Base de dados : MEDLINE
Pesquisa : G07.203.300.590.780 [Categoria DeCS]
Referências encontradas : 796 [refinar]
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[PMID]:28448455
[Au] Autor:Correa-Burrows P; Rodríguez Y; Blanco E; Gahagan S; Burrows R
[Ad] Endereço:Institute of Nutrition and Food Technology, University of Chile, Santiago 7830490, Chile. paulina.correa@inta.uchile.cl.
[Ti] Título:Snacking Quality Is Associated with Secondary School Academic Achievement and the Intention to Enroll in Higher Education: A Cross-Sectional Study in Adolescents from Santiago, Chile.
[So] Source:Nutrients;9(5), 2017 Apr 27.
[Is] ISSN:2072-6643
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Although numerous studies have approached the effects of exposure to a Western diet (WD) on academic outcomes, very few have focused on foods consumed during snack times. We explored whether there is a link between nutritious snacking habits and academic achievement in high school (HS) students from Santiago, Chile. We conducted a cross-sectional study with 678 adolescents. The nutritional quality of snacks consumed by 16-year-old was assessed using a validated food frequency questionnaire. The academic outcomes measured were HS grade point average (GPA), the likelihood of HS completion, and the likelihood of taking college entrance exams. A multivariate analysis was performed to determine the independent associations of nutritious snacking with having completed HS and having taken college entrance exams. An analysis of covariance (ANCOVA) estimated the differences in GPA by the quality of snacks. Compared to students with healthy in-home snacking behaviors, adolescents having unhealthy in-home snacks had significantly lower GPAs ( difference: -40.1 points, 95% confidence interval (CI): -59.2, -16.9, = 0.41), significantly lower odds of HS completion (adjusted odds ratio (aOR): 0.47; 95% CI: 0.25-0.88), and significantly lower odds of taking college entrance exams (aOR: 0.53; 95% CI: 0.31-0.88). Unhealthy at-school snacking showed similar associations with the outcome variables. Poor nutritional quality snacking at school and at home was associated with poor secondary school academic achievement and the intention to enroll in higher education.
[Mh] Termos MeSH primário: Sucesso Acadêmico
Lanches
[Mh] Termos MeSH secundário: Adolescente
Comportamento do Adolescente
Chile
Estudos Transversais
Inquéritos sobre Dietas
Ingestão de Energia
Feminino
Seres Humanos
Masculino
Valor Nutritivo
Razão de Chances
Instituições Acadêmicas
Estudantes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180221
[Lr] Data última revisão:
180221
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170428
[St] Status:MEDLINE


  2 / 796 MEDLINE  
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[PMID]:29320810
[Au] Autor:Capacci S; Mazzocchi M; Shankar B
[Ad] Endereço:Department of Economics, University of Bologna, Rimini, Italy.
[Ti] Título:Breaking Habits: The Effect of the French Vending Machine Ban on School Snacking and Sugar Intakes.
[So] Source:J Policy Anal Manage;37(1):88-111, 2018.
[Is] ISSN:0276-8739
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This paper estimates the effect of the 2005 vending machine ban in French secondary schools on nutrient intakes and on the frequency of morning snacking at school. Using data before and after the ban, and exploiting the discontinuity associated with the age-dependent exposure to the ban, we specify a difference-in-differences regression discontinuity design. Since the relationship between age-at-interview and school level is not precise, we introduce fuzziness in the model. We find that the ban has generated a 10-gram reduction in sugar intakes from morning snacks at school, and a significant reduction in the frequency of these morning snacks. However, we find no evidence that the intervention affects total daily intakes, and our results are suggestive of compensation effects.
[Mh] Termos MeSH primário: Fenômenos Fisiológicos da Nutrição do Adolescente
Açúcares da Dieta
Comportamento Alimentar
Distribuidores Automáticos de Alimentos/legislação & jurisprudência
Instituições Acadêmicas/legislação & jurisprudência
Lanches
[Mh] Termos MeSH secundário: Adolescente
França
Hábitos
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Sugars)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180122
[Lr] Data última revisão:
180122
[Sb] Subgrupo de revista:T
[Da] Data de entrada para processamento:180111
[St] Status:MEDLINE


  3 / 796 MEDLINE  
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[PMID]:29216205
[Au] Autor:Dieze A; Stephan T; Hilzendegen C; Stroebele-Benschop N
[Ad] Endereço:Institute of Nutritional Medicine, Department of Nutritional Psychology, University of Hohenheim, Stuttgart, Germany.
