malnutrition Archives - Amazing Health Advances

New Study Reveals Declining Nutrient Intake Among U.S. Women of Reproductive Age

The AHA! Team — Wed, 20 Nov 2024 06:42:21 +0000

Pooja Toshniwal Paharia via News-Medical – Groundbreaking study reveals how chromatin and DNA methylation changes during brain development contribute to the risk of neuropsychiatric disorders like schizophrenia and bipolar disorder. A recent study published in JAMA Network Open compares trends in nutrient consumption from dietary sources and supplements in pregnant and non-pregnant women in the United States. The impact of nutrient deficiencies during pregnancy Nutritional status is crucial for maternal health and fetal growth, as it reduces the risk of chronic diseases in later life. Energy requirements are greater during pregnancy due to increased metabolic processes and workload on the lungs and the heart. During pregnancy, women require multiple nutrients, including protein for tissue growth, iron to produce red blood cells, folate to prevent neural disorders, calcium to develop strong fetal bones, and iodine for increased thyroxine secretion. Several studies have reported inadequate nutrient intake among pregnant women in the United States, with a high prevalence of magnesium, vitamin D, and vitamin E deficiencies. Pregnant women also consume less potassium, choline, and vitamin K, despite higher rates of nutrient supplementation than non-pregnant women. Furthermore, most pregnant women consume eicosapentaenoic acid (EHA) and docosahexaenoic acid (DHA) below the recommended threshold for optimal health. About the study The current study, which was conducted between February 2022 and July 2024, included 1,392 pregnant and 9,737 non-pregnant women between 20 and 44 years of age. Data were obtained from at-home interviews and visits to mobile examination centers. Study participants provided one or more 24-hour dietary recalls at mobile examination centers, followed by telephonic conversations. The study participants also provided information on their age, race, ethnicity, education, smoking status, and income-to-poverty ratio (PIR). Pregnancy status was determined from positive urine pregnancy tests and self-reported trimester. The primary study measures included the average regular consumption of micronutrients and macronutrients, as well as the prevalence of micronutrient intake insufficiency. The U.S. Food Security Survey Module was utilized to assess adult food security. Participant enrollment in the Food Stamps, Supplemental Nutrition Assistance Program (SNAP), and Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) was also recorded. Program enrollment was based on benefits received in the previous year. Data were also analyzed from ten National Health and Nutrition Examination Surveys (NHANES) cycles between 1999 and 2018. The National Cancer Institute (NCI) approach and linear regressions enabled the analysis, whereas the Simulating Intake of Micronutrients for Policy Learning and Engagement (SIMPLE) tool evaluated nutrient intake. Trends in supplement use and dietary intake The mean age of pregnant and non-pregnant women was 29 and 32 years, respectively. Among pregnant women, 27% and 34% were in their first and second trimesters, respectively. Dietary supplement use was significantly higher among pregnant women than non-pregnant women at 78% and 46%, respectively. The mean carbohydrate consumption reduced from 307 g/day during 1999-2000 to 275 g/day during 2013-2018 among pregnant women. Among non-pregnant women, carbohydrate intake reduced from 252 g/day to 217 g/day from 1999-2000 to 2017-2018. Between 1999-2000 and 2013-2018, an 11 percent point (pp) increase was observed in pregnant women who consumed below the Estimated Average Requirement (EAR) of vitamin A. The percentage of pregnant women who consumed below-EAR vitamin C also increased by 8.9 pp. Likewise, the percentages of non-pregnant women with insufficient consumption of vitamin A, vitamin C, and iron increased by 20, 11, and five pp, respectively, from 1999-2000 to 2017-2018. The average calcium consumption increased from 1,121 mg/day to 1,309 mg/day for pregnant women and from 850 mg/day to 981 mg/day for non-pregnant women. Among pregnant women, prevalence rates for insufficient intake were reduced by 16 pp for magnesium and 33 pp for vitamin K. Among non-pregnant women, insufficient consumption reduced by 16 pp of calcium, 16 pp of magnesium, and 33 pp of vitamin K. Pregnant women primarily reduced their carbohydrate intake from added sugars, fortified flour, and cereals. Health professionals advise limiting sugar intake; however, reducing fortified flour and cereal consumption could reduce the intake of vitamins A, C, magnesium, iron, and folate. Decreased use of supplements due to side effects like nausea and constipation could further reduce iron intake. Furthermore, reduced vitamin C intake may exacerbate iron inadequacy. Conclusions Carbohydrate, vitamin A, vitamin C, and iron intake has reduced in the past two decades among pregnant and non-pregnant women in the U.S. The nutrient gaps identified in the present study could inform regulatory, healthcare, and scientific communities to formulate policies and guidelines to improve nutrient intake by reproductive-age women in the U.S.. Journal reference: Miketinas, D., Luo, H., Firth, J. A., et al. (2024). Macronutrient and Micronutrient Intake Among US Women Aged 20 to 44 Years. JAMA Network Open 7(10). doi:10.1001/jamanetworkopen.2024.38460 To read the original article click here.

