FDA to Weigh if Food Dyes Make Kids Hyperactive
Link to original article: http://www.msnbc.msn.com/id/42273578/ns/health-kids_and_parenting/
By Lisa Richwine, Reuters, updated 3/25/2011
WASHINGTON — U.S. regulators are weighing a question parents have asked since the 1970s: do artificial food dyes make children hyperactive?
A consumer group has petitioned the government to ban blue, green, orange, red and yellow food colorings. The synthetic dyes are common in food and drinks ranging from PepsiCo’s Gatorade, Cheetos and Doritos to Kellogg’s Eggo waffles and Kraft’s Jell-O desserts.
Manufacturers say reviews by regulators around the world confirm the dyes are safe. The Center for Science in the Public Interest argues, however, there is plenty of data showing the dyes trigger hyperactivity in kids who are predisposed to it.
“There is convincing evidence that food dyes impair the behavior of some children,” said Michael Jacobson, head of the consumer group famous for exposing the fat and calories in movie-theater popcorn and fast food.
Jacobson and others will testify next week before a Food and Drug Administration advisory committee that will consider the question on Wednesday and Thursday. The FDA will hear the advisers’ views before deciding whether to take any action, which could take months or years.
FDA reviewers, in documents prepared for the advisory panel, said scientific research so far suggested some children with attention deficit and hyperactivity disorder (ADHD) may be affected by food coloring. The disorder affects up to 5 percent of U.S. children, according to government statistics.
“For certain susceptible children with ADHD and other problem behaviors, the data suggest their condition may be exacerbated” by substances in food including artificial colors, the FDA staff wrote in a preliminary analysis.
For the general population, the FDA “concludes that a causal relationship” between the dyes and hyperactivity “has not been established,” the agency staff said.
At the panel meeting next week, the FDA will ask outside experts if they agree with the agency’s conclusions or if they think more studies are needed.
Concerns about food dyes erupted in the 1970s when a pediatrician, Dr. Ben Feingold, claimed the colors were linked to hyperactive behavior and proposed a diet eliminating them.
Questions flared again after a 2007 British study of kids who drank fruit drinks with food colorings and preservatives.
The scientists concluded the colorings worsened hyperactive behavior and also affected kids not previously diagnosed with ADHD.
Other researchers said the study had limitations. A 2009 review by European authorities concluded all data available at the time did not support a link between food colorings and hyperactivity.
The 2008 petition from CSPI asked the FDA to ban all but one of the dyes, calling them “dangerous and unnecessary.” The exception, Citrus Red No. 2, is used only on orange skins. Companies could substitute natural colors, fruit or fruit juices, CSPI said.
Poll: Should food dyes be banned?
The group also asked the FDA to require a warning on products containing dyes until a ban takes effect.
The Grocery Manufacturers Association, which represents food producers and packagers, said “extensive review” by the FDA and European authorities showed the dyes were safe. “All of the major safety bodies globally have reviewed the available science and have determined that there is no demonstrable link between artificial colors and hyperactivity among children,” the group said in a statement.
==============================================
This comes 4 years after a landmark study published in the British Medical Journal “The Lancet” proving that artificial colors and additives result in increased hyperactivity (www.ncbi.nlm.nih.gov/pubmed/17825405). This double blind placebo-controlled crossover study is referenced in Advantig’s “Ingredients You Won’t Find in E3MV.”
Kids Potential does not contain artificial colors, artificial flavors, artificial preservatives or non-nutritionally necessary ingredients to ensure optimal purity for children. Additionally, the natural superfruit & berry blend in Kids Potential is subjective to over 30 tests for agricultural pesticides, herbicides and a full panel of heavy metals to create the most tested, clean and pure supplement for children.
To learn more about the natural purity, potency and results of Kids Potential, please click here: E3MV – Patented Nutrition for Academic Success or on www.mykidspotential.com.
Loose 10lbs With Sleep & Meditation
MODERATE SLEEP & REDUCED STRESS AIDS WEIGHT LOSS
Researchers have found that people who had the lowest stress levels and who slept more than six hours but not more than eight, were twice as likely to succeed at losing ten pounds over six months, even on the same weight loss program.
