Archive For The “Health” Category
By California Strawberry Commission
WATSONVILLE, Calif. — According to the American Diabetes Association (ADA), diabetes causes more deaths a year than breast cancer and AIDS combined. Food plays an important role in the life of a diabetic and the ADA identifies berries, including strawberries, as one of the top ten superfoods for a diabetes meal plan because they are low in sugar, packed with vitamins, antioxidants and dietary fiber.
A new study* published in the February 2016 issue of Molecular Nutrition & Food Nutrition found that anthocyanin-rich strawberries may improve insulin sensitivity. Insulin resistance (IR) is a hallmark of metabolic syndrome and a risk factor for heart disease and type 2 diabetes. Typically, after a meal, the pancreas produces an appropriate amount of insulin to usher glucose from the bloodstream into the cells. People with IR have built up a tolerance to insulin, so the pancreas must churn out extra insulin to coax blood sugar into the cells. Over time, this process can lead to type 2 diabetes.
Researchers observed the effect of anthocyanins on the postprandial insulin response of 21 obese adults with insulin resistance. Subjects were served a typical ‘Western-style’ meal high in carbohydrates and fat plus a beverage that contained freeze-dried whole strawberry powder. The beverages were controlled for fiber, and the amount of strawberry powder ranged from 0 grams to 40 grams (equivalent to 3 cups of fresh strawberries). When subjects drank the most concentrated beverage, they didn’t produce as much insulin as when they drank the least concentrated versions. In other words, they didn’t need as much insulin to metabolize their meal after drinking the anthocyanin-rich strawberry shake.
While the exact mechanisms are unclear, strawberry anthocyanins may alter insulin signaling at a cellular level.
“These results add to the collective evidence that consuming strawberries may help improve insulin action,” says study author Britt Burton-Freeman, Ph.D., MS, Director, Center for Nutrition Research, Institute for Food Safety and Health (IFSH) at Illinois Institute of Technology.
Naturally low in sugar (just 7 grams), strawberries provide a unique combination of essential nutrients, dietary fiber and phytochemicals. One serving of eight medium strawberries is just 45 calories and provides more vitamin C per serving than orange and 140% of the daily value. Additionally, strawberries are a good source of fiber (3 grams), folate and potassium, along with a variety of health-promoting phytochemicals. Clinical research suggests that eating a serving of eight medium strawberries a day may improve heart health, help manage diabetes, support brain health, and reduce the risk of some cancers.
For the latest nutrition news on strawberries, visit: http://www.strawberrynutritionnews.com/
About California Strawberry Commission: The California Strawberry Commission is a state government agency located in Northern California charged with conducting research to support California’s strawberry industry. With an emphasis on sustainable farming practices, the commission works with strategic partners focusing on production and nutrition research, food safety training and education, marketing and communications, trade relations and public policy.
Eating grapes is good for the eyes and could reduce the risk of going blind later in life, according to new researc
h.
The fruit protects against a chemical process known as oxidative stress, which releases harmful molecules called free radicals into the retina. Grapes are rich in antioxidants that protect healthy cells from DNA damage and it is believed these compounds are behind the eyesight benefits.
The retina is the part of the eye that contains cells that respond to light, known as photoreceptors. Degenerative diseases of the retina can cause blindness.
“Adding grapes to the diet actually preserved retinal health in the presence of oxidative stress in this study,” says Professor Abigail Hackam, of the University of Miami in the U.S., which carried out the research.
Elevated oxidative stress is strongly associated with retinal disease and has been widely studied in the development of age-related macular degeneration and other eye conditions.
During the research, mice were fed either freeze-dried whole grape powder – the equivalent of about three servings a day for humans – a diet with the same level of sugar, or a standard research control diet. The results showed that both retinal structure and function were preserved in the group eating the grape-enriched diet.
Mice in this group maintained their retinal thickness, the quantity of photoreceptors and the amount of photoreceptor activity, despite high oxidative stress. In the non-grape eaters, retinas were damaged, displaying holes and lesions, and there was a significant decrease in thickness.
There was also a 40 per cent reduction in photoreceptors and significant loss of photoreceptor activity.
Previous research by scientists at the University of Glasgow found that the antioxidant benefits of drinking purple grape juice could also reduce the risk of heart disease, cancer and Alzheimer’s disease.
Another study, by scientists at Washington State University, found that eating grapes can help prevent weight gain.
They contain a compound called resveratrol – also found in blueberries, strawberries, raspberries and apples – that converts bad, white fat in the body into good ‘beige fat’, which burns up calories.
Many factors have affected food consumption patterns over the last 25 years.
In Tracking Demographics and U.S. Fruit and Vegetable Consumption Patterns, a 2011 report has a list that is lengthy.
