Archive For The “Health” Category
7 -Eleven, the world’s largest convenience store chain recently rolled out a test in 104 Los Angeles area to sell a line of what the chain calls “nutritionally balanced” fresh sandwiches, wraps and salads — and even cold-pressed juices — under the banner of fitness guru Tony Horton Kitchen.
Horton is the health and fitness executive whose DVD home workout series P90X has sold more than 4 million copies. More recently, he’s delved into better-for-you foods.
For 7-Eleven, it’s not about getting rid of other stuff in order to sell better-for-you items. It’s about offering both. It still will sell beer and cigarettes and Twinkies and hot dogs, but as Millennials and other core customers demand more better-for-you offerings, the chain is eager to expand its lineup of fresh foods and drinks. Health and wellness, after all, is a $50 billion category in the U.S., and growing.
The new menu includes two sandwiches (including Grilled Chicken with blueberry mustard on a whole-grain sub); two salads (including Spicy Quinoa Salad with Chimichurri dressing); two wraps (including Spicy Black Bean Hummus & Vegetables); and four cold-pressed juices (including one that combines apple, celery, beet, ginger, parsley, spinach and lemon).
7-Eleven sells seven times more bananas than it sells Snickers. If the new product line is a hit, it could be extended throughout Southern California and maybe even go national.
Sesame Street-branded products are in, or are planned for over 40 retailers representing more than 19,000 stores across the U.S. and Canada. It is part of what is known as the Eat Brighter! movement.
A series of updates have been added to the program and marketing to allow produce industry members to incorporate the Sesame Street character images, royalty-free, into their marketing strategies. according to a press release from the Produce Marketing Association.
Five retailers received their own licensing to display Eat Brighter! in-store signage and dozens of other retailers have said they will accept Sesame Street-branded in their stores. More retailers are expected to become licensed in coming weeks .
“We’re delighted by the response from both the supply- and buy-side of the industry,” Cathy Burns, president of PMA, said in the release. “We’ve spoken with each and every one of these companies, and they believe in the movement to help kids eat more fruits and vegetables. They are all industry leaders and recognize that success is defined through the collaboration and support they lend to one another.”
“The goal here is grand, but simple — to change the conversation around fresh produce and inspire kids to think about fruits and veggies in a completely different way,” Todd Putman, chief marketing officer of Bolthouse Farms and chairman of PMA’s marketing taskforce, said in the release. “The U.S. is in a serious health crisis — one third of all kids are obese and our industry has the answer. The Eat Brighter! movement is exactly what we need to help the entire industry come together, change that conversation, and ultimately create healthier generations for decades to come.”
By Produce for Better Health Foundation
Hockessin, Del. – Produce for Better Health conducts an annual survey of moms with children 10 years of age and under to assess fruit and vegetable consumption, barriers to increased consumption, and awareness of the Fruits & Veggies—More Matters brand. Key findings over time indicate that moms continue to strongly believe in the benefits of fruits and vegetables and continue to be concerned that their families are not consuming enough of them. The 2008-2009 recession had a significant negative impact on moms’ attitude and behavior regarding fruits and vegetables. In addition, while the Internet remains the top preferred source of information regarding fruits and vegetables, family members were becoming more influential, while other sources were becoming less so.
Providing moms with practical information to increase their family’s consumption of fruits and vegetables, especially while on a budget, will help them follow through with their intentions. PBH’s consumer website, MoreMatters.org, developed specifically with moms in mind, continues to be a growing, reliable source of information for this audience. Insight gleaned from the annual surveys, outlined in PBH’s PBH’s Moms’ Attitudes and Beliefs Related to Fruit & Vegetable Consumption, 2007-2014 report, assist PBH in our continued effort to reach moms.
To make it easy to identify relevant findings, PBH developed an infograph visually highlighting key results of the 2014 annual mom survey. PBH donors and supporters are able and encouraged to reproduce and utilize the infograph as needed. PBH is pleased to recognize the sponsors of the 2007-2014 research report: Bayer CropScience, Del Monte Fresh Produce, Monsanto, and Produce Marketing Association.
About Produce for Better Health Foundation
Produce for Better Health Foundation (PBH) is a non-profit 501 (c) (3) fruit and vegetable education foundation. Since 1991, PBH works to motivate people to eat more fruits and vegetables to improve public health. PBH achieves success through industry and government collaboration, first with the 5 A Day program and now with the Fruits & Veggies—More Matters public health initiative. Fruits & Veggies—More Matters is the nation’s largest public-private, fruit and vegetable nutrition education initiative. To learn more, visit www.PBHFoundation.org and www.FruitsandVeggiesMoreMatters.org. Follow Fruits & Veggies—More Matters on Facebook or Twitter.
