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Abstract The health benefits of nuts reported throughout the literature are extensive and well established for reducing the risk of, and managing several chronic conditions including, but not limited to cardiovascular disease, type 2 diabetes, non-alcoholic fatty liver disease, and cognition. Despite their comparable nutritional profile, seeds are often not assessed in clinical and epidemiological studies. Interestingly dietary guidelines and recommendations often refer to ‘nuts and seeds’ collectively, even though they are not consistently examined together in nutrition research when determining associated health benefits. The purpose of this review is to call for future nutrition research to consider combining nuts and seeds. This review provides the justification for this proposal by summarising current definitions for nuts and seeds and highlighting the similarities or dissimilarities in their nutrient compositions. Following this, we summarise current evidence on the health benefits of nuts and seeds, research gaps that should be addressed, and considerations for future research using both epidemiological and interventional study designs.

Abstract Background Non-alcoholic fatty liver disease (NAFLD) is represented as the most common liver disease worldwide. NAFLD is associated with metabolic risk factors underpinned by insulin resistance, inflammation and endothelial dysfunction, leading to extrahepatic changes in central nervous diseases such as cognitive impairment, Alzheimer’s disease and dementia. The aim of the review is to explore the association between NAFLD and cognitive function. Methods Using the PRISMA guidelines, a systematic electronic literature search was conducted in four databases: MEDLINE, PsychINFO, Embase and CINAHL from inception until March 2021. Neuropsychological tests utilised within each study were grouped into relevant cognitive domains including ‘general cognition’, ‘reasoning’, ‘mental speed, attention and psychomotor speed’, ‘memory and learning’, ‘language’, ‘visuospatial perception’ and ‘ideas, abstraction, figural creations and mental flexibility’. Results Eleven observational studies that involved 7978 participants with a mean age of 51 years were included. Those with NAFLD had poor cognitive performance in three cognitive domains, including ‘general cognition’, ‘mental speed, attention and psychomotor speed’, and ‘ideas, abstraction, figural creations and mental flexibility’. Conclusion The observed results from the 11 included studies showed that NAFLD was associated with lower cognitive performance across several domains. However, studies conducted to date are limited to observational designs and are heterogeneous with varying diagnostic tools used to assess cognitive function.

Abstract Background Vitamin D deficiency is a common health concern during winter. Eggs are one of the few rich dietary sources of vitamin D, containing cholecalciferol (vitamin D-3) and 25-hydroxyvitamin D-3 [25(OH)D3], with the latter reported to be 5 times more potent at increasing serum 25(OH)D concentrations, the major circulating form of vitamin D. However, whether there is an optimal dose of eggs to increase or maintain 25(OH)D concentrations during wintertime is not known. Objectives To evaluate the dose–response effect of consuming 2, 7, or 12 commercially available eggs per week on serum 25(OH)D concentrations during the autumn-winter months in young adults. Secondary aims were to investigate changes in serum lipids, and the feasibility (adherence) and acceptability to consuming the eggs. Methods In a 12-wk randomized controlled trial, 51 adults aged 25–40 y were randomly assigned to consume 2 eggs/wk (control, n = 17), 7 eggs/wk (n = 17), or 12 eggs/wk (n = 17). Change in serum 25(OH)D was the primary outcome as assessed by LC/MS/MS. Serum lipids were assessed using standard techniques, and acceptability to consuming the eggs was assessed via a questionnaire. Results Forty-two (82%) participants completed the study. Mean adherence to the eggs was 83% for controls, 86% for 7 eggs/wk, and 83% for 12 eggs/wk. Mean serum 25(OH)D concentrations did not change significantly in either the 7-eggs/wk (−8.3 nmol/L; 95% CI: −17.0, 0.4 nmol/L) or 12-eggs/wk (−7.2 nmol/L; 95% CI: −18.6, 4.3 nmol/L) groups, but decreased by 28.6 nmol/L (95% CI: −38.1, −18.9 nmol/L) in controls, which led to a significant (P = 0.003) between-group difference for the change after 12 wk. Serum lipids did not differ between the gr

