Paths to Recovery: Coordinated and Comprehensive Care for Landmine Survivors

By conducting interviews with survivors of landmine incidents, Landmine Survivors Network (LSN) has been able to learn a lot about rehabilitative needs from the perspective of the patients. This article describes how physical health, psychological well-being and socio-economic reintegration are all important components of a complete recovery for landmine victims

Dietary Proteins as Determinants of Metabolic and Physiologic Functions of the Gastrointestinal Tract

Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are instrumental in the regulation of food intake, glucose and lipid metabolism, blood pressure, bone metabolism and immune function. The interaction of dietary proteins and their products of digestion with the regulatory functions of the gastrointestinal (GI) tract plays a dominant role in determining the physiological properties of proteins. The site of interaction is widespread, from the oral cavity to the colon. The characteristics of proteins that influence their interaction with the GI tract in a source-dependent manner include their physico-chemical properties, their amino acid composition and sequence, their bioactive peptides, their digestion kinetics and also the non-protein bioactive components conjugated with them. Within the GI tract, these products affect several regulatory functions by interacting with receptors releasing hormones, affecting stomach emptying and GI transport and absorption, transmitting neural signals to the brain, and modifying the microflora. This review discusses the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, and illustrates the importance of this interaction in the regulation of amino acid, glucose, lipid metabolism, and food intake

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them

Prevalence of Dietary Supplement Use among Athletes Worldwide: A Scoping Review

Athletes represent a major part of dietary supplement users. This scoping review aims to explore the prevalence of dietary supplement use among athletes worldwide, most commonly used supplements, sources of information on dietary supplements and their reasons for use of these supplements. PubMed, CINAHL, MEDLINE, and PsycInfo were searched for original research articles. Studies were included if they involved athletes, identified the prevalence of dietary supplement use, and were published after 2017. A total of 26 articles were reviewed. Prevalence of dietary supplement use varied among articles, but sex-based differences related to the types of used dietary supplements existed. Generally, the findings were consistent in terms of reasons for use and sources of information. Unfortunately, the lack of homogeneity regarding the definition of dietary supplements, definition of use, reporting timeframes, and data collection methods complicates the attempt to compare the findings among studies

Education Interventions to Improve Knowledge, Beliefs, Intentions and Practices with Respect to Dietary Supplements and Doping Substances: A Narrative Review

The misuse of dietary supplements and doping substances is commonly associated with toxicity, nutritional imbalances, and health and psychological consequences. This is alarming especially in light of the increasing prevalence of the use of dietary supplements and doping, particularly among young adults including athletes. There is evidence that education interventions can lead to improved knowledge, intentions, and practices. However, no review has summarized and evaluated the effectiveness of such interventions. The aim of this article is to review the characteristics, contents and effects of education interventions that were designed and implemented to improve knowledge, attitudes, beliefs and intentions with respect to the use of dietary supplements and doping agents in different populations. PubMed, Scopus, CINAHL, PsycInfo and Google Scholar were searched for English-language education interventions targeting dietary supplements and doping substances. A total of 20 articles were identified and have generally provided consistent findings. Most interventions reported a significant improvement in knowledge on dietary supplements and doping agents. Unfortunately, the heavy reliance on self-reported assessment tools limits the validity of these interventions, with almost all articles targeting athletes and adolescents

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them

Dietary Supplements: A Gateway to Doping?

Dietary supplements are widely used among athletes, but many may be unaware of the potential for unintentional doping, especially considering that supplements can often be contaminated with prohibited substances. The reason behind the widespread use of dietary supplements among athletes is often cited as being for the purposes of enhancing health or performance. However, many athletes turn to unreliable sources of information, and often lack knowledge of dietary supplement regulations. The aim of this narrative review is to explore the current research surrounding the psychological constructs (such as norms, attitudes, and beliefs) related to dietary supplement use among athletes that may lead to inadvertent doping. This review also covers possible programme structures that may be effective at preventing inadvertent doping

Exploring Indigenous Undergraduate Students’ Experiences within Urban and Institutional Food Environments

Indigenous Peoples within Canada experience higher rates of food insecurity, as do undergraduate students attending post-secondary institutions. Few studies have investigated the determinants of food practices and preferences for Indigenous students living away from their households and local environments. An exploratory study was designed to investigate Indigenous students’ experiences accessing local food environments. Research objectives included exploring Indigenous students’ experiences within institutional and community food settings; and examining campus- and community-based supports addressing their unique needs. Semi-structured interviews took place with eight self-identified Indigenous students. Four service providers participated in a focus group that included stakeholders from the post-secondary institution and the local community. Thematic analysis was used to categorize results into individual, interpersonal, organizational and community levels, according to the socio-ecological model. Themes based on the students’ responses included food and nutrition knowledge, financial capacity, convenience, social influences, campus food environment, cultural connections, and institutional support. Those participating in the focus group discussed the importance of social supports and connections to improve Indigenous students’ food environments beyond institutional parameters. Results suggest that Indigenous students are more aware of individual and interpersonal peer environments, with limited awareness of community services and cultural connections beyond campus. Indigenous students and community members require increased organizational and community awareness to support urban Indigenous food environments and sustainably address the range of socio-ecological conditions impacting food security

Dietary Supplement Use among Non-athlete Students at a Canadian University: A Pilot-Survey

Despite the emerging evidence of adverse consequences and interaction with doping substances, dietary supplements (DS) are commonly used by many Canadians. The purpose of this study was to evaluate the patterns and determinants of current DS use among non-athlete students at a Canadian university using a cross-sectional approach. Of the 475 participants who completed the online survey, 43.4% declared using DS in the past six months. Participants who were male, aged ≥20 years old, and had a parent/guardian with a bachelor’s degree were significantly more likely to use DS. The types of DS used and the sources of information regarding DS were significantly influenced by age and gender. The most commonly used DS were vitamin and mineral and protein supplements. Most participants referred to healthcare professionals for information on DS, but many continued to depend on unreliable sources including family and friends. Of DS users, 10.1% reported experiencing adverse events from using DS. Findings from this study indicate that supplementation is very common among Canadian non-athlete students and highlight the urgent need for the development of educational programs surrounding DS use

Dietary fibre for glycaemia control: towards a mechanistic understanding

One of the many functional benefits of dietary fibre when present in the human diet is its ability to reduce the rate of absorption of glucose after consumption of high glycaemic carbohydrate-containing foods, leading to a blunted blood glucose response curve and less demand for insulin. Glycaemia control through dietary intervention is of significant importance to those at high risk for Type 2 Diabetes Mellitus (T2D), or those with Impaired Glucose Tolerance or with T2D, populations that are growing globally at an alarming rate. The soluble polysaccharide gums are well known to induce viscosity and/or gelation in solution, and their physiological function is often related to this rheological behaviour. However, gastrointestinal secretions and dilution, and acidification and re-neutralization, can affect the rheological properties of the polysaccharides in vivo. When one considers the physiology of starch and sugar digestion and glucose absorption, it is possible to elucidate several plausible mechanisms by which both soluble and insoluble fibres might contribute to Glycaemia control: reduction in gastric emptying, modification of release of digestion- and fermentation-related hormones, inhibition of amylase activity and delayed starch hydrolysis, reduction in diffusion of amylolytic products to the small intestinal microvilli, and/or the development of an absorptive barrier layer through interactions with the mucosa. Scientific evidence suggests that all of these mechanisms are involved to some extent. Understanding the relationships between molecular structure, physical functionality and physiological functionality of dietary fibres should enable the food industry to deliver more fibre-enriched functional food products to consumers, especially for Glycaemia control