Association of candy consumption with body weight measures, other health risk factors for cardiovascular disease, and diet quality in US children and adolescents: NHANES 1999–2004

Objective : The purpose of this study was to determine the effects of total, chocolate, or sugar candy consumption on intakes of total energy, fat, and added sugars; diet quality; weight/adiposity parameters; and risk factors for cardiovascular disease in children 2–13 years of age (n=7,049) and adolescents 14–18 years (n=4,132) participating in the 1999–2004 National Health and Nutrition Examination Survey. Methods : Twenty-four hour dietary recalls were used to determine intake. Diet quality was determined using the Healthy Eating Index-2005 (HEI-2005). Covariate-adjusted means, standard errors, and prevalence rates were determined for each candy consumption group. Odds ratios were used to determine the likelihood of associations with weight status and diet quality. Results : In younger children, total, chocolate, and sugar candy consumption was 11.4 g±1.61, 4.8 g±0.35, and 6.6 g±0.46, respectively. In adolescents, total, chocolate, and sugar candy consumption was 13.0 g±0.87, 7.0 g±0.56, and 5.9 g±0.56, respectively. Total candy consumers had higher intakes of total energy (2248.9 kcals±26.8 vs 1993.1 kcals±15.1, p<0.0001) and added sugars (27.7 g±0.44 vs 23.4 g±0.38, p<0.0001) than non-consumers. Mean HEI-2005 score was not different in total candy and sugar candy consumers as compared to non-consumers, but was significantly lower in chocolate candy consumers (46.7±0.8 vs 48.3±0.4, p = 0.0337). Weight, body mass index (BMI), waist circumference, percentiles/z-score for weight-for-age and BMI-for-age were lower for candy consumers as compared to non-consumers. Candy consumers were 22 and 26%, respectively, less likely to be overweight and obese than non-candy consumers. Blood pressure, blood lipid levels, and cardiovascular risk factors were not different between total, chocolate, and sugar candy consumers and non-consumers (except that sugar candy consumers had lower C-reactive protein levels than non-consumers). Conclusion : This study suggests that candy consumption did not adversely affect health risk markers in children and adolescents

in Wood Formation

Wood is an essential natural and renewable resource for human activities; e.g. paper and pulp industries, house construction and energy production. Wood cells such as fibers are fundamentally important cells whose morphology and chemical components influence the wood quality. They are formed in the vascular cambium and differentiate to maturity through cell elongation/expansion and deposition of secondary cell wall during the highly organized process of wood formation. Final cell morphology is largely determined by plasticity of its primary cell walls, while cell wall chemical composition is mainly determined during the secondary cell wall formation. These features are directly regulated by cell-wall residing enzymes, which modulate the cell wall components. Here I describe the functions of selected carbohydrate-active extracellular hydrolases including cellulases, a xylanase and a xyloglucan endotransglycosylase (XET), which are identified to be highly expressed at specific phases of wood formation in hybrid aspen (Populus tremula L. x Populus tremuloides Michx.). The XET PttXET16-34 is expressed during the primary cell wall stage an