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Trace Elements Estimation of Canal Water Irrigated vs. Sewage Water Irrigated Vegetables and its Comparison to Food Safety Standards
MONDAY, OCTOBER 27
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Title: 6-N-PROPYLTHIOURACIL TASTER STATUS IS NOT A BARRIER TO ADOPTING HEALTHIER EATING HABITS IN YOUNG ADULTS Author(s): C. L. H. Armstrong, R. D. Mattes; Foods and Nutrition, Purdue University, West Lafayette, IN Learning Outcome: To determine if 6-n-propylthiouracil taster status is a barrier to adopting a diet higher in fruits and vegetables and lower in dietary fat in response to nutrition counseling using motivational interviewing techniques. Text: 6-n-propylthiouracil (PROP) taste sensitivity is genetically determined and purportedly influences diet selection. Studies report that PROP medium-tasters (MTs) and super-tasters (STs) consume diets lower in fruits, vegetables and dietary fat, than PROP non-tasters (NTs). However, consistent relationships have not been established and studies investigating whether PROP taster status is a barrier to adopting healthier eating habits are absent. This study, conducted in healthy adults (n⫽70, age⫽22.7⫾4.7 years, BMI⫽24.0⫾5.0 kg/m2), assessed changes in fruits, vegetables and dietary fat consumption among PROP taster groups in response to a 12-week nutrition intervention using motivational interviewing techniques. Three 24-hour multiple-pass dietary recalls (one Sunday and two random weekdays) were collected at baseline, mid- and post-intervention. Two motivational interviewing sessions (pre- and midintervention) were conducted. Subjects developed suggestions to adhere (or continue to adhere) with the 2000 Dietary Guidelines for fruits, vegetables and dietary fat consumption. Compliance was monitored weekly and nutrition education/materials provided. Repeated-measures ANOVA tests revealed significant (p⬍0.05) changes after 6-weeks, NTs and MTs consumed more fruits and vegetables and all PROP taster groups consumed less total fat, and, after 12-weeks, MTs consumed more vegetables and less saturated fat and STs consumed less total fat. Overall, irrespective of PROP taster status, subjects were amenable to making healthier dietary choices in response to similar nutrition advice, suggesting that PROP taster status is not a barrier nutrition professionals need to consider when counseling individuals to adopt a diet higher in fruits and vegetables and lower in dietary fat.
Title: HUNGER AND SATIETY PROFILES AND ENERGY INTAKES FOLLOWING INGESTION OF YOGURT-BASED BEVERAGES OF DIFFERENT ENERGY DENSITIES WITH AND WITHOUT ADDED FIBER Author(s): M. M. Perrigue, P. Monsivais, A. Drewnowski; Nutritional Sciences, University of Washington, Seattle, WA Learning Outcome: Identify the impact of varying the energy density of foods and ways in which energy density affects satiety. Discuss the potential benefits of adding fiber to yogurt-based beverages for appetite control. Text: Dietary energy density (ED) may influence energy intake more than any other factor. Lower ED foods and diets can lead to lower energy intakes and better weight control. Yogurt products range in ED from 0.4-1.8 kcal/g and some contain fiber, which could increase satiating power. We examined the relative impact of four yogurt-based preloads on satiety profiles (measured by Visual Analogue Scale) and energy intakes in a test meal. Participants were 19 men and 20 women, aged 18-35 y. Two of the four preloads were high-ED yogurt with either 6 g or no added fiber (472 ml, 440 kcal). The other two were low-ED yogurt with either 6 g or no added fiber (472 ml, 180 kcal). Control conditions were an equal-volume serving of orange juice (472 ml, 180 kcal, no fiber) or no beverage. A standard breakfast (130 kcal) was eaten at 0800h, baseline measurements were taken at 0940h and preloads were served at 1000h. Appetite ratings were made at 20 min intervals until lunch at 1200h. The four yogurt-based preloads suppressed hunger and reduced energy intake at lunch as compared to controls. Furthermore, low-ED preloads with fiber were indistinguishable from high-ED preloads in terms of satiety and energy intakes at the next meal. Results support the hypothesis that added fiber can potentiate the satiating properties of yogurt in the short term and reduce caloric intake at the next meal. Adding fiber to low-ED foods may be an effective way to suppress appetite and control food intake.
