Scientists already know much about the more than 200 bones that make up your body. But mysteries remain regarding the exact role that many natural compounds in foods might play in strengthening our skeletons. Those compounds include estrogen-like substances known as soybean isoflavones.
Agricultural Research Service (ARS) physiologist Marta D. Van Loan and other researchers learned more about these compounds in a 3-year study—the longest of its kind—reported earlier this year in the American Journal of Clinical Nutrition. Van Loan is with the ARS Western Human Nutrition Research Center at the University of California-Davis.
Because of its potential as a possible substitute for conventional steroid hormone replacement therapy for postmenopausal women, soy has been the subject of more than two dozen studies conducted here and abroad during the past decade. According to Van Loan, some of those investigations suggest that soy enhances bone health.
Van Loan teamed up with Iowa State University researcher D. Lee Alekel and others for the 3-year investigation to determine whether isoflavones extracted from soy protein would protect postmenopausal volunteers against bone loss. Participants in the study took either a placebo tablet or a tablet containing one of two moderate amounts of the isoflavones—80 milligrams (mg) or 120 mg—for the duration of the investigation.
Overall, the isoflavones had no significant positive effect on preventing bone loss. However, the 120-mg treatment showed a modest benefit when evaluated in conjunction with lifestyle factors.
The researchers suggest that the body's response to isoflavones extracted from soy proteins may be different from responses to isoflavones in their natural matrix of soy protein or soy foods, or in a soy-protein supplement. Or, some soy-protein compound other than the extracted isoflavones may have been responsible for the bone-protecting effects seen in some previous studies. Finally, the isoflavone doses used in the 2010 study may not have been high enough to produce a bone-sparing effect.
Read more about this and other bone-health research in the July 2010 issue of Agricultural Research magazine.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture.
Saturday, July 31, 2010
Friday, July 30, 2010
Calcium supplements boost myocardial infarction risk
Myocardial infarction or heart attack was more commonly found in patients with osteoporosis who used calcium supplements,a meta-analysis of 16 studies reported in the British Medical Journal or BMJ revealed.
Doctors whose training on nutrition received from medical school is generally limited if any may advise their patients with bone disease to take calcium supplements with or without supplementation of vitamin D.
But the current study led by Ian Reid, MD, of the University of Auckland in New Zealand, and colleagues showed patients who had osteoporosis and took calcium supplements were 30 percent more likely to suffer myocardial infarction or heart attack.
The study was based on data from 11 previous clinical trials of 11,921 participants who were followed for a mean period of four years and five observational studies of 8151 participants who were followed for 3.6 years on average.
Patients in none of the studies were using vitamin D along with calcium supplements.
In the current study, separate analyses of data from both types of studies showed similar results, using calcium supplements was associated with 30 percent increased risk of myocardial infarction.
Suzanne Steinbaum, DO, cardiologist at Lenox Hill Hospital in New York City, was quoted by MedPage Today as commenting that "For patients who are at risk for heart disease, with multiple risk factors, or a strong family history, perhaps calcium supplementation should not be considered."
In the analysis of data from studies which were reported by patients, calcium supplementation was linked with an increased risk of myocardial infarction in those who had a dietary calcium intake above an average 805 mg per day, but not in those with a lower dietary intake.
The authors noted that calcium supplements may increase the risk of myocardial infarction by increasing serum calcium levels which have been found linked with higher heart attack risk in some epidemiological studies.
How could calcium supplements increase risk of myocardial infarction?
A myocardial infarction or heart attack occurs when blood flow to an area of the heart muscle is completely blocked, according to the National Heart Lung and Blood Institute.
The blockage results from coronary artery disease - a condition in which plaque builds up inside the coronary arteries. The plaque consists of fat, cholesterol, calcium and other substances in the blood.
Healingdaily.com suggests on its website that it is part of a terrible campaign that convinces patients that cholesterol is the major cause for heart disease and suppresses the fact that calcium plays a potentially even more important role in heart disease.
It should not be news that calcium supplements increase risk of cardiovascular disease such as heart attack as many studies have demonstrated the association.
In fact, a class of drugs called calcium channel blockers have been found at least as effective in reducing risk of cardiovascular disease including heart attack as other anti-hypertensive medications, according to Alcocer L and colleagues from Universidad Nacional Autónoma de México.
The drugs of this class are known to reduce risk of coronary calcification and retard progression of atherosclerosis, Alcocer et al. said in their report published this year in American Journal of Cardiovascular Drugs.
The current study even though there are some limitations suggests that too much calcium can be a risk for myocardial infarction or heart attack.
High concentrations of calcium are found in both animal-based foods such as milk, yogurt and cheddar cheese and plant-based foods such as pinto beans, red beans, white beans, tofu, bok choy, kale, Chinese cabbage, broccoli, rhubarb and spinach.
Doctors whose training on nutrition received from medical school is generally limited if any may advise their patients with bone disease to take calcium supplements with or without supplementation of vitamin D.
But the current study led by Ian Reid, MD, of the University of Auckland in New Zealand, and colleagues showed patients who had osteoporosis and took calcium supplements were 30 percent more likely to suffer myocardial infarction or heart attack.
The study was based on data from 11 previous clinical trials of 11,921 participants who were followed for a mean period of four years and five observational studies of 8151 participants who were followed for 3.6 years on average.
Patients in none of the studies were using vitamin D along with calcium supplements.
In the current study, separate analyses of data from both types of studies showed similar results, using calcium supplements was associated with 30 percent increased risk of myocardial infarction.
Suzanne Steinbaum, DO, cardiologist at Lenox Hill Hospital in New York City, was quoted by MedPage Today as commenting that "For patients who are at risk for heart disease, with multiple risk factors, or a strong family history, perhaps calcium supplementation should not be considered."
In the analysis of data from studies which were reported by patients, calcium supplementation was linked with an increased risk of myocardial infarction in those who had a dietary calcium intake above an average 805 mg per day, but not in those with a lower dietary intake.
The authors noted that calcium supplements may increase the risk of myocardial infarction by increasing serum calcium levels which have been found linked with higher heart attack risk in some epidemiological studies.
How could calcium supplements increase risk of myocardial infarction?
A myocardial infarction or heart attack occurs when blood flow to an area of the heart muscle is completely blocked, according to the National Heart Lung and Blood Institute.
The blockage results from coronary artery disease - a condition in which plaque builds up inside the coronary arteries. The plaque consists of fat, cholesterol, calcium and other substances in the blood.
Healingdaily.com suggests on its website that it is part of a terrible campaign that convinces patients that cholesterol is the major cause for heart disease and suppresses the fact that calcium plays a potentially even more important role in heart disease.
It should not be news that calcium supplements increase risk of cardiovascular disease such as heart attack as many studies have demonstrated the association.
In fact, a class of drugs called calcium channel blockers have been found at least as effective in reducing risk of cardiovascular disease including heart attack as other anti-hypertensive medications, according to Alcocer L and colleagues from Universidad Nacional Autónoma de México.
The drugs of this class are known to reduce risk of coronary calcification and retard progression of atherosclerosis, Alcocer et al. said in their report published this year in American Journal of Cardiovascular Drugs.
The current study even though there are some limitations suggests that too much calcium can be a risk for myocardial infarction or heart attack.
High concentrations of calcium are found in both animal-based foods such as milk, yogurt and cheddar cheese and plant-based foods such as pinto beans, red beans, white beans, tofu, bok choy, kale, Chinese cabbage, broccoli, rhubarb and spinach.
Branding and labeling have the most significant impact on consumers' buying decisions
Branding and labelling have the most impact on consumers’ buying decisions, followed by blind tasting, concludes a study that used wine tasting as a model to determine the relative influence of different cues on purchasing intent.
When a consumer is making up their mind whether or not to buy a product they are not guided by its taste alone. A number of extrinsic factors also vie for their attention, such as awareness of the brand, labelling, price and origin. For a marketers, it is vital to understand how the different triggers that can lead target consumers towards the check out.
Authors of the new study Simone Mueller and Gergely Szolnoki said that little is know about the relative impact of the various extrinsic cues on informed product evaluation. They set out to investigate this, and how strongly consumers differ in their responsiveness. Their findings could help marketers develop more targeted strategies for product launches.
For the study, which has been accepted for publication in the journal Food Quality and Preference, Mueller and Sziolnoki recruited 521 wine drinkers in three German cities. The participants first ranked their liking of white wines in a blind tasting, then evaluated different elements of product: region of origin, grape variety, brand, and packaging style.
Wine was chosen as a good model because there is a keen interplay between intrinsic sensory characteristics and extrinsic attributes.
Overall label style and brand evaluation were seen to be the most important elements, followed by liking in the blind tests.
However not all consumer groups responded to the cues in the same way.
Younger consumers, deemed to be less experienced, used a mix of cues, whereas consumers more experienced with drinking wine tended to base their decisions on grape variety and liking.
The oldest consumers tended to be most swayed by brand and packaging. The researchers suggest that this may have been because they have had longer to form evaluation heuristics.
Price matters
The researchers introduced the issue of price only after the tasting and other cues had been evaluated. They found that product quality and taste preferences swayed purchase intent on one hand, economic constraints on the other.
The model might be applied to other products.
Mueller and Szolnoki concluded: “Our approach could be useful for products with less sensory fatigue for which a larger number of samples can be evaluated in blind and informed conditions, also reducing the potential bias from presenting identical stimuli.
“A larger test design also reduces the risk that respondents might become aware of the manipulation of evaluating the same sensory stimulus in different informed conditions.”
Some drawbacks to the design were also flagged.
“Although we aimed to include a large number of the most important extrinsic wine attributes into the experimental design, the relative effect of other cues such as closure, health claims or alcohol level still has to be explored in future research.”
Source
Food Quality and Preference
DOI: 10.1016/j.foodqual.2010.07.011
"The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness"
When a consumer is making up their mind whether or not to buy a product they are not guided by its taste alone. A number of extrinsic factors also vie for their attention, such as awareness of the brand, labelling, price and origin. For a marketers, it is vital to understand how the different triggers that can lead target consumers towards the check out.
Authors of the new study Simone Mueller and Gergely Szolnoki said that little is know about the relative impact of the various extrinsic cues on informed product evaluation. They set out to investigate this, and how strongly consumers differ in their responsiveness. Their findings could help marketers develop more targeted strategies for product launches.
For the study, which has been accepted for publication in the journal Food Quality and Preference, Mueller and Sziolnoki recruited 521 wine drinkers in three German cities. The participants first ranked their liking of white wines in a blind tasting, then evaluated different elements of product: region of origin, grape variety, brand, and packaging style.
Wine was chosen as a good model because there is a keen interplay between intrinsic sensory characteristics and extrinsic attributes.
Overall label style and brand evaluation were seen to be the most important elements, followed by liking in the blind tests.
However not all consumer groups responded to the cues in the same way.
Younger consumers, deemed to be less experienced, used a mix of cues, whereas consumers more experienced with drinking wine tended to base their decisions on grape variety and liking.
The oldest consumers tended to be most swayed by brand and packaging. The researchers suggest that this may have been because they have had longer to form evaluation heuristics.
Price matters
The researchers introduced the issue of price only after the tasting and other cues had been evaluated. They found that product quality and taste preferences swayed purchase intent on one hand, economic constraints on the other.
The model might be applied to other products.
Mueller and Szolnoki concluded: “Our approach could be useful for products with less sensory fatigue for which a larger number of samples can be evaluated in blind and informed conditions, also reducing the potential bias from presenting identical stimuli.
“A larger test design also reduces the risk that respondents might become aware of the manipulation of evaluating the same sensory stimulus in different informed conditions.”
Some drawbacks to the design were also flagged.
“Although we aimed to include a large number of the most important extrinsic wine attributes into the experimental design, the relative effect of other cues such as closure, health claims or alcohol level still has to be explored in future research.”
Source
Food Quality and Preference
DOI: 10.1016/j.foodqual.2010.07.011
"The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness"
Thursday, July 29, 2010
Study Says Media Misrepresents Organic
A new study published in the British Food Journal finds U.S. media coverage of organic agriculture and organic food are more likely to be positive than negative and inaccurately claim organic food is safer.
Researchers from Kansas State University explored how topics of organic food and agriculture were discussed in five North American newspapers. Using the content analysis technique, the 618 articles collected were analyzed for topic, tone and theme regarding food safety, environmental concerns and human health. The prominent topics of the articles were genetic engineering, pesticides and organic farming.
The researchers found 41.4 percent of the articles had a neutral tone toward organic agriculture and food; 36.9 percent had a positive tone; 15.5 percent were mixed; and 6.1 percent were negative.
"We concluded that articles about organic production in the selected time period were seldom negative," said lead author Doug Powell. "Organic agriculture was often portrayed in the media as an alternative to allegedly unsafe and environmentally damaging modern agriculture practices. That means organic was being defined by what it isn't, rather than what it is."
The U.S. Department of Agriculture has repeatedly stated that the organic standard is a verification of production methods and not a food-safety claim, Powell said.
"Food safety was the least important in the media discussion of organic agriculture," he said. "The finding that 50 percent of food safety-themed statements in news articles were positive with respect to organic agriculture, while 81 percent of health-themed statements and 90 percent of environment-themed statements were positive toward organic food, indicates an uncritical press."
Sources:
* Kansas State University: STUDY FINDS MEDIA MAY BE OVERHYPING BENEFITS OF ORGANIC FOOD, AGRICULTURE
Researchers from Kansas State University explored how topics of organic food and agriculture were discussed in five North American newspapers. Using the content analysis technique, the 618 articles collected were analyzed for topic, tone and theme regarding food safety, environmental concerns and human health. The prominent topics of the articles were genetic engineering, pesticides and organic farming.
The researchers found 41.4 percent of the articles had a neutral tone toward organic agriculture and food; 36.9 percent had a positive tone; 15.5 percent were mixed; and 6.1 percent were negative.
"We concluded that articles about organic production in the selected time period were seldom negative," said lead author Doug Powell. "Organic agriculture was often portrayed in the media as an alternative to allegedly unsafe and environmentally damaging modern agriculture practices. That means organic was being defined by what it isn't, rather than what it is."
The U.S. Department of Agriculture has repeatedly stated that the organic standard is a verification of production methods and not a food-safety claim, Powell said.
"Food safety was the least important in the media discussion of organic agriculture," he said. "The finding that 50 percent of food safety-themed statements in news articles were positive with respect to organic agriculture, while 81 percent of health-themed statements and 90 percent of environment-themed statements were positive toward organic food, indicates an uncritical press."
