Research Roundup

September 2017 Issue




Research Roundup

Gluten-Free Reduces Nutrients.

Gluten-free diets may result in low consumption of whole grains and their beneficial nutrients for people who don’t have celiac disease, so they should not be encouraged, researchers say. People with celiac can reduce risk of heart disease by avoiding gluten, but the study of more than 110,000 men and women between 1986 and 2010 with a 26-year follow-up found no association between gluten intake and risk of coronary heart disease. The study showed that participants avoiding gluten may also be avoiding whole grains, known to have heart-healthy benefits.


(The BMJ, May 2017)

Eating at Home is Healthier.

Meals prepared at home are associated with better diet quality and lower cost compared to eating out, research shows. Based on the U.S. Department of Agriculture’s Healthy Eating Index, the diets of over 400 adults were rated. Households who regularly ate home-cooked meals had the highest scores, meaning the healthiest diets. Those who cooked at home six times per week scored higher than those who did so three times per week. Those who ate at home also spent significantly less money per person compared to those who frequently ate out.


(American Journal of Preventive Medicine, May 2017)

Tea Linked to Stronger Bones.

Drinking tea is associated with increased bone mineral density (BMD), an indicator of bone strength and reduced risk of osteoporosis, according to Chinese researchers. The meta-analysis of 16 studies, with data from over 138,000 people, showed an increase in BMD, but did not find significant association with bone fracture. Tea leaves contain important plant compounds, such as EGCG (epigallocatechin gallate), which play a powerful role in bone health.


(Nutrition Research, June 2017)