ABSTRACT
Mexico is going through an environmental and nutritional crisis related to unsustainable dietary behaviours. Sustainable diets could solve both problems together. This study protocol aims to develop a three-stage, 15-week mHealth randomised controlled trial of a sustainable-psycho-nutritional intervention programme to promote Mexican population adherence to a sustainable diet and to evaluate its effects on health and environmental outcomes. In stage 1, the programme will be designed using the sustainable diets, behaviour change wheel and capability, opportunity, motivation, and behaviour (COM-B) models. A sustainable food guide, recipes, meal plans and a mobile application will be developed. In stage 2, the intervention will be implemented for 7 weeks, and a 7-week follow-up period in a young Mexican adults (18-35 years) sample, randomly divided (1:1 ratio) into a control group (n 50) and an experimental group (n 50), will be divided into two arms at week 8. Outcomes will include health, nutrition, environment, behaviour and nutritional-sustainable knowledge. Additionally, socio-economics and culture will be considered. Thirteen behavioural objectives will be included using successive approaches in online workshops twice a week. The population will be monitored using the mobile application consisting of behavioural change techniques. In stage 3, the effects of the intervention will be assessed using mixed-effects models on dietary intake and quality, nutritional status, physical activity, metabolic biomarkers (serum glucose and lipid profile), gut microbiota composition and dietary water and carbon footprints of the evaluated population. Improvements in health outcomes and a decrease in dietary water and carbon footprints are expected.
Subject(s)
Gastrointestinal Microbiome , Telemedicine , Carbon Footprint , Mexico , Diet , Feeding Behavior , Exercise , Nutritive Value , Biomarkers , Randomized Controlled Trials as TopicABSTRACT
PURPOSE: Nutrition transition (NT) has modified the way that the Mexican population eats, while their body composition has also been modified. These changes have been linked with environmental impacts; however, little is known regarding water footprint (WF). The objective of this paper was to analyze the NT process in Mexico and evaluate its impact on WF using principal component analysis (PCA). METHODS: A validated Food Consumption Frequency Questionnaire (FCFQ) was modified and applied to 400 adults from the Metropolitan Zone of Guadalajara, Mexico. The WF was calculated according to the WF Assessment Method. PCA and tertiles analysis was carried out to define dietary patterns WFs (DPWF). Questions covering sociodemographic and socioeconomic factors, as well as body composition data and physical activity levels were measured. RESULTS: The average DPWF was 6619.58 ± 3182.62 L per person per day (L p-1d-1). We found three DPWF by PCA: Medium NT (55% from the total sample), Healthy plant-based (28%), and High in animal protein (17%). The highest energy consumption, western and Mexican foods intake, and dietary WF were found in Medium NT DPWF, as well as obesity prevalence. Fruits and vegetable consumption was higher in Healthy plant-based DPWF. Muscle mass percentage was higher in the High in animal protein DPWF. CONCLUSIONS: Although most of the population is currently on Medium NT, new dietary patterns have emerged, where there was found a trend to plant-based diets but also diets high in animal food sources that can influence nutritional status.
Subject(s)
Diet , Water , Animals , Humans , Mexico/epidemiology , Principal Component Analysis , VegetablesABSTRACT
Water scarcity and excess adiposity are two of the main problems worldwide and in Mexico, which is the most obese country in the world and suffers from water scarcity. Food production represents 90% of a person's water footprint (WF), and healthy diets can lead to less WF than do unhealthy diets related to obesity. We calculated the WF of the diet and caloric intake of adults in Mexico and analyzed its relationship with adiposity. Also, the risk of water expenditure due to adiposity and adherence to dietary recommendations regarding WF of international healthy diets were examined. A Food Consumption Frequency Questionnaire (FCFQ) was applied to 395 adults. Body mass index (BMI), associated with adiposity indicators, was used as a reference for grouping a sample into adiposity levels. The WF was calculated according to the WF Assessment Method, considering correction factors and accounting for water involved in cooking and food washing. Our results showed that the Mexican diet spends 6,056 liters per person per day (L p-1d-1) and is 55% higher than international healthy diets WF. Consumption of beef, milk, fruits, chicken, and fatty cereals represented 56% of total WF. Strong relations appeared between hypercaloric diets and high WF. Diets of people with excess adiposity generated statistically higher WF with extra expenses of 729 L p-1d-1 compared with the normal adiposity population. Following nutritional recommendations offers a protective factor in water care, whereas not adhering to these represents a risk up to 93 times greater of water expenditure regarding international healthy diets. Therefore, both for the general population and to regulate obesity, adequate diets can help mitigate the problem of water scarcity.
