Limiting Calories Doesn’t Help Overall Weight Loss

Limiting access to snack foods may help people reduce their calorie intake, but it may not help with overall weight loss, according to a new study published in the American Journal of Clinical Nutrition.

Researchers at the University of Tennessee, Knoxville conducted study to examine the effect of limiting the variety of different non-nutrient-dense, energy-dense foods such as chips, ice cream and cookies on dietary intake and weight loss during an 18-month lifestyle intervention. For the study, 200 overweight and obese participants were asked to make adjustments in their diet and physical activity to help them lose weight. Participants attended regular group meetings to discuss their behavior, increased the amount of daily physical activity, and consumed a calorie-reduced diet. Half of the participants also were asked to limit snack foods in their diet to just two options, with the idea that monotony in the menu leads to a lack of interest in the food. Over the course of the study, participants in the limited snacks group ate fewer types of treats each day—two to three—than the other group, which ate about four. They also consumed fewer daily calories from snacks.

Despite the effects, no difference in percentage weight loss occurred at the end of the study; both groups lost approximately 10 pounds. The researchers concluded limiting variety in more areas may be needed to improve weight loss and weight-loss maintenance

Ice cream goes on a crazy streak this summer

The surest sign of summer isn't the smoke spewing from the grill — it's the crazy-looking ice cream dripping from the cone.

With the economy showing sporadic signs of life, this summer's ice cream selections may rank among the wackiest in years — from "sushi" ice cream cupcakes to ice cream "pizza" to an ice cream "Brrrger."

"The goal isn't to sell a billion of these new concoctions," says Brian Wansink, author of Mindless Eating: Why We Eat More Than We Think. "The goal is to get people in the door, thinking it's cool."

Most consumers sample the new flavors for free, but end up buying good ol' vanilla, chocolate or strawberry. "Crazy flavors get the buzz started," says Ray Karam, senior tastemaster at Cold Stone Creamery.

On scoop this summer:

•Sushi cupcakes. Not real sushi, but darned if this new Marble Slab item doesn't look like the real thing. These ice cream cupcakes are even topped with Swedish Fish candy. "It's a conversation starter," says Jenn Johnston, marketing chief at Marble Slab.

•Watermelon chip. Baskin-Robbins is bringing back Watermelon Chip, watermelon ice sprinkled with chocolate "seeds." Future summer flavors, executive chef Stan Frankenthaler says, may include Fried Ice Cream and Sesame Tahini.

•Ice Cream Pizza. OK, it's not a real pizza, nor does it really look like one. But the Friendly's item is a chocolate brownie covered with vanilla ice cream topped with sprinkles, chocolate chips and fudge drizzle. "Consumers have an insatiable desire for new flavors," says Tim Hopkins, executive vice president of retail.

•Candy Shop Blizzard. This Dairy Queen item, due in July, smells like a candy shop, with mini-chocolates filled with hazelnut creme, fudge and caramel blended with dark cocoa fudge and DQ vanilla soft serve. "By offering the unusual, we have customers continuing to come back," says Barry Westrum, marketing chief.

•"Pop Tart." MilkMade Ice Cream, a tiny ice cream maker in New York City that mostly uses local ingredients, has concocted a Pop-Tart-like ice cream sandwich with apricot ice cream stuffed between two freshly baked tarts.

•Ice Cream "Brrrger." No, it isn't a real burger. It's chocolate ice cream, between two sugar cookies, made to look like a burger, right down to the oozing ketchup and mustard coloring. Carl's Jr., which is testing it in Orange County, Calif., calls it the Ice Cream Brrrger. What the chain needs to create next, jokes marketing chief Brad Haley: "A burger shake to wash it down."

Dark chocolate lowers heart attack risk

Daily consumption of dark chocolate reduces risks of fatal and non-fatal heart attacks, new research says.

Monash University researchers showed that dark chocolate's blood pressure-and cholesterol-lowering qualities made it a cheap and tasty intervention strategy for a population at high risk of cardiovascular disease.

The study conducted by Ella Zomer, Christopher Reid, Alice Owen and Dianna Magliano from Monash department of Epidemiology and Preventive Medicine, and Danny Liew from Melbourne University shows that having dark chocolate daily could prevent 70 non-fatal and 15 fatal cardiovascular events per 10,000 people over a 10-year period.

Zomer said the study was the first to examine the long-term health benefits of flavanoids, which are found in dark chocolate and known to lower blood pressure and cholesterol, the British Medical Journal reported.

"We've predicted significant health benefits of eating 100 grams of dark chocolate everyday over a 10 year period. That's about the equivalent of one premium-quality block containing a minimum 70 per cent cocoa," Zomer said, according to a university statement.

"Our findings indicate dark chocolate therapy could provide an alternative to or be used to complement drug therapeutics in people at high risk of cardiovascular disease," Zomer said.

Cardiovascular disease, such as heart attack and stroke, is the leading cause of death worldwide.

"We're not suggesting that the high-risk group use dark chocolate as their only preventative measure, but in combination with sensible choices, such as exercise," Zomer added.

Researchers used a math model to predict the long-term health effects and cost effectiveness of daily dark chocolate consumption in 2,013 people, already at high risk of heart disease. Participants had no history of heart disease or diabetes and were not on blood pressure-lowering therapy.

Calcium supplements linked to increased heart risk

Individuals who have received unhealthy cholesterol test results may want to exercise caution when considering taking calcium supplements. New research suggests that these products may raise the risk of experiencing a heart attack. This could compound the already high cardiovascular risk of people with elevated cholesterol.

For the study, researchers from the University of Auckland in New Zealand analyzed the medical records of nearly 24,000 individuals. While dietary calcium consumption was not linked to cardiovascular risk, the results showed that people who took calcium supplements were significantly more likely to experience a heart attack than non-supplement users.

According to the findings, people who used supplements were 83 percent more likely to experience a heart attack during the 11-year follow-up period, compared people who never used supplements.

The researchers said the findings indicate that people should exercise caution when considering using calcium supplements. Many people, particularly the elderly, are advised to use these products to support their bone health. However, this may jeopardize other areas of well-being.