Estimation of the average nutrient profile of UK snacks and development of a control snack intervention for utilisation in dietary intervention studies

Smith, Leanne; Dikariyanto, Vita; Francis, Lucy; Rokib, M.; Hall, Wendy L.; Berry, Sarah

doi:10.1017/s0029665117003366

Cited by 6 publications

(7 citation statements)

References 3 publications

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“…Reduced fat alternatives such as spreads and milk are more favorable for the consumers. It was reported that snacks (crisps, confectionery, bakery products, biscuits, fast food) contribute approximately 20% of energy requirements (Smith et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

2018

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The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger particle size (Long Fiber, LF) were more favorable in terms of textural properties of the dough and the quality parameters of biscuits while the fibers with smaller particle size (Medium Fiber, MF and Small Fiber, SF) improved viscoelastic properties of dough similar to the control. Although the use of these fibers in the production of low-fat biscuits were suitable in terms of workability of dough increasing fiber content and/or reducing fiber size resulted in harder biscuits with lower spread ratio. This study showed that the texture of biscuits was greatly dependent on the texture of the dough.

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Section: Introductionmentioning

confidence: 99%

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

2018

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“…Snacks usually contribute to 20–25% of energy intake [ 20 , 30 , 31 ]. Thus, the dietary intervention included a 2-week run-in period, wherein participants consumed control snacks equaling 20% of estimated energy requirements (EER), followed by random allocation to either control or almond snacks at 20% of EER for 6 weeks.…”

Section: Methodsmentioning

confidence: 99%

“…EER was calculated using Henry equations and physical activity level (PAL) was estimated from 4-d activity diaries [ 32 ]. Control snacks were sweet and savory mini-muffins, baked at KCL, and were formulated and developed to be representative of the average macronutrient intakes from snacks (excluding fruit) in the UK National Diet and Nutrition Survey population [ 20 ], as detailed elsewhere [ 28 ]. Almond snacks were dry-roasted whole non-salted almonds of the nonpareil variety, supplied by the Almond Board of California (US grade extra no.…”

Section: Methodsmentioning

confidence: 99%

“…Scientific understanding of the impact and mechanism of dietary modifications on HRV is still very limited [ 17 ], and mainly relates to the effects of omega-3 supplementation [ 18 , 19 ]. During times of stress, people are more inclined to seek reward in the shape of snack foods with a less favorable nutrient profile, for example, higher in saturated fats, refined starch, free sugars, and sodium [ 20 , 21 ]. Substituting typical snacks with healthier snacks may ameliorate the reduction in HRV following a stress stimulus by both these pathways.…”

Section: Introductionmentioning

confidence: 99%

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Snacking on Whole Almonds for Six Weeks Increases Heart Rate Variability during Mental Stress in Healthy Adults: A Randomized Controlled Trial

et al. 2020

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Cardiac autonomic regulation can be indirectly measured by heart rate variability (HRV). Low HRV, which can be induced by mental stress, is a predictor of risk of sudden cardiac death. Few studies have investigated cause-and-effect relationships between diet and HRV. Nut consumption is associated with CVD risk reduction, but the impact on HRV, particularly in response to stress, is unclear. Men and women (30–70 y) with above average risk of developing CVD were randomly assigned in a 6-week randomized, controlled, parallel arm trial to consume either whole almond or isocaloric control snacks (20% of daily estimated energy requirement). Control snacks contained the average nutrient profile of UK snacks. Five-minute periods of supine heart rate (HR) and HRV were measured at resting and during mental stress (Stroop color-word test) at baseline and six weeks. High frequency (HF) power, which reflects parasympathetic regulation of HR, was increased following almonds during the mental stress task relative to control (mean difference between groups 124 ms2; 95% CI 11, 237; p = 0.031, n = 105), but other indices were unaffected. Snacking on whole almonds instead of typical snacks may reduce risk of CVD partly by ameliorating the suppression of HRV during periods of mental stress.

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“…The muffins were designed to provide a macronutrient profile based on the average nutrient intake from snacks (excluding fruit) from the UK National Diet and Nutrition Survey [25]. Muffins were prepared by study researchers at King's College London.…”

Section: Dietary Interventionsmentioning

confidence: 99%

The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms: a randomized controlled trial and mastication study

Creedon

Dimidi

Hung

et al. 2022

The American Journal of Clinical Nutrition

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Background Almonds contain lipid, fiber and polyphenols and possess physicochemical properties that impact nutrient bioaccessibility, which are hypothesized to impact gut physiology and microbiota. Objectives Investigate the impact of whole almonds and ground almonds (almond flour) on fecal bifidobacteria (primary outcome), gut microbiota composition and transit time. Design Healthy adults (n = 87) participated in a parallel, 3-arm randomized controlled trial. Participants received whole almonds (56 g/d), ground almonds (56 g/d) or an isocaloric control muffin in place of habitual snacks for 4 weeks. Gut microbiota composition and diversity (16S rRNA gene sequencing), short-chain fatty acids (gas-chromatography), volatile organic compounds (gas-chromatography mass-spectrometry), gut transit time (wireless motility capsule), stool output and gut symptoms (7-day diary) were measured at baseline and endpoint. The impact of almond form on particle size distribution (PSD) and predicted lipid release was measured in a subgroup (n = 31). Results Modified intention-to-treat analysis was performed on 79 participants. There were no significant differences in abundance of fecal bifidobacteria following consumption of whole almonds (8.7%, SD 7.7%), ground almonds (7.8%, SD 6.9%) or control (13.0%, SD 10.2%; q = 0.613). Consumption of almonds (whole and ground pooled) resulted in higher butyrate (24.1 μmol/g, SD 15.0 μmol/g) in comparison to control (18.2 μmol/g, SD 9.1 μmol/g; p = 0.046). There was no effect of almonds on gut microbiota at the phylum level or diversity, gut transit time, stool consistency or gut symptoms. Almond form (whole versus ground) had no effect on study outcomes. Ground almonds resulted in significantly smaller PSD and higher predicted lipid release (10.4%, SD 1.8%) in comparison to whole almonds (9.3%, SD 2.0%; p = 0.017). Conclusions Almond consumption has limited impact on gut microbiota composition but increases butyrate concentrations in adults, suggesting positive alterations to microbiota functionality. Almonds can be incorporated into the diet to increase fiber consumption without triggering gut symptoms. Clinical trial registry: ClinicalTrials.gov identifier - NCT03581812

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Estimation of the average nutrient profile of UK snacks and development of a control snack intervention for utilisation in dietary intervention studies

Cited by 6 publications

References 3 publications

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality

Snacking on Whole Almonds for Six Weeks Increases Heart Rate Variability during Mental Stress in Healthy Adults: A Randomized Controlled Trial

The impact of almonds and almond processing on gastrointestinal physiology, luminal microbiology, and gastrointestinal symptoms: a randomized controlled trial and mastication study

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