A comparative, randomised, double-blind trial was performed in the medical departments of five hospitals to study the effects of regular consumption of short-chain fructo-oligosaccharides (sc-FOS) on the digestive comfort of subjects with minor functional bowel disorders (FBD). In step 1, 2235 subjects were questioned to assess the incidence and intensity of digestive disorders. In step 2, 105 of these patients diagnosed with minor FBD were randomised into two groups to receive either 5 g sc-FOS or 5 g placebo (sucrose and maltodextrins) per d over a 6-week period. The incidence and intensity of digestive disorders were assessed at the end of the treatment period (day 43) using the step 1 questionnaires. A qualityof-life questionnaire was also completed at the start and end of the treatment period to assess potential effects on well-being and social performance. In step 1, 44 % of the subjects questioned presented FBD, of whom 57·1 % suffered from minor FBD. In step 2, on day 43, the intensity of digestive disorders decreased by 43·6 % in the sc-FOS group v. a 13·8 % increase in the placebo group (P¼0·026). Symptoms were experienced less frequently by 75·0 % of subjects in the sc-FOS group, while 53·8 % of controls experienced no change (P¼0·064). Using the functional digestive disorders quality of life questionnaire, the discomfort item scores increased in the sc-FOS group (P¼ 0·031). However, expressed as change in quality of life (improvement, worsening or unchanged), daily activities were significantly improved in the sc-FOS group (P¼ 0.022). Regular consumption of sc-FOS may improve digestive comfort in a working population not undergoing medical treatment. Short-chain fructo-oligosaccharides: Quality of life: Functional bowel disordersFunctional bowel disorders (FBD) are diagnosed on the basis of characteristic symptoms in the digestive system persisting for at least 12 weeks over the last 12 months in the absence of any structural or biochemical explanation 1 . The five main symptoms reported by patients are abdominal bloating, rumbling, transit disorders (occasional constipation and/or diarrhoea, possibly alternating), abdominal pains and flatulence. FBD have been reported as being chronic, non-life-threatening conditions, but having a marked impact on daily activities, wellbeing and social performance, even during symptom-free periods, mainly due to apprehension about impending pain 2 -6 .These functional disorders, influenced by psychological and environmental factors 7 , are common, with a reported prevalence of up to 61 % in the French population aged over 15 years 6 . Functional disorders thus lead to a high number of general medical and gastroenterology consultations, respectively accounting for 10 and 50 % of all medical consultations 4 -6,8 -11 . However, two-thirds of subjects with FBD never consult a doctor for their disorder. A nutritional approach therefore appears a good alternative to medication for subjects with minor FBD or individuals rejecting medical therapy. Amongst the few already ...

This study in institutionalized elderly at high risk for osteoporotic fracture suggests that fortification of dairy products with vitamin D₃ and calcium provides a greater prevention of accelerated bone resorption as compared with nonfortified equivalent foods.

There is controversy surrounding the designation of vitamin D adequacy as defined by circulating levels of the metabolite 25-hydroxyvitamin D (25(OH)D). Depending on the cutoff level chosen, dietary intakes of vitamin D may or may not provide sufficient impact upon vitamin D status measured as improvement in serum levels of 25(OH)D. We sought to examine whether modest daily doses (5–20 μg) as found in fortified foods or multivitamin supplements had a measureable impact on vitamin D status, defined as moving from below to above 50 nmol/L, or from less than 30 nmol/L to above 30 nmol/L. Published literature was searched for relevant articles describing randomized controlled trials. Exclusion criteria were: studies not involving humans; review articles; studies lacking blood level data pre- and post-treatment; no control group; bolus treatments (weekly, monthly, yearly); vitamin D <5 μg or >20 μg; baseline 25(OH)D ≥75 nmol/L; subjects not defined as healthy; studies <8 weeks; and age <19 years. Of the 127 studies retrieved, 18 publications with 25 separate comparisons met criteria. The mean rate constant, defined as change in 25(OH)D in nmol/L per μg vitamin D administered, was calculated as 2.19 ± 0.97 nmol/L per μg. There was a significant negative correlation (r = −0.65, p = 0.0004) between rate constant and administered dose. To determine impact of the dose reflecting the Estimated Average Requirement (EAR) of 10 μg administered in nine studies (10 comparisons), in every case mean 25(OH)D status rose either from “insufficient” (30–50 nmol/L) to “sufficient” (>50 nmol/L) or from “deficient” (<30 nmol/L) to “insufficient” (>30 but <50 nmol/L). Our study shows that when baseline levels of groups were <75 nmol/L, for every microgram of vitamin D provided, 25(OH)D levels can be raised by 2 nmol/L; and further, when groups were deficient or insufficient in vitamin D, there was significant value in providing additional 10 μg per day of vitamin D.

In the context of epidemic obesity, satiety is an important target for nutritional interventions. Using a multidimensional approach, we compared the effect on satiety of two food products frequently consumed in France by young adults as a small mid-afternoon meal called the 'goûter'. Participants were eighteen healthy young males (aged 20·8 (SD 1·8) years) of normal body weight (BMI 21·7 (SD 1·7) kg/m 2 ) used to eating four times per d including a 'goûter'. On two occasions, under laboratory conditions, the time-blinded participants consumed a fixed energy lunch (2·8 MJ) and, 240 min later, either a liquid yogurt or chocolate bars matched for energy (1·2 MJ) and weight (366 g). Then, satiety was assessed by: (1) ratings of hunger, appetite, desire to eat and fullness at 20 min intervals (perception), (2) the delay until the subject requested his dinner meal (duration) and (3) energy intake at this meal (consumption). Results showed that satiety was perceived higher after liquid yogurt than chocolate bars over the 60 min preceding the next meal, as evidenced by hunger (P, 0·005), appetite, (P, 0·005), desire to eat (P,0·04) and fullness (P, 0·05) ratings. However, its duration was similar between liquid yogurt and chocolate bars (165 (SE 8) and 174 (SE 7) min respectively) and this difference was not followed by reduced intake at dinner. In conclusion, this approach of satiety revealed that a liquid yogurt induced a lower subjective motivation to eat than chocolate bars during the hour preceding the spontaneous onset of a meal, without affecting subsequent food intake.