[Nutrient intakes in 2005 by non-breast fed French children of less than 36 months]. / Apports nutritionnels en France en 2005 chez les enfants non allaités âgés de moins de 36 mois.

BACKGROUND: Knowledge of the nutritional consumption of very young children is of main interest, but little is known about the dietary status of French infants and toddlers. OBJECTIVE: To assess energy and nutrient intake and the adequacy of diet of French infants and toddlers. DESIGN AND SETTING: A national cross-sectional survey was conducted in France from January to March 2005, using proportionate quota sampling based on the age of the children, the occupation of the mother, and the family socioeconomic category. SUBJECTS: Seven-hundred and six children were allocated to 11 age subgroups ranging from one to three months to 31-36 months. Totally or partially breastfed infants were excluded. ANALYSES PERFORMED: Individual consecutive 3-day weight food records were converted into energy intake and intake of 24 nutrients according to food composition databases recently updated for 1260 standard foods and all the formulae and specific baby foods manufactured and marketed in France in 2005. RESULTS: Mean daily energy intake in 2005 was above the estimated average requirement up to seven months of age, but was lower after one year. Protein, fat, and carbohydrate intakes were adequate, while calcium, magnesium, phosphorus and B group vitamins were above the recommended dietary allowances for all 11 subgroups. However, for toddlers over 12 months of age, some may have had an inadequate intake of alpha-linolenic acid, vitamin E, vitamin C, iron and zinc, whereas mean sodium intake was above the adequate intake for all age subgroups. CONCLUSIONS: The diet of French infants was adequate for a large proportion of children and satisfied most of their nutritional requirements. However, the intake of iron and alpha-linolenic acid in particular needs to be improved for some French toddlers.

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake.

OBJECTIVE: To investigate the influence of ingestion of beverages with sucrose or with intense sweeteners on food intake (FI) and on hunger ratings in before and after a month of daily consumption of beverages. DESIGN: Experimental study. SETTING: Department of Physiology, University Hospital, Dijon, France. SUBJECTS: In all, 12 men and 12 women, aged 20-25 y. INTERVENTION: Four beverages contained either sucrose (E+:100 g/l, 1672 kJ) or intense sweeteners (E-: null energy content) and were flavoured with either orange (O) or raspberry (R). FI was measured in the lab during two 2-consecutive-day periods, carried out on 2 successive weeks (session 1). The subjects drank 2 l of either E+ or E- beverages on the first day of both weekly periods, according to a balanced randomised design. E+ was paired with O for 50% of subjects and with R for the other 50%. Subjects were then habituated over a 4-week period to both beverages, consuming 1 l of E+ beverage on odd days and 1 l of E- drink on even days. After this period, the measurements of session 1 were repeated (session 2, weeks 7-8). Finally, FI was measured for two more 2-day periods (weeks 9-10) after the association between flavour and energy content was reversed (session 3). RESULTS: The E- drinks were less palatable than the E+ drinks. Besides, we observed that FI was not reduced in response to a liquid extra caloric load and there was no change in hunger ratings after the beverages in any of the sessions. CONCLUSION: Ingestion of caloric beverages induced a positive energy balance and the continuous exposure phase to these beverages over 1 month did not improve FI adaptation in response to the extra energy provided by the beverages.

Improving needle-point sharpness in prefillable syringes.

Improvement of needle-point sharpness and improved injection comfort for patients remain active areas of research. This article reports on a five-bevel needle for subcutaneous administration with a prefillable syringe, and the results of a clinical trial to verify and validate the bench measure of sharpness.

Magnesium bioavailability from mineral water. A study in adult men.

