Dietary intake in male and female smokers,ex-smokers,and never smokers: the INTERMAP study

This report examines dietary intakes in smokers, ex-smokers, and never smokers in INTERMAP. The 4680 participants aged 40-59 years-from 17 population samples in four countries (China, Japan, UK, USA)-provided four 24-h recalls to assess nutrient intakes and two 24-h urine collections to assess excretion of urea, sodium (Na), potassium (K), etc. Compared to never smokers, current smokers generally consumed more energy from alcohol and saturated fats (SFA), less energy from vegetable protein and carbohydrates, less dietary fibre, vitamin E, beta carotene, vitamin C, thiamine, riboflavin, folate, vitamin B6, calcium, iron, phosphorus, magnesium (Mg), and K per 1000 kcal, excreted less K and urea (marker of dietary protein), had a lower ratio of polyunsaturated fat (PFA) to SFA intake, higher Keys dietary lipid score, and higher dietary and urinary Na/K. There were few differences between smokers and never smokers for total energy intake, energy from total and animal protein, monounsaturated fats, PFA, omega 3 and omega 6 PFA, dietary cholesterol, total vitamin A, retinol, vitamin D, vitamin B12, and urinary and dietary Na. Compared to ex-smokers, smokers generally consumed less energy from vegetable protein, omega 3 PFA, carbohydrates, less dietary fibre, beta carotene, vitamin E, vitamin C, thiamine, riboflavin, folate, vitamin B6, iron, phosphorus, Mg, had lower PFA/SFA, and excreted less urea and K. In conclusion, INTERMAP results are consistent with other reports indicating that smokers have less healthful diets than nonsmokers. Public health interventions in smokers should focus not only on helping them to quit smoking but also on improving their diets to further reduce cancer and cardiovascular disease risks.     

Nutrient patterns and risk of esophageal squamous cell carcinoma: a case-control study

Although Iran is a high-risk country for esophageal squamous cell carcinoma (ESCC), the contribution of overall nutrient intakes to this high incidence rate is not yet clear. The aim of this study was to examine the association between nutrient patterns and risk of ESCC in Iran. Forty-seven patients with ESCC and 96 frequency-matched hospital controls underwent private interviews, and dietary habits were collected using a validated food-frequency questionnaire. Factor analysis was conducted and two major nutrient patterns were retained; factor 1 (high in pantothenic acid, vitamin C, potassium, vitamin B(6), magnesium, folate, thiamin, copper, carbohydrate, vitamin K, niacin, α-tocopherol, zinc, total fiber, fluoride, and polyunsaturated fatty acids) and factor 2 (high in saturated fatty acid, biotin, selenium, monounsaturated fatty acids, riboflavin, sodium, fat, cholesterol, calcium, phosphorus, protein, iron, vitamin E, manganese, vitamin D, and vitamin B(12)). Factor 2 was inversely associated with ESCC (OR = 0.06, 95% CI: 0.01-0.28; P = 0.008), whereas no significant association was found for factor 1 (OR = 0.45, 95% CI: 0.11-1.82). The results of the present study suggested a possible role for a nutrient pattern similar to factor 2 in reducing the risk of ESCC.     

Effects of a high polyunsaturated fat diet and vitamin E supplementation on high-density lipoprotein oxidation in humans.