However, there was no association between weight loss success and the level of depression or the amount of time spent watching television or using a computer.
Previous studies have found a link between these factors and the level of obesity but this study is the first to show these factors can predict weight loss success. The researchers suggested that, to achieve weight loss, some people may have to get more sleep, or less, and others may have to supplement their weight loss regimen with stress-relieving, mind-body techniques such as meditation.
The team also observed twice the rate of success at weight loss among people who kept a food diary. This study was released March 29, 2011 but will not appear in print until a future issue of the International Journal of Obesity. It is available online now at http://bit.ly/eINv47.
=======================
For assistance getting to sleep, try Z-Caps, Now 20% off. Click here: ZCaps.
And the Super Nut is: the WALNUT
WALNUT FOUND HIGHEST IN ANTIOXIDANTS
A study has determined that walnuts have almost twice as much antioxidant power as any other tree or ground nuts, and contain higher-quality antioxidants and more beneficial unsaturated fatty acids. Also, walnut antioxidants were found to have two to 15 times the potency of the renowned antioxidant vitamin E.
Previous research suggests that nuts, which are naturally dairy and gluten-free, offer a fairly unusual combination of nutrients, including high-quality protein, vitamins and minerals, unsaturated fatty acids and dietary fiber. Nuts have been linked in studies to a decreased risk of heart disease, certain cancers, gallstones, diabetes type 2 and other heart problems. Also, despite high calorie content, walnut consumption is linked to lower obesity risk. Scientists have not, however, compared the amount and quality of antioxidants among the different nuts.
The current study focused on nine nut types: walnuts, almonds, peanuts, pistachios, hazelnuts, Brazil nuts, cashews, macadamias and pecans. And walnuts offer another antioxidant benefit: nuts are generally roasted, which can destroy some of the antioxidants, but walnuts are eaten raw. This study was presented March 27, 2011 in Anaheim at the national meeting of the American Chemical Society and has not yet been published.
Substantial Fish Intake May Protect Against Obesity
SUBSTANTIAL FISH INTAKE MAY PROTECT AGAINST OBESITY RISKS
A diet very high in fish that are rich in the omega-3, polyunsaturated fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) helps protect against chronic diseases related to obesity such as diabetes and heart disease, found a study of 330 Yup’ik Eskimos in Alaska.
70% of this group is overweight or obese, the same percentage as in the general U.S. population; and like obese Americans elsewhere, those with low DHA and EPA levels show higher blood levels of triglycerides and C-reactive protein (an inflammation indicator linked to heart disease and cancer). However, many Yup’ik Eskimos consume sufficient fish to get 20 times the omega-3 fat consumed in the lower 48 states and data analyses showed that obese members of this population with high blood levels of omega-3 fats did not exhibit these usual chronic effects of obesity.
Also, despite identical prevalence of obesity linked to diabetes, the prevalence of diabetes 2 in this population is about 57% lower.
This just-released study will appear in a future print issue of the European Journal of Clinical Nutrition but is online now at http://bit.ly/f7LYIK.
=============================
Not discussed in this study is the potential mercury content of predator fish, making it difficult to evaluate the health benefits of higher fish consumption. As part of an overall program to balance environmental toxins, try the Healthy Detox Kit which contains Nano Silver/Nano Zeolite. Learn more about how this product combination can help you maintain the balance of systemic environmental toxins by clicking here: Healthy Detox Kit.
Human Foods That Can Harm Your Pets
Even a single grape can destroy the liver of a dog, cat or other pet and cause death. 
The list of human foods potentially fatal to pets is extensive, running from chocolate and nuts to tomatoes and potato peels.
Cats are carnivore obligates, meaning they can derive no nutrition at all from plant foods.
Dogs are carnivores, meaning that they can digest some plant foods but, like cats, they must get a lot of protein and fat to survive.
Vegetarians at Lower Risk for Cataracts
VEGETARIANS AT LOWER RISK FOR CATARACTS
While previous studies had focused on the link between specific nutrients and cataracts, new research has found that the risk of developing cataracts is 40 percent lower for vegans compared to those who eat the most meat. (A cataract is a clouding of the crystalline lens of the eye.) The study included 27,670 non-diabetic participants aged 40 and over.
