Thesis, PlanA (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

Thesis (Ph. D.)--Boston University, 2007. / Includes bibliographical references (p. [262]-285).

Background: Studies evaluating the possible health-promoting effects of sound nutrition in heart and lung transplant recipients are currently lacking. Despite advances in drug treatment and patient monitoring, lifestyle-associated complications such as obesity, diabetes and cardiovascular disease occur frequently. Following transplantation, a low-fat eating pattern is currently viewed as best standard care. However, a Mediterranean diet based on a varied range of fresh unprocessed foods and supplemented with extra virgin olive oil has demonstrated clinical benefit in various non-transplant populations. The aim of this study was to evaluate the feasibility and acceptability of a Mediterranean vs a low-fat diet intervention in heart and lung transplant recipients, and to assess clinical and biochemical outcomes. Methods: This was a randomised controlled feasibility trial to evaluate a Mediterranean diet supplemented with extra-virgin olive oil, vs a modified low-fat diet in heart and lung transplant recipients at a single centre. In total, 41 clinically stable male and female (median age 55 years) transplant recipients were randomly assigned (1:1) in two separate 12-month waves (n=24 and n=17) to one of these diet interventions. A range of validated food frequency and adherence questionnaires captured changes in participants' reported eating habits to 6 weeks post-study. Clinical and biochemical analysis was conducted at baseline, 25 and 52 weeks. Telephone and outpatient contact provided a support mechanism to reinforce dietary behavioural change. Caloric intake and physical exercise awareness were discussed, but not promoted. Results: Thirty nine participants completed the trial (95%). Adherence to both interventions improved significantly at week 25, and was maintained at 52 and 58 weeks. Compared with baseline, waist circumference decreased in both groups at week 25 (p=0.024). A decrease in blood pressure and heart rate occurred at 52 weeks in the low-fat group only. At 52 weeks, higher adherence resulted in significant improvements in fasting glucose in the Mediterranean (< 4.8%) and low-fat (< 5%) groups. This respective pattern was also observed with total cholesterol (≤ 9% and ≤ 7%), triglycerides (≤ 9% and ≤ 20%) and IGF-1 (≤ 9% and ≤ 15%). A significant decrease in the LDL/HDL ratio (≤ 12%) occurred in the Mediterranean group only. Moreover, clinically relevant lipid and glucose regulation changes were observed in each intervention. Conclusions: The implementation of a prospective 12-month Mediterranean or low-fat diet is feasible and acceptable in a heart and lung transplant outpatient setting. Both interventions were positively associated with improvements in lipid and blood glucose regulation and circulating IGF-1. As part of a multidisciplinary framework, these findings offer an additional therapeutic strategy to optimise outpatient care.

This thesis quantified risks of lead (Pb), cadmium (Cd), and mercury (Hg) in the diet of First Nations peoples residing on-reserve in the province of Ontario, Canada. Data was obtained from the 2011-2012 First Nations Food, Nutrition, and Environment Study (FNFNES) and Health Canada to construct total diet studies and probabilistic assessments. Results indicated that the majority of the population is at low risk of exceeding the reference values for these contaminants. Average exposures of Pb and Hg were higher than the general Canadian population (1.7 and 1.6 times greater, respectively), whereas Cd was 59% lower than the Canadian average. The upper percentiles of the population exposure distributions were characterized for contributing food items to assist risk management strategies. For cadmium exposures, smokers had elevated exposures compared to non-smokers. Women of childbearing age had lower dietary MeHg exposures than the total population and were largely below the reference value.

