Older adults who don’t get enough Vitamin D, in addition to putting
the health of their bones and heart at risk, may also be in danger of
developing mobility limitations and disability, according to new
research from Wake Forest Baptist Medical Center. The study analyzed an
association discovered between Vitamin D and the onset of mobility
limitation and disability over six years of follow-up, using data from
the National Institute on Agings study on Health, Aging, and Body
Composition.
Data from a total of 2,099 participants was used for this study,
with eligible participants reporting at the outset no difficulty
walking one-fourth mile, climbing 10 steps, or performing daily
activities. All participants were free of life-threatening illness, and
serum levels of Vitamin D were measured at the beginning of the study.
Mobility limitation and disability are defined as any difficulty or
lack of ability in walking several blocks or climbing a flight of
stairs. Occurrence of mobility limitation and disability during
follow-up was then assessed during annual clinic visits, alternated with
telephone interviews every six months over six years.
“We observed about a 30 percent increased risk of mobility
limitations for those older adults who had low levels of Vitamin D, and
almost a two-fold higher risk of mobility disability,” according to lead
author Denise Houston, PhD, a nutrition epidemiologist in the Wake
Forest Baptist Department of Geriatrics and Gerontology.
Vitamin D plays an important role in muscle function, so it is quite
possible that low levels of the vitamin could result in the onset of
decreased muscular strength, naturally resulting in compromised physical
performance. Vitamin D may also indirectly affect overall physiological
function and metabolism, as low Vitamin D levels have also been
associated with diabetes, high blood pressure and cardiovascular
disease. These conditions are frequently related to a corresponding
decline in physical function.
People get Vitamin D when it is naturally produced in the skin by sun
exposure, by eating foods with Vitamin D, such as fortified milk, juice
and cereals, and by taking vitamin D supplements. Current recommendations
call for adults over the age of 70 to aim for 800 IUs of Vitamin D
daily in their diet or supplements. These dietary recommendations,
however, are based solely on Vitamin Ds benefits for bone health. When
taking into account all the other health factors this vitamin has been associated with in recent years, it seems reasonable to predict an increase in these recommendations.
Wednesday, May 30, 2012
Tuesday, May 29, 2012
Blueberries Promote Exercise Recovery
Recent findings from research conducted in New Zealand indicates that
blueberries—and more specifically, the potent antioxidants they
contain—could help people to return to peak performance faster after
strenuous exercise.
The function that antioxidants play in recovery from exercise involves the inhibition of free radicals produced as a result of the exercise itself. Although clearly beneficial for long-term health, it is also true that all exercise produces some degree of inflammation, and intense or prolonged exercise can produce enough to actually inhibit progress.
Ten female participants were involved in the study. In the first part, participants were given blueberry smoothies before, during, and for two days after the performance of exercise strength tests, while blood samples were taken to monitor recovery. Several weeks later, the exercise were repeated, while a “placebo” smoothie (made without blueberries) was consumed instead.
Results indicated that—despite the total antioxidant content of the control and experimental smoothies to be similar—ingesting the blueberries ultimately produced a higher level of antioxidant defense in the blood. This was associated with an improved rate of recovery in the first 36 hours in one particular measure of muscle performance, expressed in terms of muscular strength.
Although not directly influencing adaptation and development in the muscle, it appears that by helping to reduce the oxidative stress within, the polyphenols present in blueberries enable those adaptations to occur more quickly. Those who find themselves occasionally kept from the gym or other activities by excess inflammation might be advised to stock up on this fruit in natural or supplemental form.
The function that antioxidants play in recovery from exercise involves the inhibition of free radicals produced as a result of the exercise itself. Although clearly beneficial for long-term health, it is also true that all exercise produces some degree of inflammation, and intense or prolonged exercise can produce enough to actually inhibit progress.
Ten female participants were involved in the study. In the first part, participants were given blueberry smoothies before, during, and for two days after the performance of exercise strength tests, while blood samples were taken to monitor recovery. Several weeks later, the exercise were repeated, while a “placebo” smoothie (made without blueberries) was consumed instead.
Results indicated that—despite the total antioxidant content of the control and experimental smoothies to be similar—ingesting the blueberries ultimately produced a higher level of antioxidant defense in the blood. This was associated with an improved rate of recovery in the first 36 hours in one particular measure of muscle performance, expressed in terms of muscular strength.