OBJECTIVE: To assess magnesium enteral absorption from a magnesium-rich mineral water. DESIGN: Experimental study. SETTING: Department of Nuclear Medicine, Brugmann Hospital, Brussels, Belgium. SUBJECTS: Ten healthy male volunteers in the age range 25-42 y. INTERVENTION: Each subject completed two sessions in a random order. At one session, they received an oral load of 300 ml of water (containing 1.2 mmol Mg), traced with (28)Mg, and at the other session they received an intravenous injection of (28)Mg, in order to take into account the metabolism of endogenous magnesium. The dietary consumption was further noted on a weekly diary. RESULTS: The mean bioavailability was 59.1% (s.d.+/-13.6). Magnesium absorption and age were significantly inversely correlated (r=-0.68, P=0.035). CONCLUSION: Magnesium-rich mineral water is a reliable source of magnesium. Our observation of decreased magnesium absorption with age deserves further investigations. SPONSORSHIP: The study was sponsored by SEV, Bourg la Reine, France.

Substrate oxidation and control of food intake in men after a fat-substitute meal compared with meals supplemented with an isoenergetic load of carbohydrate, long-chain triacylglycerols, or medium-chain triacylglycerols.

BACKGROUND: It has been suggested that hunger may be delayed and food intake reduced under metabolic conditions that spare carbohydrate oxidation. OBJECTIVE: Our objective was to examine the role of glucose metabolism in the control of food intake in men by using medium-chain triacylglycerols (MCTs) to spare carbohydrate oxidation. DESIGN: In 10 male volunteers, isolated and deprived of any time cues, we studied the effects of 4 lunches on hunger ratings, the duration of satiety, the amount of food ingested at dinner, energy expenditure, substrate oxidation, and plasma variables until the time of the dinner request. One lunch was a basic 2310-kJ meal containing 40 kJ fat substitute (Sub lunch). The 3 other lunches consisted of the same basic meal supplemented with either 1200 kJ long-chain triacylglycerols (LCT lunch), 1200 kJ MCTs (MCT lunch), or 900 kJ carbohydrate plus 300 kJ LCTs (Cho lunch). RESULTS: Energy expenditure was not significantly different after the different lunches, but carbohydrate oxidation was lower after the MCT and LCT lunches than after the Cho lunch. Fat oxidation was greater after the MCT and LCT lunches. The time of the dinner request was significantly delayed after the Cho lunch. Food intake at dinner was significantly lower after the MCT lunch than after the Sub and Cho lunches, but the dinner meal request was not delayed. CONCLUSION: Carbohydrate may have a greater role in the duration of satiety than does fat, but MCTs may play an active role in other aspects of the control of food intake, especially in satiation at the next meal.

[Food consumption of infants and young children in France in 1997]. / Consommation alimentaire des nourrissons et des enfants en bas âge en France en 1997.

BACKGROUND: In 1981 and 1989, two French nationwide food consumption surveys reported the dietary intakes of infants and toddlers. In 1997, another survey was conducted. POPULATION AND METHODS: Six-hundred and sixty, 1 to 30-month-old infants and children were recruited. Food records were completed by their parents during a 3-day period. Energy, proteins, carbohydrates, total lipids, minerals, vitamins, linoleic acid contents were calculated. Energy contribution of various food groups and the pattern of the distribution of the different meals were indicated. RESULTS: Between 1989 and 1997, the contribution of milk-based infant formulas increased at 4, 5, 7 and 8-9 months. From the age of 5 months, approximately 75% of the children had a protein intake twice as high as the official recommendations. Mean iron intakes were higher than those calculated in 1989 at the age of 7, 8-9 and 10-12 months. The average daily intake of linoleic acid was lower than the recommended daily allowance from the age of 6 months. CONCLUSION: Trends in dietary intakes between 1989 and 1997 indicated that the nutritional needs of French infants and toddlers are better covered as recommended by scientific committees. More effective efforts are needed for improvement of their nutritional status particularly for iron and essential fatty acids. For example, weaning foods should be introduced later and toddler's formulas should be used more systematically and longer.

Postprandial thermogenesis and alimentary sensory stimulation in human subjects.

