Archive For The “Health” Category
Washington, DC — Consumers are thinking about what’s healthy for both people and the planet— with fresh fruits and vegetables top of mind. But despite the best of intentions, new research from the International Food Information Council (IFIC) reveals significant barriers to produce consumption.
“Spring is the time when people are planning gardens and planting seeds; it is also typically a time when lists of which fruits and veggies are safer for you to eat start to circulate on newsfeeds,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said.
“Our consumer research shows Americans consider how their food was grown when making food decisions, yet at the same time, Americans have never been more removed from the farm. It is our mission to help bridge that gap with consumer insights and science communications.”
According to the 2024 IFIC Spotlight Survey: Public Perceptions Of Pesticides & Produce Consumption, the majority of Americans (91%) consider how their food is grown when making food and beverage decisions; less than one in ten (8%) never consider how it travels from farm to fork.
Keeping food safe (70%) and the use of pesticides (60%) are top concerns when considering how food is grown. Nutritional content, use of agricultural technology, environmental sustainability, animal welfare, and farm workers welfare were other listed concerns consumers factor into their purchase decisions.C
Pesticides are commonly utilized by farmers for pest control as a tool to protect public health by ensuring safe and sufficient food production. Pesticides are regulated by several government agencies worldwide. Yet it is clear consumers remain confused regarding the methods, reasons, and situations where pesticides are used.
Many Americans (47%) believe that “organic agriculture does not use pesticides to grow food,” despite the fact that both organic and conventional produce are grown with the use of pesticides.
Nearly 60% of Americans who are concerned with pesticide use believe consuming foods grown with pesticides are bad for their health, 36% believe that pesticides used today are “more toxic than they have ever been,” and 35% believe pesticides are bad for the environment.
Of the Americans who are not concerned about pesticide use, 35% cited they rinse their fresh produce, and 29% “trust farmers to use pesticides responsibly.”
“The pesticide residue found on both conventional and organic produce has time and time again been found to be present in minute amounts. Multiple government agencies confirm that these low residue levels do not pose a health or safety risk, yet consumers are still clearly concerned,” explained Tamika Sims, PhD, IFIC Senior Director of Agriculture Technology Communications. “I would simply recommend that consumers wash their fresh produce with cold water prior to consuming, to remove any remaining residues.”B
According to the data, when a consumer is concerned about pesticide use, the majority simply avoid purchasing or consuming vegetables (71%) and fruits (59%) altogether.
“Low intake of fruits and vegetables by Americans is not a new phenomenon—it’s been chronically low for decades,” explained Reinhardt Kapsak. “This research highlights gaps in not only consumer understanding of pesticides, but also how harmful misinformation can further widen the fruit and vegetable consumption gap in the U.S. and around the world. Our aim is always to empower consumers with evidence-based, truthful information. We must reassure Americans that consuming a variety of fruits and vegetables—in all forms and from all production methods—is safe, nutritious, and important for their health and well-being.”
Research Methodology
The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about pesticides and their application in food production. One thousand adults aged 18+ years completed the survey from February 9-13, 2024, and responses were weighted to ensure proportional results. The Bayesian confidence?level for 1,000 interviews is 3.5, which?is?roughly equivalent to a margin of error of ±3.1 at the?95%?confidence level.
The International Food Information Council (IFIC) is a 501(c)(3) nonprofit educational organization with a mission to effectively communicate science-based information about food safety, nutrition, and sustainable food systems, serving the public good. To fulfill this mission and demonstrate its thought leadership in action, IFIC:?1) delivers best-in-class research and consumer?insights to inform food, nutrition, and health stakeholders; 2) promotes science communications to positively impact consumer behavior and?public health; and 3) convenes critical thought leaders?to advance the food systems dialogue and science-based decision-making. For more information, visit https://ific.org and our resource hub http://foodinsight.org; Follow us on Instagram, Facebook, and X
Sleep apnea (OSA) affects nearly one billion people around the world. It is a condition known to increase the risk for cardiometabolic diseases.
Because of its association with obesity, weight management through caloric restriction is the most commonly taken course of action to mitigate the effects of OSA.
However, a new study is looking at diet quality over caloric intake in hopes of treating this condition.
Researchers Yohannes Adama Melaku, Lijun Zhao, Robert Adams, and Danny J. Eckert took cross-sectional data from 14,210 National Health and Nutrition Examination Survey participants to determine the association of plant-based dietary indices (PDI) with OSA risk.
