Adherence to dietary guidelines may result in higher intakes of polyphenols via increased consumption of fruits, vegetables and whole grains. We compared polyphenol dietary intakes and urinary excretion between two intervention groups in the CRESSIDA study: a 12-week, parallel-arm, randomised controlled trial (n=161; 64 M, 97 F; aged 40-70 y). One group adhered to UK dietary guidelines (DG) whereas the other group consumed a representative UK diet (control). We estimated polyphenol dietary intakes, using 4-day food diaries (4-DFD) and food frequency questionnaires (FFQ), and analysed twenty-four hour polyphenol urinary excretion by LC-MS/MS on a subset of participants (n=46 control; n=45 DG). A polyphenol food composition database for 4-DFD analysis was generated using Phenol-Explorer and USDA databases. Total polyphenol intakes by 4-DFD at endpoint (geometric means with 95% CI, adjusted for baseline and gender) were significantly higher in the DG group (1279 mg/d/10 MJ; 1158, 1412) compared to the control group (1084 mg/d/10 MJ; 980, 1197). The greater total polyphenol intakes in the DG group were attributed to higher intakes of anthocyanidins, proanthocyanidins and hydroxycinnamic acids, with the primary food sources being fruits, cereal products, nuts and seeds. FFQ estimates of flavonoid intakes also detected greater intakes in DG compared with the control group. Twenty-four hour urinary excretion showed consistency with 4-DFD in their ability to discriminate between dietary intervention groups for 6 out of 10 selected, individual polyphenols. In conclusion, following UK dietary guidelines increased total polyphenol intakes by approximately 20%, but not all polyphenol subclasses corresponded with this finding.

Recommended citation(APA): Castro-Acosta, M. L., Sanders, T. A. B., Reidlinger, D. P., Darzi, J., & Hall, W. L. (2019). Adherence to UK dietary guidelines is associated with higher dietary intake of total and specific polyphenols compared with a traditional UK diet: further analysis of data from the Cardiovascular risk REduction Study: Supported by an Integrated Dietary Approach (CRESSIDA) randomised controlled trial. British Journal of Nutrition, 121(4), 402415. https://doi.org/10.1017/S0007114518003409

H.K. Al Khatib, W.L. Hall, A. Creedon, E. Ooi, T. Masri, S.V. Harding, L. McGowan, J. Darzi* and G.K. Pot* Diabetes & Nutritional Sciences Division, Faculty of Life Sciences & Medicine, King’s College London, London SE1 9NH, U.K., Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queens University Belfast, Belfast BT12 6BA, U.K. and Department of Health and Life, Virje Universiteit Amsterdam, Faculty of Earth and Life Sciences, Amsterdam, The Netherlands

This article provides an update on the project 'Sleep patterns in relation to dietary patterns and cardio-metabolic risk', which received funding from the British Nutrition Foundation (BNF) Drummond Pump Priming Award. Studying the relationship between sleep, the biological clock, timing of eating and nutrition is part of a new research area termed chrono-nutrition. With the help of the BNF award, a PhD project was set up to investigate the effects of sleep duration and quality on energy balance, dietary intake and quality, and cardio-metabolic risk factors. The project included three studies: (1) a systematic review and meta-analysis investigating whether partial sleep deprivation results in positive energy balance; (2) a cross-sectional study exploring associations between energy balance, dietary intake and quality, chrono-nutrition and cardio-metabolic risk factors; and (3) a randomised controlled intervention feasibility study investigating whether sleep extension in participants with chronic mild sleep deprivation can improve energy balance, diet quality, body composition and cardio-metabolic risk profile. The systematic review showed that partial sleep deprivation results in a net positive energy balance arising from a significantly higher energy intake of 385 kcal/day, with no compensatory effect on energy expenditure. Results from the cross-sectional and randomised controlled feasibility studies are expected later this year. Overall, the project will help to establish whether sleep extension can be used in combination with existing weight management strategies to reduce the burden of obesity and metabolic dysregulation, which are major public health threats.

BACKGROUND/OBJECTIVES: It is unknown whether short sleep duration causatively contributes to weight gain. Studies investigating effects of partial sleep deprivation (PSD) on energy balance components report conflicting findings. Our objective was to conduct a systematic review and meta-analysis of human intervention studies assessing the effects of PSD on energy intake (EI) and energy expenditure (EE).SUBJECTS/METHODS: EMBASE, Medline, Cochrane CENTRAL, Web of Science and Scopus were searched. Differences in EI and total EE following PSD compared with a control condition were generated using the inverse variance method with random-effects models. Secondary outcomes included macronutrient distribution and resting metabolic rate. Heterogeneity was quantified with the I-2-statistic.RESULTS: Seventeen studies (n = 496) were eligible for inclusion in the systematic review, and 11 studies (n = 172) provided sufficient data to be included in meta-analyses. EI was significantly increased by 385 kcal (95% confidence interval: 252, 517; P < 0.00001) following PSD compared with the control condition. We found no significant change in total EE or resting metabolic rate as a result of PSD. The observed increase in EI was accompanied by significantly higher fat and lower protein intakes, but no effect on carbohydrate intake.CONCLUSIONS: The pooled effects of the studies with extractable data indicated that PSD resulted in increased EI with no effect on EE, leading to a net positive energy balance, which in the long term may contribute to weight gain.

