Abstract Ovarian cancer is the 6th most common cancer in women worldwide and mortality from this cancer is high, because early diagnosis is difficult (Sankaranarayanan et al. 2006). Thus, identification of modifiable factors contributing to its aetiology is important in reducing the burden of a very fatal form of women’s cancer. The overall aim of this thesis was to investigate the association between diet and ovarian cancer risk within the context of a framework ‘from nutrients to lifestyle’. The study examined dietary and lifestyle factors that had not previously been investigated comprehensively in four main areas: nutrients (retinol, beta-carotene, vitamins E, C, and B), foods (fruit, vegetables, dairy products, eggs, meat and liver), diet patterns and lifestyle (smoking, alcohol, and body-mass-index). The study used the data from two population-based case-control studies of women aged 18-79 years conducted in Australia 10 years apart; the Survey of Women’s Health (SWH, 1990-1993) involves 683 cases and 777 controls, and the Australian Ovarian Cancer Study (AOCS, 2002-2005) includes 1329 cases and 1397 controls. Cases were recruited from gynaecological oncology treatment centres and controls were selected at random from the electoral roll. Detailed information on non-dietary risk factors was obtained using a questionnaire and dietary information was obtained via a semi-quantitative food frequency questionnaire. Multivariable-adjusted odds ratios (ORs) (adjusting for age, parity, oral contraceptive use, education, and energy intake) for ovarian cancer risk were estimated separately for each study with logistic regression modelling and weighted pooled risk estimates for the two studies were calculated using fixed-effects models. Principal components analysis of around 40 food groups was performed to identify dietary patterns in each study separately. There was an increased risk of ovarian cancer associated with retinol intake in both studies (combined OR for the highest vs. lowest quartile =1.42, 95%CI 1.19-1.69), while intake of beta-carotene was inversely related to cancer risk (combined OR=0.80, 95%CI 0.67-0.96). The associations between retinol and beta-carotene and risk appeared to be independent. Liver was also associated with an increased risk; however this association seemed to be explained by the high levels of retinol in liver. Dairy products and eggs are other good sources of retinol, but no clear relations were seen and additional adjustment for saturated fat further attenuated the associations. High vitamin E intake (combined OR=0.73, 95%CI 0.61-0.87) was associated with a decreased risk, but no overall association was seen for vitamin C (combined OR=1.06, 95%CI 0.89-1.27). It is noteworthy that vitamin C seemed to be more beneficial for current smokers than for never/past smokers. For the B vitamins, a significant inverse association was apparent only for niacin intake (combined OR=0.69, 95%CI 0.58-0.82). While there was no association between cancer risk and sources of niacin such as total meat and red meat, other niacin-rich foods such as poultry (combined OR=0.77, 95%CI 0.66-0.89) and fish (combined OR=0.83, 95%CI 0.71-0.97) were significantly inversely associated with risk. In contrast to poultry and fish, high consumption of processed meat was associated with a 24% increase in risk (combined OR=1.24, 95%CI 1.06-1.45). Total fruit (combined OR=0.75, 95%CI 0.60-0.94) and total vegetables (combined OR=0.69, 95%CI 0.52-0.92), specifically cruciferous vegetables (combined OR=0.79, 95%CI 0.63-0.98) and green leafy vegetables (combined OR=0.79, 95%CI 0.67-0.94), were associated with a modestly decreased risk, whereas the inverse association between red/yellow vegetables and risk did not quite reach statistical significance (combined OR=0.84, 95%CI 0.64-1.08). High fruit intake was, like vitamin C intake, somewhat more beneficial for current/past smokers than for never smokers. Exclusion of women who took dietary supplements did not substantially change the observed associations between nutrients and risk. Three major eating patterns were identified: ‘snacks and alcohol’, ‘fruit and vegetable’, and ‘meat and fat’. Significant inverse associations between the snacks and alcohol pattern and risk were attenuated after further adjustment for white/red wine intake in both studies; it thus appeared that the observed association was at least partly due to wine intake. A significant association between the fruit and vegetable pattern and risk was seen only in the more recent study. A diet characterized by high meat and fat was associated with an increased risk of ovarian cancer, although the observed association was stronger in the SWH There was no evidence that the associations between diet pattern and cancer risk varied by women’s lifestyle. Although there was some variation in the analyses stratified by the histologic subtype of ovarian cancer, no consistent patterns of variation were observed for either study. These findings provide additional evidence that a healthy diet defined by high intake of fruit, vegetables, particularly cruciferous and green leafy vegetables, white meat and fish and low in meat and fat, especially processed meats might be beneficial against ovarian cancer.

