January 6th, 2012 by Carolyn Schatz in Health Tips
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If healthier eating is on your list of resolutions for 2012, look no further. The January 2012 issue of the Harvard Women’s Health Watch offers 12 ways to break old dietary habits and build new ones.
For many years, nutrition research focused on the benefits and risks of single nutrients, such as cholesterol, saturated fat, and antioxidants. Today, many researchers are exploring the health effects of foods and eating patterns, acknowledging that there are many important interactions within and among nutrients in the foods we eat.
The result is a better understanding of what makes up a healthy eating plan. Here are five food- or meal-based ways to improve your diet that we list in the article (you can see all 12 on the Harvard Health website):
Pile on the vegetables and fruits. Their high fiber, mineral, and vitamin content make fruits and vegetables a critical component of any healthy diet. They’re also the source of beneficial plant chemicals not found in other foods or supplements.
Go for the good fats. Read more »
*This blog post was originally published at Harvard Health Blog*
January 5th, 2012 by RyanDuBosar in Research
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Consuming excess calories increases body fat, regardless of how many calories come from protein. High-protein diets do affect energy expenditure and storage of lean body mass, just not body fat storage.
To evaluate the effects of overconsumption of low-, normal-, and high-protein diets on weight gain, researchers conducted a single-blind, randomized controlled trial of 25 healthy, weight-stable adults in an inpatient metabolic unit in Baton Rouge, La. Patients were ages 18 to 35 with a body mass index between 19 and 30. The study was headed by George A. Bray, MD, MACP.
After consuming a weight-stabilizing diet for 13 to 25 days, participants were randomized to diets containing 5% of energy from protein (low protein), 15% (normal protein) or 25% (high protein). Only the kitchen staff who supervised participants while they were eating knew the assignments. There was no prescribed exercise, and alcohol and caffeine were restricted.
Patients were Read more »
*This blog post was originally published at ACP Internist*
December 13th, 2011 by Toni Brayer, M.D. in Research
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A study published in the journal Academic Pediatrics reveals that 93% of California children’s hospitals offered unhealthy food to outpatients, visitors and staff in the cafeteria and snack bars. Said another way, only 7% offered healthy food. What did these foods consist of to be called “unhealthy”? Try fried food, sweetened beverages, burgers and lots of sugary sweets.
The study found that 81% of the cafeterias placed high-calorie, high-sugar items like ice cream right by the cash register, a well known marketing plan to tantalize and increase selection. Forty four percent didn’t even offer low calorie salad dressing and fewer than 1/3 had no nutrition information.
Health care workers, like the rest of America, suffer from increasing obesity. One study showed over 54% of Read more »
*This blog post was originally published at EverythingHealth*
October 30th, 2011 by DrWes in News, Opinion
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The Institute of Medicine has just released it’s recommendation that all foods be rated with an ‘energy star’ system: three stars = good, zero stars = bad:
The Energy Star system is a model because it’s simple and easy to use, and also because it’s gained traction with industry, which now develops products with the rating in mind, committee members said.
Except that this rating system hasn’t gained traction with industry:
But the Grocery Manufacturers Association and Food Marketing Institute announced their own front-of-the-pack system, called Facts Up Front, in January. It gives information on calories, saturated fat, sodium and added sugars but doesn’t rate foods according to those components.
In a statement today, the GMA said it has “concerns about Read more »
*This blog post was originally published at Dr. Wes*
October 29th, 2011 by Medgadget in Research
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Researchers have successfully tested the abilities of nuclear magnetic resonance spectroscopy (NMR) to function as a so called “magnetic tongue”. Antonio Randazzo, Anders Malmendal, Ettoro Novellino and their team reported their findings in the Journal of Agricultural and Food Chemistry.
Sensing the smell and flavor of food is a very complex physiological and cognitive process. A food’s components and the taster’s experience at the moment of tasting influence the process. To be able to objectively measure the sensory descriptor, one needs human sensory tests not involving persons as taste testers. Examples of human sensory tests currently used are the electronic nose and the electronic tongue. Current instruments can only Read more »
*This blog post was originally published at Medgadget*
