Raising Dietary Potassium to Sodium Ratio Helps Reduce Heart, Kidney Disease

Limiting sodium and increasing potassium may be key to preventing chronic disease

Newswise, March 9, 2017--Reducing sodium (salt) in the diet has been recommended to lower blood pressure and the risk of heart disease. 

However, in a new review article, University of Southern California researchers found that increasing dietary potassium is as important to improving the risk factors for cardiovascular and kidney disease as limiting dietary sodium. 

The article is published ahead of print in the American Journal of Physiology—Endocrinology and Metabolism.

The research team reviewed more than 70 studies related to dietary approaches to regulating high blood pressure and found that the interaction of sodium and potassium is integral to maintaining healthy blood pressure levels. 

The ratio of sodium to potassium excreted as urine is an indication of how much of these minerals is consumed. When dietary potassium intake is elevated, the kidneys—composed of millions of small tubes working together—shift fluid to the area near the end of the tubes where potassium secretes into the urine. 

This shift reduces the amount of sodium and water that’s reabsorbed into the body. In this way, high potassium diet signals the body to reduce the amount of sodium that is retained. 

This circular pattern regulates the levels of both minerals in the body, which in turn helps lower blood pressure. Higher intake and excretion of potassium has also been found to slow the progression of kidney and heart disease.

In addition to analyzing data about the sodium-potassium ratio and its relationship to chronic disease, the research team explored strategies to educate the public about the importance of potassium for blood pressure control and heart health. Suggested policies include:
• Requiring manufacturers to print potassium content on Nutrition Facts labels,
• Promoting low-cost and easily available sources of potassium (milk, dried beans, potatoes, bananas) and
• Encouraging families to cook healthy, plant-based meals together.

“Consuming [an abundance] of [potassium] is a good strategy since our physiology evolved and was optimized to deal with high [potassium] low [sodium] intake, often referred to a Paleolithic diet,” wrote the research team. In other words, the human body functions best with a balance of the two nutrients.

Read the full article, “Cardiovascular benefits associated with higher dietary K+ versus lower dietary Na+: Evidence from population and mechanistic studies,” published ahead of print in the American Journal of Physiology—Endocrinology and Metabolism.

Physiology is the study of how molecules, cells, tissues and organs function in health and disease. Established in 1887, the American Physiological Society (APS) was the first U.S. society in the biomedical sciences field. The Society represents more than 10,500 members and publishes 15 peer-reviewed journals with a worldwide readership.

Study Finds Consumers Willing to Pay More for “All-Natural” Labeled Foods

Newswise, March 9, 2017 – A study published in the Journal of Food Science found that expectations of product quality, nutritional content and the amount of money consumers were willing to pay increased when consumers saw a product labeled “all-natural” as compared to the same product without the label.

Researchers at Ohio State University used virtual reality technology to simulate a grocery store taste-test of peanut butter. In one condition, consumers were asked by a server to evaluate identical products with only one being labeled all-natural. In the other, the server additionally emphasized the all-natural status of the one sample.

In the first condition, expectations of product quality and nutritional content increased, but not liking or willingness to pay additional for the all-natural product.

However, expectations of product quality and nutritional content as well the amount of money subjects were willing to pay increased further when a virtual in-store server identified one of the peanut butters as being made with all-natural ingredients. This result was observed across a diverse group of subjects indicating the broad impact of the all-natural label.

Currently, the U.S. Food and Drug Administration (FDA) has not provided a clear definition of the phrases “natural” or “all natural”, despite extensive use in U.S. product marketing.

Prior research has indicated that consumers define “natural” primarily by the absence of “undesirable” attributes such as additives and human intervention, as opposed to the presence of specific positive qualities.

“We believe our findings provide sound, evidence-based guidance to the FDA and suggest the term natural be regulated so as to minimize consumer and manufacturer confusion over the term. This will serve to protect America’s consumers and manufacturers by ensuring food labels convey accurate and non-misleading information,” lead author of the study Christopher T. Simons, Ph.D., explained.

View the abstract in the Journal of Food Science here.

About IFT
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry. For more information, please visit ift.org.

