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Article
Publication date: 1 August 1993

Carrie H.S. Ruxton, Terry R. Kirk, Neville R. Belton and Michael A.M. Holmes

Presents new data comparing the nutrient content of school meals toproposed standards and showing the contribution of school meals to theoverall diet of seven to eight‐year‐old…

216

Abstract

Presents new data comparing the nutrient content of school meals to proposed standards and showing the contribution of school meals to the overall diet of seven to eight‐year‐old children. School meals contributed 24 per cent of daily energy intake and 17 to 35 per cent of daily nutrient intake but compared unfavourably to the proposed standards, being too low in certain micronutrients and too high in percentage energy from fat. However, since the overall diets of the children were deemed satisfactory, it was concluded that standards were not necessary for energy and the majority of nutrients. A targeted approach, recommending suitable levels for nutrients of particular concern, was suggested as a more viable option.

Details

British Food Journal, vol. 95 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 22 May 2009

Carrie H.S. Ruxton

The purpose of this paper is to review evidence on the impact of black tea on health, highlighting the role of flavonoids.

1602

Abstract

Purpose

The purpose of this paper is to review evidence on the impact of black tea on health, highlighting the role of flavonoids.

Design/methodology/approach

This review builds on previous systematic reviews by incorporating new studies on black tea and health published between 2004 and 2009.

Findings

Black tea was strongly associated with heart disease prevention by plausible mechanisms linked to flavonoid bioactivity. In vitro studies suggest that tea has anti‐cancer properties, but this needs to be confirmed by additional long‐term human studies. Emerging research indicates that tea may benefit cognitive function and weight management, although more studies are needed. Tea flavonoids are bioavailable with or without milk.

Originality/value

The benefits of tea drinking are of relevance to public health as tea is the main contributor to dietary flavonoids in Western countries. Consuming one to eight cups of black tea per day is associated with a reduced risk of chronic disease. Caffeine intakes at this level are moderate.

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Nutrition & Food Science, vol. 39 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 27 March 2009

Anne M. Clarke, Carrie H.S. Ruxton, Lesley Hetherington, Sharon O'Neil and Brian McMillan

Fruit and vegetable (F&V) intakes amongst Scottish schoolchildren are lower than recommended. The purpose of this paper is to describe an intervention which combined F&V with…

701

Abstract

Purpose

Fruit and vegetable (F&V) intakes amongst Scottish schoolchildren are lower than recommended. The purpose of this paper is to describe an intervention which combined F&V with peer‐modelling and rewards to influence consumption of F&V.

Design/methodology/approach

A school‐based initiative was implemented in 19 primary schools. The evaluation of 8 schools (n = 1,477 pupils aged 4.5‐12 years) is reported. The three‐week intervention included free F&V (80 g portions), a peer‐modelling video and a series of small rewards followed by a four to six week maintenance phase during which time free F&V continued. Questionnaires were completed at baseline (T1) and up to two months after the end of the maintenance phase (T2) to assess changes in F&V consumption.

Findings

At T2, children in years 1 and 2 consumed F&V at school more often compared with T1, and ate a greater number of portions each time. There were no significant differences in home consumption. The picture was similar for children in years 3‐7 with no change in the reported number of portions.

Originality/value

Few behavioural interventions have been carried out in the public health arena to increase F&V consumption. This paper shows that a peer‐modelling intervention significantly increased consumption of F&V at school, while home consumption remained stable.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 28 September 2010

Carrie H.S. Ruxton and Brian McMillan

Research has shown that mycoprotein, a vegetable protein ingredient, can lower blood cholesterol. This paper aims to test this in a consumer setting.

797

Abstract

Purpose

Research has shown that mycoprotein, a vegetable protein ingredient, can lower blood cholesterol. This paper aims to test this in a consumer setting.

Design/methodology/approach

In total, 21 healthy, free‐living adults, who were not usually mycoprotein consumers, were asked to eat mycoprotein, as Quorn™ products, daily for six weeks. Ten control group participants followed their habitual diets. Fasting lipids, blood pressure, blood glucose, weight, body mass index and waist circumference were measured at baseline and after six weeks.

Findings

A significant reducing effect of the intervention on total cholesterol levels was found among those participants with higher baseline blood cholesterol level. No significant differences were seen between the intervention and control groups for the sample as a whole, although there were compliance issues in the control group that may have reduced its validity. Good compliance with the mycoprotein‐rich diet also appeared to have a significant lowering effect on total blood cholesterol and LDL cholesterol. The findings confirm that mycoprotein may be a useful food ingredient for helping to manage blood cholesterol levels.