Orientador: Helena Maria André Bolini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-26T18:20:31Z (GMT). No. of bitstreams: 1 Buainain_AnaPaulaMunis_M.pdf: 1568372 bytes, checksum: 3467bc7ac896d0fd114d7b20322dfee3 (MD5) Previous issue date: 2014 / Resumo: De acordo com diversas pesquisas realizadas, há uma grande preocupação com relação às calorias, açúcares e gorduras ingeridos diariamente pela população, que passa de altos índices de desnutrição para elevados índices de obesidade, principalmente nos países desenvolvidos e em desenvolvimento. A cada dia, as pessoas têm menos tempo para o preparo dos seus alimentos e, buscando praticidade, alimentos como pães, bolos e biscoitos tornam-se muito presentes nas dietas dos consumidores. Visando encontrar alimentos alternativos com boa aceitabilidade e praticidade, este estudo tem por objetivo formular bolos de baunilha com diferentes ingredientes edulcorantes para a substituição da sacarose, considerada uma grande vilã que contribui para a obesidade. Os edulcorantes utilizados neste estudo foram: sucralose, acessulfame-K, estévia, neotame e taumatina, e o poder de adoçamento dos mesmos foi obtido através do método de estimação de magnitude. Para entendimento do perfil sensorial de cada amostra, aplicou-se a Análise Descritiva Quantitativa, a qual 12 avaliadores pré-selecionados determinaram 21 termos descritores. A análise de tempo-intensidade foi aplicada para avaliar a doçura, principal termo descritor da própria sacarose. A amostra com avaliação dinâmica de dulçor mais próxima à curva da sacarosefoi a que continha acessulfame-K. As amostras que apresentaram maior diferenciação de perfil sensorial foram a estévia e a taumatina e, de acordo com o teste de aceitação conduzido com 150 consumidores, as mesmas também foram as menos aceitas. Apresentaram-se como bons substitutos da sacarose em bolo sabor baunilha os edulcorantes sucralose e acessulfame-K, comprovados através da correlação dos dados de perfil sensorial determinados pela ADQ e avaliação dos consumidores, através da análise de regressão múltipla por quadrados mínimos parciais (PLS) / Abstract: According to some surveys conducted, there is a great concern with respect to calories, sugars and fats ingested daily by the population, moving from high rates of malnutrition to high rates of obesity, especially in developed and developing countries. Every day, people have less time to prepare their food and seeking practicality, foods such as breads, cakes and biscuits become very present in the diets of consumers. With the objective of finding alternative foods with good acceptability and practicality, this study aimed to formulate vanilla cakes with different sweeteners to replace sucrose, considered a great villain that contributes to obesity. Sweeteners used in this study were: sucralose, acesulfame - K, stevia, neotame and thaumatin, and the same sweetening power was obtained by the method of magnitude estimation. To understand the sensory profile of each sample, Quantitative Descriptive Analysis was applied in, that 12 pre-selected assessors determined 21 descriptors. Time-intensity analysis was applied to assess sweetness, the main term descriptor of sucrose. The sample with the curve nearest the sweetness of sucrose, in the dynamic evaluation, was the one containing acesulfame-K. Samples that showed greater differentiation of the sensory profile were stevia and thaumatin and, according to the acceptance test conducted with 150 consumers, they were also evaluated as worst. Good substitutes for sucrose in cake vanilla flavored sweeteners were sucralose and acesulfame-K, as evidenced by the correlation of data from the sensory profile determined by ADQ and consumer evaluation through multiple regression analysis by partial least squares (PLS) / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição

Prostate cancer is the third most common cancer in men globally, and the most common cancer among men in the United States. Dietary choices may play an important role in developing prostate cancer; in particular, a higher dairy product intake has been associated with an increased risk of developing prostate cancer. The overall positive association between milk consumption and the risk of prostate cancer development and prostate cancer mortality has been well documented in multiple epidemiological studies. However, there is limited literature on the association between types of milk, as classified by fat content (skim, low fat, and whole), and the risk of developing prostate cancer. When further examining current state of the literature on this topic, there is a number of epidemiologic studies assessing the relationship between prostate cancer and milk consumption. On the contrary, very few experimental studies explore this topic. Further experimental research may be necessary to examine the relationship between dairy and dairy products consumption and the increased risk of development of prostate cancer. At this time, there are no formal clinical recommendations regarding dairy products consumption for patients who are at risk of prostate cancer development or who have a history of prostate cancer. In this manuscript, we sought to systematically review the existing literature on the association between milk consumption classified by fat content, and the risk of developing prostate cancer. These findings may be useful for the clinicians who provide recommendations for the patients at risk of developing prostate cancer.

No description available.

