Food products that claim to have no-fat, no-sugar, low-fat or reduced-salt aren’t necessarily healthier, researchers say.
The study authors looked at more than 80 million food and beverage purchases from 2008 to 2012. The purchases were made by more than 400,000 U.S. households. The researchers found that 13 percent of food and 35 percent of beverage products were marketed as having no, reduced or low levels of sugar, fat or salt.
Common Products Advertised as “Healthy”
Low-fat was the most common claim the researchers saw. Next were low-calorie, low-sugar and low-sodium. But many of the products with low-content claims were less nutritious than regular food and beverage items, the researchers found.
“In many cases, foods containing low-sugar, low-fat or low-salt claims had a worse nutritional profile than those without claims,” said lead investigator Lindsey Smith Taillie. She is a research assistant professor in the department of nutrition at theUniversity of North Carolina’s School of Global Public Health.
For example, three reduced-fat Oreos contain four-and-a-half grams of fat, compared to seven grams in three regular Oreos. But both cookie types still have 14 grams of sugar per serving.
And while low-fat chocolate milk has a lower fat content, it has more sugar than plain milk and more sugar and fat than other beverages.
The researchers also found that white households were more likely to buy products with low-calorie claims, while Asian households were more likely to buy products with low-fat or low-salt claims. Black households were least likely to buy products with claims about being low in fat, salt or sugar.
High- and middle-income households were more likely to buy products with low-content claims than poor households, according to the study.
The findings were published recently in the Journal of the Academy of Nutrition and Dietetics.
SOURCE: University of North Carolina at Chapel Hill, news release, March 15, 2017
The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss options on the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
Additional Topics: Weight Loss Eases Back Pain
Back pain and symptoms of sciatica can affect a majority of the population throughout their lifetime. Research studies have demonstrated that people who are overweight or obese experience more back complications than people with a healthy weight. A proper nutrition along with regular physical fitness can help with weight loss as well as help maintain a healthy weight to eliminate symptoms of back pain and sciatica. Chiropractic care is also another natural form of treatment which treats back pain and sciatica utilizing manual spinal adjustments and manipulations.
Unhealthy diets may have contributed to as many as 400,000 premature deaths from heart disease and strokes in 2015, a new study estimates.
And, it’s not just the things you should be avoiding — such as salt and trans fats — that are contributing to these deaths. The excess deaths may also be caused by what’s missing in your diet — namely, nuts and seeds, vegetables and whole grains, the researchers said.
“Cardiovascular disease is the number one cause of death in the United States, killing more people in 2015 than any other cause,” said lead researcher Dr. Ashkan Afshin of the University of Washington in Seattle. He’s an acting assistant professor of global health at the university’s Institute for Health Metrics and Evaluation. “Poor diet is the top risk factor for cardiovascular disease death and, therefore, deserves attention from decision-makers in the U.S. when setting health agendas,” Afshin said.
Preventing Heart Disease & Stroke with Proper Nutrition
The study results suggest that nearly half of heart disease and stroke (cardiovascular disease) deaths in the United States might be prevented with improved diets, he explained. Debates on dietary policies in the United States tend to focus on cutting out unhealthy foods and nutrients, such as trans fats, salt and sugar-sweetened beverages. But this study shows that a large number of heart-related deaths may be due to a lack of healthy foods, Afshin reported.
“This study highlights the urgent need for implementation of policies targeting these unhealthy food groups as well healthy foods, such as nuts, whole grains and vegetables,” he said.
The study data came from the U.S. National Health and Nutrition Examination Survey from 1990 to 2012. The researchers also used food availability data from the Food and Agriculture Organization of the United Nations and other sources.
Looking at deaths in the United States from heart and blood vessel diseases for 2015, the investigators found unhealthy diet choices and lack of eating healthier foods had a part in the deaths of more than 222,000 men and over 193,000 women. The study could not, however, prove a direct cause-and-effect relationship.
Low intake of nuts and seeds likely accounted for nearly 12 percent of deaths. Too few vegetables probably contributed to as many as 12 percent of the heart disease and stroke deaths. And, low intake of whole grains may have been responsible for more than 10 percent of those deaths. Too much salt likely accounted for 9 percent of deaths, Afshin said.
Samantha Heller, a registered dietitian, said, “If someone’s diet is low in nuts, seeds, fruit, fiber, whole grains and vegetables, then they are likely replacing those foods with less healthy options, such as deli meats, cheeseburgers, fried chicken, sodas, boxes of mac-and-cheese, sugar-sweetened beverages and other highly processed, junk, fast and prepared foods.” Heller is a senior clinical nutritionist at NYU Langone Medical Center in New York City.
