Background: Vegan and vegetarian diets have gained in popularity in recent years. Stated reasons for this include some possible health benefits and concerns of animal welfare. Though considered to be nutritionally adequate, questions remain over whether current protein recommendations of 0.8 g/kg/d are sufficient to maintain body processes and growth. Protein is unique in that it is the only macronutrient that contains nitrogen. Its status can be determined through nitrogen balance analysis of the urine if protein content of the diet is known. Nitrogen balance is considered the gold standard for determining protein intake requirements. A negative balance indicates a catabolic state, whereas a positive nitrogen balance is seen during anabolism. In healthy people, nitrogen equilibrium is desired under normal circumstances. This equilibrium reflects the net synthesis and breakdown of proteins. While nitrogen balance techniques have been used for decades, currently, there are no known studies measuring nitrogen balance and protein intake in strict vegans. Methods: Twenty vegan, inactive, male participants were recruited and received a 5-day eucaloric diet with a known protein content held constant at 0.8 g/kg/d. On day five, 24-hour urine was collected by participants and aliquoted for future analysis. Nitrogen content of the urine was determined through photometric assay and compared to the known nitrogen content of the diet to calculate nitrogen balance status. Results: Mean absolute nitrogen balance (-1.38 ± 1.22 g/d, effect size = -1.13) was significantly lower than zero (equilibrium) (p < .001). Mean relative nitrogen balance (-18.60 ± 16.96 mg/kg/d, effect size = -1.10) was significantly lower than zero (p < .001). There were no correlations seen between nitrogen balance and age, years as vegan, or fat- free mass. Conclusion: Consuming 0.8 g/kg/d of protein is insufficient to produce nitrogen balance in long-term vegans.

A large amount of research associates the lack of fruit and vegetable consumption and the intake of animal-based foods with poor health outcomes. Making shifts towards a plant-focused diet could benefit the health of individuals. Individuals who show the highest long-term adherence to the avoidance of animal-based foods are those who value animal welfare. PURPOSE: The primary purpose of this study is to explore the validity of a novel animal food frequency questionnaire (AFFQ) in relation to dietary animal food intake using 3-day dietary food logs and measuring potential renal acid load (PRAL). PRAL is the amount of acid that is produced by the body after digesting food. Fruits and vegetables produce a lower acid load, which is reflective of positive health outcomes. A secondary aim of this study is to explore the relation between AFFQ scores and measures of empathy. METHODS: Participants complete a 10-minute survey including the AFFQ and the BES-A. The Basic Scale of Empathy for adults will be viewed based on the 2 factor and 3 factor analysis assessing: Affective empathy, Cognitive empathy, Emotional contagion, and Emotional Disconnection. The AFFQ will be scored and correlated with the 3-day food log and PRAL to explore validity of the new AFFQ scale. Secondarily, the AFFQ will be scored and correlated with the BES-A to explore an association. RESULTS: The null hypotheses H01 and H02 were rejected. H01 showed that AFFQ correlates significantly with percentage of dietary protein coming from animal- based products (r=.676, p=.016). H02 showed AFFQ has a significant correlation to PRAL (r=.831, p<.001). PRAL and the percentage of protein in the diet coming from animal-based products have a significant correlation (r=.725, p=.008). The null hypothesis H03 was accepted with AFFQ and BES-A 2 factor and 3 factor’s correlations showing (r= -.412, p=.183) and (r= -.307, p=.332). CONCLUSION: The AFFQ was able to reflect differences in frequency of animal-based food intake among the convenience sample. The AFFQ and individuals’ food choices were not related to their empathy levels.

Despite widespread self-diagnosis of non-celiac gluten sensitivity (NCGS) a variety of studies have shown that most patients with NCGS experience no symptoms from the consumption of gluten. Rather, many studies have shown that FODMAPs are the likely culprit of NCGS symptoms. To further explore the causes of NCGS symptoms this study surveyed participants on their diet quality, FODMAP consumption, and gluten consumption while also determining NCGS symptom level using the GSRS-IBS survey and IBS-SSS survey. The results showed that diet quality was not correlated with IBS-SSS score or GSRS-IBS score. However, certain dietary components that negatively affected diet quality did correlate with NCGS symptom level. Similarly, FODMAP consumption was correlated with GSRS-IBS score while gluten consumption was correlated with both IBS-SSS and GSRS-IBS score. Overall, the results of this study suggest that limiting the consumption of FODMAPs, gluten, and foods that negatively contribute to diet quality can help reduce NCGS symptom level.

