Though it’s not an easy task, reducing the body mass index (BMI) by five points can significantly cut the risk of type 2 diabetes, according to Swedish/Finnish research. Even severely obese diabetics who lower their BMI have a chance of curing themselves of the disease. Researchers examined data on 2,010 patients who had received bariatric surgery and 2,037 obese patients who received non-surgical interventions. Data were analyzed at two years and then at 10 years. Lower rates of diabetes were found among obese patients who had lost five BMI units by any means. The rate of patients cured of diabetes after losing five BMI units was independent of the starting BMI at all BMI levels measured. This trend was also observed 10 years after surgery.

Eating oily fish at least twice a week offers substantial benefits for the cardiovascular system, according to research studies presented at a recent European medical meeting. Oily fish – salmon, mackerel, herring, trout and sardines –  are rich in omega-3 fatty acids and other important nutrients. Omega-3 fatty acids have been shown to be anti-inflammatory (reducing the risk of atherosclerosis) and anti-arrhythmic, reducing the risk of heart attack. Researchers reported that fish oil supplements – especially pharmaceutical grade formulas – can also provide cardiovascular benefits, especially for people who do not like eating fish. 

U.S. researchers have found out why consuming high levels of fructose – the sugar found most often in soft drinks and fruit juices – often leads to dangerous nonalcoholic fatty liver disease in obese people. Consuming too much fructose on a regular basis depletes the store of ATP, a molecule that provides liver and other body cells with energy for important cellular processes, including metabolism. When liver cells are unable to generate cellular energy because of ATP depletion, the risk for inflammation and scarring in the liver increases.

A U.S. study of soda and coffee consumption among more than 127,000 men and women found that regular intake of sugar-sweetened and low-calorie sodas is linked to a higher risk of stroke. The researchers also found that drinking decaf or regular coffee was associated with a lower risk of stroke. The sugar load of sugar-sweetened sodas may lead to rapid increases in blood glucose and insulin that over time may cause glucose intolerance, insulin resistance, and inflammation, all of which influence atherosclerosis, plaque stability and thrombosis – risk factors of ischemic stroke. Antioxidant compounds in coffee, however, reduce stroke risk. One serving of decaffeinated coffee was associated with a 10 percent lower risk of stroke.

U.S. researchers who analyzed data from 29 published clinical studies find that taking an average of 500 mg of vitamin C every day reduces blood pressure by 3.84 mm of mercury in the short term. That amount of vitamin C – five times the recommended daily dosage and equivalent to six cups of orange juice  – reduces the blood pressure of people diagnosed with hypertension by 5 mm of mercury. By contrast, patients who take blood pressure medication such as ACE inhibitors or diuretics can expect a 10 mm of mercury drop in blood pressure.

A Swedish study of the eating habits and health status of 20,000 people has found that high-fiber foods provide protection against cardiovascular disease, especially in women. The researchers could not determine why a high-fiber diet was more beneficial for women than men, though they did note that women tended to get their fiber from fruits and vegetables, while men got their fiber from bread. No correlation was  found between other dietary nutrients – e.g., saturated fat or sugar – and cardiovascular disease.

Researchers who evaluated the effects of caffeine and exercise on lab animals bred to be at high risk of skin cancer found that the combination cut the number of skin tumors by 62 percent, and the size by 85 percent. Similar, but smaller, results were found with caffeine or exercise by themselves. There was a 27 percent reduction in tumors in caffeine-only mice, and a 61 percent reduction in tumor size. Tumor activity decreased by 35 percent in exercise-only mice, while tumor volume decreased by 70 percent. The connection between the impact of caffeine and exercise is inflammation, which declined as much as 92 percent in mice that exercised and consumed caffeine, researchers said.

