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Drinking 100 percent fruit juice linked to improved diet quality in kids

April 27, 2010 By vani Leave a Comment

Washington, Apr 27 (ANI): Children and teens who drink 100 percent juice have higher intakes of key nutrients compared to non-consumers, according to a new study.

The study has been presented at the Experimental Biology (EB) 2010 meeting.

Two new studies from researchers at the Louisiana State University Agricultural Center and Baylor College of Medicine clearly highlight the benefits of drinking 100 percent fruit juice.

Researchers used data from the 2003-2006 National Health and Nutrition Examination Survey (NHANES) to compare the diets of juice drinkers to non-consumers.

According to the findings, children 2-5 years of age who consumed fruit juice had significantly higher intakes of vitamin C, potassium, and magnesium and significantly lower intakes of added sugars compared to non-fruit juice consumers. In addition, higher intake of fruit juice was directly correlated with increased consumption of whole fruits and whole grains.

Children 6-12 years of age showed a similar positive association between intake of 100 percent juice and higher intakes of the key nutrients, as well as dietary fiber. Overall diet quality, as assessed by the Healthy Eating Index (a measure that evaluates conformance to federal dietary guidance) was higher in all fruit juice consumers assessed.

The researchers reported that a significantly higher percentage of non-fruit juice consumers 2-18 years of age failed to meet the recommended levels for several key nutrients, including vitamins A and C and folate, compared to those who drank 100 percent juice. Comparatively, a greater percentage of those in the fruit juice group exceeded Adequate Intake levels for calcium versus non-consumers.

“One hundred percent fruit juice plays an important role in the diets of children and teens, supplying important nutrients during a key period of growth and development,” notes lead researcher Dr. Carol O’Neil. “Drinking 100 percent juice should be encouraged as part of an overall balanced diet.” (ANI)

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Diet high in B-vitamins ‘lowers heart risk’

April 16, 2010 By vani Leave a Comment

Washington, Apr 16 (ANI): Foods containing the B-vitamins folate and B-6 can cut the risk of death from stroke and heart disease for women and may reduce the risk of heart failure in men, a Japanese study has found.

The study has been reported in Stroke: Journal of the American Heart Association.

“Japanese people need more dietary intake of folate and vitamin B-6, which may lead to the prevention of heart disease,” said Hiroyasu Iso, M.D., professor of public health at Osaka University.

Sources of folate include vegetables and fruits, whole or enriched grains, fortified cereals, beans and legumes. Sources of vitamin B-6 include vegetables, fish, liver, meats, whole grains and fortified cereals.

To reach the conclusion, boffins analyzed data from 23,119 men and 35,611 women (ages 40–79) who completed food frequency questionnaires as part of the large Japan Collaborative Cohort (JACC) Study. During a median 14 years of follow-up, 986 died from stroke, 424 from heart disease and 2,087 from all diseases related to the cardiovascular system.

Investigators divided participants into five groups based on their intake of folate, vitamin B-6 and vitamin B-12. Comparing those with the diets lowest and highest for each nutrient, they found that higher consumption of folate and vitamin B-6 was associated with significantly fewer deaths from heart failure in men, and significantly fewer deaths from stroke, heart disease and total cardiovascular diseases in women. Vitamin B-12 intake was not associated with reduced mortality risk.

The protective effects of folate and vitamin B-6 didn’t change when researchers adjusted for the presence of cardiovascular risk factors, nor when they eliminated supplement users from the analysis.

Folate and vitamin B-6 may help guard against cardiovascular disease by lowering homocysteine levels, the investigators said. Homocysteine is an amino acid in the blood that’s affected by diet and heredity. Folic acid and other B vitamins help break down homocysteine in the body. (ANI)

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General Mills 2010 Corporate Social Responsibility Report Now Available

April 16, 2010 By vani Leave a Comment

Highlights progress in areas of health, community and environment
MINNEAPOLIS–(Business Wire)–
General Mills` 2010 Corporate Social Responsibility report highlights new and
long-standing achievements in the areas of health, community and environment.
The report is available for download at GeneralMills.com/csr.

The new report highlights:

* Improvements of nearly 50 percent in the nutrition profile of its products
since 2005.
* Contributions of nearly $91 million in philanthropic giving — up 4.3 percent
over fiscal 2008.
* New and innovative ways the company is trimming waste and reducing its
environmental footprint.

“To truly live our mission of Nourishing Lives, we must go far beyond achieving
financial success,” said Ken Powell, chairman, chief executive officer, General
Mills. “It includes Nourishing Communities around the world by volunteering and
giving to worthwhile causes, and Nourishing the Future by helping to preserve
and protect the environment for generations to come.”

This is the 40th year the company has published the report, which has promoted
various aspects over the years. The 2010 CSR report is divided into three
sections: health, community and environment, and includes several videos
inserted throughout the electronic document. The following is a brief overview
of what`s inside the report.

Health Improvements

General Mills has improved the nutrition profile by nearly 50 percent of its
product portfolio through the health metric initiative launched in 2005. Its
biggest gains have been through adding whole grains to products such as cereal,
although focus has also been placed on adding vitamins, fiber and calcium, as
well as reducing fat, sodium and sugar.

