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At least 127 records · Page 7Linked to original sources

PubMed2006

Consistent relationships between sensory properties of savory snack foods and calories influence food intake in rats.

OBJECTIVE: Determine the influence of experience with consistent or inconsistent relationships between the sensory properties of snack foods and their caloric consequences on the control of food intake or body weight in rats. DESIGN: Rats received plain and BBQ flavored potato chips as a dietary supplement, along with ad lib rat chow. For some rats the potato chips were a consistent source of high fat and high calories (regular potato chips). For other rats, the chips provided high fat and high calories on some occasions (regular potato chips) and provided no digestible fat and fewer calories at other times (light potato chips manufactured with a fat substitute). Thus, animals in the first group were given experiences that the sensory properties of potato chips were strong predictors of high calories, while animals in the second group were given experiences that the sensory properties of potato chips were not predictors of high calories. SUBJECTS: Juvenile and adult male Sprague-Dawley rats. MEASUREMENTS: Following exposure to varying potato chip-calorie contingencies, intake of a novel, high-fat snack food and subsequent chow intake were assessed. Body weight gain and body composition as measured by DEXA were also measured. RESULTS: In juvenile animals, exposure to a consistent relationship between potato chips and calories resulted in reduced chow intake, both when no chips were provided and following consumption of a novel high-fat, high-calorie snack chip. Long-term experience with these contingencies did not affect body weight gain or body composition in juveniles. In adult rats, exposure to an inconsistent relationship between potato chips and calories resulted in increased consumption of a novel high-fat, high-calorie snack chip premeal along with impaired compensation for the calories contained in the premeal. CONCLUSION: Consumption of foods in which the sensory properties are poor predictors of caloric consequences may alter subsequent food intake.

Animals↗

PubMed2003

The power of children over adults when obtaining sweet snacks.

BACKGROUND: There is evidence to suggest that the family is becoming a more democratic unit and that children are spending more on sweet snack items than ever before. A study was thus undertaken to investigate the influence of children on parental decision-making in relation to the use of sugary snacks. METHODS: A cross sectional interview study; children aged 7-8 years from 20 inner-city Manchester primary schools were asked about their sweet eating, their pocket money and their perceived levels of influence or autonomy within the household. The parents of these children were also asked to fill in a questionnaire that mirrored the children's questions. RESULTS: There was a moderate but significant correlation between the opinion of the parents and that of the children on the extent of influence (Pearson coefficient r = 0.25, P = 0.001). When the adults (n = 181) were split into age groups, or= 36 years (n = 87), the study showed that the older the adult, the less the child seemed to get his or her own way. Spearman's rho = 0.16, P = 0.03 (children's view) and rho = 0.17, P = 0.02 (adult's view). The dominant factors were related to money in the children's opinion, although the adults' data suggested that older mothers (>or= 36 years) may be trying to limit their children's access to sweet snacks. CONCLUSIONS: Adults' efforts to limit their children's intake of sweet snacks and drinks are being undermined by earlier and earlier influences in the child's life and by access to money, which allows the child to out-manoeuvre his or her parents. This is compounded by the provision of additional income, mostly from grandparents.

Adult↗

PubMed2003

Meals, snacks and food choices in Brazilian shift workers with high energy expenditure.

OBJECTIVE: To describe the food intake of garbage collectors, who works in three shifts, in terms of meal and snack frequency, content, time distribution and the contribution of various popular foods to the total diet. METHODS: Sixty-six Brazilian garbage collectors, who work in morning, afternoon, and night shift, participated in the present study. The quantitative methods used were a combination of one 24-h recall and two 24-h records during three nonconsecutive work days. The qualitative method used was the food-based classification of eating episodes model modified in order to define meals or snacks in three categories of events: meals with three food groups of high nutrient density (three HND meals), meals with two food groups of high nutrient density (two HND meals) and snacks, composed of only one food category of high nutrient density. RESULTS: The total number of eating events per day was significantly higher for night shift workers. Over 24-h, 'two HND meals' were the most common events and contributed the most energy, in all three shifts. Night shift workers ate more at dawn and less in the morning than other shifts. In all three shifts, meat was the most important food contributing to energy intake. CONCLUSION: Different work schedules did not affect the relative frequency of meal types and snacks or their contribution to daily energy intake, but affected the daily distribution of eating events, with a redistribution of intake from day to night in night shift workers.