Oxidative modification of high-density lipoproteins (HDL) impairs several biologic functions critical to its role in reverse cholesterol transport. We therefore investigated the effect of dietary polyunsaturated fat and vitamin E on the kinetics of HDL oxidation. Ten subjects were fed sequentially: a baseline diet in which the major fat source was olive oil; a high polyunsaturated fat diet in which the major fat source was safflower oil; and the safflower oil diet plus 800 I.U. vitamin E per day. Plasma lipoprotein levels, vitamin E content, fatty acid composition, and oxidation lag time and rate were determined after 3 weeks on each diet. The polyunsaturated fat diet increased the mean HDL(2) lag time from 45.8+/-12.5 to 83.3+/-11.6 min with no change in oxidation rate. Addition of vitamin E further increased the HDL(2) lag time to 115.6+/-4.4 min and decreased the HDL(2) oxidation rate 10-fold. Neither the polyunsaturated diet alone nor the diet with vitamin E supplementation had any effect on HDL(3) oxidation. We conclude that under conditions of controlled dietary fat intake, a high polyunsaturated fat intake does not increase the oxidation susceptibility of HDL subfractions, and that in this setting, vitamin E supplementation reduces the oxidation susceptibility of HDL(2). These data suggest that antioxidants could influence HDL function in vivo.     

Association between diet, lifestyle, metabolic cardiovascular risk factors, and plasma C-reactive protein levels

Increased C-reactive protein (CRP) levels have been associated with several of the components of the metabolic syndrome, but the direct influence of diet and lifestyle factors on CRP levels remains largely unknown. The purpose of the present study was to investigate the association between CRP and diet and lifestyle factors. Plasma CRP levels were determined by a highly sensitive enzyme-linked immunosorbent assay (ELISA) in 760 participants in the beta-Blocker Cholesterol-Lowering Asymptomatic Plaque Study (BCAPS). In accordance with previous findings, increased levels of CRP were associated with high body mass index (BMI) (P = .012), triglycerides (P = .001), systolic blood pressure (P = .019), cholesterol/high-density lipoprotein (HDL) ratio (P = .009), and low HDL cholesterol (P = .001). CRP was also increased in smokers (P = .023) and in subjects with a low vitamin C intake (P = .018). When men and women were analyzed together, there were no significant associations between CRP and dietary intake of total calories, total fat, saturated fat, monounsaturated fat, polyunsaturated fat, n-3 polyunsaturated fatty acids, n-6 polyunsaturated fatty acids, fiber, vitamin E, carotene, or selen, or in physical activity. However, in the female subgroup weak inverse relations were observed between CRP and the intake of total fat (r = -0.13, P = .011), saturated fat (r = -0.13, P = .011), monounsaturated fat (r = -0.13, P = .010), polyunsaturated fat (r = -0.14, P = .007), and n-3 PUFA (r = -0.14, P = .004). Stratified factor analyses in smoking subgroups, obese, and in under-reporters of energy, largely confirmed the results although in male never-smokers a combination of high fiber vitamin C/beta carotene intake was associated with low CRP levels. These observations suggest that CRP levels are only marginally associated with individual dietary and lifestyle factors. Surprisingly, a higher intake of fat tended to be associated with lower CRP values among women.     

Calcium,vitamin D,and nutrition in elderly adults

The nutritional needs for optimizing bone health easily can be met by a diet that is high in fruits and vegetables (five or more servings/day), adequate in protein but moderate in animal protein, and with adequate calcium and vitamin D intakes through the consumption of low fat dairy or calcium-fortified foods. Foods are a preferred source to maintaining calcium balance because there are other essential nutrients that are found in high-calcium foods. For those individuals in whom there is inadequate calcium intake from diet, supplemental calcium can be used. Supplemental or dietary calcium should be spread out throughout the day, with 500 mg or less being consumed at each meal to optimize absorption. In all individuals older than 70 years, vitamin D intakes of at least 600 IU per day (up to 1000 IU/day) are recommended, in addition to the calcium requirement of 1200 mg per day. Vitamin D from foods, supplements, and/or multivitamins can be used to meet the vitamin D requirement. In frail elderly individuals with malabsorption and alcoholics, there may be a need to supplement magnesium. Some elderly individuals with indications of poor nutritional status (low albumin levels) or after hip fracture might benefit from protein supplementation and a multivitamin to ensure adequacy of other nutrients.     