“Our organization is fully committed to improving the nutritional profile of our
broad range of products,” said Peter Erickson, senior vice president,
Innovation, Technology and Quality at General Mills. “Each time we touch a
product – new or existing – we think about what big or small steps can be made.
The progress indicated by our health metrics is a reflection of our success to
date.”

The company has been reducing sodium in its products for years, but it announced
in the 2010 CSR report that it will accelerate its sodium reduction strategy to
target an average 20 percent sodium reduction in 600 SKUs (stock-keeping units)
by 2015. Last December, the company also announced a commitment to reduce the
sugar in its cereals advertised to kids to single-digit levels of grams per
serving.

The report also explains that the company`s Big G cereals deliver almost 35
million whole grain servings per day – a 40 percent increase in Big G`s whole
grain serving contribution from 2005.

Community Commitments

General Mills operates in more than 100 countries around the world and is
committed to Nourishing Communities. General Mills` giving increased to nearly
$91 million – up 4.3 percent over fiscal 2008. Since 2000, General Mills has
contributed about 5 percent of its pretax profits to a wide variety of causes.

The largest share of these contributions — $53.6 million in fiscal 2009 — is
from what the company calls “brand philanthropy” – programs directly linked to
its businesses, such as Box Tops for Education, which raises money for K-8
education, and YoplaitSave Lids to Save Lives, which raises money for breast
cancer research and education.

General Mills` philanthropic efforts in Africa also continue to expand. More
than 5,000 people became members since last fall`s launch of Join My Village,
General Mills` online initiative to help empower women and girls in 75 villages
in Malawi. Women and girls grow and prepare most of the food in the region.

“We`re lending our technical expertise, too. Over the past two years, more than
300 General Mills researchers and scientists have logged more than 20,000
volunteer hours to help solve technical issues at several African
food-processing facilities,” said Chris Shea, senior vice president of General
Mills, and president of the General Mills Foundation.

Closer to home, General Mills has received praise for its workplace culture. The
company was named one of the “100 Best Companies to Work For” by Fortune
magazine as well as ranked No. 3 by the magazine for “Global Top Companies for
Leaders.”

Environmental Performance

The company is making progress on its five-year goals to reduce its
environmental impact. The solid waste generation rate was reduced by 24.5
percent since 2005 – far surpassing our goal of 15 percent. Water usage was
reduced by 2.2 percent since 2005, which is nearly halfway to achieving a 5
percent reduction by 2011. Progress on reducing energy consumption and
greenhouse gas emission rates has been 2.4 percent and 2.3 percent,
respectively. The company expects the systems now in place to produce greater
reductions in the future.

Leftover oat hulls from making Cheerios are being used to fuel a power plant
near Minneapolis that has the capacity to generate enough electricity to power
30,000 homes. Soon oat hulls will also be used to generate electricity for the
company`s mill in Fridley, Minn.

Betty Crocker Warm Delights desserts now feature new bowls that contain 40
percent less plastic, perform better in the microwave and cost less to make.
It`s an additional example of measures taken by General Mills that have helped
reduce its solid waste generation rate by 24.5 percent since 2005, far
surpassing its goal of 15 percent.

General Mills` San Adrian facility in Spain switched to an electricity provider
that uses only natural and renewable sources such as wind power. The move saves
$175,000 per year in costs and reduces carbon dioxide emissions by more than
6,000 tons. The San Adrian plant now gets 100 percent of its electricity – and a
third of its energy overall – from renewable sources.

“We recognize that we face many challenges ahead, and are working to develop and
extend a new set of environmental goals. But we sincerely believe that we can
`do well` for our shareholders, while continuing to `do good` for our customers,
our communities and our planet,” said Powell.

Recent Recognition

General Mills has received many honors recognizing the company`s strong
commitment to corporate responsibility, including: Newsweek ranks General Mills
as one of the “100 Greenest Companies in America”; Corporate Responsibility
magazine`s “100 Best Corporate Citizens” ranked the company in the top 10; and
for the third year in a row, Ethisphere Institute listed the company as one of
the “World`s Most Ethical Companies.” Fortune magazine also included General
Mills in its list of the top 50 “World`s Most Admired” companies for two years
running.

About General Mills

One of the world’s leading food companies, General Mills operates in more than
100 countries and markets more than 100 consumer brands, including Cheerios,
Häagen-Dazs, Nature Valley, Betty Crocker, Pillsbury, Green Giant, Old El Paso,
Progresso, Cascadian Farm, Muir Glen, and more. Headquartered in Minneapolis,
Minnesota, USA, General Mills had fiscal 2009 global net sales of US$15.9
billion, including the company`s $1.2 billion proportionate share of joint
venture net sales.

General Mills
Heidi Geller, 763-764-6364

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Adding flaxseed to juices, salads, jellies can help fight prostate cancer

September 17, 2009 By admin Leave a Comment

Washington, Sept 16 (ANI): Adding flaxseeds to juices, salads or pancake batter can help ward off prostate cancer, say experts.