Abstract Ovarian cancer is the 6th most common cancer in women worldwide and mortality from this cancer is high, because early diagnosis is difficult (Sankaranarayanan et al. 2006). Thus, identification of modifiable factors contributing to its aetiology is important in reducing the burden of a very fatal form of women’s cancer. The overall aim of this thesis was to investigate the association between diet and ovarian cancer risk within the context of a framework ‘from nutrients to lifestyle’. The study examined dietary and lifestyle factors that had not previously been investigated comprehensively in four main areas: nutrients (retinol, beta-carotene, vitamins E, C, and B), foods (fruit, vegetables, dairy products, eggs, meat and liver), diet patterns and lifestyle (smoking, alcohol, and body-mass-index). The study used the data from two population-based case-control studies of women aged 18-79 years conducted in Australia 10 years apart; the Survey of Women’s Health (SWH, 1990-1993) involves 683 cases and 777 controls, and the Australian Ovarian Cancer Study (AOCS, 2002-2005) includes 1329 cases and 1397 controls. Cases were recruited from gynaecological oncology treatment centres and controls were selected at random from the electoral roll. Detailed information on non-dietary risk factors was obtained using a questionnaire and dietary information was obtained via a semi-quantitative food frequency questionnaire. Multivariable-adjusted odds ratios (ORs) (adjusting for age, parity, oral contraceptive use, education, and energy intake) for ovarian cancer risk were estimated separately for each study with logistic regression modelling and weighted pooled risk estimates for the two studies were calculated using fixed-effects models. Principal components analysis of around 40 food groups was performed to identify dietary patterns in each study separately. There was an increased risk of ovarian cancer associated with retinol intake in both studies (combined OR for the highest vs. lowest quartile =1.42, 95%CI 1.19-1.69), while intake of beta-carotene was inversely related to cancer risk (combined OR=0.80, 95%CI 0.67-0.96). The associations between retinol and beta-carotene and risk appeared to be independent. Liver was also associated with an increased risk; however this association seemed to be explained by the high levels of retinol in liver. Dairy products and eggs are other good sources of retinol, but no clear relations were seen and additional adjustment for saturated fat further attenuated the associations. High vitamin E intake (combined OR=0.73, 95%CI 0.61-0.87) was associated with a decreased risk, but no overall association was seen for vitamin C (combined OR=1.06, 95%CI 0.89-1.27). It is noteworthy that vitamin C seemed to be more beneficial for current smokers than for never/past smokers. For the B vitamins, a significant inverse association was apparent only for niacin intake (combined OR=0.69, 95%CI 0.58-0.82). While there was no association between cancer risk and sources of niacin such as total meat and red meat, other niacin-rich foods such as poultry (combined OR=0.77, 95%CI 0.66-0.89) and fish (combined OR=0.83, 95%CI 0.71-0.97) were significantly inversely associated with risk. In contrast to poultry and fish, high consumption of processed meat was associated with a 24% increase in risk (combined OR=1.24, 95%CI 1.06-1.45). Total fruit (combined OR=0.75, 95%CI 0.60-0.94) and total vegetables (combined OR=0.69, 95%CI 0.52-0.92), specifically cruciferous vegetables (combined OR=0.79, 95%CI 0.63-0.98) and green leafy vegetables (combined OR=0.79, 95%CI 0.67-0.94), were associated with a modestly decreased risk, whereas the inverse association between red/yellow vegetables and risk did not quite reach statistical significance (combined OR=0.84, 95%CI 0.64-1.08). High fruit intake was, like vitamin C intake, somewhat more beneficial for current/past smokers than for never smokers. Exclusion of women who took dietary supplements did not substantially change the observed associations between nutrients and risk. Three major eating patterns were identified: ‘snacks and alcohol’, ‘fruit and vegetable’, and ‘meat and fat’. Significant inverse associations between the snacks and alcohol pattern and risk were attenuated after further adjustment for white/red wine intake in both studies; it thus appeared that the observed association was at least partly due to wine intake. A significant association between