A Western dietary pattern high in total fat and saturated fatty acids and refined grains is associated with an increased risk of the metabolic syndrome, a cluster of metabolic abnormalities that include abdominal obesity, low levels of high-density lipoprotein cholesterol (sometimes considered “good cholesterol”), higher levels of triglycerides and blood glucose, and elevated blood pressure. This study evaluated the long-term effects of a dietary intervention to reduce fat and increase fiber intake during childhood on components of the metabolic syndrome in young adult women.

“This research is important because it suggests that modest reductions in total fat and saturated fat intake and increased consumption of dietary fiber during childhood and adolescence may have beneficial effects later in life by decreasing risk of chronic diseases such as diabetes and heart disease,” said Joanne Dorgan, PhD, of Fox Chase Cancer Center in Philadelphia, PA and lead author of the study.

In this study, researchers evaluated 230 women between the ages of 25 and 29 years, who nine years before the current study participated in the Dietary Intervention Study in Children (DISC). DISC was a randomized controlled clinical trial of a reduced-fat dietary intervention that strived to limit fat intake to 28 percent of daily caloric intake and increase dietary fiber intake by encouraging consumption of fruits, vegetables and whole grains. The current study was conducted among females who had participated in the DISC trial to determine the longer-term effects of the DISC intervention.

Researchers measured body composition of study participants using whole body dual-energy x-ray absorptiometry (DXA) scans. Blood pressure was measured using automatic blood pressure monitors and blood samples were analyzed to assess levels of plasma glucose, cholesterol and triglycerides.

“Few participants in our follow-up study met the criteria for metabolic syndrome, however the intervention group had statistically significant lower mean systolic blood pressure and fasting plasma glucose levels compared to the control group,” said Dorgan. “Significant differences at the follow-up visit, but not earlier, suggest that adolescent diet may have long-term effects on age-related changes in blood pressure and glycemic control that begin to become apparent in young adulthood. Longer follow-up studies of DISC participants are needed to determine if the differences found in this study persist or widen with increasing age.”

“Our finding is significant as there have been a number of previous studies in the area of critical care nutrition that have produced conflicting clinical recommendations and policy implications,” says study lead Daren Heyland, a professor of Medicine at Queen’s, director of the Clinical Evaluation Research Unit at Kingston General Hospital, and scientific director of the proposed Technology Evaluation in the Elderly Network. “Since caloric delivery is essential for improving the chances of these critically ill patients, it’s vital that we know what the optimal level is.”

Dr. Heyland’s team examined the records of 7872 mechanically ventilated, artificially fed patients in 352 ICUs in 33 countries. They found that patients receiving at least two-thirds of their prescribed calorie intake had reduced mortality rates when compared with patients receiving less than one-third of their prescribed calorie intake. The researchers identified that the optimal caloric intake was about 80 to 85 per cent of total prescribed calorie intake.

World-wide, patients in ICUs typically receive 50 to 60 per cent of their prescribed calories so efforts to improve caloric delivery are important to improve the chances of critically ill patients surviving their illness.

In a further study, Dr Heyland and his research team examined the use of supplemental intravenous nutrition, in addition to the traditional use of feeding tubes. They concluded that efforts to improve the delivery of nutrition delivered via a feeding tube into the stomach are more important than the use of supplemental intravenous nutrition.

Just because the calendar says it’s fall doesn’t mean we can’t all still scream for ice cream. It’s a great way to brighten those warm fall weeks when we leave the beach or pool and return to school and work. I have to admit, some of my earliest and favorite childhood memories involve ice cream. It is the one dessert that “always goes down” and still somehow always makes me feel better — it’s the ultimate treat any time of year.

For health and calorie-conscious consumers, “real” creamy indulgences may be regarded as “forbidden” treats of the past. That doesn’t have to be the case, however. For dieters, diabetics, non-dairy eaters, “real” ice cream lovers and everyone in between, there are some great options to enjoy.

Follow me on my local ice cream tour, which even includes directions on how to make frozen treats in your own home!

Read full story via The Local Scoop – Nutritional Expert Susan Greeley.

The study sought to gain a better understanding of the role of potatoes and the glycemic index in weight loss, largely because some have questioned the inclusion of potatoes in a weight loss regimen due to the vegetable’s designation as a high glycemic index (HGI) food.