OBJECTIVE: To study the role of alimentary sensory stimulation on the thermic effect of food. SUBJECTS: Nine male healthy volunteers (age: 20-34y, body mass index (BMI): 17.4-25.3kg/m2). DESIGN AND MEASUREMENTS: Four experimental situations were investigated on different days. Subjects: 1) ate a four course meal containing 2582kJ (meal), 2) saw, smelt and tasted the same courses (alimentary sensory stimulation), 3) saw, smelt and tasted non-alimentary substances (non-alimentary sensory stimulation), 4) received directly into the stomach the previous meal (tube feeding). Energy expenditure (EE) was measured over a 20 min rest period, then for 110 min. RESULTS: The changes over midday rest EE were: meal = +12.0%; alimentary sensory stimulation = +3.2%; non-alimentary sensory stimulation= -2.6%; tube feeding = +5.7%. The increase in EE was higher after the meal than after either alimentary sensory stimulation (P < 0.01) or tube feeding (P < 0.01); the increases after the last two were, in turn, greater than after non-alimentary sensory stimulation (P < 0.05). Only after alimentary sensory stimulation, was the increment in EE significantly correlated with BMI (r= -0.700; P < 0.05). CONCLUSIONS: The early phase of postprandial thermogenesis therefore depends on both sensory and metabolic events. Furthermore, the sensory component was more pronounced in the lean subjects.

Functional food science and behaviour and psychological functions.

The impact of ingesting various foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. Functional properties of macronutrient substitutes (high-intensity sweeteners, fat replacers) and flavour enhancers are examined in relation to their contribution to hunger, satiety, and energy balance. The effects of foods and individual nutrients on the performance of diverse psychomotor tasks are studied with consideration given to the various validated quantitative tools used to assess behaviour. The effects of food components on activation, sedation, and affective states such as dysphoria are also reviewed, with special attention given to brain function and neuroactive substances such as serotonin and the endorphins. The case of hyperactivity in children is given special emphasis with reference to the potential influence of sugar and food additives. Safety issues related to food constituents and additives are discussed. Finally, a set of criteria is proposed for the evaluation and elaboration of studies in the behavioural and psychological fields, along with suggestions for future research.

Influence of medium-chain and long-chain triacylglycerols on the control of food intake in men.

Hunger may be delayed and food intake reduced under metabolic conditions that spare carbohydrate oxidation, especially during oxidation of medium-chain triacylglycerols (MCTs) or monounsaturated triacylglycerols. In 12 healthy, adult, male volunteers isolated and deprived of any time cues, we compared the effects of 4 high-carbohydrate breakfasts (1670 kJ) supplemented either with a fat substitute (Sub; 70 kJ) or with 1460 kJ fat as monounsaturated long-chain triacylglycerols (LCT-U), saturated long-chain triacylglycerols (LCT-S), or MCTs. In the first session we investigated the effects of these breakfasts on the following food intake variables: hunger ratings at repeated intervals, the time until the spontaneous request for the next 2 free-choice meals, and the amount of food consumed. In a second session with fixed lunches, we studied the effects of the same breakfasts on plasma glucose, insulin, triacylglycerol, fatty acid, and beta-hydroxybutyrate concentrations. The addition of any of the fats to the high-carbohydrate breakfasts did not alter hunger ratings, but significantly delayed the request for lunch compared with the low-fat breakfast. The free-choice lunch eaten after the MCT breakfast was also significantly smaller. Blood glucose and insulin concentrations were lower after the 3 fat breakfasts, followed by larger increases in glucose and enhanced insulin responses 30 min after the lunch. No differences were observed between the LCT-U and LCT-S conditions. We conclude that MCTs decreased food intake by a postabsorptive mechanism, although the exact effect of these lipids on carbohydrate oxidation will require further studies involving nutrient balance measurements.

Short-term effects of the flavour of drinks on ingestive behaviours in man.

