A UK report has found most Brits gain adequate levels of iron, but warned that the elderly, small children, girls, some women and the poor may be susceptible to deficiencies and should consider iron supplementation among other measures. “While most people in the UK are iron replete, health professionals need to be alert to increased risk of iron deficiency anaemia in toddlers, girls and women of reproductive age (particularly those from low income groups) and some adults aged over 65 years,” wrote the Scientific Advisory Committee on Nutrition’s Committee on Medical Aspects of Food and Nutrition Policy (COMA).
“Those with symptoms suggesting iron deficiency anaemia should receive appropriate clinical assessment and advice, including dietary advice on how to increase their iron intakes and to consider use of iron supplements if required.” The report updated COMA’s 1998 finding that high levels of red meat consumption were linked to colorectal cancer and also investigated the effects of reduced iron-rich red meat consumption. COMA concluded that a, “healthy balanced diet, which includes a variety of foods containing iron” is the best way to attain, “adequate iron status”.
“Such an approach is more important than consuming iron-rich foods at the same time as foods/drinks that enhance iron absorption (e.g., fruit juice, meat) or not consuming iron rich foods with those that inhibit iron absorption (e.g., tea, coffee, milk),” the committee said.
On the issue or red meat consumption COMA found that reduced red meat consumption levels would not cause widespread iron deficiencies. “Adults with relatively high intakes of red and processed meat (around 90 g/day or more) should consider reducing their intakes. A reduction to the UK population average for adult consumers (70 g/day cooked weight) would have little impact on the proportion of the adult population with low iron intakes.”
Current UK guidelines state that 3.2 oz (90g) is a healthy daily portion of red meat, and that only those who eat more than 5oz (140g) need to cut back. However some research has challenged these levels. A 2005 European study found those who regularly eat more than 5.6oz (160g) of red meat daily increase their risk of contracting bowel cancer by a third. In 2007, the World Cancer Research Fund report in 2007 concluded that there was a link between red meat consumption and an increased risk of bowel cancer.
The COMA report follows research from the British Nutrition Foundation (BNF) which contradicts these recommendations
A new research study from Loma Linda University (LLU) demonstrates that naturally occurring antioxidants in pecans may help contribute to heart health and disease prevention; the results were published in the January 2011 issue of The Journal of Nutrition.
Pecans contain different forms of the antioxidant vitamin E — known as tocopherols, plus numerous phenolic substances, many of them with antioxidant abilities. The nuts are especially rich in one form of vitamin E called gamma-tocopherols. The findings illustrate that after eating pecans, gamma-tocopherol levels in the body doubled and unhealthy oxidation of LDL (bad) cholesterol in the blood decreased by as much as 33 percent. Oxidized LDLs may further contribute to inflammation in the arteries and place people at greater risk of cardiovascular problems. “Our tests show that eating pecans increases the amount of healthy antioxidants in the body,” says LLU researcher Ella Haddad, DrPH, associate professor in the School of Public Health department of nutrition. “This protective effect is important in helping to prevent development of various diseases such as cancer and heart disease.”
These findings are from a research project designed to further evaluate the health benefits of pecans, according to Dr. Haddad. She analyzed biomarkers in blood and urine samples from study participants (a total of 16 men and women between the ages 23 and 44) who ate a sequence of three diets composed of whole pecans, pecans blended with water, or a control meal of equivalent nutrient composition. The pecan meals contained about three ounces of the nut. Samples were taken prior to meals and at intervals up to 24 hours after eating. Following the test meals composed of whole pecans and blended pecans, researchers found that amounts of gamma-tocopherols (vitamin E) in the body doubled eight hours after both meals, and oxygen radical absorbance capabilities (ORAC — a scientific method for measuring antioxidant power in the blood) increased 12 and 10 percent respectively two hours after the meals. In addition, following the whole-pecan meal, oxidized LDL cholesterol decreased by 30 percent (after 2 hours), 33 percent (after 3 hours), and 26 percent (after 8 hours).
