Research

248 KiB

Open AccessArticle

Exploring the Dietary Patterns of Young New Zealand Women and Associations with BMI and Body Fat

by Jenna K. Schrijvers, Sarah A. McNaughton, Kathryn L. Beck and Rozanne Kruger

Nutrients 2016, 8(8), 450; https://doi.org/10.3390/nu8080450 - 26 Jul 2016

Cited by 18 | Viewed by 6106

Examining dietary patterns provides an alternative approach to investigating dietary behaviors related to excess adiposity. The study aim was to investigate dietary patterns and body composition profiles of New Zealand European (NZE) women, participating in the women’s EXPLORE (Examining the Predictors Linking Obesity [...] Read more.

Examining dietary patterns provides an alternative approach to investigating dietary behaviors related to excess adiposity. The study aim was to investigate dietary patterns and body composition profiles of New Zealand European (NZE) women, participating in the women’s EXPLORE (Examining the Predictors Linking Obesity Related Elements) study. Post-menarche, pre-menopausal NZE women (16–45 years) (n = 231) completed a validated 220-item, self-administrated, semi-quantitative food frequency questionnaire. Body mass index (BMI) was calculated using measured height (cm) and weight (kg); body fat percentage (BF%) was measured using air displacement plethysmography (BodPod). Dietary patterns were identified using principal component factor analysis. Associations between dietary patterns, age, BMI and BF% were investigated. Four dietary patterns were identified: snacking; energy-dense meat; fruit and vegetable; healthy, which explained 6.9%, 6.8%, 5.6% and 4.8% of food intake variation, respectively. Age (p = 0.012) and BMI (p = 0.016) were positively associated with the “energy-dense meat” pattern. BF% (p = 0.016) was positively associated with the “energy-dense meat” pattern after adjusting for energy intake. The women following the identified dietary patterns had carbohydrate intakes below and saturated fat intakes above recommended guidelines. Dietary patterns in NZE women explain only some variations in body composition. Further research should examine other potential factors including physical activity and socioeconomic status. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

232 KiB

Open AccessArticle

The Relationship between Vitamin D Status and Allergic Diseases in New Zealand Preschool Children

by Carolyn Cairncross, Cameron Grant, Welma Stonehouse, Cath Conlon, Barry McDonald, Lisa Houghton, Darryl Eyles, Carlos A. Camargo, Jr., Jane Coad and Pamela Von Hurst

Nutrients 2016, 8(6), 326; https://doi.org/10.3390/nu8060326 - 01 Jun 2016

Cited by 16 | Viewed by 6597

Abstract

Recent research on vitamin D in young children has expanded from bone development to exploring immunomodulatory effects. Our aim was to investigate the relationship of vitamin D status and allergic diseases in preschool-aged children in New Zealand. Dried capillary blood spots were collected [...] Read more.

Recent research on vitamin D in young children has expanded from bone development to exploring immunomodulatory effects. Our aim was to investigate the relationship of vitamin D status and allergic diseases in preschool-aged children in New Zealand. Dried capillary blood spots were collected from 1329 children during late-winter to early-spring for 25(OH)D measurement by LC-MS/MS. Caregivers completed a questionnaire about their child’s recent medical history. Analysis was by multivariable logistic regression. Mean 25(OH)D concentration was 52(SD19) nmol/L, with 7% of children <25 nmol/L and 49% <50 nmol/L. Children with 25(OH)D concentrations ≥75 nmol/L (n = 29) had a two-fold increased risk for parent-report of doctor-diagnosed food allergy compared to children with 25(OH)D 50–74.9 nmol/L (OR = 2.21, 1.33–3.68, p = 0.002). No associations were present between 25(OH)D concentration and presence of parent-reported eczema, allergic rhinoconjunctivitis or atopic asthma. Vitamin D deficiency was not associated with several allergic diseases in these New Zealand preschool children. In contrast, high 25(OH)D concentrations were associated with a two-fold increased risk of parental-report food allergy. This increase supports further research into the association between vitamin D status and allergic disease in preschool children. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

562 KiB

Open AccessArticle

Cardiovascular, Metabolic Effects and Dietary Composition of Ad-Libitum Paleolithic vs. Australian Guide to Healthy Eating Diets: A 4-Week Randomised Trial

by Angela Genoni, Philippa Lyons-Wall, Johnny Lo and Amanda Devine

Nutrients 2016, 8(5), 314; https://doi.org/10.3390/nu8050314 - 23 May 2016

Cited by 35 | Viewed by 28651

Abstract

(1) Background: The Paleolithic diet is popular in Australia, however, limited literature surrounds the dietary pattern. Our primary aim was to compare the Paleolithic diet with the Australian Guide to Healthy Eating (AGHE) in terms of anthropometric, metabolic and cardiovascular risk factors, with [...] Read more.