Research limitations/implications

There was no randomisation or blinding, which may have influenced compliance with a habitual diet in the control group. The sample size was small and so further work in a larger population is warranted, particularly to determine optimal mycoprotein intakes and likely mechanisms of action.

Originality/value

The paper focuses on a trial that used commercially available products in a free‐living sample.

Details

British Food Journal, vol. 112 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 13 July 2015

Emma Derbyshire and Carrie Ruxton

This review aims to evaluate and review literature published in the area of rising concerns that red meat consumption may be associated with risk of type 2 diabetes mellitus…

650

Abstract

Purpose

This review aims to evaluate and review literature published in the area of rising concerns that red meat consumption may be associated with risk of type 2 diabetes mellitus (T2DM), although there have been discrepancies between study findings, and put the findings into context.

Design/methodology/approach

Using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, a systematic literature review was undertaken to locate and summarise relevant studies which included epidemiological and clinical studies published between 2004 and 2014.

Findings

A total of 23 studies were found, with 21 epidemiological and two clinical studies meeting the criteria. Overall, the totality of the evidence indicates that while processed meat consumption appears to be associated with T2DM risk, the effect is much weaker for red meat, with some associations attenuated after controlling for body weight parameters. Where studies have considered high intakes in relation to T2DM risk, meat intake has tended to exceed 600 g per week. Therefore, keeping red meat intakes within recommended guidelines of no more than 500 g per week, while opting for lean cuts or trimming fat, would seem to be an evidence-based response.

Research limitations/implications

The majority of studies conducted to date have been observational cohorts which cannot determine cause and effect. Most of these used food frequency questionnaires which are known to be subject to misclassification errors (Brown, 2006). Clearly, more randomised controlled trials are needed to establish whether red meat consumption impacts on markers of glucose control. Until then, conclusions can only be viewed as speculative.

Originality/value

This paper provides an up-to-date systematic review of the literature, looking at inter-relationships between red meat consumption and T2DM risk.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 November 2011

Carrie Ruxton

The purpose of this paper is to examine the potential role of micronutrients and omega‐3 fatty acids in promoting healthier ageing.

866

Abstract

Purpose

The purpose of this paper is to examine the potential role of micronutrients and omega‐3 fatty acids in promoting healthier ageing.

Design/methodology/approach

A literature review was conducted using Medline and key words relevant to ageing, nutritional status, nutrient intake and disease risk. Data from the National Diet and Nutrition Survey (NDNS) were used to determine micronutrient adequacy.

Findings

The NDNS showed that intakes of vitamin A, B2, B6, folic acid, iron, calcium, magnesium, zinc and iodine fell below recommended levels for groups of older people. Vitamins and mineral supplements may improve nutritional status, lower the risk of deficiency, and impact favourably on disease markers.

Practical implications

The evidence suggests that dietary interventions and supplementation may become increasingly important in maintaining health and quality of life in older people.

Originality/value

This paper highlights the positive role of nutrition in healthy ageing.

Details

Nutrition & Food Science, vol. 41 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 November 2014

Carrie Ruxton and Emma Derbyshire

The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic…

1782

Abstract

Purpose

The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic diseases and health.

Design/methodology/approach

A general systematic review was conducted to locate and summarise up-to-date published studies within the field. A Medline search identified human-controlled trials and observational studies published in the past five years.

Findings

A total of 49 studies were identified. In observational studies, higher intakes of whole grain and dietary fibre were associated with a significantly lower risk of cardiovascular disease, diabetes, abdominal adiposity and certain cancers. This was further supported by human intervention trials, which reported benefits for appetite control, blood lipid levels, glycaemic control, digestive health and secondary cancer prevention. Mechanisms may relate to the micronutrients and phytonutrients present in high fibre foods.

Practical implications

Practical advice is needed to help people identify foods rich in whole grains, e.g. breakfast cereals. UK fibre recommendations should be aligned with European guidelines and food labelling regulations, and a whole grain dietary recommendation, e.g. similar to the US guideline of three portions a day, could be introduced. Government and industry should play a role in communicating dietary fibre guidelines and the health benefits associated with whole grain and fibre, particularly insoluble fibre.

Originality/value

This paper develops knowledge about whole grains, health and the importance of establishing whole-grain dietary recommendations.

Details

Nutrition & Food Science, vol. 44 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 19 June 2007

C.H.S. Ruxton, L. Kirkwood, B. McMillan, D. St John and C.E.L. Evans

There are many herbal supplements on the market claiming to aid weight loss but few are evidence‐based. This study aims to test one such formulation.

