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Carbohydrate Effects on Cognitive Flight Performance
MONDAY, SEPTEMBER 18
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH TITLE: CAFFEINE-CONTAINING INGREDIENTS IN DIETARY SUPPLEMENTS: GUARANA, KOLA NUT, YERBA MATE, TEA, AND COCOA AUTHOR(S): J.M. Roseland, MS, RD; J.M. Holden, MS; A. Schweitzer, MS, RD; K.W. Andrews; C. Zhao, MS; M. Brandt, PhD; J. Woo, MD, MPH; J. Dwyer, DSc, RD; M.F. Picciano, PhD; L.G. Saldanha, PhD, RD; J.M. Betz, PhD; Nutrient Data Laboratory, US Department of Agriculture; Center for Food Safety and Applied Nutrition, Food and Drug Administration (FDA); Office of Dietary Supplements (ODS), National Institutes of Health (NIH), US Department of Health and Human Services LEARNING OUTCOME: Obtain and apply information regarding the prevalence of specific caffeine-containing ingredients found in weight-loss and sports-performance dietary supplements, in order to educate consumers wanting to control caffeine intake. TEXT: Nutrition experts who advise consumers to restrict caffeine intake need to be apprised of caffeine-containing ingredients in dietary supplements. These ingredients may be labeled as guarana (Paullinia cupana Kunth), cola nut (also kola nut, Cola nitida (Vent.) Schott and Endl.), yerba mate (Ilex paraguariensis A. St.-Hil.), tea (Camellia sinensis (L.) Kuntze), and cocoa (Theobroma cacao L.). Sixty-three dietary supplement products for weight loss or sports performance were selected from four main sales channels, including top-selling products and randomly chosen products available in the market. Analysis of caffeine content was performed by high performance liquid chromatography and results were monitored for accuracy by the Nutrient Data Laboratory. Maximum daily intake of caffeine from the use of these supplements was computed by multiplying the analytical values by the maximum recommended label amounts. Based upon these calculations, 55% of the products would provide more than 200 milligrams of caffeine per day, which is roughly equivalent to the caffeine provided by 2 cups of brewed coffee. Thirty products did not declare caffeine levels but listed one or more of the following caffeine-containing ingredients: guarana, kola nut, green tea, or cocoa. Consumers wishing to limit caffeine intake should be aware of ingredients containing caffeine in order to identify these ingredients on dietary supplement labels. FUNDING DISCLOSURE: This project was funded by FDA through interagency agreement of ODS/NIH Y4-HV-0051.
TITLE: DIETARY INTAKE IS NOT ASSOCIATED WITH EQUOL EXCRETION AUTHOR(S): A.R. Wise, Graduate Student, Department of Health Sciences; C.P. Cadieux, PhD, RD, Department of Health Sciences; P.B. Brevard, PhD, RD, Department of Health Sciences; R.E. Lee, PhD, Department of Mathematics and Statistics, James Madison University, Harrisonburg, VA LEARNING OUTCOME: Participants will learn about the relationships between dietary components and equol, a metabolite of daidzein, one of the major isoflavones found in soy. TEXT: Studies investigating the role of soy isoflavones on health have resulted in inconsistent and difficult to interpret findings. The purpose of this study was to compare the urinary excretion of daidzein, a soy isoflavone, and equol, a metabolite of daidzein that may produce health benefits, before and after a three-day soy challenge, and to investigate whether dietary components are associated with equol excretion. Thirty-five participants, 15 men and 20 women, completed a food frequency questionnaire and provided a spot urine sample. Participants consumed soy tablets for three consecutive days and on the morning of the fourth day, collected a first-void urine sample. A paired t-test was conducted to determine within-group differences in urinary isoflavone excretion. Linear regression was conducted to examine relationships between intakes of various foods and urinary excretion of equol after the soy challenge. Daidzein excretion after the soy intervention was significantly greater than daidzein excretion before the soy intervention (P ⫽ 0.001). Equol excretion after the soy intervention was not significantly greater than equol excretion before the soy intervention (P⫽ 0.079). There was no correlation between equol excretion and daidzein excretion after the soy intervention. There were also no correlations between equol excretion after the soy intervention and age, body mass index, or the consumption of soy products, dairy, fruits, vegetables, protein, carbohydrates, caffeinated beverages, decaffeinated beverages, alcohol, sweets, or fats. This study suggests that diet has very little to no effect on the intestinal microflorae needed for the conversion of daidzein to equol. FUNDING DISCLOSURE: None