Roberta Cook, cooperative extension specialist and lecturer in the Department of Agricultural & Resource Economics at the University of California-Davis, writes about key trends that affect food consumption, including:
* demand for foods of high and predictable quality offering convenience and variety;
* growing demand for freshness and foods with higher flavor profiles;
* a willingness to experiment both in restaurants and in the home;
* the changing ethnic composition of the population, which has expanded demand for Asian and Hispanic commodities;
* the growth in public knowledge about how diet and health are linked;
* the importance of maintaining physical fitness throughout life;
* the simultaneous trend toward higher rates of obesity;
* an exploding research base on the specific phytonutrients/antioxidants associated with individual fruits and vegetables and their potential protective health benefits;
* a higher public sector profile and policy engagement on U.S. health issues to the benefit of fruits and vegetables, such as MyPlate;
* and growing consumer interest in where and how food is produced.
Cook points out the changing ethnic makeup of the U.S. population is definitely favorable to fresh produce consumption, since Hispanic and Asian Americans consume fruits and vegetables at higher rates than African Americans and whites.
The anthocyanin-rich nature of strawberries may help improve insulin sensitivity, according to a new study published in the February issue of Molecular Nutrition and Food Nutrition. The finding is important because research has shown prolonged insulin resistance (IR) can lead to Type 2 diabetes.
Researchers gave obese adults with insulin resistance a meal high in fat and carbohydrates paired with a beverage that contained freeze-dried whole strawberry powder (equivalent to 3 cups of strawberries) to test the effects of anthocyanins, Subjects who drank the most concentrated versions of the strawberry drink produced less insulin.
Thanks to the strawberry shake, it appeared the body didn’t need much insulin to metabolize their meal. Researchers note that while the exact reason strawberries have this effect remains unclear, it may be that anthocyanins alter insulin signaling at a cellular level.
Strawberries are listed as one of the top ten superfoods to be included in a diabetes meal plan by The American Diabetes Association lists. Low in sugar — but loaded with antioxidants, fiber, and vitamins — strawberries are a highly beneficial berry for both diabetics and non-diabetics.
Experts say eating just eight medium-sized strawberries a day may improve heart health, help manage diabetes, support brain health, and reduce the risk of some cancers.
A new study shows that eating a handful of almonds everyday can improve a person’s diet quality which may have numerous lifelong health benefits.
The study, conducted by researchers from the University of Florida. included 28 parent-child pairs: the parents were instructed to eat 42 grammes of whole almonds each day during the three-week intervention portion of the research period. The children were encouraged to eat 14 grammes of whole almonds or an equivalent amount of almond butter each day.
At the beginning of the 14-week research period the participants’ average Healthy Eating Index scores were 53.7 for the parents as well as children. The Healthy Eating Index is a measure of diet quality that assesses conformance to the U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans.
A score below 51 is reflective of a poor diet, a score between 51 and 80 reflects a need for improvement and a score greater than 80 indicates a good diet.
After the study, the average Healthy Eating Index score for parents as well as children increased to an average 61.4.
They increased their Healthy Eating Index component scores for total protein foods and decreased the intake of empty calories.
The results suggest whole food approaches, like adding almonds to one’s diet, may be an achievable way to improve overall public health.
Eating grapes may help protect eye health, according to new research published in the journal Nutrition.
The laboratory study was conducted at the University of Miami, Bascom Palmer Eye Institute and showed that a grape‐enriched diet preserved the retina’s structure and function against damaging oxidative stress.
Natural components in grapes that help promote antioxidant activity are thought to contribute to these beneficial effects. The retina is the part of the eye that contains the cells that respond to light, known as photoreceptors. Degeneration of the retina causes progressive photoreceptor death and irreversible vision impairment, including blindness, affecting millions of people in the U.S. Oxidative stress is strongly associated with retinal disease.
Study results showed that the group consuming the grape‐enriched diet maintained retinal thickness, the quantity of photoreceptors, and the amount of photoreceptor activity, despite the oxidative stress insult. Conversely, in the non‐grape consuming group, retinas were damaged, displaying holes and lesions, and with a significant decrease in thickness. Additionally there was a 40% reduction in photoreceptors and significant loss of photoreceptor activity.
“Adding grapes to the diet actually preserved retinal health in the presence of oxidative stress in this study,” said Dr. Abigail Hackam, lead investigator of the study. “These results are very exciting and build on the growing evidence that suggests a very real benefit for grape consumption and eye health.”
Consumers can meet the recommendations of the Dietary Guidelines for Americas for less than $3 per day, according to a new report.The report, The Cost of Satisfying Fruit and Vegetable Recommendations in the Dietary Guidelines, the U.S. Department of Agriculture’s Economic Research Service updated previous estimates of the costs required to meet federal fruit and vegetable recommendations.
“Our analysis shows that individuals on a 2,000-calorie reference diet can purchase a variety of fruits and vegetables satisfying the 2015-20 Dietary Guidelines for Americans for $2.10 to $2.60 per day,” according to the report. This would purchase a pound and an edible cup-equivalent of 156 commonly consumed fresh and processed fruits and vegetables, according to the USDA. The dietary guidelines recommend consumers on a 2,000 calorie diet consume 2 cup-equivalents of fruit and 2.5 cup equivalents of vegetables each day.
Using retail scanner data from 2013, the USDA estimated average prices for 24 fresh fruits and 40 fresh vegetables, and 92 processed fruits and vegetables.
