iterative-development-an-innovative-smartphone-based-dietary

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

To collect dietary intake data in a fast and reliable manner, a flexible and innovative smartphone application (app) called Traqq was developed ...

concept-development-use-an-automated-food-intake-eating-behavior

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

The vast majority of dietary and eating behavior assessment methods are based on self-reports. They are burdensome and also prone to measurement errors. ...

Wageningen University and Research

Wageningen University & Research

Trans fatty acids are produced either by industrial hydrogenation or by biohydrogenation in the rumens of cows and sheep. Industrial trans fatty acids lower high-density lipoprotein (HDL) cholesterol, raise low-density lipoprotein (LDL) cholesterol, and increase the risk of coronary heart disease. The effects of trans fatty acids from ruminants are less clear. We investigated the effect on blood lipids of cis-9, trans-11 conjugated linoleic acid (CLA), a trans fatty acid largely restricted to ruminant fats.

Effect of a high intake of conjugated linoleic acid on lipoprotein levels in healthy human subjects.

It is generally assumed that a FFQ is not suitable to estimate the absolute levels of individual energy intake. However, in epidemiological studies, reported nutrients by FFQ are often corrected for this intake. The objective of the present study was to assess how accurately participants report their energy intakes by FFQ. We compared reported energy intake with actual energy intake needed to maintain stable body weights during eleven controlled dietary trials. FFQ were developed to capture at least 90 % of energy intake. Participants, 342 women and 174 men, with a mean BMI of 22.8 (SD 3.1) kg/m2 filled out the FFQ just before the trials. Energy intakes during the trials were calculated from provided foods and reported free-food items, representing 90 and 10 % of energy intake, respectively. Mean reported energy intake was 97.5 (SD 12.7) % of actual energy intake during the trials; it was 98.9 (SD 15.2) % for women and 94.7 (SD 16.3) % for men (P = 0.004 for difference between sexes). Correlation coefficients between reported and actual energy intakes were 0.82 for all participants, 0.74 for women and 0.80 for men. Individual reported energy intake as a percentage of actual intake ranged from 56.3 to 159.6 % in women and from 43.8 to 151.0 % in men. In conclusion, the FFQ appeared to be accurate for estimating the mean level of energy intakes of these participants and for ranking them according to their intake. However, the large differences found on the individual level may affect the results of epidemiological studies in an unknown direction if nutrients are corrected for energy intakes reported by FFQ.

Self-reported energy intake by FFQ compared with actual energy intake to maintain body weight in 516 adults.

The objective of this study was to evaluate the effect of increasing protein intake, at the expense of carbohydrates, on intrahepatic lipids (IHLs), circulating triglycerides (TGs), and body composition in healthy humans consuming a high-fat, hypercaloric diet. A crossover randomized trial with a parallel control group was performed. After a 2-wk run-in period, participants were assigned to either the control diet [n = 10; 27.8 energy percent (en%) fat, 16.9 en% protein, 55.3 en% carbohydrates] for 4 wk or a high-fat, hypercaloric diet (n = 17; >2 MJ/d) crossover trial with 2 periods of 2 wk, with either high-protein (HP) (37.7 en% fat, 25.7 en% protein, 36.6 en% carbohydrates) or normal-protein (NP) (39.4 en% fat, 15.4 en% protein, 45.2 en% carbohydrates) content. Measurements were performed after 2 wk of run-in (baseline), 2 wk of intervention (period 1), and 4 wk of intervention (period 2). A trend toward lower IHL and plasma TG concentrations during the HP condition compared with the NP condition was observed (IHL: 0.35 ± 0.04% vs. 0.51 ± 0.08%, P = 0.08; TG: 0.65 ± 0.03 vs. 0.77 ± 0.05 mmol/L, P = 0.07, for HP and NP, respectively). Fat mass was significantly lower (10.6 ± 1.72 vs. 10.9 ± 1.73 kg; P = 0.02) with the HP diet than with the NP diet, whereas fat-free mass was higher (55.7 ± 2.79 vs. 55.2 ± 2.80 kg; P = 0.003). This study indicated that an HP, high-fat, hypercaloric diet affects lipid metabolism. It tends to lower the IHL and circulating TG concentrations and significantly lowers fat mass and increases fat-free mass compared with an NP, high-fat, hypercaloric diet. This trail was registered at www.clinicaltrials.gov as NCT01354626.

Increasing protein intake modulates lipid metabolism in healthy young men and women consuming a high-fat hypercaloric diet.

Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and other food properties. We also explored the opportunities for a diet with a low energy intake rate (kJ/min). Laboratory data on the eating rate of 240 foods-representing the whole Dutch diet-was obtained. The results show a wide variation in both eating rate (from 2 g/min for rice waffle to 641 g/min for apple juice) and energy intake rate (from 0 kJ/min (0 kcal/min) for water to 1766 kJ/min (422 kcal/min) for chocolate milk). Eating rate was lower when foods were more solid. Moreover, eating rate was positively associated with water content and inversely with energy density. Energy intake rate differed substantially between and within food groups, demonstrating that the available foods provide opportunities for selecting alternatives with a lower energy intake rate. These findings offer guidance when selecting foods to reduce energy intake.

The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions.

The beneficial effect of wheat fibres on faecal bulk and stool pattern has mainly been observed with intact wheat fibres. This study investigates the effect of extrinsic wheat fibre (VITACEL® wheat fibre), which can be easily incorporated in many food products, on faecal bulk, stool pattern, gastrointestinal complaints, satiety and food liking. In a double-blind randomized crossover trial, healthy male volunteers received meal boxes for 10 days, containing various food products enriched with extrinsic wheat fibre (∼20 grams of additional fibre per day) or control food products containing conventional levels of fibre with similar taste, appearance and caloric values. Meal boxes were integrated in the normal dietary pattern. Stool frequency, stool consistency, gastrointestinal complaints, satiety and product liking were assessed daily, and the last 5 days of each intervention, participants collected all their faeces to analyse faecal bulk. We found that consumption of extrinsic wheat fibre-enriched products significantly enhanced faecal bulk; faecal wet and dry weight showed a 1.41 ± 0.1 and 1.55 ± 0.1 times increase compared to control, respectively (p < 0.01). Extrinsic wheat fibre intervention furthermore increased stool frequency (1.3 ± 0.1 defecations per day compared to 1.1 ± 0.1 defecations per day during control diet, p < 0.05), but did not affect stool consistency, satiety, gastrointestinal complaints or product liking. So, increased consumption of extrinsic wheat fibre enhances faecal bulk and stool frequency. As this extrinsic wheat fibre can be easily incorporated in many food products without affecting appearance or taste, it might facilitate the increase of overall fibre intake and subsequently improve (intestinal) health.

Extrinsic wheat fibre consumption enhances faecal bulk and stool frequency; a randomized controlled trial.

Low carbohydrate, high fat (LCHF) diets are followed by athletes, but questions remain regarding effects of LCHF on metabolic adaptation, exercise-induced stress, immune function and their time-course. In this cross-over study, 14 recreational male athletes (32.9 ± 8.2 years, VO2max 57.3 ± 5.8 mL/kg/min) followed a two week LCHF diet (<10 En% carbohydrates (CHO), ~75En% Fat) and a two week HC diet (>50 En% CHO), in random order, with a wash-out period of >2 weeks in between. After 2 days and 2 weeks on either diet, participants performed cycle ergometry for 90 min at 60%W. Blood samples for analysis of cortisol, free fatty acids (FFA), glucose and ketones, and saliva samples for immunoglobin A (s-IgA) were collected at different time points before and after exercise. The LCHF diet resulted in higher FFA, higher ketones and lower glucose levels compared to the HC diet ( < 0.05). Exercise-induced cortisol response was higher after 2 days on the LCHF diet (822 ± 215 nmol/L) compared to 2 weeks on the LCHF diet (669 ± 243 nmol/L,  = 0.004) and compared to both test days following the HC diet (609 ± 208 and 555 ± 173 nmol/L, both  < 0.001). Workload was lower, and perceived exertion higher, on the LCHF diet compared to the HC diet on both occasions. A drop in s-IgA following exercise was not seen after 2 days on the LCHF diet, in contrast to the HC diet. In conclusion, the LCHF diet resulted in reduced workload with metabolic effects and a pronounced exercise-induced cortisol response after 2 days. Although indications of adaptation were seen after 2 weeks on the LCHF diet, work output was still lower.

A 2 Week Cross-over Intervention with a Low Carbohydrate, High Fat Diet Compared to a High Carbohydrate Diet Attenuates Exercise-Induced Cortisol Response, but Not the Reduction of Exercise Capacity, in Recreational Athletes.

Els Siebelink

Division of Human Nutrition and Health

Wageningen University and Research

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Els Siebelink

.css-o250i3{font-size:18px;font-family:Open Sans,sans-serif;line-height:21.6px;}Division of Human Nutrition and Health

Wageningen University and Research

Iterative Development of an Innovative Smartphone-Based Dietary Assessment Tool: Traqq

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method

Division of Human Nutrition and Health