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Effect of Food Deprivation State on Food Intake Recall and Total Energy Reporting in Lean and Obese Women
SUNDAY, OCTOBER 7
Research & Practice Innovations: Nutrition Research, Biosciences, and Bioinformatics/Nutritional Informatics Dietary Iron, Iron Homeostatic Gene Polymorphisms and the Risk of Advanced Colorectal Adenoma and Cancer
Presence and Dynamics of Leptin, Glucagon-Like Peptide 1, And Polypeptide Yy In Human Breast Milk at Early Postpartum
Author(s): E. H. Ruder,1 S. I. Berndt,2 A. M. J. Gilsing,3 B. I. Graubard,2 L. Burdett,4 R. B. Hayes,5 J. L. Weissfeld,6 L. M. Ferrucci,7 R. Sinha,8 A. J. Cross2; 1Sports Medicine & Nutrition, Univ. of Pittsburgh, Pittsburgh, PA, 2Division of Cancer Epidemiology & Genetics, Natl. Cancer Inst., Rockville, MD, 32Department of Epidemiology, School for Oncology and Developmental Biology, Maastricht Univ., Maastricht University, Netherlands, 4Core Genotyping Facility, SAIC-Frederick, Inc., Gaithersburg, MD, 54Division of Epidemiology, Department of Environmental Medicine, New York Univ. Sch. of Med., New York, NY, 6Department of Epidemiology, Univ. of Pittsburgh Med. Ctr. Cancer Pavilion, Pittsburgh, PA, 7Department of Chronic Disease Epidemiology, Yale Sch. of Publ. Health, New Haven, CT, 8Division of Cancer Epidemiology & Genetics, National Cancer Inst., Rockville, MD
Author(s): J. L. Schueler,1 B. M. Alexander,2 A. M. Hart,3 K. J. Austin,2 D. E. Larson-Meyer1; 1 Family and Consumer Sciences, Univ. of Wyoming, Laramie, WY, 2Animal Science, Univ. of Wyoming, Laramie, WY, 3Faye Whitney School of Nursing, Univ. of Wyoming, Laramie, WY
Learning Outcome: The participant will be able to explain the interaction of dietary iron intake with variation in genes governing iron homeostasis. Background: Evidence linking dietary iron intake to colorectal neoplasia is inconclusive, despite abundant laboratory evidence supporting its carcinogenic potential. Inter-individual variation may contribute to the uncertainty and modify the risk. Methods: Using unconditional logistic regression to estimate odds ratios (OR) and 95% confidence intervals (CI), we examined iron intake (diet, supplements, heme from meat) via a 137-item validated food frequency questionnaire and variation in 21 genes involved in iron homeostasis in relation to advanced colorectal adenoma (1,205 cases; 1,387 controls), and colorectal cancer (370 cases; 401 controls) within the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Results: In multivariable models, there was no association between dietary iron variables and colorectal neoplasia, but several single nucleotide polymorphisms (SNPs) were associated with adenoma or cancer. For adenoma, dietary iron was associated with reduced risk among individuals carrying the C allele at HEPHL1 rs2460063 (ORQ4-Q1⫽ 0.63, 95% CI, 0.47-0.84; P-trend ⫽0.001; P-interaction⫽0.04); heme iron was associated with increased risk among AA carriers at IREB2rs7183034 (ORQ4-Q1⫽ 1.86, 95% CI: 1.22, 2.86; P-trend ⬍0.01; P-interaction⫽0.03). For colorectal cancer, dietary iron was protective among carriers of the T allele at TFRC rs7645812 (ORQ4-Q1⫽ 0.22, 95% CI, 0.060.79; P-trend ⫽0.02; P-interaction⫽0.02); heme iron was associated with increased risk among individuals carrying a GG genotype at ACO1 rs10970985 (ORQ4-Q1⫽ 2.45, 95% CI: 1.23, 4.85; P-trend ⬍0.01; P-interaction⫽0.05). Conclusion: Our findings suggest that genetic variation may play a role in modifying the effect of iron in colorectal carcinogenesis. Funding Disclosure: This work was supported by the Intramural Research Program of the National Cancer Institute, National Institutes of Health.
