Archive For The “Health” Category
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.
by Justin Worland, Time.com
There’s a way to get school kids to eat more vegetables at lunch, and it has nothing to do with what’s on the menu. Just mess with their schedule, finds a new study published in the journal Preventive Medicine: Kids who have recess before lunch are more likely to eat their fruits and vegetables than those who play after they eat.
The study looked at 2,500 kids in seven Utah elementary schools who participated in the National School Lunch Program, which serves balanced lunches that must include a serving of vegetables with each meal. Three schools switched their schedules to hold recess before lunch, while the other four schools kept recess after lunch. Researchers stood by the garbage cans and measured how many children threw away fruits and vegetables and found that the schedule swap boosted produce consumption by an impressive 54% for elementary school children.
That’s because young students tend to rush through their meals and skip the most nutritious parts when lunch is held before recess, the authors say. “Recess is a pretty big deal for most kids. If you have kids [choose] between playing and eating their veggies, the time spent playing is going to win most of the time,” said study author Joe Price, an economics professor at Brigham Young University, in a press release.
By Sakata Seed Co., Inc.
Broccoli is known for its anti-inflammatory and detoxifying properties, which benefit more than just the heart; in fact, studies show that broccoli consumption can lead to better vision, healthier skin, reduced cholesterol, stronger immune system and improved digestion. Better yet, broccoli delivers a powerhouse of nutrients, while remaining low in sodium and calories.
‘Need-to-Know’ Broccoli Nutrition Facts
- Good source of fiber
- Good source of Potassium
- High in Vitamins: A, B6, C
- Nutrients: Magnesium, Phosphorus, Zinc, Iron
Sakata urges you to eat healthy, exercise and educate yourself on how to prevent heart disease. A heart healthy America starts with you. Here are some important steps for decreasing risk for yourself and others.
6 Steps Toward Building a Heart-Healthy America
- Increase knowledge
- Exercise regularly
- Eat healthy
- Manage stress
- Regulate weight
- Spread awareness
The American Heart Association has deemed February American Heart Month. As a continued supporter of the American Heart Association, Sakata is doing their part to promote a heart-healthy America. Cardiovascular disease is the leading cause of death of American adults today. Proper diet and exercise are the building blocks of heart disease prevention, which is why finding foods that naturally prevent heart problems is crucial.
Among the healthy foods that were considered to be trendy in 214 was kale, according to some nutrition experts. So what is expected to take center stage in 2015?
Nutritionist see increasing attention towards antioxidizing vegetables and protein-rich grains.
Surprisingly, one of the new foods in the limelight is cauliflower. Registered dietitian Alison Sacks sees cauliflower will stealing some of the spotlight from kale. Her focus is helping clients prevent and heal chronic conditions. She notes cauliflower is nutritious and very versatile.
In 2015, expect to see cauliflower grated to make a flour substitute in pizza crust, mashed (instead of mashed potatoes) and roasted.
“It’s the new, healthy ‘white food,’ ” says Sacks, referring to the trend of avoiding white foods — meaning refined carbs such as white-flour pasta and bread — because of their high sugar and gluten levels and low fiber content.
Another dietitian Sarah Waybright says Brussels sprouts — with high levels of fiber, iron and vitamins K and C — are also a looking good for 2015. Instead of steaming broccoli, she suggests roasting it instead.
Waybright also suggests using some olive oil or other fat – maybe a flavorful, anchovy-based sauce – to give them a crispier surface. Fat doesn’t just create better texture and flavor, she says, it also helps the body better absorb plant-based vitamins and other nutrients. Furthermore, it helps create a feeling of fullness that is hard to come by with veggies only.
By Hass Avocado Board
IRVINE, Calif. – A moderate fat diet that includes one fresh avocado daily showed greater improvement in certain blood lipid markers when compared to an energy matched moderate fat diet without avocado or a low fat diet without avocado, according to new research published in the Journal of the American Heart Association.
Elevated cholesterol in the blood can increase risk factors for cardiovascular disease, the number one cause of death in the United States. A heart healthy diet can play an important role in keeping your cholesterol levels within a normal range. For example, the 2010 Dietary Guidelines for Americans recommends limiting saturated fat and replacing it with unsaturated fats and increasing your intake of fruits and vegetables.
The research, “The Effect of a Moderate Fat Diet With and Without Avocados on Lipoprotein Particle Number, Size and Subclasses in Overweight and Obese Adults – A Randomized, Controlled Trial,” conducted at Pennsylvania State University,evaluated whether incorporating one fresh avocado into the diet daily for five weeks could reduce bad cholesterol levels more than a diet that incorporated monounsaturated fat from vegetable oils high in oleic acid as a substitute for one fresh avocado. The diets were matched for calories and macronutrients, but not for fiber, phytosterols, or other bioactives.
