Alimentazione E Nutrizione Umana Pdf Printer

1. Alimentazione E Nutrizione Umana Pdf Printer Reviews

ResultsMean whole grain intakes were 3.7 g/day in adults/older adults and 2.1 g/day in children/adolescents. Overall, 23% of the sample reported consumption of whole grain foods during the survey, among which mean whole grain intakes ranged from 6.0 g/day in female children to 19.1 g/day in female older adults. The main sources of whole grains were breakfast cereals in children/adolescents (32%) and bread in adults/older adults (46%). Consumption of whole grain among adults was associated with significantly higher daily intakes and adequacy of dietary fibre, several vitamins (thiamine, riboflavin, vitamin B 6) and minerals (iron, calcium, potassium, phosphorus, zinc, magnesium) compared to non-consumption.

Among children, whole grain intake was associated with significantly higher intakes of iron and magnesium. IntroductionNumerous epidemiological studies provide evidence that consumption of whole grains as part of a balanced diet may reduce the risk of chronic diseases such as cardiovascular disease (CVD), type 2 diabetes and some types of cancer (mainly gastrointestinal); moreover, a habitual consumption of whole grain foods may contribute to weight management –. Findings from randomized controlled trials have been less consistent with some studies showing positive effects of a diet rich in whole grain foods on blood pressure , insulin sensitivity and plasma cholesterol and others showing no effects on these outcomes –. The mechanism of action of these beneficial effects is not clear, but it is likely due to the synergy of many bioactive components present in whole grain products, i.e. Dietary fibre, vitamin E, a range of B vitamins, minerals and phytochemicals that may have a protective role with regard to health.

Study population and data collectionThe INRAN-SCAI 2005–06 study was a cross-sectional survey conducted on a representative sample of 1300 households randomly selected and stratified into the four main geographical areas of Italy (North-West, North-East, Centre, South and Islands) between October 2005 and December 2006. In total, 1329 households participated in the food survey corresponding to 3323 individuals (1501 males and 1822 females), aged 0.1–97.7 years. Detailed information about the INRAN-SCAI 2005–06 survey design, procedures and methodologies can be found on the previous published papers ,.A 3-day semi-structured diary was used to collect the food consumption of each subject. Participants recorded all foods and drinks consumed both inside and outside the home over 3 consecutive days. The quantity consumed for each food/beverage/supplements was determined using household measures and estimated portion sizes according to detailed guidance notes (with instructions to quantify the portions used by children) and photographs atlas developed on the basis of EPIC-SOFT picture book.

For children below 8 years and for any subject who was not able to do so, the diaries were filled in by the person who took care of him/her. Moreover, information on the brand of manufactured and packaged foods was collected as much as possible, mainly for fortified foods and supplements.For each participant, self-reported height and weight were recorded.

Information on socio-demographics (education, occupation, marital status), lifestyle (smoking, dieting, dietary pattern—Mediterranean/traditional vs others: vegetarian, vegan, fruitarian, macrobiotic, etc.—physical activity, sedentary activity, use of supplements and fortified foods, out-of-home meals) and nutritional knowledge variables (knowledge of diet–health relationship, frequency of reading food labels) was determined by a self-administered questionnaire at the time dietary records were collected. For children/adolescents, the information available was limited to the level of education of the family (highest level among adult family members), physical activity and hours of sedentary activity per day. In order to capture all seasonal differences in intake, the sampled households were proportionally distributed among seasons (excluding Christmas and Easter periods): 25% in autumn, 25% in winter, 26% in spring and 24% in summer.

In addition, the survey calendar was scheduled to take an adequate proportion of weekdays and weekend days at group level (78 and 22%).The survey was purely observational and non-invasive; ethical aspects were related only to the collection of information on food habits that may be related to health and thus might be sensitive. At the time of the survey, INRAN institute was part of the National Statistical System (SISTAN) and adhered to the principle of statistical confidentiality, moreover, as Public Body INRAN adopted the current regulation on guarantees individual data protection. An additional ethical committee review of the study protocol was considered unnecessary.For the present study, all individuals above 3 years of age were considered; only one female subject (aged 66 years) that declared to be on a specific diet (high consumption of bran and whole grain products) during the survey was excluded. The sample was subdivided into two age groups: children/adolescents (3- to 17-year-old individuals, no. 440) and adults/older adults (individuals of age 18 and above, no. Data on energy and nutrients intake were obtained using the updated version of national food composition database.