TITLE: CARBOHYDRATE EFFECTS ON COGNITIVE FLIGHT PERFORMANCE AUTHOR(S): G.N. Lindseth, PhD, LRD, FADA; T.V. Petros, PhD; W.C. Jensen, MD; P.D. Lindseth, PhD; D.L. Fossum, LRD; University of North Dakota, Grand Forks, ND LEARNING OUTCOME: To understand the effects of dietary carbohydrate intakes on cognition and occupational performance. TEXT: Cognitive impairment may present hazards for occupational performance. For example, aircrew human factors issues account for approximately 80% of the accidents in the aviation industry today. Some research indicates that carbohydrate intakes have had a positive effect on elderly persons’ cognitive performance (Korol and Gold, 1998). However, inconclusive results exist when testing the effects of macronutrients on cognition. Thus, the purpose of this clinical study was to test the effects of carbohydrate intakes on cognitive flight performance. Subjects 18 to 40 years old were selected from pilots enrolled in a commercial instrument flight curriculum at a university-based aviation program. A repeatedmeasure, randomized, counter-balanced crossover design was used for this study. Forty-five subjects serving as their own control participated in four 4-day dietary treatment sessions of highcarbohydrate, high-fat, high-protein, and controlled macronutrient diets. Performance scores were obtained from subjects’ flight scenarios in a GATT 2 full motion flight simulator. Results indicate flight performance scores for pilots consuming high fat diets were significantly better (p⬍.05) than pilots who consumed high protein, high carbohydrate, or control diets. Altitude was also significantly better (p⬍.01) for pilots consuming a high fat diet when compared to high protein, high carbohydrate, or control diets. Based upon these results, the hypothesis that carbohydrate intakes will improve cognitive flight performance was refuted. Subjects consuming a diet high in fat showed better cognitive flight performance scores in comparison to the scores of subjects who consumed high protein, high carbohydrate or control diets. FUNDING DISCLOSURE: The U.S. Army Medical Research Materiel Command grant DAMD17-03-1-0010 funded this work.
TITLE: ANTIOXIDANT CONTENT OF MILD, MEDIUM, AND DARK HOME ROASTED COFFEE BEANS COMPARED WITH COMMERCIAL BRAND COFFEES AUTHOR(S): C.E. Prince, Undergraduate Student, Department of Health Sciences, James Madison University; M.H. Renfroe, PhD, Department of Biology, James Madison University; P.B. Brevard, PhD, RD, FADA, Department of Health Sciences, James Madison University; R.E. Lee, Department of Mathematics and Statistics; L.R. Wager, Undergraduate Student, James Madison University, Harrisonburg, VA LEARNING OUTCOME: To compare antioxidant content of three different types of home roasted coffee beans to that of three different commercially prepared blends of coffee to see the differences among various blending and roasting times on antioxidant content. TEXT: Fresh fruits and vegetables provide a high dietary level of antioxidants, but coffee may also be a good source. Roasting time of green coffee beans may affect the antioxidant content of coffee, but it is not known to what extent. The purpose of this research was to determine if roasting time affects the antioxidant content of coffee beans, and to compare home roasted Brazilian beans to a popular commercial brand of blended ground roasted beans. For the hydrophilic assay, coffee grounds were extracted with deionized water (95°C), whereas for the lipophilic assay, coffee grounds were extracted with ethyl acetate. To measure antioxidant content of the coffee grounds, decoloration of 2,2⬘-azino-bis-(3-ethylbenzthiazonline-6-sulfonic acid) (ABTS) was measured and compared to a vitamin E analog standard. Analysis of variance and Dunnett’s T3 post-hoc pairwise comparisons were used to determine differences in antioxidant content of different coffee beans home roasted for various lengths of time, and commercially blended coffee roasts. The light home roasted grounds yielded significantly higher hydrophilic antioxidant content than the commercial blends and the darker home roasts tested. Roast time does not necessarily correspond to antioxidant concentration and commercial blends. Results indicate that commercial companies may compensate for roast time and antioxidant loss through selective blending. Consumers of coffee may not be able to use roast levels alone to determine the type of coffee that has the highest antioxidant content. Further research is needed to determine the antioxidant concentrations in various commercial coffee blends. FUNDING DISCLOSURE: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-43