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Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?

AHA Publisher — Mon, 07 Jun 2021 07:00:27 +0000

Damon Hines via NaturalHealth365 – Why is it that most of the world’s anchovies aren’t destined for the dinner plate but processed into fishmeal and oil for use in animal feeds, food additives, and fertilizers? At best, anchovies have a mixed reputation in the U.S., where most consumers rather eat a tender filet of salmon, cod, or haddock, even if – as is the case with salmon – four-fifths of the fish consumed in the U.S. is farm-raised. But here’s the thing about anchovies: the small, bite-sized fish are a superfood that can greatly impact human health and cognitive development. According to Shakuntala Thilsted, winner of the 2021 World Food Prize, anchovies can fight malnutrition, prevent stunting, and promote cognitive development in children. They are good for pregnant women, as small fish have a shorter lifespan than large fish and have less chance of concentrating heavy metal contaminants. Moreover, a 100g serving of anchovies can provide us with 19 grams of protein, 77 grams of calcium, 3 milligrams of iron, and plenty of omega-3s. Anchovies are also a rich source of the B vitamins niacin, riboflavin, and vitamin B-12. Don’t Be Fishy About the Anchovy: It’s Time to Reconsider It as a Tiny Powerhouse of Nutrition Ask most Americans what they think of anchovies, and chances are they’ll wrinkle their noses. Maybe … maybe they’ll consent to have some scattered on a Caesar Salad or atop a pizza. Still, most hungry consumers have the same opinion as Ninja Turtle Michelangelo: “Oh, and I want no anchovies. And I mean, no anchovies. You put anchovies on this thing, and you’re in big trouble, okay?!” Still, while the little fish are mostly maligned in the U.S., they’ve been happily devoured around the world for centuries. The ancient Greeks prized the little fish, the Romans turned them into garum, and almost every Asian country has its own unique anchovy sauce. The Health Benefits Aren’t the Only Reason to Reconsider Anchovies Consuming less fish at the top of the food chain helps re-balance the marine ecosystem. According to a study by Villy Christensen of the University Of British Columbia’s Fisheries Center, populations of predator fish at the top of the food chain, such as cod, tuna, and groupers, have suffered huge declines, shrinking by around two-thirds in the past 100 years. However, populations of “forage fish,” such as anchovy, sardines, and capelin, have more than doubled over the past century. Anchovy has a short life span and reproduces quickly and is, therefore, a more sustainable option than other fish. What’s the Most Nutritious Way to Eat Anchovies? Cooking and eating the fish whole is the easiest way to prepare anchovies. However, according to Shakuntala Thilsted, converting the fish into a fish powder with mortar and pestle is “extremely powerful because you are removing the moisture content and concentrating the nutrients by a factor of four.” Making a fish chutney is also an option. Good anchovies are soft, creamy, sweet, and savory – a perfect expression of the fifth taste: unami. It’s a small fish with big health benefits, and American consumers should reconsider adding it to their diet. Sources for this article include: NPR.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Friendly Gut Bacteria Emerged as an Invaluable Ally in the Battle Against Malnutrition

