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SUBJECT: AJCN Jan 2013

1. "Gluten free" still contains 20mg gluten/kg - Celiac disease (CD) is an immune-mediated systemic disorder elicited by gluten and related prolamines present in wheat, barley, and rye in genetically susceptible individuals and characterized by the presence of a variable combination of gluten-dependent clinical manifestations. Gluten  is a cheap protein source, is available in large quantities, and, perhaps most important, is an essential component of high-quality dough because it provides viscosity, elasticity, and the capacity to retain gas released during fermentation.  “Gluten free” is set in quotation marks because 20 mg gluten/kg food product indicates that some gluten may still be present. 18 people per 10,000 are still sensitive at this level.

2. Does everything we eat cause cancer? No, but it seems that way. See the next article on distorted results. Associations with cancer risk or benefits have been claimed for most food ingredients. Many single studies highlight implausibly large effects, even though evidence is weak. Effect sizes shrink in meta-analyses.

3. Even research results in peer-reviewed journals of nutrition are often distorted - The fidelity of research findings between nutrients and cancer may have been compromised in several ways. They identified an overstating of weak results (most associations were only weakly supported), a lack of consistent comparisons (inconsistent definitions of exposure and outcomes), and possible suppression of null findings. Antoine-Laurent Lavoisier in the 1700s wrote about bias and its clouding of scientific findings, stating, “Imagination, on the contrary, which is ever wandering beyond the bounds of truth, joined to self-love and that self-confidence we are so apt to indulge, prompt us to draw conclusions which are not immediately derived from facts; so that we become in some measure interested in deceiving ourselves” (7). White hat bias, confirmation bias, and publication bias can lead to self-deception.

4. Nitroso compounds if cured meats, smoking, and the like increase cancer risk -  Humans are exposed to NOCs mainly through diet, cigarette smoking, occupational exposure....  The major dietary sources of N-nitrosodimethylamine are cured meat, pickled fish and vegetables, and food products dried by using direct-fire methods.

5. Soda increases and coffee decreases diabetes risk

6. Intake of fish oil reduces asthma risk - LCω3PUFA intake was significantly inversely associated with incidence of asthma after adjustment for sociodemographic, major lifestyle, and dietary confounders. The multivariable-adjusted HR for the highest quintile of LCω3PUFA intake as compared with the lowest quintile was 0.46.

7. Whole grain intake reduces risk of diabetes.

- Roc, Nutrition Investigator
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Researchers had one group meditate, one exercise, and one as a control.  Those who meditated missed 76% fewer days of work, those who exercised missed 48% fewer. -Sci Am. Mind Nov/Dec '12

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