SmartFood Popcorn Clusters -- Review

I love popcorn, but I never really make it or buy it as a snack because I eat too much of it! (Yes, it’s low in calories for a single serving, but one of those microwave bag has three servings, and I usually eat the whole thing…) That’s why I was glad to hear that SmartFood started coming out with single-serving Popcorn Clusters, in three different flavors.

I tried all three flavors: Honey Multigrain, Cranberry Almond, and Chocolate Cookie Caramel Pecan. (I was surprised they don’t have a cheese flavor like the original SmartFood!)

Pros:

You get a really good amount of popcorn in the bag for so few calories (110 or 120 calories depending on the flavor).One bag was surprisingly satisfying, which surprised me. (It takes a lot for me to feel full!). Maybe they were filling due to the fiber; they are made with chicory root fiber. There are 5 grams of fiber in every serving.They’re fortified with calcium (around 20% of your daily value in a bag).They don’t contain preservatives, artificial colors, or flavors.

Cons:

All three flavors tasted a little too similar, and they were all were a little too sweet. It made sense for the chocolate one to be sweet, but the other flavors didn’t seem like they needed to be so sugary-tasting (although they weren’t that high in actual grams of sugar; 10 grams per bag). The honey multigrain flavor consisted of popcorn with whole brown rice that I think would have tasted better drier and plain like Kashi puffed cereal. Similarly, I prefer plain popcorn mixed with my own cranberries/almonds to the too-sweet cranberry almond flavor. (But maybe that’s just me; I honestly prefer, simpler, unadulterated (bland?) healthy food sometimes!) The chocolate flavor was definitely my favorite; because it made sense to me to have that one taste so sweet (and I love chocolate…). The popcorn clusters had chocolate cookie pieces, caramel, and pecans, flavors which go together really well. And there aren’t too many ingredients, just brown rice syrup, chicory root fiber, popcorn, sugar, chocolate cookie, pecans, soy lecithin, calcium carbonate, natural flavors, and salt.

Overall: I’d definitely buy the chocolate one again. I loved the chunks of chocolate and nuts on the popcorn! I’ll eat these as an afternoon snack or as a light, guilt-free dessert when my sweet tooth acts up after dinner.

Healthy Snacks Of The Rich And Famous

We found a cool article today that we thought you’d enjoy…
It reveals the healthy snack choices of some of Hollywood’s hottest actresses, music’s biggest stars and of course, super models!

Here’s the quick wrap up:

Jennifer Aniston:  low-salt, low-sugar and un-processed whole foods (she didn’t give any specific snacks, so that stinks!)

Jennifer Hudson:  plain, non-fat Greek yogurt with frozen berries

Katy Perry:  grilled chicken and soy milk, never any potato chips and never any fried foods

Jennifer Garner:  apples, yogurt and boysenberries, celery with almond butter

Cindy Crawford:  fresh veggies, fresh and dried fruits, crisp breads with low-fat cheese and yogurt

Tyra Banks:  fresh-cut fruits and veggies, especially papaya slices

To see the whole article, click on this link:
http://timesofindia.indiatimes.com/life-style/health-fitness/diet/Healthy-snacks-from-Hollywood/articleshow/9010506.cms

Non-Messy Car Snacks to Keep Your Kids’ Appetites at Bay

When I was in fifth grade, my friend’s parents took me on vacation with them to Chincoteague, VA.  We were eating snacks in the back of the car.  I ripped open a bag of pretzels the wrong way, and they exploded all over the back seat.  Crumbs and salt everywhere.  Took a while to clean up that mess.

Now I’m more careful when I eat in the car, and when I pack snacks for my family.  I try not to bring anything that will make too many crumbs.  (Even when I open pretzels the right way, they can still be too messy, depending on the kind.)  I also avoid snacks that are too sticky and/or too stinky!  And I avoid anything that would go bad quickly or need refrigeration (I don’t usually bring a cooler).

So what does that leave?  I usually stick with healthy granola bars (chewy, not crunchy—the crunchy ones can be so crumbly).  I also pack Ziplocs of trail mix, fruit snacks, carrots, or sliced apples or grapes, if I know I won’t have them out for too long.

Here are some other good ideas for healthy (and non-messy) car snacks for you and your little ones, from Disney Family.Com. Happy Travels!

Get Your Plate in Shape: Breakfast

Meal 1: Oatmeal
Apple Harvest Oatmeal
½ cup orange juice
Food groups:  whole grains, fruits, dairy

Meal 2: Cereal & Milk

1 cup ready-to-eat whole grain cereal
½ cup nonfat, low fat or soy milk
1 cup sliced strawberries
1 slice whole grain bread
1 teaspoon jam or jelly
Food groups: whole grains, fruit, dairy

Meal 3: Breakfast Burrito

Scrambled Egg Burrito
½ grapefruit
Food groups: Grains, fruit, veggie, protein

Meal 4: Cookies & Milk

Breakfast Cookie
1 cup nonfat, low fat or soy milk
1 medium banana
Food groups: Whole grains, fruit, dairy

Meal 5: Smoothie

Blueberry Blast Smoothie
1 slice whole grain bread
1 tablespoon natural peanut butter
Food groups: Whole grains, fruit, protein, dairy

5 of the Scariest Processed Foods

 

Festive or scary?

The supermarket can be a scary place. We’ve scanned store shelves for the most processed processed foods. Our list is growing – here are the top 5 for this week. The good news? In almost every case, you can make your own with REAL FOOD!

Canned Frosting

Mix up trans fats and corn syrup and you’ve got a tub of cake frosting. At more than 70 calories per tablespoon, it’s not worth it for a variety of reasons.

Healthier Alternative: Homemade Cream Cheese Frosting

Powdered Drink Mixes

Sweetened with tons of sugar or artificial sweeteners and illuminated with a cocktail of potentially dangerous coloring agents, you (and your kids) should pass.

Healthier Alternative: Flavored water, iced tea and lemonade done right

Jarred Cheese

Festively called “queso” this jar is nothing but a sodium-laden mix of powdered milk, oil, preservatives and artificial colors.

Healthier Alternative: Chili-Cheese Dip

Canned Luncheon Meats

Canned animal parts thickened with potato starch and seasoned with nitrites isn’t our idea of a smart protein choice.

Healthier Alternative: Learn how to choose the best deli meats

Chicken Nuggets

You don’t even want to know what goes in to these uber-processed chicken bites. Even the ones made with breast meat are chock full of unhealthy oils and preservatives .

Healthy Alternative: Baked Chicken Tenders

Diacetyl

 

 What's this movie night treat made with?

There’s no better snack for movie night at home than a bucket of buttery popcorn. But you may think twice about the microwave stuff after we tell you about and ingredient it contains, diacetyl, and the trouble it has caused.

What is it?

Diacetyl was first synthesized more than 80 years ago and can now be found in about 6,000 food products. It’s used as a preservative in unsalted butter to lengthen shelf life, but higher amounts are added to butter-flavored products like microwave popcorn, cooking oils and sprays and margarine.

Is It Safe?

Low levels of this additive are safe, however diacetyl gained notoriety around 2005 to 2007 when employees working in American factories became very ill after long-term exposure. Studies have also found that professional chefs who stand over hot grills or skillets for hours using large amounts of butter substitutes are also at risk. Reported side effects included persistent dry cough and wheezing, shortness of breath. Several employees of food companies using the ingredient were diagnosed with obstructive lung disease, which is potentially fatal. After this fiasco, most major food companies switched to safer ingredients.