To examine the influence of the oro-sensory properties of different beverages on spontaneous intake of drinks, and the consequence of the volume of fluid ingested on subsequent food intake, 24 subjects (12 men, 12 women), slightly dehydrated, had access ad libitum, during four different experimental sessions in a cross-over design, to one of four commercial beverages without any other drink. The four beverages differed in flavour and caloric content: mineral water; the same mineral water flavoured with orange and unsweetened; the same mineral water flavoured with orange and sweetened with 100 g/l sucrose; or equally sweetened with 50 mg/l aspartame. Ad libitum: lunch was served 15 min after the subjects had access to the beverages and dinner was served when they spontaneously requested it, about 6 h after the end of lunch. The nature of the beverage exerted a small but significant effect on the cumulative fluid intake of the subjects. They consumed slightly more of the two sweetened beverages than the mineral water, and slightly less of the orange-flavoured beverage. However, energy intake and macronutrient selection during lunch and dinner on the experimental days and on the following day did not differ significantly between the different conditions. This resulted in a significantly higher total energy intake when the imposed beverage contained sucrose. Moreover, in such experimental conditions, with only one type of beverage to drink, the flavour of this beverage had little influence on the amount of fluid consumed, and the volume consumed did not influence subsequent food intake. As a consequence, the energy provided by the sucrose-sweetened beverage was not taken in account in the overall energy balance by the subjects, at least in the short term.

Effect of smoking cessation on lipoprotein A-I and lipoprotein A-I:A-II levels.

Cigarette smoking is associated with low plasma high-density lipoprotein cholesterol (HDL-C) and apolipoprotein (apo) A-I levels, which may explain, in part, its deleterious effects on coronary heart disease (CHD). In a group of ex-smokers, we assessed the influence of smoking cessation on apo A-I particle levels. Plasma lipid, apolipoprotein, and lipoparticle concentrations of 58 subjects who had completely stopped smoking (ex-smokers) were compared with those of 37 subjects who had continued smoking (smokers) before and after a smoking cessation counseling program. Nutritional intake was recorded before and after the program to adjust for potential interaction with plasma lipid variables. Smokers and ex-smokers were similar in gender distribution, age, body mass index (BMI), social status, and nutrient intake. There were significantly greater increases in total cholesterol (P < .04), HDL-C (P < .005), HDL2-C (P < .008), and lipoprotein (Lp) A-I:A-II (P < .04) in ex-smokers than in smokers. After smoking cessation, ex-smokers consumed more vegetable protein (P < .02) and polysaccharides (P < .04) and had higher plasma levels of HDL-C (P < .0004), apo A-I (P < .001), Lp A-I (P < .007), and Lp A-I:A-II (P < .01) than smokers. Adjustments on nutritional variables did not show any additional difference between ex-smokers and smokers, suggesting that smoking per se effects Lp A-I and Lp A-I:A-II levels. In conclusion, HDL particles including Lp A-I and Lp A-I:A-II are higher in ex-smokers than in smokers.

Satiety power of dietary fat: a new appraisal.

Accumulating evidence suggest that a good way to compare the satiety power of meals with different compositions or energy contents is to measure the onset latency of the next meal when freely requested by subjects deprived of any time cues. This study was performed in normal-weight young men (aged 19-24 y) isolated from time cues. At sessions 1 and 2, we studied the effects of two high-carbohydrate pasta lunchs with either 50 g low-energy butter substitute (lunch A) or 50 g butter (lunch B) on hunger ratings, on the latency of the dinner request, and on energy and nutrient intakes at the offered ad libitum dinner. Sessions 3 and 4 were designed to examine the effects of the two lunchs on the postlunch and predinner profiles of plasma glucose, insulin, glucagon, and lipids; consequences on the metabolic and hormonal responses to the fixed dinner offered on request also were tested. The addition of 1588 kJ butter to the pasta lunch compared with the addition of 67 kJ butter substitute had no effect on hunger ratings but significantly delayed the onset of dinner by approximately 38 min; however, neither energy intake nor nutrient intakes were different. The high-fat lunch led to a slightly different postlunch plasma glucose concentration profile but, as expected, to higher plasma triacylglycerol and fatty acid concentrations. The high-fat lunch also led to postdinner glucose intolerance with normal insulin and high fatty acid concentrations that may help explain the partial and delayed adjustment in energy intake after a high-fat meal as reported by some studies.

