Caffeine During Pregnancy Associated With Low Birth Weight, Longer Gestation Time February 19, 2013: 12:00 AM EST New research from Norway and Sweden finds a significant association between caffeine ingestion by pregnant women, longer pregnancies and low birth weight babies. The researchers looked at data gathered about mothers’ diet and birth details over ten years. Caffeine consumption in all forms – coffee, tea, fizzy drinks, and foods containing cocoa – was considered. Caffeine intake also increased the length of pregnancy, researchers found. Coffee (but not caffeine) was associated with an even longer gestational length – eight hours extra for every 100 mg caffeine per day. No link was found between caffeine consumption and preterm delivery, however, which is a major problem with expectant mothers who smoke. Verena Sengpiel et al., "Maternal caffeine intake during pregnancy is associated with birth weight but not with gestational length", BMC Medicine, February 19, 2013, © BioMed Central Ltd

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Will Advanced Technology Someday Come To The Aid Of Dieters? February 18, 2013: 12:00 AM EST Whether or not the patent applications of inventors from The Netherlands, Israel and India ever reach the marketplace as viable products, they nevertheless provide some insight into the future of technology and weight control. The Dutch inventors came up with a video/computer system  that detects when a person is eating and announces “You are now eating”. This instant feedback is supposed to help them stop eating sooner. The Israeli inventors developed a sensor that detects the digestive process, alerts stomach muscle tissue, and induces satiation, vertigo or nausea. The Indian innovators built a refrigerator that monitors eating and drinking and offers obese people diet advice. Marc Abrahams , "Coming soon: the fridge that helps you diet", The Guardian, February 18, 2013, © Guardian News and Media Limited

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Computer Models Show Significant Long-Term Health Benefit Of Reducing Sodium Consumption February 11, 2013: 12:00 AM EST U.S. scientists who used three different computer models to project the overall impact of steady annual reductions (totaling 40 percent) of sodium consumption in the U.S. diet found that between 280,000 to 500,000 lives could be saved over 10 years. The optimum scenario would reduce sodium consumption to about 2,200 mg/day. Three research groups took different approaches for their simulations: one used observational cardiovascular outcome follow-up data; the other two inferred the cardiovascular effects of reducing sodium from data about the relationship of blood pressure to cardiovascular disease. “All three methods consistently show a substantial health benefit for reductions in dietary sodium,” the researchers concluded. Pamela G. Coxson et al., "Mortality Benefits From US Population-wide Reduction in Sodium Consumption Projections From 3 Modeling Approaches", Hypertension, February 11, 2013, © American Heart Association, Inc.

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Restaurant Menus Packed With Calorie Information Influence Least Health-Conscious Diners February 8, 2013: 12:00 AM EST Despite legislative directives that restaurants list calorie content on their menus, there has been little agreement as to whether such informative menus have a positive effect on dining choices. In this U.S. study, researchers observed patron behaviors in a full service restaurant that provided three types of menus with varying levels of caloric information. They found that: calorie labels have the greatest influence on people who are the least health conscious; using a symbolic calorie label reduced the caloric intake of even the most health-conscious patrons; and calorie labels were more likely to influence the selection of the main entree rather than drinks and desserts. Brenna Ellison et al., "Looking at the label and beyond: the effects of calorie labels, health consciousness, and demographics on caloric intake in restaurants", International Journal of Behavioral Nutrition and Physical Activity, February 08, 2013, © Ellison et al.

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Frequent Consumption Of Southern Cuisine Significantly Boosts The Risk Of Stroke – Study February 7, 2013: 12:00 AM EST Frequent consumption of fried chicken, fried fish, fried potatoes, bacon, ham, liver and gizzards – foods characteristic of Southern U.S. cuisine – significantly raises the risk of stroke, a U.S. study finds. Researchers who analyzed dietary data on more than 20,000 black and white adults found that the frequency of stroke was directly proportional to how much Southern food they ate. Those who ate Southern foods six times a week had a 41 percent higher stroke risk compared to those who ate it once a month. The Southern diet accounted for 63 percent of the higher risk of stroke among African-Americans above whites. Likewise, those who ate more fruits, vegetables, legumes and whole grains had a 29 percent lower risk of stroke risk than those who ate these foods less often. Suzanne Judd et al., "Southern Diet Could Raise Your Risk of Stroke", News release, study presented at the American Stroke Association's International Stroke Conference, February 07, 2013, © American Stroke Association

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Diet Rich In Fruits And Vegetables Can Help Reduce Acid Build-Up, Control Kidney Disease February 7, 2013: 12:00 AM EST A diet that is based on animal and grain products – like the classic Western diet – tends to be highly acidic and can lead to metabolic acidosis, a condition common in patients with chronic kidney disease (CKD). Now a study by U.S. scientists among 71 patients with advanced CKD found that adding either fruits and vegetables or an alkaline solution (bicarbonate) to their diets had a favorable response by reducing urinary kidney injury markers. The study suggests that these interventions in people with too much acid build-up could help maintain kidney health. N. Goraya et al., "A Comparison of Treating Metabolic Acidosis in CKD Stage 4 Hypertensive Kidney Disease with Fruits and Vegetables or Sodium Bicarbonate", Clinical Journal of the American Society of Nephrology, February 07, 2013, © American Society of Nephrology