Background Nuts are nutrient-rich and reported to provide some cognitive and cardiometabolic health benefits, but limited studies have focused on older adults. This study investigated the cross-sectional relationship between habitual nut intake, dietary pattern and quality, cognition and non-alcoholic fatty liver disease (NAFLD) in older adults. Methods Older adults (≥ 60 years) from the NHANES 2011-12 and 2013-14 cohorts, who had complete data on cognitive function (as CERAD total, delayed recall, animal fluency and digit-symbol substitution test) and variables to calculate the Fatty Liver Index (FLI), an indicator of NAFLD, were included (n = 1848). Nut intake and diet quality (Healthy Eating Index 2015) were determined using two 24-hour diet recalls. Participants were categorised into one of four groups based on their habitual nut intake: non-consumers (0 g/d), low intake (0.1–15.0 g/d), moderate intake (15.1–30.0 g/d) or met recommendation (> 30 g/d), with all outcomes compared between these nut intake groups. Results Cognitive scores of older adults were the lowest in non-consumers and significantly highest in the moderate intake group, with no further increase in those who consumed nuts more than 30 g/d (p < 0.007). FLI was the lowest among older adults with moderate nut intake but the associations disappeared after adjusting for covariates (p = 0.329). Moderate nut intake was also associated with better immediate and delayed memory in older adults with high risk of NAFLD (FLI ≥ 60) (B = 1.84 and 1.11, p < 0.05 respectively). Higher nutrient intake and better diet quality (p < 0.001) were seen with higher nut intake but did not influence energy from saturated fat intake. Factor analysis revealed ‘Nuts and oils’ as one of the four major dietary patterns associated with better cognition

Although the beneficial effects of nuts on cardiometabolic diseases have been well established, little is known about the effects of nuts on age-related diseases. Given that age-related diseases share many biological pathways with cardiometabolic diseases, it is plausible that diets rich in nuts might be beneficial in ameliorating age-related conditions. The objective of this review was to summarise the findings from studies that have examined the associations or effects of nut consumption, either alone or as part of the dietary pattern, on three major age-related factors—telomere length, sarcopenia, and cognitive function—in older adults. Overall, the currently available evidence suggests that nut consumption, particularly when consumed as part of a healthy diet or over a prolonged period, is associated with positive outcomes such as longer telomere length, reduced risk of sarcopenia, and better cognition in older adults. Future studies that are interventional, long-term, and adequately powered are required to draw definitive conclusions on the effects of nut consumption on age-related diseases, in order to inform dietary recommendations to incorporate nuts into the habitual diet of older adults.

The world’s ever-growing population presents a major challenge in providing sustainable food options and in reducing pressures on the Earth’s agricultural land and freshwater resources. Current estimates suggest that agriculture contributes ~30% of global greenhouse gas (GHG) emissions. Additionally, there is an increased demand for animal protein, the production of which is particularly polluting. Therefore, the climate-disrupting potential of feeding the planet is likely to substantially worsen in the future. Due to the nutritional value of animal-based protein, it is not a simple solution to recommend a wholesale reduction in production/consumption of animal proteins. Rather, employing strategies which result in the production of low carbon animal protein may be part of the solution to reduce the GHGs associated with our diets without compromising diet quality. We suggest that farmed mussels may present a partial solution to this dilemma. Mussel production has a relatively low GHG production and does not put undue pressure on land or fresh water supplies. By drawing comparisons to other protein sources using the Australian Food and Nutrient Database and other published data, we demonstrate that they are a sustainable source of high-quality protein, long-chain omega-3 fatty acids, phytosterols, and other key micronutrients such as B-12 and iron. The aim of this review is to summarise the current knowledge on the health benefits and potential risks of increasing the consumption of farmed mussels.

Introduction Epidemiological studies indicate an inverse association between nut consumption and body mass index (BMI). However, clinical trials evaluating the effects of nut consumption compared with a nut-free diet on adiposity have reported mixed findings with some studies reporting greater weight loss and others reporting no weight change. This paper describes the rationale and detailed protocol for a randomised controlled trial assessing whether the inclusion of almonds or carbohydrate-rich snacks in an otherwise nut-free energy-restricted diet will promote weight loss during 3 months of energy restriction and limit weight regain during 6 months of weight maintenance. Methods and analysis One hundred and thirty-four adults aged 25–65 years with a BMI of 27.5–34.9 kg/m2 will be recruited and randomly allocated to either the almond-enriched diet (AED) (15% energy from almonds) or a nut-free control diet (NFD) (15% energy from carbohydrate-rich snack foods). Study snack foods will be provided. Weight loss will be achieved through a 30% energy restriction over 3 months, and weight maintenance will be encouraged for 6 months by increasing overall energy intake by ~120–180 kcal/day (~500-750kJ/day) as required. Food will be self-selected, based on recommendations from the study dietitian. Body composition, resting energy expenditure, total daily energy expenditure (via doubly labelled water), physical activity, appetite regulation, cardiometabolic health, gut microbiome, liver health, inflammatory factors, eating behaviours, mood and personality, functional mobility and pain, quality of life and sleep patterns will be measured throughout the 9-month trial. The effects of intervention on the outcome measures over time will be analysed using random effects