(1) Background: The Paleolithic diet is popular in Australia, however, limited literature surrounds the dietary pattern. Our primary aim was to compare the Paleolithic diet with the Australian Guide to Healthy Eating (AGHE) in terms of anthropometric, metabolic and cardiovascular risk factors, with a secondary aim to examine the macro and micronutrient composition of both dietary patterns; (2) Methods: 39 healthy women (mean ± SD age 47 ± 13 years, BMI 27 ± 4 kg/m²) were randomised to either the Paleolithic (n = 22) or AGHE diet (n = 17) for four weeks. Three-day weighed food records, body composition and biochemistry data were collected pre and post intervention; (3) Results: Significantly greater weight loss occurred in the Paleolithic group (−1.99 kg, 95% CI −2.9, −1.0), p < 0.001). There were no differences in cardiovascular and metabolic markers between groups. The Paleolithic group had lower intakes of carbohydrate (−14.63% of energy (E), 95% CI −19.5, −9.7), sodium (−1055 mg/day, 95% CI −1593, −518), calcium (−292 mg/day 95% CI −486.0, −99.0) and iodine (−47.9 μg/day, 95% CI −79.2, −16.5) and higher intakes of fat (9.39% of E, 95% CI 3.7, 15.1) and β-carotene (6777 μg/day 95% CI 2144, 11410) (all p < 0.01); (4) Conclusions: The Paleolithic diet induced greater changes in body composition over the short-term intervention, however, larger studies are recommended to assess the impact of the Paleolithic vs. AGHE diets on metabolic and cardiovascular risk factors in healthy populations. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

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458 KiB

Open AccessArticle

Dietary Patterns in Pregnancy in New Zealand—Influence of Maternal Socio-Demographic, Health and Lifestyle Factors

by Clare R. Wall, Cheryl S. Gammon, Dinusha K. Bandara, Cameron C. Grant, Polly E. Atatoa Carr and Susan M. B. Morton

Nutrients 2016, 8(5), 300; https://doi.org/10.3390/nu8050300 - 19 May 2016

Cited by 33 | Viewed by 8091

Abstract

Exploration of dietary pattern associations within a multi-ethnic society context has been limited. We aimed to describe dietary patterns of 5664 pregnant women from the Growing Up in New Zealand study, and investigate associations between these patterns and maternal socio-demographic, place of birth, [...] Read more.

Exploration of dietary pattern associations within a multi-ethnic society context has been limited. We aimed to describe dietary patterns of 5664 pregnant women from the Growing Up in New Zealand study, and investigate associations between these patterns and maternal socio-demographic, place of birth, health and lifestyle factors. Participants completed a food frequency questionnaire prior to the birth of their child. Principal components analysis was used to extract dietary patterns and multivariable analyses used to determine associations. Four dietary components were extracted. Higher scores on, ‘Junk’ and ‘Traditional/White bread’, were associated with decreasing age, lower educational levels, being of Pacific or Māori ethnicity and smoking. Higher scores on, ‘Health conscious’ and ‘Fusion/Protein’, were associated with increasing age, better self-rated health, lower pre-pregnancy body mass index (BMI) and not smoking. Higher scores on ‘Junk’ and ‘Health conscious’ were associated with being born in New Zealand (NZ), whereas higher scores on ‘Fusion/Protein’ was associated with being born outside NZ and being of non-European ethnicity, particularly Asian. High scores on the ‘Health conscious’ dietary pattern showed the highest odds of adherence to the pregnancy dietary guidelines. In this cohort of pregnant women different dietary patterns were associated with migration, ethnicity, socio-demographic characteristics, health behaviors and adherence to dietary guidelines. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

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225 KiB

Open AccessArticle

Adequate Iodine Status in New Zealand School Children Post-Fortification of Bread with Iodised Salt

by Emma Jones, Rachael McLean, Briar Davies, Rochelle Hawkins, Eva Meiklejohn, Zheng Feei Ma and Sheila Skeaff

Nutrients 2016, 8(5), 298; https://doi.org/10.3390/nu8050298 - 16 May 2016

Cited by 28 | Viewed by 6537

Abstract

Iodine deficiency re-emerged in New Zealand in the 1990s, prompting the mandatory fortification of bread with iodised salt from 2009. This study aimed to determine the iodine status of New Zealand children when the fortification of bread was well established. A cross-sectional survey [...] Read more.