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BACKGROUND: Vinegar is promoted as a natural appetite suppressant, based on previous reports that vinegar ingestion significantly increases subsequent satiety. However there are concerns about the appropriateness and safety of this advice, and it is unclear if poor product palatability may explain previously published effects on appetite.OBJECTIVE: To investigate if vinegar palatability and tolerability have a role in suppressing appetite and food intake in two sequential and related acute human feeding studies.SUBJECTS AND METHODS: Healthy, young, normal weight unrestrained eaters were recruited to Study 1 (n = 16), an acute feeding study supplying vinegar within both palatable and unpalatable drinks alongside a mixed breakfast in comparison to a non- vinegar control; and to Study 2 (n = 14), a modified sham feeding study (taste only without ingestion) comparing vinegar to a non- vinegar control following a milkshake preload. Both studies were a randomized crossover balanced design for the assessment of appetite, energy intake and glycaemic response.RESULTS: In Study 1, ingestion of vinegar significantly reduced quantitative and subjective measures of appetite, which were accompanied by significantly higher nausea ratings, with unpalatable treatment having the greatest effect. Significant correlations between palatability ratings and appetite measures were found. In Study 2, orosensory stimulation with vinegar did not influence subsequent subjective or quantitative measures of appetite compared with control.CONCLUSIONS: These studies indicate that vinegar ingestion enhances satiety whereas orosensory stimulation alone does not, and that these effects are largely due to poor tolerability following ingestion invoking feelings of nausea. On this basis the promotion of vinegar as a natural appetite suppressant does not seem appropriate.

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The effectiveness of an integrated dietary intervention compared with an average UK diet in reducing cardiovascular disease risk factors in older men and women aged 40 to 70 years: the CRESSIDA Study - Volume 72 Issue OCE4

Background: There is evidence linking oral propionate to a reduction in food intake, which could confer functional food properties in the fight against obesity. However, propionate is typically volatile with a pungent smell and taste and so incorporating into foods naturally, at levels acceptable to the consumer is a novel approach. Subjects/methods: Twenty healthy, young, normal weight unrestrained eaters underwent an acute feeding study using a palatable sourdough and an identical control bread of a similar palatability, in a randomized cross-over balanced design for the assessment of appetite and energy intake. Results: No difference in energy intake of an ad libitum test meal, 180 min after the bread-based breakfast or in energy and macronutrient intake over the entire 24 h period was found between breads. Visual analogue scale ratings for appetite were not influenced by bread type, except the desire to eat something sweet. Elevated plasma insulin concentrations were observed following the propionate-rich sourdough breakfast ( P =0.033 no effects of treatment on postprandial glycaemia were found. Conclusions: These findings suggest propionate-rich sourdough bread does not influence appetite and food intake unlike larger doses of the food preservative N -propionate.

The CRESSIDA study (ISRCTN92382106) is a dietary RCT in men and women aged 40–70 years which aims to decrease salt intake to <6 g/day, saturated fatty acids to <10% energy and to increase the intake of whole grains (>50% cereals), fruit and vegetables (5 portions/day) and fish (2 portions/week) compared with control (average UK diet). The primary outcome is a change in vascular function. We report preliminary results on plasma lipids in the first 34 subjects to complete a 12 week intervention. Tabled 1 Control (n = 18) Intervention (n = 16) Total cholesterol (mmol/L) 5.71 (5.34–6.07) 4.87 (4.49–5.26) ** P<0.01. LDL-C (mmol/L) 3.50 (3.15–3.84) 2.82 (2.45–3.18) * P<0.05. Apoprotein B (g/L) 1.17 (1.08–1.27) 0.97 (0.87–1.08) * P<0.05. NEFA (mmol/)mmol/L 0.55 (0.45–0.65) 0.41 (0.30–0.52) * P<0.05. TAG (mmol/L) 1.41 (1.19–1.63) (0.80–1.27) ** P<0.01. 24 h urinary Na (mmol/day) 139 (114–165) 90 (63–118) * P<0.05. Analysis of covariance; mean values (95% CI). * P < 0.05. ** P < 0.01. Open table in a new tab Analysis of covariance; mean values (95% CI).

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