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

Asda Joins Gluten-Free Guarantee Campaign Of Coeliac UK

Asda joined the Gluten-free Guarantee campaign of Coeliac UK, the national charity organization for people with celiac disease. As part of the agreement, Asda committed to sell eight core items of gluten-free food across all its stores in the country. The eight gluten-free staple food items are “white bread, pasta, cereal, flour, cereal bars, rolls, crackers, and one other bread”. Aside from Asda, other retailers, including Waitrose, Tesco, and Marks & Spencer, have also recorded advances in meeting the requirements for the Gluten-free Guarantee program.

"Coeliac UK announces ASDA as the first supermarket to sign up to the gluten-free guarantee in all its stores", Coeliac UK, September 15, 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

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