Adult↗

PubMed2004

Novel method for the determination of added annatto colour in extruded corn snack products.

There is considerable interest in determining the added levels of the natural dye annatto in foods like snack products, particularly because they are mostly consumed by young people. The objective was to use response surface methodology to develop a new method to analyse annatto in extruded snacks. A pretreatment of the samples was necessary, digesting the ground sample with alpha-amylase at room temperature. The pigment was extracted by shaking with ethyl acetate at room temperature, eight extractions being necessary for completion extract the pigment. Lipids were removed by alkaline saponification. Under these conditions, 100% of the bixin was converted into norbixin, which was then quantified by high-performance liquid chromatography. The method had a mean recovery of 97% and a coefficient of variation for duplicate analysis of 1%. Using this method, of the 13 commercial samples analysed, a parmesan cheese-flavoured snack product showed the highest level of dye expressed as norbixin (15.5 mg kg(-1)), whilst other brands of onion-flavoured snack products had the lowest levels (0.7 and 0.4 mg kg(-1), respectively).

Bixaceae↗

PubMed2005

Determination of zearalenone in corn flour and a cheese snack product using high-performance liquid chromatography with fluorescence detection.

The presence of the mycotoxin zearalenone in corn flour and a cheese snack derived from this was determined. Thirty-eight samples (corn flour and cheese snacks) of different brands were analysed for zearalenone using high-performance liquid chromatography with fluorescence detection. Zearalenone was detected in corn flour and cheese snack samples with average content of 0.377 pm (maximum, 0.889 pm) and 0.832 pm (maximum, 1.471 ppm) respectively. The recovery from spiked corn flour and cheese snack samples ranged from 70-87%. The method had a limit of detection of 0.01 microg ml(-1). The linearity of method was determined (y=5.88 x 0.25, r(2)=0.9999), and optimum assay range was 0.05-30 microg ml(-1). The occurrence of zearalenone in the maize product confirms the need to assess the exposure of the Iranian population to this mycotoxin.

Cheese↗

PubMed2004

Postprandial metabolic profiles following meals and snacks eaten during simulated night and day shift work.

Shift workers are known to have an increased risk of developing cardiovascular disease (CVD) compared with day workers. An important factor contributing to this increased risk could be the increased incidence of postprandial metabolic risk factors for CVD among shift workers, as a consequence of the maladaptation of endogenous circadian rhythms to abrupt changes in shift times. We have previously shown that both simulated and real shift workers showed relatively impaired glucose and lipid tolerance if a single test meal was consumed between 00:00-02:00 h (night shift) compared with 12:00-14:00 h (day shift). The objective of the present study was to extend these observations to compare the cumulative metabolic effect of consecutive snacks/meals, as might normally be consumed throughout a period of night or day shift work. In a randomized crossover study, eight healthy nonobese men (20-33 yrs, BMI 20-25kg/m2) consumed a combination of two meals and a snack on two occasions following a standardized prestudy meal, simulating night and day shift working (total energy 2500 kcal: 40% fat, 50% carbohydrate, 10% protein). Meals were consumed at 01:00/ 13:00 h and 07:00/19:00h, and the snack at 04:00/16:00 h. Blood was taken after an overnight fast, and for 8 h following the first meal on each occasion, for the measurement of glucose, insulin, triacylglycerol (TAG), and nonesterified fatty acids (NEFA). RM-ANOVA (factors time and shift) showed a significant effect of shift for plasma TAG, with higher levels on simulated night compared to day shift (p < 0.05). There was a trend toward an effect of shift for plasma glucose, with higher plasma glucose at night (p = 0.08), and there was a time-shift interaction for plasma insulin levels (p < 0.01). NEFA levels were unaffected by shift. Inspection of the area under the plasma response curve (AUC) following each meal and snack revealed that the differences in lipid tolerance occurred throughout the study, with greatest differences occurring following the mid-shift snack. In contrast, glucose tolerance was relatively impaired following the first night-time meal, with no differences observed following the second meal. Plasma insulin levels were significantly lower following the first meal (p < 0.05), but significantly higher following the second meal (p < 0.01) on the simulated night shift. These findings confirm our previous observations of raised postprandial TAG and glucose at night, and show that sequential meal ingestion has a more pronounced effect on subsequent lipid than carbohydrate tolerance.

