M E Quintas

The Importance of Breakfast in Meeting Daily Recommended Calcium Intake in a Group of Schoolchildren

OBJECTIVE To evaluate the breakfast intake of calcium and milk products and to determine whether these correlate with total intake of both calcium and milk products. METHODS Food taken at breakfast and throughout the day was recorded using a 7 consecutive day food record in 200 schoolchildren aged between 9 and 13 years. RESULTS 65.3% of boys and 80.5% of girls showed intakes of calcium which were lower than recommended. Milk products were the foods most frequently included in breakfast (95.5% of subjects included them in this meal). A relationship was seen between energy provided by breakfast and the quantities of milk products (r = 0.5735) and calcium (r = 0.6908) taken at this meal. A relationship was also seen between energy provided by breakfast and daily intake of milk products (r = 0.4633) and calcium (r = 0.4954). The percentage of intakes of calcium lower than those recommended decreased when breakfast provided > or = 20% of total energy intake, and when the consumption of milk products at breakfast was greater than the 50th percentile (200 ml). Subjects with breakfast milk product intakes > or = 200 ml showed higher intakes of the same over the rest of the day (233.3 +/-140.4 g) than did those who took lesser quantities of these foods at breakfast (161.5 +/- 100.6 g). Further, those who took > or = 25% of the recommended intake of calcium at breakfast showed greater intakes of the same over the rest of the day (600.4 +/- 213.8 mg compared to 510.8 +/- 200.7 mg in subjects with lower calcium intakes). CONCLUSIONS The intake of milk products (r = 0.7587) and calcium (r = 0.7223) at breakfast correlates with the consumption of these foods in the whole diet. However, the total daily intake of milk products and calcium does not depend solely on breakfast intake. Subjects with the greatest intakes at breakfast also showed greater intakes over the rest of the day (r = 0.3953 for milk products and r = 0.4122 for calcium).

Zinc levels in maternal milk: the influence of nutritional status with respect to zinc during the third trimester of pregnancy

Objective: To study the relationship between nutritional status with respect to zinc during the third trimester of pregnancy and levels of the same mineral in transition milk (days 13 and 14 of lactation) and mature milk (day 40 of lactation).Design: Longitudinal study.Subjects: A group of 57 healthy, lactating mothers aged between 18 and 35 y (27±3.7) whose pregnancy and labour were attended by the Department of Obstetrics and Gynaecology of Cuenca INSALUD Hospital, Spain.Interventions: Zinc intake during the third trimester was determined by recording the consumption of foods over a five day period and by registering zinc provided by dietary supplements. Zinc levels in maternal serum during this stage of pregnancy, and in transition and mature milk, were determined by atomic absorption spectroscopy.Results: During pregnancy all subjects showed zinc intakes lower than those recommended. Only one pregnant subject took a supplement that provided extra zinc (1 mg/d). Subjects with an intake of lower than 50% of that recommended (L) (43.9%) showed significantly lower serum and mature milk zinc levels than did those with higher intakes (H) (56.1%) [12.0±1.5 µmol/L and 28.7±6.2 µmol/L compared to 13.3±2.6 µmol/L and 33.1±8.0 µmol/L respectively]. 56% of L subjects and 28.6% of H subjects showed serum zinc levels of less than 12.2 µmol/L. 8% of L subjects and no H subjects showed less than 11.5 µmol/L of zinc in maternal milk.Conclusions: The diet conditions maternal serum zinc levels during pregnancy and those of milk during lactation. Though all subjects showed intakes clearly below those recommended, low levels in serum or milk were much rarer. These results support the idea that there is a need to reset the limits of normality for serum and milk zinc levels. Further work in this area may confirm that the present recommended intakes of zinc be modified.Sponsporship: This work was supported by the Fondo de Investigaciones Sanitarias de la Seguridad Social (FISss).

