Lanierwilder0356

matic costs in favor of those less in need. It underscores the need to explore other options for improving the impact of programs addressing the needs of acutely malnourished children. © The Author(s). 2020.Background This study investigated long-term effect of the Obudu honey on selected biomarkers of energy storage regulation, compared to table sugar. Methods Fifty Wistar rats assigned to 5 groups of 10 rats each, were fed rat chow only (NC), 8% table sugar (S8%), 16% table sugar (S16%), 10% honey (H10%) and 20% honey (H20%) diets respectively, for 29 weeks. On dry weight basis, the percentages of table sugar and honey for each level of incorporation were equivalent. Diet intake, body weights and fasting blood glucose (FBG) were measured fortnightly. At the end of the study, serum glucose, insulin, leptin and tissue necrosis factor - α (TNF-α), wet weight of white adipose tissues (WAT) were measured. Results After an initial adjustment to the diets, there was no significant difference in diet consumed by female and male subgroups, except the female group fed H20% which was consistently lower than the NC and the corresponding S16% fed group (P  less then  0.05). Both honey and sugar incorporated diets caused simpt the honey from obesigenic effect. The effects were subtle and may require a longer time to precipitate obesity. © The Author(s). 2020.Background The physical status of patients who received enteral nutrition is still unclear. We aimed to compare the physical functional status among older adult patients who underwent percutaneous endoscopic gastrostomy (PEG) and those with nasogastric feeding. Methods We conducted a retrospective cohort study in an acute care hospital from August 1, 2009 to March 31, 2015. We included older adult patients (age ≥ 65 years) who were administered PEG or nasogastric feeding during hospitalization and received enteral nutrition for ≥14 days. We excluded patients who were completely bedridden at the administration of enteral nutrition. The primary outcome was death or becoming bedridden at discharge. The incidence of being bedridden among the patients who survived and received enteral nutrition at discharge was also compared according to the enteral nutrition method used. Results Among the 181 patients who were administered enteral nutrition during hospitalization, 40 patients (22%) died and 66 patients (36%) were bedridden at discharge. The proportions of patients who fully resumed oral intake were 30% in the nasogastric group and 2.3% in the PEG group. The adjusted odds ratios comparing PEG feeding to nasogastric feeding were 0.38 (95% CI, 0.16-0.93) for death or being bedridden and 0.09 (95% CI, 0.02-0.40) for being bedridden among the patients who were receiving enteral nutrition at discharge. Conclusions Among older adult patients who were administered enteral nutrition, more than half of these patients died or became bedridden. PEG feeding could be associated with a lower risk of becoming bedridden or death in comparison with nasogastric feeding, although PEG feeding may be offered to the most mobile/ambulatory patients within clinical decision-making. Clinicians should carefully consider the administration and choice of enteral nutrition methods, when considering the prognosis of the patients. © The Author(s). 2020.Background Breakfast is often regarded as "the most important meal of the day" but there is limited reporting of the foods/beverages currently constituting a typical breakfast. This study investigated current breakfast habits of Australian men. Methods Men aged 18-44y were recruited from metropolitan and regional NSW Australia and completed an online survey investigating breakfast consumption habits and other lifestyle parameters including demographic characteristics and waking habits. Results 112 men participated. Most (83.5%) ate breakfast ≥5 times/week and consumed this meal before 8 am (84.0%). Breakfast for habitual breakfast eaters consisted of one or more of the following foods or beverages eaten ≥5 times/week breakfast cereal (50.0%), milk for cereal (51.1%), fruit (28.7%), toast (13.8%), spreads (11.7%), yogurt (12.8%), and/or coffee (40.4%). Breakfast may also include the following foods 1-4 times/week eggs (58.5%), bacon (30.9%), juice (19.1%), and/or tea (17.0%). Conclusion A majority of Australian men younger than 45 years old were found to eat breakfast most days of the week. Cereal, milk and fruit were the most common foods consumed for breakfast. Breakfast is considered to be an important meal among health professionals and we found a majority of Australian men do eat breakfast regularly. Approximately half of the young men in the study reported consuming cereal and milk for breakfast most of the time, a breakfast option that is linked to higher daily wholegrain, fibre and micro-nutrient intakes. © The Author(s). 2020.Background LDL cholesterol (LDL-C) concentration is modified by dietary and genetic factors; however, little is known about the details of this relationship. Our aim was to investigate the associations taking into account dietary assessment methods, seasonal effects and missing values. Methods Study subjects completed food frequency questionnaires (FFQ) and supplied 3-day weighed dietary records (WDRs) and blood samples in four seasons. Approximately 660,000 single nucleotide polymorphisms (SNPs) were measured. Candidate SNPs related to LDL-C concentration were systematically selected. Multiple imputation was applied for missing values. A total of 312 repeated measures data were used for analyses. After adjusting for season and subjects as fixed and random effects, effects of nutrient intake and SNPs on LDL-C concentration were assessed according to three dietary assessment methods the FFQ and first and four season 3-day WDRs (4 s-3d WDRs). Results For LDL-C concentration, ethanol consumption derived from allcific nutrients, were revealed. Selleck Panobinostat Our findings can be used to help to interpret the relationships between dietary and genetic factors on LDL-C concentration in large-scale epidemiological studies.(10/10 keywords). © The Author(s). 2019.