Bottom Line: To play it safe, you’re better off making your own popcorn. Leave the microwave stuff for a once-in-a-while snack..

Have You Tried Kefir?

A “cultured milk product” may sound foreign, but if you’ve ever eaten yogurt, you’re closer to kefir than you thought. Find out what makes it just a little more special.

What Is Kefir?

Kefir has the mild tang of  yogurt, only with a thinner and more drinkable consistency. Plain is the traditional variety but its increasing popularity has caused manufacturers to produce flavors like cherry, strawberry, chocolate, cappuccino and pomegranate. Low-carb flavors are also available but are sweetened with artificial sweeteners.

Kefir is available in non-fat, low-fat and whole milk forms.  Brands such as Lifeway also offer frozen, scoop-able versions, with a texture similar to frozen yogurt.

Healthy Attributes

One cup of low-fat, plain kefir has 110 calories, 2 grams of fat, 12 grams of carbs and 11 grams of protein. It’s comparable to milk in the calcium, vitamin A, and vitamin D department but does contain more iron than milk – 30 percent of your daily needs per cup (milk has 1%).

Kefir is perhaps most well known for its digestion-promoting healthy bacteria known as probiotics. Regular ingestion of these “healthy bacteria” help to keep a balanced environment in the intestines, which can help with regularity.

Yogurt is also a good source of probiotics but kefir tends to have more per serving and its thinner consistency is often easier to digest.

5 Ways to Love Kefir

• Make a creamy low fat salad dressing
• Blend into a smoothie
• Use in place of buttermilk when baking
• Swap out yogurt for kefir in your favorite frozen yogurt recipe
• Toss with shredded cabbage, carrot, cider vinegar and celery salt for a tangy coleslaw

Carrageenan

 

 Carrageenan is on the ingredients list of many products in the dairy aisle, but what is it?

This ingredient is found in foods like ice cream, jelly and even infant formula. Find out what it does and if it’s safe to eat.

What Is It?

Carrageenan is made from seaweed and was named after a small town in southern Ireland named Carragheen (it’s sometimes referred to as Irish Moss). It’s been used in food for several centuries. This additive is used as a thickening, gelling and stabilizing agent. It’s typically used together with other thickeners such as xanthan or guar gum.

You’ll find it in ice cream, jelly, chocolate milk, cottage cheese, infant formula, flan, custards, whipped cream and puddings. In cottage cheese, it helps improve the texture while in chocolate milk it helps stabilize the protein and creates a smooth mouth feel.

Is It Safe?

Studies have found that certain forms of the additive can cause intestinal cancers and ulcerations in animals. The Center for Science in the Public Interest (CSPI) categorized carrageenan as safe in small amounts. Your best bet is to be mindful of the ingredient—and choose alternate products without it when possible.

The Healthiest Social Pages

The food and nutrition information on social media platforms like Twitter, Facebook, and Pinterest can make your head swirl. With so much information, it’s also tough to know if you’re getting up-to-date reliable facts.  Here are our top recommendations.

Twitter

Some awesome tweeps to follow include:

Rebecca Subbiah RD

Founder of Chow and Chatter, Rebecca is a food blogger and dietitian in both the U.S. and U.K. Her tweets are full of excellent nutrition articles, tips, and healthy recipes.

Twitter handle: @chowandchatter

Rachel Begun

Registered dietitan and gluten-free guru Rachel Begun shares sound advice about going gluten-free and links out to tasty gluten-free products. She also sprinkles in some general nutrition info, too.

Twitter handle: @RachelBegunRD

Rebecca Scritchfield

Rebecca Scritchfield is a registered dietitian who encourages healthy food and daily movement and fun. She encourages putting #mefirst (so you’ll often see her using the hashtag). Her nutrition info is always informative and engaging.

Twitter handle: @ScritchfieldRD

Jill Weisenberger

A registered dietitian and diabetes expert, Jill provides a plethora of information, links and recipes.

Twitter handle: @nutritionjill

Food Safety News

This is a great resource to follow to keep up with food recalls and the latest food safety information.

Twitter handle: @foodsafetynews



Facebook

If you’re a Facebook lover, here are some great fan pages to “like.”

Center for Science in the Public Interest

For the latest research on food and nutrition, CSPI is a great resource to follow. One of my favorites is their food reviews (a.k.a Right Stuff vs. Food Porn)—which are regularly posted on this page.

Ellie Krieger

Registered dietitian Ellie Krieger believes the words delicious and healthy CAN be used in the same sentence. Her page provides healthy recipes, articles and practical, healthy cooking tips.

Mark Bittman

Journalist and food writer Mark Bittman provides strong insight on the latest food trends and encourages home cooked meals.

SuperKidsNutrition

Registered dietitian Melissa Halas-Liang, shares all kinds of kid-friendly tips, articles and the latest research from her site with the same name.

Pinterest

This hot new social media forum is full of clever ideas, especially for those who like to gather information through pictures.

David Grotto

Dave’s Pinterest board reflects both his wide range of nutritional knowledge and humor. His nutrition-related boards include “Foods I Love,” “Changing the Weight of America” and “Amazing Nutrition Experts.”

Field-to-Plate

Registered dietitian Amanda Archibald presents food, nutrition and cooking education in an understandable and achievable way. Her boards include “Health Supportive Chefs,” “Health Supportive Cuisine” and “Books Worth Reading.”

Janet Helm

Registered dietitian Janet Helm is the founder of the site Nutrition Unplugged. Her boards are filled with mouth-watering recipes and nutrition facts. Her boards including “All About Hummus,” “For the Slow Cooker,” “Veggie Love,” “Whole Grains” and “Lebanese Cuisine.”

Go Green Shake

Skip the Shamrock Shake and make an emerald shake instead.

Pass on fast food milkshakes that are infused with artificial colors; in honor of St. Patrick we’re giving a real green drink a try.

It’s Not Easy Being Green

Green foods are bursting with nutrients but they may not top your list of smoothie ingredients. But you’re in luck — the right combo of fruits and vegetables makes a mean, green drink.

Serves: 1
1/2 banana, chopped (*see cooks tip)
1 kiwi, chopped
½ cup kale
½ granny smith apple
¼ cup white grape juice
¼ avocado, diced
Ice cubes to taste

Place ingredients in a blender and blend until smooth.

*Cooks Tip: freeze banana ahead of time for an extra creamy smoothie

Nutrition Info Per Serving

Calories: 250
Total Fat:  6 grams
Saturated Fat: 1 grams
Total Carbohydrate: 50 grams
Sugars: 31 grams
Protein: 4 grams
Sodium:  27 milligrams
Cholesterol:  0  milligrams
Fiber:  9 grams

Excessive Cured Meat Consumption Increases The Risk Of Hospital Readmissions For COPD Patients

An excessive intake of cured meats, such as salami, chorizo and bacon, can increase readmission to hospital for people with chronic obstructive pulmonary disease (COPD), according to a study by Spanish researchers from the Centre for Research in Environmental Epidemiology (CREAL) in Barcelona.

The research was published online ahead of print in the European Respiratory Journal.

Previous research has shown a link between the intake of cured meats and the risk of developing COPD; however, this study is the first to show the effects of cured meat consumption on the progression of the disease.

COPD is a term used for a number of conditions, including emphysema and chronic bronchitis that are caused by inflammation in the lungs. They make breathing more difficult and are a major cause of disability and death.