Although not directly influencing adaptation and development in the muscle, it appears that by helping to reduce the oxidative stress within, the polyphenols present in blueberries enable those adaptations to occur more quickly. Those who find themselves occasionally kept from the gym or other activities by excess inflammation might be advised to stock up on this fruit in natural or supplemental form.
Sunday, May 27, 2012
Vitamin K: A Nutrient Worth Knowing
A nutrient typically thought of in relation to bone health—if it’s
thought of at all—is vitamin K, which is sometimes referred to as “the
forgotten vitamin”. A bit like the vitamin B complex, it is in fact not
a single nutrient, but the name given to a group of vitamins of similar
composition.
The two main groups of vitamin K that occur naturally are phylloquinone (vitamin K1) and menaquinone (vitamin K2). Vitamin K1 is found in many vegetables, while vitamin K2 is primarily produced by bacteria. There is a third variety as well—menadione—which is entirely synthetic.
Physiologically, vitamin K plays a role along with magnesium in what is referred to as The Calcium Paradox: this refers to the potential for dietary or supplemental calcium to accumulate in arterial walls, rather than in bones where it belongs. Proper intake of vitamin K helps to biologically direct calcium to the skeletal system, which in turn greatly reduces the likelihood of calcium arriving at the arteries.
Another very interesting study suggests that vitamin K may have potential to assist in cancer treatment. This is due to its promotion of apoptosis (or cell death) in malignant tissue, thereby interfering with progression of the disease. Finally, there appears to be a correlation between vitamin K deficiency and the presence of Alzheimer’s disease. While the exact nature of the relationship is not known, it is thought to involve the antioxidant properties vitamin K displays, which possess neuroprotective qualities.
Currently the average vitamin K intake in the U.S. is approximately 75 to 125 mcg daily. The current recommended intake is anywhere between 100 to 200 mcg daily, and as it has been with vitamin D in the past, there are certain researchers advocating much higher amounts (up to 1,000 mcg) for maximum benefits. Apart from supplemental sources, leafy greens such as spinach, kale and collard greens provide the most abundant amounts of this lesser known but highly beneficial nutrient.
The two main groups of vitamin K that occur naturally are phylloquinone (vitamin K1) and menaquinone (vitamin K2). Vitamin K1 is found in many vegetables, while vitamin K2 is primarily produced by bacteria. There is a third variety as well—menadione—which is entirely synthetic.
Physiologically, vitamin K plays a role along with magnesium in what is referred to as The Calcium Paradox: this refers to the potential for dietary or supplemental calcium to accumulate in arterial walls, rather than in bones where it belongs. Proper intake of vitamin K helps to biologically direct calcium to the skeletal system, which in turn greatly reduces the likelihood of calcium arriving at the arteries.
Another very interesting study suggests that vitamin K may have potential to assist in cancer treatment. This is due to its promotion of apoptosis (or cell death) in malignant tissue, thereby interfering with progression of the disease. Finally, there appears to be a correlation between vitamin K deficiency and the presence of Alzheimer’s disease. While the exact nature of the relationship is not known, it is thought to involve the antioxidant properties vitamin K displays, which possess neuroprotective qualities.
Currently the average vitamin K intake in the U.S. is approximately 75 to 125 mcg daily. The current recommended intake is anywhere between 100 to 200 mcg daily, and as it has been with vitamin D in the past, there are certain researchers advocating much higher amounts (up to 1,000 mcg) for maximum benefits. Apart from supplemental sources, leafy greens such as spinach, kale and collard greens provide the most abundant amounts of this lesser known but highly beneficial nutrient.
Saturday, May 26, 2012
Omega 3s Show Positive Results For ADHD
Previous studies have pointed to the benefits of Omega 3 fatty
acids—docosahexaneoic acid (DHA) and eicosapentaenoic (EPA)—on various
aspects of cognitive health, particularly related to Alzheimer’s disease.
Most recently, increased levels of the Omega 3 fatty acid DHA have also
been associated with improved literacy in children with learning
disabilities, according to a new study from Australia.
The researchers recruited 90 children aged 9-12, diagnosed with ADHD, to participate in this randomized controlled trial. Children were randomly assigned to one of three groups: one received 2 grams daily of an EPA-rich fish oil, another a 2 gram dose of a DHA-rich fish oil, while a third group was given a similar quantity of what was essentially placebo—linoleic acid in the form of safflower oil.
