Purpose: The purpose of this study was to examine the association between almond consumption, the most widely consumed tree nut in the US, and nutrient intake, nutrient adequacy, diet quality, and weight/adiposity in ...Purpose: The purpose of this study was to examine the association between almond consumption, the most widely consumed tree nut in the US, and nutrient intake, nutrient adequacy, diet quality, and weight/adiposity in adults. Methods: Data from adults (N=24,808), 19+ years, participating in the NHANES 2001-2010 were used. The NCI method was used to estimate the usual intake of almonds and selected nutrients. Almond consumers were defined as those consuming any amount of almonds/almond butter. Percentages of the consumers/non-consumers below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) for select nutrients were determined. To assess significant differences for the percentage of almond consumers vs. non-consumers with intakes less than the EAR or above the AI, a Z-statistic for differences in population proportions was used. Covariate-controlled linear regression was used to determine differences in diet quality, measured by the Healthy Eating Index-2010 (HEI-2010), between the consumer groups. Body mass indices and waist circumference were assessed. P was set at p < 0.01. Results: Almond consumers were more likely to be non-Hispanic white, older, of higher income, more physically active, and were less likely to be a current smoker than non-consumers. Usual intake of almonds among consumers was 29.5 ± 1.5 g/day. Usual intake of protein;dietary fiber;vitamins A, D, E, and C;thiamin;niacin;riboflavin;folate, calcium, copper, magnesium, iron, phosphorus, selenium, zinc, and potassium was higher in almond consumers. Almond consumers were less likely to be below the EAR for protein, vitamins A, D, E, B12, and C;riboflavin;calcium;copper;magnesium;iron;phosphorus;and zinc. They were also more likely to be above the AI for dietary fiber and potassium. Total HEI-2010 scores were approximately 15 points higher in almond consumers. Body mass indices and waist circumference measures were lower in almond consumers. Conclusions: Moderate consumption of almonds should be encouraged as part of a healthy diet.展开更多
Objectives: The goal of this study was to determine the association of rice consumption with nutrient intake and diet quality in a recent nationally representative sample of US adults. Methods: NHANES data (2005-2010)...Objectives: The goal of this study was to determine the association of rice consumption with nutrient intake and diet quality in a recent nationally representative sample of US adults. Methods: NHANES data (2005-2010) were used to assess the association of rice consumption by adults (19+ yrs;N = 14,386) with nutrient intake and diet quality. 24-hour dietary intakes were used to calculate usual intake (UI) of rice consumption using the National Cancer Institute methodology. Rice consumption groups were 0.25 to 0.5 to <1.0, and >1.0 oz. eq. of UI of rice. Diet quality (using the Healthy Eating Index-2005 [HEI-2005]) was calculated. Covariate adjusted least square means ± SE were determined and quartile trends across the rice consumption categories were examined. Results: Significant (p < 0.001) positive trends (β coefficient across rice consumption categories) were seen for sodium (118.99 mg), dietary fiber (0.57 g), folate (58.24 μg DFE), magnesium (11.83 mg), iron (0.97 mg) and potassium (29.45 mg). Significant negative trends (p < 0.0001) were seen for intakes of saturated fatty acids (-1.75 g), added sugars (-1.31 g);and calcium (-40.46 mg). HEI-2005 also showed a positive trend (p < 0.0001) with rice consumption (5.5 points). HEI-2005 component scores for total fruit (0.07), whole fruit (0.11), dark green/orange vegetables (0.25), total grains (0.10), meat/beans (0.24), and oils (0.15) were higher (p < 0.01) in rice consumers than non-consumers. HEI-2005 component scores for saturated fatty acids (0.63), solid fats, added sugars, and alcohol (1.22) were higher suggesting more favorable intake, but sodium (-0.24) was lower. Conclusion: Overall, consumption of rice should be encouraged to improve nutrient intake and diet quality. Nutrition education can provide ways to reduce sodium added to rice dishes.展开更多
Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nut...Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 grain patterns: 1) no consumption of main grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” had a better diet quality compared to no grains. Consuming many, but not all, of the grain food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” vs. no grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg;P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm;P = 0.004) in comparison to those consuming no grains. Conclusions: Certain grain food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain grain food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.展开更多
The mounting endemic of prescription iatrogenic opioid dependence in pain patients provoked this treatise about an alternative method that can be used to treat pain, improve function and reduce the risk of opioid depe...The mounting endemic of prescription iatrogenic opioid dependence in pain patients provoked this treatise about an alternative method that can be used to treat pain, improve function and reduce the risk of opioid dependence. It is well known that as well as the side effects reported for chronic opioid therapy, genetically predisposed individuals are at risk for opioid dependence. We propose the use of the Genetic Addiction Risk Score (GARS) assessment to identify patients early in treatment who should avoid narcotic pain medications. Primarily, this review will be an exploration of the mechanisms of action of an electrotherapeutic alternative to narcotic treatment that can be used to augment tissue healing and reduce the pain associated with human injuries and neuropathies. This particular electrotherapeutic device was developed at the Electronic Waveform Laboratory in Huntington Beach, California and is called the H-Wave? device. The primary effect of the H-Wave?device is stimulation (HWDS) of small diameter fibers of “red-slow-twitch” skeletal muscle. Mechanisms of action of HWDS have been investigated in both animal and human studies. They include edema reduction, induction of nitric oxide dependent augmented microcirculation and angiogenesis, small muscle contraction that eliminates transcapillary fluid shifts, reducing the painful effects of tetanizing fatigue and gradual loading of healing injured muscle tissue that helps repair and remodeling. A recent metaanalysis found a moderate-to-strong-positive effect of the HWDS in providing pain relief, reducing the requirement for pain medication, with the most robust effect being increased functionality. We are proposing that GARS can be used to identify those at risk of developing opioid dependence and that the need for opioid analgesia can be reduced by use of this electro therapeutic alternative to opioid analgesia in the treatment of pain and injuries.展开更多
