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May 2008
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EN Rates 12 Common Food Additives as Safe or Sorry Ingredients
By Linda Antinoro, J.D., R.D.
There are more than 3,000 substances approved by the Food and Drug Administration for use in foods to, for example, slow spoilage, combat contamination or enhance taste. Here, EN evaluates the safety of 12 often-used additives, allaying some concerns, but raising others.
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The Vitamin C Seesaw: Why More Is Usually Better, But Not a Cure-All
By Kerry Neville, M.S., R.D.
No vitamin has received as much attention or sparked as much controversy as vitamin C. Recent research suggests that while it may not prevent a cold, it may help prevent heart disease, stroke, cancer, diabetes and more. How can it do all that? Here’s an update on vitamin C’s link to disease.
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Green Leafy Vegetables May Limit Lung Cancer
A daily dose of green leafy vegetables may reduce the risk of developing lung cancer, even among smokers and those who have smoked in the past. Those were the encouraging findings from a study in Spain.
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Menu Magic: 7 Strategies for Dining Out Healthfully
By Diane Welland, M.S., R.D.
Dining out these days requires savvy navigation of menu minefields that often feature too much fat and too many calories. But if you make informed choices and control your portions, you can eat out healthfully.
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Massive Beef Recall Raises Mad Cow Health Concerns: How to Be Safer
Recently, the largest meat recall in U.S. history targeted more than 14 million pounds of raw and frozen beef. Although there was no evidence of the frightening "mad cow" disease, the recall still raised concerns. Here are EN’s tips on how to have your beef and eat it too.
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Breakfast/Snack Bars That Provide Nutrition to Go
By Julie Upton, M.S., R.D.
Not so long ago, your breakfast-on-the-go options were limited to either Pop-Tarts or your basic granola bar. Now, you’ll find almost as many cereal-based bars as there are breakfast cereals, all to accommodate the on-the-go lifestyle of Americans. EN's brand-by-brand nutrition comparison.
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Probiotic Bacteria: Do They Provide Risks, Benefits...or Both?
Q. I know that probiotics are supposedly healthful, but I heard recently that some people died after taking probiotics. Should I be concerned?
A. Most likely not. Although a recent study does indicate possible risk for some very sick people, there’s no evidence that the average person needs to worry.
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Apples, Onions, Tea Battle Cancer, Heart Disease
Q. I’ve seen quercetin as an ingredient in supplements. Is it important?
A. Several studies have found a link between diets rich in quercetin and a decreased risk of cardiovascular disease and cancer; not so for quercetin supplements.
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Bone Tests for Men, Too
Q. Should men be regularly tested for bone density as women are?
A. It depends. New guidelines recommend that men age 70 and older get tested every two years; younger men should evaluate their risk factors.
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Newest Studies Confirm Diet, Exercise Can Help Prevent Stroke
About 780,000 Americans suffer a stroke each year, often leading to long-term disability or death. Exploring how to reduce the risk, scientists and doctors involved in the research and treatment of stroke convened. Here are some highlights of their findings.
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Apricot ABCs: Vitamin A, Beta-Carotene, Vitamin C
By Kitty Broihier, M.S., R.D.
Apricots are extremely rich in beta-carotene, important for vision. Vitamin C, potassium and fiber are typically plentiful in apricots too. Fresh is best, but don’t discount dried and canned. All have something to offer. Try the recipe for Apricot Pasta Salad with Apricot Basil Dressing, a spring delight.
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Research Roundup
• Trans fatty acids that occur naturally in meat and dairy products do not increase the risk of cardiovascular disease.
• Carrots may help reduce the risk of dying from cardiovascular disease, say Dutch researchers.
• Eating foods least likely to raise blood sugar may reduce your risk of diabetes and other diseases, suggests an Australian study.
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