Background: In light of obesity, replacing sugar with non-nutritive sweeteners is commonly used to reduce sugar content of food products. This study aimed to compare human energy expenditure (EE), carbohydrate oxidation and food intake after the ingestion of test foods sweetened with sucrose or a non-nutritive sweetener. Methods: This was an acute crossover feeding study that entailed consumption of three test foods: jelly sweetened with 50 g sucrose (SUCROSE), with 120 mg of sucralose only (NNS), or 120 mg sucralose but matched in carbohydrate with 50 g maltodextrin (MALT). On test days, participants arrived at the research facility after an overnight fast. Resting energy expenditure (indirect calorimeter) was measured for 30 min followed by jelly consumption. Participants’ EE and substrate oxidation were measured for 90 min subsequently. After EE assessment, participants completed a meal challenge before leaving the research facility, and recorded food intake for the remaining day. Subjective appetite ratings were assessed before and after test foods and meal challenge. Results: Eleven participants completed the study. EE was higher in SUCROSE and MALT than NNS, but not statistically significant. Carbohydrate oxidation was SUCROSE > MALT > NNS (p < 0.001). Earlier and bigger rise in carbohydrate oxidation was observed in SUCROSE than MALT, although both were carbohydrate-matched. NNS did not promote energy expenditure, carbohydrate oxidation or stimulate appetite. Conclusions: Foods sweetened with sucrose or non-nutritive sweeteners but matched in carbohydrate content have different effects on human EE and carbohydrate oxidation. Sucralose alone did not affect EE, but lower energy in the test food from sugar replacement was eventually fully compensated. Findings from this pilot study should be verified with bigger clinical studies in the future to establish clinical relevance.

Taste is frequently cited as an important factor in food choice, and while a number of studies have attempted to identify relationships between taste function and dietary intake, a systematic review of these studies has been lacking. This review identified studies that examined associations between taste function or taste perception and dietary intake. The purpose was to determine which taste measure was most closely associated with dietary intake in healthy adults. Studies that measured some component of dietary intake, either acutely or longer-term, were eligible for inclusion. Studies were grouped into three categories: those that measured sensitivity (thresholds), intensity, or hedonic responses to sweet stimuli. Sensitivity and intensity studies demonstrated little association with dietary intake measures. Hedonic measurements were more likely to be associated with dietary intake, especially if sweet likers were analyzed separately from sweet dislikers, but the degree of heterogeneity among stimulus concentrations and dietary measures as well as small sample sizes likely obscured more consistent relationships between hedonic evaluation and dietary intake. Due to the potential for within-day and between-day variability in both taste function and dietary intake, future work should explore obtaining more than one taste measurement before comparing results to longer-term dietary assessments and attempts to standardize methods.

The Australian Dietary Guidelines recommend we eat 30g of nuts - a small handful - each day. But many of us know nuts are high in calories and fat. So should we be eating nuts or will they make us gain weight?

The aim of this study was to compare the glycemic response of Caucasians and Asians to two disaccharides of different glycemic index (GI), and to examine if ethnic groups that showed the largest glycemic response to sucrose would benefit the most when it is replaced with isomaltulose. Forty healthy participants (10 Chinese; 10 Malays; 10 Caucasians; and 10 Indians) consumed beverages containing 50 g of sucrose or isomaltulose on two separate occasions using a randomized crossover design. Capillary blood glucose was measured in a fasted state and at 15, 30, 45, 60, 90, and 120 min after beverage ingestion. Glycemic response to sucrose was significantly higher in Malays compared to Caucasians (p = 0.041), but did not differ between Caucasians vs. Chinese (p = 0.145) or vs. Indians (p = 0.661). When sucrose was replaced with isomaltulose, glycemic responses were significantly reduced in all ethnic groups, with the largest reduction in glycemic response being observed in Malays. Malays, who had the greatest glycemic response to sucrose, also showed the greatest improvement in glycemic response when sucrose was replaced with isomaltulose. This implies that Malays who are more susceptible to type 2 diabetes mellitus may benefit from strategies that replace high GI carbohydrate with lower GI alternatives to assist in glycemic control.

