Skin cancer is increasing, even though we’re slathering on more sunscreen than ever. A recent study from Israel shows that our best sun protection may come from within. Whereas ultraviolet A radiation reduces antioxidants and damages cell components, a diet rich in antioxidants and omega-3 fatty acids, like the diet eaten in Mediterranean regions where melanoma rates are extremely low, can help protect us from skin cancer. (Related article).

Nutrition Reviews. February 2010; 68(2):75-86.

Researchers investigated the impact of regularly consuming a whole grain oat cereal during the course of a dietary program in 204 overweight or obese adults. In the study, one randomized group of subjects consumed two servings per day of a ready-to-eat oat cereal in place of a low-fiber food of equivalent calories (control, which was given to the second group of subjects). LDL cholesterol and waist circumference were reduced significantly more among those receiving the whole grain ready-to-eat oat cereal. Body weight, triglycerides and HDL cholesterol were not significantly different between the two groups.
Journal of the American Dietetic Association, Feb 2010;110(2):205-14

In this study conducted at Lund University in Sweden, mice were fed whole grain diets based on either wheat or rye, for 22 weeks. Body weight, glucose tolerance, and several other parameters were measured during the study. The researchers concluded that whole grain rye “evokes a different metabolic profile compared with whole grain wheat.” Specifically, mice consuming the whole grain rye had reduced body weight, slightly improved insulin sensitivity, and lower total cholesterol.
Nutrition. February 2010; 26(2): 230-9. Epub 2009 Jul 31.

Project EAT (Eating Among Teens)-II revealed that intake of whole grains among adolescents was lower than recommended amounts. The study of 792 adolescents and 1,668 young adults also discovered a correlation between certain factors and whole grain intake. Home availability of whole-grain bread, self-efficacy to consume at least 3 daily servings of whole grains, and preference for the taste of whole-grain bread were associated with eating more whole grains during adolescence and young adulthood, while fast food intake was associated with eating fewer whole grains.
Journal of the American Dietetic Association, Feb 2010;110(2):230-7.

While there is widespread belief that introducing solid foods to children too early may cause later health problems, a Finnish prospective study of 1293 children found that those introduced earlier to oats were in fact less likely to develop persistent asthma.
British Journal of Nutrition, January 2010; 103(2):266-73

Dutch researchers used a crossover study with 10 healthy men to compare the effects of cooked barley kernels and refined wheat bread on blood sugar control. The men ate one or the other of these grains at dinner, then were given a high glycemic index breakfast (50g of glucose) the next morning for breakfast. When they had eaten the barley dinner, the men had 30% better insulin sensitivity the next morning after breakfast.
American Journal of Clinical Nutrition, January 2010; 91(1):90-7. Epub 2009 Nov 4.

Two recent studies out of Scandinavia show that adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels.  Researchers asked 13 men and 18 women with Celiac disease to follow a gluten-free diet with the addition of kilned (stabilized) or unkilned oats.  After six months, the addition of stabilized oats resulted in an increased intake of vitamin B1 and magnesium, while the unkilned oats increased intakes of magnesium and zinc.  In the second study from Scandinavia, the addition of gluten-free oats allowed people on gluten-free diets to achieve their recommended daily intakes of fiber, as well as increasing levels of a particular antioxidant called bilirubin, which helps the body eliminate free radicals as well as protect the brain from oxidative damage.
European Journal of Clinical Nutrition, January 2010; 64:62-67, DOI:10.1038/ejcn.2009.113 and
The European e-Journal of Clinical Nutrition and Metabolism, December 2009; e315-e320

In a recent Finnish study, rye bread proved more effective than laxatives in reducing mild constipation and improving colonic metabolism, without causing adverse gastrointestinal effects. Researchers at the University of Helsinki randomly assigned 51 constipated adults to five groups that consumed: rye bread, cultured buttermilk, rye bread + buttermilk, white wheat bread, and laxatives (as usual for participant). The rye bread proved most effective, cutting transit time 41% compared to laxatives.
Journal of Nutrition, January 2010; epub ahead of print

Diabetes is rising rapidly in India, as it is in many nations. Researchers at Sri Devaraj Urs Medical College in Tamaka, Kola, India decided to study the prevalence and awareness of diabetes in rural areas, in order to inform health policy. While there was widespread lack of awareness of the longterm effects of diabetes and diabetic care, common perception favored consumption of ragi, millet and whole wheat chapatis instead of rice, sweets and fruit.
International Journal of Diabetes in Developing Countries. January 2010; 30(1):18-21.

This study at the University of North Carolina compared the diet quality of multiethnic older adults in the southern United States. Data were collected from 635 older adults through home visits and given scores (1-100) using the Healthy Eating Index (HEI) to gauge quality. The average total HEI score was 61.9/100 with fewer than 2% meeting the recommended minimum of 80/100. After controlling for age, sex, marital status, poverty status, and education, African Americans had higher total HEI-2005 scores compared to American Indians and non-Hispanic whites. African Americans ate the most  fruit, beans, and meat; African Americans and American Indians consumed the most whole grains; non-Hispanic whites consumed the most milk; and, American Indians consumed energy from solid fat, alcohol, and added sugars most often. The overall diet quality of these rural elders was not adequate as determined by the HEI; however, intakes of dark green and orange vegetables were adequate, and many participants were in compliance with the added fat and sugar guidelines.

Journal of the American Dietetic Association. 2009 Dec;109(12):2063-7. Savoca et al.

Researchers in Australia studying 106 overweight and obese adults put 55 of them on a very low-carb, high-fat diet, and 51 on a very low-fat, high-carb diet. After a year, weight loss in both groups was about the same (13.7 kg or 30.2 lbs). But, while both groups reported improved mood after the first 8 weeks, after that only the higher-carb group maintained their good mood; the low-carb group was more angry, depressed, and confused after a year on the Atkins-like diet. Researchers suggested a link to better serotonin synthesis with the higher-carb diet, or perhaps to “withdrawal symptoms” in Western-diet environment replete with breads and cereals.
Archives of Internal Medicine, November 2009; 169(20):1873-1880

Although most whole grains are naturally gluten free, many gluten free diets are devoid of these prebiotic, nutrient powerhouses. In an effort to see how eliminating gluten effects the gut microbiome, Spanish researchers assigned ten healthy adults (average age 30) to a gluten free diet for one month, and measured the changes in their gut microbiome. In just one month of eliminating gluten, the good bacteria in their gut significantly decreased, and some harmful bacteria (like E. Coli) increased, although not significantly. This research suggests that those on a medically prescribed gluten free diet should take care to consume foods that are associated with good gut bacteria, such as gluten-free whole grains, fruits, and vegetables.
British Journal of Nutrition. 2009 Oct;102(8):1154-60. (De Palma et al.)