Weekly Media Summary

Why dessert is disappearing from America’s dinner tables

Washington Post, 2/28/15

New NPD data indicates a decline in dessert consumption across American households. In 2014, only 12 percent of dinners eaten at home ended with something sweet; this is the lowest reading in more than 30 years.

 


Top 5 Nutritional Tips to Decrease Your Risk of a Heart Attack

Huffington Post, 3/1/15

Naturopathic doctor, John Dempster, provides five nutrition tips to help decrease the risk of cardiovascular disease. He leverages the recent recommendation not to consider dietary cholesterol as a nutrient that contributes to heart disease by the DGAC to outline other nutritional tips that government has been “wrong” about, including the avoidance of wheat.  The write does mention most believe her to be underqualified and calls many of her followers “amateur nutritionists”.


We crave that sweet taste – but at what cost?

Washington Post, 3/2/15

Sweetener use and sugar consumption are controversial issues, especially on the heels of the release of the Dietary Guidelines Advisory Committee’s report. There are pros and cons to artificial sweetener use and the funding behind, and potential bias, in sweetener research is hotly debated.


Things you didn’t know about pasta

FoxNews/The Daily Meal, 3/2/15

Citing data from the National Pasta Association, Americans eat 15 pounds of pasta per year. In addition, the article cites, that aldente pasta keeps you fuller longer, pasta contains protein, and pasta is sustainable.


The Fiber Bar: a food that deludes

US News and World Report, 3/3/15

Are fiber bars the cureall for meeting fiber intake? This article by dietitian Tamara Duker Fruman thinks otherwise.


Another study finds Mediterranean diet may cut heart risks

US News and World Report, 3/4/15

A recent study from Greece looked at the diets of 2,500 Greek adults, aged 18 to 89, whose diets and health were tracked for 10 years. Nearly 20 percent of men and 12 percent of women in the study developed or died from heart disease.


WHO to basically everybody: Stop eating so much sugar

Washington Post, 3/4/15

The World Health Organization (WHO) released new guidelines on sugar consumption, recommending adults and children reduce their daily intake of “free” sugars and keep total sugar intake to less than ten percent of total energy intake.


AHA: Many U.S. Adults Taking Action to Reduce Sodium Intake

Physician’s Briefing, 3/4/15

A press release from American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2015 Scientific Sessions, held from March 3 to 6 in Baltimore revealing fifty-three percent taking action; receiving medical advice to reduce sodium intake.


 You don’t have to go all veg to live longer, study finds

Today.com, 3/5/15

Findings from an ongoing European study finds that people who consume 70 percent or more of their food from fruits, vegetables and grains had a 20 percent lower risk of dying from heart diseases. This research suggests a vegetarian diet is not necessary for improved heart health but rather a higher ratio of plant based foods to animal products.


Chemical exposure linked to billions in healthcare

National Geographic, 3/5/15

Researchers found that hormone altering chemicals are linked to attention problems, diabetes, and other health issues. Offending chemicals include BPA, DDE, phthalates, and brominated flame retards are just a few that were studied.


What part of a complete breakfast?

Huffington Post, 3/6/15

Authored by Dr. David Katz, he elaborates on a recent article from Bloomberg (that featured Kellogg’s) questioning the health effects of cereal.


The man who discovered thiamin

Slate, 3/6/15

This article is an adaptation from the book Vitamania: Our obsessive quest for nutritional perfection by Catherine Price. She talks about the history of vitamin deficiency and fortification.


Is it really safe to give babies peanut butter?

The Atlantic, 2/24/15

Reporter talks about latest New England Journal of Medicine study on peanut allergies

More than 500 infants at high risk for peanut allergy were randomly assigned to receive peanut products (consumption group) or to avoid them (avoidance group). Overall, the prevalence of peanut allergy in the peanut-avoidance group was 17.2 percent as compared with 3.2 percent in the consumption group. But the question of when to introduce foods is more complex. It should be noted, too, that the latest peanut study focused just on babies who were already at high risk for developing a peanut allergy—either because immediate family members were allergic, the babies had severe eczema, or other risk factors.

Additional coverage:

Feeding Babies Foods with Peanut Butter to Prevent Allergies

NPR The Salt, 2/23/15


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