Funding Disclosure: Research support provided by a NIH grant (R01DK045294) to RDM, and the 2002 Rose Marie Pangborn Sensory Scholarship and 2002 E. Neige Todhunter Fellowship to CLHA.
Funding Disclosure: General Mills Bell Institute of Health and Nutrition
Title: IS 6-N-PROPYLTHIOURACIL TASTER STATUS A “GENETIC TASTE MARKER” FOR DIET-RELATED CHRONIC DISEASES IN HEALTHY YOUNG ADULTS?
Title: TRACE ELEMENTS ESTIMATION OF CANAL WATER IRRIGATED VS. SEWAGE WATER IRRIGATED VEGETABLES AND ITS COMPARISON TO FOOD SAFETY STANDARDS
Author(s): C. L. H. Armstrong, R. D. Mattes; Foods and Nutrition, Purdue University, West Lafayette, IN
Author(s): S. S. Shah; Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
Learning Outcome: To determine if 6-n-propylthiouracil taster status is a “screening tool” nutrition professionals could utilize to identify individuals with risk factors for developing diet-related chronic diseases. Text: 6-n-Propylthiouracil (PROP) taste sensitivity purportedly plays a role in one’s risk for diet-related chronic diseases. PROP medium-tasters (MTs) and super-tasters (STs) reportedly have lower adiposity and body mass indices (BMIs), more desirable serum lipid profiles, and consume less fruits, vegetables and dietary fat, than PROP non-tasters (NTs). However, consistent associations have not been established and studies measuring body composition, serum lipids, and dietary intake within a population balanced for gender and PROP sensitivity are absent. This observational study of healthy adults (n⫽70, age⫽22.7⫾4.7 years, BMI⫽24.0⫾5.0 kg/ m2) assessed the association between PROP taster status and selected risk factors of diet-related chronic diseases. Body composition (bioelectrical impedance), waist circumference (umbilical), BMI (calculated), serum lipids (fasting), and intake of fruits, vegetables, and dietary fat (customary: NCI All-Day Fruit and Vegetable Intake screener, NCI Percent Energy from Fat screener, and Block ’98 food frequency questionnaire, as well as recalled: three 24-hr multiple-pass recalls) were measured in NTs (14M/10F), MTs (10M/14F), and STs (10M/12F). Univariate ANOVA tests revealed significant differences (p⬍0.05) among PROP taster groups for HDL-cholesterol (STs⬎MTs and NTs), customary total fat (STs⬎NTs), recalled Vitamins A (NTs⬎STs) and C (NTs⬎MTs), and recalled fruit servings (NTs⬎MTs). No significant differences were observed among PROP taster groups for BMI, percent body fat, waist circumference, total and LDL-cholesterol, triglycerides, or consumption of additional customary/recalled nutrients and diet selection. Collectively, these findings provide limited support for PROP taster status as a “screening tool” nutrition professionals could utilize to identify individuals with risk factors for developing diet-related chronic diseases. Funding Disclosure: Research support provided by a NIH grant (R01DK045294) to RDM, and the 2002 Rose Marie Pangborn Sensory Scholarship and 2002 E. Neige Todhunter Fellowship to CLHA.