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Sleep Duration Linked To Dietary Patterns February 6, 2013: 12:00 AM EST A U.S. study finds that certain nutrients seem to play a fundamental role in whether people sleep a long time or only a short time. The researchers say their data show that people whose diet is diverse and well-balanced – basically, a healthy diet – had the healthiest sleep patterns. Data were gathered from the CDC’s NHANE survey, which included dietary and health-related questions. Participants were grouped according to their usual; sleep pattern: very short (less than five hours), short (five to six hours), etc. Long sleep was associated with less intake of theobromine (found in chocolate and tea), dodecanoic acid (a saturated fat), choline (found in eggs and fatty meats), total carbohydrates – and more alcohol. Michael A. Grandner et al., "Dietary nutrients associated with short and long sleep duration. Data from a nationally representative sample", Appetite, February 06, 2013, © Elsevier Ltd.

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Vitamin D Levels Among Canadians Have Dropped Sharply Since 2009 – Study February 4, 2013: 12:00 AM EST Blood levels of vitamin D among Canadians are dropping dramatically across all age groups, according to a study by Statistics Canada, putting them at greater risk of serious disease. Canadians between the ages of 6 and 70 experienced a drop of 6.2 percent in average vitamin D levels between 2009 and 2011. The researchers encouraged implementation of public health action programs to urge vitamin D production and recommended that people get their vitamin D blood serum levels to between 100-150 nmol/L for best overall health and disease prevention "Vitamin D levels dropping dramatically, study finds", Engredea News & Analysis / Newhope 360, February 04, 2013, © Penton Media, Inc.

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New Technology Boosts Omega-3 Content Of Ground Beef February 4, 2013: 12:00 AM EST A U.S. scientist has developed a technique to enhance ground beef with omega-3 fatty acids, which have been shown to have a positive impact on heart disease, cholesterol and blood pressure. A Kansas company is now selling the enriched meat under the brand name GreatO Premium Ground Beef in stores in Buffalo, N.Y.  A four-ounce serving of the enhanced hamburger delivers 200 mg of omega-3s and tastes the same as regular ground beef, according to the scientist. The enriched ground beef offers an alternative to people who want omega-3s in their diet but don’t want to eat fish or take supplements. Jim Drouillard, "Omega-3-Rich Ground Beef Available Soon", News release, Kansas State University, February 04, 2013

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Higher Intake Of Calcium Among Men Increases Risk Of Death From Cardiovascular Disease February 4, 2013: 12:00 AM EST Men are at much higher risk of cardiovascular disease (CVD) when taking greater amounts of supplemental calcium, according to a prospective U.S. study that analyzed diet and health data collected on 388,000 middle-aged men and women. The greater risk was not found among women, however. After an average of 12 years of follow-up, 51 percent of men and 70 percent of women were found to have taken calcium supplements. Men who took more than 1,000 mg/day of supplemental calcium had a significantly increased risk of total CVD death, especially from heart disease. Xiao Q et al., "Dietary and Supplemental Calcium Intake and Cardiovascular Disease Mortality", JAMA Internal Medicine, February 04, 2013, © American Medical Association

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Higher Vitamin D Levels Decrease The Risk Of Adult-Onset Type 1 Diabetes February 4, 2013: 12:00 AM EST U.S. researchers who studied health data collected from eight million active-duty U.S. military personnel beginning in the 1980s found a significant association between adequate levels of dietary vitamin D and a reduced risk of adult-onset type 1 – or insulin-dependent – diabetes. The researchers said that the risk of type 1 diabetes seems to be higher even at vitamin D levels commonly regarded as normal. This suggests that a substantial proportion of the population could benefit from increased vitamin D intake. Kassandra L. Munger et al., "Preclinical Serum 25-Hydroxyvitamin D Levels and Risk of Type 1 Diabetes in a Cohort of U.S. Military Personnel", American Journal of Epidemiology, February 04, 2013, © Munger et al.

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Canadian Study Suggests That Middle-Aged Men Need More Protein To Maintain Muscle Mass February 4, 2013: 12:00 AM EST A study by Canadian researchers finds that middle-aged men need more than current recommended daily amounts of protein in their diets to maintain muscle mass that is lost with aging. The study measured muscle protein synthesis in 35 men who exercised but did not lift weights. Researchers found that eating a six-ounce serving of 85 percent lean ground beef significantly improved the rate of muscle protein synthesis following exercise. Canada’s Food Guide currently recommends eating about three ounces of meat per serving to provide adequate protein to maintain muscle mass. Meghann J. Robinson et al., "Dose-dependent responses of myofibrillar protein synthesis with beef ingestion are enhanced with resistance exercise in middle-aged men", Applied Physiology, Nutrition, and Metabolism, February 04, 2013, © Canadian Science Publishing

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Men Who Take Vitamin C Supplements Have Twice The Risk Of Developing Kidney Stones February 4, 2013: 12:00 AM EST Men who take vitamin C supplements regularly run a higher risk of developing kidney stones, according to Swedish research. The research analyzed data from 23,000 men who had no history of kidney stones and who took either no dietary supplements or supplements in the form of vitamin C only. The researchers found that men who take vitamin C supplements (typically 1000 mg per tablet) are twice as likely to develop kidney stones as men who do not take any dietary supplements. The risk increased with greater frequency of use as well. Regular use of multivitamins was not associated with the risk of kidney stones. Laura D. K. Thomas et al., "Ascorbic Acid Supplements and Kidney Stone Incidence Among Men: A Prospective Study", JAMA Internal Medicine, February 04, 2013, © American Medical Association

