Supplement Makers Endorse Efforts To Develop Stricter Standards On Adulterated Ingredients

The umbrella group of trade associations representing dietary supplement makers has endorsed the efforts of a consortium of organizations trying to improve standards related to adulterated herb and botanical ingredients. Adulteration – substitution of a supplement ingredient with an undisclosed cheaper ingredient – presents a major challenge in the supplement industry because it cheats the consumer. The International Alliance of Dietary/Food Supplement Associations (IADSA) said the efforts of the ABC-AHP-NCNPR Botanical Adulterants Program would “help us move forward” to the goal of tighter standards and more trustworthy products. The consortium comprises nonprofit organizations, analytical laboratories, industry members, professional scientists and others.

"IADSA Endorses Botanical Adulterants Program", Natural Products Insider, September 08, 2014

Bakers Need To Solve Technical Issues Before Making Acceptable Low-Carb Breads

More innovative baked goods manufacturers have shown an increasing interest in providing low-carb products, if they can solve technical problems – formulation and processing -- inherent in the endeavor. In an interview, a bakery R&D consultant said low-carb bakery hasn’t yet “proven itself” but is an area of increased development activity and may reach the mainstream soon, thanks to demands from health-conscious consumers. To solve formulation problems, bakers are testing alternative flours to replace wheat, including teff, buckwheat, quinoa, lupin and soy. Processing problems include varying gelation temperatures for different flours, bread staling, moisture content and taste.

"Low-carb bakery to go mainstream, says expert", BakeryAndSnacks.com, August 26, 2014

The American Diet Is Improving, But Not By Much

An analysis of diet quality trends from 1999 to 2010 found that Americans increasingly ate more healthful foods, but there is a growing diet disparity between the affluent and disadvantaged. Dietary improvement was mainly due to the reduction in consumption of trans fats. Diet quality scores among people with more income and education were consistently higher than among poorer people, and the gap widened over the 11 years analyzed. The researchers stressed that despite improvement, overall dietary quality remains poor, presenting significant challenges for public policy and nutrition education.

"Trends in Dietary Quality Among Adults in the United States, 1999 Through 2010. ", JAMA Internal Medicine, September 01, 2014

Taxing Sugary Drinks Has Best Chance Of Reducing Adolescent Obesity

Levying federal taxes on sugary drinks would help reduce adolescent obesity in the U.S. more than exercising or banning advertising, according to a study that applied simulation models to 12 years of anti-obesity research data. The significant revenue raised by such taxes could be applied to additional obesity prevention programs. Though more and more states are using laws and regulations to promote healthier eating and exercise, federal taxation would reach larger populations. After school physical activity programs would reduce obesity the most among children ages 6-12; an advertising ban would reduce obesity the least. An excise tax on sugary beverages would reduce obesity the most among adolescents ages 13-18.

"Reducing Childhood Obesity through U.S. Federal Policy. ", American Journal of Preventive Medicine, August 27, 2014

TV Food Ads Contribute To Dysfunctional Eating Patterns

A study based on two experiments found that TV ads featuring food increased the desire to eat among overweight female participants, but not among normal weight participants. In the first experiment, participants with normal BMI watched TV ads about food and non-food products, then recorded their desire to eat. Participants reported low desire to eat across the board. The second experiment had the same format, but involved overweight participants, who reported stronger desire to eat than those in their control group. The Australian researchers hope further study will lead to methods of helping dysfunctional eaters by training them to avoid food in response to food cues.

" Exposure to television food advertising primes food-related cognitions and triggers motivation to eat. ", Psychology & Health, August 27, 2014

Studies Seek Root Causes Of Obesity In U.S.

A new $5 million study being conducted at NIH is designed to find out whether we get fat because we overeat or because of the foods we are eating. The Energy Balance Consortium Study is one of the first to be backed by a nonprofit whose goal is to finance meticulous tests of previously overlooked hypotheses. The Nutrition Science Initiative (or NuSI) is sponsoring three studies focused on the root causes of obesity and its related diseases. NuSI has hopes to raise $190 million over three years to fund follow-on studies whose overall goal is to cut obesity in the U.S. by more than half — and diabetes by 75 percent — in less than 15 years.

"Why Are We So Fat? The Multimillion-Dollar Scientific Quest to Find Out", Wired, August 19, 2014