In terms of quantifiable results, after four months of supplementation, researchers did not observe significant differences between groups in regard to primary outcomes. Despite an association between DHA levels in red blood cells and literacy, the Australia-based researchers did not observe a direct effect of supplementation with EPA or DHA on literacy, cognition and behavior as compared to children receiving the safflower oil control.
However, measured increases of DHA in red blood cells were positively correlated with improved word reading and lower incidence of oppositional behavior, as judged by the children’s parents. In children specifically diagnosed with learning difficulties, the potential benefits of increased DHA levels were even greater, with significant improvements recorded for word reading, spelling and improved ability to divide attention between tasks.
In addition, parents reported a lessening of oppositional behavior, hyperactivity and overall ADHD symptoms. The researchers were also able to report that increased red blood cell levels of EPA were associated with decreased anxiety and shyness—this suggests separate and unique benefits of EPA and DHA, which nonetheless have far-reaching applications in combination.
As phrased by the researchers, “Given the low omega 3 PUFA intakes in Western populations generally, the variation in the diagnostic criteria between the studies to date and the recent evidence that DHA supplementation can improve sustained attention and frontal lobe function in healthy boys, future research should explore the benefits of omega-3 PUFA supplementation for children who have developmentally delayed school performance but not necessarily a clinically diagnosed developmental disorder.”
The study is among the first to specifically investigate the effects of EPA and DHA rich oils compared with a control on ADHD symptoms in children. Although measurable results were somewhat elusive, the study did provide sufficient positive correlation to warrant further investigation. The discovery of sound nutraceutical support to augment and balance pharmaceutical and psychological measures would only increase the chances of more effective navigation through this prevalent affliction.
The researchers recruited 90 children aged 9-12, diagnosed with ADHD, to participate in this randomized controlled trial. Children were randomly assigned to one of three groups: one received 2 grams daily of an EPA-rich fish oil, another a 2 gram dose of a DHA-rich fish oil, while a third group was given a similar quantity of what was essentially placebo—linoleic acid in the form of safflower oil.
In terms of quantifiable results, after four months of supplementation, researchers did not observe significant differences between groups in regard to primary outcomes. Despite an association between DHA levels in red blood cells and literacy, the Australia-based researchers did not observe a direct effect of supplementation with EPA or DHA on literacy, cognition and behavior as compared to children receiving the safflower oil control.
However, measured increases of DHA in red blood cells were positively correlated with improved word reading and lower incidence of oppositional behavior, as judged by the children’s parents. In children specifically diagnosed with learning difficulties, the potential benefits of increased DHA levels were even greater, with significant improvements recorded for word reading, spelling and improved ability to divide attention between tasks.
In addition, parents reported a lessening of oppositional behavior, hyperactivity and overall ADHD symptoms. The researchers were also able to report that increased red blood cell levels of EPA were associated with decreased anxiety and shyness—this suggests separate and unique benefits of EPA and DHA, which nonetheless have far-reaching applications in combination.
As phrased by the researchers, “Given the low omega 3 PUFA intakes in Western populations generally, the variation in the diagnostic criteria between the studies to date and the recent evidence that DHA supplementation can improve sustained attention and frontal lobe function in healthy boys, future research should explore the benefits of omega-3 PUFA supplementation for children who have developmentally delayed school performance but not necessarily a clinically diagnosed developmental disorder.”
The study is among the first to specifically investigate the effects of EPA and DHA rich oils compared with a control on ADHD symptoms in children. Although measurable results were somewhat elusive, the study did provide sufficient positive correlation to warrant further investigation. The discovery of sound nutraceutical support to augment and balance pharmaceutical and psychological measures would only increase the chances of more effective navigation through this prevalent affliction.
Friday, May 25, 2012
Probiotics may help prevent diarrhea, study finds
According to a recent study published in the Journal of the American Medical Association, probiotics have “shown promise” in prevention and treatment of antibiotic-associated diarrhea (AAD).
The study, reported in national news outlets over the last few hours, states that:
Antimicrobial drugs—antibiotics—are a great asset in treating bacterial diseases, but overuse of antibiotics can result in the development of various gastrointenstinal disorders as a result of their powerful and indiscriminate nature—simply put, antibiotics wipe out all bacteria, good and bad, with some unfortunate side effects. In the studies analyzed, researchers were looking specifically for the effectiveness of probiotic bacteria in treating antibiotic associated diarrhea (AAD).