[Ti] Título:The impact of viewing a video with and without head phones on snack intake: A pilot study.
[So] Source:PLoS One;12(12):e0188457, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Research shows that many small changes to the environment impact one's eating behavior. The aim of this study was to examine whether the type of audio transmission would affect snack intake depending on the degree of immersion. A sample of 174 university students were randomized to either viewing a movie wearing headphones or listening over loud speakers while consuming a snack of their choice. Significant differences were found with more snacks consumed in the group without headphones compared to the group wearing headphones. Particularly women tend to eat less (about 10% of the offered snack less) when wearing headphones while viewing a movie. The results seem to indicate that audio transmission mode might impact eating behavior.
[Mh] Termos MeSH primário: Filmes Cinematográficos
Lanches
Som
[Mh] Termos MeSH secundário: Adolescente
Adulto
Feminino
Seres Humanos
Masculino
Projetos Piloto
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171229
[Lr] Data última revisão:
171229
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171208
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0188457


  4 / 796 MEDLINE  
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[PMID]:29048959
[Au] Autor:Brooks CJ; Barrett J; Daly J; Lee R; Blanding N; McHugh A; Williams D; Gortmaker S
[Ad] Endereço:Carolyn J. Brooks, Jessica Barrett, James Daly, Rebekka Lee, David Williams, and Steven Gortmaker are with the Harvard T. H. Chan School of Public Health, Boston, MA. Nineequa Blanding and Anne McHugh are with the Boston Public Health Commission, Boston.
[Ti] Título:A Community-Level Sodium Reduction Intervention, Boston, 2013-2015.
[So] Source:Am J Public Health;107(12):1951-1957, 2017 Dec.
[Is] ISSN:1541-0048
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:OBJECTIVES: To evaluate a community-level sodium-reduction intervention in Boston, Massachusetts. Reducing sodium in the food offerings of community settings may help reduce hypertension disparities. METHODS: We examined changes in the proportion of prepackaged foods with greater than 200 milligrams of sodium in 7 hospitals, 8 YMCAs, 4 community health centers, and 2 organizations serving homeless populations. Research assistants documented prepackaged items in cafeterias, kiosks, and vending machines before and after the intervention (2013-2015). We assessed intervention change via linear mixed models accounting for repeated observations. RESULTS: There were 161 access points at baseline (4347 facings) and 171 (4996 facings) at follow-up. The percentage of prepackaged products with greater than 200 milligrams of sodium decreased from 29.0% at baseline to 21.5% at follow-up (P = .003). Changes were driven by improvements in hospital cafeterias and kiosks (P = .003). The percentage of products with greater than 200 milligrams of sodium in YMCA vending decreased 58% (from 27.2% to 11.5%; P = .017); other organizations had nonsignificant declines. CONCLUSIONS: We found modest reductions in the percentage of higher-sodium prepackaged products across community institutions. Community-level interventions may increase availability of lower-sodium products in the food supply.
[Mh] Termos MeSH primário: Centros Comunitários de Saúde
Alimentos/normas
Promoção da Saúde/métodos
Hospitais
Sódio na Dieta
[Mh] Termos MeSH secundário: Boston
Distribuidores Automáticos de Alimentos
Serviço Hospitalar de Nutrição
Seres Humanos
Hipertensão/prevenção & controle
Lanches
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Sodium, Dietary)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171113
[Lr] Data última revisão:
171113
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:171020
[St] Status:MEDLINE
[do] DOI:10.2105/AJPH.2017.304070


  5 / 796 MEDLINE  
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[PMID]:28814392
[Au] Autor:Leech RM; Timperio A; Livingstone KM; Worsley A; McNaughton SA
[Ad] Endereço:Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia rleec@deakin.edu.au.
[Ti] Título:Temporal eating patterns: associations with nutrient intakes, diet quality, and measures of adiposity.
