Journal of the American College of Nutrition Impact Factor & Information

Publisher: American College of Nutrition (U.S.), Taylor & Francis (Routledge)

Journal description

The Journal of the American College of Nutrition (JACN) accepts the following types of submissions: Original and innovative research in nutrition with useful application for researchers, physicians, and other health care professionals; Critical reviews on pertinent nutrition topics that highlight key teaching points and relevance to nutrition; Letters to the editors and commentaries on important issues in the field of nutrition; Abstract clusters on nutritional topics with editorial comments; Book reviews; Abstracts from the annual meeting of the American College of Nutrition in the October issue.

Current impact factor: 1.45

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 1.453
2013 Impact Factor 1.676
2012 Impact Factor 1.738
2011 Impact Factor 2.29
2010 Impact Factor 1.95
2009 Impact Factor 2.362
2008 Impact Factor 2.162
2007 Impact Factor 2.276
2006 Impact Factor 2.452
2005 Impact Factor 2.206
2004 Impact Factor 2.802
2003 Impact Factor 2.979
2002 Impact Factor 2.174
2001 Impact Factor 1.531
2000 Impact Factor 1.564
1999 Impact Factor 1.612
1998 Impact Factor 1.558
1997 Impact Factor 1.466
1996 Impact Factor 1.226
1995 Impact Factor 0.925
1994 Impact Factor 1.361
1993 Impact Factor 1.162
1992 Impact Factor 0.856

Impact factor over time

Impact factor

Additional details

5-year impact 2.87
Cited half-life >10.0
Immediacy index 0.25
Eigenfactor 0.00
Article influence 0.82
Website Journal of the American College of Nutrition website
Other titles Journal of the American College of Nutrition, JACN
ISSN 0731-5724
OCLC 8227639
Material type Periodical, Internet resource
Document type Journal / Magazine / Newspaper, Internet Resource

Publisher details

Taylor & Francis (Routledge)

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author can archive a post-print version
  • Conditions
    • Some individual journals may have policies prohibiting pre-print archiving
    • On author's personal website or departmental website immediately
    • On institutional repository or subject-based repository after either 12 months embargo
    • Publisher's version/PDF cannot be used
    • On a non-profit server
    • Published source must be acknowledged
    • Must link to publisher version
    • Set statements to accompany deposits (see policy)
    • The publisher will deposit in on behalf of authors to a designated institutional repository including PubMed Central, where a deposit agreement exists with the repository
    • STM: Science, Technology and Medicine
    • Publisher last contacted on 25/03/2014
    • This policy is an exception to the default policies of 'Taylor & Francis (Routledge)'
  • Classification