PBH is also a member and co-chair with Centers for Disease Control & Prevention (CDC) of the National Fruit & Vegetable Alliance (NFVA), consisting of government agencies, non-profit organizations, and industry working to collaboratively and synergistically achieve increased nationwide access and demand for all forms of fruits and vegetables for improved public health. To learn more, visit www.NFVA.org.
Despite all the cheerleading for healthy eating, Americans still eat only about 1 serving of fruit per day, on average. And our veggie consumption, according to an analysis from the Centers for Disease Control and Prevention, falls short, too.
So, with the back-to-school season underway and families thinking about what to pack in the lunch box, grocers are hoping to entice young consumers and their parents to the produce aisle by creating new, kid-focused snacking sections.
Giant Eagle is in the process of installing the go-to kid sections in about 200 stores in the mid-Atlantic and Ohio. And Walmart is piloting the concept in 30 stores in California, with plans to roll it out to 1,500 stores later this fall.
Bolthouse Farms, the produce company that rolled out the successful extreme baby carrot campaign, is behind the effort.
The company has been developing products such as pureed fruit tubes that kids can suck and slurp, all-fruit smoothies and bags of baby carrots called Veggie Snackers that come with pouches of bright-colored, bold-flavored seasonings.
When kids open the package and shake in the seasoning, the carrots take on some of the characteristics of chips like Doritos. “They give you that crunch and flavor,” says Jeff Dunn, CEO of Bolthouse. “You’re going to lick your fingers, and get that same sensory [experience] you get with salty snacks.”
Dunn, a former Coca-Cola executive, is borrowing a lot of the marketing and design tactics used in the soda and snack industries to drive up demand in the healthy snacks business.
And many grocery retailers are eager to get in on the action. Laura Karet, CEO of Giant Eagle, says when she was first pitched the kid-focused destination in her stores’ produce aisles, she thought, “This is a win-win.”
“When I go into the produce section,” Karet says, “there’s not quite as much going on for [kids] compared to, say, the cereal aisle or the candy shelves.”
And she’s hoping the new approach will make the produce section pop for more kids. The price point, at $3.99 for multi-packs of Fruit Tubes and Veggie Snackers, is competitive, too.
By American Pistachio Growers
FRESNO, Calif. — The benefits of including pistachios in a healthy diet extend to adults with type 2 diabetes, according to a Pennsylvania State University study published online in the Journal of the American Heart Association.
Adults with well-controlled type 2 diabetes, who were otherwise healthy, participated in a randomized, controlled clinical study and showed a more positive response to stress following a diet containing pistachios than when following a standard low-fat control diet. The healthy diet, which included two servings daily of pistachios, significantly reduced peripheral vascular resistance, increased cardiac output, improved some measure of heart rate variability and importantly reduced systolic ambulatory blood pressure.
Dr. Sheila G. West, principal investigator and professor of biobehavioral health and nutritional sciences at Penn State, and her colleagues reported similar beneficial results in a study of adults with elevated LDL cholesterol and stress, published two years ago. Increasingly it has been found that pistachios, both salted and unsalted, contribute to a heart-healthy diet in high-risk groups. Pistachios contain good fats and fiber, potassium and magnesium.
In this Penn State study, test diets included a low-fat control diet with high carbohydrate snacks (27 percent fat and 7 percent saturated fat) compared to a moderate-fat diet (33 percent fat and 7 percent saturated fat) that included 3 ounces, or 20 percent of the calories, from pistachios. The servings consisted
of equal amounts of salted and unsalted nuts. All meals were provided to the 30 participants, an equal number of men and women, ages 40-74. The calorie levels for the subjects were based on the Harris-Benedict equation so that calories and body weight did not change throughout the study.
A two-week run-in period on a typical western diet preceded the first test diet. Participants discontinued all dietary supplements at least two weeks prior to the beginning of the study. These adults were then administered each test diet for four weeks, separated by two-week compliance breaks, randomized and in a counterbalanced order. At the end of each diet period, including the run-in weeks, participants underwent comprehensive testing.
Researchers measured blood pressure and total peripheral vascular resistance, both at rest and during stress tests, which consisted of holding a hand in ice water for more than two minutes and a difficult math challenge. “After the pistachio diet, blood vessels remained more relaxed and open during the stress tests,” confirmed Dr. West. She continued, “The pistachio diet reduced their bodies’ responses to stress.”