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People Can Reduce The Probability Of Heart Disease With A Vegetarian Diet January 30, 2013: 12:00 AM EST An Oxford University study concludes that a vegetarian diet significantly reduces the risk of heart disease, the single largest cause of death in developed countries. Researchers analyzed health and diet data from questionnaires submitted during the 1990s by 45,000 British volunteers, 34 percent of whom were vegetarian. They found that the risk of hospitalization or death from heart disease was 32 percent lower in vegetarians than in people who eat meat and fish, after accounting for factors such as age, smoking, alcohol intake, physical activity, educational level and socioeconomic background. Vegetarians also tended to have a lower body mass index (BMI) and fewer cases of diet-related diabetes. Francesca L. Crowe et al., "Risk of hospitalization or death from ischemic heart disease among British vegetarians and nonvegetarians: results from the EPIC-Oxford cohort study", American Journal of Clinical Nutrition, January 30, 2013, © American Society for Nutrition

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Outdoor Fast-Food Ads Linked To Higher Obesity Rates In Urban Areas January 30, 2013: 12:00 AM EST A study by scientists at UCLA finds a significant correlation between outdoor advertisements promoting fast food and soft drinks in any given census tract and the likelihood the area’s residents are overweight or obese. For this study, researchers looked at two densely populated areas in Los Angeles and New Orleans with a mix of high- and low-income residents. They linked the occurrence of outdoor fast-food ads with telephone-survey data on height, weight, self-reported body mass index (BMI) and soda consumption. They found that the higher the percentage of outdoor ads for food in a given census area, the higher the odds of obesity in those areas. Lenard Lesser et al., "Outdoor advertising, obesity, and soda consumption: a cross-sectional study", BMC Public Health, January 30, 2013, © Lesser et al.

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Risk Of ALS Can Be Reduced Significantly By Making Your Diet More Colorful January 29, 2013: 12:00 AM EST The risk of incurring the devastating degenerative disease known as amyotrophic lateral sclerosis (ALS) can be reduced significantly by adding brightly colored fruits and vegetables to the diet, a U.S. study has found. Researchers examined data collected from five studies involving more than a million people. Individuals who consumed more carotenoids – compounds like beta-carotene that give fruits and vegetables their orange, red and yellow colors – and luteins (found in dark green vegetables) had a lower risk ALS. They were also more likely to exercise, have an advanced degree, have higher vitamin C consumption, and take vitamin C and E supplements. However, long-term vitamin C supplementation was not associated with lower ALS risk. Kathryn C. Fitzgerald et al., "Intakes of vitamin C and carotenoids and risk of amyotrophic lateral sclerosis: Pooled results from 5 cohort studies", Annals of Neurology, January 29, 2013, © American Neurological Association

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Early Eaters Are More Likely To Lose Weight Than Late Eaters January 29, 2013: 12:00 AM EST Timing is everything when it comes to eating and weight loss, according to a study by U.S. and Spanish researchers. The study followed 420 overweight people in Spain who ate their main meals either early or late each day over 20 weeks. One group comprised early eaters (before 3 p.m.) and the other were late eaters (after 3 p.m.). The researchers found that late-eaters lost significantly less weight than early-eaters, and displayed a much slower rate of weight-loss. Late-eaters also had a lower estimated insulin sensitivity, a risk factor for diabetes. The researchers suggested that therapeutic strategies for weight loss should monitor not only caloric intake but also the timing of meals. M. Garaulet et al., "Timing of food intake predicts weight loss effectiveness", International Journal of Obesity, January 29, 2013, © Nature Publishing Group

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When It Comes To Eating, “Smaller” Has Less To Do With Size Than With Source, Freshness January 29, 2013: 12:00 AM EST American consumers, especially aging baby boomers, are driving the trend toward “smaller” eating, which can mean literally smaller portions but also implies smaller in terms of locally grown, fresh, healthy, and easy-to-pronounce ingredients. In short, says one researcher, “pure and simple” with “transparency” in their food choices. Shoppers read labels and select foods “holistically” based on taste, ingredients, source, manufacturer and nutritional composition. All of these present a challenge for food manufacturers, who will need to re-align old business models to keep up with demands. Timi Gustafson, "Food trends to keep - small, simple, fresh and healthy", Mercer Island Reporter (Washington), January 29, 2013, © Sound Publishing, Inc.

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Yogurt’s Popularity As A Breakfast Food Among Young Adults Drives Phenomenal Growth January 29, 2013: 12:00 AM EST NPD Group research finds that yogurt’s phenomenal growth over the last decade was primarily driven by an increase in the number of eating occasions – especially breakfast – featuring the product as well as penetration of the young adult market. Another key factor in its success has been innovation, especially in packaging and development of new varieties, such as Greek-style. Since 2008, yogurt has become a breakfast staple, as well as a popular snack and lunch item. Yogurt’s growth as a  breakfast food can be attributed to consumers in the 18-to-34 and 45-to-64 age groups, NPD says, noting that per capita consumption has nearly doubled since 2003. "Yogurt’s Growth Primarily Sources to Young Adults and In-Home Breakfast, Reports NPD", NPD Group Blog, January 29, 2013, © The NPD Group, Inc.