BACKGROUND: The inclusion of almonds in an energy-restricted diet has been reported both to enhance or to have no effect on weight loss. Their effects specifically on visceral body fat stores during energy restriction have not been widely examined. In addition, almond consumption has been associated with reduced blood pressure (BP), but whether this is linked to or independent of changes in body composition has to our knowledge not been examined. OBJECTIVE: We evaluated the effects of consuming almonds as part of an energy-restricted diet on body composition, specifically visceral adipose tissue (VAT) and BP, compared to a nut-free energy-restricted diet. METHODS: A randomized controlled 12-wk clinical trial of 86 healthy adults [body mass index (in kg/m2): 25-40] was conducted. Participants were randomly assigned to 1 of 2 energy-restricted (500-kcal deficit/d) diets: an almond-enriched diet (AED) (15% energy from almonds) or a nut-free diet (NFD). A linear mixed-model analysis on primary outcomes such as body weight, body fat, VAT, and BP was performed on all participants [intention-to-treat (ITT) analysis] and compliant participants (complier analysis). RESULTS: Body weight, truncal and total fat percentage, VAT, and systolic BP decreased after 12 wk of energy restriction in both the ITT and complier analyses (P < 0.05). The complier analysis (but not the ITT analysis) indicated a greater mean ± SEM reduction in truncal fat (AED: -1.21% ± 0.26%; NFD: -0.48% ± 0.24%; P = 0.025), total fat (AED: -1.79% ± 0.36%; NFD: -0.74% ± 0.33%; P = 0.035), and diastolic BP (AED: -2.71 ± 1.2 mm Hg; NFD: 0.815 ± 1.1 mm Hg; P = 0.029), and a greater tendency for VAT loss (AED: -8.19 ± 1.8 cm2; NFD: -3.99 ± 1.7 cm2; P = 0.09) over time in the AED group than the NFD group. CONCLUSIONS: Moderate almond consumption by compliant overweight and obese individuals during energy restriction results in greater proportional re

Background Protein quality evaluation aims to determine the capacity of food sources and diets to meet protein and indispensable amino acid (IAA) requirements. This study determined whether nitrogen balance was affected and whether dietary IAA were adequately obtained from the ad libitum consumption of diets at three levels of protein from different primary sources for 12 days. Methods Two 12-day randomized crossover design trials were conducted in healthy subjects [n = 70/67 (M/F); age: 19-70 y; BMI: 18.2-38.7 kg/m2]. The relative dietary protein content was lower than [5% of energy (En%)], similar to (15En%), and higher than (30En%) customary diets. These diets had a limited variety of protein sources, containing wheat protein as a single protein source (5En%-protein diet) or 5En% from wheat protein with 10En% (15En%-protein diets) or 25En% (30En%-protein diets) added from whey with α-lactalbumin, soy or beef protein. Results There was a dose-dependent increase in nitrogen excretion with increasing dietary protein content, irrespective of the protein sources (P = 0.001). Nitrogen balance was maintained on the 5En%-protein diet, and was positive on the 15En%- and 30En%-protein diets (P < 0.001) over 12 days. Protein intake from the 5En%-protein diet did not reach the amount necessary to meet the calculated minimal IAA requirements, but IAA were sufficiently obtained from the 15En%- and 30En%-protein diets. In the 15En%- and 30En%-protein conditions, a higher protein intake from the soy-containing diets than from the whey with α-lactalbumin or beef containing diets was needed to meet the minimal IAA requirements. Conclusion Protein intake did not compensate for an insufficient indispensable amino acid intake with a low-protein diet for 12 days.

Background: With physical inactivity inextricably linked to the increasing prevalence of obesity, there is a need for validated methods that measure free-living energy expenditure (EE) within sedentary environments. While accelerometers enable these measurements, few studies have compared device accuracy in such settings. The aim of this study was to investigate the relative validity of the Actigraph, RT3 and SenseWear Armband (SWA). Methods: Twenty-three (11 male, 12 female) participants (age: 25.3 ± 6.3 yr; BMI: 22.6 ± 2.7) wore 3 accelerometers at designated sites during a 4-hour stay in the Whole Room Calorimeter (WRC). Participants performed 2 10-minute bouts of light-intensity exercise (stepping and stationary cycling) and engaged in unstructured sedentary activities. EE estimated by accelerometers was compared with WRC EE derived from measurements of gaseous exchange. Results: The Actigraph and SWA both accurately estimated EE during the stepping exercise. EE estimated by the RT3 during stepping was significantly lower than the WRC value (31.2% ± 15.6%, P < .001). All accelerometers underestimated cycling and unstructured activity EE over the trial period (P < .001). Conclusions: The Actigraph and SWA are both valid tools for quantifying EE during light-intensity stepping. These results provide further valuable information on how accelerometer devices may be appropriately used

