Genetic variation may explain the heterogeneity in the lipid response to dietary change. A systematic literature review found 79 articles on dietary intervention studies, 14 articles on observational studies, and 22 reviews on diet-gene interactions. The evidence suggests that variation within the genes for apolipoprotein (apo) AI, AIV, B and E may influence the lipid response to dietary change. This study assessed the influence of six polymorphisms within the genes for apo B, apo E and lipoprotein lipase (LPL) on the association between habitual diet and lipid levels in 239 healthy men and women (91 men and 148 women) aged 18-54 years, including 110 twin pairs, who were recruited for a population-based study of coronary heart disease (CHD) risk factors. Diet was assessed by a food frequency questionnaire, which was compared with 4-day weighed records in 41 men and 40 women aged 19-58 years. The nutrients of interest had either a correlation coefficient ≥0.5, ≥50/≤10% in the same/opposite third, a KW30.04. Genotypes were determined by the polymerase chain reaction and digestion with the appropriate enzyme. Significant diet-gene interactions were observed at each of the polymorphic sites, suggesting that genetic variation contributes to the framework within which diet, especially n-3 PUFAs, the P:S ratio and NSP can influence lipid levels. In particular, individuals with the apo B XbaI X+ allele, the apo B signal peptide insertion/deletion D allele, the apo &egr;4 allele, the LPL PvuII P- allele and the LPL S447X X allele may be at greater risk of developing CHD due to their poorer lipid profiles and/or poorer response to diet. At present, it is premature to recommend the use of genotyping in the design of therapeutic diets, however investigating diet-gene interactions will increase our knowledge of the mechanisms involved in the role of diet in reducing CHD risk.

The National Electric Coil Company/Cooper Industries, Inc. plant in Harlan County, Kentucky was a mining support operation primarily engaged in the cleaning and repair of mining equipment from 1951 to 1987. Trichloroethylene (TCE) and degradation byproducts, polychlorinated biphenyls (PCBs), and vinyl chloride were released into the areas surrounding the plant periodically for decades. Routine water sampling of area wells by the Kentucky Department of Environmental Protection Division of Water revealed significant levels of TCE, PCBs, and vinyl chloride. The toxicology of these chemicals implicates various systems, including cardiovascular, dermal, endocrine, and neurological. University of Kentucky’s Superfund Basic Research Program’s (UK-SBRP) biomedical research is based on the premise that nutrition can modulate the effects of Superfund contaminants. In this study, the Community Outreach Core developed and delivered nutrition education programs to community members to address three issues: reduce total dietary fat, increase omega-3 fat, and increase dietary fiber. Initial efforts revealed the need for a holistic approach to identify and build trust with community members before programs could be presented. Results from informal discussions, qualitative assessments, and 24-hour dietary recalls using 2007 Nutrient Data System for Research were used to measure specific outcomes; increased knowledge, improved attitudes, and dietary behavior changes.

