Research Shows Americans Remain Concerned About Nutrition, But Are Less Willing to Pay More for Healthier Foods

ST. LOUIS, Oct. 31 /PRNewswire/ -- New consumer research highlights a fundamental shift in opinion when it comes to nutrition. Recent findings from the 12th Annual Consumer Attitudes about Nutrition Study suggest that, while nine out of 10 consumers remain concerned about the nutritional content of food, they are much less willing to pay for healthier versions of food. This figure dropped a significant eight points over the last two years (from 72 to 64 percent) after a consistently flat period averaging 72 percent over the previous five years. The study, sponsored by the United Soybean Board (USB), reports that although they are less willing to pay more for healthier foods, 74 percent of consumers still report having changed their eating habits due to nutritional or health concerns.
Consistent with the value placed on nutrition, 87 percent of consumers consider the Nutrition Facts Label as important when deciding which foods to buy, yet 52 percent of respondents report that the nutrition label is too confusing. In a shift from last year, however, fewer consumers reported confusion with this figure dropping four points from 56 to 52 percent.
While consumers are becoming savvier about nutrition labeling, more than one-half of consumers are still confused about the role fat plays in the diet:

-- Eighty-eight percent of consumers correctly reported saturated fats as unhealthy, but many remain unaware that monounsaturated and polyunsaturated fats are necessary for healthy bodily function.
-- An increase in consumers surveyed (52 percent) correctly reported omega-3 fatty acids as a healthy part of their diet, up four points from last year.
-- In comparing trans fatty acids to saturated fats, significantly fewer consumers incorrectly believe trans fatty acids are healthier than saturated fats (down 40 to 33 percent), while 28 percent perceive that saturated fats are healthier.
-- Due to its content of lower fat and no cholesterol, consumers (88 percent) continue to recognize soybean oil as one of the top two healthiest oils, second only to olive oil.

Despite the reported concern about nutrition, the Centers for Disease Control and Prevention report that 30 percent of U.S. adults (over 60 million people) are obese, and the percentage of obese youth has tripled since 1980. To combat this epidemic, 60 percent of consumers agree that consuming soy-based foods can play a role in reducing obesity while more than three-quarters
(78 percent) of all surveyed agree soy products are healthy. Thirty-three percent of consumers are specifically aware that consuming 25 grams of soy protein per day significantly reduces the risk of coronary heart disease (up four points). Significantly more consumers (up five points) are aware that soy is a good source of protein (from six to 11 percent).
Of those who perceive soy as healthy, 26 percent seek out products that specifically contain soy. A new question to this year's survey reveals that one in five consumers would order soy products in restaurants if they were available, with veggie burgers the most popular item (33 percent), followed by tofu (26 percent) and soymilk (22 percent). More than one quarter of Americans (27 percent) consume soyfoods or beverages once a week or more. Consumers who use soy products once a month or more (16 percent) do so mainly at dinner (40 percent) followed by breakfast (27 percent) and lunch (23 percent). Breakfast consumption increased the most since 2004, up three points from 24 to 27.
USB's 12th Annual Consumer Attitudes about Nutrition survey was conducted by an independent research firm. The study includes 1,000 random telephone interviews, providing a sample that is consistent with the American population. The margin of error is +/- 1.9 to 3.1 percent and has a confidence level of 95 percent.
The United Soybean Board is a farmer-led organization comprised of 64 farmer-directors. USB oversees the investments of the soybean checkoff on behalf of all U.S. soybean farmers. For more soy health information, visit
talksoy.com
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Vegan Week UK and World Vegan Day

It's Vegan week: 31st October - 7th November 2005 Vegan Society link

and...
World Vegan Day on the 1st November (Link)

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Protein in St. John's Wort Found to Suppress HIV-1 Gene Expression

Newswise — A novel protein, p27SJ, extracted from a callus culture of the St. John’s wort plant (Hypericum perforatum) suppresses HIV-1 expression and inhibits its replication, according to researchers at Temple University School of Medicine’s department of neuroscience and Center for Neurovirology (CNV).

Their findings, “p27SJ, a novel protein in St. John’s wort, that suppresses expression of HIV-1 genome,” will be published online in the Oct. 27 issue of Gene Therapy (http://www.nature.com/gt).