Adult↗

PubMed1999

Metabolic and behavioral consequences of a snack consumed in a satiety state.

BACKGROUND: In view of the influence of dietary habits on obesity, human eating patterns merit study. OBJECTIVE: We investigated the behavioral and biological consequences of consumption of a 1-MJ snack by subjects in a satiety state. DESIGN: Eleven lean young men were deprived of time cues and subjected to continuous blood withdrawal over each of 4 sessions scheduled 2 wk apart. The first session was a basal session designed to determine the following in each subject: 1) the amount eaten in an ad libitum lunch; 2) the temporal patterns of plasma concentrations of glucose, insulin, fatty acids, and triacylglycerols between lunch and the spontaneous dinner request; and 3) the latency of the dinner request. In the 3 other sessions, each subject ingested the same lunch as in the basal session and a nutritionally well-balanced snack either 5 min before his individual peak of hyperglycemia observed in the first session, 40 min after this peak, or 120 min before the time he had requested his dinner in the first session. RESULTS: There was no significant difference in latency of the dinner request or the energy intake at dinner between sessions. Insulin secretion increased but glucose profiles did not change significantly regardless of the time of snack intake. CONCLUSION: A snack consumed in a satiety state fails to prolong the intermeal interval and would thus tend to favor storage.

Adult↗

PubMed2005

Comparison of the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron, or hydrogen-reduced elemental iron: randomized, double-blind, controlled trial in Thai women.

BACKGROUND: Although elemental iron powders are widely used to fortify cereal products, little data exist on their efficacy in humans. OBJECTIVE: We compared the efficacy of wheat-based snacks fortified with ferrous sulfate, electrolytic iron, or hydrogen-reduced iron in Thai women with low iron stores. DESIGN: A double-blind intervention was conducted in 18-50-y-old women (n = 330) randomly assigned into 4 groups to receive either no fortification iron or 12 mg Fe/d for 6 d/wk for 35 wk as ferrous sulfate, electrolytic iron, or hydrogen-reduced iron in a baked, wheat-flour-based snack. Snacks were not consumed with meals, and consumption was monitored. At baseline, 20 wk, and 35 wk, hemoglobin status and iron were measured and the groups were compared. RESULTS: Between baseline and 35 wk, geometric mean serum ferritin (SF) increased significantly in all 3 groups receiving iron (P < 0.01), and geometric mean serum transferrin receptor (TfR) decreased significantly in the groups receiving ferrous sulfate and electrolytic iron (P < 0.05). Calculated mean (+/-SD) body iron stores increased from 1.5 +/- 2.8 to 5.4 +/- 2.9 mg/kg in the ferrous sulfate group, from 1.5 +/- 3.5 to 4.4 +/- 3.6 mg/kg in the electrolytic iron group, and from 1.3 +/- 3.2 to 3.2 +/- 4.3 mg/kg in the hydrogen-reduced iron group (P < 0.01 for all 3 groups) but did not change significantly in the control group. CONCLUSIONS: Ferrous sulfate, electrolytic iron, and hydrogen-reduced iron, fortified into wheat-based snacks, significantly improved iron status. On the basis of the change in body iron stores during the 35-wk study, the relative efficacy of the electrolytic and hydrogen-reduced iron compared with ferrous sulfate was 77% and 49%, respectively.

Adolescent↗

PubMed2003

School snacks containing animal source foods improve dietary quality for children in rural Kenya.