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Background and objective: The high prevalence of obesity in the pediatric age groups draws attention to lifestyle factors including diet and physical activity. Data on obesity in adolescents and their snacking behavior are conflicting. This study aimed to assess the association of snacking behavior and obesity among female adolescents in Isfahan, Iran. Subjects and design: This cross-sectional study was carried out on 265 female Isfahanian students who were chosen by systematic cluster random sampling. Dietary intake was assessed using a validated self-administered semiquantitative food frequency questionnaire that included 53 food items. Snacking behavior was defined by healthy snack score in combination with the frequency of snack intake. Results: Individuals who consumed more healthy snacks and those with snacking frequency of 4 times a day or more had significantly lower weight, body mass index (BMI), and waist circumference (p < 0.001). Decreased consumption of healthy snacks was significantly associated with a greater chance of being overweight, generally obese, and abdominally obese among adolescents (odds ratio [OR] = 1.98; 95% confidence interval [CI], 1.00-3.14, ptrend = 0.04 and OR = 2.10; 95% CI, 1.01-3.13, ptrend = 0.04, respectively). Frequency of snack intake was inversely related to overweight, general obesity, and abdominal obesity (OR = 3.23; 95% CI, 1.73-5.61, ptrend = 0.03 and OR = 1.84; 95% CI, 1.05-3.20, ptrend = 0.04, respectively). Healthy snack score in combination with frequency of snacking showed that those in the lowest tertile of snacking who consumed snacks less than 4 times/day had the highest risk of obesity compared to other categories (OR = 2.09, 95% CI, 1.11-3.20, p < 0.001). Conclusion: More frequent consumption of healthy snacks is associated with decreased prevalence of overweight, general obesity, and abdominal obesity in adolescents. Further studies, in particular of a prospective nature, are required to examine this association in other populations.
    Journal of the American College of Nutrition 11/2015; DOI:10.1080/07315724.2015.1030474
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    ABSTRACT: Objectives: A 6-week cross-over study design was used to determine the effect of increased dairy consumption in typically low-dairy consumers (n = 37) with metabolic syndrome (MetS) on systemic inflammation and hepatic enzymes. Methods: This was a randomized study in which participants consumed low-fat dairy (LFD) (10 oz 1% milk, 6 oz nonfat yogurt, 4 oz 2% cheese) or a carbohydrate-based control (CNT) (1.5 oz granola bar and 12 oz 100% juice) for 6 weeks. After a 4-week washout, they were allocated to the alternate dietary treatment. Inflammatory status was assessed by fasting plasma concentrations of C-reactive protein (CRP), tumor necrosis factor alpha (TNF-α), and monocyte chemoattractant -1 (MCP-1). In addition, gene expression of interleukin (IL)-1, IL-6, and TNF-α was evaluated in peripheral blood mononuclear cells isolated from a subset of 17 subjects (13 women, 3 men) at the end of each dietary period. Liver enzymes were also assessed to evaluate whether dairy components would affect hepatic function. Results: Participants had lower concentrations of both hepatic alanine aminotransferase (p < 0.05) and aspartate aminotransferase (p < 0.005) after the LFD period. No significant changes in any of the plasma inflammatory compounds were found when all data were analyzed together. In contrast, expression of IL-1b and IL-6 were reduced by 46% and 63%, respectively, compared to the control period. When stratified by gender, women had lower TNF-α, (p = 0.028) and MCP-1 (p = 0.001) following LFD consumption compared to CNT. In addition, hepatic steatosis index scores were significantly lower (p < 0.001) during the LFD period. Conclusions: We conclude that three dairy servings per day improved both liver function and systemic inflammation in subjects with MetS.
    Journal of the American College of Nutrition 11/2015; DOI:10.1080/07315724.2015.1022637
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    ABSTRACT: Animal studies have shown that dietary omega-3 polyunsaturated fatty acids (n-3) may play a role in the development of prostate cancer, but the results of epidemiologic studies have been equivocal. Associations in humans may vary depending on study design, measurement methodology of fatty acid intake, intake ranges, and stage of cancer development. To address this, we identified 36 published studies through PubMed (Medline) from 1993 through 2013 on long-chain n-3s and prostate cancer. Exposure measurements included dietary assessment and biomarker levels. Associations for total, early, and late stage prostate cancer were examined by subgroup of study design and exposure measure type and by using forest plots to illustrate the relative strength of associations within each subgroup. We also tested for potential threshold effects by considering studies that included measurement cut-points that met intake levels recommended by the American Heart Association. We found no consistent evidence supporting a role of n-3s in either the causation or prevention of prostate cancer at any stage or grade. Results did not vary appreciably by study design, exposure measurement, intake level, or stage of cancer development.
