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Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight
(2006)
Background: Sensory factors are important determinants of appetite and food choices but little is known about the relationship between body weight and sensory capabilities. Objective: To investigate the relationship between measured body weights, misreporting of body weight and sensory capabilities. Design: In a cross-sectional sensory study, body weight was assessed by measured and self-reported body weight in healthy men ( n = 130) and women ( n = 181). Sensory capabilities were assessed as odour detection and identification, and detection for salty, sweet, sour and bitter taste. Results: Odour detection, odour identification and taste perception scores were lower in subjects with a BMI >= 28 kg/m(2) than in subjects with a BMI < 28 kg/m(2) in the age group < 65 years whereas in subjects >= 65 years scores were higher in subjects with a BMI >= 28 kg/m(2) than in subjects with a BMI < 28 kg/m(2) ( BMI*age group: P = 0.015, 0.053 and 0.015, respectively). Independent of age, scores were highest in under reporters of body weight ( P = 0.008, 0.001 and 0.017). Differences in taste perception could be attributed to sour ( P 0.015) and bitter ( P = 0.026) perception, but not to salty or sweet perception. Conclusion: Relationship between sensory capabilities and body mass is age dependent. Compared to overweight subjects, the sensory capabilities of normal weight individuals appear to be higher ( < 65 years) and lower ( >= 65 years). At any age, however, subjects who under reported their body weight show higher sensory capabilities
Soluble, viscous, but not insoluble dietary fibre has been shown to lower serum cholesterol. Due to the high content of polyphenols, however, insoluble dietary fibre from carob pods may have physiological benefits beyond those of the usual insoluble dietary fibre preparations. Insoluble polyphenol-rich fibre preparations from carob pods have also been shown to significantly lower serum total and LDL cholesterol in cholesterol-fed rodents (hamsters, rats), while HDL and triglycerides remained unchanged. An increased fecal excretion of bile acids caused by binding to the fibre constituents is supposed to be responsible for this effect. In human studies, consumption of 15 g/d of a carob fibre preparation over 6 weeks lowered LDL cholesterol by 11.0% in hypercholesterolemic subjects. This suggests that carob fibre may be effective in the dietary treatment of hypercholesterolernia. Recent studies have also shown that dietary fiber rich in polyphenols may (1) lower the glycemic index of food and (2) have anti-inflammatory effect. If carob fibre shows similar effects, it may be of special interest in the treatment of the metabolic syndrome
INTRODUCTION: For obtaining reliable information about physical activity in epidemiological studies, validated and easy-to-use instruments are required. Therefore, a new simplified physical activity record based on 15-min recording intervals was developed and validated. SUBJECTS: Nonobese volunteers (n = 31). MEASUREMENTS: Physical activity was recorded over a 7-day period without detailed instructions. Energy expenditure was calculated (EEsPAR) and compared to energy expenditure measured by doubly labelled water technique (EEDLW). RESULTS: A good agreement between EEsPAR (12.1 +/ 3.0) and EEDLW (11.7 +/- 3.3) with a mean difference of 0.33 +/- 1.55 MJ (r = 0.880, P < 0.001) was observed. The absolute difference between EEsPAR and EEDLW was <10% in 65% of the subjects. The difference between EEsPAR and EEDLW was independent of gender, age, body weight, and body mass index. A weak positive association between the difference and total body fat was observed (r = 0.618, P < 0.001), suggesting a slight tendency to overestimate EEsPAR with increasing total body fat. CONCLUSION: The new simplified physical activity protocol needs no detailed instructions, provides valid estimates of physical activity in nonobese free-living adults and can be used in epidemiological studies to assess total daily energy expenditure and physical activity level
Background: Estimating dietary intake is important for both epidemiological and clinical studies, but often lacks accuracy. Objective: To investigate the accuracy and validity of energy intake estimated by an easy-to-use semiquantitative food record (EISQFR) compared to total energy expenditure ( TEE) estimated by doubly labelled water technique (EEDLW). Design: TEE was measured in 29 nonobese subjects using the doubly labelled water method over a period of 14 days. Within this period, subjects reported their food consumption by a newly developed semiquantitative food record for 4 consecutive days. Energy intake was calculated using the German Food Code and Nutrition Data Base BLS II.3. Results: A good correlation was observed between EISQFR and EEDLW (r = 0.685, P<0.001). The mean difference between EISQFR and EEDLW was - 1.7 +/- 2.6 MJ/ day ( - 14 +/- 21%, P = 0.002). An underestimation of EISQFR <10% was observed in nine subjects (31%), of 10 - 20% in six subjects (21%), and of >20% in nine subjects (31%). In five subjects (17%), an overestimation of EISQFR was observed. Conclusions: The easy-to-use semiquantitative food record provided good estimates of EI in free-living and nonobese adults without prior detailed verbal instructions. The presented food record has limitations regarding accuracy at the individual level