Dietary and other non-pharmacological treatments in patients with drug-treated hypertension and control subjects

OBJECTIVE: To study the nutrient intakes and other lifestyle patterns of drug-treated hypertensives and control subjects. DESIGN: A cross-sectional population-based epidemiological study. SETTING: The participating study subjects visited the research laboratory of the Department of Internal Medicine of the University of Oulu, Oulu, Finland. PARTICIPANTS: A total of 1045 Finnish men and women aged 40-60 years, of whom 716 (69%) completed 7-day food records. MAIN OUTCOME MEASURES: Intakes of energy, protein, total fat, saturated, monounsaturated and polyunsaturated fatty acids, carbohydrate, alcohol, fibre, calcium, magnesium, potassium and sodium were assessed from 7-day food records. The study also included measurements of blood pressure, blood glucose and plasma lipids, and anthropometric variables. Information about alcohol consumption, smoking habits and physical activity was collected by interviewing. RESULTS: Obesity was common amongst the hypertensive subjects, whose body mass indices were significantly higher than those of the control subjects. Only minor differences existed in the energy intake levels and nutrient intakes of the hypertensive and control cohorts, but the control subjects performed more physical activity than the hypertensive subjects. The dietary recommendations concerning the intakes of total and saturated fats, carbohydrate and fibre were poorly met by both the hypertensive and the control subjects. Alcohol consumption was high amongst the hypertensive men, especially amongst the smokers. CONCLUSIONS: Non-pharmacological treatment, including dietary management, of hypertensive patients at high risk for cardiovascular complications seems still to be inadequate. Additional well-focused efforts are needed to intensify the dietary treatment as well as to reduce alcohol consumption and smoking amongst hypertensives.     

Dietary phosphorus and blood pressure: international study of macro- and micro-nutrients and blood pressure

Raised blood pressure is a leading cause of morbidity and mortality worldwide; improved nutritional approaches to population-wide prevention are required. Few data are available on dietary phosphorus and blood pressure and none are available on possible combined effects of phosphorus, magnesium, and calcium on blood pressure. The International Study of Macro- and Micro-Nutrients and Blood Pressure is a cross-sectional epidemiologic study of 4680 men and women ages 40 to 59 from 17 population samples in Japan, China, United Kingdom, and United States. Blood pressure was measured 8 times at 4 visits. Dietary intakes were obtained from four 24-hour recalls plus data on supplement use. Dietary phosphorus was inversely associated with blood pressure in a series of predefined multiple regression models, with the successive addition of potential confounders, both nondietary and dietary. Estimated blood pressure differences per 232 mg/1000 kcal (2 SD) of higher dietary phosphorus were -1.1 to -2.3 mm Hg systolic/-0.6 to -1.5 mm Hg diastolic (n=4680) and -1.6 to -3.5 mm Hg systolic/-0.8 to -1.8 mm Hg diastolic for 2238 "nonintervened" individuals, ie, those without special diet/nutritional supplements or diagnosis/treatment for cardiovascular disease or diabetes. Dietary calcium and magnesium, correlated with phosphorus (partial r=0.71 and r=0.68), were inversely associated with blood pressure. Blood pressures were lower by 1.9 to 4.2 mm Hg systolic/1.2 to 2.4 mm Hg diastolic for people with intakes above versus below country-specific medians for all 3 of the minerals. These results indicate the potential for increased phosphorus/mineral intake to lower blood pressure as part of the recommendations for healthier eating patterns for the prevention and control of prehypertension and hypertension.     

Diabetic Diets and Nutritional Recommendations: What Happens in Real Life?

Prospective 7-day estimated weight food records were computer analysed in 92 diabetic patients, 45 men and 47 women, 25 with Type 1 and 67 Type 2 diabetes, attending a hospital-based diabetic clinic. The nutrient intakes were compared with a national survey in non-diabetic British adults (OPCS) and the current EASD recommendations for the diabetic diet. Only three diabetic patients achieved the recommended 50-60% energy intake as carbohydrate, four achieved less than 30% energy as fat, one patient less than 10% saturated fat and 20 ate greater than 30 g fibre per day. The overall nutrient intakes of these diabetic patients reflected those of non-diabetic subjects except for a greater intake of protein and smaller intakes of sugar and alcohol. These findings reinforce the problems currently faced in achieving the present recommendations for the diabetic diet.     

