1. Wholegrains: Good for gums too
A new research study reveals that a diet rich in wholegrains is not only good for your general health but may also fight against gum disease.
4. Lignans: More evidence on breast cancer
A new study, published in the European Journal of Cancer Prevention, reports that women with a high lignan intake, had shown a reduction of breast cancer risk.
5. Grains in the News:
Wholegrains: Functional breads
A new report finds that the popularity of wholegrains and a growing trend to fortify baked goods with functional ingredients has added a new dynamic to an otherwise mature US bread market.
World Cup : Unhealthy for spectators
A recent survey shows that 54 per cent of the 1001 adults interviewed, in a recent UK survey, agreed that brands associated with unhealthy food should not have been allowed to sponsor this year's World Cup.
Carbohydrate: Myth-conceptions Go Grains goes on a myth-busting expedition to find the truth about the top 5 misconceptions about carbohydrates.
Eating plenty of wholegrains may do more than lower a person's risk of developing diabetes or heart disease, as has been previously reported. A new study suggests a diet rich in wholegrains may lower the likelihood of developing periodontitis, or gum disease, as well.
"A diet that is beneficial for general health is also good for oral health," said study co-author Dr Anwar Merchant, of McMaster University in Ontario, Canada, adding that "periodontitis may be prevented by diet."
Diabetes and high levels of blood sugar are known to increase a person's risk and severity of periodontitis, while wholegrains and fibre have been shown to improve ability to process blood sugar. Yet, whether wholegrain consumption is associated with a lower risk of periodontitis had not previously been studied.
To investigate, Merchant and colleagues followed over 34,000 men from the Health Professionals Follow-Up study, gathering information about the men's diet every four years via a food-frequency questionnaire. None of the study participants, who were aged 40-75 years at the start of the study, had a history of periodontitis, heart attack, high cholesterol or diabetes.
Over a 14-year period, 1,897 men were diagnosed with periodontitis, or inflammation of the gums that also involves bone. Those who reported eating the most brown rice, dark breads, popcorn and other wholegrains (about three servings per day) were 23 per cent less likely to develop periodontitis than those who reported eating less than one daily serving of wholegrains, Merchant and colleagues report in the June edition American Journal of Clinical Nutrition.
In other findings, men who reported eating more wholegrains were older, more physically active, less likely to smoke, and of lower weight for their height than those who reported the lowest wholegrain consumption.
They also reported eating more fruits, vegetables and nuts than their counterparts, study findings indicate. After taking all these factors into consideration, however, higher consumption of wholegrains was still associated with a lower risk of periodontitis, the report indicates.
According to Dr Merchant, "the likely mechanism is as follows: wholegrain intake improves glucose metabolism, resulting in lower levels of blood glucose.
Lower blood glucose levels are reported to reduce the risk of periodontitis in diabetics. Lower blood glucose levels -- resulting from consuming wholegrains, may reduce the risk of periodontitis in non-diabetics as well.
"The findings suggest that, without consuming more calories, three or four servings of wholegrains, equal to three or four slices of whole wheat bread, for example may be optimal to reduce periodontitis risk," Dr Merchant said.
Parents may be overestimating the occurrence of food allergies by as much as two times, putting their child at risk of inadequate nutrition, say researchers from the UK.
"[There is a] need for accurate diagnosis to prevent infants being put on unnecessarily restricted diets, which may be associated with inadequate nutrition in this important period of growth and development," wrote the researchers from the University of Portsmouth.
Growing consumer concern and public awareness of food allergies and intolerance is boosting the "free-from" food market, whichhas enjoyed sales growth of over 300 per cent in the UK since 2000, according to market analyst Mintel.
Misdiagnosis by parents may be overestimating the problem, says the new research published in a recent edition of Journal of Allergy and Clinical Immunology.
