Microbiota and lifestyle interactions through the lifespan

Abstract of the study

Background

The human intestinal microbiota is an adaptive entity, being capable of adjusting its phylogenetic and functional profile in response to changes in diet, lifestyle and environment. Providing the host with functions important to regulate energetic homeostasis and immunological function, the gut microbiota is strategic to keep metabolic and immunological homeostasis during the entire lifespan.

 Scope and approach

(Rampelli et al., 2016) review studies exploring human gut microbiota variations at different age, describing the trajectory of ecosystem changes during the course of our life, from infancy to the old age. Gut microbiota variation mirroring subsistence strategy is also explored, with a particular focus on how the gut microbiota changes in response to modifications in the diet. Finally, the study illustrates how an abnormal dietary intake could force microbiota to an obese-associated configuration, which concurs in compromising the host metabolic homeostasis.  

Key findings and conclusions

(Rampelli et al., 2016) work allows appreciating the importance of the physiological flexibility conferred by the microbiota for modulating our metabolic and immunological phenotype along the course of our life. Further, the key role of the gut microbiota in providing an extra means of adaptive potential during our evolutionary history is highlighted, suggesting the importance of the intestinal microbiota-host interplay for the maintenance of human health and homeostasis in changing environments. On the other hand, different lifestyle and dietary factors, such as sanitization and antibiotic usage or high-fat diet, can force maladaptive changes in the microbiota configuration which could have negative effects on human health. Thus, it is important to modulate diet and lifestyle habits to keep a mutualistic gut microbiota layout along the course of our life.

Rampelli, S., et al. (2016). "Microbiota and lifestyle interactions through the lifespan." Trends in Food Science & Technology 57, Part B: 265-272.

A pro-inflammatory diet is associated with increased risk of developing hypertension among middle-aged women

Highlights

• A pro-inflammatory diet is associated with higher hypertension incidence in women.
• The pro-inflammatory diet was low in fish, vegetables, fruits, nuts, potatoes, pasta/rice and high in high-fat dairy.
• No interaction between inflammatory potential of diet and BMI or diabetes was found.

Abstract study

A pro-inflammatory diet is thought to lead to hypertension through oxidative stress and vessel wall inflammation. We therefore investigated the association between the dietary inflammatory index (DII) and developing hypertension in a population-based cohort of middle-aged women.

The Australian Longitudinal Study on Women's Health included 7169 Australian women, aged 52 years (SD 1 year) at baseline in 2001, who were followed up through 4 surveys until 2013. The DII, a literature-derived dietary index that has been validated against several inflammatory markers, was calculated based on data collected via a validated food-frequency questionnaire administered at baseline. Hypertension was defined as new onset of doctor-diagnosed hypertension, ascertained through self-report between 2001 and 2013. Generalised Estimating Equation analyses were used to investigate the association between the DII and incident hypertension. The analyses were adjusted for demographic and hypertension risk factors. During 12-years follow-up we identified 1680 incident cases of hypertension. A more pro-inflammatory diet was associated with higher risk of hypertension in dichotomised analyses with an ORfully adjusted of 1.24, 95% CI: 1.06–1.45.

A pro-inflammatory diet might lead to a higher risk of developing hypertension. These results need to be replicated in other studies.

Reference: Vissers, L. E. T., et al. (2017). "A pro-inflammatory diet is associated with increased
                  risk of developing hypertension among middle-aged women." Nutrition, Metabolism
                  and Cardiovascular Diseases 27(6): 564-570.

Short and long-term energy intake patterns and their implications for human body weight regulation

Abstract view

Adults consume millions of kilocalories over the course of a few years, but the typical weight gain amounts to only a few thousand kilocalories of stored energy. Furthermore, food intake is highly variable from day to day and yet body weight is remarkably stable. These facts have been used as evidence to support the hypothesis that human body weight is regulated by active control of food intake operating on both short and long time scales.

The study demonstrate that active control of human food intake on short time scales is not required for body weight stability and that the current evidence for long term control of food intake is equivocal. To provide more data on this issue, the study suggest for developing new methods for accurately measuring energy intake changes over long time scales.

