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.

UF/IFAS Study: Food Safety Knowledge – Or Lack Thereof -- Passed From One Generation To Next

In the study, assistant professor Joy Rumble led a team of UF/IFAS researchers that conducted an internet survey of 511 Floridians. They wanted to know if there’s a correlation between food safety behaviors, generations of Floridians and where Floridians learn about food safety behaviors.

Newswise, November 7, 2016 --- Most people learn how to cook and safely handle food from their parents. Then they pass along their food knowledge and behaviors – right or wrong – from generation to generation.

This cycle may prevent young people from learning all they can about food safety, a new University of Florida Institute of Food and Agricultural Sciences study shows.

But the UF/IFAS researcher leading the study says the findings present teachable moments. Joy Rumble and her research colleagues suggest more interactive and online instruction in food safety procedures, supplemented by social media outreach.

The real issue, as Rumble found in her newly published study, is that few Floridians bother to find out the safest ways to prevent food-borne illnesses.

And it’s not that they don’t care, said Rumble, an assistant professor in agricultural education and communication.

“They’ve just never had a reason to care. They don’t know they are doing something wrong, or they’ve never knowingly gotten sick from something they made.”

In the study, Rumble led a team of UF/IFAS researchers that conducted an internet survey of 511 Floridians.

They wanted to know if there’s a correlation between food safety behaviors, generations of Floridians and where Floridians learn about food safety behaviors.

They divided the respondents into age groups: millennials or younger (ages 20 to 39); those in Generation X (ages 40 to 51), young baby boomers (ages 52 to 61), older baby boomers (ages 62 to 70) and the silent generation (ages 71 and older).

One area researchers asked about was whether respondents disinfect counters before they get food ready to eat or cook.

The study found that more than 70 percent of the millennials through old baby boomers do this, while 55 percent of the silent generation do this.

On the other hand, 79 percent of the silent generation properly defrosted frozen food in the refrigerator or microwave, while 40 percent of millennials reported doing this.

What millennials don’t know about proper food preparation stems partly from the convenience-driven society in which they’ve grown up.

That includes ready-to-eat meals or meals cooked outside the home. Another factor for millennials and other age groups: home-economics classes.

Home economics was a fixture in secondary schools through the 1960s, at least for girls, according a 2010 study published in the Journal of the American Medical Association. These days, there are fewer and fewer such classes.

But all generations have reasons not to know as much about properly preparing food as educators might want.

“The silent generation grew up in a time where a lot less was known about proper food safety, preparation and handling,” Rumble said.

The new UF/IFAS study is published in the journal Food Control.

All Yeasts Are Not Created Equal

 Concordia biology professor Malcolm Whiteway identifies cellular variations that may lead to more effective treatments

Newswise, October 24, 2016— Yeast. Great if you want to make bread or wine. Not so hot if it turns up as Candida albicans in large quantities in your body and makes you sick.

A study recently published by a team of researchers led by Concordia University professor Malcolm Whiteway in Current Biology shows that the type of yeast in bread is less similar to the type that causes fungal infections than previously thought.

The researchers hope that by shining new light on what makes the pathogen tick, his research may eventually help create targeted drugs.

When yeast goes bad

Candida albicans is the strain of yeast that causes relatively benign infections in people with strong immune systems. But it can be a serious threat to people with compromised immune systems, such as patients with AIDS or those undergoing chemotherapy or transplants of organs or bone marrow.

“Blood-stream infections related to Candida are frequently fatal,” says Whiteway, who conducted the study with key collaborators Walters Tebung — a PhD candidate at Concordia, and Joachim Morschhauser with Germany’s Institut für Molekulare Infektionsbiologie.

Because the cells of this fungus function very similarly to human cells, the antibiotics that have been so successful in treating bacterial infections are not active against them.

And the current anti-fungal drugs can have serious side effects. My research is aimed at helping to develop a new generation of anti-fungal drugs that have limited side effects”

Yin yang yeast

Whiteway and his colleagues examined how a cellular process in Candida albicans differs from the one in Saccharomyces cerevisiae, the yeast used in making bread and wine. Through “genetic rewiring,” the protein controlling a particular process in one yeast species controls a different process in the other.

The rewiring occurs in a protein named Ppr1. In Candida albicans, this protein controls the degrading of purines — molecules that make up DNA.

But the Ppr1 protein in Saccharomyces cerevisiae controls the building of pyrimidines — molecules that make up the elements of DNA complementary to purines.

“Imagine two similar looking houses in Montreal and Toronto. In Montreal, when you flick a switch in the living room the lights come on. But when you flick the equivalent switch in the house in Toronto the stereo goes off. The same switch is doing different jobs,” says Whiteway, who also holds a Canada Research Chair in Microbial Genomics in the Faculty of Arts and Science.

“We think the reason for this is because the yeast that makes bread and wine changed its metabolism to allow it to grow without much oxygen. This led to the pressure that generated the rewiring,” he says.

New treatment options

Pinpointing differences between bread-making and disease-causing yeasts gives us a picture of how cells can be remarkably different even when they look similar. That’s important from a drug production standpoint. Right now, it's common practice to use Saccharomyces to develop drugs to fight Candida.

“This study proves that we have to study the pathogen itself. We can’t just study proxies and think drugs that will treat one will work in the other,” says Whiteway.

“If you want drugs to fight Candida you’re better off working with Candida, even though Saccharomyces is easier to come by. The more we understand about how a fungal cell works, the better we can identify weak points in its armour.”

“We hope it will one day lead to new treatment options for patients suffering from yeast infections, with the goal of faster healing and reduced suffering.”