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Period: May 1, 2015 to May 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

Electronic Salt Spoon Eases Transition To Low-Sodium Diet

A three-month U.S. pilot study has found that individuals and families were able to significantly reduce the amount of salt they ate daily by using an innovation known as the electronic salt spoon that measures the exact amount of salt in foods. It can be used in everyday cooking to detect salt levels and to help adjust food portions to keep sodium intake to recommended amounts. The researchers said that consumers who consume too much salt are often surprised to find that vegetables, processed foods and restaurant meals – not table salt – are the leading sources of sodium in the American diet.

"Transitions to a low sodium diet with electronic salt spoon", News release, University of Kentucky, May 12, 2015

Successful Dieting Involves Planning How To Handle Inevitable Negative Feelings

Planning to diet and actually dieting are two very different phases of the weight loss process, and each is guided by unique factors, according to a U.S. study. Planning to diet is a thought process, whereas dieting itself involves feelings. That leads to a disconnect that often dooms the diet to failure. The reaction to deprivation is a feeling, and it’s usually negative. Ignoring food preferences leads to other negative feelings. A key to successful dieting, then, is to plan – not only how to cut calories – but also how to overcome the negative reactions inspired by the diet.

"Planning versus action: Different decision-making processes predict plans to change one's diet versus actual dietary behavior. ", Journal of Health Psychology, May 12, 2015

Variety (In Pizzas) Is The Bane Of A Healthy Diet

To avoid overeating, stick to your favorite brands of food, a British clinical study recommends. The researchers looked at the eating behaviors of 200 people who either tried many different brands and types of pepperoni pizza or who tended to stick to a favorite brand. More than 70 types of pepperoni pizzas, available in supermarkets or from famous name pizza shops, were found. Calorie content among the various brands differed by more than 300 percent, from 501 calories per pie to as much as 1909 calories per pie. The researchers found that people who tried a variety of brands and types of pepperoni pizza tended to eat more, believing the pizza to be less filling.

"So Many Brands and Varieties to Choose from: Does This Compromise the Control of Food Intake in Humans? ", PLoS One, May 11, 2015

Risk Of Toxic Overdoses Of Vitamin D Is Virtually Zero

Vitamin D is essential for healthy bones and for preventing a variety of chronic illnesses, including heart disease and diabetes. Research has shown that many Americans do not get enough vitamin D in their diet, so physicians and nutritionists have recommended supplements. But fears have been raised that overdoing vitamin D can be toxic. A new U.S. study, however, shows that the danger of toxic overdoses of vitamin D is rare. Analyzing 10 years of data from 20,000 vitamin D measurements, the researchers found that eight percent had levels greater than the recommended maximum of 50 ng/mL. Less than one percent had levels over 100 ng/mL. But even among those with high levels of vitamin D, the risk of hypercalcemia, or elevated serum calcium, was nonexistent.

"Vitamin D Is Not as Toxic as Was Once Thought: A Historical and an Up-to-Date Perspective", Mayo Clinic Proceedings, May 11, 2015

Nielsen Honors 12 “Breakthrough Innovation” Consumer Products

Nielsen has been analyzing a lot of consumer product launches – 20,000 since 2008 – but has honored as “breakthrough innovators” only a tiny few, in fact only 0.5 percent of them. Honorees need to deliver a new value proposition, generate $50 million in sales the first year and at least 90 percent of first year sales in the second year. Many of this year’s winners were in the food category: Atkins Frozen Meals, Lunchables Uploaded, Müller Yogurt, Special K Flatbread Breakfast Sandwiches, and Tostitos Cantina Tortilla Chips and Salsa. Four of the winners were beverages, one was a household product (batteries), one was a family of hair care products, and one was a lightweight cat litter.

"Nielsen Announces 2015 U.S. Breakthrough Innovation Award Winners", News release, Nielsen.com, May 05, 2015

For Weight Loss, The Type Of Exercise Really Doesn’t Matter

The debate continues on what type of exercise – cardio or strength training – is best for losing weight, but Spanish research suggests that the debate is irrelevant. The researchers wanted to find out if endurance training, strength training, or a combination of both, made a difference in body weight or body composition. Researchers monitored 96 obese men and women aged 18 to 50 for 22 weeks. All followed a diet that had 30 percent fewer calories than normal. All were randomly assigned to different exercise regimens that were performed three times a week. The researchers were surprised to find significant reductions in body weight, body mass index, waist circumference, total fat mass -- and an increase in muscle mass – no matter the exercise regimen.

"Change in weight and body composition in obese subjects following a hypocaloric diet plus different training programs or physical activity recommendations. Journal of Applied Physiology", Journal of Applied Physiology, May 03, 2015

How To Get People To Eat More Healthful – Or More Profitable – Foods

A U.S review of 112 studies that looked into healthy eating behavior finds that fruits and vegetables that are presented well, are easy to reach and look like a normal eating choice tend to get eaten. The three principles hold true whether at home, in a cafeteria, grocery store or restaurant: fruits, vegetables and other beneficial foods should be convenient, attractive and an obvious choice. A restaurant, for example, could steer patrons away from the deep-fried onion rings by giving the high-profit shrimp salad appetizer an enticing name, highlighting it on the menu, and having the waitress point it out as a special.

"Change Their Choice! Changing Behavior Using theCANApproach and Activism Research. ", Psychology & Marketing, May 03, 2015

Research Shows Balanced Protein Intake Is Key To Weight Loss

One of the keys to losing weight, or to maintaining weight loss, is to eat a sufficient amount of protein each day. But U.S. researchers who reviewed earlier studies find that it is especially important to disperse the protein intake throughout the day to achieve weight loss goals. The researchers recommend that people start with at least thirty grams of protein at breakfast. A day’s diet should contain 1.2 – 1.6 grams of high-quality protein (from eggs, beef, pork or dairy) per kilogram of body weight. For example, a 150-pound (68-kilogram) woman should eat approximately 90-100 grams of protein a day to lose weight or prevent gaining weight.

"The role of protein in weight loss and maintenance. ", American Journal of Clinical Nutrition, May 03, 2015

Research, Studies, Advice  

Substituting Unsweetened Drinks For Sugary Ones Cuts Risk Of Diabetes

A British study has found a link between sugary drinks and the onset of type 2 diabetes. According to the researchers, who gathered data on 25,000 adults up to age 79, found that for every five percent increase in sugary drink calories as a proportion of total calories consumed, the risk of developing type 2 diabetes rose 18 percent. They analyzed various types of sugary beverages: soft drinks, sweetened tea or coffee, sweetened milk drinks, artificially sweetened beverages (ASB), and fruit juice. When they examined what would happened if water, unsweetened tea or coffee, or ASB were substituted for sugary drinks, they found that the risk of type 2 diabetes dropped by 14 to 25 percent.

"Prospective associations and population impact of sweet beverage intake and type 2 diabetes, and effects of substitutions with alternative beverages. ", Diabetologia, May 11, 2015

Drop In Average Grain Consumption Worries Nutritionists In Australia

Consumption data collected in 2014 from 3,031 Australians (aged 2 to 70 years) indicate a serious decline in eating bread, white pasta and noodles, since 2011, apparently due to the increasing popularity of paleo and gluten-free diets. The study found that six percent of Australians now eat no grains at all, and intake of grains on average has dropped from six to four servings a day. Dietitians are concerned because a decline in grain consumption means Australians could be missing out on vital fiber and nutrients (iron, B vitamins).

"Paleo diet and gluten-free fad behind 30 percent fall in grain consumption in three years", News Corp Australia Network, May 03, 2015

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