Supplement Shelf: Social Supplements By: M aude M agee
W h o r em em ber s sn eak in g m or e th an th e dail y ser vin g su ggestion of th ose del iciou s su gar fil l ed Fl in tston e vitam in s wh en n o on e was l ook in g? Lau gh in g at th e bad jok es on Laffy-Taffy wr apper s with you r fr ien ds? W h at abou t th in k in g th at if you wer e to eat a pack of Pop Rock s fol l owed by dr in k in g a soda you r stom ach wou l d expl ode? Feel in g l ik e n oth in g in l ife cou l d possibl y be as devastatin g as wh en you pu sh th e str aw too aggr essivel y th r ou gh you r Capr i-Su n , an d ou t th e oth er side? If yes, wel com e to ?Gen er ation M il l en n ial ?, th e l ar gest dem ogr aph ic (by age) in th e US as of 2016. If n o, th en you wer e pr obabl y th e on e r aisin g th is gen er ation on Lu n ch abl es ju stified by m ak in g th em th eir Fl in tston e Vitam in s. Now th is gen er ation M h as su r vived th r ou gh th e agon y an d m an y h ou r s spen t beggin g m oth er s to wear an y jean s bu t th e h igh wasted l igh t-wash on es th ey h ad on becau se it ju st wasn ?t cool ; an d is n ow a sign ifican t pl ayer in th e adu l t wor l d? m ost l ik el y wear in g th eir h igh wasted l igh t-wash m om jean s. Al m ost ever y in du str y is l ook in g at th ese 18 to 35 year ol ds. M il l en n ial s pu r ch asin g power ,an d a l ot of it. Becau se of th is, th eir pr efer en ces an d dol l ar s ar e pl ayin g a gr eater r ol e in sh apin g in du str y tr en ds an d dr ivin g m ar k ets. Accor din g to th e 2016 Cou n cil for Respon sibl e Nu tr ition (CRN) Con su m er Su r vey on Dietar y Su ppl em en ts, 71%(+/ -3%) of adu l ts tak e at l east on e su ppl em en t a day.1 Th is su r vey al so fou n d th at th e m ost popu l ar l y con su m ed su ppl em en ts ar e th e m u l tivitam in , vitam in D, vitam in C, cal ciu m an d vitam in B/ B com pl ex.
Wh at d oes t h is h av e t o d o w it h us ? Let ?s get in f or m ed !
Ou r society ten ds to dive h ead fir st in to th e n ext n u tr ition al su ppl em en t fad even wh en th er e is n ot a sign ifican t am ou n t of r esear ch su ppor tin g th e cl aim s of th e su ppl em en t. No U.S. gover n m en t h eal th agen cy,pr ivate h eal th gr ou p, or h eal th pr ofession al or gan ization pr om otes r egu l ar u se of an y vitam in s or m in er al s with ou t fir st l ook in g at th e qu al ity of a per son ?s diet.1 An ar ticl e on W ebM D cover in g th e tr u th beh in d dietar y su ppl em en ts bel ieves th at on e pr obl em with society an d su ppl em en ts is th at con su m er s m ay n ot be wel l cogn izan t abou t th e safety an d efficacy of su ppl em en ts or do n ot u n der stan d th e l abel s on pr odu cts.2 W h il e su ppl em en ts ar e n ot a bad th in g, m isu se of th em can h ave n egative con sequ en ces. Th e com bin ation of l im ited k n owl edge, bel ief with ou t scien tific data, an d gen er al ized fads can l ead to ir r ever sibl e h eal th con sequ en ces am on g m an y oth er u n desir ed r esu l ts. Diets an d n u tr ition al n eeds ar e so in dividu al ized it is al m ost im possibl e to say th at som eon e n eeds to tak e a cer tain vitam in or th ey sh ou l d tak e sh ots of appl e cider vin egar ever y m or n in g. Som e peopl e ar e u n abl e to con su m e n ecessar y vitam in s an d m in er al s fr om a r estr ictive diet. In th ese cases, dietar y su ppl em en ts ar e m or e of a fil l er th an ju st an oth er social obsession with th e n ext th in g th at wil l h el p you dr op 15 l bs in 5 m in u tes. If som eon e eats a bal an ced diet, th en cer tain su ppl em en ts can be a h eal th r isk du e to over con su m ption . For exam pl e, be par ticu l ar l y cau tiou s with m in er al s an d-fat sol u bl e vitam in s A, D, E, an d K. W ater sol u bl e n u tr ien ts, l ik e vitam in C, ar e eith er u sed al m ost im m ediatel y or pass th r ou gh you r system . H owever ,th e fat-sol u bl e n u tr ien ts th at ar e excess ar e stor ed in th e body wh ich th en l eads to a bu il du p.3 W e can ch an ge th e way ou r society views n u tr ition . Ou r pu l l in th e m ajor in du str ies does n ot excl u de th e n u tr ition al in du str y. M il l en n ial s m ay be wear in g m om jean s bu t we ar e n u tr ition al l y far fr om wh er e th e US was back in th e 90s. Im agin e h ow m u ch m or e th er e is to l ear n abou t ever yth in g th at is in vol ved with n u tr ition an d dietetics! If we star t to en for ce an in vestigative attitu de th en m aybe, ju st m aybe, big ch an ges wil l occu r. No l on ger tr apped in a cycl e of fad diets an d su ppl em en ts, we th en can obtain th e vitam in s th at we depen d on dir ectl y fr om food in stead of a pil l , powder ,or dr in k . [1] http://www.crnusa.org/sites/default/files/pdfs/CRN-WhoTakesDietarySupplements-2016data.pdf [1] https://ods.od.nih.gov/factsheets/MVMS-HealthProfessional/#en35 [1] https://www.ncbi.nlm.nih.gov/pubmed/19957415 [1] http://www.webmd.com/diet/features/truth-behind-top-10-dietary-supplements#2
