Normal consumption of fructose does adverse effect on body weight or serum triglycerides in normal, overweight or obese individuals, according to a new review published in Critical Reviews in Food Science and Nutrition.
The researchers did not find any relationship between fructose and hyperlipidemia or increased weight. The findings support a similar review that analyzed the role of fructose on blood lipids, glucose, insulin and obesity among the healthy, normal weight population.
Both of the recent fructose reviews utilized an evidence-based approach employed by FDA when evaluating potential health claims for foods, beverages and food ingredients. The conclusion drawn from the two studies was that consumption of fructose does not increase triglycerides, body weight or food intake in normal weight or overweight/obese people. Researchers limited their analysis to the 95th percentile level of intake and below, which is considered the high end of dietary ingredient consumption.
“There is no evidence that ingestion of normal amounts of fructose is associated with an increase in food intake or body weight (compared to other carbohydrates), when it is not consumed in caloric excess. This is true for both normal weight people and people that are overweight or obese," said Dr. Laurie Dolan, lead author of both studies.
Commenting on the studies, Beth Hubrich, a registered dietitian with the Calorie Control Council, said: “Fructose is sweeter than sugar and so less can be used to sweeten foods and beverages. This helps to reduce calories in foods and drinks when used in appropriate product formulations.”
Sources:
* Calorie Control Council: Extensive Research Demonstrates that Fructose Does Not Increase Food Intake or Impact Body Weight
Saturday, February 12, 2011
Friday, February 11, 2011
Restaurants Love Valentine’s Day
The nation’s restaurants will be feeling the Valentine’s Day love this year, as more than 70 million Americans will celebrate the love holiday by dining out, according to results of a new survey by the National Restaurant Association.
When choosing a restaurant for Valentine’s Day, consumers’ top three deciding factors are the familiarity of a favorite eatery, a romantic setting and special menu offerings. Younger adults are more likely to enjoy a special Valentine’s Day meal at a restaurant than older adults; 33 percent of 18- to 34-year olds, and 39 percent of 35- to 44-year olds plan to dine out for a Valentine’s Day meal, compared with 27 percent of those 55 and older.
When it comes to factors involved in choosing where to dine out for Valentine’s Day, 42 percent of consumers pick their favorite restaurant or their companion’s favorite restaurant for their special meal; 21 percent select a restaurant with a romantic atmosphere; 12 percent choose restaurants that offer special menus or promotions; 12 percent let their companions pick the venue; and 11 percent choose a restaurant where they haven’t dined.
Thirty-nine percent of 18- to 34-year olds said a romantic atmosphere is important versus only 8 percent of those 65 and older.
The association also surveyed member restaurants on what type of promotions they would offer around Valentine’s Day. The most common responses included special menu items (63 percent), prix fixe menu (45 percent), celebratory beverages or desserts (34 percent), flower/candy (28 percent), and entertainment/music (13 percent). Interestingly, 63 percent considered Valentine’s Day falling on a Monday—a typically slower day of the week—an advantage.
Sources:
* National Restaurant Association: Restaurants to Welcome 70 Million Diners for Valentine’s Day
When choosing a restaurant for Valentine’s Day, consumers’ top three deciding factors are the familiarity of a favorite eatery, a romantic setting and special menu offerings. Younger adults are more likely to enjoy a special Valentine’s Day meal at a restaurant than older adults; 33 percent of 18- to 34-year olds, and 39 percent of 35- to 44-year olds plan to dine out for a Valentine’s Day meal, compared with 27 percent of those 55 and older.
When it comes to factors involved in choosing where to dine out for Valentine’s Day, 42 percent of consumers pick their favorite restaurant or their companion’s favorite restaurant for their special meal; 21 percent select a restaurant with a romantic atmosphere; 12 percent choose restaurants that offer special menus or promotions; 12 percent let their companions pick the venue; and 11 percent choose a restaurant where they haven’t dined.
Thirty-nine percent of 18- to 34-year olds said a romantic atmosphere is important versus only 8 percent of those 65 and older.
The association also surveyed member restaurants on what type of promotions they would offer around Valentine’s Day. The most common responses included special menu items (63 percent), prix fixe menu (45 percent), celebratory beverages or desserts (34 percent), flower/candy (28 percent), and entertainment/music (13 percent). Interestingly, 63 percent considered Valentine’s Day falling on a Monday—a typically slower day of the week—an advantage.
Sources:
* National Restaurant Association: Restaurants to Welcome 70 Million Diners for Valentine’s Day
Thursday, February 10, 2011
Americans define healthy eating based on quality features rather than fewer calories
Americans are looking for more healthful options at restaurants and other foodservice outlets but define healthy eating based on quality features rather than fewer calories, according to a recent foodservice market research report by The NPD Group, a leading market research company.