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Master of Science / Animal Sciences and Industry / Teresa L. Douthit / Abrupt dietary changes increase a horse’s risk for developing gastrointestinal diseases, such as colic or laminitis. Understanding the impact of various feeds and feeding practices on feeding behavior and gastrointestinal function creates a whole-animal perspective that allows for a more holistic interpretation of the effects of abrupt dietary changes on the hindgut environment. Unfortunately, few reports exist that have examined the effects of abrupt dietary changes in the horse. This study was designed to determine the effects of various abrupt dietary changes on the hindgut environment. In 4 sequential experiments, horses were exposed to an abrupt change from a baseline ration to a complete pelleted diet, an abrupt change from a baseline ration to a 100% grass hay diet, an abrupt change from a prairie hay ration to an alfalfa hay ration, and an abrupt change from a baseline ration to a large concentrate meal. These dietary challenges were chosen to mimic real-world scenarios that horse owners are likely to encounter. These experiments were arranged into a longitudinal trial in which the effects of the abrupt dietary change on cecal and fecal pH, total lactate and volatile fatty acid (VFA) concentrations, cecal lactate-utilizing bacterial populations, and fecal dry matter (DM) were compared to values obtained while horses were consuming the baseline diet. In the first experiment, decreased cecal (P ˂ 0.0001) and fecal (P ˂ 0.0001) pH values combined with increased cecal total lactate (P ˂ 0.001) and fecal VFA concentrations (P ˂ 0.0001) indicate that the abrupt change to a complete pelleted diet disrupted the stability of the hindgut environment. Because cecal pH values were below 6.0, this dietary challenge may be significant enough to elicit subclinical fermentative acidosis and, thereby, increase colic risk. The dietary change to grass hay had little impact on the hindgut environment, as pH, total lactate, and VFA concentrations remained stable (P ≥ 0.05). In general, horses may well tolerate an abrupt increase in the fibrous component of the diet and the elimination of concentrate, a dietary shift that presents a more natural diet to the horse. The abrupt change to alfalfa hay elicited alterations in cecal pH (P ˂ 0.01), total lactate (P ˂ 0.0001) and VFA concentrations (P ˂ 0.05), and lactate-utilizing bacterial populations; however, fecal parameters varied little in response to the dietary change (P ≥ 0.05), indicating that the distal hindgut may be more tolerant to abrupt changes in forage sources than the cecal environment. Here, the potentially adverse shifts in cecal parameters indicate that an abrupt change in hay type and quality alters the fermentative environment of the proximal hindgut and may increase a horse’s risk for gastrointestinal disease. Similarly, the abrupt introduction of a large concentrate meal elicited a decrease in cecal pH (P ˂ 0.005) along with increases in total lactate (P ˂ 0.001) and VFA concentrations (P ˂ 0.05) in the cecum that were consistent with previously reported experiments in which horses were presented with large increases in dietary concentrates. Notable shifts in lactate-utilizing bacterial growth curves were also observed. Overall, these results provide evidence of environmental alterations in the equine hindgut that support epidemiological reports that associate abrupt changes in the amount and type of concentrate, hay type and quality, and forage:concentrate ratio with increased risk for gastrointestinal disease in horses.

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Healthy dietary changes would be beneficial for society, as the economic burden of diet-related diseases is massive, and for the individual, who would reduce their risk of ill health. However, it is not easy to change dietary habits. Therefore, the aim of this thesis was to better understand dietary change, focusing on the barriers to and facilitators of healthy dietary change by i) examining changes in food choices when dietary change is imposed by a medical diagnosis, ii) examining experiences related to dietary change and its sustainability after participation in a study where healthy dietary changes were required, and iii) examining diet cost in relation to healthiness of the diet. Methods Eighty children aged 13 who were diagnosed with celiac disease (CD) by a screening study reported their food intake in a food frequency questionnaire before and 1,5 years after commencing a gluten-free diet. Changes in food intake and the healthiness of the diet were examined, controlling for societal changes through the use of an age- and sex-matched control group. Diet healthiness was assessed using the National Food Administration’s (NFA) food index and the Diet Quality Index-Swedish Nutritional Recommendations. Qualitative interviews were conducted with 14 individuals who participated in an intervention study five years earlier where they had been randomly selected to adhere to a Mediterranean-like diet for three months. Analyses of the transcribed interviews focused on their experiences of barriers to and facilitators of dietary change and its sustainability. The costs related to healthy diets were examined by comparing consumer food prices with dietary intake data collected in two separate studies. The first study collected dietary intake data through a diet history interview with participants who had been randomized to either a Mediterranean-like diet or to continue their normal diet. The second study collected dietary intake data from 4-, 8-, and 11-year-old children by means of food diaries and was conducted by the NFA. Diet healthiness was assessed using the Healthy Eating Index 2005. Results The screened CD group made relatively few changes to their diets. They decreased their intake of certain gluten-containing products, including pizza, chicken nuggets, fish sticks, and pastries. There were no changes in the healthiness of their diet. The narratives of the individuals changing their diets showed that social relationships were the main barrier to sustainability. Social relationships within the household were especially troublesome, and various coping strategies were required on an everyday basis. Dietary change also increased the burden of food work (e.g., planning, shopping, cooking), which was another major barrier to dietary change. Comparisons between consumer costs of healthy and less healthy diets showed that those consuming the healthier diets also had consumed more expensive diets. Conclusion More barriers to healthy dietary changes were found than facilitators of these transitions. For instance, the impact of social relationships on sustainability of dietary change was found to be high, indicating the importance of participation of other household members when dietary changes are implemented. The higher cost of the healthier diets may be another barrier for healthy dietary changes, especially for those with limited resources. Even though it is possible to eat healthily at a lower cost, such a diet would likely require both cooking skills and time, thus making the task more difficult. However, the finding that children diagnosed with CD only made minor changes in their consumption of, for instance, bread and pasta, indicates that one way of increasing the healthiness of a diet is to substitute healthier alternatives within the same food group for less healthy food items.

