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Objectives: We investigated potential causes of the high incidence rate of colorectal cancer (CRC) in New Zealand., Study Design: A national population-based case-control study of 806 cases and 1025 controls was conducted to determine the risk factors for CRC in this population., Methods: Information about family history of CRC, ethnicity, diet, school milk consumption, exercise, and height and weight at age 20 years were collected by a self-administered questionnaire from cases and controls., Results: Response rates were 84% for cases and 65% for controls. Increasing preference for low-fat food alternatives was associated with reducing odds ratios (OR) for CRC (P trend <0.001) with a considerably reduced OR of always versus never choosing low-fat food alternatives (OR = 0.39, 95% confidence interval = 0.26, 0.58). Increased consumption of dairy products or milk was associated with reduced risk of CRC. Belonging to the male gender, having a first degree relative with CRC, and increasing consumption of processed meat, lamb, pork, and bread were associated with elevated risks of CRC. The increased risk from consumption of processed meat was not evident in subjects who regularly or always preferred low-fat food., Conclusions: A preference for low-fat food may ameliorate an increased risk of CRC from the consumption of processed meat., (Copyright © 2020 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.)

Background: Though long-term weight loss maintenance is the treatment goal for obesity, weight regain is typical and few studies have evaluated lifestyle habits associated with weight regain.Objective: To identify dietary and physical activity habits associated with 6- and 24-month weight regain among participants in a weight loss maintenance clinical trial.Design: Secondary analysis of randomized clinical trial data.Participants: Adult primary care patients with recent, intentional weight loss of at least 5%.Main Measures: Lifestyle habits included consumption of low-fat foods, fish, desserts, sugary beverages, fruits, and vegetables and eating at restaurants from the Connor Diet Habit Survey; moderate-vigorous physical activity by self-report; steps recorded by a pedometer; and sedentary behavior by self-report. The outcome variable was weight change at 6 and 24 months. Linear regression models estimated adjusted associations between changes in weight and changes in dietary and physical activity habits.Key Results: Overall, participants (mean (SD): 53.4 (12.2) years old; 26% male; 88% white) maintained weight loss at 6 months (n = 178, mean (SD): - 0.02 (5.70)% change) but began to regain weight by 24 months (n = 157, mean (SD): 4.22 (9.15)% increase). When considered all together, more eating at restaurants, reduced fish consumption, and less physical activity were most consistently associated with weight regain in fully adjusted models at both 6 and 24 months of follow-up. In addition, more sedentary behavior was associated with weight regain at 6 months while reduced consumption of low-fat foods, and more desserts and sugary beverages were associated with weight regain at 24 months.Conclusions: Consuming less fish, fewer steps per day, and more frequent restaurant eating were most consistently associated with weight regain in primary care patients. Primary care providers may consider addressing specific lifestyle behaviors when counseling patients after successful weight loss.Trial Registration: ClinicalTrials.gov Identifier: NCT01946191. [ABSTRACT FROM AUTHOR]

Background: Diet plays a key role in development of diabetes, and there has been recent interest in better understanding the association of dairy food intake with diabetes.Objective: This study examined the associations of full-fat and low-fat dairy food intake with incident diabetes among American Indians-a population with a high burden of diabetes.Methods: The study included participants from the Strong Heart Family Study (SHFS), a family-based study of cardiovascular disease in American Indians, free of diabetes at baseline (2001-2003) (n = 1623). Participants were 14-86-y-old at baseline and 60.8% were female. Dairy food intake was assessed using a Block food frequency questionnaire. Incident diabetes was defined using American Diabetes Association criteria. Parametric survival models with a Weibull distribution were used to evaluate the associations of full-fat and low-fat dairy food intake with incident diabetes. Serving sizes were defined as 250 mL for milk and 42.5 g for cheese.Results: We identified 277 cases of diabetes during a mean follow-up of 11 y. Reported intake of dairy foods was low [median full-fat dairy food intake: 0.11 serving/1000 kcal; median low-fat dairy food intake: 0.03 serving/1000 kcal]. Participants who reported the highest full-fat dairy food intake had a lower risk of diabetes compared to those who reported the lowest full-fat food dairy intake [HR (95% CI): 0.79 (0.59, 1.06); P-trend = 0.03, comparing extreme tertiles, after adjustment for age, sex, site, physical activity, education, smoking, diet quality, and low-fat dairy food intake]. Low-fat dairy food intake was not associated with diabetes.Conclusions: American Indians who participated in the SHFS reported low dairy food intake. Participants who reported higher full-fat dairy food intake had a lower risk of diabetes than participants who reported lower intake. These findings may be of interest to populations with low dairy food intake. [ABSTRACT FROM AUTHOR]

