Archive For The “Health” Category
UNIVERSITY PARK, Pa. — Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.
Baked purple-fleshed potatoes suppressed the growth of colon cancer tumors in petri dishes and in mice by targeting the cancer’s stem cells. Colon cancer is the second leading cause of cancer-related deaths in the U.S. and responsible for more than 50,000 deaths annually, according to the American Cancer Society.
Attacking stem cells is an effective way to counter cancer, according to Jairam K.P. Vanamala, associate professor of food sciences, Penn State and faculty member at the Penn State Hershey Cancer Institute.
“You might want to compare cancer stem cells to roots of the weeds,” Vanamala said. “You may cut the weed, but as long as the roots are still there, the weeds will keep growing back and, likewise, if the cancer stem cells are still present, the cancer can still grow and spread.”
There is a 2.3% decline in retail fresh vegetable availability — what’s displayed on store shelves — but a 3.5% increase for fresh fruit in 2013, newly updated per capita availability statistics show.
The U.S. Department of Agriculture’s Economic Research Service reported figures for fresh produce in a recent report. The report said that loss-adjusted U.S. fruit and vegetable availability falls well short of dietary guidelines, with per-capita availability of fruit totaling just 43 percent of dietary recommendations.
Per-capita availability of fresh vegetables are representing 66 percent of U.S. dietary recommendations, according to the report. In contrast, per-capita availability of meat was 131 percent of recommendations, with per-capita availability for grains 112 percent of recommended levels, according to the USDA.
Fresh fruit availability, adjusted for loss at all levels including in consumers’ homes, was projected to be 50.4 pounds per capita, up 3.5 percent from 2012 and 8percent higher than in 2003. For fresh vegetables, the loss-adjusted per-capita was 83.7 pounds, down 2.3 percent from 2012, and down 12 [percent from 2003.
Federal nutrition mandates have hurt the financial health of school meal programs, say 70 percent of U.S. school nutrition directors in a survey.
The survey by the National Harbor, Md.-based School Nutrition Association said 58 percent of those responding said school lunch participation declined under the new standards, with 93 percent of that group citing “decreased student acceptance of meals” as a factor in the decline, according to a news release about the poll.
The School Nutrition Association said the survey supports the argument for more funding and more flexibility in school meal nutrition requirements, including the mandate for a half a cup or fruit or vegetable at each reimbursable meal.
“School nutrition standards have resulted in many positive changes, but we cannot ignore the repercussions — the financial impact of these rules threatens school meal programs and their efforts to better serve students,” Jean Ronnei, SNS, SNA president and chief operations officer at Saint Paul Public Schools, Minn., said in the release. “To ensure programs remain financially sustainable for the children they serve, Congress must provide more funding and reasonable flexibility under the most stringent rules.”
The survey found nearly three in four school districts with a la carte service report decreased revenue since the 2014 Smart Snacks in School rules took effect, according to the release.
The report cited USDA statistics that the updated school nutrition standards have resulted in one million fewer students choose school lunch each day under the new rules.
About the SNA survey said eight in 10 school districts have attempted to offset losses with a variety of measures, according to the release, including:
- 49 percednt of districts have reduced staffing;
- 41 percent have diminished the meal program’s reserve fund;
- 36 percent have limited menu choices and variety; and
- 32 percent have deferred or canceled equipment investments.
“Schools are trying to expose students to a wider variety of fruits and vegetables, but faced with rising costs and shrinking revenue, many have been forced to limit pricey choices like snap peas and berries and serve more affordable options, like celery and juice,” Ronnei said in the release.
By The American Pistachio Growers
FRESNO, Calif. — Eating pistachio nuts does not contribute to weight gain or an increased body mass index – a measure of body fat based on height and weight – when included in a balanced diet, according to a scientific review of several clinical studies. This is among the many findings described in a review article published in the British Journal of Nutrition titled, “Nutrition attributes and health effects of pistachio nuts.” The article analyzes the results of more than 100 research studies and clinical trials regarding nut consumption and health, highlighting the potential health benefits of pistachios, which are a source of plant-based protein, vitamins and minerals and also a good source of fiber.
Pistachios and Weight Management
Reviewers analyzed randomized controlled trials that looked at pistachios’ effect on body weight and found that diets that include pistachios have not been linked to weight gain. In fact, one study found a decrease in body mass index, and another noted a significant decrease in waist circumference for those who ate pistachios.
An important component of weight management is satiety, the feeling of fullness after eating, and evidence shows that all nuts help promote satiety, suppress hunger and inhibit eating.
Heart Disease
Researchers also looked at five studies that examined the effects of pistachios on heart disease. Many of the studies found that diets that include pistachios tend to be linked to significantly lowered cholesterol and blood pressure levels, even for those who are at high risk of diabetes.