Effect of Food Deprivation State on Food Intake Recall and Total Energy Reporting in Lean and Obese Women
Learning Outcome: Participants should be able to explain the potential functions of appetite hormones in milk and why changes in hormone concentration during a feed may be important for infant weight regulation. Background: Evidence suggests that the presence of satiety hormones in breast milk, including polypeptide YY (PYY), glucagon-like peptide-1 (GLP-1), and leptin may be important in feeding regulation and infant growth. Objective: This study evaluated whether the concentrations of PYY, GLP-1, and leptin change across a single feeding and are different in fore- versus hind-milk. Additionally, the study investigated the relationship of these hormones to maternal and infant anthropometrics. Methods: Thirteen postpartum women (mean ⫾ SD: 25.6 ⫾ 4.5 y of age, 72.0 ⫾ 11.9 kg, 39.9 ⫾ 7.6% body fat) provided fore- and hind-milk samples 4-5 weeks after delivery and underwent measurements of body weight/body composition. Milk PYY, GLP-1, and leptin concentrations were measured by radioimmunoassay. Milk fat content was estimated by creamatocrit analysis. Results: The concentration of GLP-1 and content of milk fat were higher in hind-milk than foremilk (pⱕ0.05). The concentrations of PYY and leptin, however, did not change between fore- and hind-milk. Leptin concentration and milk fat content were correlated with indices of maternal adiposity, including body weight (r⫽ 0.59-0.75, p⬍0.04), body mass index (BMI) (r⫽ 0.65-0.85, p⬍0.02), and fat mass (r⫽ 0.65-0.84, p⬍0.02). The magnitude of change in fat content was correlated with maternal BMI (r⫽ 0.68, p⫽ 0.014) and infant weight gain at 1 month (r⫽ 0.67, p⫽ 0.024). Conclusions: The presence of appetite hormones in breast milk may be important in infant appetite regulation. Additionally, a change in GLP-1 concentration during a single feeding may signal satiety in the nursing infant. Funding Disclosure: The research was supported by Award Number P20RR16474 from the National Center for Research Resources.
Both White and Brown Rice More Satiating than Glucose Drink
Author(s): L. Stockert, A. Del Parigi, A. M. Anskis, J. A. Nasser; Nutrition Sciences, Drexel Univ., Philadelphia, PA
Author(s): M. O’Neill,1 S. Wang,1 W. Thomas,2 J. Slavin1; 1Food Science and Nutrition, Univ. of Minnesota, St. Paul,, MN, 2Biostatistics, Univ. of Minnesota, Minneapolis, MN
Learning Outcome: Decide on the proper conditions under which to collect food intake data.
Learning Outcome: Participant will appreciate the importance of food form on satiety response.
Background: Food frequency questionnaires (FFQ) are associated with energy intake underreporting especially in overweight or obese women. Recent neuro-imaging studies suggest a differential activation of the hippocampus (a brain memory area) in response to a breakfast between lean and obese individuals, suggesting a potential physiologic basis for energy intake underreporting. We investigated the effect of fasting on memory for food and total energy reporting in lean and obese women using a semi-quantitative FFQ.
Beverages may be less satiating than solid foods. Whole grains are thought to be more satiating than refined grains, although recent studies suggest that food form is more important than whole grain content. To determine the effect of food form and whole grain on satiety, fermentation, and gastrointestinal tolerance, we fed white rice, brown rice, or glucose beverage to 20 (10 males, 10 females) healthy subjects at breakfast. On three mornings, separated by at least a week, fasted subjects consumed 400 kcalories of white rice, brown rice, or glucose beverage. Visual analogue scales (VAS) were used to assess hunger, satiety, fullness, and prospective food intake at baseline, 15, 30, 45, 60, 90, 120, 180, and 240 minutes after breakfast. Gastrointestinal (GI) tolerance was assessed at 180 minutes after breakfast and after 24 hours. Breath hydrogen was also measured at baseline and after 180 minutes to estimate gut fermentation. Both white and brown rice were significantly more satiating than glucose beverage, but there were no differences between the white and brown rice. Fermentation response was the same for both rices, but less for glucose control. All treatments were well tolerated. Thus, food form affected satiety response, while whole grain content did not. This study supports that rice, whether white or brown, is more satiating than glucose beverage. Brown rice, a whole grain food, was not different from white rice. Either rice will enhance satiety and may play a role in weight management.
Methods: Eighty-one women completed two test sessions where they consumed either 600 mL of non-caloric flavored water or 600 ml of a 1 kcal/ml liquid meal following a two-hour fast. Food intake was measured using a 65-item semi-quantitative FFQ and based on monthly servings, energy and macronutrient content. Underreporting was assessed using the Goldberg Cutoff method with 95% confidence interval value. Memory for food intake and non-food events (physical activities) was tested using general linear models. Results: In the whole sample, there was a statistically significant difference for food intake memory based on kilocalories between fasted and fed conditions (p⫽.025) and between lean and obese women (p⫽.014). A positive and statistically significant correlation (r⫽.24, p⫽.006) for food intake memory and memory for non-food events was observed only in the obese women. Conclusion: The results suggest a physiological component may help explain underreporting observed with use of a semi-quantitative FFQ. A fast prior to data collection of food intake reporting deserves further investigation as a means to improve accuracy of energy reporting.
Funding Disclosure: USA Rice.
