In the April 03 issue of The Zealotia Daily, we deciphered 9 articles focusing on: tea, vitamin B12, vitamin E, gluten-free drinking, intermittent fasting, dietary fiber, processed foods, parenteral nutrition
Southwest University: Can Tea Improve Circadian Rhythm Disorders? (Overview)
Critical Reviews in Food Science and Nutrition——[11.176]
(1) Circadian rhythm disorders (CRDs) can affect body health and disease through the intestinal-hepatic-brain axis; (2) research on CRD should focus more on healthy individuals and their offspring; (3) different teas contain a variety of different biologically active ingredients, such as phenols, flavonoids, theaflamin, polysaccharides, etc.; (4) it may improve the metabolic disorders and inflammation caused by CRD by regulating bile acid metabolism, tryptophan metabolism, and G protein-coupled receptors (GPCRs); (5) the targets of tea to alleviate CRD may have farnesol X receptors (FXR), Aromatic hydrocarbon receptor (AHR) and GPCR; (6) Existing mechanisms are still not well understood, and a comprehensive mechanism should be established in the future to evaluate the improved effect of tea on CRD.
【Editor-in-Chief's Comments】
Southwest University Zeng Liang's team research results. Tea is a common drink. Recent studies have shown that tea can reduce glycolipid metabolism and inflammation, but the effect on circadian rhythms is unknown. In this paper, the effect of tea on circadian rhythm disorders and the possible mechanisms of action are reviewed. （@Bingbing）
【Original information】
Tea combats circadian rhythm disorder syndrome via the gut-liver-brain axis: potential mechanisms speculated
2022-02-20, doi: 10.1080/10408398.2022.2040945
Vitamin B12 Content in Non-Animal Foods (Review)
(1) Twenty-five studies involving vitamin B12 assessment in seaweed, mushrooms, plants, and fermented foods were included; (2) Vitamin B12 analysis, initially with microbial assays, ELISA, and HPLC, and more recently moved to more sensitive liquid PHA spectrometry techniques; (3) Vitamin B12 content range per serving: seaweed ranged from 0.003 ug/7 g (fescue) to 1.03-2.68 ug/tablet (seaweed), and mushrooms from 0.002 ug/tablet (seaweed) 20g dry weight (white mushrooms) to 0.79-1.12ug/20g dry weight (shiitake mushrooms), fermented foods in soybean yogurt content up to 20ug/ cup; (4) a variety of non-animal foods may meet the recommended daily intake of vitamin B12 (2.4ug/ day).
In recent years, plant-based diets have become more and more popular, but pure plant-based diets are prone to vitamin B12 deficiency. In this regard, we explore the vitamin B12 content of common plant foods, such as algae, mushrooms, plants, and fermented foods. The results of the study show that some non-animal diets, such as soy yogurt, seaweed, shiitake mushrooms, etc., can provide a certain amount of vitamin B12, and more consumption may meet the body's recommended daily intake of vitamin B12. （@Bingbing）
Vitamin B12 sources in non-animal foods: a systematic review
2022-03-28, doi: 10.1080/10408398.2022.2053057
More than 210,000 people have revealed that vitamin E may reduce the risk of digestive tract diseases
American Journal of Gastroenterology——[10.864]
(1) Data on nutritional intake of 210,667 subjects were collected; (2) increased dietary vitamin E intake was significantly associated with a reduced risk of chronic airway obstruction, tobacco use disorders, esophagitis, and gastroesophageal reflux disease; (3) each increase in dietary vitamin E intake was significantly associated with a 5.3% reduction in the risk of all-cause mortality; (4) each increase in dietary vitamin E intake was significantly associated with a 12.5% reduction in the risk of ICD-10 diagnosis of NAFLD and MRI diagnosis of NAFLD, respectively. (5) The protective effect of vitamin E on NAFLD was more pronounced in patients with type 2 diabetes mellitus and overweight.
