Tag: nutrition

Categories : Diet and Nutrition Healthcare Politics and RegulationsTags :

New Billboard Campaign Challenges Politicians and Businesses to Close the Food Gap

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Photo by Gemma on Unsplash

Child hunger and resulting malnutrition is a national emergency so consequential that it should be the number one issue for politicians and businesses ahead of next year’s general elections. Already, one in five South African households don’t have enough food on the table, and times are getting tougher as food prices soar.

This is why public innovator, the DG Murray Trust (DGMT) and Grow Great, a national zero-stunting organisation, have launched a national advocacy campaign, involving over 300 billboards, to demand urgent action to make basic nutritious food more affordable.

The first set of billboards is a picture of a child making his mark at a voting booth with the words ‘I vote for food’. It’s a challenge to every political party to respond to the growing food crisis by ensuring that household food security is a central objective of every election manifesto.

“Our campaign features a series of incisive messages that present child nutrition as a national priority for public health, education and economic growth,” says David Harrison, DGMT’s Chief Executive Officer.

“South Africa has the worst record of household food insecurity compared to middle-income countries of similar per capita GDP. The last national survey, done in 2016, found that 27% of children under the age of five had stunted growth – a proxy for impaired brain development,” Harrison explains.

The relationship between malnutrition and low education outcomes is highlighted in the second set of billboards of a uniformed schoolboy conveying a lesson to a group of adults with the words ‘if I grow well, I learn well’ written on a chalkboard. This message makes the point that without good nutrition our children’s bodies and brains are deprived of the fuel they need to grow and develop.

Stunted children are more likely to drop out of school, struggle to find employment and live in poverty as adults. The consequence is successive generations of children unable to reach their full potential.

The third set of billboards show a girl confidently seated on an office desk overlooking a cityscape with the message ‘good nutrition today is good for business tomorrow’.“

According to the World Bank, high stunting rates are one of the main reasons for South Africa’s dismal economic growth because our country doesn’t have a sufficient human capital pipeline to drive productivity. But if we ensured that all children had enough food, our long-term economic prospects would be radically different,” says Harrison.

These billboards also aim to build public support for a bold new proposal championed by DGMT and Grow Great earlier this year – a proposal that requires food producers, retailers and the government to work together to reduce the cost of 10 nutritious foods by at least 30%.

These items are eggs, dried beans and lentils, tinned fish, fortified maize meal, peanut butter, rice, amasi, soya mince, 4-in-1 soup mix, and powdered full cream milk – many are already staple pantry items in South African households.

What’s in the proposal?

The proposal involves food manufacturers and retailers agreeing to waive the mark-ups of at least one product label of each of the ‘10 best buys’. Government would then show its support by agreeing to provide a rebate to retailers and manufacturers.

A fourth set of billboards acknowledges that times are tough and invites parents and caregivers to contact Grow Great to learn more about the 10 best buys.

“Civil society organisations can do their part by raising awareness about the 10 best buys and sharing the resources and information we’ve made available on our platforms, like our WhatsApp number 060 073 3333,” says Dr Edzani Mphaphuli, Grow Great executive director.

Good nutrition cannot only be the responsibility of the Department of Health, Mphaphuli adds. “Given what we know about the consequence of child malnutrition on households and the economy, we need the whole of society to mobilise to turn things around.”

“We call on the government, food producers, wholesalers and retailers to stand in solidarity with South African families to close the food gap,” she concludes.

Categories : Diet and NutritionTags :

Brown Rice has a Cell-protecting Compound

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Photo by Łukasz Rawa on Unsplash

Among its many health benefits, brown rice has long been known to protect against oxidative stress – but it was not known which compound was responsible for this. Researchers in Japan have identified the compound that confers this protective effect, with their findings published in the International Journal of Molecular Sciences.

In a recent study led by Professor Yoshimasa Nakamura from the Graduate School of Environmental and Life Science, Okayama University, researchers from Japan have identified cycloartenyl ferulate (CAF) as the main “cytoprotective” or cell-protecting compound in brown rice. CAF is a unique compound owing to its hybrid structure. As Professor Nakamura explains, “CAF is a hybrid compound of polyphenol and phytosterol and is expected to be a potent bioactive substance with various pharmacological properties, such as antioxidant effect and blood fat-lowering effect.”