Background: College students face a particularly high prevalence of body dissatisfaction and weight instability increasing the risk of being unhappy and having a poor quality of life. Time-restricted feeding, a type of intermittent fasting, has gained popularity recently for sustainable weight loss without the characteristic dietary restrictions of most fad diets. A limited number of randomized control trials have looked at the effects of time-restricted feeding in humans, but none have looked at how this dietary regimen impacts happiness and quality of life. Objective: The goal was to examine the effects of an 18-hour daily fasting regimen compared to an 8-hour daily fasting regimen on happiness and quality of life in college students in Arizona. Methods: Participants included 29 healthy, non-smoking, non-vaping students attending college in Arizona between October 2020 to March 2021. Of the 16 participants allocated to the time-restricted feeding intervention, 8 completed the trial. Of the 13 participants allocated to the control group, 10 completed the trial. The eating window began within one hour of waking up with a 6-hour eating window for the intervention group and 16-hour window for the control group. They could do one cheat day per week. No dietary restrictions were enforced. Participants completed the Oxford Happiness Questionnaire and the WHOQOL-BREF quality of life questionnaire at baseline, week 4, and week 8. Week 8 data were not reported due to data collection changes and cancellations related to the new safety protocols for the COVID-19 pandemic. Results: Quality of life related to social relationships improved significantly in the intervention group (p=0.026). There was a trend favoring the intervention group as well showing a possible improvement in happiness related to perceived energy levels (p=0.088). No other significant data were reported. Conclusion: Adherence to an 18-hour time-restricted feeding regimen for 8 weeks may improve quality of life related to social relationships in college students in Arizona. The results of this trial do not suggest a significant impact on overall quality of life or happiness in this population.

Mood disorders are prevalent within the college student population, increasing the potential for poor academic performance among those students. Intermittent fasting, particularly time-restricted feeding (TRF) regimens, have shown promising results associated with improvements in health outcomes related to weight loss, cardiovascular health, glucose and insulin regulation, and breast cancer; however, very limited research exits for the impact on mood states. The objective of this eight-week randomized, controlled trial was to examine the effects of a daily fasting regimen of 18 hours (six hour feeding window), compared to a daily fasting regimen of eight hours (16 hour feeding window), on the mood state of healthy college students attending Arizona State University or University of Arizona. Twenty nine students were recruited and randomized into the TRF group (n = 16) following a 16-hour fast or the control (CON) group (n = 13) following an eight-hour fast. Participants in each group were instructed to consume their first meal within an hour of waking, which would then begin their assigned feeding window. Participants were also allowed one ‘cheat day’ per week in which they were not required to follow their assigned fasting protocol, otherwise no additional dietary instructions were given; participants were permitted to consume food and beverages ad libitum throughout their feeding window. Mood state was assessed at baseline, week four, and week eight using the Profile of Mood States questionnaire and the GAD-7, specific to generalized anxiety. Of the initial 29 participants recruited, 18 completed the trial (TRF group n = 8; CON group n = 10). Data were reported through week four only, due to inconsistencies with week eight data as a result of the COVID-19 pandemic. The mood state measures did not show any statistically significant changes after four weeks. The results of this study suggest that a TRF regimen of 18 hours does not significantly impact overall or individual mood states among college students.

The popularity of intermittent fasting has grown in recent years and is a commonly discussed diet topic on the internet and social media. Time-restricted feeding (TRF) is one particular intermittent fasting regime that allows participants to pick windows of time per day in which they can eat or fast. While current randomized controlled trials show positive effects of TRF on weight loss, body composition, glucose, insulin, and blood pressure, there is a gap in the literature of the its effect on cognition although animal studies suggest a positive effect. The purpose of this 8-week randomized controlled trial was to investigate the effect of 18-hour time-restricted feeding on healthy, Arizona State university students. Students (n= 29) were recruited by the research team and were randomized to either an 18-hour intervention (INV) group or an 8-hour control (CON) group. INV participants were instructed to consume food within the first hour of waking and cease their eating period after 6 hours to begin their 18-hour fast. Participants were not given any other dietary restrictions and were allowed to eat ad libitum during their eating periods. Cognitive tests (Stroop Test and Trail Making Test) and blood draws were taken at baseline, week 4, and week 8. The present study demonstrated high attrition, with 7 participants dropping out of the study after their baseline visit. Interruption of the COVID-19 pandemic also impacted the data analysis, with the removal of week 8 data. Despite limitations, statistically significant differences between the INV group and CON group were seen in the Trail Making Test B at week 4 (p= 0.031). Statistically significant differences were not seen in any of the other cognitive outcomes measured (Stroop Test, Trail Making Test A, serum BDNF, serum ketones). However, a significant inverse relationship was seen between serum ketones and Trail Making Test B. In conclusion, this study suggests that TRF may have a favorable effect on cognitive acuity among university students.