In the Community : M i chelle Lynch By : Ty ler Gehm St. Vin cen t?s H eal th Car e is a faith -based, n ot-for -pr ofit h eal th system th at h as ser ved th e peopl e of Jack son vil l e an d th e su r r ou n din g ar ea sin ce 1916. W ith th e addition of St. Lu k e?s h ospital , (n ow St. Vin cen t?s Sou th side) th eir h istor y n ow exten ds to 1873. St. Vin cen t?s H eal th Car e is al so a m em ber of Ascen sion , th e n ation ?s l ar gest Cath ol ic an d n on -pr ofit h eal th car e system . Today,th ey ar e r ecogn ized for pr ovidin g h igh -qu al ity,com passion ate car e to ever yon e th ey ser ve. Th e St. Vin cen t?s M obil e H eal th Ou tr each M in istr y offer s a ser vice wh er e fu l l y staffed doctor s-offices-on -wh eel s dr ive to ar eas of th e com m u n ity wh er e m edical ser vices ar e n eeded th e m ost. Th is ou tr each is th e on l y m obil e pr ovider of fr ee acu te an d pr even tive m edical car e in Nor th east Fl or ida. On e of th e facets of th is m in istr y is th eir Pediatr ic Nu tr ition & W el l n ess In itiative, wh ich is a 9-week eviden ce-based pr ogr am th at br in gs awar en ess an d pr even tion of ch il dh ood obesity,n u tr ition edu cation an d str ess-r edu ction . Th e in itiative focu ses specifical l y on 3r d -5th gr ader s in Du val Cou n ty. Th e pr ogr am is r u n by a fu l l -tim e Register ed Dietitian with th e h el p of vol u n teer n u tr ition col l ege stu den ts, k eepin g staff-r el ated costs l ow wh il e en su r in g ch il dr en ar e l ear n in g fr om edu cated pr ofession al s. Th e pr ogr am ?s pr im ar y objective is n u tr ition edu cation bu t al so in cor por ates yoga, m editation an d m in dfu l n ess activities. Th is dyn am ic str ategy en gages th e stu den ts in a l esson of facts, fitn ess an d fu n . Th e n u tr ition -based l esson s edu cate th e ch il dr en appr opr iate por tion sizes, sm ar t bever age ch oices, food l abel an al ysis, basic food pr epar ation , M yPl ateÂŽ , 5210, SM ART goal -settin g an d m in dfu l n ess. Th e cl asses ar e n on -tr adition al wh er e th e stu den ts can in ter act with h an ds-on activities, wor k with r eal food, spen d tim e ou tdoor s, expan d th eir awar en ess of h eal th y eatin g, pl ay gam es an d h ave a good tim e th r ou gh ou t th e pr ogr am .
St. Vin cen t?s M obil e H eal th Ou tr each M in istr y?s Register ed Dietitian , M ich el l e Lyn ch , M SH , RDN, LD/ N facil itates th e in itiative, wh il e m an agin g stu den t vol u n teer s an d in ter n s fr om th e Un iver sity of Nor th Fl or ida?s Depar tm en t of Nu tr ition an d Dietetics pr ogr am . M ich el l e Lyn ch is a Register ed Dietitian Nu tr ition ist an d al u m n i of th e Un iver sity of Nor th Fl or ida, wh er e sh e gr adu ated with h er BSH in 2007 an d M aster ?s in Scien ce an d H eal th com bin ed 1200 h ou r Dietetic In ter n sh ip h ou r in 2008. Befor e gr adu ation , M s. Lyn ch was h ir ed dir ectl y in to th e fiel d of Dietetics in h er m ain back gr ou n d, food ser vice m an agem en t. Sh e m oved to M iam i, FL a week after gr adu ation for th at job oppor tu n ity. Later on , M s. Lyn ch discover ed h er oth er passion in dietetics, r en al n u tr ition . Sh e r efocu sed h er car eer goal s an d h as obtain ed 4.5 year s of exper ien ce wor k in g in ou t-patien t r en al dial ysis. Th ou gh focu sed on th e Nu tr ition & W el l n ess in itiative, sh e stil l en joys k eepin g h er cl in ical an d m otivation al in ter viewin g sk il l s u p by wor k in g for Fr esen iu s Kidn ey Car e. In 2014, M ich el l e was offer ed th e position as Pediatr ic Com m u n ity Dietitian for th e Pediatr ic Nu tr ition & W el l n ess Pr ogr am at St. Vin cen t?s M obil e H eal th Ou tr each M in istr y,u n der its or igin al n am e ?W ay to Go Kids?. Th e pr ogr am ?W ay to Go Kids!? star ted at St. Vin cen t?s M obil e H eal th Ou tr each M in istr y in 2004 with th eir for m er RD. Th e pr ogr am was en tir el y l ectu r e-based in an after -sch ool settin g an d was l ess con du cive to teach 3r d-5th gr ader s. In ear l y 2014, M s. Lyn ch gr adu ated fr om M Body Yoga?s 200-h ou r Cer tified Register ed Yoga Teach er Tr ain in g Pr ogr am (cu r r en tl y sh e is com pl etin g M Body?s Em body W or l d Cl ass M aster y 300-h ou r yoga teach er tr ain in g). Sh e was abl e to in cor por ate h er yoga teach er tr ain in g in to th e n u tr ition l esson s. Th e n ew dir ection cr eates a com pl ete wel l n ess edu cation pr ogr am gear ed towar d a m in d, body an d spir it dir ection of h eal th y eatin g. Du r in g 2015-16, M s. Lyn ch an d Ton ya H on g-Th am Fr aser ,th e Stu den t Nu tr ition Vol u n teer Pr ogr am Lead (cu r r en tl y a M S/ Dietetic In ter n at UNF) wor k ed dil igen tl y togeth er to tu r n th e pr ogr am ar ou n d in to its pr esen t for m .