The results of a cohort study published in the American Journal of Gastroenterology, which analyzed data from more than 200,000 people, found that vitamin E intake was associated with a reduced risk of multiple gastrointestinal diseases and associated with lower all-cause mortality, as well as a lower risk of nonalcoholic fatty liver disease (NAFLD) in people with type 2 diabetes and in overweight people. （@aluba）
Dietary Vitamin E intake is associated with a reduced risk of developing digestive diseases and NAFLD
2022-03-14, doi: 10.14309/ajg.000000000000001726
A gluten-free diet failed to improve gastrointestinal symptoms
Alimentary Pharmacology and Therapeutics——[8.171]
(1) This double-blind randomized crossover trial involved young people with at least four different gastrointestinal symptoms and excluded celiac disease, investigated the effect of gluten on their gastrointestinal symptoms, and eventually 32 people completed the trial; (2) the gluten diet did not induce gastrointestinal symptoms for 7 days compared with placebo (gluten-free oat rolls) (10 grams of gluten-free oat rolls per day); (3) there was no significant difference between placebo and gluten in measuring mental health; (4) at the individual level, The number of people who responded to gluten and those who responded to placebo was comparable (defined as a reduction in symptoms by at least 25%), further demonstrating that the effect of gluten and placebo on gastrointestinal symptoms was not significant.
Gluten-free diets (GFDs) are becoming increasingly popular in healthy people without celiac disease or wheat allergies. In some surveys, the main reasons people choose GFD are trying to control their weight, believing that it is healthier to consume GFD, and worrying about symptoms after gluten intake. A recent study published in Alimentary Pharmacology and Therapeutics found that adding gluten to the diet did not cause gastrointestinal symptoms or mental health deterioration in young people with non-celiac disease compared to placebo. This study suggests that healthy people or people without celiac disease who have gastrointestinal symptoms may not have the apparent benefits of adopting a gluten-free diet, but may be aware of the risk of nutrient deficiencies. (@Clinical Nutrition Chen Binlin)
The effect of gluten in adolescents and young adults with gastrointestinal symptoms: A blinded randomised cross-over trial
2022-03-29, two: 10.1111/apt.16914
Liu Zhigang et al.: Intermittent fasting exerts neuroprotective effects by improving mitochondrial function (review)
Free Radical Biology and Medicine——[7.376]
(1) The neuroprotective effect of intermittent fasting (IF) is related to improved mitochondrial function; (2) IF promotes lipolysis and produces more β hydroxybutyric acid (β-OHB), β-OHB binds to receptors in brain cells (GPR109A and Hcar2) through the blood-brain barrier, thereby increasing the levels of p-AMPK, SIRT1 and PGC1α; (3) p-AMPK induces autophagy and enhances the clearance of Aβ, while SIRT1 increases the level of p53 and alleviates excessive apoptosis. PGC1α enhances mitochondrial biogenesis, produces more ATP, and ultimately promotes neuronal survival; (4) In addition, an increase in brain-derived neurotrophic factors promotes brain p-Akt expression and improves synaptic plasticity.
Mitochondrial dysfunction is thought to be an early feature of brain aging and neurodegeneration, and studies have shown that intermittent fasting (IF) can prevent brain aging and neurodegeneration, but the mechanism is unclear. Recently, Zhigang Liu, school of food science and engineering at Northwest A & F University, published a review in Free Radical Biology and Medicine as a corresponding author, introducing the potential mechanisms of IF to improve mitochondrial function. It is worth noting that the effect of intermittent fasting in improving brain aging and neurodegenerative diseases is not limited to the improvement of mitochondrial function, but also related to the intestinal flora, but this article does not explore in depth. In addition, intermittent fasting itself may also pose a risk to some population, such as type 1 diabetics who use insulin, people with liver disease, pregnant and lactating women, and infants and adolescents. (@Clinical Nutrition Chen Binlin)
The neuroprotective effects of intermittent fasting on brain aging and neurodegenerative diseases via regulating mitochondrial function
2022-02-24, doi: 10.1016/j.freeradbiomed.2022.02.021
Dietary fiber in vegetables may reduce the risk of lung cancer in men
International Journal of Epidemiology——[7.196]
(1) 73,405 participants aged 45-74 years from Japan were included; (2) 1,546 participants (1,042 men and 504 women) were diagnosed with lung cancer over an 18-year period of median follow-up; (3) total dietary fiber intake was negatively correlated with male lung cancer risk but not significantly associated with female lung cancer risk; (4) dietary fiber intake from vegetables was associated with a reduced risk of lung cancer in men, while dietary fiber in cereals, legumes, and fruits was not associated with lung cancer risk; (5) A reduced risk of lung cancer in men who had smoked was associated with increased intake of dietary fiber, which was not associated with those who had never smoked.