Twenty-four hour systolic blood pressure was significantly lower following the pistachio diet compared to the control diet, with the largest reduction observed during sleep. According to Dr. Kathryn Sauder, a co-investigator who conducted the measurements, “This finding was important because individuals who do not display a dip in blood pressure during sleep may be more likely to experience a cardiovascular event.”
Dr. West concluded, “A moderate-fat diet containing pistachios may be an effective intervention to reduce cardiovascular risk in persons with type 2 diabetes.” In spite of being obese and having a diabetes diagnosis, participants had normal blood pressure and only moderate dyslipidemia. However, even in relatively healthy diabetics, there is room for improvement. The results of this study suggest that a healthy diet containing pistachios can add to the protective effects of drugs for persons with type 2 diabetes.
The researchers suggested future studies should enroll larger samples, include ambulatory blood pressure as a primary outcome and test the effectiveness of pistachio consumption on cardiovascular risk factors in a free-living setting.
The study was supported by the American Pistachio Growers, Fresno, Calif., with partial support from the National Institutes of Health-supported Clinical Research Center at Pennsylvania State University.
By The American Chemical Society
SAN FRANCISCO — For the millions of adults and children in the U.S. who have to shun nuts to avoid an allergic reaction, help could be on the way. Scientists are now developing a method to process cashews — and potentially other nuts — that could make them safer to eat for people who are allergic to them.
The researchers recently presented their work at the 248th National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society.
“The only widely accepted practice for preventing an allergic reaction to nuts is strict avoidance — stay away from the food,” notes Chris Mattison, Ph.D. “Clinical trials to test immunotherapy are underway, but we’re approaching it from an agricultural perspective rather than medical. Can we change the food, instead of treating the person, so we can eliminate or reduce severe reactions?”
For those with food allergies, responses to offending products can range from mild itching in the mouth or skin to life-threatening anaphylaxis, which makes it hard to breathe. Once every three minutes, someone in the U.S. ends up in the emergency room due to a food allergy reaction — that adds up to about 200,000 visits a year.
To try to reduce those numbers, Mattison’s team is looking at ways to modify proteins in tree nuts and peanuts (which are legumes) that trigger an immune response in people who are allergic. The response is launched by antibodies called immunoglobulin E (IgE), which recognize and latch onto the proteins. Mattison explains that changing the shape of the proteins makes it harder for IgE to find them.
But past research taking this approach has involved harsh chemicals. Mattison, a researcher with the Agricultural Research Service branch of the U.S. Department of Agriculture, wanted to see if his team could achieve the same results, but using compounds that are “generally regarded as safe,” or GRAS. These are substances that are accepted by the Food and Drug Administration for use in food and pharmaceuticals.
“We found that the GRAS compound sodium sulfite can effectively disrupt the structure of a couple of the cashew allergens,” Mattison says. “And we’ve done a couple of different tests to show we reduced IgE binding to the proteins when they’ve been treated with sodium sulfite.”
Next, they plan to conduct experiments on whole nuts and test the modified proteins on cells in the lab to see how they respond. They’re also looking at enzymes, which are molecules that can cut up proteins, as candidates to disrupt the allergens.
And, although this particular report focuses on cashew proteins, Mattison says the work could have broader implications. The kinds of allergenic proteins the GRAS compound and enzymes affect are not exclusive to one kind of nut.
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
Salmonella can grow on bruised blueberries kept at shipping or retail display temperatures, according to a new study in the Journal of Food Protection. The study was conducted by researchers at the Department of Food Science and Human Nutrition, Citrus Research and Education Center at the Institute of Food and Agricultural Sciences at the University of Florida,
Strawberries and blueberries harvested at or near full-ripe maturity and softer than those that are not as ripe and therefore more susceptible to bruising during harvest and transport. The researchers wanted to see how E. coli O157:H7 and Salmonella behaved on bruised fruit and intact fruit at shipping temperature, 35.6˚ F, and retail display 59.9˚ F. So they The bruised the berries inoculated them with bacteria and observed.
They found that the E. coli O157:H7 and Salmonella did not grow on strawberries at shipping or retail display temperatures. But that Salmonella did grow on bruised fully ripe blueberries at retail display temperatures.
Salmonella causes an infection called salmonellosis. Symptoms include abdominal cramps, fever, vomiting and diarrhea that can be bloody.
