March 2009
View or print a copy of the entire March 2009 issue of Environmental
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Research Roundup: 03/09
Subscribers Only Maintaining healthy blood sugar levels helps preserve brain function as you age, whether or not you have diabetes, according to researchers from Columbia University Medical Center in New York City. They used magnetic resonance imaging (MRI) to scan the brains of 240 people whose average age was 80. The MRIs showed that the area of the brain related to age-related cognitive decline was damaged by high blood sugar levels. The researchers concluded that lowering blood sugar might benefit cognition in older people and suggested that exercise could help.
Spinach Flexes Its Mighty Nutrition Muscle
Subscribers Only Early on, spinach earned a place as a superfood, thanks in part to the image of Popeye downing it to gain muscle-popping strength. And legend says eating it may make you prosperous. Spinach (Spinacia oleracea) offers a powerful supply of nutrients for few calories. And because it cooks down so much, it’s a more concentrated source of nutrients cooked than raw. Just a half-cup serving is an excellent source of vitamins A and K, as well as the B vitamin folate, the minerals magnesium and manganese and several carotenoids.
Maybe Little Miss Muffet Had the Right Idea About Eating Whey
Subscribers Only I’ve been seeing whey protein in a lot of products lately. Is that a good thing; should I be getting more of it?
Bug Dye Reveal Ordered
Subscribers Only I heard that insects are used to make some food dyes. Is that true?
Silicone Bakeware All the Rage; Is It Worth It?
Subscribers Only I’ve seen silicone bakeware everywhere lately. Does it work and is it safe?
Whole Grains Guide: EN’s Bread, Bagel, Muffin, Pita Picks
Subscribers Only It used to be that whole grains were valued mostly for their fiber; now we know there’s much more to celebrate. Whole grains provide several B vitamins as well as the minerals iron, magnesium and selenium. Moreover, research indicates that eating whole grains reduces your risk of heart disease, type 2 diabetes and certain types of cancer plus promotes a healthy weight and digestive system. The Dietary Guidelines now recommend at least three servings a day of whole grains. Manufacturers have responded with an explosion of whole-grain offerings, especially in the bread aisle. But what constitutes "whole grain?". Nearly three-quarters of Americans believe "enriched wheat bread" is whole-wheat bread. It’s not. If the first ingredient listed is "wheat," "enriched wheat" or even "unbromated, unbleached wheat" the bread is mostly refined wheat—a.k.a. white flour. To be mostly whole grain, the first ingredient must be a whole grain.
New Diabetes-Friendly Seal May (or May Not?) Make Grocery Shopping Easier
Subscribers Only If you’re one of the 20 million Americans with diabetes, choosing a healthful diet is critical for good health. In an effort to help, nutritionists at the Kellogg Company developed criteria for a new "Diabetes Friendly" seal. How Foods Make the Grade. Criteria for the seal are based on recommendations from health organizations, including the American Diabetes Association and the American Dietetic Association.
Chew on This Bite
Subscribers Only Tired of hearing about foods you shouldn’t eat? So was food critic and nutritionist Bonnie Tandy Leblang, M.S., R.D., who decided to tout foods she likes in addition to covering processed foods in her weekly syndicated column Supermarket Sampler. So she created Bite of the Best to sing the praises of favorites.
Protein + Dairy to Subtract Weight, Not Bone
Subscribers Only It’s common knowledge that most people tend to gain weight and lose bone as they age—both unhealthy. But if you try to lose unwanted weight, it only promotes more bone loss, increasing the risk of fractures and the dangerous complications that accompany them. The dilemma then, is how to lose those extra pounds without doing damage to your bones. A study designed to answer that exact question provides some answers.
Chew Gum to Keep Mouth Healthy, Lose Weight, Focus
Subscribers Only Archeologists have found evidence of chewing gum made from tree resin and honey—complete with teeth marks—dating back to the Stone Age. The first modern chewing gum, patented in 1869, was made from sapote and sapodilla fruit trees. Fast forward to today, when new discoveries of gum’s health benefits are changing the reputation of the much-maligned practice of chewing gum. What health attributes can gum claim? Recent research links it to oral health, weight management and stress relief. Dentists recommend chewing sugar-free gum for oral health. And the American Dental Association has awarded that familiar Seal of Acceptance to several sugar-free gums.
Garlic May Help Block Some Cancers, Not All
Subscribers Only Several studies have suggested a link between garlic intake and a reduced risk of cancer. To find out if garlic really has cancer-protective powers deserving of a labeling health claim, researchers from Korea evaluated 19 of the most well-controlled human studies. They found some limited evidence that garlic intake may play a role in reducing the risk of colon, prostate, esophageal, larynx, oral, ovary and kidney cancers. However, they found no credible evidence to support a link between garlic intake and a reduced risk of stomach, breast, lung or endometrial cancers.
Coffee Comes Of Age, With A New Look At Java’s Many Health Perks
Subscribers Only If you’re a coffee drinker, you may be feeling vindicated these days. For years, the news about coffee vacillated between negative and neutral, while tea got all the disease-prevention attention. But a flurry of new research suggests that coffee offers health perks that may protect against a number of diseases. All this is not to suggest you should start drinking coffee or start gulping endless cups of java if you’re not already a coffee lover. After all, excessive coffee intake may have a downside for some people. Here, EN examines the pros and cons of your morning cup of joe.
Focus On The Good Fats: Balancing Omega-3s With Omega-6s
Subscribers Only Fat has never had a good reputation, but we know now that certain kinds of fats are worse than others, with trans fats and saturated fats as the bad guys. Monounsaturated fats have emerged as good guys, with polyunsaturated fats in no-man’s land—with good and bad sides. Suggestions that the American diet is too low in omega-3s—a desired poly fat—have been voiced for some time. The flip side is that American diets may be too high in omega-6s—a more ubiquitous poly fat. But while some scientists think a better omega-6:omega-3 ratio would reduce the risk of disease, others argue that harping on the "right" ratio is not the answer to good health. EN examines the research on these two types of polyunsaturated fats to help you make sense of the science.