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Full-Text Articles in Nutrition
Human-Relevant Levels Of Added Sugar Consumption Increase Female Mortality And Lower Male Fitness In Mice, James Ruff, Amanda Suchy, Sara Hugentobler, Mirtha Sosa, Bradley Schwartz, Linda Morrison, Sin Gieng, Mark Shigenaga, Wayne Potts
Human-Relevant Levels Of Added Sugar Consumption Increase Female Mortality And Lower Male Fitness In Mice, James Ruff, Amanda Suchy, Sara Hugentobler, Mirtha Sosa, Bradley Schwartz, Linda Morrison, Sin Gieng, Mark Shigenaga, Wayne Potts
Faculty Publications
Consumption of added sugar has increased over recent decades and is correlated with numerous diseases. Rodent models have elucidated mechanisms of toxicity, but only at concentrations beyond typical human exposure. Here we show that comparatively low levels of added sugar consumption have substantial negative effects on mouse survival, competitive ability, and reproduction. Using Organismal Performance Assays—in which mice fed human-relevant concentrations of added sugar (25% kcal from a mixture of fructose and glucose, modeling high fructose corn syrup) and control mice compete in seminatural enclosures for territories, resources and mates—we demonstrate that fructose/glucose-fed females experience a twofold increase in mortality …
Food Intake Patterns And Plate Waste Among Community Meal Center Guests Show Room For Improvement, Marjorie Freedman, Catherine Bartoli
Food Intake Patterns And Plate Waste Among Community Meal Center Guests Show Room For Improvement, Marjorie Freedman, Catherine Bartoli
Faculty Publications
Food insecure individuals often consume nutritionally inadequate diets. Using a weighted plate waste analysis, we examined whether adult guests of 2 independently operated meal centers were served and consumed Food and Drug Administration–recommended serving sizes (reference amount customarily consumed; RACC) of protein, starch, fruit, vegetables, and bread for the dinner meal. In both centers, guests were served and consumed more than 100% of RACC for protein. Regardless of amount served and independent of whether guests took seconds, consumption of fruit and vegetables was less than RACC. Larger servings of vegetables, but not of protein or starch, resulted in more plate …