“This study is another piece of evidence that pecans are a healthy food,” says Dr. Haddad. “Previous research has shown that pecans contain antioxidant factors. Our study shows these antioxidants are indeed absorbed in the body and provide a protective effect against diseases.” Research from Loma Linda University published earlier in the Journal of Nutrition showed that a pecan-enriched diet lowered levels of LDL cholesterol by 16.5 percent — more than twice the American Heart Association’s Step I diet, which was used as the control diet in that study. Similarly, the pecan-enriched diet lowered total cholesterol levels by 11.3 percent (also twice as much as the Step I diet).
Eating almonds could help prevent diabetes and heart disease, according to a study.
The research found incorporating the nuts into our diets may help treat type 2 diabetes, which accounts for 90 to 95 per cent of all cases.
As well as combating the condition, linked to obesity and physical inactivity, it could tackle cardiovascular disease, the report published in the Journal of the American College of Nutrition said.
Diabetes is one of the fastest growing diseases in the world, and sufferers have a shortage of insulin or a decreased ability to use the hormone that allows glucose (sugar) to enter cells and be converted to energy.
When diabetes is not controlled, glucose and fats remain in the blood and over time, damage vital organs.
The study found consuming a diet rich in almonds may help improve insulin sensitivity and decrease LDL-cholesterol levels in those with pre-diabetes, a condition in which people have blood glucose levels higher than normal but not high enough to be classified as diabetes.
Researchers looked at the effects of consuming an almond-enriched diet on 65 adults with pre-diabetes (48 women and 17 men) with an average age in the mid-50s.
The participants were split up, and the group on the almond-enriched diet showed greater improvements in insulin sensitivity and clinically significant reductions in LDL-cholesterol compared with the nut-free group.
Dr Michelle Wien, assistant research professor in nutrition at Loma Linda University's School of Public Health, said, “We have made great strides in chronic disease research from evidence of effective treatment to evidence of effective prevention.”
The principal researcher for the study, conducted at the University of Medicine and Dentistry of New Jersey, added, “It is promising for those with risk factors for chronic diseases, such as type 2 diabetes and cardiovascular disease, that dietary changes may help to improve factors that play a potential role in the disease development.”
An estimated 55 million people in Europe have been diagnosed with diabetes, and the figure is expected to rise to 66 million by 2030.
There is no known way to prevent type 1 diabetes, which may be autoimmune, genetic, or environmental. It accounts for five per cent of all cases. Type 2 diabetes most often occurs in people older than 40.
Around 60 million people in Europe have pre-diabetes. People with the condition have an increased risk of developing type 2 diabetes, heart disease and strokes.
Almonds are cholesterol-free and compared with other nuts, they are the highest in six essential nutrients – fibre, magnesium, protein, potassium, copper and vitamin E.
Individuals who drink three glasses of milk a day decrease their risk of cardiovascular disease by 18 percent, according to new research published in the American Journal of Clinical Nutrition.Researchers at Wageningen University and Harvard University examined 17 studies from the United States, Europe and Japan and found no link between the consumption of regular or low fat dairy and any increased risk of heart disease, stroke or total mortality. “Milk and dairy are the most nutritious and healthy foods available and loaded with naturally occurring nutrients, such as calcium, potassium and protein, to name a few,” said Cindy Schweitzer, technical director of the Global Dairy Platform. “It's about going back to the basics; maintaining a healthy lifestyle doesn't have to be a scientific equation.”
Schweitzer said during the past three decades as research sought to understand influencers of cardiovascular disease, simplified dietary advice including consuming only low fat dairy products emerged. However, in 2010 alone, a significant amount of new research was published from all over the world, supporting the health benefits of dairy. From dispelling the myth that dairy causes heart disease, to revealing dairy's weight loss-benefits, the following is a roundup of select dairy research conducted in 2010:
- U.S. researchers examined 21 studies that included data from nearly 350,000 and concluded that dietary intakes of saturated fats are not associated with increases in the risk of either coronary heart disease or cardiovascular disease. The study was published in the American Journal of Clinical Nutrition.
- A study published in the American Journal of Epidemiology examined 23,366 Swedish men and revealed that intakes of calcium above the recommended daily levels may reduce the risk of mortality from heart disease and cancer by 25 percent.
- An Australian study published in the European Journal of Clinical Nutrition concluded that overall intake of dairy products was not associated with mortality. The 16-year prospective study of 1,529 Australian adults found that people who ate the most full-fat dairy had a 69-percent lower risk of cardiovascular death than those who ate the least.