Aim: Iodine deficiency, which has adverse effects on health has re-emerged in Australia. The present study aimed to develop and validate a novel iodine-specific food frequency questionnaire for use in older Australians. Methods: A 49-item food frequency questionnaire that included iodine-rich foods was constructed and administered in 84 men and women aged 60–95 years with normal cognitive function. Dietary iodine intake assessed by the food frequency questionnaire was validated against three repeated 24-hour dietary recalls. Urinary spot iodine concentrations were selected as iodine intake biomarker. Agreement between the two dietary methods was determined using a Bland–Altman plot and intra-class coefficients. Correlations between dietary and urinary iodine were assessed. Forty-three participants repeated the questionnaire after 9 months for reproducibility. Results: Mean iodine intake measured by the food frequency questionnaire and 24-hour dietary recalls did not differ significantly (P= 0.870). The two methods were moderately correlated (r = 0.377; P < 0.05) and the Bland–Altman plots demonstrated an acceptable level of agreement (P= 0.870). Despite an association (r = 0.230; P < 0.05) between urinary iodine concentrations and 24-hour dietary recalls, the food frequency questionnaire was not associated with urinary iodine concentration (r = 0.094; P= 0.40). The method of triads showed coefficients of 0.238 (urinary iodine), 0.953(food frequency questionnaire), 0.396 (24-hour dietary recall) with the unknown true value. Conclusion: A short food frequency questionnaire to assess habitual dietary iodine intake in older Australians has been shown to be valid at the group level with regard to categorising individuals according to their habitual iodine intake. Reproducibility of the food frequency questionnaire remains to be demonstrated.

Aim: Iodine deficiency, which has adverse effects on health has re-emerged in Australia. The present study aimed to develop and validate a novel iodine-specific food frequency questionnaire for use in older Australians. Methods: A 49-item food frequency questionnaire that included iodine-rich foods was constructed and administered in 84 men and women aged 60–95 years with normal cognitive function. Dietary iodine intake assessed by the food frequency questionnaire was validated against three repeated 24-hour dietary recalls. Urinary spot iodine concentrations were selected as iodine intake biomarker. Agreement between the two dietary methods was determined using a Bland–Altman plot and intra-class coefficients. Correlations between dietary and urinary iodine were assessed. Forty-three participants repeated the questionnaire after 9 months for reproducibility. Results: Mean iodine intake measured by the food frequency questionnaire and 24-hour dietary recalls did not differ significantly (P= 0.870). The two methods were moderately correlated (r = 0.377; P < 0.05) and the Bland–Altman plots demonstrated an acceptable level of agreement (P= 0.870). Despite an association (r = 0.230; P < 0.05) between urinary iodine concentrations and 24-hour dietary recalls, the food frequency questionnaire was not associated with urinary iodine concentration (r = 0.094; P= 0.40). The method of triads showed coefficients of 0.238 (urinary iodine), 0.953(food frequency questionnaire), 0.396 (24-hour dietary recall) with the unknown true value. Conclusion: A short food frequency questionnaire to assess habitual dietary iodine intake in older Australians has been shown to be valid at the group level with regard to categorising individuals according to their habitual iodine intake. Reproducibility of the food frequency questionnaire remains to be demonstrated.

Background: Knowing the total energy expenditure (TEE) of overweight adults is important for prescribing weight loss interventions. However, objective measurements of TEE may not always be readily available and can be expensive. This study aimed to investigate the validity of RT3 accelerometers in predicting the TEE of sedentary overweight adults, and to identify any sensitivity to anthropometric changes. Methods: The analysis used data from a 12-week weight loss study. At baseline and 12-week, TEE was predicted using RT3 accelerometers during whole room calorimeter stays. Bias between 2 methods was compared at and between the baseline and 12-week measurement points. Multiple regression analyses of TEE data were conducted. Results: Predicted and measured values for TEE were not different at baseline (P = .677) but were significantly different after weight loss (P = .007). However, the mean bias between methods was small (/d) and was not significantly different between 2 time-points. RT3 activity counts explained an additional 2% of the variation in TEE at 12-week but not at baseline. Conclusion: RT3 accelerometers are not sensitive to body composition changes and do not explain variation in TEE of overweight and obese individuals in a sedentary environment. Keywords: energy expenditure, calorimetry, accelerometry

