Some of us may notice a few extra pounds appear on the scale as we get older. Is this just the reality of getting older? A new study, which followed 10,376 Spanish men and women for about 6 years, has found that following the Mediterranean Diet eating pattern may slow down the weight gain normally observed with age. In fact, people with the lowest Med Diet score gained the most weight each year. (Related article).
American Journal of Clinical Nutrition. December 2010; 92(6): 1484-93 [Epub Oct 20, 2010]
Scientists in Poland who are familiar with the health benefits of the olive-oil-based Mediterranean Diet reviewed 124 kinds of baby food from six suppliers. They found that corn, canola, and soybean oils were most common in jarred baby foods, and that only one brand of ready-to-eat jars with vegetables featured olive oils. The scientists concluded that medical professionals should urge manufacturers to produce baby foods with olive oil, and that parents should, in the meantime, make their own olive-oil baby foods at home.
Medical Journal of Nutrition and Metabolism. December 2010; 3(3):227-232.
The School of Health Sciences at Cleveland State University studied thirty-seven elders living in the Eastern Afromontane and Albertine Rift regions of Ethiopia; the Mayan Mountains region of Belize; the Western Gats region of India; and the Appalachian Mountains region of the United States who live by their traditions. The data from each site was grouped into three major categories: (1) philosophy, attitudes, and outlook (2) lifestyle practices, and (3) dietary and nutritional practices. The study found that the elders’ comprehensive yet simple set of practices has implications for today’s population. The elders’ practices promote longevity, sustainably, and healthy lifestyles by following traditional ways of eating and taking care of one’s body, mind, spirit and environment.
Explore (NY) 2010 Nov-Dec; 6(6):352-8. (Pesek et al.)
You are told to brush, floss, and rinse every day, but has your dentist told you to consume more Omega 3 fatty acids lately? He should, according the latest study from Japan comparing levels of omega-3 fatty acids and the prevalence of dental diseases. “People with low DHA intake had an approximately 1.5 times higher incidence rate ratio of periodontal disease progression,” wrote the researchers. Omega-3 fatty acids of marine and plant origin were found to have strong anti-bacterial activity against a range of oral pathogens, which may be related to the anti-inflammatory effects of omega-3 fatty acids. “In periodontal diseases, bacteria trigger inflammatory host responses that cause destruction of the alveolar bone and periodontal connective tissue,” explained the researchers. The Mediterranean Diet features ingredients rich in omega-3 fatty acids such as fish, nuts, legumes and vegetables. This pattern of eating is already known to protect against certain kinds of cancer, Alzheimer’s, and diabetes. Now there is one more reason to try it. (Related article).
Nutrition. November-December 2010; 26(11-12):1105-9 [Epub January 25, 2010]
Women all over the world struggle with conception, for various reasons. However, new findings point to a possible role for diet in fertility treatment success. Researchers in the Netherlands found that among 161 couples undergoing fertility treatment, women whose eating habits most closely matched the traditional Mediterranean diet were 40 percent more likely to become pregnant than those with the least Mediterranean-like diets. One potential reason adhering to a Mediterranean Diet positively affects fertility treatment is the high intake of vegetable oils, vegetables, fish, and legumes – and a low intake of snacks. (Related article).
Fertility and Sterility, November 2010; 94(6):2096-101 [Epub Mar 1, 2010]
Researchers at Tufts University, including Nicola McKeown, analyzed data from 2834 Framingham Heart Study participants aged 32-83 years old, to assess the relationship between whole grain consumption and body fat distribution. They found that people with the highest whole grain intake had less subcutaneous abdominal fat (fat under their skin) and less visceral abdominal fat (fat around their organs), while those with the highest refined grain intake had more of both types of abdominal fat, especially visceral fat. Visceral fat has been linked to higher risk for diabetes and heart disease.
American Journal of Clinical Nutrition. November 2010; 92(5):1165-71.
Researchers at the University of Reading, England carried out a double-blind, placebo-controlled human feeding study to explore the potential benefits of eating a whole maize (corn) cereal daily. For 21 days, they offered 32 healthy adults either 48 grams a day of a whole grain corn ceeal or an equal amount of a non-whole-grain cereal placebo, in a cross-over fashion, with a 3-week washout period in between. Fecal bifidobacteria levels increased significantly after 21 days of whole grain cereal, as compared to the refined grain cereal, leading researchers to conclude that whole grain corn can cause a “bifidogenic modulation of the gut microbiota” – an increase in beneficial gut bacteria.
British Journal of Nutrition. Nov 2010; 104(9):1353-6 (Epub May 21, 2010)
In a randomized control trial of 233 healthy, middle-aged volunteers, subjects spent 4 weeks consuming a run-in diet of refined grains, and then were randomly allocated to the control diet (refined), a whole wheat diet, or a whole wheat and whole oats diet for 12 weeks. Each group consumed 3 daily portions of the specific grains. Systolic blood pressure and pulse pressure were significantly reduced by 6 and 3 mm HG, respectively, in the whole grains groups compared to the control refined group. Researchers at the University of Aberdeen concluded that this blood pressure decrease would decrease the incidence of coronary artery disease and stroke by 15-25% respectively.
American Journal of Clinical Nutrition, October 2010; 92(4):733-40. Epub August 4, 2010
O’Neil and colleagues conducted secondary analysis of cross-sectional data from 1999-2004 National Health and Nutrition Examination Survey to examine the association between whole grain intake and overall diet quality and nutrient intake in adults 19-50 years and 51+ years. For both groups, the study found that those eating the most whole grains had significantly higher amounts of fiber, energy and polyunsaturated fats in their diet. Intake of all micronutrients, except vitamin B-12 and sodium, was also higher among those who consumed the most whole grains. Additionally, added sugars, monounsaturated fats, saturated fats and cholesterol intake was lower in the diets of those who consumed the most whole grains.
Journal of the American Dietetic Association, Oct 2010;110(10):1461-8.
Researches from the Polish Academy of Sciences recently published a study suggesting substituting some or all of the corn starch in many traditional gluten-free bread recipes with buckwheat flour. In addition to providing higher levels of antioxidants, B vitamins, magnesium, phosphorus and potassium, the study indicated that swapping 40% of the corn starch for buckwheat flour also increased its “overall sensory quality” when compared to the gluten-free bread used in the control. Although recipes were tested with anywhere from 10-40% buckwheat flour, the conclusion clearly points to the 40% buckwheat flour results as having the most nutritional benefits for celiac sufferers.
International Journal of Food Science and Technology, October 2010; 45(10):1993–2000. Epub August 25, 2010.
S.P. Choi and colleagues from Ajou University in Suwon, South Korea tested both black rice bran and brown rice bran for their effectiveness in protecting against skin inflammation. In mouse tests, they found that the black rice bran did suppress dermatitis, but the brown rice bran did not. The scientists suggest that black rice may be a “useful therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.”
Journal of Agricultural and Food Chemistry, Sept 22, 2010; 58(18):10007-15.
Researchers from the University of Oxford and King’s College London analyzed data from blood samples of 689 men of which 226 were omnivores, 231 were vegetarians, and 232 were vegans. They found that mean serum Vitamin B12 was highest among omnivores and lowest among vegans, while mean serum folate was highest among vegans and lowest among omnivores. 52% of the vegans and 7% of the vegetarians were found to be deficient in vitamin B12. Because vitamin B12 deficiency can result in irreversible neurological damage, vegans and vegetarians should ensure a regular intake of sufficient vitamin B12 from fortified foods and/or supplements.
European Journal of Clinical Nutrition. 2010 Sep;64(9):933-939. (Gilsing et al.)