In this study, the researchers provide evidence of CAF’s antioxidant properties by demonstrating that it can protect cells from stress caused by hydrogen peroxide. Although hydrogen peroxide is a by-product of a cell’s metabolic processes, abnormal amounts of the compound can be toxic to cells and cause irreversible damage. Treatment of cells with CAF increased their resistance to toxic stress induced by hydrogen peroxide. Moreover, CAF provided greater protection from hydrogen peroxide-induced stress compared to alpha-tocopherol and gamma-tocopherol, two other prominent antioxidant compounds that were earlier speculated to be major contributors to the antioxidant capacity of brown rice.

According to the study’s estimates, the amount of CAF in the whole grain of brown rice is five-fold higher than that of other antioxidant compounds found in brown rice. Further, CAF increases the concentration of heme oxygenase-1 or HO-1, an enzyme that facilitates the production of antioxidants. “We demonstrated here that CAF significantly increased the mRNA level of HO-1, the small molecular weight antioxidant-producing enzyme, at concentrations similar to that required for cytoprotective effects in resistance to oxidative damage,” Professor Nakamura explains.

The researchers further explored this mechanism of action through experiments where blocking HO-1 activity using inhibitors reduced the antioxidant effect of CAF considerably. The high abundance and unique mechanism of action are evidence that CAF is the major contributing antioxidant in brown rice.

Through this study, the researchers have not only uncovered the secret to the health benefits of brown rice, but also locked down on the component that is majorly responsible for these benefits. This will allow the use of CAF in the development of better novel supplements and food products focused on consumer health. As an optimistic Professor Nakamura observes, “Our study can help in the development of new functional foods and supplements based on the functionality of CAFs, like CAF-based nutraceuticals.”

Source: Okayama University

Categories : Cancer Diet and NutritionTags :

Could More Fruit & Veg Help Male Sexual Health Issues?

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Banana
Photo by Mike Dorner on Unsplash

A systematic review has revealed that plant-based or plant-heavy diets may offer a level of protection against prostate cancer and other male sexual health issues according.

The analysis included 23 studies, 12 of which included prostate cancer, and suggested a link between a plant-based diet and reduced prostate cancer risk. Some evidence also suggested benefits for erectile dysfunction and benign prostate hyperplasia. The findings were reported at the Sexual Medicine Society of North America (SMSNA) annual meeting.

“Medicine has moved to a more holistic approach overall, and with that, more researchers have started to look into [the question of] ‘Can we use these plant-based diets to help manage and prevent conditions like prostate cancer, erectile dysfunction [ED], and benign prostate hyperplasia [BPH]?’ Nathan Feiertag, MD, a medical student at Albert Einstein College of Medicine in New York City, told MedPage Today. “There were relatively few studies that we were able to find for this literature review, but that’s the current state.”

With the growing popularity of plant-based diets, studies have shown their benefits for patients with hypertension or diabetes. Dr Feirtag said that less is known about their effect on prostate cancer, ED and BPH.

Dr Feiertag told MedPage Today that “Urologists can maybe consider our review as an opportunity to incorporate or modify existing diet counselling for their patients, especially the ones who are eager to implement lifestyle changes, particularly as it pertains to prostate hyperplasia, ED, and prostate cancer.”

The review mostly consisted of cohort studies, along with cross-sectional studies, and a handful of randomised controlled trials. Studies included those on vegan diets, vegetarian diets, and plant-heavy diets, such as the Mediterranean diet. In a number small cohort studies, there was a significant decrease in prostate cancer velocity, though not sustained at six months, Dr Feiertag said.

Two of the five ED studies found a link between plant-based diets and improved International Index of Erectile Function scores, though one reported worsening scores. The two studies included on ED reported a reduced relative risk of ED for patients on plant-based diets. For BPH, five of six studies reported an inverse relationship between plant-based diets and developing BPH.

Limitations including not being generalisable due to the number of observational and cohort studies that relied on patient-reported evaluations of diet. Additional high-quality studies are needed to confirm the link between diet and urological conditions.

Fortunately, the studies all reported no non-association or no harmful effects of following a plant-based or plant-forward diet. “For the patients who want to change their diet, this is useful for them. It definitely won’t hurt,” Dr Feiertag told MedPage Today.