[So] Source:Am J Clin Nutr;106(4):1121-1130, 2017 Oct.
[Is] ISSN:1938-3207
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Some evidence suggests that higher energy intake (EI) later in the day is associated with poor diet quality and obesity. However, EI at one eating occasion (EO) is also dependent on EI at surrounding EOs. Studies that examine the distribution of EOs across the day are rare. The aim of this study was to examine associations between temporal eating patterns, nutrient intakes, diet quality, and measures of adiposity in a representative sample of Australian adults. Dietary data from two 24-h recalls collected during the cross-sectional 2011-2012 Australian National Nutrition and Physical Activity Survey were analyzed ( = 4544 adults, aged ≥19 y). Temporal eating patterns, based on the distribution of EOs across the day, were determined by using latent class analysis. Diet quality estimated adherence to healthy eating recommendations and was assessed by using the 2013 Dietary Guidelines Index (DGI). Multivariate regression models assessed associations between temporal eating patterns, nutrient intakes, diet quality, and adiposity (body mass index, waist circumference, weight status, and central weight status). Models were adjusted for potential confounders and energy misreporting. Three patterns, labeled "conventional," "later lunch," and "grazing," were identified. Compared with a "conventional" or "later lunch" pattern, men and women with a "grazing" pattern had lower DGI scores and higher intakes of discretionary (noncore) foods ( < 0.05). Among women, the "grazing" pattern was associated with overweight or obesity (OR: 1.57; 95% CI: 1.15, 2.13) and central overweight or obesity (OR: 1.73; 95% CI: 1.19, 2.50). These associations were attenuated after the exclusion of energy misreporters and adjustment for total EI. This study found that a "grazing" temporal eating pattern was modestly but significantly associated with poorer diet quality and adiposity among women, after adjustment for covariates and energy misreporting. Future research should consider the impact of energy misreporting on the relation between temporal eating patterns and adiposity. This secondary analysis was registered at anzctr.org.au as ACTRN12617001029381.
[Mh] Termos MeSH primário: Adiposidade
Dieta/normas
Comportamento Alimentar
Almoço
Valor Nutritivo
Obesidade/etiologia
Lanches
[Mh] Termos MeSH secundário: Adulto
Austrália
Índice de Massa Corporal
Peso Corporal
Estudos Transversais
Ingestão de Energia
Feminino
Seres Humanos
Masculino
Rememoração Mental
Meia-Idade
Política Nutricional
Inquéritos Nutricionais
Obesidade/prevenção & controle
Razão de Chances
Autorrelato
Fatores Sexuais
Circunferência da Cintura
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171013
[Lr] Data última revisão:
171013
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170818
[St] Status:MEDLINE
[do] DOI:10.3945/ajcn.117.156588


  6 / 796 MEDLINE  
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[PMID]:28701389
[Au] Autor:Kahleova H; Lloren JI; Mashchak A; Hill M; Fraser GE
[Ad] Endereço:School of Public Health, Loma Linda University, Loma Linda, CA.
[Ti] Título:Meal Frequency and Timing Are Associated with Changes in Body Mass Index in Adventist Health Study 2.
[So] Source:J Nutr;147(9):1722-1728, 2017 Sep.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Scientific evidence for the optimal number, timing, and size of meals is lacking. We investigated the relation between meal frequency and timing and changes in body mass index (BMI) in the Adventist Health Study 2 (AHS-2), a relatively healthy North American cohort. The analysis used data from 50,660 adult members aged ≥30 y of Seventh-day Adventist churches in the United States and Canada (mean ± SD follow-up: 7.42 ± 1.23 y). The number of meals per day, length of overnight fast, consumption of breakfast, and timing of the largest meal were exposure variables. The primary outcome was change in BMI per year. Linear regression analyses (stratified on baseline BMI) were adjusted for important demographic and lifestyle factors. Subjects who ate 1 or 2 meals/d had a reduction in BMI per year (in kg · m · y ) (-0.035; 95% CI: -0.065, -0.004 and -0.029; 95% CI: -0.041, -0.017, respectively) compared with those who ate 3 meals/d. On the other hand, eating >3 meals/d (snacking) was associated with a relative increase in BMI ( < 0.001). Correspondingly, the BMI of subjects who had a long overnight fast (≥18 h) decreased compared with those who had a medium overnight fast (12-17 h) ( < 0.001). Breakfast eaters (-0.029; 95% CI: -0.047, -0.012; < 0.001) experienced a decreased BMI compared with breakfast skippers. Relative to subjects who ate their largest meal at dinner, those who consumed breakfast as the largest meal experienced a significant decrease in BMI (-0.038; 95% CI: -0.048, -0.028), and those who consumed a big lunch experienced a smaller but still significant decrease in BMI than did those who ate their largest meal at dinner. Our results suggest that in relatively healthy adults, eating less frequently, no snacking, consuming breakfast, and eating the largest meal in the morning may be effective methods for preventing long-term weight gain. Eating breakfast and lunch 5-6 h apart and making the overnight fast last 18-19 h may be a useful practical strategy.
