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@m-nutr51
Yes, I eliminated small size popcorn since (almost) no one orders small size of popcorn at the movie theater anymore. Why is that?
First, you usually go to watch a movie with your friends or family, so bigger size of popcorn is for sharing. Understandable enough.
Second, let’s take a peak at the...
All very good points. And something else to consider, even a small size contains about 550 mg of sodium while medium and large can have as much as 980 mg
There are many contributing factors to malnutrition in seniors. Social isolation can be a big contributing factor because in our society, mealtimes are as much a opportunity for social interaction as they are a necessity for nourishment. When the social cues of living with other people or meeting...
That's very interesting. I never would have thought of the social aspect when it comes to normal eating patterns, though it makes a lot of sense. Thanks for sharing!
Lower your Sodium Intake? Not if You Have Cystic Fibrosis
Cystic Fibrosis (CF) is a disease that causes increased risk of lung infection, often leading to premature death. Many different studies and experiments have been completed to determine the mechanism behind this outcome and sodium has been shown to play a key role. It has been found that those with Cystic Fibrosis have a genetic defect in an ion channel known as the cystic fibrosis transmembrane conductance regulator, or CFTR. CFTR allows chloride ions to exit cells, causing an electrical gradient that draws sodium into cells. In patients with Cystic Fibrosis, CFTR is defective and doesn't allow enough chloride across the cell membrane. This causes decreased absorption of sodium and increased sodium losses in sweat.
Because of this, patients with Cystic Fibrosis have increased sodium needs. This lack of sodium absorption has been found to be the cause of respiratory infections in these individuals. An experiment was done using airway cells of normal and CF subjects. Bacteria were placed on each of the different cell types. They were killed by the normal cells, but not by the CF cells. The reason for this is thought to be due to the composition of the fluid bathing the different cells. The fluid bathing the CF cells had a higher salt concentration which was believed to negate the bactericidal effects that normal cells would possess. To prove this, salt was added to the fluid bathing the normal cells, causing them to lose their antimicrobial activity. Increasing sodium intake does not prevent this from occurring, however, because less sodium is being absorbed by those with CF, more needs to be consumed to maintain sodium balance. Sodium requirements in these individuals can increase to as much as 6000 mg per day, more than twice the recommended intake for those without CF. Research is still being done to find treatments that correct for the increased sodium losses in CF patients.
For more information on this topic go to:
http://www.nature.com.proxybz.lib.montana.edu/nm/journal/v3/n5/pdf/nm0597-494.pdf
http://www.health.qld.gov.au/nutrition/resources/paeds_saltrplcmnt.pdf
Lepidium meyenii (maca) grows exclusively in the central Andes of Peru between 4000 and 45000 m altitude at a habitat of intense cold, extremely intense sunlight, and strong winds and has recently been studied profusely because of its great health benefits.
Several studies have been...
Neuroprotective antioxidant? I wonder if any studies will eventually be done to determine if it helps slow the progression of dementia and Alzheimer's
For most cases, people seem to pick a bigger one if they are asked to choose between two items. Same with food portion sizes. So why do people usually order a larger size of food than small. One reason for it is the price of the bigger size is not a lot more expensive than the smaller one;...
Smaller plates, definitely a good strategy to reduce portion sizes
Get the Nutrition Facts
Do public health nutrition policies and menu labeling laws affect the energy and sodium content of entrees in restaurants? A research article in the Journal of the Academy of Nutrition and Dietetics focuses on finding out just that. A study was done to determine if the sodium and energy content of entrees in U.S. chain restaurants changed from 2010 to 2011. The hypothesis was that the impending implementation of the federal menu labeling law would incite restaurants to lower sodium content, as well as calories of entrees. The study was longitudinal and provides a one year follow up analysis. It shows that sodium and calorie content of many existing entrees did not change, but that they were significantly lower in added menu items, showing that they were at least willing to offer healthier options if not always change existing ones. The menu labeling law was implemented in the middle of the study, though many restaurants began showing calorie counts on menus and/or websites before the law was passed. Further studies will need to be done to see if more changes are made now that regulations to enforce the law are in place. It will be interesting to see if sodium and calorie content of previously existing entrees begin to change as well as those in newer menu items once restaurants are forced to reveal nutrition information. Even if this doesn't affect the nutritional value of the food, it can be hoped that people will at least think about what they're eating and be able to make informed decisions when choosing menu items.