The subjects were divided into dietary groups according to their degree of consumption of meat and animal products. The risk of cataracts within each group was calculated by comparing each group with the highest meat-consuming group (100 or more grams of meat a day).
- High meat consumers = 100 gm/day (risk factor =highest)
- Moderate meat consumers = 50-99 gm/day (risk factor = 4% lower)
- Low meat consumers = <50 gm/day (15% lower)
- Fish eaters = O meat (21% lower)
- Vegetarians = O meat (30% lower)
- Vegans = O meat (40% lower)
Compared to the high meat eaters, the risk of developing cataracts in the moderate meat eaters (50-99 grams of meat a day), low meat eaters (less than 50 g of meat a day), fish eaters who ate no meat, vegetarians, and vegans was lower by 4 percent, 15 percent, 21 percent, 30 percent and 40 percent, respectively. This study was released March 23, 2011 and will be published in a future issue of the American Journal of Clinical Nutrition. It is accessible online now at http://bit.ly/fQvu36 with subscription or access fee.
Popcorn as an Antioxidant
POPCORN AS AN ANTIOXIDANT?
Popcorn consumption – popcorn itself, without any added topping or salt – may help prevent heart disease, cancer and other diseases.
Popcorn, w
hole grains and cereals have long been touted for their beneficial fiber content.
But in an August 19, 2009 study presentation at the 238th National Meeting of the American Chemical Society, scientists expressed surprise at the level of polyphenols, a type of antioxidant, they discovered in popcorn.
Chicken Skin Highest in Cancer-Causing HCAs
CHICKEN SKIN RANKED HIGHEST IN CANCER-CAUSING COMPOUNDS
A study of the relative amounts of cancer-causing compounds known as heterocyclic amines (HCAs) in various meat products has found that rotisserie-cooked chicken contained the highest levels – and that chicken skin itself contained eight times that amount.
There are many considerations when choosing meat products, including the amounts of saturated fat, trans fat, preservatives and sodium, all of which can be high in pre-cooked, ready-to-eat meats. But when looking only at mutagenic HCAs, rotisserie-cooked chicken showed the highest content, outranking ready-to-eat meats such as pepperoni.
Ranked from lowest to highest HCA content, the tested meats were pepperoni, hot dogs and deli meat, fully cooked bacon, rotisserie chicken meat and rotisserie chicken skin, which were found to contain, respectively, 0.05, 0.5, 1.1, 1.9 and 16.3 micrograms per gram. The reason chicken skin contained over eight times the HCA of chicken meat is that skin holds relatively less water and more fat and protein; HCA tends to be most concentrated where there is less water.
This study will be published in the June, 2011 issue of the journal, Meat Science but is already available online at http://bit.ly/hiftd5.
Cook Carrots Whole For A Healthier Meal
Cooking carrots whole retains more of their anti-cancer nutrients. Scientists found that carrots that were boiled before being cut up contained 25 per cent more of the anti-cancer compound falcarinol than those chopped up before cooking. Sliced carrots have more surface area from which they can lose falcarinol. Also, blind taste tests found whole carrots were better tasting. These were the findings of a study presented June 3, 2009 by a team from Newcastle University.
Cranberry Juice Lowers Risk of Cardiovascular Disease
CRANBERRY JUICE LOWERS RISK OF CARDIOVASCULAR DISEASE:
A study found that the polyphenols and anthocyanins in specially-prepared, double-strength cranberry juice reduces arterial stiffness, one of the measures of cardiovascular health, about 12 hours after consumption of 480mL of this juice. (Polyphenols and anthocyanins are two types of antioxidant nutrients found in plant foods.) The double-strength cranberry juice was comprised of 54 percent juice, 835mg of total polyphenols and 94mg of anthocyanins. Test subjects consumed 480mL of the juice daily for four weeks, the same volume of a placebo daily for a different four weeks, and neither for two weeks between these periods. A number of cardiovascular measures, such as blood pressure, showed no change. But a measure known as “carotid-femoral pulse wave velocity” was reduced within 12 hours of cranberry juice consumption, indicating a lower degree of central aortic stiffness, which represents an acute cardiovascular benefit of cranberry juice. This study was released March 16, 2011 but will not appear in print until a future issue of the American Journal of Clinical Nutrition. It is available online now at http://bit.ly/hAcjgP.