Source: MedPage Today

Categories : Diet and Nutrition Neurodegenerative DiseasesTags :

Long-term High-fat Diets Shown to Worsen Cognitive Abilities

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Plaques and neurons. Source: NIAH

A study published in Metabolic Brain Disease has established a clear link between mice being fed a high-fat diet for 30 weeks, resulting in diabetes, and a subsequent worsening of their cognitive abilities. This included developing anxiety, depression and worsening Alzheimer’s disease.

Mice with impaired cognitive function were also more likely to gain excessive weight due to poor metabolism caused by brain changes.

Neuroscientist and biochemist Associate Professor Larisa Bobrovskaya, who co-led the study said that the research adds to the growing body of evidence linking chronic obesity and diabetes with Alzheimer’s disease.

“Obesity and diabetes impair the central nervous system, exacerbating psychiatric disorders and cognitive decline. We demonstrated this in our study with mice,” said Associate Prof Bobrovskaya.

In the study, mice were randomised to a standard diet or a high-fat diet for 30 weeks, starting at eight weeks of age. Food intake, body weight and glucose levels were monitored at different intervals, along with glucose and insulin tolerance tests and cognitive dysfunction.

The mice on the high-fat diet gained significant weight, developed insulin resistance and started behaving abnormally compared to those fed a standard diet.

Genetically modified Alzheimer’s disease mice showed a significant deterioration of cognition and pathological changes in the brain while fed the high fat diet.

“Obese individuals have about a 55 per cent increased risk of developing depression, and diabetes will double that risk,” Assoc Prof Bobrovskaya said.

“Our findings underline the importance of addressing the global obesity epidemic. A combination of obesity, age and diabetes is very likely to lead to a decline in cognitive abilities, Alzheimer’s disease and other mental health disorders.”

Source: University of South Australia

Categories : General InterestTags :

Scientists Prove that People Really do Get ‘Hangry’

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Photo by Anna Shvets on Pexels

A new study published in the journal PLOS ONE has discovered that feeling hungry really can make us ‘hangry’, with emotions such as anger and irritability strongly linked with hunger.

Hangry, a portmanteau of hungry and angry, is a commonly used colloquialism, but the phenomenon has not been widely explored by science outside of laboratory environments.

The study’s researchers found that hunger is associated with increased levels of anger and irritability, as well as reduced levels of pleasure.

The researchers recruited 64 adult participants, who recorded their levels of hunger and various measures of emotional wellbeing over a 21-day period using a smartphone app. They made their reports with the app five times a day, allowing data collection to take place in real-world settings such as at work or at home.

Hunger was found to be linked with stronger feelings of anger and irritability, as well as lower ratings of pleasure, and the effects were substantial, even after taking into account demographic factors such as age and sex, body mass index, dietary behaviour, and individual personality traits.

Hunger was associated with 37% of the variance in irritability, 34% of the variance in anger and 38% of the variance in pleasure recorded by the participants. The research also found that the negative emotions – irritability, anger, and unpleasantness – are caused by both day-to-day fluctuations in hunger, as well as residual levels of hunger measured by averages over the three-week period.

Lead author of the study Viren Swami, Professor of Social Psychology at Anglia Ruskin University (ARU), said: “Many of us are aware that being hungry can influence our emotions, but surprisingly little scientific research has focused on being ‘hangry’.

“Ours is the first study to examine being ‘hangry’ outside of a lab. By following people in their day-to-day lives, we found that hunger was related to levels of anger, irritability, and pleasure.

“Although our study doesn’t present ways to mitigate negative hunger-induced emotions, research suggests that being able to label an emotion can help people to regulate it, such as by recognising that we feel angry simply because we are hungry. Therefore, greater awareness of being ‘hangry’ could reduce the likelihood that hunger results in negative emotions and behaviours in individuals.”

The field work was carried out by Stefan Stieger, Professor of Psychology at Karl Landsteiner University of Health Sciences. Prof Stieger said: “This ‘hangry’ effect hasn’t been analysed in detail, so we chose a field-based approach where participants were invited to respond to prompts to complete brief surveys on an app. They were sent these prompts five times a day at semi-random occasions over a three-week period.