AHA Publisher — Mon, 03 May 2021 07:00:36 +0000

SciDev.Net via News-Medical Net – Treating malnutrition by boosting gut microbes produces better results than traditional nutritional supplements. Friendly gut bacteria have emerged as an invaluable ally in the war against malnutrition after a research study in Bangladesh showed that bacteria-targeting food supplements were more effective than standard nutritional supplements in improving the health of undernourished children. The supplement – made from ingredients such as chickpeas, soy, bananas, and peanuts and developed to boost normal gut microbes – helped Bangladeshi children with malnutrition gain more weight than those receiving a standard nutritional supplement, the study found. Published on 22 April in the New England Journal of Medicine, the study showed that the supplement also increased certain protein levels in the blood which are linked with the health of bone, cartilage and brain. Last year, 144 million children were too short for their age due to malnutrition, while 47 million were too light for their height, according to the World Health Organization. The friendly bacteria study showed that children with malnutrition have defects in the development of their gut microbiota – the bacteria, virus and fungi that are normally found in the digestive system. According to the study, the effects of the current therapies for childhood malnutrition showed “limited efficacy” in taking care of the long-term consequences of inadequate nutrition and in repairing the gut microbiota. In the study, researchers from the Washington University School of Medicine in US and the International Centre for Diarrhoeal Disease Research, Bangladesh, assessed the efficacy of a food supplement they developed, called microbiota-directed complementary food prototype (MDCF-2), which targets friendly gut bacteria, in comparison to a ready-to-use supplementary food (RSUF) among slum-dwelling children aged 12-18 months in Bangladesh who had moderate acute malnutrition. The supplements were provided twice daily for three months and after that the children were monitored for a month. They found that children treated with the new supplement put on more weight and grew more compared with children who were just given the normal supplement. The new supplement was linked to changes in the blood levels of 70 proteins and 21 bacterial units that influenced growth, as well as brain development. “This study demonstrated that MDCF-2 was able to repair immature microbiota, promote weight gain and increase plasma biomarkers related to bone formation, neurodevelopment, and immune function.” (Ishita Mostafa, Study Author and Assistant Scientist, Nutrition and Clinical Services Division of the International Centre for Diarrhoeal Disease Research, Bangladesh) “These foods [MDCF-2], consumed during the complementary feeding period by malnourished children could provide an effective, affordable, culturally acceptable, and sustainable approach to treatment,” she tells SciDev.Net. “Larger trials will need to be performed in different geographic regions to further assess the efficacy of this therapeutic approach for treating childhood undernutrition,” she says. According to Rahuldeb Sarkar, consultant of respiratory medicine and critical care, Medway Hospital, Kent, UK, it is exciting that the new approach may promote brain development. “We should really aim for more upstream intervention that can prevent occurrence of malnutrition in the first place. Until it is achieved, this intervention can potentially mitigate the harms associated with malnutrition to affected children,” he tells SciDev.Net. “Most importantly, this new food supplement potentially promotes the brain development among undernourished children, which is exciting.” To read the original article click here.

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Nutrient Supplements Significantly Reduce Child Deaths

AHA Publisher — Thu, 14 Nov 2019 08:00:51 +0000

University of California Davis Via EurekAlert – Study finds 27% drop in child mortality in low- and middle-income countries. More than half of child deaths worldwide stem from preventable causes, such as adverse effects from malnutrition. A new study led by researchers at the University of California, Davis, finds that child mortality significantly drops when children receive nutritional supplements rich in vitamins, minerals and essential fatty acids. It found that supplements may decrease mortality among children 6-24 months old by as much as 27 percent in low- and middle-income countries. The researchers published their findings in The American Journal of Clinical Nutrition. Nutrient supplements typically consist of a mixture of a legume — peanut, lentil or chickpea paste — plus milk powder, oil and a full complement of the vitamins and minerals children need. “Picture a tiny package of fortified peanut butter that only has 100 calories,” said Christine Stewart, an associate professor in the Department of Nutrition and interim director of the Institute for Global Nutrition. “It’s enough to spread on a single piece of bread or it can be mixed with other foods.” The packets are designed to be added to the child’s diet daily as they transition from breastfeeding to complementary foods or family foods. Previous studies have examined how supplements given to young children improve growth, but this is the first to evaluate the impact of the supplements on childhood deaths. “The results show supplements could have effects beyond just preventing stunting, wasting and malnutrition,” said Stewart. To assess mortality risk among children who received the supplements compared to those who did not, the researchers identified 18 trials conducted in 11 countries. Among those, their primary analysis used data from 13 trials with 34,051 children. The trials were conducted in multiple countries in different geographic regions and are likely generalizable to other low- and middle-income countries. “From these data, we estimate that for every 227 children who receive the supplements for at least six months, one child death can be prevented,” said Stewart. “Malnutrition is an underlying cause of child mortality. This study really reiterates that.” The common causes of death are illnesses like diarrhea and respiratory infection. “These diseases are rarely fatal in places like the United States because the children are well nourished,” said Stewart. Kathryn Dewey, a distinguished professor emerita in the Department of Nutrition and one of the co-authors of the study, developed the use of small-quantity lipid-based nutrient supplements along with other colleagues. “It is encouraging to see that this intervention can reduce deaths after the age of 6 months, as there are few effective strategies beyond that age,” she said. To read the original article click here.

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