The study, led by Dr Taraneh Dean, recruited 969 pregnant women between September 2001 and August 2002. Parental reporting of food hypersensitivity was recorded every three months during the first year of the child's life by means of a standardised questionnaire. By the end of the year-long study, 92.9 per cent of the participants (900) were still responding.
Food hypersensitivity was reported by 132 parents after three months (cow's milk), 83 parents after six months (cow's milk, non-citrus fruit, baby rice, oats), 49 parents after nine months (cow's milk, egg and tomato), and 65 parents after one year (cow's milk, egg, tomato and fish).
Cumulative perceived adverse reactions to food were reported for 25.8 per cent of the children by one year of age.
The researchers then assessed the prevalence of food hypersensitivity between six and nine months, and nine and twelve months by means of food challenges. The open food challenges (OFCs) demonstrated food hypersensitivity in 14 per cent of the children, while double-blind, placebo-controlled food challenges (DBPCFC), the so-called gold standard for establishing food hypersensitivity, confirmed only six per cent.
A study performed in 1987 reported that about one quarter of kids with apparent food allergies actually had evidence of the allergy (Pediatrics, Vol. 79, pp. 683-688). In this new study, the number is actually half that again, say the researchers.
"We have established that a quarter of parents report adverse reactions to food in their infants during the first year of life. Of these, only an eighth were confirmed as food hypersensitive by open food challenges," concluded the researchers.
There are two main limitations with this study. Firstly, the DBPCFC was not taken by every child but by only 60 per cent. This however is consistent with other infant food allergy studies, say the scientists. Secondly, no allergy tests were performed for peanuts or sesame since it was decided not to expose the one-year infants to these potential allergens. This, the authors admit, could have underestimated the actual rate of food hypersensitivity.
The study coincides with another study published by American researchers in the journal Pediatrics (Vol. 117, pp. 2175-2182), which reports that earlier exposure of infants to solid foods, specifically in the case of wheat, could reduce the chance of developing wheat allergy.
Adding dark soy sauce to your daily diet could improve antioxidant levels and decrease the risk of cardiovascular disease, say scientists from Singapore.
The researchers, led by Professor Barry Halliwell from the National University of Singapore, have previously reported that dark soy sauce (DSS) has an antioxidant activity 150 times that of vitamins C and E, and ten times that of wine.
The new study is the first to report positive results of a clinical trial on levels of antioxidants and risk factors for cardiovascular disease (CVD).
The observer-blind, placebo-controlled, crossover study, randomly assigned 24 young healthy volunteers to eat a single dose (30 mL) of dark soy sauce with a 200 gram serving of plain boiled rice, or the rice plus food colouring (placebo). A three-day washout period followed and then the volunteers were crossed-over to receive the other meal. Measurements were taken every hour for four hours after eating, including blood and urine samples, blood pressure, and heart rates.
The researchers found that levels of compounds called F2-isoprostanes, a product of free radical oxidation of arachidonic acid and related to oxidative stress from smoking, CVD, obesity and diabetes, were lower in the plasma of the DSS group than placebo. After three hours, the DSS group had a 13 per cent lower level of F2-isoprostanes. The difference grew to 16 per cent after four hours.
No significant difference between the placebo and intervention group was observed for heart rate, or for systolic blood pressure. Diastolic blood pressure however was lower in the DSS group than placebo (62.63 mmHg versus 65.75 mmHg after two hours).
"Diastolic blood pressure decreased further after DSS than placebo, consistent with the notion that a decrease in oxidative stress could have physiologically relevant effects on the vasculature," wrote the researchers in the journal Biochemical and Biophysical Research Communications.
"We find that dark soy sauce has a rapid (3 to 4 hours) antioxidant effect against lipid peroxidation in vivo, and that these effects are accompanied by vasodilatory hemodynamic changes in vascular function consistent with antioxidant effects on the endothelium or vascular smooth muscle," they said.
The next step is to investigate if long-term feeding of dark soy sauce could extend the antioxidant activity and help combat the harm caused by oxidative stress, said the researchers.