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Beyond Whole-Grain Cereal And Bread: The Emergence Of Whole-Grain Pasta January 27, 2013: 12:00 AM EST Whole grains are prominently featured in numerous dietary recommendations – including those from the U.S. government – because studies have linked eating whole grains with a reduced risk of heart disease, diabetes, digestive disorders and some forms of cancer. People tend to think of cereals and breads as the main sources of whole grains, forgetting that pastas can be another. But shoppers can now find a variety of whole-grain pastas at the supermarket that feature the texture and taste of refined pastas. They include traditional whole-wheat, whole-grain blends and fiber-rich white pasta. A serving of whole-grain pasta provides six grams of fiber, compared to refined pasta’s two grams. Darlene Zimmerman, "Heart Smart: Whole-grain pasta a rich source of fiber", Detroit Free Press, January 27, 2013, © www.freep.com

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Weight Management Ingredient Green Coffee Extract Available To Functional Food Makers January 21, 2013: 12:00 AM EST Riding a wave of new interest in the health benefits of green coffee, NP Nutra has introduced a GMO-free green coffee extract for dietary supplements and functional foods that contains 50 percent chlorogenic acid, a phenolic antioxidant compound that is highly bioavailable in humans. Scientific studies have shown that green coffee extract induces reductions in body weight, body mass index and body fat percentage, probably because of the chlorogenic acid content. The extract comes as a light yellow brown powder, 100 percent water soluble and ready for use in supplements and functional products. It is available in large quantities at a very low price point, according to the company. "NP Nutra launches potent green coffee extract", Engredea News & Analysis / Newhope 360, January 21, 2013, © Penton Media, Inc.

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Researchers Find Nutritional Keys To Musculoskeletal Health In Seniors January 18, 2013: 12:00 AM EST A multinational panel of the International Osteoporosis Foundation that reviewed findings from worldwide studies on the role of nutrition in sarcopenia – gradual muscle loss among older people – has identified the key nutritional factors that either contribute to muscle loss or help prevent it. They found that protein intake is critical to muscle health. An intake of 1.0-1.2 g/kg of body weight per day is optimal for skeletal muscle and bone health in elderly people. Vitamin D is also important in the preservation of muscle. The panel also found that excess intake of acid-producing nutrients (meat and cereal grains) in combination with low intake of alkalizing fruits and vegetables may be harmful to musculoskeletal health. A. Mithal et al., "Impact of nutrition on muscle mass, strength, and performance in older adults", Osteoporosis International, January 18, 2013, © Springer

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A Weight Loss Program Should Consist Of Lots Of Smaller Goals, Not One Big One January 17, 2013: 12:00 AM EST A U.S. health and wellness expert advises that a weight loss program should consist of a series of small steps that may take longer but will lead to long-term results. Lauren Whitt of the University of Alabama said that a goal of losing 30 or more pounds should be broken down into smaller goals that are short-term and manageable, like losing one to two pounds a week. Another tactic for gradual weight loss is to stop focusing on losing weight, but instead focusing on not gaining a pound more. "Look at the number you are now, and tell yourself you will stay right there," Whitt said. And lastly, ignore temporary failures, like weight plateaus, and persist in your efforts. Lauren Whitt, Ph.D., "Sticking With Smaller Goals Keeps Weight Loss On Track", News release, University of Alabama, January 17, 2013, © University of Alabama

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Anthocyanins Found In Blueberries, Strawberries Reduce Risk Of Heart Attack In Women January 15, 2013: 12:00 AM EST Y oung women could cut their risk of heart attacks one third by simply increasing their intake of anthocyanins, the dietary flavonoids found in blueberries and strawberries, grapes, wine, blackberries and eggplant, a U.S. study has found. Researchers analyzed quadrennial questionnaires completed by 93,600 women (ages 25 to 42) for 18 years. Women who ate the most blueberries and strawberries had a 32 percent reduction in the risk of heart attack compared to women who ate the berries once a month or less, and even women who ate a diet otherwise rich in fruits and vegetables. Aedín Cassidy et al., "High Anthocyanin Intake Is Associated With a Reduced Risk of Myocardial Infarction in Young and Middle-Aged Women", Circulation, January 15, 2013, © American Heart Association, Inc

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Recent Surveys Provide Some Guidance On Effectiveness Of Weight Loss Programs January 14, 2013: 12:00 AM EST Nutraceuticals World took a look at recent media coverage of diet and weight loss plans, noting that a U.S. News & World Report panel of diet experts gave Weight Watchers its highest rankings in the best diet, best commercial diet and easiest-to-follow categories. A Consumer Reports survey of readership also gave Weight Watchers the highest score in the best commercial weight loss plan category. One interesting finding from the Consumer Reports survey: the “scoring satisfaction” of even the top ranked diet was surpassed by a free smart phone app called MyFitnessPal. The app garnered an overall satisfaction score of 83 and top marks for maintenance, calorie awareness and food variety. Lastly, experts suggest that social media may be an effective way to attract adolescents and teens into weight management programs. Joanna Cosgrove, "Weight Loss Round Up", Nutraceuticals World, January 14, 2013, © Rodman Publishing