Objective: There is evidence that increasing the proportion of polyunsaturated fatty acids (PUFA) in a diet can enhance the rate of fat oxidation acutely. Higher PUFA in a diet has also been associated with greater abdominal fat loss in longer term studies. This study aimed to investigate if higher PUFA intake would result in greater fat mass loss over a 12-week period, mainly from the abdominal region. Methods: Data at the 12-week time point from two weight loss studies, both comparing high PUFA versus low PUFA diets was, accessed for 141 overweight subjects from the same area. Specifically, data on anthropometric measurements (weight, height, BMI, body composition, waist and hip circumference, SAT, VAT) and dietary intake were analyzed. The relationship between fat mass and VAT changes was examined using a differential equation. Results: Energy consumption decreased significantly in both study groups. The low fat groups decreased total dietary fat while the HPUFA groups increased PUFA intake significantly. All anthropometric measurements reduced significantly over time but there was no difference between the two dietary groups. The relationship between fat mass and visceral adipose tissue (VAT) loss was allometric. Conclusion: A higher PUFA intake did not lead to greater fat mass loss and there was no additional preferential loss of VAT following higher PUFA consumption.

Background: Knowing the total energy expenditure (TEE) of overweight adults is important for prescribing weight loss interventions. However, objective measurements of TEE may not always be readily available and can be expensive. This study aimed to investigate the validity of RT3 accelerometers in predicting the TEE of sedentary overweight adults, and to identify any sensitivity to anthropometric changes. Methods: The analysis used data from a 12-week weight loss study. At baseline and 12-week, TEE was predicted using RT3 accelerometers during whole room calorimeter stays. Bias between 2 methods was compared at and between the baseline and 12-week measurement points. Multiple regression analyses of TEE data were conducted. Results: Predicted and measured values for TEE were not different at baseline (P = .677) but were significantly different after weight loss (P = .007). However, the mean bias between methods was small (/d) and was not significantly different between 2 time-points. RT3 activity counts explained an additional 2% of the variation in TEE at 12-week but not at baseline. Conclusion: RT3 accelerometers are not sensitive to body composition changes and do not explain variation in TEE of overweight and obese individuals in a sedentary environment. Keywords: energy expenditure, calorimetry, accelerometry

Objective: There is evidence that increasing the proportion of polyunsaturated fatty acids (PUFA) in a diet can enhance the rate of fat oxidation acutely. Higher PUFA in a diet has also been associated with greater abdominal fat loss in longer term studies. This study aimed to investigate if higher PUFA intake would result in greater fat mass loss over a 12-week period, mainly from the abdominal region. Methods: Data at the 12-week time point from two weight loss studies, both comparing high PUFA versus low PUFA diets was, accessed for 141 overweight subjects from the same area. Specifically, data on anthropometric measurements (weight, height, BMI, body composition, waist and hip circumference, SAT, VAT) and dietary intake were analyzed. The relationship between fat mass and VAT changes was examined using a differential equation. Results: Energy consumption decreased significantly in both study groups. The low fat groups decreased total dietary fat while the HPUFA groups increased PUFA intake significantly. All anthropometric measurements reduced significantly over time but there was no difference between the two dietary groups. The relationship between fat mass and visceral adipose tissue (VAT) loss was allometric. Conclusion: A higher PUFA intake did not lead to greater fat mass loss and there was no additional preferential loss of VAT following higher PUFA consumption.

Background: Knowing the total energy expenditure (TEE) of overweight adults is important for prescribing weight loss interventions. However, objective measurements of TEE may not always be readily available and can be expensive. This study aimed to investigate the validity of RT3 accelerometers in predicting the TEE of sedentary overweight adults, and to identify any sensitivity to anthropometric changes. Methods: The analysis used data from a 12-week weight loss study. At baseline and 12-week, TEE was predicted using RT3 accelerometers during whole room calorimeter stays. Bias between 2 methods was compared at and between the baseline and 12-week measurement points. Multiple regression analyses of TEE data were conducted. Results: Predicted and measured values for TEE were not different at baseline (P = .677) but were significantly different after weight loss (P = .007). However, the mean bias between methods was small (/d) and was not significantly different between 2 time-points. RT3 activity counts explained an additional 2% of the variation in TEE at 12-week but not at baseline. Conclusion: RT3 accelerometers are not sensitive to body composition changes and do not explain variation in TEE of overweight and obese individuals in a sedentary environment. Keywords: energy expenditure, calorimetry, accelerometry