In the case of foods and beverages that were fortified or enriched with one or more essential nutrients (included functional foods and foods for special purpose), the nutrient content was retrieved at brand level from nutritional labels. Calculation of whole grain intakesFor the purpose of this study, the term “whole grain” was defined in accordance with that outlined by HEALTHGRAIN , as presented in the introduction of this paper. It should be noted, however, that Italian regulation permits the use of the term “whole grain” to be applied to products made from whole wheat flour purchased as such from milling companies and also to products made with white flour to which varying amounts of bran have been added back. In the first case, “whole wheat flour” is listed as one ingredient, but in the latter case, the ingredients are listed separately (wheat flour, bran, middling). For the present analysis, products containing “whole wheat flour” and products made with oats, rice, maize/corn, barley, rye and other cereals were considered.Of the fifty-one original food sub-categories in the INRAN-SCAI food consumption database, nine were identified as containing whole grain (“Bread”, “Pasta and pasta substitutes”, “Rice”, “Wheat, other cereals and flours”, “Breakfast cereals”, “Biscuits”, “Savoury fine bakery products”, “Cakes and sweet snacks”). In addition, the food groups “Yoghurt and fermented milk”, “Milk based desserts and substitutes”, “Ice cream, ice lolly and substitutes” and “Miscellaneous” were also checked for the presence of whole grain ingredients, as in the case of yogurt with cereals. All products in the above categories were considered, and no limit was set on the minimum whole grain content for inclusion in the analysis.From the total list of 226 foods containing grains (including 6 additional foods from non-grain food groups, 5 yogurts and 1 baby food), a sub-list of 76 potential whole grain products was extracted.

After a further screening, 13 foods were excluded as they were found not to contain whole grain. Overall, 63 food items were found to contain whole grain, of which 29 individual food items were codified at brand level (fortified products or foods for special purpose). The remaining 34 foods which had a generic food code also had corresponding brand information recorded in the food consumption database.Details regarding the whole grain content of food products with available brand information were obtained from the specific label of the product collected during the survey period (2005–2006 years), from the Mintel market research database or from manufacturer’s websites. When brand-specific data were not available, the average whole grain content of similar products was used, or in case of mixed dishes, the recipe values were applied.

In the case of whole meal bread purchased in bakeries, quantitative ingredient declarations (QUIDs) are not required by law and there is no clear regulation on the specific amount of whole wheat flour that should be used in the recipe in order to call the bread “whole meal”. Furthermore, it is not possible to know whether “whole wheat flour” or white flour with added bran was used in the recipe. For the current analysis, it was assumed that all whole meal bakery bread was made with whole wheat flour and the whole wheat flour content was estimated based on the average content of three traditional recipes, equating to 49%.In summary, the whole grain content of the 63 foods was obtained as follow: 44% of the products from the specific label or Mintel database, 33% from the average of similar products, 6% from recipes and the remainder (17%) were assigned an estimated value based on knowledge of common whole grain foods (e.g. For each product, the amount of total whole grain per 100 g and by grain source (i.e. Wheat, oats, rice, maize/corn, barley, rye, other) was recorded in a whole grains database. Whole grain foods were re-aggregated as follow: (1) Bread; (2) Pasta; (3) Rice; (4) Wheat, Other cereals & flours; (5) Ready to eat Breakfast cereals (RTEBC); (6) Sweet biscuits; (7) Savoury fine bakery products; (8) Cakes and sweet snacks; and (9) Other foods (e.g.

Yogurt with cereals). The quantities of whole grain consumed and associated nutrient intakes were calculated, at individual level, as per capita/day amount, by meal and by eating occasion (portion). Nutrient density expressed as amount of dietary fibre, cholesterol, vitamins and minerals per energy (amount/10 MJ) was also calculated. Statistical analysisThe mean of the 3 days was used to estimate the whole grain consumption for each subject. Mean, standard deviation, median and percentiles of distribution of whole grain intakes by socio-demographic and lifestyle factors were calculated for the total population and for consumers only.

Whole grain intakes are reported separately for children (3–9.9 years old, no. 193), adolescents (10–17.9 years old, no. 247), adults (18–64.9 years old, no. 2313) and the older adults (≥65 years old, no.

517), but for subsequent analyses, children and adolescents were merged as were the adults and the older adults due to the small sample size. As there are no specific quantitative recommendations for whole grain intake in Italy, the adequacy of daily whole grain intakes was assessed based on US recommendation of three servings per day (or 48 g/day).Tertile analysis was also carried out in relation to whole grain intakes. Comparison of mean daily macro- and micro-nutrient intakes in non-consumers and across tertiles of mean daily whole grain intakes was made for the two age groups using the Wilcoxon test or the Kruskal–Wallis test as appropriate, since the daily intake data were not normally distributed.

