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Subject:
DIET NEWS
Period: September 15, 2014 to October 1, 2014
Geographies:
Worldwide
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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
Contents
 

New Non-Caffeine Beverage Relieves Post-Lunch Weariness

A study by Israeli researchers finds that a daily 100 ml dose of a new non-caffeinated beverage called “WakeUp Post Lunch Waker” helps suppress after-lunch fatigue much more effectively than caffeinated drinks. Both the WakeUp drink and caffeine beverages relieved after-lunch fatigue up to a half hour after lunch. But two hours after lunch performance dropped among participants who drank the caffeine drink. Those who drank WakeUp continued to show a significant benefit. A recent U.S. study showed that loss of productive time from fatigue and exhaustion at work cost more than $135 billion.

"WakeUp Drink Offsets “Post-Lunch Dip Syndrome”", Functional Foods, September 23, 2014

SNAP Keeps Low-Income People From Going Hungry, But Dietary Quality Is Low

Compared to families eligible for, but not participating in the federal Supplemental Nutrition Assistance Program (SNAP), those in the program tend to eat less nutritious food, a U.S. study finds. In 2013, about 48 million Americans participated in SNAP, once known as the food stamp program, which helps low-income households buy groceries. The study found that SNAP participants had lower dietary quality scores overall than nonparticipating low-income people, and lower scores for fruits and vegetables, seafood and plant proteins. They also consumed more empty calories.

"The Supplemental Nutrition Assistance Program and Dietary Quality Among US Adults: Findings From a Nationally Representative Survey. ", Mayo Clinic Proceedings, September 23, 2014

Low-Cal Sweeteners Are Not As Intensely Sweet As Plain Old Sugar

A U.S. study comparing the sweetness of non-nutritive sweeteners to sugar found that the sweeteners weren’t necessarily more intensely sweet. Participants in the study said they could detect sweetness at lower concentrations in such sugar substitutes as aspartame, acesulfamek and stevia, but the intensity wasn’t sweeter. The researchers said the  assumption that sweeteners are excessively sweet could be because people confuse potency – the lowest concentration that activates taste receptors – and intensity, which is the magnitude of the taste response. Sugar is actually less potent, but is more intensely sweet.

"Nonnutritive sweeteners are not supernormal stimuli. ", International Journal of Obesity, September 17, 2014

Evidence Of Health-Promoting Effects Of Dairy Products Continues To Grow

A study involving 233 metabolically healthy Canadians found an association between higher levels of trans-palmitoleic acid in the blood – an indicator of dairy food consumption – and lower blood pressure in men and women and lower body weight in men. Trans-palmitoleic acid is naturally present in milk, cheese, yogurt, butter, and meat fat but cannot be synthesized by the body. The average individual in the study consumed between one and four portions of dairy a day. Nearly half, however, did not meet Canada's Food Guide recommendations of at least two portions of dairy a day.

"Associations between dairy intake and metabolic risk parameters in a healthy French-Canadian population. ", Applied Physiology, Nutrition, and Metabolism, September 16, 2014

Foods Enriched With Company’s Protein Ingredient Improve Health Profile Of Elderly

New Zealand dairy company Fonterra says studies it sponsored show that elderly people can improve their health easily – and avoid frailty – by eating protein-enriched foods. In the two studies, conducted in a hospital and an orthopedic rehab center, patients who consumed yogurt drinks and bread enriched with a Fonterra dairy protein upped their daily intake of protein significantly without drastically changing their eating habits. Fonterra said its protein ingredient ”does not change the sensory profile” of the foods and so is easily incorporated into the diet. After three days in one study, the 22 patients who ate high-protein diets were consuming about 75 grams of protein a day, compared to 58 grams for those on the regular diet.

"Opportunities in protein-enriched 'everyday food' for the elderly: Fonterra", BakeryAndSnacks.com, September 15, 2014

 
Comment & Opinion  

Fatty Acids, Nutritional Oils Play A Role In A Healthful Diet

Fatty acids and nutritional oils benefit cognition, weight management, eye and brain development, and even mood, according to an editor of Food Technology magazine. Linda Milo Ohr provides a detailed look at the scientific studies that shed light on the benefits of fatty acids and oils in a healthy diet. Included are: omega-3 fatty acids (brain development, cognition); pinolenic acid from pine nut oil (appetite suppression); flaxseed oil (source of omega-3 fatty acids); fish oil (cardiovascular, neurological health); and coconut oil (energy, skin health, and dental health). Ohr also discusses functional foods and supplements that provide the beneficial oils and fats.

"Fats for Fitness", Food Technology, September 29, 2014

Nutritionist Debunks A Prevailing Misconception: Bread Does Not Make You Fat

An Australian nutritionist says she can find no evidence in large population studies that bread on its own contributes to weight gain. In fact, says Sharon Natoli, studies show that people who eat a lot of whole grain bread – rich in fiber, B vitamins, magnesium and iron – are less likely to be overweight or gain weight over time. Unfortunately, she notes, many women in Australia believe bread does make you fat. A study, sponsored by Bakers Delight bakery, of more than 1,000 women between 25 and 65 found that 43 percent avoid eating bread when trying to lose weight, 20 percent feel guilty when they eat bread, and more than half find the healthy bread category overwhelming and confusing.