Sources:
* Kansas State University: STUDY FINDS MEDIA MAY BE OVERHYPING BENEFITS OF ORGANIC FOOD, AGRICULTURE
Wednesday, July 28, 2010
Polyphenols may have a possible correlation
Preliminary studies show a possible correlation between polyphenols – plant based antioxidants associated with disease prevention – and improved cardiovascular health and circulation.
Specifically, polyphenols found in green and black teas, cocoa, pistachio nuts and grapes have helped some patients preserve cardiovascular health.
"Polyphenol antioxidants may help maintain cardiovascular function and healthy circulation" said Mark Dreher, Ph.D., president/CSO Nutrition Science Solutions, especially in individuals "sensitized to oxidized stress."
However, studies, to date, "have been of short duration, and further research regarding specific biomarkers (indications of health) and effects on efficacy and intake" are needed, said Jeffrey Blumberg, Ph.D., professor in the Friedman School of Nutrition Science and Policy, and director, Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.
In general, there has been no endorsement of polyphenols for promoting cardiovascular health, however, the U.S. Dietary Guidelines Advisory Committee recently issued a report stating: "Moderate evidence suggests that modest consumption of dark chocolate and cocoa polyphenols are associated with reduced CVD (cardiovascular disease) risk."
Cocoa is believed to lower LDL-cholesterol 1 percent over time, and a 1 percent reduction in LDL associated with a 2 percent reduction in cardiovascular disease, said Dreher.
Despite a lack of strong evidence, consumers do associate antioxidants with improved heart health.
Specifically, polyphenols found in green and black teas, cocoa, pistachio nuts and grapes have helped some patients preserve cardiovascular health.
"Polyphenol antioxidants may help maintain cardiovascular function and healthy circulation" said Mark Dreher, Ph.D., president/CSO Nutrition Science Solutions, especially in individuals "sensitized to oxidized stress."
However, studies, to date, "have been of short duration, and further research regarding specific biomarkers (indications of health) and effects on efficacy and intake" are needed, said Jeffrey Blumberg, Ph.D., professor in the Friedman School of Nutrition Science and Policy, and director, Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.
In general, there has been no endorsement of polyphenols for promoting cardiovascular health, however, the U.S. Dietary Guidelines Advisory Committee recently issued a report stating: "Moderate evidence suggests that modest consumption of dark chocolate and cocoa polyphenols are associated with reduced CVD (cardiovascular disease) risk."
Cocoa is believed to lower LDL-cholesterol 1 percent over time, and a 1 percent reduction in LDL associated with a 2 percent reduction in cardiovascular disease, said Dreher.
Despite a lack of strong evidence, consumers do associate antioxidants with improved heart health.
Tuesday, July 27, 2010
Protein-Rich Diet Good for Older Adults
Starting the day off with a high-protein breakfast helps maintain muscle mass, curb hunger, reduce abdominal fat, and prevent and slow the progression of age-related bone and muscle loss, according to new research presented during a panel presentation at the 2010 IFT Annual Meeting and Food Expo®. The findings suggest a protein-rich diet may lower health costs and improve mobility and independence in older adults.
Humans have the ability to build muscle at any age; however, the effects of insufficient protein increase substantially in older adults, often leading to muscle and bone conditions such as sarcopenia (the degenerative loss of muscle mass) and osteoporosis, said Douglas Paddon-Jones, Ph.D., associate professor, physical therapy and internal medicine, the University of Texas Medical Branch.
Protein makes up about 50 percent of bone volume and 33 percent of our body mass, said dietician and sports nutritionist Marie Spano. “Higher protein diets (optimally, between 25 and 30 grams of protein per meal) are associated with greater bone mass and fewer fractures when calcium intake is adequate,” she said.
Replacing carbohydrates with protein also can prevent obesity and obesity-related conditions such as type 2 diabetes.
Sources:
* IFT: An Optimal Diet Starts with a High-Protein Breakfast
Humans have the ability to build muscle at any age; however, the effects of insufficient protein increase substantially in older adults, often leading to muscle and bone conditions such as sarcopenia (the degenerative loss of muscle mass) and osteoporosis, said Douglas Paddon-Jones, Ph.D., associate professor, physical therapy and internal medicine, the University of Texas Medical Branch.
Protein makes up about 50 percent of bone volume and 33 percent of our body mass, said dietician and sports nutritionist Marie Spano. “Higher protein diets (optimally, between 25 and 30 grams of protein per meal) are associated with greater bone mass and fewer fractures when calcium intake is adequate,” she said.
Replacing carbohydrates with protein also can prevent obesity and obesity-related conditions such as type 2 diabetes.
Sources:
* IFT: An Optimal Diet Starts with a High-Protein Breakfast
Monday, July 26, 2010
Three key substances in the gluten found in wheat, rye and barley trigger celiac disease
The precise cause of the immune reaction that leads to coeliac disease has been discovered.
Three key substances in the gluten found in wheat, rye and barley trigger the digestive condition, UK and Australian researchers say.
This gives a potential new target for developing treatments and even a vaccine, they believe.
Coeliac disease is caused by an intolerance to gluten found in foods like bread, pasta and biscuits.
It is thought to affect around 1 in every 100 people in the UK, particularly women.
The link between gluten and coeliac disease was first established 60 years ago but scientists have struggled to pinpoint the precise component in gluten that triggers it.
The research, published in the journal, Science Translational Medicine, studied 200 patients with coeliac disease attending clinics in Oxford and Melbourne.
The volunteers were asked to eat bread, rye muffins or boiled barley. Six days later they had blood samples taken to measure their immune response to thousands of different gluten fragments, or peptides.
The tests identified 90 peptides that caused some level of immune reaction, but three were found to be particularly toxic.
Professor Bob Anderson, head of the Walter and Eliza Hall Institute of Medical Research in Melbourne, Australia, said: "These three components account for the majority of the immune response to gluten that is observed in people with coeliac disease."
Coeliac disease can be managed with a gluten-free diet but this is often a challenge for patients. Nearly half still have damage to their intestines five years after starting a gluten-free diet.
Professor Anderson said one potential new therapy is already being developed, using immunotherapy to expose people with coeliac disease to tiny amounts of the three toxic peptides.
Early results of the trial are expected in the next few months.
Sarah Sleet, Chief Executive of the charity Coeliac UK, said the new finding could potentially help lead to a vaccine against coeliac disease but far more research was needed.
She said: "It's an important piece of the jigsaw but a lot of further work remains so nobody should be expecting a practical solution in their surgery within the next 10 years."
The symptoms of coeliac disease vary from person to person and can range from very mild to severe.
Possible symptoms include diarrhoea, nausea and vomiting, recurrent stomach pain, tiredness, headaches, weight loss and mouth ulcers.
Some symptoms may be mistaken as irritable bowel syndrome or wheat intolerance.
Three key substances in the gluten found in wheat, rye and barley trigger the digestive condition, UK and Australian researchers say.
This gives a potential new target for developing treatments and even a vaccine, they believe.
Coeliac disease is caused by an intolerance to gluten found in foods like bread, pasta and biscuits.
It is thought to affect around 1 in every 100 people in the UK, particularly women.
The link between gluten and coeliac disease was first established 60 years ago but scientists have struggled to pinpoint the precise component in gluten that triggers it.
The research, published in the journal, Science Translational Medicine, studied 200 patients with coeliac disease attending clinics in Oxford and Melbourne.
The volunteers were asked to eat bread, rye muffins or boiled barley. Six days later they had blood samples taken to measure their immune response to thousands of different gluten fragments, or peptides.
The tests identified 90 peptides that caused some level of immune reaction, but three were found to be particularly toxic.
Professor Bob Anderson, head of the Walter and Eliza Hall Institute of Medical Research in Melbourne, Australia, said: "These three components account for the majority of the immune response to gluten that is observed in people with coeliac disease."
Coeliac disease can be managed with a gluten-free diet but this is often a challenge for patients. Nearly half still have damage to their intestines five years after starting a gluten-free diet.
Professor Anderson said one potential new therapy is already being developed, using immunotherapy to expose people with coeliac disease to tiny amounts of the three toxic peptides.
Early results of the trial are expected in the next few months.
Sarah Sleet, Chief Executive of the charity Coeliac UK, said the new finding could potentially help lead to a vaccine against coeliac disease but far more research was needed.
She said: "It's an important piece of the jigsaw but a lot of further work remains so nobody should be expecting a practical solution in their surgery within the next 10 years."
The symptoms of coeliac disease vary from person to person and can range from very mild to severe.
Possible symptoms include diarrhoea, nausea and vomiting, recurrent stomach pain, tiredness, headaches, weight loss and mouth ulcers.
Some symptoms may be mistaken as irritable bowel syndrome or wheat intolerance.
Sunday, July 25, 2010
Tart Cherry Juice Puts Insomnia to Sleep
Drinking a glass of unsweetened cherry juice at bedtime may help provide a natural way to curb insomnia, according to a new study published in the Journal of Medicinal Food that examined the effects of the melatonin-rich fruit and sleep deprivation.
Using a randomized, double-blind, crossover pilot study, researchers gave participants a tart cherry juice beverage and placebo for two weeks with an intervening 2-week washout period. Sleep continuity (sleep onset, wake after sleep onset, total sleep time and sleep efficiency) was assessed by 2-week mean values from daily sleep diaries and disease severity by the Insomnia Severity Index in a cohort of 15 older adults with chronic insomnia who were otherwise healthy.
The tart cherry juice beverage was associated with statistically significant pre- to post-treatment improvements on all sleep variables. When compared to placebo, the study beverage produced significant reductions in insomnia severity (minutes awake after sleep onset); no such improvements were observed for sleep latency, total sleep time or sleep efficiency compared to placebo.
Sources:
* Journal of Medicinal Food: Effects of a Tart Cherry Juice Beverage on the Sleep of Older Adults with Insomnia: A Pilot Study
Using a randomized, double-blind, crossover pilot study, researchers gave participants a tart cherry juice beverage and placebo for two weeks with an intervening 2-week washout period. Sleep continuity (sleep onset, wake after sleep onset, total sleep time and sleep efficiency) was assessed by 2-week mean values from daily sleep diaries and disease severity by the Insomnia Severity Index in a cohort of 15 older adults with chronic insomnia who were otherwise healthy.
The tart cherry juice beverage was associated with statistically significant pre- to post-treatment improvements on all sleep variables. When compared to placebo, the study beverage produced significant reductions in insomnia severity (minutes awake after sleep onset); no such improvements were observed for sleep latency, total sleep time or sleep efficiency compared to placebo.
Sources:
* Journal of Medicinal Food: Effects of a Tart Cherry Juice Beverage on the Sleep of Older Adults with Insomnia: A Pilot Study
Saturday, July 24, 2010
The market for fresh convenience foods grew by 5% in 2009
By most accounts, Americans slowed their spending on consumer products as a result of the economic downturn. However, market research publisher Packaged Facts has found one product that enjoyed a recessionary boon -- fresh convenience foods .According to Fresh Convenience Foods in the U.S., the market for fresh convenience foods grew by 5% in 2009 to reach sales of $22 billion. Packaged Facts expects these marketing and merchandising efforts to continue to prove successful over the short term, driving sales of fresh convenience foods up another 28% by 2014 to $29 billion.
During the height of the recession, fresh convenience food marketers and retailers spotted an opening. Seeing their main competition coming from the restaurant industry (instead of less costly unprepared food), many retailers began to compete more heavily on price without cutting back on the process of innovation in quality and convenience that had been underway for more than a decade. According to the report, these efforts proved successful, spurring a shift by many consumers from restaurant meals to prepared food purchased at retail outlets.
"The big question of course is, can growth be sustained? Although the bruising recession that began in 2008 is technically over, its fallout seems certain to affect the economy for some time into the future," says Don Montuori, publisher of Packaged Facts. "In the short term it seems likely that consumers will have less mad money jangling around in their pockets than they did in the past decade or two. This does not mean that supermarkets will have less money in their cash registers than they did in the past decade or two, but it does mean they will have to work harder for every dollar. Throughout the recent rough patch retailers have been able to incorporate a level of price competition into what was already a groundswell of innovation in the concept of fresh prepared foods. It's that interaction between innovation and price competition that has worked so far, and both sides of the equation must be maintained if the market is to continue growing."
The report examines the U.S. market for fresh prepared convenience foods sold refrigerated or hot to consumers, through myriad retail channels including supermarkets, supercenters, warehouse clubs, small food marts and delis, convenience stores, and drugstores. As defined by the report, a fresh convenience food is a prepared food that is ready-to-eat, or almost ready-to-eat -- a salad with dressing on the side, for example. These products include prepared meals, entrees and side dishes.
Fresh convenience foods are sold through a broad and still growing spectrum of retail channels. Nevertheless, the majority of sales continue to take place in supermarkets and grocery stores, which account for an estimated 68% share of 2009 retail dollar sales. Supercenters and mass merchandisers are the second most popular channel, ringing up 13% of sales, followed by natural/health food stores, warehouse clubs and convenience stores.
Fresh Convenience Foods in the U.S. details the complex changes that have taken place in the market since 2007, with new attention to competition by retail sector. Using Symphony/IRI mass-market sales tracking data, it offers detailed accounts of sales and marketer/brand activity across 17 refrigerated product segments, from lunch kits and dinners/entrees to fresh soup and side dishes, while diving into selected segments using SPINSscan data for natural supermarket channel. The report projects sales, market growth drivers, and competitive opportunities, including an extensive account of the battle with the foodservice industry for consumer dollars that details the staggering -- and still growing -- assortment of menu and marketing trends shaping the industry. For further information, please visit: http://www.packagedfacts.com/Convenience-Foods-Fresh-2511642/.
During the height of the recession, fresh convenience food marketers and retailers spotted an opening. Seeing their main competition coming from the restaurant industry (instead of less costly unprepared food), many retailers began to compete more heavily on price without cutting back on the process of innovation in quality and convenience that had been underway for more than a decade. According to the report, these efforts proved successful, spurring a shift by many consumers from restaurant meals to prepared food purchased at retail outlets.
"The big question of course is, can growth be sustained? Although the bruising recession that began in 2008 is technically over, its fallout seems certain to affect the economy for some time into the future," says Don Montuori, publisher of Packaged Facts. "In the short term it seems likely that consumers will have less mad money jangling around in their pockets than they did in the past decade or two. This does not mean that supermarkets will have less money in their cash registers than they did in the past decade or two, but it does mean they will have to work harder for every dollar. Throughout the recent rough patch retailers have been able to incorporate a level of price competition into what was already a groundswell of innovation in the concept of fresh prepared foods. It's that interaction between innovation and price competition that has worked so far, and both sides of the equation must be maintained if the market is to continue growing."
