key: cord-0063242-4jf8q4fc
authors: nan
title: June 2021 New in Review
date: 2021-05-19
journal: J Acad Nutr Diet
DOI: 10.1016/j.jand.2021.04.008
sha: 419bcd684df33aef166b5a6131c1cea747d03b21
doc_id: 63242
cord_uid: 4jf8q4fc

nan

The authors investigate the associations between obesity and immune response in critically ill COVID-19 patients being treated in an Intensive Care Unit (ICU). A prospective observational cohort study utilizing 67 participants was designed to address this question. The authors included all consecutive COVID-19 patients admitted to the ICU at a Dutch university medical center between March 11 and April 27, 2020. Patients with a preexisting immunosuppressed status or other prognosis-related comorbidities were excluded. The sample was divided into obese (n¼18) and non-obese (n¼49), with a Body Mass Index (BMI) of 30 serving as the cut-off. The obese sample was 24% male, non-obese 76%, with a median age of 65 for the non-obese and 66.5 for the obese. Data was retrieved from patient records, with admission date serving as the first day, and serial data taken for 10 consecutive days. Clinical outcomes including time on ventilation, ICU length of stay, and mortality, were taken for 40 consecutive days. Serial values of mean arterial pressure, body temperature, and leukocyte differentiation, as well as circulating levels of Creactive protein, procalcitonin, D-dimer, ferritin, and cytokines, were used to assess inflammatory response. Baseline blood samples were taken within the first 48 hours following admission with serial samples collected every other day. Statistical analysis was performed using SPSS version 25 (IBM Corp., 2017) . The authors report BMI at 32.6 and 26.0, and apart from temperature being lower in obese patients, there were no between-group differences in terms of ICU admission. The interviewers consider food variety as a continuous metric as it impacts variables involving meal intake. A systematic review containing 34 articles about 37 studies, and a meta-analysis containing data from 30 studies, was designed to address this issue. Inclusionary criteria included:

Experimental, quasiexperimental, and intervention studies, using within-or between-subjects design; studies manipulating the level of variety within or across meals and assessed how much food participants consumed in weight, energy, or pieces. Studies had to have at least two experimental conditions consisting of a high variety, comparatively lower variety, and/ or a no-variety condition. Excluded were studies which involved chronic diseases and illnesses, or used only measures of food choice, ratings, portion size selection, perceived volume, or self-reported intake. Of the 37 studies included in the review, nine were field studies with the rest conducted in a laboratory. The interviewers conducted the search between November and December of 2019 using PubMEd, Cochrane Library, Web of Science, ClinicalTrials.gov, PsycINFO, and OpenGrey. The investigators extracted from the studies: Sample characteristics, study design, study setting, study intervention, study outcome, main findings, moderating variables, quality assessment. Analyses were calculated using Comprehensive Meta-Analysis V3 (Biostat, 2013). The interviewers report the findings support the conclusion that variety is a robust driver of food intake.

How work and family caregiving responsibilities interplay and affect registered dietitian nutritionists and their work: A national survey. Williams K, Eggett D, Pattern E. PLOS One.

https://doi.org/10.1371/journal.pone. 0248109.

The researchers investigate the work and family interface of Registered Dietitian Nutritionists (RDNs) in hopes of generating attraction and retention strategies. A cross-sectional survey utilizing 4,900 participants was designed to address this issue. Participants were recruited from a randomly generated pool of 5,000 RDNs throughout the US and territories who had self-identified with the Commission on Dietetic Registration (CDR) a practicing in clinical dietetics. The sample was 95.3% female, 87.3% White, 4.9% Asian, 6.3% Other, and 1.6% African American. The pool reported being 79.7% married/partnered, 11.3% single/never married, 9% Other. Data was collected online via Qualtrics software using a one-time, 51questionnaire comprised of several instruments measuring Work-Family Conflict (WFC) and Family-Work Conflict (FWC) characteristics. Cognitive interviews were conducted using Zoom and in-person interviews. Survey question covered topics of caregiving responsibilities, WFC, Work-family enrichment, work characteristics, personal, and family characteristics. Statistics were calculated using SAS version 9.04 (SAS Institute, 2014). The researchers report receiving 1,233 usable responses, with 65.5% of RDNs reporting providing either double-duty or triple-duty care. Some 47.2% reported work-family conflict and fewer than 14.8% reported FWC. Higher work-family enrichment scores had correlative relationships with lower burnout, higher job satisfaction, higher career satisfaction, higher life satisfaction, and lower intent to quit. The authors aim to explore patient satisfaction with hospital foodservice in the Swedish setting. A cross-sectional survey utilizing 439 participants was designed to measure this factor. The participants were drawn from three public, tertiary care hospitals situated in the same region of Sweden, each of a different size: 17 wards, 23 wards, and four wards. Adult inpatients staying in the hospital ward at least one night were invited to participate, with those unable to respond excluded. The sample was 50% female, with 39% ages 60-79, 22% ages 80-99 years, 17% ages 19-39, and 18% ages 40-59 years, and 4% with missing data. Patient satisfaction with foodservice was measured using an adapted version of the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ), with three additional questions added from the Resident Foodservice Satisfaction Questionnaire. The survey contained 29 questions, with a focus on: Food quality; meal service quality; staff and service; physical environment; meal size; and temperature of hot foods. Demographic data and medical history were also taken via the survey. Statistical analysis was performed using SPSS version 26 (IBM Corp., 2019). The author reports 80% of the respondents rated overall satisfaction as "good" or "very good."