Relationship between habitual breakfast and intellectual performance (logical reasoning) in well-nourished schoolchildren of Madrid (Spain)

Objective: To determine the relationships between habitual breakfast habits and performance in verbal aptitude, logical reasoning and mathematical tests in a group of well-nourished scholars from Madrid.Design: The study subjects were 180 children between 9 and 13 y of age. A dietetic study was undertaken using a 7-day food record. Scholastic aptitude was examined using the scholastic aptitude test (SAT-1) test.Results: Breakfast made up 19.1% of total daily intake. No differences were found between subjects in terms of personal data or total diet with respect to whether they habitually took adequate breakfasts (AB) (ie, more than 20% of daily energy being provided by this meal) or inadequate breakfasts (IB) (less than 20%). However, AB subjects achieved better reasoning scores in the SAT-1 test.Conclusions: The normal breakfast habits of schoolchildren should be taken into account when studying diet–mental function relationships, even when studying well-nourished populations.Sponsorship: This study was performed with help from Danone España S.A.

Influence of Calcium Intake on Gestational Hypertension

Calcium intake during the third trimester of pregnancy was determined in 82 pregnant women by recording the consumption of foods over a 5-day period and by calculation of the quantity of this element provided by dietary supplements. For each subject, blood pressures were measured once per week using an aneroid sphygmomanometer, to detect and analyze differences in calcium intake between those with normal blood pressure and those suffering from gestational hypertension (7.3%). Calcium intake was significantly lower amongst subjects with high blood pressure (757.7 ± 154.5 compared to 986.4 ± 502.3 mg/day in normotensive subjects). The relationship between calcium intake and blood pressure was independent of other variables such as body mass index, number of previous pregnancies, weight gain, subject age or hematocrit levels. Though further investigation is needed, the results obtained seem to support the idea that pregnant women should try to maintain an optimal calcium intake.

Influence of dietetic and anthropometric factors and of the type of sport practised on bone density in different groups of women

Objective: The aim of this work was to analyse the influence of dietetic and anthropometric data, as well as the sport practised, on the bone density of different groups of sportswomen.Subjects and methods: Dietetic, anthropometric and bone density data were collected from 74 women who practised different sports (15 skiers, 26 basketball players and 33 ballet dancers), and compared to those of 90 women who led sedentary lifestyles.Results: The sportswomen had higher bone mineral contents and bone densities than controls. However, the dancers showed similar spinal and hip values as those of controls, and lower forearm values. Low body weight and body mass index, and insufficient energy intake–characteristic of the dancers–were associated with poorer bone mineralisation status. Increased energy, protein, vitamin D, calcium, zinc and magnesium intakes were associated with greater bone density and mineral content at different sites.Conclusions: The worst bone density status was that of the dancers, who, as a group, displayed characteristics that have negative impacts in this respect (low energy intakes and low body weight). Dancers should therefore take steps to avoid suffering fractures and skeleto-muscular lesions which could negatively influence their health and physical performance. The greater consumption of milk products and calcium and better Ca/P ratio seen in the dancers could help this group to avoid bone deterioration.Sponsorship: This research was supported by the Ministerio de Trabajo y Asuntos Sociales, Instituto de la Mujer, III Plan de Investigación Científica y Desarrollo Tecnológico.

Concern about nutrition and its relation to the food habits of a group of young university students from Madrid (Spain).