Provision of a snack at school could help alleviate the micronutrient malnutrition that is common among schoolchildren in developing countries. The Child Nutrition Project was designed to compare the efficacy of three school snacks in improving growth and cognitive function of children in rural Kenya. The snacks provided approximately 20% of the children's energy requirement, and were composed of equicaloric portions of githeri (a vegetable stew) alone (Energy group), githeri plus milk (Milk group) or githeri plus meat (Meat group). A fourth group of children served as Controls. When nutrient intakes from three, 24-h dietary recalls collected before feeding were compared to three, 24-h recalls conducted after feeding began, intakes of vitamin B-12, riboflavin, vitamin A and calcium increased more in the Milk group than in the Control group, whereas intakes of vitamin B-12, vitamin A, calcium, available iron and available zinc increased more than those of Controls for children in the Meat group. At most of the time points examined, total energy intake increased more for the Meat group than for the other two feeding groups, because the additional energy provided by the Milk and Energy snacks was partially balanced by a decrease in the energy content of foods consumed at home. This decrease did not occur to the same extent for the Meat group, so both dietary quantity and dietary quality improved. For the Milk group, only dietary quality improved. For the Energy group, there were no significant changes in the total day's diet compared to the Control group.

Animals↗

PubMed2001

Influence of a beta-glucan-enriched bedtime snack on nocturnal blood glucose levels in diabetic children.

BACKGROUND: The high prevalence of low nocturnal blood glucose levels is a major problem in the treatment of children with diabetes. METHODS: The effect of a beta-glucan-enriched bedtime snack on nocturnal blood glucose levels was examined in comparison with an equicaloric conventional snack in 38 children with diabetes during a 12-night study period. RESULTS: A significant influence of the type of bedtime snack on the blood glucose course until 2 AM could be observed (P < 0.05). However, there was no difference in the prevalence of nocturnal hypoglycemic blood glucose levels, which was 27% at 2 AM. CONCLUSION: Silent nocturnal hypoglycemia is common in children with diabetes. The introduction of a fiber-enriched bedtime snack may flatten the blood glucose curve before midnight but cannot prevent low 2 AM blood glucose. Other therapeutic strategies that reduce the risk of asymptomatic and symptomatic nocturnal hypoglycemia would be beneficial to many children with diabetes.

Blood Glucose↗

PubMed2006

Examining intention to control preschool children's sugar snacking: a study of carers in Uganda.

AIM: The aims of this study were to investigate parents' intention to control their children's sugar consumption and whether that behaviour is reported to occur in 3-5-year-old preschool children according to sociodemographics and attitudinal factors derived from the Theory of Planned Behaviour (TPB). DESIGN: Some 589 children aged 3-5 years (51% boys, response rate = 85%) attending nursery schools in Kampala Central (urban) and Nakawa (suburban), Uganda, were examined clinically for dental caries. A questionnaire to assess sociodemographic factors, sugar intake and the constructs of the TPB was completed by their parents'/caregivers in face-to-face interviews. RESULTS: Analyses of variance revealed more positive attitudes and stronger intention to control children's intake of sugared snacks in highly as compared to less highly educated parents. Independent of educational level, parents having children with caries perceived themselves to have less control over their child's intake of sugared snacks and perceived them to be more susceptible to tooth decay compared to parents of children without caries. In multiple linear regression, the TPB provided a significant prediction of intention with attitude (b = 0.16, P < 0.001), subjective norms (b = 0.18, P < 0.001) and perceived barriers (b = 0.11, P = 0.01), significant and reported sugar intake with attitudes (b = -0.10, P = 0.02), and perceived susceptibility (b = 16, P < 0.001) all significant. CONCLUSION: The TPB components predict parental intention to control sugar snacking and whether that behaviour occurs in preschool children. The strengths of parents' attitudes and reported level of child sugar snacking varied between diverse socioeconomic family groups. Implications for oral health education are discussed.

Adolescent↗

PubMed1987

The effects of cheese snacks on caries in desalivated rats.