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Various Whole Grain Guidelines Can Be Misleading, Inconsistent January 11, 2013: 12:00 AM EST Harvard researchers who examined the nutrient content of food items that followed any of five government/industry guidelines for labeling whole grain foods found that the guidelines were inconsistent and could be misleading. Grain products with the Whole Grain Stamp of the private Whole Grain Council – it requires at least eight grams of fiber per serving – were found to be higher in fiber and lower in trans fats. But many products with the stamp contained more sugar and calories than products that didn’t bear the stamp. The American Heart Association's standard "10:1 ratio" guideline – whole grain products should have a carbs-to-fiber ratio of less than 10:1 – was the best indicator of overall healthfulness: products were higher in fiber and lower in trans fats, sugar, and sodium, and did not have more calories than products that did not meet the ratio. Erin Hicks, "'Whole Grain' Foods Not Always Healthy", Everyday Health, January 11, 2013, © Everyday Health Media, LLC

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People Who Order Restaurant Takeout/Delivery Are More Health Conscious, Survey Finds January 10, 2013: 12:00 AM EST Urban Americans whose dining out experience tends more toward takeout and delivery than visiting restaurants have become more health conscious in recent years, ordering salads four times more than pizza and 16 times more than wings. The study of purchase patterns at 11,000 restaurants in the U.S. and U.K. by Seamless.com found that people who dine at restaurants are twice as likely to order an appetizer; 25 percent of restaurant diners – but only eight percent of takeout/delivery orders – eat dessert; and people who dine in restaurants are ten times more likely to order bread than those who order takeout or delivery. "Seamless Nutrition Survey Finds People Eat Less Bread and Binge Less When Ordering Delivery or Takeout", Press release, Seamless.com, January 10, 2013, © Marketwire, Incorporated

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American Attitudes Toward Dieting, Being Overweight, Are Changing January 7, 2013: 12:00 AM EST Fewer Americans are dieting now than at any time in the last three decades, according to market researcher NPD Group. The number of women on a diet has dropped by 10 percent – from 34 percent in 1992 to 23 percent in 2012. One of the key problems is that people give up on diets faster than in the past. In 2004, two thirds of dieters stuck to their diet for at least six months. That number is down to 62 percent now. Another trend: being overweight is not necessarily considered unattractive. In 2012, 23 percent of Americans agreed that slim and trim people look a lot more attractive. But in 1985, 55 percent of Americans felt that way. "The NPD Group Reports Dieting is at an All Time Low-Dieting Season Has Begun, but it’s Not What it Used to Be!", Press release, NPD, January 07, 2013, © NPD

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Diets Fail For Four Main Reasons January 3, 2013: 12:00 AM EST Losing weight is perhaps the top New Year’s resolution year after year, and year after year dieters fail to keep it. According to a physician who specializes in nutrition and weight management, there are four key reasons why diet resolutions jump the tracks, often before the month of January is over. At the top of the list is a tendency to underestimate calories consumed. Jessica Bartfield, M.D., recommends keeping track of everything consumed, paying attention to serving sizes and checking nutrition (and calorie) information at favorite fast-food restaurants. Other key reasons for diet failure: overestimating activity and calories burned, poor timing of meals, and not getting enough sleep. Jessica Bartfield, M.D., "Top Four Reasons Why Diets Fail", News release, Loyola Center for Metabolic Surgery & Bariatric Care, January 03, 2013, © Loyola Center for Metabolic Surgery & Bariatric Care

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As With Cardiovascular Disease, A Poor Diet Seems To Be Associated With Depression January 3, 2013: 12:00 AM EST Spanish researchers have looked at the evidence linking diet and depression, finding that fast food increases the risk of depression, while the Mediterranean diet reduces the risk. They note that depression is similar in many ways to heart disease. Both are associated with low-grade inflammation, endothelial dysfunction and poor lipid (fat) profiles. The researchers caution, however, that the evidence doesn’t prove causality, only an association. Long-term clinical trials are needed to probe deeper into the problem. Almudena Sanchez-Villegas and Miguel A Martínez-González, "Diet, a new target to prevent depression?", BMC Medicine, January 03, 2013, © BioMed Central Ltd

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Severely Obese People At Much Greater Risk of Dying From Diseases, Disorders January 1, 2013: 12:00 AM EST A U.S. review of studies on overweight and obesity has found that being simply overweight is less risky to one’s health than being obese or very obese. Data from the review of nearly 100 studies involving three million adults showed that overall obesity and high levels of obesity were associated with significantly higher risk of death from all causes. Overweight people were defined in the review as those whose body mass index (BMI) was 25 to 29. Severely obese people were those whose BMI was greater than 35. Researchers found that people with the highest BMI levels had a 29 percent greater risk of death from any cause. Katherine M. Flegal et al., "Association of All-Cause Mortality With Overweight and Obesity Using Standard Body Mass Index Categories", JAMA, January 01, 2013, © American Medical Association