The report examines the U.S. market for fresh prepared convenience foods sold refrigerated or hot to consumers, through myriad retail channels including supermarkets, supercenters, warehouse clubs, small food marts and delis, convenience stores, and drugstores. As defined by the report, a fresh convenience food is a prepared food that is ready-to-eat, or almost ready-to-eat -- a salad with dressing on the side, for example. These products include prepared meals, entrees and side dishes.
Fresh convenience foods are sold through a broad and still growing spectrum of retail channels. Nevertheless, the majority of sales continue to take place in supermarkets and grocery stores, which account for an estimated 68% share of 2009 retail dollar sales. Supercenters and mass merchandisers are the second most popular channel, ringing up 13% of sales, followed by natural/health food stores, warehouse clubs and convenience stores.
Fresh Convenience Foods in the U.S. details the complex changes that have taken place in the market since 2007, with new attention to competition by retail sector. Using Symphony/IRI mass-market sales tracking data, it offers detailed accounts of sales and marketer/brand activity across 17 refrigerated product segments, from lunch kits and dinners/entrees to fresh soup and side dishes, while diving into selected segments using SPINSscan data for natural supermarket channel. The report projects sales, market growth drivers, and competitive opportunities, including an extensive account of the battle with the foodservice industry for consumer dollars that details the staggering -- and still growing -- assortment of menu and marketing trends shaping the industry. For further information, please visit: http://www.packagedfacts.com/Convenience-Foods-Fresh-2511642/.
Friday, July 23, 2010
Mobiles may increase risk of tinnitus, study suggests
Ringing or buzzing in the ear, a small Regularly using a mobile phone may increase the risk of tinnitus, which involves constant study suggests.
Austrian researchers recruited 100 people with the condition and 100 without, and compared mobile phone use.
They found tinnitus was over 70% more likely in those averaging 10 minutes' daily phone use, reported Occupational and Environmental Medicine journal.
But the British Tinnitus Association said a link was unproven.
While intense noise, head trauma and certain drugs are all known to increase the risk of the ear condition, in many cases the reasons are unknown.
Researchers from the Medical University of Vienna said the evidence so far linking mobiles with tinnitus was anecdotal, but that their small study suggested at the very least it warranted further investigation.
Because of the widespread use of the devices, even a slightly increased risk would be of "public health importance", they wrote, particularly given that the condition can in some cases profoundly interfere with daily life.
It is thought about 10% of the population have some form of tinnitus, but it is unclear whether the condition is becoming more prevalent.
Ear energy
As well as the 70% increased risk from using a phone for more than 10 minutes a day, they found that having used a phone for more than 160 hours cumulatively was associated with a 60% increased risk.
But their study did throw up statistical anomalies, finding a lower risk among those who had made 4,000 calls or more than those who had made fewer.
The team acknowledged that asking people to recall their use was problematic, leading to both over-estimation and underestimation.
But lead author Dr Hans Peter Hutter said there were biological mechanisms by which mobiles could cause ear problems.
The cochlea, the spiral-shaped organ that translates sounds into electrical impulses the brain can understand, and the auditory pathway "are located in an anatomical region where a considerable amount of the power emitted by mobile phones are absorbed".
It is also possible that prolonged, constrained posture using a phone while walking and talking could affect blood flow in that side of the head.
These reasons are more likely than simply the sound of speech on the other end of the line.
Veronica Kennedy, a consultant and adviser to the British Tinnitus Association, said: "The association between tinnitus and electromagnetic fields is not a new idea with electromagnetic fields being put forward both as a cause and treatment for tinnitus.
"Some people have attributed their tinnitus to the sounds generated by electromagnetic fields within modern electrical wiring or power plants.
Electromagnetic therapy has also been used to treat tinnitus. This is an interesting study but there are a number of complex factors underlying tinnitus which have not been addressed in the study.
"The link between mobile phone use remains unproven with further work still needed."
Austrian researchers recruited 100 people with the condition and 100 without, and compared mobile phone use.
They found tinnitus was over 70% more likely in those averaging 10 minutes' daily phone use, reported Occupational and Environmental Medicine journal.
But the British Tinnitus Association said a link was unproven.
While intense noise, head trauma and certain drugs are all known to increase the risk of the ear condition, in many cases the reasons are unknown.
Researchers from the Medical University of Vienna said the evidence so far linking mobiles with tinnitus was anecdotal, but that their small study suggested at the very least it warranted further investigation.
Because of the widespread use of the devices, even a slightly increased risk would be of "public health importance", they wrote, particularly given that the condition can in some cases profoundly interfere with daily life.
It is thought about 10% of the population have some form of tinnitus, but it is unclear whether the condition is becoming more prevalent.
Ear energy
As well as the 70% increased risk from using a phone for more than 10 minutes a day, they found that having used a phone for more than 160 hours cumulatively was associated with a 60% increased risk.
But their study did throw up statistical anomalies, finding a lower risk among those who had made 4,000 calls or more than those who had made fewer.
The team acknowledged that asking people to recall their use was problematic, leading to both over-estimation and underestimation.
But lead author Dr Hans Peter Hutter said there were biological mechanisms by which mobiles could cause ear problems.
The cochlea, the spiral-shaped organ that translates sounds into electrical impulses the brain can understand, and the auditory pathway "are located in an anatomical region where a considerable amount of the power emitted by mobile phones are absorbed".
It is also possible that prolonged, constrained posture using a phone while walking and talking could affect blood flow in that side of the head.
These reasons are more likely than simply the sound of speech on the other end of the line.
Veronica Kennedy, a consultant and adviser to the British Tinnitus Association, said: "The association between tinnitus and electromagnetic fields is not a new idea with electromagnetic fields being put forward both as a cause and treatment for tinnitus.
"Some people have attributed their tinnitus to the sounds generated by electromagnetic fields within modern electrical wiring or power plants.
Electromagnetic therapy has also been used to treat tinnitus. This is an interesting study but there are a number of complex factors underlying tinnitus which have not been addressed in the study.
"The link between mobile phone use remains unproven with further work still needed."
Thursday, July 22, 2010
Nutrition for Better Skin
You really are what you eat, and it’s reflected in the health of your skin. From hydration to staving off free-radical oxidation, certain ingredients naturally found in food or added to functional foods and beverages can help promote beauty from within.
Vitamins and antioxidants
It’s no secret that exposure to ultraviolet (UV) rays causes the majority of skin damage. UV light breaks down collagen and contributes to inflammation, brown splotches known as melasma, decreased tautness and, over time, wrinkles. UV rays also deplete skin antioxidants. Despite its skin-damaging effects, UV light has been used as a treatment for some types of skin diseases. The benefits of UV light may be an indirect result of vitamin D synthesis in the human body after exposure to sunlight (Annals of Rheumatic Diseases, 2005; 64:83-86). Vitamin D is used both topically and orally as a remedy for psoriasis, an autoimmune disease characterized by thick patches of inflamed, scaly skin due to an abnormally high rate of cell division. Vitamin D boosts immune cell activity and inhibits proliferation of keratinocytes, the predominant cells in the outer layer of skin, thereby improving psoriasis (Journal of Drugs in Dermatology, 2009; 8:4-8).
Vitamin A is well known for helping fight acne, photoaging and psoriasis, both orally in the form of the prescription drug Accutane (for acne only) and topically in the form of retinoids. High doses of vitamin A can be toxic, but provitamin A carotenoids are generally considered safe and are converted to vitamin A in the body. Carotenoids are naturally found in human skin and, according to epidemiological and animal studies, carotenoid consumption may help prevent UV-induced skin damage and wrinkling (Clinical Dermatology, 2009; 27:195-201; American Journal of Lifestyle Medicine, 2009; 3:349-352). In a placebo-controlled study examining 24 mg per day of beta-carotene compared to 24 mg per day of mixed carotenoids (beta-carotene, lutein and lycopene) for 12 weeks, both supplemented groups showed an increase in total carotenoids in both blood and skin. And, 24 hours after exposure to UV rays, both supplemented groups showed a significant decrease in redness of the skin, indicating that carotenoids help protect against skin damage due to UV light (Journal of Nutrition, 2003; 1:98-101).
In a study examining food intake and skin wrinkling in elderly Swedish, Australian and Greek individuals, those with a high intake of vegetables, legumes and olive oil had less skin wrinkling and damage. Interestingly, Greek cuisine often combines vegetables, legumes and olive oil, which may be an especially beneficial mix as the fat in olive oil enhances the absorption of fat-soluble antioxidant vitamins and phytochemicals naturally found in vegetables and legumes (Journal of the American College of Nutrition, 2001; 20:71-80).
Food high in vitamin C may also be especially beneficial. Data from the National Health and Nutrition Examination Survey (NHANES) found that a higher intake of foods rich in vitamin C, as measured by a 24-hour recall, was associated with a decreased likelihood of a wrinkled appearance (Alternative Medicine Review, 2003; 8:359-377; The American Journal of Clinical Nutrition, 2007; 86:1,225-1,231).
Two other antioxidants with potential are resveratrol and alpha-lipoic acid. In vitro studies show resveratrol can suppress skin cancer progression (Biochemical and Biophysical Research Communications, 2009; 384:215-220). Alpha-lipoic acid, as taken in a mixed supplement that also contained pine bark extract and vitamins and minerals, was found to be more effective than a placebo for improving skin quality as measured by visual assessment of fine wrinkles, coarse wrinkles and roughness (Journal of Internal Medical Research, 2005; 33:267-272).
Oils well
The Holy Grail of fats, fish oil, may reduce inflammation from sun exposure and the development of non-melanoma skin cancer in those exposed to sunlight (Cancer Detection and Prevention, 2006; 30:224-232; Photochemistry and Photobiology, 2004; 80:231-235). However, the essential omega-6 fatty acid, linoleic acid, may do even more for those in search of the Fountain of Youth. Data from NHANES found that higher intakes of linoleic acid and lower intakes of total fat and carbohydrates were associated with better skin-aging appearance (The American Journal of Clinical Nutrition, 2007; 86:1,225-1,231). Conversely, a study in Japanese women found that total fat—saturated fat and monounsaturated fat—intake was associated with greater skin elasticity (Journal of Nutrition, 2010; 103:1,493-1,498).
The acid test
Hyaluronic acid, or hyaluronan, contributes to skin elasticity and attracts moisture, keeping skin hydrated (Skin Pharmacology and Physiology, 2004; 17:207-213). Hyaluronic acid is an effective dermal filler, helping plump up skin while softening lines and areas that appear “sunken” (Dermatologic Clinics, 2009; 27:427-432). Though it is effective if injected or in a skin-care product, the research has yet to reveal if hyaluronic acid in supplement form can help skin.
A potential alternative to hyaluronic acid is glucosamine. Glucosamine and one of its derivatives are precursors for glycosaminoglycans, including hyaluronic acid. Glucosamine supplementation may prove beneficial for skin hydration, improving the appearance of wrinkles and expediting wound healing (Journal of Cosmetic Dermatology, 2006; 5:309-315; Alternative Medicine Review, 2003; 8:359-377). In a randomized, controlled, single-blind study, 53 women taking a supplement containing glucosamine, amino acids, minerals and various antioxidants were compared to a control group of 12 women not taking the supplement. There was a statistically significant reduction in fine lines and wrinkles in those who took the supplement, although no change was found in skin hydration (Journal of Dermatological Treatment, 2001; 12:47-51). Few to no studies have examined the effects on skin of taking a glucosamine supplement alone, not combined with other ingredients.
The research on ingredients, whole foods and skin is far from vast. However, some clear winners have emerged that will promote a healthier skin appearance.
Vitamins and antioxidants
It’s no secret that exposure to ultraviolet (UV) rays causes the majority of skin damage. UV light breaks down collagen and contributes to inflammation, brown splotches known as melasma, decreased tautness and, over time, wrinkles. UV rays also deplete skin antioxidants. Despite its skin-damaging effects, UV light has been used as a treatment for some types of skin diseases. The benefits of UV light may be an indirect result of vitamin D synthesis in the human body after exposure to sunlight (Annals of Rheumatic Diseases, 2005; 64:83-86). Vitamin D is used both topically and orally as a remedy for psoriasis, an autoimmune disease characterized by thick patches of inflamed, scaly skin due to an abnormally high rate of cell division. Vitamin D boosts immune cell activity and inhibits proliferation of keratinocytes, the predominant cells in the outer layer of skin, thereby improving psoriasis (Journal of Drugs in Dermatology, 2009; 8:4-8).
Vitamin A is well known for helping fight acne, photoaging and psoriasis, both orally in the form of the prescription drug Accutane (for acne only) and topically in the form of retinoids. High doses of vitamin A can be toxic, but provitamin A carotenoids are generally considered safe and are converted to vitamin A in the body. Carotenoids are naturally found in human skin and, according to epidemiological and animal studies, carotenoid consumption may help prevent UV-induced skin damage and wrinkling (Clinical Dermatology, 2009; 27:195-201; American Journal of Lifestyle Medicine, 2009; 3:349-352). In a placebo-controlled study examining 24 mg per day of beta-carotene compared to 24 mg per day of mixed carotenoids (beta-carotene, lutein and lycopene) for 12 weeks, both supplemented groups showed an increase in total carotenoids in both blood and skin. And, 24 hours after exposure to UV rays, both supplemented groups showed a significant decrease in redness of the skin, indicating that carotenoids help protect against skin damage due to UV light (Journal of Nutrition, 2003; 1:98-101).
In a study examining food intake and skin wrinkling in elderly Swedish, Australian and Greek individuals, those with a high intake of vegetables, legumes and olive oil had less skin wrinkling and damage. Interestingly, Greek cuisine often combines vegetables, legumes and olive oil, which may be an especially beneficial mix as the fat in olive oil enhances the absorption of fat-soluble antioxidant vitamins and phytochemicals naturally found in vegetables and legumes (Journal of the American College of Nutrition, 2001; 20:71-80).
Food high in vitamin C may also be especially beneficial. Data from the National Health and Nutrition Examination Survey (NHANES) found that a higher intake of foods rich in vitamin C, as measured by a 24-hour recall, was associated with a decreased likelihood of a wrinkled appearance (Alternative Medicine Review, 2003; 8:359-377; The American Journal of Clinical Nutrition, 2007; 86:1,225-1,231).
Two other antioxidants with potential are resveratrol and alpha-lipoic acid. In vitro studies show resveratrol can suppress skin cancer progression (Biochemical and Biophysical Research Communications, 2009; 384:215-220). Alpha-lipoic acid, as taken in a mixed supplement that also contained pine bark extract and vitamins and minerals, was found to be more effective than a placebo for improving skin quality as measured by visual assessment of fine wrinkles, coarse wrinkles and roughness (Journal of Internal Medical Research, 2005; 33:267-272).
