Objectives: The long term effects (.20 years) of anabolic-androgenic steroid (AAS) use on plasma concentrations of homocysteine (HCY), folate, testosterone, sex hormone binding globulin (SHBG), free androgen index, urea, creatinine, haematocrit (HCT), vitamin B12, and urinary testosterone/ epitestosterone (T/E) ratio, were examined in a cohort of self-prescribing bodybuilders. Methods: Subjects (n = 40) were divided into four distinct groups: (1) AAS users still using AAS (SU; n = 10); (2) AAS users abstinent from AAS administration for 3 months (SA; n = 10); (3) non-drug using bodybuilding controls (BC; n = 10); and (4) sedentary male controls (SC; n = 10). Results: HCY levels were significantly higher in SU compared with BC and SC (p,0.01), and with SA (p,0.05). Fat free mass was significantly higher in both groups of AAS users (p,0.01). Daily energy intake (kJ) and daily protein intake (g/day) were significantly higher in SU and SA (p,0.05) compared with BC and SC, but were unlikely to be responsible for the observed HCY increases. HCT concentrations were significantly higher in the SU group (p,0.01). A significant linear inverse relationship was observed in the SU group between SHBG and HCY (r = 20.828, p,0.01), indicating a possible influence of the sex hormones in determining HCY levels. Conclusions: With mounting evidence linking AAS to adverse effects on some clotting factors, the significantly higher levels of HCY and HCT observed in the SU group suggest long term AAS users have increased risk of future thromboembolic events.

PurposeThe purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.Design/methodology/approachIn this study, one of the countries leading jam sandwhich biscuits was significantly modified, with particular attention being paid to sugar, fat and salt concentration. A traditional biscuit was converted to a functional food by the addition of vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.FindingsThe results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (P < 0.05) when the modified product and the traditional biscuit were compared. These findings confirm that a health promoting biscuit can be produced commercially, and have similar organoleptic properties as the standard high fat, high sugar and salt product.Practical implicationsThese findings could have significant implications to the biscuit industry, as producers of products traditionally associated with poor health. This study shows that biscuit formulations can be modified significantly, and that the resultant dough yield biscuits which can be produced under commercial conditions, be organoleptically acceptable and reduce risk factors associated with coronary heart disease.Originality/valueMoving into the twenty‐first century, there is no reason why biscuit consumption should be associated with poor health. Recipe and processing modifications are possible, thanks to new and innovative raw materials and an understanding of dough rheology.

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This study examined the dietary habits of Welsh 12-13 year olds. A cohort of 84 boys and 81 girls, age 12.9 SD 0.3 years; body mass 51.3 SD 12.6kg; and stature 1.54 SD 0.08m, completed a food frequency questionnaire and seven-day food diary. Mean daily kilocalories (kcal/d), and percentages of total fat, saturated fat, carbohydrate, and protein, as well as fibre intake were calculated. The mean daily intake of total fat for this cohort was 34.7 percent, for saturated fat the value was 13.8 percent. The mean daily intake of carbohydrate and protein were 50.5 and 14.9 percent, respectively. The schoolchildren in this study reported a mean daily fibre intake of 12.3g. The absolute intake of kilocalories was significantly greater (p ≤ 0.05) among boys than girls, but no other significant differences were reported. This study revealed that the diets of Welsh 12-13 year olds exceeded recommendations for fat, while at the same time did not meet the recommendations for fibre, and particularly fruit and vegetable intake. Our data indicated that, despite schools offering a range of healthy lunchtime foods, young people continue to consume an energy-dense and nutrient-poor diet, both at school and at home.