They propose that repeated body weight measurements can be used along with mathematical modeling to calculate long-term changes in energy intake and thereby quantify adherence to a diet intervention and provide dynamic feedback to individuals that seek to control their body weight. Thus mathematical modelling of human metabolism and body weight dynamics suggest that the large day to day variations in energy intake are irrelevant for body weight regulation. Rather, persistent changes in energy intake can lead to substantial weight changes over long time scales.


 
Fig.. Schematic of a method for personalized model-based feedback control of body weight. Using individual anthropometric and demographic data, a personalized mathematical model of metabolism is created to plan a lifestyle intervention to achieve a goal body weight in a specified time frame. By monitoring body weight and physical activity repeatedly, adherence to the intervention can be calculated and used iteratively to provide quantitative feedback regarding revised body weight predictions or changes in the prescribed intervention required to achieve the body weight goal.

Reference abstract: Chow, C. C. and K. D. Hall (2014). "Short and long-term energy intake patterns and their implications for human body weight regulation." Physiology & Behavior 134: 60-65.

Metabolically obese, non-obese (MONO): Who are they???

Metabolically obese, non-obese (MONO): Study finding

Metabolically obese, non-obese(MONO) was defined as individuals with Body Mass Index(BMI) range 18.5-29.9 kg.m² and metabolic syndrome. Well known obesity placing individual at high risk for chronic disease. The non-obese individuals could have metabolic disorders that are typically associated with elevated BMI, placing them at elevated risk for chronic disease as well. 

Based on (Lee et al., 2017) study on Metabolic syndrome among non-obese adults in the teaching profession in Melaka, Malaysia, among 1168 teachers included in the study, the prevalence of MONO was 17.7%. It is found that MONO prevalence was higher among males, Indians, and older participants and inversely associated with sleep duration. Besides, metabolic syndrome was also more prevalent among those with central obesity, regardless they were normal or overweight. Those with BMI 27.5-29.9 kg/m² have the highness odds of metabolic syndrome compared with BMI 18.5-22.9 kg/m². It shown that those with BMI ≥23.0 kg/m² had significantly higher odds of metabolic syndrome even the BMI is normal. 

Therefore, the healthcare professionals and physicians should start to screen non-obese individuals for metabolic risk factors. It is recommended individual with central obesity and BMI ≥23.0 kg/m² to screen for metabolic risk factors as early prevention of chronic disease and start to reduce waist circumference and achieve BMI ≤23. 0 kg/m² through healthy diet and physical activity.

LEE, S. C., HAIRI, N. N. & MOY, F. M. 2017. Metabolic syndrome among non-obese adults in the teaching profession in Melaka, Malaysia. Journal of Epidemiology, 27, 130-134.

Tomyam ayam simple

Bahan-bahan:

1/2 ayam dipotong kecil

1 batang carrot dipotong

2 biji bawang besar yang telah dihiris

3 biji bawang putih

2 biji bawang merah

2 biji cili api

2 batang serai yang telah diketuk

2 helai limau purut

1/2 bii limau nipis/kasturi

1 kiub perencah tomyam

3 cawan air

garam

Minyak untuk menumis

Sayur ikut pilihan; bunga kobis, kobis etc.

Cara-cara:

Panaskan 2 sudu besar minyak. Tumiskan bawang putih,merah dan serai hingga perang dan berbau wangi. Masukkan ayam dan kacau hingga separuh masak.

Masukkan air sehingga mendidih dan masukkan daun limau dan bawang besar. 

Masukkan perencah tomyam dan perahkan limau dan masukkan cili api.

Masukkan sayur yang telah dipotong. Masukkan garam secukup rasa.

Biarkan mendidih sehingga masak sepenuhnya.