Oils well
The Holy Grail of fats, fish oil, may reduce inflammation from sun exposure and the development of non-melanoma skin cancer in those exposed to sunlight (Cancer Detection and Prevention, 2006; 30:224-232; Photochemistry and Photobiology, 2004; 80:231-235). However, the essential omega-6 fatty acid, linoleic acid, may do even more for those in search of the Fountain of Youth. Data from NHANES found that higher intakes of linoleic acid and lower intakes of total fat and carbohydrates were associated with better skin-aging appearance (The American Journal of Clinical Nutrition, 2007; 86:1,225-1,231). Conversely, a study in Japanese women found that total fat—saturated fat and monounsaturated fat—intake was associated with greater skin elasticity (Journal of Nutrition, 2010; 103:1,493-1,498).
The acid test
Hyaluronic acid, or hyaluronan, contributes to skin elasticity and attracts moisture, keeping skin hydrated (Skin Pharmacology and Physiology, 2004; 17:207-213). Hyaluronic acid is an effective dermal filler, helping plump up skin while softening lines and areas that appear “sunken” (Dermatologic Clinics, 2009; 27:427-432). Though it is effective if injected or in a skin-care product, the research has yet to reveal if hyaluronic acid in supplement form can help skin.
A potential alternative to hyaluronic acid is glucosamine. Glucosamine and one of its derivatives are precursors for glycosaminoglycans, including hyaluronic acid. Glucosamine supplementation may prove beneficial for skin hydration, improving the appearance of wrinkles and expediting wound healing (Journal of Cosmetic Dermatology, 2006; 5:309-315; Alternative Medicine Review, 2003; 8:359-377). In a randomized, controlled, single-blind study, 53 women taking a supplement containing glucosamine, amino acids, minerals and various antioxidants were compared to a control group of 12 women not taking the supplement. There was a statistically significant reduction in fine lines and wrinkles in those who took the supplement, although no change was found in skin hydration (Journal of Dermatological Treatment, 2001; 12:47-51). Few to no studies have examined the effects on skin of taking a glucosamine supplement alone, not combined with other ingredients.
The research on ingredients, whole foods and skin is far from vast. However, some clear winners have emerged that will promote a healthier skin appearance.
Wednesday, July 21, 2010
The world's food system needs more advances
The world’s food system provides food for nearly seven billion people each day. But according to a new report from the Institute of Food Technologists (IFT), more advances are critical for an adequate food supply, which must nearly double during the next several decades, for the future world population.
The first-of-its-kind scientific review, to be published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.
The Institute of Food Technologists (IFT) highlighted the report at IFT’s 2010 Annual Meeting and Food Expo in Chicago. IFT produced the report to inform the public about the advances in food science and technology that were necessary to meet the needs of an evolving society, which today has much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before. The report summarizes the historical developments of agriculture and food technology, details various food manufacturing methods, and explains why food is processed. The report also describes and stresses why further advancements in food science and technology are needed—to more equitably meet growing world population food needs with enhanced food security in developing countries and solutions to complex diet-and-health challenges in industrialized countries.
“Thanks to food science and technology and modern food manufacturing methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness,” said John Floros, PhD, of the Pennsylvania State University Department of Food Science. ”However, this success has distanced consumers from the agricultural origins of today’s food products and understanding of why processing is important. As a result, there are concerns and misconceptions regarding food safety, and the food system’s effect on health and the environment,” he said.
Scientific and technical achievements applied throughout the food system, from agriculture and food manufacturing to preparation in the home, have freed most people in the developed world from subsistence farming and full-time home food preparation, and allowed “ready access to a diverse, abundant supply of food that is safer, tastier, nutritious, convenient, and relatively inexpensive than would otherwise be the case.”
Promise for the Future
Food science and technology contributed to this success by integrating many disciplines—from biology, chemistry, and engineering, to genomics, microbiology, nutrition, and toxicology—to solve difficult problems. With this interdisciplinary approach, food scientists and technologists can apply promising developments in biotechnology, microbial ecology, molecular biology, and nanotechnology, for example, to meet the needs of our rapidly growing population more efficiently and cost-effectively than before, and in an environmentally sustainable manner.
Additional report highlights include:
* “Drying, canning, chemical preservation, refrigeration (including chilling and freezing), and nutrient conservation and fortification were the significant advances of the 19th and 20th centuries and permitted population growth in more-developed countries.” Alternative preservation technologies, such as high pressure processing, have been developed during the past 15 – 20 years to meet consumers’ growing demands for safe, fresh-like and highly nutritious foods.
* “Processed foods and beverages can have positive nutrient benefits beyond those of the raw or home-prepared product,” according to the report. Additionally, “some processed products, are often a better value for the consumer than the fresh or raw product.”
* “Commercial food manufacturing operations are more efficient in the conversion of raw materials into consumer products than home processing and preparation.” Through life-cycle assessments of the environmental impacts of the food system, waste-management practices are being refined and improved further.
* Biotechnology has potential to improve food quality and nutritive value, and lower raw materials costs in an environmentally sustainable way.
* Nanotechnology holds tremendous promise for many applications. Nanotechnology could enhance food safety, for example, through better bacterial detection and control methods.
* A growing body of evidence shows that food and diet are important factors in chronic diseases such as diabetes and obesity. The solutions to the diet-and-disease challenge (e.g., overweight and obesity) are complex, “and require a multi-pronged strategy from both the public and private sectors,” according to the report. “Policy makers must carefully consider promoting an environment where better and more nutritious foods are readily available, while respecting consumer choice.”
* Individuals must make more healthful choices pertaining to diet and exercise, and the food industry should use “innovative pipelines and resources to produce foods and beverages that are more nutrient-rich rather than energy dense to assist the consumer in the quest for a healthful diet.” Responsible food marketing is also encouraged.
“With science and technology solutions available to address specific issues throughout the food system, our ability to feed a growing population in a sustainable way, while safeguarding both human and planet health, looks not only possible, but also promising. We must, however, remain steadfast and rational about our approach, to help both humanity and nature,” according to the report.
The first-of-its-kind scientific review, to be published in the September 2010 issue of the peer-reviewed journal Comprehensive Reviews in Food Science and Food Safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.
The Institute of Food Technologists (IFT) highlighted the report at IFT’s 2010 Annual Meeting and Food Expo in Chicago. IFT produced the report to inform the public about the advances in food science and technology that were necessary to meet the needs of an evolving society, which today has much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before. The report summarizes the historical developments of agriculture and food technology, details various food manufacturing methods, and explains why food is processed. The report also describes and stresses why further advancements in food science and technology are needed—to more equitably meet growing world population food needs with enhanced food security in developing countries and solutions to complex diet-and-health challenges in industrialized countries.
“Thanks to food science and technology and modern food manufacturing methods, nutritional deficiencies and inconsistent food availability can be addressed, harvests can be protected, and various commodities can be transformed into new products having specific nutrients for better health and wellness,” said John Floros, PhD, of the Pennsylvania State University Department of Food Science. ”However, this success has distanced consumers from the agricultural origins of today’s food products and understanding of why processing is important. As a result, there are concerns and misconceptions regarding food safety, and the food system’s effect on health and the environment,” he said.
Scientific and technical achievements applied throughout the food system, from agriculture and food manufacturing to preparation in the home, have freed most people in the developed world from subsistence farming and full-time home food preparation, and allowed “ready access to a diverse, abundant supply of food that is safer, tastier, nutritious, convenient, and relatively inexpensive than would otherwise be the case.”
Promise for the Future
Food science and technology contributed to this success by integrating many disciplines—from biology, chemistry, and engineering, to genomics, microbiology, nutrition, and toxicology—to solve difficult problems. With this interdisciplinary approach, food scientists and technologists can apply promising developments in biotechnology, microbial ecology, molecular biology, and nanotechnology, for example, to meet the needs of our rapidly growing population more efficiently and cost-effectively than before, and in an environmentally sustainable manner.
Additional report highlights include:
* “Drying, canning, chemical preservation, refrigeration (including chilling and freezing), and nutrient conservation and fortification were the significant advances of the 19th and 20th centuries and permitted population growth in more-developed countries.” Alternative preservation technologies, such as high pressure processing, have been developed during the past 15 – 20 years to meet consumers’ growing demands for safe, fresh-like and highly nutritious foods.
* “Processed foods and beverages can have positive nutrient benefits beyond those of the raw or home-prepared product,” according to the report. Additionally, “some processed products, are often a better value for the consumer than the fresh or raw product.”
* “Commercial food manufacturing operations are more efficient in the conversion of raw materials into consumer products than home processing and preparation.” Through life-cycle assessments of the environmental impacts of the food system, waste-management practices are being refined and improved further.
* Biotechnology has potential to improve food quality and nutritive value, and lower raw materials costs in an environmentally sustainable way.
* Nanotechnology holds tremendous promise for many applications. Nanotechnology could enhance food safety, for example, through better bacterial detection and control methods.
* A growing body of evidence shows that food and diet are important factors in chronic diseases such as diabetes and obesity. The solutions to the diet-and-disease challenge (e.g., overweight and obesity) are complex, “and require a multi-pronged strategy from both the public and private sectors,” according to the report. “Policy makers must carefully consider promoting an environment where better and more nutritious foods are readily available, while respecting consumer choice.”
* Individuals must make more healthful choices pertaining to diet and exercise, and the food industry should use “innovative pipelines and resources to produce foods and beverages that are more nutrient-rich rather than energy dense to assist the consumer in the quest for a healthful diet.” Responsible food marketing is also encouraged.
“With science and technology solutions available to address specific issues throughout the food system, our ability to feed a growing population in a sustainable way, while safeguarding both human and planet health, looks not only possible, but also promising. We must, however, remain steadfast and rational about our approach, to help both humanity and nature,” according to the report.
Tuesday, July 20, 2010
ARS scientists are closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Mapping Out Pathways to Better Soybeans
By Dennis O'Brien
July 19, 2010
Agricultural Research Service (ARS) scientists are a step closer to unlocking genetic clues that may lead to packing more protein and oil into soybeans, a move that would boost their value and help U.S. growers compete in international markets.
ARS researchers Carroll P. Vance, Yung-Tsi Bolon and Randy C. Shoemaker have narrowed down where genes that determine protein and oil content are likely to be found along the soybean genome. Vance and Bolon work in the ARS Plant Science Research Unit in St. Paul, Minn. and Shoemaker works in the ARS Corn Insects and Crop Genetics Research Unit in Ames, Iowa. The team also included Bindu Joseph, a post doctoral researcher who worked with Shoemaker and is now at the University of California-Davis.
More than half of the estimated $27 billion U.S. soybean crop is exported each year. But there is increasing competition for international markets, and low protein and oil content often deflate prices paid to U.S. growers, particularly in the Midwest.
The researchers used two different approaches to compare the genomes of two nearly identical inbred lines of soybeans that varied in seed protein and oil content, examining patterns in how thousands of genes are expressed, and sequencing 3 billion base pairs of soybean RNA.
By comparing the results, the researchers drew up a genetic map that identifies key molecular markers along a region of the soybean genome known as Linkage Group I. The widely studied region makes up less than 1 percent of the plant's overall genome, but includes 13 "candidate genes" that are likely to play a role in determining oil and protein levels, and a series of associated molecular markers, according to the scientists.
Breeders will be able to use the markers as signposts to enable the development of new soybean lines with higher protein and oil levels. The effort also uncovered evidence showing that protein levels are determined early in the seed's development.
The report, published online in the journal BMC Plant Biology, also is accompanied by vast amounts of sequencing data that scientists can access to study genes related to other desirable traits, such as drought tolerance and pest resistance.
ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture (USDA). The research supports the USDA priority of promoting international food security.
Monday, July 19, 2010
Fast Food Blamed for Diabetes Spike in Asia
Researchers at the Garvan Institute of Medical Research are blaming the adoption of a Westernized diet and the influx of fast-food restaurants for an increase in type 2 diabetes in Southeast Asia.
The findings, published in the journal Diabetologia, reveal 11 percent of men and 12 percent of women in Ho Chi Minh City in Vietnam have undiagnosed type 2 diabetes. This number is in addition to approximately 4 percent of the population already diagnosed with the disease.
“Dietary patterns have been changing dramatically in Vietnam in recent years, particularly in the cities as they become more Westernized,” said lead author Professor Tuan Nguyen. “There are fast-food outlets everywhere. In Asia, diabetes is commonly found among well-off people, who can afford Western-style fast food, whereas in Australia it’s commonly found in socio-economically disadvantaged groups.”
While not mentioned in the findings, the researchers said similar undiagnosed prevalence of diabetes also was found in Thailand.
“Because of that, we feel very confident that we can extrapolate our findings to other parts of South East Asia including Malaysia, Singapore, Cambodia and Laos. We also believe they are applicable to Southeast Asian communities in Australia and around the world,” they wrote.
Sources:
* Garvan Institute of Medical Research: Simple diagnostic tool predicts Type 2 diabetes in South East Asians
The findings, published in the journal Diabetologia, reveal 11 percent of men and 12 percent of women in Ho Chi Minh City in Vietnam have undiagnosed type 2 diabetes. This number is in addition to approximately 4 percent of the population already diagnosed with the disease.
“Dietary patterns have been changing dramatically in Vietnam in recent years, particularly in the cities as they become more Westernized,” said lead author Professor Tuan Nguyen. “There are fast-food outlets everywhere. In Asia, diabetes is commonly found among well-off people, who can afford Western-style fast food, whereas in Australia it’s commonly found in socio-economically disadvantaged groups.”
While not mentioned in the findings, the researchers said similar undiagnosed prevalence of diabetes also was found in Thailand.
“Because of that, we feel very confident that we can extrapolate our findings to other parts of South East Asia including Malaysia, Singapore, Cambodia and Laos. We also believe they are applicable to Southeast Asian communities in Australia and around the world,” they wrote.
Sources:
* Garvan Institute of Medical Research: Simple diagnostic tool predicts Type 2 diabetes in South East Asians
Sunday, July 18, 2010
Majority of Americans Not Sweet on Sugary Drinks Tax
Nearly 75 percent of Americans are against a proposed tax on sugary drinks; however, 51 percent said they would support a soda tax if it had the potential to decrease healthcare costs, according to results from a national online survey conducted by HCD Research.
