1. Red Kidney Beans top antioxidant list: new research Red kidney beans and artichokes are among the best sources of dietary antioxidants, according to a new US investigation, said to be the largest, most comprehensive analysis to date of the content of these disease-fighting compounds in commonly consumed foods.
2. Diet changes not enough: child obesity debate
Diet changes alone will not combat the increasing rate of obesity among children, according to a UK researcher, who instead puts the blame on lack of exercise.
3. Legumes and long life: strong link found A cross-cultural longitudinal study designed to uncover which foods are most common amongst long-lived elderly people shows that a higher legume intake is the most protective dietary predictor of survival amongst the elderly, regardless of their ethnicity. The significance of legumes persisted even after controlling for age at enrolment, gender, and smoking.
4. Oats and arteries: a good combination A Tufts University team has discovered that compounds in oats hinder the ability of cholesterol to stick to artery walls, thereby preventing the build-up of plaques that block arteries and endanger heart health. These findings help explain the beneficial effect on cholesterol, already seen in several trials on oat consumption
5. Preventing heart disease: resources available Go Grains has prepared a range of easy-to-read information resources and recipe tips to help make the right food choices for a healthy heart. Just click on these links to print them out, or file for future reference.
New grain for gluten intolerance
Scientists on both sides of the Atlantic are researching a little-known cereal that could be used in breads for people with gluten intolerance. Agricultural Research Service (ARS) scientists are analysing kernels of food-grade sorghum in the hopes of creating new grain-based foods.
FSANZ - GM labelling, health claims and fortification
Food fortification, health claims and genetically modified foods were tabled at a recent meeting of ministers in Australia and New Zealand gathering together to tackle food policy.
GM wheat plans shelved in Australia and NZ
The combination of anti-GM feeling and commercial apprehension has led biotech company Monsanto to shelve efforts to introduce the world's first GM wheat onto the market. As part of the process, the firm has advised Food Standards Australia New Zealand (FSANZ) to remove the wheat application.
New UK rival for Atkins diet
The Atkins approach to slimming now has a new rival for the hearts, minds and waistlines of the weight conscious in the UK. British bakers have launched a counter-offensive in the battle of the healthy diet.
More warnings on Low-carb health risks
A newly formed not-for-profit health group in the US, called Partnership for Essential Nutrition, has announced out new review showing low-carb diets can be dangerous, even deadly, for people's health.
Red kidney beans and artichokes are among the best sources of dietary antioxidants, according to a new US investigation, said to be the largest, most comprehensive analysis to date of the content of these disease-fighting compounds in commonly consumed foods.
In addition to confirming the well-publicised high antioxidant ranking of such foods as cranberries and blueberries, the researchers found that Russet potatoes, pecans and even cinnamon are all excellent, although lesser-known, sources of antioxidants, which are thought to fight cancer, heart disease and Alzheimer's disease.
The new study, which appears in the 9 June edition of the Journal of Agricultural of Food Chemistry, is more complete and accurate than previous data produced by the US Department of Agriculture, thanks to updated technology.
However Ronald Prior, a chemist and nutritionist with the USDA's Arkansas Children's Nutrition Centre and lead author of the study, warned that total antioxidant capacity of the foods does not necessarily reflect their potential health benefit, which depends on how they are absorbed and utilised in the body. Researchers are still trying to better understand this process.
Currently, there are no official guidelines for consumers on how many antioxidants to consume and what kind of antioxidants to consume in their daily diet, as is the case with vitamins and minerals. A major barrier to such guidelines is a lack of consensus among nutrition researchers on uniform antioxidant measurements.
The new data also includes more foods than the previous study, revealing antioxidant levels in over 100 different foods, and it includes data on spices and nuts for the first time.
2. Diet changes not enough: Child obesity debate (back to contents)
Diet changes alone will not combat the increasing rate of obesity among children, according to a UK researcher, who instead puts the blame on lack of exercise.
Professor Colin Boreham, from the University of Ulster school of Applied Medical Sciences and Sports Studies in the UK, also claims that childrens' diets are healthier than they were some years ago.
"While it's true that our children are becoming fatter, it's also true that they actually eat less fat and fewer calories in their diet than they did even 10 years ago," Professor Boreham said.
Professor Boreham, a co-author of the recently published report from the UK government's chief medical officer on links between physical activity and health (called 'Five A Week'), believes the real reason children are getting heavier is a result of insufficient exercise.
Despite Boreham's argument, however, it appears that healthy foods targeted at children represent a growing opportunity for the food and drink industry, as media attention to the rising numbers of obese children increases parental concern about the family diet.
Research carried out by the UK-based Engine House consultancy found 47 per cent of UK parents regard their children's diet and exercise as one of the top three things they worry about. This survey found that many parents are already making moves to improve their children's diet with a staggering 81 per cent limiting the amount of carbonated drinks their children drink, and 14 per cent banning carbonated drinks entirely.
Another recent report from UK firm Datamonitor found evidence that parents are now placing greater importance on health as opposed to convenience when making purchase decisions.