Rats that had had their submandibular/sublingual glands removed surgically, and their parotid ducts tied, developed fewer and less severe caries lesions on coronal and root surfaces when fed cheese snacks in addition to a cariogenic diet than when fed additional cariogenic snacks or no additional snacks. The effects of cheese snacks were particularly dramatic on root-surface caries. These observations may be relevant for elderly humans who are most likely to develop root surface caries. Populations of Streptococcus mutans did not differ among the groups. Actinomyces viscosus was not detected at the end of the experiment in any of the groups. The results of this study demonstrate that cheese exerts a protective effect against coronal and root-surface caries in rats with a severely limited salivary function.

Animals↗

PubMed1986

Using reinforcement and cueing to increase healthy snack food choices in preschoolers.

We examined the effects of behavioral procedures to modify the food choices of preschoolers during a snack period at school (training setting) and at home (generalization setting). In the first experiment, we evaluated the usefulness of nutrition training and a generalization programming strategy of cueing to improve healthy snacking; in the second experiment we investigated the effect of nutrition training alone. In addition, three cases are presented that illustrate individualized procedures to facilitate generalization of healthy snacking to home. Results indicated that children's healthy snack choices increased in the preschool training setting, that generalization to home was achieved only when procedures to program it were implemented, and that the best results were found when the generalization procedures were tailored to the individual child.

Child, Preschool↗

PubMed2000

Assessment of the effect of selected snack foods on the remineralization/demineralization of enamel and dentin.

This study utilized volunteer subjects to examine caries-like lesions for remineralization and demineralization patterns in dentin and enamel when nine different snack foods were eaten between meals. Caries progression was observed in enamel and dentin when apple juice, a cola beverage, and sweetened (strawberry) yogurt were consumed as snacks. Remineralization of enamel was observed when cheddar cheese, skim milk, 2% milk, whole milk, chocolate milk, and orange juice were used as between meal snacks. Dairy products, with the exception of the sweetened yogurt, generally reduced the amount of demineralization produced in dentin. This study helps establish a scientific basis for appropriate between-meal snacks for patients who are concerned about their dietary habits as a part of their overall preventive oral health plan.

Adult↗

PubMed1995

The effect of dexfenfluramine on eating habits in a Dutch ambulatory android overweight population with an overconsumption of snacks.

OBJECTIVE: To investigate the effect of the serotonin receptor agonist dexfenfluramine on eating habits and weight loss in ambulatory, android type, moderately obese patients with an overconsumption of snacks. DESIGN: 9 week, randomized, double-blind treatment with either dexfenfluramine (30 mg/day) or placebo, without dietary intervention. SETTING: Outpatient clinics of four University Hospitals in The Netherlands. SUBJECTS: 112 healthy obese subjects, body mass index 28-35 kg/m2, waist-to-hip ratio > or = 1.0 for men and > or = 0.8 for women, consuming more than five snacks containing in total more than 500 kcal/day and/or more than 25% of total calorie intake in the form of snacks. MAIN OUTCOME MEASURES: Changes in macronutrient composition of the diet, food intake (total, at principal meals and in between meals in the form of snacks) and weight loss. RESULTS: 104 subjects were included for efficacy analysis. In both the dexfenfluramine group (n = 51) and the placebo group (n = 53) the total energy intake decreased. The decrease during main meals was significantly greater in the dexfenfluramine group for all parameters tested except for simple carbohydrates. In between meals the decrease in intake was significantly greater in the dexfenfluramine group for total energy intake (P < 0.05) and intake in unsaturated fat (P < 0.05). The reported reduction in total food intake in the dexfenfluramine group was similarly due to reductions in carbohydrate and fat intake. No weight loss was seen in the placebo group. The treated group lost 3.1 +/- 0.2 kg (P < 0.01). CONCLUSION: Dexfenfluramine effectively reduces the intake of carbohydrates as well as fat in ambulatory, non diet restricted android obese subjects by reducing food intake during and in between main meals.

Adult↗

PubMed1994

Aberrant snacking patterns and eating disorders in patients with obsessive compulsive disorder.