[Mh] Termos MeSH primário: Índice de Massa Corporal
Comportamento Alimentar
Refeições
Obesidade/prevenção & controle
[Mh] Termos MeSH secundário: Idoso
Desjejum
Canadá
Inquéritos sobre Dietas
Ingestão de Energia
Jejum
Feminino
Seres Humanos
Almoço
Masculino
Meia-Idade
Lanches
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170913
[Lr] Data última revisão:
170913
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170714
[St] Status:MEDLINE
[do] DOI:10.3945/jn.116.244749


  7 / 796 MEDLINE  
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[PMID]:28646833
[Au] Autor:Tarko T; Duda-Chodak A; Semik-Szczurak D
[Ad] Endereço:University of Agriculture in Krakow, Faculty of Food Technology, Department of Fermentation Technology and Technical Microbiology, Krakow, Poland
[Ti] Título:The use of fruit extracts for production of apple chips with enhanced antioxidant activity
[So] Source:Rocz Panstw Zakl Hig;68(2):161-165, 2017.
[Is] ISSN:0035-7715
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:Background: Style and pace of life make consumers more willing to reach for snack products. This group of processed food includes, among others, fruit chips. Due to the increasing incidence of diseases associated with the excessive exposure to free radicals foods enriched with antioxidant compounds, eg. polyphenols, can be introduced into the sale. Objective: The aim of the study was to use the fruit extracts for the production of apple chips with enhanced antioxidant activity. Material and methods: 'Golden Delicious' variety of apple fruit was used to produce chips. Apple chips were prepared by slicing, soaking in a sugar solution and pre-drying in a microwave oven. Chips were enriched with extracts prepared from fruits of chokeberry, five-flavor berry, Cornelian cherry, woodland hawthorn, goji berry, Japanese quince and cranberry microcarpa. For this purpose, pre-dried apple slices were soaked (5 min) in ethanolic extract of fruits and then dried to achieve a 5% moisture content. Chips were sensory evaluated and their antioxidant activity and total polyphenols content were determined. Results: All enriched apple chips were characterized by high antioxidant activity and a relatively high value of total polyphenols content. Chips soaked in extracts of five-flavor berry, cranberry and goji berry were characterized by the highest antioxidant potential. Samples obtained by using chokeberry and Cornelian cherry extracts showed the highest content of polyphenols. High sensory attractiveness of enriched chips was also showed. The chips with the addition of fiveflavor berry extract were exceptions. Their taste was not acceptable. Conclusions: Fruit extracts are a valuable material for chips enrichment. Taking into account all the analyzed differentiators, extracts of Japanese quince, goji berry and woodland hawthorn were found to be the best enriching additives. The chips soaked in extract of five-flavor berry, despite their high antioxidant activity, were disqualified due to very low score of sensory evaluation.
[Mh] Termos MeSH primário: Alimentos Fortificados
Frutas
Malus
Extratos Vegetais/química
Lanches
[Mh] Termos MeSH secundário: Antioxidantes
Polifenóis
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Plant Extracts); 0 (Polyphenols)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171030
[Lr] Data última revisão:
171030
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170626
[St] Status:MEDLINE


  8 / 796 MEDLINE  
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[PMID]:28615381
[Au] Autor:Wolever TM
[Ad] Endereço:Department of Nutritional Sciences, University of Toronto, Toronto, Canada thomas.wolever@utoronto.ca).