“This allowed us to generate intensive longitudinal data in a manner not possible with traditional laboratory-based research. Although this approach requires a great deal of effort – not only for participants but also for researchers in designing such studies – the results provide a high degree of generalisability compared to laboratory studies, giving us a much more complete picture of how people experience the emotional outcomes of hunger in their everyday lives.”

Source: Anglia Ruskin University

Categories : Diet and NutritionTags :

A Way to Prepare Potatoes for a Lower Glycaemic Index

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Photo by Clark Douglas on Unsplash

Researchers have tested a new potato processing technique designed to slow down the digestion of potato starch. Their experiments show that the approach prevents certain digestive enzymes from reaching the potato starch as quickly, leading to a more controlled release of dietary glucose.

Foods with lower glycaemic index have a variety of health benefits, such as reducing the risk of cardiovascular disease.

“There is a perception that potato foods are unhealthy because eating a large amount of some potato foods can cause a rapid increase in blood sugar, which is a risk for people with diabetes or those who want to control body weight,” said Amy Lin, PhD, the study’s principal investigator at A*STAR. “Our team revealed that toggling the accessibility of two digestion enzymes – α-amylase and mucosal α-glucosidase – in the small intestine is a successful strategy to make dietary glucose slowly and continuously release from potatoes.”

The findings are being presented online at NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition.

The researchers cut potatoes into cubes and blanched them in hot water with a food grade ingredient for 30 minutes., though they did not disclose what the ingredient was.

An enzyme barrier of pectin

This process causes a reaction with pectin, a water-soluble fibre in potatoes, creating a gelling structure which makes a porous barrier between starch granules and digestive enzymes. The size of the barrier’s pores can can be determined by the processing method to moderate how quickly α-amylase is able to penetrate the potato parenchyma cells and degrade starch to small molecules. Converting starch molecules to glucose relies on mucosal α-glucosidase, which is too big to penetrate those pores. Therefore, the elevation of dietary glucose of processed potatoes depends on the how quickly small starch molecules leach out of parenchyma cells and are digested by mucosal α-glucosidase.

“Without our treatment, enzymes move freely in and out of cells, and starch is quickly degraded by both enzymes and rapidly converted to glucose,” said Dr Lin. “The treatment allows the starch to be slowly degraded to prevent a spike in glycemia and then fully converted to glucose to meet our energy and nutritional needs.”

The technique is not designed to prevent the potato from being digested, but rather to slow digestion to avoid a rapid increase in blood sugar. Researchers say the modification could also help consumers feel full for a longer period after eating the treated potatoes, helping to avoid overeating.

Researchers report that the method performed well in tests with a simulated digestion process in the laboratory. Treatment increased the fraction of the starch that is considered slowly digestible from 10% to 35% and significantly reduced the ability for the enzyme a-amylase to access starch within the cell walls.

But how do they taste?

Since the process essentially pre-cooks the potatoes, treated potatoes are not shelf-stable but could be frozen and then cooked or further processed for dishes such as roasted potatoes, hash browns, soups or stir-fry, researchers say. Initial taste tests had good results in terms of digestibility and texture.

As a next step, the researchers are preparing to further test impacts on digestibility in a clinical trial. They also plan to study whether a similar approach could be used to improve other staple foods.

Source: American Society for Nutrition

Categories : Diet and NutritionTags :

Humans Naturally Moderate their Intake of Energy-rich Meals

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A hamburger
Photo by Ilya Mashkov on Unsplash

A new study has shown that, instead of overeating, humans moderate the size of energy-rich meals they consume, suggesting people are smarter eaters than previously thought.

The findings, published in The American Journal of Clinical Nutrition, revisit the long-held belief that humans don’t notice the energy content of the foods they consume, making them prone to eating the same quantity of food by weight, regardless of it being energy-rich or energy-poor.

The study, led by the University of Bristol, challenges a common view among researchers that people tend to overconsume high-energy foods.

Previous studies manipulated the energy content of foods or meals to create low- and high-energy versions. In those studies, people were not informed of which version they ate, and findings showed they tended to eat meals of the same weight, resulting in greater calorie intake with the high-energy version.