Nutrient intake and diet quality in patients with systemic lupus erythematosus on a culturally sensitive cholesterol lowering dietary program

OBJECTIVE: To evaluate the effect of a culturally sensitive cholesterol lowering dietary program on energy, protein, fiber, vitamin and mineral intake, diet quality, and hemoglobin levels in patients with systemic lupus erythematosus (SLE). METHODS: Seventeen patients with SLE were randomized to a Step II diet intervention group or a control group for 12 weeks. The diet intervention was made up of weekly group sessions during the first 6 weeks followed by telephone counseling every 2 weeks for the last 6 weeks. Food intake was assessed by 3-day food record at baseline, 6, and 12 weeks. Diet quality was assessed by expressing the nutrients as a percentage of the Dietary Reference Intakes of the US National Academy of Sciences, or as a percentage of the nutrient guidelines by the National Cholesterol Education Program, Adult Treatment Panel III. Between- and within-group changes in nutrient intakes were assessed by repeated measures ANOVA. RESULTS: The changes in nutrient intakes were not significantly different between the groups for any of the nonfat nutrients except vitamin B12 (p = 0.05), which decreased in the diet group and increased in the control group. Within-group analysis showed a significant reduction (p = 0.0003 to 0.02) in the diet group in energy and sodium intake at 6 and 12 weeks and B12 intake at 12 weeks compared to the respective baseline values (28-32%, 37-41%, and 43%, respectively). Sodium intake decreased to 66-71% of the total sodium allowance (< 2400 mg per day) in the diet group. The intervention was successful in maintaining adequate intakes or even increasing intakes of most nutrients except B12, dietary fiber, folate, calcium, and iron, which were slightly higher or below 67% of the Dietary Reference Intakes or other dietary guidelines. Anemia, as assessed by hemoglobin levels, was present throughout the study and did not correlate with iron intake. CONCLUSION: This culturally sensitive cholesterol reducing diet program was successful in decreasing sodium intake and maintaining adequate intakes of most nutrients except B12, dietary fiber, iron, calcium, and folate. Future intervention studies in patients with SLE need to pay special attention to these nutrients and the presence of anemia.     

Idiopathic Gastroparesis is Associated with a Multiplicity of Severe Dietary Deficiencies

Idiopathic gastroparesis (IG), a disorder characterized by abnormally delayed emptying of food from the stomach, is associated with many symptoms that could have an impact on dietary intake. The intake of dietary protein, carbohydrate, fat, fiber, vitamins, and minerals was prospectively evaluated in patients with symptomatic IG and compared with asymptomatic controls. Twenty-four patients and 24 age- and sex-matched controls completed a detailed 7-day diet record while consuming a self-selected diet. Dietary information was entered into a computer and analyzed using the Nutranal program. Results were expressed as daily intake and percent recommended dietary allowance (%RDA) when applicable. Patients consumed a diet containing fewer calories than would have been predicted based on age, height, sex, frame, and weight (85% of calculated energy expenditure vs 100%) for controls. Although patients with IG consumed significantly fewer calories than controls (1112 kcal vs 1431 kcal), the proportion of fat (32% vs 34%), carbohydrate (49% vs 48%), and protein (17% vs 16%) was similar in the two groups. Intake of vitamins B6, vitamin C, folate, niacin, riboflavin, thiamine, calcium, copper, iron, magnesium, phosphorus, and zinc were below the %RDA. Intake of vitamin B12, vitamin C, folate, thiamine, niacin, magnesium, phosphorus, and zinc were significantly less than controls. Vitamin A intake was above the RDA and not different from that of controls. Prolonged t1/2 of solids correlated with diminished intake of protein, iron, niacin, and potassium. They correlated inversely with serum albumin in patients with idiopathic gastroparesis. Conclusion: Although eating less, patients with IG do not consistently alter the proportion of fat, carbohydrate, and protein in their diets. Because their diet is markedly deficient in a number of essential vitamins and minerals, dietary evaluation and counseling is suggested for all patients with idiopathic gastroparesis.     