- A Danish study published in Physiology & Behavior concluded that an inadequate calcium intake during an energy restricted weight-loss program may trigger hunger and impair compliance to the diet.
- An Israeli study published in the American Journal of Clinical Nutrition showed that a higher dairy calcium intake is related to greater diet-induced weight loss. The study sampled more than 300 overweight men and women during two years and found those with the highest dairy calcium intake lost 38-percent more weight than those with the lowest dairy calcium intake.
The amount of dairy recommended per day varies by country and is generally based on nutrition needs and food availability. “In the US and some European countries, three servings of dairy foods are recommended daily, said Dr. Schweitzer.”
Here is another reason to make the tasty almonds a part of your daily diet. The humble tidbit nuts that combine tons of essential nutrients in one delicious package are an effective weapon in fighting type 2 diabetes and cardiovascular diseases, claims a new study. According to researchers, almonds added to the diet have a favorable effect on blood cholesterol levels and insulin sensitivity, two vital risk factors that can trigger diabetes and heart problems.
Lead author of the study, Dr. Michelle Wien, Assistant Research Professor in Nutrition at Loma Linda University’s School of Public Health stated, “We have made great strides in chronic disease research from evidence of effective treatment to evidence of effective prevention. “It is promising for those with risk factors for chronic diseases, such as type 2 diabetes and cardiovascular disease, that dietary changes may help to improve factors that play a potential role in the disease development.”
In a bid to assess the impact of almond enriched diet as a prescription for physical wellness, the researchers conducted a study. The focus of the study was to analyze the effect of the humble nut on the progression of type 2 diabetes and cardiovascular disease. The investigators enrolled a group of 65 adults comprising 48 women and 17 men with pre-diabetes in their mid-50s. The study subjects were split into two groups. As a part of the study, one group was assigned to almonds while the second formed the control group. The control group followed a diet recommended by the American Diabetes Association (ADA).The group assigned to almonds conformed to a similar diet but also added 20 percent calories from almonds. All the participants were asked to consume the same amount of calories from carbohydrate-containing foods, such as pasta, bread, and rice. However, those consuming the almond-enriched diet reported a lower intake of carbohydrate-containing food items.
After a period of 16 weeks, the investigators compared the insulin and cholesterol levels of both the groups. It was noticed that people consuming almond-enriched diet exhibited marked improvement in their insulin sensitivity and a dramatic reduction in LDL cholesterol as opposed to those eating the nut-free regular diet.
The study was conducted at the University of Medicine and Dentistry of New Jersey. The findings of the research are published in the ‘Journal of the American College of Nutrition
The more obese a person is, the poorer his or her vitamin D status, a new study by a team of Norwegian researchers suggests. The study found an inverse relationship between excess pounds and an insufficient amount of vitamin D, which is critical to cell health, calcium absorption and proper immune function. Vitamin D deficiency can raise the risk for bone deterioration and certain types of cancer. The researchers also suggest that overweight and obese people may have problems processing the vitamin properly.
The team noted that after the so-called “sunshine vitamin” is initially absorbed (through either sun exposure or the consumption of such foods as oily fish and fortified milk), the body must then convert it into a usable form, called 1,25-dihydroxyvitamin D. This conversion process, however, seems to be short-circuited among obese people, complicating efforts to gauge their true vitamin D health.
The findings are published in the January issue of the Journal of Nutrition.
To investigate the impact of obesity on vitamin D absorption, the team spent six years tracking 1,464 women and 315 men, with an average age of 49. Based on the participants' body mass index (BMI), an indicator of body fatness calculated from a persons weight and height, the average participant was deemed to be obese. About 11 percent were categorized as “morbidly obese.”
From the outset, overall vitamin D levels were found to be below the healthy range, the authors noted. By the end of the study, overall levels of vitamin D were found to have dropped off “significantly” while BMI readings rose by 5 percent. The research team concluded that having a higher-than-normal weight, body fat and BMI was linked to a poorer vitamin D profile. For example, people with the lowest BMI readings had 14 percent higher vitamin D levels than those with the highest BMI readings. Because vitamin D levels did not correlate properly with 1,25-dihydroxyvitamin D levels (and in fact appeared to have an abnormal inverse relationship), the authors suggested that future efforts to explore vitamin D status among obese people should test for both measures of vitamin D health.