Fish & Omega 3 Fatty Acids Lower Risk of AMD Blindness
FISH & OMEGA-3 FATTY ACIDS LOWER RISK OF AMD BLINDNESS
Researchers have found that consumption of one or more servings of fish weekly, or greater intake of either docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), two oils found in some fatty fish, reduce the risk of age-related macular degeneration (AMD) significantly.
Compared to less than one serving of fish a month, one or more fish servings per week lowered AMD risk by 42 percent.
And those who consumed the most EPA, or the most DHA, or the greatest amount of both EPA and DHA combined, all experienced about the same reduction in AMD risk: 36 percent.
A slightly higher risk of AMD from greater consumption of linoleic acid, an omega-6 fatty acid, was not considered significant; no link was found between AMD risk and the omega-6 oil, arachidonic acid. (AMD is a loss of vision in the center of the visual field due to retina damage and usually affects older adults, although it can have an early onset.)
This study was released March 14, 2011 but will not be published until the June, 2011 issue of the Archives of Ophthalmology. It is available online now at http://bit.ly/fTAQVr without charge.
===========================
For EPA, DHA essential fatty acid supplementation, try Antarcti-Krill.
Antarcti-Krill has superior results to fish oil in lipid management, joint health and menstrual comfort. Learn more by clicking here: Antarcti-Krill.
Vitamin B-12 & Nerve Disorders
VITAMIN B12 PREVENTS NERVE DISORDERS IN OLDER ADULTS
Researchers have co
ncluded that older adults who show no anemia, spinal cord degeneration, or other symptoms of vitamin B12 deficiency, still experience an improvement in nerve responses and function after supplementation with vitamin B12. (Vitamin B12 deficiency is very common in older adults but many people do not experience typical symptoms such as anemia or spinal cord degeneration.)
In 200 individuals aged 75 or greater, the scientists measured certain electrophysiological indices that show the level of neurological functioning. Those administered oral supplements of 1mg (1000mcg) for one year showed a distinct improvement in these indices of peripheral and central neurosensory responses, which indicates an improvement in nerve function necessary for mobility and sensory function.
This is the first study to prove deficiency-related, nerve impairment regularly occurs in seniors even in the absence of B12-deficiency symptoms; the researchers concluded that supplementation could have considerable significance for public health.
This just-released study will appear in a future issue of Nutrition Journal but is available online now at http://bit.ly/gBE5Al without charge.
Low Carb Diet May Raise Colon Cancer Risk
LOW-CARBOHYDRATE DIET MAY RAISE COLON CANCER RISK
New research has found that a high-protein, low-carbohydrate diet increases cancer-causing fecal metabolites and decreases cancer-protective metabolites, and that this type of diet results in a greater risk of colon cancer.
(Metabolites are small molecules that are the products of normal chemical reactions in the body.) Subjects were placed on different diets: a weight maintenance diet (MD); or a high-protein, moderate carbohydrate (HPMC) weight-loss diet; or a high-protein, low-carbohydrate (HPLC) weight-loss diet. These diets were defined, respectively, by content: 85gm of protein, 116gm of fat and 360gm of carbohydrate per day (MD); 139gm of protein, 82gm of fat and 181gm of carbohydrate per day (HPMC); and 137gm of protein, 143gm of fat and 22gm of carbohydrate per day (HPLC).
Both the HPMC and HPLC dieters experienced increased levels of hazardous, potentially carcinogenic metabolites compared to those on the MD diet. Those on the HPLC diet also experienced decreased levels of cancer-protective metabolites compared to the MD and HPMC diets. This study was released March 9, 2011 but will not appear in print until a future issue of the American Journal of Clinical Nutrition. It is available online now at http://bit.ly/dZnmwC.
Lowering Cholesterol May Help Your Immune System
LOWERING CHOLESTEROL MAY FIGHT INFECTIONS
A study has found that when the body becomes infected with a virus, an immune system hormone sends a signal to the blood cells to curb the production of cholesterol, a waxy substance required by bacteria and viruses in order to grow; this suggests that lowering cholesterol may prove effective in fighting viral infections.