"Does bread REALLY make you fat? The answer may surprise you", Daily Mail Australia, September 28, 2014

Cons Of Gluten-Free Diet – If You Do Not Have Celiac Disease

For people diagnosed with celiac disease, staying away from gluten is the only way to avoid the often painful allergic reaction. But many people without the disease have gone gluten-free for a variety of reasons, including weight loss. Nutritionist Juliette Kellow says the weight loss crowd should be aware that some gluten-free products have more calories than gluten-rich products because they often contain more fat, sugar and salt to improve flavor or texture. Other gluten-free cons: they tend to cost more than the regular products; avoiding gluten can make it very difficult to diagnose celiac disease; giving up gluten may actually result in digestive problems because of the low fiber content of flours used; and lastly many gluten-free products use refined carbs, such as tapioca flour, which lack nutrients, including iron, magnesium, folate and thiamin.

"Is the gluten-free ‘health’ craze making you ill... and fat?", Evening Gazette, July 27, 2014

Low-FODMAP Diet: Could it Rival Gluten-free or Lactose-free Foods?

Euromonitor International, September 05, 2014

Research, Studies, Advice  

High-Protein, High-Fiber Diet Lowers Risk Of Hypertension

A high-protein diet equates to a lower risk of developing high blood pressure, especially when combined with greater fiber intake, according to a Boston University study. The researchers monitored the diets and health of healthy individuals for 11 years. Those who ate more protein, from either animals or plants, had significantly lower blood pressure after four years of follow-up. The beneficial effects were found in overweight and normal weight people. Consuming more dietary protein was also associated with lower long-term risks for high blood pressure. A diet that included both high levels of fiber and protein led to 40-60 percent reductions in the incidence of hypertension.

"Diets Higher in Protein Predict Lower High Blood Pressure Risk in Framingham Offspring Study Adults. ", American Journal of Hypertension, September 21, 2014

A Person’s Diet Quality – Not Weight – Is Linked To Onset Of Type 2 Diabetes

A Danish study of genetically identical twins -- one heavier, one leaner -- finds that the onset of type 2 diabetes, usually associated with being overweight or obese, actually has more to do with the quality of the diet, not just the number of calories consumed. The twins ate the same fast food (Big Mac) meals, after which their blood and fecal microbiota were analyzed. The circulating metabolites, including those related to type 2 diabetes, were found in both individuals at the same levels, regardless of their weight. The researchers concluded that what people eat – not just the number of calories – may be the most important factor in people’s health.

"Metabolome and fecal microbiota in monozygotic twin pairs discordant for weight: a Big Mac challenge. ", The FASEB Journal, September 17, 2014

Study Finds Big Increase In Liver Injury Related To Dietary Supplement Use

Herbal and other dietary supplements can be harmful to the liver, especially in middle-aged women, according to new U.S. research. More than half of Americans – mostly women, non-Hispanic whites, people over age 40, the better educated – use herbal and dietary supplements. Liver injury related to non-bodybuilding supplements has risen from seven percent in 2004 to 20 percent in 2013. Death or liver transplantation occurred more frequently (13 percent) from the use of non-bodybuilding supplements than from conventional medications (three percent). The researchers said the key problem is the lack of stringent oversight of herbals and dietary supplements, resulting in greater potential harmful or even deadly consequences.

"Liver injury from herbals and dietary supplements in the U.S. Drug-Induced Liver Injury Network. ", Hepatology, September 17, 2014

Addition Of Dairy Products To Diet Improves Health Of Taiwanese

Increased consumption of dairy foods among Taiwanese in recent years has led to lower risk of mortality from cardiovascular disease, especially stroke, and had no impact on the risk of cancer, according to a study that followed 4,000 individuals for 20 years. The study was launched in 1993 to see what impact increased dairy intake would have on a predominantly Chinese culture not accustomed to dairy eating. Those who ate no dairy had higher blood pressure, higher body mass index and greater body fatness generally than other groups. Those who included dairy food in their diet only three to seven times a week were more likely to survive than those who ate none, researchers said.

"A heart-felt need for dairy food: Small serving beneficial, large not necessary", News release, article published in the Journal of the American College of Nutrition, September 16, 2014

Dairy Fat Seems To Protect Against Onset Of Type 2 Diabetes

Swedish researchers report that people who eat a lot of high-fat dairy products are much less likely to develop type 2 diabetes than those who eat very little. The study looked at dietary and other health data collected from nearly 27,000 men and women aged 45-74 years, with 14 years of follow-up. High intake of high-fat dairy products, including cream and high-fat fermented milk, was associated with a 23 percent lower incidence of type 2 diabetes for the highest consuming 20 percent of participants – eight portions of dairy food a day – compared with the lowest consuming 20 percent, who ate one portion a day. The researchers did not find the same association with low-fat dairy products or animal fats in general.

"Consumption of high fat dairy products associated with lower risk of developing diabetes", News release, research presented at the annual meeting of the European Association for the Study of Diabetes , September 15, 2014

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