Kamel Khalili, Ph.D., director of CNV (http://www.temple.edu/cnvcb), professor and acting chair of Temple’s department of neuroscience, and the study’s lead author, said the researchers were originally examining plant extracts from St. John’s wort cultured in the laboratory to see if they had any effect on cell growth or the behavior of brain cells in vitro.

“During the course of that study, we also looked to see whether these plant extracts that we had isolated from the callus culture had any anti-viral activity,” said Khalili. “We soon discovered that the plant extract inhibited HIV-1 gene expression and replication in infected cells.” Link to full Press Release

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Raisins At Halloween Treat Kids To Healthy Teeth

"To fill trick-or-treaters’ bags this Halloween, choose a naturally sweet and flavorful snack parents will appreciate – California Raisins. Kids don’t have to know that raisins contain certain phytochemicals that could help fight cavities and gum disease according to recent research at the University of Illinois at Chicago College of Dentistry.

“Regardless of their sweet properties, raisins contain oleanolic acid and other phytochemical compounds that inhibit growth of bacteria in the mouth and are responsible for tooth decay,” said Julie Jones, Ph.D., Professor of Nutrition at the College of St. Catherine and consultant to the California Raisin Marketing Board which funded the research. “These specific raisin phytochemicals also help stop the growth of oral bacteria that cause periodontal disease,” she noted further.

The study also noted that raisins contain mainly fructose and glucose, sugars that are less cavity producing than table sugar (sucrose). Dental research shows that foods with added sugar often contribute to oral health problems and that prevention of bacterial plaque build-up on the tooth surface is critical both for preventing tooth decay and promoting healthy gums. The new raisin and oral health research was presented earlier this year at a meeting of the American Society for Microbiology by study leader Christine Wu, Ph.D.

In addition to raisins’ specific dental health-contributing phytochemicals, raisins rank among the top overall antioxidant-containing foods, along with berries, dried plums, grapes, dark green leafy vegetables, beets and red bell peppers. The American Dietetic Association and other leading health authorities agree that regular consumption of antioxidant-containing fruits, vegetables, legumes, nuts and whole grains provide protection against heart disease and cancer and may retard effects of aging, including loss of memory.

The USDA’s MyPyramid for Kids highlights fruits, vegetables and whole grains combined with daily physical activity as paramount to kids’ health. A 1/4-cup (40 grams) of raisins counts as one serving of fruit. That is 1/2 of the recommended daily fruit consumption for a child. Packing raisins in a school lunch or grabbing them as an after-soccer snack or sprinkling them on cereal can be easy and may actually result in improved dental health for kids and parents."California Raisin Marketing Board - for full Press Release

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The super fruit that packs one healthy punch

"It seems the pomegranate, that hard red fruit which seems almost inedible thanks to the hundreds of seeds inside, is so super it's being hailed as the ultimate in super-food, making the others only fit to languish in the bottom of the fridge.

In fact, the pomegranate has more antioxidants, vitamins and minerals that help fight disease and premature ageing than any other substance: one pomegranate contains 40 per cent of an adult's daily vitamin C requirement, and it has three times the antioxidant properties of red wine or green tea. No wonder Desperate Housewives' Eva Longoria and the A-list "pomtini" drinking celebrities at the 2005 Oscars just love it." Read More - Scotsman.com News - Features - The super fruit that packs one healthy punch

PROJECTS: SCHOOL MEALS : 1 Introduction and history

Saving money - Losing health!

"The provision of school meals in Britain has been prominent in the media recently, especially since Jamie Oliver's television series in early 2005 drew attention to the poor quality of food served in many schools. Attention is linked to growing concerns with obesity amongst children and an array of physical and mental health problems associated with poor diet. Concern has been accompanied by a number of initiatives from government to grass roots to improve the quality of food, or at least moderate the worst excesses of poor quality. However, the root causes of the serious problems lie in the decision to privatise school meals provision along with other local authority services in the 1980s. It was judged that such services should be open to competition to ensure costs were kept down. Campaigners have focused on poor-quality meals resulting from underpaid and poorly trained kitchen staff, lack of kitchen facilities, reliance on wholesalers providing mass-produced pre-prepared food, and the lack of fresh ingredients. These problems can be directly related to the system under 'best value' in which driving down costs becomes the major motivating factor for local authorities obliged to run meals through a private company or to remain competitive with a privatised service." Link to full story - Corporate Watch : PROJECTS: SCHOOL MEALS : 1 Introduction and history

Brandon's classmates have Peanut, Wheat, and Egg Allergies! How can I make a snack for the school party??!!

