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A Canadian study has found that people with abdominal obesity – and an increased risk of heart disease, stroke, high blood pressure, diabetes and high blood cholesterol – can reduce that risk by participating in high-intensity interval training coupled with nutritional counseling on the Mediterranean diet. Researchers reported an average reduction in waist circumference of eight centimeters, a reduction in systolic blood pressure of 6 mm Hg and an aerobic fitness improvement of 15 percent over the first nine months of the study. On average, blood sugar levels improved by 23 percent in diabetic participants; the improvement was about 10 percent in individuals with pre-diabetes.
"Training Mediterranean Diet Cuts Health Risks in Obese Individuals", News release, study released at the Canadian Cardiovascular Congress, October 24, 2013
Despite findings from earlier studies, vitamin D supplementation does not increase the risk of developing kidney stones, according to a U.S. study. Researchers looked at data collected from 2,012 participants of all ages over 19 months. The news should come as a relief for many patients because evidence is growing that a vitamin D serum level in the therapeutic range of 40 to 50 ng/mL reduces the risk of many diseases, including breast and colorectal cancer. The study did show that older males with higher body mass index were more likely to develop kidney stones.
"25-Hydroxyvitamin D in the Range of 20 to 100 ng/mL and Incidence of Kidney Stones", American Journal of Public Health, October 17, 2013
Americans whose diet lacks sufficient fiber could reduce that fiber deficit by adding citrus fiber to ground beef without harming the quality and taste of the meat. U.S. researchers prepared three batches of meatballs – which normally contain no fiber– each with a different percentages of sweet and tangy citrus powder substituted for meat. They found that citrus fiber boosted the cooking yield of the meatball recipe. The texture and color of the meatballs remained acceptable at the one and five percent levels. The ten percent level proved unacceptable. A serving of the citrus meatballs, containing two percent citrus powder, contains approximately five grams of fiber.
"Adding Citrus Fiber to Meatballs Improves Nutritional Quality, Does Not Affect Taste", News release, ongoing research, University of Missouri, October 15, 2013
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Nutraceuticals World, October 01, 2013
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