Longitudinal assessment of energy balance in well-nourished, pregnant women

Kopp-Hoolihan, Lori; Loan, Marta D. Van; Wong, William W.; King, Janet C.

doi:10.1093/ajcn/69.4.697

Cited by 116 publications

(128 citation statements)

References 41 publications

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“…Consequently the 24-h recall and 3-day diet record data were combined to provide the mean intake of each nutrient for each woman, in mth4 and mth7 of pregnancy. No correction was made for under-reporting because of the unpredictable changes in basal metabolic rate during pregnancy (Kopp-Hoolihan et al, 1999;Prentice and Goldberg, 2000) and the 73% of subjects suffering from morning sickness in early pregnancy.…”

Section: Methodsmentioning

confidence: 99%

The association of maternal diet and dietary supplement intake in pregnant New Zealand women with infant birthweight

Watson

McDonald

2009

Eur J Clin Nutr

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Objective: To investigate the association of infant birthweight with maternal diet and supplement intake. Subjects/Methods: Prospective cohort study of 504 European and Polynesian urban and rural pregnant volunteers recruited from northern New Zealand clinics. Subjects were visited in months 4 (mth4) and 7 (mth7) of pregnancy when height, weight and skinfolds were measured, questionnaires to determine personal details administered, and diet assessed by a 24-hour recall and 3-day food record. Results: After adjusting for confounders nutrients accounted for up to 5.0% of the total variance in birthweight. Ethnicity was not a significant confounder. A quadratic relationship existed between birthweight and % total energy (%TE) from carbohydrate, fat and protein, most significantly with carbohydrate energy (P ¼ 0.002). Birthweight was greatest (B3600 g) when carbohydrate %TE was 48%, fat 35% and protein 17%. Birthweight was reduced with high b-carotene intakes (mth4, P ¼ 0.009) and with both high retinol and b-carotene intakes in mth4 and 7 (average). Birthweight was positively associated with increasing pantothenic acid/biotin ratios (P ¼ 0.011), magnesium (P ¼ 0.000) and vitamin D (P ¼ 0.015) intakes in mth4; with biotin (P ¼ 0.040) and B 12 intakes above the RDI (P ¼ 0.006) in mth7; and with pantothenic acid intake in mth4&7 (P ¼ 0.002). Dietary supplement usage was associated with increased birthweight, most significantly iron supplementation (P ¼ 0.006). Conclusion: Birthweight was associated with the %TE from carbohydrate, fat and protein, and with b-carotene, retinol, vitamins D and B 12 , pantothenic acid, biotin and magnesium intakes and iron supplementation. More research may be required on some dietary recommendations for pregnancy.

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Section: Methodsmentioning

confidence: 99%

The association of maternal diet and dietary supplement intake in pregnant New Zealand women with infant birthweight

Watson

McDonald

2009

Eur J Clin Nutr

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“…The majority of studies used a prospective design (n= 6) with three studies (reported in five articles) using a retrospective design. Study sample size varied from 10 ( Kopp-Hoolihan et al, 1999) to 7174 (Hellerstedt et al, 1998). The included studies varied greatly regarding the information authors reported regarding participant characteristics in terms of age, ethnicity, parity and weight status (see Table 1).…”

Section: Study Characteristicsmentioning

confidence: 99%

“…Kopp-Hoolihan et al (1999) reported energy intake using three day food diaries from 10 women during pre-conception (T1) and three trimesters during pregnancy (T1, T2, and T3). The results show a 9% increase (775kJ/day) in total energy intake between T1 and T3.…”

Section: Energy and Macronutrientsmentioning

confidence: 99%

Women's dietary changes before and during pregnancy: A systematic review

Hillier

Olander

2017

Midwifery

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BackgroundDietary intake before and during pregnancy has significant health outcomes for both mother and child, including a healthy gestational weight gain. To ensure effective interventions are successfully developed to improve dietary intake during pregnancy, it is important to understand what dietary changes pregnant women make without intervention. AimsTo systematically identify and review studies examining women's dietary changes before and during pregnancy and to identify characteristics of the women making these changes. MethodsA systematic search strategy was employed using three databases (Web of Science, CINAHL and PubMed) in May 2016. Search terms included those relating to preconception, pregnancy and diet. All papers were quality assessed using the Scottish Intercollegiate Guidelines Network methodology checklist for cohort studies.The search revealed 898 articles narrowed to full-text review of 23 studies.In total, 11 research articles were included in the review, describing nine different studies. The findings were narratively summarized in line with the aims of the review. FindingsThe included studies showed marked heterogeneity, which impacts on the findings. However, the majority report an increase in energy intake (kcal or kJ) during pregnancy. Of the studies that reported changes through food group comparisons, a majority reported a significant increase in fruit and vegetable consumption, a decrease in egg consumption, a decrease in fried and fast food consumption and a decrease in coffee and tea consumption from before to during pregnancy. The characteristics of the women participating in these studies, suggest that age, education and pregnancy intention are associated with healthier dietary changes; however these factors were only assessed in a small number of studies. Key conclusionsThe 11 included articles show varied results in dietary intake during pregnancy as compared to before.More research is needed regarding who makes these healthy changes, this includes consistency regarding measurement tools, outcomes and time points. 3 Implications for practiceMidwives as well as intervention developers need to be aware of the dietary changes women may spontaneously engage in when becoming pregnant, so that care and interventions can build on these.