"Sound familiar? If so, you’re not alone. According to the Food Allergy and Anaphylaxis Network, over 11 million Americans now have food allergies, and these numbers are rising rapidly. That number jumped from 7 million to over 11 million in just the past three years!

Christine Fusillo, M.D., Chief of Pediatric Allergy at Westchester Medical Center, comments, “If it appears to you that there are a lot more food-allergic children than before, you are right. Food allergies are increasing at an alarming rate. The rate of peanut allergies alone has doubled in the last five years. In fact, allergies in general are increasing. That means that there are more people today with nasal allergies, eczema, asthma, and food allergies than ever before.”

According to the Food and Drug Administration eight foods account for 90 percent of food allergies; milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish. Allergic reactions can range in severity from a mild rash to life threatening anaphylactic shock. Though experts are working tirelessly to find a cure for food allergies, currently there is no cure and avoidance is the only solution. We can, however, practice prevention. And these days, more and more people are trying to do so. This rise in awareness is great, but it also means that rapidly growing numbers of people are being instructed to cut out many if not all top eight allergens from their diets for months and sometimes years at a time. That’s an enormous challenge for most families living with food allergies in search of good healthful meals. What in fact is left to eat?"

Allergy-free cooking crusader and expert home chef Cybele Pascal has written The Whole Foods Allergy Cookbook: 200 Gourmet and Homestyle Recipes for the Food Allergic Family, the first cookbook to eliminate all eight allergens responsible for 90 percent of food allergies from every single recipe. Chocked full of recipes for delicious baked goods, crispy salads, colorful soups, hearty dinners, mouthwatering desserts, and healthy after school snacks, this book helps guide food allergy sufferers and concerned parents and caregivers of food allergic individuals through the process of procuring and preparing safe, fantastic food for home, school, and parties. Full Press Release

Link to Cybele Pascal's blog

Being 'Choosy' About Carbs and Other Foods May Be More Important Than Counting Calories

"VANCOUVER, BC -- (MARKET WIRE) -- 10/16/2005 -- Counting calories and portioning food is tough for many dieters. Now a new study suggests you might be as successful at weight loss by changing the types of foods you eat without counting calories.

"Our results showed that a modified carbohydrate diet is a successful and alternate way to lose weight without counting calories," said lead researcher Kevin Maki, Ph.D., who presented his findings today at the North American Association for the Study of Obesity conference (Abstract # 308P).

This study, funded by Kraft Foods (NYSE: KFT), was conducted by Dr. Maki and his colleagues at Radiant Research -- a research company that specializes in conducting clinical trials. Kraft announced an alliance with "The South Beach Diet" and its author Dr. Agatston in June 2004 and is committed to supporting research to document the effectiveness of the diet.

Dr. Maki and colleagues evaluated the weight loss of 86 overweight/obese men and women, ages 18 to 65, who followed two different diets for 36 weeks. The first 12 weeks of treatment focused on weight loss while weeks 12 through 36 focused on weight maintenance.

One group followed a traditional low-fat, portion controlled diet and was instructed to shave off 500 to 800 calories a day.

The second group was told simply to eat until hunger was satisfied. They were instructed to follow a "modified-carbohydrate diet," which was consistent with the recommendations outlined in "The South Beach Diet," developed by Miami cardiologist Arthur Agatston, M.D. These participants changed the type and amount of carbohydrates -- replaced refined grains with the slower-digesting and more nutrient-rich whole grains -- and focused on lean sources of protein." Link to full text of Press Release

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Why pure food can be bad for your health

"A FIXATION with pure foods and a strictly healthy diet is causing an increase in eating disorders among Britain's children, a new report has warned.

It found that a disturbing number of youngsters were damaging their health by controlling their diet to extreme levels. The phobia can lead to avoidance of all processed foods and preserved products.

...The stress of adhering to a strict diet can be harmful and cause gastric upsets, headaches, inflamed skin and irritable bowel syndrome. The warning was issued by Dr Steve Bratman, an expert in orthorexia nervosa, an obsession with consuming only the most pure, unprocessed and natural foods."Link to Scotsman article.
And...
for further reading, here is Steven Bratman's Orthorexia Home Page.

