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The Effect of Chia Seed Consumption on Delayed Onset Muscle Soreness Induced by Downhill Running
TUESDAY, OCTOBER 6
Poster Session: Wellness and Public Health The Effect of Chia Seed Consumption on Delayed Onset Muscle Soreness Induced by Downhill Running
Food Security and Household Food Preparation Utensils and Equipment
Author(s): B.M. Baran, P.V. Kelly, K.S. Kress, G.M. Landgraf, E.P. Weiss; Nutrition & Dietetics, Saint Louis Univ., Saint Louis, MO
Author(s): A.R. Oakley1, C.J. Nikolaus2, S.M. Nickols-Richardson1; 1Food Science and Human Nutrition, Univ. of Illinois, Urbana, IL, 2Division of Nutritional Sciences, Univ. of Illinois, Urbana, IL
Learning Outcome: Participants will be able to apply research outcomes to professional activities that involve the topic of whole food supplementation and exercise induced inflammation.
Learning Outcome: Participants will be able to identify differences in household kitchen utensils and equipment in food secure compared to food insecure households.
Chia seeds contain significant amounts of omega-3 fatty acids, vitamins, minerals, and other phytonutrients that may contribute to reducing inflammation and soreness induced by exercise. However, it is unknown whether or not consumption of these seeds possess the same potential. We tested the hypothesis that chia seed supplementation in non-pharmacological doses reduces delayed onset muscle soreness induced by downhill running. Healthy adult volunteers (n¼12; 23.11.7 y) performed downhill treadmill running on two occasions, once after 9 g/d for 7 d of capsular chia seed supplementation (chia trial) and once after 7 d of placebo consumption (placebo trial) in a double-blind, randomized crossover study. Running consisted of 30 minutes on a -8% grade at 60-70% of heart rate reserve. Measurements of soreness (0-10 point visual numeric scale VNS) and inflammation (skin temperature) were assessed at baseline and 48 h after exercise. In both study trials, muscle soreness was elevated at 48 h after exercise (VNS ratings as determined during descent of stairs: placebo trial, 4.71 1.36, p¼.0003; chia trial, 3.831.11, p¼0.0001). However between group comparisons of these responses was not statistically significant (p¼0.36). In the placebo trial, skin temperature increased from baseline to 48-hr follow-up, indicating local inflammation (p<0.05). However, this inflammatory response was not significantly attenuated in the chia trial (p>0.05). In conclusion short-term supplementation with non-pharmacological doses of chia seeds does not attenuate the substantial soreness that results from downhill running.
Background: Availability of household kitchen utensils and equipment is important for facilitating in-home food preparation. Food insecure families may not have the necessary items to prepare healthy meals. The purpose of this study was to compare the presence of common kitchen utensils/equipment in food secure versus food insecure households.
Funding Disclosure: None
Methods: Parents (n¼135) of at least one child, aged 11-14 y, completed an on-line survey (Qualtrics). Parents self-reported the presence of 46 common food preparation items that were currently available in their homes and completed the USDA Household Food Security Survey (high and marginal¼food secure; low and very low¼food insecure). Frequency analysis was used to describe availability of kitchen equipment; t-tests were used to compare item availability between adult food security categories. Results: Parents (n¼41 males, n¼94 females) self-reported an average (SD) possession of 37.9 (8.0) food preparation items. The three most frequently owned (n¼133) items included refrigerator, microwave, and dishes (e.g., plate). Parents who were food secure owned an average of five additional food preparation items compared to parents who were food insecure (39.56.3 vs. 34.19.9, P¼0.002), including hot plate, waffle iron, spice rack, electric grill, toaster oven, and specialty machine (e.g., ice cream maker). Parents who were food secure (2.80.5) versus food insecure (2.70.6) did not differ in ownership of fundamental food storage items, including a refrigerator, freezer, and food storage container. Conclusion: While basic food storage items may be available to food insecure parents, additional utensils/equipment may not be available and could limit additional food preparation methods. Funding Disclosure: None
Association of Nutrient Intake and Diet Quality with Risk of Gastrointestinal Cancer in Korea
Promoting Healthy Eating Among High School Youth in Rural Southern Appalachia: Barriers, Facilitators and the Role of Parents and Schools
Author: G. Wie; Clinical Nutrition, Natl. Cancer Ctr., Goyang-si, Republic of Korea
Author(s): J.L. Southerland, T.M. Dula, D.L. Slawson; Department of Community and Behavioral Health, East Tennessee State Univ., Johnson City, TN
Learning Outcome: The gastrointestinal cancers reported poorer nutrient intakes and lower diet quality than those of the controls in Korea. In Korea, cancer has been the leading cause of death since 1983, and the major location of cancer leading to mortality was the gastrointestinal tracts. The purpose of this study was to investigate the effects of dietary factors on the gastrointestinal cancer risk in Koreans. Among 26,815 individuals who participated in cancer screening examinations from 2004 to 2008, 8,024 subjects who completed a self-administered questionnaire concerning demographics and lifestyles, and a 3-day food record were selected. As of September 2013, 132 gastrointestinal cancers were identified from the National Cancer Registry System. Diet quality was evaluated using nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), dietary variety score (DVS), and dietary diversity score (DDS). All statistical analyses were performed using SAS software (version9.1). Statistical significance was set at p<0.05. In comparison with controls, gastrointestinal cancers were older (p<0.0001). Intake of energy, protein, fat, calcium, riboflavin, niacin, and folate were significantly higher in controls than those in gastrointestinal cancers. Intake of total food and dairy products were significantly higher in controls than those in gastrointestinal cancers. NAR values were significantly lower in the gastrointestinal cancers for calcium, thiamine, riboflavin, vitamin C, niacin, vitamin B6, folate, and zinc than those in controls. MAR in controls was significantly higher than that in gastrointestinal cancers. The average DVS was 12.8 for gastrointestinal cancers and 13.2 for controls (not significant). The average DDS in control group was significantly higher (4.3) than that in gastrointestinal cancers (4.2). In conclusion, the gastrointestinal cancers reported poorer nutrient intakes and lower diet quality than those of the controls. Funding Disclosure: None
Learning Outcome: Participants will be able to describe the barriers and facilitators to healthy eating among youth in rural Southern Appalachia. Background: This qualitative study examines barriers and facilitators to healthy eating among youth in rural Southern Appalachia, and the role of parents and schools in promoting proper diet and nutrition. Methods: In 2013/2014, qualitative data were gathered via focus groups and/ or interviews from parents (n¼39), school personnel (n¼38) and high school adolescents (n¼21) in six counties across rural Southern Appalachia. Data were analyzed using thematic network analysis. Results: Participants identified multiple barriers but fewer facilitators to healthy eating among youth. For barriers, eight organizing themes emerged and were condensed into three global themes: cultural norms, rurality and lack of school nutrition policy/programming. Two facilitators emerged: community capital/assets and gatekeepers. While parents and schools were thought to play a complementary role in promoting proper diet and nutrition among youth, parents were viewed as the principal agent of change. Participants also believed that both parents and schools should provide tangible supports to youth. These were practical in nature and included things such as providing access to healthy foods, restricting access to energy-dense foods and engaging youth directly in opportunities to enhance nutrition knowledge and awareness. Parents and schools should also make available informational (education) and esteem (encouragement) support to youth. Conclusions: Participants identified numerous barriers and facilitators to healthy eating among youth in rural Southern Appalachia. Nutrition policy/ practice should target these barriers while also building on known facilitators during program development. Finding ways to involve parents and schools more directly in promoting healthy eating among youth is also essential. Funding Disclosure: Tennessee Board of Regents
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-77
Poster Session: Wellness and Public Health The Effect of Chia Seed Consumption on Delayed Onset Muscle Soreness Induced by Downhill Running
Food Security and Household Food Preparation Utensils and Equipment
Author(s): B.M. Baran, P.V. Kelly, K.S. Kress, G.M. Landgraf, E.P. Weiss; Nutrition & Dietetics, Saint Louis Univ., Saint Louis, MO
Author(s): A.R. Oakley1, C.J. Nikolaus2, S.M. Nickols-Richardson1; 1Food Science and Human Nutrition, Univ. of Illinois, Urbana, IL, 2Division of Nutritional Sciences, Univ. of Illinois, Urbana, IL
Learning Outcome: Participants will be able to apply research outcomes to professional activities that involve the topic of whole food supplementation and exercise induced inflammation.
Learning Outcome: Participants will be able to identify differences in household kitchen utensils and equipment in food secure compared to food insecure households.
Chia seeds contain significant amounts of omega-3 fatty acids, vitamins, minerals, and other phytonutrients that may contribute to reducing inflammation and soreness induced by exercise. However, it is unknown whether or not consumption of these seeds possess the same potential. We tested the hypothesis that chia seed supplementation in non-pharmacological doses reduces delayed onset muscle soreness induced by downhill running. Healthy adult volunteers (n¼12; 23.11.7 y) performed downhill treadmill running on two occasions, once after 9 g/d for 7 d of capsular chia seed supplementation (chia trial) and once after 7 d of placebo consumption (placebo trial) in a double-blind, randomized crossover study. Running consisted of 30 minutes on a -8% grade at 60-70% of heart rate reserve. Measurements of soreness (0-10 point visual numeric scale VNS) and inflammation (skin temperature) were assessed at baseline and 48 h after exercise. In both study trials, muscle soreness was elevated at 48 h after exercise (VNS ratings as determined during descent of stairs: placebo trial, 4.71 1.36, p¼.0003; chia trial, 3.831.11, p¼0.0001). However between group comparisons of these responses was not statistically significant (p¼0.36). In the placebo trial, skin temperature increased from baseline to 48-hr follow-up, indicating local inflammation (p<0.05). However, this inflammatory response was not significantly attenuated in the chia trial (p>0.05). In conclusion short-term supplementation with non-pharmacological doses of chia seeds does not attenuate the substantial soreness that results from downhill running.
Background: Availability of household kitchen utensils and equipment is important for facilitating in-home food preparation. Food insecure families may not have the necessary items to prepare healthy meals. The purpose of this study was to compare the presence of common kitchen utensils/equipment in food secure versus food insecure households.