Retail costs of fruits and vegetables vary over time. However, the authors point out the Consumer Price Index shows that fruit and vegetable prices increased by just 4% between 2008 and 2013. This was less than the 8.2% increase for all consumer goods and services in that period. This suggests the relative cost of fruits and vegetables has decreased for consumers.
The USDA said nine of 63 fruits (14%) cost less than 40 cents per cup-equivalent. Watermelon (21 cents), frozen concentrated apple juice (27 cents), and bananas (29 cents) were the least expensive. Twenty-six fruits (41%) cost between 40 and 80 cents per cup-equivalent, according to the USDA. These include apples, 42 cents, oranges, 58 cents, and grapes, 72 cents. Twenty-seven fruits cost more than 80 cents per cup-equivalent, the USDA said, with fresh raspberries ($2.32) and canned cherries ($2.39) at the top of the price range,
Likewise, the USDA said that 16 of 96 vegetables (17%) cost less than 40 cents per cup-equivalent. Potatoes (18 cents), dried pinto beans (19 cents), and dried lentils (20 cents) were least expensive. 58 vegetables (60%) cost between 40 and 80 cents per cup-equivalent, including onions (41 cents), canned tomatoes (50 cents), and broccoli (72 cents), according to the release. 22 vegetables cost more than 80 cents per cup-equivalent, with frozen artichokes $2.55 and fresh asparagus $2.58 are at the high price range.
When it comes to eating vegetables, Americans aren’t doing much better than your average school kid. Only 4 percent meet their daily required consumption of veggies, according to the National Fruit and Vegetable Alliance.
The 2015 Report Card by the Alliance has given kids a grade D with vegetable consumption, while the marketing of vegetables has received an F.
But even with the growing popularity of vegetable-forward restaurants and veggie-inspired meals, there is still a lack of vegetables consumed at home. The 2015 Report Card says that the problem is getting worse. The average consumption of vegetables, which excludes fried potatoes, declined by 6 percent during the past five years.
The report offers a reason why this is the case:
“Dinner looks different these days. The growing popularity of convenience items and one-dish meals, such as pizza and sandwiches, has pushed the vegetable side dish off the plate.” the report reads.
When it comes to preparing home meals, the article suggests that parents may not be as strict on making sure their kids have enough vegetables. Elizabeth Pivonka, registered dietitian and president and CEO of the Produce for Better Health Foundation, explains that parents don’t want to be line cooks and make tailored meals for everyone at home.
“It used to be: This is what we’re eating, so eat it,” Pivonka says.
One third of parents (35 percent) view getting their kids to eat vegetables as a battle, just behind getting them to clean their room and to stop bickering.
American consumers do not need to be concerned about pesticide residues on conventional and organic produce according to an annual report from the USDA.
Over 99 percent of fresh and processed food available to consumers tested below allowable pesticide residue levels, as detailed in the 24th Pesticide Data Program (PDP) Annual Report released recently by the USDA Agricultural Marketing Service (AMS).
Only 36 percent of the products sampled through the PDP had residues above the U.S. Environmental Protection Agency (EPA) established tolerances.
PDP researchers tested a total of 10,619 samples of fresh and processed fruit and vegetables (8,582 samples). To ensure that the samples were representative of the U.S., researchers collected data in a variety of states throughout different times of the year. The findings support the Dietary Guidelines for Americans 2015-2020, recently released by USDA and the U.S. Department of Health, which encourage consumers to eat more fruits and vegetables.
A 2012 report from CLA demonstrates that crop protection has made healthy food more financially accessible to the American consumer, providing a 47.92 percent savings in overall grocery bills for a family of four in the U.S.1 In addition, increased agricultural production, due to advanced pesticides, has created an additional 1,040,661 jobs generating more than $33 billion in wages, all while decreasing the need for tillage operations, thereby reducing fossil fuel use by 558 million gallons per year.
The PDP was established in 1991 for the purpose of collecting data on pesticide residues found in food. A complete version of the 2014 Annual Summary is available at www.ams.usda.gov/pdp.
Eating green leafy vegetables could reduce the risk of glaucoma, a serious eye disease, by 20 to 30 percent, according to a new study.
The study tracked over 100,000 men and women for nearly 30 years and revealed that the participants who consumed the most green leafy vegetables were less likely to develop glaucoma, which is a primary cause of vision loss and blindness.
These vegetables contain high amounts of dietary nitrate which helps blood circulation. In glaucoma scientists believe there is an impairment of blood flow to the optic nerve, according to Researchers at Harvard Medical School and Brigham, and Women’s Hospital in Boston.
Some of the vegetables in the study included various lettuces, like Romaine, as well as kale, mustard or chard greens, as well as cooked and raw spinach. Also included were broccoli, cabbage, cauliflower and Brussels sprouts. The benefits were derived mainly from green leafy vegetables, researchers report.
To achieve the benefit, people would need to eat close to two cupfuls of lettuce each day.
According to the Glaucoma Research Society of Canada, glaucoma is the second leading cause of blindness in older North Americans and more than 400,000 Canadians have glaucoma.