文摘Purpose: The purpose of this study was to examine the association between almond consumption, the most widely consumed tree nut in the US, and nutrient intake, nutrient adequacy, diet quality, and weight/adiposity in adults. Methods: Data from adults (N=24,808), 19+ years, participating in the NHANES 2001-2010 were used. The NCI method was used to estimate the usual intake of almonds and selected nutrients. Almond consumers were defined as those consuming any amount of almonds/almond butter. Percentages of the consumers/non-consumers below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) for select nutrients were determined. To assess significant differences for the percentage of almond consumers vs. non-consumers with intakes less than the EAR or above the AI, a Z-statistic for differences in population proportions was used. Covariate-controlled linear regression was used to determine differences in diet quality, measured by the Healthy Eating Index-2010 (HEI-2010), between the consumer groups. Body mass indices and waist circumference were assessed. P was set at p < 0.01. Results: Almond consumers were more likely to be non-Hispanic white, older, of higher income, more physically active, and were less likely to be a current smoker than non-consumers. Usual intake of almonds among consumers was 29.5 ± 1.5 g/day. Usual intake of protein;dietary fiber;vitamins A, D, E, and C;thiamin;niacin;riboflavin;folate, calcium, copper, magnesium, iron, phosphorus, selenium, zinc, and potassium was higher in almond consumers. Almond consumers were less likely to be below the EAR for protein, vitamins A, D, E, B12, and C;riboflavin;calcium;copper;magnesium;iron;phosphorus;and zinc. They were also more likely to be above the AI for dietary fiber and potassium. Total HEI-2010 scores were approximately 15 points higher in almond consumers. Body mass indices and waist circumference measures were lower in almond consumers. Conclusions: Moderate consumption of almonds should be encouraged as part of a healthy diet.
文摘Objectives: The goal of this study was to determine the association of rice consumption with nutrient intake and diet quality in a recent nationally representative sample of US adults. Methods: NHANES data (2005-2010) were used to assess the association of rice consumption by adults (19+ yrs;N = 14,386) with nutrient intake and diet quality. 24-hour dietary intakes were used to calculate usual intake (UI) of rice consumption using the National Cancer Institute methodology. Rice consumption groups were 0.25 to 0.5 to <1.0, and >1.0 oz. eq. of UI of rice. Diet quality (using the Healthy Eating Index-2005 [HEI-2005]) was calculated. Covariate adjusted least square means ± SE were determined and quartile trends across the rice consumption categories were examined. Results: Significant (p < 0.001) positive trends (β coefficient across rice consumption categories) were seen for sodium (118.99 mg), dietary fiber (0.57 g), folate (58.24 μg DFE), magnesium (11.83 mg), iron (0.97 mg) and potassium (29.45 mg). Significant negative trends (p < 0.0001) were seen for intakes of saturated fatty acids (-1.75 g), added sugars (-1.31 g);and calcium (-40.46 mg). HEI-2005 also showed a positive trend (p < 0.0001) with rice consumption (5.5 points). HEI-2005 component scores for total fruit (0.07), whole fruit (0.11), dark green/orange vegetables (0.25), total grains (0.10), meat/beans (0.24), and oils (0.15) were higher (p < 0.01) in rice consumers than non-consumers. HEI-2005 component scores for saturated fatty acids (0.63), solid fats, added sugars, and alcohol (1.22) were higher suggesting more favorable intake, but sodium (-0.24) was lower. Conclusion: Overall, consumption of rice should be encouraged to improve nutrient intake and diet quality. Nutrition education can provide ways to reduce sodium added to rice dishes.
文摘Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 grain patterns: 1) no consumption of main grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” had a better diet quality compared to no grains. Consuming many, but not all, of the grain food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” vs. no grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg;P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm;P = 0.004) in comparison to those consuming no grains. Conclusions: Certain grain food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain grain food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.
文摘The mounting endemic of prescription iatrogenic opioid dependence in pain patients provoked this treatise about an alternative method that can be used to treat pain, improve function and reduce the risk of opioid dependence. It is well known that as well as the side effects reported for chronic opioid therapy, genetically predisposed individuals are at risk for opioid dependence. We propose the use of the Genetic Addiction Risk Score (GARS) assessment to identify patients early in treatment who should avoid narcotic pain medications. Primarily, this review will be an exploration of the mechanisms of action of an electrotherapeutic alternative to narcotic treatment that can be used to augment tissue healing and reduce the pain associated with human injuries and neuropathies. This particular electrotherapeutic device was developed at the Electronic Waveform Laboratory in Huntington Beach, California and is called the H-Wave? device. The primary effect of the H-Wave?device is stimulation (HWDS) of small diameter fibers of “red-slow-twitch” skeletal muscle. Mechanisms of action of HWDS have been investigated in both animal and human studies. They include edema reduction, induction of nitric oxide dependent augmented microcirculation and angiogenesis, small muscle contraction that eliminates transcapillary fluid shifts, reducing the painful effects of tetanizing fatigue and gradual loading of healing injured muscle tissue that helps repair and remodeling. A recent metaanalysis found a moderate-to-strong-positive effect of the HWDS in providing pain relief, reducing the requirement for pain medication, with the most robust effect being increased functionality. We are proposing that GARS can be used to identify those at risk of developing opioid dependence and that the need for opioid analgesia can be reduced by use of this electro therapeutic alternative to opioid analgesia in the treatment of pain and injuries.
