The Effect of Meal Replacement on Weight Loss According to Calorie-Restriction Type and Proportion of Energy Intake: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

BackgroundPortion control is a useful component of weight reduction interventions and meal replacement (MR) plans represent a promising strategy for portion control. Research performed with pooled data on the effect of MR plans according to various characteristics of MR interventions remains scarce.ObjectiveOur aim was to assess the effects of MR-based diets compared with food-based diets on weight loss, according to calorie-restriction types and energy intake proportions from MR.MethodsElectronic databases (Cochrane Central Register of Controlled Trials, PubMed, Embase, and Research Information Sharing Service) were searched for randomized controlled trials on weight loss results of MR-based calorie-restricted diets compared with food-based calorie-restricted diets from January 2000 to May 2020. Standardized mean differences (Hedges' g) from all study outcomes were calculated using a random-effects model. Heterogeneity was quantified by Q test and I². Publication bias was assessed using a funnel plot and a trim and fill method. Both interventions (MR and control) were separated into very-low-energy diets and low-energy diets (LEDs). A meta-analysis of variance was conducted by dividing patient-related factors and treatment-related factors into subgroups. In multivariable meta-regressions, background variables were selected first, after which main independent variables were included.ResultsTwenty-two studies involving 24 interventions and 1,982 patients who were overweight or obese were included. The effect size in which MR-based LED was compared with food-based LED for weight loss was small, favoring MR (Hedges’ g = 0.261; 95% CI 0.156 to 0.365; I² = 21.9; 95% CI 0.0 to 53.6). Diets including ≥60% of total daily energy intake from MR had a medium effect size favoring MR with regard to weight loss among the groups (Hedges’ g = 0.545; 95% CI 0.260 to 0.830; I² = 42.7; 95% CI 0.0 to 80.8).ConclusionsThe effect of MR-based LED on weight loss was superior to the effect of food-based LED, and receiving ≥60% of total daily energy intake from MR had the greatest effect on weight loss.     

Dangers of reducing the range of food choice in developing countries

This article is based on a lecture, “Decreasing variety of plant foods used in developing countries” given at the Joint Congress of the Confoederatio Internationalis ad Qualitates Plantarum Edulium Perquirendas (CIQ) and Deutsche Gesellschaft fur Qualitatsforschung (Pflanzliche Nahrungsmittel) E. V. (DGQ) on The Role of Plant Foods in Preventive Medicine, 12–14th September, 1978 at Reading University. The lecture has been published in Qualitas Plantarum, 1979, Vol. 29, Nos. 1–2. Dr. W. Junk b.v. publishers. The Hague, Netherlands.     

Estimation of annual effective dose due to ingestion of natural radionuclides in foodstuffs and water at a proposed uranium mining site in India

Abstract

Purpose: To study the distribution of ²¹⁰Po, ²²⁶Ra, ²³⁰Th and U(nat) (naturally occurring radioisotopes of uranium [²³⁴U, ²³⁵U and ²³⁸U]) in food and water around the Bagjata uranium mining area in India.

Materials and methods: Radionuclides were analyzed in food samples of plant and animal origin after acid digestion. Intake and ingestion dose of the radionuclides were estimated.

Results: ²¹⁰Po, ²²⁶Ra, ²³⁰Th and U(nat) in all the dietary components ranged widely from < 0.2–36, < 0.02–1.58, < 0.01–2.8 and < 0.017–0.39 Bqkg^-1, respectively. The range of ²²⁶Ra and U(nat) in water was < 3.5–206 and < 12.6–693 mBql^?1, respectively. The intake of radionuclides considering food and water was calculated to be 760 BqY^?1 while the ingestion dose was 601 μSvY^?1. The estimated doses reflect the natural background dose via route of ingestion, which is below the 1 mSvY^?1 limit set by the International Commission on Radiological Protection (ICRP). However, the doses are more than the dose constraint of 300 μSvY^?1 as suggested by the ICRP for members of the public for planned disposal of long-lived radioactive waste.

Conclusion: The study confirms that current levels of radionuclides do not pose significant radiological risk to the local inhabitants, but they need close investigation in the near future.     