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“Naturality” Captures Consumers Food Interest: If It’s Natural It Must Be Healthy December 20, 2012: 12:00 AM EST With a large majority of consumers believing that “natural” means “healthier,” it is probably no surprise that a German grain ingredients supplier has put the concept of “naturality” at the head of its list of top food and nutrition trends for 2013. Kampffmeyer Food Innovation found that 74 percent of people surveyed felt that food products labeled as natural were probably healthy, too. Products benefiting from this belief include coconut water, snacking nuts and Greek yogurt, all of which are experiencing skyrocketing retail sales growth. Other top food and nutrition trends highlighted by Kampffmeyer include energy, fruits and vegetables, dairy and seniors. "Naturality Poised to Remain Dominant in 2013", Nutraceuticals World, December 20, 2012, © Rodman Publishing

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A Few Simple Changes In Eating Habits Can Help People Lose Weight, And Keep It Off December 19, 2012: 12:00 AM EST Scientists from Finland and the U.S. have found that making a few simple adjustments to a person’s eating habits can promote and sustain weight loss. Of the 2,053 people who initially signed up for the study, 504 completed at least one follow-up survey. Over the three-month program, more than two thirds of participants either lost weight (42 percent) or maintained their weight (27 percent). Weight loss was highest among people who made changes consistently. Among the worthwhile changes: never eat directly from a package (always portion food out onto a dish), and eat something hot for breakfast within the first hour of waking up. Kirsikka Kaipainen et al., "Mindless Eating Challenge: Retention, Weight Outcomes, and Barriers for Changes in a Public Web-Based Healthy Eating and Weight Loss Program", Journal of Medical Internet Research, December 19, 2012, © Kaipainen et al.

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Britain’s Celebrity Chefs Are Serving Up Some Unhealthy Fare – Study December 17, 2012: 12:00 AM EST Recipes prepared by celebrity chefs on TV – in the U.K. at least – may be delicious but they are a lot less healthy than the ready meals you can be in grocery stores like Asda, Sainsbury’s and Tesco, according to a British study. Researchers randomly selected 100 main meal recipes from cookbooks by UK TV chefs and 100 store brand ready meals. Both sets of recipes tended to be high in protein, fat, saturated fat, and salt, low in carbohydrate, and within the recommended range for sugar. TV chef recipes, however, contained significantly more calories, protein, fat, and saturated fat and much less fiber. Chefs included in the study were Jamie Oliver (shown at left), Lorraine Pascale, Nigella Lawson, and Hugh Fearnley-Whittingstall. S. Howard et al., "Nutritional content of supermarket ready meals and recipes by television chefs in the United Kingdom: cross sectional study", BMJ, December 17, 2012, © Howard et al.

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Dietitians Play An Advisory Role In Midwest Grocery Stores December 13, 2012: 12:00 AM EST With a growing number of American consumers concerned about eating healthy, nutritious foods, U.S. supermarket chains, especially those located in the Midwest, have hired registered dietitians to advise customers. Iowa chain Hy-Vee has stationed a dietitian in nearly all 235 of its stores. Other stores that have gotten on the dietitian bandwagon include Kroger, Giant-Eagle, H-E-B, Bashas’, Reasor’s Foods, and Meijer. Services provided by the dietitians include: cooking demonstrations and cooking classes; teaching people how to read labels; educating people about the benefits of the produce section; and providing advice on food allergies and food sensitivities. "Supermarket dietitians help consumers in healthy choices", Miami (Oklahoma) News Record , December 13, 2012, © Miami News Record

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Baking Industry Responds To Need For Satisfying Gluten-Free Products December 13, 2012: 12:00 AM EST The Institute of Food Technologists has issued a statement touting the food industry’s response to the increased awareness of celiac disease, a painful sensitivity to the protein gluten found in wheat, barley and rye. Gluten gives baked goods their texture, strength and crumb structure. So gluten-free bakery products tend to have reduced volume and a dry, crumbly, grainy texture that consumers find unsatisfactory. To solve the problem, commercial bakers have begun using flours made from ancient grains like amaranth, millet, quinoa, sorghum, and teff, as well as brown rice, corn and tapioca starch. "Food Industry Rises to the Gluten-Free Challenge", Institute of Food Technologists , December 13, 2012, © Institute of Food Technologists

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Taxes And/Or Subsidies On Foods Could Encourage Healthier Eating, Modeling Studies Suggest December 11, 2012: 12:00 AM EST A systematic review of simulation (modeling) studies focusing on the impact of food pricing strategies on dietary patterns has found that taxes on unhealthy foods like carbonated drinks and saturated fat might get people to eat healthier foods. The review, by scientists in New Zealand, also found evidence that subsidizing purchases of fruits and vegetables could have a similar positive effect. Eleven of 14 studies that looked at the impact of taxes/subsidies on lower socio-economic groups suggested that food pricing strategies would be associated with “pro-health outcomes”. The researchers urged that further studies be conducted. Helen Eyles et al., "Food Pricing Strategies, Population Diets, and Non-Communicable Disease: A Systematic Review of Simulation Studies", PlosOne, December 11, 2012, © Eyles et al. Open Access Article distributed under Creative Common Attribution License