By Northwest Cherry Growers
YAKIMA, Wash. — A recent study published in The Journal of Nutrition has found that consuming fresh cherries may provide an array of health benefits and anti-inflammatory properties. Low on the glycemic index, cherries are a naturally sweet component in a healthier diet and may play an important role in fighting the severity of chronic diseases such as arthritis, cardiovascular disease, blood pressure and cancer.
According to the results of a recent study conducted at the USDA-ARS Western Human Nutrition Research Center, researchers found that consuming about 45 (280 g) cherries daily may significantly decrease circulating concentrations of specific inflammatory biomarkers in the blood. Because of the link between inflammatory markers and some chronic diseases, the changes in the identified biomarkers suggest that consuming cherries may reduce risk or modify the severity of inflammatory diseases. The findings of the study were published in The Journal of Nutrition and are indicative of good news for those who want to reach for healthier snacks and ingredients on a daily basis.
Rich in fiber, potassium, melatonin, vitamin C and more, cherries are taking center stage as a healthful addition to the diet. Cherries are widely available nationwide during their summer season and don’t need added sweetener in order to be delicious. Cherries are easily eaten fresh out of hand, appeal to children, athletes, and adults and are an easy and convenient addition to the diet. They also make a flavorful and fiber rich addition to salads, salsas, soups, sauces and smoothies.
The 2014 cherry season is looking promising as the crop is progressing strongly and on target for an early harvest. James Michael of the Northwest Cherry Growers reported that the 2014 season could be the third largest and one of the tastiest crops on record. He explained, “We are gearing up for an early start to a strong harvest this year, thanks to ideal weather all spring, which also contributes to deeper flavor and a sweeter cherry. With our recent USDA study clearly indicating how cherries may play a role in fighting debilitating conditions such as diabetes, arthritis and cardiovascular disease, we are excited to be pushing out such a naturally sweet fruit to health conscious consumers!” Harvest should begin in the last few days of May, so look for fresh Northwest cherries in the produce section at your favorite neighborhood soon.
Consumers interested in working more cherries into their diets can find resources and recipes at www.nwcherries.com.
About Northwest Cherries
Founded in 1947, the Northwest Cherry Growers is a grower’s organization funded solely by self-imposed fruit assessments used to increase awareness and consumption of regionally-grown stone fruits. The organization is dedicated to the promotion, education, market development, and research of stone fruits from Washington, Oregon, Idaho, Utah and Montana orchards. Collectively, the Northwest growers produce 2/3 of all U.S.-grown sweet cherries.
(Reuters Health) – Eating more fruits and vegetables may reduce stroke risk by almost a third, according to a fresh look at recent evidence. The results support existing recommendations from organizations like the U.S. Centers for Disease Control and Prevention (CDC), which already call for a diet rich in fresh greens.
“The findings are consistent with the current knowledge that increasing consumption of fruits and vegetables should be encouraged to prevent stroke,” Dr. Yan Qu said in an email. Qu, of the Qingdao Municipal Hospital and the Medical College of Qingdao University in Qingdao, China, led the analysis.
A stroke occurs when bloodflow to part of the brain is blocked by a clot or a burst blood vessel. Without emergency care, a stroke can lead to severe brain damage or death. Stroke remains the fourth leading cause of death in the U.S., according to the CDC. Several studies have looked at the influence of diet on stroke risk. Some have tied eating lots of fruits and vegetables to lowered risk; others have found no link at all.
The effect could be indirect, and eating fruits and vegetables may benefit overall health by reducing blood pressure, cholesterol, weight and other stroke risk factors, Qu said. It’s also possible that specific nutrients in the foods may reduce stroke risk, he said. To get a better understanding of the relationship between stroke risk and plants in the diet, the researchers searched for reports from recent decades that tracked the eating habits and health of men and women around the world.
Twenty studies examining a total of 16,981 strokes among 760,629 participants were included in the analysis. Overall, the people who ate the most fruits and vegetables were 21 percent less likely to have a stroke, compared to people who ate the lowest amounts, the researchers found.
The benefits rose along with the amounts of produce consumed. Stroke risk fell by 32 percent for every 200 grams (g) per day of fruit people ate, and 11 percent with every 200 g of vegetables. The researchers found that citrus fruits, leafy vegetables and apples and pears were the specific types of greenery linked to reduced stroke risk.
By The U.S. Apple Association
Vienna, VA – Apples routinely top grocery lists for a variety of tasty reasons. Beyond the plethora of varieties and apple products to be enjoyed, apples pack a nutritious punch, providing a daily dose of health benefits.
