Monday May 11, 2009
New Almond Study Finds Chewing is More Than Meets the Mouth: Thorough Chewing May Influence Feelings of Fullness
PR Newswire 05-08-09
MODESTO, Calif., May 7, 2009 /PRNewswire-USNewswire via COMTEX/ -- As children, we all remember our mother telling us to chew our food well and later in life, realizing that chewing can help us to appreciate the taste and texture of food better. Now new research presented today to physicians attending the 17th European Congress of Obesity in Amsterdam and published in the American Journal of Clinical Nutrition reveals that chewing may play a more complex role in the digestion process, impacting nutrient absorption, and feelings of satiety or fullness.
The study examined how chewing almonds may impact physiology including appetite and hunger, hormone response and the efficiency of fat absorption.(1) The study revealed that those who chewed two ounces of almonds longer, 25 or 40 times before swallowing, absorbed significantly more good, unsaturated fat, than those who chewed the almonds only 10 times before swallowing.
The study also explored the implications of thoroughly chewed almonds on satiety, measuring the effects on hormones and hunger scale ratings. Increased fat in the small intestine often stimulates secretion of several hormones associated with feelings of fullness. Researchers measured these hormones and also required participants to fill out an appetite questionnaire before and after eating almonds. Although overall there were only significant effects on the hormone insulin, subjects who chewed almonds a greater number of times, reported feeling significantly less hungry and more full than when they chewed the almonds less.
"This new almond research indicates that chewing more thoroughly may increase the availability of unsaturated fat and previous research suggests smaller particle size also impacts the availability of other nutrients present in the fat, like vitamin E, to the body," explained study author Richard Mattes, PhD, RD, at Purdue University. "These findings also emphasize the importance of examining chewing in the context of a weight management plan because participants reported their hunger was suppressed and their fullness was enhanced as a result of increased chewing of the almonds."
This new study builds on research commissioned by the Almond Board of California and published in 2008 that found thoroughly chewing almonds resulted in an increased release of good, unsaturated fats, and vitamin E.(2) These studies suggest that how much we chew or don't chew a food may impact bioaccessibility of nutrients. Bioaccessibility is the total amount of a nutrient that can be obtained from a food. Different factors can impact the bioaccessibility of a nutrient, including the interaction with other nutrients or the food form -- many small pieces or one larger piece. In the case of almonds, all the nutrients are delivered in one tiny nut, encapsulated by cell walls that are invisible to the naked eye. Almonds' cell walls break when we chew, releasing nutrients like vitamin E and unsaturated fat for absorption in the body. The more we chew almonds, the more cell walls break and nutrients are released into the body.
How Do You Eat Your Almonds?
According to a recent 2008 Mintel study, 86 percent of individuals polled consider nuts and seeds a good snack choice.(3) This new research has given snackers something more to chew on when it comes to selecting and enjoying their next one-ounce snack of California Almonds, suggesting that the longer you chew almonds, the more nutrient benefits you may gain. Chewing thoroughly -- up to 40 chews -- will release more good fats, and vitamin E, while also giving you the feeling of fullness that results in a satisfying snacking experience. To discover more benefits of including almonds as part of your eating plan, visit www.AlmondsAreIn.com.
Study at a Glance(1):
-- The People: 13 individuals (five women and eight men) were recruited
from public advertisements. The average age was 24 years.
-- The Diet: Participants were given two ounces of whole almonds and were
told to chew the almonds 10, 25, or 45 times depending on the research
protocol or treatment week. Participants then rated their hunger before
and after ingesting the almonds. Researchers collected fasting and
postprandial (after almond snack) blood samples to measure changes in
hormone response and collected stool samples to measure lipid excretion
after almond consumption. Additionally, researchers monitored all food
intake during the treatment weeks by providing participants with a
four-day cycle menu that consisted of three meals and a snack.
-- The Results: Researchers found that chewing almonds longer impacts
fullness, with participants reporting hunger was suppressed
significantly longer when they chewed the almonds very well, 40 chews
(P<0.05). Chewing almonds longer also influenced the availability of
good, unsaturated fat, available for absorption, with lipid excretion
significantly higher after 10 chews than after 25 or 40 chews
(P<0.05). There were also significant treatment effects on the
appetite hormone, insulin, with insulin declining faster after
consumption of the almonds that were well-chewed (25 or 40 chews).
-- One serving of almonds (28g) has 13g of unsaturated fat and only 1g of
saturated fat.(4)
Summary of Published Study:
Journal: American Journal of Clinical Nutrition, March 2009
Research Organization: Purdue University
Study Title: "Mastication of almonds: effects of lipid bioaccessibility, appetite, and hormone response."