Growth in the low-fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer dissatisfaction with the quality of first-generation low-fat products has highlighted the need for improved technology. Significant advances in understanding the biochemical and physicochemical characteristics of low-fat variants in the past decade have led to novel technological developments. Approaches that have the potential to improve the flavour, texture and functionality of reduced- and low-fat cheese are reviewed here. Topics include the control of processing variables, the selection of appropriate starter and adjunct bacteria, and the use of fat mimetics to improve texture. Factors influencing flavour and texture development in low-fat variants are also considered. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to examine the role of edible mushrooms in the Brazilian diet, considering their strategic significance in meeting nutritional goals within sustainable development. Despite their potential in the nutrition of the Brazilian population, significant knowledge gaps still exist. To address this, the authors formulated this study into five main sections: the consumption of edible mushrooms in Brazil, the factors influencing the consumption, the occurrence of edible mushrooms in Brazil, the nutritional contribution of mushrooms consumed in Brazil and sustainable mushroom production in Brazil. Design/methodology/approach: The authors compiled current literature to develop this viewpoint paper using systematic review, systematic search and narrative review search methods. Findings: Mushrooms are sporadically consumed in Brazil, primarily by the urban population, with challenges in estimating the most used species. Social, economic and cultural factors, health considerations and reduced meat consumption influence mushroom consumption behavior. While Pleurotus ostreatus, Lentinula edodes and Agaricus bisporus are primary species, ethnomycological studies highlight a more diverse consumption among traditional indigenous communities. Brazil hosts approximately 133 wild mushroom species safe for human consumption. Some can be sustainably cultivated using substrates derived from agricultural and urban waste, offering high-protein, high-fiber, low-fat foods with bioactive compounds holding antioxidant and prebiotic potential. Originality/value: To the best of the authors' knowledge, no previous study has investigated how edible mushrooms contribute to the food and nutrition of the Brazilian population. This study emphasizes the crucial role of edible mushrooms in preserving Brazil's cultural heritage, contributing to food and nutritional security and enhancing the overall diet quality. [ABSTRACT FROM AUTHOR]

The food availability and dietary behaviours in Greenland have changed with increasing Westernisation. Food reward is an important driver of food choice and intake, which has not previously been explored in the Arctic population. The aim of this study was to explore differences in food reward after a four-week intervention period with a traditional Inuit diet (TID) or Westernised diet (WD) in Inuit populations in Northern and Western Greenland. This cross-sectional analysis included 44 adults ( n = 20 after TID and n = 24 after WD). We assessed the food reward components, explicit liking and implicit wanting, using the Leeds Food Preference Questionnaire under standardised conditions 60 min after drinking a glucose drink as part of an oral glucose tolerance test after four weeks following a TID or WD. The food intake was assessed using food frequency questionnaires. The intervention groups differed only in implicit wanting for high-fat sweet foods, with higher implicit wanting among the participants following TID compared to WD. Both groups had lower explicit liking and implicit wanting for sweet relative to savoury foods and for high-fat relative to low-fat foods. This exploratory study can guide future studies in Inuit populations to include measures of food reward to better understand food intake in the Arctic.