“American consumers can be confident when eating or serving apples—whether organic or conventional—that they are enjoying a safe, nutritious, healthy and delicious home-grown food produced with pride by the U.S. apple growers and the apple industry,” said Wendy Brannen, Director of Consumer Health and Public Relations for U.S. Apple Association (USApple). “Apples are a super food found in every supermarket – and it is no wonder numerous health organizations, including the Surgeon General, the American Cancer Society and the American Dietetic Association, encourage greater consumption of fruits and vegetables—like apples and apple products.”
The U.S. Apple Association offers the following Delicious Dozen – 12 proven ways apples and apple products positively impact health, from head to toe and from the inside out:
1. Brain Health
Researchers from Cornell University found that apple nutrients protected brain neurons against oxidative damage. Such damage can contribute to neurodegenerative diseases, such as Alzheimer’s and Parkinson’s. The study highlighted the antioxidant quercetin as a principle compound responsible for the protective effect (Journal of Food Science, 2004, 69: S357-S360).
2. Symptoms of Alzheimer’s Disease
A University of Massachusetts-Lowell clinical trial showed that drinking apple juice significantly improved mood and behavior among a group of patients diagnosed with moderate-to-severe Alzheimer’s disease. Cornell University research also suggests that quercetin may be the compound in apples that protects brain cells against oxidative stress associated with Alzheimer’s.
3. Heart Health
An Ohio State University study recently found that eating an apple a day for four weeks lowered blood levels of oxidized LDL, the bad cholesterol, by 40 percent. A University of Florida study found eating two apples a day reduced LDL by 23%.
4. Respiratory System
A National Institutes of Health study reports that foods rich in fiber and flavonoids, found abundantly in apples, may reduce chronic productive cough and other respiratory symptoms (Am. J. Respir. Crit. Care Med, 2004, 170: 279-287).
5. Asthma
Research from the United Kingdom reports children of mothers who eat apples during pregnancy are much less likely to exhibit symptoms of asthma at age five. Apples were the only food found to have a positive association with a reduced risk of asthma among a variety of foods consumed and recorded (Thorax, 2007, 62:745-746).
6. Digestive Health
University of Denmark researchers discovered apples and apple products could boost intestinal health by increasing the numbers of good gut bacteria. The friendly bacteria in the intestines feed on apple pectin, a fiber found abundantly in apples (BMC Microbiology 2010, 10:13).
7. Bone Health
A study published in the November 2010 online edition of the American Journal of Clinical Nutrition suggests that older women who eat plenty of fruits, including apples and apple products, along with vegetables and whole grains, may have a lower chance of bone fractures than those not getting their fill.
8. Muscle Strength
A natural compound found in the apple’s skin, called ursolic acid, may help prevent muscle wasting that can result from aging and illness (Cell Metabolism, 2011, 13 (6): 627-638).
9. Weight Management or Weight Loss
State University of Rio de Janeiro researchers studying the impact of fruit intake on weight loss found that overweight women who ate the equivalent of three apples a day lost more weight on a low-calorie diet than women who didn’t eat the fiber-rich fruit (Nutrition, 2003, 19: 253-256).
10. Metabolic Syndrome
Adults who consume apples, apple juice and apple sauce are likely to have lower blood pressure and trimmer waistlines, resulting in a reduced risk of metabolic syndrome, a cluster of health problems related to diabetes and heart disease (Experimental Biology 2008 Poster (unpublished)).
11. Immune System
Soluble fiber, like apple pectin, may reduce the inflammation associated with obesity-related diseases and strengthen the immune system, according to a University of Illinois study (Brain, Behavior, and Immunity, 2010, in press/available online).
12. Certain types of Cancer, like Breast, Pancreatic, Colon or Liver, Prostate, and Colorectal
Apples are rich in antioxidants, especially quercetin, which have been identified to help inhibit cancer onset and cell proliferation. In one study, the more apples per day individuals ate, the less likely they were to develop colorectal cancer. The anti-cancer effect was seen even when an individual had a low total consumption of fruits and vegetables but consumed at least an apple a day (European Journal of Cancer Prevention, 2010, 19(1):42-47).
For more information or to read about additional studies on the health benefits of apples and apple products, visit www.USApple.org.
About US Apple
The U.S. Apple Association (USApple) is the national trade association representing all segments of the apple industry. Members include 40 state and regional associations representing the 7,500 apple growers throughout the country, as well as more than 400 individual firms involved in the apple business. More information on the organization is available at www.USApple.org.