Developments in nutritional programming illustrated by WinDiets

Wise, Alan

doi:10.1111/j.1467-3010.2007.00660.x

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…Food in Singapore is available from a wide number of food manufacturers worldwide and includes a number of ethnic Chinese, Malay and Indian foods as well as other items that are specific to Southeast Asia. These data were sourced from existing nutritional databases for Singapore ( 56 ) , Malaysia ( 57 ) and Hong Kong ( 57 ) , with other items added based on food manufacturers’ product information or recipe information. As comparable data do not exist in other international food composition tables, the authors feel that this represents the best available approach but acknowledge that this is a limitation of the study.…”

Section: Discussionmentioning

confidence: 99%

Whole-grain food consumption in Singaporean children aged 6–12 years

et al. 2016

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Public health bodies in many countries are attempting to increase population-wide habitual consumption of whole grains. Limited data on dietary habits exist in Singaporean children. The present study therefore aimed to assess whole grain consumption patterns in Singaporean children and compare these with dietary intake, physical activity and health parameters. Dietary intake (assessed by duplicate, multipass, 24-h food recalls), physical activity (by questionnaire) and anthropometric measurements were collected from a cross-section of 561 Singaporean children aged 6–12 years. Intake of whole grains was evaluated using estimates of portion size and international food composition data. Only 38·3 % of participants reported consuming whole grains during the dietary data collection days. Median intake of whole grains in consumers was 15·3 (interquartile range 5·4–34·8) g/d. The most commonly consumed whole-grain food groups were rice (29·5 %), wholemeal bread (28·9 %) and ready-to-eat breakfast cereals (18·8 %). A significantly lower proportion of Malay children (seven out of fifty-eight; P < 0·0001) consumed whole grains than children of other ethnicities. Only 6 % of all children consumed the amount of whole grains most commonly associated with improved health outcomes (48 g/d). There was no relationship between whole grain consumption patterns and BMI, waist circumference or physical activity but higher whole grain intake was associated with increased fruit, vegetable and dairy product consumption (P < 0·001). These findings demonstrate that consumption of whole grain foods is low at a population level and infrequent in Singaporean children. Future drives to increase whole-grain food consumption in this population are likely to require input from multiple stakeholders.

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Section: Discussionmentioning

confidence: 99%

Whole-grain food consumption in Singaporean children aged 6–12 years

et al. 2016

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“…Diaries were analysed using the WinDiets Nutritional Analysis Software (Robert Gordon University, Aberdeen, UK) [45]. The mean flavonoid content of foods was sourced from the Phenol-Explorer database (http://www.pheno l-explo rer.eu/conte nts) [46].…”

Section: Dietary Assessment Of (Poly)phenol Intakementioning

confidence: 99%

The urinary phenolic acid profile varies between younger and older adults after a polyphenol-rich meal despite limited differences in in vitro colonic catabolism

2018

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Purpose To investigate whether age influences colonic polyphenol metabolism. Methods Healthy participants, younger (n = 8; 23-43 years) and older (n = 13; 51-76 years), followed a 3-day low-polyphenol diet (LPD) and a 3-day high-polyphenol diet (HPD). Urinary phenolic acids (PA), short chain fatty acids (SCFA), pH and gas were monitored, alongside selected colonic bacteria. Human faecal in vitro fermentations of rutin with or without raftiline were used to evaluate the gut microbiota capacity in a subset of both groups. Results Total urinary PA were higher in the older group after HPD compared to the younger group (1.5-fold; p = 0.04), with no difference between groups in terms of a change between diets (Δ high-low diet). While 17 PA were detected in all younger participants after HPD, a narrower range (n = 8 to 16 PA) was detected in most (n = 9/13) older participants, with lower level of benzoic acid (19-fold; p = 0.03), vanillic acid (4.5-fold; p = 0.04) but higher hippuric acid (2.7-fold; p = 0.03). Faecal SCFA concentration did not change after HPD within group, with similar differential excretion (Δ high-low diet) between groups. There were no differences between groups for faecal pH, total, faecal bacteria including Flavonifractor plautii, bifidobacteria, and bacteroides. In human in vitro faecal fermentations, seven PAs were detected in both groups after 24 h of rutin fermentation, with no quantitative and modest qualitative differences between groups. Total SCFA in faecal fermentation did not differ between groups, except for butyric acid (twofold higher in the older group; p = 0.009) when rutin was fermented with raftiline over 24 h. Conclusions Urinary phenolic acids were less diverse in older participants despite limited difference in functional capacity of in vitro faecal fermentations.

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