Funding Disclosure: Office of the Provost, Drexel University.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-13
Research & Practice Innovations: Nutrition Research, Biosciences, and Bioinformatics/Nutritional Informatics Dietary Iron, Iron Homeostatic Gene Polymorphisms and the Risk of Advanced Colorectal Adenoma and Cancer
Presence and Dynamics of Leptin, Glucagon-Like Peptide 1, And Polypeptide Yy In Human Breast Milk at Early Postpartum
Author(s): E. H. Ruder,1 S. I. Berndt,2 A. M. J. Gilsing,3 B. I. Graubard,2 L. Burdett,4 R. B. Hayes,5 J. L. Weissfeld,6 L. M. Ferrucci,7 R. Sinha,8 A. J. Cross2; 1Sports Medicine & Nutrition, Univ. of Pittsburgh, Pittsburgh, PA, 2Division of Cancer Epidemiology & Genetics, Natl. Cancer Inst., Rockville, MD, 32Department of Epidemiology, School for Oncology and Developmental Biology, Maastricht Univ., Maastricht University, Netherlands, 4Core Genotyping Facility, SAIC-Frederick, Inc., Gaithersburg, MD, 54Division of Epidemiology, Department of Environmental Medicine, New York Univ. Sch. of Med., New York, NY, 6Department of Epidemiology, Univ. of Pittsburgh Med. Ctr. Cancer Pavilion, Pittsburgh, PA, 7Department of Chronic Disease Epidemiology, Yale Sch. of Publ. Health, New Haven, CT, 8Division of Cancer Epidemiology & Genetics, National Cancer Inst., Rockville, MD
Author(s): J. L. Schueler,1 B. M. Alexander,2 A. M. Hart,3 K. J. Austin,2 D. E. Larson-Meyer1; 1 Family and Consumer Sciences, Univ. of Wyoming, Laramie, WY, 2Animal Science, Univ. of Wyoming, Laramie, WY, 3Faye Whitney School of Nursing, Univ. of Wyoming, Laramie, WY
Learning Outcome: The participant will be able to explain the interaction of dietary iron intake with variation in genes governing iron homeostasis. Background: Evidence linking dietary iron intake to colorectal neoplasia is inconclusive, despite abundant laboratory evidence supporting its carcinogenic potential. Inter-individual variation may contribute to the uncertainty and modify the risk. Methods: Using unconditional logistic regression to estimate odds ratios (OR) and 95% confidence intervals (CI), we examined iron intake (diet, supplements, heme from meat) via a 137-item validated food frequency questionnaire and variation in 21 genes involved in iron homeostasis in relation to advanced colorectal adenoma (1,205 cases; 1,387 controls), and colorectal cancer (370 cases; 401 controls) within the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Results: In multivariable models, there was no association between dietary iron variables and colorectal neoplasia, but several single nucleotide polymorphisms (SNPs) were associated with adenoma or cancer. For adenoma, dietary iron was associated with reduced risk among individuals carrying the C allele at HEPHL1 rs2460063 (ORQ4-Q1⫽ 0.63, 95% CI, 0.47-0.84; P-trend ⫽0.001; P-interaction⫽0.04); heme iron was associated with increased risk among AA carriers at IREB2rs7183034 (ORQ4-Q1⫽ 1.86, 95% CI: 1.22, 2.86; P-trend ⬍0.01; P-interaction⫽0.03). For colorectal cancer, dietary iron was protective among carriers of the T allele at TFRC rs7645812 (ORQ4-Q1⫽ 0.22, 95% CI, 0.060.79; P-trend ⫽0.02; P-interaction⫽0.02); heme iron was associated with increased risk among individuals carrying a GG genotype at ACO1 rs10970985 (ORQ4-Q1⫽ 2.45, 95% CI: 1.23, 4.85; P-trend ⬍0.01; P-interaction⫽0.05). Conclusion: Our findings suggest that genetic variation may play a role in modifying the effect of iron in colorectal carcinogenesis. Funding Disclosure: This work was supported by the Intramural Research Program of the National Cancer Institute, National Institutes of Health.