the fruit and vegetable pattern and risk was seen only in the more recent study. A diet characterized by high meat and fat was associated with an increased risk of ovarian cancer, although the observed association was stronger in the SWH There was no evidence that the associations between diet pattern and cancer risk varied by women’s lifestyle. Although there was some variation in the analyses stratified by the histologic subtype of ovarian cancer, no consistent patterns of variation were observed for either study. These findings provide additional evidence that a healthy diet defined by high intake of fruit, vegetables, particularly cruciferous and green leafy vegetables, white meat and fish and low in meat and fat, especially processed meats might be beneficial against ovarian cancer.

Abstract Ovarian cancer is the 6th most common cancer in women worldwide and mortality from this cancer is high, because early diagnosis is difficult (Sankaranarayanan et al. 2006). Thus, identification of modifiable factors contributing to its aetiology is important in reducing the burden of a very fatal form of women’s cancer. The overall aim of this thesis was to investigate the association between diet and ovarian cancer risk within the context of a framework ‘from nutrients to lifestyle’. The study examined dietary and lifestyle factors that had not previously been investigated comprehensively in four main areas: nutrients (retinol, beta-carotene, vitamins E, C, and B), foods (fruit, vegetables, dairy products, eggs, meat and liver), diet patterns and lifestyle (smoking, alcohol, and body-mass-index). The study used the data from two population-based case-control studies of women aged 18-79 years conducted in Australia 10 years apart; the Survey of Women’s Health (SWH, 1990-1993) involves 683 cases and 777 controls, and the Australian Ovarian Cancer Study (AOCS, 2002-2005) includes 1329 cases and 1397 controls. Cases were recruited from gynaecological oncology treatment centres and controls were selected at random from the electoral roll. Detailed information on non-dietary risk factors was obtained using a questionnaire and dietary information was obtained via a semi-quantitative food frequency questionnaire. Multivariable-adjusted odds ratios (ORs) (adjusting for age, parity, oral contraceptive use, education, and energy intake) for ovarian cancer risk were estimated separately for each study with logistic regression modelling and weighted pooled risk estimates for the two studies were calculated using fixed-effects models. Principal components analysis of around 40 food groups was performed to identify dietary patterns in each study separately. There was an increased risk of ovarian cancer associated with retinol intake in both studies (combined OR for the highest vs. lowest quartile =1.42, 95%CI 1.19-1.69), while intake of beta-carotene was inversely related to cancer risk (combined OR=0.80, 95%CI 0.67-0.96). The associations between retinol and beta-carotene and risk appeared to be independent. Liver was also associated with an increased risk; however this association seemed to be explained by the high levels of retinol in liver. Dairy products and eggs are other good sources of retinol, but no clear relations were seen and additional adjustment for saturated fat further attenuated the associations. High vitamin E intake (combined OR=0.73, 95%CI 0.61-0.87) was associated with a decreased risk, but no overall association was seen for vitamin C (combined OR=1.06, 95%CI 0.89-1.27). It is noteworthy that vitamin C seemed to be more beneficial for current smokers than for never/past smokers. For the B vitamins, a significant inverse association was apparent only for niacin intake (combined OR=0.69, 95%CI 0.58-0.82). While there was no association between cancer risk and sources of niacin such as total meat and red meat, other niacin-rich foods such as poultry (combined OR=0.77, 95%CI 0.66-0.89) and fish (combined OR=0.83, 95%CI 0.71-0.97) were significantly inversely associated with risk. In contrast to poultry and fish, high consumption of processed meat was associated with a 24% increase in risk (combined OR=1.24, 95%CI 1.06-1.45). Total fruit (combined OR=0.75, 95%CI 0.60-0.94) and total vegetables (combined OR=0.69, 95%CI 0.52-0.92), specifically cruciferous vegetables (combined OR=0.79, 95%CI 0.63-0.98) and green leafy vegetables (combined OR=0.79, 95%CI 0.67-0.94), were associated with a modestly decreased