Can we do something to address the obesity/diabesity epidemic in the U.S.? Maybe. The government has a way of promoting the very foods that help contribute to the problem. How about helping to contribute to healthy foods for a change? Interesting article. Could it work? Too bad, Coca Cola.
“Indeed, the already booming nut-milk industry is projected to see continuous growth. Much of this is driven by beliefs about health, with ads claiming “dairy free” as a virtue that resonates for nebulous reasons—many stemming from an earlier scare over saturated fat—among consumers lactose intolerant and tolerant alike.”
Chronic inflammation and oxidative stress are conditions that are strongly related to the development of heart disease, diabetes, osteoporosis, Alzheimer’s disease, cancer and other diseases leading to disabilities and death in the U.S. today. The following are types of foods that increase inflammation: oxidative stress, or both.
Decreased: Colorful fruits and vegetables, dried beans, whole grain, fish and seafood, red wines, dark chocolate, olive oil, nuts, coffee.
Increased: Processed and high-fat meats, high-fat dairy products, baked products, snack foods with trans fats, soft drinks, other high-sugar beverages.
“The prevalence and severity of today’s hypertension crisis cannot be overstated. Too many people over ages 65 and 75 have dangerously elevated systolic blood pressure. On the basis of the available evidence, we can roughly estimate years of life lost attributable to hypertension. From the data we were able to collect and analyze, we estimate that approximately 37,712,740 years of life may have been lost between 1980 and 2014 due to hypertension as an underlying cause in adults aged 45 to 85+ years.”
Source: Add Five More Years with One Therapy, Life Extension, The Science of a Healthier Life”. Executive Summary, 2021
Blood pressure has typically been measured by a doctor visit and if needed, the patient is given at least one (or two) prescriptions for lowering your blood pressure if necessary)(like a diuretic, e.g.) These drugs have served us fairly well in blood pressure control; however, one therapy is hardly mentioned as part of prevention or treatment along with the proper drug therapy, that if followed could enhance this goal.
That would be a diet that has been tested by research and shows up in the popular media as the second most popular diet known as the DASH Diet (Dietary Approach to STOP Hypertension not only for weight control but for blood pressure control also. In the list below, hypertensive disease ranked third as the top underlying medical conditions linked with COVID-19 deaths often associated with a more severe infection.
The following are the top underlying medical conditions linked with COVID-19 deaths.
* Influenza and pneumonia
* Respiratory failure
* Hypertensive disease
* Vascular and unspecified dementia
* Cardiac Arrest
* Heart failure
* Renal failure
* Intentional and unintentional injury, poisoning and other adverse events
* Other medical conditions
For more on the DASH CLICK HERE.
“The evidence that too much steak is bad for the heart continues to pile up. A new report finds consuming red meat and processed foods, like sausages and bacon, leads to patients with poorer heart function.”
This study was interesting since it examined some vital structures of the heart by various imaging methods.
Snacking has become a popular habit among children and teenagers At the same time, overweight and obesity have reached huge proportions, affecting young individuals. Snacking has been considered one of the main contributors to overweight because of the increased consumption of energy-dense, high-sugar, high-fat foods.
Snacking is promoted by food ads to children and adolescents and one look at our supermarket foods completes the picture. When I taught nutrition courses at the college level, most of my students would come to class with their favorite bag of snacks in hand. Ironically, the class objectives were hopefully to learn about healthy diets. It was hard to compete against the influences of the “big food” industry ubiquitous in our food environment.
No wonder we have an obesity problem. Don’t count on the latest Dietary Guidelines 2020 for help. Enough said?
Greater Cruciferous Vegetable Intake Associated with less Aortic Calcification
“Aortic calcification, also known as aortic valve calcification (or sclerosis) is a condition where large calcium deposits get accumulated in the aorta of the heart. These calcium deposits can cause the opening of the aortic valve to become narrow and reduce the flow of blood to the heart resulting in chest pain and heart attack.”
“Aorta – the main artery of the body, supplying oxygenated blood to the circulatory system. In humans. “
A study published in the British Journal of Nutrition showed an association between an increased intake of Brussels sprouts, cabbage, cauliflower, and other cruciferous vegetables and less extensive abdominal aortic calcification (AAC defined above) in older women. The study population included 684 women with a mean age of 75 who previously had enrolled in the Calcium Intake Fracture Outcome Study (1998) conducted at the University of Western Australia. Diet intake questionnaires were given to participants and calcification detected as extensive or not extensive was determined by imaging techniques.
A correlation was observed between greater cruciferous vegetable intake and a reduction of AAC. Women whose intake of the vegetables was more than 44.6 grams a day (equivalent of 1/4 cup of steamed broccoli or 1/2 cup of raw cabbage had a 46% lowered adjusted risk of extensive AAC, compared to those whose intake was less than 15 grams a day. Total vegetable intake, including other types of vegetables, was not related with risk.
Interestingly, cruciferous vegetables have had positive results with lessening disease risk not only in heart calcification but in cancer prevention. Vegetables in this family not only include broccoli, cabbage and cauliflower, but bok choy, kale, kolrabi, and Swiss chard. These vegetables are excellent sources of a family of anticancer phytochemicals called isothocynates that fight cancer by neutralizing carcinogens.
Broccoli also contains high levels of a phytochemical called sulforaphane. Sulforaphane increases the activation of enzymes known as phase-2 enzymes, which help fight carcinogens. According to the Department of Urology at Stanford University published in Cancer Epidemiology Biomarkers and Prevention, sulforaphane is the most potent inducer of phase-2 enzymes of any phytochemical known to date.