According to the findings, the body appears to have a built-in mechanism to reduce cholesterol production when it detects a viral or bacterial infection. Therapies that boost this effect could the help the body’s natural, anti-virus defenses. Currently, antibiotics are used to target serious bacteria directly while cholesterol-lowering therapies would target cholesterol metabolism and therefore, work in the same way as the immune system. This would be the first example of protecting against acute infection by targeting a metabolic pathway. But the challenge may be to develop strategies that slash cholesterol quickly.
This study was published March 8, 2011 by the journal, PLoS Biology. It is available online now at http://bit.ly/ho6xDB without charge.
Which is Better for Your Cholesterol – Whole Flaxseed or Flaxseed Oil?
Whole Flaxseed or Oil?
Adding whole flaxseed to your diet may lower your cholesterol levels but adding flaxseed oil may not.
That was the conclusion of a study reported in the September, 2009 issue of the American Journal of Clinical Nutrition, which found that an average intake of 430 mg of whole flaxseed reduced total and LDL (bad) cholesterol; flaxseed oil had no effect.
This finding may explain why past studies yielded mixed results: they did not differentiate between whole flaxseed and flaxseed oil.
Inflammatory Bowel Disease Causes Iron Deficiency
INFLAMMATORY BOWEL DISEASE CAUSES IRON DEFICIENCY:
Researchers have concluded that those with an active, helicobacter pylori (H. pylori) infection – even those who show no symptoms and may be unaware that they have this inflammatory bowel disease infection – have significantly lower levels of iron compared to those who are no longer infected, whether or not they have outright anemia or iron deficiency.
The study was limited to children but may apply to all infected individuals. Those whose H. pylori infection was eliminated saw their body iron levels return to normal. (H. pylori are bacteria that infect the stomach and may result in low-level inflammation, gastritis, peptic ulcers and stomach cancers. Half of all people are infected with H. pylori but 80 percent of those infected show no symptoms. Iron levels affect several body functions, including brain activity, and are linked to higher risk of mortality.)
The study raises the questions of whether symptom-free, H. pylori infection may have serious health consequence and whether screening and supplementation may prove beneficial. This study was published in the March, 2011 issue of the journal, Journal of Pediatric Gastroenterology and Nutrition. It is available online at http://bit.ly/hUubVo.
Cartoon Characters Sell to Children
Children tend to prefer the taste of cereal when the packaging features popular cartoon characters, suggests new research published in the Journal of Pediatrics and Adolescent Medicine.
The study, carried out by researchers at the University of Pennsylvania, is in line with recent research from Yale’s Rudd Center for Food Policy and Obesity, which also found that children were more likely to enjoy the taste of foods when they were branded with cartoon characters.
In this latest study, 80 children aged four to six were shown boxes of cereal branded equally as either ‘Healthy Bits’ or ‘Sugar Bits’, and half of each featured media characters. The children were asked to rate the taste of the cereal on a smiley face scale of one to five after sampling the cereal.
“Almost all children liked the cereal, but those who saw a popular media character on the box reported liking the cereal more than those who viewed a box without a character on it,” the researchers found.
In addition, children who were presented with the cereal branded as ‘Healthy Bits’ reported liking it more than those who were presented with the cereal named ‘Sugar Bits’. Children who were shown a box branded ‘Sugar Bits’ without cartoon characters reported liking the cereal significantly less than those in the other three groups. And there was no significant difference between children’s liking of the ‘Healthy Bits’ cereal whether or not the packaging featured a cartoon character.
“The results of this experiment provide evidence that the use of popular characters on food products affects children’s assessment of taste,” the authors wrote. “Messages encouraging healthy eating may resonate with young children, but the presence of licensed characters on packaging potentially overrides children’s assessments of nutritional merit.”
The researchers concluded that their findings could be used to help inform development of public policy regarding food marketing to children, as well as best practices for teaching children media literacy skills and healthy eating behaviors.
Meanwhile, a major industry initiative was set up in 2006 by the Council of Better Business Bureaus (CBBB), intended to shift the mix of advertising messages directed at children to encourage healthier lifestyles. So far 17 food manufacturers have signed up to the CBBB’s Children’s Food and Beverage Advertising Initiative. Among the requirements of the scheme, participating companies are only allowed to use third-party licensed characters in the marketing of healthy foods.