The majority of the clinical trials used Lactobacillus-based interventions alone or in combination with other strains, although overall the specific combinations used were not documented in sufficient clinical detail. Of all included trials, 63 reported the number of participants with specific gastrointestinal disorders such as diarrhea and the number of participants randomized to both treatment groups.
Across 63 studies and a total of some 11,811 participants, the use of probiotic bacteria was associated with a 42 percent lower risk of developing diarrhea compared with control groups. This result was consistent across a number of subgroups within these studies:
The study, reported in national news outlets over the last few hours, states that:
Probiotics reduced the risk of antibiotic-associated diarrhea by 42% … Diarrhea is more common with certain antibiotics, particularly at high doses needed to treat serious infections.The meta-analysis of 82 such studies shows great potential for the use of probiotics in restoring digestive balance following antibiotic treatment. Some lactic acid bacteria can help alleviate inflammation, therefore preventing intestinal disorders, and other evidence from recent scientific studies has demonstrated that some bacterial strains actually have a probiotic effect and thus may even aid in the prevention of disease.
Antimicrobial drugs—antibiotics—are a great asset in treating bacterial diseases, but overuse of antibiotics can result in the development of various gastrointenstinal disorders as a result of their powerful and indiscriminate nature—simply put, antibiotics wipe out all bacteria, good and bad, with some unfortunate side effects. In the studies analyzed, researchers were looking specifically for the effectiveness of probiotic bacteria in treating antibiotic associated diarrhea (AAD).
The majority of the clinical trials used Lactobacillus-based interventions alone or in combination with other strains, although overall the specific combinations used were not documented in sufficient clinical detail. Of all included trials, 63 reported the number of participants with specific gastrointestinal disorders such as diarrhea and the number of participants randomized to both treatment groups.
Across 63 studies and a total of some 11,811 participants, the use of probiotic bacteria was associated with a 42 percent lower risk of developing diarrhea compared with control groups. This result was consistent across a number of subgroups within these studies:
In summary, our review found sufficient evidence to conclude that adjunct probiotic administration is associated with a reduced risk of AAD. This generalized conclusion likely obscures heterogeneity in effectiveness among the patients, the antibiotics, and the probiotic strains or blends. Future studies should assess these factors and explicitly assess the possibility of adverse events to better refine our understanding of the use of probiotics to prevent AAD.Clearly more research will be required to refine any future treatment approaches. For the moment, however, it appears that the protective and restorative effects of these beneficial bacteria are apparent. The use of probiotic bacteria has become increasingly popular for improved nutrient absorption, facilitating healthy digestion and even weight loss. There is now potential for their use in the clinical environment, as well.
Probiotics: Antibiotic Effects, Yogurt Benefits and more
Earlier, we discussed the latest study on probiotics,
in which researchers said that the live microorganisms “showed promise”
in preventing and treating digestive problems – namely,
antibiotic-associated diarrhea (AAD).
In that research, which analyzed 82 separate studies on probiotics and their effects, scientists found a 42% reduction in the risk of AAD in nearly 12,000 case subjects. The study has been picked up by hundreds of media outlets since it was first reported on Tuesday night. And there are a couple of takeaways from the numerous stories that have been published on the subject:
One of the little-discussed parts of this study is that many people don’t know how antibiotics they put in their bodies – whether it be for the relief of allergies, to combat illness or stave off infection – are affecting their health. Roshini Rajapaksa, a gastroenterologist at the NYU Langone Medical Center, said it best when she was quoted in the USA Today on the study:
While it is true that the manufacturing process for yogurt means it will inevitably contain some probiotic bacteria, this simple fact cannot justify strong probiotics claims. There is a very important difference between probiotic presence and probiotic benefits, which manufacturers tend to ignore. According to Dr. Shira Doron, an assistant professor of medicine at Tufts University:
It’s also important to note that probiotics aren’t the only ingredient in yogurt – a fact that, if watching a commercial on television or seeing a full-page ad in a magazine, might not be foremost in your mind (which, it seems, is the way yogurt companies want it).
Below you’ll find two labels. Take a close look at the information contained on these labels. Really study them:
The first image is the nutritional information for a leading national
brand of yogurt that touts its probiotic benefits. You’ll notice the
120 calories, one gram of saturated fat, five milligrams of cholesterol
and the 55 milligrams of sodium in each serving.