The researchers found that only the avocado diet significantly improved the ratio of total cholesterol to HDL, or “good” cholesterol (TC-HDL/C) and the ratio of LDL, or “bad” cholesterol, to HDL-cholesterol (LDL-C/HDL-C). The low fat diet did not reduce these ratios, and the reduction with the avocado diet was significantly greater than with the moderate fat diet. Additionally, the avocado diet achieved the greatest reduction in LDL-cholesterol compared to the low fat diet and moderate fat diet without avocados.
The study offers several possible explanations as to why the moderate fat diet with avocado had a more beneficial effect on certain biomarkers than the moderate fat diet without avocado, one of which may be the unique combination of vitamins, minerals, fiber, phytosterols, and other dietary bioactives that avocados provide that were not present in the other two diets. One fact worth noting is that the diet that included avocado provided 35 percent more fiber than the diets without avocado. Furthermore, these results are based on the consumption of one whole avocado each day. Additional research is needed to determine whether the results could be replicated with consumption of the recommended serving size of 1/5 of an avocado per day.
“The results of this study suggest that the monounsaturated fat, fiber, phytosterols and other dietary bioactives in avocados may provide greater benefits to cardiovascular disease risk factors compared to a calorie matched low fat diet,” said Penny Kris-Etherton, Ph.D., RD, lead author of the study who is an expert in cardiovascular nutrition and Distinguished Professor at the Pennsylvania State University. “Furthermore, using novel advanced lipid testing methods, this study demonstrated that consumption of one avocado a day may affect atherogenic lipoprotein particle numbers (APL).”
While the conclusions drawn are from a single study that cannot be generalized to all populations, the study does provide further insights on the monounsaturated fat, fiber, phytosterols and other bioactives in avocados that may have a positive effect on CVD biomarkers such as LDL cholesterol in healthy overweight and obese adults. “Avocados, which contain naturally good fats, are a versatile, cholesterol-free and nutrient-dense fruit that can fit into a full range of healthy eating plans. Now we’re adding to the body of evidence suggesting a relationship between avocados and heart health,” said Emiliano Escobedo, executive director of the Hass Avocado Board, which underwrote the study.
When parents place restrictions on what kids can eat and train them to control their impulses, children have healthier diets, a new study suggests.
The University at Buffalo researchers analyzed data from almost 9,000 American children whose self-regulation was assessed at age 2. The children’s diets and parental food rules were then checked at age 4.
“Parents can make a difference here by training young children to self-regulate, and also by setting food rules in the home,” study senior author Xiaozhong Wen, an assistant professor in the department of pediatrics in the School of Medicine and Biomedical Sciences at the University at Buffalo, said in a university news release.
“We found that the combination of parental rules and young children’s ability to self-regulate their behaviors works best in teaching young children to eat healthy,” Wen said.
The study was presented in Boston recently at Obesity Week, the annual meeting of weight-loss surgeons and other obesity specialists.
“In adults and adolescents, self-regulation, emotional eating and obesity have been well-studied, but there is very little information about the role that self-regulation plays in young childhood obesity,” Wen said.
“We found that children who were able to self-regulate at 2 years old had healthy eating habits by the time they were 4 years old, so long as their parents also set rules about the right types of foods to eat. We found that self-regulation by itself, without parental food rules, made little difference in children’s later eating habits,” Wen concluded.
Study co-author Neha Sharma, a recent graduate from the university’s department of psychology, added, “It is amazing to see that a parental rule about which types of food a child can and cannot eat could have such a great impact on child eating habits.”
Sharma suggested in the news release that “without these boundaries set by caregivers, the benefits of high self-regulation on weight gain and childhood obesity could be diminished. This illustrates just how important parental involvement is in influencing child eating habits.”
Glendale, Calif. –Disney Consumer Products (DCP) continues to introduce new “better for you” foods featuring some of its most popular characters to inspire kids worldwide to eat more fruits and vegetables and lead a healthier lifestyle. More than 4.1 billion servings of Disney-branded fruits and vegetables have been served in North America since DCP began tracking in 2006. Disney’s Frozen and Marvel’s Spider-Man-branded bagged apples by Sage are the latest additions and available now at grocery retailers nationwide.
“Beyond the toy aisle, Frozen is also keeping the produce section fresh and cool,” said John T. King, vice president of licensing, consumables, Disney Consumer Products. “The global appeal of our stories and characters gives Disney Consumer Products an opportunity to continue to expand our produce portfolio and empower parents with more nutritious food options for their kids.”