“It’s the omega 3 fatty acids and the lignan present in flaxseed that led us to look at flaxseed’s prostate cancer prevention properties,” said Dr Wendy Demark-Wahnefried, professor of behavioral science at M. D. Anderson and head researcher for a recent study on flaxseed’s potential role as a power food.

Studies have shown that cancer risks, including the risk for prostate cancer, may be reduced by 30 to 40 percent if people ate a more plant-based diet, which includes fruits, vegetables, whole grains, beans, nuts and seeds – including flaxseed.

Experts suggest that how incorporate flaxseed into everyday recipes can help prevent prostate cancer.

Adding ground flaxseed to cookies, muffins or cornbread recipes gives a mild and nutty flavor and tastes great in peanut butter cookies, or in almost any baked good.

Crackers or tortilla chips with flaxseed, baked in, also have a pleasant nutty taste.

Adding ground flaxseed to yogurt or cottage cheese can also be beneficial.

Sprinkle flaxseed over your salad, or mix it into salad dressing.

Sprinkle flaxseed over oatmeal, cold cereal or grits.

Mixing flaxseed into pancake or waffle batter also perks-up the maple syrup.

Stirring ground flaxseed into juice, water, sports drinks or smoothies or sprinkling it over soup could help fight the disease.

Adding flaxseed into low-fat mayonnaise before putting it on a sandwich would not only make for a delicious treat but also help you stay hale and hearty.

“Cancer cells migrate by attaching onto other cells. The omega 3 fatty acids found in flaxseed keep cells from binding together and attaching to blood vessels,” said Demark-Wahnefried.

“Lignan may reduce testosterone and other hormone levels. Lowering testosterone levels may reduce a man’s chances of getting prostate cancer,” the expert added.

Flaxseed is sometimes difficult to digest in its whole form, however, grinding flaxseed makes it more digestible and increases the amount of nutrients absorbed. (ANI)

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Whole grains can lower the risk of heart disease, diabetes, cancer

August 30, 2009 By admin Leave a Comment

Washington, Aug 30 (ANI): Stressing on the importance whole grains, experts have claimed that incorporating them in the diet can lower the risk of heart disease, diabetes, stroke and certain cancers.

Lona Sandon, assistant professor of clinical nutrition at UT Southwestern Medical Center and spokesperson for the American Dietetic Association, says that it’s important for people to keep whole grains in their daily diet.

“Research shows that whole grains are good for your heart, lower risk of diabetes and stroke, and may help prevent certain cancers. They also help in managing weight,” she said.

Sandon said that whole grains are chock full of good-for-you nutrients including fiber, folate and niacin, vital B vitamins, and magnesium.

“The phytochemicals found in whole grains have been shown to have health promoting and disease prevention benefits,” she added.

Sandon recommended that adults aim for three servings, or 48 grams, of whole grains a day.

She advised that people should by rule look for the words “Made with whole grain” and “100 percent whole grain” on packages.

She gave other going-with-the-grain tips, which include swapping whole wheat breadstuffs for white rolls and breads, using whole wheat bread crumbs for stuffing.

Adding wild rice or brown rice to dishes as well as serving whole wheat crackers with hors d’oeuvres can also ensure that there is a good amount of whole grains in your diet. (ANI)

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Healthy eating, weight loss improve cardiac risk factors

August 30, 2009 By admin Leave a Comment

Washington, Aug 30 (ANI): Weight loss achieved through regular exercise and a heart-healthy diet can help improve cardiac risk factors, suggests a cardiologist.

Dr Philip Ades said that mild caloric restriction improves insulin resistance and improves a host of other cardiac risk factors, such as blood pressure, cholesterol level, clotting measures and measures of inflammation.

He advises to eat ‘real food’, rich in vegetables, fruits, whole grains, fish and healthy oils in your diet and omit trans fats and minimize animal and dairy fats, processed flour and sugar.

According to EatingWell magazine, Mediterranean cuisine including heart-healthy olive oil, protein-rich legumes, fish and whole grains with moderate amounts of wine and red meat would also help lower heart risk.

Ades urges to maintain a normal weight and make daily exercise a part of the diet.

Exercise is like a pill you need to take every day. This pill controls weight, lowers your blood pressure, prevents diabetes and heart disease, raises your (good) HDL cholesterol, improves your fitness and makes an individual feel happy.

He also insists to keep a check on blood pressure and cholesterol profile. (ANI)

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Veggies, whole grains could encourage cancer growth in some cases

August 20, 2009 By admin Leave a Comment

Washington, Aug 20 (ANI): A new study has cast doubt on the cancer-fighting power of antioxidants- found in many vegetables and whole grains – by showing that they can also help cancer cells to survive and thrive in some situations.

Antioxidants have previously been found to prevent the formation of tumours by preventing free radicals, or highly reactive molecules, from causing DNA damage.

Now, scientists have shown that antioxidants may have the opposite effect in human breast cells.

In the new study, antioxidants behaved like cancer-causing agents, protecting cells that should otherwise have died-which allowed them to multiply and become cancerous.