Yoghurt power

Tibetan monks consumed a bowl of this wonder food a day, and lived to the ripe old age of 109. Ayurvedic practitioners have prescribed it for 5,000 years, and health-food buffs swear by its magical properties. Ounce for ounce, yoghurt packs more calcium, protein, riboflavin, phosphorus, and vitamin B12 than milk.

HOW IT'S MADE

"Yoghurt is produced when live, active cultures of lactobacillus bulgaricus, streptococcus thermophilus, and sometimes lactobacillus acidophilus are added to milk, which is kept warm for a few hours," says Mala Rao, a Hyderabad-based nutritionist. As the bacteria multiply, the milk curdles and much of its lactose is converted to lactic acid. Some types of yoghurt are then pasteurised or reheated, which destroys the bacteria.

Link to full article

Related link with full instructions on the history of yoghurt and a recipe for making yogurt at home can be found here.

Ig Nobel Prize for Nutrition

[Humour]

"NUTRITION: Dr. Yoshiro Nakamats of Tokyo, Japan, for photographing and retrospectively analyzing every meal he has consumed during a period of 34 years (and counting).
WHO ATTENDED THE IG NOBEL CEREMONY: Dr. Yoshiro Nakamats" Link

Consumers confused by food health claims

"FDA study finds product labels not always supported by scientific evidence." MSNBC.com

"In this paper we investigate the communication impacts of various schemes for conveying information about the certainty of the scientific evidence supporting a health claim that appears on a food product label. Disclaimers about the level of scientific evidence supporting a health claim have been recommended by recent Court decisions as a remedy for otherwise potentially misleading claims. We evaluate four possible schemes for conveying the strength of science supporting a health claim. Two experimental schemes rely on specific wording and word order, and use claim language similar to that used in FDA’s interim guidance for qualified health claims. The other two experimental schemes use report card grades to convey strength of science." FDA link to study

Soy and breast cancer

"NEW YORK (Reuters Health) - At least one third of women at high risk for breast cancer regularly consume soy-based foods -- but this may not be a good idea, researchers say.

While the benefits of soy consumption for cardiovascular health have been confirmed, there is no evidence that soy foods improve breast health, particularly in non-Asian women, Dr. Carolyn Y. Fang of the Fox Chance Cancer Center in Cheltenham, Pennsylvania, and colleagues note.

In fact, they point out in an article in the Journal of the American Dietetic Association, there is some evidence that high soy consumption could actually increase breast cancer risk among US women." Link

In praise of breakfast

"As ill-advised as skimping on sleep -- and for similar reasons -- skipping breakfast may affect a child's intellectual performance and mental development, with hungry youngsters more likely to experience behavioral, emotional and academic problems in school, research suggests.

The State of Minnesota Breakfast study credits the morning meal with increasing attention, reducing nurse visits and improving comportment.

A review of 47 reports, published in the Journal of the American Dietetic Association, finds general -- although not unanimous -- agreement that breakfast eaters tend to enjoy multiple advantages over children and adolescents who start the day on an empty stomach, including superior overall nutrition and healthier body weight.

'Evidence (also) suggests that breakfast consumption may improve cognitive function related to memory, test grades and school attendance,' conclude the authors from the Institute of Food and Agricultural Sciences at the University of Florida in Gainesville.

'We advocate consumption of a healthful breakfast on a daily basis consisting of a variety of foods, especially high-fiber and nutrient-rich whole grains, fruits, and dairy products.'
....

The dietetic association suggests a simple and speedy startup to the day with:

-- cereal crowned with fruit and milk;

-- toasted bagel smeared with cheese;

-- breakfast bar filled with fruit and framed in yogurt;

-- waffle smothered in fruit and yogurt, or

-- fruit smoothie (fruit and milk whipped in a blender).
"ScienceDaily Link

Food Advocacy Groups Profiled on Milk Blog

The Center for Global Food Issues (CGFI), a food and farming related non-profit research and public policy organization, is providing analysis and commentary on several organizations currently lobbying on food-related issues.

Churchville, VA (PRWEB) September 30, 2005 -- The Center for Global Food Issues (CGFI), a food and farming related non-profit research and public policy organization, is providing analysis and commentary on several organizations currently lobbying on food-related issues. The profiles and commentary, published in CGFI’s popular Milk is Milk blog, include such organizations as: the Weston A. Price Foundation, Citizens for Health, and Mercola.com (run by Joe Mercola).

