- Email: [email protected]
Food group and dietary fibre consumption on Paleolithic and Australian guide to healthy eating diets
Abstracts / Journal of Nutrition & Intermediary Metabolism 8 (2017) 60e121
Concurrent session 11: Dietary assessment and food supply DR BECKLER'S MEDICAL REPORTS ON THE SUPPLY PARTY OF THE VICTORIAN EXPLORING EXPEDITION, 1860-1 B. Wood 1, T. Darragh 2. 1 Honorary Fellow, Menzies School of Health Research, Darwin, NT, Australia; 2 Curator Emeritus, Museum Victoria, VIC, Australia E-mail address: [email protected] (B. Wood). Background/Aims: Archival manuscripts are difficult to locate and critically examine, particularly from a medical viewpoint. In this study, a medical report was found which had been written by Dr Hermann Beckler in 1861 after the Supply Party journey from Menindee to Bulloo and return to the Darling River. A second report was published after he returned home to Bavaria. Methods: Dr Beckler's Medical Reports (9 & 22 July, 1861) of the Victorian Exploring Expedition Supply Party journey were transcribed from the lengthy hand-written manuscript (together with other relevant publications of this journey). Transcription necessitated extensive investigation of many 19th Century phrases and words on medicine, the foods and drugs used, and the plants and expedition environment of overland travel with horses and camels. The second medical report on the same subject (1866, in German) was translated by Thomas Darragh. Results: Dr Beckler's extensive writings “In his own words” have now been published (http://www.publish.csiro.au/?nid¼108) for the first time. This material has been used to develop case studies for all eight men on the Supply Party. They suffered grievously in severe drought conditions of mid-Summer. There were three deaths from scurvy and nearly all of the men suffered some signs and symptoms of it. Conclusions: The original manuscripts have been revealed for further study. They provide useful insight into the environment of north western New South Wales in the 19th Century and its potentially profound effects on the health and survival of explorers and settlers. Funding source(s): N/A CHANGES IN PORTION SIZES OF COMMONLY CONSUMED CORE AND DISCRETIONARY FOODS AMONG AUSTRALIAN ADULTS FROM 1995 TO 2011-12 J.M. Zheng 1, 2, J.H.Y. Wu 1, J.C.Y. Louie 3, V.M. Flood 2, T. Gill 2, A. Rangan 2. 1 George Institute for Global Health, Australia; 2 University of Sydney, Australia; 3 School of Biological Sciences, University of Hong Kong, Hong Kong E-mail address: [email protected] (J.M. Zheng). Background/Aims: Data on portion size trends in adults are lacking in Australia. This study aimed to examine the changes in portion sizes of commonly consumed foods among Australian adults from 1995 to 201112. Methods: Data from adults aged 19 years and over from 1995 National Nutrition Survey and 2011-12 National Nutrition and Physical Activity Survey were used. Sex and age group specific median portion sizes of commonly consumed core and discretionary foods were calculated using day one dietary data of both surveys. The Mann-Whitney test was used to compare portion sizes between the two surveys. Results: A total of 48 core and 34 discretionary food categories were examined. More than 50% of food categories revealed significant differences in portion size over time. In all sex and age groups, core foods such as cooked meat, chicken, and canned fish increased in portion size by 10150%, and portion size of discretionary foods such as fruit drinks, cordials, cakes/buns/muffins, processed meats, pizza, hamburgers and wine increased significantly by 10-190%. Portion sizes of diet drinks, savoury pastries, butter, chocolate, and beer remained similar for all sex and age groups. Some food categories exhibited an incongruent change in portion size among sex and age groups such as cheese, nuts, regular soft drinks and ice cream. Conclusions: Our study revealed that changes in portion size varied substantially among food categories and disparate portion size trends were found between sex and age groups for some food categories. Increased
