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Dietary Habits, Nutritional Status, Health Beliefs and Disease Risks

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Epidemiology".

Deadline for manuscript submissions: closed (15 November 2023) | Viewed by 15375

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Dr. Xinyan Bi

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Guest Editor

Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, Singapore
Interests: nutrition; nutrient analysis; food product development; clinical nutrition; disease risks

Dr. Darel Wee Kiat Toh

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Guest Editor

Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, Singapore
Interests: nutritional science; clinical nutrition; cardiometabolic diseases; carotenoids; healthy dietary patterns; affordable nutrition; chrononutrition; functional foods; food science and technology

Special Issue Information

Dear Colleagues,

Chronic diseases, including cardiovascular diseases, diabetes, and obesity, have affected a great proportion of the global population and contributed to extensive morbidity and death. The development of many chronic diseases can be ascribed to unhealthy dietary consumption. Therefore, adjusting diets and eating habits can help to maintain the well-being of individuals and prevent health problems. Overall nutritional status plays a critical role in clinical outcomes. Continuous research is required to substantiate the philosophy that “food is the new medicine”. Establishing optimal diets, including dietary patterns, dietary habits, and foods, are crucial for the prevention and management of chronic diseases. Alternatively, the impact of healthy dietary patterns, especially that of individual micro- and macro-nutrient intake, on disease risks remains elusive. Moreover, examining the biological mechanisms underlying diet-related chronic diseases could not only assist in the formation of evidence-based dietary guidelines to meet nutritional requirements and reduce the chronic disease risks, but also help the individuals to adopt healthful dietary habits and eating behaviours.

Dr. Xinyan Bi
Dr. Darel Wee Kiat Toh
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

dietary habits
dietary patterns
dietary guidelines
nutritioanl status
chronic disease
diabetes
obesity
cardiovascular diseases

Published Papers (3 papers)

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Research

16 pages, 930 KiB

Open AccessArticle

Dietary Patterns and Hypothyroidism in U.S. Adult Population

by Dana Alkhatib, Zumin Shi and Vijay Ganji

Nutrients 2024, 16(3), 382; https://doi.org/10.3390/nu16030382 - 28 Jan 2024

Viewed by 2339

Abstract

The thyroid gland produces hormones that are essential for various body functions. Hypothyroidism is defined as insufficient thyroid hormone production. Several studies have found associations between specific micronutrients and overall thyroid function; however, the amount of evidence regarding the relationship between dietary patterns and hypothyroidism among the U.S. population is limited. Data from three cycles of National Health and Nutrition Examination Surveys (NHANES), 2007–2008, 2009–2010, and 2011–2012, were used (n = 8317). Subjects with serum thyroid stimulating hormone >4.5 mIU/L or on levothyroxine were considered to have hypothyroidism. Age, sex, race/ethnicity, body mass index, and several lifestyle factors were considered as covariates. Three patterns were extracted using factor analysis. These were labeled as fat–processed grains–sugars–meats (FPSM), oils–nuts–potatoes–low-fat meats (ONPL), and fruits–whole grains–vegetables–dairy (FWVD) patterns. In a weighted multiple logistic regression, FPSM and ONPL were inversely associated with hypothyroidism (OR, 0.75; 95% CI, 0.57–1; p = 0.049 and OR, 0.81; 95% CI, 0.67–0.97; p = 0.025, respectively). However, FWVD demonstrated no association with hypothyroidism (p = 0.63). In conclusion, FPSM and ONPL patterns but not FWVD patterns were associated with hypothyroidism in U.S. adults. Nutrient deficiencies and their interactions may be linked to hypothyroidism. Full article

(This article belongs to the Special Issue Dietary Habits, Nutritional Status, Health Beliefs and Disease Risks)

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11 pages, 525 KiB

Open AccessArticle

Inverse Association between Cheese Consumption and Lower Cognitive Function in Japanese Community-Dwelling Older Adults Based on a Cross-Sectional Study

by Hunkyung Kim, Yosuke Osuka, Narumi Kojima, Hiroyuki Sasai, Kentaro Nakamura, Chisato Oba, Mayuki Sasaki and Takao Suzuki

Nutrients 2023, 15(14), 3181; https://doi.org/10.3390/nu15143181 - 18 Jul 2023

Cited by 5 | Viewed by 10328

Abstract

Diet modification may contribute to the prevention of age-related cognitive decline. The association between dairy product consumption and cognitive function in older people remains unknown. We investigated whether cheese intake is associated with lower cognitive function (LCF) in community-dwelling older adults. This cross-sectional study included 1503 adults aged over 65 years. The analyzed data were obtained through face-to-face interviews and functional ability measurement. Cognitive function was assessed using the mini-mental state examination (MMSE), and a score ≤23 was defined as LCF. The prevalence of LCF was 4.6%, and this group had smaller calf circumference, slower usual walking speed, and a more frequent history of anemia than subjects with MMSE scores >23. After adjusting for confounding factors, logistic regression analysis revealed cheese intake (odds ratio (OR) = 0.404, 95% confidence interval (CI) = 0.198–0.824), age (OR = 1.170, 95% CI = 1.089–1.256), usual walking speed (OR = 0.171, 95% CI = 0.062–0.472) and calf circumference (OR = 0.823, 95% CI = 0.747–0.908) to be significant factors associated with LCF. Although the present study was an analysis of cross-sectional data of Japanese community-dwelling older adults, the results suggest that cheese intake is inversely associated with LCF. Full article

(This article belongs to the Special Issue Dietary Habits, Nutritional Status, Health Beliefs and Disease Risks)

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14 pages, 1592 KiB

Open AccessArticle

Association of Dietary Inflammatory Index and Dietary Oxidative Balance Score with All-Cause and Disease-Specific Mortality: Findings of 2003–2014 National Health and Nutrition Examination Survey

by Xuanyang Wang, Jinxia Hu, Lin Liu, Yuntao Zhang, Keke Dang, Licheng Cheng, Jia Zhang, Xiaoqing Xu and Ying Li

Nutrients 2023, 15(14), 3148; https://doi.org/10.3390/nu15143148 - 14 Jul 2023

Cited by 3 | Viewed by 2291

Abstract

To clarify the effects of dietary inflammatory and pro-oxidative potential, we investigated the impact of the Dietary Inflammation Index (DII) and the Dietary Oxidative Balance Score (DOBS) on all-cause and disease-specific mortality. For DII and DOBS, 17,550 and 24,527 participants were included. Twenty-six and seventeen dietary factors were selected for scoring. Cox proportional hazards regression models were used. DII and DOBS were significantly associated with all-cause, CVD, and cancer mortality in this nationally representative sample of American adults. Compared with the lowest DII, the multivariable-adjusted hazard ratios (95% CI) of all-cause, CVD, and cancer mortality for the highest were 1.49 (1.23–1.80), 1.58 (1.08–2.33), and 1.56 (1.07–2.25). The highest quartile of DOBS was associated with the risk of all-cause death (HR 0.71, 95% CI 0.59–0.86). Pro-inflammatory and pro-oxidative diets were associated with increased risk for all-cause (HR 1.59, 95% CI 1.28–1.97), and CVD (HR 2.29, 95% CI 1.33–3.94) death compared to anti-inflammatory and antioxidant diets. Similar results were observed among the stratification analyses. Inflammation-reducing and oxidative-balancing diets are linked to lower all-cause and CVD mortality. Diets impact health by regulating inflammation and oxidative stress. Full article

(This article belongs to the Special Issue Dietary Habits, Nutritional Status, Health Beliefs and Disease Risks)

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