“The survival of these cells could be contributing to [tumour creation], rather than the opposite,” National Geographic News quoted study leader Zachary Schafer of the University of Notre Dame in Indiana as saying.

Schafer and a team at Harvard Medical School cultured breast-tissue cells using simulated scaffolding that mimics how cells grow in the body.

The cells formed a spherical structure that became hollowed out as the cells in the center detached from the cells on the scaffolding and died.

However, when the researchers introduced a cancer gene into the mix, the detached cells did not die-just as happens in the body.

“This happens in early breast cancer lesions,” said Schafer.

Meanwhile, the researchers noticed that the normal, detached cells without the cancer gene were being damaged by naturally occurring free radicals.

Also, the detached cells were not producing enough ATP, a critical energy molecule.

The researchers added high concentrations of antioxidants to the cell culture in an effort to suppress the harmful free radicals and boost ATP production.

They found that antioxidants have exactly the same effect as the cancer gene: The detached cells did not die.

This is because the antioxidants are helping the cells recover their ability to produce ATP, Schafer said. The cancer gene also restored ATP production in the cells.

The researchers, however, insist that the findings should not alarm cancer patients as the research is laboratory based and the results may not replicate in people.

The study has been reported online in the journal Nature. (ANI)

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Popcorn may help keep heart disease, cancer at bay

August 19, 2009 By admin Leave a Comment

Washington, Aug 19 (ANI): Eating a bowl of popcorn while watching movies could give your health a boost, according to a new research.

Scientists have found that snack foods like popcorn and many popular breakfast cereals contain ‘surprisingly large’ amounts of healthful antioxidant substances called ‘polyphenols.’

Polyphenols are a major reason why fruits and vegetables – and foods like chocolate, wine, coffee, and tea – have become famous for their potential role in reducing the risk of heart disease, cancer, and other diseases.

The is the first-of-its kind study to establish that whole grain cereals – regarded as healthful for their fiber content – and snack foods also were a source of polyphenols.

“Early researchers thought the fiber was the active ingredient for these benefits in whole grains, the reason why they may reduce the risk of cancer and coronary heart disease,” said Joe Vinson, a chemist at the University of Scranton in Pennsylvania and lead author of the study.

“But recently, polyphenols emerged as potentially more important. Breakfast cereals, pasta, crackers, and salty snacks constitute over 66 percent of whole grain intake in the U.S. diet,” Vinson added.

“We found that, in fact, whole grain products have comparable antioxidants per gram to fruits and vegetables. This is the first study to examine total phenol antioxidants in breakfast cereals and snacks, whereas previous studies have measured free antioxidants in the products,” he added.

Polyphenols are a group of chemicals found in many fruits, vegetables, and other plants, such as berries, walnuts, olives, tea leaves and grapes.

Known as antioxidants, they remove free radicals from the body. Free radicals are chemicals that have the potential to cause damage to cells and tissues in the body.

According to Vinson, the whole grain cereal with the most antioxidants are made with wheat, with corn, oats and rice cereals following in descending order.

He also noted that raisin bran has the highest amount of antioxidants per serving, primarily due to the raisins.

Vinson said that bran cereals made from wheat overall do not have more antioxidants than wheat cereals, though they do have more fiber.

In other findings, he said that whole grain flours are very high in antioxidants; whole grain snacks have slightly lower levels of antioxidants than cereals; of snacks, popcorn has the highest level of antioxidants; and there is a wide variation in the amount of antioxidants in each class of cold cereal.

The study has been presented at the 238th National Meeting of the American Chemical Society (ACS). (ANI)

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Component of vegetable protein linked to lower BP

July 7, 2009 By admin Leave a Comment

Washington, July 7 (ANI): A new study has shown that consuming an amino acid commonly found in vegetable protein is associated with lower blood pressure.

The study, conducted by Jeremiah Stamler, M.D., lead author of the study, and colleagues, showed that a 4.72 percent higher dietary intake of the amino acid glutamic acid as a percent of total dietary protein correlated with lower group average systolic blood pressure, lower by 1.5 to 3.0 millimeters of mercury (mm Hg). Group average diastolic blood pressure was lower by 1.0 to 1.6 mm Hg.

In the study, researchers examined dietary amino acids, the building blocks of protein.

Stamler, professor emeritus of the Department of Preventive Medicine in the Feinberg School of Medicine at Northwestern University in Chicago, Ill, said that glutamic acid is the most common amino acid and accounts for almost a quarter (23 percent) of the protein in vegetable protein and almost one fifth (18 percent) of animal protein.

In the study, researchers analyzed data from 4,680 middle-age people participating in an international population study on the effects of dietary nutrients on high blood pressure. Participants were from the U.S., U.K., China, and Japan.

The results showed that a nearly 5 percent higher intake of glutamic acid as a percent of total protein in the diet was linked to lower average blood pressure. Systolic blood pressure was lower by an average of 1.5 to 3.0 points and diastolic blood pressure was lower by 1.0 to 1.6 points.

