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Period: September 1, 2014 to September 15, 2014
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

Spinach Extract Suppresses Food Cravings, Boosts Weight Loss

A three-month Swedish clinical study involving 38 overweight women found that taking an extract of spinach containing leaf membranes (thylakoids) reduced food cravings and increased weight loss. The control group that took a placebo lost an average of 3.5 kg while the group that was given five grams of thylakoids daily lost 5 kg. The thylakoid group also found that it was easier to stick to three meals a day, and did not experience any cravings. The researchers said taking thylakoids reinforced the body's production of satiety hormones and suppressed food cravings, leading to better appetite control, healthier eating habits and increased weight loss.

"Body weight loss, reduced urge for palatable food and increased release of GLP-1 through daily supplementation with green-plant membranes for three months in overweight women. ", Appetite, September 02, 2014

Any Weight Loss Diet Can Work, As Long As You Persevere

A U.S. meta-study comparing research data on the effectiveness of low-fat and low-carb diets found little weight loss difference. Any diet plan can work as long as people stick to it. The researchers analyzed data from 50 clinical trials involving 7,300 people. All diet routines were superior to no diet at six months. Compared with no diet, low-carb diets had a median difference in weight loss of 19.2 lbs., low-fat diets 17.6 lbs. Weight loss differences between individual diets were minimal. Those on the Atkins diet (low carb) lost 3.8 lbs. more than those on the Zone diet (low fat) at six months, a statistically insignificant difference.

"Comparison of Weight Loss Among Named Diet Programs in Overweight and Obese Adults. ", JAMA, September 02, 2014

Drinking Wine Reduces Cardiovascular Risk – If You Exercise, Too

A study by Czech scientists finds that drinking wine does benefit the cardiovascular system, but only if it is accompanied by exercise. Earlier studies have provided evidence that wine increases levels of good cholesterol, but this study is the first long-term clinical trial – 146 people with cardiovascular risk were tracked as they drank red or white wine for a year -- comparing the effects of the wine on markers of atherosclerosis. The conclusion was that both red and white wine lowered cholesterol, but only among participants who also exercised.

"Wine only protects against cardiovascular disease in people who exercise, study finds", News release, study presented at ESC Congress, August 31, 2014

Eating Lycopene-Rich Tomatoes Cuts Risk Of Prostate Cancer

A British study that analyzed the diets of 1,806 men aged 50 to 69 with prostate cancer and 12,000 men who were cancer free found that those who ate 10 portions of tomatoes a week were 18 percent less likely to have the dreaded disease. The researchers believe the benefit comes from ingesting lycopene -- an antioxidant that wards off toxins that damage DNA -- as well as calcium and selenium. They recommended that the findings be confirmed by clinical trials.

"Adherence to dietary and lifestyle recommendations and prostate cancer risk in the Prostate Testing for Cancer and Treatment (ProtecT) trial. ", Cancer Epidemiology Biomarkers & Prevention, August 27, 2014

Products & Brands  

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

Research, Studies, Advice  

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

Childhood Diet Habits Set in Infancy, Studies Suggest

The New York Times, September 02, 2014

A Call for a Low-Carb Diet That Embraces Fat

The New York Times, September 01, 2014

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