Efficient detection of food is important for an organism's survival. The results of previous experimental studies are consistent with this statement: food is detected in photographs faster than non-food items. Moreover, fat content modulates the speed of food detection. However, it is not known whether such sensitivity to the fat content of food is modulated by participants' internal states. To investigate these issues, we measured reaction times during a visual search task in which participants in fasting and postprandial states detected high-fat food (fast food), low-fat food (Japanese diet), and non-food (kitchen utensils) targets within crowds of non-food distractors (cars). Our results indicate that both hungry and satiated groups detected food targets more rapidly than non-food targets. The high-fat foods were detected more rapidly than low-fat foods in the hungry group, whereas no difference was observed between reaction times when satiated participants detected high-fat and low-fat food targets. These results suggest that food captures our visual attention even when we are satiated, and that fat detection efficiency is heightened when we are hungry., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Objective: Negative affect is a precipitant for binge eating in bulimia nervosa (BN). The purpose of the current study was to examine the effect of negative affect on food choices on a more granular level among individuals with BN using a computerized Food Choice Task., Method: Individuals with BN (n = 25) and healthy controls (HC, n = 21) participated in a computerized Food Choice Task following negative and neutral affect inductions, across two study sessions. During the task participants rated high and low-fat food items for Healthiness and Tastiness. Individuals then made a series of choices between a neutral-rated food and high and low-fat foods and were then given a snack based upon these choices., Results: Overall negative affect score increased significantly for both the BN and HC groups following the negative affect induction. The group of individuals with BN, relative to the HC group, was less likely to choose high-fat foods (z = -2.763, p = 0.006), and these choices were not impacted by affect condition. Health ratings influenced food choices significantly more among individuals with BN than HC (z = 2.55, p = 0.01)., Discussion: Induction of negative affect was successful, yet was not related to an increase in proportion of high-fat food choices in the group of individuals with BN. The Food Choice Task captured dietary restriction in individuals with BN and results highlight the utility of this task as a probe to examine how the values of healthiness and tastiness impact food choice in individuals with BN., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

AbstractObjectivesTo identify and describe dietary patterns in a cohort of pregnant women and investigate whether the dietary patterns are associated with dietary intake and sociodemographic factors.DesignMothers entering the Finnish Type 1 Diabetes Prediction and Prevention (DIPP) Nutrition Study in 1997?2002 were retrospectively asked to complete a food-frequency questionnaire concerning their diet during pregnancy. Principal components analysis was used to identify dietary patterns.SettingFinland.SubjectsSubjects were 3730 women with a newborn infant carrying increased genetic susceptibility to type 1 diabetes mellitus.ResultsSeven factors were identified and named. Energy intake correlated positively with ?Healthy?, ?Fast food?, ?Traditional bread?, ?Traditional meat? and ?Coffee? patterns and inversely with the ?Alcohol and butter? pattern. Intake of dietary fibre correlated positively with ?Healthy?, ?Traditional bread? and ?Low-fat foods? patterns and inversely with the ?Alcohol and butter? pattern. The seven dietary patterns seemed to account for relatively large proportions of the variance in energy and nutrient intakes except for the intake of vitamin D, vitamin C, carotenoids and calcium. Maternal age and higher level of education were associated with higher scores on ?Healthy?, ?Low-fat foods? and ?Alcohol and butter? patterns.ConclusionPrincipal components analysis produced seven dietary patterns which may be useful for further research concerning maternal diet and health outcomes among both mothers and their offspring. [ABSTRACT FROM AUTHOR]

Abstract It is important to understand constructs essential to low-fat-diet and physical-activity behaviors of low-income culturally diverse middle-school-age students, because ethnicity and socioeconomic status influence body weight status, and these groups are most at risk for obesity later in life. In this descriptive study, constructs important in low-fat diet and physical activity in low- to middle-income, culturally diverse middle school students were examined. Revised for cultural/developmental appropriateness and reading level, instruments incorporating constructs from the Health Promotion and Transtheoretical Models were tested with 221 youth. Results demonstrated that percentage of fat in diet, total number of strategies used for a low-fat diet, access to low-fat food, and total number of exercise processes varied significantly (p < 0.05) across stages of change for low-fat diet. We concluded that interventions should foster access to low-fat foods and processes for diet and activity change. Despite significantly lower income and higher grade level (both of which are risks for poor health behaviors), students in the private school demonstrated significantly lower fat in diet, higher perception of benefits, and better access to low-fat food. These findings warrant additional study. [ABSTRACT FROM AUTHOR]