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Period: January 1, 2015 to January 15, 2015
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

Calories, Sodium, Sat Fat Constant In Fast-Food Menu Items Since 1996

USDA researchers who compared menu items from popular fast-food chains from 1996 and 2013 report that average calories, sodium and saturated fat were relatively constant over the 17-year period. The only exception was a consistent drop in trans fat in French fries. The researchers said levels varied from chain to chain, but remained high in most of the menu items analyzed. It was especially true for menu items sold together as meals, “pushing the limits of what we should be eating to maintain a healthy weight and sodium intake”.

"Temporal Trends in Fast-Food Restaurant Energy, Sodium, Saturated Fat, and TransFat Content, United States, 1996–2013. ", Preventing Chronic Disease, January 09, 2015

Research, Studies, Advice  

Wonder Drug Dupes The Body Into Burning Fat

A multinational team of researchers has developed a drug that – in preclinical testing – stops weight gain, spurs fat burning, lowers cholesterol, controls blood sugar and minimizes inflammation. According to the scientists from the Salk Institute of Biological Studies, fexaramine is unlike appetite suppressants or caffeine-based diet drugs because it doesn’t dissolve in the blood. It remains in the intestines, acting like an “imaginary meal”. Fexaramine emits the same signals that the body sends out after a heavy meal, “so the body starts clearing out space to store it”. The body thinks it has consumed calories, though it hasn’t, and it starts burning fat, without side effects. Clinical trials are the next step, the scientists say.

"Intestinal FXR agonism promotes adipose tissue browning and reduces obesity and insulin resistance. ", Nature Medicine, January 09, 2015

Study Finds Possible Cause Of Toxic Immune Reaction When Humans Eat Too Much Red Meat

U.S. scientists report in a mouse study that eating large amounts of red meat triggers a toxic immune response that causes inflammation and eventually cancer. The reaction is caused by a sugar contained in pork, beef and lamb, and present naturally in other carnivores. The human body, however, senses the sugar as a foreign invader, triggering the immune response. The scientists noted that eating small amounts of red meat – say, 2.5 ounces a day – provides good nutrition and should not be considered harmful. “We hope that our work will eventually lead the way to practical solutions for this catch-22," the researchers said.

"Red meat triggers toxic immune reaction which causes cancer, scientists find", The Telegraph, December 29, 2014

Nestle Funds Research Into The Impact Of Nutrition On Genetics

Nestlé says it will contribute about $22 million to a six-year research effort involving scientists in the U.K., Switzerland, New Zealand and Singapore targeting the relationship between eating behaviors and genes. The company said the idea is to further understanding of the influence of nutrition and genetics at the beginning of life, and in future generations. One goal is to improve nutrition and reduce risk factors of pregnancy-related conditions such as gestational diabetes.

"Nestlé boosts research into cutting-edge maternal nutrition and epigenetics", News release, Nestlé, December 29, 2014

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