LOW-GLYCEMIC BREAKFAST CONTROLS BLOOD SUGAR

Consuming a low-glycemic index (LGI) breakfast may help prevent a spike in blood sugar throughout the morning and after the next meal of the day, according to research presented last month at the Institute of Food Technologists' Wellness 12 meeting. The findings also suggest LGI foods can increase feelings of satiety and fullness and may make people less likely to overeat throughout the day.

The research, conducted by Richard Mattes, M.P.H., R.D., distinguished professor of foods and nutrition at Purdue University and published in the Journal of Nutrition and Metabolism, focused on the advantages of having almonds, a low glycemic index food, with the morning meal. Participants who ate a breakfast containing whole almonds experienced longer feelings of fullness and had lower blood glucose concentrations after breakfast and lunch, compared to those who did not have a low-glycemic breakfast.

When a low glycemic food is added to the diet, people spontaneously choose to eat less at other times throughout the day. Mattes added that while the calories need to be taken into consideration as part of a person's overall diet, almonds can be incorporated in moderate amounts without an effect on body weight.

NUTRIENT-RICH MANGOS MAY FIGHT OFF BREAST CANCER

Individuals who regularly eat mangos have a better overall diet rich in fiber, vitamins and minerals compared to non-mango consumers, according to new research presented at the Experimental Biology 2012 annual meeting. The findings also suggest the phytochemicals found in mangos may have an effect on breast cancer cell proliferation.

In the first study, researchers compared the diets of more than 13,000 individuals participating in the National Health and Nutrition Examination Survey (NHANES) between 2001 and 2008 to the Healthy Eating Index (HEI), a quantitative measure of diet quality relative to federal dietary guidance. They found that those that regularly ate mangos scored higher on the HEI than those that did not. Compared to non-mango consumers, mango consumers had, on average, significantly increased intake of vitamin C, magnesium, potassium and dietary fiber, while having lower intake of sodium and total fat. Adults who added mangos to their diets also had lower average body weight and lower levels of C-reactive protein levels.

Results of a second study revealed a polyphenolic compound found in Keitt mangos may be toxic to breast cancer cells. The study, done in vitro and in mice, found decreased proliferation of breast cancer cells treated with the polyphenolic extract, and reduced tumor size and weight in mice.

The studies were funded by the National Mango Board.

DIETARY VITAMIN E MAY PREVENT CERTAIN CANCERS

The question of whether vitamin E prevents or promotes cancer has been widely debated; however, new research published in the journal Cancer Prevention Research suggests two forms of vitamin E—gamma and delta-tocopherols—found in soybean, canola, corn oils and nuts may help prevent colon, lung, breast and prostate cancers.

Researchers at the Center for Cancer Prevention Research, at Rutgers Mario School of Pharmacy, and the Cancer Institute of New Jersey examined animal studies conducted at Rutgers as well as human epidemiological studies that have examined the connection between vitamin E and cancer. Rutgers scientists conducting animal studies for colon, lung, breast and prostate cancer found the forms of vitamin E in vegetable oils—gamma and delta-tocopherols—prevent cancer formation and growth in animal models.

“When animals are exposed to cancer-causing substances, the group that was fed these tocopherols in their diet had fewer and smaller tumors," they said. “When cancer cells were injected into mice these tocopherols also slowed down the development of tumors."

In researching colon cancer, the researchers pointed to another recently published paper in Cancer Prevention Research indicating the delta-tocopherol form of vitamin E was more effective than other forms of vitamin E in suppressing the development of colon cancer in rats.

EGGS IMPROVE METABOLIC SYNDROME, BOOST SATIETY

New studies presented at Experimental Biology 2012 this week reveal eating the incredible edible egg not only provides need nutrients to power through the day, but also may help increase satiety and help improve high-density lipoprotein (HDL) cholesterol in patients who suffer from metabolic syndrome.

A University of Connecticut study suggests eating eggs may have favorable effects on HDL metabolism in men and women with metabolic syndrome. Participants in the study followed a carbohydrate-restricted diet with some individuals eating three whole eggs per day and others eating an equivalent amount of egg substitute. After 12 weeks, the group eating whole eggs experienced an improvement in HDL measures showing significantly greater increases in the number and size of HDL particles. HDL or "good" cholesterol scavenges for fat throughout the bloodstream and returns it to the liver, making it less likely that fatty deposits will build up in the blood vessels and lead to atherosclerosis.

In a separate study, University of Missouri researchers found teen girls reported greater feelings of satiety and experienced improved hormone responses related to hunger and satiety after consuming a higher-protein breakfast, containing about 35 grams of protein from egg or beef-based foods. Teen girls who consumed a high-protein breakfast also ate fewer snacks, especially those higher in fat, later in the day.