In Au gu st 2016, th e pr ogr am took a h u ge l eap for war d as M s. Lyn ch an d St. Vin cen t?s Fou n dation appl ied for th e Cu l tivatin g H eal th y Com m u n ities, H eal th il y Beh avior s- Aetn a Fou n dation gr an t. Th e Aetn a Fou n dation r eceived th ou san ds of appl ication s acr oss th e n ation . St. Vin cen t?s M obil e H eal th Ou tr each M in istr y?s Pediatr ic Nu tr ition & W el l n ess In itiative was on e of 23 n on -for pr ofits to be sel ected. M ich el l e?s pr ogr am was given a $100,000 gr an t over th e cou r se of 2 year s (Septem ber 2016-Septem ber 2018) to pr opel th e pr ogr am ?s m ission in to its fu l l poten tial . Accor din g to th e m ost r ecen t Com m u n ity H eal th Needs Assessm en t for Du val Cou n ty,l ack s n u tr ition an d over al l h eal th edu cation . Th is gr an t is m om en tou s for pr ovidin g th e fu n din g to al l ow su ch a positive in fl u en ce am on g you th an d fu tu r e in Du val Cou n ty. St. Vin cen t?s H eal th Car e?s m ission in action is dem on str ated th r ou gh its M obil e H eal th Ou tr each Pediatr ic Nu tr ition an d W el l n ess In itiative. It del iver s a n in e-week n u tr ition an d wel l n ess pr ogr am to th e u n der ser ved stu den ts with in Nor th east Fl or ida in gr ades 3 th r ou gh 5. Addition al l y,St. Vin cen t?s h as establ ish ed positive r el ation sh ips with m an y sch ool s an d or gan ization s wh o wish to con tin u e offer in g th is pr ogr am year after year. Th an k s to th e Aetn a Fou n dation , St. Vin cen t?s h as al r eady par tn er ed with at 15 differ en t sch ool s an d after -sch ool pr ogr am s acr oss Du val Cou n ty in Ar l in gton , W estside, Ur ban Cor e an d Nor th -side, wh ich 237 ch il dr en h ave par ticipated so far. Th ese in spir ed you n g m in ds h ave in cr eased th eir in tak e of fr u its an d vegetabl es, in cr eased th eir ph ysical activity,par ticipated in m or e str ess-r edu ction activities, an d r epor t gen er al l y feel in g h eal th ier after par ticipatin g in th is pr ogr am St. Vin cen t?s M obil e H eal th Ou tr each M in istr y?s Pediatr ic Nu tr ition & W el l n ess In itiative ar e cu r r en tl y at su m m er cam ps th r ou gh ou t Du val Cou n ty an d wil l be bu sier th an ever wh en sch ool begin s again in th e fal l . UNF Stu den t Nu tr ition Vol u n teer s wil l be n eeded as th e pr ogr am con tin u es to expan d, wh ich can be an excel l en t exper ien ce for th ose wh o ar e l ook in g for n u tr ition -r el ated com m u n ity in vol vem en t. If you ar e in ter ested in vol u n teer in g, pl ease con tact M ich el l e Lyn ch via e-m ail at M ich el l e.l yn ch 1@ ascen sion .or g
By : M i ch el l e W ol f f
Nutritional Updates
FoodTrends
Kimchi
Bone Br oth
Bon e br oth is m ade fr om sim m er in g bon es th at h ave a sm al l am ou n t of m eat on th em in water for an ywh er e fr om 8-24 h ou r s. Th is pr ocess h el ps to r el ease h eal in g com pou n ds su ch as col l agen , pr ol in e, gl ycin e an d gl u tam in e.1 Fu r th er m or e, m in er al s fr om th e bon es l each in to th e br oth in cl u din g cal ciu m , m agn esiu m , ph osph or u s, sil icon , su l ph u r an d ar e h igh l y absor bed by th e body. Bon e br oth h as been sh own to be extr em el y ben eficial for th e gu t, especial l y for peopl e with l eak y gu t or digestive issu es. Th e gel atin h el ps to r estor e th e str en gth of th e gu t l in in g (wh ich is com pr om ised in th ose with l eak y gu t), as wel l as figh t food sen sitivities.1 Bon e br oth is ver y sooth in g for th e body,an d h el ps to k eep th in gs m ovin g al on g. Oth er ben efits in cl u de pr otection of join ts, m ain tain s h eal th y sk in , su ppor ts im m u n e system , aids in m etabol ism , an d boosts detoxification . Bon e br oth m ay be en joyed sim pl y as a dr in k , or u sed in cook in g su ch as in sou ps an d stews.
Kim ch i is a tr adition al fer m en ted pr obiotic food th at is a stapl e Kor ean side dish . It is m ade by fer m en tin g vegetabl es su ch as cabbage, r adish , scal l ion , cu cu m ber , r ed ch il i paste, an d gar l ic in tigh t seal ed gl ass jar s for sever al days an d u p to sever al m on th s. Du r in g th is pr ocess, it pr odu ces l ive an d active pr obate cu l tu r es an d devel ops a sou r an d spicy taste.2 Lactobacil l i an d l actic acid ar e th e two pr edom in an t types of pr obiotics pr odu ced du r in g th e fer m en tation pr ocess an d con tr ibu te gr eatl y to th e over al l ben efits of k im ch i.2 On e of its m ain ben efits is boostin g im m u n ity, an d year s ago wh en th e SARS epidem ic began spr eadin g, r esear ch er s actu al l y specu l ated th at k im ch i m ay h ave h el ped pl ay a r ol e in pr otectin g th e Kor ean s. Recen tl y, it h as been cl aim ed to pr even t bir d fl u . In addition to k eepin g on es im m u n e system in tr act, k im ch i h as al so been sh ow to im pr ove digestion , r edu ce cr avin gs, an d pr om ote h eal th y sk in . It h as a str on g n u tr ition pr ofil e bein g l ow in cal or ies (96 per h al f cu p) an d h igh in fiber an d pr otein . Kim ch i can be en joyed al on gside an y dish or even eaten al on e.
Supplement Trends
Tur mer ic
Magnesium
Stu dies h ave sh own th at th e m ajor ity of peopl e (80%) ar e n ot gettin g en ou gh m agn esiu m , l ik el y becau se th e am ou n t of m agn esiu m r equ ir ed by th e body is m or e th an peopl e th in k .3 It?s ver y easil y depl eted th r ou gh str ess on th e body su ch as in ten se exer cise or an em otion al m en tal state. On th e oth er h an d, peopl e seem to be gettin g a l ot m or e cal ciu m th en m agn esiu m wh ich th r ows th e body off bal an ce. Cal ciu m h el ps m u scl es to con tr act, wh il e m agn esiu m h el ps th em r el ax an d th u s on e n eeds an equ al bal an ce of both . By su ppl em en tin g with m agn esiu m , on e can h el p to r estor e th eir m agn esiu m l evel s, as wel l as bal an ce th eir cal ciu m in tak e. Th is in tu r n wil l h el p r edu ce str ess an d pu t on e in to a m or e r el axed state. In addition , m agn esiu m m ay h el p to r edu ce in som n ia, r el ieve con stipation , an d r el ieve m u scl e ach es.3 Th er e ar e m an y differ en t types of m agn esiu m th at can be tak en , an d on e sh ou l d ch ose based on th eir specific n eeds. Th ese differ en t types of m agn esiu m can be fou n d in differ en t for m s in cl u din g pil l s powder s, an d gu m m ies.
