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The Dutch National Food Consumption Survey studied alcohol consumption, food intake and smoking in 1145 men and 1171 women to find out how alcohol consumption affects dietary and smoking habits. Alcohol consumption was found to lead to a higher energy intake, in part because food intake was not reduced to compensate for increased calories from alcohol. Alcohol consumption was strongly related to smoking. It was weakly related to increased fat intake in men and cholesterol intake in women.

Six healthy subjects were supplemented with 200 micrograms selenium (Se) as Se-rich bread to determine the effect of an increased dietary Se supply on platelet glutathione peroxidase and platelet aggregation. Results show that Se supplementation increases platelet glutathione peroxidase activity but has no effect on platelet aggregation. Therefore, it was assumed that increased dietary selenium intake has no influence on platelet aggregation.

Discusses the bioavailability of calcium and magnesium. Calcium and magnesium metabolism; Factors controlling calcium and magnesium bioavailability; Critical assessment of methodology for measuring calcium and magnesium bioavailability; Indication that many factors influence calcium absorption and urinary calcium excretion; Measurement of the bone mass; Use of a dual labelling technique to measure magnesium absorption.

Objective: Energy restriction (ER) retards the ageing process in animal models. It is possible that ER has a similar effect in humans. As a first approach to look after the potential application of ER in man the feasibility of a moderately energy-restricted diet was studied., Design: A controlled intervention study., Setting: TNO Toxicology and Nutrition Institute., Subjects: 24 middle-aged non-obese men, selected from men responding to advertisements in regional newspapers., Interventions: After a run-in period subjects were divided into two groups, a control group (n = 8) and an ER group (n = 16). Groups were matched on age and body mass index. The effects of 10 weeks of moderate ER (80% of habitual energy intake) on body composition, general health (blood pressure, lipid profile, routine clinical chemistry and haematology), physical and mental performance, and feelings of hunger, satiety and state of mind were measured., Results: Subjects in the ER group lost about 7.4 +/- 2.6 kg weight (P < 0.001). This weight loss concerned mainly loss of fat mass. Diastolic and systolic blood pressure decreased significantly within the ER group (P < 0.05 and P < 0.01 respectively). The increase in HDL-cholesterol level was significantly related to weight loss (P < 0.05)., Conclusions: The results show beneficial effects of 10 weeks of moderate ER on blood pressure and lipid profile without adverse effects on physical and mental performance and feelings of hunger, satiety and mood.

In this study the impact of the Dutch dietary guidelines diet on various health status parameters was examined. Twelve apparently healthy men aged 35-52 years were given both the guidelines diet (G) and the 'average' Dutch diet (D) in a controlled eight-week study period with a cross-over design. Compared with the D diet, the G diet contained less fat (accounting for 35 per cent vs 44 per cent of total energy intake), about half the amounts of saturated and monounsaturated fatty acids and twice the amount of polyunsaturated fatty acids. The G diet was given either as a high-sugar or as a low-sugar variant (25 per cent and 15 per cent of total daily energy intake, respectively). Serum total, LDL- and HDL-cholesterol decreased during the four-week G diet from 5.76 to 4.99, from 3.95 to 3.35 and from 1.13 to 1.03 mmol/l respectively. Also the apo-lipoprotein A-I, A-II and B concentrations decreased in subjects on the G diet. Blood pressure and body composition did not change significantly. Urinary pH and the excretion of sodium and potassium were significantly lower for the G diet. It is concluded that the combined factors in the Dutch guidelines diet, irrespective of amount of sugar, has favourable effects on total and LDL-cholesterol levels, whereas the decrease of the concentrations of HDL-cholesterol and of apo-A-I and A-II is less desirable. The changes in urinary mineral excretion, in particular of sodium, during the G-diet is considered as a positive effect.