Stamler said that the study might help explain on a molecular level why the Dieatary Approaches to Stop Hypertension (DASH) diet lowers blood pressure.

The DASH eating pattern, developed by the U.S. National Institutes of Health, is rich in fruits, vegetables and low-fat and nonfat dairy products as well as whole grains, lean poultry, nuts and beans.

The study has been published in Circulation: Journal of the American Heart Association. (ANI)

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How to have a barbeque without letting your health go up in flames

July 1, 2009 By admin Leave a Comment

Washington, July 1 (ANI): Nutrition experts have offered tips on how to barbeque in a manner that cuts down on chances of developing several cancers.

According to specialists at The University of Texas M. D. Anderson Cancer Center, the trick is to stick to plenty of fruits and vegetables, and less meat.

M. D. Anderson dietician Vicki Piper said that diets rich in plant foods can reduce various cancers risks since they provide a range of nutrients that protects the body from the disease.

Piper said: “You can still have a barbeque without letting your health go up in flames. Aim for a meal made up of two-thirds vegetables, fruits, whole grains or beans, and one-third animal protein.”

According to the American Institute for Cancer Research, diets high in red meat, such as beef, pork and lamb, and especially processed meats, including hot dogs, may be a strong cause of colorectal cancer since they boost saturated fat which is the most damaging type of fat.

Piper added: “You do not need to give up red meat to be healthy, but the evidence suggests you would be wise to limit how much you eat. Experiment with other healthier sources of protein, such as fish, chicken, beans, edamame or tofu. My red meat-loving husband has grown to enjoy more grilled salmon, marinated chicken and even hummus!”

Experts further suggested grilling vegetables and fruits since the process does not produce carcinogens, the sources that cause cancer.

And if you decide to barbeque meat, here are some tips on how to stay clear of burning it:

Grill fish instead. Fish contains less fat than meat and poultry do, making it less likely to create carcinogens and cause flare-ups caused by dripping fat. Fish also requires less time on the grill, reducing its exposure to carcinogens.

Precook your foods. Partially cooking meat or poultry indoors for two to five minutes draws out most of the potentially harmful chemicals without sacrificing moistness. Heat your meat up in the microwave or oven, and then finish it on the grill.

Clean your grill. Scrub your grill thoroughly after every use to avoid a buildup of carcinogens that can be transferred to your food the next time you grill.

Spread aluminum foil on the grill. This will reduce flare-ups. Just make sure to make small holes in the foil to allow fat to drain.

Flip meat frequently. This reduces the amount of carcinogens that arise.

Marinate your food. Marinating not only makes grilled foods taste better, but makes them safer because marinades draw out chemical precursors of carcinogens. (ANI)

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Kids fail to tell whole grain from soluble fiber-enriched products during a test

June 28, 2009 By admin Leave a Comment

Washington, June 27 (ANI): When researchers at California State Polytechnic University-Pomona studied the consumption of whole grains and soluble fiber-enriched burritos and chocolate chip cookies among elementary school aged children in Pomona, the kids could not tell the difference between refined flour or whole grain and soluble fiber-enriched products.

During the 13-week test period, children in grades K to 6 consumed products made with refined flour followed by the test products made with whole grains and soluble fiber.

The researchers say that no significant differences in consumption were found between the refined flour and whole grain and soluble fiber-enriched foods.

“The study results show potential for both whole grain and soluble fiber-enriched products to be incorporated into the school menus, particularly chocolate chip cookies,” writes lead researcher Maria B. Omary.

Given that risk factors for heart disease among children and childhood obesity and diabetes are on the rise, the researchers point out that there is a need to reformulate foods to make them more nutrient dense.

A research article on their new study has been published in Journal of Food Science, published by the Institute of Food Technologists. (ANI)

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iet prescribed to reduce BP may also lower women’s heart failure risk

May 12, 2009 By admin Leave a Comment

Washington, May 12 (ANI): The DASH (short for Dietary Approaches to Stop Hypertension) diet prescribed to help patients lower their blood pressure may also significantly reduce women’s risk of developing heart failure, a new study has suggested.

The study led by investigators at Beth Israel Deaconess Medical Center (BIDMC) demonstrates that a diet high in plant foods and low in sugar and saturated fats is good for health.

“High blood pressure is always of concern because it has the potential to lead to major adverse events, including strokes, heart attacks and heart failure,” said senior author Emily Levitan, ScD, a research fellow in the Cardiovascular Epidemiology Research Center at BIDMC.

Therefore, she and her colleagues hypothesized that the DASH diet would also reduce a woman’s risk of heart failure through its blood pressure lowering effects as well as its secondary effects on cholesterol and other heart-disease risk factors.

The DASH diet is plentiful in fruits, vegetables, low-fat dairy products and whole grains.

“These foods are high in potassium, magnesium, calcium and fiber, moderately high in protein, and low in saturated fat and total fat,” said Levitan.

For the study, Levitan analyzed data from women participants in the Swedish Mammography Cohort, in which women aged 48 to 83 who had no evidence of heart failure were invited to participate.