Authors: Bridget A Cassady, James H Hollis, Angie D Fulford, Robert V Considine, and Richard D Mattes.
Objective: Investigate the role mastication of almonds on the bioaccessibility of lipids, post-prandial hormone response, and appetite/hunger ratings.
Subjects: Thirteen participants, 8 men and 5 women. The mean age of the subjects was 24 +/- 1.8 years
Study description: In a randomized, 3-arm, crossover study, 13 healthy adults (body mass index, in kg/m2: 23.1 + 0.4) chewed 55g almonds 10, 25, or 40 times. Blood was collected and appetite was monitored during the following 3 hours. Over the next 4 days, all foods were provided, including 55g almonds, which were consumed under the same chewing conditions. Complete fecal samples were collected.
Results: Hunger was acutely suppressed below baseline (P<0.05), and fullness was elevated above baseline longer (P<0.05) after 40 chews than after 25 chews. Two hours after consumption, fullness levels were significantly lower and hunger levels were significantly higher after 25 chews than after 10 and 40 chews (P<0.05). Initial postingestive glucagon-like peptide-1 concentrations were significantly lower after 25 chews than after 40 chews (P<0.05) and insulin concentrations declined more rapidly after 25 and 40 chews than after 10 chews (both P <0.05). Fecal fat excretion was significantly higher after 10 chews than after 25 and 40 chews (both P<0.05). All participants had higher fecal energy losses after 10 and 25 chews than after 40 chews ( P<0.005).
About the European Congress of Obesity
The European Congress of Obesity is one of the world's leading obesity congresses. Organized by the International Association for the Study of Obesity (IASO) it attracts over 2,000 delegates from throughout the world. IASO's mission is to improve global health by promoting the understanding of obesity and weight-related diseases through scientific research and dialogue, while encouraging the development of effective policies for their prevention and management. IASO, is a not-for-profit organisation linking over 50 regional and national associations with over 10,000 professional members in scientific, medical and research organisations. It is an umbrella organisation for national obesity associations which comprises 52 member associations, representing 56 countries.
Endnotes:
1 Cassady, BA., Hollis, JA., Fulford, AD., Considine, RV., Mattes, RD. Mastication of almonds: effects of lipid bioaccessibility, appetite, and hormone response. J Am Clin Nutr. 2009 March: 89(3):794-800.
2 Mandalari, G. Faulk, RM, Rich GT, Lo Turco V, Picout DR, Lo Curto RB, Bisignano G, Dugo P, Dugo G, Waldron KW, Ellis PR, Wickham MS. Release of protein, lipid, and vitamin E from almond seeds during digestion. J Agric Food Chem 2008 May 14;56(9):3409-16. Epub 2008 Apr 17. http://pubs.acs.org/doi/abs/10.1021/jf073393v.
3 The Sterling Rice Group, Mintel 2008. Healthy Snacking U.S.
4 The USDA Nutrient Laboratory Database, Release 20.
http://www.lef.org/news/LefDailyNews.htm?NewsID=8239&Section=Nutrition
Glycerol feeding as effective as calorie restriction to extend yeast life span
LIFE EXTENSIONS, May 08, 2009
In an article published online on May 8, 2009 in PLoS Genetics, researchers from the University of Southern California in Los Angeles report that feeding glycerol to yeast results in the same extension of life span as the well known technique of calorie restriction. Although glycerol has the same amount of calories as table sugar, it is metabolized differently.
Senior author Valter Longo of USC’s Andrus Gerontology Center and his colleagues initially discovered that yeast cells genetically modified to live five times as long as normal yeast have high levels amounts of glycerol-producing genes, and convert glucose and ethanol into glycerol. Additionally, they are more resistant to cellular damage. The current research included an experiment comparing the effects of calorie restriction to the administration of a 0.1 percent and 1.0 percent glycerol solution to yeast cultures, which found that both glycerol solutions were associated with a slightly greater number of yeast surviving to 30 days compared with the calorie restricted yeast.
The study is the first to propose that dietary substitution could replace calorie restriction to enhance life span. "If you add glycerol, or restrict caloric intake, you obtain the same effect," Dr Longo remarked. "It's as good as calorie restriction, yet cells can take it up and utilize it to generate energy or for the synthesis of cellular components."