The findings also revealed that 85 percent of respondents reported that the rise in medical costs has been moderately or highly impacted by the increase in obesity and obesity-related conditions, an increase of 9 percent from a similar study conducted last year.
A proposed sugary drinks tax has been floated in a number of states this year including California, New York and Washington just to name just a few.
In fact, a study from researchers at Harvard’s Brigham and Women’s Hospital supports the theory that taxing sugary drinks will reduce soft drink consumption. Researchers implemented a 5-phase intervention at the Brigham and Women’s Hospital cafeteria. After posting existing prices of regular and diet soft drinks and water during baseline, they imposed several interventions in series: a price increase of 35 percent on regular soft drinks, a reversion to baseline prices (washout), an educational campaign, and a combination price and educational period. Sales of regular soft drinks declined by 26 percent during the price increase phase. The reduction in sales persisted throughout the study period, with an additional decline of 18 percent during the combination phase compared with the washout period. Education had no independent effect on sales.
Sources:
* HCD Research: Majority of Americans Sour on Proposed Tax for Sugary Drinks
The findings also revealed that 85 percent of respondents reported that the rise in medical costs has been moderately or highly impacted by the increase in obesity and obesity-related conditions, an increase of 9 percent from a similar study conducted last year.
A proposed sugary drinks tax has been floated in a number of states this year including California, New York and Washington just to name just a few.
In fact, a study from researchers at Harvard’s Brigham and Women’s Hospital supports the theory that taxing sugary drinks will reduce soft drink consumption. Researchers implemented a 5-phase intervention at the Brigham and Women’s Hospital cafeteria. After posting existing prices of regular and diet soft drinks and water during baseline, they imposed several interventions in series: a price increase of 35 percent on regular soft drinks, a reversion to baseline prices (washout), an educational campaign, and a combination price and educational period. Sales of regular soft drinks declined by 26 percent during the price increase phase. The reduction in sales persisted throughout the study period, with an additional decline of 18 percent during the combination phase compared with the washout period. Education had no independent effect on sales.
Sources:
* HCD Research: Majority of Americans Sour on Proposed Tax for Sugary Drinks
Saturday, July 17, 2010
Cashew seed extract shows promise as an effective anti-diabetic
Cashew seed extract shows promise as an effective anti-diabetic, according to a new study from the University of Montreal (Canada) and the Université de Yaoundé (Cameroun). Published in the journal Molecular Nutrition & Food Research, the investigation analyzed the reputed health benefits of cashew tree products on diabetes, notably whether cashew extracts could improve the body's response to its own insulin.
Diabetes is caused when a person has high blood sugar because their body does not respond well to insulin and/or does not produce enough of the hormone. The illness, which affects nearly 220 million people worldwide, can provoke heart or kidney disease. The goal of the study was to examine the impact of leaves, bark, seeds and apples from cashew trees, native to northeastern Brazil and other countries of the southern hemisphere, on cells that respond to insulin.
"Of all the extracts tested, only cashew seed extract significantly stimulated blood sugar absorption by muscle cells," says senior author Pierre S. Haddad, a pharmacology professor at the University of Montreal's Faculty of Medicine. "Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which can have potential anti-diabetic properties."
Cashew tree products have long been alleged to be effective anti-inflammatory agents, counter high blood sugar and prevent insulin resistance among diabetics. "Our study validates the traditional use of cashew tree products in diabetes and points to some of its natural components that can serve to create new oral therapies," adds Dr. Haddad, who is also director of the Canadian Institutes of Health Research Team in Aboriginal Anti-Diabetic Medicines at the University of Montreal.
This study was funded by the Canadian Institutes of Health Research and the Institute of Nutraceuticals and Functional Foods.
Diabetes is caused when a person has high blood sugar because their body does not respond well to insulin and/or does not produce enough of the hormone. The illness, which affects nearly 220 million people worldwide, can provoke heart or kidney disease. The goal of the study was to examine the impact of leaves, bark, seeds and apples from cashew trees, native to northeastern Brazil and other countries of the southern hemisphere, on cells that respond to insulin.
"Of all the extracts tested, only cashew seed extract significantly stimulated blood sugar absorption by muscle cells," says senior author Pierre S. Haddad, a pharmacology professor at the University of Montreal's Faculty of Medicine. "Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which can have potential anti-diabetic properties."
Cashew tree products have long been alleged to be effective anti-inflammatory agents, counter high blood sugar and prevent insulin resistance among diabetics. "Our study validates the traditional use of cashew tree products in diabetes and points to some of its natural components that can serve to create new oral therapies," adds Dr. Haddad, who is also director of the Canadian Institutes of Health Research Team in Aboriginal Anti-Diabetic Medicines at the University of Montreal.
This study was funded by the Canadian Institutes of Health Research and the Institute of Nutraceuticals and Functional Foods.
Friday, July 16, 2010
There is substantial growth potential in the coffeehouse and snack chain segments
There is substantial growth potential in the coffeehouse and snack chain segments, according to a new Restaurant Outlook survey conducted by Market Force Information, a worldwide leader in customer intelligence and customer experience management solutions. The survey looked at consumer preferences and trends as they relate to patronizing coffeehouses and/or snack restaurants – businesses such as Starbucks, Dunkin’ Donuts and even McCafé, McDonald’s coffeehouse chain
According to the survey, most consumers visit a coffee shop around once a week, with 70% reporting that they go to coffeehouses or snack restaurants less than five times a month. That came as a surprise considering the popularity of coffee among all types of consumers these days. Many reported that they use time at a coffee or snack restaurant to reflect, or as an escape. That, coupled with the fact that just 4% of consumers reported trying a new coffeehouse or snack restaurant in the last 30 days, indicates big room for growth for chains that can entice consumers in the door.
Playing Favorites When asked which coffeehouse or snack restaurants were their favorites, Starbucks was cited by 36%, decidedly more than any other restaurant or coffeehouse. Dunkin’ Donuts (28%) and Krispy Kreme (16%) ranked second and third, respectively, followed by Tim Hortons, Caribou Coffee, Seattle’s Best, McCafé, Peet’s Coffee & Tea, and The Coffee Bean and Tea Leaf. See Graph 1.
However, when the number of locations is factored into the results, Krispy Kreme wins by a mile – earning 35% of the vote. See Graph 2. And, when just coffeehouses are considered (with snack restaurants such as Krispy Kreme removed from the equation), Peet’s Coffee & Tea and Caribou Coffee stand out as favorites. Even though Starbucks seems to be synonymous with coffee, it falls all the way to the bottom of the rankings — just above McCafé — when the results are indexed by number of stores. The chain’s sheer number of locations seemed to dilute all of the votes for Starbucks.
Taste Outweighs All Other Factors So Krispy Kreme has a cult following—who doesn’t love their doughnuts? But are their doughnuts the reason why the restaurant is so adored by consumers? In a word, yes. It’s all about the quality and taste of the food—especially taste, as the survey uncovered. Krispy Kreme outscored competing coffee shops and snack chains on eight of 10 attributes (attributes included Quality of Food, Taste of Food/Coffee, Speed of Service, Friendly Service, Cleanliness, Atmosphere, Accommodating, Overall Value, Healthy Choices, Green/Sustainability) and was off the charts for taste. All other competitors clustered together with virtually no differentiation. See Graph 3.
Consumers View Coffeehouses as an Escape Coffeehouses/snack restaurants differ from two other categories that were also examined in this survey – quick-service restaurants (QSR) and casual dining establishments. This category is strikingly different from the others on two fronts. First, it had much fewer new trials. Only 4% of consumers said they tried a new national or regional brand in the last 30 days, whereas one in three tried a new QSR during that period. Second, this category had the most consumers who said they visited the establishment because they were seeking some alone time. That has some great implications for marketing around factors such as stress relief, time out and indulgence.
The desire to be with friends was not a hugely popular reason for consumers frequenting coffeehouses, with only 18% citing it. Instead, 42% say they go there when they are pressed for time. Visiting a coffeehouse/snack restaurant appears to be more “all about me.” When consumers need some time alone, are in a hurry, too tired to cook, etc., the coffeehouse/snack restaurant is the immediate answer. See Graph 4.
Coffee Drinkers Stimulated to Try Starbucks Only 4% of consumers said they tried a new national or regional coffeehouse/snack restaurant in the last 30 days. Of those, 38% are experimenters who said they tried more than one. So which brands fared the best among that group? Here is where Starbucks rose to the top, with more consumers (16%) saying they tried a Starbucks for the first time more than any other coffee or snack shop. It is intriguing that an established brand like Starbucks would still be experiencing so many new trials.
Unlike with QSRs and casual dining establishments, recommendations from friends is less important in driving new trials than driving by the location—perhaps because this category represents that need for alone time for consumers. Traditional advertising drives few trials, and promotions drove about 11%, which is on the order of what was found with QSR and casual dining trials.
The study also found that seven in 10 new trials delivered on their promise. About two-thirds of consumers reported having a “GREAT” experience at a new coffeehouse or snack restaurant. The remaining one third of new trial experiences either were rated either just “OK” or “BAD.” So, the opportunity to delight new customers exists in this category and can make the difference between true growth for a brand and just maintaining the status quo.
The survey was conducted in May and June 2010 among the Market Force network of more than 300,000 independent mystery shoppers and merchandisers – consumers across the country dubbed The Force™. The pool of 4,600 respondents ranged in age from 18 – 72 and reflected a broad spectrum of income levels, with 60% reporting incomes of more than $50,000 a year. Eighty percent work full or part time. Seventy-six percent were women – the primary household consumer purchasers. Half of the participants said they have children at home.
According to the survey, most consumers visit a coffee shop around once a week, with 70% reporting that they go to coffeehouses or snack restaurants less than five times a month. That came as a surprise considering the popularity of coffee among all types of consumers these days. Many reported that they use time at a coffee or snack restaurant to reflect, or as an escape. That, coupled with the fact that just 4% of consumers reported trying a new coffeehouse or snack restaurant in the last 30 days, indicates big room for growth for chains that can entice consumers in the door.
Playing Favorites When asked which coffeehouse or snack restaurants were their favorites, Starbucks was cited by 36%, decidedly more than any other restaurant or coffeehouse. Dunkin’ Donuts (28%) and Krispy Kreme (16%) ranked second and third, respectively, followed by Tim Hortons, Caribou Coffee, Seattle’s Best, McCafé, Peet’s Coffee & Tea, and The Coffee Bean and Tea Leaf. See Graph 1.
However, when the number of locations is factored into the results, Krispy Kreme wins by a mile – earning 35% of the vote. See Graph 2. And, when just coffeehouses are considered (with snack restaurants such as Krispy Kreme removed from the equation), Peet’s Coffee & Tea and Caribou Coffee stand out as favorites. Even though Starbucks seems to be synonymous with coffee, it falls all the way to the bottom of the rankings — just above McCafé — when the results are indexed by number of stores. The chain’s sheer number of locations seemed to dilute all of the votes for Starbucks.
Taste Outweighs All Other Factors So Krispy Kreme has a cult following—who doesn’t love their doughnuts? But are their doughnuts the reason why the restaurant is so adored by consumers? In a word, yes. It’s all about the quality and taste of the food—especially taste, as the survey uncovered. Krispy Kreme outscored competing coffee shops and snack chains on eight of 10 attributes (attributes included Quality of Food, Taste of Food/Coffee, Speed of Service, Friendly Service, Cleanliness, Atmosphere, Accommodating, Overall Value, Healthy Choices, Green/Sustainability) and was off the charts for taste. All other competitors clustered together with virtually no differentiation. See Graph 3.
Consumers View Coffeehouses as an Escape Coffeehouses/snack restaurants differ from two other categories that were also examined in this survey – quick-service restaurants (QSR) and casual dining establishments. This category is strikingly different from the others on two fronts. First, it had much fewer new trials. Only 4% of consumers said they tried a new national or regional brand in the last 30 days, whereas one in three tried a new QSR during that period. Second, this category had the most consumers who said they visited the establishment because they were seeking some alone time. That has some great implications for marketing around factors such as stress relief, time out and indulgence.
The desire to be with friends was not a hugely popular reason for consumers frequenting coffeehouses, with only 18% citing it. Instead, 42% say they go there when they are pressed for time. Visiting a coffeehouse/snack restaurant appears to be more “all about me.” When consumers need some time alone, are in a hurry, too tired to cook, etc., the coffeehouse/snack restaurant is the immediate answer. See Graph 4.
Coffee Drinkers Stimulated to Try Starbucks Only 4% of consumers said they tried a new national or regional coffeehouse/snack restaurant in the last 30 days. Of those, 38% are experimenters who said they tried more than one. So which brands fared the best among that group? Here is where Starbucks rose to the top, with more consumers (16%) saying they tried a Starbucks for the first time more than any other coffee or snack shop. It is intriguing that an established brand like Starbucks would still be experiencing so many new trials.
Unlike with QSRs and casual dining establishments, recommendations from friends is less important in driving new trials than driving by the location—perhaps because this category represents that need for alone time for consumers. Traditional advertising drives few trials, and promotions drove about 11%, which is on the order of what was found with QSR and casual dining trials.
The study also found that seven in 10 new trials delivered on their promise. About two-thirds of consumers reported having a “GREAT” experience at a new coffeehouse or snack restaurant. The remaining one third of new trial experiences either were rated either just “OK” or “BAD.” So, the opportunity to delight new customers exists in this category and can make the difference between true growth for a brand and just maintaining the status quo.
The survey was conducted in May and June 2010 among the Market Force network of more than 300,000 independent mystery shoppers and merchandisers – consumers across the country dubbed The Force™. The pool of 4,600 respondents ranged in age from 18 – 72 and reflected a broad spectrum of income levels, with 60% reporting incomes of more than $50,000 a year. Eighty percent work full or part time. Seventy-six percent were women – the primary household consumer purchasers. Half of the participants said they have children at home.
Thursday, July 15, 2010
Sweetened Drinks Reduce Stress, Impulsive Behavior
Drinking sweetened beverages may help individuals reduce stress and avoid impulsive aggression, according to a new study published in the Journal of Experimental Social Psychology.
In two experiments undergraduates completed a measure of trait aggression and consumed a glucose or placebo beverage before being given the chance to administer a blast of white noise to a fictitious participant. In Experiment 1, all participants were provoked and mentally depleted or not. Glucose was most effective in reducing aggression for those high in trait aggression even when depleted. In Experiment 2, participants were provoked or not. When provoked, glucose reduced aggression among those high in trait aggression. However, when not provoked, glucose increased aggression among those high in trait aggression.
Researchers at the University of Queensland and the University of New South Wales concluded that acute administration of glucose can be beneficial in reducing aggression in response to provocation among those high in trait aggression.