People with COPD are often hospitalised when they suffer an exacerbation of their symptoms. This can be triggered by a number of things, such as infections in the lungs, air pollution or tobacco smoke.

The researchers worked with 274 patients from their first admission to hospital due to their respiratory condition. Participants provided information on their usual cured meat consumption and were monitored for an average of 2 years for hospital admissions.

The results showed that people eating large quantities of cured meats (i.e. more than one slice of ham per day or equivalent) were more likely to suffer an exacerbation that caused them to have readmission to hospital. These findings were obtained after controlling for age, lung function and calorie intake.

The researchers believe the negative effects of cured meats are thought to be a result of the nitrites used as preservatives and anti-bacterial agents in the meat. The nitrites produce reactive nitrogen species that damage tissue in the lungs.

There were some limitations to the study, including a lack of information on dietary changes after the first measurements were taken; however, the authors state that it is unlikely that a COPD admission to hospital would promote a reduction in cured meat consumption.

Dr Judith Garcia-Aymerich, lead author from CREAL, in Spain, said: "Our findings provide the first evidence that an excessive intake of cured meat can worsen progression of COPD. We believe that adherence to current dietary guidelines, which recommend a moderate or occasional intake of cured meats, will be sufficient in order to avoid this excess of risk. Above it, other individual actions such as quitting smoking or practising physical activity on a regular basis may be more relevant to reduce the risk of COPD exacerbations."

Consuming Berries Benefits The Brain

Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes, scientists report. Their new article on the value of eating berry fruits appears in ACS' Journal of Agricultural and Food Chemistry.

In the article, Barbara Shukitt-Hale, Ph.D., and Marshall G. Miller point out that longer lifespans are raising concerns about the human toll and health care costs of treating Alzheimer's disease and other forms of mental decline. They explain that recent research increasingly shows that eating berry fruits can benefit the aging brain. To analyze the strength of the evidence about berry fruits, they extensively reviewed cellular, animal and human studies on the topic.

Their review concluded that berry fruits help the brain stay healthy in several ways. Berry fruits contain high levels of antioxidants, compounds that protect cells from damage by harmful free radicals. The two also report that berry fruits change the way neurons in the brain communicate. These changes in signaling can prevent inflammation in the brain that contribute to neuronal damage and improve both motor control and cognition. They suggest that further research will show whether these benefits are a result of individual compounds shared between berry fruits or whether the unique combinations of chemicals in each berry fruit simply have similar effects.

The Importance Of Fruit And Vegetable Consumption

Fruit and vegetable consumption is correlated with changes in skin redness and yellowness, as reported in the open access journal PLoS ONE.

The researchers, led by Ross Whitehead and David Perrett of the University of St. Andrews in Scotland, investigated whether the amount of fruit and vegetables eaten affects skin color. They monitored the fruit and vegetable intake for 35 individuals over six weeks and found that skin redness and yellowness increased with increasing fruit and vegetable consumption.

They also found that changes in skin color associated with increased fruit and vegetable consumption were correlated with increased attractiveness, suggesting that the skin color changes reflect improved health.

The participants in the study were primarily but not exclusively Caucasian, so further work must be done to understand potential diet effects on skin color in other populations.

No Cancer Warning Labels For Coke And Pepsi

Coca Cola and Pepsi Cola and other generic Cola drinks use caramel to create the dark brown color. However, the cooking process to create the caramel tends to form a chemical known as 4-methylimidazole, which has been shown to be carcinogenic. California has mandated warning labels for drinks with levels of the chemical present.

To avoid the warning labels, both Coke and Pepsi have ordered supplies of caramel to alter the way they make the ingredient, to reduce the level of 4-methylimidazole. While Coke and Pepsi make up for nearly 90% of the soft drinks market, other manufacturers have responded, including Dr Pepper Snapple Group Inc. who said all its caramel coloring now meet the new California standard.

The American Beverage Association, which represents the soft drinks industry at large, said its member companies will continue to use caramel coloring in products that warrant it, but that manufacturing process have been adjusted to meet California's new standards.

They said in a statement that :

"Consumers will notice no difference in our products and have no reason at
all for any health concerns."

At the same time, Diana Garza-Ciarlante, a representative for Coca-Cola, said it has directed its caramel suppliers to improve their manufacturing processes, reducing the levels of the chemical 4-methylimidazole, stating that :

"While we believe that there is no public health risk that justifies any such change, we did ask our caramel suppliers to take this step so that our products would not be subject to the requirement of a scientifically unfounded warning."

Meanwhile, a consumer advocacy group, The Center for Science in the Public Interest, filed a petition last month, urging the Food and Drug Administration (FDA) to ban the use of ammonia-sulfite caramel coloring.

In what appears to be somewhat of a storm in a tea cup, the FDA responded, noting the concerns but clarifying that a consumer would need to drink more than 1,000 cans of soda a day for their intake to be comparable with the doses administered in animal testing on rodents, that have shown links with cancer. 1,000 cans per day of almost anything would probably give you cancer in the long run!.

The American Beverage Association more or less dismissed the California rule, saying that the caramel coloring was added to a list of carcinogens, without a full study to show that it causes cancer in humans. The Association says it based its law on a single study in lab mice and rats.

Gerber Baby Foods Recalled Because Of Bad Smell

The FDA and the Gerber Products Company yesterday announced the recall and replacement of Gerber Good Start Gentle powdered infant formula, in 23.2 ounce plastic packaging. The FDA (Food and Drug Administration) wrote on its website that the recall is limited to batch GPX1684, expiring on March 5th, 2013. According to authorities, there have been reports of bad odors.

Gerber and the FDA emphasized that for those who have consumed the product, is not dangerous for health and poses no safety risk. There have also been some reports of babies spitting the food up, as well as some minor gastrointestinal signs and symptoms.

Of you have purchased the above-mentioned product with the same batch code and expiration date, you can call 1-800-487-7763 (Gerber Parents Resource Center), and a replacement will be offered.

Gerber says it is liaising closely with retail outlets to get any remaining products off the shelves.

Gerber stresses that this recall is limited only to Gerber Good Start Gentle powder, with the above-mentioned batch number and expiration date - all other baby products are fine.

Lung Function May Improve By Drinking Wine 'Moderately'

A research team from the Netherlands assessed the impact of wine and resveratrol (a natural polyphenol found in high quantities in red wine) on lung function. It also looked at genetic factors and mechanisms by which resveratrol might be absorbed by the body and its possible effect on longevity. The authors report that pure resveratrol intake was associated with higher lung volumes and that white wine intake (but not red wine intake) and was associated with lower risk of airway obstruction. They report that the genetic factors studied did not relate to the associations found.

While several previous studies (as does this one) have reported that wine intake improves lung function, Forum reviewers were concerned about several aspects of the paper, and especially with the conclusions of the authors that resveratrol was the key factor in improved lung function. A reviewer stated: "Resveratrol may well be just the bystander of something else present in wine." The beneficial effects on lung function are probably related to many compounds present in wine, and not just resveratrol'.

Based on a number of scientific studies, moderate wine intake appears to have a favorable effect on lung function. The doses of resveratrol seen in these epidemiologic studies are at levels that could be expected from moderate wine consumption, unlike the huge doses of resveratrol, which we doubt are capable of being metabolized, being evaluated as a potential life-extending drug in pharmaceutical studies.