In the fall of 1997, 36,019 women completed food frequency questionnaires to determine how closely their diets matched the DASH guidelines. Participants were given a ‘score’ based on their diet’s similarity to the DASH diet.

“We then used records from the Swedish national healthcare system to determine whether the women went on to be hospitalized or to die from heart failure. We compared women with diets most similar to the DASH diet to women with diets that were not similar and found that those women whose diets most closely resembled DASH had the lowest risk of heart failure,” said Levitan.

The study is published in issue of the Archives of Internal Medicine. (ANI)

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Omega-3 fatty acids, low glycemic index diet protects against age-related macular degeneration

May 4, 2009 By admin Leave a Comment

Washington, May 2 (ANI): Researchers from Tufts University have found that a diet rich in omega-3 fatty acids and low glycemic index food can significantly reduce the risk of age-related macular degeneration (AMD).

The team led by Dr Chung-Jung Chiu, of the Laboratory for Nutrition and ision Research, and Jean Mayer USDA Human Nutrition Research Centre on Aging at Tufts University showed that nutrients, including vitamins C and E, zinc, lutein, zeaxanthin, omega-3 fatty acids (DHA and EPA), as well as low-GI foods can protect against AMD.

During the study, each dietary factor was assigned a percentile score, and factor scores were added up to find each participant’s compound score.

The compound scores were related to participants’ AMD risk.

“Although the compound score may be a useful new tool for assessing nutrients in relation to AMD, specific dietary recommendations should be made only after our results are confirmed by clinical trials or prospective studies,” said Dr. Chiu.

Preventing AMD and delaying disease progression would best preserve people’s quality of life while containing healthcare system cost and care challenges.

Food sources of nutrients that support good general and eye health include: citrus fruits, vegetable oils, nuts, whole grains, dark green leafy vegetables, and cold water fish.

The study appears in Ophthalmology, the journal of the American Academy of Ophthalmology (Academy). (ANI)

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Vegetable juice may help people with metabolic syndrome lose weight

April 20, 2009 By admin Leave a Comment

Washington, April 20 (ANI): A study conducted at the Baylor College of Medicine has revealed that drinking at least one glass of low sodium vegetable juice daily may help overweight people with metabolic syndrome lose weight.

Researchers found that participants who drank at least 8-ounces of low sodium vegetable juice as part of a calorie-controlled DASH diet lost four pounds over 12 weeks, while those who followed the same diet but drank no juice lost one pound.

Metabolic syndrome is defined by a cluster of risk factors including excess body fat in the midsection, high blood pressure, high blood sugar and abnormal blood lipids.

If left uncontrolled, metabolic syndrome increases risk for chronic diseases, such as heart disease, stroke or diabetes.

Participants in the study were primarily African-American and Hispanic adults, populations that typically have a higher incidence of metabolic syndrome.

Each group followed a DASH (Dietary Approaches to Stop Hypertension) diet that emphasized eating lean meat, lower fat dairy, whole grains, vegetables and fruit daily and keeping saturated fat, total fat, cholesterol and sodium in check.

Two of the groups were given Low Sodium V8 100 percent vegetable juice and instructed to drink 1 or 2 cups every day for 12 weeks, while the third group was not given any vegetable juice.

The results showed that on average, the vegetable juice drinkers lost four pounds over 12 weeks, while those who did not drink juice lost one pound

Vegetable juice drinkers were more likely to meet the daily government recommendations of 3-5 servings of vegetables.

The researchers also found that vegetable juice drinkers significantly increased their intake of vitamin C and potassium, while decreasing their overall carbohydrate intake.

“Diet and body weight are key modifiable factors in changing the course of metabolic syndrome,” said John Foreyt, PhD, study author and Director, Behavioral Medicine Research Center, Baylor College of Medicine.

“What this study shows is that by taking simple, proactive steps such as drinking low sodium vegetable juice while watching calorie intake, people can begin to control their weight, which helps reduce the risk of long-term health implications,” he added.

The study was presented at this week’s Experimental Biology Meeting. (ANI)

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Vegetable- and nut-intake and Mediterranean diet linked to lower heart disease risk

April 14, 2009 By admin Leave a Comment

Washington, April 14 (ANI): Vegetable and nut intake and a Mediterranean dietary pattern seem to lower the risk of heart disease, according to a review of past studies.

However, the review also suggests that the consumption of trans-fatty acids and foods with a high glycemic index may be harmful to heart health.

Dr. Andrew Mente and his colleagues at the Population Health Research Institute carried out a systematic search for articles investigating dietary factors in relation to heart disease, published between 1950 and June 2007.

The researchers identified 146 prospective cohort studies that looked back on the habits of a particular group of individuals, and 43 randomised controlled trials wherein participants were randomly assigned to a dietary intervention or a control group.

They said that upon pooling the study results and applying a predefined algorithm, “we identified strong evidence of a causal elationship for protective factors, including intake of vegetables, nuts and monounsaturated fatty acids and editerranean, prudent and high-quality dietary patterns, and harmful factors, including intake of trans-fatty acids and foods with a high glycemic index or load and a western dietary pattern.”

