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Main Category: Obesity / Weight Loss / Fitness
Also Included In: Nutrition / Diet
Article Date: 03 Apr 2012 – 5:00 PDT

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Strong and consistent evidence indicates that adults consuming a higher energy density (ED) diet have a higher body weight, whilst those who eat a relatively low ED diet experience weight loss and maintain their weight, whilst there is moderate proof that children and adolescents who eat higher ED diets are linked to higher weight.

The study, published in the Journal of the Academy of Nutrition and Dietetics, consisted of systematical reviews and updates of the Dietary Guidelines for Americans 2010 recommendations to consume a low energy density diet. The study examines mounting evidence that ED, i.e. the amount of calories in a certain amount of foods, is associated with body weight in children, adolescents and adults.

Leading author Rafael Perez-Escamilla, PhD, of Yale University, who is a member of the 2010 Dietary Guidelines Advisory Committee, declared:

“The conclusions reached in our review strengthen the recommendations in the Dietary Guidelines to consume such foods as fruits, vegetables, whole grains, and lean animal protein sources, which are generally lower in ED, while lowering consumption of total fat, saturated fat, and added sugars, which increase ED of foods. It also strengthens the focus on considering overall dietary patterns rather than simply targeting modifications to individual components of the diet.”

The authors reviewed 17 studies of dietary ED and body weight in adults. The studies were performed in Brazil, the U.S., South Korea and in European countries, including Denmark, France, Germany and the Netherlands. Seven of the studies were randomized controlled trials (RCT), one was a non-controlled trial, and 9 were cohort studies. The review demonstrated that 15 of the 17 studies supported the evidence that a lower ED diet was associated with improved weight loss or maintaining weight.

According to numerous reviewed weight loss trials, during the active intervention period, decreasing ED proved most beneficial in terms of improving weight loss, although some studies reported that the weight loss was not always maintained over time. Based on the reviewed cohort studies, the researchers found that the association between lower ED and improved weight maintenance proved highly consistent.

They also reviewed evidence on dietary ED and body weight in children and adolescents from six prospective studies in Germany, the U.K. and in the U.S. that included boys and girls of normal weight and those who were overweight. The findings of most of these studies confirmed the link between higher dietary ED and higher weight in children.

Dr. Perez-Escamilla explained:

“While the mechanisms for the relationship between ED and weight have not been widely studied, it has been hypothesized that lowering ED can enhance satiety and contribute to reductions in calorie intake.”

Even though the findings of the review indicate that eating foods that are lower in ED could be an effective method to control one’s body weight, Dr. Perez-Escamilla remarks that public health strategies need to explain what ED means that how it is linked to body weight. He concludes, saying:

“Guidelines for how to estimate ED for different products based on food label information, how to decrease dietary ED, and how to sustain weight loss benefits using lower ED diets in the long term are needed.”

Both, Dr. Rafael Pérez-Escamilla, PhD, and Dr. Julie E Obbagy, PhD, RD, discuss the association between energy density and weight and its effect on children, adolescents and adults in a podcast, which is available here.

Written by Petra Rattue

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Diet Detective: What’s the biggest food label atrocity?

Rangan: The “natural” label doesn’t mean much at all. And polls show that many consumers falsely believe it means more than “organic,” which has hundreds of pages of standards and is verified.

The “uncured” and “no nitrates” labels are also very deceiving. They can mean that natural nitrates were used to cure meat.

Diet Detective: Why should we care about genetically modified foods?

Rangan: As opposed to conventional (or organic) seed, a genetically engineered seed is owned and may not be propagated by the farmer. (That means the seed is actually owned by the company. Monsanto is one of the largest soybean seed owners. For more, watch the movie Food Inc.)

Pesticides designed to be sold for genetically engineered crops to kill weeds without harming the crops have led to the creation of superweeds.

The promise of genetically engineered crops to feed the world has not been met. And now the question of whether genetically engineered salmon should be approved sits with a veterinary drug committee at the FDA as it examines sketchy safety data submitted for approval by the company that makes the genetically engineered fish.