SummaryThe aim of this investigation was to study the relationship between concern about nutrition and food consumption in 533 university students (112 men and 421 women), aged 21.7±2.1 years old. Fish, dairy products and fruit were consumed in quite satisfactory quantities though cereals and vegetables were consumed less frequently than recommended. Men were found to consume greater quantities of milk, meat, bread and alcoholic drinks, while women ate more fruit and vegetables than men.35.4 % of subjects said they were especially concerned about the intake of fat and cholesterol, 24.5 % expressed special interest in weight control and 18.2 % recorded worries about the intake of vitamins and minerals. 21.6 % of subjects expressed no worries at all.Multiple regression analysis showed no differences in concern about nutrition with respect to the sex or body mass index (BMI) of subjects. However, as age increased, the number of subjects expressing no concern fell whilst worries over the quantity of vitamins and minerals in the diet increased.Worries about bodyweight were found to rise with BMI. However, amongst those who wanted to lose weight, 42.2 % of women and 7.4 % of men had a BMI <20 kg/m2. These persons, already very slim (below recommended values), still wished to lose weight and could become susceptible to nutritional imbalances.Relationships between concerns and food habits were scarce. Although fat and cholesterol were a concern in theory, the consumption of foodstuffs such as meat and eggs was quite high. However, relationships were found between concern over the vitamin and mineral content of the diet and the intake of supplements, and concern over bodyweight and intake of products that aid slimming. Nutrition educators may find this information useful in the design of their messages and educational programs.ZusammenfassungDie Absicht dieser Studie war es, den Zusammenhang zwischen der Besorgtheit über Ernährung und den Lebensmittelkonsum bei 533 Universitätsstudenten (112 Männer und 421 Frauen), Durchschnittsalter 21.7±2.1 Jahre, zu untersuchen. Fisch, Milchprodukte und Obst wurden in ausreichendem Maße, Getreide und Gemüse hingegen wurden in kleineren Mengen als empfohlen, gegessen. Die Männer verzehrten mehr Milch, Fleisch, Brot und alkoholische Getränke, während die Frauen mehr Obst und Gemüse als die Männer aßen.35,4 % der Studenten äußerten Besorgnis besonders über die Aufnahme von Fett und Cholesterin, 24,5 % waren speziell an der Gewichtskontrolle interessiert und 18,2 % sagten, ihre Hauptsorge gelte der korrekten Einnahme von Vitaminen und Mineralstoffen. 21,6 % der Teilnehmer hatten keine besondere Sorge bezüglich der Ernährung. Multiple Regressionsanalysen zeigten keinen Unterschied zwischen Männern und Frauen oder dem Body Mass Index (BMI) auf, was die Besorgtheit über die Ernährung betrifft. Aber man stellte einen altersbedingten Unterschied fest. Mit zunehmendem Alter zeigten die Studenten mehr Interesse zum Thema „Ernährung“, vor allem im Zusammenhang mit Vitaminen und Mineralstoffen. Die Besorgnis über die Gewichtskontrolle stieg mit steigendem BMI. Von denen, die ihr Gewicht reduzieren wollten, hatten allerdings 42,2 % der Frauen gegenüber 7,4 % der Männer einen BMI von <20 kg/m2. Da diese Studenten bereits sehr schlank waren (unter den empfohlenen Werten), aber trotzdem noch Gewicht verlieren wollten, könnte dies zu Mangelerscheinungen führen.Zusammenhänge zwischen der Besorgtheit und der Ernährungsweise waren kaum zu beobachten. Obwohl die Einnahme von Fett und Cholesterin als solche Anlass zur Besorgnis war, wurden zum Beispiel relativ viel Fleisch und Eier verzehrt. Es wurde eine Beziehung gefunden zwischen der Sorge um den Vitamin- und Mineralstoffgehalt der Nahrung und der Einnahme von Nahrungsergänzungsmittel sowie zwischen der Sorge um das Körpergewicht und der Einnahme von Produkten zur Gewichtsreduktion. Für die Lehrer der Ernährungswissenschaft kann diese Information behilflich sein, um ihre Kurse und Programme zu gestalten.

Riboflavin Levels in Maternal Milk: The Influence of Vitamin B2 Status during the Third Trimester of Pregnancy