Iodine deficiency re-emerged in New Zealand in the 1990s, prompting the mandatory fortification of bread with iodised salt from 2009. This study aimed to determine the iodine status of New Zealand children when the fortification of bread was well established. A cross-sectional survey of children aged 8–10 years was conducted in the cities of Auckland and Christchurch, New Zealand, from March to May 2015. Children provided a spot urine sample for the determination of urinary iodine concentration (UIC), a fingerpick blood sample for Thyroglobulin (Tg) concentration, and completed a questionnaire ascertaining socio-demographic information that also included an iodine-specific food frequency questionnaire (FFQ). The FFQ was used to estimate iodine intake from all main food sources including bread and iodised salt. The median UIC for all children (n = 415) was 116 μg/L (females 106 μg/L, males 131 μg/L) indicative of adequate iodine status according to the World Health Organisation (WHO, i.e., median UIC of 100–199 μg/L). The median Tg concentration was 8.7 μg/L, which was <10 μg/L confirming adequate iodine status. There was a significant difference in UIC by sex (p = 0.001) and ethnicity (p = 0.006). The mean iodine intake from the food-only model was 65 μg/day. Bread contributed 51% of total iodine intake in the food-only model, providing a mean iodine intake of 35 μg/day. The mean iodine intake from the food-plus-iodised salt model was 101 μg/day. In conclusion, the results of this study confirm that the iodine status in New Zealand school children is now adequate. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

234 KiB

Open AccessFeature PaperArticle

Reproducibility and Relative Validity of a Short Food Frequency Questionnaire in 9–10 Year-Old Children

by Pouya Saeedi, Sheila A. Skeaff, Jyh Eiin Wong and Paula M. L. Skidmore

Nutrients 2016, 8(5), 271; https://doi.org/10.3390/nu8050271 - 07 May 2016

Cited by 48 | Viewed by 6596

Abstract

The aim of this study was to assess the reproducibility and validity of a non-quantitative 28-item food frequency questionnaire (FFQ). Children aged 9–10 years (n = 50) from three schools in Dunedin, New Zealand, completed the FFQ twice and a four-day estimated [...] Read more.

The aim of this study was to assess the reproducibility and validity of a non-quantitative 28-item food frequency questionnaire (FFQ). Children aged 9–10 years (n = 50) from three schools in Dunedin, New Zealand, completed the FFQ twice and a four-day estimated food diary (4DEFD) over a two-week period. Intraclass correlation coefficients (ICC) and Spearman’s correlation coefficients (SCC) were used to determine reproducibility and validity of the FFQ, respectively. Weekly intakes were estimated for each food item and aggregated into 23 food items/groups. More than half of the food items/groups (52.2%) had an ICC ≥0.5. The median SCC between FFQ administrations was 0.66 (ranging from 0.40 for processed meat to 0.82 for sweets and non-dairy drinks). Cross-classification analysis between the first FFQ and 4DEFD for ranking participants into thirds showed that breakfast cereals had the highest agreement (54.0%) and pasta the lowest (34.0%). In validity analyses, 70% of food items/groups had a SCC ≥0.3. Results indicate that the FFQ is a useful tool for ranking children according to food items/groups intake. The low respondent burden and relative simplicity of the FFQ makes it suitable for use in large cohort studies of 9–10 year-old children in New Zealand. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

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1024 KiB

Open AccessArticle

Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community

by Emma McMahon, Rozlynne Clarke, Rachael Jaenke and Julie Brimblecombe

Nutrients 2016, 8(3), 169; https://doi.org/10.3390/nu8030169 - 16 Mar 2016

Cited by 18 | Viewed by 6290

Abstract

Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults [...] Read more.

Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of reduced-salt (300 and 350 mg Na/100 g) versus Standard (~400 mg Na/100 g) white and wholemeal breads (n = 62 for white; n = 72 for wholemeal). Triangle testing was used to examine whether participants could detect a difference between the breads. Liking of each bread was also measured; standard consumer acceptability questionnaires were modified to maximise cultural appropriateness and understanding. Participants were unable to detect a difference between Standard and reduced-salt breads (all p values > 0.05 when analysed using binomial probability). Further, as expected, liking of the breads was not changed with salt reduction (all p values > 0.05 when analysed using ANOVA). Reducing salt in products commonly purchased in remote Indigenous communities has potential as an equitable, cost-effective and sustainable strategy to reduce population salt intake and reduce risk of chronic disease, without the barriers associated with strategies that require individual behaviour change. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

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Review

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1336 KiB

Open AccessReview

Osteoporosis: Modern Paradigms for Last Century’s Bones

by Marlena C. Kruger and Frances M. Wolber

Nutrients 2016, 8(6), 376; https://doi.org/10.3390/nu8060376 - 17 Jun 2016

Cited by 25 | Viewed by 9768

Abstract

The skeleton is a metabolically active organ undergoing continuously remodelling. With ageing and menopause the balance shifts to increased resorption, leading to a reduction in bone mineral density and disruption of bone microarchitecture. Bone mass accretion and bone metabolism are influenced by systemic [...] Read more.

The skeleton is a metabolically active organ undergoing continuously remodelling. With ageing and menopause the balance shifts to increased resorption, leading to a reduction in bone mineral density and disruption of bone microarchitecture. Bone mass accretion and bone metabolism are influenced by systemic hormones as well as genetic and lifestyle factors. The classic paradigm has described osteoporosis as being a “brittle bone” disease that occurs in post-menopausal, thin, Caucasian women with low calcium intakes and/or vitamin D insufficiency. However, a study of black women in Africa demonstrated that higher proportions of body fat did not protect bone health. Isoflavone interventions in Asian postmenopausal women have produced inconsistent bone health benefits, due in part to population heterogeneity in enteric bacterial metabolism of daidzein. A comparison of women and men in several Asian countries identified significant differences between countries in the rate of bone health decline, and a high incidence rate of osteoporosis in both sexes. These studies have revealed significant differences in genetic phenotypes, debunking long-held beliefs and leading to new paradigms in study design. Current studies are now being specifically designed to assess genotype differences between Caucasian, Asian, African, and other phenotypes, and exploring alternative methodology to measure bone architecture. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

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226 KiB

Open AccessReview

Biomarkers of Aging: From Function to Molecular Biology

by Karl-Heinz Wagner, David Cameron-Smith, Barbara Wessner and Bernhard Franzke

Nutrients 2016, 8(6), 338; https://doi.org/10.3390/nu8060338 - 02 Jun 2016

Cited by 198 | Viewed by 19563

Abstract

Aging is a major risk factor for most chronic diseases and functional impairments. Within a homogeneous age sample there is a considerable variation in the extent of disease and functional impairment risk, revealing a need for valid biomarkers to aid in characterizing the [...] Read more.

Aging is a major risk factor for most chronic diseases and functional impairments. Within a homogeneous age sample there is a considerable variation in the extent of disease and functional impairment risk, revealing a need for valid biomarkers to aid in characterizing the complex aging processes. The identification of biomarkers is further complicated by the diversity of biological living situations, lifestyle activities and medical treatments. Thus, there has been no identification of a single biomarker or gold standard tool that can monitor successful or healthy aging. Within this short review the current knowledge of putative biomarkers is presented, focusing on their application to the major physiological mechanisms affected by the aging process including physical capability, nutritional status, body composition, endocrine and immune function. This review emphasizes molecular and DNA-based biomarkers, as well as recent advances in other biomarkers such as microRNAs, bilirubin or advanced glycation end products. Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

Other

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331 KiB

Open AccessConference Report

Nutrition Society of New Zealand Annual Conference Held in Wellington, New Zealand, 1–4 December 2015

by Sheila Skeaff and Lisa Te Morenga

Nutrients 2017, 9(3), 239; https://doi.org/10.3390/nu9030239 - 05 Mar 2017

Cited by 2 | Viewed by 7293

Abstract

The annual conference and scientific meeting of the Nutrition Society of New Zealand took place in Wellington, New Zealand from 1–4 December 2015. Every two years, a joint scientific meeting with the Nutrition Society of Australia is held, alternating between Australia and New [...] Read more.

The annual conference and scientific meeting of the Nutrition Society of New Zealand took place in Wellington, New Zealand from 1–4 December 2015. Every two years, a joint scientific meeting with the Nutrition Society of Australia is held, alternating between Australia and New Zealand.[...] Full article

(This article belongs to the Special Issue Selected Papers from 2015 Joint Scientific Meeting of the Nutrition Society of New Zealand and Nutrition Society of Australia)

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