Tu r m er ic is com m on spice m ost n otabl y u sed in spicy cu r r y dish es. Recen tl y, th e power fu l h er b h as been gettin g m or e atten tion for its ben efits beyon d m ak in g a del iciou s m eal . M u l tipl e peer r eviewed ar ticl es n ow popu l ate th e web discu ssin g th e h eal in g pr oper ties of tu r m er ic, special l y on e com pou n d fou n d in it cal l ed cu r cu m in . M an y of cu r cu m in s effects actu al l y su r pass cer tain m edication s an d h ol istic doctor s h ave star ted to r epl ace th ese with tu r m er ic su ppl em en tation . Som e m edication s it h as been sh own to be abl e r epl ace ar e an ti-in fl am m ator y dr u gs, an ti-depr essan ts, an ti-coagu l an ts, pain k il l er s, diabetes dr u gs, ar th r itis m edication s, ster oids an d in fl am m ator y bowel disease dr u gs.4 On e of th e m ost n otabl e advan tages of cu r cu m in is its l ack of side effects. Al th ou gh side effects su ch as n au sea an d l ow bl ood pr essu r e m ay occu r , it?s l ik el y on l y in extr em el y h igh doses. Tu r m er ic can be tak en in su ppl em en t for m or en joyed in var iou s r ecopies su ch as tu r m er ic tea, tu r m er ic eggs, an d var iou s cu r r y dish es.
WellnessTrends Yoga
W ith ever yon e?s on th e go, bu sy day to day sch edu l es, it?s n ot su r pr isin g th at yoga h as star ted to becom e a popu l ar way for peopl e to win d down an d distr ess. Yoga cl asses ar e offer ed at m an y gym s n ow, an d yoga stu dios ar e poppin g u p al m ost on th e dail y. Yoga com bin es ph ysical m om en t with br eath in g tech n iqu es to br in g a m editative focu s as wel l as r el axation 5. On e of its m ain ben efits is its effect on peopl e?s an xiety an d str ess l evel s. Stu dies h ave fou n d th at yoga m in im izes in fl am m ator y r espon ses to str essfu l en cou n ter s.5 Th at, in tu r n , r edu ces th e h eal th bu r den th at str ess pl aces on an in dividu al . In addition to h el pin g with str ess, th ose wh o pr actice yoga r egu l ar l y h ave r epor ted h avin g better qu al ity sl eep, im pr oved fl exibil ity an d r an ge of m otion , r ecu r r ed fatigu e, an d an over al l im pr oved qu al ity of l ife.
Sources 1. The Healing Power of Bone Broth for Digestion, Arthritis, and Cellulite. Dr. Axe Website. https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/. Accessed June 5th , 2017. 2. Improve Immunity and Digestion With Kimchi. Dr. Axe Website. https://draxe.com/kimchi/. Accessed June 5th, 2017. 3. Should You Be Taking Magnesium Supplements? Dr. Axe Website. https://draxe.com/magnesium-supplements/. Accessed June 5th , 2017. 4. 10 Turmeric Benefits: Superior to Medications? Dr. Axe Website. https://draxe.com/turmeric-benefits/. Accessed June 5th , 2017. 5. Benefits of Yoga. Dr. Axe Website. https://draxe.com/benefits-of-yoga/. Accessed June 5th , 2017.
D iabet es on t he Rise By : Hannah Gibson As a person intrigued by nutrition, health, and natural medicine, I feel like I hear things about diabetes every day: diabetes linked to this, don?t eat that you could increase your chances of diabetes, or even that diabetes is on the rise as a leading cause of death in the United States. When I took a step back, I realized that I was actually really unfamiliar with the concept of diabetes before becoming a nutrition major in college, so I wanted to take a brief moment to explain the difference between Type one and Type two. Type one diabetes is known as the genetic version of the two health complications. It commonly occurs in individuals under twenty years of age, and results in high blood sugar levels in the body as the pancreas cannot create enough insulin. There is not a known way to prevent the development of type one diabetes but it can be maintained with a proper diet and insulin therapy. Type two diabetes is a long term metabolic complication characterized by high blood sugar, insulin resistance, and an overall lack of insulin. This type primarily occurs as a result of obesity and a lack of exercise, but can also be contributed to by predisposed genetics. This type is preventable by maintaining a normal weight, eating properly, and exercising regularly. It is also one of the fastest growing health conditions in America today. Dr. Mayer-Davis, the Department of Nutrition chair at the University of North Caroline Gillings school of Public Health in Chapel Hill, recently analyzed data to create a linear model depicting the rise of diabetes in children. What they found was that Type one diabetes was increasing by about 1.8% annually, while Type two was increasing by more than 4.8%. In addition to the snowballing numbers of young adults developing these conditions, 2,846 individuals between the ages of ten and nineteen were found to have developed Type two diabetes as a result of findings a ?Search for Diabetes in Youth Study?; type two diabetes has been traditionally known to affect individuals over the age of forty-five. The findings of this study should be alarming, and hopefully if you?re reading this magazine you are already more health-aware than your average American, but don?t be afraid to reach out to someone who needs help! Stay tuned for updates and eat your veggies! http://www.medpagetoday.com/endocrinology/diabetes/64529 http://www.nejm.org/doi/full/10.1056/NEJMoa1610187
Ef f ect s of Avocado (Per sea Amer icana) on Met abolic Syndr ome: A Compr ehensive Syst emat ic Review W h en you ar e at Ch ipotl e M exican Gr il l an d th e l ady beh in d th e cou n ter says to you , ?W ou l d you l ik e gu acam ol e with th at?? do you say yes or n o? Eatin g avocados h as been sh own to pr ovide n u tr ien ts to you r diet su ch as car oten oids, fatty acids, vitam in s, an d m in er al s. In cor por atin g avocado fl esh , seed, peel , an d l eaves pl ays an im por tan t r ol e in th e diet for peopl e wh o ar e at a h igh r isk for m etabol ic syn dr om e, type 2 diabetes, an d car diovascu l ar disease. Th e avocado fr u it or igin ated in M exico, an d Cen tr al / Sou th Am er ica. Avocado gr ows on an ever gr een tr ee an d is al so k n own as th e ?al l igator pear ? or ? bu tter pear ?. 1 Stu dies wer e con du cted in cl u din g cl in ical stu dies, in vivo, an d in vitr o to test th e effects of avocado on h igh gl u cose l evel s, l ipid pr ofil e, h igh bl ood pr essu r e, ath er oscl er osis, an d an tioxidan t activity. Th e effect of avocado on h igh gl u cose l evel s was fou n d to h ave sign ifican tl y m ain tain ed gl ycem ic con tr ol wh en 12 wom en con su m ed a diet h igh in m on ou n satu r ated fatty acids (ol eic acid fr om avocados an d ol ive oil ). An oth er r an dom ized cl in ical tr ial stu died over weigh t adu l ts an d sh owed th at eatin g h al f of H ass avocado sign ifican tl y r edu ced th e bl ood in su l in an d gl u cagon -l ik e peptide-1 l evel s.1 Lik ewise, a stu dy sh owed th at eatin g an avocado at l u n ch stopped th e r ise of bl ood in su l in an d assisted th e state of