“A crummy diet means the body has to work at Mach-10 to battle the onslaught of biochemical, physiological and inflammatory consequences. No wonder so many of us complain about being exhausted all the time and suffer from very serious and oftentimes preventable cardiovascular diseases,” she said.
Recommended Proper Nutrition
A more plant-based, whole-food approach to eating reduces internal inflammation, which in turn helps protect and heal “gunked up” arteries and an overworked heart. It also enhances the immune system, improves gastrointestinal and brain health, and boosts energy, Heller explained.
Heller recommends simple swaps, such as: sliced avocado, tomato and hummus on whole grain bread instead of a ham and cheese sandwich; a veggie burger topped with salsa instead of a cheeseburger; brown rice, vegetable-edamame paella instead of mac and cheese; a salad pizza instead of a pepperoni pizza.
“The good news is it is never too late or too early to ditch unhealthy foods, dig into a plate of vegetables, legumes, fruits, nuts, seeds and whole grains, and watch how our bodies respond by getting healthier and happier,” Heller said.
The study was funded by the Bill and Melinda Gates Foundation. The findings were scheduled to be presented Thursday at the American Heart Association meeting in Portland, Ore. Study results presented at meetings are typically viewed as preliminary until they’ve been published in a peer-reviewed journal.
SOURCES: Ashkan Afshin, M.D., M.P.H., acting assistant professor, global health, Institute for Health Metrics and Evaluation, University of Washington, Seattle; Samantha Heller, R.D., exercise physiologist and senior clinical nutritionist, NYU Langone Medical Center, New York City; March 9, 2017, presentation, American Heart Association meeting, Portland, Ore.
The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss options on the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
Additional Topics: Weight Loss Eases Back Pain
Back pain and symptoms of sciatica can affect a majority of the population throughout their lifetime. Research studies have demonstrated that people who are overweight or obese experience more back complications than people with a healthy weight. A proper nutrition along with regular physical fitness can help with weight loss as well as help maintain a healthy weight to eliminate symptoms of back pain and sciatica. Chiropractic care is also another natural form of treatment which treats back pain and sciatica utilizing manual spinal adjustments and manipulations.
Nearly half of all deaths from heart disease, stroke and diabetes in the United States are associated with diets that skimp on certain foods and nutrients, such as vegetables, and exceed optimal levels of others, like salt, a new study finds.
Using available studies and clinical trials, researchers identified 10 dietary factors with the strongest evidence of a protective or harmful association with death due to “cardiometabolic” disease.
“It wasn’t just too much ‘bad’ in the American diet; it’s also not enough ‘good,'” said lead author Renata Micha. “Americans are not eating enough fruits, vegetables, nuts/seeds, whole grains, vegetable oils or fish,” she said.
Micha is an assistant research professor at the Tufts University School of Nutrition Science and Policy in Boston.
Data Reveals Overwhelming Statistics
The researchers used data from multiple national sources to examine deaths from cardiometabolic diseases — heart disease, stroke and type 2 diabetes — in 2012, and the role that diet may have played.
“In the U.S. in 2012, we observed about 700,000 deaths due to those diseases,” Micha said. “Nearly half of these were associated with suboptimal intakes of the 10 dietary factors combined.”
Too much salt in people’s diets was the leading factor, accounting for nearly 10 percent of cardiometabolic deaths, according to the analysis.
The study identifies 2,000 milligrams a day, or less than 1 teaspoon of salt, as the optimal amount. While experts don’t agree on how low to go, there is broad consensus that people consume too much salt, Micha noted. Other key factors in cardiometabolic death included low intake of nuts and seeds, seafood omega-3 fats, vegetables, fruits and whole grains, and high intake of processed meats (such as cold cuts) and sugar-sweetened beverages.
Each of these factors accounted for between 6 percent and 9 percent of deaths from heart disease, stroke and diabetes.
“Optimal” intake of foods and nutrients was based on levels associated with lower disease risk in studies and clinical trials. Micha cautioned that these levels are not conclusive. Optimal intake “could be modestly lower or higher,” she explained.
Low consumption of polyunsaturated fats (found in soybean, sunflower and corn oils) accounted for just over 2 percent of cardiometabolic deaths, according to the study. High consumption of unprocessed red meats (such as beef) was responsible for less than one half of 1 percent of these deaths, the analysis showed.
The take-home message: “Eat more of the good and less of the bad,” Micha said.
