Yumi Petrisko

Snack Selection Influences Nutrient Intake, Triglycerides, and Bowel Habits of Adult Women: A Pilot Study

Because appropriate snacking can promote a healthy body weight and serve as an important contributor to a healthy diet for women, identification of suitable foods for incorporation between meals is essential. We investigated the influence of short-term (2 weeks) incorporation of 100-kcal servings of snacks of dried plums vs low-fat cookies twice daily on total energy and nutrient intake, biochemical parameters, and bowel habits in a randomized crossover design of two 2-week trials separated by a 2-week wash-out period in 26 women aged 25 to 54 years with a body mass index between 24 and 35. Incorporation of dried plums or low-fat cookies into the diet did not alter energy intake or weight; however, compared to cookies, dried plums promoted greater (P< or =0.05) intake of fiber, potassium, riboflavin, niacin, and calcium. Total fat intake tended (P=0.094) to decrease with dried plum consumption, as did cholesterol intake (P=0.098). Plasma triglyceride concentration remained unchanged (P>0.05) by dried plum consumption and was 17.0+/-29.2 mg/dL (0.19+/-0.33 mmol/L) higher (P< or =0.05) after consumption of low-fat cookies vs dried plums at the end of 2 weeks. Dried plums promoted a softer (P< or =0.05) stool consistency vs usual intake and in comparison to intake of low-fat cookies. These results suggest that relative to a commercially processed low-fat cookie snack, dried plums promote more favorable plasma triglyceride responses, improved dietary quality, and slightly improved bowel function.

Type of snack influences satiety responses in adult women.

The effect of different snack foods on satiety and plasma glucose and hormone responses was assessed. Nineteen fasted adult women (mean age: 39.2 + or - 0.7 years, mean BMI: 26.1 + or - 0.8 kg/m(2)) consumed test foods including dried plums, low-fat cookies, white bread and water only on separate days. The test foods (with the exception of water) provided 238 kcal and were similar in total carbohydrate, fat and protein content but differed in fiber and sugar content. Subjects rated their feelings of hunger using satiety index scales prior to snack consumption and again every 15 min for 2h following initiation of intake. Blood samples were collected at baseline and 15, 30, 45, 60, 90, and 120 min following intake. At the end of the 120-min test period, subjects were presented with a meal to be consumed until satisfied. The satiety index AUC was greater for the dried plum trial versus the low-fat cookie trial (p < or = 0.05). There was no difference in post-snack consumption between the dried plums and cookie trials. The dried plums trial elicited lower plasma glucose and insulin AUC than the low-fat cookie trial (p < or = 0.05) and tended to promote a greater plasma ghrelin AOC (p = 0.056). These results demonstrate that consuming dried plums as a snack suppresses hunger relative to a low-fat cookie as evidenced by lower glucose and/or satiety-regulating hormone concentrations.

Influence of resistance training combined with daily consumption of an egg-based or bagel-based breakfast on risk factors for chronic diseases in healthy untrained individuals.

Objective: Egg consumption is often discouraged due to cholesterol content; however, recent studies have not demonstrated a clear adverse influence of eggs on blood lipids. Furthermore, exercise training promotes improved lipids and blood pressure. The purpose of the study was to examine the effect of eating an isoenergetic (400 kcal) egg-based (including two eggs per day) versus bagel-based breakfasts, daily, combined with resistance training three times per week, prior to breakfast, on plasma lipids, glucose, insulin, insulin sensitivity and blood pressure in untrained individuals. Methods: Twenty-five healthy adult men and women (18–35 years of age) participated in the twelve week study following random assignment to study groups. Lipids and blood pressure were examined at baseline and after 6 and 12 weeks. Results: Plasma triglycerides (TG) decreased significantly in the egg- based breakfast (EBB) group from baseline to six weeks (p = 0.011) and from six to twelve weeks (p = 0.045). A significant (p = 0.033) decrease in insulin sensitivity was observed in the bagel-based breakfast (BBB) group from zero to six weeks. No significant effects on systolic blood pressure, diastolic blood pressure, total cholesterol, high density lipoprotein- cholesterol or low density lipoprotein cholesterol were detected. Conclusion: Overall, daily breakfasts including two eggs for twelve weeks did not adversely affect lipids during a resistance training program and promoted improvements in plasma TG.