Background: Research has found that nearly a quarter of the American population follows a gluten-free diet in some capacity, while only about 1% of the population is diagnosed with celiac disease. Although the amount of research-based evidence supporting any health benefits of a gluten-free diet in an individual without a gluten- related disorder is limited, the number of people claiming to follow a gluten-free diet continues to rise. Also, despite an increasing belief that gluten is harmful for health, the potentially undesirable effects of gluten substitutions used in gluten-free foods are largely unknown. Due to the protein network encapsulating starch granules, gluten is thought to lengthen the amount of time needed during starch digestion, thereby reducing postprandial glycemia. Therefore, it is predicted that breads containing gluten will produce a lower glycemic response compared to gluten-free breads. Aim: The aim of this study was to investigate the glycemic response of gluten-free bread made with different types of flour compared to bread made with gluten-containing wheat flour. Methods: This study involved a 3-week, randomized, single blind crossover study in which 17 healthy individuals were asked to consume a different type of bread each week, 2 of which were gluten-free. Blood glucose was taken by finger prick at fasting as a baseline measurement, then for 2 hours after bread consumption in 30-minute increments. Results: Across the three groups, there was no significant difference in iAUC values after 120 minutes (p=0.192 ). The greatest mean was seen in the gluten-containing bread (145.3 ± 82.6), then the gluten-free bread made with rice flour (125.5 ± 62.8), and lastly the gluten-free bread made with potato and fava bean flour (112.4 ± 64.5). Conclusion: The inconsistent results of this study compared to previous, similar studies suggests that the postprandial glycemic response of gluten-free products can not be generalized as a whole, but instead is dependent on the type of product and the ingredients used to replace the gluten. Although the results did not show a significant difference, it does argue against the belief that gluten-free products are invariably better for health in the general, non-gluten sensitive population.

Vinegar is gaining popularity as a natural and proven treatment for common diseases and conditions ranging from high blood pressure to diabetes. While the evidence to support the benefits of vinegar is growing, few studies have considered possible negative consequences. One concern relates to the effect of vinegar on saliva pH and dental erosion. The aim of this study is to explore this relationship as well as unsubstantiated claims that vinegar, although acidic, has an alkalizing effect on the overall body, specifically looking at its effect on resting saliva pH. Healthy adults aged 18-45 were recruited for this trial. Twenty-two participants completed this eight-week, parallel-arm, randomized, double blinded study that looked at the effect that regular consumption of red wine vinegar (two tablespoons taken two times per day before a meal) had on resting salivary pH and dental erosion compared to a control (low dosage vinegar pill taken two times a day before a meal). Resting saliva pH was measured at home using the pH20H application and pH strips at week 0 and 8 of the trial. Erosion was noted using the Basic Erosive Wear Examination (BEWE) by a registered dental hygienist at week 1 and 8 of trial. Results indicate no mean difference in resting salivary pH in either treatment group after eight weeks (p value, 0.49). However, there was a statistical significant mean difference in dental erosion between the VIN and CON group (p value, 0.05). Statistical significance in dental erosion, typically a gradual process, in just eight weeks is a significant finding and warrants concern about long time use of vinegar and dental health. Further exploration into this relationship is needed.

Depression is a worldwide public health problem that affects millions of people every year. Due to recent reports that depressed individuals have an altered gut microbiome composition, there is speculation that treatments that influence microorganisms in the gut could potentially lead to alleviation of depressive symptoms. Apple cider vinegar has been studied extensively for its health-promoting properties and benefits. Apple cider vinegar’s main ingredient is the short chain fatty acid, acetic acid. Short chain fatty acids have been shown to improve mood state and depressive symptoms, as well as amplify the effect of prebiotics in restoring the gut microbiome. This experimental design study examined the effects of ingesting 2 tbsp. apple cider vinegar (1 g acetic acid) twice daily with a meal on the levels of urinary metabolites in 14 college students compared to a control group of 11 college students that took one vinegar supplement tablet (0.015 g of acetic acid) daily for 28 days. All participants were healthy, normal to underactive (< 300 minutes of moderate exercise a week), and free of chronic or acute illnesses. Urinary metabolite analysis revealed a significant production of enzymes involved in the hexosamine pathway in the liquid vinegar group compared to baseline levels. However, anticipation of an alteration in tryptophan metabolites, a possible consequence of altered metabolism of gut microflora, was not observed. These data suggest that apple cider vinegar might be a potential treatment for depression through the production of hexosamine pathway enzymes.

The various health benefits of vinegar ingestion have been studied extensively in the<br/>literature. Moreover, emerging research suggests vinegar may also have an effect on mental<br/>health. Beneficial effects of certain diets on mood have been reported, however, the mechanisms<br/>are unknown. The current study aimed to determine if vinegar ingestion positively affects mood<br/>state in healthy young adults. This was a randomized, single blinded controlled trial consisting of<br/>25 subjects. Participants were randomly assigned to either the vinegar group (consumed 2<br/>tablespoons of liquid vinegar diluted in one cup water twice daily with meals) or the control<br/>group (consumed one vinegar pill daily with a meal), and the intervention lasted 4 weeks.<br/>Subjects completed mood questionnaires pre- and post-intervention. Results showed a significant<br/>improvement in CES-D and POMS-Depression scores for the vinegar group compared to the<br/>control. This study suggests that vinegar ingestion may improve depressive symptoms in healthy<br/>young adults.