“For years we’ve believed that humans mindlessly overeat energy-rich meals. Remarkably, this study indicates a degree of nutritional intelligence whereby humans manage to adjust the amount they consume of high-energy density options,” said lead author Annika Flynn, Doctoral Researcher in Nutrition and Behaviour at the University of Bristol.

Rather than artificially manipulating the calories in single foods, this study looked at data from a trial using a normal, everyday meals with different energy densities, such as a chicken salad sandwich with fig roll biscuits or porridge with blueberries and almonds. The trial involved 20 healthy adults who temporarily lived in a hospital ward where they were served a variety of meals for four weeks.

The international team of researchers calculated the calories, grams, and energy density (calories per gram) for every meal each participant consumed. They found that meal calorie intake increased with energy density in energy-poor meals as previous observations with artificially manipulated foods also found. Surprisingly, with greater energy density a turning point was observed whereby people start to respond to increases in calories by reducing the size of the meals they consume. This suggests a previously unrecognised sensitivity to the energy content of the meals people were eating.

As this finding was based on data from a small, highly-controlled trial, the researchers next investigated whether the general population followed this pattern eating freely. Using data from the UK National Diet and Nutrition Survey, researchers again found meal calorie intake increased with energy density in meals which were energy-poor and then decreased in energy-rich meals. Importantly, for this turning point pattern to occur, participants would have needed to consume smaller meals, by weight, of the more energy-rich meals.

Annika said: “For instance, people ate smaller portions of a creamy cheese pasta dish, which is an energy-rich meal, than a salad with lots of different vegetables which is relatively energy-poor.”

This research sheds new light on human eating behaviour, specifically an apparent subtle sensitivity to calories in energy-rich meals.

Co-author Jeff Brunstrom, Professor of Experimental Psychology, said: “This research gives added weight to the idea humans aren’t passive overeaters after all, but show the discerning ability to moderate how much of an energy-rich meal they consume.

“This work is particularly exciting as it reveals a hidden complexity to how humans interact with modern energy-rich foods, something we’ve been referring to as ‘nutritional intelligence’. What this tells us is we don’t seem to passively overconsume these foods and so the reason why they are associated with obesity is more nuanced than previously thought. For now, at least this offers a new perspective on a longstanding issue and it opens the door to a range of important new questions and avenues for future research.”

Source: University of Bristol

Categories : Cardiovascular Disease Diet and NutritionTags :

An Egg a Day Keeps the Cardiologist Away

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Photo by Annie Spratt on Unsplash

Research published in eLife has shown how moderate egg consumption can increase the amount of heart-healthy metabolites in the blood. The findings suggest that eating up to one egg per day may help lower the risk of developing cardiovascular disease.

A rich source of dietary cholesterol, eggs also contain a variety of essential nutrients. Eggs have long had a bad rap when it comes to cardiovascular health, with conflicting evidence as to whether egg consumption is beneficial or harmful to heart health. A large study in China showed that those who ate one egg a day had a lower cardiovascular disease risk than those who ate eggs occasionally. To explore this, researchers carried out a population-based study exploring how egg consumption affects markers of cardiovascular health in the blood.

“Few studies have looked at the role that plasma cholesterol metabolism plays in the association between egg consumption and the risk of cardiovascular diseases, so we wanted to help address this gap,” explained first author Lang Pan, MSc at the Department of Epidemiology and Biostatistics, Peking University, Beijing, China.

Pan and the team selected 4778 participants from the China Kadoorie Biobank, 3401 of whom had a cardiovascular disease and 1377 did not. Measuring 225 metabolites in plasma samples taken from the participants’ blood, they identified 24 that were associated with self-reported levels of egg consumption.

Their analyses showed that individuals who ate a moderate amount of eggs had higher levels of a protein in their blood called apolipoprotein A1- a building-block of high-density lipoprotein (HDL). These individuals especially had more large, protective HDL molecules in their blood.

The researchers further identified 14 metabolites linked to heart disease, and participants who ate fewer eggs had lower levels of beneficial metabolites and higher levels of harmful ones in their blood, compared to regular egg eaters.

“Together, our results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease,” says author Canqing Yu, Associate Professor at the Department of Epidemiology and Biostatistics, Peking University. “More studies are needed to verify the causal roles that lipid metabolites play in the association between egg consumption and the risk of cardiovascular disease.”