There are many more questions about the safety of genetically engineered foods for the environment and public health than there are answers. According to polls from Consumer Reports, more than 95 percent of consumers want GE foods labeled.

Diet Detective: Should we all be eating locally grown foods? Are they better tasting and better for the environment?

Rangan: The advantage of local production often means getting fresher food. Why? Because it hasn’t been trucked thousands of miles, which can leave more time for food to spoil, especially produce.

But there are even more advantages to local food production. It saves on gasoline, pollution from transporting food (which can have a positive impact on global warming) and in many cases supports smaller-scale farmers.

Diet Detective: If you were the “Queen of Food,” how would you fix our food system?

Rangan: Less faux, more real. Less pink slime, more real meat. Fewer drugs, chemicals and pesticides. And a less consolidated food system where more local and fresh food could be available to more people.

Diet Detective: How dangerous are pesticides used on our food?

Rangan: Pesticides were derived from chemicals developed for warfare to kill people. Diluted down, they kill bugs. But studies in farmworkers suggest that these agents are indeed harmful to those who work on the farm, and several have carcinogenic potential, which can be concerning when it comes to chronic low-level exposure.

Charles Platkin is a nutrition and public health advocate and founder of DietDetective.com.

MARQUETTE — It may be hard for many folks to handle a diet with gluten in it. At least one in every 133 Americans have a gluten intolerance.

Gluten is a protein composite that is found in popular grains like wheat, barley, and rye.

Registered Dietitian Sherri Rule said some people think the solution is to eliminate grains.

“Then you’re missing out on fiber, vitamins and minerals that are characteristic of those grains. You can get those through gluten free grains, but it’s really important that you don’t cut out that group altogether,” said Rule.

Facebooker Lydia Kauppi wrote, “I am gluten free, corn free, and dairy free for dietary reasons. Lost 50 pounds since August! I feel about 1000 times better than I did before the switch.”

Don’t know where to start? Well, turn to your produce section, purchase more fruits and vegetables.

Next thing you should do is trade your grains for packaged rice and buckwheat. You can still enjoy pizza, sandwiches, and pastas.

Try rice, pasta, and a variety of breads without gluten. They even have baking mixes and cookies.

Natasha Lantz holds a class at the Food Co-op once a month that teaches people how to adjust to a no-gluten lifestyle. She says to stay away from processed foods.

“They’re not labeled as being gluten. So they’re hiding in a lot of those preservatives. So yes, if you are someone who, in fact, has a gluten intolerance or lactose intolerant it’s always better to stick with whole foods. That way you can control and know what goes into that food as it’s prepared,” said Lantz.

Some restaurants offer gluten-free meals, but call ahead to make sure. If you have any doubts, read the labels on products or call the company.

A newly published report states that while there are 73,000 published papers on Alzheimer’s Disease, less has been relative to why people get Alzheimer’s and what may be done to avoid it and makes compelling recommendations, which could lower the prevalence of this disease. Nutri-Med Logic Corp, agreeing with this report, adds while the report correctly addresses some of the key nutritional factors that cause neuro-degeneration in Alzheimer’s but pro-inflammatory diet is also a key contributing cause.

Miami, FL (PRWEB) April 02, 2012

A new report by University of Texas at Austin, Austin, TX, states that compelling evidence links Alzheimer to multifactorial risk disorder resulting in low blood circulation to brain (chronic brain hypo-perfusion) during advanced aging. Nutri-Med Logic Corp adds that while the factors mentioned in this report, more specifically, micro-nutrients, trace metals, lipids and pro-oxidants are all associated with the diet but overwhelming number of studies have also pointed to excess pro-inflammatory nutrients, as a key and contributing factor in the development and progression of this diseases.

The study by the University of Texas states that two decades of research and over 73,000 research papers has not resulted in a significant progress as to why people get Alzheimer and what could be done to avoid it. Nutri-Med Logic Corp adds that The University of Texas correctly attempts to shift the focus from “how to treat the symptoms” to “how to avoid the key causes” of the Sporadic Alzheimer.