The second label? Well, that is the nutritional information for a leading national brand of mayonnaise. Yes, mayonnaise. You’ll notice the 90 calories, 1.5 grams of saturated fat, five milligrams of cholesterol and 90 milligrams of sodium in each serving.
Would you have ever guessed your yogurt had a very similar nutritional profile as your mayonnaise?
In that research, which analyzed 82 separate studies on probiotics and their effects, scientists found a 42% reduction in the risk of AAD in nearly 12,000 case subjects. The study has been picked up by hundreds of media outlets since it was first reported on Tuesday night. And there are a couple of takeaways from the numerous stories that have been published on the subject:
One of the little-discussed parts of this study is that many people don’t know how antibiotics they put in their bodies – whether it be for the relief of allergies, to combat illness or stave off infection – are affecting their health. Roshini Rajapaksa, a gastroenterologist at the NYU Langone Medical Center, said it best when she was quoted in the USA Today on the study:
When people take antibiotics, the drugs kill not only the bad bacteria that cause illness but also the good microbes that help regulate the intestines.As it relates to probiotics and digestive health, taking a probiotic supplement – one that includes billions of CFUs, preferably across a variety of strains that positively affect various areas of your digestive health – can be beneficial.
While it is true that the manufacturing process for yogurt means it will inevitably contain some probiotic bacteria, this simple fact cannot justify strong probiotics claims. There is a very important difference between probiotic presence and probiotic benefits, which manufacturers tend to ignore. According to Dr. Shira Doron, an assistant professor of medicine at Tufts University:
It’s a huge problem for the consumer to try to make heads or tails of whether the products that are out there really work.Though this may be true, more and more consumers are taking notice of probiotics – and taking action. In 2009, Dannon, one of the biggest sellers of probiotic yogurts, paid $35 million to settle a class-action lawsuit over probiotics claims made on its products.
It’s also important to note that probiotics aren’t the only ingredient in yogurt – a fact that, if watching a commercial on television or seeing a full-page ad in a magazine, might not be foremost in your mind (which, it seems, is the way yogurt companies want it).
Below you’ll find two labels. Take a close look at the information contained on these labels. Really study them:
Label #1
Label #2
The second label? Well, that is the nutritional information for a leading national brand of mayonnaise. Yes, mayonnaise. You’ll notice the 90 calories, 1.5 grams of saturated fat, five milligrams of cholesterol and 90 milligrams of sodium in each serving.
Would you have ever guessed your yogurt had a very similar nutritional profile as your mayonnaise?
Curcumin and Colon Cancer: Study in-progress
Curcumin has been recently studied for its cognitive benefits, as well as its potential benefits for bypass patients.
But a new study being conducted in the United Kingdom could have
far-reaching implications that could make this relatively low-profile
ingredient a big deal.
The Cancer Research UK and National Institute for Health Research Experimental Cancer Medicine Centre (ECMC) in Leicester, England, are teaming up to study whether curcumin could be effective in improving the results of standard chemotherapy for metastatic colon cancer.
Curcumin acts as an antioxidant and has anti-inflammatory properties. Traditionally it has been used for detoxification, liver health and digestive disorders. This latest study is meant to expand on previous research, which has shown curcumin may slow the spread of cancer, boost the effectiveness of chemotherapy and protect healthy cells from the effects of radiotherapy. According to Chief Investigator Professor Will Steward:
The Cancer Research UK and National Institute for Health Research Experimental Cancer Medicine Centre (ECMC) in Leicester, England, are teaming up to study whether curcumin could be effective in improving the results of standard chemotherapy for metastatic colon cancer.
Curcumin acts as an antioxidant and has anti-inflammatory properties. Traditionally it has been used for detoxification, liver health and digestive disorders. This latest study is meant to expand on previous research, which has shown curcumin may slow the spread of cancer, boost the effectiveness of chemotherapy and protect healthy cells from the effects of radiotherapy. According to Chief Investigator Professor Will Steward:
Certainly it is very, very promising and we are cautiously optimistic that we might see an improvement in outcome not just in terms of treating the cancer, making people live longer, giving people a better quality of life but also possibly reducing some of the nasty side-effects of chemotherapy.The three-year study will follow 40 colorectal cancer patients taking varying doses of curcumin. Researchers hope that, by the end of the study, they will have established “once-and-for-all that [curcumin] is helping to prevent bowel cancer.” According to Steward:
This research is at a very early stage but investigating the potential of plant chemicals to treat cancer is an intriguing area that we hope could provide clues to developing new drugs in the future.
