DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins

Docosahexaenoic acid (DHA) has been reported to have a positive impact on many diet-related disease risks, including metabolic syndrome. Although many DHA-enriched foods have been marketed, the impact of different food matrices on the effect of DHA is unknown. As well, the possibility to enhance DHA effectiveness through the co-administration of other bioactives has seldom been considered. We evaluated DHA effects on the serum metabolome administered to volunteers at risk of metabolic syndrome as an ingredient of three different foods. Foods were enriched with DHA alone or in combination with oat beta-glucan or anthocyanins and were administered to volunteers for 4 weeks. Serum samples collected at the beginning and end of the trial were analysed by NMR-based metabolomics. Multivariate and univariate statistical analyses were used to characterize modifications in the serum metabolome and to evaluate bioactive-bioactive and bioactive-food matrix interactions. DHA administration induces metabolome perturbation that is influenced by the food matrix and the co-presence of other bioactives. In particular, when co-administered with oat beta-glucan, DHA induces a strong rearrangement in the lipoprotein profile of the subjects. The observed modifications are consistent with clinical results and indicate that metabolomics represents a possible strategy to choose the most appropriate food matrices for bioactive enrichmen

Mediterranean-style diet improves systolic blood pressure and arterial stiffness in older adults: Results of a 1-year European multi-center trial

We aimed to determine the effect of a Mediterranean-style diet, tailored to meet dietary recommendations for older adults, on blood pressure and arterial stiffness. In 12 months, randomized controlled trial (NU-AGE [New Dietary Strategies Addressing the Specific Needs of Elderly Population for Healthy Aging in Europe]), blood pressure was measured in 1294 healthy participants, aged 65 to 79 years, recruited from 5 European centers, and arterial stiffness in a subset of 225 participants. The intervention group received individually tailored standardized dietary advice and commercially available foods to increase adherence to a Mediterranean diet. The control group continued on their habitual diet and was provided with current national dietary guidance. In the 1142 participants who completed the trial (88.2%), after 1 year the intervention resulted in a significant reduction in systolic blood pressure (−5.5 mm Hg; 95% CI, −10.7 to −0.4; P=0.03), which was evident in males (−9.2 mm Hg, P=0.02) but not females (−3.1 mm Hg, P=0.37). The −1.7 mm Hg (95% CI, −4.3 to 0.9) decrease in diastolic pressure after intervention did not reach statistical significance. In a subset (n=225), augmentation index, a measure of arterial stiffness, was improved following intervention (−12.4; 95% CI, −24.4 to −0.5; P=0.04) with no change in pulse wave velocity. The intervention also resulted in an increase in 24-hour urinary potassium (8.8 mmol/L; 95% CI, 0.7–16.9; P=0.03) and in male participants (52%) a reduction in pulse pressure (−6.1 mm Hg; 95% CI, −12.0 to −0.2; P=0.04) and 24-hour urinary sodium (−27.1 mmol/L; 95% CI, −53.3 to −1.0; P=0.04). In conclusion, a Mediterranean-style diet is effective in improving cardiovascular health with clinically relevant reductions in blood pressure and arterial stiffness

Changes in Dietary Intake and Adherence to the NU-AGE Diet Following a One-Year Dietary Intervention among European Older Adults—Results of the NU-AGE Randomized Trial

Background: The Mediterranean Diet has been proposed as an effective strategy to reduce inflammaging, a chronic low grade inflammatory status, and thus, to slow down the aging process. We evaluated whether a Mediterranean-like dietary pattern specifically targeting dietary recommendations of people aged over 65 years (NU-AGE diet) could be effective to shift dietary intake of older adults towards a healthful diet. Methods: Adults aged 65–80 years across five EU-centers were randomly assigned to a NU-AGE diet group or control group. The diet group followed one year of NU-AGE dietary intervention specifying consumption of 15 food groups plus the use of a vitamin D supplement. Participants in the diet group received counselling and individually tailored dietary advice, food products and a vitamin D supplement. Dietary intake was assessed by means of seven-day food records at baseline and one-year follow-up. A continuous NU-AGE index (0–160 points) was developed to assess NU-AGE diet adherence. Results: In total 1296 participants were randomized and 1141 participants completed the intervention (571 intervention, 570 control). After one year, the diet group improved mean intake of 13 out of 16 NU-AGE dietary components (p < 0.05), with a significant increase in total NU-AGE index (difference in mean change = 21.3 ± 15.9 points, p < 0.01). Conclusions: The NU-AGE dietary intervention, based on dietary recommendations for older adults, consisting of individual dietary counselling, free healthy foods and a vitamin D supplement, may be a feasible strategy to improve dietary intake in an aging European population

