food. Fat preference measures are thus associated with high-fat food intake, but these associations differ by body weight status.
Appetite. 2020 Nov 25;159:105053. doi: 10.1016/j.appet.2020.105053.
Szczepanik M, Malesza IJ, Bajerska J, Chmurzyńska A, Muzsik A, Bermagambetova S, Mądry E, Walkowiak J, Lisowska A.
Energy-restricted Central-European diet stimulates liver microsomal function in obese postmenopausal women - a randomized nutritional trial with a comparison to energy-restricted Mediterranean diet
Objective: Obesity and metabolic syndrome are risk factors for liver diseases like non-alcoholic fatty liver disease and non-alcoholic steatohepatitis. A healthy food pattern is vital for managing these health problems, therefore, this study investigated how two calorie-restricted diets, the Central European diet (CED) and Mediterranean diet (MED), altered microsomal liver function in obese postmenopausal women with a risk of metabolic syndrome.
Patients and methods: One-hundred-forty-four subjects were randomly assigned to the CED (n=72) or the MED (n=72) groups. A 13C-methacetin breath test was performed, before and after the intervention to assess CPDR (Cumulative Percentage Dose Recovery at 120 minutes of the test), TTP (Time to Peak - maximal momentary recovery of 13C) and Vmax (the maximum momentary 13C recovery).
Results: There was a statistically significant increase in TTP and Vmax in the CED group only (p=0.0159 and p=0.0498, respectively). Changes in CPDR and TTP due to intervention were significantly higher in the CED group than in the MED group (p=0.0440 and p=0.0115, respectively).
Conclusions: This is the first study to document a stimulatory effect of the energy-restricted CED on liver microsomal function as compared to MED. The relatively short dietary intervention led to a significant difference in the CYP1A2 activity between groups. The trial was registered in the German Clinical Trials Register (DRKS-ID: DRKS00012958; URL: https://www.germanctr.de/).
Eur Rev Med Pharmacol Sci. 2020 Nov;24(21):11165-11171