Treatment Of Painful Food Allergy Following Discovery Of Genetic Marker

Researchers have identified a genetic signature for a severe, often painful food allergy - eosinophilic esophagitis - that could lead to improved diagnosis and treatment for children unable to eat a wide variety of foods.

The scientists, from Cincinnati Children's Hospital Medical Center, report in the Journal of Allergy and Clinical Immunology that they have pinpointed a dysregulated microRNA signature for eosinophilic esophagitis (EoE), a disease that also may cause weight loss, vomiting, heartburn and swallowing difficulties.

Interestingly, the dysregulated microRNA was reversible with steroid treatment, according to the study's senior investigator, Marc E. Rothenberg, MD, PhD, director of Allergy and Immunology and the Center for Eosinophilic Disorders at Cincinnati Children's. MicroRNAs are short segments of RNA that can regulate whether genetic messengers (mRNAs) are degraded or translated into protein.

"The identification of biomarkers specific to EoE is a significant advancement for both the diagnosis and treatment of the disease," explains Rothenberg. "The microRNA signature provides an opportunity for more precise analysis of esophageal biopsies."

Rothenberg said children with EoE now undergo anesthesia and invasive endoscopy to diagnose and monitor the allergy. The ability to determine the presence and status of EoE with a noninvasive method, such as blood test that measures microRNAs, would have a positive impact on individuals and families.

In the current study, investigators analyzed esophageal microRNA expression of patients with active EoE, steroid-induced EoE remission, patients with chronic (non-eosinophilic) esophagitis and of healthy individuals. Additionally, they assessed plasma microRNA expression of patients with active EoE, remission of EoE remission and of healthy individuals.

The researchers found that EoE was associated with 32 differentially regulated microRNAs and distinguishable from the non-eosinophilic forms of esophagitis (such as reflux disease). Esophageal eosinophil levels correlated significantly with expression of the most increased microRNAs, miR-21 and miR-223, and most decreased, miR-375. MiR-223 was also one of the most increased microRNAs in the plasma, along with miR-146a and miR-146b.

Notably, the expression of microRNAs dysregulated in patients with active EoE was normalized in patients with EoE who responded to steroid treatment. This suggests a significantly specific microRNA signature for disease activity points to its promise for use as a biomarker for EoE.

Only recently recognized as a distinct condition, the incidence of EoE has been increasing over the past 20 years, as have other allergies. Rothenberg and his laboratory team pioneered research showing EoE's reported incidence is estimated to be at least one in 1,000 people. Its hallmark is swelling and inflammation in the esophagus, accompanied by high levels of immune cells called eosinophils.

EoE can affect people of any age, but is more common among young men who have a history of other allergic diseases, such as asthma and eczema. EoE is often first discovered in children with feeding difficulties and failure to thrive, but it is often misunderstood and not well known, delaying proper diagnosis and treatment.

Nanoparticles On Nutrient Absorption

Nanoparticles are everywhere. From cosmetics and clothes, to soda and snacks. But as versatile as they are, nanoparticles also have a downside, say researchers at Binghamton University and Cornell University in a recent paper published in the journal Nature Nanotechnology. These tiny particles, even in low doses, could have a big impact on our long-term health.

According to lead author of the article, Gretchen Mahler, assistant professor of bioengineering at Binghamton University, much of the existing research on the safety of nanoparticles has been on the direct health effects. But what Mahler, Michael L. Shuler of Cornell University and a team of researchers really wanted to know was what happens when someone gets constant exposure in small doses - the kind you'd get if you were taken a drug or supplement that included nanoparticles in some form.

"We thought that the best way to measure the more subtle effects of this kind of intake was to monitor the reaction of intestinal cells," said Mahler. "And we did this in two ways - in vitro, through human intestinal-lining cells that we had cultured in the lab; and in vivo, through the intestinal linings of live chickens. Both sets of results pointed to the same thing - that exposure to nanoparticles influences the absorption of nutrients into the bloodstream."

The uptake of iron, an essential nutrient, was of particular interest due to the way it is absorbed and processed through the intestines. The way Mahler and the team tested this was to use polystyrene nanoparticles because of its easily traceable fluorescent properties.

"What we found was that for brief exposures, iron absorption dropped by about 50 percent," said Mahler. "But when we extended that period of time, absorption actually increased by about 200 percent. It was very clear - nanoparticles definitely affects iron uptake and transport."

While acute oral exposure caused disruptions to intestinal iron transport, chronic exposure caused a remodeling of the intestinal villi - the tiny, finger-like projections that are vital to the intestine's ability to absorb nutrients - making them larger and broader, thus allowing iron to enter the bloodstream much faster.

"The intestinal cells are a gateway that ingested nanoparticles must go through to get to the body," said Mahler. "We monitored iron absorption both in vivo and in vitro and found that the polystyrene nanoparticles affected the absorption process and caused a physiological response."

The next step for Mahler and the team is to take a look at whether similar disruptions in nutrient absorption could be possible in other inorganic elements such as calcium, copper and zinc. Also on the research agenda is the reaction of other nutrients such as fat-soluble vitamins A, D, E and K. And chickens and their intestines will definitely be part of this next phase of the study.

"The gastrointestinal tract of chickens have very similar features to that of humans," said Mahler. "We can learn a great deal from the way chicken tissue works which means we can make better predictions about how humans will react."

And humans certainly consume enough nanoparticles - about 100 trillion of them every day. Their ultra-small size and amazing qualities makes them increasingly common in food and pharmaceutical products. Although the impact of chronic exposure remains somewhat unknown, the ingestion of dietary particles is thought to promote a range of diseases, including Crohn's disease. With so many nanomaterials under development and with so much yet to be learned about nanoparticle toxicity and potential human tissue reactivity, Mahler and the team are hoping that their work, particularly the in vitro model, will provide an effective low-cost screening tool.

Insulin, Nutrition Found To Prevent Blood Stem Cell Differentiation In Fruit Flies

UCLA stem cell researchers have shown that insulin and nutrition keep blood stem cells from differentiating into mature blood cells in Drosophila, the common fruit fly, a finding that has implications for studying inflammatory response and blood development in response to dietary changes in humans.

Keeping blood stem cells, or progenitor cells, from differentiating into blood cells is important as they are needed to create the blood supply for the adult fruit fly.

The study found that the blood stem cells are receiving systemic signals from insulin and nutritional factors, in this case essential amino acids, that helped them to maintain their "stemness," said study senior author Utpal Banerjee, professor and chairman of the molecular, cell and developmental biology department in Life Sciences and a researcher with the Eli and Edythe Broad Center of Regenerative Medicine at UCLA.

"We expect that this study will promote further investigation of possible direct signal sensing mechanisms by mammalian blood stem cells," Banerjee said. "Such studies will probably yield insights into chronic inflammation and the myeloid cell accumulation seen in patients with type II diabetes and other metabolic disorders."

The study appears in the peer-reviewed journal Nature Cell Biology.

In the flies, the insulin signaling came from the brain, which is an organ similar to the human pancreas, which produces insulin. That insulin was taken up by the blood stem cells, as were amino acids found in the fly flood, said Ji Won Shim, a postdoctoral fellow in Banerjee's lab and first author of the study.

Shim studied the flies while in the larval stage of development. To see what would happen to the blood stem cells, Shim placed the larvae into a jar with no food - they usually eat yeast or cornmeal - and left them for 24 hours. Afterward, she checked for the presence of blood stem cells using specific chemical markers that made them visible under a confocal microscope.