risk, whereas the inverse association between red/yellow vegetables and risk did not quite reach statistical significance (combined OR=0.84, 95%CI 0.64-1.08). High fruit intake was, like vitamin C intake, somewhat more beneficial for current/past smokers than for never smokers. Exclusion of women who took dietary supplements did not substantially change the observed associations between nutrients and risk. Three major eating patterns were identified: ‘snacks and alcohol’, ‘fruit and vegetable’, and ‘meat and fat’. Significant inverse associations between the snacks and alcohol pattern and risk were attenuated after further adjustment for white/red wine intake in both studies; it thus appeared that the observed association was at least partly due to wine intake. A significant association between the fruit and vegetable pattern and risk was seen only in the more recent study. A diet characterized by high meat and fat was associated with an increased risk of ovarian cancer, although the observed association was stronger in the SWH There was no evidence that the associations between diet pattern and cancer risk varied by women’s lifestyle. Although there was some variation in the analyses stratified by the histologic subtype of ovarian cancer, no consistent patterns of variation were observed for either study. These findings provide additional evidence that a healthy diet defined by high intake of fruit, vegetables, particularly cruciferous and green leafy vegetables, white meat and fish and low in meat and fat, especially processed meats might be beneficial against ovarian cancer.

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-07-04T22:38:12Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) camila_cristina_cruz.pdf: 3910032 bytes, checksum: 2be8babcbf5d1152165e4b83109c4356 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2018-07-18T13:11:29Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) camila_cristina_cruz.pdf: 3910032 bytes, checksum: 2be8babcbf5d1152165e4b83109c4356 (MD5) / Made available in DSpace on 2018-07-18T13:11:29Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) camila_cristina_cruz.pdf: 3910032 bytes, checksum: 2be8babcbf5d1152165e4b83109c4356 (MD5) Previous issue date: 2017 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / A subfam?lia Syntermitinae (Blattaria: Isoptera), apresenta grande diversidade quanto a morfologia de seus membros, que varia desde soldados com nasus curto e mand?bulas robustas e retas, a soldados com nasus longo e mand?bulas estreitas e curvadas. Frente a essa diversidade morfol?gica e escassez de estudos relacionados a morfometria do grupo, este trabalho teve como objetivo analisar se existe integra??o e modularidade entre as estruturas que comp?em o aparato cef?lico de defesa de Syntermtinae, bem como analisar se existe correla??o entre a morfologia e filogenia, al?m de investigar se a forma desses aparatos ? influenciada por algum fator ecol?gico e se a morfologia da cabe?a est? relacionada ao tipo de mand?bula. Para a cabe?a em vista lateral, a presen?a de dois m?dulos foi testada: a regi?o do nasus e regi?o de inser??o da mand?bula. Para as mand?bulas direita e esquerda, dois m?dulos foram testados: as regi?es apical e c?ndilo-molar. As hip?teses de modularidade foram testadas por meio do coeficiente RV de Escoufier. Para determinar a correla??o entre a forma da cabe?a e das mand?bulas com a filogenia do grupo, foi empregado o teste de Mantel entre as matrizes de dist?ncias morfom?tricas e dist?ncia filogen?tica entre as esp?cies. Uma An?lise de Vari?ncia Multivariada Permutacional, foi realizada para avaliar a rela??o entre fatores ecol?gicos (grupo alimentar e bioma), e a morfologia da cabe?a e mand?bulas, bem como a rela??o entre morfologia da cabe?a e tipo de mand?bula. A hip?tese de modularidade n?o foi suportada para a cabe?a (coeficiente RV=0,98; propor??o=0,5428), no entanto, para as mand?bulas direita e esquerda a hip?tese foi corroborada (coeficiente RV=0,39 e propor??o=0,0277; coeficiente RV=0,29 e propor??o=0,0266, respectivamente). Para a cabe?a, a aus?ncia de modularidade pode estar relacionada ao tipo de defesa exercida pelos soldados de Syntermitinae: por serem soldados de defesa mista, o nasus age de forma coordenada com as mand?bulas e, dessa forma, as duas regi?es estariam sujeitas ?s mesmas press?es seletivas. J? a an?lise feita para as mand?bulas direita e esquerda, indicou a exist?ncia de m?dulos constitu?dos pelas