Unhealthy dietary patterns associated with inflammation and endothelial dysfunction in type 1 diabetes: The EURODIAB study

Background and aimsA healthy diet has been inversely associated with endothelial dysfunction (ED) and low-grade inflammation (LGI). We investigated the association between nutrient consumption and biomarkers of ED and LGI in type 1 diabetes.Methods and resultsWe investigated 491 individuals. Nutrient consumption and lifestyle risk factors were measured in 1989 and 1997. Biomarkers of ED (von Willebrand factor, soluble vascular cell adhesion molecule-1 and soluble endothelial selectin) and LGI (C-reactive protein, interleukin 6 and tumour necrosis factor α) were measured in 1997 and averaged into Z-scores. The nutrient residual method was used to adjust individual nutrient intake for energy intake. Data were analysed with generalised estimation equations. We report increments/decrements in nutrient consumption, averaged over time, per +1 standard deviation (SD) of 1997 ED or LGI Z-scores, after adjustment for sex, age, duration of diabetes, investigation centre, body mass index, energy intake, smoking behaviour, alcohol consumption, and each of the other nutrients. One SD elevation in ED Z-score was associated with a diet lower in fibre [β(95%CI);?0.09(?0.18;?0.004)], polyunsaturated fat [?0.18(?0.31;?0.05)] and vegetable protein [?0.10(?0.20;?0.001)]. For the LGI Z-score results showed associations with fibre [?0.09(?0.17;?0.01)], polyunsaturated fat [?0.14(?0.24;?0.03)] and cholesterol [0.10(0.01; 0.18)].ConclusionIn type 1 diabetes, consumption of less fibre, polyunsaturated fat and vegetable protein, and more cholesterol over the study period was associated with more ED and LGI. Following dietary guidelines in type 1 diabetes may reduce cardiovascular disease risk by favourably affecting ED and LGI.     

Impact of diet on blood pressure and age-related changes in blood pressure in the US population: analysis of NHANES III

BACKGROUND: The impact of diet on blood pressure and the age-related changes in blood pressure have been difficult to detect within one population. We designed this analysis to study the association of major dietary factors with blood pressure and with age-related changes in blood pressure in a representative sample of the US population. METHODS: Data were obtained on all individuals 20 years or older (n = 17 030) surveyed in the Third National Health and Nutrition Examination Survey (NHANES III), including demographic data, anthropometric data, dietary intake (sodium, potassium, calcium, magnesium, protein, alcohol, and total energy) based on 24-hour recall, and blood pressure. Multivariate models relating diet to blood pressure were constructed using stepwise regression, best subset regression, and multiple regression. RESULTS: Systolic blood pressure was positively associated with higher sodium, alcohol, and protein intakes (P<.05) and negatively associated with potassium intake (P =.003). Diastolic blood pressure was negatively associated with potassium and alcohol intakes (P<.001). Pulse pressure was positively associated with sodium, protein, and alcohol intakes (P<.001). A higher intake of calcium (P =.01) was associated with a lower rate of rise in systolic blood pressure with age. CONCLUSION: A diet low in sodium, alcohol, and protein is associated with lower systolic blood and pulse pressure. Potassium intake was associated with lower systolic and diastolic blood pressure, whereas alcohol intake was associated with lower diastolic blood pressure. In addition, the age-related changes in systolic blood pressure were attenuated by higher calcium and protein intakes. Magnesium was not associated with any changes in blood pressure.     

