Tag Archives: Reuters

Food fortification aids nutrient intake

foods-1003976In a recent national dietary survey published in the Journal of the Academy of Nutrition and Dietetics, researchers analyzed the diets of over 7,000 children and adolescents between 2 to 18 years old. Nutrient content of each food and supplement consumed in each child’s diet was calculated and compared to the Estimated Average Requirements (EAR). The results found that boys and girls between the ages 2 to 8 had the lowest levels of inadequate nutrient intake while girls between the ages 14 to 18 had the highest levels of inadequacy. Vitamin D, thiamin, and folate in fortified foods were the highest contributors of at least half of the nutrient intake. Other nutrients that contributed to at least 12 to 18 percent of the intake were vitamin A, vitamin C, riboflavin, niacin, B-6, B-12, iron, and zinc. Calcium was among the lowest at 4.5 to 6.6 percent. Despite the increased nutrients in fortified foods, a significant percentage of children did not meet the EAR for their age and sex. What are your recommendations to your patients for maintaining a healthy diet?

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Excess added sugar intake tied to death

crepe-cake-100194838In a recent study published in JAMA Internal Medicine, researchers from the Centers for Disease Control and Prevention found that participants who consumed more added sugar in their diet were more likely to die of heart disease. Of the 31,000 U.S. adults surveyed between 1988 and 2010, an average of 15 to 17 percent of their daily calorie intake was from added sugars. This is greater than the recommended amount set by the American Heart Association of 100 calories of added sugars per day for women and 150 calories for men and the World Health Organization’s recommendation of 10 percent as the limit. The results showed that participants who consumed between 10 and 25 percent were at a 30 percent increase for cardiovascular disease death and those who consumed 25 percent or more were twice as likely. What tips do you have for patients to minimize added sugar intake?

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Antioxidants including vitamin E can promote lung cancer: study

ID-100162283Vitamin E and beta carotene consumption have been associated to the progression of premature lung tumors in high-risk patients. A study published Science Translational Medicine may uncover some of the mystery. Researchers found that mice with early lung cancer given vitamin E and N-acetylcysteine had a 2.8 times increase in lung tumors compared to mice with early lung cancer not given antioxidants. The mice supplemented with antioxidants also experienced more invasive and aggressive tumors, and expired twice as rapidly. What investigators found is that although antioxidants decrease DNA damage, the damage becomes so trivial that the cell doesn’t deploy its cancer-defense system, based on the p53 protein. Normally, when the p53 system identifies significant DNA damage, it kills the cell before it can become malignant. Antioxidants allow cancer cells to remain undetected, preventing their destruction. The scientists stressed that the results only apply to supplements, not antioxidant-rich foods.

How often do you encourage your patients to increase consumption of antioxidant rich foods? What are your thoughts on supplementation with food-based antioxidant products?

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Omega-3 fatty acids may reduce brain aging

human-brain-100214120The Women’s Health Initiative Memory Study recently published looked at the association between omega-3 fatty acids and brain aging in 1,111 postmenopausal women who were on average 70 years old. The researchers measured the amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the women’s red blood cells at the beginning of the study and followed them for eight years. It turned out that women with the highest levels of EPA and DHA had a greater brain volume and hippocampus compared to women who had the lowest fatty acid levels. This suggests that EPA and DHA may protect the brain from shrinkage with age. What are your thoughts about this study? How often do patients ask you about using omega-3 fatty acids for treatment or prevention of cognitive disorders?

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