Protein intake and bone mineral density: Crosssectional relationship and longitudinal effects in older adults

Background: There are several mechanisms via which increased protein intake might maintain or improve bone mineral density (BMD), but current evidence for an association or effect is inconclusive. The objectives of this study were to investigate the association between dietary protein intake (total, plant and animal) with BMD (spine and total body) and the effects of protein supplementation on BMD. Methods: Individual data from four trials that included either (pre-)frail, undernourished or healthy older adults (aged ≥65 years) were combined. Dietary intake was assessed with food records (2, 3 or 7 days) and BMD with dual-energy X-ray absorptiometry (DXA). Associations and effects were assessed by adjusted linear mixed models. Results: A total of 1570 participants [57% women, median (inter-quartile range): age 71 (68–75) years] for which at least total protein intake and total body BMD were known were included in cross-sectional analyses. In fully adjusted models, total protein intake was associated with higher total body and spine BMD [beta (95% confidence interval): 0.0011 (0.0006–0.0015) and 0.0015 (0.0007–0.0023) g/cm2, respectively]. Animal protein intake was associated with higher total body and spine BMD as well [0.0011 (0.0007–0.0016) and 0.0017 (0.0010–0.0024) g/cm2, respectively]. Plant protein intake was associated with a lower total body and spine BMD [−0.0010 (−0.0020 to −0.0001) and −0.0019 (−0.0034 to −0.0004) g/cm2, respectively]. Associations were similar between sexes. Participants with a high ratio of animal to plant protein intake had higher BMD. In participants with an adequate calcium intake and sufficient serum 25(OH)D concentrations, the association between total protein intake with total body and spine BMD became stronger. Likewise, the association between animal protein intake with total body BMD was stronger. In the longitudinal analyses, 340 participants [58% women, median (inter-quartile range): age 75 (70–81) years] were included. Interventions of 12 or 24 weeks with protein supplementation or protein supplementation combined with resistance exercise did not lead to significant improvements in BMD. Conclusions: An association between total and animal protein intake with higher BMD was found. In contrast, plant protein intake was associated with lower BMD. Research is warranted to further investigate the added value of dietary protein alongside calcium and vitamin D for BMD improvement, especially in osteopenic or osteoporotic individuals. Moreover, more research on the impact of a plant-based diet on bone health is needed

Mediterranean diet intervention alters the gut microbiome in older people reducing frailty and improving health status : the NU-AGE 1-year dietary intervention across five European countries

Objective Ageing is accompanied by deterioration of multiple bodily functions and inflammation, which collectively contribute to frailty. We and others have shown that frailty co-varies with alterations in the gut microbiota in a manner accelerated by consumption of a restricted diversity diet. The Mediterranean diet (MedDiet) is associated with health. In the NU-AGE project, we investigated if a 1-year MedDiet intervention could alter the gut microbiota and reduce frailty. Design We profiled the gut microbiota in 612 non-frail or pre-frail subjects across five European countries (UK, France, Netherlands, Italy and Poland) before and after the administration of a 12-month long MedDiet intervention tailored to elderly subjects (NU-AGE diet). Results Adherence to the diet was associated with specific microbiome alterations. Taxa enriched by adherence to the diet were positively associated with several markers of lower frailty and improved cognitive function, and negatively associated with inflammatory markers including C-reactive protein and interleukin-17. Analysis of the inferred microbial metabolite profiles indicated that the diet-modulated microbiome change was associated with an increase in short/branch chained fatty acid production and lower production of secondary bile acids, p-cresols, ethanol and carbon dioxide. Microbiome ecosystem network analysis showed that the bacterial taxa that responded positively to the MedDiet intervention occupy keystone interaction positions, whereas frailty-associated taxa are peripheral in the networks. Conclusion Collectively, our findings support the feasibility of improving the habitual diet to modulate the gut microbiota which in turn has the potential to promote healthier ageing.Peer reviewe

Metabolic syndrome and dairy product consumption: Where do we stand?

