- Email: [email protected]
Consumption of smoothies or traditional breakfast foods: Impact on subsequent dietary intake - A pilot study
100
Abstracts / Journal of Nutrition & Intermediary Metabolism 8 (2017) 60e121
dietary nitrate (NO-3) supplementation on endurance exercise performance. Methods: Relevant databases, Cochrane Library, Embase, PubMed, Ovid, Scopus and Web of Science were searched from inception to October 2015. Studies were included if a placebo versus dietary nitrate-only supplementation protocol was able to be compared, and if quantifiable measures of exercise performance was 30 seconds (for a single bout of exercise or the combined total for multiple bouts). Results: Data from the 76 trials was extracted for inclusion in the metaanalysis. A fixed-effects meta-analysis was conducted for time trial (TT; n ¼ 28), and time to exhaustion (TTE; n ¼ 22). Pooled analysis identified a trivial, but NS effect in favour of dietary NO-3 supplementation for TT (effect size, ES ¼ -0.10, 95%CI: -0.27-0.06; p > 0.05). TTE trials had a small to moderate statistically significant effect in favour of dietary NO-3 supplementation (ES ¼ 0.33, 95%CI: 0.15-0.50; p < 0.01). No significant heterogeneity was detected in the meta-analysis. Conclusions: Dietary NO-3 supplementation is likely to elicit a positive outcome when testing endurance exercise capacity, but likely to be less effective for time-trial performance. Future research should assess optimal dosing strategies, which population is most likely to benefit, and under which conditions dietary nitrates are likely to be most effective for performance. Funding source(s): N/A P33 POTENTIAL EFFECTS OF ANTI-NUTRITIONAL FACTORS IN FORTIFIED NUT- AND SEED-BASED BEVERAGES L.A. Berven. Food Standards Australia New Zealand, Canberra, ACT, Australia E-mail address: [email protected] Background/Aims: Anti-nutritional factors (ANFs) are substances in food that may reduce intake, digestion, absorption, and utilization of nutrients. This study aims to determine which ANFs may be present in fortified nutor seed-based beverages and whether they could bind to added micronutrients and prevent or reduce their absorption. Methods: ANF content in nuts and seeds were determined from published literature sources. ANF intakes from nut- and seed-based beverages were estimated using the reported ANF content, the weight percentage of nuts or seeds in the beverage, and mean consumption of these beverages as reported in the 2011-13 Australian Health Survey. The potential impact on micronutrient status was considered for beverages containing the highest amounts of ANF as a worst-case scenario and comparing to ANF intake from other foods or calculating potential chelation of added minerals on a molar basis. Results: Phytate and oxalate were identified to be the only ANFs that could interfere with micronutrient absorption (calcium) with highest amounts present in almond-based beverages. The estimated phytate intake from almond-based beverages was 36 mg/day which was small compared to the phytate intake from a serving of a high fibre breakfast cereal (515 mg/day). The estimated oxalate intake from an almond-based beverage was 15 mg/ day. On a molar basis, this amount potentially binds to less than 2% of the total calcium contained in almond-based beverage. Conclusions: This study showed that ANFs present in fortified nut- and seed-based beverages are unlikely to impact appreciably on the absorption of added micronutrients. Funding source(s): N/A P34 CAFFEINE CONTENT OF NESPRESSO® POD COFFEE® POD COFFEE B. Desbrow 1, 2, S. Hall 1, 3, C. Irwin 1, 2. 1 Menzies Health Institute Queensland, Australia; 2 School of Allied Health Sciences, Australia; 3 School of Pharmacy, Griffith University, QLD, Australia E-mail address: b.desbrow@griffith.edu.au (B. Desbrow). Background/Aims: Encapuslated coffee (Pods) are increasingly popular, yet little information on their caffeine content exists. This study quantified the caffeine content of the Nespresso® coffee pod range. Methods: Initially, three serve sizes [ristretto (S), espresso (M), lungo(L)] of two pod varieties (Livanto and Roma) were prepared on three different Nespresso® machines (2 U-Delonghi (one old, OLD; one new, NEW), 1