"This is a fundamental observation in a very simple system, that at least introduces the possibility that you don't have to be calorie-restricted to achieve some of the remarkable protective effects of the hypocaloric diet observed in many organisms, including humans,” he added. “It may be sufficient to substitute the carbon source and possibly other macronutrients with nutrients that do not promote the ‘pro-aging’ changes induced by sugars."
http://www.lef.org/whatshot/
2009_05.htm#glycerol-feeding-effective-calorie-restriction-extend-yeast-life-span
Greater intake of several nutrients combined with low glycemic foods linked to reduced risk of macular degeneration
LIFE EXTENSIONS, May 06, 2009
The May, 2009 issue of the journal Opthalmology published the finding of researchers at Tufts University in Boston of a protective effect of several nutrients combined with a low glycemic index diet against age-related macular degeneration. Macular degeneration is a major cause of blindness among older adults in western nations, and is characterized by the accumulation of drusen in the eye’s macula, which can lead to a loss of central vision.
For the current research Chung-Jung Chiu, PhD of the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University and colleagues analyzed data from 4,003 participants in the Age-Related Eye Disease Study (AREDS). Dietary questionnaires completed by the subjects were scored for the intake of nutrients tested in AREDS: vitamin C, vitamin E, and zinc, and AREDS2: lutein/zeaxanthin, and the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Glycemic index, which measures how fast a particular food raises blood glucose, was calculated for consumed food items. Fundus photographs of the macula of the eye taken upon enrollment were graded for severity of drusen or type of macular degeneration.
Participants whose compound diet scores of both groups of nutrients as well as low glycemic index foods were higher were determined to have the lowest risk of early as well as advanced macular degeneration, compared to the risk experienced by those with lower scores. When single nutrients were analyzed separately, only vitamin E emerged as significantly protective against the disease.
The study is the first to analyze the combination of the two nutrient groups and a low glycemic index diet. “Although the compound score may be a useful new tool for assessing nutrients in relation to AMD, specific dietary recommendations should be made only after our results are confirmed by clinical trials or prospective studies,” Dr. Chiu stated.
http://www.lef.org/whatshot/
2009_05.htm#glycerol-feeding-effective-calorie-restriction-extend-yeast-life-span
Overeating to blame for U.S. obesity epidemic
Last Updated: 2009-05-08 9:47:02 -0400 (Reuters Health)
NEW YORK (Reuters Health) - The major reason for the obesity epidemic that has gripped the United States in the past three decades is increased food intake, not reduced physical activity, according to a study released Friday at the European Congress on Obesity in Amsterdam.
The study is the first to quantify the relative contributions of food and exercise habits to the growing number of Americans with bulging waistlines.
"In the U.S., over the last 30 years, it seems that the food side of the equation has changed much more than the physical activity side," Professor Boyd A. Swinburn, director of the World Health Organization Collaborating Centre for Obesity Prevention at Deakin University, Melbourne, Australia, noted in a telephone interview with Reuters Health.
Weight gain in the American population seems to be virtually all due to the consumption of more calories, with declines in physical activity playing only a minor role, Swinburn explained.
"We absolutely need to continue to promote increased physical activity and a healthy diet because they are both obviously beneficial factors in terms of obesity," he emphasized. "But when it comes to placing priorities, I think it needs to be on reducing energy intake. It's particularly important for policymakers to focus on the energy intake side of the equation."
In the study, Swinburn and his colleagues calculated how much adults need to eat in order to maintain a stable weight and how much children need to eat in order to maintain a normal growth curve.
They then figured out how much Americans were actually eating, using national food supply data from the 1970s and the early 2000s. This information allowed them to predict how much weight Americans would be expected to gain over the 30-year study period if food intake were the only influence.
Next, the investigators determined the actual weight gained over the study period using data from a nationally representative survey that recorded the weight of Americans in the 1970s and early 2000s.
In children, according to Swinburn and colleagues, the predicted and actual weight increase matched exactly, which indicates that the increases in energy intake alone over the 30 years studied could explain the added pounds, they say.
In adults, the data predicted that they would be 10.8 kg (23.8 pounds) heavier, but in fact they were only 8.6 kg (18.9 pounds) heavier. This finding, Swinburn noted, "suggests that excess food intake still explains the weight gain, but that there may have been increases in physical activity over the 30 years that have blunted what would otherwise have been a higher weight gain."
"To return to the average weights of the 1970s, we would need to reverse the increased food intake of about 350 calories a day for children (about one can of fizzy drink and a small portion of French fries) and 500 calories a day for adults (about one large hamburger)," Swinburn noted in a statement from the meeting.
"Alternatively, we could achieve similar results by increasing physical activity by about 150 minutes a day of extra walking for children and 110 minutes for adults, but realistically, although a combination of both is needed, the focus would have to be on reducing calorie intake," he added.