regi?es apical e c?ndilo-mandibular. A regi?o c?ndilo-mandibular se mant?m mais est?vel ao longo do desenvolvimento do oper?rio em soldado, no entanto a regi?o apical varia mais em forma ap?s a diferencia??o e essa varia??o ? diferente conforme as esp?cies. Foi observado que a filogenia explica parte da varia??o da morfologia da cabe?a (r=0,3456; p<0,001), mas n?o explica a varia??o da forma das mand?bulas. Os fatores ecol?gicos, grupo alimentar e bioma, tamb?m n?o foram capazes de explicar a morfologia da cabe?a e mand?bulas. A morfologia da cabe?a est? relacionada ao tipo de mand?bula (p<0,001). Em Syntermitinae, esp?cies filogeneticamente distantes possuem forma da cabe?a semelhante, o que indica converg?ncia. A forma das mand?bulas, portanto, est? ligada a fun??o exercida por elas e n?o a filogenia do grupo. O grupo alimentar n?o influencia a forma da cabe?a e mand?bulas dos soldados, no entanto pode influenciar na morfologia dos oper?rios, j? que estes s?o respons?veis pelo forrageio. Al?m disso fatores como, preda??o e competi??o podem estar relacionados a varia??o da morfologia do grupo. / Disserta??o (Mestrado) ? Programa de P?s-gradua??o em Biologia Animal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2017. / The subfamily Syntermitinae (Blattaria: Isoptera) presents great diversity in the morphology of its members, ranging from soldiers with short nasus and robust and straight mandible, to soldiers with long nasus and narrow and curved mandibles. Faced with this morphological diversity and lack of studies related to the morphometry of the group, this study aimed to analyze whether there is integration and modularity between the structures that make up the cephalic defense apparatus of Syntermtinae, as well as to analyze if there is a correlation between morphology and phylogeny, besides investigating whether the shape of these apparatuses is influenced by some ecological factor and if the morphology of the head is related to the type of mandible. For the head in lateral view, the presence of two modules was tested: the nasal region and the region of insertion of the mandible. For the right and left mandibles, two modules were tested: the apical and condylar-molar regions. The modularity hypotheses were tested using the Escoufier RV coefficient. To determine the correlation between the head and mandible form with the phylogeny of the group, the Mantel test was used between the matrices of morphometric distances and phylogenetic distance between the species. A Permutational Multivariate Variance Analysis was performed to evaluate the relationship between ecological factors (food group and biome), morphology of the head and mandibles, as well as the relationship between head morphology and mandible type. However, for the right and left mandibles, the hypothesis was corroborated (RV coefficient=0.39 and ratio=0, 0277, RV coefficient=0.29 and ratio=0.0266, respectively). For the head, the absence of modularity may be related to the type of defense exerted by the soldiers of Syntermitinae: because they are soldiers of mixed defense, nasus acts in a coordinated way with the mandibles and, therefore, the two regions would be subject to the same selective pressures. The analysis carried out for the right and left mandibles, indicated the existence of modules constituted by the apical and condyle-mandibular regions. The condyle-mandibular region remains more stable throughout the worker's development in soldier. However, the apical region varies more in shape after the differentiation and this variation is different according to the species. It was observed that the phylogeny explains part of the variation of the head morphology (r=0.3456; p<0.001), but does not explain the variation of the mandible shape. The ecological factors, food group and biome, were also not able to explain the morphology of the head and mandibles. The morphology of the head is related to the type of mandible (p<0.001). In Syntermitinae, phylogenetically distant species have similar headform, which indicates convergence. The shape of the mandibles, therefore, is linked to the function exerted by them and not to the phylogeny of the group. The food group does not influence the shape of the heads and mandibles of the soldiers. However, it can influence the morphology of the workers, since they are responsible for the foraging. In addition factors such as predation and competition may be related to variation of group morphology.