A study by scientists in Spain finds that consumers of fast food are 51 percent more likely to develop depression than those who eat little or none. This data support earlier research, recording 657 new cases of depression out of 12,059 people analyzed over more than six months. The researchers also note that the link between fast food and depression is “dose-responsive”: the more you eat, the greater the likelihood of depression. Participants who ate the most fast food and commercial baked goods were more likely to be single, less active and have poor dietary habits, which include eating less fruit, nuts, fish, vegetables and olive oil. The group was also more likely to smoke and work more than 45 hours a week.

A study by Purdue University researchers reports that eating low glycemic index foods –particularly almonds – at breakfast increases feelings of satiety and fullness and helps prevent spikes in blood sugar all morning and after lunch. Foods with a high glycemic index, including many highly processed foods containing carbohydrates, are digested rapidly, resulting in high fluctuations in blood sugar levels and increased hunger pangs later in the day. Low glycemic index foods produce gradual rises in blood sugar and insulin levels, and are considered healthier. The study focused on the impact of eating almonds at breakfast, finding that the nuts make people feel fuller while lowering blood sugar concentrations.

Restaurants could reap some major benefits from recently-reported trends in breakfast eating patterns, food writer Sasha Orman reports. A major finding of the NPD Group is that breakfast is no longer a single big-meal occasion, but tends to be spread across two or even three occasions: coffee early, a small meal or snack later, etc. NPD says this new pattern presents new opportunities to entice customers. But to get the most out of the trend, restaurants “have to know what items are selling.” With the trend toward a series of small meals, “lumberjack-sized plates” won’t bolster sales. Restaurants need to think small, versatile, flexible to maximize income.

Researchers have determined that there are five basic dietary patterns in the U.S., each of which is linked to demographic factors, including age, race, region, gender, income and education. The patterns were discovered through analysis of 21,636 questionnaires completed by black and white adults aged 45 and older. The five patterns are: southern (fried, processed meats, sugary drinks); traditional (Chinese and Mexican food, pasta, pizza, soup); healthy (fruits, vegetables, grains); sweets (snacks and desserts); and alcohol (proteins, alcohol, salads). The researchers found that blacks were more likely than whites to eat a southern dietary pattern and did not eat the alcohol pattern. And men, lower-income people and non-college graduates were more likely to follow the southern pattern.

Market researcher NPD Group reports that only one in five “eating occasions” experienced by Americans before 11:00 a.m. consist of a complete or full breakfast meal. Forty-three percent of breakfast-time occasions consist only of a beverage, such as coffee, but no food. Other such occasions include a small or mini meal (24 percent) or a snack (11 percent). About 38 percent of Americans limit themselves to one morning eating or drinking occasion, but 41 percent consume a small early morning meal and then a late morning beverage. NPD says knowing about morning eating occasions “helps food manufacturers size the morning opportunity …”

U.S. researchers have found that digestive exposure to nanoparticles of polystyrene influences the absorption of the important nutrient iron into the bloodstream. Nanoparticles are contained in many substances, from cosmetics and clothes, to soda and snacks. For brief exposures to polystyrene particles, iron absorption dropped by 50 percent. But when exposure to nanoparticles was significantly increased, absorption of iron increased by about 200 percent. “It was very clear,” the researchers concluded, “nanoparticles definitely affect iron uptake and transport." The researchers hope to test whether nanoparticles also disrupt absorption of calcium, copper and zinc, as well as fat-soluble vitamins A, D, E and K.

A U.S. researcher who analyzed data from a variety of weight loss studies has concluded that no evidence exists that any single product results in significant weight loss, and many can be harmful. The researcher looked at studies involving four main categories of products: chitosan, which block absorption of fat or carbs; stimulants such as caffeine or ephedra that increase metabolism; products such as conjugated linoleic acid that claim to decrease body fat; and appetite suppressants such as soluble fibers. “For most people, unless you alter your diet and get daily exercise, no supplement is going to have a big impact,” the researcher said.