Proper Nutrition for Optimal Health
Vegetable intake, for example, was considered optimal at four servings per day. That would be roughly equivalent to 2 cups of cooked or 4 cups of raw veggies, she said. Fruit intake was deemed optimal at three daily servings: “For example, one apple, one orange and half of an average-size banana,” she continued.
“And eat less salt, processed meats, and sugary-sweetened beverages,” she said.
The study also found that poor diet was associated with a larger proportion of deaths at younger versus older ages, among people with lower versus higher levels of education, and among minorities versus whites. Dr. Ashkan Afshin is acting assistant professor of global health at the University of Washington’s Institute for Health Metrics and Evaluation.
“I commend the current study’s authors for exploring sociodemographic factors, like ethnicity and education, and their role in the relationship of diet with cardiometabolic disease,” said Afshin, who was not involved in the study. “This is an area that deserves more attention so that we may fully understand the connection between diet and health,” he said.
The study doesn’t prove that improving your diet reduces risk of death from heart disease, stroke and diabetes, but suggests that dietary changes may have an impact.
“It is important to know which dietary habits affect health the most so that people can make healthy changes in how they eat and how they feed their families,” Afshin said.
The study was published March 7 in the Journal of the American Medical Association.
In an accompanying journal editorial, researchers from Johns Hopkins University urged caution in interpreting the findings.
According to Noel Mueller and Dr. Lawrence Appel, the results may be biased by the number of dietary factors included, the interaction of dietary factors and the authors’ “strong assumption” that evidence from observational studies implies a cause-and-effect relationship.
Still, the editorialists concluded that the likely benefits of an improved diet “are substantial and justify policies designed to improve diet quality.”
SOURCES: Renata Micha, R.D., Ph.D., assistant research professor, Friedman School of Nutrition Science and Policy, Tufts University, Boston; Ashkan Afshin, M.D., Sc.D., acting assistant professor of global health, Institute for Health Metrics and Evaluation, University of Washington, Seattle; March 7, 2017, Journal of the American Medical Association
The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss options on the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
Additional Topics: Weight Loss Eases Back Pain
Back pain and symptoms of sciatica can affect a majority of the population throughout their lifetime. Research studies have demonstrated that people who are overweight or obese experience more back complications than people with a healthy weight. A proper nutrition along with regular physical fitness can help with weight loss as well as help maintain a healthy weight to eliminate symptoms of back pain and sciatica. Chiropractic care is also another natural form of treatment which treats back pain and sciatica utilizing manual spinal adjustments and manipulations.
If you’re eager to save money while eating right, stick close to your own kitchen, researchers say.
“Frequent eating out was associated with lower diet quality, more ’empty calories’ and higher diet costs” compared to home cooking, said study author Adam Drewnowski.
The troublemakers for regular restaurant-goers are solid fats, calories, alcohol and added sugar, added Drewnowski, who directs the University of Washington’s Center for Public Health Nutrition. The findings come from surveys of more than 400 Seattle-area residents.
The healthier-at-home results shouldn’t come as a surprise, said Lona Sandon, a Dallas nutritionist who wasn’t involved in the study.
“Preparing your food at home gives you control over what goes on your plate,” said Sandon, an assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center at Dallas.
Eating Out vs Cooking at Home
Americans spend half their food dollars on meals consumed outside the home, but only about one in five meets nutritional recommendations set forth by the U.S. Department of Agriculture. Moreover, by the 1990s Americans were getting about one-third of their daily calories outside the home, the researchers said. With that in mind, between 2011 and 2013 they questioned 437 adults between the ages of 21 and 55 who were the principal food shoppers in their household. They asked how often they had eaten in or eaten out in the prior week. “Outside” included restaurants, fast-food locales, food stands, grocery stores and vending machines.
In turn, the nutritional value of each participant’s diet was measured according to the U.S. Healthy Eating Index (HEI). This assesses whether someone gets the right combination of fruit, vegetables and other nutritional elements.
Roughly half the participants frequently cooked dinner at home — six times or more a week, the team found. One-third cooked dinner often (four to five times a week), while about 15 percent rarely did so (three or fewer times a week). Those who ate more frequently at home scored higher on the healthy eating index than the others. They also spent less overall — on food consumed outside and at home — than those who ate out more often.
Food bills for the group that cooked in the most averaged $273 a month per person versus $364 a month for those who ate out most often.
“The saving in not going out more than made up for the slight increase in at-home costs,” explained Drewnowski.