Nutrition
Researchers found that a one-ounce serving of pistachios (about 49 nuts) provides 10 percent of the recommended daily allowance (RDA) of protein and 11 percent of the RDA of fiber for adults. With three grams of fiber per serving, pistachios rank among the top two nuts in fiber content. The authors note that fiber intake is linked to decreased weight gain and helps lower the risk of diabetes, cardiovascular disease and some types of cancer.
Pistachios vs Other Nuts
- Vitamin Content: Pistachios contain Vitamin K and the B vitamins, including thiamin (B1), pyridoxine (B6), and folic acid (B9).
- Mineral Content: Pistachios contain a number of minerals, including potassium, magnesium, calcium, copper, and manganese, which are thought to play a role in blood pressure control, bone health management, and the prevention of several chronic diseases.
- Antioxidant Support: Numerous studies suggest that pistachios contain phytochemicals that may act as antioxidants in the body.
- Role in Eye Health: Pistachios contain approximately 13 times more lutein and zeaxanthin (carotenoids) than the next highest nut. High amounts of these carotenoids are found in the retina of the eye and are known to benefit eye health, which may help prevent vision loss associated with aging.
by Rebecca Riffkin, Gallup
WASHINGTON, D.C. — Americans are more likely to say they actively try to avoid including soda or pop in their diet than 14 other foods, including sugar and fat. At least six in 10 U.S. adults say they are trying to steer clear of these drinks — regardless of whether they are diet or regular.
Americans are most likely to say they actively try to include fruits and vegetables in their diet. Gallup asked 1,009 Americans about the foods they try to include or avoid in their diet as part of its annual Consumption Habits poll in July. Previous Gallup reports have focused on Americans’ avoidance or inclusion of gluten-free foods and salt or fat.
Americans appear to be aware of the health benefits of fruits and vegetables, with at least nine in 10 saying they actively try to include each in their diet. At least three in four Americans also say they try to include chicken and fish in their diet, meats that nutrition experts often recommend to help with heart health, in lieu of beef and other red meat — which nevertheless, 63% of Americans still actively try to include in their diet.
Adding fresh fruits and vegetables into Arkansas school meals not only lowers obesity rates but can also save hundreds of dollars per-child to prevent obesity, according to a new study.
Conducted by researchers at the University of Arkansas System Division of Agriculture, the study was done in a state where residents report some of the nation’s highest childhood obesity rates.
The study focused on the U.S. Department of Agriculture’s Fresh Fruit and Vegetable Program which was designed to increase the amount of fruits and vegetables eaten by students in the nation’s poorest elementary schools.
Obesity rates dropped from 20% to 17% in sampled low-income elementary schools, once the program began.
The study calculated that the fruit and vegetable program costs were about $50-75 per-child per-year to reduce the obesity rate by 3%, small compared to the $280 to $339 per-student per-year cost of an effort to reduce childhood obesity by 1%, according to 2011 research.
“By this measure, our results suggest that the fresh fruit and vegetable program is a very cost-effective obesity prevention tool,” Rodolfo Nayga, a researcher and division professor, said in a press release. “Moreover, prevention of childhood obesity is in addition to the other nutritional benefits that come from increased fruit and vegetable consumption.”
USDA reimburses schools that offer students free fresh produce outside of breakfast and lunch.
Residents of California lead the nation in vegetable consumption, while neighboring Oregon is second.
Even though Oregon is second, most folks here aren’t eating enough, according to the U.S. Centers for Disease Control and Prevention.
About 11 percent of Oregonians are eating the recommended two to three cups of vegetables a day, second only to California, where 13 percent eat enough veggies, CDC researchers report.
Nationwide, only 8.9 percent of Americans are eating two to three cups of vegetables every day as recommended.
Fruit consumption is slightly better. About 14.5 percent of Oregonians are eating the recommended 1.5 to 2 cups of fruit a day, compared with 13.1 percent of all Americans and 17.7 percent of people in California.
Fruits and vegetables are important in lowering a person’s risk of developing chronic diseases like obesity, heart disease and Type 2 diabetes, said Jordana Turkel, a registered dietitian at Lenox Hill Hospital in New York City.
For example, they contain a lot of fiber, which helps control spikes in blood glucose levels by slowing the digestive process, and the fact that they are generally low in fat helps lower cholesterol levels.
“We are seeing now what is going to happen if this trend continues,” Turkel said. “Obesity is on the rise. The rates of Type 2 diabetes and cardiovascular disease are on the rise. I think we are seeing the effects of all of this now.”
Americans are far short of where health officials and the produce industry would like them to be when it comes to eating fresh fruits and vegetables.
A new method of estimating how much fresh produce consumption by Americans should provide more accurate data, but the disappointing bottom line still comes up.