Presented in part at the 4th international conference on FOODOMICS, Food for life,Cesena, Italy, October 8–9, 2015Shifts in food composition and in dietary pattern as well as a modification in physical activity have led to increasing prevalence of overweight and obesity. Obesity is often accompanied by a cluster of metabolic abnormalities, termed the metabolic syndrome. Milk is an essential component of the human diet, and several dairy products resulting from processing of milk such as cheese, yogurt and dairy desserts are being consumed by millions of people worldwide. Consequently many studies were carried out on dairy products and their effect on body weight and fat, diabetes, metabolic syndrome (MetS), cardiovascular health, and bone health. Many epidemiological studies and a few meta-analyses on the relation between dairy product consumption and risk of metabolic syndrome were recently conducted using observational studies published up to March 2015. The evaluation of dairy consumption was carried out using food frequency questionnaires, food records and 24-h recall for most of the analyses so far published. As a general conclusion of the recent data, one may suggest an inverse relation between the consumption of dairy products and the prevalence of metabolic syndrome. However, it is still not very clear if all the dairy products have the same effects. Metabolomic technologies using targeted approaches have been used to unravel the identity of potential biomarkers of dairy product consumption. Some potential biomarkers such as fatty acids (15:0, 17:0, trans 16:1n - 7) have been proposed to evaluate dairy product consumption. However, recently published papers raised concerns about using these fatty acids as potential biomarkers of dairy fat/dairy product intake. On the contrary, little has been published using metabolomic approaches on the potential metabolic effects of dairy products or on the relation between their consumption and the prevalence of metabolic syndrome or the associated pathologie

Impact des acides gras trans sur le risque cardiovasculaire

ReviewNational audienceThe trans fatty acids present in our diet have two sources: the first is natural from bio-dehydrogenation in ruminants and the second, synthetic, from partial dehydrogenation of fats and oils. The major difference between the two types is the position of the double bonds on the carbon chain of the fatty acids. Several interventional studies have clearly shown that synthetic trans fatty acids have adverse effects on cardiovascular risk factors (increased LDL-cholesterol and decreased HDL-cholesterol). These findings are supported by most epidemiological surveys. However, these deleterious effects have not been observed with the natural trans fatty acids. The scarcity of epidemiological data would suggest a lack of effect but interventional trials are required to confirm this fact

Basal versus resting metabolic rate as measured in calorimetric chambers

International audienceContext: Many studies involving measurement of energy expenditure are often confused with the term "basal metabolic rate" (BMR) and “resting metabolic rate” (RMR). RMR is usually carried out using a canopy, over a short time (less than one hour), with subjects in decubitus position, quiet but awake. However, the lowest values of energy metabolism (BMR) can only be measured when the volunteer is deeply asleep, i.e. during the night. Methodological tools such as calorimetric chambers are able to perform both measurements since they continuously measure all kinetics changes of energy expenditure over 24 hours or more. Methods: Among several studies regarding energy expenditure using two calorimetric chambers, BMR were collected from the sleep periods by considering at least 2 consecutive hours for which the volunteers were asleep, when their heart rate and energy expenditure were low. Then, volunteers were also asked to lie down on their bed in the morning just after waking, such like under a canopy, for RMR measurement. Results: Overall, 48 men were included with mean age 57±1.2 years. Total EE of the individuals was 2326±47 kcal/24h. BMR was significantly different from RMR (62.2±1.3 and 75.5±1.7 kcal/h respectively, P<0.0001), so that it represents 64.2 and 77.9 % % of total EE, respectively. In addition, positive correlations were found between BMR, RMR and body weight: BMR and RMR were correlated to fat free mass (0.346 vs 0.546, P<0.05). Conclusion: Energy expenditure during BMR is 17.6 % lower than RMR. The investigations often referring to the basal metabolism rate should rather talk about the resting metabolism rate when they are not asleep. The basal metabolism rate can only be measured during sleep and calorimetric chambers are appropriate for this activit

Impact differentiel des acides gras N-3, ALA, EPA et DHA sur la lipotoxicité induite par le palmitate dans le muscle

National audienc

Production of trans and conjugated fatty acids in dairy ruminants and their putative effects on human health

in pressProduction of trans and conjugated fatty acids in dairy ruminants and their putative effects on human healt