SSB (Phospho-Ser366) ELISA Kit

Background: Previously we found that extruded corn-soy blend (CSB) and sorghum-soy blend (SSB) fortified blended foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs. Objectives: The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs. Methods: Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containing no WPC, but with increased soy flour to meet protein requirements and varying sucrose concentrations. The sucrose content ranged from 0% to 10% for the CSBs and 0% to 15% for the SSBs. Male weanling Sprague Dawley rats were individually housed and divided into 10 diet groups (n = 9-10) which consumed either AIN-93G or a dry FBF for 28 d. At study conclusion, blood, livers, and body composition data were collected. Results were analyzed using 1-factor ANOVA with Tukey's test. Results: Outcomes were not significantly different between the SSB groups, with the exception of significantly higher protein efficiency for the WPC-containing group. Among the CSB groups, caloric and protein efficiencies were significantly higher for the WPC-containing CSB group. There were no significant differences in hemoglobin or hepatic iron concentrations between FBF groups, but hepatic iron concentrations were significantly higher in all FBF groups than in the AIN-93G group. Groups consuming diets with <= 10% sucrose had significantly higher bone mineral density than groups consuming diets with 15% sucrose. Conclusions: These results suggest that extruded SSB, but not necessarily CSB, FBFs with soy protein and 5%-10% added sucrose are efficacious and cost-effective alternatives to WPC-containing FBFs.

BACKGROUND: Sugar-sweetened beverages (SSBs) and, to some extent, fruit juice are modifiable risk factors for childhood obesity. Data on consumption have not been previously systematically collected in the electronic health record (EHR) in a way that could facilitate observational research and population health management. METHODS: In 2017 to 2018, we used data from an EHR-based SSB and fruit juice screener to study the association between consumption and weight status among children 6 months through 17 years of age. We used linear models to examine the cross-sectional association between sugary drinks and BMIz, adjusting for sex, age, race/ethnicity, clinic site, and encounter type. We also used separate mixed-effects models to examine the association of baseline consumption with Delta BMIz. RESULTS: Our dataset included 22,291 children (15% <2 years; 23% 2-5 years; 34% 6-11 years; 28% 12-17 years) of diverse race/ethnicity (27% African American, 30% Hispanic). Sugary drink consumption was very common; 43% reported >= 2 per day. For children 6 to 17 years, greater consumption was associated cross sectionally with higher BMIz (eg, 6-11 years old children consuming >= 3/day had 0.27 (95% CI, 0.18, 0.36) higher BMIz vs those consuming < 1/week). In longitudinal models, sugary drink consumption was related to Delta BMIz for children 2 to 5 at the highest reported levels of consumption (Delta 0.35 (0.04, 0.65) BMIz/year more for children consuming >= 3/day versus <1x/week). Larger increases in BMIz were seen for 6 to 17 year olds reporting consumption at or above 1x/day, versus < 1x/week. No consistent cross-sectional or longitudinal associations were observed among children under 2. CONCLUSIONS: In our EHR-derived data, sugary drink consumption was most associated with high BMIz in school-aged children. Early childhood may be a critical period for intervening on sugary beverage consumption in obesity prevention efforts.