    Journal of the American College of Nutrition 11/2015; DOI:10.1080/07315724.2015.1032444
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    ABSTRACT: Background: Intakes of ready-to-eat cereal (RTEC) have been inversely associated with risk factors of chronic diseases such as cardiovascular disease (CVD), type 2 diabetes, and certain cancers; however, their relations with total and cause-specific mortality remain unclear. Objective: To prospectively assess the associations of RTEC intakes with all causes and disease-specific mortality risk. Design: The study included 367,442 participants from the prospective National Institutes of Health (NIH)-AARP Diet and Health Study. Intakes of RTEC were assessed at baseline. Results: Over an average of 14 years of follow-up, 46,067 deaths were documented. Consumption of RTEC was significantly associated with reduced risk of mortality from all-cause mortality and death from CVD, diabetes, all cancer, and digestive cancer (all p for trend < 0.05). In multivariate models, compared to nonconsumers of RTEC, those in the highest intake of RTEC had a 15% lower risk of all-cause mortality and 10%-30% lower risk of disease-specific mortality. Within RTEC consumers, total fiber intakes were associated with reduced risk of mortality from all-cause mortality and deaths from CVD, all cancer, digestive cancer, and respiratory disease (all p for trend < 0.005). Conclusions: Consumption of RTEC was associated with reduced risk of all-cause mortality and mortality from specific diseases such as CVD, diabetes, and cancer. This association may be mediated via greater fiber intake.
    Journal of the American College of Nutrition 11/2015; DOI:10.1080/07315724.2014.971193
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    ABSTRACT: This article introduces the subjective side of quality of life as it has evolved within the discipline of psychology. Subjective well-being is also of special interest within medicine due to its links to pathology and the fact that it is managed by a homeostatic system. This form of management offers an explanation for the unusual properties of subjective well-being, including its normal positivity, stability, and nonlinear relationship to objective variables, such as physical health. Central to understanding is the proposition that subjective well-being mainly consists of a specific form of trait mood. This homeostatically protected mood has a genetic set point and it is the experience of this set-point mood that homeostasis is defending. The resources required to maintain normal homeostatic control are described. If these resources are inadequate to protect the experience of set-point mood, mood positivity falls, and there is a high probability of depression. In this article, the process of homeostasis is shown to assist understanding of intervention effectiveness within both psychology and medicine. This concerns matters of resilience, the nonlinear relationship between levels of subjective well-being, and the strength of challenging agents, and the important understanding that interventions designed to raise subjective well-being are critically dependent on its level at baseline. Key teaching points: • The physiological process of homeostasis has a parallel in psychology in the homeostatic management of subjective well-being. • Subjective well-being is a more globally informative construct than health-related quality of life. • How people feel about themselves and their lives cannot be simply predicted through measures of health. • When subjective well-being homeostasis is defeated, there is a high probability of depression. © 2015, American College of Nutrition Published by Taylor & Francis Group, LLC.
    Journal of the American College of Nutrition 09/2015; 34(sup1):4-9. DOI:10.1080/07315724.2015.1080099
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    ABSTRACT: Obesity is associated with chronic inflammation of the adipose tissue, which contributes to obesity-associated complications such as insulin resistance and type 2 diabetes. The increased inflammatory response seems to be directly related to modern nutrition, particularly aspects of fat quality and macronutrient composition. We have recently published an observational study investigating the practicability and effects of a combined dietary intervention with increased relative protein content and low-glycemic-index carbohydrates, supplemented with omega-3 polyunsaturated fatty acids (PUFAs), on metabolic control and inflammatory parameters in real-life situations in patients with type 2 diabetes. The primary efficacy parameter was the change in HbA1c, and secondary parameters included change in systemic inflammation (measured by ultrasensitive C-reactive protein), body weight, waist circumference, fat mass, and homeostasis model assessment–insulin resistance. Counseling a protein-enriched and low-glycemic-index diet supplemented with long-chain omega-3 PUFAs in a real-life clinical setting improved glycemic control, waist circumference, and silent inflammation in overweight or obese patients with type 2 diabetes. © 2015, American College of Nutrition Published by Taylor & Francis Group, LLC.
    Journal of the American College of Nutrition 09/2015; 34(sup1):39-41. DOI:10.1080/07315724.2015.1080110