A cross-cultural study designed to discover which foods are most common amongst long-lived elderly people has found a higher legume intake is the most protective dietary predictor of survival amongst the elderly, regardless of their ethnicity. The significance of legumes persisted even after controlling for age at enrolment, gender, and smoking.
Legumes have long been associated with longevity food cultures. For example, the Japanese eat soy, tofu, natto, miso, the Swedes eat brown beans and peas and Mediterranean people eat lentils, chickpeas and white beans.
The legume food group in this study showed an 8% reduction in the risk of death for every 20g increase in daily legume intake, with or without controlling for ethnicity. Other food groups were not found to be consistently significant in predicting survival amongst the study cohorts.
The 'Food Habits in Later Life' (FHILL) research project is a cross-cultural study conducted under the auspices of the International Union of Nutritional Sciences (IUNS) and the World Health Organization (WHO).
To identify protective dietary predictors amongst long-lived elderly people, the 'Food Habits in Later Life' (FHILL) study was undertaken among five cohorts in Japan, Sweden, Greece and Australia. Baseline data on food intakes were collected between 1988 and 1991. There were 785 participants aged 70 and over that were followed up to seven years.
A Tufts University team has discovered that compounds in oats hinder the ability of cholesterol to stick to artery walls, thereby preventing the build-up of plaques that block arteries and endanger heart health.
These findings help explain the beneficial effect on cholesterol, already seen in several trials on oat consumption.
Researchers at the US Department of Agriculture purified antioxidant molecules in oats called 'avenanthramides', and exposed them to human arterial wall cells for 24 hours. The group, led by Dr Mohsen Meydani, director of the Vascular Biology Laboratory at the HNRC on Aging, found the ability of blood cells to stick to arterial wall cells was significantly reduced.
When blood cells stick to artery walls and cause inflammation, plaque deposits build up and narrow the passageways through which blood flows. The suppression of plaque provided by avenanthramide compounds may lessen the gradual constriction of vessels that leads to the hardening of the arteries.
The research furthers the reputation of oats as a heart-healthy food. Numerous scientific studies have shown that because of its high fibre content eating oatmeal daily may help to lower blood cholesterol and reduce the risk of heart disease. Emerging research also suggests that oatmeal may help maintain healthy blood pressure levels, slow the rate of digestion and curb appetite.
Dr Meydani said 'including oat products as part of an overall healthy diet and cutting down on high-fat, high-cholesterol foods are important to gaining these benefits'.
5. Prevent heart disease: Resources available (back to contents)
Bread and breakfast cereals may not be foods that come immediately to mind when thinking about eating for a healthy heart, but recent research shows eating whole grain cereal products is a sure way to reduce the risk of coronary heart disease.
Go Grains has prepared the following information and recipe tips to help make the right food choices for a healthy heart. Just click on the links below and print out the documents for easy reading and future reference.
Scientists on both sides of the Atlantic are researching a little-known cereal that could be used in breads for people with gluten intolerance. Agricultural Research Service (ARS) scientists are analysing kernels of food-grade sorghum in the hopes of creating new grain-based foods.
Sorghum lacks gluten - proteins that are present in wheat, rye and barley - and is therefore considered acceptable for people with coeliac disease, also known as gluten intolerance. The sorghum grain has also been found to have cancer-fighting compounds.
These gluten proteins, however, are also the component that gives dough made from wheat flour its desired visco-elasticity. By studying the function of sorghum proteins, the scientists are hoping to find cultivars that will lead to a good-tasting, finely-textured sorghum bread.
The ARS is working with collaborators from Ireland and Germany to see which food-grade varieties might produce an acceptable bread.
Some varieties of sorghum also contain a surprising new source of cancer-fighting compounds. Such whole-grain varieties contain high levels of phenols and tannins, two plant compounds with a knack for mopping up free radicals that can wreak havoc on cell membranes and other delicate machinery within the human body. Sorghum brans are also high in dietary fibre.
FSANZ: GM labelling, health claims and fortification (back to contents)
Food fortification, health claims and genetically modified foods were tabled at a recent meeting of ministers in Australia and New Zealand gathering together to tackle food policy. The ministers agreed on a policy guideline for food fortification as well as mulling over the ongoing debate on folate fortification and a review of GM labelling.
Although one of the first countries in the world to introduce GM labelling, ministers in Australia and New Zealand requested that Food Standards Australia New Zealand (FSANZ) conduct a review to compare local GM labelling requirements with current international practice.
Examining the report at the recent Australia and New Zealand Food Regulation Ministerial Council meeting, the ministers were pleased to note that Australia and New Zealand's requirements remain amongst the most comprehensive in the world, and that industry compliance with labelling requirements has been 'very good'.
Ministers requested that FSANZ, responsible for developing food policy for Australia and New Zealand, continue to track international trends on GM labelling.
At the FSANZ meeting last month the council also agreed to a policy guideline for the fortification of foods with vitamins and minerals. The policy covers both mandatory and voluntary fortification of food.
Opening up opportunities for food manufacturers, ministers agreed that vitamins and minerals may be added to food where there is, for example, demonstrated evidence of a potential health benefit, and it is clear that the fortification of a food will not result in harm. The ministers also agreed with FSANZ that mandatory fortification of food with iodine and folate, 'should be considered as a priority'. Work on drawing up a standard will commence in the next two months.