Effect of Food Deprivation State on Food Intake Recall and Total Energy Reporting in Lean and Obese Women
Learning Outcome: Participants should be able to explain the potential functions of appetite hormones in milk and why changes in hormone concentration during a feed may be important for infant weight regulation. Background: Evidence suggests that the presence of satiety hormones in breast milk, including polypeptide YY (PYY), glucagon-like peptide-1 (GLP-1), and leptin may be important in feeding regulation and infant growth. Objective: This study evaluated whether the concentrations of PYY, GLP-1, and leptin change across a single feeding and are different in fore- versus hind-milk. Additionally, the study investigated the relationship of these hormones to maternal and infant anthropometrics. Methods: Thirteen postpartum women (mean ⫾ SD: 25.6 ⫾ 4.5 y of age, 72.0 ⫾ 11.9 kg, 39.9 ⫾ 7.6% body fat) provided fore- and hind-milk samples 4-5 weeks after delivery and underwent measurements of body weight/body composition. Milk PYY, GLP-1, and leptin concentrations were measured by radioimmunoassay. Milk fat content was estimated by creamatocrit analysis. Results: The concentration of GLP-1 and content of milk fat were higher in hind-milk than foremilk (pⱕ0.05). The concentrations of PYY and leptin, however, did not change between fore- and hind-milk. Leptin concentration and milk fat content were correlated with indices of maternal adiposity, including body weight (r⫽ 0.59-0.75, p⬍0.04), body mass index (BMI) (r⫽ 0.65-0.85, p⬍0.02), and fat mass (r⫽ 0.65-0.84, p⬍0.02). The magnitude of change in fat content was correlated with maternal BMI (r⫽ 0.68, p⫽ 0.014) and infant weight gain at 1 month (r⫽ 0.67, p⫽ 0.024). Conclusions: The presence of appetite hormones in breast milk may be important in infant appetite regulation. Additionally, a change in GLP-1 concentration during a single feeding may signal satiety in the nursing infant. Funding Disclosure: The research was supported by Award Number P20RR16474 from the National Center for Research Resources.
Both White and Brown Rice More Satiating than Glucose Drink
Author(s): L. Stockert, A. Del Parigi, A. M. Anskis, J. A. Nasser; Nutrition Sciences, Drexel Univ., Philadelphia, PA
Author(s): M. O’Neill,1 S. Wang,1 W. Thomas,2 J. Slavin1; 1Food Science and Nutrition, Univ. of Minnesota, St. Paul,, MN, 2Biostatistics, Univ. of Minnesota, Minneapolis, MN
Learning Outcome: Decide on the proper conditions under which to collect food intake data.
Learning Outcome: Participant will appreciate the importance of food form on satiety response.
Background: Food frequency questionnaires (FFQ) are associated with energy intake underreporting especially in overweight or obese women. Recent neuro-imaging studies suggest a differential activation of the hippocampus (a brain memory area) in response to a breakfast between lean and obese individuals, suggesting a potential physiologic basis for energy intake underreporting. We investigated the effect of fasting on memory for food and total energy reporting in lean and obese women using a semi-quantitative FFQ.
Beverages may be less satiating than solid foods. Whole grains are thought to be more satiating than refined grains, although recent studies suggest that food form is more important than whole grain content. To determine the effect of food form and whole grain on satiety, fermentation, and gastrointestinal tolerance, we fed white rice, brown rice, or glucose beverage to 20 (10 males, 10 females) healthy subjects at breakfast. On three mornings, separated by at least a week, fasted subjects consumed 400 kcalories of white rice, brown rice, or glucose beverage. Visual analogue scales (VAS) were used to assess hunger, satiety, fullness, and prospective food intake at baseline, 15, 30, 45, 60, 90, 120, 180, and 240 minutes after breakfast. Gastrointestinal (GI) tolerance was assessed at 180 minutes after breakfast and after 24 hours. Breath hydrogen was also measured at baseline and after 180 minutes to estimate gut fermentation. Both white and brown rice were significantly more satiating than glucose beverage, but there were no differences between the white and brown rice. Fermentation response was the same for both rices, but less for glucose control. All treatments were well tolerated. Thus, food form affected satiety response, while whole grain content did not. This study supports that rice, whether white or brown, is more satiating than glucose beverage. Brown rice, a whole grain food, was not different from white rice. Either rice will enhance satiety and may play a role in weight management.
Methods: Eighty-one women completed two test sessions where they consumed either 600 mL of non-caloric flavored water or 600 ml of a 1 kcal/ml liquid meal following a two-hour fast. Food intake was measured using a 65-item semi-quantitative FFQ and based on monthly servings, energy and macronutrient content. Underreporting was assessed using the Goldberg Cutoff method with 95% confidence interval value. Memory for food intake and non-food events (physical activities) was tested using general linear models. Results: In the whole sample, there was a statistically significant difference for food intake memory based on kilocalories between fasted and fed conditions (p⫽.025) and between lean and obese women (p⫽.014). A positive and statistically significant correlation (r⫽.24, p⫽.006) for food intake memory and memory for non-food events was observed only in the obese women. Conclusion: The results suggest a physiological component may help explain underreporting observed with use of a semi-quantitative FFQ. A fast prior to data collection of food intake reporting deserves further investigation as a means to improve accuracy of energy reporting.
Funding Disclosure: USA Rice.
Funding Disclosure: Office of the Provost, Drexel University.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-13