The worldwide growth in the incidence of gastrointestinal disorders has created an immediate need to identify safe and effective interventions. In this randomized, double-blind, placebo-controlled study, we examined the effects of Actazin and Gold, kiwifruit-derived nutritional ingredients, on stool frequency, stool form, and gastrointestinal comfort in healthy and functionally constipated (Rome III criteria for C3 functional constipation) individuals. Using a crossover design, all participants consumed all 4 dietary interventions (Placebo, Actazin low dose [Actazin-L] [600 mg/day], Actazin high dose [Actazin-H] [2400 mg/day], and Gold [2400 mg/day]). Each intervention was taken for 28 days followed by a 14-day washout period between interventions. Participants recorded their daily bowel movements and well-being parameters in daily questionnaires. In the healthy cohort (n = 19), the Actazin-H (P = .014) and Gold (P = .009) interventions significantly increased the mean daily bowel movements compared with the washout. No significant differences were observed in stool form as determined by use of the Bristol stool scale. In a subgroup analysis of responders in the healthy cohort, Actazin-L (P = .005), Actazin-H (P < .001), and Gold (P = .001) consumption significantly increased the number of daily bowel movements by greater than 1 bowel movement per week. In the functionally constipated cohort (n = 9), there were no significant differences between interventions for bowel movements and the Bristol stool scale values or in the subsequent subgroup analysis of responders. This study demonstrated that Actazin and Gold produced clinically meaningful increases in bowel movements in healthy individuals.

Recommendations limiting the intake of total fat, SFA, MUFA and PUFA have been established in several countries with the aim of reducing the risk of chronic diseases such as CVD. Studies have shown that intakes of total fat and SFA are above desired recommended intake levels across a wide range of age and sex groups. In addition, intakes of PUFA and MUFA are often reported to be less than the desired recommended intake levels. The aims of the present paper are to provide the first data on estimates of current intakes and main food sources of SFA, MUFA and PUFA in Irish children (aged 5-12 years), teenagers (aged 13-17 years) and adults (aged 18-64 years) and to analyse compliance with current dietary recommendations. Data for this analysis were based on the North/ South Ireland Food Consumption Survey (n 1379, 18-64 years), the National Children's Food Survey (n 594, 5-12 years) and the National Teen Food Survey (n 441, 13-17 years). Results showed that SFA intakes in Irish children, teenagers and adults are high, with only 6 % of children, 11 % of teenagers and 21 % of adults in compliance with the recommended daily intake. The main food groups that contributed to SFA intakes were whole milk; fresh meat; meat products; biscuits, cakes, buns and pastries; and sugars, confectionery and preserves.

Incorporation of pulses and wholegrain foods into a weight loss program resulted in a greater reduction in waist circumference compared with the group consuming a control diet, although no difference in weight loss was noted between groups. Retention of several nutrients was better with the pulse and wholegrain diet.

Glycemic load (GL) is calculated indirectly as glycemic index (GI) times the weight of available carbohydrate. Alternatively, GL may be measured directly using a standard glucose curve. The purpose of this study was to test the agreement between GL values obtained using direct and indirect methods of measurement in 20 healthy volunteers. A standard curve in which glucose dose was plotted against blood glucose incremental area under the curve (iAUC) was generated using beverages containing 0, 12.5, 25, 50, and 75 g glucose. The GI and available carbohydrate content of 5 foods were measured. The foods (white bread, fruit bread, granola bar, instant potato, and chickpeas) were consumed in 3 portion sizes, yielding 15 food/portion size combinations. GL was determined directly by relating the iAUC of a test food to the glucose standard curve. For 12 of 15 food/portion size combinations, GL determined using GI x available carbohydrate did not differ from GL measured from the standard curve (P > 0.05). For 3 of the test products (100 g white bread, and 100- and 150-g granola bars), GI x available carbohydrate was higher than the direct measure. Benefits of the direct measure are that the method does not require testing for available carbohydrate and it allows portion sizes to be tested. For practical purposes, GI x available carbohydrate provided a good estimate of GL, at least under circumstances in which available carbohydrate was measured, and GI and GL were tested in the same group of people.

No abstract