膳食指导对哺乳期妇女饮食营养状况和乳汁中锌 铜 镁含量的影响分析

目的分析膳食指导对哺乳期妇女饮食营养状况和乳汁中锌、铜、镁含量的影响。方法采取自身前后对照的实验方法,对南宁市50名健康哺乳期妇女进行24h膳食指导及调节,并同时收集乳汁,测定其锌、铜、镁的含量。结果哺乳期妇女膳食结构中部分膳食摄人相对不均衡,粮谷类、蛋类、大豆、水果类及乳制品摄取量均较低,干预后水果和乳制品类摄人量显著增加（P〈0．05）。哺乳期妇女部分营养素摄人不足,能量、维生素A、硫胺素和核黄素、钙、锌和镁的摄人量分别为推荐摄人量（RNI）的84．62％、73．20％、82．22％、79．41％、49．46％、67．63％和77．46％,干预后钙、锌和镁的摄入量分别达到RNI的62．26％、77．40％和94．12％,较干预前明显增加（P〈0．05）,其他营养素均达到RNI或适宜摄入量（AI）标准。干预前三大产热营养素中碳水化合物供能比例偏低,脂肪供能比例偏高,干预后碳水化合物的供能比例显著增加（P〈0．05）。膳食指导后母乳中锌含量增高（P〈0．05）,而铜和镁的含量变化不明显（P〉0．05）。结论通过膳食指导,可以改善哺乳期妇女的膳食营养状况,促进和提高其矿物质的摄入量,并提高乳汁中锌的含量,但乳汁中铜和镁的含量变化不明显。     

Nutritional factors and gastric cancer in Zhoushan Islands, China

AIM: To investigate the association between nutrient intakes and high incidence rate of gastric cancer among residents in Zhoushan Islands. METHODS: A frequency-matched design of case-control study was used during the survey on dietary factors and gastric cancer in Zhoushan Islands, China. A total of 103 cases of gastric cancer diagnosed in 2001 were included in the study and 133 controls were randomly selected from the residents in Zhoushan Islands. A food frequency questionnaire was specifically designed for the Chinese dietary pattern to collect information on dietary intake. A computerized database of the dietary and other relative information of each participant was completed. Total calories and 15 nutrients were calculated according to the food composition table and their adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated by gender using unconditional logistic regression models. RESULTS: High intakes of protein, saturated fat, and cholesterol were observed with the increased risk of gastric cancer particularly among males (ORQ4 vs Q1 were 10.3, 3.24, 2.76 respectively). While carbohydrate was a significant high-risk nutrient (ORQ4 vs Q1 =14.8; Pfor linear trend = 0.024) among females. Regardless of their gender, the cases reported significantly higher daily intake of sodium mainly from salts. As to the nutrients of vitamins A and C, an inversed association with the risk of GC was found. Baseline characteristics of participants were briefly described. CONCLUSION: The findings from this study confirm the role of diet-related exposure in the etiology of gastric cancer from the point of view of epidemiology. An increased risk of gastric cancer is associated with high intakes of protein, saturated fat, cholesterol and sodium, while consumption of polyunsaturated fat, vitamin A and ascorbic acid may have a protective effect against gastric cancer.     

Dietary habits after myocardial infarction - results from a cross-sectional study

Objective. Comparing habitual nutrient intakes in persons with a history of acute myocardial infarction (AMI), and age-matched controls. Design. Cross-sectional study. Subjects. Men and women (525 cases and 1890 matched controls), aged 47–73 years, of the population-based Malmö Diet and Cancer cohort. Methods. Nutrient intakes were assessed by a validated modified diet history method. Body fatness was assessed by bioimpedance analysis. Case ascertainment was provided by national and regional registries. Men and women were analysed separately. Median time since AMI was 5.5 years in men and 3.8 years in women. Cases reported lower energy intakes (EIs) than controls, despite having similar basal metabolic rates. After adjustment for total EI, both male and female cases had lower fat intake and higher intake of several micronutrients, such as ascorbic acid, folate, and vitamin E, than controls, the difference being largest in men. Most of the cases reporting dietary change quoted ‘disease’ as their main reason for change. They had lower EI and lower energy-adjusted intake of fat than other cases. Conclusions. Survivors of AMI reported dietary habits more in line with current recommendations, particularly those who afterwards reported having changed their dietary habits. The possible bias introduced by social desirability is discussed.     