"Once the flies were starved and not receiving the insulin and nutritional signaling, all the blood stem cells were gone," Shim said. "All that were left were differentiated mature blood cells. This type of mechanism has not been identified in mammals or humans, and it will be intriguing to see if there are similar mechanisms at work there."

In the fruit fly, the only mature blood cells present are myeloid cells, Shim said. Diabetic patients have many activated myeloid cells that could be causing disease symptoms. It may be that abnormal activation of myeloid cells and abnormal metabolism play a major role in diabetes.

"Metabolic regulation and immune response are highly integrated in order to function properly dependent on each other. Type II diabetes and obesity, both metabolic diseases, are closely associated with chronic inflammation, which is induced by abnormal activation of blood cells," Shim said. "However, no systemic study on a connection between blood stem cells and metabolic alterations had been done. Our study highlights the potential linkage between myeloid-lineage blood stem cells and metabolic disruptions."

Going forward, Banerjee and his team are seeking other system signaling molecules that may be controlling blood stem cells in the fruit fly.

"It is known that metabolic dysfunction in mammals causes abnormal inflammatory responses in the blood system. However, how metabolic stresses impinge on blood cell development is still unclear," the study states. "Here, we found that starvation of Drosophila larvae leads to blood cell phenotypes. The most striking effect is acceleration of blood cell differentiation both in time and number of cells affected."

Link Between Increased Risk Of Total, Cardiovascular, And Cancer Mortality And Red Meat Consumption

A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.

The study was published online in Archives of Internal Medicine on March 12, 2012.

"Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies," said lead author An Pan, research fellow in the Department of Nutrition at HSPH.

The researchers, including senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues, prospectively observed 37,698 men from the Health Professionals Follow-up Study for up to 22 years and 83,644 women in the Nurses' Health Study for up to 28 years who were free of cardiovascular disease (CVD) and cancer at baseline. Diets were assessed through questionnaires every four years.

A combined 23,926 deaths were documented in the two studies, of which 5,910 were from CVD and 9,464 from cancer. Regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk. One daily serving of unprocessed red meat (about the size of a deck of cards) was associated with a 13% increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20% increased risk.

Among specific causes, the corresponding increases in risk were 18% and 21% for cardiovascular mortality, and 10% and 16% for cancer mortality. These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease, or major cancers.

Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: 7% for fish, 14% for poultry, 19% for nuts, 10% for legumes, 10% for low-fat dairy products, and 14% for whole grains. The researchers estimated that 9.3% of deaths in men and 7.6% in women could have been prevented at the end of the follow-up if all the participants had consumed less than 0.5 servings per day of red meat.

"This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death," said Hu. "On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality."

Risk Of Cancer, Heart Disease And Death Increased By Red Meat

People who eat more red meat seem to have a higher risk of dying from cardiovascular disease and cancer and all-cause mortality, says a study published Online First in the Archives of Internal Medicine, one of the JAMA/Archive journals. Those who substitute red meat with other foods, such as fish and poultry are linked to a lower risk of mortality.

The study's background information says that in many diets the key source for protein and fat is meat, and yet earlier research shows that the consumption of meat is linked to a higher risk of diabetes, cardiovascular disease (CVD) and certain types of cancer.

An Pan, Ph.D., of the Harvard School of Public Health, Boston, and team evaluated data from two prospective cohort studies, with repeated measures of diet and up to 28 years of follow-up, which included data from 37,698 men and 83,644 women. They noted 23,926 deaths, which included 5,910 deaths from CVD and 9,464 deaths from cancer.

The team writes:

"We found that a higher intake of red meat was associated with a significantly elevated risk of total, CVD and cancer mortality, and this association was observed for unprocessed and processed red meat, with a relatively greater risk for processed red meat. Substitution of fish, poultry, nuts, legumes, low-fat dairy products and whole grains for red meat was associated with a significantly lower risk of mortality."

Findings of the pooled analysis showed that for a one-serving-per-day the risk of mortality increased by 12% for consuming total red meat, by 13% for unprocessed red meat and by 20% for processed red meat.

After analyzing meat substitutes, they estimated that replacing one daily serving of total red meat with one serving of either fish, poultry, vegetables, nuts, low-fat dairy products or whole grains lowered the mortality risk by 7%, 14%, 10%, 19%, 10% and 14% respectively, saying:

"We estimated that 9.3 percent in women of total deaths during follow-up could be prevented if all the participants consumed fewer than 0.5 servings per day of total red meat in these cohorts." What is Good for Patients is Good for the PlanetDean Ornish, M.D., of the University of California in San Francisco states in an invited comment:

"In addition to their health benefits, the food choices we make each day affect other important areas as well. What is personally sustainable is globally sustainable. What is good for you is good for our planet. More than 75 percent of the $2.6 trillion in annual U.S. health care costs are from chronic disease. Eating less red meat is likely to reduce morbidity from these illnesses, thereby reducing health care costs."

There Could be a Possible Association Between Fatty Diets And Reduced Semen Quality

Men's diets, in particular the amount and type of different fats they eat, could be associated with their semen quality according to the results of a study published online in Europe's leading reproductive medicine journal Human Reproduction.

The study of 99 men in the USA found an association between a high total fat intake and lower total sperm count and concentration. It also found that men who ate more omega-3 polyunsaturated fats (the type of fat often found in fish and plant oils) had better formed sperm than men who ate less.

However, the researchers warn that this is a small study, and its findings need to be replicated by further research in order to be sure about the role played by fats on men's fertility. Professor Jill Attaman, who was a Clinical and Research Fellow in Reproductive Endocrinology and Infertility at Massachusetts General Hospital and an Instructor in Obstetrics, Gynecology and Reproductive Biology at Harvard Medical School at the time of the research [2], said: "In the meantime, if men make changes to their diets so as to reduce the amount of saturated fat they eat and increase their omega-3 intake, then this may not only improve their general health, but could improve their reproductive health too. At a global level, adopting these lifestyle modifications may improve general health, as high saturated fat diets are known to be a risk factor for a range of cardiovascular diseases; but, in addition, our research suggests that it could be beneficial for reproductive health worldwide."

A number of previous studies have investigated the link between body mass index (BMI) and semen quality, with mixed results. However, little is known about the potential role of dietary fats and semen quality, and so Prof Attaman and her colleagues set out to investigate it in men attending a fertility clinic.

Between December 2006 and August 2010 they questioned the men about their diet and analysed samples of their semen; they also measured levels of fatty acids in sperm and seminal plasma in 23 of the 99 men taking part.

The men were divided into three groups according to the amount of fats they consumed. Those in the third with the highest fat intake had a 43% lower total sperm count and 38% lower sperm concentration than men in the third with the lowest fat intake. "Total sperm count" is defined as the total number of sperm in the ejaculate, while "sperm concentration" is defined as the concentration of sperm (number per unit volume). The World Health Organisation provides a definition of "normal" total sperm count and concentration as follows: the total number of spermatozoa in the ejaculate should be at least 39 million; the concentration of spermatozoa should be at least 15 million per ml.

The study found that the relationship between dietary fats and semen quality was largely driven by the consumption of saturated fats. Men consuming the most saturated fats had a 35% lower total sperm count than men eating the least, and a 38% lower sperm concentration. "The magnitude of the association is quite dramatic and provides further support for the health efforts to limit consumption of saturated fat given their relation with other health outcomes such as cardiovascular disease," said Prof Attaman.