In addition, mean daily intakes of food groups (g/day) in non-consumers and across tertiles of whole grain intakes were analysed. The Dunn’s post hoc test was used to identify the significant pairwise differences across the groups of subjects (non-consumers and the three consumers’ groups defined according to tertiles of consumption). Multiple logistic regression analysis, backward stepwise method, was used to assess the relationship between socio-demographic and lifestyle characteristics and whole grain consumption (yes vs.

No), and was performed for adults/older adults and for children/adolescents separately. Results are presented as crude and adjusted odds ratios (OR) with 95% confidence intervals in order to evaluate the probability of being whole grains consumers.The adequacy of mean daily nutrient intakes in adults was compared between non-consumers of whole grain and across tertiles of whole grain intake using the Probability of Adequate Nutrient Intake index (PANDiet).

The PANDiet uses the probabilistic approach to estimate the adequacy of the nutrient intake of an individual; it takes into account the number of days surveyed, the mean nutrient intake and its intra-variability, the nutrient reference value and its variability; the PANDiet is based on the mean of two scores: the adequacy and the moderation. The reference values of nutrients for Italian population to calculate the PANDiet index are reported in the Online resource—Table A. As the PANDiet index is not validated for children and adolescents, nutrient adequacy was assessed by calculating for each nutrient the ratio of the daily individual intakes to standard recommended amounts by subject’s gender and age category.For all the analyses, two-sided p values lower than 0.05 were considered statistically significant for all the tests applied. The analyses were performed using the Statistical Analysis System computer software package (SAS package version 9.01; SAS Institute Inc., Cary, NC). ResultsTable shows daily intakes of whole grain in the total population and consumers only by age groups and gender. In the total sample, children and adolescents consumed an average of 2.0 and 2.2 g/day of whole grain, respectively, whereas adults and the older adults consumed 3.8 and 3.3 g/day, respectively.

Overall, 24% of the sample of children, adolescents and adults consumed whole grain products during the 3-day recording period, whereas only 18% of older adults were consumers of whole grain. Among female consumers, mean daily intake of whole grain increased with age ( P. GenderTotal population (no. 3270)Consumers only (no. 745)Age class (years)nMeanMedianSDP97.5P.P.n%MeanMedianSDP97.5P.P.Total populationMales14722.80.010.929.5.

SD standard deviation, NS non-significant. P value from Wilcoxon test for comparison across age groups. P values from Wilcoxon test for comparison by gender, age groups pooledTable reports the results of logistic regression analysis carried out on adults/older adults to determine predictors of whole grain consumption.

Alimentazione E Nutrizione Umana Pdf Printer Reviews

Females, younger adults (18–64 years), subjects living in North-Western and Central regions compared to the South and Islands and those on a diet were significantly more likely to be consumers of whole grain. In addition, those who rarely consumed fortified foods and who reported poor knowledge of diet–health relationship, and infrequent reading of food labels were significantly less likely to be consumers of whole grain. No predictors were significant for the subsample of children/adolescents (data not shown). Adults/older adultsCrude OR (95% CI)Adjusted OR (95% CI) aGenderFemales versus males2.09 (1.73–2.52)1.78 (1.44–2.21).Age class18–64.9 versus ≥65 years1.42 (1.11–1.81)1.42 (1.07–1.87).Geographical areaNorth-West versus South and Islands2.42 (1.92–3.04)2.15 (1.68–2.76).North-East versus South and Islands1.23 (0.97–1.66)1.20 (0.89–1.61)Centre versus South and Islands1.82 (1.41–2.35)1.54 (1.14–2.07).DietingYes versus no1.87 (1.50–2.33)1.49 (1.16–1.91).Sedentary time. Wald Chi-square test for individual parameters are significantly different from zero ( P value.

Contribution (%) of food categories to mean daily whole grain intakes for a Children/adolescents and b adults/older adults in whole grain consumersThe proportion of consumers achieving various levels of whole grain servings according to US whole grain recommendation is outlined in Table. The majority of children/adolescent consumers (63%) had less than 1/2 servings per day (corresponding to. Number of servings. %, percent on consumers only;%p, percent on total population (including non-consumers)Mean daily intakes of energy, macro- and micro-nutrients in non-consumers versus consumers of whole grain across the tertiles of intake for children/adolescents and adults/older adults are shown in Tables and, respectively. For adults/older adults, significant differences were observed for total energy,% total energy from total sugar, dietary fibre and several micro-nutrients.

