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SUBJECT: J Nutrition Oct, 2015 from Roc Nutrition Investigator

Recall last newsletter reported on Metformin as a potential lifespan extension drug.  I have added an essay about my reading about it here.  I appreciate any scientifically validated insight you can share about this.

GOOD - Dietary cocoa is an important source of flavonoids and is associated with favorable cardiovascular disease effects, such as improvements in vascular function and lipid profiles, in nondiabetic adults. Acute Cocoa Supplementation Increases Postprandial HDL Cholesterol and Insulin in Obese Adults with Type 2 Diabetes after Consumption of a High-Fat Breakfast.

Dietary whey and casein proteins decrease food intake and body weight and improve glycemic control. The data in the article demonstrate that in obese rats, whey, casein, and their combination improve energy balance through differential effects on food intake, taste preference, energy expenditure, glucose tolerance, and gut hormone secretion.

Long-term dietary curcumin (>12 wk) improves metabolic homeostasis by sensitizing insulin signaling and reducing hepatic gluconeogenesis.

Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population.  Risk was more than 20% lower. 

Dietary Almonds Increase Serum HDL Cholesterol in Coronary Artery Disease Patients in a Randomized Controlled Trial. 10g almonds/day raised HDL 12-14%.

BAD - Higher Plasma Phospholipid n–3 PUFAs, but Lower n–6 PUFAs, Are Associated with Lower arterial stiffness among Older Adults. Higher concentrations of plasma long-chain n–3 PUFAs are associated with less arterial stiffness and therein may be one of the mechanisms underlying the association between plasma n–3 PUFAs and lower CVD risk.

Eating well-done beef is hazardous - Meat protein digestibility can be impaired because of indigestible protein aggregates that form during cooking. When the aggregates are subsequently fermented by the microbiota, they can generate potentially harmful compounds for the colonic mucosa.   Cooking bovine meat at a high temperature for a long time can moderately decrease protein digestibility compared with cooking at a lower temperature for a short time

Consumption of Honey, Sucrose, and High-Fructose Corn Syrup Produces Similar Metabolic Effects in Glucose-Tolerant and -Intolerant Individuals.  Public health recommendations call for a reduction in added sugars; however, controversy exists over whether all nutritive sweeteners produce similar metabolic effects.  Daily intake of 50 g carbohydrate from honey, sucrose, or HFCS55 for 14 d resulted in similar effects on measures of glycemia, lipid metabolism, and inflammation.

WOMEN AND CHILDREN...Oral Vitamin D Supplements in Postmenopausal Women Reduce risk of osteoporosis. In healthy postmenopausal women, increasing serum 25(OH)D primarily affects calcium transfer from the central compartment to a fast exchanging compartment; it is possible that this represents transfer from the extracellular space to the surface of bone. A serum 25(OH)D concentration of ∼40 μg/L achieves ∼90% of the expected maximal effect on this transfer rate. To achieve this level, one may require 5,000 IU daily.

Higher Maternal Plasma n–3 PUFA and Lower n–6 PUFA Concentrations in Pregnancy Are Associated with Lower Childhood Systolic Blood Pressure. Suboptimal maternal diet during pregnancy might lead to fetal cardiovascular adaptations with persistent consequences in the offspring. 

Sugar-sweetened beverages are harmful for children.  Sugar-Sweetened Beverage Intake Is Positively Associated with Baseline Triglyceride Concentrations, and Changes in Intake Are Inversely Associated with Changes in HDL Cholesterol over 12 Months in a Multi-Ethnic Sample of Children.

Breakfasts Higher in Protein Increase Postprandial Energy Expenditure, Increase Fat Oxidation, and Reduce Hunger in Children from 8 to 12 Years of Age. Currently 1 in every 3 children aged 2–19 y is overweight or obese. A high protein breakfast increases postprandial energy expenditure and fat oxidation, reduces hunger, and increases satiety when compared with a carbohydrate-based breakfast.

- Roc, Nutrition Investigator
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Food to the indolent is poison, not sustenance- Life and Times of Frederick Douglass

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