A report, Adults Meeting Fruit and Vegetable Intake Recommendation – United States, 2013, from the Centers of Disease Control and Prevention estimates 91% of Americans failed to eat enough vegetables and 87% failed to eat enough fruit in 2013, based on government guidelines.
“Substantial new efforts are needed to build consumer demand for fruits and vegetables through competitive pricing, placement and promotion in child care settings, schools, grocery stores, communities and worksites,” according to the CDC’s July 10 report.
Neither the statistics nor the recommendations surprised Elizabeth Pivonka, president and CEO of the Produce for Better Health Foundation, Hockessin, Del. She said the state-by-state breakdown in the report confirms previous research, showing that residents of Southern states have the lowest consumption of produce, which the CDC says leads to higher rates of stroke, heart disease and cancer.
“This is the first year they are asking about the frequency at which people are eating fruits and vegetables,” Pivonka said. “That means we can’t really compare this survey to previous years, but it gives us a new baseline that is probably a better way to measure what people are doing.”
The survey for 2013 asked respondents how many times per day, week or month they consumed 100% fruit juice, whole fruit, dried beans, dark green vegetables, orange vegetables, and other vegetables over the previous month as part of the rotating core questionnaire administered every other year. The survey specifically excluded fried potatoes.
If fried potatoes are included, estimates for vegetable consumption are 30% to 44% higher, according to the report. If non-100% juice beverages are included, fruit consumption is 4% to 6% higher.
Highlights from the report include:
- During 2007-2010, half of the total U.S. population consumed less than 1 cup of fruit and less than 1.5 cups of vegetables daily;
- Median frequency of reported fruit intake across all respondents for 2013 was once per day, ranging from 0.9 in Arkansas to 1.3 times per day in California; and
- Median frequency of reported vegetable intake for 2013 was 1.7 times per day, ranging from lows of 1.4 times a day in Louisiana, Mississippi, and North Dakota to 1.9 times per day in California and Oregon.
The survey logged responses from 373,580 respondents. Another 118,193 took the survey, but they were not included in the results for various reasons, including non-resident status, failure to answer all questions or providing “implausible reports” of eating fruit more than 16 times a day and eating vegetables more than 23 times a day.
Consumption of grapes helped glucose metabolism in an animal model of prediabetes, according to preliminary findings in a study by Virginia Polytechnic Institute and State University.
The results were presented at the Experimental Biology annual meeting in Boston earlier this spring, according to a news release.
Lead investigator Andrew Neilson and his fellow researchers looked at the impact of grapes on blood glucose when the activities of glucagon-like-peptide, or GLP-1, a hormone type known to improve insulin response after meals, is impaired.
A reduced insulin response is partly responsible for high blood sugar levels. Prediabetes is defined as impaired glucose tolerance and other symptoms approaching clinically diagnosed diabetes. An estimated 35% of U.S. adults are prediabetic.
In the study, the group that was administered freeze-dried whole grape powder was able to keep blood glucose levels stable, and counteract the negative effect of the inhibited activities of GLP-1. In the group that did not receive grapes, blood glucose levels rose when GLP-1 activities were impaired.
“These findings demonstrate the potential for grapes to help prevent impaired glucose tolerance in a prediabetic population,” Neilson said in the release. “This could have important implications for public health, in which the incidence of prediabetes is on the rise, and more study in this area is needed.”
By Tozer Seeds America
Santa Maria, Calif. – Tozer Seeds America (Tozer), pioneer of the first F1 parsnip hybrid developed over three decades ago, gears up for the North American parsnip growing season as renewed consumer demand increases in 2015 for this sweet and succulent root vegetable.
Tozer is seeing new demand for parsnips in northern U.S. and southern Canada with Food Network claiming parsnips to be a new superfood on the rise and USA Today calling parsnips the next big thing in healthy snacking. Consumers are enjoying parsnips for their versatility – parsnips can be used in a variety of dishes or even be turned into wine – and health benefits – parsnip chips are a popular alternative to potato chips and were also featured on the hit TV series “The Biggest Loser.” Typically a winter vegetable, parsnips are now available year-round in supermarkets and farmers markets throughout the U.S.
“The introduction of F1 parsnip hybrids moved the market toward a washable, firm and narrower parsnip,” said Kraig Kuykendall, sales manager of Tozer Seeds America. “It enabled the production of a more consistently marketable and cost effective product.”
The development of new and improved parsnip varieties has been important in the history of Tozer. It continues to develop new hybrids with good vigor, canker resistance, shallow crowns, smooth skin, resistance to bruising and white roots of uniform shape and size. Growers interested in Tozer’s parsnips can learn more here.
About Tozer Seeds America
Tozer Seeds America is the U.S. branch of Tozer Seeds, the largest independent and family-owned vegetable breeding company in the U.K. Tozer Seeds specializes in breeding, production and distribution of quality vegetable seed. Tozer Seeds America opened in 2008 and is located in Santa Maria, California.