- Email: [email protected]
Association between Vitamin D Levels and Lipid Panels in Active Duty and Veteran Military Personnel
MONDAY, OCTOBER 20
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Association between Vitamin D Levels and Lipid Panels in Active Duty and Veteran Military Personnel Author: A. Hiserote; East Carolina Univ., Greenville, NC Learning Outcome: The participant will be able to describe the associations between vitamin D levels or status and lipid profiles, and their importance to active duty or veteran military personnel. Introduction: Vitamin D deficiency is widespread across the civilian and military populations. Low levels of vitamin D have been correlated with poor lipid profiles, increasing the risk for cardiovascular disease (CVD). Additionally, altered lipid levels have been linked to increased risk for posttraumatic stress disorder (PTSD). The purpose of this study was to identify correlations between vitamin D levels and lipid panel results in active duty/veteran military personnel. Methods: This analysis examined unique cases of serum vitamin D assessments ordered at Womack Army Medical Center from January 2012 to September 2013. 3,054 (81% male and 19% female) met the inclusion criteria for this analysis: active duty/veteran military personnel with a lipid panel measured within 30 days of vitamin D assessment. Data were analyzed for descriptive statistics and correlations using SPSS version 20.0. Results: Of this sample, 20.4% had vitamin D levels less than 20ng/mL (deficient); 36.9% had levels between 20-30ng/mL (insufficient); and 42.7% had levels great than 30ng/mL (sufficient). Mean total cholesterol was 189.0741.761mg/dL, mean HDL level was 53.2116.182mg/dL, and mean LDL level was 110.8032.277mg/dL. Vitamin D levels were negatively correlated with total cholesterol (p<0.01) and LDL (p <0.01), while they were positively correlated with HDL (p<0.01).
Becoming Vegan: Express Edition-Food Guide and Background Author(s): V. Melina1, B. Davis2; 1Becoming Vegetarian Nutrition, Langley, BC, Canada, 2Becoming Vegetarian Nutrition, Kelowna, BC, Canada Learning Outcome: Participants will be able to teach their clients a vegan food guide that meets macro and micro nutrient requirements. The Vegan Plate (food guide) from award winning “Becoming Vegan: Express Edition” This poster and optional oral session presents a vegan food guide that meets macro and micro nutrient requirements. Presenter’s award winning nutrition book “Becoming Vegan: Express Edition” is the foundation and was given star rating and described by American Library Association as the “go-to book” on vegan nutrition; also received Canada Book Award. The Vegan Plate (food guide) lists food groups with specific foods and serving sizes, including calcium-rich foods to support optimal health on an entirely plant based diet, with research support for nutritional adequacy. Special attention is given to meeting requirements for vitamins B12, D, iodine, and omega 3 fatty acids on vegan diets. The Vegan Plate is presented in text and graphic form, with referencing. Also included are practical pointers for achieving nutritional adequacy. Menus that meet all nutrient requirements are given at 3 levels of caloric intake (1600, 2000, and 2500 calories). Presenters are co-author of the joint Position Paper (2003) on Vegetarian Diets of American Dietetic Association (now Academy of Nutrition and Dietetics) and Dietitians of Canada, and a past president of the Vegetarian Dietary Practice Group. Funding Disclosure: None
Discussion: More than half of service members had deficient or insufficient levels of vitamin D. Therefore, correcting vitamin D deficiency in service members may improve their lipid profile and ultimately improve their quality of life by lowering their risk for CVD and PTSD in addition to maintaining optimal function for mission performance. Funding Disclosure: None
Dietary Intake Trends of Sodium, Potassium, Magnesium and Calcium over 12 Years Author(s): A. Brunt1, Y. Rhee1, P.S. Fisk II2, M. Caldarone1; 1Health Nutrition and Exercise Sciences, North Dakota State Univ., Fargo, ND, 2North Dakota State Univ., Fargo, ND Learning Outcome: The participant will be able to identify the current trends of dietary intake of sodium, potassium, magnesium and calcium using NHANES datasets. Sodium, potassium, magnesium and calcium intakes have strong associations with blood pressure. The purpose of this study was to assess the dietary intake trends of these nutrients over a 12-year span (1999-2010) using data collected from the National Health and Nutrition Examination Survey (NHANES). Methods: Participants included in the study were 18 years old and consuming at least one food item on the first 24-hour food recall: 13,432 individuals met inclusion criteria. Mean intakes for sodium, potassium, magnesium and calcium were calculated for each biennial cohort using the first 24-hour food recall. ANOVA was used to compare means for each cohort and determine trends. Results showed that mean potassium intake ranged from 2360-2580 mg/d and showed little variation over the 12 year span (p¼0.50). Mean sodium intake gradually increased from 2998 mg/d in 19992000 to 3327 mg/d in 2009-2010 (p<0.002). Magnesium gradually increased from an average of 252 mg/d in 1999-2000 to 287 mg/d in 2009-2010 (p<0.0001). Calcium intake also showed an increasing linear trend (p<0.0001) with mean intake of 670 mg/d in 1999-2000 to 890 mg/d in 2009-2010. Conclusions: Mean dietary intake of sodium continues to rise despite recommendations to reduce sodium intake. Mean potassium intake still is at 55% of the recommended dietary allowance (RDAs). Assuming an average RDA of 400 mg/d of magnesium, mean intake is < 75% of the RDAs. Mean calcium intake has increased dramatically to 89% of the RDAs. Nutrition programming should focus on increasing intake of high potassium and magnesium foods.