Maximal response to a plasma cholesterol-lowering diet is achieved within two weeks

BACKGROUND AND AIM: Replacing saturated fat with polyunsaturated fat reduces plasma cholesterol concentrations; however, it has not been well documented how rapidly the decline occurs nor how long is required to reach the maximum cholesterol-lowering effect. The aim of the present study was to determine the time course of change in plasma cholesterol concentrations when participants adopt a lipid-lowering diet. METHODS AND RESULTS: Participants (n = 19) were asked to follow for 19 days a diet high in saturated fat and then crossed over--without washout--for 19 days to a diet high in n-6 polyunsaturated fat. Participants were asked to maintain a total fat intake of 30-33% of total energy on both diets. Energy and nutrient intakes were assessed by self-reported food records covering 3 days. Plasma total cholesterol concentrations were measured on days 0, 1, 2, 5, 8, 12, and 19 of the n-6 polyunsaturated fat rich diet. Mean (95% CI) plasma total cholesterol concentration declined from 5.10 mmol/L (4.77, 5.46) at day 0 to 4.25 mmol/L (3.83, 4.67) on day 12 and remained unchanged at 4.23 mmol/L (3.85, 4.61) on day 19. A statistically significant decrease in plasma cholesterol concentration was achieved on day 2 of the intervention; by day 5, 59% (0.51 mmol/L) of the maximum reduction (0.87 mmol/L) had been reached. CONCLUSIONS: Adopting a lipid lowering diet initiates an immediate decline in plasma cholesterol concentration, the full effect of which is achieved within two weeks.     

Dietary intake of participants with peripheral artery disease and claudication

We compared the dietary intake of participants with peripheral artery disease (PAD) and claudication with diet recommendations of the National Cholesterol Education Program (NCEP) and dietary reference intake values recommended by the Institute of Medicine (IOM) of the National Academy of Sciences. Forty-six participants consumed a mean macronutrient composition of 17% protein, 51% carbohydrate, and 30% fat. Compared to the NCEP and IOM recommendations, few participants met the recommended daily intake for sodium (0%), vitamin E (0%), folate (13%), saturated fat (20%), fiber (26%), and cholesterol (39%). Participants with PAD and claudication have poor nutrition, with diets particularly high in saturated fat, sodium, and cholesterol, and low in fiber, vitamin E, and folate intakes. Participants should be encouraged to reduce consumption of dietary fat, saturated fat, cholesterol, and sodium and to increase fiber and vitamin intakes to meet recommendations of the NCEP and IOM.     

Dietary intake of dairy products, calcium, and vitamin D and the risk of hypertension in middle-aged and older women

Prospective data on the associations between intake of dairy products and its nutrient components with risk of hypertension remain limited. We therefore investigated the associations of intake of dairy products, calcium, and vitamin D with the incidence of hypertension in a prospective cohort of 28,886 US women aged >or=45 years. Intake of dairy products, calcium, and vitamin D at baseline were assessed from semiquantitative food frequency questionnaires. Incident cases of hypertension (n=8710) were identified from annual follow-up questionnaires during 10 years of follow-up. After adjusting for major hypertension risk factors, the relative risks of incident hypertension across increasing quintiles of low-fat dairy product intake were 1.00 (reference), 0.98, 0.97, 0.95, and 0.89 (P for trend: 0.001). The risk of hypertension decreased in the higher quintiles of dietary calcium (multivariate relative risk in the highest quintile: 0.87) and dietary vitamin D (multivariate relative risk in the highest quintile: 0.95), but did not change with calcium or vitamin D supplements. Adjustment for dietary calcium significantly attenuated the inverse association of low-fat dairy intake with risk of hypertension, whereas adjustment for dietary vitamin D did not change the association. The multivariate relative risks across increasing quintiles of high-fat dairy product intake, in contrast, were 1.00, 1.02, 1.01, 1.00, and 0.97 (P for trend: 0.17). Our study found that intakes of low-fat dairy products, calcium, and vitamin D were each inversely associated with risk of hypertension in middle-aged and older women, suggesting their potential roles in the primary prevention of hypertension and cardiovascular complications.     