[Ti] Título:Yogurt Is a Low-Glycemic Index Food.
[So] Source:J Nutr;147(7):1462S-1467S, 2017 Jul.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:High yogurt intake is associated with a reduced risk of type 2 diabetes (T2DM). Although several mechanisms could explain this association, this paper addresses the glycemic and insulinemic impact of yogurt. There is evidence that low-glycemic index (GI) and low-glycemic load (GL) diets are associated with a reduced risk of T2DM. The 93 GI values for yogurt in the University of Sydney's GI database have a mean ± SD of 34 ± 13, and 92% of the yogurts are low-GI (≤55). The 43 plain yogurts in the database have a lower GI than the 50 sweetened yogurts, 27 ± 11 compared with 41 ± 11 ( < 0.0001). This difference is not explained by sugar, per se, but rather by the higher protein-to-carbohydrate ratio in plain yogurt. Although yogurt has a low GI, its insulinemic index (II) is higher than its GI. High insulin responses may be deleterious because hyperinsulinemia is associated with an increased risk of T2DM. Nevertheless, this may not be a concern for yogurt because, although its II is higher than its GI, the II of yogurt is within the range of II values for nondairy low-GI foods. In addition, mixed meals containing dairy protein elicit insulin responses similar to those elicited by mixed meals of similar composition containing nondairy protein. Because the GI of yogurt is lower than that of most other carbohydrate foods, exchanging yogurt for other protein and carbohydrate sources can reduce the GI and GL of the diet, and is in line with recommended dietary patterns, which include whole grains, fruits, vegetables, nuts, legumes, fish, vegetable oils, and yogurt.
[Mh] Termos MeSH primário: Índice Glicêmico
Iogurte/análise
[Mh] Termos MeSH secundário: Análise de Alimentos
Seres Humanos
Insulina/sangue
Insulina/metabolismo
Refeições
Lanches
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Insulin)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170724
[Lr] Data última revisão:
170724
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170616
[St] Status:MEDLINE
[do] DOI:10.3945/jn.116.240770


  9 / 796 MEDLINE  
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[PMID]:28615375
[Au] Autor:Berryman CE; Fleming JA; Kris-Etherton PM
[Ad] Endereço:Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA.
[Ti] Título:Inclusion of Almonds in a Cholesterol-Lowering Diet Improves Plasma HDL Subspecies and Cholesterol Efflux to Serum in Normal-Weight Individuals with Elevated LDL Cholesterol.
[So] Source:J Nutr;147(8):1517-1523, 2017 Aug.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:: Almonds may increase circulating HDL cholesterol when substituted for a high-carbohydrate snack in an isocaloric diet, yet little is known about the effects on HDL biology and function. The objective was to determine whether incorporating 43 g almonds/d in a cholesterol-lowering diet would improve HDL subspecies and function, which were secondary study outcomes. In a randomized, 2-period, crossover, controlled-feeding study, a diet with 43 g almonds/d (percentage of total energy: 51% carbohydrate, 16% protein, and 32% total and 8% saturated fat) was compared with a similar diet with an isocaloric muffin substitution (58% carbohydrate, 15% protein, and 26% total and 8% saturated fat) in men and women with elevated LDL cholesterol. Plasma HDL subspecies and cholesterol efflux from J774 macrophages to human serum were measured at baseline and after each diet period. Diet effects were examined in all participants ( = 48) and in normal-weight (body mass index: <25; = 14) and overweight or obese (≥25; = 34) participants by using linear mixed models. The almond diet, compared with the control diet, increased α-1 HDL [mean ± SEM: 26.7 ± 1.5 compared with 24.3 ± 1.3 mg apolipoprotein A-I (apoA-I)/dL; = 0.001]. In normal-weight participants, the almond diet, relative to the control diet, increased α-1 HDL (33.7 ± 3.2 compared with 28.4 ± 2.6 mg apoA-I/dL), the α-1 to pre-ß-1 ratio [geometric mean (95% CI): 4.3 (3.3, 5.7) compared with 3.1 (2.4, 4.0)], and non-ATP-binding cassette transporter A1 cholesterol efflux (8.3% ± 0.4% compared with 7.8% ± 0.3%) and decreased pre-ß-2 (3.8 ± 0.4 compared with 4.6 ± 0.4 mg apoA-I/dL) and α-3 (23.5 ± 0.9 compared with 26.9 ± 1.1 mg apoA-I/dL) HDL ( < 0.05). No diet effects were observed in the overweight or obese group. Substituting almonds for a carbohydrate-rich snack within a lower-saturated-fat diet may be a simple strategy to maintain a favorable circulating HDL subpopulation distribution and improve cholesterol efflux in normal-weight individuals with elevated LDL cholesterol. This trial was registered at clinicaltrials.gov as NCT01101230.