It should also be noted that commercial dark soy sauce has a significant content of salt, which has been shown to raise blood pressure and is linked to an increased risk of CVD and stroke.
A high intake of plant lignans could reduce the risk of breast cancer for pre-menopausal women by 78 per cent, according to new research from Germany, adding to the existing body of science.
Plant lignans, from sources such as flaxseed, wholegrain cereals, berries, vegetables and fruits, are metabolised in the colon by microflora into enterodiol and enterolactone.
Lignans are well-known phytoestrogens, active substances derived from plants that have a weak oestrogen-like action that have been linked to breast health, as well as benefits for postmenopausal women.
The new study, published in the European Journal of Cancer Prevention, reports that women with high plasma levels of enterolactone, linked to high lignan intake, was associated with a 58 per cent reduction of breast cancer risk.
"To the best of our knowledge, this is the first study to investigate both calculated enterolactone on the basis of food intake and data from biomarker measurement (plasma enterolactone) in relation to breast cancer risk," wrote lead author Regina Piller from the Technical University of Munich.
It should be stressed that this new study does not mention which source of lignans, if any in particular, the women were taking, but merely looked at total lignan intake, as well as plasma levels of the metabolite, enterolactone.
The population-based case-control study, conducted in two regions in Germany, used dietary intake data, collected by a 176-item food frequency questionnaire, and biomarker data from blood samples for 192 pre-menopausal cases (women with in-situ or invasive breast cancer) and 231 matched controls (average age for all subjects was 42).
The researchers found that the controls had higher plasma levels of enterolactone: 9.7 nanomoles per litre versus 6.3 nanomoles per litre for the cases.
It was also found that, when the risk of breast cancer was measured in terms of plasma enterolactone levels, a higher intake was associated with a significantly lower risk.
Average plasma enterolactone levels of 12.96 nanomoles per gram were associated with a 58 per cent reduction in breast cancer risk, while average plasma enterolactone levels of 24.96 nanomoles per gram was associated with a reduction of 62 per cent.
When calculated in combination with lignan intake, similar results were observed. A high intake of enterolignans (enterodiol and enterolactone) on the basis of dietary intake (846 micrograms per day) combined with a high plasma enterolactone level was associated with a reduction in the risk of breast cancer of 64 per cent.
"In the present case-control study the same results obtained from using both types of exposure data lend greater credibility to an inverse association between lignan intake and the premenopausal breast cancer risk," said the researchers.
The popularity of wholegrains and a growing trend to fortify baked goods with functional ingredients has added a new dynamic to an otherwise mature US bread market, says a new report.
Published by market researcher Packaged Facts, the latest report reveals that bread sales in the US have taken an upturn, after a previous downslide.
According to the report, the nutritional value associated with wholegrains has provided marketers with "a new opportunity to bounce back from the doldrums of the low-carb craze and reinvigorate their products."
"Now that low-carb is out, good carbs are hot and 'functional' breads with added nutritional benefits are becoming hot sellers," said Packaged Facts' Don Montuori.
"Messaging, such as 'No Trans Fat,' 'Organic,' and 'Wholegrain,' as well as the introduction of high-end artisan breads and new blended flavours, are hitting home runs with consumers looking to feed their carb cravings with fare that is more upscale and nutritionally sound than everyday white bread," he added.
According to the report, virtually every top marketer introduced health-conscious bread in 2005, with 33 out of 80 new products containing whole wheat.
Many products were designed to have a similar taste and texture of classic white bread, making them accessible to a wide consumer base, including children, who were targeted with six new nutrition-focused breads, including extra fibre, omega-3 fatty acids, and calcium.
"Overall, US consumers of bran, multi-grain, oat breads and rye/pumpernickel tended to be more health conscious. Such consumers were concerned more about the nutritional value of their food, as well as their calorie intake. In addition, they were highly particular about knowing the ingredients of the food before making purchases," said the report.