Dietary diversity is an indicator of the access dimensions of household food security as it relates to income, area, and seasonality. Dietary diversity refers to the number of different individual food items (food variety) and food groups (food group variety) consumed over a given reference period (Ruel, 2002:3). This may accurately predict individual nutrient adequacy and thus household food security. Inability to access enough food for a sustainable and healthy life indicates food insecurity. Food accessing refers to obtaining food for all household members at all times through own production, exchange and/or purchase. Food access depends on an adequate, stable, local food supply, and includes the availability and utilization of food (Steyn, Labadarios&Huskissom, 1999: 32). Lack of food resources often leads to food insecurity due to, among other, limited dietary diversity (different foods items or food groups) (Bellamy, 1998:24). Emphasis on dietary diversity can eliminate nutrient deficiency by increasing individual food and food group variety, thereby improving health. The aim of this research is to identify and describe the contribution of food access strategies to dietary diversity of farm worker households by identifying their dietary diversity level and its contribution to household food security. A cross-sectional research design was used to collect data from all the adult women (18-65 years) (N=21) responsible for the food in a complete community of farm worker households on a farm (Oranje farm) in the Free-State province of South Africa. A structured questionnaire was used to gather data on demographics, food access strategies with special reference to food production, purchasing, bartering, gathering and payment in kind, as well as dietary diversity. The two most common food accessing strategies used were purchasing (general dealers) and gathering (wild leaves, hunting, and fishing). Most people depended on own food production (86%) such as the cultivation of vegetables (spinach, green beans, pumpkin, turnip, tomatoes, cabbage) and fruit (apricots, peaches). Food bartering is seldom practiced (19%) due to customs and lack of knowledge. Food received as payment in kind (maize meal) was common (76%). The choice method of food access was buying (76%), gathering (19%) and producing (4%). People seldom ate outside their own home (76%), except children receiving food at school from the school feeding scheme (90%). Dietary diversity was limited for cereals consisting mainly of maize meal porridge, bread, vegetables such as wild leafy vegetables, tomatoes, onions, and potatoes, fruit (apples), unpasteurised milk, protein (eggs, chicken) and other (tea, sugar, oil, curry powder). The mean for the food variety score of the 109 food items per day varied from 23.0 to 27.9 between five seasons which relates to three to four different food items per day. Food variety score were thus lower in all the seasons when considering nutritious food. The food group diversity score was also calculated over nine nutritious food groups used over seven days. The food group diversity scores was high in almost all the seasons. The mean food group diversity score of the nine food groups varied from 7.9 to 8.8 between five seasons which relates to one and almost two food groups per day. Although most food groups were consumed in seven days, resulting in “high” dietary diversity, the numbers of food items (individual food variety) eaten within the various food groups was low. This study showed that it was possible to predict household food security of household members by simply calculating the food variety score and food group diversity score of a household as an indication of dietary diversity. The result revealed which households was food secure on insecure, and provided an overall picture of the dietary diversity of the whole community. Overall this results indicated that limited food access strategies were utilized or that many of the strategies were not used optimally, resulting in limited dietary diversity, ultimately affecting the household food security status of farm worker households. This information can be used to formulate strategies and develop interventions to increase the number of food access strategies utilized and to food improve utilization thereof in order to improve dietary diversity and household security. / Dissertation (MConsSci (General))--University of Pretoria, 2008. / Consumer Science / unrestricted