Cadangan 1 hidangan lengkap tomyam ayam untuk makan tengah hari/malam

1. 2 senduk nasi

2. 1 cawan/senduk sayur dari tomyam 

3. 1/2 cawan ayam(1 ketul dada ayam)

4. 1 biji epal/oren

5. 1 gelas air suam

The Omega Fats

 By replacing saturated fats with unsaturated fats reduce cardiovascular disease risk factors. The role of fatty acids in the body depends on the length of the carbon chain, the degree of saturation, and the position of double bonds. Dietary fats may be oxidized as energy or stored as triglycerides.

 PUFAs
 Omega-3 Fatty Acids (EPA +DHA)

 Most people know this omega fats. As people will consume fish oil to get this fats. Review study shows, that fish or fish oil providing approximately 250 mg of EPA + DHA daily significantly lowers the risk of coronary heart disease(CHD) death by 36% compared with not consuming EPA + DHA. Beside, studies suggest that EPA and DHA intake is critical for the development of fetal brain and retina. In one small studies, found that mothers who took DHA supplements during pregnancy gave birth to children who demonstrated better problem-solving skills at 9 months old. Morever, these fatty acids potentially have strong anti-inflammatory effect. Therefore, it may benefits in the treatment or prevention of age-related macular degeneration, ADHD, rheumatoid arthritis, and asthma.

 Omega-3 Fatty Acids (ALA)

 EPA and DHA often are the most well known and are the focus of research. But, ALA also provides health benefits. Evidence are demonstrating a beneficial role of ALA in the primary and secondary prevention of cardiovascular disease. Besides, studies support ALA's potential benefits in chronic inflammation, the metabolic syndrome, inflammatory bowel disease, cancer, lupus, and rheumatoid arthritis.

 Omega-6 Fatty Acids (LA)

 LA is the precursor to AA. By consuming at lest 5% to 10% of energy from omega-6 fatty acids decreases the risk of CHD or 2.5% to 9% of energy. Research have debated the merits of limiting omega-6 fatty acids in diet to decrease the production of inflammatory compounds.

 MUFAs Omega-9 Fatty Acids

 When this fats replace saturated fatty acids in the diet, LDL cholesterol levels improve, HDL cholesterol remain stable, and insulin resistance improves. When replacing carbohydrate in the diet, omega-9 fats increase HDL cholesterol levels and decrease triglycerides levels.Oleic acid is the predominant omega-9 fatty acids in the diet mainly from olive oil.

 Omega-7 Fatty Acids

 Palmitoleic acid, its purported to reduce inflammation, increase satiety, promote weight loss, lower cholesterol and triglycerides levels, and improve insulin resistance.Its suggest more reseacrh to support this must be done.

The amazing nuts

Eats nuts-The heart healthy diet

By Iera, RD, USM
Adapted from Todays's Dietitian
http://www.todaysdietitian.com/newarchives/011315p12.shtml

Eat one palmful or 1/4 cup of most nuts, eaten more than fives times per week for optimal health benefits. If you currently in weight lose plan, do not afraid to consume nuts. Eats one handful a day,

Why we should eat nuts everyday??

1. Lower obesity risk

Research found those who ate 1 oz of nuts per days, including peanuts and tree nuts, not only had a lower mortality risk , they also were leaner. They had a smaller waist circumference and decrease obesity risk. Nuts can promotes satiety and also regulate blood sugar.

2. Heart healthy nutrients

Nuts contain about 13 to 18 g of fat per 1oz serving, primarily is monounsaturated and polyunsaturated. Beside, nuts provide 1 to 7 g of protein and 1 to 3 g of dietary fiber per ounce. They're delicious way to consume heart-healthy nutrients, such as unsaturated fats, fiber, vitamin E, potassium, L-arginine, phytosterols, and resveratrol. Nuts can be a part of healthful diet, because nuts are nutrient-rich, and cardioprotective foods. Study shows he fiber, phytonutrients or antioxidants in nuts, may contribute to the significant reduction of various cardiovascular risk factor, such as high cholesterol and increased inflammation and oxidation.

3. Variety of nuts

Nuts is so delicious and can be a part of healthy snack. You can added nuts into cooking or consume it raw.