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“…This is because we 1) intended to differentiate our study from previous studies, and 2) wanted to prove the effects of supplementation of silk peptides in exercise training. Taken together, it seems that 2 wk of exercise and silk peptide intake increase resting energy expenditure and induce fat oxidation.…”

Section: Resting Metabolic Rate (Rmr)mentioning

confidence: 99%

“…Among these, energy imbalance and inactivity are becoming serious problems. Total energy cost can be divided into three parts, including resting metabolic rate (RMR), diet-induced thermogenesis (DIT), and the amount of energy used for physical activity energy expenditure (AEE) (2). The greatest component of daily energy expenditure is RMR, constituting about 70% of the total energy expenditure (3,4).…”

mentioning

confidence: 99%

Silk Peptide Intake Increases Fat Oxidation at Rest in Exercised Mice

Kim

Hwang

Yun

et al. 2013

J Nutr Sci Vitaminol

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250Obesity is associated with lifestyle habits such as inactivity, bad eating practices, stress and excessive net intake of calories (1). Among these, energy imbalance and inactivity are becoming serious problems. Total energy cost can be divided into three parts, including resting metabolic rate (RMR), diet-induced thermogenesis (DIT), and the amount of energy used for physical activity energy expenditure (AEE) (2). The greatest component of daily energy expenditure is RMR, constituting about 70% of the total energy expenditure (3, 4).Silk peptides (SP) have been ingested for a long time in Asian countries (5). In recent years, additional applications have been developed for silk, mainly in the field of biotechnology and biomedicine. The versatility of these new implementations arises from the singularity of the molecular structure of silk (6). Proteins such as fibroin and sericin are the main constituents of silk, with fibroin constituting 70 to 80% and sericin 20 to 30% of the total cocoon weight (6, 7).Many studies regarding the health benefits of SP intake have been reported (8-11). SP not only regulate blood glucose level and hyperlipidemia and but also decrease blood triglycerides and LDL cholesterol (12,13). In addition, a high dose (800 mg/kg) of SP was shown to exert stamina-enhancing activity in forced swimming mice by preventing tissue injuries and increasing anti-fatigue (14). Moreover, it is well known that increasing the concentration of leptin leads to an exothermic reaction and an increase in the amount of activity. Therefore, SP promotes fat oxidation and increases energy expenditure (15,16). Additionally, in several rat and mouse model studies, food intake and body weight were decreased in rodents fed ad libitum (5,14,16).However, measurements in those studies have been conducted for analysis of blood profiles and hormones in mice. Accordingly, we investigated the effects of SP administration using an open circuit calorimetry system on resting energy expenditure and substrate utilization in resting mice for 24 h. Materials and MethodsAnimals. Seven-week-old male ICR-mouse (n518) were used. Mice were purchased from Orient Bio Inc. (Seongnam, Korea). All mice were housed in standard plastic cages under controlled conditions of humidity (50%) and temperature (2361˚C) with alternating 12 h cycles of light and dark. Mice were adapted to the laboratory housing conditions for 3 d. They were given free access to water and a non-purified commercial diet (5L79, Orient Bio Inc.) containing (g/kg diet): crude protein, 180; crude fat, 52; crude fiber, 52; minerals, 57; and carbohydrate, 368. The protein, fat, and carbohydrate ratio (%) based on calories was 21 : 14 : 65, and (Received January 11, 2013) Summary Silk peptides (SP) have been reported to decrease body weight and accumulate fat. We investigated the effects of SP administration by using an open circuit calorimetry system on resting energy expenditure and substrate utilization in resting mice for the duration of 24 h. Seven-week-old male ICR-...

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Longitudinal assessment of energy balance in well-nourished, pregnant women

Cited by 116 publications

References 41 publications

The association of maternal diet and dietary supplement intake in pregnant New Zealand women with infant birthweight

The association of maternal diet and dietary supplement intake in pregnant New Zealand women with infant birthweight

Women's dietary changes before and during pregnancy: A systematic review

Silk Peptide Intake Increases Fat Oxidation at Rest in Exercised Mice

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