Archive For The “Health” Category
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.
by American Pistachio Growers
FRESNO, Calif. — Pistachio nuts, singled out among other nuts, seem to have the strongest effect on reducing blood pressure in adults. This is according to a recent review and scientific analysis of 21 clinical trials, all carried out between 1958 and 2013. The review appears online in The American Journal of Clinical Nutrition, a publication of the American Society for Nutrition.
Hypertension contributes to more than 7 million deaths annually worldwide attributed to cardiovascular disease. While numerous studies have shown eating nuts provides cardiovascular benefits to healthy as well as to high risk individuals and those with type 2 diabetes, the authors state that, to their knowledge, no systematic review and meta-analysis of published randomized controlled trials has been conducted to assess the effect of nut consumption on blood pressure.
The researchers concluded that nut consumption can reduce blood pressure and particularly systolic blood pressure. Of the nuts studied, pistachios seemed to have the strongest effect in reducing both systolic and diastolic blood pressure.
This review and analysis included subjects with and without type 2 diabetes, recognizing the consumption of nuts could affect blood pressure in people with or without type 2 diabetes in different ways. Subgroup analyses based on the type of nut consumed suggest that pistachios significantly reduce both systolic and diastolic blood pressure, where mixed nuts reduce only diastolic blood pressure. When those with type 2 diabetes were removed from the analysis, only pistachios decreased systolic blood pressure as well.
Databases were searched for randomized clinical trials (RCTs) that reported the effect of consuming single or mixed nuts including walnuts, almonds, pistachios, cashews, hazelnuts, macadamias, pecans, peanuts and soy nuts on systolic blood pressure or diastolic blood pressure. Twenty-one trials were selected which studied 1,652 adults, ages 18-86 years.
The study points out that pistachios contain monounsaturated fatty acids and high amounts of phytosterols which may have beneficial effects on blood pressure and other nutrient qualities that lead to a reduction in oxidized LDL cholesterol and an improved antioxidant status. The study conclusion says although some medications and exercise appear to be effective in reducing blood pressure, healthy diets that include tree nuts may help to enhance their effectiveness and even result in reducing the dosage of hypertension medications.
The review was conducted in accordance with the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) statement and was registered in an international prospective register of systematic reviews. Meta-analysis consists of applying statistical methods for combining the findings from different independent but similar studies. Reviewers followed strict criteria for including or excluding studies and then pooled and tested the data for sources of agreement or disagreement.
The authors of the study reported no funding was received for this study and none of the authors declared a conflict of interest.
About American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing more than 625 grower members in California, Arizona and New Mexico. APG is governed by an 18-member board of directors who are growers and is funded entirely by growers and independent processors with the shared goal of increasing global awareness of nutritious, American-grown pistachios. The United States has been #1 in global pistachio production since 2008.
Chick-fil-A is introducing a new kale-based menu item as it rides the wave of a superfood trend.
Beginning in Southwest Florida last May, chicken sandwich fans were able to get a break from the typical fried foods Chick-fil-A is known for, and try the new 80-calorie Superfood Salad, which includes a blend of kale, broccolini, roasted-nuts, and a maple vinaigrette.
This healthy trial item will be available through July, as well as the slightly less healthy additions of the Smokehouse BBQ Bacon Sandwich and a loaded baked potato side dish, with customer feedback helping to determine whether the dishes are added to menu. Chick-fil-A has over 1,900 restaurants across the U.S. Whether consumers will respond well to this latest addition may be found in the company’s competition. Other chains like sun as McDonald’s and Starbucks have joined the trendy kale craze with similar menu items of their trial items will be available at Chick-fil-A locations across Florida.
Photo Courtesy of The News-Press Chick-fil-A is an American fast food restaurant chain headquartered in the Atanta suburb of College Park specializing in chicken sandwiches. Founded in 1946, it is associated with the Southern United States. Chick-fil-A has restaurants in 41 U.S. states and the District of Columbia.
The company’s culture is strongly influenced by its founder’s Southern Baptist beliefs. All Chick-fil-A restaurants are closed for business on Sunday. In 2012, CEO Dan Cathy’s public statements in opposition to same-sex marriage became the subject of public controversy and was praised by Christian conservatives.
Founder Truett Cathy was a devout Southern Baptist; his religious beliefs had a major impact on the company. The company’s official statement of corporate purpose says that the business exists “To glorify God by being a faithful steward of all that is entrusted to us. To have a positive influence on all who come in contact with Chick-fil-A.
Carrots and other vegetables are rich in beta carotene and zeaxanthin, which may lower the risk of pancreatic cancer, according to a recent study.
The study drew on data from the European Prospective Investigation into Cancer and Nutrition (EPIC) study, an examination of chronic disease in ten European countries, according to a news release from Westlake Village, Calif.-based Dole Food Co.
Study participants who originally had the highest levels of beta-carotene or zeaxanthin in their blood had only about half the risk of developing pancreatic compared with those who had the lowest levels. The study also found that with each doubling of beta-carotene, sum of carotenoids or zeaxanthin in the blood, the risk of pancreatic cancer was reduced by 15%, 22% and 19%, respectively.
Dole recommends consumers eat carrots, sweet potatoes, squash and pumpkin to get their beta carotene. For zeaxanthin, the company recommends spinach, kale, romaine, broccoli, and brussels sprouts. In Dole’s Kale and Carrot Tart recipe, dark green and orange vegetables are combined for an entrée packed with beta-carotene and zeaxanthin.
Kern County, California in the Bakersfield area is shipping carrots and potatoes – grossing about $6700 to Baltimore.