According to Federal Trade Commission figures, food companies spend about $1.6bn a year marketing products to children.
Source: Archives of Pediatrics and Adolescent Medicine
Vol. 165, No. 3, pp. 229-234
“Influence of licensed spokescharacters and health cues on children’s ratings of cereal taste”
Authors: Matthew A. Lapierre, Sarah E. Vaala, Deborah L. Linebarger
Physicians Interested in Learning More About Supplements
PHYSICIANS INTERESTED IN LEARNING MORE ABOUT SUPPLEMENTS
A study has found 57 to 75% of physicians use dietary supplements; and 66 to 91% recommend supplements to their patients.
Most doctors indicated their medical education had not included any formal training on dietary supplements and expressed an interest in continuing education regarding these products.
The study included 300 cardiologists, 300 dermatologists and 300 orthopedists; the percentage of each specialty that took dietary supplements occasionally was 57, 75 and 73%, respectively; the percentage of each specialty that took supplements regularly was 37, 59 and 50%, respectively.
The most common supplement taken by physicians was a multivitamin. Over 25% of doctors in each specialty took omega-3 fatty acids and over 20 percent reported they used botanical supplements.
Patients were advised to take specific supplements by 72% of cardiologists, 66% of dermatologists and 91% of orthopedists.
The main reasons given for recommending supplements were for heart health; skin, nail & hair health; and bone & joint health.
This study was released March 3, 2011 and will be published in a future issue of Nutrition Journal. It is available online now at http://bit.ly/hjL5mx without charge.
Poor childhood diet linked to low IQ, suggests study
Poor childhood diet linked to low IQ, suggests study
A diet high in fats, sugars, and processed foods in early childhood may result in lower IQ scores, while a diet rich in healthy foods packed with vitamins and nutrients may work in reverse, suggests new research.
The study, published in BMJ’s Journal of Epidemiology and Community Health, reports a “weak but novel” association between dietary patterns in early childhood, and general intelligence assessed at eight and a half years of age.
The results of the study suggest that the eating habits in early childhood – particularly up until the age of three – may play a role in shaping the development of the brain, and thus affect behaviour, learning performance and IQ in later life.
“In this population of contemporary British children, a poor diet, associated with increased intake of processed foods, fat and sugar, in early childhood may be associated with lower IQ at the age of 8.5 years. In addition, a concurrent healthy diet may be associated with higher IQ,” said the researchers, led by Dr Kate Northstone from the Department of Social Medicine at the University of Bristol, UK.
The importance of healthy diets
Commenting on the new study, Barbara Gallani director of food safety and science at the UK’s Food and Drink Federation told FoodNavigator that it would not be surprising if a healthy, balanced diet is important in IQ development, “just like it is generally for children’s health and growth.”
She added that it is important for everyone, not just children, to eat a wide variety of foods, noting that it is possible eat a healthy diet and still include some ‘treat’ foods.
Gallani said that food manufacturers are leading the way when it comes to providing clear labelling on foods, as well as changing recipes to make old favourites healthier, which “makes it even easier for parents to choose a balanced diet that’s right for their families.”
An intelligent diet
Northstone and her colleagues noted that previous research investigating possible associations between nutrition and IQ in children have tended to focus on the use of dietary supplements or on intakes of specific nutrients.
For example, several studies have examined the effects of vitamin supplementation on IQ in children, with mixed results.
However, the authors said that studies investigating the long-term effects of nutrition on intelligence are sparse and conflicting. “In particular …there appears to be little known about the effects of the diet in early childhood on general intelligence later in life,” they said.
“We do not eat foods in isolation, rather consuming combinations of foods in meals and snacks,” explained the authors.
“Assessing dietary patterns as opposed to individual foods or nutrients allows to us take into account these intercorrelations, which may otherwise be overlooked,” they said.
The new cross sectional study, based on the Avon Longitudinal Study of Parents and Children (ALSPAC), examined the links between dietary patterns through early and mid-childhood (3 to 8.5 years) and IQ assessed at 8.5 years of age.