BACKGROUND: Appetitive symptoms, particularly carbohydrate craving, have been shown to occur in patients whose conditions responded to treatment with drugs that enhance serotonin-mediated neurotransmission. This suggested that patients with obsessive compulsive disorder (OCD) who also frequently respond to serotonergic drugs also might have similar distributions of appetitive and eating patterns. METHOD: A survey study of 170 OCD patients and 920 controls was conducted using a questionnaire that inquired about snacking behavior, including food preference, mood changes after eating, and previous diagnosis of eating disorders. The frequency responses in the two groups were tested for statistical significance. RESULTS: Significant differences were found between the OCD and control groups with respect to the reported incidence of eating disorders, snacking patterns, and mood response to food. CONCLUSION: This finding of different snacking patterns in OCD mirrors that found in other disorders that have been shown to be responsive to serotonergic drugs. The high incidence of carbohydrate snacking among OCD patients compared with the control group provides additional evidence that brain serotonin may be involved in this disorder.

Adult↗

PubMed1998

[Snack breaks in primary and vocational schools of the Rems-Murr district].

The aim of this study was to collect data on catering at break in primary schools as a basis for planning health promotion activities. To meet this aim the principals of all schools were interviewed and the snacks and drinks that were sold at break were recorded in a checklist. The results show, that in 27.4% of the schools snacks or drinks were sold that cause damage to dental health or are not recommended for general health. Moreover nutritious products as school milk, wholemeal bread and fruits were frequently not available. In 55.8% of the schools no snacks and in 37.3% of them no drinks were sold at all. In 51% of the schools the children had the opportunity to have breakfast together in the classroom. The selling of not recommended snacks and drinks should be banned from schools, because they rather make healthy choices more difficult than easier and therefore undermine the effectiveness of health education. To change eating habits continuous and long-standing activities concerning breakfast at school are recommended.

Adolescent↗

PubMedDate not supplied

Determination of fat in olestra-containing savory snack products by capillary gas chromatography.

A quantitative method to determine fat in olestra-containing savory snack products was validated within the AOAC Peer-Verified Methods Program. The method may be used to demonstrate compliance with the guidelines of the U.S. Nutrition Labeling and Education Act for labeling products as "fat free" or "low fat." The method can measure total and saturated fat in savory snacks when present at levels of 0.2-10 g total fat and 0.1-3 g saturated fat per 30 g serving. The method is standardized to measure C6-C24 fatty acids. Extraction of olestra-containing savory snack samples with chloroform-methanol (modified AOAC Official Method 983.23) yields a lipid extract containing the total fat and olestra. The extracted lipid is hydrolyzed by lipase, yielding fatty acids and unreacted olestra. The fatty acids are precipitated as calcium soaps. Olestra is extracted from insoluble soaps with hexane and then discarded. The isolated soaps are converted back into fatty acids with hydrochloric acid and extracted with hexane. The isolated fatty acids are converted to methyl esters with boron trifluoride-methanol and quantitated by capillary gas chromatography using internal standard. Test samples were prepared by blending olestra-containing and full-fat (triglyceride) snacks to obtain 6 levels of spiking (0-10 g total fat added/30 g serving) in potato chips, potato crisps, cheese puffs, and nacho cheese-flavored corn chips. Results were linear (r2 > 0.997) between 0 and 10 g fat/30 g serving for each product matrix. Mean recovery was 101 +/- 6% standard deviation (SD) for total fat and 104 +/- 6% SD for saturated fat. Mean recovery by peer laboratory was 88 +/- 5% SD for total fat and 95 +/- 4% SD for saturated fat in potato chips (0-3 g total fat added/30 g serving). Two sets of 10 replicates of potato chips (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) and potato crisps (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) were analyzed by submitting and peer laboratories. Repeatability relative standard deviations ranged from 3.90 to 7.33% for total fat and from 4.01 to 11.53% for saturated fat. Reproducibility relative standard deviations were 7.33% (total fat, potato chips), 7.15% (total fat, potato crisps), 11.36% (saturated fat, potato chips), and 13.50% (saturated fat, potato crisps).

Dietary Fats↗