By the California Walnut Commission
FOLSOM, Calif. — Multiple new research abstracts suggest walnuts may have the potential to positively affect several important health factors. From their impact on colon cancer and certain aspects of cognitive aging, to their positive effect on both gut health and vascular health, the research findings presented at Experimental Biology 2015 (EB) detail our latest understanding of walnuts’ inner workings. Running March 28 through April 1 in Boston, this annual meeting attracted an international audience of over 14,000 leading research scientists and exhibitors.
“These findings help advance the understanding of the many advantages of eating walnuts as part of a healthy diet, and add to the more than 159 published papers over 20 years that have shown how walnuts affect heart health, diabetes, cancer, cognition, fertility and weight management,” said Dennis A. Balint, CEO, California Walnut Commission.
There are numerous possible active ingredients in walnuts that may be contributing factors in providing these health benefits. One component that differentiates walnuts is alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid. Walnuts are the only nut that contain a significant amount of alpha-linolenic acid (ALA) with 2.5 grams per one ounce serving.
While scientific conclusions cannot yet be drawn from the abstracts presented at EB 2015, the following summaries share the latest findings:
- Colon Cancer: For the first time, researchers looked at whether components of walnuts have an effect on colon cancer cells. This cell study1 was conducted by the Department of Nutritional Science and Food Management at the Ewha Womans University in Korea, and showed that walnut extract significantly slowed the survival of the cancer stem cells as well as reduced the stemness of colon cancer stem cells. Given the results, researchers state there is reason to further explore the role of walnut consumption in colon cancer therapies targeting cancer stem cells.
- Gut Health: The gut microbiome is an ecosystem of bacteria that helps our bodies digest and use the food we eat; changes in the gut microbiome are linked to chronic diseases. A recent animal study2 conducted by the Department of Physiology School of Medicine at Louisiana State University Health Sciences Center looked at the effect of walnuts on two major gut bacteria communities. A diet with walnuts (approximately 2 ounce human diet equivalent) significantly altered the ratio of the two communities, therefore suggesting “a new mechanism, changing the gut microbial environment, by which walnuts may exert their beneficial health effects.” As this study was performed on animals, however, findings cannot yet be implied for humans.
- Aging, Brain Health: This animal study3 from the Human Nutrition Research Center on Aging at Tufts University looked at healthy rats, both young and old, and the impact of walnuts – a source of polyunsaturated fatty acids and nutrients such as folate, selenium, magnesium and polyphenols – on mechanisms in critical regions of the brain. Animals were segmented into three groups – one, the control group, who ate no walnuts at all (0%); a second that had 6% of their diet comprised of walnuts; and a third that had 9% of their diet comprised of walnuts (equivalent to one ounce and 1.5 ounces respectively in a human diet). The groups were monitored for ten weeks. According to the researchers, incorporating walnuts into one’s diet may have protective effects on the aging brain. As this study was performed on animals, however, findings cannot yet be implied for humans.
- Vascular Health: Microvascular function refers to the health of our smallest blood vessels, such as capillaries. A study4 from the Departments of Nutrition and Internal Medicine at the University of California, Davis of postmenopausal women with high cholesterol looked at the short-term impact of walnut consumption. The group that ate 40 grams, or 1.5 ounces, of walnuts per day saw improved vascular function. The study concludes this improvement is due to the effects from the walnut-derived fatty acids, alpha-linolenic acid (ALA) and linoleic acid (LA).
Findings like these pave the way for additional research aimed at understanding walnuts’ role in disease prevention and management.
The latest Kitchen Audit survey by The NPD Group indicates consumers are showing reinvigorated interested in fresh, more healthful options, based upon the appliances, cookware, utensils and food ingredients they have on hand in their kitchens.
by The International Nut & Dried Fruit Council
Given the forecast and coinciding with the recent World Day against Cancer, the International Nut & Dried Fruit Council (INC) wants to share some facts that can help us live a healthier life and may help prevent this disease.
According to a recent study run by Harvard University, which analyzed over 100,000 people over 30 years, nut consumption was inversely associated with total mortality by over 20%, disregarding the cause, and had an inverse relationship with some of the most common causes of death, such as cardiovascular disease and cancer.
This study, the largest ever conducted investigating the effect of nut intake on mortality, concluded that participants who ate a daily handful of nuts reduced the chance of mortality due to cancer by 11%, compared to those who didn’t consume any nuts. Dr. Ying Bao concluded that “nut consumption was inversely associated with mortality, independently of other risk factors”.
In another study also run by Dr. Bao called “Nut consumption and risk of pancreatic cancer in women”, it was revealed that frequent nut consumption is inversely associated with the risk of pancreatic cancer in women, independent of other potential risk factors for pancreatic cancer.
Besides nuts, dried fruits are also suggested for cancer prevention, as they are as healthy as their fresh equivalent and high in polyphenols, which are strong antioxidants that may protect DNA against damage, decrease inflammation and prevent cancer.
Properties and Benefits
A number of scientific studies have demonstrated the health benefits of nuts and dried fruits. All these benefits are attributed to the multiple components that these products have, such as vitamin E, folic acid, magnesium, arginine, plant sterols and phytochemical compounds. Furthermore, they have a low content of saturated fatty acids, among others.
About the INC
The International Nut & Dried Fruit Council (INC) groups nearly 700 companies of the nut and dried fruit sector from over 70 countries. INC is the international organization of reference as regards nuts and dried fruits, health, nutrition, food safety, statistics, international standards and regulations.