The results of a prospective cohort study published in the International Journal of Epidemiology, which followed more than 70,000 Japanese subjects for nearly 20 years, found that dietary fiber intake from vegetables was associated with a reduced risk of lung cancer in men (not women), but dietary fiber intake from grains, legumes, and fruits was not significantly associated with lung cancer risk. （@aluba）
Dietary fibre intake is associated with reduced risk of lung cancer: a Japan public health centre-based prospective study (JPHC)
2022-03-30, doi: 10.1093/ije/dyac054
Ultra-processed foods or promote decreased kidney function
American Journal of Clinical Nutrition——[7.045]
(1) 78,346 participants without chronic kidney disease were enrolled; (2) 37.7% of total food intake came from hyperprocessed foods, and 2470 participants achieved a compound kidney outcome (developing chronic kidney disease or decreasing eGFR ≥30% relative to baseline) during an average follow-up period of 3.6 years;(3) Participants with the highest intake of ultra-processed foods had a higher risk of compound kidney outcomes than participants with the lowest intake of ultra-processed foods, regardless of macro/micronutrient intake or dietary quality; Participants with the highest intake of ultra-processed foods had a faster decline in eGFR compared to those with the lowest intake of ultra-processed foods.
The results of a prospective cohort study published in the American Journal of Clinical Nutrition, which followed nearly 80,000 Dutch subjects for about 4 years, found that intake of ultra-processed foods was associated with an increased risk of decreased kidney function. （@aluba）
Ultra-processed food consumption and kidney function decline in a population-based cohort in the Netherlands
2022-03-28, doi: 10.1093/ajcn/nqac073
Nature Sub-Issue: Classified Processed Foods, Need to Be Reconsidered (Perspectives)
Nature Food——[N/A]
(1) The existing four food processing classification systems lack clear policy objectives, such as advocating for updated formulations, regulating sales and advertising; (2) lack of transparency and consistency, which need to consider their impact on overall nutritional intake, sensory properties of food and the addition of non-nutritive elements; (3) lack of data on additives in refined foods (HPFs) in the database, such as their existence and concentration, to be disclosed; (4) the correlation between nutrients in HPF and health interactions, including factors of their high caloric density; (5) To clarify the relationship between the physical and sensory properties of HPF and health, high caloric intake rate may be its mechanism of increasing caloric intake, and further research is needed.
Nature Food's latest opinion paper suggests that there are huge differences in the analysis of related issues such as whether HPF affects health and how HPFs are present in the 4 existing finished food (HPF) classification systems. It is imperative to clarify the basis for the definition of HPF classification and to constructively distinguish the effects of different levels of processing on nutritional, non-nutritive/additive and sensory traits such as taste of foods, and thus on health. （@solo）
Nutrition research challenges for processed food and health
2022-02-07, doi: 10.1038/s43016-021-00457-9
Domestic team JAMA sub-journal: early supplementation of parenteral nutrition or beneficial to patients with intraperitoneal surgery
JAMA Surgery——[14.766]
(1) 230 patients undergoing gastrointestinal/colorectal/liver/pancreatic resection with malnutrition at the time of hospitalization were randomly equally divided into E-SPN (early parenteral nutritional supplementation, beginning three days after surgery) and L-SPN (late stage, starting eight days postoperatively); (2) the E-SPN group received more energy transfer between days 3 and 7 compared with the L-SPN group; (3) nosocomial infections in the E-SPN group were significantly reduced and there was a significant difference in the number of antibiotic treatment days between the two groups; (4) There was no significant difference in the mean number of noninfectious complications, the incidence of overall adverse events, and the incidence of other secondary outcomes between the two groups; (5) Parenteral nutrition support was recommended as early as possible after intraperitoneal surgery.
After major abdominal surgery, the effect and optimal timing of initiation of parenteral nutrition (SPN) supplementation is unclear in patients who are unable to meet energy targets with enteral nutrition (EN) alone. Xinxin Wang from Nanjing University School of Medicine and Claude Pichard's team from Switzerland collaborated on JAMA Surgery to conduct a randomized controlled trial of 230 patients with gastrointestinal/colorectal/hepatic/pancreatic resection with malnutrition during hospitalization, and found that early parenteral nutritional supplementation (E-SPN) was associated with reduced nosocomial infections in patients undergoing abdominal surgery. It was shown that E-SPN is a favorable strategy for patients with a high risk of nutritional deficiencies after major abdominal surgery and poor en tolerance. (@Zhangtailiu)
Effect of Early vs Late Supplemental Parenteral Nutrition in Patients Undergoing Abdominal Surgery: A Randomized Clinical Trial
2022-03-16, two: 10.1001/jamasurg.2022.0269
Thanks to the creators of this issue of the daily: Bingbing, Aluba, Clinical Nutrition Chen Binlin, danny, Adam, Rustypotatis
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