Environmental Nutrition

View or print a copy of the entire May 2012 issue of Environmental Nutrition

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Research Roundup: May 2012

Subscribers Only High fructose corn syrup and table sugar affect the body differently. Given growing concern that high fructose intake may lead to greater health risks like high blood pressure, kidney disease and diabetes, researchers compared the effects of a 24-ounce beverage sweetened with high fructose corn syrup (HFCS) or sucrose (table sugar) among 40 adults. The HFCS-sweetened drink resulted in significantly higher levels of fructose circulating in the body and higher metabolic biomarkers, including blood pressure levels, than the sucrose-sweetened drink.

Pick Cherries for Peak Nutrition

Subscribers Only Sweet cherries (Prunus avium) and sour cherries (Prunus cerasus) are members of the rose family. Like their relatives—plums, apricots and nectarines—they are stone fruit, meaning they have a stone-like seed pit surrounded by fleshy fruit. Sweet varieties such as Bing, Royal Ann and Rainier, come to market between May and August, while tart varieties, which are almost always processed into canned, frozen or dried cherries, such as Morello and Montmercy, are available fresh from June to August.

Kombucha Tea, More Hype than Health

Subscribers Only Steeped in promises as irresistible as “anti-aging, immune-boosting and speeding up metabolism,” kombucha tea is all the rage, even filling the cups of Hollywood A-Listers, such as Alec Baldwin and Gwyneth Paltrow. With that kind of publicity, kombucha is quickly changing its image from a centuries-old, home-brewed remedy to a commercially produced fad. Like many trends, however, an up close glimpse reveals that drinking kombucha tea may offer risks rather than benefits.

There’s Nothing Cheesy about These Alternatives

Subscribers Only Not so long ago, you might have been hard pressed to find alternatives to cheese if you avoided it due to a sensitivity or dietary custom, such as veganism. Today, that’s all changed. Nearly every store carries a brand or two of non-dairy cheese. And if you visit a natural foods store, you might find a wide variety of alternatives, including slices, blocks, shreds, grated toppings, sauces, and spreads.

The Very Best Veggie Frozen Meals

Subscribers Only Cooking a home-cooked meal loaded with veggies and whole grains is both nutritious and delicious. But, we all have those occasions when zapping a frozen meal in the microwave for a few minutes is about all the time you have to cook up a healthy meal. Traditional TV dinners were all about the meat and potatoes—fried chicken, Salisbury steak, and meaty lasagna. But as the consumption of frozen meals has increased, along with people’s knowledge of healthy food choices, the offerings have expanded tremendously.

Eat the Whole Plant, from Stem to Root

Subscribers Only We lop off broccoli stems, snip away carrot tops and snap woody ends from asparagus without a thought. The mindless tossing of scraps, peels and other produce trimmings is the norm in today’s kitchens. Flashback a generation or two ago when frugality reigned and those throwaways would never have been wasted. What wasn’t served on the plate went into the next day’s stew or stockpot.

Brew up Health with Moderate Beer Intake

Subscribers Only The words “health” and “beer” aren’t usually mentioned in the same sentence, but evidence suggests that this ancient, plant-based beverage may provide heart-health benefits, as long as you drink it in moderation. Beer has been enjoyed since 9500 BC, and our appreciation for the brew hasn’t slowed down—the global beer industry sees revenues of $300 billion annually.

Choose Whole Foods First, from Grains to Fruits

Subscribers Only Eat more whole, minimally processed foods.” That’s the advice you’ll get from most nutrition experts today. That’s because these foods—which are in their most natural form—are usually rich in all of the “good” stuff—fiber, protein, vitamins, minerals, antioxidants, and low in all of the “bad” stuff: Saturated fat, trans fats, sodium, and added sugars. For example, when you refine a grain, as is done with white flour, you strip off its nutrient-rich outer coating; and when you create highly processed snack foods like chips or cookies, they often contain added salt, sugar, and fats.

Lifestyle Changes Could Reduce Cancer Rates

Subscribers Only Small changes in your everyday life—at least 30 minutes of daily exercise, maintaining a healthy weight, and a diet rich in whole grains, fruits, vegetables, and legumes—can help lower your risk of the most common cancers by a third, according to the American Institute for Cancer Research (AICR). The number of new cancer cases in the U.S is expected to rise every year as our population grows and ages. In 2008, there were 1,437,199 new cancer cases; in the year 2030 experts anticipate 2,220,692 new cancer cases—a 55 percent increase.

Seafood, Best Catch for Health

Subscribers Only If you’re like most Americans, you’re not getting the recommended eight ounces of seafood per week; fewer than 22 percent meet this goal. And you may be missing out on an important strategy to improve your health through diet. Seafood is a low-saturated-fat protein choice, rich in beneficial nutrients, including vitamin D, selenium and omega-3 fatty acids. Fishing for healthy nutrients. Strong evidence indicates eicosapentanenoic acid (EPA) and docosahexaenoic acid (DHA,) the essential omega-3 fats in fish, can boost heart health, as well as offer protection against depression, dementia and inflammatory disorders, such as asthma and rheumatoid arthritis.

Eat to Support Women’s Health

Subscribers Only EN explores the latest evidence linking diet to some of women’s top health concerns, including osteoporosis, breast cancer, heart disease, and menopausal symptoms. Women are unique—thanks to our complex bodies, composed of a special blend of fat and muscle and regulated by hormonal systems specific to our sex. Though our bodies are masterfully designed to perpetuate the species, we are at risk for gender-related health concerns, many of which have a firm footing in lifestyle choices—in particular what we put on our plates.