Probiotics may help ward off postpartum obesity
Last Updated: 2009-05-08 15:24:34 -0400 (Reuters Health)
NEW YORK (Reuters Health) - Pregnant women who take probiotic supplements starting in the first trimester are less likely to develop central obesity after they've given birth, according to a new study.
Central obesity was defined as a body mass index of 30 or higher or a waist circumference greater than 80 centimeters, about 31-1/2 inches.
At 1 year after giving birth, 25 percent of women given probiotics along with dietary counseling had central obesity based on that definition, compared with 43 percent of women given diet advice alone.
The findings were reported Thursday at the European Congress on Obesity being held in Amsterdam, the Netherlands.
"This is the first study showing that probiotics-supplemented diet during pregnancy and breastfeeding influences the adiposity of women over the 12-month postpartum period," Kirsi Laitinen, from the University of Turku, Finland, told Reuters Health.
The results stem from a study of 256 pregnant women who were given either probiotic capsules plus dietary advice, or placebo capsules plus dietary advice, or placebo capsules and no dietary advice. The probiotic capsules, which contained Lactobacillus and Bifidobacterium, were continued for up to 6 months after delivery until the women had stopped exclusive breastfeeding.
The percentages of women with central obesity at 1 year were 25 percent, 43 percent, and 40 percent in the probiotic, dietary advice-only, and no-probiotic/advice groups, respectively. The corresponding average body fat percentages were 28 percent, 29 percent, and 30 percent.
Laitinen noted that one limitation of the study was "the lack of baseline measurement of waist circumference, which was not possible to conduct in pregnant women."
Modification of normal bacterial in the intestines probiotics "together with a balanced diet may offer a reasonably economic, practical, safe and potentially successful method to be used with other lifestyle-related factors in controlling obesity," the researcher said -- while acknowledging that further studies are needed to verify these findings.
http://www.reutershealth.com/archive/2009/05/08/eline/links/20090508elin026.html
Syphilis outbreak may be sign of re-emergence
Last Updated: 2009-05-08 13:08:04 -0400 (Reuters Health)
NEW YORK (Reuters Health) - An epidemic of syphilis in Jefferson County, Alabama, between 2005 and 2007 involved large increases in cases among heterosexuals, a population in which rates of infection had previously been falling, according to a new report.
"Public health officials in other areas should remain alert for similar epidemiologic shifts," Dr. E. W. Hook and associates advise.
Hook, from the University of Alabama-Birmingham, and co-authors report that the number of cases in the county had declined from 279 in 1995 to 9 in 2002. In 2005, the incidence began to increase sharply, with 238 cases in 2006 and 166 cases in 2007.
The proportion of cases involving heterosexuals rose from 54 percent during 2002-2004 to 88 percent during 2005-2007, the investigators report in the Morbidity and Mortality Weekly Report published by Centers for Disease Control and Prevention (CDC).
In response to this outbreak, the Jackson County Department of Health extended its STD clinic hours, increased the number of clinic staff working with syphilis cases, collaborated with a community-based organization to provide education and referral for screening, and launched a media campaign.
In an editorial note, the CDC advised that "STD programs should employ methods that have been successful in the past" to get the situation under control. Such measures include screening high-risk populations such as in prisons, facilitating access to treatment, and treating partners, "particularly those most likely to sustain transmission."
SOURCE: Morbidity and Mortality Weekly Report, May 7, 2009.
http://www.reutershealth.com/archive/2009/05/08/eline/links/20090508elin027.html
Fruit and veg may slash colorectal cancer risk: Study
Nutraingredients.com, 11-May-2009
Increased intakes of fruit and vegetables may reduce the risk of colorectal cancer by 25 per cent, says a large European study.
Data from 452,755 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC) revealed that the highest average intakes of fruit and vegetables was associated with a 14 per cent reduction in colorectal cancer risk, and a 24 per cent reduction in the risk of colon cancer.
Over 8.8 years of follow-up the researchers documented 2,819 incident cases of colorectal cancer.
The researchers, led by Franzel van Duijnhoven from the Dutch National Institute for Public Health and the Environment, report their findings in the American Journal of Clinical Nutrition.
Source: American Journal of Clinical Nutrition
Volume 89, Pages 1441-1452; doi:10.3945/ajcn.2008.27120
“Fruit, vegetables, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition”
Authors: F.J.B. van Duijnhoven, H.B. Bueno-De-Mesquita, P. Ferrari, M. Jenab, et al.
http://www.nutraingredients.com/Research/
Fruit-and-veg-may-slash-colorectal-cancer-risk-Study
Mediterranean diet may lower blood pressure: Study
Nutraingredients.com, 11-May-2009
Following a Mediterranean-style diet, rich in olive oil and fruit and vegetables, may improve vascular health and reduce the risk of hypertension, says a new study.
