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PubMed2006

Association between dietary patterns and anaemia in adults from Jiangsu Province in Eastern China.

The objective of the present study was to investigate the association between food patterns and anaemia among Chinese adults. It was a cross-sectional household survey undertaken in 2002. The sample contained 2849 men and women aged 20 years and above, and had a response rate of 89.0 %. Factor analysis was used to identify food patterns based on a food-frequency questionnaire. Logistic regression was used to relate food patterns to anaemia. A four-factor solution explained 30.5 % of the total variance. After adjusting for socio-demographic factors and four distinct food patterns, the 'traditional' (rice, vegetable, wheat flour), 'sweet tooth' (drinks, cake) and 'healthy' (whole grains, fruits, vegetables) patterns were independently associated with anaemia. 'Traditional' and 'sweet tooth' patterns were positively associated with anaemia, whereas the association with 'healthy' food pattern was negative. No association was observed between the 'macho' pattern (meat and alcohol) and anaemia. Compared with the lowest quartile (Q1) of the 'traditional' pattern, the highest quartile (Q4) had a higher risk of anaemia (men: odds ratio (OR) 2.60, 95 % CI 1.38, 4.88; women: OR 3.40, 95 % CI 2.14, 5.39). For the 'sweet tooth' pattern, compared with the lowest quartile (Q1), the OR of the highest quartile was 2.34 (95 % CI 1.47, 3.73) for men and 2.02 (95 %CI 1.31, 3.13) for women. The fourth quartile of healthy food was associated with a lower risk of anaemia (men: OR 0.50, 95 % CI 0.31, 0.79; women: OR 0.51, 95 % CI 0.34, 0.75). Women in the north had a higher risk of anaemia (OR 2.49, 95 %CI 1.80, 3.43). Food patterns were associated with anaemia in this area with a high prevalence of anaemia.

Adult↗
PubMed2001

The role of street foods in the dietary pattern of two low-income groups in Nairobi.

OBJECTIVES: To examine the frequency of street food consumption of people living in low-income settlements in Nairobi and the role of street foods in their daily diet and to reveal why people consume street foods rather than home-prepared foods. SETTING, SUBJECTS AND METHODS: A cross-sectional descriptive study was done with 1011 households and in-depth interviews with a subsample of 73 households in two selected areas in Nairobi: Korogocho, a low-income slum area and Dandora, a low-middle-income area. RESULTS: The frequency of street food consumption was higher in Korogocho than in Dandora (3.6 vs 2.0 days per week; P<0.001). Street food consumption did not differ between different types of households, with the exception of household size. Employment status of the household head and street food consumption were related (P<0.001): consumption frequency of 3.7 days per week when irregularly or unemployed, 2.9 days/week when self-employed and 2.1 days/week when regularly employed. Furthermore, where an adult woman with primarily a domestic role was present, street food consumption was less (2.55 days per week when present vs 2.95 when not present; P<0.05). CONCLUSIONS: Street foods play an important role in the diet of poor households in Nairobi, in particular for breakfast and snacks, because they are cheap and convenient. The frequency of street food consumption is determined by a combination of at least four factors: level of household income; regularity of income; household size; and time available to prepare meals. SPONSORSHIP: The project is financed by the Netherlands Foundation for the Advancement of Tropical Research (WOTRO), filenumber WV 96-153.

Adult↗
PubMed2005

Hypertension prevention: from nutrients to (fortified) foods to dietary patterns. Focus on fatty acids.