By: Kat ie Wolf satiety an d cr avin g to eat l eadin g to an an ti-obesity effect. Th e in vitr o an d in vivo stu dies wer e con sisten t with th e cl in ical tr ial an d sh owed th at avocado h ad an an tidiabetic effect via r egu l atin g th e gl u cose u ptak e in th e l iver an d r edu ced in su l in r esitan ce.1 Not on l y can avocados l ead to an ti-obesity,th e avocado fr u it h ad th e m ost sign ifican t im pact on l ipid l evel s. 15 wom en in cl u ded avocado in th eir diet for 3 week s. A decr ease in total ch ol ester ol , l ow-den sity l ipopr otein ch ol ester ol an d apol ipopr otein B was obser ved. An oth er stu dy was con du cted wh er e patien ts con su m ed a diet r ich in m on ou n satu r ated fatty acids u sin g avocado as th e m ajor sou r ce for fou r week s in wh ich 30% of th e total cal or ies wer e con su m ed as fat an d 75% of total fat fr om avadcao.1 Th e r esu l ts l ead to a sign ifican t decr ease in total ch ol ester ol an d l ow den sity l ipopr otein ch ol ester ol .1 Fu r th er m or e, a cl in ical tr ial in h eal th y par ticipan ts, addin g avocado to a vegetabl e based diet h el ped in cr ease th e absor ption of m an y car oten oids an d su ppor ts l ipid l ower in g action s. Th e fr u it, seed, an d l eaf extr act wer e sh own to al so h ave a l ipid l ower in g affect in r ats th e in vivo an d in vitr o stu dies.
In cl u din g avocado in a diet can r esu l t in an ti-obesity effects. In fact, accor din g to M cKin sey Gl obal In stitu te r epor t, by th e year 2030 it is estim ated th at 41% of th e wor l d popu l ation wil l be over weigh t or obese.1 Over weigh t an d obese par ticipan ts with a body m ass in dex of 27-44 k g/ m 2 wer e stu died an d eval u ated. Th ese par ticipan ts ate on e avocado for six week s. Decr eases in body m ass in dex, body weigh t, an d body fat wer e obser ved. W ith m an y peopl e ar ou n d th e wor l d exper ien cin g h yper ten sion , m an y stu dies h ave been don e to eval u ate th e effect of avocado as a r em edy for h yper ten sion . On e stu dy u sed 60m L/ day of l iqu id l eaf avocado extr act on patien ts wh o h ad h yper ten sion .
Redu ction in pl asm a ch ol ester ol an d bl ood pr essu r e wer e seen . In on e in vitr o stu dy,it was fou n d th at th e seed of th e avocado h ad m or e an tih yper ten sive r ol e com par ed to th e l eaf extr act, wh ich h ad m or e an tioxidan t r ol e, wh ich can scaven ge oxidative str ess r adical s. Over al l , th e r esear ch th at was com pl ied con cl u ded th at avocados m igh t be ben eficial for th e tr eatm en t of r isk factor s th at ar e associated with m etabol ic syn dr om e. Not on l y does it pr ovide essen tial vitam in s an d m in er al s, it m ay pr ovide a r edu ction in l ipids, aide in weigh l oss, l ower bl ood pr essu r e, depr ess you r appetite an d give you r body a boost of an tioxidan ts.
So, th e n ex t ti m e y ou ar e at Ch i p ot l e M ex i can Gr i l l an d t h e l ad y beh i n d th e cou n ter ask s ?W ou l d y ou l i ke gu acam ol e w i t h t h at ??
D o you say yes or no?
1. Tabeshpour J, Razavi B, Hosseinzadeh H. Effects of Avocado (Persea americana) on Metabolic Syndrome: A Comprehensive Systematic Review. Phytotherapy Research. 2017; 31(6): 819-837
As k n owl edge of eatin g h eal th ier an d m or e con su m er s attem pt to l ose weigh t in cr eases, th e l in go of food l abel s h as becom e a ver y im por tan t par t of m ar k etin g pr odu cts. W or ds su ch as, ?n atu r al ? an d ?cl ean ? h ave dr awn con su m er s to pr odu cts m ak in g th em feel l ik e th ey ar e m ak in g wiser decision s by eatin g food th at con tain s l ess ch em ical s, h or m on es, an tibiotics, or col or additives, etc.1 Th e in gr edien ts l ist con tain s wor ds th at an aver age per son does n ot r ecogn ize or can n ot pr on ou n ce is in cr easin gl y m or e an d m or e. Th e ter m , "Cl ean ? is tr en din g wor d th at m ean s, "h eal th fu l in gr edien ts." Peopl e cor r el ate ?cl ean ? with fr esh , n atu r al , l ess pr ocessed, an d healthier. While this may be debated depending on the food item, it is the need to market a food item as a healthier option making it essential for brands to continue to do.
th e food item , it is th e n eed to m ar k et a food item as a h eal th ier option m ak in g it essen tial for br an ds to con tin u e to do. ? Th e pr obl em with cl aim s su ch as th ese is th at th ey m ay be m isl eadin g to cu stom er s wh o do n ot qu estion ter m in ol ogy u sed. On e CEO adm itted th at on ce con su m er s qu estion ed wh at ?n atu r al fl avor s? m ean t in th e su pposedl y n atu r al spar k l in g water ,som e ch an ges n eeded to be m ade.1 M an u factu r er s ar e n ot r equ ir ed to discl ose wh at in gr edien ts su ch as, "n atu r al fl avor s? r eal l y m ean . Th er efor e, it is easy to be m isgu ided by th e ter m s u sed by bu sin esses to sel l th eir pr odu cts. Over al l , "cl ean " does n ot h ave an exact defin ition ; th is al l ows for a ver y br oad u se of th e wor d in food in du str y. W h en m ak in g decision s on pu r ch asin g food, l ook in g at th e in gr edien ts l ist is th e best way to r edir ect m ost of th e com m on m iscon ception s th at peopl e face wh en l abel s attem pt to descr ibe th eir pr odu ct as h eal th y,cl ean , or n atu r al .