Percent total energy from total sugar in whole grain consumers (ranging 16.0–16.8%) was significantly higher than in non-consumers (14.1%) ( P. Non-consumersConsumersP.0.1–5.7 g/day5.8 to 14.9 g/day≥15 g/dayn = 2189n = 212n = 217n = 212MeanSDMeanSDMeanSDMeanSDAge (years)49.017.445.815.847.516.148.715.5NSBMI (kg/m 2) †24.7 a3.924.0 b3.824.13.924.0 b3.70.0004Energy (MJ)(MJ/d)8.9 a2.69.02.88.3 b2.38.(kcal/d)2137 a1984 b0.0086% Energy from:Protein15.72.215.72.215.82.615.92.6NSFat35.95.536.55.336.35.636.05.2NSCarbohydrates45.26.545.66.145.46.545.56.2NSTotal sugar14.1 a4.916.0 b5.016.8 b5.716.7 b5.0. SD standard deviation, NS non-significant. P values from the Kruskal–Wallis test, non-consumers versus tertiles of consumption†The data on weight and height were self-reported.

BMI data are missing for one female consumer in the 1st tertilea,b,c,dMean values with unlike superscript letters were significantly different according to Dunn’s post hoc test for pairwise comparison, P. DiscussionTo the best of our knowledge, this study represents the first attempt to provide an evaluation of whole grain intakes in the Italian population. Our findings show a very low daily intake of whole grain in all age groups with only a quarter of the population reporting consumption of whole grain over the 3-day survey period. Furthermore, mean intakes among consumers ranged from only 6 g/day in female children to 19 g/day in female older adults and only 5% of the adults/older adults sample achieved the US quantitative whole grain recommendation of 48 g/day. Wheat was the major source of whole grain provided mainly through consumption of bread and breakfast cereals.The comparison of whole grain intakes between countries needs to be interpreted with caution as survey methods and sampling frames can differ and the criteria for defining whole grain and a whole grain food may also vary from one country to the other.

Nonetheless, our results indicate that whole grain intakes are much below the reported intakes in other populations. Studies in the USA , , UK , Germany , Ireland , , Denmark, Norway and Sweden reported a daily consumption of more than 13 g/day in children/adolescents (range 13–54 g/day) and 20 g/day in adults/older adults (range 20–51 g/day). Only in France the whole grain intakes were comparable to those found in Italy (5 g/day in adults/older adults and 4 g/day in children/adolescents). Furthermore, the proportion of the Italian population reporting consumption of whole grain foods is well below the rate of consumers in other countries (ranging 32–90%) , –,.

These low whole grain intakes are supported by a recent analysis of alkylresorcinol concentrations (a valid biomarker of whole grain wheat and rye intake) in the Italian cohort of the European Prospective Investigation into Cancer. The main contributor to whole grain intakes was bread in adults/older adults, contributing about half of the intake, while breakfast cereals were the main source in children/adolescents (32% of the total whole grain intake). Similar findings were reported in other European and US populations, suggesting that bread and breakfast cereals are well accepted whole grain foods among consumers. For example, bread accounted for approximately 30–80% of total whole grain intakes in adults in France, Ireland, UK, Norway, Denmark and the USA –, , while breakfast cereals accounted for 25–50% of intakes in children/adolescents in Ireland, France and the USA ,. The present study was funded by Cereal Partners Worldwide (CPW) SA, Switzerland. Is employed by CPW. The authors’ contributions are as follows: S.H.

Designed the study; S.S. Was responsible for manuscript preparation, L.D. Was responsible of statistical analysis with the help of S.S., the classification and calculation of data on whole grains were carried out by R.P.

All authors participated in the interpretation of the results and made critical comments during the preparation of the manuscript. The authors thank A. Pettinelli for her excellent technical assistance.

Author by: Angela TarabellaLanguage: enPublisher by: SpringerFormat Available: PDF, ePub, MobiTotal Read: 9Total Download: 457File Size: 48,5 MbDescription: This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling. Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutrition and Nutritional Information examines the available literature on consumer understanding of nutritional information and comments on the current poor knowledge shown by consumers about nutrition principles. Another focus of this Brief is on the evolution of nutritional information in food labelling andcurrent regulations on nutritional claims and product facts. In reviewing attempts to improve the nutrition information system, this work points out that consumers must first understand the data provided in order to utilize the system to make healthy food choices. Therefore, any campaigns aimed at improving the information system must concentrate on consumer data understanding of nutrition principles and components as opposed to a sole focus on labelling upgrades. Author by: Gene A. SpillerLanguage: enPublisher by: CRC PressFormat Available: PDF, ePub, MobiTotal Read: 11Total Download: 292File Size: 49,9 MbDescription: Dietary fiber is widely recognized as an essential element of good nutrition.

In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber. Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition. What's new in the Third Edition? O Definitions and consumption of dietary fiber from 1992-2000 o A new chapter on the physical chemistry of dietary fiber o Updated dietary fiber values for common foods o New table: Tartaric Acid Content of Foods o Coverage of non-plant food fibers, such as chitin and chitosan o An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on health o Discussion of the interaction of fiber and phytochemicals Quickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book.