[Mh] Termos MeSH primário: Apolipoproteína A-I/sangue
HDL-Colesterol/sangue
LDL-Colesterol/sangue
Dieta com Restrição de Gorduras
Hipercolesterolemia/dietoterapia
Nozes
Prunus dulcis
[Mh] Termos MeSH secundário: Adulto
Idoso
Peso Corporal
Colesterol/sangue
Estudos Cross-Over
Feminino
Seres Humanos
Hipercolesterolemia/sangue
Macrófagos/metabolismo
Masculino
Meia-Idade
Obesidade/sangue
Valores de Referência
Lanches
Triglicerídeos/sangue
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (APOA1 protein, human); 0 (Apolipoprotein A-I); 0 (Cholesterol, HDL); 0 (Cholesterol, LDL); 0 (Triglycerides); 97C5T2UQ7J (Cholesterol)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170816
[Lr] Data última revisão:
170816
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170616
[St] Status:MEDLINE
[do] DOI:10.3945/jn.116.245126


  10 / 796 MEDLINE  
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[PMID]:28582811
[Au] Autor:Yan MR; Parsons A; Whalley GA; Kelleher J; Rush EC
[Ad] Endereço:AUT Food Network, Auckland University of Technology, Auckland, New Zealand.
[Ti] Título:Snack bar compositions and their acute glycaemic and satiety effects.
[So] Source:Asia Pac J Clin Nutr;26(4):624-629, 2017.
[Is] ISSN:0964-7058
[Cp] País de publicação:Australia
[La] Idioma:eng
[Ab] Resumo:BACKGROUND AND OBJECTIVES: Maintaining blood glucose within homeostatic limits and eating foods that sup-press hunger and promote satiety have beneficial impacts for health. This study investigated the glycaemic re-sponse and satiety effects of a serving size of a healthier snack bar, branded Nothing Else, that met the required nutrient profiling score criteria for a health claim, in comparison to two top-selling commercial snack bars. METHODS AND STUDY DESIGN: In an experimental study, 24 participants aged >=50 years were recruited. On three different days blood glucose concentration was measured twice at baseline and 15, 30, 45, 60, 90 and 120 minutes after consumption of a serving size of each bar. Satiety effects were self-reported hunger, fullness, desire to eat, and amount could eat ratings on visual analogue scales. RESULTS: The incremental area under the blood glucose response curve (iAUC) over two hours for the Nothing Else bar was 30% lower than commercial Bar 2 (p<0.001). At 45 minutes after eating, the Nothing Else bar induced the highest fullness rating and lowest hunger rating among the three snack bars. At two hours, fullness induced by the Nothing Else bar was twice that of Bar 2 (p=0.019), but not different to Bar 1 (p=0.212). CONCLUSIONS: The Nothing Else snack bar developed using the nutrient profiling scheme as a guideline, with its high protein and dietary fibre contents, had a lower glycaemic impact and induced a higher subjective satiety than the two commercial snack bars of equal weight.
[Mh] Termos MeSH primário: Análise de Alimentos
Resposta de Saciedade
Lanches
[Mh] Termos MeSH secundário: Feminino
Seres Humanos
Masculino
Meia-Idade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170831
[Lr] Data última revisão:
170831
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170606
[St] Status:MEDLINE
[do] DOI:10.6133/apjcn.072016.04



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