Men consuming the most omega-3 fats had slightly more sperm (1.9%) that were correctly formed than men in the third that had the lowest omega-3 intake.

Of note: 71% of all the men in the study were overweight or obese, and the health effects of this could also affect semen quality. However, the researchers made allowances for this. "We were able to isolate the independent effects of fat intake from those of obesity using statistical models," said Prof Attaman. "Notably, the frequency of overweight and obesity among men in this study does not differ much from that among men in the general population in the USA (74%)."

The study is subject to a number of limitations that could affect the results; for instance, the use of a food frequency questionnaire might not accurately reflect men's actual diets, and only one semen sample per man was collected. The authors point out that studies like theirs cannot show that dietary fats cause poor semen quality, only that there is an association between the two.

"To our knowledge, this is the largest study to date examining the influence of specific dietary fats on male fertility," they write. But they conclude: "Given the limitations of the current study, in particular the fact that it is a cross-sectional analysis and that it is the first report of a relation between dietary fat and semen quality, it is essential that these findings be reproduced in future work."

Prof Attaman and her colleagues are continuing to investigate how dietary and lifestyle factors influence fertility in men and women as well as the treatment outcomes of couples undergoing fertility treatment.

Drinking Sugary Beverages Daily Raises Heart Disease Risk In Males

Beverages with sugar added raise a man's risk of developing heart disease by 20% if he drinks one per day, while their equivalent "diet" drinks seem not to, researchers from Harvard School of Public Health reported in the journal Circulation. They defined one drink as a 12-ounce portion.

Risk factors linked to heart disease include poor diet, obesity, family history of heart disease, regular tobacco smoking, not enough exercise, high alcohol consumption, and diabetes. According to the American Heart Association, heart disease is the largest cause of death in America.

Lead Author, Frank B. Hu, M.D., Ph.D., said:

"This study adds to the growing evidence that sugary beverages are detrimental to cardiovascular health. Certainly, it provides strong justification for reducing sugary beverage consumption among patients, and more importantly, in the general population."

The authors say that after taking into account all heart disease risk factors, the increased risk still persisted. They gathered data on 42,883 males in the Health Professionals Follow-Up Study.

Participants completed a questionnaire every two years from 1986 to 2008. Questions focused on their health habits and diet. Blood samples were also taken at the beginning, middle and end of the study period. The majority of participants were aged 40 to 75 years, Caucasian, and in health-related jobs.



The consumption of beverages with added sugar has increased considerably over the last twenty years

Individuals who limited their intake to two sugary drinks per week or less had no raised heart disease risk, the researchers found.

They also found that everyday sugary beverage drinkers had higher C-reactive protein (CRP), triglyceride and lower HDL blood levels - all biomarkers or indicators for heart disease.

People who regularly consumed "diet" drinks - artificially sweetened drinks - were not found to have higher heart disease risk, or raised biomarkers for heart disease.

The authors stressed that the health habits of the men in their study may be different from the general population's. They added that a study on women, with data gathered from the 2009 Nurses' Health Study, produced similar findings.

According to the American Heart Association, discretionary calories from added sugars should never constitute over half of such calories consumed. This translates into an average of approximately 150 calories for adult males and 100 calories for females in the USA. Discretionary calories are referred to as an energy allowance after somebody's daily nutrient requirements have been met.

Based On Demographics, Five Eating Patterns were Identified Among US Adults

Scientists say they have identified five eating patterns for U.S. adults that are strongly influenced by age, race, region, gender, income and education.
Presenting their findings at the American Heart Association's Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism 2012 Scientific Sessions, the scientists said the five dietary patterns are: Southern - fried, processed meats, and sugar sweetened beverages Traditional - Chinese and Mexican food, pasta dishes, pizza, soup and other mixed dishes including frozen or take-out meals Healthy- mostly fruits, vegetables and grains Sweets - large amounts of sweet snacks and desserts Alcohol - proteins, alcohol and saladsThey based the patterns on results of food frequency questionnaires of 21,636 black and white adults ages 45 and older. This 110-food-item questionnaire was designed to estimate the usual and customary intake of a wide array of nutrients and food groups.

"We believe focusing research on dietary patterns better represents how people eat, compared to single foods or nutrients," said Suzanne Judd, Ph.D., study author and assistant professor of biostatistics at the University of Alabama-Birmingham.

The researchers also found clear differences in dietary patterns across demographic and socioeconomic groups: Blacks were more likely than whites to eat a Southern dietary pattern. Men, people making less than $35,000 a year and those who weren't college graduates were more likely to follow the Southern pattern of eating than women, those who made more money, or those who were more educated. Blacks tended to not eat the alcohol dietary pattern. People ages 45 to 54 tended to eat a traditional dietary pattern. Those 75 years and older were likely to not eat the traditional dietary pattern. College educated adults tended to not eat the Southern dietary pattern."We hope that understanding these patterns will be informative in understanding the role of diet in health and disease disparities," Judd said.

Sperm Count Linked To Fat In Diet

The amount and type of fat in men's diets may affect the quality and concentration of sperm in their semen, according to a new small US study whose results need to be corroborated by a larger trial before we can say for sure whether this finding stacks up. But the researchers say in the meantime men already have much to gain by reducing the amount of saturated fat in their diet: we know too much of it is linked to poor health, and now it may also signify poorer fertility.
The study, by Jill Attaman and colleagues, is published in the 14 March online issue of the journal Human Reproduction.

Attaman was a clinical and research fellow in reproductive endocrinology and infertility at Massachusetts General Hospital, as well as an instructor in obstetrics, gynecology and reproductive biology at Harvard Medical School when they did the study.

In their study, of 99 American men, Attaman and colleagues found that a high total fat intake was linked to a lower total sperm count and concentration.

They also found that the sperm of men whose diets contained more omega-3 polyunsaturated fats, the type of fat that is often present in fish and plant oils, was better formed than that of men who ate less of these healthier fats.

However, they are careful to point out this was just a small study, the first to look at links between specific dietary fats and male fertility, and the findings need to be considered in the light of several limitations. These include, for instance, that the data came from food frequency questionnaires and may have missed some foods the men consumed, and there was only one sperm sample per participant. Also, being of cross-sectional design, it can only suggest links, it can't say there is a cause and effect relationship.

Attaman and colleagues suggest more research should now be done to find out for sure what role different types of dietary fat play in male fertility.

But in the meantime, they can still take action, says Attaman, "if men make changes to their diets so as to reduce the amount of saturated fat they eat and increase their omega-3 intake, then this may not only improve their general health, but could improve their reproductive health too."

"At a global level, adopting these lifestyle modifications may improve general health, as high saturated fat diets are known to be a risk factor for a range of cardiovascular diseases; but, in addition, our research suggests that it could be beneficial for reproductive health worldwide," she added.

Previous studies have looked at links between Body Mass Index (BMI) and semen quality, but the findings are not clear. Even less is known about the potential effects of different types of dietary fat on semen quality, which is what prompted Attaman and colleagues to start investigating.

They invited men attending a fertility clinic to take part in the study. Between the end of 2006 and the fall of 2010, 99 men answered questions about their diet, and gave semen samples for sperm analysis. The researchers were also able to measure levels of fatty acids in sperm and seminal plasma in 23 of the participants.

When they analyzed the results, the researchers put the men in three groups, according to the amount of fat in their diet: at the top was the third who ate the most fat, and at the bottom was the third who ate the least.