Given the amount of people that obtain the majority of their meals from restaurants, this could potentially have a major impact on improving population health.
Growing up, we all heard the importance of a well balanced breakfast each and everyday. I mean it is the most important meal of the day! Right? Personally, I am a huge fan of breakfast but I have recently read quite a few articles that contradict what we were told all of these years. They are...
That is really interesting. I knew that breakfast was important, but now that I think about it, it's true that the breakfasts eaten by many kids isn't actually very nutritious. Like you, I would have thought that no breakfast at all would actually be preferable to an unhealthy breakfast. Strange to think that isn't actually the case. Thanks for sharing!
Can Low Sodium Diets be Bad for Your Health?
Can low sodium diets be doing more harm than good? There is currently no evidence that low sodium diets cause adverse effects in normotensive individuals, but according to some recently acquired data, sodium restriction may actually worsen outcomes for those with congestive heart failure as well as type II diabetes mellitus. Much of the research focusing on the opposite side of this issue, the impact of too much sodium in the diet, has been the result of the DASH study. The DASH study had the experimental group following the DASH diet which is higher in fruits, vegetables and whole grains as well as lower in sodium. This means there were confounding factors in the study which could have led to the observed results. According to the DASH study, those following the DASH diet had lower blood pressure than those on the control diet. This was attributed solely to lower sodium intake despite the other differences in diet between the two groups.
A recent journal article by a research group in Italy has compiled evidence from various trials and cohort studies performed to assess the effects of low sodium diets, and analyzed them to determine their validity. One of the main criticisms concerning research evidence supporting low sodium diets is that the vast majority of this evidence comes from cohort studies and not randomized controlled trials. There is evidence that sodium restriction lowers blood pressure, but often times the degree to which blood pressure was lowered was transient or negligible. There were also contraindications to low sodium diets for certain individuals such as those with type II diabetes mellitus and congestive heart failure. These studies showed increased rates of morbidity and mortality for patients following a low sodium diet versus a normal sodium diet. This data was also obtained from cohort studies, though the data concerning patients with heart failure has been backed up by multiple randomized controlled trials.
It seems that, as with most things concerning nutrition, moderation is key, and though there is compelling evidence for both sides of the sodium debate, it appears that low sodium diets should be taken, as the name of the article suggests, “with a grain of salt.”
Read more:
http://www.amjmed.com/article/S0002-9343(13)00594-9/pdf
A person with type one diabetes will on average accrue $13,700 a year in healthcare costs $7,900 of that for diabetes care and supply costs.
Diabetes is increasing at an exponential rate, some credited to genetics some not but the cost of the disease is increasing right along with it. Insurance...
$13,700 is a lot of money. I could pay for almost a full year of school with that. I'm glad my pancreas works properly!
Salt: The Good, the Bad and the Uncertain
It’s easy to think of sodium as a negative component of the diet; one that raises blood pressure and increases disease risk. Doctors and dietitians are always telling people to lower their sodium intake, with good reason. 90 percent of the U.S. population consume over the recommended amount.
It’s no wonder most recent research focuses on the positive health effects of reducing sodium intake. Nevertheless, sodium also plays a role in regulating blood pressure through the renin-angiotensin system and not getting enough can also have harmful effects.
The purpose of this blog is not to tell you to increase your sodium intake. Chances are, anyone reading this already consumes more than enough. This is simply a reminder that although sodium is currently being demonized as a major contributor to many chronic diseases, it is still a necessary dietary component.