Objective: There is evidence that increasing the proportion of polyunsaturated fatty acids (PUFA) in a diet can enhance the rate of fat oxidation acutely. Higher PUFA in a diet has also been associated with greater abdominal fat loss in longer term studies. This study aimed to investigate if higher PUFA intake would result in greater fat mass loss over a 12-week period, mainly from the abdominal region. Methods: Data at the 12-week time point from two weight loss studies, both comparing high PUFA versus low PUFA diets was, accessed for 141 overweight subjects from the same area. Specifically, data on anthropometric measurements (weight, height, BMI, body composition, waist and hip circumference, SAT, VAT) and dietary intake were analyzed. The relationship between fat mass and VAT changes was examined using a differential equation. Results: Energy consumption decreased significantly in both study groups. The low fat groups decreased total dietary fat while the HPUFA groups increased PUFA intake significantly. All anthropometric measurements reduced significantly over time but there was no difference between the two dietary groups. The relationship between fat mass and visceral adipose tissue (VAT) loss was allometric. Conclusion: A higher PUFA intake did not lead to greater fat mass loss and there was no additional preferential loss of VAT following higher PUFA consumption.

Background: High protein meals produce 3 relevant effects in weight management: i) higher thermogenic cost, ii) enhanced fat oxidation, and iii) greater satiation. Pork has been reported to be more thermogenic than soy, suggesting meat protein may be superior to plant protein in a high-protein weight loss diet context. In this study, we aimed to compare the effects of high-protein meals using meat, dairy, and soy sources respectively. Methods: This crossover feeding trial measured energy expenditure, substrate oxidation, and satiety levels of 12 adults during 8-hour stays in a whole-room calorimeter. The 3 isoenergetic high-protein test meals (30% protein, 40% carbohydrate, 30% fat) contained predominantly meat, dairy, and soy protein. Results: There was no significant difference between meals for effects on energy expenditure (p = 0.987), carbohydrate oxidation (p = 0.951), and fat oxidation (p = 0.997). Protein oxidation was significantly lower in meals with predominantly meat compared to soy sources (p = 0.012). There was no significant difference between meals for reported satiety levels (p = 0.296). Conclusion: High-protein meals may be argued as beneficial for weight loss. Animal protein does not appear to offer superior energy expenditure effects, but there may be protein-sparing effects with meat, which may be beneficial in terms of retaining lean body mass.

Background: High protein meals produce 3 relevant effects in weight management: i) higher thermogenic cost, ii) enhanced fat oxidation, and iii) greater satiation. Pork has been reported to be more thermogenic than soy, suggesting meat protein may be superior to plant protein in a high-protein weight loss diet context. In this study, we aimed to compare the effects of high-protein meals using meat, dairy, and soy sources respectively. Methods: This crossover feeding trial measured energy expenditure, substrate oxidation, and satiety levels of 12 adults during 8-hour stays in a whole-room calorimeter. The 3 isoenergetic high-protein test meals (30% protein, 40% carbohydrate, 30% fat) contained predominantly meat, dairy, and soy protein. Results: There was no significant difference between meals for effects on energy expenditure (p = 0.987), carbohydrate oxidation (p = 0.951), and fat oxidation (p = 0.997). Protein oxidation was significantly lower in meals with predominantly meat compared to soy sources (p = 0.012). There was no significant difference between meals for reported satiety levels (p = 0.296). Conclusion: High-protein meals may be argued as beneficial for weight loss. Animal protein does not appear to offer superior energy expenditure effects, but there may be protein-sparing effects with meat, which may be beneficial in terms of retaining lean body mass.

Background: High protein meals produce 3 relevant effects in weight management: i) higher thermogenic cost, ii) enhanced fat oxidation, and iii) greater satiation. Pork has been reported to be more thermogenic than soy, suggesting meat protein may be superior to plant protein in a high-protein weight loss diet context. In this study, we aimed to compare the effects of high-protein meals using meat, dairy, and soy sources respectively. Methods: This crossover feeding trial measured energy expenditure, substrate oxidation, and satiety levels of 12 adults during 8-hour stays in a whole-room calorimeter. The 3 isoenergetic high-protein test meals (30% protein, 40% carbohydrate, 30% fat) contained predominantly meat, dairy, and soy protein. Results: There was no significant difference between meals for effects on energy expenditure (p = 0.987), carbohydrate oxidation (p = 0.951), and fat oxidation (p = 0.997). Protein oxidation was significantly lower in meals with predominantly meat compared to soy sources (p = 0.012). There was no significant difference between meals for reported satiety levels (p = 0.296). Conclusion: High-protein meals may be argued as beneficial for weight loss. Animal protein does not appear to offer superior energy expenditure effects, but there may be protein-sparing effects with meat, which may be beneficial in terms of retaining lean body mass.

