Research update: new ideas under the microscope

Grain of truth​

Whole grain intake and cardiovascular disease: a meta-analysis​

A meta-analysis was conducted to explore the relationship between intake of wholegrain foods and cardiovascular disease (CVD). It is concluded that intake of wholegrains is inversely associated with incidence of CVD in epidemiological cohort studies.

By: Mellen, P. B.; Walsh, T. F.; Herrington, D. M.​

''Source: Nutrition, Metabolism and Cardiovascular Diseases, Volume 18, Issue 4.​

Bucking the trend​

Effect of buckwheat flour (Fagopyrum esculentum Moench) on the quality of gluten-free formulations​

Buckwheat flour was added to a gluten-free formulation (10, 20, 30, 40 and 50%) used to make gluten-free bread, and its impact on bread quality was investigated. Higher contents of nutrients, proteins and resistant starch were found in gluten-free bread containing buckwheat flour. Results suggest that the addition of buckwheat to the gluten-free formulation, particularly at 30%, improves the nutrient content and the sensory quality of the bread.

By: Wronkowska, M.; Troszynska, A.; Soral-Smietana, M.; Wolejszo, A.​

Source: Polish Journal of Food and Nutrition Sciences 58 (2) 211-216​

It's all in the genes​

Nutritional implications of genetic taste variation: the role of PROP sensitivity and other taste phenotypes​

Genetic sensitivity to the bitter taste of phenylthiocarbamide and 6-n-propylthiouracil (PROP) is a well-studied human trait. It has been hypothesized that this phenotype is a marker for individual differences in taste perception that influence food preferences and dietary behaviour with subsequent links to body weight and chronic disease risk. The primary goal of this review is to assess current understanding of the role of the PROP bitter taste phenotype in food selection and body weight in children and adults. A brief history of the field is included and controversies surrounding the use of different PROP screening methods are addressed.

By: Tepper, B. J.​

Source: Annual Review of Nutrition 28 367-388​

Tempting fate​

Effects of temptation and weight on hedonics and motivation to eat in women​.

The aim of the study was to examine the extent to which food temptation influences liking, the hedonics of food and wanting, the motivation to eat, and whether this effect differed between normal weight and overweight women. The most important finding was that food temptation had a significant effect on wanting, but not on liking.

By: Ouwehand, C.; Ridder, D. T. D. de​

Source: Obesity 16 (8) 1788-1793​

Genes and ethics​

Bioethical considerations for human nutrigenomics.​

This article reviews the ethical issues in nutrigenomics research and personalised nutrition. It is concluded that, from an ethical and social perspective, nutrigenomics offers significant opportunities to improve public health by enhancing understanding of the mechanisms through which diet can be used to reduce the risk of common polygenic diseases.

By: Bergmann, M. M .; Gorman, U.; Mathers, J. C.​

Source: Annual Review of Nutrition 28 447-467​

Protein and ageing​

Potential benefits of improved protein intake in older people​

This paper explores the benefits of higher protein intakes in older people and how the protein source may provide differential benefits. In particular, whey protein is more quickly digested than casein or soy, and provides a faster and potentially greater net source of available nutrients and essential amino acids essential for maintaining better health.

By: Dawson, B.; Taylor, J.; Favaloro, E. J.​

Source: Nutrition and Dietetics 65 (2) 151-156​

Fat and calcium​

Dairy calcium supplementation in overweight or obese persons: its effect on markers of fat metabolism.​

Calcium supplementation has been proposed to increase fat oxidation and inhibit lipogenesis. We investigated the effects of calcium supplementation on markers of fat metabolism in overweight subjects with habitually low calcium intakes. In a placebo-controlled, crossover experiment, 10 overweight or obese subjects who were low calcium consumers received 800mg dairy calcium a day for five weeks. However, this supplementation failed to alter their fat metabolism or energy expenditure under resting conditions or during acute stimulation by caffeine or epinephrine.

By: Bortolotti, M.; Rudelle, S.; Schneiter, P.; Vidal, H.; Loizon, E.; Tappy, L.; Acheson, K. J.​

Source: American Journal of Clinical Nutrition 88 (4) 877-885​