SOURCE: Life Extension, February, 2021
Bowden, Jonny, Ph.D., C.N.S. The 150 Healthiest Foods on Earth, 2007
“Artificial preservatives used in many processed foods could increase the risk of inflammatory bowel diseases and metabolic disorders, according to research published on 25 February in Nature1. In a study done in mice, chemicals known as emulsifiers were found to alter the make-up of bacteria in the colon — the first time that these additives have been shown to affect health directly.”
The search continues for what factors in the Standard American diet (SAD) can be implicated beyond the amount alone that people consume, that are causative of the current obesity/diabesity epidemic.
Researchers continue to look at the lengthy ingredient lists on ultra-processed foods. As Western-type diet are utilized more and more globally, their obesity rates continue to rise. Is there a connection?
The last I checked, the U.S. is still facing an epidemic other than Covid -19 – one that has been in some degree affecting a large percentage of the population (40%) for quite some time – obesity. Obesity has even been named as a risk factor for the Covid pandemic. About 70% of us are overweight with about 40% classified as obese. One in 10 have diabetes type 2. Type 2 diabetes most often develops in people over age 45, but more and more children, teens, and young adults are also developing it.
Prediabetes is a serious health condition where blood sugar levels are higher than normal, but not high enough yet to be diagnosed as type 2 diabetes. Approximately 88 million American adults—more than 1 in 3—have prediabetes. Of those with prediabetes, more than 84% don’t know they have it.
A feature of this month’s issue of Nutrition Action Health Letter titled Why We Overeat by Bonnie Liebman should be important for all of us who eat food found in the Standard American Diet (SAD). It will ultimately affect all of us with increased health care costs.
As a researcher at the National Institutes of Health, Kevin Hall explains: “We’re trying to understand the properties of our food environment that regulate appetite and cause people to overeat and gain body fat”. Based on several well designed studies, his group found “only one diet led people to gain weight and gain body fat, Hall says, and that diet is the ultra-processed-food diet.”. Examples of ultra-processed foods include breakfast cereals, pizza, soda, chips and other salty/sweet/savory snacks, packaged baked goods, microwaveable frozen meals, instant soups and sauces.
“Companies are all about maximizing the allure of their products” says Michael Moss, a prize winning former New York Times reporter whose recent book is titled: Hooked, Food, Free Will, and How the Food Giants Exploit Our Addictions. It all begins with three major ingredients: Salt, Sugar, and Fat, also by Moss.
“The industry came up with the term “bliss point” to describe the perfect amount of sugar in a drink or food that would please most Americans. Not too little, not too much”
“In snack foods like potato chips, 50% of the calories typically come from fat which gives them that melt in your mouth phenomenon, which so much ultra processed food has. You hardly even have to chew it.”
“Salt is the flavor burst because it’s often on the surface of the food and the first thing that touches the tongue”.
But wait! There are other factors.
“Fat plus carb foods with high concentrations of both fat and refined carbohydrates like chocolate, ice cream French fries, pizza, cookies and chips are the foods that most people find most irresistible”, says Ashley Gearhardt, associate professor of psychology at the University of Michigan.
Other factors that aid in making the consumer choose ultra-processed foods can include:
Variety, speed (unprocessed food often takes more chewing), advertising (especially TV ads),
Cost. The food industry goal is to make their products as inexpensive as possible for the consumer.
Snacking: “The food industry has developed more and more products that can act as the fourth meal of the day.” Just look at the abundance in the snack aisles.
What To Do
One way is to concentrate more on nutrient dense foods then on calorie dense foods — of course this increase requires adding fruits and vegetables.
Another good source on how to curb your ultra processed food intake is presented by Barbara Rolls, director of the Laboratory for the Study of Human Ingestive Behavior at Penn State, who wrote the Ultimate Volumetrics Diet.
A study in 2017 by Rolls randomly assigned women with obesity to either eat less fat or eat less fat and eat more fruits and vegetables for a year. After a year, the fruit and vegetable eaters had lost more weight (17 pounds) than the other group (14 pounds), and they reported being less hungry.
“We eat with our eyes and our brain, If we see a big portion, that sets us up to feel more satisfied. If a plate looks half empty, that sets us up to feel hungry”, says Rolls.
All in all, be aware and mindful of what you eat. Mindless eating can be habit forming as usually we pay little attention to what and how much food we are eating. Studies show that we eat more macaroni and cheese while watching TV than while listening to music.
Lays potato chips dares us with the challenge: “bet you
can’t eat just one”.
“Stay away from the gigantic calorie counts in most restaurant food, whether it’s sit down or fast food. Cook your own food whenever possible. Stick with water, coffee, tea, or other calorie free drinks.”
“Don’t let multinational corporations dictate your diet and your health.” It’s up to you to make those choices.
Bonnie Liebman. Nutrition Action Healthletter, Center for Science in the Public Interest, April, 2021.
Michael Moss. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2014.
Over the past 20 years, many observational studies have found that people who regularly eat red or processed meats have higher rates of several cancers, notably of the colon and rectum. And lab studies have shown that compounds formed when meat is processed (that is, smoked, salted, or cured) or cooked at high temperatures can cause cancer in animals or cells. One of these compounds is called Advanced Glycation Endproducts or simply AGE’s. They may be a piece of the puzzle as to why meats are often associated with certain cancers.
That said, there are plenty of other reasons to moderate your intake of red and/or processed meats. There’s strong evidence linking them to cardiovascular disease. Also eating more plant-based foods and less meat is better for the environment resulting in less greenhouse gas production.
For more information on foods and AGEs, CLICK HERE.