The Type, Not Just the Amount, of Sugar Consumption Matters in Risk of Health Problems

 Long-term fructose consumption impairs vascular and liver function in rats

Newswise, February 15, 2017 —The type of sugar you eat—and not just calorie count—may determine your risk for chronic disease. A new study is the first of its kind to compare the effects of two types of sugar on metabolic and vascular function. 

The paper is published ahead of print in the American Journal of Physiology—Heart and Circulatory Physiology.

Female rats were given a liquid solution of either glucose (a form of sugar found naturally in the body after carbohydrates are broken down) or fructose (sugar found in fruit and fruit juices) in addition to their normal diet of solid food.

The rats received the sweetened solutions for eight weeks, roughly equivalent to a person eating large amounts of sugar for six years. The sugar-fed rats were compared with a control group that received plain drinking water in addition to their food supply.

Researchers found that although both sugar-fed groups consumed more calories than the control group, the total calorie intake of the glucose-fed rats was higher than the rats that were given fructose.

Another surprising observation was that “despite this difference, only the fructose group exhibited a significant increase in final body weight,” wrote the research team.

In addition to higher weight gain, the fructose group showed more markers of vascular disease and liver damage than the glucose group.

These included high triglycerides, increased liver weight, decreased fat burning in the liver (a factor that can contribute to fatty liver) and impaired relaxation of the aorta, which can affect blood pressure.

These findings suggest that an increase in the amount of calories consumed due to sweeteners is not the only factor involved in long-term health risks.

The type of sugar may also play a role in increasing risk factors for heart disease, diabetes and other chronic diseases.

Read the full article, “Type of Supplemented Simple Sugar, Not Merely Calorie Intake, Determines Adverse Effects on Metabolism and Aortic Function in Female Rats,” published ahead of print in the American Journal of Physiology—Heart and Circulatory Physiology.

Foods Rich in Resistant Starch May Benefit Health

Newswise, February 13, 2017 — A new comprehensive review examines the potential health benefits of resistant starch, a form of starch that is not digested in the small intestine and is therefore considered a type of dietary fibre.

Some forms of resistant starch occur naturally in foods such as bananas, potatoes, grains, and legumes, and some are produced or modified commercially and incorporated into food products.

There has been increasing research interest in resistant starch, with a large number of human studies published over the last 10 years looking at a variety of different health outcomes such as postprandial glycaemia, satiety, and gut health.

The review summarises reported effects and explores the potential mechanisms of action that underpin them.

For example, there is consistent evidence that consumption of resistant starch can aid blood sugar control. It has also been suggested that resistant starch can support gut health and enhance satiety via increased production of short chain fatty acids.

“We know that adequate fibre intake—at least 30 g per day—is important for achieving a healthy, balanced diet, which reduces the risk of developing a range of chronic diseases. Resistant starch is a type of dietary fibre that increases the production of short chain fatty acids in the gut, and there have been numerous human studies reporting its impact on different health outcomes,” said Dr. Stacey Lockyer, co-author of the Nutrition Bulletin review.

“Whilst findings support positive effects on some markers, further research is needed in most areas to establish whether consuming resistant starch can confer significant benefits that are relevant to the general population; however this is definitely an exciting area of nutritional research for the future.”

Mediterranean Diet May Have Lasting Effects on Brain Health

Newswise, February 13, 2017 — MINNEAPOLIS – A new study shows that older people who followed a Mediterranean diet retained more brain volume over a three-year period than those who did not follow the diet as closely.

The study is published in the January 4, 2017, online issue of Neurology®, the medical journal of the American Academy of Neurology. But contrary to earlier studies, eating more fish and less meat was not related to changes in the brain.

The Mediterranean diet includes large amounts of fruits, vegetables, olive oil, beans and cereal grains such as wheat and rice, moderate amounts of fish, dairy and wine, and limited red meat and poultry. 

“As we age, the brain shrinks and we lose brain cells which can affect learning and memory,” said study author Michelle Luciano, PhD, of the University of Edinburgh in Scotland.

“This study adds to the body of evidence that suggests the Mediterranean diet has a positive impact on brain health.”