Early enteral nutrition in mechanically ventilated patients with COVID-19 infection. The authors assess the association of early enteral nutrition with outcomes in mechanically ventilated patients with COVID-19, as well as describe the involved practices. A retrospective observational study using 155 participants was designed to address this issue. The sample was drawn from a single, tertiary, academic medical center with patients included if having been primarily admitted for COVID-19 pneumonia between March 1 and May 1, 2020 and requiring mechanical ventilation. Patients who had been mechanically ventilated more than 48 hours at an outside institution prior to transfer, or who lacked complete medical records, were excluded. The sample had a mean age of 60.3 years, with 66.5% being male, and possessing a median bodyweight of 98.5 kilograms. Patient demographic and medical information was collected, as well as all baseline comorbidities. Days of fever during the first seven days of ventilation were recorded, and Acute Physiology and Chronic Health Evaluation II (APACHE II) scores, as well as Sequential Organ Failure Assessment (SOFA) scores, were also calculated for each patient. Nutrition provision was recorded for the first seven days following mechanical ventilation. Outcomes were compared between patients who received enteral nutrition within the first 24 hours of mechanical ventilation versus patients with later initiation. Length of stay was the primary outcome sought, with secondary outcomes measured at the 60-day point after admission, and included inpatient mortality, days alive and free of mechanical ventilation, tracheostomy, and discharge on oxygen. Statistical analyses were conducted using SPSS 26 (IBM Corp., 2019). The authors report that patients receiving enteral nutrition within 24 hours receive a significantly greater daily number of calories, but there was no significant difference in length of stay.

Blood pressure effects of sodium reduction: Dose-response meta-analysis of experimental studies. The authors investigate the effect of sodium intake on blood pressure (BP) over a wide range of exposures. A dose-response meta-analysis incorporating a sample of 85 trials was designed for the project. The sample contained 65 trials involving participants with hypertension, 11 without hypertension, and nine with a combination. Authors conducted a systematic search of the online databases PubMed, MEDLINE, EMBASE, and the Cochrane Central Register of Controlled Trials (CENTRAL), up through October 12, 2020, for reports of randomized controlled trials testing the effect of dietary sodium reduction on BP levels, using as key terms "sodium" and "blood pressure." Eligibility criteria was established using PECO (Population, Exposure, Comparator, and Outcomes). Data extracted included: First author name; publication year; country; duration of sodium intervention phase; number of participants and characteristics; study design; modality of BP measurement; type of sodium intervention; baseline and achieved sodium excretion level; SBP and DBP mean difference between intervention and control groups; and the SE at the end of the intervention period. Statistical analysis was performed using Stata version 16.1 (StataCorp, 2020). The authors report identifying a nearlinear relationship between sodium intake and reduction in both systolic and diastolic BP across the entire range of dietary sodium exposure. The investigators aim to test the immediate effect of a 1-week diet break following a period of energy restriction against a number of parameters among resistancetrained athletes. A cohort study utilizing 26 participants was designed to test this question. The sample was drawn from participants in a prior trial who had been administered a 4x3-week block of moderate energy restriction interspersed with 3x1-week blocks of diet breaks involving energy balance. Inclusionary criteria was: Over 18 years age; completed more than two resistance exercise sessions per week for the six months prior; and not currently in any weight loss program. The sample was 42% female with a mean age of 29.3 years. Participants underwent the oneweek diet break post-12-week energy restriction. Participants had been exposed to intermittent moderate energy restriction intended to cause weekly weight losses of 0.7% of their body weight. During diet breaks, they were instructed to follow a diet providing 100% of their individualized weight maintenance requirements. These diets included the instruction to consume 2.3 grams of protein per hologram of absolute body weight daily during all phases of the trial, with 20% energy intake allocated to dietary fat, and the remainder as carbohydrates. Outcomes were measured twice, one week apart, before and after the die break. Measures taken included body weight, height, fat mass, fat-free mass, and resting energy expenditure. Appetite was measuring using an online survey, and muscle performance evaluated using isokinetic dynamometry (Biodex Medical Systems, Shirley, NY). Statistical analyses were conducted using JASP version 0.14 (JASP, 2020). Investigators report no significant effect on fat mass, but significant increases in mean body weight and fat-free mass, as well as REE. Overall, muscle endurance improved in the legs as well.