“This study may also have implications for Chinese national dietary guidelines,” adds senior author Liming Li, Boya Distinguished Professor at the Department of Epidemiology and Biostatistics, Peking University. “Current health guidelines in China suggest eating one egg a day, but data indicate that the average consumption is lower than this. Our work highlights the need for more strategies to encourage moderate egg consumption among the population, to help lower the overall risk of cardiovascular disease.”

Source: eLife

Categories : Diet and NutritionTags :

Dentures Could Worsen Nutritional Intake

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Dentist checking teeth
Image by Caroline LM on Unsplash

Dentures could potentially worsen a person’s nutritional intake, according to new research in the Journal of Prosthodontics. The research team examined electronic dental and health records to gain a better understanding of how oral health treatments affect individuals’ overall health over time.

This is first known study to link lab values of nutritional biomarkers to dental records.

Thankam Thyvalikakath, DMD, MDS, PhD, senior author, explained the impact of dentures. “Dentures are a significant change for a person. They do not provide the same chewing efficiency, which may alter eating habits. Dentists need to be aware of this and provide advice or a referral for nutrition counselling. These patients need support during the transition and possible continued monitoring.”

The researchers matched the dental records of more than 10 000 patients which included lab test data, including malnutrition markers. The data included complete blood count, basic metabolic profile and lipid and thyroid panel tests. Comparing the lab results from two years before a patient received dentures to the two years after, the researchers found that people with dentures had a significant decline in certain nutrition markers over those two years.

People who did not wear dentures did not experience this decline. While marker levels were still within normal range, but the levels could potentially fall as more time passes, and the researchers urged dentists to be aware of this possibility.

Future research will look at other factors that may influence nutrition, including insurance status and dental clinic characteristics.

Source: Regenstrief Institute

Categories : Diet and Nutrition PaediatricsTags :

Report Finds One in Four Preschool Children in SA Malnourished

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Photo by Gautam Arora on Unsplash

One in four preschool children (aged four to five years) shows signs of long-term malnutrition, according to a new survey.

The Thrive by Five Index, released on 8 April, was produced by First National Bank and Innovation Edge in collaboration with the Department of Basic Education (DBE). The study surveyed more than 5000 children enrolled in early learning programmes across the country.

The study found about 25% of children were physically stunted, as a result of malnutrition in pregnancy and the early years of life. About 65% of children are either cognitively delayed, physically stunted, or both. This means they are not meeting the learning or growth standards expected of a child their age, and will start school at a disadvantage.

“Children from poorer households tended to perform worse,” said Sonja Giese, the lead researcher in the study. Giese is the founder of Innovation Edge, which was set up to support innovation in early childhood development. The rates of stunting were highest among the poorest children.

She said each child was assessed for about an hour. Children were assessed for things such as early mathematical skills, literacy and communication, motor development and coordination, among other things.

But Giese also drew attention to the positive outcomes of the study, saying that even within the poorest group of children there were some children who performed very well, causing a kind of “positive deviance”.

“I think there are some really interesting lessons we can learn from these outliers …Some children just thrive in difficult circumstances,” said Giese. She said more research could help to figure out how and why these children are thriving.

Giese said as the DBE had just taken over responsibility for early childhood education from the Department of Social Development, the study could show where attention should be focused.

In a statement about the survey, the DBE said that the first five years of the child’s life are the most important and stressed the importance of physical development during this stage.

Data for the survey was collected in late 2021 from a nationally representative sample of children aged 50-59 months enrolled in early learning programmes. The final weighted sample used for analysis included 5,139 children from 1,247 programmes across the country. The school quintile system was used to measure the probable socio-economic background of the children who were assessed. School quintiles are based on the income, education and unemployment levels of households in the school catchment area and for the purposes of the Thrive by Five study, the researchers assumed that the income level of children attending early learning programmes within each school cluster matched the income level of children attending the nearest school.

The researchers included more children from quintile 1 – the poorest – in order for the study to be representative of the country and each province. “That’s how we tried to make sure that it really provides a window into the world of children today in South Africa, exactly where they are and how they’re living,” said Giese.

Giese said that some of the data had not yet been analysed and further findings would be released over the next year.

This story was written by Liezl Human for GroundUp and is reproduced under a Creative Commons 4.0 Licence.

Source: GroundUp