“Higher adherence to a healthy plant-based diet is associated with reduced OSA risk, while an unhealthy plant-based diet has a positive association,” the research stated.
A new study of programs concludes providing free, weekly home delivery of fresh fruits and vegetables from local farms helped improve health outcomes.
The research, presented at the March 18-21 American Heart Association’s Epidemiology and Prevention, Lifestyle and Cardiometabolic Scientific Sessions 2024 in Chicago, said the home delivery of fresh produce improved recipients’ nutrition levels, physical activity levels and cardiovascular disease risk factors.
A summary of the research said that after 16 weeks of free, weekly home delivery of fresh produce, study participants boosted their fruit and vegetable consumption by almost half of a serving per day and added 42 minutes to their weekly level of physical activity.
One year later, participants had better blood sugar control and lower bad cholesterol levels compared to adults who did not receive free, weekly produce deliveries, according to the research summary. The study also found that adults who participated in the free, weekly produce program had improved cardiovascular health measures.
“We all know that eating healthier foods, like fruits and vegetables, is good for you, however, sometimes we focus too much on finding a simple solution rather than taking small, preventative measures to improve health,” lead study author Lisa Goldman Rosas, an assistant professor in the department of epidemiology and population health and the department of medicine at Stanford School of Medicine, said in a news release. “Food as Medicine programs, such as the Recipe4Health program we studied, aim to shift the focus to ensuring a healthy diet including fresh fruits and vegetables is consistently accessible and affordable to all people to help improve health outcomes.”
As the common proverb goes, an apple a day keeps the doctor away. After a recent Penn State study, it appears the same may be true about avocados.
Nutritional science researchers Kristina Petersen and Penny Kris-Etherton found, in a study of 1,008 U.S. consumers, that eating just one avocado a day improved overall diet quality among participants.
“Previous observational research suggests avocado consumers have higher diet quality than non-consumers,” Petersen said in a press release. “So, we developed this study to determine if there is a causational link between avocado consumption and overall diet quality.”
The scientists examined changes in the Healthy Eating Index, a measure of diet quality based on national Dietary Guidelines, after the addition of a daily avocado.
They used an exploratory analysis approach to examine changes over 26 weeks. Petersen and Pugh hoped to assess the link between HEI and food intervention on cardiometabolic risk–related outcomes, as few past clinical trials have evaluated diet quality change.
They randomly split participants into two groups. One continued its usual diet, limiting avocado intake, while the other incorporated one avocado a day.
Of the control group, 72% were female. The self-reported racial and ethnic distribution of the cohort was 69% white, 21% Hispanic, 15% Black, and 6% Asian. The remaining 10% either did not answer, were listed as American Indian, or checked multiple races or ethnicities.
At week 26, a greater increase in the HEI score was observed in the avocado-supplemented diet group than in the habitual diet group. The reason for the change was more surprising than the outcome.
“We determined that participants were using avocados as a substitute for some foods higher in refined grains and sodium,” Petersen said. “In our study, we classified avocados as a vegetable and did see an increase in vegetable consumption attributed to the avocado intake, but also participants used the avocados to replace some unhealthier options.”
Petersen said she hopes implementation of healthier diets will help reduce incidents of chronic and preventable conditions, like heart disease, type 2 diabetes, and kidney disease.
The Avocado Nutrition Center supported the study but did not contribute to data analysis or interpretation, the university said.
It’s time for the Alliance for Food and Farming’s annual “A Dozen Reasons” list to celebrate the bounty of choices in the produce aisle and remind everyone why it’s so important to eat more fruits and vegetables for better health and a longer life.
Nutrient-dense, delicious and filled with goodness, fruits and vegetables offer it all. Plus, decades of nutritional studies (mostly using conventionally grown produce) have shown that a diet rich in fruits and vegetables prevents diseases, improves physical and mental health and increases lifespan.
Here’s our 2024 list of A Dozen Reasons to Eat More Produce:
1) Apples: In addition to the many disease-fighting nutrients in an apple, red apples contain an antioxidant called quercetin, which can help fortify your immune system, especially when you’re under stress. And remember to eat the peel, which is rich in fiber and antioxidants.
2) Bell Peppers: Peppers are rich in Vitamin A and C. And the yellow, orange and red peppers are also high in beta carotene which has been shown to have cancer-fighting benefits.