They found that compared with those in the bottom third, the top third, who ate the most fat, had a 43% lower total sperm count and a 38% lower sperm concentration.

Total sperm count is the total number of sperm in one ejaculation of semen. Sperm concentration is the amount of sperm in a millilitre of semen.

The results also showed that the relationships between fat in the diet and semen quality appeared to be largely driven by intake of saturated fats.

Compared to the third whose diets contained the least amount of saturated fats, the men in the top third saturated fat intake had a 35% lower total sperm count and a 38% lower sperm concentration.

Attaman said:

"The magnitude of the association is quite dramatic and provides further support for the health efforts to limit consumption of saturated fat given their relation with other health outcomes such as cardiovascular disease."

Another measure that experts take into account when assessing male fertility is sperm morphology, or the shape of the sperm. Normal sperm have an oval head and a long tail. Abnormal shapes occur when the head is too big or misshapen or the tail is crooked or there are two of them. Such defects can affect the ability of the sperm to get into and fertilize the egg.

In this study, the researchers found that the third of men who had the most omega-3 fats in their diets had slightly more normal-shaped sperm than the third who ate the least.

In their discussion, Attaman and colleagues point out that 71% of the men in the study were overweight or obese, which can also affect semen quality. However they did adjust for the potential effect of BMI, and they also noted that 71% overweight or obese is not very different from the 74% in the general US male population.

They conclude:

"Given the limitations of the current study, in particular the fact that it is a cross-sectional analysis and that it is the first report of a relation between dietary fat and semen quality, it is essential that these findings be reproduced in future work."

"Further, studies with larger samples are now required to confirm these findings," they urge.

News From The Journal Of The American Academy Of Orthopaedic Surgeons

Spine Patient Outcomes Research Trial (SPORT) Provides Lessons in Treatment and Care
The Spine Patient Outcomes Research Trial (SPORT) is the first comprehensive study to look at the effectiveness of different treatments for low back and leg pain. It was designed to provide data and outcomes to guide doctors and their patients in their treatment choices for three common spinal disorders: intervertebral disk herniation (IDH), degenerative spondylolisthesis (DS), and lumbar spinal stenosis (LSS). The results from the trial, which began in 2000, are already having a strong impact on orthopaedic practice, and the appropriate role of surgical intervention, according to a review on SPORT appearing in the March issue of the JAAOS. Treatment of spinal disorders, both surgical and nonsurgical, comes at a high cost to insurance providers, hospitals and society. However, the assessment of patient-generated outcomes has produced cost-effectiveness data supporting surgical treatment for these conditions, as they provide significant value to the patient over the long term. Most patients, according to the trial results, knew where their condition was headed. Those who noted improvement, or who felt that their symptoms were tolerable, recognized the value of waiting further, while those who felt no significant relief knew they needed surgical care. All primary outcomes "significantly favored surgical treatment "for IDH, DS and LSS. However, both surgical and non-surgical treatment for IDH resulted in significant relief of low back and leg pain. Surgery was much more effective over non-surgical treatments in treating DS and LSS symptoms.

New Study Urges Orthopaedic Surgeons to Proactively Diagnose, Treat Vitamin D Deficiency
Vitamin D critical to musculoskeletal health

A literature review in the March issue of the JAAOS looks at the role of vitamin D in bone and joint health development, maintenance and function, and at the importance of diagnosing and treating vitamin D deficiency (known as hypovitaminosis D or low vitamin D). Adequate levels of vitamin D are associated with higher bone mineral density, lower rates of osteoporosis-related fractures, and improved neuromuscular function. Vitamin D is obtained through diet and exposure to sunlight, however, a supplement often is necessary to maintain adequate levels. According to the National Health and Nutrition Examination Survey, approximately 30 percent of Americans have less than adequate vitamin D levels (less than 20 ng/mL); the number increases to more than 70 percent when using a more stringent cutoff (less than 30 ng/mL). There is a growing debate on just how much vitamin D children and adults need to prevent vitamin D deficiency, but the known effects of deficiency on bone health is of particular interest to orthopaedic surgeons and their patients. The study authors recommend that orthopaedic surgeons, in partnership with primary care physicians, play an active role in diagnosing and treating patients with potential vitamin D deficiency. Correcting low vitamin D levels may improve the results of treatment for a variety of orthopaedic conditions.

Study Outlines Treatments, Complications for Stress Fractures of the Tibia, Foot and Ankle

In competitive athletes, stress fractures most often occur in the tibia (shinbone), foot and ankle, leading to considerable delay in return to play. A literature review article, "Stress Fractures About the Tibia, Foot, and Ankle," appearing in the March issue of the JAAOS, outlines the many factors that can affect these types of injuries, including a person's general health, blood supply, training regimen and foot anatomy. The location of a stress fracture injury can impact the course of treatment and how quickly the injury heals. High-risk fractures, such as those to the anterior tibia, navicular (midfoot), proximal fifth metatarsal (foot), and medial malleolus (ankle), may require surgery. Surgery also may be recommended for individuals needing to return to play quickly following a stress fracture injury. Cast immobilization, weight-bearing restrictions and medication for pain control generally work well with low-risk fractures. However, more research is needed on other non-surgical treatment methods, such as pulsed ultrasound and extracorporeal shock wave therapy (ESWT), to confirm effectiveness.

Sperm Quality is Affected by Fat Intake

A study in Europe's leading reproductive medicine journal Human Reproduction, shows that men's diets could be linked to their sperm quality, particularly the amount and type of different fats they consume.

A study in 99 American men demonstrated that a high total fat intake is linked to lower total sperm count and concentration. It also showed that men, who consumed more omega-3 polyunsaturated fats, i.e. fats found in fish and plant oils, had better formed sperm compared with those who ate less of these fats. 
The researchers warn however, that the findings need to be supported by further research to validate the impact of fats on men's fertility given that this study was only performed in a small number participants.

Professor Jill Attaman, Clinical and Research Fellow in Reproductive Endocrinology and Infertility at Massachusetts General Hospital and an Instructor in Obstetrics, Gynecology and Reproductive Biology at Harvard Medical School declared:

"In the meantime, if men make changes to their diets so as to reduce the amount of saturated fat they eat and increase their omega-3 intake, then this may not only improve their general health, but could improve their reproductive health too. At a global level, adopting these lifestyle modifications may improve general health, as high saturated fat diets are known to be a risk factor for a range of cardiovascular diseases; but, in addition, our research suggests that it could be beneficial for reproductive health worldwide."


Even though numerous earlier studies of the association between body mass index (BMI) and sperm quality have produced mixed outcomes, little knowledge exists regarding the potential impact of dietary fats on sperm quality.

Prof Attaman and her team decided to evaluate whether dietary fats affect sperm quality in 99 men attending a fertility clinic, between December 2006 and August 2010. The team first surveyed the participants about their diet after which they analyzed the men's sperm samples, including measuring the levels of fatty acids within the sperm. They also measured seminal plasma in 23 of the 99 participants.

The participants were then split into three groups based on their consumed fat intake. The researchers found that the sperm count was 43% lower, with a 38% lower sperm concentration in the highest fat-intake group than the group with the lowest fat intake. The team defined the 'total sperm count' as the overall number of ejaculated sperm and the 'sperm concentration' as the concentration of sperm in number per unit volume.