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH TITLE: CAFFEINE-CONTAINING INGREDIENTS IN DIETARY SUPPLEMENTS: GUARANA, KOLA NUT, YERBA MATE, TEA, AND COCOA AUTHOR(S): J.M. Roseland, MS, RD; J.M. Holden, MS; A. Schweitzer, MS, RD; K.W. Andrews; C. Zhao, MS; M. Brandt, PhD; J. Woo, MD, MPH; J. Dwyer, DSc, RD; M.F. Picciano, PhD; L.G. Saldanha, PhD, RD; J.M. Betz, PhD; Nutrient Data Laboratory, US Department of Agriculture; Center for Food Safety and Applied Nutrition, Food and Drug Administration (FDA); Office of Dietary Supplements (ODS), National Institutes of Health (NIH), US Department of Health and Human Services LEARNING OUTCOME: Obtain and apply information regarding the prevalence of specific caffeine-containing ingredients found in weight-loss and sports-performance dietary supplements, in order to educate consumers wanting to control caffeine intake. TEXT: Nutrition experts who advise consumers to restrict caffeine intake need to be apprised of caffeine-containing ingredients in dietary supplements. These ingredients may be labeled as guarana (Paullinia cupana Kunth), cola nut (also kola nut, Cola nitida (Vent.) Schott and Endl.), yerba mate (Ilex paraguariensis A. St.-Hil.), tea (Camellia sinensis (L.) Kuntze), and cocoa (Theobroma cacao L.). Sixty-three dietary supplement products for weight loss or sports performance were selected from four main sales channels, including top-selling products and randomly chosen products available in the market. Analysis of caffeine content was performed by high performance liquid chromatography and results were monitored for accuracy by the Nutrient Data Laboratory. Maximum daily intake of caffeine from the use of these supplements was computed by multiplying the analytical values by the maximum recommended label amounts. Based upon these calculations, 55% of the products would provide more than 200 milligrams of caffeine per day, which is roughly equivalent to the caffeine provided by 2 cups of brewed coffee. Thirty products did not declare caffeine levels but listed one or more of the following caffeine-containing ingredients: guarana, kola nut, green tea, or cocoa. Consumers wishing to limit caffeine intake should be aware of ingredients containing caffeine in order to identify these ingredients on dietary supplement labels. FUNDING DISCLOSURE: This project was funded by FDA through interagency agreement of ODS/NIH Y4-HV-0051.
TITLE: DIETARY INTAKE IS NOT ASSOCIATED WITH EQUOL EXCRETION AUTHOR(S): A.R. Wise, Graduate Student, Department of Health Sciences; C.P. Cadieux, PhD, RD, Department of Health Sciences; P.B. Brevard, PhD, RD, Department of Health Sciences; R.E. Lee, PhD, Department of Mathematics and Statistics, James Madison University, Harrisonburg, VA LEARNING OUTCOME: Participants will learn about the relationships between dietary components and equol, a metabolite of daidzein, one of the major isoflavones found in soy. TEXT: Studies investigating the role of soy isoflavones on health have resulted in inconsistent and difficult to interpret findings. The purpose of this study was to compare the urinary excretion of daidzein, a soy isoflavone, and equol, a metabolite of daidzein that may produce health benefits, before and after a three-day soy challenge, and to investigate whether dietary components are associated with equol excretion. Thirty-five participants, 15 men and 20 women, completed a food frequency questionnaire and provided a spot urine sample. Participants consumed soy tablets for three consecutive days and on the morning of the fourth day, collected a first-void urine sample. A paired t-test was conducted to determine within-group differences in urinary isoflavone excretion. Linear regression was conducted to examine relationships between intakes of various foods and urinary excretion of equol after the soy challenge. Daidzein excretion after the soy intervention was significantly greater than daidzein excretion before the soy intervention (P ⫽ 0.001). Equol excretion after the soy intervention was not significantly greater than equol excretion before the soy intervention (P⫽ 0.079). There was no correlation between equol excretion and daidzein excretion after the soy intervention. There were also no correlations between equol excretion after the soy intervention and age, body mass index, or the consumption of soy products, dairy, fruits, vegetables, protein, carbohydrates, caffeinated beverages, decaffeinated beverages, alcohol, sweets, or fats. This study suggests that diet has very little to no effect on the intestinal microflorae needed for the conversion of daidzein to equol. FUNDING DISCLOSURE: None