Disney Consumer Products’ summer fruit program with Albertsons significantly increased traffic and produce sales at participating locations. Select Albertson stores created in-store displays to highlight the robust selection of Disney-branded fruits, and hosted kids and family events to encourage healthier eating. Through a recent collaboration with Winn Dixie, consumers were greeted with signage featuring characters from popular Disney properties including Frozen, Disney Princess, and Cars. Select Winn Dixie stores also hosted Disney-themed events with music, activities, and samples of fresh fruits and vegetables. Through new collaborations with DCP, licensees and retailers have seen their produce business thrive, and the impact on families multiply.
Research has shown that more than 94 percent of moms say healthy living is important. More than 60 percent of moms say that making healthy living fun is important to their family, and they look to Disney over other kids’ entertainment brands to be a leader in health and wellness.* As a part of the Disney Magic of Healthy Living initiative, Disney Consumer Products transformed the landscape of Disney-licensed food offerings and maintains a balanced portfolio with 85 percent of all of its U.S. licensed food and beverage products meeting the company’s nutrition guidelines with only 15 percent reserved for special occasion treats. Many of Disney licensed foods also carry the Mickey Check, a tool to help make it easier for kids and families to identify those products that meet the company’s nutrition guidelines.
Disney Magic of Healthy Living partners with parents to inspire kids and families to lead healthier lifestyles. Through engaging content, useful tools and unique experiences, this company-wide initiative helps parents by making nutritious eating and physical activity simple and fun. Under the umbrella, the TRYit campaign, inspires kids to try new foods, fun moves, and simple ways to be their best.
by American Pistachio Growers
FRESNO, Calif.- Nearly 30 million children and adults in the United States have diabetes, and another 86 million Americans have prediabetes and are at risk for developing type 2 diabetes, according to the American Diabetes Association. Diet and exercise changes can help to lower the risk of developing type 2 diabetes, and new research suggests that eating pistachios may help to lower blood sugar and insulin levels while reversing some indicators of prediabetes.
The study, published in Diabetes Care, a scientific journal of the American Diabetes Association, suggests that pistachios may have glucose- and insulin-lowering effects and promote a healthier metabolic profile in people with prediabetes. This is because the great nutrition in American-grown pistachios – protein, healthy fats and fiber – may all help lower blood glucose. The findings of this new study add to the literature on health benefits of nuts in general, and pistachios in particular.
If recognized early, prediabetes can be prevented and treated. It is estimated that more than 900 million people worldwide exhibit some risk factors and if left untreated, up to seven percent annually will progress to type 2 diabetes. “Something as simple as eating pistachios may help lower blood glucose, improve insulin sensitivity and lessen your risk of diabetes, heart disease or stroke. This is good news for the many people who may be at risk of developing type 2 diabetes,” says Dr. Arianna Carughi, nutrition consultant to American Pistachio Growers, “Additionally, pistachios are lower in calories than other nuts and have higher levels of bioactive compounds like lutein, beta-carotene, gamma tocopherol and phytosterols.”
This randomized, cross-over, controlled clinical study ran from 2011 to February 2013. The study consisted of 54 adults with prediabetes who were divided into two groups. One group ate two ounces of pistachios daily for four months, and then followed a control diet of olive oil and other fats instead of pistachios for four months. The second group began with the control diet followed by the pistachio diet. The diets were matched for protein, fiber and saturated fatty acids.
The researchers confirmed fasting blood sugar levels, insulin and hormonal markers decreased significantly during the pistachio diet compared to the control diet, where these levels and markers actually increased. Signs of inflammation were also reported to have decreased among the pistachio diet. In addition, neither group experienced weight gain.
This is the latest study in a growing body of research that indicates pistachios can play an important role in the diets of those who have or are at risk of developing diabetes. For more information on research related to pistachios and diabetes, visit www.AmericanPistachios.org/Nutrition-and-Health
Supported in part by American Pistachio Growers, the study was undertaken by researchers with the Universitat Rovira I Virguli, Reus and Instituto de Salud Carolos III, both in Spain. None of the funding sources played a role in the design, collection, analysis or interpretation of the data.
About American Pistachio Growers
American Pistachio Growers (APG) is a non-profit voluntary agricultural trade association representing more than 650 grower members in California, Arizona and New Mexico. APG is governed by a democratically-elected board of directors and is funded entirely by growers and independent processors with the shared goal of increasing global awareness of nutritious American-grown pistachios. APG pistachios are the “Official Snack” of USA Water Polo, professional snowboarder Jeremy Jones, British pro cyclist Mark Cavendish and the Miss California Organization. For more information, visit www.AmericanPistachios.org