A seven-year U.S. study of preadolescent and adolescent girls has discovered a link between vitamin D intake levels and a lower risk of developing stress fractures, especially among girls active in high-impact activities. The researchers found no lessening of stress fracture risk linked with calcium intake, however, despite that fact that consumption of calcium and calcium-rich dairy products is routinely recommended for optimal bone health. They also noted that their findings support the Institute of Medicine's recent increase in the recommended dietary allowance for vitamin D for adolescents from 400 IU/d to 600 IU/d.

According to market researchers, fewer than ten percent of U.S. consumers are allergic to the protein gluten, found in wheat, barley and rye. Only one percent suffer from celiac disease, an autoimmune disorder marked by a serious digestive reaction to gluten. Yet 25 percent of consumers have sworn off gluten – thanks to hype from marketers and celebrities – creating a $6 billion a year market. Nutritionists say avoiding gluten is not harmful to people without celiac disease, but it is a waste of money. If a person doesn’t have celiac disease and isn’t gluten-sensitive, they say, go ahead and eat that bread. But that advice does not convince those without gluten sensitivity or celiac disease who swear their gluten-free diet has changed their lives.

With the growing awareness of the potential harm to people with a digestive sensitivity to gluten – the protein found in wheat, barley and rye – U.S. hotels have begun to modify their menus to cater to gluten-averse customers. The USA TODAY report notes that Kimpton’s Hotel Palomar (San Francisco), Fairmont Hotels, Omni Hotels, Marriott International and Washington’s Ritz-Carlton have all begun offering gluten-free fare in their facilities, from room service to minibars to buffets. The changes make for good marketing, say hoteliers: "This is a subtle message that we are attentive to health issues," says the dean of NYU's Center for Hospitality, Tourism and Sports Management.

A “Great For You” label will begin to appear this spring on Walmart food products that meet the company's newly developed standards for healthiness and nutrition. The bright green labels, part of a recent commitment to boost the nutritional quality of the foods it sells, will appear on its Great Value and Marketside food lines. The labels will also be displayed on signs in the fresh fruit and vegetable sections of stores. The company will allow use of the label – without requiring a licensing fee – by non-store brands, as long as products meet the company’s nutritional standards.

Researchers in the U.K. have found that how a baby is weaned – using either pureed or baby-chosen finger foods – can influence food choices and health later in life. When babies get to choose solid finger food, they are more likely to pick healthier foods to eat as they mature and less likely to become overweight than children spoon-fed pureed food. For the study, researchers analyzed data from 154 children. Some had been allowed to eat solid finger food during the weaning process, the rest had been spoon-fed purees. “Baby-led” weaning had a positive impact on the preference for healthier, more nutritious foods. The method “promotes healthy food preferences in early childhood which may protect against obesity," the researchers concluded.

Fast-food diners would rather get smaller portions in their restaurant meals than read – and heed – calories postings, according to the U.S. study. When servers asked whether customers would like to “downsize” starchy side dishes at a Chinese fast-food restaurant 33 percent gladly cut back, saving an average 200 calories each meal. The offer of a discount on the down-sized meal had virtually no impact on the decision about smaller portions. The researchers said they hoped the study would help restaurants understand that helping diners exercise portion control won’t alienate customers, a finding that may be “counterintuitive.” It is “an interesting and easy strategy to implement that could help their customers make healthier choices,” they said.

People who have some forms of a certain gene tend to prefer higher fat foods – half-and-half, sour cream, mayonnaise, bacon, fried chicken, etc. – putting them at greater risk for obesity compared to those without the gene, a U.S. study involving African Americans has found. The gene, CD36, is necessary in animals to both detect and develop preferences for fat. According to the researchers, their discovery helps explain why some people resist a low-fat diet and may one day assist people in selecting diets that are easier to follow. Food formulators might also use the new insight to develop better tasting low-fat foods.

Not all people who enjoy a glass of wine each day can expect a cardio-protective effect from the drink, according to Canadian and German researchers who conducted a meta-analysis of 44 studies involving nearly a million people and 38,627 ischemic heart disease events, including death. The researchers found that the protective effect can vary by sex, drinking patterns, and other health factors. Alcohol consumption can also be detrimental in the presence of other health problems, such as cancer. “Any advice by physicians on individual drinking has to take the individual risk constellation … into consideration,” the researchers said.