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    ABSTRACT: Objective: To assess the relationship between socioeconomic and anthropometric data, frequency of food consumption, and the development of noncommunicable diseases (NCDs) in patients from a small rural town in northeastern Brazil. Methods: A cross-sectional questionnaire study was performed on patients from the Lagarto City Hospital (n = 50) and from family health units (n = 370). Results: The 420 patients in the study had one or more NCDs such as hypertension, type 2 diabetes mellitus, and dyslipidemia. The mean age was 63.1 ± 8.7 years for both sexes. The typical patient was of mixed or black descent (66%), a farmer, and of low socioeconomic status and education; 100% of men and 84% of women were illiterate or had less than 4 years of schooling. Approximately 50% of women and 89% of men were married and most had never used tobacco or were ex-smokers. The body mass index (BMI) of the study population was 29.4 ± 5.5 kg/m(2), where 70% of the patients were type 2 diabetic with waist circumferences of 99.8 ± 21.2 cm for men and 98.1 ± 13.9 cm for women. The correlation between BMI and waist circumference was r = 0.88. Even with the use of medication, total cholesterol levels of above 240 mg/dL were recorded in 10% of women and about 5% of men. Likewise, 10% of women and 100% of men had triglyceride levels above 200 mg/dL; glucose levels were 133.6 ± 47.4 mg/dL in men and 110.8 ± 38.8 mg/dL in women. Blood pressure values were high, even in patients using one or more antihypertensive drugs for at least 2 years (systolic pressure = 128.5 ± 18.2; diastolic pressure = 86.3 ± 8.9 mmHg). Indices considered above the limit recommended by the World Health Organization (WHO) were obtained for 60% of women and 100% of men. Our research revealed that this population is characterized by a relatively low intake of fats and oils. Nevertheless, 100% of patients consumed meat every day, 57.6% never consumed processed foods such as candy or soft drinks, and 89% consumed coffee daily. Furthermore, the consumption of fruits was very low: 46.6% of respondents never ate fruit and 7.8% rarely consumed fruit. Likewise, 68.2% reported never eating milk and dairy products. Vegetables were consumed by only 51.4% of the population and 38.5% rarely or never consumed green vegetables. Products made from wheat, maize, cassava, beans, and rice were often consumed by 59.2% of the population. Conclusions: Our results indicate that the studied population is affected by nutritional transition, in which the greater access to carbohydrates and animal proteins is associated with high BMI, with the vast majority overweight and suffering from uncontrolled hypertension despite the use of medications. The high consumption of carbohydrates and animal protein, rapid urbanization, and sedentary lifestyle are the main factors responsible for the epidemic of noncommunicable diseases, especially among people with low income and education. Men are particularly affected, with increased visceral fat characterized by an increased waist circumference.
    Journal of the American College of Nutrition 03/2015; 34(3):1-8. DOI:10.1080/07315724.2014.926162
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    ABSTRACT: Background/objective: Addition of viscous fiber to foods has been shown to significantly reduce postprandial glucose excursions. However, palatability issues and the variability in effectiveness due to different methods of administration in food limits it use. This study explores the effectiveness of a viscous fiber blend (VFB) in lowering postprandial glycemia using different methods of incorporation. Methods: Two acute, randomized, controlled studies were undertaken: Study 1: Twelve healthy individuals (mean ± SD, age: 36 ± 13 years, body mass index [BMI]: 27 ± 4 kg/m(2)) consumed 8 different breakfasts. All meals consisted of 50 g of available carbohydrate from white bread (WB) and 10 g margarine. Zero, 1, 2, or 4 g of the VFB was baked into WB or mixed with the margarine. Study 2: Thirteen healthy individuals (mean ± SD, age: 39 ± 17 years, BMI: 25 ± 5 kg/m(2)) consumed 6 test meals, consisting of 50 g of available carbohydrate from WB. Six capsules containing either cornstarch or VFB were taken at 4 different time points during the glucose tolerance test. After obtaining a fasting finger-prick blood sample, volunteers consumed the test meal over a 10-minute period. Additional blood samples were taken at 15, 30, 45, 60, 90, and 120 minutes from the start of the meal. For study 2, an additional fasting sample was obtained at -30 minutes. Results: Study 1: Irrespective of VFB dose, glucose levels were lower at 30 and 45 minutes when VFB was mixed into the margarine compared to the control (p < 0.05). Incremental areas under the curve were significantly lower compared to control when 4 g of VFB was mixed into the margarine. Study 2: There was no effect of the VFB on postprandial glucose levels when administered in capsules. Conclusion: Incorporation of VFB into margarine was more effective in lowering postprandial glycemia than when the VFB was baked into bread and no effect when given in capsules.
    Journal of the American College of Nutrition 10/2014; 33(5):1-6. DOI:10.1080/07315724.2014.905762