Researchers gathered information on the eating habits of 967 Scottish people around age 70 who did not have dementia. Of those people, 562 had an MRI brain scan around age 73 to measure overall brain volume, gray matter volume and thickness of the cortex, which is the outer layer of the brain.

From that group, 401 people then returned for a second MRI at age 76. These measurements were compared to how closely participants followed the Mediterranean diet.

The participants varied in how closely their dietary habits followed the Mediterranean diet principles. People who didn’t follow as closely to the Mediterranean diet were more likely to have a higher loss of total brain volume over the three years than people who followed the diet more closely.

The difference in diet explained 0.5 percent of the variation in total brain volume, an effect that was half the size of that due to normal aging.

The results were the same when researchers adjusted for other factors that could affect brain volume, such as age, education and having diabetes or high blood pressure.

There was no relationship between grey matter volume or cortical thickness and the Mediterranean diet.

The researchers also found that fish and meat consumption were not related to brain changes, which is contrary to earlier studies.

“It’s possible that other components of the Mediterranean diet are responsible for this relationship, or that it’s due to all of the components in combination,” Luciano said.

Luciano noted that earlier studies looked at brain measurements at one point in time, whereas the current study followed people over time.

“In our study, eating habits were measured before brain volume was, which suggests that the diet may be able to provide long-term protection to the brain,” said Luciano. “Still, larger studies are needed to confirm these results.”

The study was supported by Age UK, the UK Biotechnology and Biological Sciences Research Council, the UK Medical Research Council and the Scottish Funding Council SINAPSE Collaboration.

To learn more about brain health, visit www.aan.com/patients.

The American Academy of Neurology is the world’s largest association of neurologists and neuroscience professionals, with 30,000 members. The AAN is dedicated to promoting the highest quality patient-centered neurologic care.

A neurologist is a doctor with specialized training in diagnosing, treating and managing disorders of the brain and nervous system such as Alzheimer’s disease, stroke, migraine, multiple sclerosis, concussion, Parkinson’s disease and epilepsy.

For more information about the American Academy of Neurology, visit http://www.aan.com or find us on Facebook, Twitter, Google+, LinkedIn and YouTube.

New Research Concludes That Pasta Eaters Have Better Diet Quality

Newswise, January 14, 2017 — Washington, DC (January 12, 2017) – New research analyzing the diets of people who eat pasta has revealed more good news about one of America’s favorite foods.

The research on pasta, presented at The Obesity Society’s annual meeting in New Orleans this past November, concluded that pasta consumption in adults is associated with overall better diet quality when compared to adults who don’t eat pasta.

Also, pasta-eaters have greater adherence to the U.S. 2015-2020 Dietary Guidelines, as they are consuming greater amounts of shortfall nutrients, including folate, iron, magnesium and dietary fiber.

Shortfall nutrients are the nutrients most people lack in their diets. The research also found that pasta consumers are eating more essential nutrients, less saturated fat and less added sugar compared to those who don’t eat pasta.

The research, entitled “Pasta consumption is associated with greater intake of 2015 Dietary Guidelines’ shortfall nutrients, a better diet quality and lower added sugar in American adults: Results from the National Health and Nutrition Examination Survey, 2001-2012” was conducted by Nutritional Strategies, Inc. on behalf of the National Pasta Association.

It examined associations between pasta consumption, shortfall nutrient intakes as defined by the 2015 Dietary Guidelines (2015 DG) and diet quality in comparison to non-pasta consumption in U.S. adults. The data review did not look at any health outcomes associated with pasta consumption.

Researchers analyzed the National Health and Nutrition Examination Survey (NHANES) 2001-2012 data on U.S. adults (> 19 years of age).

Diet quality was measured using the USDA’s Healthy Eating Index-2010 (which measures one’s diet against the USDA Dietary Guidelines), and pasta consumption was defined as all dry domestic and imported pasta/noodle varieties made with only wheat and no egg.