Fat, alcohol and added sugar “reduced the [healthy eating] scores for people who went out to eat often,” he noted. “But people eating at home also got more vegetables and fruit.” Still, “cooking at home is not for everyone,” he acknowledged. The point to remember is that eating out doesn’t have to be a no-no, he said.
Better choices can be made by those who “prize convenience” over home cooking, Drewnowski said. Many options are available, he noted. For example, “vegetables do not need to be steamed. They can be grilled, baked and sauteed, with some oil and salt. Or made into soups.”
If you decide to prepare your own meals, Sandon offers some advice: “Cooking at home does not have to be time-consuming or require advanced cooking skills to make a healthy, balanced meal that meets the dietary guidelines.”
Keep it simple, she said. Just try to ensure that every meal is composed half of fruits and vegetables, one-quarter of whole grains, and one-quarter of lean protein.
“Every meal does not have to be a master piece,” Sandon added. “Start simple with something like mac and cheese. Add a side of steamed broccoli and carrots with grilled chicken breast or salmon, and you have a balanced meal.”
SOURCES: Adam Drewnowski, Ph.D., director, Center for Public Health Nutrition, University of Washington, Seattle; Lona Sandon, Ph.D., R.D.N., assistant professor, clinical nutrition, and program director, school of health professions, University of Texas Southwestern Medical Center at Dallas; Feb. 28, 2017, American Journal of Preventive Medicine, online
The scope of our information is limited to chiropractic and spinal injuries and conditions. To discuss options on the subject matter, please feel free to ask Dr. Jimenez or contact us at 915-850-0900 .
Additional Topics: Weight Loss Eases Back Pain
Back pain and symptoms of sciatica can affect a majority of the population throughout their lifetime. Research studies have demonstrated that people who are overweight or obese experience more back complications than people with a healthy weight. A proper nutrition along with regular physical fitness can help with weight loss as well as help maintain a healthy weight to eliminate symptoms of back pain and sciatica. Chiropractic care is also another natural form of treatment which treats back pain and sciatica utilizing manual spinal adjustments and manipulations.
This edition of MRM Talking With is focused on Millennials. Stacie Sopinka, Vice President of Product Development and Innovation at US Foods shares with Modern Restaurant Management magazine her views on millennial dining and food trends and why it’s important for restaurateurs to understand this demographic.�In its new Spring Scoop, US Foods aims to help local chefs and independent restaurants create products and food experiences catered specifically for millennials. Some of the highlights include:
Globally inspired cuisines that feature authentic ingredients and international flavors
High-quality products that are both responsibly prepared and satisfy the taste buds
A new menu design offering that helps restaurateurs design top-quality menus
Under the banner “What Millennials Crave,” Spring Scoop features a lineup of 26 new products designed to help restaurant customers attract more millennial diners. Also featured are new menu design capabilities and a wide array of products that address several trends and product attributes important to millennials, including global cuisine, sustainability and portability.
What are some unique trends and dishes millennials crave?
Nearly half of millennials seek globally-inspired foods when dining out.
The demand for ethnic cuisine is continually growing. Nearly half of millennials seek globally-inspired foods when dining out. To meet this demand head-on, we�re recommending that restaurants add items to their menus that feature international ingredients and flavors. Spring Scoop includes products like Pacific Jade� Indian Curry, Thai Red Curry Sauce Starters and Chef�s Line� All Natural Chicken Shawarma to help give chefs and operators easy options to add ethnic flare to their menus.
Natural, organic and sustainably sourced foods are also very popular with millennial diners, with 65 percent saying that they enjoy foods that are natural or organic (The Hartman Group). As demand continues to grow, we�ve made it a priority at US Foods to develop products and responsibly sourced ingredients. Spring Scoop aims to build on the success of last year�s Serve-Good� line with other new, sustainable products like Chef�s Line All Natural Fire Grilled Chicken Breast and White and Dark Turkey Burgers that are vegetarian-fed and raised without antibiotics.
Stacie Sopinka
Why is it crucial for restaurants to cater to this demographic?
Millennials spend more money dining out than any other demographic, so it�s essential that operators understand their preferences and shape their menus accordingly. Studies show millennials spend on average $174 a month on food away from home, compared to $153 for other generations. But what�s really compelling about this demographic is how much they cherish the experience of eating out. Studies also show that an overwhelming majority of millennials will prioritize eating out, even when money is tight.
How is the millennial taste bud different than previous generations?