Is Healthier Nutrition Behaviour Associated with Better Self-Reported Health and Less Health Complaints? Evidence from Turku,Finland

We examined nutrition behaviour, self-reported health and 20 health complaints of undergraduates in Finland. Students at the University of Turku in Finland participated in a cross-sectional online survey (N = 1189). For nutrition behaviour, we computed two composite food intake pattern scores (sweets, cakes and snacks; and fruits and vegetables), a dietary guideline adherence index and the subjective importance of healthy eating. Multinomial logistic regression assessed the association of students’ nutrition behaviour with three levels of self-reported health, controlling for many potential confounders (age, sex, living with partner, economic situation, moderate physical activity, Faculty and BMI). Factor analysis of the 20 health complaints revealed three components (psychological, pains/aches and circulatory/breathing symptoms). Multiple linear regression tested the association of students’ eating habits with the three components of health complaints, controlling for the same confounders. Fruits and raw and cooked vegetable consumption, dietary guideline adherence index and subjective importance of healthy eating were highest among students with excellent/very good self-reported health, exhibiting a decreasing trend for those individuals with poor/fair self-reported health. High levels of psychological symptoms were associated with decreased consumption of fruits and vegetables, less dietary guideline adherence and less subjective importance of healthy eating. Pain/aches symptoms were associated with a higher consumption of sweets, cookies and snacks and a lower adherence to dietary guidelines. More healthy nutrition behaviour was consistently associated with better self-reported health and less health complaints. Of the four nutrition behaviour indicators we employed, the dietary guideline adherence index was the best indicator and exhibited the most consistent associations with self-reported health and health complaints.     

A comprehensive review of intake estimates of di-isononyl phthalate (DINP) based on indirect exposure models and urinary biomonitoring data

Di-isononyl phthalate (DINP) is a high molecular weight general purpose plasticizer used principally in the manufacture of flexible polyvinyl chloride (PVC) articles. DINP metabolites can be measured in biological media such as blood and urine. However, measurement of a substance in the blood or urine does not by itself mean that the chemical causes or is associated with adverse health outcomes. This is particularly pertinent given the advances in modern analytical techniques whereby ever diminishing trace amounts of substances can be detected. Therefore, it is a scientific necessity that risk assessors understand the relationship of biomonitoring data to estimation of exposure so that appropriate comparisons can be made to the no observed adverse effects levels (NOAELs) or other points of departure from toxicological studies in animals. In this paper, estimates of daily DINP intake are calculated for various population segments based on urinary biomonitoring data and are compared to estimates of exposure based on indirect methods and to health-based exposure guidance values. In general, intake estimates converge on a mean of 1–2 μg/kg/day regardless of source of exposure or population cluster; a value 2-orders of magnitude lower than health-based exposure guidance values, ranging from 120 to 290 μg/kg/day, which have been established by regulatory authorities and other authoritative bodies as representing acceptable levels.     

Sensory influences on food intake control: moving beyond palatability

The sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response associated with certain sensory cues. However, palatability is just one aspect of the sensory experience. Sensory cues based on a food's sight, smell, taste and texture are operational before, during and after an eating event. The focus of this review is to look beyond palatability and highlight recent advances in our understanding of how certain sensory characteristics can be used to promote better energy intake control. We consider the role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating, and highlight the ways in which tastes and textures influence meal size and the development of satiety after consumption. Considering sensory characteristics as a functional feature of the foods and beverages we consume provides the opportunity for research to identify how sensory enhancements might be combined with energy reduction in otherwise palatable foods to optimize short‐term energy intake regulation in the current food environment. Moving forward, the challenge for sensory nutritional science will be to assess the longer‐term impact of these principles on weight management.     

Individual variations in work output per unit energy intake in East Java

In studying East Javanese peasant farmers it was found that workers with low energy intakes were as productive as workers with high energy intakes. Measurements indicated that work output produced by a given energy intake varied considerably in relation to the individual consumer and that the work efficiency of the consumer varied inversely in relation to the degree of undernutrition or energy stress. It appeared that there may have been compensatory mechanisms such as higher levels of metabolic efficiency, lower basal metabolic rates, greater physical fitness, or stronger incentives to work enabling those on a low energy diet to produce more work per unit energy intake than individuals with relatively high energy intakes.     

蔬果中的营养免疫学

目前,很多植物类的产品对人体免疫系统的效能起了很大的作用,由此诞生了营养免疫学这样的学科。以蔬果类作为人体免疫系统活化剂和稳定剂,探讨其对免疫系统的作用。