Ulla Hoppu

Breast milk – immunomodulatory signals against allergic diseases

Breastfeeding holds a key position with regard to the increasing burden of allergic diseases in the industrialized countries. Not only does it provide the infant with nutrients for growth and development, it also confers immunological protection during a critical period in life, when the infants own defense mechanisms are immature. A delicate balance of stimulatory, even inflammatory, maturational signals, together with a myriad of anti‐inflammatory compounds, is transferred from mother to infant via breastfeeding. Breastfeeding mothers, however, do not constitute a uniform group. The composition of breast milk shows marked individual variation and so, consequently, does the success of breastfeeding in reducing the risk of disease. Recent clinical studies indicate that the potential of breastfeeding to counteract allergic disease may be promoted by dietary means. While uncoordinated elimination diets result in a risk of general nutritional inadequacy or deficiency of essential single nutrients, a balanced diet following current dietary recommendations, specifically containing fresh fruits and vegetables (antioxidants) and fat of predominantly vegetable origin, may be associated with a lower incidence of atopy in the infant. As early nutrition appears to program the subsequent health of the child, the importance of the maternal dietary composition during breastfeeding should be emphasized. In future, an improved understanding of the mechanisms of this programming may offer specific therapeutic modalities for the prevention of allergic disease.

Breast Milk Fatty Acids May Link Innate and Adaptive Immune Regulation: Analysis of Soluble CD14, Prostaglandin E2, and Fatty Acids

In addition to its role in sensing intraluminal microbial antigens, soluble (s)CD14 may regulate immune responses by its lesser known function as a lipid carrier with possible influences in the production of fatty acid-derived eicosanoids. We investigated the interrelations of fatty acids, prostaglandin E2 (PGE2), and sCD14 and their role in infant atopic eczema during the first year of life. Serum and breast milk samples from mothers and serum samples from their infants were collected at infants age 3 mo and analyzed for sCD14 and PGE2 concentrations and for fatty acid compositions. The main correlation of sCD14 was with arachidonic acid (20:4n-6) (AA). Dihomo-γ-linolenic acid (20:3n-6) (DHGLA) and the ratio of n-6 to n-3 fatty acids correlated positively and docosahexaenoic acid (22:6n-3) (DHA) and sum of n-3 fatty acid negatively with PGE2 in mothers serum and linoleic acid (LA) negatively with PGE2 in breast milk. Soluble CD14 tended to be higher and LA, total polyunsaturated fatty acid (PUFA), and sum of n-6 fatty acids were lower in breast milk received by infants with atopic eczema compared with those without. These results suggest that fatty acids contribute to the regulation of innate and adaptive immune responses and link intraluminal exposures, mothers diet, and microbes.

Probiotics: on-going research on atopic individuals

The challenge for the modern health care system is to fight against the increasing prevalence of atopic disease. The introduction of scientifically composed probiotic functional foods for prophylactic or therapeutic purposes could be one solution. Probiotics are live microbial food supplements or components of bacteria which have beneficial effects on human health. Specific strains have been demonstrated to exert powerful anti-pathogenic, anti-inflammatory and anti-allergic effects. The hygiene hypothesis suggests that atopic disease may arise from a lack of counterbalancing microbial exposure at an early age. The initial compositional development of the gut microflora is considered a key determinant of the development of both the immune responder phenotype and normal gut barrier functions. The regulatory role of probiotics in human allergic disease was first emphasised in the demonstration of a suppressive effect on lymphocyte proliferation and interleukin-4 generation in vitro. Subsequently, a significant improvement in the clinical course of atopic eczema was reported in infants given a probiotic-supplemented diet. The potential of probiotics to reduce the risk of atopic disease has recently been demonstrated in a double-blind, placebo-controlled study: probiotics administered pre- and postnatally for 6 months to at-risk subjects reduced the prevalence of atopic eczema to half of that observed in infants receiving placebo. Ongoing research is directed towards the development of novel techniques to characterise the gut microflora. Future research will clarify the mechanisms to control specific physiological processes in the evolution of atopic disease in at-risk populations or in the management of allergic diseases.

The hTAS2R38 genotype is associated with sugar and candy consumption in preschool boys

BACKGROUND The hTAS2R38 taste receptor genotype is related to bitter taste perception and thus may affect food preferences. The present study aimed to evaluate the relationship between the hTAS2R38 genotype and the food consumption and nutrient intakes of Finnish children aged 2-6 years. METHODS Dietary intake was assessed with 7-day food records, and DNA samples were collected by cheek swabs for genotyping. Food intake data between the three most common genotypes were compared (n = 345). RESULTS The proportion of the AVI/AVI genotype was 36.7%; PAV/AVI was 42.4%; and PAV/PAV was 14.9%. Boys with the PAV/PAV genotype consumed a mean (SD) weight of sugar and candy of 27 (13) g day(-1), which was significantly more compared to the other two genotypes [AVI/AVI 19 (12) g day(-1) and PAV/AVI 18 (12) g day(-1); both P < 0.01]. These boys also consumed significantly more meat (g day(-1)) compared to AVI/AVI boys (P < 0.05). PAV/PAV girls tended to consume more grains (g MJ(-1)) compared to AVI/AVI girls (P = 0.07). Vegetable and fruit consumption and nutrient intake did not differ significantly between genotypes. Based on principal component analysis carried out with total food consumption data, PAV/PAV boys were different from both AVI/AVI and PAV/AVI boys. CONCLUSIONS The hTAS2R38 genotype may have distinct associations with food consumption in boys and girls.

Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries

Background Children use all of their senses when exploring new foods, and sensory-based food education provides new possibilities for promoting healthy dietary habits. Objective To evaluate the effect of sensory-based food education activities on childrens willingness to eat test samples of selected vegetables and berries. Design Two kindergartens in Hanko, Finland, participated in the study and the subjects were children aged 3–6 years, divided in the intervention (n=44) and control (n=24) kindergarten. In the intervention kindergarten, five sensory-based food education sessions focusing on vegetables and berries were implemented, once per week for 5 weeks. A tasting protocol was performed with the children at baseline and after the intervention. The willingness to eat (5 different vegetables and 3 Finnish berries) was categorised. Parents also filled in a questionnaire on the childrens food preferences at home. Results In the intervention kindergarten, the willingness to eat the samples increased significantly (p≤0.001, Wilcoxon and Friedman), while in the control kindergarten, no significant change was observed when all of the test samples were taken into account. The parental report of their childrens preferences and childrens actual eating of the test samples corresponded relatively weakly. Conclusions Sensory-based food education activities may promote a willingness to eat vegetables and berries. Child-centred test methods are important for evaluating the effects of dietary interventions among children.

How practice meets guidelines: Evaluation of nutrition counselling in Finnish well‐women and well‐baby clinics

Aim: To assess the current practices of nutrition counselling given by nurses in well‐women (WW) and well‐baby (WB) clinics in Finland. Design: A semi‐structured questionnaire was distributed to nurses and their clients in clinics nationwide. Main outcome measures: The source and the quality of nutrition counselling and specific conditions including allergic diseases and vitamin D supplementation. Results: The clinics constituted the most important source of information for the clients. Personal counselling was highly appreciated. However, 83% of pregnant women reported having received dietary counselling, which deviates from the figure reported by nurses (99%, p=0.0003). Counselling concerning allergies was targeted to reduce the risk of infant allergy by means of elimination diets. In contrast to the report of the nurses (60% in WW and 18% in WB clinics), only 16% (p<0.0001) of the pregnant and 7% (p=0.022) of the breastfeeding women reported that they had been advised to use vitamin D supplements during the winter season.

Diet and blood lipids in 1–4 year-old children

BACKGROUND AND AIM Early nutrition may programme blood lipid levels and thereby later cardiovascular health of children. The objective here was to evaluate the effects of maternal dietary counselling during pregnancy and breastfeeding on dietary intakes and blood lipid values in 1-4 year-old children. Further, the nutritional determinants of childrens lipid profiles were assessed. METHODS AND RESULTS Mothers were randomised into dietary counselling or control groups at the first trimester of pregnancy. Their children were followed up clinically at 1, 2 and 4 years of age, by three-day food records and analyses of total cholesterol, HDL cholesterol and apolipoproteins A-I and B as well as lipoprotein (a). In general, the mean intake of saturated fatty acids as a proportion of total energy intake (E%) was higher than the recommended, while the mean intake of polyunsaturated fatty acids was low in childrens diet. Over the first years, girls had higher concentration of non-HDL cholesterol than boys; 2.64 mmol/l (95% CI 2.54-2.74) vs. 2.49 (2.38-2.60); p = 0.038. Maternal dietary counselling was not reflected in the childrens lipid values. Childrens monounsaturated fatty acid intake (E%) correlated with apoA-I (p = 0.048) and, furthermore, there was a negative correlation between polyunsaturated fatty acid intake (E%) and apoB (p = 0.046). CONCLUSION Childrens dietary fatty acid intake, but not maternal dietary counselling was shown to be related to blood apolipoproteins in children.

Serum Alpha- and Gamma-Tocopherol Levels in Atopic Mothers and Their Infants Are Correlated

Background: Vitamin E may have immunomodulatory properties beyond its antioxidant function. The objective here was to assess the α- and γ-tocopherol status and its correlation between atopic mothers and their infants. Methods: Mothers with atopic disease were recruited at the end of gestation and their infants were followed up. Serum samples from mothers and infants were collected at the infants’ age of 1 month. Atopic dermatitis was diagnosed during the 1st year of life and skin prick tests were performed at 1 year. Results: Infants’ serum γ- and α-tocopherol to fat ratios were significantly correlated with maternal serum ratios (r = 0.70, p < 0.0001 and r = 0.52, p = 0.004, respectively). In infants the serum α-tocopherol/fat was higher and the γ-tocopherol/fat ratio lower than in mothers. Serum tocopherol levels were not associated with skin prick test reactions or atopic dermatitis in the infants. Conclusions: Maternal tocopherol status determines that of the infant. Different tocopherol forms may have different serum levels and roles in the regulation of inflammatory diseases.

Consumer Segmentation Based on Genetic Variation in Taste and Smell

Abstract Individual differences in chemosensory perception of foods may be related to preferences and consumption of foods. This chapter focuses on the association between genetic variation in humans and chemosensory receptors. It takes into account studies related to taste or smell perception in the food context. The genetic background on sensitivity to bitter, sweet, umami, sour, and salty taste and food-related odorants is reviewed. The most studied bitter taste receptor is TAS2R38, the genotypes of which have been related to preferences and consumption of bitter tasting vegetables and berries. Understanding genetic variation is important to broadening the perspective on formation of food preferences and modification of personal dietary habits.

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.