Sources:
* Journal of Experimental Social Psychology: Glucose consumption decreases impulsive aggression in response to provocation in aggressive individuals
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In two experiments undergraduates completed a measure of trait aggression and consumed a glucose or placebo beverage before being given the chance to administer a blast of white noise to a fictitious participant. In Experiment 1, all participants were provoked and mentally depleted or not. Glucose was most effective in reducing aggression for those high in trait aggression even when depleted. In Experiment 2, participants were provoked or not. When provoked, glucose reduced aggression among those high in trait aggression. However, when not provoked, glucose increased aggression among those high in trait aggression.
Researchers at the University of Queensland and the University of New South Wales concluded that acute administration of glucose can be beneficial in reducing aggression in response to provocation among those high in trait aggression.
Sources:
* Journal of Experimental Social Psychology: Glucose consumption decreases impulsive aggression in response to provocation in aggressive individuals
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Wednesday, July 14, 2010
Smell of jasmine 'as calming as valium'
Laboratory tests found the fragrance and its chemical substitute dramatically calmed mice when their cage was filled with it, causing them to cease all activity and sit quietly in a corner.
When the air was breathed in the scent molecules went from the lungs into the blood and were then transmitted to the brain.
Brain scans showed the effect on a chemical called GABA on nerve cells was enhanced by the fragrances and helped soothe, relieve anxiety and promote rest.
Professor Hanns Hatt said the results published online in the Journal of Biological Chemistry can "be seen as evidence of a scientific basis for aromatherapy".
His team also hope that by changing the chemical structure of the scent molecules, they can achieve even stronger effects.
They tested hundreds of fragrances to determine their effect on GABA receptors in humans and mice and found jasmine increased the GABA effect by more than five times and acted as strongly as sedatives, sleeping pills and relaxants which can cause depression, dizziness, hypotension, muscle weakness and impaired coordination.
Prof Hatt, of the Ruhr University in Bochum, Germany, said: "We have discovered a new class of GABA receptor modulator which can be administered parentally and through the respiratory air.
"Applications in sedation, anxiety, excitement and aggression relieving treatment and sleep induction therapy are all imaginable."
Jasmine is a type of essential oil widely used in aromatherapy, which was pioneered by the ancient Greeks and Egyptians. It is thought to offer various healing effects.
Inhaling jasmine oil molecules is said to transmit messages to a brain region involved in controlling emotions.
Known as the limbic system, this brain region also influences the nervous system.
Aromatherapy proponents suggest that essential oils may affect a number of biological factors, including heart rate, stress levels, blood pressure, breathing, and immune function.
Jasmine oil is often touted as a natural remedy for stress, anxiety, depression, fatigue, menstrual cramps and menopausal symptoms. It is also said to act as an aphrodisiac.
When the air was breathed in the scent molecules went from the lungs into the blood and were then transmitted to the brain.
Brain scans showed the effect on a chemical called GABA on nerve cells was enhanced by the fragrances and helped soothe, relieve anxiety and promote rest.
Professor Hanns Hatt said the results published online in the Journal of Biological Chemistry can "be seen as evidence of a scientific basis for aromatherapy".
His team also hope that by changing the chemical structure of the scent molecules, they can achieve even stronger effects.
They tested hundreds of fragrances to determine their effect on GABA receptors in humans and mice and found jasmine increased the GABA effect by more than five times and acted as strongly as sedatives, sleeping pills and relaxants which can cause depression, dizziness, hypotension, muscle weakness and impaired coordination.
Prof Hatt, of the Ruhr University in Bochum, Germany, said: "We have discovered a new class of GABA receptor modulator which can be administered parentally and through the respiratory air.
"Applications in sedation, anxiety, excitement and aggression relieving treatment and sleep induction therapy are all imaginable."
Jasmine is a type of essential oil widely used in aromatherapy, which was pioneered by the ancient Greeks and Egyptians. It is thought to offer various healing effects.
Inhaling jasmine oil molecules is said to transmit messages to a brain region involved in controlling emotions.
Known as the limbic system, this brain region also influences the nervous system.
Aromatherapy proponents suggest that essential oils may affect a number of biological factors, including heart rate, stress levels, blood pressure, breathing, and immune function.
Jasmine oil is often touted as a natural remedy for stress, anxiety, depression, fatigue, menstrual cramps and menopausal symptoms. It is also said to act as an aphrodisiac.
Tuesday, July 13, 2010
Authoritative Parents Guide Kids to Better Nutrition
Sitting down to family meals has a positive impact on adolescents’ attitudes toward healthy eating habits, according to a new study from the University of Minnesota that studied the association between parenting style and frequency of family meals.
The findings, published in the Journal of the American Dietetic Association, revealed that authoritative parents—those who were empathic and respectful, but who maintained clear boundaries and expectations—heavily influenced family eating behavior and better nutrition in adolescents.
Researchers used survey data from Project EAT (Eating Among Teens), in which two groups of adolescents (1608 middle school and 3074 high school students) completed surveys in 1999 and 2004 regarding eating habits, parental styles, and various socioeconomic variables. Cross-sectional results for adolescent girls indicated a positive association between maternal and paternal authoritative parenting style and frequency of family meals. For adolescent boys, maternal authoritative parenting style was associated with more frequent family meals. Longitudinal results indicated that authoritative parenting style predicted higher frequency of family meals five years later, but only between mothers and sons or between fathers and daughters.
“Although further research is needed, results suggest that it is important for dietitians and other healthcare providers to reinforce authoritative parenting styles in order to increase the likelihood of occurrence of family meals,” said lead investigator Jerica M. Berge, PhD, Department of Family Medicine and Community Health, University of Minnesota Medical School. “Health providers can play an important role in reinforcing the benefits of authoritative parenting style, helping parents set realistic goals for family meals, exploring ways to enhance parenting skills during family meals, discussing strategies to help parents be more authoritative, and making referrals for parents who are in need of further parenting skills training.”
Sources:
* Journal of the American Dietetic Association: Authoritative Parenting Style Influences Family Eating Behavior and Better Nutrition in Adolescents
The findings, published in the Journal of the American Dietetic Association, revealed that authoritative parents—those who were empathic and respectful, but who maintained clear boundaries and expectations—heavily influenced family eating behavior and better nutrition in adolescents.
Researchers used survey data from Project EAT (Eating Among Teens), in which two groups of adolescents (1608 middle school and 3074 high school students) completed surveys in 1999 and 2004 regarding eating habits, parental styles, and various socioeconomic variables. Cross-sectional results for adolescent girls indicated a positive association between maternal and paternal authoritative parenting style and frequency of family meals. For adolescent boys, maternal authoritative parenting style was associated with more frequent family meals. Longitudinal results indicated that authoritative parenting style predicted higher frequency of family meals five years later, but only between mothers and sons or between fathers and daughters.
“Although further research is needed, results suggest that it is important for dietitians and other healthcare providers to reinforce authoritative parenting styles in order to increase the likelihood of occurrence of family meals,” said lead investigator Jerica M. Berge, PhD, Department of Family Medicine and Community Health, University of Minnesota Medical School. “Health providers can play an important role in reinforcing the benefits of authoritative parenting style, helping parents set realistic goals for family meals, exploring ways to enhance parenting skills during family meals, discussing strategies to help parents be more authoritative, and making referrals for parents who are in need of further parenting skills training.”
Sources:
* Journal of the American Dietetic Association: Authoritative Parenting Style Influences Family Eating Behavior and Better Nutrition in Adolescents
Monday, July 12, 2010
Approximately 63% of consumers are unable to accurately estimate the number of calories they should consume
Most people don't know their own number.
That is, they don't know how many calories they should consume in a day to maintain their current weight, a nationally representative online survey of 1,024 people shows.
In fact, 63% can't accurately estimate the number, 25% won't even venture a guess and only 12% can nail it.
"People need to know their numbers," says registered dietitian Wendy Reinhardt Kapsak of the International Food Information Council Foundation, an education group supported by the food, beverage and agricultural industries. The foundation paid for the survey.
Having some frame of reference could be an important first step in tackling your weight, she says. "There is confusion on all sides of the calorie equation. People don't know how many calories they should consume in a day, and even more are unclear how many they burn."
There's a reason for this: Calorie requirements are unique to each person, and how many you need depends on your gender, age, height and physical activity level, Reinhardt Kapsak says. "Adult calorie requirements can range from 1,400 to 1,600 a day for a small sedentary woman to 4,000 or more calories a day for a highly trained endurance athlete."
Your output must equal your input or you'll gain weight, but 58% of respondents say they don't try to balance the calories they consume with those they burn, she says.
These findings don't surprise Dawn Jackson Blatner, a registered dietitian in Chicago and a nutrition blogger at dietchallenge.usatoday.com. She has noticed her patients don't know much about the topic. "Nobody knows how many calories they should be eating, nobody knows how many they are eating, and nobody knows how many calories are in foods," she says. "I would say it's beyond calorie-confused. It's calorie-oblivious."
She says some simple calorie know-how would go a long way toward helping people lose or maintain their weight. "I don't teach people calorie counting. I teach them calorie consciousness."
Other survey findings:
•70% of people say they are concerned about their weight.
•54% say they are trying to lose weight; 23% are trying to maintain; 19% are doing nothing; and 4% are trying to gain weight.
•Of those trying to lose or maintain weight, most say they are changing the amount and types of food they eat and doing physical activity; 65% say weight loss is the main reason they're eating better.
•Among roadblocks people give for not sticking with weight loss attempts: lack of willpower, lack of time, not seeing results quickly and boredom.
•77% don't meet the government's guidelines of 2½ hours of moderate-intensity physical activity a week.
That is, they don't know how many calories they should consume in a day to maintain their current weight, a nationally representative online survey of 1,024 people shows.
In fact, 63% can't accurately estimate the number, 25% won't even venture a guess and only 12% can nail it.
"People need to know their numbers," says registered dietitian Wendy Reinhardt Kapsak of the International Food Information Council Foundation, an education group supported by the food, beverage and agricultural industries. The foundation paid for the survey.
Having some frame of reference could be an important first step in tackling your weight, she says. "There is confusion on all sides of the calorie equation. People don't know how many calories they should consume in a day, and even more are unclear how many they burn."
There's a reason for this: Calorie requirements are unique to each person, and how many you need depends on your gender, age, height and physical activity level, Reinhardt Kapsak says. "Adult calorie requirements can range from 1,400 to 1,600 a day for a small sedentary woman to 4,000 or more calories a day for a highly trained endurance athlete."
Your output must equal your input or you'll gain weight, but 58% of respondents say they don't try to balance the calories they consume with those they burn, she says.
These findings don't surprise Dawn Jackson Blatner, a registered dietitian in Chicago and a nutrition blogger at dietchallenge.usatoday.com. She has noticed her patients don't know much about the topic. "Nobody knows how many calories they should be eating, nobody knows how many they are eating, and nobody knows how many calories are in foods," she says. "I would say it's beyond calorie-confused. It's calorie-oblivious."
She says some simple calorie know-how would go a long way toward helping people lose or maintain their weight. "I don't teach people calorie counting. I teach them calorie consciousness."
Other survey findings:
•70% of people say they are concerned about their weight.
•54% say they are trying to lose weight; 23% are trying to maintain; 19% are doing nothing; and 4% are trying to gain weight.
•Of those trying to lose or maintain weight, most say they are changing the amount and types of food they eat and doing physical activity; 65% say weight loss is the main reason they're eating better.
•Among roadblocks people give for not sticking with weight loss attempts: lack of willpower, lack of time, not seeing results quickly and boredom.
•77% don't meet the government's guidelines of 2½ hours of moderate-intensity physical activity a week.
Sunday, July 11, 2010
There is no substantial quality difference between organically and conventionally produced eggs,
There's no substantial quality difference between eggs produced under different production systems. That's one of a number of findings in an Agricultural Research Service (ARS) study examining various aspects of egg quality.
ARS food technologist Deana Jones and her team in the agency's Egg Safety and Quality Research Unit in Athens, Ga., found that, on average, there was no substantial quality difference between types of eggs. So, no matter which specialty egg is chosen, it will be nearly the same quality as any other egg.
About 6.5 billion dozen shell eggs are produced each year in the United States, with a value of about $7 billion, according to the U.S. Department of Agriculture (USDA) Economic Research Service.
The ARS team found the biggest difference was the size of egg within a carton between brown and white eggs. Though brown eggs weighed more, white shell eggs had higher percentages of total solids and crude fat. But, according to the study, there was no significant difference in the quality of white and brown eggs.
Quality is measured by Haugh units, named after Raymond Haugh. In 1937, he developed the Haugh unit as a correlation between egg weight and the height of the thick albumen, or thickest part of the egg white. The Haugh unit has become the most widely used measurement of interior egg quality and is considered to be the "gold standard" of interior egg quality determination.
Jones and her team conducted a survey of white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced, and fertile. The goal was to determine if physical quality and compositional differences exist among these different eggs.
Among the claims most often addressed on shell egg cartons are: husbandry practices, hen nutrition, enhanced egg nutrition (omega-3), organic and fertile. Pricing for these products is typically at a premium but can vary from market to market.
This research was published in the journal Poultry Science.
ARS food technologist Deana Jones and her team in the agency's Egg Safety and Quality Research Unit in Athens, Ga., found that, on average, there was no substantial quality difference between types of eggs. So, no matter which specialty egg is chosen, it will be nearly the same quality as any other egg.
About 6.5 billion dozen shell eggs are produced each year in the United States, with a value of about $7 billion, according to the U.S. Department of Agriculture (USDA) Economic Research Service.
The ARS team found the biggest difference was the size of egg within a carton between brown and white eggs. Though brown eggs weighed more, white shell eggs had higher percentages of total solids and crude fat. But, according to the study, there was no significant difference in the quality of white and brown eggs.
Quality is measured by Haugh units, named after Raymond Haugh. In 1937, he developed the Haugh unit as a correlation between egg weight and the height of the thick albumen, or thickest part of the egg white. The Haugh unit has become the most widely used measurement of interior egg quality and is considered to be the "gold standard" of interior egg quality determination.
Jones and her team conducted a survey of white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced, and fertile. The goal was to determine if physical quality and compositional differences exist among these different eggs.
Among the claims most often addressed on shell egg cartons are: husbandry practices, hen nutrition, enhanced egg nutrition (omega-3), organic and fertile. Pricing for these products is typically at a premium but can vary from market to market.
This research was published in the journal Poultry Science.