Millennials are twice as likely to risk danger in order to participate in an adventure. This behavior translates into food as well with bold and spicy flavors being millennial favorites. Extreme Eating can also take the form of participating in decadent offerings like fried chicken, ice cream sandwiches and poutine. Millennials have also redefined the term �healthy� as they shift their focus from low fat and low calorie towards food tribe favorites such as the paleo diet, vegan and gluten free offerings.
What was the process of putting together these new items?
US Foods has a dedicated internal product innovation team that is charged with researching and identifying consumer trends and eating habits to inform our ongoing product development. We have three Scoop launches per year (Spring, Summer and Fall) that average around 25 new products and each launch has a different theme or set of trends that we try to concentrate our product innovation around.
With two-thirds of the team being millennials, we were able to draw on direct first-hand knowledge and experience for this year�s Spring Scoop.
How do you feel they will inspire chefs and restaurateurs?
The new Spring Scoop products will help chefs and restaurateurs attract more millennial diners. These customizable products allow operators to design dishes in their own unique way, which keeps the menu independent and true to their vision.
How important is menu design for restaurants?
Nothing is more important that a first impression, and for restaurants, that first impression is often made through the menu. Recent stats from OpenTable suggest that 86 percent of millennial diners browse a restaurant�s menu online before choosing to eat there. Therefore, menu design should express the personality of a restaurant, be clear, and highlight the most profitable products.
We launched US Foods Menu in Spring Scoop to help restaurateurs design top-quality menus that highlight key dishes and engage diners.
What are some upcoming trends you are seeing?
Diners are increasingly eating on the run and also ordering their meals to go.� We think of this as lifestyle eating � snacking, eating at your desk and in your car are all part of the new norm.� Approximately 20 percent of meals are eaten in cars in the U.S. and with busy schedules eating three square meals is increasingly becoming a rarity.� This opens up opportunities in the foodservice industry for shareable plates, portable healthy foods that are individually wrapped and increased focus on making home delivery ordering easy for customers.
It�s easy to get a quick sugar fix from foods that might be lying around (hello, blueberry muffins in the office kitchenette). Chances are, though, that you’re already eating way too much sugar; the average person takes in 22 teaspoons of�sugar daily�more than three times the amount suggested by the American Heart Association. A growing body of research links the sweet stuff to high cholesterol and blood pressure, increased risk for cancer, diabetes, and heart disease, and�of course�excess weight gain. Plus, a sweet treat can cause a blood sugar spike and crash, leaving you feeling sluggish, moody, and hungry (again).
Reach For A Piece Of Fruit Instead
You’ll be satisfied�we promise. �When you craving something cold, creamy and sweet, think healthier options like frozen bananas, grapes, organic fruit purees, or homemade frozen yogurt pops,� suggests Natalia Levey, certified health and nutrition coach and author of Cravings Boss. Low-fat Greek or plain yogurt with some fruit on top is another nutrient-packed option. �The yogurt provides calcium which is good for your bones and the berries are packed with immune boosting antioxidants,� says Keri Gans, RD, New York City-based nutritionist and author of The Small Change Diet
An Estimated 86 Million Americans Are At Risk For Type 2 Diabetes
But nearly 90 percent of them don�t know it.
Doctors say adhering to a Mediterranean diet may help to reverse your risk of developing Type 2 Diabetes.
The Mediterranean diet, which is especially popular from Spain and Italy to Greece and the Middle East, largely focuses on seasonal fruits and vegetables.
�It�s dark leafy greens, freshly foraged greens in all different varieties� like kale and collards and spinach and chard,� said Dahlia Shaaban, founder of Washington, D.C.-based Live Deliciously.
The majority of foods in a Mediterranean diet do come from plants, but Shaaban says to go for fish or lean proteins twice per week. Salmon and tuna, for example, contain Omega 3 Fatty Acids which promote heart and brain health.
�So you can think of crowding out your plate with more plant-based foods, then enjoying meat here and there,� explained Shaaban.
Beans, Nuts & Whole Grains Are Everyday Staples In A Mediterranean Meal
�The grain is something you can hold onto,� said Shaaban. �Brown rice, farro, wide rice, quinoa, bulgur or cracked wheat. The most common beans you find in the Mediterranean are:�lentils, chickpeas, fava beans, black eyed peas.�
The American Diabetes Association suggests using olive oil to cook instead of butter or margarine. That can help to lower cholesterol levels. And when it comes to seasoning, herbs, spices and citrus juice are better options than salt.
Finally, limit alcohol and sugar�and you�ve got the perfect blend of health-conscious choices for people managing diabetes.
�It�s not just a diet, it�s a lifestyle,� said Shaaban.
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