Nutrition Unscrambled Blog

Are vitamin D levels over-screened and supplements over-prescribed?

Skeptics advocate for caution until large-scale studies in progress on vitamin D supplementation are completed. Vitamin D is essential for calcium absorption and bone health, as summarized by the Institute of Medicine (IOM, 2011).  Moreover, vitamin D is currently being evaluated for a wide-range of health benefits. At this time, “Many primary care clinicians now …

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Do eggs affect cardiovascular risk factors among those with type 2 diabetes?

The role of eggs in diets of persons living with type 2 diabetes (T2D) is an area of active debate and may depend on the overall diet pattern.  An Australian research team (Fuller, 2015) recently evaluated whether people with T2D might benefit from egg consumption citing eggs as,  “a nutritious and convenient way of improving …

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Higher egg consumption protective of diabetes incidence in middle age men.

Higher egg intake was associated with reduced incidence of type 2 diabetes (T2D) in Finnish men studied for 20 years. New results were just published from the Kuopio heart study in eastern Finland (Virtanen, 2015). In this prospective cohort study, over 2,000 men between the ages of 42-60 years were randomly selected to participate in …

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Fat soluble bioactives in egg yolk show anti-inflammatory potential.

Is the unique combination of vitamins, carotenoids and phospholipids in egg yolks inflammatory protective? Eggs are an example of a food that is naturally health promoting, despite containing a moderate amount of saturated fat, due to a combination of balancing bioactive components in the yolk. Researchers at Ohio State University were interested in understanding various …

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Eggs improve carotenoid value of raw vegetables.

Eggs offer potential to improve the nutritive value of a salad, in more than one way. Egg yolk is among the few commonly consumed foods containing the carotenoid lutein and its stereoisomer zeaxanthin. Spinach and other dark leafy greens may have a higher content per serving, but lutein/zeaxanthin is absorbed and utilized better from egg …

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Why Adding Omega-3’s To Egg Ingredients Might Be A Good Idea.

Consumers worldwide might benefit from foods made using egg ingredients enhanced by adding nutrients. Jose Miranda and colleagues summarized evidence suggesting that egg-derived ingredients, like pasteurized liquid eggs, offer potential to improve the balance of nutrients in diets of both developing and developed countries (Miranda, 2015). Eggs were noted for offering a “modest calorie source…, …

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Sustainability is gaining definition with transparency on trend and nutrition emerging.

Transparency about sustainable practices is enabled by scanning technologies allowing consumers access to product information at the point of sale. Consumer’s desire for transparency in food labeling was a major theme at the 2015 Sustainable Foods Summit in San Francisco.  This meeting is part of a continuing series of international summits focusing on issues in the food …

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Diet Quality Characterized in 187 Countries

New global data show that while consumption of “healthy” food items increased in many countries, consumption of “unhealthy” items worsened across the world. A study in The Lancet Global Health examined 20-year trends in diet patterns from around the world based on over 300 diet surveys estimated to represent 89% of adults worldwide (Imamura, 2015). …

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Nutrition Science for Policy Making

Nutrition research informed by policy needs, will have greater impact. Nutrition and diet policies, like the Dietary Guidelines for Americans, are based on a body of scientific evidence built from many individual research studies. In a commentary in The Lancet, Drs. Kelly Brownell, from Duke University, and Christina Robert, from Harvard University, advocate for enhancing …

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Culinary Institute Works Together with Nutrition Experts on Healthy Food and Beverage Opportunities

  “Bringing together the best of world cooking and the latest in nutrition research” – CIA, 2015. The Culinary Institute of America (CIA), in conjunction with the Harvard School of Public Health, held the tenth annual Worlds of Healthy Flavors conference in January 2015. This conference brought together world-class nutrition researchers along with “influential corporate …

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