This thesis is about food practices and change among Mexican migrants living in West Queens, New York City. Public health research suggests that Mexican migration to the US has a negative impact on food practices, with diets being less nutritious over a migrant’s stay in the United States and obesity being more common among longer-term than more recently-arrived individuals. Through ethnography, I explore how migration shapes food practices and examine the nuanced process of nutritional change that is often obscured in large-scale epidemiological studies. Food practices are important not just because they shape vulnerabilities to chronic diseases but also because they serve as prisms by which to examine migrants’ lives, pressures and aspirations. The three aims of this ethnography are to explore the food practices that Mexicans engage in after migration; to examine the social, temporal and political-economic contexts shaping food practices and change; and to describe how migrants themselves makes sense of nutritional change. I explore these themes using the approach of structural vulnerability, which views health practices and outcomes as influenced by social structures, relationships and inequalities. In so doing, I provide a critique of the public health literature’s use of the concept of acculturation to explain food practices, which largely obscures the role played by structural contexts and constraints. Through participant observation, conversations and interviews with Mexican migrants in West Queens, NYC, I have identified three contexts shaping food practices and change after migration: household dynamics and labour division; time constraints and work schedules; and the ‘food environment’, referring to the availability of food items and weight loss products. Gender dynamics, documentation status and class modified the way in which these contexts were perceived and negotiated by informants, which had further consequences on food practices. In these settings, informants were often encouraged to consume high-energy foods and large portions, to replace meals with snacks, to eat prepared or convenience foods, and to experiment with weight loss products. To rationalize nutritional change and body size disparities, informants employed multiple discourses. Some discourses emphasized the role of structural contexts and constraints related to time, money and documentation status, while others emphasized the role played by cultural beliefs, habits and acculturation. An ethnographic approach informed by structural vulnerability serves to articulate how the everyday lives and social contexts in which Mexican migrants are embedded, shape experiences of nutritional change. This thesis exposes a disconnect between the way in which the public health literature conceptualizes nutritional change and how it is lived ‘on the ground’.

<p>Promoting sustainable consumption is critical to meet the United Nation’s Sustainable Development Goals. Food systems can cause considerable environmental impacts, which are exacerbated by the rapidly increasing global population and urbanization. Policy makers are seeking strategies to promote sustainable food consumption to reduce food-related environmental footprints. However, literature assessing environmental implications of food consumption has several gaps: first, studies using national average diets or one-day dietary recall data are likely to neglect the heterogeneous food purchasing patterns in different households and over longer time spans; second, few studies have considered reducing the overall food-emissions-water-land (FEWL) impacts and the FEWL impact reduction potentials have not been fully examined due to lack of considering changing consumption patterns of food items within food groups. Additionally, knowing the environmental impacts of food consumption is only the first step towards sustainable consumption. Providing the information to consumers to guide their decision making is also critical. Ecolabels are increasingly used to inform consumers about the environmental performance of products. However, the effectiveness of ecolabels is unclear because methods used in existing studies may not show consumers’ naturalistic behavior.</p> <p> </p> <p>This dissertation aims to address these research gaps to provide better understanding of the reduction potentials and trade-offs of food environmental impacts, and the effectiveness of ecolabels to facilitate consumer decision making for sustainable consumption. To achieve the objective, a variety of models and methods are used: (1) detailed food purchasing records from 57,578 U.S. households were analyzed and a process-based life cycle assessment (LCA) model is developed to evaluate the food carbon emissions and identify reduction pathways; (2) the LCA model was then expanded to also quantify food-related blue water footprint and land footprint. The FEWL impact reduction potentials were evaluated in two dietary change scenarios: (a) only adjusting intake in each food group to the recommended amount and (b) in addition to adjusting food group intake amount, changing consumption patterns to shift towards the food item that minimizes the overall FEWL impacts within each group). A food-item level analysis was also conducted to examine the FEWL impact trade-offs associated with food item substitutions; and (3) survey and attention data were collected from 156 participants in a naturalistic shopping environment using eye tracking glasses to evaluate the effectiveness of ecolabels on informing consumers’ product selection for sustainable consumption. </p> <p> </p> <p>By assessing the environmental impacts of food consumption and the effectiveness of ecolabels, this dissertation proposed pathways to reduce food-related environmental impacts (i.e., through identifying target households and food groups for impact reduction) and strategies to improve ecolabels’ effectiveness in consumers’ decision making. The results can provide insights to policy makers to promote sustainable consumption. </p>