Background: Prostate cancer remains the second most common cause of cancer-related death in men in the United States (Siegel et al. 2017). Observational studies of patients with prostate cancer have found associations between diet and prostate cancer severity, but the evidence is inconsistent or inconclusive. The purpose of this thesis is to implement a validated international healthy diet score and evaluate whether or not it is associated with prostate cancer severity. Objective: The objectives of this thesis were: Chapter 1: examine whether an association exists between diet quality, using the validated Healthy Diet Score, and the severity of prostate cancer, and Chapter 2: examine the agreement between two methods of dietary data collection (an abridged FFQ and a longer previously validated FFQ) with respect to macronutrients and main food groups. Methods: We used observational data from the Randomized Intervention for Cardiovascular and Lifestyle Risk Factors in Prostate Cancer Patients (RADICAL PC), a multi-centre Canadian prospective cohort study into which men with a new diagnosis of prostate cancer or who were being treated with androgen deprivation therapy were enrolled. To complete objective 1 (Chapter 1) of this dissertation, a cross-sectional analysis was completed using baseline data collected in the RADICAL PC study. In order to evaluate the association of diet with prostate cancer severity, the relationship between the Healthy Diet Score and prostate cancer severity (stage and grade) was assessed. The second objective (Chapter 2) is a comparability sub-study comparing an abridged FFQ with a long, validated FFQ in a subgroup of participant (N=130) enrolled in the RADICAL PC study. Results: Chapter 1: In the cross-sectional analysis of baseline data collected in RADICAL PC, a higher diet score was not significantly associated with prostate cancer severity. An association between age and the high-risk prostate cancer category was found to be statistically significant (OR: 1.04, 95%CI 1.02-1.05, p<0.00). Chapter 2: There was good agreement between the abridged FFQ and long FFQ for carbohydrates, proteins, whole wheat, refined grains, fish, dairy, potatoes, fruits, nuts, and soft drinks (Spearman rank correlation >0.5). Food groups including fried foods, processed meats, vegetables and total fats (nutrients) were found to have moderate correlation (Spearman rank correlation between 0.3-0.5). There was low correlation for legumes, sugars and oils. Bland-Altman plots showed good absolute agreements between the two methods, and reliability test using Spearman’s correlation showed moderate to good correlation (0.45 to 0.75 among most food groups. Conclusion: There was no clear association between a healthier diet and prostate cancer severity in men with newly diagnosed prostate cancer. There was adequate agreement between the abridged SFFQ and the long FFQ of the expected food groups, and thus the SFFQ can be considered an appropriate tool to use for measuring diet among prostate cancer patients for some food groups and nutrients. / Thesis / Master of Health Sciences (MSc)

The National Cholesterol Education Program Adult Treatment Panel guidelines specify that dietary intervention is the cornerstone of treatment for hypercholesterolemia. Self-monitoring is a strategy used to achieve self-direction in adopting and maintaining a cholesterol-lowering dietary pattern. The Cholesterol Saturated Fat Index (CSI) illustrates the atherogenic potential of food. Given that saturated fat and dietary cholesterol are the two major dietary components known to raise serum cholesterol, a CSI Scorecard was developed and pilot tested as a dietary self-monitoring tool. Twelve nutritionists scored the same five food records with known CSI scores, the reference data. The food records represented CSI scores from the 10th, 25th, 50th, 75th, and 90th percentiles from a pool of 400 usual diet food records. Two-tailed, one-sample t-tests demonstrated that the CSI Scorecard scores were not statistically significant at only the 25th and 75th percentiles. Therefore, in three of five food record percentiles, nutritionists’ CSI scores differed from the corresponding reference CSI scores. Small sample size and years of experience may have been factors influencing the results. Comments from the nutritionists’ critique forms were incorporated into the revision of the CSI Scorecard. Twelve participants scored their four-day food records using the booklet. The Spearman’s rho correlation of the CSI Scorecard derived CSI scores to the reference CSI scores was r_S=.8 (p<.05). These preliminary results and comments from the formative evaluation meetings suggested that the CSI Scorecard deserves further validity testing with a larger sample of subjects. The CSI Scorecard appeared to show promise as a dietary self-monitoring tool that would facilitate increased self-direction in the adoption of a cholesterol-lowering diet. / Master of Science

The purpose of this study is to determine the individual and accumulative effect of yellow and white corn meal, cowpeas (black-eyes), fortified oleomargarine, salt pork, molasses, peanuts, cabbage, irradiated evaporated milk, tomatoes, and sweet potatoes upon the nutritional value of the resulting diets.