Background: Lifestyle and environmental factors are known to contribute to allergic disease development, especially very early in life. However, the link between diet composition and allergic outcomes remains unclear. Methods: In the present population-based cohort study we evaluated the dietary intake of 10-year-old children and analyses were performed with particular focus on atopic dermatitis or food allergy, allergic diseases known to be affected by dietary allergens. Dietary intake was assessed via semi-quantitative food frequency questionnaires. Based on these data, individual nutrient intake as well as children’s Dietary Inflammatory Index (C-DIITM) scores were calculated. Information about atopic manifestations during the first 10 years of life and confounding factors were obtained from standardized questionnaires during pregnancy and annually thereafter. Results: Analyses from confounder-adjusted logistic regression models (n = 211) revealed that having atopic outcomes was associated with having a pro-inflammatory pattern at the age of 10 years: OR = 2.22 (95% CI: 1.14–4.31) for children with atopic dermatitis and OR = 3.82 (95% CI: 1.47–9.93) for children with food allergy in the first 10 years of life Conclusion: A pro-inflammatory dietary pattern might worsen the atopic outcome and reduce the buffering capacity of the individual against harmful environmental exposures or triggers. For pediatricians it is recommended to test for the individual tolerance of allergenic foods and to increase the nutrient density of tolerable food items to avoid undesirable effects of eating a pro-inflammatory diet.

Background: A diet rich in vegetables, fruits, grains, fat-free or low-fat dairy, and proteins is known to have multiple beneficial health effects. However, a very limited number of studies have characterized food group intake and its association with cardiometabolic risk factors in Hispanic children. Objectives: The objectives of this study were to 1) assess food group intake in a sample of Hispanic children; and 2) examine the association between food group intake and overweight and elevated blood pressure in the same population. Methods: Data came from a pilot study of metabolic syndrome in Hispanic children. The study sample consisted of 116 2-to-10-year-old children receiving well-child care at a community health center in Johnson City, TN, from June 2015 to June 2016. Blood pressure, height and weight were measured using standard protocols. Food group intake was ascertained using the Block Kids Food Screener, a validated instrument. Child’s age, sex, and mother’s educational attainment were included as covariates. Binomial test of proportions was used to compare the study sample with the National Health and Nutrition Examination Survey (NHANES) gender-age group proportions not meeting recommended daily food group intake. Two sample t-test was used to examine differences in mean food intake by outcome variables of elevated blood pressure (>=90th percentile for age and sex) and being overweight (>85th percentile of the 2000 CDC growth charts). Multiple logistic regression was used to examine the association between food group intake and elevated blood pressure and being overweight while accounting for child's sex, age, and mother's educational attainment. Results: Hispanic children exceeded minimum fruit and legume national recommendations. Compared with the corresponding NHANES gender-age groups, a larger proportion of the sample met legume recommendations. However, similar proportions met fruit, vegetable, wholegrain, fiber and dairy recommendations. Children with elevated blood pressure ate less fruits, vegetables, and legumes than children with normal blood pressure. Legume intake (OR: 0.052, 95% CI: 0.04-0.64), dairy intake (OR: 0.61, 95% CI: 0.37-0.99), and fiber intake (OR: 0.88, 95% CI: 0.81-0.96) were protective against elevated blood pressure. In contrast, only fruit intake was protective against overweight (OR: 0.93, 95% CI: 0.87-0.99). Conclusion: Public health nutrition programs aimed at reducing the prevalence of overweight and elevated blood pressure in Hispanic children should consider supporting the intake of legumes, dairy, and fiber (for decreasing elevated blood pressure), and fruits (for reducing overweight).