new Lattissima Pro (ALT)) using pods derived from two different batches (sleeves). In addition, one pod variety was prepared 8 times (same machine and serve size). Average caffeine content was then determined via triplicate samples using high-performance liquid chromatography. The CV of caffeine within a single pod was established and differences in caffeine content associated with serve size, machine or sleeve were determined via ANOVA or paired sample t-tests. Subsequently, the caffeine content from two serve sizes (S and L) from the remaining Nespresso® range (prepared by one machine) was established. Results: Coffee preparation via different machines or pods from different sleeves did not influence the caffeine content (OLD ¼ 63 ± 13, NEW ¼ 60 ± 8, ALT ¼ 60 ± 10 mg/serve; p ¼ 0.537; sleeveA ¼ 63 ± 11, sleeve ¼ 59 ± 9 mg/serve; p ¼ 0.134). Less caffeine was delivered in S (51 ± 7 mg/serve) compared to M & L (66 ± 7 and 66 ± 10 mg/serve, respectively). Substantial variation in caffeine content within a single pod variety was observed (range 25-71 mg/serve, CV 38%). Caffeine derived from all varieties ranged from 19-147 mg/serve (Mean L sizes ¼ 75 ± 29 mg/serve). Conclusions: Nespresso® consumers are exposed to variable amounts of caffeine and should not rely on pod “intensity” to forecast the caffeine dose. Funding source(s): Griffith University Internal Funding P35 CONSUMPTION OF SMOOTHIES OR TRADITIONAL BREAKFAST FOODS: IMPACT ON SUBSEQUENT DIETARY INTAKE - A PILOT STUDY D. McCartney, K. Langston, B. Desbrow, C. Irwin. Menzies Health Institute Queensland, School of Allied Health Sciences, Griffith University, QLD, Australia E-mail address: danielle.mccartney@griffithuni.edu.au (D. McCartney). Background/Aims: Smoothies are often promoted as healthy breakfast alternatives. However, smoothies can vary considerably in their energy density. This study examined satiety and subsequent energy intake following consumption of different smoothies (two energy densities) compared to a cereal breakfast. Methods: Ten participants (n ¼ 5 female, mean ± SEM BMI 23.3 ± 1.1kg/ m2) attended the laboratory on three consecutive mornings/week, for three-weeks. Participants received one of three test-meals each week; cereal and milk, CM; smoothie, S; or high energy-density smoothie, HED-S. Initially, all breakfasts were energy-matched to participant's usual breakfast intake (1,675 ± 283 kJ). Maltodextrin was then covertly added to the HED-S to provide an additional 20% of the recipients' daily energy requirements (1344 ± 542 kJ). Protein, fat, fiber, and water content were matched for all test meals. Following breakfast, participants were required to photograph and record all food and fluid items consumed for the subsequent 24-hours. All dietary intake data was analyzed by three dietitians using FoodWorks® dietary analysis software (CV¼11%). Differences between trials were analyzed using one-way ANOVA. Results: Mean daily EI was similar (p > 0.05) on CM (7,894 ± 547 kJ) and S trials (7,570 ± 463 kJ). Mean daily EI for HED-S (8,861 ± 726 kJ) was higher than CM and S trials (p < 0.05). Satiety ratings immediately post-breakfast were similar across trials (p > 0.05). Conclusions: Participants failed to offset the additional calories consumed over a three-day period when provided with an energy dense breakfast smoothie. While smoothies may offer an alternative approach to increasing dietary fruit and vegetable intake, consumers' interested in weight management should be cautious of energy dense formulations. Funding source(s): N/A P36 PLASMA ZINC IS LOWER IN ATHLETES COMPARED TO NON-ATHLETES A SYSTEMATIC REVIEW C. Holdaway 1, A. Chu 1, S. Samman 1, 2. 1 Department of Human Nutrition, University of Otago, New Zealand; 2 School of Life and Environmental Sciences, University of Sydney, NSW, Australia E-mail address: [email protected] (C. Holdaway). Background/Aims: Zinc is an essential micronutrient in humans, and has vital roles in physical exertion. While it is postulated that athletes have