ABSTRACT
INTRODUCTION: Scientific evidence indicates that eating slowly reduces food and energy intake. However, few investigations have studied the effect of techniques and strategies that modify eating speed on intake. The objective of this study is to analyze the relationship between these techniques and food and/or energy intake. Therefore, a systematic review of 15 human studies and a meta-analysis of 7 studies with 11 experimental and 1 observational manipulations were carried out. Only the results of two conditions were included, "slow" vs. "fast" of eating speed and ingestion. The estimation of the effect was expressed in OR with a 95 % CI under a random effects model, and heterogeneity was assessed with I2. Publication bias was also assessed with a funnel plot and Egger's linear regression test. The results indicate that eating slowly is a protective factor (OR = 0.73) from excessive intake. Additionally, eating small bites with a small spoon (OR = 0.315), serving food preparations on separate plates (OR = 0.860 and OR = 0.831), using a vibrotactile feedback fork (OR = 0.847), and eating hard-textured foods (OR = 0.831) are the techniques and strategies that modify eating speed and decrease food or energy intake. The present study confirms the premise that eating slowly can reduce excessive food and energy intake.
INTRODUCCIÓN: La evidencia científica indica que comer de modo lento reduce la ingesta de alimentos y de energía. Sin embargo, son pocas las investigaciones que han estudiado el efecto de las técnicas y estrategias que modifican la velocidad al comer sobre la ingesta. El objetivo de este estudio es analizar la relación entre estas técnicas y la ingesta de alimentos y/o energía. Para ello se realizó una revisión sistemática de 15 estudios de seres humanos y un metaanálisis de 7 estudios con 11 manipulaciones experimentales y 1 observacional. Se incluyeron únicamente los resultados de dos condiciones, "lenta" vs. "rápida", de la velocidad al comer y la ingesta. La estimación del efecto se expresó en OR con un IC del 95 % bajo el modelo de efectos aleatorios, y se evaluó la heterogeneidad con I2. También se evaluó el sesgo de publicación con un gráfico de embudo y la prueba de la regresión lineal de Egger. Los resultados indican que comer de modo lento es un factor de protección (OR = 0,73) frente a la ingesta excesiva. Además, comer bocados pequeños con una cuchara chica (OR = 0,315), servir los guisados en platos separados (OR = 0,860 y OR = 0,831), usar un tenedor con retroalimentación vibrotáctil (OR = 0,847) y comer alimentos de textura dura (OR = 0,891) son las técnicas y estrategias que modifican la velocidad al comer y disminuyen la ingesta de alimentos o energía. El presente estudio confirma la premisa de que el comer de modo lento podrá reducir la ingesta excesiva de alimentos y de energía.
Subject(s)
Eating , Energy Intake , Feeding Behavior , Humans , Time FactorsABSTRACT
El consumo de stevia ha sido promovido por su bajo aporte calórico, su efecto antidiabético y antihipercolesterolémico. Sin embargo, los efectos de la ingesta de stevia parecen no ser los mismos para las ratas hembras respecto de los machos. El propósito de este estudio fue evaluar el efecto de la ingesta de stevia sobre el consumo de alimento, peso corporal y niveles de glucosa, insulina, colesterol y triglicéridos en ratas hembras Wistar durante 13 semanas y realizar un análisis predictivo del peso corporal y la ingesta de alimento a 20 semanas. Se utilizaron 20 ratas hembras adultas, que se dividieron en 2 grupos: control (CG) y stevia (SG), ambos grupos recibieron agua y comida a libre acceso, así como una solución de stevia al 0,2 % para el grupo SG. Se registró diariamente el consumo de alimento, agua y solución de stevia; la medición del peso corporal se realizó semanalmente. Al final de las 13 semanas de experimentación, los animales se sacrificaron para evaluar los parámetros metabolicos. El grupo SG mostró un mayor consumo de alimento, mayor proporción de ganancia de peso corporal, niveles de glucosa y colesterol que el grupo CG. No se encontraron diferencias significativas en los niveles de triglicéridos e insulina. Respecto al análisis predictivo (semanas 14-20), se mantiene un incremento significativo en el consumo de alimento y se observa una tendencia de aumento en la proporción de ganancia de peso corporal. Esto indica que el consumo de stevia en ratas hembras parece no tener los mismos efectos benéficos reportados en machos(AU)
Consumption of stevia has been promoted due to its low caloric intake, it's effects as anti-diabetic and anti-hypercholesterolemic. However, the effects of stevia consumption is apparently not the same in females than males. The purpose of this study was to evaluate the effect of stevia intake on meal consumption, body weight and levels of glucose, insulin, cholesterol and triglycerides in female Wistar rats during 13 weeks and develop a predictive analysis of the body weight and meal intake over 20 weeks. 20 adult female rats were utilized, these were divided into two groups: control (CG) and stevia (SG), both groups received free access to water and food, the SG also received a stevia solution at 0.2%. Consumption of food, water and stevia solution was recorded daily, while weight was recorded weekly. At the end of the 13 weeks of experiment, the subjects were sacrificed to evaluate the metabolic parameters. The SG group showed a higher consumption of food, higher proportion of body weight gain, glucose levels and cholesterol than the CG. No significant differences were found in levels of triglyceride or insulin. Respect to the predictive analysis (weeks 14-20), a significant increase in food consumption is maintained and an increasing trend is observed in the proportion of body weight gain. This indicates that stevia consumption appears not to have the same benefit effects in female rats than male rats(AU)