Black Tea Shows Heart Health Benefits
nterest in the numerous varieties of tea has been on the rise in
recent years, with the greatest focus on the leaf’s relatively high
concentration of polyphenols. These are naturally occurring compounds
which display strong antioxidant activity, also known as ORAC value.
Green tea contains, on average, 30 to 40 percent water-extractable polyphenols, while black tea contains between 3 and 10 percent. Nonetheless, consumption of brewed black tea has been shown in a recent study to improve multiple heart health measures, including cholesterol and triglyceride levels.
The study recruited 87 people between 25 and 60 years of age to participate in this randomized controlled clinical trial. Participants were randomly assigned to consume either 200 ml (approximately seven fluid ounces) of brewed black tea per day—using approximately nine grams of ground leaves for the brewing—or the same volume of hot water over a 12-week period.
Results indicated that the consumption of black tea was linked to an over 18 percent decrease in fasting blood glucose and a 36 percent decrease in serum triglyceride levels. Additionally, the group consuming black tea displayed a 17 percent decrease in LDL/HDL ratio, with an accompanying tend towards increased HDL cholesterol levels, as compared to the control group.
“Although the underlying biological mechanisms for these effects and the exact role of phenolics warrant an extensive study, tea may provide an important source of dietary antioxidants in many individuals.”, said the researchers.
This new evidence, along with other recent studies involving the apparent benefits of caffeinated beverages, is increasingly making the local Starbucks appear more and more like a health food store. Until research suggests otherwise, the local baristas had better be prepared for a booming business this summer.
Green tea contains, on average, 30 to 40 percent water-extractable polyphenols, while black tea contains between 3 and 10 percent. Nonetheless, consumption of brewed black tea has been shown in a recent study to improve multiple heart health measures, including cholesterol and triglyceride levels.
The study recruited 87 people between 25 and 60 years of age to participate in this randomized controlled clinical trial. Participants were randomly assigned to consume either 200 ml (approximately seven fluid ounces) of brewed black tea per day—using approximately nine grams of ground leaves for the brewing—or the same volume of hot water over a 12-week period.
Results indicated that the consumption of black tea was linked to an over 18 percent decrease in fasting blood glucose and a 36 percent decrease in serum triglyceride levels. Additionally, the group consuming black tea displayed a 17 percent decrease in LDL/HDL ratio, with an accompanying tend towards increased HDL cholesterol levels, as compared to the control group.
“Although the underlying biological mechanisms for these effects and the exact role of phenolics warrant an extensive study, tea may provide an important source of dietary antioxidants in many individuals.”, said the researchers.
This new evidence, along with other recent studies involving the apparent benefits of caffeinated beverages, is increasingly making the local Starbucks appear more and more like a health food store. Until research suggests otherwise, the local baristas had better be prepared for a booming business this summer.
Good Nutrition Wanted, Solid Guidance Needed
Over half of Americans—52 percent, to be exact—have concluded that
figuring out their income taxes is easier than knowing what they should
and shouldn’t eat to be healthier, according to the International Food
Information Council (IFIC) Foundation’s 2012 Food & Health Survey.
The survey was conducted from April 3rd to April 13th of this year and involved 1,057 Americans aged 18 to 80. Survey results found that people do spend a great deal of time thinking about the healthfulness of their diets and do want to make improvements, but that 76 percent of those surveyed agree that ever-changing nutritional guidance and trends make it extremely challenging to know what to believe.
When it comes to making decisions about food, people are increasingly reliant on their own research rather than third-party experts or institutions. Over half of those surveyed reported having given a lot of thought to the foods and beverages they consume and the amount of physical activity they get (actual percentage measurements were 58 and 61 percent, respectively). However, only 20 percent say their diet is very healthful and 23 percent describe their diet as extremely or very unhealthful, while less than 20 percent meet the national Physical Activity Guidelines.
The survey also found that 90 percent of Americans have given at least a little thought to the ingredients in their food and beverages. Those surveyed said they are trying to eat more whole grains, fiber and protein, while cutting overall calories, sugar, solid fats and salt.
Overall, this study seems to hint at a touch of frustration when it comes to being healthy in America, brought on by too much bad information, or perhaps just a collective feeling of being overwhelmed. However, all of the above also shows great potential—and desire—in our population to be healthier; all that’s needed is a little more of the right guidance, persistence and patience.