They write: “Among these dietary exposures, however, only a Mediterranean dietary pattern has been studied in randomised controlled trials and significantly associated with coronary heart disease.”

The research team also found modest relationships supporting a causal relationship between intake of several other foods and vitamins and heart disease risk, including fish, omega-3 fatty acids from marine sources, folate, whole grains, alcohol, fruits, fibre and dietary vitamins E and C and beta carotene.

The study also supported causal relationships between vitamin E and ascorbic acid supplements, saturated and polyunsaturated fatty acids and total fats, alpha-linoleic acid, meat, eggs and milk.

“The modest or weak evidence of these dietary exposures is mostly consistent with the findings of randomised controlled trials, although randomised controlled trials have yet to be conducted for several factors,” the authors write.

“Taken together, these findings support a causal relationship between only a few dietary exposures and coronary heart disease, whereas the evidence for most individual nutrients or foods is too modest to be conclusive.

“Although investigations of dietary components may help to shed light on mechanisms behind the benefits of dietary patterns, it is unlikely that modifying the intake of a few nutrients or foods would substantially influence coronary outcomes,” they conclude. “Our findings support the strategy of investigating dietary patterns in cohort studies and randomized controlled trials for common and complex chronic diseases such as coronary heart disease,” they add.

The study has been published in the Archives of Internal Medicine, one of the JAMA/Archives journals. (ANI)

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Folic acid supplements ‘raise prostate cancer risk’

March 11, 2009 By admin Leave a Comment

Washington, Mar 11 (ANI): Men who take daily folic acid supplements are at an increased risk of developing prostate cancer, warns a new study.

According to researchers at the University of Southern California (USC), men who consume a daily folic acid supplement of 1 mg daily are more than twice the risk of prostate cancer.

The finding came from a secondary analysis of the Aspirin/Folate Polyp Prevention Study (AFPP), a placebo-controlled randomized trial to determine the impact of aspirin and folic acid on colon polyps in men and women who were at high risk for the disease.

Folic acid (folate) is a B vitamin found in many vegetables, beans, fruits and whole grains. While evidence of its ability to reduce neural tube defects in infants while taken by the mother before or during pregnancy has been well documented, its effects on other conditions are unclear.

“We know that adequate folate levels are important in the prevention of several cancer types, cardiovascular and neurological diseases,” says lead author Jane Figueiredo, Ph.D., assistant professor of preventive medicine at the Keck School of Medicine of USC.

“However, little has been known about its role in prostate cancer. Our objective was to investigate the relationship between folic acid supplements and dietary folate and risk of prostate cancer,” the expert added.

The study was conducted between 1994 and 2006 and found that aspirin reduced the risk of colon polyps while folic acid had a negative effect and increased the risk of advanced and multiple polyps. The first analysis did not address the impact of folic acid supplements on prostate cancer risk.

In the secondary analysis, researchers looked at prostate cancer incidence among 643 men who were randomly assigned to 1 mg daily folic acid supplements or placebo in the study and who enrolled in an extended follow-up study.

The estimated prostate cancer risk was 9.7 percent at 10 years in men assigned to folate, compared with 3.3 percent in men assigned to placebo.

By contrast, dietary folate intake and plasma folate showed a trend toward reduced risk of prostate cancer, although the difference did not reach statistical significance.

It remains unclear why dietary and circulating folate among non-multivitamin users may be inversely associated with risk, Figueiredo says.

The study has been published in the Journal of the National Cancer Institute. (ANI)

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Shovelling down potato chips can increase heart disease risk

February 15, 2009 By admin Leave a Comment

Washington, February 14 (ANI): A study conducted in Poland suggests that shovelling down potato chips may increase the risk of heart disease.

Lead researcher Marek Naruszewicz points out that acrylamide from foods may increase the risk of heart disease.

Describing the study in the American Journal of Clinical Nutrition, Naruszewicz revealed that acrylamide has been linked previously to nervous system disorders and possibly to cancer.

The researcher said that after ingesting large amounts of potato chips providing about 157 micrograms of acrylamide daily for four weeks, the participants had adverse changes in oxidized LDL, inflammatory markers and antioxidants that help the body eliminate acrylamide-all of which may increase the risk of heart disease.

Naruszewicz conceded that additional research was needed in long-term studies of people consuming typical amounts of acrylamide.

Meanwhile, in the study paper, the researcher has suggested that FDA and the food industry continue to decrease acrylamide in foods by improving food processing technologies.

FDA reports that acrylamide is particularly high in potato chips and French fries.

Dr. Mary Ann Johnson, a spokesperson for the American Society for Nutrition, said: “Consumers can reduce their exposure to acrylamide by limiting their intake of potato chips and French fries, choosing a variety of fruits, vegetables, whole grains, and low fat meat and dairy products, and quitting smoking, which is a major source of acrylamide.” (ANI)

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Food labels conceal kidney-harming phosphorus content

February 11, 2009 By admin Leave a Comment

Washington, Feb 11 (ANI): A large number of processed and fast foods hide information about phosphorus additives, which can be dangerous for kidney patients, according to researchers from MetroHealth Medical Center and Case Western Reserve University School of Medicine in Cleveland.