“The results of this study confirm what health professionals and nutrition experts have said for years; when it comes to weight loss, it is not about eliminating a certain food or food groups, rather, it is reducing calories that count,” said lead researcher Dr. Britt Burton-Freeman, PhD, MS. “There is no evidence that potatoes, when prepared in a healthful manner, contribute to weight gain. In fact, we are seeing that they can be part of a weight loss program.”

Researchers studied 86 overweight men and women over the course of 12 weeks to measure the effects of a reduced-calorie modified glycemic index diet with the addition of potatoes. The subjects were randomly assigned to three groups and each had a diet that included five to seven servings of potatoes per week. The results indicated that all three groups lost weight.

One group was given a list of foods with a low glycemic index (LGI) to include in their diet daily. The second group was given a list of foods with a HGI to include in their diet daily. Both groups were to reduce their daily caloric intake by 500 calories while also consuming five to seven servings of potatoes each week. All participants were guided and monitored for compliance by a dietitian to only eat foods on their lists or like foods along with the provided potatoes.

Participants in the third group – called the “control group” – were allowed to choose their daily meals and caloric intake on their own, but were encouraged to adhere to the U.S. dietary guidelines and the food guide pyramid. The only requirement of the third group was – like the other two groups – they had to include five to seven servings of potatoes each week.

All subjects were provided recipes and counseled accordingly for successful dietary adherence. The results indicated that all three groups lost weight and there was no significant difference in weight lost between the low and high glycemic index groups.

This is good news for potato lovers and any consumer who craves the satisfaction of wholesome yet healthy meal options. One medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol.

“We’re thrilled with the results of this study,” says Kathleen Triou, vice president of domestic marketing for the United States Potato Board (USPB). “For the last few years the humble spud has been vilified in respect to its weight management properties. Now we realize that it should be glorified for its role in healthy weight loss.”

Read full story via Using School Lunches to Launch a “Revolution” – Clarke Daily News

To help ward off heart disease, choose foods with

• less fat
• less sodium (salt)
• less cholesterol
• fewer calories
• more fiber

“Making better food choices for your health doesn’t mean you will need to exclude favorite foods,” says Barbara Schneeman, Ph.D., director of the Food and Drug Administration’s (FDA’s) Office of Nutrition, Labeling and Dietary Supplements. “You can use one of the most valuable tools people have—the food label—to make dietary trade-offs. For example, if you eat a food that is high in saturated fat, you can make other choices during the day that are low in saturated fat to keep your total daily intake in balance by using the part of the food label called Nutrition Facts.”

FDA regulations require nutrition information to appear on packaging for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, and drinks. Nutrition labeling for raw produce (fruits and vegetables) and fish is voluntary.

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Food Label and Nutrition Facts

“The food label gives people the power to compare foods quickly and easily so they can judge which products best fit into a heart-healthy diet or meet other dietary needs,” says Schneeman.

For example, people concerned about their blood pressure who want to limit how much salt (sodium) they eat may be faced with five different types of tomato soup on the shelf, says Schneeman. You can compare the sodium content of each product by looking at Nutrition Facts to choose the one with the lowest sodium content.

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Nutrient Highs and Lows

Most of the nutrients that must be declared under Nutrition Facts on the food label are listed with a “percent Daily Value” (%DV), which shows the percent of the recommended daily intake that’s in a serving of that product.

Consumers can use the %DVs to create a balanced diet. With a glance, they can see if a product has a high or low amount of a nutrient. The rule of thumb is 20% DV or more is high and 5% DV or less is low.

Health experts recommend keeping the intake of nutrients that may increase your risk for heart disease as low as possible. These nutrients are

• saturated fat
• trans fat
• cholesterol

There is no %DV for trans fat, but you can use the label to find out whether the saturated fat and cholesterol are high or low. When comparing products, look at the total amount of saturated fat plus trans fat to find the one lowest in both of these types of fat.

You can also use the %DV to choose products that contain higher amounts of heart-healthy nutrients, such as fiber. Eating fiber from fruits, vegetables, and grains may help lower your chances of getting heart disease.