Saturday, July 10, 2010
Too Much Salt, Sugar in Baby Foods
Baby and toddler foods should be better monitored for their sugar and salt content, according to a study from the University of Calgary (J Public Health (Oxf). 2010 Jun 28). The author, Charlene Elliott, associate professor at the University of Calgary, said these foods are currently overlooked in public policy, yet these products are clearly of concern because they promote a taste for 'sweet' and 'salty' in our youngest consumers.
Elliott’s goal in the study was to critically examine baby and toddler food products sold in Canada for their sugar and sodium content, and to assess these in light of current recommendations. She coded 186 baby and toddler foods for various attributes, including nutrition facts label data. Four categories of baby/toddler foods were analyzed against their adult counterparts for sugar and salt to reveal whether a healthy halo effect attributed to baby/toddler food is warranted.
She found the opposite. More than half (63 percent) of baby and toddler products had either high levels of sodium or an excessive proportion of calories coming from sugar. More than 12 percent of products had moderate or high levels of sodium; more than 53 percent of products derive more than 20 percent of their calories from sugar. Baby and toddler foods were not found to be nutritionally superior-in terms of sodium or sugar-to their adult counterparts.
Elliott’s goal in the study was to critically examine baby and toddler food products sold in Canada for their sugar and sodium content, and to assess these in light of current recommendations. She coded 186 baby and toddler foods for various attributes, including nutrition facts label data. Four categories of baby/toddler foods were analyzed against their adult counterparts for sugar and salt to reveal whether a healthy halo effect attributed to baby/toddler food is warranted.
She found the opposite. More than half (63 percent) of baby and toddler products had either high levels of sodium or an excessive proportion of calories coming from sugar. More than 12 percent of products had moderate or high levels of sodium; more than 53 percent of products derive more than 20 percent of their calories from sugar. Baby and toddler foods were not found to be nutritionally superior-in terms of sodium or sugar-to their adult counterparts.
Friday, July 09, 2010
Consumer food safety confidence remains steady
For the past three years, consumer confidence in the safety of the U.S. food supply has remained steady with 47% of consumers rating themselves as confident in the safety of the U.S. foods, according to the "2010 Food & Health Survey," which was conducted by the International Food Information Council Foundation. Those not confident in the safety of food and beverages fell significantly in 2010, down to 18% from 24% in 2009, and those who are neither confident nor unconfident increased to 35% from 26% in 2009.
As in previous years, the survey showed there is consistency in consumers' beliefs that food safety is primarily the responsibility of government (74%) and industry (70%). Overall, approximately one-third of the respondents (31%) see food safety as a shared responsibility among five or more stakeholders that include farmers and producers, retailers and consumers themselves.
Somewhat worse news is the fact that, while still high, there has been a decline in basic consumer food safety practices such as washing hands with soap and water (89% in 2010 vs. 92% in 2008). The same decline also was identified in microwave food safety practices, where 69% of survey respondents in 2010 (compared with 79% in 2008) follow all of the cooking instructions.
When asked to identify the most important food safety issue today, 44% of respondents identified foodborne illness from bacteria as the No. 1 issue, a decrease compared with the 2009 survey. Notable is that 39% of respondents identified “chemicals in food” as the most important food safety issue, an increase compared with 2009. The survey did not cite specific chemicals in the questionnaire.
The survey also showed that consumers primarily are getting their food safety information from television news programming (43%) and the Internet (32%). Information from government agencies or officials was cited by 14% of the survey respondents.
Thirty-seven per cent of respondents said they were not aware of any food supply safety practices. Among those consumers who said they were aware, improvements to packaging and “standard protocols” were the top two cited.
In its fifth year, the I.F.I.C. survey is designed to gain insight into how consumers view their own diets, the efforts they are taking to improve them, how they balance diet and exercise, and their actions when it comes to food safety practices. Conducted during a two-and-a half-week period in April and May 2010, the I.F.I.C. survey included 1,024 responses from adults.
As in previous years, the survey showed there is consistency in consumers' beliefs that food safety is primarily the responsibility of government (74%) and industry (70%). Overall, approximately one-third of the respondents (31%) see food safety as a shared responsibility among five or more stakeholders that include farmers and producers, retailers and consumers themselves.
Somewhat worse news is the fact that, while still high, there has been a decline in basic consumer food safety practices such as washing hands with soap and water (89% in 2010 vs. 92% in 2008). The same decline also was identified in microwave food safety practices, where 69% of survey respondents in 2010 (compared with 79% in 2008) follow all of the cooking instructions.
When asked to identify the most important food safety issue today, 44% of respondents identified foodborne illness from bacteria as the No. 1 issue, a decrease compared with the 2009 survey. Notable is that 39% of respondents identified “chemicals in food” as the most important food safety issue, an increase compared with 2009. The survey did not cite specific chemicals in the questionnaire.
The survey also showed that consumers primarily are getting their food safety information from television news programming (43%) and the Internet (32%). Information from government agencies or officials was cited by 14% of the survey respondents.
Thirty-seven per cent of respondents said they were not aware of any food supply safety practices. Among those consumers who said they were aware, improvements to packaging and “standard protocols” were the top two cited.
In its fifth year, the I.F.I.C. survey is designed to gain insight into how consumers view their own diets, the efforts they are taking to improve them, how they balance diet and exercise, and their actions when it comes to food safety practices. Conducted during a two-and-a half-week period in April and May 2010, the I.F.I.C. survey included 1,024 responses from adults.
Thursday, July 08, 2010
The U.S. is the third-largest consumer of olive oil, but produces only 1%
The USA is the world's third-largest consumer of olive oil, but a paltry 1% of the silky liquid so beloved by Rachael Ray and a host of chefs is produced here. An entrepreneurial band of olive ranchers wants to change that — using what some in the industry term an "outlandish" growing method borrowed from Spain.
The planting technique, called super-high-density planting, or SHD, means that this year, the United States is set to surpass France in the production of extra virgin olive oil, says Patricia Darragh of the California Olive Oil Council in Berkeley, Calif. The upset comes because the new method of growing the prized fruit is sweeping California's olive orchards, lowering costs and leading farmers who have grown wheat, corn and alfalfa to instead plant olives.
"It's the quintessential example of a disruptive technology," says Adam Englehardt of California Olive Ranch, which planted the first super-high-density orchard in the USA in 1999.
Still labor-intensive
Traditionally, olives required hand harvesting, though the romantic image of gangs of workers heading out to the orchards with ladders to pick the crop is mostly long gone. Today, even low-tech harvesting is done with tarps on the ground while laborers beat the trees with sticks or, more often, mechanical harvesters that shake the branches, says Bob Bauer, president of the North American Olive Oil Association in Neptune, N.J.
But even those techniques have made American olive oil too expensive to compete with oil from countries where either production is heavily subsidized, such as the European Union, or there is ready access to cheap labor, says Dan Flynn, director of the University of California-Davis Olive Center. Some mechanization has come to harvest, but it was still labor intensive.
Spain, Italy, Turkey and Morocco account for the lion's share of production, according to the International Olive Council.
But a growing technique first developed in Spain in the early 1990s may change that. Historically, olives have been grown at about 70 to 100 trees per acre. But at a recent conference coordinated by the Davis Olive Center, more than 100 growers from across California gathered to learn about SHD production. It involves planting olives in tightly packed rows, on average 670 an acre, on trellis systems much like grapes, Flynn says. As the trees grow, they're pruned and trimmed so the row forms one long, continuous bush or hedgerow. When the olives are ripe, rolling machines, called over-the-row harvesters, envelop the hedgerow, beating the fruit off with inch-thick rods. "It's kind of like beating the trees with a baseball bat about 60 times a second," says Matt Lohse of Carriere Family Farms in Glenn, Calif.
The SHD trees produce less than traditional ones, but with more trees per acre, the yield is about the same, he says. The SHD trees also begin producing within three years, compared with five to 10 years for traditionally grown olive trees. And they're cheaper.
"For me to handpick, it's $500 a ton. Now I've got a $40,000 harvesting machine that makes it $50 per ton. It allows me to compete," Englehardt says.
That price shift could allow the United States to become a player in what historically has been a Mediterranean commodity — especially here at home. Almost all the new type of orchards are in California, though there are a few growers experimenting with it in Texas, Arizona and Georgia.
Mechanization also allows the olives to be pressed and the oil bottled quickly — the key to high-quality olive oil, says Darragh. "Olive oil is effectively a fruit juice, and you don't want it older than two years."
An alternative to other crops
Today there are about 200,000 acres of super-high-density olive orchards, sometimes called hedgerow planting, worldwide, says Davis' Flynn. Half of those are in Spain. But Portugal, Argentina, Australia, Chile, Morocco and Tunisia also are switching to this kind of planting. There were about 17,000 acres of SHD olives in California as of 2009, where they make up about two-thirds of olive orchards for oil, he says.
The technique also makes olives a viable alternative to other, more water-hungry crops, says Samuel Nevis, president of Butte Basin Management Co. in Marysville, Calif., which manages farms and ranches in California. "We've converted alfalfa, corn and wheat to olives," he says.
Spain, which invented the technique, is paying attention. Lluis Perez-Grau of the Institute for Food and Agricultural Research and Technology in Spain says he attended the conference to see what American farmers are doing with the technique.
The planting technique, called super-high-density planting, or SHD, means that this year, the United States is set to surpass France in the production of extra virgin olive oil, says Patricia Darragh of the California Olive Oil Council in Berkeley, Calif. The upset comes because the new method of growing the prized fruit is sweeping California's olive orchards, lowering costs and leading farmers who have grown wheat, corn and alfalfa to instead plant olives.
"It's the quintessential example of a disruptive technology," says Adam Englehardt of California Olive Ranch, which planted the first super-high-density orchard in the USA in 1999.
Still labor-intensive
Traditionally, olives required hand harvesting, though the romantic image of gangs of workers heading out to the orchards with ladders to pick the crop is mostly long gone. Today, even low-tech harvesting is done with tarps on the ground while laborers beat the trees with sticks or, more often, mechanical harvesters that shake the branches, says Bob Bauer, president of the North American Olive Oil Association in Neptune, N.J.
But even those techniques have made American olive oil too expensive to compete with oil from countries where either production is heavily subsidized, such as the European Union, or there is ready access to cheap labor, says Dan Flynn, director of the University of California-Davis Olive Center. Some mechanization has come to harvest, but it was still labor intensive.
Spain, Italy, Turkey and Morocco account for the lion's share of production, according to the International Olive Council.
But a growing technique first developed in Spain in the early 1990s may change that. Historically, olives have been grown at about 70 to 100 trees per acre. But at a recent conference coordinated by the Davis Olive Center, more than 100 growers from across California gathered to learn about SHD production. It involves planting olives in tightly packed rows, on average 670 an acre, on trellis systems much like grapes, Flynn says. As the trees grow, they're pruned and trimmed so the row forms one long, continuous bush or hedgerow. When the olives are ripe, rolling machines, called over-the-row harvesters, envelop the hedgerow, beating the fruit off with inch-thick rods. "It's kind of like beating the trees with a baseball bat about 60 times a second," says Matt Lohse of Carriere Family Farms in Glenn, Calif.
The SHD trees produce less than traditional ones, but with more trees per acre, the yield is about the same, he says. The SHD trees also begin producing within three years, compared with five to 10 years for traditionally grown olive trees. And they're cheaper.
"For me to handpick, it's $500 a ton. Now I've got a $40,000 harvesting machine that makes it $50 per ton. It allows me to compete," Englehardt says.
That price shift could allow the United States to become a player in what historically has been a Mediterranean commodity — especially here at home. Almost all the new type of orchards are in California, though there are a few growers experimenting with it in Texas, Arizona and Georgia.
Mechanization also allows the olives to be pressed and the oil bottled quickly — the key to high-quality olive oil, says Darragh. "Olive oil is effectively a fruit juice, and you don't want it older than two years."
An alternative to other crops
Today there are about 200,000 acres of super-high-density olive orchards, sometimes called hedgerow planting, worldwide, says Davis' Flynn. Half of those are in Spain. But Portugal, Argentina, Australia, Chile, Morocco and Tunisia also are switching to this kind of planting. There were about 17,000 acres of SHD olives in California as of 2009, where they make up about two-thirds of olive orchards for oil, he says.
The technique also makes olives a viable alternative to other, more water-hungry crops, says Samuel Nevis, president of Butte Basin Management Co. in Marysville, Calif., which manages farms and ranches in California. "We've converted alfalfa, corn and wheat to olives," he says.
Spain, which invented the technique, is paying attention. Lluis Perez-Grau of the Institute for Food and Agricultural Research and Technology in Spain says he attended the conference to see what American farmers are doing with the technique.
Wednesday, July 07, 2010
Apple Extract May Reduce Food Allergies
Polyphenol-enriched apple extract may reduce allergic responses to food allergies, according to a new study published in the journal Clinical & Experimental Allergy.
Researchers at Allergy Group, Department of Nutrition and Health, Nestle Research Center evaluated the efficacy and mechanisms of a polyphenol-enriched apple extract in reducing symptoms of food allergy.
In a model of food allergy to ovalbumin (OVA), BALB/c mice were fed with an apple extract either during sensitization or just before the challenge. After the challenge, allergic symptoms were scored, OVA-specific serum immunoglobulins were determined by ELISA, cytokine production by mesenteric lymph node (MLN) cells was measured by a multiplex assay and gene expression profiles in the intestine were addressed using quantitative real-time PCR.
Consumption of the apple extract reduced symptoms of food allergy upon challenge. This was paralleled by reduced levels of intestinal mast cell protease, diminished cytokine secretion by MLN cells and reduced local intestinal mRNA expression of various T-helper type-2 associated and pro-inflammatory genes. Mechanistic studies suggested decrease of mediator release by effector cells and reduction of allergenicity by protein–polyphenol interaction as potential mechanisms responsible for protection.
Sources:
* Clinical & Experimental Allergy: Polyphenol-enriched apple extract attenuates food allergy in mice
Researchers at Allergy Group, Department of Nutrition and Health, Nestle Research Center evaluated the efficacy and mechanisms of a polyphenol-enriched apple extract in reducing symptoms of food allergy.
In a model of food allergy to ovalbumin (OVA), BALB/c mice were fed with an apple extract either during sensitization or just before the challenge. After the challenge, allergic symptoms were scored, OVA-specific serum immunoglobulins were determined by ELISA, cytokine production by mesenteric lymph node (MLN) cells was measured by a multiplex assay and gene expression profiles in the intestine were addressed using quantitative real-time PCR.