OBJECTIVE The aim of the present investigation was to study the relationship between riboflavin status during the third trimester of pregnancy and levels of this vitamin in transition milk (days 13 to 14 of lactation) and mature milk (day 40 of lactation). METHODS The pregnancies and lactation periods of 57 healthy women between 18 and 35 years of age (27+/-3.7 years) were monitored, vitamin intake during the third trimester was determined by recording the consumption of foods over five days and by registering the quantities provided by dietary supplements. Riboflavin status during this stage of pregnancy was determined via the measurement of the activation of erythrocyte glutathione reductase (EGR) by flavine adenine dinucleotide (FAD). Milk riboflavin levels were determined by fluorometry. RESULTS Those subjects with riboflavin intakes below recommended (1.6 mg/day) (Group L) showed lower consumption of milk products (305.2+/-88.5 g/day) than did those with greater intakes (Group H) (507.9+/-137.2 g/day). The consumption of riboflavin containing supplements was very low and was seen only in two H subjects. Transition and mature milk riboflavin levels were significantly higher in H subjects (948.1+/-700.1 nmol/L for transition milk and 993.8+/-436.6 nmol/L for mature milk) than L subjects (574.9+/-258.7 nmol/L for transition milk and 725.4+/-254.3 nmol/L for mature milk). Subjects with alpha-EGR coefficients over 1.2 in the third trimester showed significantly lower mature milk riboflavin levels (704.1+/-241.8 nmol/L) than did subjects with more satisfactory alpha-EGR coefficients (996.4+/-302.9 nmol/L). CONCLUSION The influence of maternal vitamin B2 status during pregnancy on breast milk riboflavin levels was confirmed.

Maternal vitamin E status during the third trimester of pregnancy in Spanish women: Influence on breast milk vitamin E concentration

Abstract A prospective, observational study was made into the effects of vitamin E intake on serum levels of the same during the third trimester of pregnancy, and on breast milk vitamin E levels. The study subjects were a group of 57 healthy, lactating mothers between 18 and 35 years of age. Vitamin E intake was determined during the third trimester of pregnancy using a 5-day dietary record (including a Sunday) and by recording the quantities provided by supplements. HPLC was used to determine vitamin E concentrations in maternal serum, transitional milk (days 13–14 of lactation) and mature milk (day 40 of lactation). Only 3.5% of subjects took vitamin E supplements during pregnancy. The addition of this intake to that provided by the diet produced no notable change in the results. 68.4% of third trimester subjects took

The consumption of food, energy and nutrients in pregnant women: Differences with respect to smoking habits

Abstract The aim of the present investigation was to study the consumption of food, energy and nutrients in pregnant women, with respect to differences in their smoking habits. Food, energy and nutrient intakes during the third trimester of pregnancy were determined in 82 pregnant women by recording their consumption of foods over a five day period, and by calculation of the quantity of nutrients provided by dietary supplements. Subjects were asked about their smoking habits and divided into two groups, non-smokers (NS) (69.5%) and smokers of > 10 cigarettes per day (S) (8.5%). S subjects showed lower intakes of milk products, vegetables, monounsaturated fatty acids (MUFA), niacin, folates, vitamin D and calcium than did NS subjects. No differences were found between groups with respect to discrepancy in reporting (the difference between energy intake and theoretical energy expenditure). The consumption of supplements was small and the addition of these figures produced no significant change in the results obtained. The newborns of NS subjects showed greater body weights and body length than those of S subjects. The results obtained show that pregnant smokers have lower intakes of some foods and nutrients. Independently of the negative effects of tobacco on the health of both mother and newborn, it is possible that some problems are due to dietary differences associated with smoking.

The female Spanish population: a group at risk of nutritional iron deficiency

Iron deficiency is one of the most common nutritional problems in the world. It is frequent in both developed and developing countries and mainly affects women of childbearing age. The aim of the present study was to investigate the prevalence of iron deficiency in a group of young women from Madrid, Spain. The study subjects were a group of 130 women aged between 19 and 35 (24.53 +/- 0.24 years). Measurements were made of iron intake and also of the haematological and biochemical indicators of iron status. 10.7% of subjects showed iron deficiency (defined as the recording of at least two indicator parameters with values below normal). The high incidence of iron deficiency at blood level (10.7%) coincided with the low iron intake of these subjects (11.08 +/- 2.98 mg/day). 98.3% of subjects showed intakes below recommended. Observed intake covered only 61.6% of recommended intake. 3.9% of subjects presented ferropenic anaemia, i.e. they showed both iron deficiency and low haemoglobin levels.