TITLE: CARBOHYDRATE EFFECTS ON COGNITIVE FLIGHT PERFORMANCE AUTHOR(S): G.N. Lindseth, PhD, LRD, FADA; T.V. Petros, PhD; W.C. Jensen, MD; P.D. Lindseth, PhD; D.L. Fossum, LRD; University of North Dakota, Grand Forks, ND LEARNING OUTCOME: To understand the effects of dietary carbohydrate intakes on cognition and occupational performance. TEXT: Cognitive impairment may present hazards for occupational performance. For example, aircrew human factors issues account for approximately 80% of the accidents in the aviation industry today. Some research indicates that carbohydrate intakes have had a positive effect on elderly persons’ cognitive performance (Korol and Gold, 1998). However, inconclusive results exist when testing the effects of macronutrients on cognition. Thus, the purpose of this clinical study was to test the effects of carbohydrate intakes on cognitive flight performance. Subjects 18 to 40 years old were selected from pilots enrolled in a commercial instrument flight curriculum at a university-based aviation program. A repeatedmeasure, randomized, counter-balanced crossover design was used for this study. Forty-five subjects serving as their own control participated in four 4-day dietary treatment sessions of highcarbohydrate, high-fat, high-protein, and controlled macronutrient diets. Performance scores were obtained from subjects’ flight scenarios in a GATT 2 full motion flight simulator. Results indicate flight performance scores for pilots consuming high fat diets were significantly better (p⬍.05) than pilots who consumed high protein, high carbohydrate, or control diets. Altitude was also significantly better (p⬍.01) for pilots consuming a high fat diet when compared to high protein, high carbohydrate, or control diets. Based upon these results, the hypothesis that carbohydrate intakes will improve cognitive flight performance was refuted. Subjects consuming a diet high in fat showed better cognitive flight performance scores in comparison to the scores of subjects who consumed high protein, high carbohydrate or control diets. FUNDING DISCLOSURE: The U.S. Army Medical Research Materiel Command grant DAMD17-03-1-0010 funded this work.
TITLE: ANTIOXIDANT CONTENT OF MILD, MEDIUM, AND DARK HOME ROASTED COFFEE BEANS COMPARED WITH COMMERCIAL BRAND COFFEES AUTHOR(S): C.E. Prince, Undergraduate Student, Department of Health Sciences, James Madison University; M.H. Renfroe, PhD, Department of Biology, James Madison University; P.B. Brevard, PhD, RD, FADA, Department of Health Sciences, James Madison University; R.E. Lee, Department of Mathematics and Statistics; L.R. Wager, Undergraduate Student, James Madison University, Harrisonburg, VA LEARNING OUTCOME: To compare antioxidant content of three different types of home roasted coffee beans to that of three different commercially prepared blends of coffee to see the differences among various blending and roasting times on antioxidant content. TEXT: Fresh fruits and vegetables provide a high dietary level of antioxidants, but coffee may also be a good source. Roasting time of green coffee beans may affect the antioxidant content of coffee, but it is not known to what extent. The purpose of this research was to determine if roasting time affects the antioxidant content of coffee beans, and to compare home roasted Brazilian beans to a popular commercial brand of blended ground roasted beans. For the hydrophilic assay, coffee grounds were extracted with deionized water (95°C), whereas for the lipophilic assay, coffee grounds were extracted with ethyl acetate. To measure antioxidant content of the coffee grounds, decoloration of 2,2⬘-azino-bis-(3-ethylbenzthiazonline-6-sulfonic acid) (ABTS) was measured and compared to a vitamin E analog standard. Analysis of variance and Dunnett’s T3 post-hoc pairwise comparisons were used to determine differences in antioxidant content of different coffee beans home roasted for various lengths of time, and commercially blended coffee roasts. The light home roasted grounds yielded significantly higher hydrophilic antioxidant content than the commercial blends and the darker home roasts tested. Roast time does not necessarily correspond to antioxidant concentration and commercial blends. Results indicate that commercial companies may compensate for roast time and antioxidant loss through selective blending. Consumers of coffee may not be able to use roast levels alone to determine the type of coffee that has the highest antioxidant content. Further research is needed to determine the antioxidant concentrations in various commercial coffee blends. FUNDING DISCLOSURE: None
Journal of the AMERICAN DIETETIC ASSOCIATION / A-43