From the analysis, researchers identified a number of key positive nutritional dietary patterns associated with those who eat pasta as part of their diet compared to those who don’t eat pasta. They are:

• Higher diet quality scores (as measured by USDA’s Healthy Eating Index-2010 scale)
• Greater intake of shortfall nutrients like folate, iron, magnesium and dietary fiber
• Lower daily intakes of saturated fat and added sugar
• Greater vitamin and mineral intake overall

“The new 2015-2020 Dietary Guidelines encourage the consumption of all types of grains for the many nutrients they provide. Pasta can be an effective building block for good nutrition, as it serves as a perfect delivery system for fruits, vegetables, lean meats, fish and legumes,” explains registered dietitian Diane Welland, Nutrition Communications Manager for the National Pasta Association.

“This analysis underscores the nutritional importance of grains, such as pasta, as consistent with a healthy diet. It shows that pasta eaters have better quality diets than those who don’t eat pasta.”

Pasta has long been celebrated as one of America’s favorite foods and advocated by nutritionists for its good nutrition. In addition to the nutrients mentioned in this new research, pasta also provides important carbohydrates, which the body uses for energy.

Pasta is a low-sodium and cholesterol-free food with a low glycemic index. Low glycemic index foods keep blood sugar levels regular. For more information, recipes and facts about pasta, please visit www.pastafits.org.

About the National Pasta Association (NPA):
NPA is the leading trade association for the U.S. pasta industry. The association provides leadership to the industry on public policy issues, serving as its voice in Washington, D.C. NPA also forges alliances with key organizations, monitors and addresses technical issues, and conducts nutrition and food safety research on behalf of the U.S. pasta industry. 

Celebrity Chefs Have Poor Food Safety Practices

Newswise, December 26, 2016— Celebrity chefs are cooking up poor food safety habits, according to a Kansas State University study.

Kansas State University food safety experts Edgar Chambers IV and Curtis Maughan, along with Tennessee State University's Sandria Godwin, recently published"Food safety behaviors observed in celebrity chefs across a variety of programs" in the Journal of Public Health. The researchers viewed 100 cooking shows with 24 popular celebrity chefs and found several unclean food preparation behaviors.

"Twenty-three percent of chefs licked their fingers; that's terrible," said Chambers, professor and director of the Sensory Analysis Center at Kansas State University. "Twenty percent touched their hair or dirty clothing or things and then touched food again."

The chefs' most common food safety hazards included lack of hand-washing, not changing the cutting boards between raw meat and vegetables that wouldn't be cooked, and not using a meat thermometer to check meat doneness.

"Washing your hands is not a one-time thing," Chambers said. "We saw some chefs wash their hands in the beginning before preparing food, but they didn't wash their hands during food preparation when they should have."

Chambers said this is not modeling good behavior for viewers. Celebrity chefs' purpose is to entertain and educate about food preparation techniques and helpful kitchen hints, which should include proper food safety practices, he said.

"We hear about safety issues from unclean food or when something has gotten through the food system," Chambers said. "It can be detrimental to young children and the elderly, but many times when people think they have the 24-hour stomach flu, it's often from poor food preparation practices."

According to the study, about 1 in 6 Americans are exposed to foodborne illnesses each year, which can economically and socially affect consumers. Practices promoted by the Fight Bac! consumer food safety education campaign, which the researchers used to evaluate the chefs' food safety practices, can help improve public health.

Sponsored by the U.S. Department of Agriculture, Food and Drug Administration and the Centers for Disease Control and Prevention, the campaign encourages cooks to clean, separate, cook and chill to help prevent foodborne illness.

"All celebrity chefs have to do is mention these things as they go along: 'Remember to wash your hands,' 'Don't forget to change out your cutting board,' or 'I washed my hands here' — which some chefs did do," Chambers said.

"They don't have to show it on television but they should remind viewers that there are safety issues involved in food preparation."

No chef received a perfect score but the researchers noticed some were more careful in the kitchen, which included more safe practices than others did.

Chambers said that viewers may know proper food safety, but because people are creatures of habit, they may rely on practices that they are familiar with instead of adopting safe recommendations. Celebrity chefs can help make viewers more likely to use their food safety practices, he said.

"I think that celebrity chefs have a responsibility for entertaining us, but they also have a responsibility to give us good food," Chambers said. "We want celebrity chefs to teach us how to make food that not only tastes good but is good for us — and part of that is good food safety

The USDA and the National Institute for Food and Agriculture funded the research.