89
portion sizes of discretionary foods are of particular concern. Funding source(s): N/A FOOD GROUP AND DIETARY FIBRE CONSUMPTION ON PALEOLITHIC AND AUSTRALIAN GUIDE TO HEALTHY EATING DIETS A. Genoni 1, J. Lo 2, P. Lyons-Wall 1, M. Boyce 2, C.T. Christophersen 1, A. Devine 1. 1 School of Medical and Health Sciences, Australia; 2 School of Science, Edith Cowan University, Perth, WA, Australia E-mail address: [email protected] (A. Genoni). Background/Aims: The Paleolithic diet eliminates grains, dairy and legumes. The aim was to compare food patterns, fibre and fibre fraction intakes. Method: Thirty-nine healthy women were randomised to either the Australian Guide to Healthy Eating (n ¼ 17) or Paleolithic diet (PG; n ¼ 22) for 4-weeks. Three-day weighed records were collected pre and postintervention. Post-intervention food records were used for food groups and fibre analysis. Data were analysed using FoodWorks version 8.0, NZ Food files 2014 and published data. Results: Consumption of total grains (-3.9 serves/day), dairy (-1.4 serves/ day) and legumes (-0.004 serves/day) were significantly lower in the PG, relative to the AGHE group (all p < 0.05). The PG had a higher intake of fruit (2.9 vs. 1.6 serves/day), vegetables (5.8 vs. 4.0 serves/day) and protein (4.3 vs. 2.6 serves/day), but lower intakes of grains (0.58 vs. 4.50 serves/day) and dairy (0.1 vs. 1.5 serves/day), all p < 0.05. There were no differences between groups in total dietary fibre intake (22.9 ± 7.2 vs. 23.6 ± 10.2 g/ day), soluble (8.2 ± 2.7 vs. 8.2 ± 3.3 g/day) or insoluble (12.2 ± 4.4 vs. 13.9 ± 1.6 g/day) fibre, all p > 0.05. Resistant starch, however, was significantly lower in the PG at both minimum (1.3 ± 0.6 vs. 2.7 ± 1.5 g/day) and maximum (7.3 ± 3.3 vs. 12.1 ± 7.2 g/day) estimated intakes. Conclusions: The Paleolithic group had higher intakes of fruits and vegetables, however, reduced total grain and legume consumption negatively impacted resistant starch intake, which may impact the gut microbiota and subsequently, bowel health. Further research is required to assess the impact of a Paleolithic diet on gut health. Funding source(s): Edith Cowan University SOCIOECONOMIC INEQUITIES AUSTRALIAN ADULTS
IN
DIETARY
INTAKES
AMONG
K.M. Livingstone 1, D.L. Olstad 1, R.M. Leech 1, K. Ball 1, B. Thomas 2, J. Potter 2, X. Cleanthous 2, R. Reynolds 2, S.A. McNaughton 1. 1 Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, VIC, Australia; 2 The National Heart Foundation of Australia, Melbourne, VIC, Australia E-mail address: [email protected] (K.M. Livingstone). Background/Aims: Poor diet quality may a way in which lower socioeconomic position (SEP) leads to adverse health outcomes. This crosssectional study aimed to examine associations between SEP and diet quality in a nationally representative sample of Australian adults. Methods: Adults (n ¼ 4,875; aged 19 to 85 years) were included from the nationally representative Australian Health Survey 2011/13. Multi-variable adjusted linear regression analyses investigated associations between SEP [index of socio-economic disadvantage (quintiles); education level (tertiary qualification; high-school/diploma; some high school) and household income (quintiles)] and diet quality (estimated from two 24-hour recalls using the Dietary Guideline Index; DGI). Results: Following adjustment for covariates, DGI was lower in individuals living in areas with greater socio-economic disadvantage (b ± SE: -0.88 ± 0.22; ptrend < 0.001), those with a lower education level (b ± SE: -2.25 ± 0.46; ptrend < 0.001) and those with lower income (b ± SE: -0.59 ± 0.23; ptrend ¼ 0.015). Conclusions: Lower SEP was associated with lower diet quality in adults, which may increase risk of obesity and chronic disease in this population group. Recognising the importance of also addressing social and economic conditions, healthy eating strategies that are sensitive to the needs of people experiencing socioeconomic disadvantage are warranted. Funding source(s): Deakin University, NHMRC