Study details
The researchers measured dietary patterns using principal-components analysis (PCA), which provide overall summaries of dietary intake. The diet data, measured at the ages of 3, 4, 7 and 8.5 was then examined for any associations between diet and IQ in nearly 4,000 children.
Three consistent dietary patterns were found from PCA at each time point: a ‘processed’, ‘traditional’ and ‘health conscious’ pattern.
The ‘processed’ pattern was illustrated by foods containing high fat and sugar content and by higher intakes of processed and convenience foods. The ‘traditional’ pattern was associated with consumption of generally home cooked meat, poultry, potato and vegetables, whilst the ‘health-conscious’ pattern was predominantly made up from high intakes of salads, fruit, vegetables, fish, pasta and rice.
“On minimal adjustment, all dietary pattern scores were associated with IQ with the exception of the ‘traditional’ pattern,” said the authors.
Before adjustment for confounding factors (such as parental influence, social and economic status, and other environmental factors) the researchers observed that the ‘processed’ food pattern was negatively associated with IQ at all ages, while the ‘health-conscious’ pattern at all ages were positively associated with IQ.
However, after adjustment for a wide variety of potential confounding factors, they reported that many associations between IQ and dietary pattern were lost, and those that remained (‘processed’ pattern at three years and ‘health-conscious’ patterns at 8.5 years) “were markedly attenuated”, according to the authors.
For the remaining relationships (after full adjustment) the ‘processed’ food pattern at 3 years was found to be such that a one point increase in the PCA score resulted in an almost two-point decrease in IQ at 8.5 years. Whilst the ‘health-conscious’ pattern was associated with an increased in IQ of 1.20 points per one point increase in PCA pattern score.
Interpretation
Northstone and colleagues said that the results of the study suggest a more “long-term effect of diet on the child’s ability to ‘learn’,” they noted that this could be in part be explained by favourable growth of the brain in early childhood – They noted that it is known that the brain grows at its fastest rate during the first 3 years of life.
“Studies have shown that head growth during this time is associated with cognitive outcome, and it is possible that good nutrition during this early period may encourage optimal brain growth,” said the authors.
However, they added that given the levels of attenuation seen in the effect sizes when adjusted for confounding factors, “we cannot exclude the possibility of residual confounding.”
Source: Journal of Epidemiology and Community Health
Published online ahead of print, doi: 10.1136/jech.2010.111955
“Are dietary patterns in childhood associated with IQ at 8 years of age? A population-based cohort study”
K. Northstone, C. Joinson, P. Emmett, A. Ness, T. Paus
Alcohol & Bone Health
1/2 A Drink May Help Your Bones
Moderate drinking of alcohol may support bone health, according to a May, 2008 study reported in the American Journal of Medicine.
Participants who had more than half a drink, but no more than one full drink, per day had a 20-percent lower risk of hip fracture than teetotalers.
Moderate amounts of alcohol help bones in two ways: by boosting estrogen, which also increases calcium absorption.
Fish Oil & Bone Mineral Density
FISH AND FISH OIL MAY PROTECT AGAINST BONE LOSS
A study has concluded that greater consumption of fish or fish oil appears to result in greater bone mineral density (BMD) compared to the BMD of those who consume less or no fish or fish oil, and therefore, may help protect against the loss of bone density with age.
Also, results suggested a stronger benefit from these fish oils – the omega-3 polyunsaturated fatty acids known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – with higher consumption of an omega-6 polyunsaturated fatty acid known as arachidonic acid (AA). (Since little or no AA is found in plant foods, the body must get this essential oil from animal sources – meat, eggs or dairy – or by converting the essential oil linoleic acid, LA, into AA; LA itself is found in many oils.) A high intake of fish was defined as three or more fish servings a week.
The study assessed and followed 75-year-olds for four years. This just-released study will not appear in print until a future issue of the American Journal of Clinical Nutrition. It is available online now at http://bit.ly/goiFCL.
=======================
Studies show that Vitamin K-2, specifically menaquinone 7, has significant impact on bone mineral density. Osteo K-2 is a dietary supplement that contains laboratory certified MK-7, the form of Vitamin K2 vital in supporting bone density. We’ve had very favorable results and encourage you to try Osteo K-2. Just click here for more information: Osteo K-2.