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Foods And Beverages Containing Resveratrol On The Rise December 11, 2012: 12:00 AM EST Innova Market Insights reports that resveratrol – a type of natural phenol found in the skin of red grapes and in red wine and used in many supplements – is being increasingly included in new food and beverage products. Non-supplement product categories containing resveratrol include beverages, confectionery and snacks. Marketers have touted the natural presence of resveratrol in grape skins, cocoa powder and peanuts in new product launches that include wine and chocolate. Worldwide, the  number of new foods and beverages containing resveratrol has risen “consistently” between 2000 and 2010, with particularly strong activity in 2009 and 2010. "Rising Role for Resveratrol in Non-Supplement Applications", Nutraceuticals World, December 11, 2012, © Rodman Publishing

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Digestion Of Infant Formula Releases Fatty Acids That Can Be Toxic To Premature Infants December 10, 2012: 12:00 AM EST An often deadly condition among premature infants has been linked by U.S. scientists to the digestion of infant formula, but not breast milk. Necrotizing enterocolitis, a severe and often fatal intestinal condition, develops when the “detergent” capacity of free fatty acids cause cellular death by damaging cell membranes. The researchers found that breast milk seems to have a built-in mechanism that prevents cell death, but formula quickly releases high levels of deadly free fatty acids during digestion. Breast milk, however, is digested in a slower, more controlled, process. Alexander H. Penn et al., "Digested formula but not digested fresh human milk causes death of intestinal cells in vitro: implications for necrotizing enterocolitis", Pediatric Research, December 10, 2012, © Nature Publishing Group

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Overeating Among Adolescents Can Predict Onset Of Drug Use December 10, 2012: 12:00 AM EST A U.S. study involving 16,882 adolescent boys and girls found that overeating, including binge eating, predicts the onset of marijuana and other drug use. Researchers also found that binge eating – eating  much more than normal during a given period of time – predicts the onset of overweight/obesity and depression. Binge eating was more common among females than males, with 2.3 percent to 3.1 percent of females and 0.3 percent to 1 percent of males reporting binge eating between the ages of 16 and 24, according to the study results. Binge eating that involves a loss of control is “amenable to intervention,” researchers said, so physicians should be encouraged to screen adolescents for binge eating. Kendrin R. Sonneville et al., "Longitudinal Associations Between Binge Eating and Overeating and Adverse Outcomes Among Adolescents and Young Adults", Archives of Pediatrics & Adolescent Medicine, December 10, 2012, © American Medical Association

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Weight Loss May Simply Be A Matter Of Cutting Fat From The Diet December 6, 2012: 12:00 AM EST A systematic review of the results of 33 randomized, controlled trials in North America, Europe and New Zealand discovered that eating less fat significantly reduces body weight, body mass index and waist circumference. The trials, involving 73,589 people of all ages and sexes, suggests that simply exchanging fatty foods for lower fat alternatives can help people lose as much as 3.5 pounds, while reducing blood pressure and cholesterol levels. The British researchers recommended consuming low fat milk and yogurt, less butter and cheese, and removing fat from meat. “Most importantly,” they said, “have fruit instead of fatty snacks like biscuits, cake and crisps.” L. Hooper et al., "Effect of reducing total fat intake on body weight: systematic review and meta-analysis of randomized controlled trials and cohort studies", BMJ, December 06, 2012, © BMJ Publishing Group Ltd

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Diet Has Major Impact On How Our Genes Function December 6, 2012: 12:00 AM EST U.S. research finds that though aging causes major molecular changes to our genes, what we eat also has a big effect. Molecular changes to our genes – called epigenetic marks – can be reduced, for example, by consuming adequate levels of selenium and vitamin D. But high blood folate and obesity increase the genetic changes. The epigenetic changes do not alter DNA, but control whether genes are turned on or off. Some changes can determine whether cancer develops. The researchers examined the colon cells of volunteers attending a colonoscopy clinic. Men in the study tended to have more epigenetic changes than women, which may partly explain why men are at greater risk of colon cancer. Henri S Tapp et al., "Nutritional factors and gender influence age-related DNA methylation in the human rectal mucosa", Aging Cell, December 06, 2012, © Tapp et al.

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Low-Income People In Italy Can’t Afford The Mediterranean Diet December 5, 2012: 12:00 AM EST Researchers who studied the impact of the global economic crisis on income and dietary patterns in Italy have found that “progressive impoverishment” of people has made the acclaimed Mediterranean diet virtually unaffordable for low-income people, leading to less healthy eating habits and poor health. The authors analyzed data on more than 13,000 residents of  the Molise region of southern Italy. They found that low-income people were much less likely to follow the Mediterranean diet of fresh foods compared to more affluent people. The poorest people were more likely to get prepackaged or junk food. The result? Thirty-six percent were obese compared to 20 percent among the wealthiest. M. Bonaccio et al., "Low income is associated with poor adherence to a Mediterranean diet and a higher prevalence of obesity", BMJ Open, December 05, 2012, © Bonaccio et al.