3) Berries: Blueberries, strawberries and raspberries are rich in vitamins and antioxidants. Eat them together for a powerful nutrient-rich punch.
4) Cherries: Cherries are a good source of antioxidants, which studies have indicated may reduce the risk of heart disease. Can’t sleep, suffering from jet lag? Try eating some cherries. This delicious fruit also contains melatonin, which regulates sleep cycles and may be a helpful food for fighting jet lag and insomnia.
5) Grapes: Grapes of all colors are a natural source of beneficial antioxidants and other polyphenols, including the stilbenoid resveratrol, which studies have shown positively influence immune function. Big words to describe a nutritional benefit for this powerful little fruit.
6) Green Beans: A vegetable staple in many households, green beans are a good source of vitamins include Folate, and Vitamin A and C. But did you also know that green beans are a good source of minerals, especially manganese, that supports your metabolism and has antioxidant abilities.
7) Leafy Greens, Like Kale and Spinach: Often referred to as superfoods, studies have recently shown that in addition to disease-fighting characteristics, leafy greens keep your mind healthy too. Peer reviewed research found that people who ate one to two servings of leafy greens per day had a slower rates of cognitive decline.
8) Peaches and Nectarines: Juicy and delicious, these fruits provide 10 different vitamins plus fiber and potassium. Pregnant? Not only are these nutrient-rich fruits good for your growing baby, but the abundance of potassium assists in preventing muscle cramps and keeps energy levels up.
9) Pears: This fruit is high in fiber, a good source of Vitamin C and contains natural antioxidants. Including pears in your diet lowers the risk of obesity, diabetes and heart disease while promoting a healthy complexion and increased energy.
Reasons 10, 11 and 12:
A diet rich in fruits and vegetables has been shown to:
• Improve mental health by promoting a greater sense of well-being;
• Give your skin an attractive glow;
• Promote healthy weight maintenance;
And to make it a baker’s dozen, peer reviewed research has shown that if half of Americans increased their daily consumption of fruits and vegetables by a single serving, 20,000 cancer cases could be prevented annually.
Choose the produce that you prefer and is affordable and accessible for you and your family. Organic and conventional – decades of studies and government sampling data show that both production methods yield very safe food that consumers can eat with confidence. Don’t let anyone or any group discourage or scare you away from choosing the produce you enjoy.
And remember to follow the advice of the Federal Food and Drug Administration (FDA) and wash your fruits and vegetables. According to the FDA, washing produce under running tap water can reduce and often eliminate any minute pesticide residues, if present at all, as well as dirt and bacteria.
Visit safefruitsandveggies.com and @safeproduce to learn more about produce safety.
Mushrooms are considered a superfood by some.
Highline Mushrooms of Leamington, Ontario considers mushrooms to be a superfood, packed with vitamins and minerals.
Research shows that mushrooms:
- Decrease the risk of cancer.
- Lower sodium intake.
- Promote lower cholesterol.
- Protect brain health.
- Provide a source of vitamin D.
- Stimulate a healthier gut.
- Support a healthy immune system.
The company notes mushrooms are a natural meat extender or substitute.
Instead of eating processed meat alternatives, diners can choose healthy mushrooms, which have a meaty texture and umami flavor.
The company notes eating meat can be reduced or replaced by adding mushrooms to recipes. Chefs can use half the amount of ground beef in tacos and add diced mushrooms, which reduces the cost, increases the nutritional value and adds to the flavor.
At Monterey Mushrooms Inc., of Watsonville, CA mushrooms are recognized as a more important part of a balanced, nutritious diet that is high in vitamin D and has numerous cancer-fighting properties, [three times] the vitamin D of fortified milk and more selenium than any other fruit or vegetable.
MODESTO, CA — A new study found that eating almonds reduced some feelings of muscle soreness during exercise recovery which translated to improved muscle performance during a vertical jump challenge. These results expand on prior research1 which looked at how almonds affect muscle recovery after exercise.
In the research study2, published in Frontiers in Nutrition and funded by the Almond Board of California, 25 mildly overweight middle-aged men and women performed a 30-minute downhill treadmill run test after eight weeks of consuming 57 g (two ounces) of whole raw almonds daily. The control group ate a calorie-matched (86 g/three ounces) snack of unsalted pretzels. The treadmill test was designed to cause muscle damage to see how almonds affected muscle recovery.