Influence of the amount of food ingested on mesolimbic dopaminergic system activity: a microdialysis study.

The mesolimbic dopaminergic system (MDS) has been shown to be activated by ingestive behaviors, and it has been suggested that this activation may be related to the rewarding properties of foods. Because rats eat more when given a more palatable diet, this study was undertaken to determine-the relationship between the amount of food ingested and DA release in the nucleus accumbens of freely moving rats. The extracellular levels of dopamine (DA), 3,4-dihydroxyphenylacetic acid (DOPAC) and homovanillic acid (HVA) were measured by high-performance liquid chromatography with electrochemical detection on microdialysis samples from the nucleus accumbens. Each rat underwent three microdialysis sessions that differed in feeding conditions: on the first day they had access to a highly palatable diet (short cakes) ad lib; on the second day they were given half the amount consumed on the previous day of the same food; and on the third day they were deprived of food. In the absence of food, there were no significant alterations in extracellular levels of DA, DOPAC, and HVA. During feeding, levels of DA and its two metabolites rose. DA release in the nucleus accumbens was related to the amount of food ingested. As the amount ingested is a component of the reinforcement associated with food intake, this result is consistent with a direct relationship between MDS activity and food reward.

Cigarette smoking is associated with differences in nutritional habits and related to lipoprotein alterations independently of food and alcohol intake.

OBJECTIVE: To assess the effects of smoking on serum lipoprotein levels taking into account current nutritional intakes. DESIGN: Case-control study comparing smokers and non-smokers. SETTING: Ambulatory subjects of the Urban Community of Lille examined at home or at the Health Care Center. SUBJECTS: Men, between 45 and 65 years of age; n = 89 smokers (cases) and n = 91 non-smokers (controls); non-smokers were randomly selected from the voter's registration lists, 7 smokers and 2 non-smokers were excluded for hyperlipidemia. INTERVENTIONS: Blood sampling, medical examination and three-day food records validated by a registered dietician. RESULTS: Smokers were younger (P < 0.001) and thinner (P = 0.003), chose more frequently visible fats of animal origin (P = 0.03) and reported significantly larger daily meat servings (P = 0.01) than non-smokers. Smokers had a significantly higher intake of non-alcoholic energy (P < 0.05), lipids of animal origin (P = 0.003), saturated fat (P < 0.01) and monounsaturated fat (P < 0.01) and a lower P/S ratio (P = 0.02) than non-smokers. After adjustment on age and body mass index, smokers had significantly higher levels of mean serum triglycerides (P = 0.03), VLDL-cholesterol (P = 0.0003) and systolic blood pressure (P = 0.02) and lower values of HDL-cholesterol (P = 0.02) than non-smokers. Additional adjustment for alcohol consumption showed significantly lower apo A-I values (P = 0.03) in smokers than non-smokers. Further adjustment for the intake of lipids of animal origin revealed higher apo B values (P = 0.04) in smokers than non-smokers. CONCLUSIONS: (1) Smoking is associated with serum lipid and lipoprotein alterations independently of nutritional factors, (2) Nutritional habits of smokers are less 'healthy' than those of non-smokers (3) Smokers is a group of particular importance in terms of multifactorial public health intervention.

Mesolimbic dopaminergic system activity as a function of food reward: a microdialysis study.

The mesolimbic dopaminergic system (MDS) has been shown to be implicated in feeding behaviors. The present experiment was conducted to examine the effects of the sensory properties of food ingested on MDS activity. Microdialysis coupled to high-performance liquid chromatography with electrochemical detection was employed to measure the extracellular levels of dopamine (DA) and its main metabolites (DOPAC and HVA) in the nucleus accumbens of freely moving rats. During microdialysis sessions rats had access or not to powdered foods varying in palatability: short cakes as highly palatable (HP) food and regular chow as low palatable (LP) food. In the absence of food, there were no alterations in extracellular levels of DA, DOPAC, and HVA. During feeding, DA rose significantly with a greater rise for the HP than the LP food. Levels of DOPAC and HVA only reached significance with the HP food. The results indicate that the MDS is activated on ingestion of food, and suggest that MDS activity is related to the rewarding properties of foods.