Be sure to check the serving size on the Nutrition Facts part of the food label. If the serving size is 1 cup, and you eat 2 cups, you are eating double the calories and nutrients listed.

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Health Claims

Some food products carry health claims—statements that the product may help reduce the risk of developing a certain disease or condition. FDA authorizes some health claims based on “significant scientific agreement,” which means that the claim is supported by strong, scientific evidence based on studies in people and that the claim is unlikely to be reversed by new studies. Only foods that meet the criteria for a claim are allowed to carry the claim on their labels.

Here are claims related to heart disease that you may see on some foods:

• While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease.
• Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors.
• Soluble fiber from foods such as [name of food], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

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Tips for Healthy Eating

• Choose lean meats and poultry. Bake it, broil it, or grill it.
• In a restaurant, opt for steamed, grilled, or broiled dishes instead of those that are fried or sautéed.
• Look for foods low in saturated fats, trans fats, and cholesterol. Most of the fats you eat should come from polyunsaturated and monounsaturated fats, such as those found in fish, nuts, and vegetable oils.
• Look for foods high in potassium (unless your health care professional has told you to restrict the amount of potassium you eat). Potassium counteracts some of the effects of salt on blood pressure.
• Choose foods and beverages low in added sugars. Read the ingredient list to make sure that added sugars are not one of the first few ingredients. (Ingredients are listed in descending order of weight. Those in the largest amounts are listed first.) Some names for added sugars include sucrose, glucose, high fructose corn syrup, corn syrup, maple syrup, and fructose.
• Pick foods that provide dietary fiber, like fruits, beans, vegetables, and whole grains.

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

Read full story via  Triple Pundit.

Read full article via Dietician and Nutritional Expert Susan Greeley’s website

The greatest improvements were seen in states that have adopted strong school nutrition standards and policies for foods and beverages sold outside school meal programs.

The report, “Availability of Less Nutritious Snack Foods and Beverages in Secondary Schools – Selected States, 2002-2008,” was published today in CDC’s Morbidity and Mortality Weekly Report.

The report shows that among the 34 states that collected data in 2006 and 2008, the median percentage of secondary schools that did not sell soda or fruit drinks that are not 100 percent juice increased from 38 percent to 63 percent.  The median percentage of secondary schools in these states that did not sell candy or salty snacks not low in fat increased from 46 percent in 2006 to 64 percent in 2008.

“The school environment is a key setting for influencing children’s food choices and eating habits,” said Howell Wechsler, Ed.D, M.P.H., director of CDC’s Division of Adolescent and School Health. “By ensuring that only healthy food options are available, schools can model healthy eating behaviors, help improve students’ diets, and help young people establish lifelong healthy eating habits.”

Mississippi and Tennessee made the greatest progress in improving the nutrition environment in their schools.  In Mississippi, the percentage of secondary schools that did not sell soda or fruit drinks that are not 100 percent juice increased from 22 percent in 2006 to 75 percent in 2008, while in Tennessee the percentage increased from 27 percent to 74 percent.  These two states are national leaders in implementing strong statewide school nutrition standards.

“Efforts to improve the school nutrition environment are working, and Mississippi and Tennessee are excellent examples of this progress. However, there are still far too many schools selling less nutritious foods and beverages,” said Wechsler.

The School Health Profiles Survey is conducted among a representative sample of secondary schools in a state, large urban school district, or territory.  The data are collected from self-administered questionnaires from the principal and the lead health education teacher at each sampled school. The 2008 report includes data from 47 states, 20 cities, and four territories.

The 2008 study results varied dramatically across states.

• In Hawaii, Connecticut, California, and Maine, more than two-thirds of secondary schools did not sell baked goods, salty snacks not low in fat, candy, soda or fruit drinks that were not 100 percent juice.  
• In Utah, Kansas, Idaho, and Nebraska, less than one-third of secondary schools did not sell these items.

The School Health Profiles Survey is conducted every two years and monitors the current status of school health education requirements and content, physical education requirements, school health policies related to HIV/AIDS, tobacco-use prevention, nutrition, asthma management activities, and family and community involvement in school health programs.  The 2008 data are available at www.cdc.gov/schoolhealthprofiles.

Read full article via American Society of Agronomy.