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Assumptions About Which Foods Are Healthy May Be Completely Wrong December 5, 2012: 12:00 AM EST When it comes to healthy and unhealthy foods, looks can be deceiving, according to dietitian Tamara Duker Freuman. She notes that the average muffin purchased at a café-bakery weighs 5.5 ounces and has 511 calories, while the average cupcake is 3.0 ounces and has 356 calories. The cupcake has more calories per ounce, but its smaller size makes it a healthier choice. The larger lesson to be learned is that what seems healthier may actually be bad for the body. What looks unhealthy probably is, but “If something seems like a healthy choice, you ought to check it out first”. Adam Dachis, "A Cupcake May Be a Healthier Choice than a Muffin", Lifehacker, December 05, 2012, © Gawker Media

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Scientists Figure Out Why Eating Bread Daily Contributes To Cardiovascular Health November 28, 2012: 12:00 AM EST A study by Spanish scientists finds that people who eat either white or whole wheat bread every day have a healthier lipid profile – lower levels of LDL cholesterol and higher levels of HDL cholesterol -- than people who eat it sporadically or not at all and thus have a lower risk of cardiovascular disease. In addition, regular bread consumption is associated with a lower insulin concentration. The researchers identified the metabolic factors, including a metabolite involved in lipid digestion, that rise when people eat bread, especially whole wheat bread, every day. Rafael Llorach et al., "How Eating Bread Can Improve Cardiovascular Health", News release, unpublished study, Universidad de Barcelona, November 28, 2012, © Universidad de Barcelona

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High Vitamin D Levels Among Pregnant Women Protects Them – But Not Their Babies – From MS November 19, 2012: 12:00 AM EST A Swedish study involving 164,000 people found that women who had high levels of vitamin D in their blood were 61 percent less likely to develop multiple sclerosis (MS) compared to those who had low levels of vitamin D. However that protective effect did not extend to their babies. Few of the people in the study, who were generally from the northern half of Sweden, had high levels of vitamin D. In fact, only seven of the 192 people who developed MS had high vitamin D levels, compared to 30 of 384 controls without the disease, or eight percent. The researchers found no association between the mothers' vitamin D level and whether their children would later develop MS. J. Salzer et al., "Vitamin D as a protective factor in multiple sclerosis", Neurology, November 19, 2012, © American Academy of Neurology

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Vitamin C Deficiency In Pregnant Women Can Lead To Irreversible Brain Damage In Infants November 16, 2012: 12:00 AM EST A lack of adequate vitamin C intake by pregnant women can lead to irreversible brain damage, according to a new study by Danish researchers. The problem is global, the researchers said, because population studies show that as many as one in five people around the world do not get enough vitamin C in their diet. Even a marginal vitamin C deficiency in an expectant mother stunts the fetal hippocampus, the important memory center, by 10 to 15 percent. That prevents the brain from developing optimally, and damage cannot be repaired, even when vitamin C is given to the baby after birth.  Pernille Tveden-Nyborg et al., "Maternal Vitamin C Deficiency during Pregnancy Persistently Impairs Hippocampal Neurogenesis in Offspring of Guinea Pigs", PLoS ONE, November 16, 2012, © Tveden-Nyborg et al.

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Key Protein Molecules Promote Better Wound Healing In Diabetics November 15, 2012: 12:00 AM EST New research from France offers some hope for diabetics who suffer from chronic wounds such as foot ulcers that lead to 80 percent of lower leg amputations. The researchers showed in diabetic rats that a high protein diet rich in the molecules arginine and proline leads to better wound healing. Animals fed high protein diets – one with arginine and proline, one without – had better nitrogen balance than those fed the standard diet. But the wounds of the rats on the arginine/proline diet showed more new blood vessel growth by the fifth day. New blood vessel growth is essential to wound healing because blood vessels supply nutrition and oxygen to growing tissue. A.. Raynaud-Simon et al., "Arginine plus proline supplementation elicits metabolic adaptation that favors wound healing in diabetic rats", AJP: Regulatory, Integrative and Comparative Physiology, November 15, 2012, © American Physiological Society

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Link Between Increased Intake Of Calcium, Reduced Hip Fractures, And Cost Savings – Study November 13, 2012: 12:00 AM EST French and Dutch researchers have developed a simplified method of assessing the economic impact of food products containing calcium on health, well-being and costs. Their study specifically analyzed the health economics of increased dairy food consumption and reduced bone fracture risk among people over age 50. The researchers calculated time lost because of hip fractures associated with low calcium intake and the number of hip fractures that might be prevented if calcium intake were to increase. Using their model, they found that the benefits were highest in France with 2,023 prevented hip fractures, followed by Sweden (455) and the Netherlands (132). Health cost savings would be about €129 million, €34 million and €6 million respectively in these countries. F. J. B. Lötters et al., "Dairy foods and osteoporosis: an example of assessing the health-economic impact of food products", Osteoporosis International, November 13, 2012, © Springer

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Preschool Children At High Risk For Exposure To Food-Borne Toxins November 13, 2012: 12:00 AM EST U.S. researchers who measured exposure to food-borne toxins among children and families that preschool children in families were at high risk for exposure to arsenic, dieldrin, DDE (a DDT metabolite), dioxins and acrylamide – compounds that have been linked to cancer, developmental disabilities and birth defects. All 364 children in the study – 207 preschool children aged two yo seven and 157 children aged five to seven – exceeded cancer benchmarks for arsenic, dieldrin, DDE and dioxins. Ninety-five percent of preschool children exceeded non-cancer risk levels for acrylamide, a cooking byproduct often found in processed foods like potato and tortilla chips. Rainbow Vogt et al., "Cancer and non-cancer health effects from food contaminant exposures for children and adults in California: a risk assessment", Environmental Health, November 13, 2012, © BioMed Central Ltd

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