Posts Tagged ‘fat’

A study published in the latest issue of Morbidity and Mortality Weekly Report, published by the U.S. Centers for Disease Control and Prevention, examines the New York City Department of Education’s 2004 decision to eliminate whole and flavored milk from its schools. The study states the substitution of low-fat and fat-free milk for whole milk in schools can greatly reduce students’ consumption of calories and fat and help combat the childhood obesity epidemic (40% of New York City children are obese by the age of 11).  This simple change means that a milk-drinking student was exposed to 33 fewer calories and 3.4 fewer grams of fat per school day, which is equivalent to 5,960 fewer calories and 619 fewer grams of fat per year. Initially, the consumption of milk by students declined, but by 2009 had increased to 1.3% above the rate at the start of the initiative. But will decreasing caloric intake from milk reduce overall caloric intake and make a dent in the childhood obesity epidemic? It’s a great idea, but there are many more high-calorie foods out there beyond milk to contend with. [via HealthDay]

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It’s time again for the annual dispelling of that old Thanksgiving myth: turkey contains tryptophan which can make one sleepy. While turkey certainly contains tryptophan (an amino acid used by our bodies to make serotonin, a neurotransmitter in the brain which helps to regulate sleep), so do most other meats. Surprisingly, gram for gram, cheddar cheese contains even more tryptophan than turkey! So, why does turkey get the dubious honor of sleep-inducing meat of the year? Probably because it is the centerpiece of what’s typically the largest meal of the year, full of fat and carbohydrates which increase the caloric content of the average Thanksgiving meal to upwards of 3,000 calories. After consuming more than the daily recommended amount of calories in a single meal your body will work hard to digest it, thus making you sleepy. Furthermore, alcohol is often involved, which has a sedative effect on most people. So, if not falling asleep after this year’s Thanksgiving meal is your goal then eating in moderation, as always, would be your best bet.

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The National Heart, Lung and Blood Institute (NHLBI) has published an update to their popular cookbook entitled “Keep The Beat.” It’s a collection of recipes that are limited in saturated fats, trans fats, cholesterol, and sodium, as well as being moderate in calories. The majority of the recipes were created in collaboration with Culinary Institute of America-trained chef and instructor David Kamen and a James Beard Foundation award-winning registered dietitian based on guidelines from NHLBI. For those with heart disease, or those who simply want to eat healthier, it’s often difficult to find nutritionally sound recipes that are delicious at the same time. Costing only a nominal $5 it may just be the healthiest pocket change you spent in a while. The book can be purchased at the NHLBI website. [via NIH News]

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Today’s Daily Dose comes from the current issue of Neurology, the medical journal of the American Academy of Neurology. Researchers found, after following over 238 thousand women over the course of 40 years, that women who had a BMI of 30 or greater at the age of 18 had more than twice the risk of developing multiple sclerosis (MS), compared to women with a BMI between 18.5 and 20.9. “Our results suggest that weight during adolescence, rather than childhood or adulthood, is critical in determining the risk of MS,” said study author Kassandra Munger, ScD, of the Harvard School of Public Health. The study authors theorize the link between obesity and MS may be that obese women tend to have lower vitamin D levels (higher vitamin D levels are thought to reduce the risk of MS). In addition, fatty tissue can produce substances thought to affect immune and cellular function which may be associated with MS. [via Medical News Today]

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The health benefits of olive oil has been well documented. The US Food and Drug Administration says consuming 2 tablespoons of olive oil each day may reduce your risk of coronary heart disease. However, the time your olive oil sits on the shelf may reduce it’s health benefit potential. Researchers at the University of Foggia in Italy analyzed a variety of olive oils and found that after 6 months of shelf life, almost all of the oils had a 40% reduction in antioxidant activity level. That certainly doesn’t mean the bottle should go into the trash. The benefits of olive oil is attributed to its high content of monounsaturated fats, in addition to antioxidants.

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Michigan State University researchers are suggesting that improper dieting may result in a weakened immune system that can increase your chances of getting hit hard by the flu. When looking at mice receiving adequate nutrition versus a lower calorie diet, those on the diet were not able to produce the amount of immune cells needed to fight an infection, despite consuming adequate quantities of vitamins and minerals. Although this was a mouse study, we probably didn’t need it to tell us why the results make sense on a human scale. Our bodies need energy in order to fight infections, and although vitamins and minerals are necessary, they do not provide the majority of energy we need to fuel our bodies – that role is reserved for carbohydrates, fats and proteins. This is why I always tell my patients to eat well and sleep well during flu season. Therefore, don’t believe the old saying telling you to “starve a fever.” It simply is not true.

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New insight into Alzheimer’s disease was reported by researchers at the Karolinska Institute this week. Scientists studying mouse models of the disease showed that when mice were fed with fast food products high in fat, sugar and cholesterol, they developed more “brain tangles” that lead to development of Alzheimer’s. These tangles of protein that develope in the brain are one of the hallmarks of the disease. Even though this is a mouse study, and the results may not necessarily be translated to humans, it’s yet another reason to consume less fast food and processed foods.

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North Korean scientists announced the development of a new kind of noodle that delays the onset of hunger. Compared with traditional noodles made from wheat, corn or rice, the new ’super’ noodles are made from corn and soybeans and contain twice as much protein and fives times as much fat as ordinary noodles. It will be interesting to see if other countries adopt similar solutions in response to the challenge of food shortages. Just last month the UN warned that North Korea was experiencing their worst food shortages in a decade. Full story.

Is there such a thing as a healthy fat? Of course there is, if you consider that fat is something we need in order to survive. Fats constitute the membranes of the cells in our bodies and insulate nerves so that they can transmit signals throughout our bodies at lightening speeds. As well, fats help in absorption of key nutrients during digestion, including beta carotene, vitamin D and vitamin E. Plant-based fats are especially beneficial because they not only help our bodies absorb key vitamins, they can also reduce cancer risk and improve cardiovascular health. Examples of these fats include those which come from seeds, nuts, avocados, and coconuts. The key is to pick the right fats and to eat them in moderation during your meals. One study showed that eating salads with full-fat salad dressing allowed for absorption of substantial amounts of antioxidants, while eating a salad with fat-free dressing virtually prevented any absorption of these nutrients. Full story.