Refer en ces: 1. W atson E. SPECIAL REPORT: Con su m er s an d 'cl ean ' food: W h er e is th e cl ean l abel tr en d goin g n ext? FoodNavigator -USA.com . h ttp:/ / www.foodn avigator -u sa.com / M ar k ets/ W h er e-is-th e -cl ean -l abel -tr en d-goin g-n ext-H ar tm an -Gr ou p-weigh s-in . 2017. Accessed Ju n e 12, 2017.
Pu bl ish ed Apr il 26,
What Heal t hy Real l y Means on a Food Label By : Kea Scw ar z
H eal th con sciou s sh opper s ar e attr acted to ?h eal th y? an d ?n atu r al ? pr odu cts. Th e pr obl em is, th ose wor ds can be m isl eadin g to sh opper s l ook in g at th ose cl aim s on a food l abel . Nu tr ition al m ar k etin g is u su al l y fou n d on pr odu cts th at ar e h igh in satu r ated fats, sodiu m , an d su gar. Th ese h eal th cl aim s cou l d be h ar m in g con su m er s by in cr easin g th eir expectation s of th e h eal th in ess of th e pr odu ct. Addition al l y,cl aim s on l abel s h ave been ar ou n d for a l on g tim e an d it wasn ?t u n til th e 1967 Fair Pack age Label in g Act an d th e 1990 Nu tr ition Label in g an d Edu cation Act th at r equ ir ed th e n et qu an tity of pack aged foods to be l abel ed as wel l as stan dar dized ser vin g sizes an d r egu l atin g th e u se of ter m s l ik e ?l ow fat?. Stil l , food m an u factu r er s wh o u se h eal th cl aim s on th eir pr odu cts do n ot h ave to pr in t th e stan dar d discl aim er th at says ?h ave been eval u ated by th e Food an d Dr u g Adm in istr ation . Th is pr odu ct is n ot in ten ded to diagn ose, tr eat, cu r e, or pr even t an y disease.? Th at said, if a m an u factu r er wan ts to m ar k et a pr odu ct as bein g ?a good sou r ce of fiber ,? bu t th e food is al so h igh in sodiu m , it n eeds to h ave a discl osu r e statem en t to th e degr ee of ?see n u tr ition al in for m ation for satu r ated fat con ten t.? Sadl y,th ese war n in gs r ar el y discou r age con su m er s fr om pu r ch asin g th ese pr odu cts. As l on g as th e statem en t on a food l abel isn ?t r ecogn ized as a disease statem en t m an u factu r er s can u se th ese cl aim s with ou t th e n eed of th e FDA?s appr oval .1 Som e pr odu cts h ave tak en th is fr eedom too
far. Kin d Bar s ar e a per fect exam pl e of th is. Last year th e FDA sen t a war n in g to Kin d bar s sayin g th at th e wor d ?h eal th y? sh ou l d be r em oved fr om th e l abel , becau se it is a n u t-den se bar. Accor din g to th e FDA th e bar s ?do n ot m eet th e r equ ir em en ts for th e u se of th e n u tr ien t con ten t cl aim ? becau se th e bar s h ave a h igh fat con ten t. Th e ter m ?h eal th y? can on l y be appl ied to foods th at ar e l ow in satu r ated fat an d ch ol ester ol an d a cer tain per cen t of vitam in s m u st be pr esen t in th e food. Kin d h as ask ed th e FDA to r evise th eir r equ ir em en ts for l abel in g to r efl ect cu r r en t opin ion s on fat in tak e. Th is wou l d exem pt cer tain foods th at ar e con sider ed ben eficial in cl u din g n u ts, avocados, ol ives, an d sal m on . Th is case sh ows h ow com pl ex food pol icy an d l abel in g can be as wel l as h ow con fu sin g it is to con su m er s. 2 W ith al l th is in m in d, th er e ar e easier ways to avoid fal se h eal th cl aim s. H eal th y foods ar e th ose th at ar e m ade with few in gr edien ts as opposed to m an u factu r ed in gr edien ts with u n r ecogn izabl e n am es. Sin gl e in gr edien t foods l ik e ban an as, an d gr een bean s ar e h eal th y,bu t fr ozen din n er s m ade u p of qu in oa, br occol i, bel l pepper s, an d tofu can be h eal th y as l on g as th ey don ?t con tain too m an y additives.3 Al th ou gh m ak in g good ch oices wh il e gr ocer y sh oppin g can be difficu l t stick in g to wh ol e foods an d pr on ou n ceabl e in gr edien ts wh il e avoidin g h eal th cl aim s abou t par ticu l ar in gr edien ts on a food l abel can h el p in m ak in g h eal th ier ch oices for you an d you r fam il y.
What does that label really mean? W h il e som e l abel defin ition s ar e r egu l ated by th e FDA, som e ar e n ot ? an d often , it's h ar d to tel l th e differ en ce. H er e ar e th e cl aim s t h at go u n r egu l at ed by t h e FDA: -
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"Lightly sweetened": Th ou gh ter m s l ik e "su gar -fr ee" ar e r egu l ated by th e FDA, th is ter m is u p to th e m an u factu r er 's discr etion . "N atur al": W h il e it m ay im pl y a pr odu ct th at is m ade with wh ol e in gr edien ts an d m in im al pr ocessin g, th e ter m h as n o l egal defin ition . H owever ,m an u factu r er s h ave been su ed by con su m er gr ou ps or m ade to r em ove th e ter m fr om pr odu cts m ade with ar tificial in gr edien ts. "M ade with r eal...": Th is ph r ase is often u sed to descr ibe pr odu cts m ade with "r eal fr u it" an d wh il e th e pr odu ct m u st h ave som e fr u it som ewh er e to n ot be con sider ed m isbr an ded, th er e ar e n o l im its as to h ow m u ch fr u it it m u st be "m ade with ." "M ultigr ain": Peopl e often see th is ter m as syn on ym ou s with "wh ol e gr ain " bu t it sim pl y m ean s th at th er e is a m ixtu r e of gr ain s u sed ? n on e of wh ich h ave to be wh ol e.