NPD’s report, “Consumers Define Healthy Eating When They Go Out to Eat,” finds that a significant share of foodservice traffic is driven by healthy eating behaviors and one of the top motivations for more healthful eating is to feel healthier. The feature most important to consumers seeking healthy menu options is quality, such as fresh, natural, and nutritious ingredients. Fewer calories were among the least important features.
“Typically, the perception has been that healthy eating to consumers means low calorie and low fat, and our findings show that the perception is not the reality,” says Bonnie Riggs, restaurant industry analyst at NPD. “Clearly, descriptors like fresh or natural will resonate more with consumers than less calories.”
In addition to defining healthful eating, the report also addressed consumer attitudes about the importance of the taste. Consumers place a high importance on taste regardless if they are eating healthfully or not, and some consumers equate healthier foods as not being as tasty. The majority of consumers expect to pay the same for healthier foods as those considered less healthy.
“Understanding these trends provide foodservice operators and manufacturers with the opportunity to offer products that meet consumers’ needs for healthier options,” says Riggs. “More consumers are seeking healthy/light foods and having these options available on menus will meet these consumers’ needs; however, healthful menu options must be fresh, taste good, and be affordably priced.”
NPD’s report, “Consumers Define Healthy Eating When They Go Out to Eat,” finds that a significant share of foodservice traffic is driven by healthy eating behaviors and one of the top motivations for more healthful eating is to feel healthier. The feature most important to consumers seeking healthy menu options is quality, such as fresh, natural, and nutritious ingredients. Fewer calories were among the least important features.
“Typically, the perception has been that healthy eating to consumers means low calorie and low fat, and our findings show that the perception is not the reality,” says Bonnie Riggs, restaurant industry analyst at NPD. “Clearly, descriptors like fresh or natural will resonate more with consumers than less calories.”
In addition to defining healthful eating, the report also addressed consumer attitudes about the importance of the taste. Consumers place a high importance on taste regardless if they are eating healthfully or not, and some consumers equate healthier foods as not being as tasty. The majority of consumers expect to pay the same for healthier foods as those considered less healthy.
“Understanding these trends provide foodservice operators and manufacturers with the opportunity to offer products that meet consumers’ needs for healthier options,” says Riggs. “More consumers are seeking healthy/light foods and having these options available on menus will meet these consumers’ needs; however, healthful menu options must be fresh, taste good, and be affordably priced.”
Wednesday, February 09, 2011
Chocolate contains more flavanols, gram-for-gram, than fruit juice
Chocolate contains more healthy plant compounds, gram-for-gram, than fruit juice, a study has found.
Scientists compared cocoa powder, the raw ingredient of chocolate, and powders made from fruit.
They found that the cocoa had a greater content of flavanols, health-giving plant chemicals, and more antioxidant capacity.
Comparisons were also made between single servings of dark chocolate, cocoa, hot chocolate mix, and fruit juices.
The research again showed that both dark chocolate and cocoa had more antioxidant activity and more flavanols than fruit.
But hot chocolate contained few healthy ingredients due to processing.
Antioxidants, which include flavanols, neutralise destructive molecules called free radicals and are believed to combat heart disease and cancer.
The research, conducted by scientists at the Hershey Centre for Health & Nutrition, in Pennsylvania, US, appears in the Chemistry Central Journal.
Lead author Dr Debra Millar and colleagues wrote: "Natural cocoa powder and dark chocolate have significantly greater TF (total flavanol) values than the other fruit powders and juices tested, respectively.
"Cocoa powder... provides nutritive value beyond that derived from its macronutrient composition. Cacao seeds should be considered a 'super fruit' and products derived from cacao seed extracts, such as natural cocoa powder and dark chocolate, as 'super foods'."
Scientists compared cocoa powder, the raw ingredient of chocolate, and powders made from fruit.
They found that the cocoa had a greater content of flavanols, health-giving plant chemicals, and more antioxidant capacity.
Comparisons were also made between single servings of dark chocolate, cocoa, hot chocolate mix, and fruit juices.
The research again showed that both dark chocolate and cocoa had more antioxidant activity and more flavanols than fruit.
But hot chocolate contained few healthy ingredients due to processing.
Antioxidants, which include flavanols, neutralise destructive molecules called free radicals and are believed to combat heart disease and cancer.
The research, conducted by scientists at the Hershey Centre for Health & Nutrition, in Pennsylvania, US, appears in the Chemistry Central Journal.
Lead author Dr Debra Millar and colleagues wrote: "Natural cocoa powder and dark chocolate have significantly greater TF (total flavanol) values than the other fruit powders and juices tested, respectively.
"Cocoa powder... provides nutritive value beyond that derived from its macronutrient composition. Cacao seeds should be considered a 'super fruit' and products derived from cacao seed extracts, such as natural cocoa powder and dark chocolate, as 'super foods'."
Subscribe to:
Posts (Atom)
Posts