According to the World Health Organization, a "normal" total sperm count should contain at least 39 million sperm in the ejaculate, whilst the concentration of spermatozoa should contain a minimum of 15 million per ml.
 
The study showed that the link between dietary fats and sperm quality was largely affected by the consumption of saturated fats, i.e. participants who consumed the most saturated fats had a 35% lower total sperm count and a 38% lower concentration of sperm compared to men who ate the least fat.

Prof Attaman declared:

"The magnitude of the association is quite dramatic and provides further support for the health efforts to limit consumption of saturated fat given their relation with other health outcomes such as cardiovascular disease."


The study also showed that men who consumed the most omega-3 fats had a marginally higher number of correctly formed sperm (1.9%) compared with those who ate the least amount of omega-3 fats. The team also highlights the fact that 71% of all study participants were either overweight or obese, a factor that could also impact the quality of the sperm, however, they added that they already accounted for this.

Prof. Attaman said: "We were able to isolate the independent effects of fat intake from those of obesity using statistical models. Notably, the frequency of overweight and obesity among men in this study does not differ much from that among men in the general population in the USA (74%)."

The study has several limitations that could impact the results, such as collecting only one sperm sample per man and that using a food frequency questionnaire might not accurately reflect the men's actual diets. The researchers also highlight that their study does not show that dietary fats actually cause poor semen quality; they only state that there is a link.

In a concluding statement they write:

"To our knowledge, this is the largest study to date examining the influence of specific dietary fats on male fertility. Given the limitations of the current study, in particular the fact that it is a cross-sectional analysis and that it is the first report of a relation between dietary fat and semen quality, it is essential that these findings be reproduced in future work."



Prof Attaman, and her team are conducting ongoing investigations into how dietary and lifestyle factors impact men's and women's fertility as well as outcomes of couple's fertility treatment.

Trans Fat Consumption Linked To Irritability, Aggression

Main Category: Nutrition / Diet
Also Included In: Psychology / Psychiatry
Article Date: 15 Mar 2012 - 1:00 PDT

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Might the "Twinkie defense" have a scientific foundation after all? Researchers at the University of California, San Diego School of Medicine have shown - by each of a range of measures, in men and women of all ages, in Caucasians and minorities - that consumption of dietary trans fatty acids (dTFAs) is associated with irritability and aggression.

The study of nearly 1,000 men and women provides the first evidence linking dTFAs with adverse behaviors that impacted others, ranging from impatience to overt aggression. The research, led by Beatrice Golomb, MD, PhD, associate professor in the UC San Diego Department of Medicine, has been published online by PLoS ONE.

Dietary trans fatty acids are primarily products of hydrogenation, which makes unsaturated oils solid at room temperature. They are present at high levels in margarines, shortenings and prepared foods. Adverse health effects of dTFAs have been identified in lipid levels, metabolic function, insulin resistance, oxidation, inflammation, and cardiac health.

The UC San Diego team used baseline dietary information and behavioral assessments of 945 adult men and women to analyze the relationship between dTFAs and aggression or irritability. The survey measured such factors as a life history of aggression, conflict tactics and self-rated impatience and irritability, as well as an "overt aggression" scale that tallies recent aggressive behaviors. Analyses were adjusted for sex, age, education, and use of alcohol or tobacco products.

"We found that greater trans fatty acids were significantly associated with greater aggression, and were more consistently predictive of aggression and irritability, across the measures tested, than the other known aggression predictors that were assessed," said Golomb. "If the association between trans fats and aggressive behavior proves to be causal, this adds further rationale to recommendations to avoid eating trans fats, or including them in foods provided at institutions like schools and prisons, since the detrimental effects of trans fats may extend beyond the person who consumes them to affect others."

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Trans Fat Consumption Linked To Aggression And Irritability

According to a study published online by PLoS ONE, researchers at the University of California, San Diego School of Medicine have found that consumption of dietary trans fatty acids (dTFAs) is linked to aggression and irritability. The study was led by Beatrice Golomb, M.D., Ph.D., associate professor in the UC San Diego Department of Medicine.
The study, which involved almost 1,000 men and women, is the first to provide evidence that dTFAs are associated with adverse behaviors, such as overt aggression and impatience.

Trans fatty acids are usually found in processed food that has been hydrogenated, which makes unsaturated fats become solid at room temperature. Prepared foods, margarine, and shortenings all contain high levels of dTFAs. Adverse health effect of dietary trans fatty acids have been found in insulin resistance, lipid levels, oxidation, cardiac health, metabolic function, and inflammation.

In order to examine the association between dTFAs and aggression and irritability, the researchers used baseline dietary information and behavioral evaluations of 947 adult men and women.

The researchers measured factors, such as conflict tactics, life history of aggression, irritability as well as self-rated impatience. The team also used an "overt aggression" scale in order to record recent aggressive behaviors. The examinations were adjusted for, age, sex, tobacco product use, alcohol use, as well as eduction.

Golomb, said:

"We found that greater trans fatty acids were significantly associated with greater aggression, and were more consistently predictive of aggression and irritability, across the measures tested, than the other known aggression predictors that were assessed.

If the association between trans fats and aggressive behavior proves to be causal, this adds further rationale to recommendations to avoid eating trans fats, or including them in foods provided at institutions like schools and prisons, since the detrimental effects of trans fats may extend beyond the person who consumes them to affect others."

White Rice Raises Risk Of Diabetes Type 2

According to a study published today on bmj.com, consuming to much white rice regularly considerably increases the risk of developing type 2 diabetes.
In order to determine if the risk of developing type 2 diabetes is dependent on the amount of rice consumed and whether the Asian population, who generally consume more white rice than the Western world, have an even greater risk of developing the condition, researchers from the Harvard School of Public Health examined earlier studies and evidence of this association.

The researchers examined the results of four studies conducted in Japan, China, Australia, and the USA. At study baseline, all participants were diabetes free.

White rice has high GI values and is the leading type of rice consumed globally. Diets with high GI values are linked to an increased risk of developing type 2 diabetes. The Chinese population eats an average of four portions of rice per day while the Western population consumes less than five portions of rice per week.

In both Western and Asian countries, the team found a stronger association amongst women than men. In addition they found that the more white rice consumed, the higher the risk of developing type 2 diabetes. Each increased serving of white rice (assuming 158g per serving), increased the risk of developing type 2 diabetes by 10%, according to the teams estimate.

Brown rice contains more nutrients than white rice, including vitamins, fiber, and magnesium, some of which are linked to a lower risk of type 2 diabetes. As white rice has a lower content of nutrients, consuming too much could result in an increased risk of type 2 diabetes.

The researchers conclude:

"Higher white rice intake is associated with a significantly elevated risk of type 2 diabetes."

This risk applies to both Western Cultures as well as Asian. However, due to the finding indicating that the more rice consumed the higher the risk, the researchers believe Asian countries are at a greater risk. The researchers advise that individuals consume whole grains rather than refined carbohydrates, such as white rice, and that by doing so will hopefully slow down the worldwide diabetes epidemic.

In an associated report, Dr. Bruce Neal from the University of Sydney states that larger studies are required in order to confirm the theory that white rice increases the risk of developing type 2 diabetes.


By:
Grace Rattue. "." Medical News Today. MediLexicon, Intl., 15 Mar. 2012. Web.
16 Mar. 2012. APA
Grace Rattue. (2012, March 15). "." Medical News Today. Retrieved from
http://www.medicalnewstoday.com/articles/242962.php.