Objective: To determine whether the cholesterol-lowering effect of a plant-based low-fat diet can be improved by a flexible control design that controls the extent of fat reduction based on the individual response of blood cholesterol. Design: Randomized, double-blind intervention study. Setting: A hotel in Prerow, Germany. Subjects: A total of 32 participants ( 21 female and 11 male participants) with total cholesterol level >5.7 mmol/l. Intervention: The control group consumed a plant-based low-fat diet with constantly 20% of energy as fat; the intervention group received a diet with either 20 or 15% of energy as fat, depending on the serum cholesterol response of the preceding week. A flexible control design based on the individual cholesterol response during a run-in period of 1 week was used within a low-fat intervention. Results: During the run-in period, the consumption of a plant-based low-fat diet led to a reduction in total cholesterol by 18 +/- 6 mmol/l ( P<0.001), in LDL cholesterol by 19 +/- 9 mmol/l ( P<0.001) and triglycerides by 13 +/- 3 mmol/l ( P<0.001). During the feedback control period, an additional reduction in total cholesterol by 13 +/- 8 ( P<0.001) and in LDL cholesterol by 17 +/- 11 (P<0.001) was observed compared to 15715 and 7718 in the control group. The effect of an additional feedback control was only marginal and not statistically significant compared to the effect of the low-fat diet alone. Conclusions: On a level of fat intake already reduced to 20% of energy, the use of a feedback control to adapt the fat content of the diet depending on the individual serum cholesterol response was not more effective in reducing blood cholesterol levels than a plant-based low-fat diet alone. Sponsorship: Institute of Micro-Ecology, Herborn; the Stoll VITA Foundation, Waldshut; ALBAT+WIRSAM Software, Linden; Reformhaus Technical College, Oberstedten; Kolln Flocken Werke, Elmshorn, all in Germany
A randomized, placebo-controlled, double-blind clinical study was performed to investigate the dose-dependent response of serum cholesterol after consuming an ultra-heat-treated milk containing a soy protein preparation. Eighty hypercholesterolemic subjects were assigned to one of four study groups receiving 12.5 or 25 g soy protein (active treatment) or casein (placebo) daily over a period of 4 weeks. The trial substances were provided as ready-made, ultra-heated milk preparations. Before and after the treatment, serum concentrations of total, low-density lipoprotein, and high-density lipoprotein cholesterol were determined. Unexpectedly, at the end of the study, low-density lipoprotein cholesterol concentrations were significantly increased compared with baseline in all study groups. The magnitude of this increase (17 - 19%) was similar in all active and placebo study groups. Soy protein supplements previously shown to be effective in reducing serum cholesterol had in this study no such lipid-lowering effect after ultra heat treatment.
Background Soy protein is effective in lowering plasma cholesterol, LDL cholesterol and triglyceride concentrations. It has not been conclusively answered, whether and to what extent other soy constituents may also contribute to this effect. Objective To investigate the change in blood lipid levels after application of two soy-based supplements containing soy protein either without (SuproSoy(R)) or with (Abacor(R)) soy fiber and phospholipids in a randomized placebo-controlled triple-armed study. Methods 121 hypercholesterolemic adults ( 66 females, 55 males) were recruited and randomly assigned to one of three treatments. Over 8 weeks they received daily either 25 g soy protein ( as a component of the supplements Abacor(R) or SuproSoy(R)) or 25 g milk protein ( as a component of placebo). Serum lipids were measured at baseline and after 4, 6 and 8 weeks. Results After 8 weeks of supplementation total cholesterol levels were reduced by 8.0 +/- 9.6% (Abacor(R)) and 3.4 +/- 8.3% (SuproSoy(R)); LDL cholesterol levels by 9.7 +/- 11.7% ( Abacor(R)) and 5.4 +/- 11.6% ( SuproSoy(R)); and Apolipoprotein B levels by 6.9 +/- 14.6% (Abacor(R)) and 4.0 +/- 12.4 % (SuproSoy(R)). Serum levels of HDL cholesterol and triglycerides remained unchanged. Conclusions A preparation combining isolated soy protein with soy fibers and phospholipids showed twice the lipid-lowering effect of a preparation containing isolated soy protein alone. Therefore, such soy-based supplements can be useful in reducing the cardiovascular risk