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Full-Text Articles in Nutrition
Can The Fut 2 Gene Variant Have An Effect On The Body Weight Of Patients Undergoing Bariatric Surgery? - Preliminary, Exploratory Study, Natalia Komorniak, Alexandra Martynova-Van Kley, Armen Nalian, Wiktoria Wardziukiewicz, Karolina Skoniecznaa-Zydecka, Daniel Styburski, Joanna Palma, Bartosz Kowalewski, Krzysztof Kaseja, Ewa Stachowska
Can The Fut 2 Gene Variant Have An Effect On The Body Weight Of Patients Undergoing Bariatric Surgery? - Preliminary, Exploratory Study, Natalia Komorniak, Alexandra Martynova-Van Kley, Armen Nalian, Wiktoria Wardziukiewicz, Karolina Skoniecznaa-Zydecka, Daniel Styburski, Joanna Palma, Bartosz Kowalewski, Krzysztof Kaseja, Ewa Stachowska
Faculty Publications
Background: The FUT2 gene (Se gene) encoding the enzyme α-1,2-L-fucosyltransferase 2 seems to have a significant effect on the number and type of bacteria colonizing the intestines. Methods: In a group of 19 patients after bariatric surgery, the polymorphism (rs601338) of FUT2 gene was analyzed in combination with body mass reduction, intestinal microbiome (16S RNA sequencing), and short chain fatty acids (SCFA) measurements in stools. Results: Among the secretors (Se/Se polymorphism of the FUT2 gene rs601338, carriers of GG variant), correlations between waist-hip ratio (WHR) and propionate content and an increase in Prevotella, Escherichia, Shigella, and Bacteroides were observed. On …
Food Consumption Patterns And Body Composition In Children: Moderating Effects Of Prop Taster Status, Lee Stoner, Nicholas Castro, Anna Kucharska-Newton, Abbie E. Smith-Ryan, Sally Lark, Michelle A. Williams, James Faulkner, Paula Skidmore
Food Consumption Patterns And Body Composition In Children: Moderating Effects Of Prop Taster Status, Lee Stoner, Nicholas Castro, Anna Kucharska-Newton, Abbie E. Smith-Ryan, Sally Lark, Michelle A. Williams, James Faulkner, Paula Skidmore
Faculty Publications
This cross-sectional study determined whether 6-n-propylthiouracil (PROP) taster status moderates the relationship between food consumption patterns and body composition in children. Children were recruited (n = 342, 50% female, 8–10 y) from across New Zealand. Using a food frequency questionnaire, these food consumption patterns were derived: Processed Foods, Fruit and Vegetables, and Breakfast Foods. Body composition variables included: body fat (%), fat mass (kg), fat mass index (FMI, kg/m2), body mass index (kg/m2) and waist to height ratio (W:Ht). Following adjustment for confounders, Processed Foods were positively associated with %fat (p = 0.015), fat mass (p …
A Potential Tool For Clinicians; Evaluating A Computer-Led Dietary Assessment Method In Overweight And Obese Women During Weight Loss, Adrianne Widaman, Nancy Keim, Dustin Burnett, Beverly Miller, Megan Witbracht, Keith Widaman, Kevin Laugero
A Potential Tool For Clinicians; Evaluating A Computer-Led Dietary Assessment Method In Overweight And Obese Women During Weight Loss, Adrianne Widaman, Nancy Keim, Dustin Burnett, Beverly Miller, Megan Witbracht, Keith Widaman, Kevin Laugero
Faculty Publications
Many Americans are attempting to lose weight with the help of healthcare professionals. Clinicians can improve weight loss results by using technology. Accurate dietary assessment is crucial to effective weight loss. The aim of this study was to validate a computer-led dietary assessment method in overweight/obese women. Known dietary intake was compared to Automated Self-Administered 24-h recall (ASA24) reported intake in women (n = 45), 19–50 years, with body mass index of 27–39.9 kg/m2. Participants received nutrition education and reduced body weight by 4%–10%. Participants completed one unannounced dietary recall and their responses were compared to actual intake. Accuracy of …
Obesity And Food Choices Among Faculty And Staff At A Large Urban University, Marjorie Freedman, Rebecca Rubinstein
Obesity And Food Choices Among Faculty And Staff At A Large Urban University, Marjorie Freedman, Rebecca Rubinstein
Faculty Publications
Objective: In order to address increasing health care costs associated with obesity, this study sought to determine prevalence of overweight and obesity and examine eating behaviors, food choices, health beliefs, and attitudes of university employees. Participants and Methods: An online survey was distributed to > 3,800 faculty and staff at a large public metropolitan university in Winter 2008. Results: Almost half (48%) of 806 respondents were classified as overweight or obese. Compared to those with normal weights, overweight and obese respondents consumed fewer fruits and vegetables (p < .05), were less confident in making healthful food choices (p < .001), and were more influenced by food choices available in on-campus dining facilities (p < .05). Conclusions: Obesity among university employees warrants attention. Because these employees have less self-efficacy and consume less healthful diets than their normal weight colleagues, universities need to improve on-campus access to healthful foods.