Researchers measured participants’ muscle function; blood markers of muscle damage and inflammation; and perceived muscle soreness using a visual scale, before, during and at three timepoints after the treadmill test. They also measured markers of cardiometabolic health, body composition, and psycho-social assessments of mood, appetite, and well-being at baseline and after eight weeks of almond snacking.
The results: Study participants who ate almonds experienced an almost 25 percent reduction in muscle soreness when performing an explosive power exercise (a vertical jump challenge) over the cumulative 72-hour exercise recovery period. The perceived reduction in soreness translated to better muscle performance during the vertical jump challenge in the almond group versus the control. No significant differences were observed in measures of cardiometabolic health, muscle damage/inflammation, mood state, or appetite for the almond group or the control group.
This study included non-smoking participants who were mildly overweight and occasionally physically active but were not trained athletes. A limitation of this study is that the results are not generalizable to populations with other demographic and health characteristics.
“Our study suggests that snacking on almonds can be recommended to occasional exercisers as a go-to food to help fitness recovery after strenuous exercise,” said Dr. Oliver C. Witard, Senior Lecturer in Exercise Metabolism and Nutrition at Kings College London. “Almonds are naturally nutritious with protein, good fats and the antioxidant vitamin E. They can be considered an ideal food for fitness.” One serving of almonds (28 g) has 4 g of plant protein, 13 g of good unsaturated fat and only 1 g of saturated fat.
Dr. Witard’s study joins previous research which examined how regular almond snacking affected exercise recovery for healthy adults who exercise occasionally.
“Sticking to an exercise routine is not easy, so finding dietary strategies to help people be – and stay – physically active is important for public health. Our preliminary findings are encouraging in showing that almond snacking may promote adherence to new training programs among people who are unaccustomed to exercise,” said Witard.
One ounce (28 g) of almonds provides 4 g of fiber and 15 essential nutrients, including 77 mg magnesium (18.3% DV), 210 mg potassium (4% DV), and 7.27 mg vitamin E (50% DV), making them a great snack for healthy active lifestyles.
Study Findings At-a-Glance
Daily almond snacking alleviates perceived muscle soreness and improves muscle performance
- 25 mildly overweight middle-aged, physically active but untrained men and women performed a 30-minute downhill treadmill run test after eight-weeks of consuming either 57 g/day (two ounces) of whole raw almonds or a calorie-matched (86 g/day) carb snack of unsalted pretzels (control).
- Researchers measured participants’ perceived muscle soreness, muscle function (measured via a muscle contraction test and a vertical jump physical task) and blood markers of muscle damage/inflammation (creatine kinase and c-reactive protein) before and at 3 timepoints (24, 48 and 72 hours) after the treadmill run.
- Over the cumulative 72-hour period after the downhill treadmill run, muscle soreness measured during the vertical jump physical task (an explosive power exercise) was reduced by ~24% in the almond group versus the control, which translated to an improvement in vertical jump performance during exercise recovery. No significant differences were observed in measures of muscle soreness and performance during the muscle contraction tests.
- Researchers also measured markers of cardiometabolic health (total cholesterol, triglycerides, HDL-cholesterol, and LDL-cholesterol), body composition and psycho-social assessments of mood, appetite and well-being at baseline and after 8 weeks of almond snacking. No significant differences were observed in measures of cardiometabolic health, muscle damage/inflammation, mood state, or appetite for the almond group or the control group.
Study Conclusion: Snacking on almonds for eight weeks reduced perceived feelings of muscle soreness during recovery from muscle-damaging exercise, resulting in better maintenance of muscle functional capacity. This study suggests that almonds are a functional food snack to improve exercise tolerance in mildly overweight, middle-aged adults.
ABOUT THE ALMOND BOARD OF CALIFORNIA
California almonds make life better by what we grow and how we grow. The Almond Board of California promotes natural, wholesome and quality almonds through leadership in strategic market development, innovative research, and accelerated adoption of industry best practices on behalf of the more than 7,600 almond farmers and processors in California, most of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture.
The Idaho Potato Commission’s latest marketing outreach promotes the nutritional benefits of eating potatoes, which are a great source of vitamin C, potassium, vitamin B6 and dietary fiber, according to a news release.