Stress and dexfenfluramine: effects on the immune response and energy balance in the rat.

The effects of stress, dexfenfluramine (d-Fen), and a combination of both were investigated on ingestive behavior, body weight, and the humoral immune response in the rat. Three-hundred and 84 male Sprague-Dawley rats were split into four groups of 96 animals. In a balanced design, each group was submitted or not to repeated intense stress for 20 consecutive days. Animals were also treated with 5 mg/kg/day d-Fen (IP, 1 ml/kg) or an equal volume of placebo (saline) for 28 days. The humoral immune response of rats to sheep red blood cells (50% solution, 1 ml IP at day 0) was assessed from the antibody titer on days 4, 8, 12, 16, 20, and 28. Antibodies were assayed by direct hemagglutination and by the Coombs' test. Plasma corticosterone was also measured on days 0 and 12. The effects of stress and d-Fen on ingestive behavior and body weight were consistent with previously published results. In addition, rats treated with d-Fen had a significantly reduced body weight (-20 g) 5 weeks after the end of the treatment, whereas the loss in body weight induced by stress had totally disappeared. Stress did not decrease animals' immune response despite a massive corticosterone secretion on day 0, with a marked response lasting for at least 12 days. d-Fen reduced the corticosterone levels determined on day 12. Antibody production was slightly but significantly reduced in rats receiving d-Fen.(ABSTRACT TRUNCATED AT 250 WORDS)

Evidence for a direct central anorectic effect of tumor-necrosis-factor-alpha in the rat.

This study was designed to investigate the effect of tumor necrosis factor-alpha (TNF) on the control of food intake in rat. The specific aims were: a) to evaluate the effects of central (ICV) or peripheral (IP) microdoses of TNF on food intake; b) to show that the TNF-induced anorexia results from a direct action of the mediator on the central nervous system; c) to demonstrate that the anorexic activity of TNF is not due to nonspecific malaise. In the first experiment, ICV administration (0.5-4.0 micrograms) of recombinant-murine tumor necrosis factor-alpha (rmTNF) significantly reduced food intake in a dose-dependent manner. The maximal effect (-66%) was observed 5 h after a 4.0 micrograms dose. In contrast, rm TNF did not affect feeding behavior when injected IP, indicating that the anorexic activity was centrally mediated. The estimated DE50 was 2.0 micrograms/rat by the ICV route. In the second experiment, the place conditioning paradigm was used to show that TNF administered ICV at 2.0 micrograms/rat did not induce aversive or deleterious effects as compared to naltrexone given IP at the equi-anorectic dose 5.0 mg/kg. It was concluded that TNF reduces food intake in rats by a direct action on the central nervous system.

[Evolution of the application of nutrition in French nursing infants. Comparison of two national investigations performed in 1981 and 1989]. / Evolution des apports nutritionnels chez les nourrissons français. Comparaison de deux enquêtes nationales realisées en 1981 et 1989.

A national dietary survey was carried out in 1981 among a representative sample of 499 French infants 1 to 18 months of age. When compared with the French Recommended Dietary Allowances, the diets were found to be well supplied in energy, protein and calcium, and inadequately supplied in iron and linoleic acid, mainly for infants aged 4-10 months. A comparative dietary survey conducted by using the same methodology (food consumption was measured by means of a 3-day food record) in 1989 showed that linoleic acid intake was higher in the 6-month-old group. Similarly, iron intakes were higher in 1989 for infants aged 1-7 months. The mean daily iron intake increased between 1981 and 1989 from 5.0 +/- 1.9 mg to 7.3 +/- 2.6 mg in the 6-month-old group and was similar for the older infants. The data suggest that educational programs were partially efficient but it is clear that more effective efforts are needed.