Reducing the amount of protein or amino acids consumed before surgery can reduce the possibility of dangerous complications such as heart attack or stroke, a U.S. study has found. For the study, two groups of mice were fed either a normal diet or one lacking certain amino acids for two weeks. Both groups were then subjected to surgical stress that affected the kidneys or liver. Forty percent of the mice that ate the normal diet died after the surgery; all of the protein-restricted mice survived. The researchers said the results are significant because they isolate  protein as an important substance to eliminate from the diet before surgery to avoid complications.

A U.S. study has found that women who reduce the number of calories consumed from animal fat and cholesterol before pregnancy can reduce the risk of gestational diabetes, a condition potentially harmful to both expectant mothers and infants. The study also found that the increased risk of gestational diabetes was independent of other dietary and non-dietary risk factors. For example, women who exercised but ate larger amounts of animal fat and cholesterol did not reduce the risk of gestational diabetes. Diets high in total fat or other kinds of fats -- but not in animal fat or cholesterol -- did not increase the risk, the study found.

U.S. researchers report that variations in the gene CD36 make people’s taste buds more or less sensitive to the taste of fat. The study is the first to identify a receptor on the human tongue that can taste fat, and suggests that some people may be more sensitive to the presence of fat in foods. The researchers suggest that as people consume more fat they become less sensitive to it, requiring more intake for the same satisfaction. A better understanding of how CD36, a protein that facilitates the uptake of fatty acids, works in people could provide a clue to the development of more effective ways to fight against obesity.

A lack of iron in the diet in the early years of life can affect the brain’s physical structure, according to a study by U.S. researchers who measured levels of a protein (transferrin) that transports iron throughout the body and the brain in adolescents. They found that transferrin levels were related to detectable differences in the brain’s macro-structure and micro-structure when the adolescents reached young adulthood. The researchers hope that their discovery may shed some light on the neural mechanisms by which iron affects, neurodevelopment and neurodegeneration.

A Chinese study finds that two types of compounds in coffee significantly inhibit a substance that has been determined to be a cause of type 2 diabetes. The misfolding of human islet amyloid polypeptide (hIAPP) causes type 2 diabetes, and the new research shows that drinking four or more cups of coffee daily cuts the risk of type 2 diabetes in half, mainly because of the blocking activity of two components: caffeic acid (CA) and chlorogenic acid (CGA). “CA shows the highest potency in delaying the conformational transition of the hIAPP molecule with the most prolonged lag time.” Another component of coffee extracts –  caffeine – shows the lowest potency in blocking hIAPP.

A U.S. study reported that people whose diet is rich in certain vitamins, as well as omega-3 fatty acids, not only had higher scores on mental thinking tests, they were less likely to experience the brain shrinkage associated with Alzheimer’s disease. Omega-3 fatty acids and vitamin D are mainly found in fish, while the B vitamins and antioxidants C and E are found mainly in fruits and vegetables. The researchers also noted that people with diets rich in trans fats are more at risk for brain shrinkage and have lower scores on thinking and memory tests. Trans fats are primarily found in fast, fried and frozen foods, and in baked goods and margarines. The study involved 104 people (average age 87) with very few risk factors for memory and thinking problems.

Women who are effectively managing celiac disease – mainly by not eating foods containing gluten – still have a higher risk of depression and disordered eating than the general population, a study by Penn State University researchers finds. Celiac disease is an autoimmune disorder that causes abdominal pain, constipation, decreased appetite, nausea and vomiting when gluten, a protein composite found in wheat and other grains, is consumed. For the study, researchers, surveyed 177 American women over age 18 diagnosed with celiac disease, about their physical and psychological symptoms. They found that even those managing their illness very well reported higher rates of stress, depression and a range of issues related to body dissatisfaction, weight and shape when compared to the general population.