They also suggested that people who are overweight and obese might benefit from vitamin D supplementation and more exposure to sunlight.
SOURCE: Journal of Nutrition, news release, Dec. 14, 2010
According to a 2007 University of Toronto study published in the journal Diabetes Care, a quarter-cup of chia seeds supplies as much omega-3 fatty acid as a salmon fillet, 25 percent more dietary fiber than flaxseed, 30 percent more antioxidants than blueberries and as much calcium as three cups of milk.
The study, so far the only peer- reviewed one concerning the health claims of chia seeds, showed that diabetes patients reduced cardiovascular risks by ingesting chia seeds along with standard diabetes therapy.
Dr. Sheri Zidenberg-Cherr of the UC Davis nutrition department says chia seeds have a “nice nutritional profile” but hastens to add they are not the dietary cure-all some are trumpeting. “The redeeming qualities of it is omega-3s, specifically the lenlinic (acid) that's in there,” Zidenberg-Cherr says. “Because of that tie-in with heart disease and diabetes, I see potential for it as something that could be added to someone's diet if they're already following a healthy eating plan with the proper recommendations.”
At the very least, she adds, chia seeds can't hurt.
Starting the morning with a bowl of porridge and eating a whole-grain sandwich at lunchtime can help cut the risk of high blood pressure, according to new research. A study carried out by scientists from Aberdeen University which involved more than 200 volunteers revealed that eating three portions of whole-grain foods every day lowers the risk of high blood pressure, a major risk factor for heart disease and stroke. A good deal of research has suggested that a whole-grain diet is good for your health, but this study is one of the first to test the theory in a well-designed clinical trial.
Volunteers in the study ate three servings a day of whole-grain foods, which were either wheat, or a mixture of both wheat and oats. The whole-grain diets were compared with one that contained the same amounts of refined cereals and white bread. The study used foods widely available in supermarkets to make the diet easy to follow, without having to make any changes to their usual lifestyle. Apart from the whole-grain and the equivalent refined cereal foods, the volunteers were encouraged to continue with their normal food choices.
Dr Frank Thies, senior lecturer at The Rowett Institute of Nutrition and Health, who led the study, said: “We observed a decrease in systolic blood pressure of 5-6 mm Hg in the volunteers who ate the whole-grain foods, and this effect is similar to that you might expect to get from using blood pressure-lowering drugs. “This drop in systolic blood pressure could potentially decrease the incidence of heart attack and stroke disease by at least 15 and 25 per cent respectively. The scientists also added that wholegrain wheat and oat-based recipes should be on everyone's festive menu this Christmas.
The findings are published in the American Journal of Clinical Nutrition.
The researchers also looked at the overall health profiles of rice eaters, and learned that the 19- to 50-year-olds who ate rice were less likely to be overweight or obese, had a 34% reduced risk for high blood pressure, 27% reduced likelihood of having abdominal obesity and increased waist circumference and 21% reduced risk of metabolic syndrome. No associations could be drawn for children ages two to 13; however, in children ages 14-18, body weight, waist circumference, triglycerides and diastolic blood pressure were lower (P G .05) among those who ate rice.
“This study shows that eating rice can improve overall diet and reduce risk for the major conditions that afflict more than half of all Americans — heart disease and Type II diabetes,” states Upton. “Rice is a practical solution to help consumers meet dietary guidance to eat more plant-based foods.”
U.S. national nutrition surveillance records show that rice eaters have healthier diets and less risk for chronic diseases compared to non-rice eaters. The researchers reported that rice eaters are:
- 1/3 less likely to have high blood pressure;
- 1/4 less likely to have a high waist circumference (often linked to obesity and diabetes risk);
- 1/5 less likely to have metabolic syndrome.
Research shows U.S. rice consumption has increased steadily over the past 20 years, with current per capita consumption at 26 pounds per person. Surveys show that rice is most frequently served as a side dish or one pot meal.
The research was supported by a grant from the USA Rice Federation.