Diet affects significantly the incidence and severity of cardiovascular diseases and fatty acid intake, in its qualitative as well as quantitative aspects, and influences several risk factors including cholesterol (total, LDL and HDL), triglycerides, platelet aggregation and blood pressure, as evidenced in the 2001 WHO report. This review focuses on the qualitative concern of lipid intake, the various classes of fatty acids of the lipid fraction of the diet, saturated, monounsaturated and polyunsaturated, and their effects on blood pressure. Saturated fat have a bad file and several experimental studies in the rat showed a progressive increase in blood pressure in response to a highly saturated diet. Moreover, a highly saturated diet during gestation led to offspring which, when adults, presented a gender-related hypertension. The mechanism of this effect may be related to the polyunsaturated/saturated ratio (p/s). During the past 20 years, trans fatty acids have been suspected of deleterious health effects, but the investigations have shown that these fatty acids display a biological behaviour close to that of saturated fatty acids (SFA). Moreover, epidemiological investigations did not confirm the relationship between trans fatty acids and cardiovascular pathology. Polyunsaturated fatty acids have been shown to exert a positive action on hypertension. This effect could be attributed to the alteration of the p/s, but mainly to the omega3 polyunsaturated fatty acids (PUFAs). The comparison of several animal models led to the conclusion that long-chain omega3 PUFAs (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) can prevent the increase in blood pressure and reduce established hypertension, but the efficient dose remains an object of discussion. Moreover, the two long-chain omega3 PUFAs, EPA and DHA, display specific effects, which vary with the aetiology of hypertension, because their mechanism of action is different. DHA acts on both blood pressure and heart function (heart rate and ECG) and interferes with the adrenergic function. Conversely, EPA, which is not incorporated in cardiac phospholipids, has no effect on the heart and its mechanism of action is largely unknown. Although it is accepted by the scientific community that the intake of EPA and DHA needs to be increased, we will have to discover new ways to do it, since marine products are the main source of these fatty acids, and this source is not inexhaustible.

Blood Pressure↗
PubMed1982

Dietary patterns in Parikkala and Helsinki, Finland.

By 4-day weighing, food consumption was recorded for a total of 59 men, aged 50-59 years, in 2 Finnish districts: Parikkala, a rural Finnish community, and the city of Helsinki. Food intake patterns differed between these populations. More cereals and thus more carbohydrates, more milk, and more meat, eggs, and sugar were consumed by the rural population, which therefore had a higher energy intake. Alcohol consumption was higher in Helsinki. Food preparation methods were found to differ between the populations, and day-to-day differences in food and nutrient intake were observed in both districts.

Alcohol Drinking↗
PubMed1998

Different dietary patterns in relation to age and the consequences for intake of food chemicals.

This paper principally addresses the question of whether exposure to food additives/contaminants is likely to be higher in children than adults. Food consumption surveys conducted in the United Kingdom indicated that 99% of infants were receiving some solid food at 6 months of age (mean age of introduction 13 weeks), mainly 'family' foods not specifically produced for infants. On a body weight basis, young children, age 1 1/2-4 1/2 years, were shown to consume more than adults most notably of dairy products, puddings and confectionery (up to five times adult intakes) and of soft drinks (up to 16 times adult values). Two examples of risk assessments are given, for chlorinated dibenzodioxins and saccharin, where the intake was highest in children, in some cases exceeding the Provisional Tolerable Weekly Intake or Acceptable Daily Intake, respectively. The necessary risk management measures taken are discussed.

Adolescent↗
PubMed2003

Nutrients, foods, and dietary patterns as exposures in research: a framework for food synergy.

Evidence is synthesized that foods and food patterns act synergistically to influence the risk of several chronic diseases. Whole-grain consumption and risk of disease are presented as a model of food synergy. Food synergy is defined as additive or more than additive influences of foods and food constituents on health. Risk appears to be lower with consumption of whole grain than of refined grain; that is, benefit accrues when all edible parts of the grain are included (bran, germ, and endosperm). It appears that phytochemicals that are located in the fiber matrix, in addition to or instead of the fiber itself, are responsible for the reduced risk. Risk is further reduced if whole-grain foods are consumed in a diet otherwise high in plant foods. To gain full understanding of the pathways by which food synergies work, it is desirable to use several "top down" approaches, starting with the larger units, namely foods or food patterns, and working down to smaller units that provide protection from disease. Study of foods, food patterns, and individual nutrients or food components in reducing disease risk is seen as complementary. Epidemiologic, clinical trial, and in vitro approaches to such research are needed.

Adult↗