浙江省三地区不同人群膳食营养现状与血压相关性分析

目的　了解浙江省不同人群膳食营养现状 ,分析膳食营养与血压的相关性。方法　在农村、城市、城镇 2 5～ 74岁自然人群中随机整群抽取 4841人进行高血压危险因素调查的基础上 ,按 1 0∶ 1抽取 496人进行连续三天2 4小时膳食调查 ,对其中资料完整的 470人进行显著性、相关性统计学分析。结果　 (1 )人群每日平均摄入各种营养素及能量热比与 RDA推荐量相比均有显著性差异 (P<0 .0 0 1 )。 (2 )居民膳食食物中碳水化合物 89.9%为米及米制品 ,粗粮谷类仅为 0 .2 % ,肉食类、鱼虾类均超过 RDA推荐量 ,以城市人群及 2 5～ 2 9岁青年组为明显 ;奶制品摄入仅为 RDA推荐量的 8.69% ,以农村人群更明显。 (3 )收缩压水平与脂肪、蛋白质、碳水化合物、钠摄入量相关 (P均 <0 .0 0 1 ) ;舒张压水平与脂肪摄入量相关 (P<0 .0 0 1 )。 (4 )高血压与正常血压人群蛋白质、脂肪、碳水化合物的摄入热比有显著性差异 (P<0 .0 0 1 ) ;视黄醇、硫胺素、尼克酸的摄入量两组人群中有显著性差异 (P<0 .0 5 ) ,高血压与正常血压人群摄入钠 /钾比值分别为 1 .2 9、 1 .3 ,无显著性差异。结论　 (1 )浙江省城乡居民膳食营养摄入存在低蛋白质、高脂肪、高碳水化合物的不合理现状 ,同时存在 B族维生素、钙明显摄入不足 ,钠摄入过多的现?     

Consumption of ready-to-eat cereals in relation to health and diet indicators among school adolescents in Crete, Greece

BACKGROUND/AIMS: We aimed at examining the intake of ready-to-eat cereals (RTEC) among adolescents in Crete, Greece, and investigate relationships with health and diet indicators. METHODS: A sample of 392 adolescents (183 boys, 209 girls) aged 15 +/- 0.4 years, attending high schools of two major counties in Crete, was studied to determine consumption of RTEC using a frequency questionnaire. Anthropometric measurements were performed and blood was drawn for analysis of serum lipoproteins and blood glucose (BG). The physical fitness was assessed with the 20-meter shuttle run test (SRT) and the amount of time watching television was estimated. Nutrient intakes were calculated through 24-hour dietary recalls. RESULTS: 42% (n = 77) of boys and 43% (n = 90) of girls reported consumption of RTEC at least once per week. Approximately 40% of the male and 47% of the female consumers reported eating RTEC only at meals other than breakfast. RTEC consumption was inversely related to the obesity indices and BG levels, and positively related to the SRT (p < 0.05 in all analyses). RTEC consumers had significantly higher intakes of fibre, magnesium, calcium, iron, folate, and vitamins A, B2 and B6 (p < 0.05 in all analyses). CONCLUSION: Our results demonstrated favourable associations between RTEC intake and health and diet indicators in Greek adolescents, with potential implications for improved health status and chronic disease risk reduction.