Betalain in Beets Enhance Antioxidant Activity in Hummus Author(s): M.E. Johnson, W.A. Clark, S.E. Dahlman, W.D. Elrod, C.M. Stanage; Department of Allied Health, East Tennessee State Univ., Johnson City, TN Learning Outcome: Participants will understand the effects of the addition of betalains, a potent antioxidant, when creating a functional food. Hummus is traditionally made with chickpeas, a good source of dietary fiber, vitamins, minerals, and polyunsaturated fatty acids. These factors have been linked with improved health outcomes. Such functional foods have grown in notoriety, still NHANES shows few adults eating the recommended servings of vegetables/day and in particular legumes. Our aim was to modify traditional hummus (TH), through the addition of betalain, a water-soluble plant pigment found in beets, to create a functional food. Betalain, is ideal in that it is stable at a neutral pH, maintaining antioxidant reducing capacity while promoting sensory appeal. Red field beets (RFB) may be a useful food adjunct, improving appearance while contributing to health. Shredded, cooked RFB were added to TH at two levels (HB1, HB2), pureed and evaluated organoleptically. Using a 9-point hedonic scale rating color, texture, flavor, and acceptance, TH was preferred for flavor over HB1 and HB2. However, in a blindfolded paired comparison preference test, tasters preferred HB1 predominantly due to the smoother texture. All three hummus recipes were frozen at -30 C, freeze dried, and subjected to proximate analysis. Total calories, fat %, protein %, and total inorganics were lower for HB1 and HB2 compared to TH. FRAP assay was used to evaluate antioxidant capacity (AC). HB1 and HB2 had higher AC than TH with HB1 greatest. Further testing is required to explain why HB1 had a higher AC that HB2 (higher RFB addition). RFB inclusion may be useful in creating foods with visual appeal and increased nutritional functionality. Funding Disclosure: None
Funding Disclosure: None
A-50
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Association between Vitamin D Levels and Lipid Panels in Active Duty and Veteran Military Personnel Author: A. Hiserote; East Carolina Univ., Greenville, NC Learning Outcome: The participant will be able to describe the associations between vitamin D levels or status and lipid profiles, and their importance to active duty or veteran military personnel. Introduction: Vitamin D deficiency is widespread across the civilian and military populations. Low levels of vitamin D have been correlated with poor lipid profiles, increasing the risk for cardiovascular disease (CVD). Additionally, altered lipid levels have been linked to increased risk for posttraumatic stress disorder (PTSD). The purpose of this study was to identify correlations between vitamin D levels and lipid panel results in active duty/veteran military personnel. Methods: This analysis examined unique cases of serum vitamin D assessments ordered at Womack Army Medical Center from January 2012 to September 2013. 3,054 (81% male and 19% female) met the inclusion criteria for this analysis: active duty/veteran military personnel with a lipid panel measured within 30 days of vitamin D assessment. Data were analyzed for descriptive statistics and correlations using SPSS version 20.0. Results: Of this sample, 20.4% had vitamin D levels less than 20ng/mL (deficient); 36.9% had levels between 20-30ng/mL (insufficient); and 42.7% had levels great than 30ng/mL (sufficient). Mean total cholesterol was 189.0741.761mg/dL, mean HDL level was 53.2116.182mg/dL, and mean LDL level was 110.8032.277mg/dL. Vitamin D levels were negatively correlated with total cholesterol (p<0.01) and LDL (p <0.01), while they were positively correlated with HDL (p<0.01).