Th ese l abel s m u st m eet sp eci f i c FDA r egu l at i on s in or der to appear on a food pr odu ct: -
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"H igh in" or "Excellent sour ce of": M u st h ave 20 per cen t or m or e of th e r ecom m en ded dail y val u e of th e given n u tr ien t per ser vin g. "Good sour ce of" or "Contains": M u st h ave 10-to-19 per cen t of th e r ecom m en ded dail y val u e of th e given n u tr ien t per ser vin g. "For tified" or "Enr iched": Can on l y appl y to vitam in s, m in er al s, dietar y fiber ,an d potassiu m . M u st con tain 10 per cen t or m or e of th e r ecom m en ded dail y val u e th an a com par abl e food. "Antioxidant": To qu al ify as an an tioxidan t, a food m u st h ave a r ecom m en ded dail y in tak e, scien tific eviden ce of an tioxidan t pr oper ties, an d en ou gh of th e n u tr ien t per ser vin g to qu al ify as a "good sou r ce of" th e an tioxidan t. "H ealthy": Th ese foods m u st m eet a l on g l ist of r equ ir em en ts in cl u din g bein g l ow in fat, sodiu m , ch ol ester ol , an d con tain at l east 10 per cen t of th e r ecom m en ded dail y val u e for im por tan t n u tr ien ts l ik e vitam in C or cal ciu m . "N o added sugar s": W h il e a pr odu ct m ay con tain su gar ,n o sweeten er s wer e added du r in g pr ocessin g. "Light": Food m u st be l ow-cal or ie, l ow-fat, an d h ave sodiu m con ten t r edu ced by 50 per cen t com par ed to sim il ar pr odu cts. "Low-fat": Food m u st h ave th r ee gr am s or l ess of fat per ser vin g. "Low-calor ie": Food m u st h ave 40 cal or ies or l ess per ser vin g.
References: 1. Danovich T. What Do Those 'Healthy' Food Labels Really Mean? Eater. https://www.eater.com/2015/4/29/8504677/nutrition-claims-labels-processed-food-nutrition-facts. Published April 29, 2015. Accessed May 10, 2017. 2. Strochlic N. So What Do ?Natural?and ?Healthy?Really Mean on a Food Label? The Plate. http://theplate.nationalgeographic.com/2016/01/06/so-what-do-natural-and-healthy-really-mean-on-a-food-label/. Published January 6, 2016. Accessed May 10, 2017. 3. Hatoum R. What exactly does 'healthy' mean when it comes to food? UCLA Newsroom. http://newsroom.ucla.edu/stories/what-exactly-does-healthy-mean-when-it-comes-to-food. Published April 20, 2017. Accessed May 10, 2017.
Iron deficiency, a modern day public health epidemic, is prevalent across the world both developing and industrialized countries. It is a condition that affects nearly 40% of preschool children and,?The major health consequences include poor pregnancy outcome, impaired physical and cognitive development, increased risk of morbidity in children and reduced work productivity in adults?.1 Symptoms most commonly experienced by patients with low iron levels include: headaches, fatigue, and depression. Dr. Nancy Berliner, of the American Society of Hematology, explains that not all patients experience these symptoms.2 Is Iron deficiency really an issue if there are no symptoms? Does a patient need to be concerned? Absolutely. Dr. Berliner explains that deficiency can most likely turn into iron-deficiency anemia, because of the very nature of the condition. Low iron means that the patient is losing blood, bleeding somewhere, whether it is due to a menstrual cycle, gastrointestinal bleeding, or colorectal disease. If this loss of blood is contiuned, it will result in anemia. As ubiquitous as iron deficiency is in both developing and industrialized countries alike, it is also one of the most curable conditions to date. Iron supplements are usually sufficient to restore iron levels, but dietary changes can make a huge impact. The important part is finding out the root of the issue to ensure there are no polyps, ulcers, or cancer cells that need treatment outside of the deficiency.2 As expressed in table 1, it is recommended that men between the ages of 19 and 50 years of age consume 8 mg of iron each day and women, 18 mg each day. This table increases under other conditions such as pregnancy and lactation.
Heme Iron is the most bioavailable form of iron for the body and is present in significant amounts in poultry, seafood in meats. These foods also contain non-heme iron, another form of iron that is present in grains, beans, and leafy greens.3 A balanced diet is key to optimal health. If you ever find yourself asking ?Should I be concerned about my low iron if I don?t have any symptoms?? know that the answer is yes, yes you should. So go enjoy a nice spinach salad with some chicken (oh and don?t miss that annual checkup), your body will thank you.
"..I t is recommended that men between theages of 19 and 50 years of ageconsume8 mg of iron each day and women, 18 mg each day."
References: 1.Micronutrient Deficiencies. World Health Organization: Nutrition.
http://www.who.int/nutrition/topics/ida/en/. Accessed 12 J
une, 2017.
2. Rabin R. Is Low Iron, Without Symptoms, A Problem? The New York Times. https://www.nytimes.com/2017/04/07/well/eat/is-low-iron-without-symptoms-a-problem.html?_r=0. Published 7 April, 2017. 2. Accessed 12 June, 2017. https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/#en5 3 Kaufman, C. MS, RDN. Foods to Fight Iron Deficiency. Eat Right. Academy of Nutrition and Dietetics. Published 6 January, 2017. Accessed 12 June, 2017.
http://www.eatright.org/resource/health/wellness/preventing-illness/iron-deficiency.
Tables: Table 1: Recommended Dietary Allowances (RDAs) for Iron. Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, I odine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc : a Report of the Panel on Micronutrients . Washington, DC: National Academy Press; 2001.