Funding Disclosure: None
Methods: Parents (n¼135) of at least one child, aged 11-14 y, completed an on-line survey (Qualtrics). Parents self-reported the presence of 46 common food preparation items that were currently available in their homes and completed the USDA Household Food Security Survey (high and marginal¼food secure; low and very low¼food insecure). Frequency analysis was used to describe availability of kitchen equipment; t-tests were used to compare item availability between adult food security categories. Results: Parents (n¼41 males, n¼94 females) self-reported an average (SD) possession of 37.9 (8.0) food preparation items. The three most frequently owned (n¼133) items included refrigerator, microwave, and dishes (e.g., plate). Parents who were food secure owned an average of five additional food preparation items compared to parents who were food insecure (39.56.3 vs. 34.19.9, P¼0.002), including hot plate, waffle iron, spice rack, electric grill, toaster oven, and specialty machine (e.g., ice cream maker). Parents who were food secure (2.80.5) versus food insecure (2.70.6) did not differ in ownership of fundamental food storage items, including a refrigerator, freezer, and food storage container. Conclusion: While basic food storage items may be available to food insecure parents, additional utensils/equipment may not be available and could limit additional food preparation methods. Funding Disclosure: None
Association of Nutrient Intake and Diet Quality with Risk of Gastrointestinal Cancer in Korea
Promoting Healthy Eating Among High School Youth in Rural Southern Appalachia: Barriers, Facilitators and the Role of Parents and Schools
Author: G. Wie; Clinical Nutrition, Natl. Cancer Ctr., Goyang-si, Republic of Korea
Author(s): J.L. Southerland, T.M. Dula, D.L. Slawson; Department of Community and Behavioral Health, East Tennessee State Univ., Johnson City, TN
Learning Outcome: The gastrointestinal cancers reported poorer nutrient intakes and lower diet quality than those of the controls in Korea. In Korea, cancer has been the leading cause of death since 1983, and the major location of cancer leading to mortality was the gastrointestinal tracts. The purpose of this study was to investigate the effects of dietary factors on the gastrointestinal cancer risk in Koreans. Among 26,815 individuals who participated in cancer screening examinations from 2004 to 2008, 8,024 subjects who completed a self-administered questionnaire concerning demographics and lifestyles, and a 3-day food record were selected. As of September 2013, 132 gastrointestinal cancers were identified from the National Cancer Registry System. Diet quality was evaluated using nutrient adequacy ratio (NAR), mean adequacy ratio (MAR), dietary variety score (DVS), and dietary diversity score (DDS). All statistical analyses were performed using SAS software (version9.1). Statistical significance was set at p<0.05. In comparison with controls, gastrointestinal cancers were older (p<0.0001). Intake of energy, protein, fat, calcium, riboflavin, niacin, and folate were significantly higher in controls than those in gastrointestinal cancers. Intake of total food and dairy products were significantly higher in controls than those in gastrointestinal cancers. NAR values were significantly lower in the gastrointestinal cancers for calcium, thiamine, riboflavin, vitamin C, niacin, vitamin B6, folate, and zinc than those in controls. MAR in controls was significantly higher than that in gastrointestinal cancers. The average DVS was 12.8 for gastrointestinal cancers and 13.2 for controls (not significant). The average DDS in control group was significantly higher (4.3) than that in gastrointestinal cancers (4.2). In conclusion, the gastrointestinal cancers reported poorer nutrient intakes and lower diet quality than those of the controls. Funding Disclosure: None
Learning Outcome: Participants will be able to describe the barriers and facilitators to healthy eating among youth in rural Southern Appalachia. Background: This qualitative study examines barriers and facilitators to healthy eating among youth in rural Southern Appalachia, and the role of parents and schools in promoting proper diet and nutrition. Methods: In 2013/2014, qualitative data were gathered via focus groups and/ or interviews from parents (n¼39), school personnel (n¼38) and high school adolescents (n¼21) in six counties across rural Southern Appalachia. Data were analyzed using thematic network analysis. Results: Participants identified multiple barriers but fewer facilitators to healthy eating among youth. For barriers, eight organizing themes emerged and were condensed into three global themes: cultural norms, rurality and lack of school nutrition policy/programming. Two facilitators emerged: community capital/assets and gatekeepers. While parents and schools were thought to play a complementary role in promoting proper diet and nutrition among youth, parents were viewed as the principal agent of change. Participants also believed that both parents and schools should provide tangible supports to youth. These were practical in nature and included things such as providing access to healthy foods, restricting access to energy-dense foods and engaging youth directly in opportunities to enhance nutrition knowledge and awareness. Parents and schools should also make available informational (education) and esteem (encouragement) support to youth. Conclusions: Participants identified numerous barriers and facilitators to healthy eating among youth in rural Southern Appalachia. Nutrition policy/ practice should target these barriers while also building on known facilitators during program development. Finding ways to involve parents and schools more directly in promoting healthy eating among youth is also essential. Funding Disclosure: Tennessee Board of Regents
September 2015 Suppl 2—Abstracts Volume 115 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-77