According to findings published in the European Journal of Clinical Nutrition, a diet rich in olive oil, and fruit and vegetables was associated with a significant reduction in the incidence of hypertension.
The study is said to be the first to relate consumption of fruits and vegetables to hypertension in a Mediterranean setting.
The Mediterranean diet is rich in cereals, fruits, vegetables, nuts, whole grains, fish and olive oil. Although is the traditional diet of the Mediterranean region, it has garnered interest all over the world in recent times as a scientific spotlight has been trained on the health benefits it can confer.
For instance, recent research has indicated that the diet may have benefits for arthritis, Alzheimer’s disease, hearth health and blood pressure, diabetes, asthma, lung disease, and allergies.
Despite its global reputation, and the food industry adopting some of its principals to assist in marketing of healthy foods, data shows that the Mediterranean diet may be falling out of practice in its home territory.
Led by Dr Jorge Nunez-Cordoba from the University of Navarra, the scientists analysed data from 8,594 men and women with an average age of 41.1 in Spain (the SUN cohort).
According to the new data, fruit and vegetables were associated with a reduced risk of hypertension only in people with a low olive oil consumption of less than 15 grams per day.
High blood pressure (hypertension),defined as having a systolic and diastolic blood pressure (BP) greater than 140 and 90 mmHg, is a major risk factor for cardiovascular disease (CVD) - a disease that causes almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year.
Source: European Journal of Clinical Nutrition
Volume 63, Pages 605-612; doi:10.1038/ejcn.2008.22
"Role of vegetables and fruits in Mediterranean diets to prevent hypertension"
Authors: J.M. Nunez-Cordoba, A. Alonso, J.J. Beunza, S. Palma, E. Gomez-Gracia, M.A. Martinez-Gonzalez
http://www.nutraingredients.com/Research/Mediterranean-diet-may-lower-blood-pressure-Study
Good nutrition strongly linked to education: Study
FoodNavigator-USA.com, 05-May-2009
Better-educated people tend to spend more money on each calorie, but also choose more nutrient-rich foods, according to a new study published in the Journal of the American Dietetic Association.
Although a link between lack of nutrient uptake and disease has often been highlighted, the finding that education and cost have a role to play in choosing nutritious foods could have important implications for the demographic range of future studies.
“Nutritional epidemiology has historically been based on the premise that nutrient exposures are directly linked to health outcomes,” the authors wrote. “However, nutritional status is also intimately linked to socioeconomic status, and the findings reported here raise the possibility that the higher monetary cost of nutritious diets may provide one explanation for these observations.”
The study, carried out by researchers at the University of Washington, focused on the dietary choices of 164 adults, who recorded how frequently they consumed 152 different foods and 22 beverages and kept a four-day food diary. They also completed demographic and behavioral questionnaires.
The results showed that the nutritional content of the respondents’ diets is closely linked to socioeconomic status: Energy-dense diets of fast food, candy and desserts tended to be nutrient-poor and consumed by those on lower incomes. Lean meats, fish, fruit and vegetables, on the other hand, are nutrient-rich, but provide less energy by weight.
“Higher quality diets were not only more costly per 2000 kcal but were associated with higher household incomes and education of study participants. Education, rather than incomes was the dominant factor. More highly educated respondents reported higher quality and therefore more costly diets, independent of household income level.”
The study also found that women chose less energy dense diets, spending on average $8.12 for every 2000 calories, while men spent $7.43 for the same amount of energy. Reflecting the fact that the men ate more than the women, men spent more per day on food - $6.72 compared to $6.21. For both genders, higher energy density was connected to lower intakes of potassium, fiber and vitamins C and E, and higher levels of saturated fat.
“Future studies, based on more representative samples, will be needed to elucidate the connections between diet quality and diet cost across socioeconomic strata,” the authors concluded.
Meanwhile, food manufacturers are facing growing pressure to cut saturated fats from their formulations, due to their link with raised cholesterol levels, a risk factor for cardiovascular disease.
Source: Journal of the American Dietetic Association
Volume 109, Issue 5 (May 2009), pp. 814-822 “Lower-energy-density diets are associated with higher monetary costs per kilocalorie and are consumed by women of higher socioeconomic status” Authors: Pablo Monsivais, Adam Drewnowski.
http://www.foodnavigator-usa.com/Science-Nutrition/
Good-nutrition-strongly-linked-to-education-Study
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