Abstracts / Journal of Nutrition & Intermediary Metabolism 8 (2017) 60e121
dietary nitrate (NO-3) supplementation on endurance exercise performance. Methods: Relevant databases, Cochrane Library, Embase, PubMed, Ovid, Scopus and Web of Science were searched from inception to October 2015. Studies were included if a placebo versus dietary nitrate-only supplementation protocol was able to be compared, and if quantifiable measures of exercise performance was 30 seconds (for a single bout of exercise or the combined total for multiple bouts). Results: Data from the 76 trials was extracted for inclusion in the metaanalysis. A fixed-effects meta-analysis was conducted for time trial (TT; n ¼ 28), and time to exhaustion (TTE; n ¼ 22). Pooled analysis identified a trivial, but NS effect in favour of dietary NO-3 supplementation for TT (effect size, ES ¼ -0.10, 95%CI: -0.27-0.06; p > 0.05). TTE trials had a small to moderate statistically significant effect in favour of dietary NO-3 supplementation (ES ¼ 0.33, 95%CI: 0.15-0.50; p < 0.01). No significant heterogeneity was detected in the meta-analysis. Conclusions: Dietary NO-3 supplementation is likely to elicit a positive outcome when testing endurance exercise capacity, but likely to be less effective for time-trial performance. Future research should assess optimal dosing strategies, which population is most likely to benefit, and under which conditions dietary nitrates are likely to be most effective for performance. Funding source(s): N/A P33 POTENTIAL EFFECTS OF ANTI-NUTRITIONAL FACTORS IN FORTIFIED NUT- AND SEED-BASED BEVERAGES L.A. Berven. Food Standards Australia New Zealand, Canberra, ACT, Australia E-mail address: [email protected] Background/Aims: Anti-nutritional factors (ANFs) are substances in food that may reduce intake, digestion, absorption, and utilization of nutrients. This study aims to determine which ANFs may be present in fortified nutor seed-based beverages and whether they could bind to added micronutrients and prevent or reduce their absorption. Methods: ANF content in nuts and seeds were determined from published literature sources. ANF intakes from nut- and seed-based beverages were estimated using the reported ANF content, the weight percentage of nuts or seeds in the beverage, and mean consumption of these beverages as reported in the 2011-13 Australian Health Survey. The potential impact on micronutrient status was considered for beverages containing the highest amounts of ANF as a worst-case scenario and comparing to ANF intake from other foods or calculating potential chelation of added minerals on a molar basis. Results: Phytate and oxalate were identified to be the only ANFs that could interfere with micronutrient absorption (calcium) with highest amounts present in almond-based beverages. The estimated phytate intake from almond-based beverages was 36 mg/day which was small compared to the phytate intake from a serving of a high fibre breakfast cereal (515 mg/day). The estimated oxalate intake from an almond-based beverage was 15 mg/ day. On a molar basis, this amount potentially binds to less than 2% of the total calcium contained in almond-based beverage. Conclusions: This study showed that ANFs present in fortified nut- and seed-based beverages are unlikely to impact appreciably on the absorption of added micronutrients. Funding source(s): N/A P34 CAFFEINE CONTENT OF NESPRESSO® POD COFFEE® POD COFFEE B. Desbrow 1, 2, S. Hall 1, 3, C. Irwin 1, 2. 1 Menzies Health Institute Queensland, Australia; 2 School of Allied Health Sciences, Australia; 3 School of Pharmacy, Griffith University, QLD, Australia E-mail address: b.desbrow@griffith.edu.au (B. Desbrow). Background/Aims: Encapuslated coffee (Pods) are increasingly popular, yet little information on their caffeine content exists. This study quantified the caffeine content of the Nespresso® coffee pod range. Methods: Initially, three serve sizes [ristretto (S), espresso (M), lungo(L)] of two pod varieties (Livanto and Roma) were prepared on three different Nespresso® machines (2 U-Delonghi (one old, OLD; one new, NEW), 1