Is Organic Milk Better than Conventional?
NORTHUMBERLAND, England—A recent study of U.K. retail milk, published in The Journal of Dairy Science identified highly significant variations in fat composition, including the presence of polyunsaturated fatty acids (PUFAs) (2011; 94(1):24-36). The survey, conducted over a two-year period, replicating summer and winter, sampled 22 brands, 10 of which indicated organic production systems. Results corroborate earlier farm-based findings considering fat composition of milk produced under conventional and organic management. Organic milk had higher concentrations of beneficial fatty acids (FA) than conventional milk, including total PUFAs (39.4 versus 31.8 g/kg of total FA), conjugated linoleic acid (CLA) (7.4 versus 5.6 g/kg of FA) and alpha-linolenic acid (ALA) (6.9 versus 4.4 g/kg of FA).
Purchase season had a strong effect on fat composition: compared with milk purchased in winter, summer milk had a lower concentration of saturated fatty acids (682 versus 725 g/kg of FA) and higher concentrations of PUFAs (37.6 versus 32.8 g/kg of FA), CLA (8.1 versus 4.7 g/kg of FA), and ALA (6.5 versus 4.6 g/kg of FA). Differences identified between sampling years were more surprising: compared with year two, milk purchased in year one had higher concentrations of PUFAs (37.5 versus 32.9 g/kg of FA), ALA (6.0 versus 5.1 g/kg of FA) and linoleic acid (19.9 verus 17.5 g/kg of FA) and lower concentrations of C16:0 and C14:0 (332 versus 357 and 110 versus 118 g/kg of FA, respectively).Strong interactions were identified between management and season, as well as between season and year of the study. As in the earlier farm studies, differences in fat composition between systems were greater for summer compared with winter milk. Large between-year differences may be due to changes in weather influencing milk composition through forage availability, quality and intake.
If climate change predictions materialize, both forage and dairy management may have to adapt to maintain current milk quality. Considerable variation existed in milk fat composition between brands.
ATTN: Low Carb Dieters
ANIMAL FAT & PROTEIN LINKED TO DIABETES
People who adhere long-term to a diet low in carbohydrates and high in protein and fat can get the fat-and-protein portion of their diet from animal sources or vegetable sources. Researchers have found that those low-carbohydrate dieters who get their fat and protein primarily from animal sources have a 37 percent greater risk of developing type 2 diabetes.
Generally, there was no greater risk of diabetes 2 among those low-carb dieters with a high intake of vegetable sourced protein and fat; in fact, there was a 22 percent lower diabetes risk among those in this group who were over age 65. The finding in this 20-year study of 40,475 diabetes-free individuals held true even after allowing for various other factors such as age, smoking, physical activity, coffee intake, alcohol intake, family history of T2D, total energy intake, and body mass index.
The researchers suggested that low-carb dieters get their protein and fat from foods other than red and processed meat. Released February 10, 2011 by the American Journal of Clinical Nutrition, this study will not appear in print until a future issue. It is available online now at http://bit.ly/efzaQn.
Sugar & Sweetened Drinks Worse Than Salt for Hypertension
SUGAR & SUGAR-SWEETENED DRINKS LINKED TO HIGH BLOOD PRESSURE
Researchers ha
ve found that those who consume more fructose and glucose (sugar) than the median have higher blood pressure, with a more pronounced spike among those who also consume more salt.
Also, those who drink just one sugar-sweetened soda per day have modestly higher blood pressure readings. However, those who drink diet soft drinks have lower blood pressure.
The systolic and diastolic blood pressure readings for those who consume more fructose and glucose, as well as more salt, were higher by 3.4 and 2.2 millimeters of mercury (mm Hg), respectively. The blood pressure scores for those who consume sugar-sweetened sodas were 1.6 and 0.8 mm Hg higher, for the systolic and diastolic readings, respectively, for every diet soda consumed. (Systolic blood pressure is the upper number in a blood pressure reading and diastolic is the lower. Fructose and glucose are both found in high-fructose corn syrup, the most common sugar found in soft drinks.) This study was released February 28, 2011 by Hypertension, but will not appear in print until a future issue of this journal. It is available online now at http://bit.ly/h0me1x.