A-56 / September 2008 Suppl 3—Abstracts Volume 108 Number 9
Learning Outcome: To understand toxicity of food with trace elements. Text: Trace elements have been identified as essential to human, some possibly essential and others as non essential or toxic. To establish level of consumption of various trace elements which will ensure nutritional adequacy is difficult. A research study was conducted in the industrial city of Pakistan to quantify the selected trace elements namely lead(Pb), copper(Cu), zinc(Zn) and nickel(Ni) in vegetables(radish and tomatoes) grown on sewage sludge and on canal water. For this purpose samples of radish and tomatoes were collected both from the areas where these vegetables were grown on sewage sludge and from the areas where canal water was used to irrigate the crops. All the vegetable samples were quantitatively analyzed using atomic absorption spectrophotometer by adapting the standard analytical techniques. Analysis of variance table showed the results to be significant to highly significant range. The study revealed that samples of vegetables grown on sewage treated water were having much higher concentrations of the lead, copper, zinc and nickel as opposed with those vegetable samples that were grown on canal irrigated water. The results were compared with various food safety standards and RDAs of the trace elements concerned and showed that Copper and Nickel were in quiet high range in sewage irrigated vegetables whereas zinc concentrations were in safe range due to wide safety margins. In case of Lead no safety limits have been prescribed so far. Funding Disclosure: Higer Education Commission
POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Title: 6-N-PROPYLTHIOURACIL TASTER STATUS IS NOT A BARRIER TO ADOPTING HEALTHIER EATING HABITS IN YOUNG ADULTS Author(s): C. L. H. Armstrong, R. D. Mattes; Foods and Nutrition, Purdue University, West Lafayette, IN Learning Outcome: To determine if 6-n-propylthiouracil taster status is a barrier to adopting a diet higher in fruits and vegetables and lower in dietary fat in response to nutrition counseling using motivational interviewing techniques. Text: 6-n-propylthiouracil (PROP) taste sensitivity is genetically determined and purportedly influences diet selection. Studies report that PROP medium-tasters (MTs) and super-tasters (STs) consume diets lower in fruits, vegetables and dietary fat, than PROP non-tasters (NTs). However, consistent relationships have not been established and studies investigating whether PROP taster status is a barrier to adopting healthier eating habits are absent. This study, conducted in healthy adults (n⫽70, age⫽22.7⫾4.7 years, BMI⫽24.0⫾5.0 kg/m2), assessed changes in fruits, vegetables and dietary fat consumption among PROP taster groups in response to a 12-week nutrition intervention using motivational interviewing techniques. Three 24-hour multiple-pass dietary recalls (one Sunday and two random weekdays) were collected at baseline, mid- and post-intervention. Two motivational interviewing sessions (pre- and midintervention) were conducted. Subjects developed suggestions to adhere (or continue to adhere) with the 2000 Dietary Guidelines for fruits, vegetables and dietary fat consumption. Compliance was monitored weekly and nutrition education/materials provided. Repeated-measures ANOVA tests revealed significant (p⬍0.05) changes after 6-weeks, NTs and MTs consumed more fruits and vegetables and all PROP taster groups consumed less total fat, and, after 12-weeks, MTs consumed more vegetables and less saturated fat and STs consumed less total fat. Overall, irrespective of PROP taster status, subjects were amenable to making healthier dietary choices in response to similar nutrition advice, suggesting that PROP taster status is not a barrier nutrition professionals need to consider when counseling individuals to adopt a diet higher in fruits and vegetables and lower in dietary fat.
Title: HUNGER AND SATIETY PROFILES AND ENERGY INTAKES FOLLOWING INGESTION OF YOGURT-BASED BEVERAGES OF DIFFERENT ENERGY DENSITIES WITH AND WITHOUT ADDED FIBER Author(s): M. M. Perrigue, P. Monsivais, A. Drewnowski; Nutritional Sciences, University of Washington, Seattle, WA Learning Outcome: Identify the impact of varying the energy density of foods and ways in which energy density affects satiety. Discuss the potential benefits of adding fiber to yogurt-based beverages for appetite control. Text: Dietary energy density (ED) may influence energy intake more than any other factor. Lower ED foods and diets can lead to lower energy intakes and better weight control. Yogurt products range in ED from 0.4-1.8 kcal/g and some contain fiber, which could increase satiating power. We examined the relative impact of four yogurt-based preloads on satiety profiles (measured by Visual Analogue Scale) and energy intakes in a test meal. Participants were 19 men and 20 women, aged 18-35 y. Two of the four preloads were high-ED yogurt with either 6 g or no added fiber (472 ml, 440 kcal). The other two were low-ED yogurt with either 6 g or no added fiber (472 ml, 180 kcal). Control conditions were an equal-volume serving of orange juice (472 ml, 180 kcal, no fiber) or no beverage. A standard breakfast (130 kcal) was eaten at 0800h, baseline measurements were taken at 0940h and preloads were served at 1000h. Appetite ratings were made at 20 min intervals until lunch at 1200h. The four yogurt-based preloads suppressed hunger and reduced energy intake at lunch as compared to controls. Furthermore, low-ED preloads with fiber were indistinguishable from high-ED preloads in terms of satiety and energy intakes at the next meal. Results support the hypothesis that added fiber can potentiate the satiating properties of yogurt in the short term and reduce caloric intake at the next meal. Adding fiber to low-ED foods may be an effective way to suppress appetite and control food intake.
Funding Disclosure: Research support provided by a NIH grant (R01DK045294) to RDM, and the 2002 Rose Marie Pangborn Sensory Scholarship and 2002 E. Neige Todhunter Fellowship to CLHA.