As I said before, most current research focuses on the effects of overconsumption of sodium. There aren’t many recent studies about the effects of too little sodium in the diet. There are, however, some fairly recent news articles that have been published seeking to remind us that sodium deficiency is a possibility and that the results can be just as devastating, in surprisingly similar ways.
One article in particular, was published only two years ago in the New York Times. Granted, it was in the Opinion section, but the information presented is based on actual scientific evidence. That evidence comes from a study done in 1972 that linked low sodium diets with heart disease. The mechanism for this is that not getting enough sodium causes the kidneys to secrete a substance called renin which, in high amounts can cause a cascade of events eventually leading to premature death. This study found that it was premature death caused by heart disease. Other studies, however, have found no link between high plasma renin and cardiovascular disease, though they did find a link between high plasma renin and premature death. It seems there is not enough evidence, therefore, to say that low sodium causes heart disease. There is, however, the possibility that low sodium intake can cause premature death by other mechanisms.
It seems that, given the conflicting evidence, more research needs to be done to prove that this is actually the case. As long as sodium is being cast as the villain, and low sodium diets are being given the spotlight, this research will likely be a long time coming.
Information for this blog was taken from:
http://www.nytimes.com/2012/06/03/opinion/sunday/we-only-think-we-know-the-truth-about-salt.html?pagewanted=all&_r=0
http://www.medscape.com/viewarticle/567437
http://www.livescience.com/8362-90-americans-sodium.html
So what are exactly superfoods? There is no official definition of superfoods. The term is currently being used to encompass a number of foods that have health-promoting benefits and/or disease-preventing properties over and above their usual nutritional value. They range from...
I've never heard of maca, but then again, I've lived in the U.S. my entire life. I hope it makes it's way over here soon. It certainly does sound like a super food!
How High Sodium Intake Can Affect Your Heart
Most people probably don’t think too much about their sodium intake, but it’s a mineral found in a wide variety of foods. Some of these foods are well known to contain high amounts of sodium, like ramen noodles for instance, but there are others that aren't necessarily salty such as Quaker Instant Oatmeal, that contain high amounts of it as well, and much of the time we probably don’t even realize we’re consuming it.
The vast majority of Americans consume too much sodium and it’s proving to have some very negative impacts on overall health. High sodium intake has long been established to be a major contributor to high blood pressure, but research now also shows it to be a risk factor for many chronic diseases. Most of this research revolves around links between high sodium intake and cardiovascular disease. Much of this research comes from epidemiologic studies, which aren’t always enough to establish causation, but there have been a number of randomized controlled trials done as well that give convincing evidence that people with higher sodium intake are indeed at increased risk for developing cardiovascular disease. One of the main risk factors is hypertension, chronic high blood pressure, often caused by consistently consuming too much sodium. Another heart problem that’s being linked to high sodium intake is left ventricular hypertrophy. Left ventricular hypertrophy is enlargement of the muscle tissue that makes up the wall of the heart's left ventricle, which is its main pumping chamber.
This occurs in response to high blood pressure, which requires the heart to work harder. As the muscle tissue thickens it loses elasticity and the left ventricle’s ability to pump blood decreases. This is one of the main contributors to heart failure. High sodium intake is not the only contributor to high blood pressure so it can’t exactly be stated that sodium causes cardiovascular disease. There are many other factors to consider such as stress level, high cholesterol, and overall diet and lifestyle. Decreasing sodium intake, however, has been shown to significantly lower blood pressure and, therefore, high sodium intake is considered to be a major risk factor.
Information for this blog was taken from:
He, F., Burnier, M., & MacGregor, G. (2011). Nutrition in Cardiovascular Disease: Salt in Hypertension and Heart Failure. European Heart Journal. Retrieved August 30, 2014, from http://eurheartj.oxfordjournals.org/content/32/24/3073.full
http://www.mayoclinic.org/diseases-conditions/left-ventricular-hypertrophy/basics/definition/con-200266