The Ministerial Council had further discussions on the appropriate approach to regulating the use of biomarker maintenance claims on foods - for example, 'maintains healthy cholesterol'.
Again, new opportunities for manufacturers are likely as the ministers agreed that - in the face of growing evidence - foods can have a 'positive impact on the public's health, and industry innovation in this area should be encouraged'.
Keen to crack down on false claims 'that have the potential to distort diets', the ministers also emphasised that the protection of public health and safety is a critical issue.
The combination of anti-GM feeling and commercial apprehension has biotech company Monsanto to shelve efforts to introduce the world's first GM wheat onto the market. As part of the process, the firm has advised Food Standards Australia New Zealand (FSANZ) to remove the wheat application.
Monsanto has informed FSANZ that it would remove its application for the 'food derived from herbicide-tolerant wheat MON71800'.
Environmentalists and anti-GM campaigners, eager to see all genetically modified foodstuffs cleared from the food chain, celebrated the Monsanto move.
Observers note that, in a bid to turn the much battered image of Monsanto around, new Monsanto chief executive Hugh Grant has shifted the company's strategy to focus on developing GM products with clear consumer benefits - such as vegetable oils with low trans fatty acid levels.
The Atkins approach to slimming now has a new rival for the hearts, minds and waistlines of the weight conscious in the UK.
British bakers have launched a counter-offensive in the battle for a slice of the multi million dollar diet industry. The Vitality eating system allows and encourages people to eat bread, potatoes and the other foods with a high carbohydrate content which are frowned upon by Atkins.
The Vitality diet is healthier than fad diets like the Atkins because it promotes a more balanced intake of the main food groups, according to those behind the new diet including the Federation of Bakers, the Grain Information Service and the Flour Advisory Service.
Dr Tamara de Grassi, from the Flour Advisory Bureau in the UK, said Atkins and other low-carb diets have succeeded while the more orthodox dieting message has failed to get through - and it all comes down to marketing.
"These diets are all image driven, helped by celebrity endorsements and a false promise of sustainable weight-loss,' she said.
'The diet industry has become big business and it has a lot to lose if consumers lose interest, so companies are investing in keeping their interest,' Dr de Grassi said.
Using the slogan 'diets don't work', promoters of the Vitality regime are putting pizza, pitta and panini back on the menu - in moderation. They say that carbohydrates such as bread, pasta, cereals, rice and potatoes should make up 50 per cent of our daily intake.
They scoff at claims that the Atkins is a healthy way to lose weight, pointing to a recent survey in which they found that 97 per cent of dieticians believed that low carb diets were based on bad dietary advice. Most nutritionists have questioned the emphasis of the Atkins on one food group at the expense of others, and have highlighted health risks associated with the diet such as osteoporosis and kidney disease.
The backers of the Vitality diet, which is based on research by the Medical Research Council, say they have been prompted to act by concerns over the long term health effects of what they call "quick fix diets".
"Atkins has not had a big impact on bread sales," Dr de Grassi said. "But the effect of the low-carb message on which it is based could be dangerous in the long term, if nobody counters it."
The Vitality recommends proportionately higher consumption of wholegrain and high fibre carbohydrates and less fat. It also encourages followers to increase their level of exercise and sets a limit to daily calorie intake, neither of which are required under the Atkins regime.
"There is no long-term research to back up the claims of a low-carb diet," Dr de Grassi said.
A newly formed not-for-profit health group in the US, called Partnership for Essential Nutrition, has announced out new review showing low-carb diets can be dangerous, even deadly, for people's health.
The group, made up of consumer, nutrition and public health organisations wanting to promote public understanding of a nutritionally balanced diet, has concluded that losing weight by an extremely low-carb diet can lead to serious health problems such as kidney stress, liver disorders and gout. They also say these diets increase the risk of coronary heart disease, diabetes, stroke and several types of cancer.
The coalition identified a number of short-term side effects from low-carbohydrate diets including severe constipation, gastrointestinal problems, nausea, repeated headaches, difficulty in concentrating and the loss of energy.
Barbara Moore, president and CEO of Shape Up America, the group which founded the coalition, said low carbohydrate diets conflict with decades of solid scientific research that clearly encourages us to reduce saturated fat and boost fruit, vegetable and fibre intake.
"Restricting carbohydrates stresses vital organs and alters brain metabolism while offering no advantages in terms of either fat loss or long-term weight control," Ms Moore said.
The coalition's review also questioned the effectiveness of extremely low-carbohydrate diets for sustained weight loss. The group specifically questioned the safety of diets that force the body into 'ketosis' - a process that starves the brain of carbohydrates forcing the metabolism of protein in the muscles followed by the metabolic breakdown of fat.
Another of their concerns is that extremely low-carb diets produce dehydration, which can stress the kidneys and increase the potential for bone loss contributing to osteoporosis.
The coalition called on the Food and Drug Administration (FDA) to issue an interim policy about the use of carbohydrate claims, and then enforce it.
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