By: Rebecca Reidel Cel iac disease is an im m u n e disease in wh ich gl u ten dam ages th e sm al l in testin es cau sin g pain an d ir r itabil ity. 1 Con sider in g gl u ten is fou n d in m an y foods, su ch as wh eat, r ye, an d bar l ey,peopl e with cel iac disease (CD) m u st pay cl ose atten tion to th eir diets. On an oth er n ote, an or exia n er vosa (AN) is an eatin g disor der th at cau ses weigh t l oss fr om a decr eased con su m ption of food, th er efor e a r edu ced cal or ic in tak e. Th e cau ses of AN ar e n ot k n own , h owever , m an y factor s ar e th ou gh t to be in vol ved, su ch as gen es, h or m on es, an d social attitu des.2 In ter estin gl y en ou gh , r ecen t stu dies h ave sh own th at CD an d AN h ave been l in k ed. In th e past, data sh owin g th at CD an d AN ar e l in k ed h as m ostl y been case r epor ts, r esear ch er s sou gh t to fin d an swer s th at aim ed to deter m in e th eir association th r ou gh a coh or t, case-con tr ol stu dy. Th e r esear ch er s accessed r ecor ds fr om Sweden 's 28 path ol ogy depar tm en ts for 17,959 cases of sm al l in testin al biopsy-ver ified CD in wom en fr om 1969 th r ou gh 2008 an d 89,379 sexan d age-m atch ed popu l ation -based con tr ol s.3 Th ey al so iden tified AN cases th r ou gh in patien ts an d ou tpatien t r ecor ds. Resear ch er s fou n d th at 42 patien ts with CD wer e diagn osed with AN an d th e h azar d r atio for l ater AN was 1.46 (95% con fiden ce in ter val [CI], 1.08-1.98) an d 1.31 beyon d th e fir st year after CD diagn osis.4 Th e stu dy con cl u des th at th e association between CD an d AN sh ou l d be con sider ed wh en eval u atin g th e fir st assessm en t becau se th er e is poten tial for m isdiagn osis or u n der diagn oses wh en deal in g with th ese two con dition s. Th is is par tl y du e to an over wh el m in gl y h igh n u m ber of sim il ar sym ptom s, su ch as abdom in al pain , bl oatin g, diar r h ea, an d weigh t l oss.
Th e r esear ch er s h ypoth esize th r ee possibl e expl an ation s for th e bidir ection al fin din gs of th is stu dy wh ich in cl u de: -
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CD m ay h ave been m isdiagn osed ear l ier as AN, or vice ver sa; Cl oser scr u tin y of patien ts diagn osed with on e con dition m ay h ave l ed to a su r veil l an ce bias in detectin g th e secon d con dition ; an d A sh ar ed gen etic su sceptibil ity m ay h ave in cr eased th e r isk of devel opin g both con dition s.3
Un der stan din g h ow CD effects th e body al l ows u s to eval u ate h ow patien ts with CD pl an th eir m eal s, an d th er efor e th is can h ave a poten tial cau se-an d-effect r el ation sh ip in th e l on g-ter m with AN patien ts?eatin g patter n s. Al th ou gh th er e is m or e r esear ch to be don e, th er e is n o den yin g th at th ese ver y separ ate con dition s can in deed be l in k ed.
References 1. Celiac disease. https://medlineplus.gov/celiacdisease.html. Accessed Jun 10, 2017. 2. Anorexia nervosa. https://www.mentalhealth.gov/what-to-look-for/eating-disorders/anorexia/index.html. Accessed Jun 10, 2017. 3. Celiac disease and anorexia nervosa linked, study shows. Medscape Web site. http://www.medscape.com/viewarticle/878092. Accessed Jun 13, 2017. 4. Karl Mürild, Ketil Størdal, Cynthia M Bulik, et al. Celiac disease and anorexia nervosa: A nationwide study. Pediatrics. 2017;139(5):E20164367.
Type 2 diabetes is a global health problem affecting more than 382 million people worldwide and 29.1 million adults in the United States.1 Diabetes is a problem with the body that causes blood glucose (sugar) levels to rise higher than normal. This is also known as, hyperglycemia. Type 2 diabetes is the most common form of diabetes. If someone has type 2 diabetes their body does not use insulin properly; this is know as, insulin resistance. At first, the pancreas makes extra insulin to make up for it. But, over time the pancreas is not able to keep up and cannot make enough insulin to keep the blood glucose at normal levels.2 Olive oil is made from an ancient technique of squeezing and pressing the juice out of fresh picked olives. Olive oil has already been shown to improve various cardiovascular risk factors and now been shown to be associated with a decreased risk for type 2 diabetes.1 Many studies have been conducted relating olive oil consumption to theses positive health effects. Each study has its own limitations and variables, which show these results. One study showed that women who consumed more olive oil also ate more fish, whole grains, fruits, vegetables and nuts. This is a huge factor in this study because it is not possible to then single out just the olive oil as the main reason for type 2 diabetes risk being lower.3 This being said though many studies have shown olive oil and its association with reduced type to diabetes risk, in men and women. Lifestyle changes and healthier eating habits along with consuming olive oil is a great way to reduce risk of type 2 diabetes. Replacing 1 tablespoon of margarine, butter, or mayonnaise with 1 tablespoon of olive oil was associated with a predicted lower risk of type 2 diabetes. There was a 5%lower risk when replacing margarine with olive oil, 8%lower risk when replacing butter with olive oil, and 15%lower risk when replacing mayonnaise with olive oil.3 It was also suggested by researches that replacing fat-based salad dressing with olive oil should be considered for reducing type 2 diabetes.1 Diets like the Mediterranean diet include olive oil in large amounts. About two thirds of their vegetable fats come from olive oil.4 The Mediterranean diet may be suggested to those looking to reduce risk for type 2 diabetes. This diet consists of whole grains, fruits, vegetables, little to no processed foods, olive oil as the main source of fat, less red meat and more fish. Consuming olive oil daily is said to improve glucose metabolism in adults that were studied that already had type 2 diabetes.4 This evidence shows that the intake of olive oil could be beneficial for the prevention and management of type 2 diabetes.5 Replacing salad dressing and condiments with olive oil is beneficial and a suggested way to reduce rise of type 2 diabetes.
References 1. Patella J. Higher olive oil intake associated with decreased risk of type 2 diabetes ? directors choice. Natural Health Research Institute. 2015. 2. Diabetes basics, type 2. http://www.diabetes.org/diabetes-basics/type-2/. Assessed June 2 2017. 3. Guasch-Ferre M, et al. Olive oil consumptions and risk of type 2 diabetes in US women. 2015 Am JClin Nutr. DOI:10.3945/ajcn.115.112029. 4. Schwingshackl L, et al. Nutr Diabetes. 2017;doi:10.1038/nutd.2017.12. 5. Nutrition & Diabetes (2017); doi:10.1038/nutd.2017.12 Published online 10 April 2017.
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BY JENNA WALLACE