Consumption of the apple extract reduced symptoms of food allergy upon challenge. This was paralleled by reduced levels of intestinal mast cell protease, diminished cytokine secretion by MLN cells and reduced local intestinal mRNA expression of various T-helper type-2 associated and pro-inflammatory genes. Mechanistic studies suggested decrease of mediator release by effector cells and reduction of allergenicity by protein–polyphenol interaction as potential mechanisms responsible for protection.
Sources:
* Clinical & Experimental Allergy: Polyphenol-enriched apple extract attenuates food allergy in mice
Tuesday, July 06, 2010
‘Natural’ Marketing Claims Rising
The marketing of new products using natural claims, such as “like grandma made,” and using “from the cupboard” ingredients is taking off alongside rising interest in “home made” and “homestyle,” while momentum in “natural” and “preservative-free” is continuing to gather pace, according to new data to be presented by Innova Market Insights at the IFT Food Expo in Chicago on July 17 to 19 (Booth #3660).
Innova Market Insights tracked 987 new products using either the word “simple,” “simplest” or “simplicity” in 2009 compared to 467 in 2008. Use of the word “pure,” “purity” or “purely” grew from 3,013 in 2008 to 5,705 in 2009. The researcher tracked 2,137 new U.S. products positioned as “natural” or “preservative free” in the first four months of 2010 (January 2010 to April 2010), up slightly from the 2,052 products tracked in the corresponding period in 2009, but dramatically from the 1,155 recorded in 2008.
Innova Market Insights tracked 987 new products using either the word “simple,” “simplest” or “simplicity” in 2009 compared to 467 in 2008. Use of the word “pure,” “purity” or “purely” grew from 3,013 in 2008 to 5,705 in 2009. The researcher tracked 2,137 new U.S. products positioned as “natural” or “preservative free” in the first four months of 2010 (January 2010 to April 2010), up slightly from the 2,052 products tracked in the corresponding period in 2009, but dramatically from the 1,155 recorded in 2008.
Monday, July 05, 2010
Kids Expected to Get Fatter
Childhood obesity in the United States is expected to grow through 2014, according to a recent report “Kids Nutrition: New Perspectives and Opportunities” from Datamonitor. Among the issues fueling this trend are increasingly sedentary lifestyles, high consumption of ‘indulgent’ foods, and parents’ struggle to maintain a healthy diet for their kids.
The research by Datamonitor found that two out of every five children in the United States (40.7 percent) between the ages of 5 and 13 are currently obese or overweight. This number is expected to climb to 43.4 percent by 2014.
The 2008 National Poll on Children’s Health found 30 percent of parents with overweight or obese children do not set limits on television, video games or computer games for their offspring. Parents of overweight or obese children were also more likely to rate neighborhood safety and lack of opportunities for physical activity as top health concerns for kids. Parents cite concerns for their child’s safety and the fear of strangers when discouraging outdoor play. The United States has also become accustomed to traveling, even short distances, in their automobiles.
Children in the Americas are also eating confectionary snacks at an astonishing rate. Children between the ages of 5 and 13 in the Americas are consuming confectionary snacks at more than twice the rate of the overall population (per capita). Datamonitor said this places an impetus on sector players to provide candies with healthier ingredients and fewer calories to counter the obesity crisis amongst children.
Although, globally, parents with children ages 5 to 13 are more likely to make conscious decisions to eat healthier, parents often struggle to maintain a healthy diet for their kids. Other trends such as smaller family size, dual parental incomes, and the postponement of having children is giving families more disposable income which they use to satiate their child’s pestering for unhealthy food choices. Parents are also using material goods to compensate their children reduced family-time which often lead to poor purchasing decisions.
The research by Datamonitor found that two out of every five children in the United States (40.7 percent) between the ages of 5 and 13 are currently obese or overweight. This number is expected to climb to 43.4 percent by 2014.
The 2008 National Poll on Children’s Health found 30 percent of parents with overweight or obese children do not set limits on television, video games or computer games for their offspring. Parents of overweight or obese children were also more likely to rate neighborhood safety and lack of opportunities for physical activity as top health concerns for kids. Parents cite concerns for their child’s safety and the fear of strangers when discouraging outdoor play. The United States has also become accustomed to traveling, even short distances, in their automobiles.
Children in the Americas are also eating confectionary snacks at an astonishing rate. Children between the ages of 5 and 13 in the Americas are consuming confectionary snacks at more than twice the rate of the overall population (per capita). Datamonitor said this places an impetus on sector players to provide candies with healthier ingredients and fewer calories to counter the obesity crisis amongst children.
Although, globally, parents with children ages 5 to 13 are more likely to make conscious decisions to eat healthier, parents often struggle to maintain a healthy diet for their kids. Other trends such as smaller family size, dual parental incomes, and the postponement of having children is giving families more disposable income which they use to satiate their child’s pestering for unhealthy food choices. Parents are also using material goods to compensate their children reduced family-time which often lead to poor purchasing decisions.
Sunday, July 04, 2010
Folate Aids Spinal Cord Healing
Folate promoted healing in damaged rat spinal cord tissue by triggering a change in DNA, according to a laboratory study funded by the National Institutes of Health (NIH). The researchers showed that the healing effects of the vitamin increased with the dosage, until regrowth of the damaged tissue reached a maximum level. After this threshold was reached, regrowth declined progressively with increasing doses until it reached the level seen in the absence of the vitamin.
Specifically, folate stimulated a process known as DNA methylation, a natural biochemical process in which chemical compounds known as methyl groups are attached to DNA. The study results suggest a greater understanding of the chemical sequences associated with folate metabolism and DNA methylation may lead to new techniques to promote healing of damaged spinal cords and other nervous system injuries.
"Interestingly, the more folate we gave, the more regrowth we saw, eventually achieving almost a tenfold increase in axonal regeneration," said Bermans J. Iskandar, of the University of Wisconsin-Madison. Beyond the peak dose of 80 micrograms per kilogram of body weight, the effect decreased but without causing toxicity or nerve damage.
To understand how folate helps repair damaged axons, the researchers undertook additional observations. They found that injured nerve tissue began producing surface receptors for folate. Folate fits into the receptors, like a key fits into a lock, and then is absorbed into the nerve cell. After folate was absorbed into injured nervous system tissue, the nerve cells began producing enzymes that attach methyl groups to DNA. Chemically blocking folate from binding to the nerve cells, or blocking the methylation enzymes, hindered the nerve healing process.
"Injuring the spinal cord seems to enhance its ability to receive folate in its cells," Dr. Iskandar said.
The researchers also tested the methylation of spinal cord DNA at various doses of folate and found that, like the regrowth of axons, DNA methylation peaked at a dose of 80 micrograms folate per kilogram of body weight.
The research is at an early stage and additional studies are needed to determine what role folate might play in the treatment of human beings with spinal cord injury.
The research was supported by the NIH’s Eunice Kennedy Shriver National Institute of Child Health and Human Development, National Institute of Diabetes Digestive and Kidney Diseases, National Institute of Dental and Craniofacial Research, and National Institute of Neurological Disorders and Stroke. The findings were published in the Journal of Clinical Investigation.
The addition of methyl groups to alter the functioning of DNA is part of the relatively new field of epigenetics—changing the functioning of DNA without changing the composition of genes. Initially, the only known way a gene’s functioning changed was through mutation, a chemical change to the gene itself.
Nearly 11,000 Americans experience a spinal cord injury each year, according to the Centers for Disease Control and Prevention. The effects of spinal cord injury vary with the extent of the injury, with severe injuries resulting in complete paralysis below the injury site.
Folate, a B vitamin, occurs naturally in leafy green vegetables and other foods. The synthetic form, folic acid, is used to supplement cereal grains in the United States. The vitamin is important for the formation of the brain and spinal cord in the early embryo. The U. S. Public Health Service recommends that all women of childbearing age consume 400 mg of folic acid each day to reduce their risk of having a child with a neural tube defect, a birth defect of the brain and spinal cord.
Sources:
* The National Institutes of Health (NIH): Researchers Discover How Folate Promotes Healing In Spinal Cord Injuries
Specifically, folate stimulated a process known as DNA methylation, a natural biochemical process in which chemical compounds known as methyl groups are attached to DNA. The study results suggest a greater understanding of the chemical sequences associated with folate metabolism and DNA methylation may lead to new techniques to promote healing of damaged spinal cords and other nervous system injuries.
"Interestingly, the more folate we gave, the more regrowth we saw, eventually achieving almost a tenfold increase in axonal regeneration," said Bermans J. Iskandar, of the University of Wisconsin-Madison. Beyond the peak dose of 80 micrograms per kilogram of body weight, the effect decreased but without causing toxicity or nerve damage.
To understand how folate helps repair damaged axons, the researchers undertook additional observations. They found that injured nerve tissue began producing surface receptors for folate. Folate fits into the receptors, like a key fits into a lock, and then is absorbed into the nerve cell. After folate was absorbed into injured nervous system tissue, the nerve cells began producing enzymes that attach methyl groups to DNA. Chemically blocking folate from binding to the nerve cells, or blocking the methylation enzymes, hindered the nerve healing process.
"Injuring the spinal cord seems to enhance its ability to receive folate in its cells," Dr. Iskandar said.
The researchers also tested the methylation of spinal cord DNA at various doses of folate and found that, like the regrowth of axons, DNA methylation peaked at a dose of 80 micrograms folate per kilogram of body weight.
The research is at an early stage and additional studies are needed to determine what role folate might play in the treatment of human beings with spinal cord injury.
The research was supported by the NIH’s Eunice Kennedy Shriver National Institute of Child Health and Human Development, National Institute of Diabetes Digestive and Kidney Diseases, National Institute of Dental and Craniofacial Research, and National Institute of Neurological Disorders and Stroke. The findings were published in the Journal of Clinical Investigation.
The addition of methyl groups to alter the functioning of DNA is part of the relatively new field of epigenetics—changing the functioning of DNA without changing the composition of genes. Initially, the only known way a gene’s functioning changed was through mutation, a chemical change to the gene itself.
Nearly 11,000 Americans experience a spinal cord injury each year, according to the Centers for Disease Control and Prevention. The effects of spinal cord injury vary with the extent of the injury, with severe injuries resulting in complete paralysis below the injury site.
Folate, a B vitamin, occurs naturally in leafy green vegetables and other foods. The synthetic form, folic acid, is used to supplement cereal grains in the United States. The vitamin is important for the formation of the brain and spinal cord in the early embryo. The U. S. Public Health Service recommends that all women of childbearing age consume 400 mg of folic acid each day to reduce their risk of having a child with a neural tube defect, a birth defect of the brain and spinal cord.
Sources:
* The National Institutes of Health (NIH): Researchers Discover How Folate Promotes Healing In Spinal Cord Injuries
Saturday, July 03, 2010
The nitrate content of beetroot juice helps lower blood pressure
The nitrate content of beetroot juice helps lower blood pressure, research has shown.
A study in the US journal Hypertension found that blood pressure was reduced within 24 hours in people who drank beetroot juice or took nitrate tablets.
The higher the blood pressure, the greater the impact of the nitrates.
This research suggests there is hope of using a more "natural" approach to bring down blood pressure. Nitrates are found in a number of vegetables.
A previous study found that drinking a pint of beetroot juice lowered blood pressure significantly in people with normal blood pressure.
Amrita Ahluwalia, author of the study and professor of vascular pharmacology at Barts and the London School of Medicine and Dentistry said they had now proved why.
"We showed that beetroot and nitrate capsules are equally effective in lowering blood pressure, indicating that it is the nitrate content of beetroot juice that underlies its potential to reduce blood pressure," she said.
The research shows that the inorganic nitrate content in beetroot is changed into the gas nitric oxide when eaten. This gas keeps the blood vessels open and relaxed and keeps blood pressure down.
World problem
Cardiovascular disease kills over 110,000 people in England every year.
More than 25% of the world's adult population is hypertensive, and it has been estimated that this figure will increase to 30% by 2025.
Eating fruit and vegetables is known to be good for our cardiovascular health.
But researchers say green, leafy vegetables like lettuce and beetroot are best at reducing the risk of strokes and heart attacks because of their high inorganic content, which comes from nitrates in the soil.
"The hope is that we could take a dietary nitrate approach and advise people to eat vegetables with high nitrate content," said Professor Ahluwalia.
Victoria Taylor, senior dietician at the British Heart Foundation, which funded the study said: "Although beetroot was used in this study it seems that the important thing here is the nitrates.
"More research is now needed to confirm these findings and to identify if the same effect is seen with other vegetables.
"The study seems to add more weight to the fact that we need to eat at least five portions of fruit and vegetables each day," she said.
The study also found that men and women reacted differently to beetroot juice.
The decrease in blood pressure after taking beetroot juice was much more pronounced in men.
Researchers say this could be because women are better at naturally processing nitrate in their bodies.
A study in the US journal Hypertension found that blood pressure was reduced within 24 hours in people who drank beetroot juice or took nitrate tablets.
The higher the blood pressure, the greater the impact of the nitrates.
This research suggests there is hope of using a more "natural" approach to bring down blood pressure. Nitrates are found in a number of vegetables.
A previous study found that drinking a pint of beetroot juice lowered blood pressure significantly in people with normal blood pressure.
Amrita Ahluwalia, author of the study and professor of vascular pharmacology at Barts and the London School of Medicine and Dentistry said they had now proved why.
"We showed that beetroot and nitrate capsules are equally effective in lowering blood pressure, indicating that it is the nitrate content of beetroot juice that underlies its potential to reduce blood pressure," she said.
The research shows that the inorganic nitrate content in beetroot is changed into the gas nitric oxide when eaten. This gas keeps the blood vessels open and relaxed and keeps blood pressure down.
World problem
Cardiovascular disease kills over 110,000 people in England every year.
More than 25% of the world's adult population is hypertensive, and it has been estimated that this figure will increase to 30% by 2025.
Eating fruit and vegetables is known to be good for our cardiovascular health.
But researchers say green, leafy vegetables like lettuce and beetroot are best at reducing the risk of strokes and heart attacks because of their high inorganic content, which comes from nitrates in the soil.
"The hope is that we could take a dietary nitrate approach and advise people to eat vegetables with high nitrate content," said Professor Ahluwalia.
Victoria Taylor, senior dietician at the British Heart Foundation, which funded the study said: "Although beetroot was used in this study it seems that the important thing here is the nitrates.
"More research is now needed to confirm these findings and to identify if the same effect is seen with other vegetables.
"The study seems to add more weight to the fact that we need to eat at least five portions of fruit and vegetables each day," she said.
The study also found that men and women reacted differently to beetroot juice.
The decrease in blood pressure after taking beetroot juice was much more pronounced in men.
Researchers say this could be because women are better at naturally processing nitrate in their bodies.
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