Funding Disclosure: General Mills Bell Institute of Health and Nutrition
Title: IS 6-N-PROPYLTHIOURACIL TASTER STATUS A “GENETIC TASTE MARKER” FOR DIET-RELATED CHRONIC DISEASES IN HEALTHY YOUNG ADULTS?
Title: TRACE ELEMENTS ESTIMATION OF CANAL WATER IRRIGATED VS. SEWAGE WATER IRRIGATED VEGETABLES AND ITS COMPARISON TO FOOD SAFETY STANDARDS
Author(s): C. L. H. Armstrong, R. D. Mattes; Foods and Nutrition, Purdue University, West Lafayette, IN
Author(s): S. S. Shah; Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
Learning Outcome: To determine if 6-n-propylthiouracil taster status is a “screening tool” nutrition professionals could utilize to identify individuals with risk factors for developing diet-related chronic diseases. Text: 6-n-Propylthiouracil (PROP) taste sensitivity purportedly plays a role in one’s risk for diet-related chronic diseases. PROP medium-tasters (MTs) and super-tasters (STs) reportedly have lower adiposity and body mass indices (BMIs), more desirable serum lipid profiles, and consume less fruits, vegetables and dietary fat, than PROP non-tasters (NTs). However, consistent associations have not been established and studies measuring body composition, serum lipids, and dietary intake within a population balanced for gender and PROP sensitivity are absent. This observational study of healthy adults (n⫽70, age⫽22.7⫾4.7 years, BMI⫽24.0⫾5.0 kg/ m2) assessed the association between PROP taster status and selected risk factors of diet-related chronic diseases. Body composition (bioelectrical impedance), waist circumference (umbilical), BMI (calculated), serum lipids (fasting), and intake of fruits, vegetables, and dietary fat (customary: NCI All-Day Fruit and Vegetable Intake screener, NCI Percent Energy from Fat screener, and Block ’98 food frequency questionnaire, as well as recalled: three 24-hr multiple-pass recalls) were measured in NTs (14M/10F), MTs (10M/14F), and STs (10M/12F). Univariate ANOVA tests revealed significant differences (p⬍0.05) among PROP taster groups for HDL-cholesterol (STs⬎MTs and NTs), customary total fat (STs⬎NTs), recalled Vitamins A (NTs⬎STs) and C (NTs⬎MTs), and recalled fruit servings (NTs⬎MTs). No significant differences were observed among PROP taster groups for BMI, percent body fat, waist circumference, total and LDL-cholesterol, triglycerides, or consumption of additional customary/recalled nutrients and diet selection. Collectively, these findings provide limited support for PROP taster status as a “screening tool” nutrition professionals could utilize to identify individuals with risk factors for developing diet-related chronic diseases. Funding Disclosure: Research support provided by a NIH grant (R01DK045294) to RDM, and the 2002 Rose Marie Pangborn Sensory Scholarship and 2002 E. Neige Todhunter Fellowship to CLHA.
A-56 / September 2008 Suppl 3—Abstracts Volume 108 Number 9
Learning Outcome: To understand toxicity of food with trace elements. Text: Trace elements have been identified as essential to human, some possibly essential and others as non essential or toxic. To establish level of consumption of various trace elements which will ensure nutritional adequacy is difficult. A research study was conducted in the industrial city of Pakistan to quantify the selected trace elements namely lead(Pb), copper(Cu), zinc(Zn) and nickel(Ni) in vegetables(radish and tomatoes) grown on sewage sludge and on canal water. For this purpose samples of radish and tomatoes were collected both from the areas where these vegetables were grown on sewage sludge and from the areas where canal water was used to irrigate the crops. All the vegetable samples were quantitatively analyzed using atomic absorption spectrophotometer by adapting the standard analytical techniques. Analysis of variance table showed the results to be significant to highly significant range. The study revealed that samples of vegetables grown on sewage treated water were having much higher concentrations of the lead, copper, zinc and nickel as opposed with those vegetable samples that were grown on canal irrigated water. The results were compared with various food safety standards and RDAs of the trace elements concerned and showed that Copper and Nickel were in quiet high range in sewage irrigated vegetables whereas zinc concentrations were in safe range due to wide safety margins. In case of Lead no safety limits have been prescribed so far. Funding Disclosure: Higer Education Commission