Becoming Vegan: Express Edition-Food Guide and Background Author(s): V. Melina1, B. Davis2; 1Becoming Vegetarian Nutrition, Langley, BC, Canada, 2Becoming Vegetarian Nutrition, Kelowna, BC, Canada Learning Outcome: Participants will be able to teach their clients a vegan food guide that meets macro and micro nutrient requirements. The Vegan Plate (food guide) from award winning “Becoming Vegan: Express Edition” This poster and optional oral session presents a vegan food guide that meets macro and micro nutrient requirements. Presenter’s award winning nutrition book “Becoming Vegan: Express Edition” is the foundation and was given star rating and described by American Library Association as the “go-to book” on vegan nutrition; also received Canada Book Award. The Vegan Plate (food guide) lists food groups with specific foods and serving sizes, including calcium-rich foods to support optimal health on an entirely plant based diet, with research support for nutritional adequacy. Special attention is given to meeting requirements for vitamins B12, D, iodine, and omega 3 fatty acids on vegan diets. The Vegan Plate is presented in text and graphic form, with referencing. Also included are practical pointers for achieving nutritional adequacy. Menus that meet all nutrient requirements are given at 3 levels of caloric intake (1600, 2000, and 2500 calories). Presenters are co-author of the joint Position Paper (2003) on Vegetarian Diets of American Dietetic Association (now Academy of Nutrition and Dietetics) and Dietitians of Canada, and a past president of the Vegetarian Dietary Practice Group. Funding Disclosure: None
Discussion: More than half of service members had deficient or insufficient levels of vitamin D. Therefore, correcting vitamin D deficiency in service members may improve their lipid profile and ultimately improve their quality of life by lowering their risk for CVD and PTSD in addition to maintaining optimal function for mission performance. Funding Disclosure: None
Dietary Intake Trends of Sodium, Potassium, Magnesium and Calcium over 12 Years Author(s): A. Brunt1, Y. Rhee1, P.S. Fisk II2, M. Caldarone1; 1Health Nutrition and Exercise Sciences, North Dakota State Univ., Fargo, ND, 2North Dakota State Univ., Fargo, ND Learning Outcome: The participant will be able to identify the current trends of dietary intake of sodium, potassium, magnesium and calcium using NHANES datasets. Sodium, potassium, magnesium and calcium intakes have strong associations with blood pressure. The purpose of this study was to assess the dietary intake trends of these nutrients over a 12-year span (1999-2010) using data collected from the National Health and Nutrition Examination Survey (NHANES). Methods: Participants included in the study were 18 years old and consuming at least one food item on the first 24-hour food recall: 13,432 individuals met inclusion criteria. Mean intakes for sodium, potassium, magnesium and calcium were calculated for each biennial cohort using the first 24-hour food recall. ANOVA was used to compare means for each cohort and determine trends. Results showed that mean potassium intake ranged from 2360-2580 mg/d and showed little variation over the 12 year span (p¼0.50). Mean sodium intake gradually increased from 2998 mg/d in 19992000 to 3327 mg/d in 2009-2010 (p<0.002). Magnesium gradually increased from an average of 252 mg/d in 1999-2000 to 287 mg/d in 2009-2010 (p<0.0001). Calcium intake also showed an increasing linear trend (p<0.0001) with mean intake of 670 mg/d in 1999-2000 to 890 mg/d in 2009-2010. Conclusions: Mean dietary intake of sodium continues to rise despite recommendations to reduce sodium intake. Mean potassium intake still is at 55% of the recommended dietary allowance (RDAs). Assuming an average RDA of 400 mg/d of magnesium, mean intake is < 75% of the RDAs. Mean calcium intake has increased dramatically to 89% of the RDAs. Nutrition programming should focus on increasing intake of high potassium and magnesium foods.
Betalain in Beets Enhance Antioxidant Activity in Hummus Author(s): M.E. Johnson, W.A. Clark, S.E. Dahlman, W.D. Elrod, C.M. Stanage; Department of Allied Health, East Tennessee State Univ., Johnson City, TN Learning Outcome: Participants will understand the effects of the addition of betalains, a potent antioxidant, when creating a functional food. Hummus is traditionally made with chickpeas, a good source of dietary fiber, vitamins, minerals, and polyunsaturated fatty acids. These factors have been linked with improved health outcomes. Such functional foods have grown in notoriety, still NHANES shows few adults eating the recommended servings of vegetables/day and in particular legumes. Our aim was to modify traditional hummus (TH), through the addition of betalain, a water-soluble plant pigment found in beets, to create a functional food. Betalain, is ideal in that it is stable at a neutral pH, maintaining antioxidant reducing capacity while promoting sensory appeal. Red field beets (RFB) may be a useful food adjunct, improving appearance while contributing to health. Shredded, cooked RFB were added to TH at two levels (HB1, HB2), pureed and evaluated organoleptically. Using a 9-point hedonic scale rating color, texture, flavor, and acceptance, TH was preferred for flavor over HB1 and HB2. However, in a blindfolded paired comparison preference test, tasters preferred HB1 predominantly due to the smoother texture. All three hummus recipes were frozen at -30 C, freeze dried, and subjected to proximate analysis. Total calories, fat %, protein %, and total inorganics were lower for HB1 and HB2 compared to TH. FRAP assay was used to evaluate antioxidant capacity (AC). HB1 and HB2 had higher AC than TH with HB1 greatest. Further testing is required to explain why HB1 had a higher AC that HB2 (higher RFB addition). RFB inclusion may be useful in creating foods with visual appeal and increased nutritional functionality. Funding Disclosure: None
Funding Disclosure: None
A-50
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2014 Suppl 2—Abstracts Volume 114 Number 9