Dietary Energy Density and Body Weight: Is There a Relationship?Drewnowski, Adam; Almiron-Roig, Eva; Marmonier, Corinne; Lluch, Anne
doi: 10.1111/j.1753-4887.2004.tb00012.xpmid: 15622713
The energy density of foods and beverages is defined as the available energy per unit weight (kJ/g). Energy density of the diet is usually calculated excluding non-caloric beverages and drinking water. Because water contributes more to the weight of foods than any macronutrient, energydense foods are not necessarily those high in sugar or fat, but those that are dry. Evidence linking dietary energy density with body weight is critically evaluated in this review. Existing reports of a positive association between dietary energy density, higher energy intakes, and weight gain are based on laboratory and clinical studies. Although some cross-sectional epidemiological studies have linked dietary energy density with higher body mass index (BMI) values, the data are not consistent. At this time, there are no longitudinal cohort data linking dietary energy density with higher obesity risk.
Polyunsaturated Fatty Acids and Cardiovascular HealthKris-Etherton, Penny M.; Hecker, Kari D.; Binkoski, Amy E.
doi: 10.1111/j.1753-4887.2004.tb00013.xpmid: 15622714
Epidemiologic studies have shown a beneficial association between polyunsaturated fatty acid (PUFA), specifically linoleic acid (C18:2, n-6), intake and cardiovascular disease morbidity and mortality. Clinical studies have shown that n-6 PUFAs have the most potent cholesterol-lowering effects of the individual fatty acid classes, and emerging evidence suggests that PUFAs have favorable effects on postprandial lipemia. However, some studies suggest that high intakes of linoleic acid may have adverse effects on proinflammatory cytokines and adhesion molecules. Research is needed to establish the optimal level of dietary PUFAs that maximally affects the greatest number of health risk factors.
Gene-Nutrient Interactions in Cancer EtiologyNowell, Susan A.; Ahn, Jiyoung; Ambrosone, Christine B.
doi: 10.1111/j.1753-4887.2004.tb00014.xpmid: 15622715
Relationships between dietary components and cancer risk are often unclear, and the results from epidemiologic studies are inconsistent. While some inconsistencies could be due to study design issues, we propose that genetic heterogeneity of study populations could mask associations. In this report, we review the literature regarding meat consumption and risk of colon, breast, and prostate cancers, particularly in relation to phenotypes and genotypes for enzymes that metabolize food-borne promutagens. The role of consumption of fruits and vegetables, as well as the role of genetic variants in oxidative stress genes, in the risk of breast cancer are also discussed.
Karat, Pulque, and Gac: Three Shining Stars in the Traditional Food GalaxyKuhnlein, Harriet V.
doi: 10.1111/j.1753-4887.2004.tb00015.xpmid: 15622716
Karat banana, pulque prepared from Agave species, and gac fruit are three traditional local food items recently studied intensively for their nutrition potential among traditional and indigenous peoples, and are examples of how local food-based strategies can be used to ensure micronutrient nutrition. Successful health promotion and intervention programs emphasizing traditional food systems are few in the international literature, but offer promise in understanding the potential of food-based strategies. Traditional food strategies could be used not only for alleviating malnutrition, but also for developing locally relevant programs for stemming the nutrition transition and preventing chronic disease, particularly among indigenous and traditional peoples who retain knowledge of using food species in their local ecosystems.
Does Perioperative Immunonutrition Reduce Postoperative Complications in Patients with Gastrointestinal Cancer Undergoing Operations?Moskovitz, David N.; Kim, Young-In
doi: 10.1111/j.1753-4887.2004.tb00016.xpmid: 15622717
Perioperative immune modulation using specialized enteral diets containing specific immunonutrients may improve postoperative outcomes in critically ill patients compared with standard formulas. A study from Italy involving 305 patents with histologically confirmed cancer of the gastrointestinal tract undergoing major elective surgery and preoperative weight loss <10% demonstrated that a specialized preoperative oral formula enriched with arginine, ω-3 fatty acids, and RNA for 5 days before surgery with no nutritional support postoperatively (preoperative group) was as effective as pre- and postoperative administration of the same enriched formula (perioperative group) in decreasing the incidence of postoperative infections and length of hospital stay. Both pre- and perioperative immunonutritional strategies were superior to the conventional approach (no artificial nutrition perioperatively).