News

ChoColate Not liNkeD to Diabetes risk

dr Emma derbyshire Phd Rnutr (Public health) nutritional insight ltd Previous studies have shown that cocoa and chocolate may help to reduce diabetes risk. Now, a new paper has looked into whether chocolate eating is associated with the diagnosis of diabetes.

Researchers examined data relating to the chocolate consumption of 18,235 non diabetic participants from the Physicians Health Study. Participants were questioned annually over a 14-year period to establish their chocolate eating habits and whether they had been diagnosed with Type 2 diabetes. Study findings showed that younger and healthy weight men who ate chocolate had lower rates of diabetes (p<0.05). These results indicate that, when eaten as part of a healthy and balanced diet, chocolate-eating is unlikely to cause diabetes. That said, randomised trials are also needed to reconfirm these findings.

For more information see Matsumoto C and Petrone AB et al (2015). The American Journal of Clinical Nutrition, 101(2), pg 362-367.

families’ PerCePtioNs of soft DriNks

Sugary drinks are a popular choice amongst school age children, yet have been linked to obesity. Now, some new research that took place in Switzerland has looked at how sugary drinks are perceived by adults and children from a health perspective.

Researchers asked 100 school-age boys, girls and one of their parents to rate 20 different soft drinks from ‘healthy’ to ‘unhealthy’ using a set of descriptors to rank healthiness.

Sugar content, artificial sweeteners, fruit content and caffeine content were found to be the main predictors of parents’ and children’s health perceptions, with parents and children’s perceptions being similar. That said, fruit content was considered to be more important by children, which may affect their health perceptions.

Overall, this work shows that parents and children have similar health perceptions about soft drinks. It also highlights the importance of parents being major role models to their children, as their opinions and knowledge seem to be similarly reflected in children.

For more information see Bucher T and Siegrist M (2015). British Journal of Nutrition, 113(03), pg 526-535.

dr emma derbyshire is a freelance nutritionist and former senior academic. her interests include pregnancy and public health. www.nutritionalinsight.co.uk hello@nutritionalinsight.co.uk

latest oN PregNaNCy aND weight gaiN

It is well known that what we eat in pregnancy can affect the health of the baby, but now there is evidence that weight gain in pregnancy also has its own implications.

The Colorado pre-birth cohort study consisted of 826 women who delivered babies at or after 37 weeks of pregnancy. Maternal weight gain was measured in early, mid and late pregnancy and the fat composition of newborns was measured within three days of birth.

Study findings showed that a 1.0kg/m2 increase in pregnancy body mass index was associated with increased neonatal fat mass, fat-free mass and percentage of body fat. Equally, each 0.1-kg/wk increase in predicted GWG was associated with increases in these parameters.

Overall, authors concluded that maternal weight gain during pregnancy seems to be directly related to the body fat composition of newborns.

For more information see Starling AP and Brinton JT et al (2015). The American Journal of Clinical Nutrition, 101(2), pg 302-309.

When brain tissue undergoes oxidative stress as part of aging, levels of the antioxidant glutathione can be reduced. It is thought that dairy foods may have a role to play in glutathione production.

New observational research has now measured brain glutathione concentrations in 60 older (mean age 68.7 years) healthy subjects along with dairy intakes, using seven-day food records.

Results showed that milk, cheese and calcium intakes were associated with significantly higher brain glutathione levels, with the number of milk servings being associated with higher levels in three brain regions (p≤0.013).

Overall, dairy consumption could help to offset cognition ageing, by providing substrates needed for glutathione synthesis in the brain. More work, ideally RCTs, is needed to test this further.

A second study has also looked into how fatty acids found in dairy products could affect markers of heart and vascular health.

A crossover intervention study using 124 healthy volunteers receiving three servings of dairy or energy-equivalent control daily for four weeks each, separated by a four-week washout period, found that certain plasma fatty acid levels, i.e. pentadecanoic and heptadecanoic acid, were higher after dairy consumption.

While more remains to be known about the role of these fatty acids in health, these findings highlight that regular dairy consumption can alter plasma fatty acid profile within four weeks.

For more information see Choi IY & Lee P et al (2015). The American Journal of Clinical Nutrition, 101(2), pg287-293 and Abdullah MMH & Cyr A et al (2015). British Journal of Nutrition, 113(03), pg 435-444.

wiltshire farm fooDs lauNCh New raNge of healthy eatiNg meals

Our new caloriecontrolled range means that your patients can enjoy their favourite dishes and watch their weight the easy way.

‘Nutritious & Delicious’ meals: • Maximum 400 calories • Low fat and salt • High protein options • At least one of five a day

Order brochures or arrange a free tasting of our NEW range: wiltshirefarmfoods.com

iNtroDuCiNg our New oatly ProDuCts

✓ Dairy and soya free ✓ Suitable for vegetarians and vegans ✓ Low in saturated fat • Oatly Oat Drink Chocolate (250 ml) - now available in new 250ml cartons. • Oatly Foamable Oat Drink (1 litre) - designed for use in coffee and tea. • Oatly Oat Drink Orange Mango (1 litre) - oat drink with orange and mango, made with 10% fruit juice and puree. • Oatly Oat Drink Apple Pear (250ml) - Oat drink with apple & pear juice, with 44% juice. For more information visit: www.oatly.co.uk/hcp

To book your company’s product news for the May 2015 issue of NHD Magazine call 0845 450 2125