The U.S. Food and Drug Administration (FDA) is considering limiting health claims on food labels that aren't completely proven after a government study found such statements confuse consumers. CGFI urges similar scrutiny to all food safety claims, both positive and negative, beyond those found on food labels to include Web sites, marketing materials and other sources.

The full text of CGFI’s commentary can be found at: http://www.milkismilk.com/blog.htm

The Center for Global Food Issues is a project of the Hudson Institute, a tax-exempt non-profit public policy organization, providing factual, science-based information on important food and farming issues. Link

IIs junk food a myth?

"Schools have just 12 months to wipe their lunch menus of junk food under a new pledge to improve nutritional standards. But what exactly is junk food? A controversial new book argues there is no such thing. No foods are intrinsically bad, it says.

Ruth Kelly, the secretary of state for education, has launched something of a jihad against junk food.

At the Labour Party conference last week she made an impassioned promise that foods high in fat, salt or sugar will be taken off the menus and removed from vending machines in schools across England.

'The scandal of junk food served every day in school canteens must end,' said Ms Kelly, to rapturous applause from fellow Labour delegates. 'We will ban poor quality processed bangers and burgers being served in schools from next September.'" Link

The book mentioned in the news item above is called Panic Nationand was written by two biochemists, Vincent Marks and Stanley Feldman.

"Junk food is an oxymoron," says Professor Marks. "Food is either good - that is, it is enjoyable to eat and will sustain life - or it is good food that has gone bad, meaning that it has deteriorated and gone off."

"To label a food as 'junk' is just another way of saying, 'I disapprove of it.' There are bad diets - that is, bad mixtures and quantities of food - but there are no 'bad foods' except those that have become bad through contamination or deterioration."

An interesting viewpoint which seems to be an exercise in testing the food faddist's fantasy.

An apple a day - Quercetin

"An apple a day keeps the doctor away, as the saying goes. And not just any doctor. An apple a day may help keep the neurologist away-along with the cognitive decline that often accompanies aging and neurodegenerative diseases like Alzheimer's and Parkinson's.

Food scientists have found that a nutrient in apples can protect rat brain cells from damage. The nutrient, an antioxidant called quercetin, provided even more protection than Vitamin C, which is known to combat neurodegenerative diseases in humans.Quercetin belongs to a group of substances getting a lot of attention these days-flavonoids. These are naturally occurring chemical compounds that help give plants their color. Most flavonoids, as well as certain vitamins and minerals, are potent antioxidants; they neutralize harmful free radicals of oxygen, produced when cells burn oxygen for energy. If left unchecked, free radicals cause cumulative cell damage that may lead to cancer or, in the case of brain cells, Alzheimer's, Parkinson's or other age-related mental decline.

Apples are a primary source of quercetin. The same flavonoid is also found in onions, tea, blueberries and cranberries." ...more.

Heart Association Encourages Children to Consume More Fish

"The U.S. Tuna Foundation (USTF) today said that new dietary guidelines for children and adolescents issued by the American Heart Association (AHA) and endorsed by the American Academy of Pediatrics underscores the important health benefits of canned tuna and other fish for children during their formative years.

Published in the September 27, 2005 issue of the journal Circulation, AHA's new "scientific statement" encourages children and adolescents to eat 2 servings of fish weekly, especially the most commonly eaten varieties that are low in mercury -- canned light tuna, salmon, shrimp, pollock and catfish.

In making this recommendation, AHA reviewed the most current science on the prevention of cardiovascular risk factors beginning at a young age and concluded "fish is an important food with growing evidence of potential benefit." This is because fish, such as canned tuna, is rich in the omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are important for child growth and development and associated with a lower risk of heart disease later in life. Omega-3 fatty acids are abundant in most seafood and especially in cold-water varieties like tuna, one of the most omega-3 rich fish species."link to full release

Antioxidant Discovery From Olive Tree Leaves Outperforms Green Tea, Grape Seed and Vitamins C and E

PRESS RELEASE - "Olive Leaf Australia Pty Ltd has recently completed development of an extract from olive tree leaves which contains a powerful synergy of more than 12 polyphenolic antioxidants. With a broad range of applications these novel extracts are being quickly accepted into the natural medicine, cosmetic and functional food/beverage industries. Based primarily on word-of-mouth from impressed consumers, Australians are already paying $1 million a month to feel the health benefits of the EnvirOléa™ extracts." Link