The survey was conducted from April 3rd to April 13th of this year and involved 1,057 Americans aged 18 to 80. Survey results found that people do spend a great deal of time thinking about the healthfulness of their diets and do want to make improvements, but that 76 percent of those surveyed agree that ever-changing nutritional guidance and trends make it extremely challenging to know what to believe.
When it comes to making decisions about food, people are increasingly reliant on their own research rather than third-party experts or institutions. Over half of those surveyed reported having given a lot of thought to the foods and beverages they consume and the amount of physical activity they get (actual percentage measurements were 58 and 61 percent, respectively). However, only 20 percent say their diet is very healthful and 23 percent describe their diet as extremely or very unhealthful, while less than 20 percent meet the national Physical Activity Guidelines.
The survey also found that 90 percent of Americans have given at least a little thought to the ingredients in their food and beverages. Those surveyed said they are trying to eat more whole grains, fiber and protein, while cutting overall calories, sugar, solid fats and salt.
Overall, this study seems to hint at a touch of frustration when it comes to being healthy in America, brought on by too much bad information, or perhaps just a collective feeling of being overwhelmed. However, all of the above also shows great potential—and desire—in our population to be healthier; all that’s needed is a little more of the right guidance, persistence and patience.
Vitamin D Deficiency in Mothers May Affect Offspring
One in six American children are obese, and one in three is considered overweight.
These statistics have progressively gotten worse over the last decade, with no real end in sight. However, new research could be part of the breakthrough needed to combat these rising numbers. According to British researchers, there is a direct correlation between Vitamin D deficiencies in mothers during pregnancy and tendencies towards overweight and obesity in their children.
After seeing childhood obesity rising and more and more young women with Vitamin D deficiencies, scientists at Southampton University in England sought to prove or disprove a possible link between the two. In a six-year study, 977 women were monitored during their pregnancy and through their first few years of being a mother.
Findings showed that the children of mothers lacking the necessary vitamin D during pregnancy had higher body fat by age 6. Other factors such as weight gain during pregnancy, and overall health were monitored, but Vitamin D levels in mothers proved to be the only common link to the body composition of their children.
According to principal researcher Dr. Sian Robinson, “Although there is growing evidence that vitamin D status is linked to body fatness in children and adults, this research now suggests that the mother’s status in pregnancy could be important too.”
Vitamin D can be obtained through sunlight, seafood and dairy products, and supplements. For most people, sunlight and food do not provide the proper amount of Vitamin D3, the most beneficial form of Vitamin D. If this is the case, it is recommended to find a supplement to fill your need. On top of combating obesity, Vitamin D promotes calcium absorption and supports bone and cardiovascular health.
The study is an important step in learning about the potential causes of childhood obesity. With follow up studies, we may eventually be able to slow, stop and even reverse the growing number of overweight kids.
These statistics have progressively gotten worse over the last decade, with no real end in sight. However, new research could be part of the breakthrough needed to combat these rising numbers. According to British researchers, there is a direct correlation between Vitamin D deficiencies in mothers during pregnancy and tendencies towards overweight and obesity in their children.
After seeing childhood obesity rising and more and more young women with Vitamin D deficiencies, scientists at Southampton University in England sought to prove or disprove a possible link between the two. In a six-year study, 977 women were monitored during their pregnancy and through their first few years of being a mother.
Findings showed that the children of mothers lacking the necessary vitamin D during pregnancy had higher body fat by age 6. Other factors such as weight gain during pregnancy, and overall health were monitored, but Vitamin D levels in mothers proved to be the only common link to the body composition of their children.
According to principal researcher Dr. Sian Robinson, “Although there is growing evidence that vitamin D status is linked to body fatness in children and adults, this research now suggests that the mother’s status in pregnancy could be important too.”
Vitamin D can be obtained through sunlight, seafood and dairy products, and supplements. For most people, sunlight and food do not provide the proper amount of Vitamin D3, the most beneficial form of Vitamin D. If this is the case, it is recommended to find a supplement to fill your need. On top of combating obesity, Vitamin D promotes calcium absorption and supports bone and cardiovascular health.
The study is an important step in learning about the potential causes of childhood obesity. With follow up studies, we may eventually be able to slow, stop and even reverse the growing number of overweight kids.
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