Concurrent session 11: Dietary assessment and food supply DR BECKLER'S MEDICAL REPORTS ON THE SUPPLY PARTY OF THE VICTORIAN EXPLORING EXPEDITION, 1860-1 B. Wood 1, T. Darragh 2. 1 Honorary Fellow, Menzies School of Health Research, Darwin, NT, Australia; 2 Curator Emeritus, Museum Victoria, VIC, Australia E-mail address: [email protected] (B. Wood). Background/Aims: Archival manuscripts are difficult to locate and critically examine, particularly from a medical viewpoint. In this study, a medical report was found which had been written by Dr Hermann Beckler in 1861 after the Supply Party journey from Menindee to Bulloo and return to the Darling River. A second report was published after he returned home to Bavaria. Methods: Dr Beckler's Medical Reports (9 & 22 July, 1861) of the Victorian Exploring Expedition Supply Party journey were transcribed from the lengthy hand-written manuscript (together with other relevant publications of this journey). Transcription necessitated extensive investigation of many 19th Century phrases and words on medicine, the foods and drugs used, and the plants and expedition environment of overland travel with horses and camels. The second medical report on the same subject (1866, in German) was translated by Thomas Darragh. Results: Dr Beckler's extensive writings “In his own words” have now been published (http://www.publish.csiro.au/?nid¼108) for the first time. This material has been used to develop case studies for all eight men on the Supply Party. They suffered grievously in severe drought conditions of mid-Summer. There were three deaths from scurvy and nearly all of the men suffered some signs and symptoms of it. Conclusions: The original manuscripts have been revealed for further study. They provide useful insight into the environment of north western New South Wales in the 19th Century and its potentially profound effects on the health and survival of explorers and settlers. Funding source(s): N/A CHANGES IN PORTION SIZES OF COMMONLY CONSUMED CORE AND DISCRETIONARY FOODS AMONG AUSTRALIAN ADULTS FROM 1995 TO 2011-12 J.M. Zheng 1, 2, J.H.Y. Wu 1, J.C.Y. Louie 3, V.M. Flood 2, T. Gill 2, A. Rangan 2. 1 George Institute for Global Health, Australia; 2 University of Sydney, Australia; 3 School of Biological Sciences, University of Hong Kong, Hong Kong E-mail address: [email protected] (J.M. Zheng). Background/Aims: Data on portion size trends in adults are lacking in Australia. This study aimed to examine the changes in portion sizes of commonly consumed foods among Australian adults from 1995 to 201112. Methods: Data from adults aged 19 years and over from 1995 National Nutrition Survey and 2011-12 National Nutrition and Physical Activity Survey were used. Sex and age group specific median portion sizes of commonly consumed core and discretionary foods were calculated using day one dietary data of both surveys. The Mann-Whitney test was used to compare portion sizes between the two surveys. Results: A total of 48 core and 34 discretionary food categories were examined. More than 50% of food categories revealed significant differences in portion size over time. In all sex and age groups, core foods such as cooked meat, chicken, and canned fish increased in portion size by 10150%, and portion size of discretionary foods such as fruit drinks, cordials, cakes/buns/muffins, processed meats, pizza, hamburgers and wine increased significantly by 10-190%. Portion sizes of diet drinks, savoury pastries, butter, chocolate, and beer remained similar for all sex and age groups. Some food categories exhibited an incongruent change in portion size among sex and age groups such as cheese, nuts, regular soft drinks and ice cream. Conclusions: Our study revealed that changes in portion size varied substantially among food categories and disparate portion size trends were found between sex and age groups for some food categories. Increased
89