A Mediterranean Diet and low-fat vegan diet to improve body weight and cardiometabolic risk factors: A randomized, cross-over trial. Researchers directly compare a Mediterranean and vegan diet in terms of effect on weight and cardiometabolic parameters. A randomized crossover trial using 62 participants was designed to test these diets. The study was conducted between February and October, 2019, in Washington, DC. Adults with a body mass index between 28 and 40 were eligible, with exclusion FROM THE ACADEMY criteria being: Type 1 diabetes, smoking, alcohol/drug abuse, pregnancy or lactation, and current use of either the vegan or Mediterranean diets. The sample was randomized into two groups, Mediterranean diet and vegan, with 32 and 30 participants respectively. The Mediterranean diet's sample had a mean age of 56.6 years, compared to the vegan's mean of 58.3 years. The groups were 81.3% and 73.3% female respectively. The diets focused on ingredient composition with no limitation placed on energy intake. Alcohol was limited to one drink per day for women and two for men. Participants attended weekly classes covering food preparation and restaurant ordering. A three-day dietary record was completed by each participant at baseline and week 16. Measurements were performed at baseline and week 16 after an overnight fast. Measures taken included height, body composition, blood lipids, insulin sensitivity, and glucose tolerance. A cross-over analysis of variables was used with between-subject and within-subject factors and interactions. The researchers report results suggesting that the vegan diet improved body weight, lipid concentrations, and insulin sensitivity, both from baseline and when compared with a Mediterranean diet, although the latter seemed to better improve blood pressure.

Efficacy of dietary interventions in individuals with substance use disorders for illicit substances or illicit use of pharmaceutical substances: A systematic review. 

and implications for health professionals: A scoping review

MANAGEMENT/ADMINISTRATION The evolution and utilization of telehealth in ambulatory nutrition practice

NUTRIGENOMICS Assessment of immune checkpoint inhibitors and genomic alterations by Body Mass Index in advanced renal cell carcinoma

Nutrigenomics: Lessons learned and future perspectives

High costs and limited dietitian services for home enteral nutrition users: A Canadian study

Low-carbohydrate, high-fat enteral formulas for managing glycemic control in patients who are critically ill: A review of the evidence

RESEARCH The effects of low-calorie sweeteners on energy intake and body weight: A systematic review and meta-analyses of sustained intervention studies

Conducting research on dietmicrobiome interactions: A review of current challenges, essential methodological principles, and recommendations for best practice in study design

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How should we judge edible oils and fats? An umbrella review of the health effects of nutrient and bioactive components found in edible oils and fats

Effect of Marine Omega-3 fatty acid and vitamin D supplementation on incident atrial fibrillation: A randomized clinical trial

Do lower-carbohydrate diets increase total energy expenditure? An updated and reanalyzed meta-analysis of 20 controlled-feeding studies

Fasting habits over a 10-year period: An observational study on adherence to preoperative restoration of oral intake in 2 Dutch hospitals

The impact of diets rich in low-fat or full-fat dairy on glucose tolerance and its determinants: A randomized controlled trial

SPORTS NUTRITION A systematic review of CrossFitâ Workouts and Dietary and Supplementation Interventions to Guide Nutritional Strategies and Future

Nine prohibited stimulants found in sports and weight loss supplements: Deterenol, phenpromethamine (Vonedrine), oxilofrine, octodrine, betamethylphenylethylamine (BMPEA)

3-DMBA) and higenamine

WEIGHT MANAGEMENT Weight management strategies for patients with PCOS: Current perspectives

Effect of continued weekly subcutaneous semaglutide vs placebo on weight loss maintenance in vadults with overweight or obesity: The STEP 4

WELLNESS/PREVENTION Quality of plant-based diet and risk of total, ischemic, and hemorrhagic stroke

Effectiveness of Tai Chi for health promotion of older adults: A scoping review of meta-analyses

WOMEN'S HEALTH Effect of a free-living ketogenic diet on feasibility, satiety, body composition, and metabolic health in women: The Grading Level of Optimal Carbohydrate for Women

Hypertensive disorders of pregnancy and subsequent risk of premature mortality