Background and aims: Decreasing energy intake relative to energy expenditure is the indisputable tenet of weight loss. In addition to caloric restriction modification of the type of dietary fat may provide further benefits. The aim of the present study was to examine the effect of energy restriction alone and with dietary fat modification on weight loss and adiposity, as well as on risk factors for obesity related disease. Methods and results: One-hundred and fifty overweight men and women were randomized into a 3 month controlled trial with four low fat (30% energy) dietary arms: (1) isocaloric (LF); (2) isocaloric with 10% polyunsaturated fatty acids (LF-PUFA); (3) low calorie (LF-LC) (2 MJ); (4) low calorie with 10% PUFA (LF-PUFA-LC). Primary outcomes were changes in body weight and body fat and secondary outcomes were changes in fasting levels of leptin, insulin, glucose, lipids and erythrocyte fatty acids. Changes in dietary intake were assessed using 3 day food records. One-hundred and twenty-two participants entered the study and 95 completed the study. All groups lost weight and body fat (P < 0.0001 time effect for both), but the LC groups lost more weight (P Z 0.026 for diet effect). All groups reduced total cholesterol levels (P < 0.0001 time effect and PZ 0.017 intervention effect), but the LC and PUFA groups were better at reducing triacylglycerol levels (PZ 0.056 diet effect). HDL increased with LF-LC and LF-PUFA but not with LF-PUFA-LC (0.042 diet effect). The LF and LF-LC groups reported greater dietary fat reductions than the two PUFA groups (PZ 0.043). Conclusion: Energy restriction has the most potent effect on weight loss and lipids, but fat modification is also beneficial when energy restriction is more modest.

Background: High protein meals produce 3 relevant effects in weight management: i) higher thermogenic cost, ii) enhanced fat oxidation, and iii) greater satiation. Pork has been reported to be more thermogenic than soy, suggesting meat protein may be superior to plant protein in a high-protein weight loss diet context. In this study, we aimed to compare the effects of high-protein meals using meat, dairy, and soy sources respectively. Methods: This crossover feeding trial measured energy expenditure, substrate oxidation, and satiety levels of 12 adults during 8-hour stays in a whole-room calorimeter. The 3 isoenergetic high-protein test meals (30% protein, 40% carbohydrate, 30% fat) contained predominantly meat, dairy, and soy protein. Results: There was no significant difference between meals for effects on energy expenditure (p = 0.987), carbohydrate oxidation (p = 0.951), and fat oxidation (p = 0.997). Protein oxidation was significantly lower in meals with predominantly meat compared to soy sources (p = 0.012). There was no significant difference between meals for reported satiety levels (p = 0.296). Conclusion: High-protein meals may be argued as beneficial for weight loss. Animal protein does not appear to offer superior energy expenditure effects, but there may be protein-sparing effects with meat, which may be beneficial in terms of retaining lean body mass.

Background and aims: Decreasing energy intake relative to energy expenditure is the indisputable tenet of weight loss. In addition to caloric restriction modification of the type of dietary fat may provide further benefits. The aim of the present study was to examine the effect of energy restriction alone and with dietary fat modification on weight loss and adiposity, as well as on risk factors for obesity related disease. Methods and results: One-hundred and fifty overweight men and women were randomized into a 3 month controlled trial with four low fat (30% energy) dietary arms: (1) isocaloric (LF); (2) isocaloric with 10% polyunsaturated fatty acids (LF-PUFA); (3) low calorie (LF-LC) (2 MJ); (4) low calorie with 10% PUFA (LF-PUFA-LC). Primary outcomes were changes in body weight and body fat and secondary outcomes were changes in fasting levels of leptin, insulin, glucose, lipids and erythrocyte fatty acids. Changes in dietary intake were assessed using 3 day food records. One-hundred and twenty-two participants entered the study and 95 completed the study. All groups lost weight and body fat (P < 0.0001 time effect for both), but the LC groups lost more weight (P Z 0.026 for diet effect). All groups reduced total cholesterol levels (P < 0.0001 time effect and PZ 0.017 intervention effect), but the LC and PUFA groups were better at reducing triacylglycerol levels (PZ 0.056 diet effect). HDL increased with LF-LC and LF-PUFA but not with LF-PUFA-LC (0.042 diet effect). The LF and LF-LC groups reported greater dietary fat reductions than the two PUFA groups (PZ 0.043). Conclusion: Energy restriction has the most potent effect on weight loss and lipids, but fat modification is also beneficial when energy restriction is more modest.