"Bread marketers, especially those involved in natural and organic products continue to capitalise on the wholegrain trend, which seeks to reverse the unhealthy image refined-grain product, and the categories they belong to, have acquired. Wholegrains find favour as a source of those highly desirable heart-healthy properties, fibre and antioxidants, as well as of vitamins and minerals," it added.
"The wholegrain trend also ties in with consumer awareness of the need to maintain a healthy weight, as well as with other health concerns."
The World Cup officiators have been criticised by medical experts for agreeing sponsorship deals with fast food, alcoholic and fizzy drinks brands.
An article published recently in The Lancet, a UK medical journal, questioned the inclusion of Budweiser and McDonalds's as Fifa partners.
The paper, written by Dr Jeff Collin of Edinburgh University and Dr Ross MacKenzie of the London School of Hygiene and Tropical Medicine, is published in advance of a Which? magazine poll. Over half of people surveyed for the poll said that brands associated with unhealthy foods should not have been allowed to sponsor this year's World Cup.
The Lancet article says: "The presence among Fifa's current official partners of Budweiser beer, McDonald's and Coca-Cola illustrates the tensions that exist between international sport and health promotion.
"This tension highlights the need for sports organisations to reassess their relations with sponsors and for governments to reassess both the scope of existing regulation and the terms of public investment in elite sport."
A McDonald's spokesman said: "We have built up a proud heritage of supporting football, from grassroots level to the glory of international tournaments, for more than 25 years.
"We are focused on encouraging more young people to participate in football by making the game more accessible and appealing to families and youngsters."
A spokeswoman for the FA said: "We have worked with McDonald's very successfully over the years as they contribute a great deal to our grassroots football through their coaching development programme and other initiatives."
The government's food watchdog The Food Standards Agency has said it will tell media regulator Ofcom that its proposals on junk food advertising are not tough enough and that a 9pm watershed ban on such ads is needed.
Go GrainsE-News goes on a myth-busting expedition to find the truth about carbohydrates and weight control:
Myth #1: Carbohydrates are fattening
Carbohydrates alone do not cause weight gain - they have the same energy value as protein and only half as much as fat. It's total energy (kilojoules/calories) that counts. If you eat too much and exercise too little, the surplus energy is stored as fat. Most people who lose weight on a low-carbohydrate diet do so because they drastically reduce their energy intake. Many also increase their activity level.
Myth #2: Losing weight means avoiding all carbohydrates
Losing weight means eating less (of everything) and exercising more. High-carbohydrate foods such as bread, breakfast cereals, crispbreads, pasta, rice, fruit, vegetables, pulses (legumes) and dairy products provide essential protein, vitamins, minerals, fibre and other health-promoting factors. Other carbohydrate-containing foods such as confectionery and soft drinks contain few nutrients and are inappropriate on a regular basis when you are trying to lose weight.
Myth #3: The quick fix works in the long term
Low-carbohydrate diets are popular because they can result in quick initial weight loss - but most of it is fluid from muscle breakdown. The weight loss is usually not maintained and the increased risk of longer-term health problems overrides any short-term benefits. Replacing high-carbohydrate foods with fat - especially saturated fat - has well-established links with obesity and other serious health problems, including heart disease, diabetes and some cancers.
Myth #4: Replacing carbohydrates with protein and fat is a healthy way to diet
Replacing high-carbohydrate foods with lots of protein makes the kidneys work harder and may also pose a risk for healthy bones.
Myth #5: Low-fat diets don't work
Advocates of low-carbohydrate diets claim low-fat diets don't work because people are getting fatter despite years of advice to 'eat less fat'. But Australians are not eating less fat. The percentage of energy from fat in our diet may have fallen but only because our total energy intake has increased. Authors of low-carbohydrate diet books commonly claim insulin resistance causes obesity and that restricting carbohydrate can overcome the problem. In fact, the opposite is true - research studies show that high-saturated-fat diets are associated with insulin resistance, and that diets high in carbohydrates and fibre can be beneficial.
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