974

Abstract

Purpose

There are many herbal supplements on the market claiming to aid weight loss but few are evidence‐based. This study aims to test one such formulation.

Design/methodology/approach

An over‐the‐counter herbal supplement containing yerba maté, guarana and damiana (YGD) was tested in 73 overweight health professionals for six weeks. Subjects were not asked to make any lifestyle changes.

Findings

Self‐reported weight, waist circumference and hip circumference reduced significantly, while 22 per cent of subjects experienced a clinically significant weight loss. The anthropometric changes were in line with other commercial diet and exercise programmes. Reported between‐meal hunger, and consumption of snacks reduced across the six weeks. Reported satiety after meals increased and subjects claimed to be more in control of snacking, emotional eating and portion sizes. A follow‐up at week ten, when 82 per cent of subjects had stopped taking YGD, revealed no additional reductions in weight or hip circumference. Fullness ratings had stabilised, while hunger ratings had increased. There were no consistent adverse effects that could reasonably be related to YGD.

Research limitations/implications

Taken alongside a 2001 randomised, placebo‐controlled trial, this study provides evidence that a YGD supplement can aid weight loss and reduce waist and hip circumference, probably by increasing satiety.

Originality/value

The growing market in weight management products brings with it a responsibility for manufacturers to provide evidence that their products work. This paper adds to the evidence base.

Details

British Food Journal, vol. 109 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 February 2011

C.H.S. Ruxton and E. Derbyshire

There is a strong interest in the quality of children's diets as this can impact on current and future health. The aim of this paper is to review current and past literature on UK…

1865

Abstract

Purpose

There is a strong interest in the quality of children's diets as this can impact on current and future health. The aim of this paper is to review current and past literature on UK children's diets to evaluate the adequacy of nutrient intakes in comparison with recommendations, and to identify population groups that may be at particular risk of nutritional deficiencies.

Design/methodology/approach

A literature review was carried out to locate and summarise up‐to‐date published studies and reports which addressed dietary intakes of UK children, trends overtime and current dietary issues.

Findings

Although UK children's diets appear to have improved in recent years, intakes of several key nutrients remain below dietary recommendations. Iron, calcium, magnesium, potassium and zinc are especially low in some groups, whilst intakes of saturated fat and sugar exceed current targets. Thus, further improvements are needed. In the meantime, parents may consider giving children a daily multi‐vitamin to ensure that micronutrient recommendations are achieved. The lack of child‐specific targets for fibre, long‐chain omega‐3 polyunsaturated fatty acids (LCn3PUFA), vitamin D and fruit and vegetables portions makes it difficult to properly evaluate children's diets for these important dietary components.

Research limitations/implications

Future studies should use consistent age ranges and methods of dietary assessment to enable better comparisons. Research is needed to underpin child‐specific dietary guidelines for LCn3PUFA, fibre and vitamin D.

Originality/value

This paper gives a concise, up‐to‐date overview of the current diet quality of UK children.

Details

Nutrition & Food Science, vol. 41 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 17 July 2009

C.H.S. Ruxton and E. Derbyshire

There is strong evidence that very long chain omega‐3 polyunsaturated fatty acids (LC3PUFA) are beneficial. The aim of this paper is to review the role of LC3PUFA in health and…

1062

Abstract

Purpose

There is strong evidence that very long chain omega‐3 polyunsaturated fatty acids (LC3PUFA) are beneficial. The aim of this paper is to review the role of LC3PUFA in health and put this in context with habitual intakes and international recommendations.

Design/methodology/approach

A literature review was conducted to locate and summarise relevant published studies and reports.

Findings

There is good evidence that LC3PUFA help prevent cardiovascular disease, and may ameliorate inflammatory conditions and mental health issues, as well as supporting cognitive function throughout life. UK dietary surveys show that average fish intakes are well below the recommended two portions per week. Given that the majority of consumers do not eat oily fish, it is reasonable to consider the potential contribution of dietary supplements or fortified foods, although the latter must be sufficiently high in LC3PUFA to merit consideration.

Research limitations/implications

Information on LC3PUFA intakes in the UK is lacking. Future dietary surveys should remedy this and look at the relative contribution of different food groups, including supplements, to LC3PUFA intakes.

Originality/value

This paper gives a concise, up‐to‐date overview on LC3PUFA sources, intakes, recommendations and their impact upon health.

Details

Nutrition & Food Science, vol. 39 no. 4
Type: Research Article
ISSN: 0034-6659

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