High blood levels of phosphorus can lead to heart disease, bone disease, and even death among patients with advanced kidney disease.

Thus, patients must avoid foods with naturally high levels of phosphorus – such as certain meats, dairy products, whole grains, and nuts.

However, the researchers found that it has become an increasingly common practice by food manufacturers to include phosphorus additives, such as sodium phosphate or pyrophosphate, to processed foods.

The additives are used to enhance flavour and shelf life -particularly in meats, cheeses, baked goods, and beverages – and thus it gets difficult for consumers to know whether or not these additives are present in products.

“Calories, fat, and sodium content are required to be listed on nutrition labels, but phosphorus is not. This makes it impossible for kidney disease patients to know how much phosphorus they are eating. For example, we discovered that while chicken is often on dialysis patients’ ‘Safe List’ of foods to eat, chicken from fast food and sit down restaurants often contains this phosphorus additive,” said Catherine Sullivan, M.S., R.D., lead researcher from the Center for Reducing Health Disparities.

It was found that the researchers could significantly lower phosphorus levels among advanced kidney disease patients after teaching them how to avoid foods containing phosphorus additives.

Then 279 advanced kidney disease patients receiving dialysis treatment were assigned to a control group that received usual care or to an intervention group that was taught to avoid additive-containing foods when purchasing groceries or eating at fast food restaurants.

After three months, phosphorus levels declined two and a half times more in the intervention group than in the control group.

However, the researchers found that these additives may even affect people with normal kidney function.

Previous research has found that high phosphorus diets appear to lower bone density and increase fracture risk as well.

The study is published in the latest issue of the Journal of the American Medical Association (JAMA). (ANI)

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Too much TV viewing teens ‘have poorer diet patterns five years later’

January 30, 2009 By admin Leave a Comment

Washington, Jan 30 (ANI): High-school kids who spend hours in front of the TV end up with bad eating habits, warn scientists.

According to the study published in Journal of Behavioral Nutrition and Physical Activity, television viewing times predict a poor diet in the future.

The study involved almost 2000 high- and middle-school children.

Dr Daheia Barr-Anderson worked with a team of researchers from the University of Minnesota to investigate the relationship between television and diet.

She said, “To our knowledge, this is the first study to examine the association between television viewing and diet over the transition from adolescence into young adulthood. We’ve shown that TV viewing during adolescence predicts poorer dietary intake patterns five years later”.

Stronger and more consistent patterns were seen during the transition from high school to young adulthood than during the transition from middle school to high school.
he authors found that those high-school kids who watched more than five hours of television per day had a lower intake of fruits, vegetables, whole grains and calcium-rich foods; and higher intakes of snack foods, fried foods, fast food, sugar-sweetened beverages, and trans fats five years later.

According to Barr-Anderson, “These less than healthy foodstuffs are commonly advertised on television while healthy foods rarely receive the
same publicity. Although young people may be aware that many foods advertised on television are not healthy, they may chose to ignore or do not fully realize the consequences, because the actors they see advertising and eating the foods in the commercials are usually not overweight”. (ANI)

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Spending less in response to recession can make you fat

January 10, 2009 By Rajesh Leave a Comment

New Delhi, January 10 (ANI): American health experts are worried that people may gain weight despite reducing the amount of money they spend on food in response to the global economic crisis, as numerous studies have linked obesity and unhealthy eating habits to low incomes.

The experts say that reducing food spending would mean that people cut back on healthy items like fresh fish, fruit, vegetables, and whole grains in favour of cheaper options that are high in sugar and saturated fats, reports China View.

“People are going to economize and as they save money on food they will be eating more empty calories or foods high in sugar, saturated fats and refined grains, which are cheaper. Obesity is a toxic result of a failing economic environment,” said Adam Drewnowski, director of the Nutrition Sciences Program at the University of Washington in Seattle.

Drewnowski revealed that he and his colleagues also established that the link between income and obesity in one of their studies.

“In Seattle we have found that there are fivefold differences in obesity rates depending on the zip code — the low-income zip codes have a much higher proportion of obese people,” he said.

He said that studies conducted in California showed that a 10 per cent rise in poverty translated into a six per cent increase in obesity among adults.

According to US health officials, the rate of new cases of diabetes soared by about 90 per cent in the country in the past decade, fueled by growing obesity and sedentary lifestyles.

Figures from the Centers for Disease Control and Prevention suggest that over one third of US adults, more than 72 million people, and 16 percent of US children are obese.

The unfolding recession may inflate US waistlines further as more and more people fall on hard times and seek cheaper food.

Drewnowski insisted that it was possible to eat in an affordable and healthy way, partly by relying on the basic foods that saw America through the Depression of the 1930s.

“The answer lies in affordable but nutrient-rich foods such as ground beef, beans, milk, nuts, cheese, carrots, potatoes, canned tomatoes, soups and rice,” he said, calling it “a diet for a new Depression.” (ANI)

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