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EATING FOR HEALTH
AJCN May, 2010 -DETAILS
1. Steamed foods are better fpr health than those cooked with high heat - The modern Western lifestyle is characterized by the consumption of high-heat-treated foods because of their characteristic taste and flavor. However, it has been shown that treating food at high temperatures can generate potentially harmful compounds that promote inflammation and cardiovascular disease in subjects with diabetes. A diet that is based on high-heat-treated foods increases markers associated with an enhanced risk of type 2 diabetes and cardiovascular diseases in healthy people.
2. Adding the right spices to meat before cooking reduces harmful products from cooking - Background: Emerging science has shown the effect of oxidation products and inflammation on atherogenesis and carcinogenesis. Cooking hamburger meat can promote the formation of malondialdehyde that can be absorbed after ingestion. Cooking hamburgers with a polyphenol-rich spice mixture can significantly decrease the concentration of malondialdehyde, which suggests potential health benefits for atherogenesis and carcinogenesis. Spice mixture contained Cloves, Cinnamon, Oregano, Rosemary, Ginger, Black pepper, Paprika, and Garlic powder.
3. Eat vitamin K and cheese to reduce your cancer risk - These findings suggest that dietary intake of menaquinones [vitamin K], which is highly determined by the consumption of cheese, is associated with a reduced risk of incident and fatal cancer.
4. Omega-6 intake (LA and AA) reduces your LDL level- Conclusions: At the population level, higher serum concentrations of LA were significantly associated with lower concentrations of total LDL particles. Higher serum concentrations of LA and AA were significantly associated with a lower concentration of large VLDL particles and a higher concentration of large HDL particles.
5. Factors affecting telomere length - Leukocyte telomere length is associated with diseases of aging. Dietary fiber intake was positively associated with telomere length. Although total fat intake was not associated with telomere length, polyunsaturated fatty acid intake, specifically LA intake, was inversely associated with telomere length. Waist circumference was inversely associated with telomere length. We found no association between telomere length and smoking, physical activity, or postmenopausal hormone use.
6. Supplements may not reduce your risk for Alzheimer's - There is little evidence that dietary supplements can prevent or treat AD. Multivitamins do not reduce the risk of dementia (6). Health behaviors that might be more beneficial are worth considering. Diet, exercise, and pharmacologic measures that reduce serum cholesterol concentrations or other risk factors and improve cardiovascular health possibly also have beneficial effects on the risk of AD, vascular diseases, and dementia.
7. Multivitamin use may slightly increase your risk for breast cancer - In 1997, 35,329 cancer-free women completed a self-administered questionnaire that solicited information on multivitamin use. The risk of women who reported the use of multivitamins was 19% higher.
8.We eat much more frequently now than 30 years ago - Our objective was to examine meal-patterning trends [meals and snacks, termed eating occasions (EOs)] in a sample of US children and adults. Overwhelmingly, meals consisted of both food and beverages, but the percentage of snacking occasions that consisted of beverages only increased considerably among children. US children and adults are consuming foods more frequently throughout the day than they did 30 y ago.
9. Gaining too much weight during pregnancy predicts mother's future obesity - The contribution of gestational weight gain (GWG) to the development of obesity may have important implications for mothers in their later lives. The women who gained excess weight during pregnancy had more than twice the odds of being overweight 21 years later.
10. Based on your DNA sequence, vitamin E supplementation may reduce obesity
12. National conference on childhood obesity [See topics at end of index] The obesity rate for children aged 6–19 y has tripled over the past 25 y, and 1 in 3 children is either overweight or obese. Findings from the Bogalusa Heart Study also showed that obese children are 4 times more likely to become obese adults (7). With obesity linked to several of the leading causes of death in the United States, an exponential increase in several life-threatening health problems such as cardiovascular disease, type 2 diabetes, kidney failure, stroke, and cancer is being predicted as today's obese youths grow older (8). Additionally, these health problems are more likely to strike persons at younger and younger ages (8–10). Findings from the Bogalusa Heart Study also showed that obese children are 4 times more likely to become obese adults (7). With obesity linked to several of the leading causes of death in the United States, an exponential increase in several life-threatening health problems such as cardiovascular disease, type 2 diabetes, kidney failure, stroke, and cancer is being predicted as today's obese youths grow older (8). Additionally, these health problems are more likely to strike persons at younger and younger ages (8–10). The current US population consumes 16% more calories than did the previous generation (12), and only 2% of children eat a healthy diet as defined by the US Department of Agriculture.
Findings reported include: 1) early introduction of complex foreign proteins may be a risk factor for β cell autoimmunity, 2) at weaning to a highly hydrolyzed formula may decrease the risk of β autoimmunity. 3) Lack of vitamin D supplementation and accelerated growth might increase the risk of type 1 diabetes. 4) Studies indicate that vegetarian diets are associated with a lower body mass index (BMI) and a lower prevalence of obesity in adults and children.5) Plant-based diets are low in energy density and high in complex carbohydrate, fiber, and water, which may increase satiety and resting energy expenditure. Plant-based dietary patterns should be encouraged for optimal health and environmental benefits. Food policies are warranted to support social marketing messages and to reduce the cultural and economic forces that make it difficult to promote plant-based dietary patterns.
13. Winer time supplementation with vitamin D reduces risk of getting influenza - We investigated the effect of vitamin D supplements on the incidence of seasonal influenza A in schoolchildren. This study suggests that vitamin D3 supplementation during the winter may reduce the incidence of influenza A, especially in specific subgroups of schoolchildren.
14. Children will eat larger portions of vegetables - Increasing the portion size of a vegetable served as a first course can be an effective strategy for increasing vegetable consumption in preschool children.
15. CLA supplements decrease child body fat - Conjugated linoleic acid (CLA) is a supplemental dietary fatty acid that decreases fat mass accretion in young animals. CLA supplementation for 7 ± 0.5 mo decreased body fatness in 6–10-y-old children who were overweight or obese but did not improve plasma lipids or glucose and decreased HDL more than in the placebo group.
16. Eating behavior is inherited - Results: Heritability was high for slowness in eating and satiety responsiveness and moderate for food responsiveness and enjoyment of food.
-Roc, Nutrition Investigator
"I am conscious, therefore I have free will!" -Roc Ordman