Food, Not Nutrients, Is the Fundamental Unit in Nutrition

Jacobs, David R; Tapsell, Linda C

doi:10.1111/j.1753-4887.2007.tb00269.x

Cited by 211 publications

(204 citation statements)

References 66 publications

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“…Although the focus was on PUFA, the intervention was food based and this subtle feature should not be underestimated. Whole foods deliver a matrix of molecules reflecting the original biological context of the nutrients (Jacobs and Tapsell, 2007). There are likely to be additional reasons why nuts, for example, have a place in weight management (Sabate, 2003).…”

Section: Discussionmentioning

confidence: 99%

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Long-term effects of increased dietary polyunsaturated fat from walnuts on metabolic parameters in type II diabetes

et al. 2009

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Background/Objectives: Most dietary interventions have metabolic effects in the short term, but long-term effects may require dietary fat changes to influence body composition and insulin action. This study assessed the effect of sustained high polyunsaturated fatty acids (PUFA) intake through walnut consumption on metabolic outcomes in type II diabetes. Subjects/Methods: Fifty overweight adults with non-insulin-treated diabetes (mean age 54±8.7 years) were randomized to receive low-fat dietary advice ± 30 g per day walnuts targeting weight maintenance (around 2000 kcal, 30% fat) for 1 year. Differences between groups were assessed by changes in anthropometric values (body weight, body fat, visceral adipose tissue) and clinical indicators of diabetes over treatment time using the general linear model. Results: The walnut group consumed significantly more PUFA than the control (P ¼ 0.035), an outcome attributed to walnut consumption (contributing 67% dietary PUFA at 12 months). Most of the effects were seen in the first 3 months. Despite being on weight maintenance diets, both groups sustained a 1-2 kg weight loss, with no difference between groups (P ¼ 0.680). Both groups showed improvements in all clinical parameters with significant time effects (Po0.004), bar triacylglycerol levels, but these were just above normal to begin with. The walnut group produced significantly greater reductions in fasting insulin levels (P ¼ 0.046), an effect seen largely in the first 3 months. Conclusions: Dietary fat can be manipulated with whole foods such as walnuts, producing reductions in fasting insulin levels. Long-term effects are also apparent but subject to fluctuations in dietary intake if not of the disease process.

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Section: Discussionmentioning

confidence: 99%

“…Dietary fat, however, is delivered by food, a composite of nutrients and other molecules, the significance of which is yet to be fully appreciated (Jacobs and Tapsell, 2007). Manipulating dietary fat means targeting foods and gaining compliance with the recommended diet.…”

Section: Introductionmentioning

confidence: 99%

Long-term effects of increased dietary polyunsaturated fat from walnuts on metabolic parameters in type II diabetes

et al. 2009

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“…The complex nature of diet, with specific combinations of foods and nutrients, impedes nutrition epidemiology when investigating diet-disease associations; therefore a dietary pattern approach may be more appropriate when investigating disease outcomes (1)(2)(3)(4)(5)(6)(7) . Diet quality indices consist of a combination of foods and/or nutrient components that together represent dietary guidelines (8)(9)(10) .…”

mentioning

confidence: 99%

Development of a diet quality index assessing adherence to the Swedish nutrition recommendations and dietary guidelines in the Malmö Diet and Cancer cohort

Drake

Gullberg

Ericson

et al. 2011

Public Health Nutr.

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Objective: To develop a diet quality index (DQI) that assesses adherence to the Swedish nutrition recommendations (SNR) and the Swedish dietary guidelines (SDG). Design: A cross-sectional study within the Malmö Diet and Cancer (MDC) cohort. A diet history method collected dietary data, a structured questionnaire lifestyle and socio-economic information, and anthropometric data were collected by direct measurements. The index (DQI-SNR) included six components: SFA, PUFA, fish and shellfish, dietary fibre, fruit and vegetables, and sucrose. Setting: Malmö, Sweden. Subjects: Men (n 4525) and women (n 8491) of the MDC cohort enrolled from September 1994 to October 1996. Results: For participants with high DQI-SNR scores, nutrient and food intakes were close to recommendations. However, most of the study population exceeded the recommended intake for SFA (98 %) and few reached recommended intakes for dietary fibre (24 %), fruit and vegetables (32 %), vitamin D (18 %) and folate (2 %). A high DQI-SNR score was positively associated with age, physical activity, not smoking, past food habit change, education and socio-economic status. Individuals with high scores were more likely to have a diabetes diagnosis or experienced a cardiovascular event. Conclusions: Results suggest that the DQI-SNR is a useful tool for assessing adherence to the SNR 2005 and the SDG in the MDC cohort. No index has previously been developed with the aim of evaluating adherence to the current dietary recommendations in Sweden. Further validation of the DQI-SNR, and evaluation of its utility, is needed.

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“…In the field of nutritional science, only few scientific-philosophical analyses have been brought forth in the past (Doring and Rimbach 2014;Ströhle andDöring 2009a, b, 2010). These have been supplemented by a number of methodological studies in the context of the reductionism debate (Fardet and Rock 2014;Hoffmann 2003;Jacobs and Tapsell 2007;Temple 2002).…”

Section: Introductionmentioning

confidence: 99%

Nutritional biology: a neglected basic discipline of nutritional science

Döring

Schmeißer²

2015

Genes Nutr

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On the basis of a scientific-philosophical analysis, this paper tries to show that the approaches in current nutritional science-including its subdisciplines which focus on molecular aspects-are predominantly application-oriented. This becomes particularly evident through a number of conceptual problems characterized by the triad of 'dearth of theoretical foundation,' 'particularist research questions,' and 'reductionist understanding of nutrition.' The thesis presented here is that an interpretive framework based on nutritional biology is able to shed constructive light on the fundamental problems of nutritional science. In this context, the establishment of 'nutritional biology' as a basic discipline in research and education would be a first step toward recognizing the phenomenon of 'nutrition' as an oecic process as a special case of an organism-environment interaction. Modern nutritional science should be substantively grounded on ecological-and therefore systems biology as well as organismic-principles. The aim of nutritional biology, then, should be to develop near-universal 'law statements' in nutritional science-a task which presents a major challenge for the current science system.

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Food, Not Nutrients, Is the Fundamental Unit in Nutrition

Cited by 211 publications

References 66 publications

Long-term effects of increased dietary polyunsaturated fat from walnuts on metabolic parameters in type II diabetes

Long-term effects of increased dietary polyunsaturated fat from walnuts on metabolic parameters in type II diabetes

Development of a diet quality index assessing adherence to the Swedish nutrition recommendations and dietary guidelines in the Malmö Diet and Cancer cohort

Nutritional biology: a neglected basic discipline of nutritional science

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