new Lattissima Pro (ALT)) using pods derived from two different batches (sleeves). In addition, one pod variety was prepared 8 times (same machine and serve size). Average caffeine content was then determined via triplicate samples using high-performance liquid chromatography. The CV of caffeine within a single pod was established and differences in caffeine content associated with serve size, machine or sleeve were determined via ANOVA or paired sample t-tests. Subsequently, the caffeine content from two serve sizes (S and L) from the remaining Nespresso® range (prepared by one machine) was established. Results: Coffee preparation via different machines or pods from different sleeves did not influence the caffeine content (OLD ¼ 63 ± 13, NEW ¼ 60 ± 8, ALT ¼ 60 ± 10 mg/serve; p ¼ 0.537; sleeveA ¼ 63 ± 11, sleeve ¼ 59 ± 9 mg/serve; p ¼ 0.134). Less caffeine was delivered in S (51 ± 7 mg/serve) compared to M & L (66 ± 7 and 66 ± 10 mg/serve, respectively). Substantial variation in caffeine content within a single pod variety was observed (range 25-71 mg/serve, CV 38%). Caffeine derived from all varieties ranged from 19-147 mg/serve (Mean L sizes ¼ 75 ± 29 mg/serve). Conclusions: Nespresso® consumers are exposed to variable amounts of caffeine and should not rely on pod “intensity” to forecast the caffeine dose. Funding source(s): Griffith University Internal Funding P35 CONSUMPTION OF SMOOTHIES OR TRADITIONAL BREAKFAST FOODS: IMPACT ON SUBSEQUENT DIETARY INTAKE - A PILOT STUDY D. McCartney, K. Langston, B. Desbrow, C. Irwin. Menzies Health Institute Queensland, School of Allied Health Sciences, Griffith University, QLD, Australia E-mail address: danielle.mccartney@griffithuni.edu.au (D. McCartney). Background/Aims: Smoothies are often promoted as healthy breakfast alternatives. However, smoothies can vary considerably in their energy density. This study examined satiety and subsequent energy intake following consumption of different smoothies (two energy densities) compared to a cereal breakfast. Methods: Ten participants (n ¼ 5 female, mean ± SEM BMI 23.3 ± 1.1kg/ m2) attended the laboratory on three consecutive mornings/week, for three-weeks. Participants received one of three test-meals each week; cereal and milk, CM; smoothie, S; or high energy-density smoothie, HED-S. Initially, all breakfasts were energy-matched to participant's usual breakfast intake (1,675 ± 283 kJ). Maltodextrin was then covertly added to the HED-S to provide an additional 20% of the recipients' daily energy requirements (1344 ± 542 kJ). Protein, fat, fiber, and water content were matched for all test meals. Following breakfast, participants were required to photograph and record all food and fluid items consumed for the subsequent 24-hours. All dietary intake data was analyzed by three dietitians using FoodWorks® dietary analysis software (CV¼11%). Differences between trials were analyzed using one-way ANOVA. Results: Mean daily EI was similar (p > 0.05) on CM (7,894 ± 547 kJ) and S trials (7,570 ± 463 kJ). Mean daily EI for HED-S (8,861 ± 726 kJ) was higher than CM and S trials (p < 0.05). Satiety ratings immediately post-breakfast were similar across trials (p > 0.05). Conclusions: Participants failed to offset the additional calories consumed over a three-day period when provided with an energy dense breakfast smoothie. While smoothies may offer an alternative approach to increasing dietary fruit and vegetable intake, consumers' interested in weight management should be cautious of energy dense formulations. Funding source(s): N/A P36 PLASMA ZINC IS LOWER IN ATHLETES COMPARED TO NON-ATHLETES A SYSTEMATIC REVIEW C. Holdaway 1, A. Chu 1, S. Samman 1, 2. 1 Department of Human Nutrition, University of Otago, New Zealand; 2 School of Life and Environmental Sciences, University of Sydney, NSW, Australia E-mail address: [email protected] (C. Holdaway). Background/Aims: Zinc is an essential micronutrient in humans, and has vital roles in physical exertion. While it is postulated that athletes have