“Idaho potatoes are one of the most nutrient-dense foods in the produce aisle. Not to mention they’re versatile and affordable, making them the ideal staple for busy families focused on eating healthy,” Jamey Higham, president and CEO of the Idaho Potato Commission, said in the release.
According to the commission, here are the top 10 reasons to eat more potatoes:
- Idaho potatoes are the first vegetable to participate in the American Diabetes Association’s Better Choices For Life program.
- Potatoes’ versatility makes it a perfect vegetable to pair with many dishes.
- When cooked and cooled, potatoes develop resistant starch, a type of fiber that acts similarly to soluble fiber, promoting gut health and metabolic benefits.
- Thanks to a potato’s fiber content, it is a satisfying and filling food choice. Including potatoes in meals help consumers feel fuller for longer periods.
- Potatoes are a good source of complex carbohydrates, providing a sustained energy source without causing rapid spikes and crashes in blood sugar levels.
- The American Heart Association certified potatoes as a heart-healthy food.
- Potatoes are rich in antioxidants and beneficial compounds such as flavonoids, carotenoids and phenolic acids.
- Another way to increase potato consumption is through different cooking methods, such as steaming, roasting, baking or grilling.
- Potato skins offer a significant amount of vitamins and minerals, including potassium, vitamin C, and B vitamins.
- One potato has more potassium than a banana, which helps regulate blood pressure, nerve function and muscle contractions.
By B&W Quality Growers
FELLSMERE, FL – In a groundbreaking move to revolutionize dietary habits for health and wellness, B&W Quality Growers is proud to advocate for watercress as a crucial ingredient in weight loss diets. Recognized as the most nutrient-dense food, watercress surpasses other leafy greens in its benefits, making it an ideal choice for those seeking a healthier lifestyle.
Unparalleled Nutritional Value:
Watercress is not just another leafy green; it’s a powerhouse of nutrition. Watercress is the only food to receive a perfect score and be ranked at the top of the nutrient-density scale by the CDC and ANDI; it packs a wealth of vitamins and minerals in every bite. This includes Vitamin K for bone health, Vitamin C for immunity, and antioxidants that combat free radicals, promoting overall wellness and over 50 other essential nutrients.
Low in Calories, High in Fiber:
For those on a weight loss journey, watercress is an ideal ally. It’s incredibly low in calories yet high in fiber, making it an excellent choice for calorie-controlled diets. The high fiber content aids in digestion and helps maintain a feeling of fullness, reducing the temptation for unhealthy snacking.
Boosts Metabolism and Detoxifies the Body:
Watercress has been found to boost metabolism, a critical factor in weight loss. Thanks to its high chlorophyll content, its detoxifying properties help cleanse the body, thus enhancing overall health and aiding in weight management.
Versatile and Delicious:
Beyond its health benefits, watercress is celebrated for its culinary versatility. Its peppery flavor adds a delightful zest to salads, soups, sandwiches, and smoothies, making healthy eating enjoyable and delicious.
A Sustainable and Eco-Friendly Choice:
In our commitment to sustainability, B&W Quality Growers emphasizes that watercress is good for your health and the planet. It’s a sustainable crop that requires minimal land and water resources, aligning with eco-friendly dietary choices.
Join the Watercress Revolution for Health and Wellness:
B&W Quality Growers invites everyone to embrace watercress as a staple in their diet. It’s not just about weight loss; it’s about nourishing your body with the best nature offers. With watercress leading the way, let’s move towards healthier, more sustainable eating habits.
About B&W Quality Growers:
B&W Quality Growers has been farming responsibly since 1870. We’re the largest growers of distinctive leafy greens, including watercress, arugula, spinach, and water spinach. We sustainably grow, pack, and ship the highest quality distinctive leafy greens, providing well-being for our consumers and value for our customers. We’ve done this with zero product recalls and aim to provide a healthier, more flavorful world using premium leaves in everyday recipes.
Research from John Hopkins Medicine states that blackberries are second only to black raspberries when it comes to overall nutrition. Blackberries are vitamin and nutrient-dense with a high amount of fiber and antioxidants and less sugar than other berries, says a press release from Berry Farms of Compton, CA.
Sweet Karoline is a blackberry variety co-owned by Berry Fresh that is known for its sweet flavor and resistance to red cells, according to the release. Berry Fresh says it is a year-round grower and marketer of premium blueberries, blackberries and raspberries to customers in the Americas.