portion sizes of discretionary foods are of particular concern. Funding source(s): N/A FOOD GROUP AND DIETARY FIBRE CONSUMPTION ON PALEOLITHIC AND AUSTRALIAN GUIDE TO HEALTHY EATING DIETS A. Genoni 1, J. Lo 2, P. Lyons-Wall 1, M. Boyce 2, C.T. Christophersen 1, A. Devine 1. 1 School of Medical and Health Sciences, Australia; 2 School of Science, Edith Cowan University, Perth, WA, Australia E-mail address: [email protected] (A. Genoni). Background/Aims: The Paleolithic diet eliminates grains, dairy and legumes. The aim was to compare food patterns, fibre and fibre fraction intakes. Method: Thirty-nine healthy women were randomised to either the Australian Guide to Healthy Eating (n ¼ 17) or Paleolithic diet (PG; n ¼ 22) for 4-weeks. Three-day weighed records were collected pre and postintervention. Post-intervention food records were used for food groups and fibre analysis. Data were analysed using FoodWorks version 8.0, NZ Food files 2014 and published data. Results: Consumption of total grains (-3.9 serves/day), dairy (-1.4 serves/ day) and legumes (-0.004 serves/day) were significantly lower in the PG, relative to the AGHE group (all p < 0.05). The PG had a higher intake of fruit (2.9 vs. 1.6 serves/day), vegetables (5.8 vs. 4.0 serves/day) and protein (4.3 vs. 2.6 serves/day), but lower intakes of grains (0.58 vs. 4.50 serves/day) and dairy (0.1 vs. 1.5 serves/day), all p < 0.05. There were no differences between groups in total dietary fibre intake (22.9 ± 7.2 vs. 23.6 ± 10.2 g/ day), soluble (8.2 ± 2.7 vs. 8.2 ± 3.3 g/day) or insoluble (12.2 ± 4.4 vs. 13.9 ± 1.6 g/day) fibre, all p > 0.05. Resistant starch, however, was significantly lower in the PG at both minimum (1.3 ± 0.6 vs. 2.7 ± 1.5 g/day) and maximum (7.3 ± 3.3 vs. 12.1 ± 7.2 g/day) estimated intakes. Conclusions: The Paleolithic group had higher intakes of fruits and vegetables, however, reduced total grain and legume consumption negatively impacted resistant starch intake, which may impact the gut microbiota and subsequently, bowel health. Further research is required to assess the impact of a Paleolithic diet on gut health. Funding source(s): Edith Cowan University SOCIOECONOMIC INEQUITIES AUSTRALIAN ADULTS
IN
DIETARY
INTAKES
AMONG
K.M. Livingstone 1, D.L. Olstad 1, R.M. Leech 1, K. Ball 1, B. Thomas 2, J. Potter 2, X. Cleanthous 2, R. Reynolds 2, S.A. McNaughton 1. 1 Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, VIC, Australia; 2 The National Heart Foundation of Australia, Melbourne, VIC, Australia E-mail address: [email protected] (K.M. Livingstone). Background/Aims: Poor diet quality may a way in which lower socioeconomic position (SEP) leads to adverse health outcomes. This crosssectional study aimed to examine associations between SEP and diet quality in a nationally representative sample of Australian adults. Methods: Adults (n ¼ 4,875; aged 19 to 85 years) were included from the nationally representative Australian Health Survey 2011/13. Multi-variable adjusted linear regression analyses investigated associations between SEP [index of socio-economic disadvantage (quintiles); education level (tertiary qualification; high-school/diploma; some high school) and household income (quintiles)] and diet quality (estimated from two 24-hour recalls using the Dietary Guideline Index; DGI). Results: Following adjustment for covariates, DGI was lower in individuals living in areas with greater socio-economic disadvantage (b ± SE: -0.88 ± 0.22; ptrend < 0.001), those with a lower education level (b ± SE: -2.25 ± 0.46; ptrend < 0.001) and those with lower income (b ± SE: -0.59 ± 0.23; ptrend ¼ 0.015). Conclusions: Lower SEP was associated with lower diet quality in adults, which may increase risk of obesity and chronic disease in this population group. Recognising the importance of also addressing social and economic conditions, healthy eating strategies that are sensitive to the needs of people experiencing socioeconomic disadvantage are warranted. Funding source(s): Deakin University, NHMRC