According to National Alzheimer’s Council, Sporadic Alzheimer constitutes 90-95% of Alzheimer’s cases.

The report blames, in part, micro-nutrients, trace metals, lipids and pro-oxidants as being involved in the development of oxidative stress and neuro-degeneration, in the presence of low blood flow to the brain, seen in Sporadic Alzheimer.

Department of Physiological Science, University of California at Los Angeles has studied the relationship between a diet high in saturated fat (lipids) and the decrease in the levels of Brain-Derived Neurotrophic Factor (BDNF), which suggests a high-fat diet affects cognitive function.

According to the University of Miami, BDNF is essential for many functions such as neuronal growth and maturation. University of Miami further states that boosting BDNF is thought to be beneficial in several human disorders, including Alzheimer’s disease. (Nature Biotechnology, March 25, 2012.)

Studies have successfully incorporated the use of anti-oxidants as a mean to combat the drop in BDNF levels, due to oxidative stress caused by the high-fat diet. (Eur J Neurosci. 2004 Apr;19(7):1699-707.)

Attempts to increase the BNDF levels either through medication, gene therapy or simply through diet (anti-oxidants) coincides with the finding of the University of Texas, which points to lipids (fat) and pro-oxidant (causing oxidative stress) as two of the key factors.

While the high-fat diet is a matter of choice, factors such as metals and pro-oxidants are mainly counteracted by an internal antioxidant called Glutathione, which its levels drops by age. None-the-less, Glutathione can be increased through diet, more specifically through supplementation of a nutrient called R-Alpha Lipoic.

Additionally, several studies have determined that the structure within the neuronal cell membrane bilayer, more specifically Omega-3 (anti-inflammatory) / Omega-6 (Pro-inflammatory) ratio, is associated to detrimental or beneficial effects in Alzheimer’s.

In animal studies, Omega-6 (abundant in red meat) resulted in significantly higher secretion of Abeta-40 and Abeta-42 proteins (both implicated in Alzheimer’s) compared to Omega-3 diet and that an early-onset of Alzheimer’s has corroborated with the in-vitro findings that lower levels of Abeta in the brain were associated with low fat-diet enriched in Omega-3. J. of Biol. Chem. 2010 Oct 22. (Epub).

In conclusion, Nutri-Med Logic Corp, agreeing with University of Texas study, adds that in addition to the nutritional factors mentioned in the study, pro-inflammatory nutrients also play a key and fundamental role in the development and the progression of the Alzheimer’s.

Nutri-Med Logic Corp is the producer of the Natural, Balanced, Deodorized, Concentrated Pharmaceutical Grade Omega-3. Omega-3 is the most effective anti-inflammatory nutrient.

Nutri-Med Logic Corp is also a producer of dietary supplements such as a Pharmaceutical Grade R-Alpha Lipoic Acid, a potent anti-oxidant and the dietary supplement of choice for the Diabetics, in Germany for decades;

Producer of PolyEnylPhosphatidylCholine (PPC 425mg), an extract of soy, a pure and effective dietary source of choline and the recommended dietary supplement for those with Fatty Liver and Alcoholic Liver Disease, in Europe for decades.

Nutri-Med Logic Corp invites you to visit its News Archives and Review its News Releases on other potential benefits of Omega-3 and What is Omega-3 Good For.

Nutri-Med Logic’s products are Formulated Based on Nutritional Logic, made from the highest quality raw materials that are manufactured in pharmaceutical facilities, encapsulated in pharmaceutical facilities and packaged in pharmaceutical facilities.

It must be noted that the studies, sources or statements above have not been evaluated by The FDA and, thus, one should not relate the cause of any diseases, stated herein, to lack of the dietary supplements, stated herein, nor equate their supplementation to prevention, treatment or cure.

For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2012/4/prweb9357707.htm